Pork and Beef Three Bean Chili

Chili is one of my Go-To dinners so I usually have everything on hand.  I forgot to check my pantry before grocery shopping this week and didn't realize I was all out of canned beans...OOPS.  However, I found a huge bag of mixed beans (black, kidney and pinto) in the pantry so, I decided to whip some chili up from scratch.  I have to say this was fantastic and I prefer it to the bagged seasoning and canned beans.

Ingredients:

• 2 cups mixed beans, a little over 3/4 cup of black, pinto and kidney (Pre-soaked for 24 hours)
• 1 lb ground beef
• 1 lb ground pork
• 1 cup beef broth
• 2 cans diced tomatoes
• 1 small can diced green chilies
• 1 onion, diced
• 3 garlic cloves, finely minced
• 3 tablespoons chili powder
• 2 tablespoons chohula
• 1 teaspoon cumin
• 1/2 teaspoon onion powder

Directions:  In a large skillet brown beef and pork with onion until cooked through.  Take 1/4 of mixture and puree with 1 can tomatoes in a food processor or blender.  In a large cup whisk broth, chili powder, cumin and onion powder until well mixed.  Add all remaining ingredients and seasoned broth into a crock pot and cook on high for 7-8 hours or low for 10-11 hours.

Sweet and Spicy Chicken with Vegetables

My husband and I eat regularly at a local Vietnamese restaurant and he always order the Hot and Spicy Chicken.  This was my first attempt and although it wasn't the same, it was still really delicious.  This was sweet with a little kick so, I couldn't classify it as "hot and spicy" chicken!

Ingredients:

• 3 thinly sliced chicken breasts, lightly pounded flat and sliced
• 1 head broccoli, lightly chopped
• 3 carrots, peeled and sliced on an angle
• 2 scallions, chopped
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon hoison
• 1 tablespoon sriracha
• 1 tablespoon white sugar
• 2 tablespoons brown sugar
• 1 teaspoon cornstarch
• 2 tablespoons vegetable oil
• 1/2 teaspoon ground red pepper flakes

Directions:  In a medium bowl whisk together broth, fish sauce, hoison, sriracha, sugars, cornstarch and pepper flakes.  In a large skillet heat oil and add chicken.  Cook for about 2 minutes on each side and add carrots for an additional minutes.  Add broccoli, top with sauce and simmer for about 3-5 minutes and serve over rice. 

Soy Mayo with Corn on the Cob

After you curl up your noise and think, "disgusting" you have to try this.  Seriously, it is so good.  Growing up we would always have this on our corn and for our artichoke dip.  This is another family favorite and it always surprised me when I would see people eating corn with butter.  My husband thinks I am crazy whenever I whip this up but I secretly believe he likes it.

 

Ingredients:

• 2 tablespoons mayo
• 1/2 teaspoon soy sauce
• 2-4 ears of corn

 

Directions:  In a small bowl whisk may and soy sauce until light brown/blond in color.  Cook the corn however you prefer.  We are usually in a hurry so I nuke them for 3 minutes or boil for around 5-10 minutes.  Spread desired amount of soy mayo over corn and enjoy.

Easy Homemade Rice Pilaf

My little guy loves rice pilaf.  Seriously, he eats so much of it.  I have always just bought the boxed kind or the ready rice and I figured it couldn't be to hard to make.  I was right and best of all I can get rid of so many preservatives.  This was delicious and I will be making this as a regular side dish.

 

 Ingredients:

• 3 cups chicken broth
• 1 cup white rice
• 1/2 cup orzo
• 2 tablespoons butter
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon parsley flakes
• 1/4 teaspoon paprika

Directions:  In a large skillet melt butter over medium heat and add rice and orzo.  Saute until rice gets a little brown and stir in all remaining ingredients.  Bring to a boil, cover and reduce heat.  Let simmer on low for around 18 minutes.  Fluff and serve!

Almond Joy Dessert Cups

This started out as," Almond Joy Bark" however, the coconut filling never set.  The filling was way to amazing to throw out so, I scooped the filling into individual cups and topped with broken up pieces of chocolate.  Originally, I added the filling into a 9x9 baking dish lined with wax paper and topped with melted chocolate chips and slivered almonds.  To make it easier I would just add the filling to individual cups/mason jars and top with chocolate. 

 

Ingredients for Coconut Filling:

• 1 cup sweetened condensed milk
• 1 cup shredded coconut
• 1/4 teaspoon vanilla
• 1/4 cup powdered sugar

Ingredients for Chocolate Almond Topping:

• 1 cup chocolate chips
• 1/4 cup slivered almonds

Directions:  In a large bowl mix all coconut filling ingredients until well blended and creamy.   Add filling into individual cups/jars of your choice and set aside.  Add chocolate chips into a microwaveable bowl and nuke for 1 minute at 1/2 heat, one minute at a time until creamy.  Pour chocolate over filling in each cup and sprinkle with almonds.  Refrigerate for 1-2 hours before serving.

Oven Roasted Salmon with Zucchini

I was so excited the other day when I received a $1 off coupon on a salmon fillet and definitely put it to good use.  My husband is not a fan of salmon so I whipped this up for lunch and it was fantastic.  The salmon had just the right amount of seasoning without overpowering any of the natural salmon flavor.  Definitely a new regular for me!!

 

 Ingredients for Salmon:

• 1 1/2 pound salmon fillet
• 1 tablespoon olive oil
• 1/4 teaspoon fresh grated ginger
• juice from 1 lemon wedge
• salt and pepper to taste

Ingredients for zucchini

• 1 zucchini, sliced in half lengthwise and again
• 1/4 teaspoon olive oil
• pepper, paprika, and garlic powder, to taste

Directions:  Preheat oven to 450 degrees.  Place salmon onto a foil lined cookie sheet with a little olive oil.  In a small bowl whisk all other salmon ingredients and pour over salmon.  Place sliced zucchini onto the cookie sheet and top with remaining zucchini ingredients.  Bake for 12 minutes and serve.

Tomato Cream Pasta Shells

This recipe is almost identical to my Rigatoni Bake!  Everyone loved this especially Logan, he literally ate every bite.  I love making spaghetti because its good and sooo easy.  However, if you follow the blog you know I haven't been in the mood for regular spaghetti lately.  This is a quick way to spruce it up and it freezes perfectly!!

Ingredients:

• 1 lb Italian sausage
• 1 box mini pasta shells
• 1 jar favorite pasta sauce
• 1 cup milk
• 1cup Parmesan cheese
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder

Directions:  In a large pot cook shells according to package instructions. Drain pasta and return to pot and set aside. Brown sausage over medium/high heat and add pasta sauce when cooked through.  In a small sauce pan melt butter and add flour forming a roux.  Slowly add in milk, remove from heat and whisk in cheese, onion and garlic powder until smooth.  Pour cheese sauce into pasta sauce and mix thoroughly.  Add sauce to pot with noodles and stir together and serve.  Freeze leftover in large Ziploc bag or disposable tin pan.