Just Chili, yo!

Some months I find it easier to write an entry than others.  I need to get off my lazy ass and write at least twice a month.  I've been browsing around to some of my competitors blogs and see they write everyday...insanity! I know I don't cook enough to write everyday.  I do cook enough to write twice a month...that is going to try to be my goal from now on, but no promises. I do have a life outside the kitchen of sorts.

I've been cooking winter type meals lately.  Maybe with the heat we have had this summer, its wishful thinking.   It has also been wishful craving.   My first recipe this month....lima beans.  Now, now, don't make that face.  I have had my share of years hating lima's.  I remember not being aloud to leave the dinner table as a kid because I hasn't finished my lima's and the starving kids in China would be grateful to have them...Now that I am older, I have an appreciation for lima's but they have to be cooked a particular way or come from a particular restaurant...that place being Cracker Barrel.  Lima Beans is their Saturday vegetable of the day.  My dear Maryland Mama loves these and I thought I would try to recreate them.

Cracker Barrel Lima Beans

• 14 oz. frozen baby Lima beans 
• 1 14 oz can chicken broth, plus 1/2 can water 
• 1 TBS butter 
• 1 TBS sugar 
• 6 pieces of bacon, cooked and chopped 
• 1/2 tsp onion powder Salt and pepper to taste 

In a pot over medium heat, combine frozen beans, broth, water, butter, sugar, onion powder, salt and pepper. Stir to combine. Bring to a boil. Reduce heat, add bacon, and simmer for 15-20 minutes until beans are tender. Remove from liquid w/ a slotted spoon and adjust salt and pepper.

Simple enough, right? Well I couldn't find frozen lima beans to save my life.  I used dried beans.  They were tasty but of course I had to make adjustments.   I used the crock pot because of the longer cooking time.   You need to rinse and sort dried ones.  I also had to use regular sized limas.  Again, they were very tasty, but I feel they world be better with the frozen baby lima's.

I also made Chili Mac  and Frito Pie this month.  I tried to make it a bit healthier.  I also made an awesome discovery...Peggy Hill...You know the know it all wife of  Hank Hill on King of the Hill?  She was always making things with Wolfe Brand Chili? I always thought Wolfe Brand Chili was a made up thing for the show, but guess what! It isn't and it is delicious.  So Wolfe Brand Chili was used in all these recipes.

J.J.'s Chili Mac 

• Left over Chili or 1 Can of your favorite chili
• 1/2 box of whole wheat elbow macaroni
• Chopped Onion
• Shredded Sharp Cheddar Cheese

Cook macaroni according to the box...I used whole wheat as the fiber is good for you and you stay fuller longer.  Drain when done...you can heat and combine with chili.  serve topped with onions and cheese.  Enjoy!



Frito Pie

• 3 cups Fritos corn chips
• 3/4 cup onion, chopped
• 1 cup cheddar cheese, grated
• 2-1/2 cups chili (your favorite - homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over the Fritos.
Pour the chili over the onion and cheese. Sprinkle the remaining Fritos,
onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

Frito Pie Concession Stand Style

•    1small bag Fritos corn chips
•    1 ladle Wolf Brand Chili, no beans
•    1 handful cheddar cheese, grated
•    1 sprinkle onion, finely chopped

(NOTE: this recipe assumes you've had a huge pot of Wolf Brand Chili
cooking in the steam table for hours. You can heat your chili however
you want, but it needs to be hot going into the assembly process. This also works with Taco meat and also know as the Walking Taco.) 

Slit open the bag of Fritos down a long side with scissors, a switchblade, or whatever.
Dump a handful of grated cheddar cheese into the bag on top of the chips.
Dump a ladle full of chili into the bag on top of the cheese.
Dump a sprinkle of onions into the bag on top of the chili.
Serve immediately, in the bag, with a napkin and a spork.