Chili con Carne

Chili over spaghetti noodles smothered in cheese and sour cream...YUM! This is a Winter favorite.

Chili Recipe
1 lb ground beef
1/4 cup corn tortilla or white flour
1 Tbsp Chili powder (2 if you like it spicy)
2 tsp Cumin
1/4 small chopped onion (or 1 Tbsp dried minced onion)
1 clove minced garlic (or 1 tsp dried minced garlic)
1 Tbsp Sugar
1 tsp Salt
1 can kidney beans
1 can crushed tomatoes
2 small cans tomato sauce

Brown the ground beef in a 4 quart saucepan. Add the spices and stir to coat the meat. Add the cans of beans and tomato. Let simmer until beans are heated through.  Serve over spaghetti and top with cheese and sour cream.

If you want the sauce smoother you can blend the tomatoes first.

ENJOY!!

Coq au Vin- Chicken with Wine

Dutch oven Coq au Vin

Coq au Vin Recipe


3 strips bacon, chopped
2-3 lbs. chicken legs and thighs
1 large tomato, chopped
2 onions, quartered
1 lb carrots, in large pieces
1 cup wine, white or red (I use Merlot)
1 cup chicken broth
2 cloves garlic, whole or chopped
1 bay leaf
1/4 cup parsley, chopped
Flour for coating the chicken
Salt and pepper


Sauté the bacon and remove to a side dish, leaving the grease in the pan.

Coat chicken in flour and brown in the bacon grease, add olive oil if needed. 


Top with the vegetables, pour the stock and wine over it and sprinkle with herbs.

Turn heat to low and cover with a lid. Simmer for 30 minutes. Stir occasionally to avoid scorching.

Serve over rice or with a side of new potatoes.

Guatemalan Tamales

Tamales Recipe

Filling:

2 lbs roast

1 large onion, quartered

1 clove garlic

1-2 dried California chile pod

2 cups water

1/2 tsp salt

1/4 tsp cumin

Cook the roast in a crockpot overnight.  Pour broth into a cup and save for masa. Shred beef and leave in the crockpot on warm.

Boil remaing ingredients and blend until smooth. Pour over shredded beef and let simmer in the crockpot until ready to use.

1 package dried corn husks

Soak corn husks for 1 hour. Prepare the masa and a steamer or stockpot while they are soaking.

Masa:
3 cups oil or lard
2 tsp chili powder
2 tsp salt
6 cups masa harina
Broth from beef

Beat oil, salt, chili powder and harina. Add broth (and water) until you have dough the consistency of peanut butter or soft cookie dough.

*Remove a corn husk from the water and place in front of you with the narrow end near your body and the wide end stretching away from you. Spread 2 Tablespoons of the masa over of the husk, leaving a half inch at the sides and 2 inches at each end. Place 1 Tablespoon of the meat in the center of the masa. Fold the ends together and then reopen the husk so that your masa is folded like a sandwich in the middle of the husk. Fold sides in and then fold husk in half again. Secure with some twine or a piece of husk.

Place in large steamer or stockpot with a few inches of water at the bottom.

Steam tamales over boiling water for 1 hour. Make sure that there is still water in the bottom of your pot. They should be firm and hold their shape when they are ready.


*Step by Step pictures to putting your tamale together


Spread masa on the husk and put meat in the center...

Fold the ends together, reopen the husk so that your masa is folded in half...

Fold sides in and then fold husk in half again...

Secure with some twine or a piece of husk...

BBQ Pork

It is true! I am finally going to share my BBQ sauce recipe- right down to the secret ingredient!!

mmm...BBQ pork piled high

BBQ Pork Recipe
Serves 8

2 lb. pork loin or shoulder (you can substitute a chuck roast if you prefer beef)

Sauce:
1 onion, chopped
4 garlic gloves, pressed or chopped

2 Tbsp. mustard

24 oz. bottle ketchup
1/2 cup worcestershire sauce

1/2 cup brown sugar

2 Tbsp. liquid smoke or smoked salt
1 tsp. salt (omit if using smoked salt)
1/8 tsp red pepper flakes (1/4 tsp if serving just adults)

Place all ingredients in a crockpot or dutchoven. Cook on low heat for 8 hours. Add water if needed to keep it from drying out.

Pile high on a bun with mayo and coleslaw.

mmmm.... ENJOY!!

*you can simmer the sauce for 30 minutes if you want a good dipping BBQ sauce.

Thick Spaghetti Sauce

This sauce recipe was given to be by Florence many years ago.

Thick Spaghetti Sauce

1 lb. Ground Beef or Italian Sausage

1 med onion chopped

2 garlic cloves

28 oz can of diced or crushed tomatoes

6 oz can tomato paste

1 1/2 cups chicken or beef broth

2-3 dashes of red pepper

pepper

1/4 cup Fresh Basil

Pinch of Fresh Parsley

Dried Thyme, Oregano, Marjoram

Saute:

Meat, onion, garlic

Add:

Tomatoes, tomato paste, broth, red pepper, pepper, basil, parsley and spices.

Simmer for 10-30 minutes.

Potato and Onion Chowder

This chowder is my good friend all Winter long. I sometimes make it with clams or crumbled bacon, and occasionally with corn for a potato corn chowder.

Potato and Onion Chowder Recipe
1 cup diced onion
1 cup diced celery
1 diced leek (optional)
2 cups diced potatoes
2 cups chicken broth
1 Tablespoon crushed parsley
salt and pepper
1/4 cup butter
1/2 cup flour
1 quart half and half

Saute the onion, celery, leeks and potatoes until the potatoes are cooked and tender (you will need about 2 cups of water or broth to cook the potatoes- most of the liquid will cook down). Add the broth and flavorings. Heat all the way through.


Melt the butter in a bowl and add the flour. Mix together until you have a roux. Add the butter and flour mixture to the soup. It will thicken the soup quickly. Stir in the half and half. If it is still too thick add milk to the consistency you want.

Meatball Recipe

We usually eat meatballs with spaghetti, but they are also great on sandwiches! 

Meatballs in Marinara

Meatball Recipe
yields: 30-35 meatballs

1 lb. ground beef
1 Tablespoon dried onion
1 Tablespoon dried parsley*
1/2 teaspoon dried garlic
1 teaspoon salt
pepper
1 egg
2 Tablespoons Worcestershire sauce

Preheat oven to 400. Mix all the ingredients together. Roll into tablespoon size balls and lay in a 9x13 pan with a little space between them. Bake for 15-20 minutes. You may want to drain the meat fat off- or leave it for extra flavor.

If you are going to use a marinara sauce just pour it over the meatballs after 15 minutes. Cook for an additional 10 minutes or until the sauce is bubbly. I just use one large can of Hunts Original Sauce. The meatballs have so much flavor that you don't need a fancy sauce.

Meatball Sandwich on Farm Bread French loaves

*I recently had some friends question me as to whether parsley actually adds flavor to foods (here in the Northwest it is just a garnish). I want to clarify that parsley adds an enormous amount of flavor, as do most herbs. If you leave it out of the meatballs you will be disappointed! Also, you can add basil if you want a more Italian flavor or thyme for a French flavor.

David's Chicken Tortilla Soup

This is one of David and Cam's favorite regulars! Yep... I'll be trying it out this week.

Chicken Tortilla Soup

4 diced chicken breasts
6 stems of cilantro
1 cup of mild picante sauce
1/2 thin-sliced onion
1/2 thin-sliced bell pepper
2 crushed cloves of garlic
4 chppped slices of bacon
1 can of black whole beans
1 can of corn

Throw everything in a pot with 6 cups of water and bring to a boil. Turn down the heat and let it cook for an hour. Serve with fried tortilla slices, cheese and sour cream.

Vanessa's Italian Squash Stew

Another Pratt Favorite!
Points for a full bowl: 2 pts.

Vanessa's Italian Squash Stew

2 tsp olive oil
1 c onion, chopped
1 red bell pepper, cut into 1 x 1/2"
2 cloves garlic, minced
2 cups sliced carrots
1 28 oz can tomatoes, undrained
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
4 medium zucchini, quartered and cut into 3/4" slices
4 medium yellow squash, quartered and cut in 3/4" slices
1 cup chicken broth

Heat oil.  Add onions , bell pepper, and garlic.  Cook and stir 2 minutes until onions are tender.

Add carrots, tomatoes, oregano, salt, and pepper.  Bring to a boil.  Reduce heat and simmer 20 minutes until carrots are tender but crisp.

Add zucchini, squash, and broth.  Cook 15-20 minutes until squash is tender.  Top with paremsan.

Nutrition
130 calories
2 g fat
0 g saturated fat
0 mg cholesterol
22 g carbohydrate
7 g fiber
6 g protein

Florence's Chicken Tortilla Soup Recipe

Points for a bowl without tortilla strips:  3-4 pts.
Points with a few tortilla strips: 6 pts.

Florence's Chicken Tortilla Soup Recipe 

2 Split bone-in chicken breasts, or equi.

8 cups chicken broth

1 very large white onion, quartered
1 large carrot, chunked

4 med. cloves of garlic, peeled

8-10 sprigs fresh cilantro

1 sprig fresh oregano (opt)

salt

2 med. tomatoes (can use canned)

1/2 med. jalapano chile

1 chipotle en adobo + 1 Tbs. adobo sauce (I use adobo sauce to taste)

1 Tbs. oil

Boil chicken, broth, onions, garlic, cilantro and salt.  Once done, remove chicken. Cook veggies until tender.  Blend liquids, tomatoes, and peppers.  Add deboned chicken.  Simmer 15 mins. 

Tortilla strips: 

Spread tortillas cut into strips on baking sheet; drizzle oil over and toss until evenly coated.  Bake at 425 until strips are deep golden brown and crisped, about 14 minutes.  Salt.

Garnishes: 

lime

avocado

cheese

cilantro

sour cream

crispy tortilla strips

Indian Chicken Tikka Masala Recipe

The secret to this fabulous recipe... lots of cilantro!

Chicken Tikka Masala

3 boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
1 clove garlic, minced
1/2 an onion chopped
1 Tablespoon Garam Masala
2 Tablespoons Turmeric
1 Tablespoon sugar
1-2 teaspoons salt, to taste
2 (8 ounce) cans tomato sauce
1 cup sour cream or plain yogurt
1/2 cup chopped fresh cilantro

Saute the chicken and spices. Add the tomato sauce and let simmer 10-20 minutes. Stir in sour cream and heat just a little (don't let it boil or it will curdle). Top with lots of cilantro. Serve with basmati or jasmine rice and naan.

Chicken Parmesan

Chicken Parmesan

1 lb. Chicken Breasts
2 Eggs

Breading:
1 cup Bread Crumbs
1/4 cup grated Parmesan

Sauce:
1 can Tomato Sauce
Basil
Garlic

Sliced Mozzarella      

Beat the eggs. Dip the chicken in the eggs and then the breading. Brown in a skillet with a little olive oil. Place the chicken in a 9x13 pan. Cover with sauce and cheese.

Bake at 375 for 30 minutes or until chicken is cooked.

Serve over pasta or on toasted french bread as a sandwich.

Chicken and Rice Casserole

Chicken and Rice Casserole 

1 cup rice
1 1/2 cups water
1 lb. chicken breasts
1 cup carrot slices

1 cup brocoli pieces
1 can cream soup

Pour rice and water into a casserole dish. Place the meat and veggies on top. Drop cream soup by the spoonful over the meat.

Cover tightly with foil. Bake at 350 for 1 hour or until rice is tender.

Chicken and Dumplings

Chicken and Dumplings

6 cups chicken broth
2 cups diced chicken
1/2 cup chopped onion
1 cup sliced carrots
1 cup peas
Lots of parsley and dill
Salt and pepper to taste


Saute the onion and carrots. Add the broth and chicken. Cook until carrots are tender. Add peas, parsley, dill, salt and pepper. Reduce heat to medium or medium/low before adding the dumplings.


Dumplings

3 Tablspoons shortening
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup milk

Cut shortening into dry ingredients. Add milk.

Drop by spoonfuls into boiling chicken soup. Cook 10 minutes. Cover and cook another 10 minutes.