Cooking Weblog

Here is a great chile recipe for you to try. Full of bold flavors that will remind you of the south west. This is one of those recipes that is good any time of the year. It’s a winner! Cheese and onion were added for this picture.

Ingredients: Beans

1 cup dry pinto beans

1 cup dry kidney beans

8 cups ( 2qts. ) water

1tbsp. salt

Method: beans

Slow method ( recommended )

Check beans for little rocks ( this is recommended by most producers ) and then combine all ingredients into a 5 quart stock pot or sauce pan and bring to a boil. Reduce heat to medium low and simmer for 4 hours covered stirring about once every hour. Stirring to much will mash your beans and you will end up with the texture of refried beans so go easy. It is usually recommended that you soak the beans overnight in cold water but I’ve found that this is not necessary for this recipe. Soaking the beans helps to release some of the gas but this recipe will cook for 7 hours releasing most of the gas during cooking.

Quick method:

Buy 1 24 ounce can each of cooked pinto and cooked kidney beans. Follow steps below.

Ingredients: Sauce

2lbs. hamburger 15%

2 big stalks celery ( thick sliced )

1 onion bite size pieces ( 1 inch dice )

1 green pepper bite size pieces ( 1 inch dice )

1 tbsp. salt

1 tbsp. pepper

2 tbsp. chili powder

1 teas. cumin powder

1 teas. oregano ( mexican if you can find it )

8 oz. water

28 oz. can diced tomatoes

15 oz. can tomato sauce

6 oz. can tomato paste

Method: Sauce/Chile

Add hamburger, salt, pepper, chili powder, cumin and oregano to a 8 to 10 quart stock pot and cook on medium high heat for 10 to 15 minutes ( until meat has browned ). Add diced tomatoes, tomato sauce, tomato paste and water. Cook for another 5 minutes stirring often. Add celery, onion and green pepper and stir to mix well. Reduce heat to medium low and cook for 30 minutes covered stirring occasionally. Add beans ( do not drain ) and stir to mix well. Reduce heat to low and simmer for 3 hours covered, stirring about once an hour. You should notice a change in the sauce after about 2 1/2 hours. It will loosen slightly which is the sign it is ready. Makes about 8 quarts of chili and can be frozen for at least 4 months.

Note: Since there is little need to stir while cooking this recipe, when you do stir make sure your are scraping the bottom of your pot to ensure that nothing is sticking. Nonstick cookware works best.

TRY THIS WITH YOUR CHILE!

Serve it in an edible bowl! All you have to do is slice off the top of a roll and hollow it out ( I’m using a cheddar cheese covered roll ). Fill it with warm chile and bake on a cookie sheet at 350 degrees for about 15 minutes and sprinkle with cheese. Be careful when hollowing out your rolls you don’t want any holes or they will leak. Just use your fingers and gently pull out little pieces of bread at a time until you have a bowl about 1/4 to 1/3 inch thick. If you do make a hole, press a piece of bread into it, that should fix the problem. What to do with the leftover bread? Wrap it in a piece of foil and leave it on the counter for a few days until it dries out, crumble it up and you have instant breadcrumbs for another recipe.

If you have any questions about this or any other recipe let me know, I’d be happy to hear from you.

If you have any questions about cooking in general I’d be happy to help you

Need kitchen supplies? Check out www.onestopcook.com

I love to bbq when summer comes around and here is a recipe cooked completely on the bbq. These ribs are fall off the bone, melt in your mouth scrumptious so grab a cold one and get ready to “light the barby”! By the way… you can do this in the oven as well

Ingredients: ribs ( 1 rack pork ribs )

Rub:

1 teas. salt

1 teas. pepper

1 teas. garlic powder

1 teas. dry oregano

1 teas. chili powder

1/2 teas. dried ground sage

1 tbsp. brown sugar

Sauce:

1/2 cup tomato sauce

1/3 cup bbq sauce ( your favorite )

1 tbsp. apple cider vinegar

1/4 teas. garlic powder

1/4 teas. oregano

1/2 teas. onion powder

1 teas. worcestershire sauce

3/4 teas. pepper

3 handfuls mesquite wood chips

Method: sauce

Combine all ingredients into a bowl and mix well. Refrigerate until ready to use. Give it a good stir just before spreading onto the ribs.

Method: ribs

It is important that you first remove the ” silver “. That’s a cooks term for the thin membrane of connective tissue attached to the bone side of your ribs. If you turn your ribs over and run your fingers across the bones this will make sense. To remove this slide a knife under the tissue at one end to get it started. Grab the silver using a paper towel to get a good grip and pull the membrane off ( it should all come off in one piece ).

Combine all ingredients for the rub into a small bowl and mix well. Sprinkle the rub evenly over the ribs, front and back and rub it in to the ribs. This will help the seasoning to penetrate into the meat. Refrigerate for at least 2 hours, overnight is best.

Note: A gas grill is best for cooking your ribs.

Heat your bbq to 250 degrees only on one side, you will be cooking on indirect heat ( flame on one side and no flame on the other side ). This is very important to ensure you do not burn the ribs.

Soak 2 handfuls of mesquite chips in a bowl of water for 10 to 15 minutes. Drain off excess water and pour into the center of a big piece of foil. Add remaining handful of dry mesquite chips on top of the wet chips and wrap. Poke some holes in the pouch on both sides ( the more holes, the more smoke ). Remove the grate from the side of the grill that you will have flames and set pouch directly onto the burner covers. Do this before lighting your grill. Place the ribs on the upper rack of the grill AWAY from the hot side. Close the lid and cook for 3 hours, do not open the lid. After 3 hours open the lid and coat the ribs with the bbq sauce and cook for another 20 to 30 minutes to allow the bbq sauce to thicken onto the ribs. Wrap in foil and cook for 2 more hours.

Remove and let stand for 10 minutes.

Ingredients: french fries

2 medium potatoes ( cut into wedges )

1 1/2 teas. salt

1 teas pepper

olive oil

Method: french fries

Spread the potato wedges out onto a clean surface ( your cutting board will work fine ) and sprinkle with salt, pepper and olive oil, this will give you an even coating. Place them into a ziplock bag and mix to totally coat the potatoes.

Place the potato wedges on the hot side of your 250 degree grill ( bottom rack ) and cook for 20 minutes with the lid down. Flip the potatoes an cook for 15 to 20 minutes, until golden brown. Remove to a plate and salt them if necessary.

Ingredients: corn

4 ears corn ( in the husk if you can find them )

1/3 cube margarine ( softened )

1/2 teas. salt

1/4 teas pepper

Method: corn

Combine margarine, salt and pepper and mix well, this is known as a very simple ” compound butter “.

Peel back the husk from the corn and remove the silk. You want to leave the husk in tact and only remove the silk ( like peeling a banana all the way to the bottom but not removing the peel completely ). Spread the margarine mixture evenly onto the corn coating all sides and re-covering it with the husk. Wrap in foil and grill on upper rack ( hot side ) at 250 degrees for 30 to 40 minutes ( until soft ).

Note: If you can’t find corn in the husk you can wrap the corn in a damp paper towel and then wrap in foil. The moisture in the corn will keep the paper towel from burning.

Note: If you watch the times you put things on the grill everything will be done at the same time. If you like to grill as much as I do this is a must do recipe. Even if you are a beginner you CAN do this.

Another note: You can do this in your oven as well. Just follow the same directions deleting the smoke pouch and placing your ribs and potatoes on separate cookie sheets.

Barbecuing is always better when you have friends and family over so give this a try, you won’t be disappointed.

Need kitchen supplies? Check out www.onestopcook.com

French Dip

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Cooking Instructions

Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.

Preheat oven to 350 degrees F (175 degrees C).

Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.

Slice the meat on the diagonal (against the grain), and place on the rolls. Serve the sauce for dipping.

Serves 6

Pot Roast

Ingredients

• 4 pounds chuck roast
• salt and pepper to taste
• 1 packet dry onion soup mix
• 1 cup water
• 3 carrots, chopped
• 1 onion, chopped
• 3 potatoes, peeled and cubed
• 1 stalk celery, chopped

Cooking Instructions

Take the chuck roast and season with salt and pepper to taste. Brown on all sides in a large skillet over high heat.

Place in the slow cooker and add the soup mix, water, carrots, onion, potatoes and celery.

Cover and cook on low setting for 8 to 10 hours.

Serves 8

Turkey Chili

Ingredients

• 1 tablespoon vegetable oil
• 1 pound ground turkey
• 2 (10.75 ounce) cans low sodium tomato soup (or tomato sauce)
  
• 2 (15 ounce) cans kidney beans, drained
• 1 (15 ounce) can black beans, drained ( substitute pinto beans)
  
• 1/2 medium onion, chopped
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• 1/2 tablespoon garlic powder
• 1/2 tablespoon ground cumin
• 1 pinch ground black pepper
• 1 pinch ground allspice
• salt to taste

Cooking Instructions

Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until evenly brown; drain.

Coat the inside of a slow cooker with cooking spray, and mix in turkey, tomato soup, kidney beans, black beans (or pinto) and onion. Season with chili powder, red pepper flakes, garlic powder, cumin, black pepper, allspice and salt.

Cover, and cook 8 hours on Low or 4 hours on High.

Serves 8

Here are a few recipes for now, more on the way.

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