Chorizo and Black Bean Chili - Spicy Fall Comfort

The AC is cranking and I'm feeling like it's fall, well inside the house at least. I can't believe I'm still in a festive fall mood after having only two cool, crisp fall days. Anyhow, Red wanted to try out his new 50D so I thought I'd prepare something he would enjoy, while catering to my mood. It was Saturday morning. I was doing my normal blog reading, paying special attention to recipes with black beans or chili, and other spicy fall foods. What better spicy, fall comfort food is there than chili? None that I can think of, besides maybe a pumpkin dessert. With that, I came up with this -




Chorizo and Black Bean Chili

3/4 pound chorizo
1/2 pound lean ground beef
1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, minced
2 15 ounce cans black beans, rinsed and drained
1 14 oz can diced tomatoes
1 10 ounce cans diced tomatoes with green chilies
1 7 oz can salsa verde
2 tablespoon chili powder
1 tablespoon ground cumin
1/2 teaspoon dried thyme, crushed
1 teaspoon salt or to taste
fresh ground pepper to taste

* garnishes: sour cream, shredded Colby-Jack, sliced green onions

In a large heavy saucepan or Dutch oven over medium high heat cook chorizo and ground beef, stirring to crumble. At this point, drain the meat if there is m ore than a small amount covering the top. Add onion and garlic, stir and cook until just soft. Add the remaining ingredients. Bring to a low boil, reduce heat and simmer for 20 to 30 minutes or until thickened, stirring occasionally.

Thanks for the photo Red ♥

Are you hungry?

Chorizo and Black Bean Chili - Spicy Fall Comfort

2009-10-31T16:35:00-04:00

redkathy

dinner|mexican|soup|spicy|

Comments

Kicked up Corn Meal Crackers

I have this Farm Journal's Homemade Breads cookbook that's well over ten years old. It's said to be a collection of more than 250 recipes from country cooks around the country. It has lots of wonderful traditional breads and rolls. I have posted a few bread recipes that I adapted for use my bread machine.

Here's a homemade corn meal cracker perfect for serving along side your favorite chili or nacho dish. I added some "soul food seasoning" to kick up the flavor just a bit.

You will need:
3/4 c. yellow corn meal
3/4 c, sifted flour
1 tsp. baking powder
1/2 tsp chili powder
1/2 c. milk
1/4 c. butter or regular margarine, melted
1/2 tsp Worcestershire sauce
Seasoned salt

In a medium bowl, stir together the first five ingredients. Add milk, melted butter, and Worcestershire sauce to the cornmeal mixture; with a fork, stir until mixture forms a soft dough and leaves the sides of the bowl.

Divide dough in half. On heavily floured surface with a floured rolling pin, roll out each half into a 12" square. Roll dough loosely around rolling pin and unroll onto greased large baking sheets.

Cut each square into 16(3") squares; then cut each smaller square diagonally in half to form triangles. Sprinkle with seasoned salt if you wish. I used soul food seasoning instead of the Seasoned salt on just half. This way I could taste the original recipe intention and compare the "kicked up" crackers.

Bake in a 350 oven 10 to 15 minutes or until golden brown. Remove from baking sheets. Cool on racks. Store in airtight container up to 1 week. Makes about 5 dozen crackers.

The guys really enjoyed these and said the Soul Food Seasoning did kick them up a bit. They keep telling me they can no longer eat store bought crackers because of me! While the turnout was delicious, the end pieces didn't look so pretty. Oh well, I guess I can't have it all the first time around, right?

♥

Kicked up Corn Meal Crackers

2009-10-23T22:39:00-04:00

redkathy

bread|dough|entertaining|

Comments

Potato, Broccoli, Ham Soup - Apple Cranberry Crisp

Well some fall weather has finally showed up down here... YEAH!!! In honor of this wonderful weather I prepared a very rich potato soup and an apple dessert too! For the soup I chose potato, broccoli, and ham. And for the dessert, a nice and easy apple crisp that I found on Ginger Rose. What a lovely fall combo, and prepared both with what I had on hand to boot!

Potato, Broccoli, and Ham Soup

1.5c ham stock
2 c chicken stock
1 c water
4 med baking potatoes, peeled and cubed
1/2 16 oz bag frozen broccoli
1 tsp pepper
2 tbsp butter
3/4 c whole milk
1/2 c diced ham

First I made the ham stock. Covered a small ham bone with water. Added 1/4 of a small onion, a clove of garlic and simmered for about two hours. Removed the ham bone to cool. Next cover the potatoes with chicken stock and water, and boil gently. Meanwhile steam the broccoli until it is really soft. When the potatoes are done, add the broccoli, butter, pepper and reduced to a simmer. Pick the ham, dice, and add it along with the ham stock to the potato soup. Allow to simmer for a few minutes to blend flavors. Finally, slowly add the milk, stirring constantly until the soup is nice and thick. Serve bowls topped with Sargento's Shredded Authentic Mexican Cheese.

Turned out to be a very rich, flavorful, and comforting soup.

Apple Cranberry Crisp

Filling
3  large granny smith apples

Topping
1/2 cup cold butter, cut in chunks (I used half butter and half margarine)
1/2 cup flour
3/4 cup brown sugar, packed
1/3 cup oatmeal or graham wafer crumbs ( i used oatmeal)
1 tsp cinnamon
1/3 cup dried cranberries

Danielle made some great additional topping "add in" suggestions. I took her advice and added the cranberries.
Preheat the oven to 375. Grease a 10" baking dish. Cored, peel, and slice granny smith apples. Sprinkled them with cinnamon and place in baking dish, making sure fruit is evenly distributed. In a food processor, pulse all topping ingredients until crumbly. Pour crumbs over fruit and bake for 40 minutes. WOW was this crisp ever a hit. The oatmeal and cranberries added a nice flavor and texture to the topping.

Be sure to visit Ginger Rose; you will not be disappointed I promise!


Happy Fall!

♥

Potato, Broccoli, Ham Soup - Apple Cranberry Crisp

2009-10-19T01:47:00-04:00

redkathy

dessert|dinner|fruit|ham|soup|

Comments

Spicy Soul Pork Roast

Fall has not yet arrived in SW Florida. Temperatures hit record highs this week. Who wants to fire up the oven with those temperatures, right? I had this big Boston Butt pork roast in the freezer and was waiting for cooler weather... Oh well, I really wanted to try this Soul Pork Roast recipe so the AC had to work overtime again!

The original recipe read like this, (with my notes like this)

INGREDIENTS:
* 1(5-pound) Boston Butt roast
* 1/4 cup garlic, diced
* 1/4 cup green onions, sliced
* 1 tsp thyme
* 1 tsp basil
* 2 jalapeno or cayenne peppers, diced (I used jalapeno)
* 4 tbsp salt (1 TBSP)
* 4 tbsp cracked black pepper (2 TBSP)
* 1/4 cup oil
* 2 cup onion, chopped
* 1 cup celery, chopped
* 1 cup bell pepper, chopped
* 6 garlic cloves, chopped
* 6 carrots, sliced 1 inch (didn't have these, I obviously omitted)
* 1 quart beef or chicken stock (chicken)
* 1 cup green onions
* 1/2 cup parsley, chopped (I didn't have this either)
* dash of hot sauce (Several dashes- I rubbed on roast as well)

METHOD:
Preheat oven to 375ºF. In a small mixing bowl, combine diced garlic, green onions, thyme, basil, jalapeno or cayenne peppers, salt and pepper. Using a paring knife, pierce approximately ten, 1-inch holes through the roast and season each pocket with an equal amount of the mixture. This will give great internal flavor to the roast. 

Season the outside of the roast completely with salt, pepper and hot sauce to taste. In a heavy-bottomed dutch oven, heat oil over medium high heat. Sear 3 to 5 minutes or until vegetables are wilted. Surround roast with onions, celery, bell pepper, garlic and carrots. Pour in stock, bring to a rolling boil and reduce to simmer. Cover, place in oven, and allow to cook 2 to 2 1/2 hours or until roast is tender. Add green onions, parsley and a dash of hot sauce. 

Remove roast and place on a serving platter. Allow to rest 15 minutes prior to slicing. Serve over steamed white rice with a generous portion of the pan drippings and a slice of corn bread.




COMMENT:
The word soul is used to describe not only the music created in the slave quarters and cotton fields of the South, but a cooking style as well. To best describe it, one would say it takes a whole lot of soul to create something out of nothing. Lesser cuts of meat, trimmings and leftover vegetables were often thrown into a black iron pot in a slave cabin to create a dish that far surpassed an entree in the "main house. " The flavor of soul is evident in this wonderful pork roast.


I have to agree, the roast was awesome! The pork was tender, nice and spicy, without too much heat. I thickened the drippings, served over left over baked potatoes, cut in chunks with skins on.

♥

Spicy Soul Pork Roast

2009-10-10T17:13:00-04:00

redkathy

dinner|pork|spicy|

Comments

Natalie's Killer Cuisine: A Healthy Chile Relleno

 You know I favor the spicy stuff and I adore Chile Rellenos. I just had to share this with you all. Natalie's awesome photo really made me hungry!

Natalie's Killer Cuisine: A Healthy Chile Relleno

♥

Natalie's Killer Cuisine: A Healthy Chile Relleno

2009-10-10T15:33:00-04:00

redkathy

dinner|mexican|spicy|

Comments

Quick Creamy Chicken, Rice, and Vegetable Soup

After having a great week, I was sick for the weekend. Poor Red got this nasty a few days ago, took only one day off to rest, and has been working long hours ever since. He bounced back quick. I told him I wasn't getting sick, and that usually works out... Not this time. I spent Friday night and all day Saturday trying to sleep it off. Today, DH woke up with the nasty! I, on the other hand, am feeling better; still a bit weak but non the less better. I decided I could handle making chicken soup. It turned out with what I had on hand, to be a quick creamy chicken soup, good for the nasty and the soul!

Quick Creamy Chicken, Rice, and Vegetable Soup

2 chicken breast
1 1/2 - 2 quarts water
2 tbsp Knorr chicken bullion base
1/2 large onion
2 stalks celery, chopped
2 tbsp parsley
1/2 10 oz pkg mixed veges
1 c cooked basmati rice
1 tbsp cooking sherry
1/4 cup (1/2 stick) butter or margarine
1/4 cup all-purpose flour
1 (12-ounce) can evaporated milk
salt pepper to taste
8 turns of pepper grinder

Put the chicken breast in a stock pot and cover with water. Bring to a boil and mix in the Knorr chicken base. Add the onion, celery, parsley, salt and pepper. Reduce to simmer and cook for about two hours or until chicken is done and broth is flavorful. Set heat to warm. Remove chicken and set aside until cool enough to handle. Skim any visible fat from broth. De-bone the chicken and return to broth. Bring broth to a simmer, add frozen vegetables, sherry, and rice. Simmer for about fifteen minutes, allowing flavors to blend. Meanwhile, melt butter in a saute pan. Add flour and stir, making a thick paste. Gradually stir in evaporated milk. Cook, stirring constantly, until mixture comes to a boil. Add pepper. Continue to cook and stir until roux is thick and creamy. Slowly add mixture to simmering soup. Stir and simmer just a few minutes more.

I thought the soup was very good; definitely comforting. Not trusting of my or DH's taste buds, I asked Red to describe the soup. He said the consistency was just right; not heavy and thick, but light and creamy, yet still hearty. The combination of flavors was really good. The one criticism we all agreed upon, it could have used more salt.

Are you hungry?

♥

Quick Creamy Chicken, Rice, and Vegetable Soup

2009-10-04T20:42:00-04:00

redkathy

chicken|dinner|soup|

Comments

Bread, Blog Friends, and Foodies

Wow this week has been a week of surprises! Things have been pretty darn difficult this last year. I try not to whine too much. To have all this happen consecutively elevated my spirits more than words can describe. I am so thankful for all my blogging and foodie friends!

Monday I was graced with two loaves of bread, thanks to Foodbuzz and Natures Pride. I received Nature’s Prides newest duo; twelve grain and whole wheat breads to sample and review. That really got me going. I started with a peanut butter and Nutella sandwich on whole wheat. Nature’s Pride has created a wheat bread that is just delicious! In fact, I like it so well; I had a second sandwich for lunch! Two thumbs up for the wheat bread!

Nature’s Pride proudly proclaims these new breads to be all natural and “heart healthy”. In keeping with their proclamation and my foodie cravings, I prepared Oven Baked Chicken Milanese Sandwiches on twelve grain bread for dinner.

Bread, Blog Friends, and Foodies

2009-10-01T18:12:00-04:00

redkathy

bread|reviews|

Comments