Easy Chili and Spicy Cheese Corn Cakes

 

Recipe:

Easy Chili

2 - 32 Ounce Jars of Your favorite Marinara

1 Pound of Ground Beef or Turkey

1 Pound of your favorite Sausage ( I used Hot Sausage)

1 Tablespoon of Oil ( I used Olive Oil)

1 Chopped Bell Pepper ( You can use Yellow/Orange/Red/Green)

1 Chopped Sweet Onion

1 Tablespoon of Chopped Garlic

2 Cans of your favorite Beans Drained and Rinsed ( I used Black Beans)

1 Can of Stewed Tomatoes

16 Ounces of Beef or Chicken Stock

1/2 Cup of Liquid Smoke

1/2 Cup of Worcestershire Sauce

1 Bay Leaf

1 Teaspoon of Red Pepper Flakes (Optional)

Salt and Pepper to Taste

Sour Cream as a topping (Optional)

Fresh Flat Leaf Parsley (Optional)

Spicy Cheese Corn Cakes

1 1/2 Cups of Corn Meal

1 Cup of All Purpose Flour

3 Tablespoons of Sugar

2 Teaspoons of Baking Powder

1 Teaspoon of Salt

1 1/2 Cups of Buttermilk

2 Eggs

2 Tablespoons of Chopped Jalapeños

1/4 Cup of Chopped Red Onions

1 Cup of your favorite Shredded Cheese

2 Tablespoons of Oil (I used Olive Oil)

Directions:

Easy Chili

Everything goes in the same pot. Saute your Onions, Bell Pepper and Garlic in the Oil for a few minutes then add your meat of choice and brown. Next add your favorite Marinara, Stewed Tomatoes, Beans, Stock, Liquid Smoke, Worcestershire Sauce, Bay Leaf, Red Pepper Flakes, Salt and Pepper to your sauté. Cover pot and cook on a low to medium heat for about 30 minutes.

Spicy Cheese Corn Cakes

Everything will go in the same bowl. 1st combine your Corn Meal, Flour, Sugar, Baking Powder and Salt. Next pour your Buttermilk, Eggs, Jalapeños, Red Onions and Cheese into your dry ingredients and stir. You may need to add some additional milk...it's okay. Time to fry those Corn Cakes... Place oil in pan and heat for a minute. You can make these as big or as small as you like. I used about 1/3 of a cup for each cake. You'll fry these on a medium heat for at least 2 to 3 minutes per side.

Serve your Chili with a sprig of fresh parsley and a dollop of sour cream... Oh and don't forget to add those delicious Corn Cakes.... We hope that you'll try this recipe and come back to share your experience with us.... Enjoy!

Blueberry Ginger Muffins

Recipe

Dry Ingredients                                                                     Wet ingredients

1 1/2 Cups of All Purpose Flour                                             1 Egg

1 Cup of Oat Flour (Old Fashioned Oats Ground)                1 Cup of Buttermilk

1 1/2 Tablespoons of Baking Powder                                 1/2 Cup of Coconut Oil

1/2 Teaspoon of Salt                                                           1/2 Cup of Molasses

1/3 Cup of Raw Sugar                                                       1 1/2 Cups of Fresh or Frozen Blueberries

1 Teaspoon of Cinnamon

1/2 Teaspoon of Ground Ginger

Directions

Preheat Oven to 400 Degrees

1. Place 1 Cup of Old Fashioned Oats into your blender and grind into an oat flour.  Combine all dry ingredients in one bowl. ( All Purpose Flour, Oat Flour, Baking Powder, Salt, Sugar, Cinnamon, Ground Ginger)

2. Combine all wet ingredients into a separate bowl. ( Egg, Buttermilk, Coconut Oil, Molasses). Add wet ingredients to your dry ingredients and stir.  There is no need to over mix. Then add Blueberries and spoon or scoop the mix into your muffin baking pan.  I used the larger muffin pan, which made 7 large muffins.  If you use a smaller muffin pan, this recipe will make 12. 

3. Bake for 25 to 30 minutes at 400 Degrees. Use a tooth pick of wooden skewer to check for doneness.  When your toothpick comes out clean without crumbs the muffins are baked perfectly.  Remove from oven and enjoy warm or room temperature.  I like to add a little salted sweet cream butter as soon as they are out of the oven.

Try my recipe then come back and share your experience with us....Enjoy!

Moist-N-Decadent Chocolate Cake

The most Moist-N-Decadent Chocolate Cake you'll ever taste.

Recipe:

Cake:
1 1/2 Sticks of Salted Sweet Cream Butter
1 1/2 Cups of Sugar
3 Eggs
1 Teaspoon of Vanilla
1 Tablespoon of Instant Espresso
1 Cup of All Purpose Flour(Sifted)
1/2 Cup of Cocoa
1/4 Cup of Hot Water

Ganache:
1/2 Cup of Cocoa
1/2 Stick of Butter
1/4 Cup of Corn Syrup
1/2 Cup of Milk + 2 Tablespoons
1 Cup of Confectioner Sugar
1/2 Teaspoon of Vanilla

Optional:
Chocolate Chips or Shavings
Cool Whip
Nuts

Directions:

Pre-heat oven to 325 Degrees.  Butter and Flour your baking dish. You can use Ramekins (6 to 8) or one 8 in round cake pan.

Cake

1. Cream Butter and Sugar together on high speed for 10 to 15 minutes. Lower your mixer speed to medium and add Eggs one at a time, making sure to blend well. Add your Vanilla.
2. In a separate bowl sift your Flour, Cocoa and Instant Espresso.  Hand stir your dry ingredients into your wet ingredients for a couple of minutes the.  With your mixer on a low speed slowly add your hot water.
3. Bake in Ramekins for 18 - 20 minutes or in your cake pan for 35 - 40 minutes until your toothpick comes out clean. Remove from oven and allow to cool to touch.

Ganache

1. Place a small sauce pan on the stovetop to low heat.  Add your butter, vanilla and milk...once melted add your cocoa and corn syrup stir to a smooth consistency.  Remove from heat and place in a mixing bowl.  You may need to add 1 to 2 more tablespoons of milk to thin.  Add your confectioner sugar and mix on a low speed. 

Once your cake has cooled pour your ganache to center and lightly spread to cover all sides. 

Try my recipe then come back and share your experience with us...Enjoy!

Chicken Stir Fry

Recipe

1 Pound of Chicken Tenders

1 Red Bell Pepper (Thinly Sliced)

1 Yellow Bell Pepper (Thinly Sliced)

1 Orange Bell Pepper (Thinly Sliced)

1/2 Cup of Frozen Sweet Peas (Rinsed)

2 Cups of Fresh or Frozen Broccoli

1/2 Teaspoon of Red Pepper Flakes

2 Teaspoon of Salt

1/2 Teaspoon of Black Pepper

1 Teaspoon of Fresh Ginger (Minced)

1 Teaspoon of Fresh Garlic (Chopped)

2 Tablespoons of Soy Sauce (Low Sodium)

1 Teaspoon of Sesame Seeds

5 Tablespoons of Extra Virgin Olive Oil or Canola Oil

Optional Ingredients

1 Cup of a Sprouted Multigrain Rice or your Favorite Rice or Noodles

Sliced - Carrots/Mushrooms/Onions/Scallions/Shrimp/Beef/Pork

Directions

1. Slice your Chicken Tenders into small strips. Place them into a bowl and pour 1 Tablespoon of Olive Oil, Sesame Seeds, Salt and Pepper. Cover and allow to marinade for at least 30 minutes. Prepare your rice according to the package directions.

2. Thinly slice your Red, Yellow and Orange Bell Peppers, mince your ginger and chop your garlic...Set to the side.  Rinse and drain your peas. 

3. You'll use a high heat when stir frying.  Everything will cook quickly.  This is a good time to heat your wok or skillet to a high heat and add 2 Tablespoons of Olive Oil.

4. Once your wok or skillet is heated add your Chicken Strips and cook on high for 3 to 5 minutes.  Once they are cooked remove from wok or skillet and place on the side. You do not have to clean or rinse your wok or skillet before adding your vegetables.

5. Add 2 more Tablespoons of Olive Oil to your hot wok or skillet then add the Red, Yellow and Orange Bell Peppers, 1 Teaspoon of Salt, Ginger and Red Pepper Flakes. Stir Fry on high for 2 to 4 minutes then add your peas, broccoli, chicken and soy sauce and stir fry for an additional 2 minutes. Remove from heat and serve over a bed of your favorite rice or noodles.

Try my recipe then come back to share your experience with us...Enjoy!

Chicken Burger

Make your own "Chicken Burger".... in just a few minutes.  These are perfect on a bun, lettuce, tortilla, kabob or as the main entree.  You can also change up the ingredients a little with your favorite herbs...add a little chipotle, cumin or sage.

Recipe:

1 Pound of Dark Chicken Meat
1 Pound of Chicken Breast
1/2 Cup of Fresh Parsley
2 Garlic Cloves (Chopped)
1 Teaspoon of Fresh Rosemary or 1/2 Teaspoon of Dried Rosemary
1 Teaspoon of Kosher Salt
1/2 Teaspoon of Black or White Pepper
1/2 Teaspoon of Red Pepper Flakes

Direction:

1. Use a food processor to grind the meat for 1 to 2 minutes.
2. Add remaining ingredients into your food processor and blend for an additional 1 to 2 minutes.

3. Wet your hand to keep the chicken from sticking to them.  Then scoop the size you would like your burger to be and roll into a ball.

4. Heat a skillet to a medium temperature and cook burger for approximately 3 to 4 minutes per side...depending on how thick your burger is may require an additional 2 to 3 minutes per side.

5. You can use freezer paper of plastic to store the remaining burgers for a later date.

Try my recipe and come back to share your experience with us....Enjoy!