Wick Fowler Copycat Chili

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Today I rushed to the grocery store in hopes of getting all the chili fixings for dinner tonight.  Snow was starting to fall and I think everyone in town decides to rush to the grocery store so they can fix chili.  Needless to say, by the time I got there all of the Wick Fowler Chili Kits were sold out.  But it was a good thing that the last time I made Wick Fowler’s Chili that I measured everything that I put in it.  So we can still have Wick Fowler’s Chili, well sort of anyway.  Here is the recipe:

Brown 2 pounds of ground beef.  Drain off the grease.  Add 1-8 oz. can of tomato sauce and 2 cans of water.  Stir.  Add 6 1/2 to 7 tablespoons of chili powder, 1 1/2 teaspoons salt, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons oregano, 1 to 1 1/2 teaspoons ground cayenne depending on how hot you like your chili, 1 tablespoon dried minced onion, 1 teaspoon dried minced garlic.  Stir.  Add 1 large can of beans if you like beans in your chili.  Simmer for 30 minutes.  Just before serving stir in 1 1/2 tablespoons of masa.

Yum….the family didn’t even notice the difference!

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7 Meals in 2 hours including the shopping!!

I thought I would give this slow cooker recipes for the freezer a try.  You know the kind.  Dump some food in a freezer bag and freeze it.  Thaw it out and cook it in the slow cooker.  Sounded easy enough for me, so I thought I would give it a whirl.  First thing I did was surf the Internet for recipes and there sure are a lot of recipes.  I had to decided which recipes I would fix.  I decided to make 7 dinners.  It took me about 2 hours to put them together and that includes the shopping.

First meal was putting spare ribs and barbeque sauce in a freezer bag.  Squish it together and freeze it.  When you are ready to cook it, take it out of the freezer the night before and thaw it in the refrigerator.  The next morning put it in the slow cooker and cook it on Low for 8 hours.  Cheesy Hashbrown Potato Casserole would be good with the ribs.  It is a freezable dish.

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Second meal I cooked was Poppyseed Chicken.  I went ahead and started cooking that for dinner now and decided not to freeze it mainly because it has sour cream in it.  The recipe didn’t say this but lightly salt and pepper the chicken before placing in slow cooker.  I know the chicken isn’t salt and peppered in the picture but do as I say, not as I do.  Still this dish needs something else.  I think I might try a slice of bacon on top of the chicken next time and see if that adds to the flavor.  I don’t know maybe it’s just me but I thought this dish was a bit bland if cooked according to the recipe.

The third and fourth meals were Chicken Delicious.  I made two bags of that and put it in the freezer.

The last chicken meal I made was Dijon Chicken.

Then I made 2 more meals using ground beef, Casserole Spaghetti and Mexican Casserole.

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OK, so step 1:  I labeled all the freezer bags.

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Step 2:  I put all the meat in the bags.

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Step 3:  Poured barbeque sauce in with the spare ribs and froze the bag.  By the way, the Head Country Barbeque Sauce in the picture is the best sauce hands down, just sayin’.
Step 4:  Cut up all the green peppers and added it to the dishes.
Step 5:  Cut up all the onions and added it to the dishes.
Step 6:  Cut up the celery and added it to the dish.
Step 7:  Added any canned goods to the meals.
Step 8:  Added any seasoning to the meals.
Step 9:  Seal the bags, squish the bags and freeze!

And I was done, easy, easy, easy!  Now I hope my family likes them.  This will be great to have on hand for the busy holiday season that is coming up.

Here is a great article on 31 Things You Can Freeze.  I think I am going to get busy and start freezing!!  First thing may be making up a batch of waffles!  Yum!

Oh I forgot to add:  do not buy the frozen chicken breasts for slow cooker recipes.  Only buy fresh chicken breasts to use in the slow cooker recipes.  The frozen chicken usually has a layer of ice around it and it will produce too much liquid in your dish.  Your dishes will turn out too watery.

Korean Beef

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This was a real winner with the family.  Everyone liked it and it was quick to get on the table, which gives it even more appeal for the “mom” in me.

1 pound ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 – 1 teaspoon crushed red peppers (I used 1/2 teaspoon and it was hot enough for us Texans!)
Salt and pepper to taste
1 bunch green onions, diced
1 egg for each serving (optional)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt, pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. Optional: Hubby wanted his meat cooked with an egg so I cracked an egg into the meat mixture and stirred it until it was cooked. Also could poach an egg and put it on top. I think next time I will try poaching eggs.

Chicken Fried Steak

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This is by far a family favorite.  It is even better when I can buy fresh vegetables to go along with the dish.  Here is my recipe for Pressure Cooker Green Beans.  You can add new potatoes to the green beans too, so they both cook at the same time.  I love, love, love this You Tube cooking segment on how to shuck fresh corn on the cob.  Oh my goodness, I wish I had known about this little trick years ago!  Here it is!

Now for the wonderful chicken fried steak……

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Buy 4 cube steaks.  Generously salt and pepper both sides of the cube steaks.

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Flour both sides of the cube steaks.  Flour those steaks well!!

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Place all four cube steaks in a skillet with some vegetable oil in it.

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Cook until it is good and brown.  Flip it over and brown the other side.

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While the cube steaks are browning, start making the country gravy.  I am lazy so I grabbed a package of Pioneer gravy mix but if you are not as lazy you can go ahead and make your own white gravy and add the black pepper to it.  Follow the directions on the package and make the gravy.  Have it ready when both sides of the cube steaks are browned.

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Pour the gravy over the browned cube steaks.  Simmer the steaks in the gravy for about 1 hour or until the steaks are tender.  The gravy will also thicken up in the process.  If the gravy is getting too thick, put a lid on the skillet.

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And that folks, is comfort food at it’s finest!

Bubble-Up Enchiladas

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Love this recipe!  It is so versatile.  You can fix it Mexican style like I did here or make it Italian style.  I will give you the substitutions for the Italian variety below in the recipe if you want to fix it that way.

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Brown 1 pound of ground beef in a skillet.  You can also add other things to it at this point like chopped onion but I didn’t do that here because my family doesn’t like onions.  They don’t like green peppers either so I chose to leave all that out but if you like it then by all means, add it!

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After the meat has browned, add a 10 oz. can of Old El Paso mild enchilada sauce.  I added a can of medium enchilada sauce because we like things a little bit hotter.

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Then add an 8 oz. can of tomato sauce.

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Now grab a tube of one of these things.

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Take out each biscuit and cut it into fourths.

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After you have cut all the biscuits into fourths, put them all in the skillet.  Mix everything up very gently.

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Pour everything into a 13×9 pan and cook it for 25 minutes at 350 degrees.  At the end of the 25 minutes, take it out and put some shredded sharp cheddar cheese on top.  Return it to the oven for another 10 minutes.

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At the end of the 10 minutes it will come out looking like this and yummy good.  Here is the recipe:

1 pound extra lean ground beef (93/7)
1 (10 ounce) can Old El Paso mild enchilada sauce
1 (8 ounce) can no sodium added tomato sauce
1 can Pillsbury Grands Jr. Golden Layers Flaky Biscuits
1 cup reduced fat 2% milk sharp cheddar cheese, shredded
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and can of tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Pour it all in a greased casserole and bake for 25 minutes. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Optional:  If you want to fix this Italian style:
Omit the enchilada sauce, tomato sauce and cheddar cheese.
Replace it with about 18 oz. or more of spaghetti sauce and mozzarella cheese.  Add mushrooms or whatever you like on your pizza.  It would also be good with some pepperoni in it too!

Mexican Casserole

This is an easy dish to put together on a busy weeknight.

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Brown 1 pound of ground beef with 1/2 of a chopped onion and 2 minced garlic cloves.

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Add 1 package of taco seasoning mix.  Stir well.

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When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

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Spread 1-8oz. block of softened cream cheese on the top making sure it is spread evenly over the ground beef and covered.

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Sprinkle shredded cheese on top.

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Put tomatoes and lettuce over the shredded cheese.

Here is a printable version of the recipe:

Mexican Caserole

1 pound ground beef
1 packet of Taco Seasoning
1/2 medium onion
2 cloves of garlic
1 block of cream cheese (softened)
Chopped lettuce
Shredded Cheese

Brown ground beef with onions and garlic until fully cooked.

Add in taco seasoning mix. Stir together. When fully cooked and mixed, pour into square casserole dish and let cool for 5-8 minutes.

Spread softened cream cheese on the top making sure it is spread evenly over the ground beef and covered. Sprinkle shredded cheese on top.

Put tomatoes and lettuce over the shredded cheese.

Add salsa or taco sauce if desired.

Makes 5-6 Servings.
Be sure to refrigerate leftover right away.

Slight variation on PW’s meatloaf

I have been getting home tired and not wanting to cook dinner so I decided to make Pioneer Woman’s Meatloaf but put it in the crockpot.

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 So I mixed up the meatloaf just as she instructed in her recipe.  I put it in the crockpot instead of the oven.  Then I wrapped unpeeled potatoes and put those on top.  When I got home from work everything was cooked so all I had to do was mash the potatoes.  Everything turned out really good.  I will be making this again!!

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Scandinavian Dilled Pot Roast

1 (3 to 3 1/2 pound) beef rump or chuck roast
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons dried dill weed
1/4 cup water
1 tablespoon vinegar
4 teaspoons cornstarch
2 tablespoons water
1 cup sour cream

Sprinkle all sides of meat with salt, pepper and 1 teaspoon of the dill. Place in a slow cooker. Add water and vinegar. Cover and cook on LOW 7 to 9 hours or until tender. Place meat on a platter and keep warm. Turn control to HIGH. Dissolve cornstarch in water; stir into meat drippings. Stir in remaining 1 teaspoon dill. Cook on HIGH about 10 to 15 minutes or until slightly thickened. Stir in sour cream. Slice meat; serve with sauce.

Note: may add 2-3 baking potatoes on top of the roast and remove before making gravy.

Mexican Skillet Spaghetti

1/2 tsp olive oil
1 lb ground beef
1/2 c onions — chopped
1/2 c bell peppers — chopped
15 ozs tomato sauce
4 c water
1 env taco seasoning mix
8 ozs spaghetti, thin — uncooked
1/2 c cheddar cheese — shredded

In a 12″ skillet, heat oil over medium heat. Add beef, onions, and bell peppers. Cook until beef is no longer pink and vegetables are tender. Stir in tomato sauce, water, and seasoning mix. Bring to a boil. Add spaghetti. Reduce heat. Simmer, covered, until spaghetti is tender, 25 minutes. Sprinkle with cheese.
Serves 6

Slow Cooked Pulled Beef Sandwiches

Here is another variation on the Pulled Pork Sandwiches.  I think I will be cooking this recipe this week because at Albertson’s there is a sale on chuck roast that is a “buy one get one free” which is a good deal.  So I plan to buy a roast for this recipe and freeze the other roast for another day.  🙂

 Slow Cooked Pulled Beef Sandwiches

 Ingredients

3 lbs. beef chuck roast
1 cup Bull’s-Eye Original Barbecue Sauce
1/2 cup Ketchup
2 tablespoons light brown sugar
1/4 cup vinegar
1 tablespoon Worcestershire Sauce
2 tablespoons spicy mustard
1/8 teaspoon ground cloves
1/2 teaspoon chili powder

 Directions

1.  Turn the slow cooker on high heat.  Rinse the beef under cold water and place in the slow cooker.

2.  Combine the rest of the ingredients in a medium bowl and pour over the beef.

3.  Cover and cook on high for 4 hours.  (I have not cooked this on low heat yet, so I’m not quite sure how long it would take on low.)

4.  When the beef is done, place the beef on a plate and shred it with 2 forks.  Return the beef to the sauce and mix well.  Serve on a hamburger bun.

Makes 8 sandwiches