Friday, November 23, 2012

All Time Comfort Food ~ Chili

Treasured Heirloom Recipes

All Time Comfort Food ~ Chili

I cooked for the church Wednesday dinner, roughly 50 people. In preparation for this dinner, my husband suggested a dish that I haven't made for probably 10 years, why? I have no clue because it is one of my favorite dish.

Chili no matter what recipe you have is always comforting to anyone who's going to be serve with it, if your lucky it will come with corn bread and hopefully a nice glass of Merlot...

So husband gets his wish! I made chili with the toppings, cornbread, and salad no wine of course :)

This recipe yield: 8 servings

6 ounces of hot Italian sausage
1 pound ground sirloin
1 pound sirloin tips cut 1/2 inch cube
1 sweet onion
8 garlic cloves, minced
3 carrots
1 red bell pepper
1 green bell pepper
2 stalks celery
1 jalapeno pepper
1 tbsp regular chili powder
1 tbsp med hot chili powder
2 tbsp brown sugar
1 tbsp ground cumin
1 tsp dried oregano
3 tbsp tomato paste
2 bay leaves
salt and pepper to taste
1 1/4 cups of Merlot
2 (28 oz) cans whole tomatoes, undrained coarsely chopped
2 (15 oz) cans kidney beans, rinsed
1/2 cup shredded cheddar cheese for topping

Heat a large Dutch oven over medium high heat. Add hot Italian sausage cook and set aside, cook the ground sirloin, set aside, cook cube sirloin tips, set aside. lower the heat to medium add garlic, onion cook for about a minute then add the next 4 ingredients (carrots to jalapeno pepper) cook 7-8 minutes stirring gently.

Add all the meats, the next 8 ingredients (chili powder to salt and pepper) cook for 1 minute, stir in wine, tomatoes, kidney beans bring to boil, cover, reduced the heat then simmer for 1 hour stirring occasionally. Cook for another 30 minutes uncovered.

Note: Discard the bay leaves before serving.


Buttermilk Pancakes

from my peeps

Buttermilk Pancakes
Published July 1, 2009.  From Cook's Illustrated.
Why this recipe works:
To create a buttermilk pancake recipe with a tangy flavor and fluffy texture, we added sour cream for flavor and cut back on leaveners to keep the pancakes from rising too high and then collapsing. The result was a pancake recipe for light, fluffy pancakes with the trademark buttermilk tang
Makes sixteen 4-inch pancakes; Serves 4 to 6
The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsbury. If you use an all-purpose flour with a higher protein content, like King Arthur, you will need to add an extra tablespoon or two of buttermilk.
2 cups unbleached all-purpose four (10 ounces) 
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set inside baking sheet with nonstick cooking spray; place in oven. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking.
2. Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼ cup measure, portion batter into pan in 4 places. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately, or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Thursday, November 22, 2012

Mini Garlic Monkey Bread

from my peeps
Mini Garlic Monkey Bread
by Becca {Crumbs and Chaos}

Ingredients (makes 12)
  • 2 (7.5 oz.) cans BUTTERMILK BISCUITS
  • 6 Tablespoons BUTTER, melted
  • 4 cloves GARLIC, minced
  • 2 Tablespoons DRIED PARSLEY
  • 1/4 cup GRATED PARMESAN CHEESE, plus more for sprinkling on top
Preheat oven to 400°. Lightly grease a 12 cup muffin tin with cooking spray.
Cut each biscuit into quarters and place into a bowl.
Combine butter, garlic, parsley and 1/4 cup of parmesan cheese. Pour over biscuit pieces.
Gently toss together and make sure everything is evenly coated with the butter mixture.
Place 6-7 biscuit pieces in each muffin cup. Sprinkle with additional parmesan cheese.
Bake 12-14 minutes or until golden. Serve warm.

Recipe Source: Slightly adapted from Real Mom Kitchen