(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos

 

 

Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.

 

 

I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.

 

 

 

 

 

I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.

 

 

 

Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!

 

 

Ready to bake!

 

As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
 

 

 

 

After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.

 

 

 

…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food

Ingredients

For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce

Instructions

For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!

Notes

* If desired substitute 2 bottles of your favorite barbecue sauce

http://www.seasonedsprinkles.com/barbecue-rib-nachos/

Turkey Sausage Stuffed Jalapenos

December 31, 2016 at 6:09 AM | Posted in Jennie-O Turkey Products | Leave a comment
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We have this from time to time and everyone loves it,Turkey Sausage Stuffed Jalapenos! Using the Jennie – O Turkey Sausage, Fat Free Cream Cheese, and Kraft Light Ranch Dressing you’re making that much healthier without missing any of the flavor. Don’t forget to Make the Switch! Enjoy and Eat Healthy in 2017!

 

 

Turkey Sausage Stuffed JalapenosJennie O Make the Switch

Ingredients
1 pound Jennie – O Ground Turkey Sausage
1 (8 ounce) package Fat Free Cream Cheese, softened
1 cup shredded Kraft Parmesan Cheese
1 pound large fresh Jalapeno Peppers, halved lengthwise and seeded
1 (8 ounce) bottle Kraft Light Ranch Dressing (optional)

Directions
Preheat oven to 425 degrees F.
1 – Place turkey sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
2 – In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
3 – Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Jennie – O Turkey Recipe of the Week – Turkey Chili Verde

October 14, 2016 at 5:18 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Chili Verde. Made with JENNIE-O® Ground Turkey. Perfect Fall recipe to heat up the day with. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and make the SWITCH! http://www.jennieo.com/

 

 

Turkey Chili Verde

Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

INGREDIENTS

1½ pounds tomatillos, husks removed and halvedturkey-chili-verde
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS

1) Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2) In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g

http://www.jennieo.com/recipes/1071-turkey-chili-verde

Jalapeño Turkey Meatloaf

September 27, 2016 at 5:07 AM | Posted in Jalapenos, Jennie-O Turkey Products | Leave a comment
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Came across a healthy and delicious Meatloaf recipe off the Jennie – O website that I wanted to pass along, Jalapeño Turkey Meatloaf. Made with JENNIE-O® Lean Ground Turkey and kicked up with Jalapeño Peppers. Make the SWITCH!   https://www.jennieo.com/

 

Jalapeño Turkey Meatloafjalapeno-turkey-meatloaf

INGREDIENTS

1 (15-ounce) can tomato sauce
2 teaspoons mustard
1 tablespoon brown sugar
1½ pounds JENNIE-O® Lean Ground Turkey
1 tablespoon diced jalapeño peppers
½ cup diced onion
¼ cup diced red bell peppers
½ cup breadcrumbs
½ cup egg substitute or 2 eggs
½ teaspoon black pepper
½ cup tomato sauce, divided
DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, stir together tomato sauce, mustard and brown sugar. Set aside.
3) In large bowl, mix ground turkey, jalapeño peppers, onions, red bell pepper, breadcrumbs, eggs, pepper and ½ cup tomato sauce. Blend well.
4)Form mixture into a rounded rectangular loaf and place in a 2-inch deep pan. Spread sauce mixture evenly over meatloaf.
5)Bake 1 hour or until the internal temperature of meatloaf is well-done, 165ºF as measured by a meat thermometer. Let stand 5 minutes before slicing. Slice loaf into 10 portions.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories 150
Protein 15g
Carbohydrates 8g
Fiber 1g
Sugars 3g
Fat 5g
Cholesterol 50mg
Sodium 360mg
Saturated Fat 1.5g
https://www.jennieo.com/recipes/989-jalape%25C3%25B1o-turkey-meatloaf

Crock Pot 3 Bean Buffalo Chili w/ Cornbread

March 31, 2016 at 4:53 PM | Posted in Bush's, chili, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread

 

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 005
For breakfast I reheated some leftover Pioneer Peppered White Gravy and toasted a couple of slices of Healthy Life Whole Grain Bread, love gravy on everything! It was another night of heavy rain that continued through the day. One of those rainy days to stay in and kick back. Which is what I did for most of the day, I’m in a huge Slug Mode. For dinner tonight I wanted a major comfort food so tonight it’s Crock Pot 3 Bean Buffalo Chili w/ Cornbread.

 

 

 

I got my last container of my Crock Pot 3 Bean Buffalo Chili out of the freezer and let it thaw overnight in the fridge. Which also means I’ll be making another batch before too long! I’ll leave full details on how to make it.

Crock Pot 3 Bean Buffalo Chili w Cornbread 001
It’s loaded with nothing but good things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Red Beans), 1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).

 

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 002

To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.

 

 

 

chili and cornbread 003
Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined with all those spices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, Mom and Dad both had a couple of bowls of it. You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground BuffaloCrock Pot 3 Bean Buffalo Chili w Cornbread 001
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and oyster crackers, A Tablespoon of fat-free sour cream, Chopped Onions, or serve with some home made cornbread.

Saturday’s Chili – Triple Pepper Chili

February 27, 2016 at 6:34 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili Triple Pepper Chili. Triple the flavor and triple the heat with this week’s recipe! Using ancho chiles (dried poblano chiles), red bell pepper, and jalapeño pepper. You can this recipe and a great selection of many more recipes on the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

 

Saturday’s Chili, Triple Pepper Chili

Ancho chiles, jalapeño chile, and mild red bell pepper are the trinity of peppers used to make this spicy bean chili.

Recipe Ingredients:

2 ancho chiles (dried poblano chiles)Cooksrecipes 2
2 teaspoons vegetable oil
1 medium yellow onion, diced
1 red bell pepper, seeded and diced
1 large celery rib, chopped
2 cloves garlic, peeled and minced
1 jalapeño pepper, seeded and minced
2 (15-ounce) cans red kidney beans, drained
1 (28-ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 tablespoon chili powder
2 teaspoons dried oregano
1/2 teaspoon salt

Cooking Directions:

1 – Soak the ancho chiles in enough warm water to cover for 30 minutes to 1 hour. Drain; remove the seeds* and chop the chiles.
2 – In a large saucepan heat oil over medium heat. Sauté onion, bell pepper, celery, garlic and jalapeño for about 7 minutes, stirring frequently, until the vegetables are tender.
3 – Add beans, tomatoes, parsley, chili powder, oregano and salt; bring to a simmer. Reduce heat and continue cooking for 15 to 20 minutes over low heat, stirring occasionally. Serve with warm bread or your favorite toppings.
Makes 4 servings.

http://www.cooksrecipes.com/soup/triple_pepper_chili_recipe.html

Jumpin’ Jalapeño Beans

February 18, 2016 at 6:31 AM | Posted in beans, CooksRecipes, Jalapenos | Leave a comment
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Heat up the Winter Night’s with this recipe from the CooksRecipes website, Jumpin’ Jalapeño Beans. You’ll be using 3 types of Peppers; Red Bell Peppers, Poblano Chile, and Jalapeño Chile. You can find this recipe and many more on the CooksRecipes website! http://www.cooksrecipes.com/index.html

 

 

Jumpin’ Jalapeño Beans

Enjoy as a healthy vegetarian side dish or turn it into a salad by adding oil and vinegar.

Recipe Ingredients:

1 cup mixed dried beans Cooksrecipes 2
1 tablespoon virgin olive oil
1/2 peeled onion, cut into 1/4-inch dice
1/4 red bell pepper, seeded and cut into 1/4-inch dice
1/2 poblano chile, with seeds, cut into 1/4-inch dice*
1 jalapeño chile, seeded and cut into 1/8-inch dice*
1 cup vegetable stock
1/2 teaspoon salt
1 tablespoon chopped chives

Cooking Directions:

1 – Carefully sort through the beans and rinse well. Soak overnight.
2 – Drain and rinse the beans, place in a medium-sized pot, and add enough water to cover the beans by at least 2 or 3 inches. Slowly bring to a simmer and cook at a low simmer until just tender, about 1 1/2 to 2 hours. Add more water as necessary to keep the beans covered. When cooked, there should be about 2 1/2 cups cooked beans; drain beans.
3 – Heat olive oil in a large pan and sauté the onion, bell pepper, poblano, and jalapeño over medium heat for 3 to 5 minutes, until softened. Stir in the cooked beans, add the stock or water, and cook for 10 minutes, reducing the liquid somewhat.
4 – Season with salt and garnish with chives at the end of the cooking cycle.
Makes 4 servings.

*Notes: Or use canned jalapeños. Use the juice, too, reducing the vegetable stock proportionately to equal 1 cup of liquid. Water may be substituted for vegetable stock.

http://www.cooksrecipes.com/soup/jumpin_jalapeno_beans_recipe.html

Kitchen Hints of the Day!

February 18, 2016 at 6:27 AM | Posted in Kitchen Hints | Leave a comment
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To store Jalapeno Peppers………

 
* Store in a paper bag in the vegetable crisper of refrigerator.

* To freeze: Slice or chop peppers, then place in airtight containers or heavy-duty freezer bags, or wrap tightly in heavy-duty aluminum foil or plastic wrap.

* jalapenos can preserve them for pretty much indefinitely. Simply use a needle to string the peppers by their stems and hang them in a dry location. You can leave the peppers hanging or remove them once dry and store them in a dry location. Refrigeration is not necessary. You can also take dried jalapenos and grind them to use as an easy spice additive to meals.

* Jalapenos can be jarred or pickled. In either case, the jalapenos are generally left whole or sliced and packed tightly into jars. Then boiling water and any other additives the recipe calls for are added and the jar is sealed. You’ll find a wealth of recipes for pickling and jarring jalapenos in cook books and online, due to the variety of methods for this storage technique it’s best to find a recipe that applies to your particular needs.

Crock Pot 3 Bean Buffalo Chili w/ Cornbread

February 11, 2016 at 6:03 PM | Posted in Bush's, chili, Wild Idea Buffalo | 2 Comments
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Today’s Menu: Crock Pot 3 Bean Buffalo Chili w/ Cornbread

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 005
I had a Simple Truth Breakfast Sandwich to start the day, egg White and Canadian Bacon. After Breakfast I went out and started the car and let it warm up a bit. Another cold one out there at 9 degrees! Had to get out for a while today, I had a bad case of Cabin Fever! Felt great to get out. Stopped for gas, then the bank, and on to Kroger. I picked up a Birthday Cake for my Mom, her Birthday is tomorrow. Mom will be 88 Friday! Moms my best friend, cherish every day she’s around. Tonight I prepared my Crock Pot 3 Bean Buffalo Chili w/ Cornbread.

 

 
What better than a big bowl of Chili on a cold Winter’s Day! I’ve been out of Chili for a while now, so its high time to solve that problem! Plus I’ve been wanting some for a while now so it’s time. It’s loaded with nothing but good Crock Pot 3 Bean Buffalo Chili w Cornbread 001things. I use Wild Idea Buffalo Ground Round (99% Lean) which is the best tasting Ground Buffalo that I’ve found. The 3 Beans I use are 1 Can (16 oz.) Bush’s Chili Beans (Red Beans), 1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans), 1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans) drained and rinsed, Then I mix in 1 Red Onion (medium Chopped or Minced), 1 Jalapeno Pepper (Unseeded and Chopped), and 4 Cloves Minced Garlic. For my spices I use 1 Packet McCormick Chili Mix, 2 Cans (6 oz.) Hunt’s Tomato Paste, 1 Tbs Ground Cocoa Chili Blend (McCormick), 1/2 Tsp Ground Chipotle Chili Pepper (McCormick), 2 Tbs. Ground Roasted Cumin (McCormick), 2 tbsp Ground Cinnamon (McCormick), 1 Tbs of Cilantro Leaves (McCormick), and 5 Dashes of Frank’s Hot Sauce or to taste (I usually add a lot more dashes!).

 

 

Crock Pot 3 Bean Buffalo Chili w Cornbread 002
To prepare it I start by browning both packages of the Wild Idea Ground Buffalo. Using a large skillet sprayed with Pam Cooking Spray and 1 tablespoon of Extra Virgin Olive Oil. Preheat the skillet on medium heat. When heated I add the Ground Buffalo and all the seasonings and Tomato Paste, stirring often. When the Buffalo has browned I add from the skillet to the liner lined Crock Pot. Throw in a 1/2 cup of Water and put the lid on the Crock Pot and set on low for 5-6 hours.

 

 
Then the serious eats begin, comfort food with Chili! With the sweetness of the Buffalo combined with all those Cornbreadspices and beans, it’s just hard to beat! This may have been my best batch of Chili yet, Mom and Dad both had a couple of bowls of it. You can serve it many ways; in a bowl or mug and top it with your favorite Cheese or Chopped Green Onions with a side of Oyster Crackers. Another way to have it is served on top of a Johnny Cake (Cornbread) or have a side of Cornbread with it. I made a Mini Cast Iron Skillet of Cornbread. I used Martha White Corn Meal Mix. For me Chili and Cornbread are the perfect pairing! For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.

 

 

 

 

Crock Pot 3 Bean Buffalo Chili
Ingredients:

2 lb. Wild Idea Ground Buffalo
2 Cans (6 oz.) Hunt’s Tomato Paste
1 Can (16 oz.) Bush’s Chili Beans (Red Beans)
1 Can (16 oz.) Bush’s chili Beans ( Kidney Beans)
1 Can (16 oz.) Bush’s Chili Beans (Great Northern Beans), drained and rinsed
1 Packet McCormick Chili Mix
1 Red Onion (medium), Chopped or Minced
1 Jalapeno Pepper, Unseeded and Chopped
4 Cloves Minced Garlic
1 Tbs Ground Cocoa Chili Blend (McCormick)
1/2 Tsp Ground Chipotle Chili Pepper (McCormick)
2 Tbs. Ground Roasted Cumin
2 Tsps Ground Cinnamon
1 Tbs of Cilantro Leaves
5 Dashes of Frank’s Hot Sauce or to taste.
1/2 Cup of Water
Shredded Cheese, I use Grated Dutch Gouda or Sargento Reduced Fat Shredded Cheddar Cheese (Topping)
Oyster Crackers
Frank’s Hot Sauce or to taste.

Directions:
*Brown Buffalo in large saucepan on medium-high heat 10 min. or until no longer pink, stirring occasionally. Add all remaining spices and ingredients except 1 can of the tomato paste.
*ADD to slow cooker and add in the remaining 1 can of tomato paste and 1/2 cup of water.
*COVER with lid. Cook on HIGH 3 to 4 hours (or on LOW 5 to 6 hours).

*Serve in bowl or mug with cheese and the oyster crackers, A Tablespoon of fat-free sour cream, or serve with some home made cornbread.

Saturday’s Chili – California Beef and Black Bean Chili

January 30, 2016 at 6:26 AM | Posted in CooksRecipes, Saturday's Chili | Leave a comment
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For this week’s Saturday’s Chili it’s California Beef and Black Bean Chili. You’ll make it with top round beef steak, black beans, bell peppers, jalapeno peppers, and a load of spices. You can find this recipe on the CooksRecipes website, which a has fantastic selection of recipes of all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

California Beef and Black Bean Chili

A spicy, well-seasoned bowl of red, California style with diced top round beef steak and black beans.

Recipe Ingredients:

1/3 cup dry black beans
1 1/4 teaspoons ground cumin Cooksrecipes 2
1 1/4 teaspoons dried oregano
1/3 teaspoon ground sage
1 bay leaf
1 green onion, chopped
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 jalapeño, seeded and chopped
1 pound top round beef steak, diced
2 cups seeded and chopped tomatoes
1/3 teaspoon cayenne pepper
2/3 teaspoon paprika
1 garlic clove, crushed
1 1/2 tablespoons red wine vinegar
1/3 teaspoon ground black pepper
1 tablespoon chopped flat-leaf parsley

Cooking Directions:

1 – Sort and rinse dry black beans. Place in heavy kettle, cover with 2 inches cold water above the beans, and bring to a boil. Simmer about 20 minutes, adding more water if necessary.
2 – Meanwhile, combine cumin, oregano, sage, bay leaf, and chopped green onion. Heat olive oil in a skillet; add the green onion mixture and chopped onion; sauté until translucent. Add chopped green bell pepper, chopped red bell pepper, and chopped jalapeño. Sauté for 1 to 2 minutes. Remove to the kettle with the beans.
3 – Add diced beef steak to the skillet and brown. Remove and add to kettle with chopped whole tomatoes, cayenne pepper, paprika, crushed garlic clove, red wine vinegar, pepper, and chopped parsley. Bring to a boil, then reduce the heat, and simmer until the beef is tender, about 1 hour.
* Makes 6 servings.

http://www.cooksrecipes.com/soup/california_beef_and_black_bean_chili_recipe.html

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