Steak Chili

 

 

So Here just one week before I start printing holiday style recipes...Is something different... Steak Chili....
(No,I hadn't heard of it before today either!)This is really

A hearty version of chili with steak instead of hamburger....Check it out....

INGREDIENTS:

1 pound stew meat ( beef, cut into bite sized pieces )
2 cups onion ( sliced thinly )
28 ounces tomatoes ( crushed )
28 ounces kidney beans ( canned, drained and rinsed )
1/3 cup chili powder
1/4 cup ground cumin
1 teaspoon ground cinnamon
2 teaspoons oregano ( dried )
3 bay leaves
1 tablespoon brown sugar
1 tablespoon garlic ( minced )
1 1/2 cups beef stock ( fat free )
1/4 cup semi-sweet chocolate chips
3 corn tortilla ( diced )

DIRECTIONS:

1. In a large pot over medium high heat, combine the oil and steak and saute for about 5 minutes, or until steak is browned. Add the onions, garlic and chile pepper and saute for another 5 minutes, or until the onions are translucent.
2. Add the chili powder, cumin, cayenne pepper, tomatoes and kidney beans. Reduce heat to low, cover and simmer for about one hour. Remove cover and simmer for another 30 minutes, or until you've reached your desired thickness.

1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).

- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).

- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).

- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

 Enjoy!  Eat well my friends!

1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).

- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

1. Place beef and onions in the liner of a slow cooker coated with cooking spray.
2. Combine next 10 ingredients (crushed tomatoes through chocolate chips) in a mixing bowl. Pour over the beef mixture and cook on low 8 to 10 hours or until the beef is very tender.
3. 30 minutes before serving, turn the slow cooker to high and add the corn tortillas. Simmer 30 to 40 minutes, stirring occasionally, until the tortillas dissolve and thicken the chili. Serve with cheddar cheese, diced red or green onions, and sour cream (optional).

- See more at: http://akitchenhoor.blogspot.com/2014/11/slow-cooker-cincinnati-style-steak-chili.html#sthash.YHtiYro4.dpuf

Guinness Beef Stew

Last Month I only dropped two posts....I promise to do better this month....And in fact I already have...This is my third post this month....With that said..Let's get to it..

Here is a delicious meal or rather dish that's right on point for a night like tonight when the air is beginning to get cooler and one wants to stay in the house and chill..

Guinness Beef Stew...

INGREDIENTS:

3 pounds beef pot roast
3 parsnips ( large )
4 carrots ( large )
5 celery ( stalks )
1 white onion ( )
5 red potatoes ( )
1 pint Guinness stout ( beer )
1 1/2 quarts beef stock
1 tablespoon worcestershire sauce
1 tablespoon thyme ( dried )
1 tablespoon seasoning salt
2 teaspoons garlic powder
1 teaspoon black pepper ( )
1 package(s) frozen peas
1/4 cup cornstarch
1/4 cup water 

This will serve 15.

DIRECTIONS:

 

1 .  Cut the meat into bite-sized cubes.  Brown the meat in a pan with nonstick spray.  Once browned, transfer to a crock pot.  Deglaze the pan with beef stock and add to the crock pot.

2.Chop the vegetables into bite-sized pieces and add to the crock pot.

 

3. Add the Guinness Stout Beer , beef stock, and Worcestershire sauce to the crock pot.

 

4.Then you  Add the spices, and stir it up little darlins.

 

5. Cook on low for 8 hours.

 

6. Add the slurry and frozen peas in the last 30 minutes of cooking.  (Combine the cornstarch and water in a bowl and add to the stew.)

 

Voila!  There you have it...

Enjoy! Eat Well My friends!

Duck With Kumquat Honey Sauce

 

Back again folks with another fine and exotic meal for the ages.....

Duck with Kumquat Honey sauce....Almost sounds x-rated......

Check it out:

Makes/Yield	4 servings
Prep Time	15 min

INGREDIENTS:

• 4 duck leg portions
• ½ teaspoon Chinese five-spice powder
• 1¼ cups freshly squeezed orange juice
• 2 tablespoons honey
• 2 cloves
• 1 tablespoon Cointreau or brandy
• 10 kumquats, sliced
• 1 tablespoon chopped flat-leaf parsley
• salt and pepper

DIRECTIONS:

• 1Place the duck legs on a rack standing inside a roasting pan, season well with salt, pepper, and the five-spice powder and roast in a preheated oven, 425°F, for 35 minutes.
• 2Put the orange juice, honey, cloves, Cointreau or brandy, and kumquats in the roasting pan under the rack after roasting the duck for 10 minutes. Return the pan to the oven for the remaining 25 minutes.
• 3Remove the duck from the oven and add to the roasting pan with the kumquat sauce. Simmer gently together on the stovetop for 10 minutes.
• 4Add the chopped parsley to the sauce, thickly slice the duck, and serve piping hot with boiled potatoes and green beans. 
   
  Serve with a nice white wine...
   
  
  Enjoy..And Eat Well My friends...
  
   

Sweet Potato Bread Pudding

I really neglected this blog last month ,so I'm going to make up for that in a real big way this month..I'm coming back with some really good and innovative recipes...Like this one that I got from one of my Facebook friends...

Sweet Potato Bread Pudding.

INGREDIENTS:

• 5 cups torn french bread pieces
• 1 sweet potato
• 3 eggs
• 2 cups milk
• 1 cup mini marshmallows
• 1/2 cup chopped pecans, divided
• 1 tsp. pumpkin pie spice
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 tsp. vanilla extract
• pinch of salt
• Vanilla Sauce
• 7 oz sweetened condensed milk
• 1 tsp. milk
• 1 tsp. lemon juice
• 1/2 tsp. pumpkin pie spice
• 1/2 tsp. vanilla extract

DIRECTIONS:

Step 1

Rinse sweet potato and poke holes in it using a fork. Microwave for 12 minutes, until cooked through.

Step 2

Peel potato and place in a large bowl. Smash using a potato masher until smooth.

Step 3

Add eggs and mix using the potato masher again. Add sugar, brown sugar, vanilla, pumpkin pie spice, and salt. Stir with a spoon.

Step 4

Add marshmallows, 1/4 cup pecans, bread, and milk. Gently stir until combined.

Step 5

Spray an 8 x 8 pan with non stick cooking spray. Add bread pudding mixture. Top with remaining 1/4 cup pecans.

Step 6

Bake for 55 minutes at 325 degrees.

Step 7

Vanilla Sauce: Whisk together all ingredients in a small bowl. Pour over warm bread pudding.

Serve this to your guests...Piping Hot....

Enjoy!  Eat Well My Friends!