Chili and more…

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This is my Mom’s chili (with a few tweaks.) It is so good on a rainy day. (Which we have had a few of lately.) I like to serve it with crusty rolls or cornbread. The best thing about having chili, (feel free to snicker here.) ahem, the best thing about chili is that you can use it the next night or night after to make what we like to call Mexican haystacks. Which is one of my favorite dinners!

Chili

chili

ingredients:

1 lb. hamburger

1 small onion, diced

3 cans of beans (I usually use 2 chili and 1 kidney, but feel free to experiment.)

1 can diced, stewed tomatoes

1 can tomato paste

2 cans diced green chilies

1/2 tsp. Cheyenne pepper (or to taste)

1 tsp. chili powder

1/2 tsp. salt

2 tsp. sugar

1 bay leaf

2 cloves (I actually use ground clove and eyeball it. Mike hates to bite into a clove.)

directions:

1. In a large stock pot, brown hamburger and drain.

2. Add green chilies and onion and saute until onion is translucent.

3. Add remaining ingredients and simmer 45 min- 1 hour.

4. Top with grated cheese and sour cream.

Mexican Haystacks

mexicanhaystacks

Layer:

corn chips (I highly recomend Fritos.) It is easier to eat if you crush them a little.

chili

grated cheese

diced tomatoes

avacado

sliced olives

(This is what I like, but you could also add lettuce, or salsa, or anything else that sounds good.)

top with sour cream

…oh, so good!

dinner: pan fried noodles with orange chicken

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This is a perfect weeknight quick fixin’ dinner. If you are really strapped for time, you can use a bottled sauce. I tried this with a frozen deep fried chicken (that I bought at Costco and didn’t like the sauce that came with it) this time around.


ingredients:

noodles:

1 pkg. of spaghetti

2 Tbs. butter (or margarine)

chicken:

2 chicken breasts, cubed

garlic salt

1 pkg. frozen stir fry vegetables (or whatever you have on hand, tonight it was just broccoli for us.)

sauce:

4 Tbs. orange juice concentrate

2 Tbs. honey

2 Tbs. soy sauce

1 tsp. cornstarch


directions:

1. Set a large pot of water to boil and cook spaghetti as directed. (I actually use a deep skillet for this so that I only have 2 pans to wash. If you don’t have a deep skillet, this can be done in a large pot.) When tender, drain and place on a plate. Melt the butter and return the noodles to the skillet. Cook on medium-high heat, stirring frequently.

2. Thaw vegetables in microwave.

3. Heat another skillet, when hot to the touch, add cubed chicken and sprinkle generously with garlic salt. Stir and scrape the bottom of the pan with a plastic spatula continuously while the chicken cooks, about 3 minutes. Turn down heat and add the vegetables.

4. Mix remaining ingredients in a small bowl and pour over chicken and vegetables. Increase heat and cook until sauce bubbles. Allow to boil for about 1 minute while stirring.

5. Serve over noodles.

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Also, let me share the beautiful flowers that my darling friend Juli sent me. (Mike calls her my spoiler. =D I love it!) Seriously, I have the best friends! My birthday has been so much fun because of you all. Amy even timed a gift to come this week and make the fun last longer. I just feel so blessed and touched by all you guys do. I love you, thanks again!