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.

It's July!

So it’s almost the end of July and I am just now writing…Sometimes it is hard to know what to write about, especially when you haven’t been in the mood to cook.   I could just post some random recipes, but I like to try out and see if it is good and make my own tweaks before I share it with the world.   It’s the blog’s second birthday next month and I feel like I should save this fabulous brownie recipe for that.

I also had a birthday this month…yes, J.J. is now 35.  Not sure why that makes me so irritated…I know I started cooking when I was seven years old and for those of you not good at math, that means I have been cooking for 28 years.  Insanity! It just blows my mind.  I’ve been considering some life changes…I know this isn’t the blog to write about them in, but hey, it means new food adventures.

As always I am begging…please, send me recipes! Inspire me! That is your challenge for what is left of this month.

My only other thing is there is a micro type brewery next door to the art gallery where I play at twice a week and they really have great food and some good brews. If you are ever in the Annapolis/Baltimore/D.C. area, check out the Ellicott Mills Brewing Company!

Cake from the fair or not!

So...I have been busy baking of all things.  I know, I know...the fat kid doesn't like to bake, but occasionally, I find that recipe or think of something in my head I just have to make.  This was definitely one of those occasions.

I believe it started out discussing it with my Mom, but she never shared the recipe.  The concept sounded awesome: A Carmel Apple Upside Down Cake.  Why should pineapple be the only fruit that has an upside down cake.   So I plotted it out in my head, went to the store and bought the stuff.  

J.J.'s Carmel Apple Upside Down Cake
 Ingredients

• Buttermilk Spice Cake Batter - Recipe below

• 2 Granny Smith Apples - sliced thin

• 1 small jar Carmel sauce

• 1/4 cup of brown sugar

• 2 tablespoons of butter

• couple handfuls of chopped nuts

 I used a 9' round cake pan, but if have a 9x13 you can use...do it!  Grease it  melt brown sugar and butter together and put in bottom of the pan.  Layer apple slices and sprinkle the nuts over them.  Cover with cake batter. Bake as directed!  Flip upside down on plate as soon as comes out of the oven and drives with as little or as much caramel sauce as you like...tastes best warm!
 Buttermilk Spice Cake 

• spray oil

• 2 cups cake flour

• 3/4 cups sugar

• 3/4 tsp. baking soda

• 1 1/2 tsp. cinnamon

• 1/2 tsp. nutmeg

• 1/2 tsp. cloves

• 2 Tbls. ground ginger

• 3/4 tsp. salt

• 3/4 cup brown sugar

• 8 Tbls. butter, softened at room temperature

• 3/4 cup buttermilk

• 2 eggs

 Before you start, preheat your oven to 350 degrees.

1. Toss all of your dry ingredients (flour, sugar, baking soda, cinnamon, nutmeg, cloves, ginger, salt, and brown sugar) in the bowl of your stand mixer or a large mixing bowl.

2. With a whisk, stir the dry ingredients thoroughly until you have a uniform mixture.

3. Add the butter and buttermilk to the flour mixture.

4. Beat to incorporate with the paddle attachment of your stand mixer (or with a hand-held mixer if you’re using a regular mixing bowl).

5. Mix like this for a minute or two, until the wet ingredients are thoroughly incorporated and the mixture starts to get fluffy.  It will be really thick.

6. Add the eggs to the batter.

7. Beat for a minute or two to combine the eggs and whip some air into the batter. It’ll be kind of like the texture of homemade whipped cream.

8. Pour the batter out into your prepared pan...Sometimes, cake batter looks so good that I want to jump in the pan and swim around a little. (Sorry, couldn’t resist.)

8. With a spatula, smooth down the surface of the batter a little.

10. Bake the cake!

11. Pop the pan into your preheated oven. Bake for 50-55 minutes, until a toothpick comes out clean when inserted in the middle of the cake.

Baking Tip
While the cake is baking, avoid slamming anything around in your kitchen (i.e. close cabinets gently, don’t breakdance in front of the oven, etc). Big vibrations can cause a cake to flop before it’s completely set.

Happy Cinco de Mayo! Have you met my friend Margarita?

Cinco de Mayo of the last few years has become sort of a big deal here in the U.S.   I think it is mostly used as an excuse to drink tequila...like you need an excuse to do that! Again my history side of my brain was curious about the origins of Cinco de Mayo...I should declare this J.J.'s Food History Month!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army's 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).

The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War. In the state of Puebla, the date is observed to commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín. Contrary to widespread popular belief, Cinco de Mayo is not Mexico's Independence Day—the most important national patriotic holiday in Mexico...which is actually celebrated on September 16.

Well there you have it! An interesting little history lesson for today.  How are you celebrating? I was all set to make enchiladas but I wasn't going to make them for just me.  I had some salsa and queso and called it a Mexican  meal.  I shall be making the enchiladas tomorrow!

What will I drink with it?

Classic Margarita

Ingredients:

• 1 oz premium tequila - Jose Gold or Patron!
• 1/2 oz triple sec
• 2 oz lime juice, fresh squeezed
• 2 teaspoons sugar or agave nectar - agave is best...makes it very smooth!
• kosher Salt (optional)
• lime wedge (optional)
• crushed ice or ice cubes

Preparation:
 
Place the tequila, triple sec, lime juice, sugar and ice into a shaker and shake vigorously for 20-30 seconds to help dissolve the sugar. Pour the salt into a flat plate. For the glass, use a lime wedge to rub the rim of the glass, then quickly place it rim-side down into the plate of salt. Pour the margarita over ice into the salt-rimmed glass. Garnish the glass with the lime wedge.

Who the Hell Was General Tso and Why Do Honor Him With Chicken?

General Tso's Chicken has been on my mind a lot lately...mainly because I have had a taste for it.  Then on one of my many sleepless, insomnia ridden nights, I laid there thinking: "Who the hell was General Tso? Is he a real person? Why did they name chicken after him?"  I decided to research General Tso and I thought I would share my findings with you, my lovely readers.

Now for you that either live under a rock, in a cave, or have never had Americanized Chinese food my be wonder what is this chicken I speak of.  Here is my description of General Tso's chicken...It is this crispy fried type chunks of chicken in this kick ass sauce that is sweet, but don't let that fool you.  That stuff will come back and slap you in your face with the spice.  All and all it is freaking delicious.  The stuff has slapped me in the face a few times...I think of the great pepper incident of 2003...The office where I was working at the time, we had ordered Chinese.  I got my beloved General Tso chicken...I took a delicious bite and one of the sneaky little peppers was hidden on the bottom of the bite...in other words, I thought I was going to die, but I digress. For those of you who want a real background on it, this is what I found:

General Tso's chicken (sometimes Governor Tso's chicken, General Tao's chicken, General Tsao's chicken) is a sweet and spicy, deep-fried chicken dish that is popularly served in North American Chinese restaurants. The dish was unknown in China and other lands home to the Chinese diaspora before it was introduced by chefs returning from the United States. The dish is named after General Tso Tsung-tang, or Zuo Zongtang, a Qing dynasty general and statesman, although this connection is tenuous. He is said to have enjoyed it, and perhaps helped create a dish, but there are no recorded recipes. The real roots of the dish lie in the post 1949 exodus of chefs to the United States. The dish is reported to have been introduced to New York City in the early 1970s as an example of Hunan cooking, though it is not typical of Hunanese cuisine, which is traditionally very spicy and rarely sweet. The dish was first mentioned in The New York Times in 1977.

Ok so we know what the chicken is...now what made Tso so great?   I had to find out!

Zuo Zongtang  (November 10, 1812 - September 5, 1885), spelled Tso Tsung-t'ang in Wade-Giles and known simply as General Tso in the West, was a Chinese statesman and military leader in the late Qing Dynasty.

He was born in Wenjialong, north of Changsha in Hunan province. He served in China's northwestern regions, quelling the Dungan revolt and various other disturbances. He served with distinction during the Qing Empire's civil war against the Taiping Rebellion, in which it is estimated 20 million people died.

So he lived over a 100 years ago...he must be pretty bad ass to have food named after him.  I mean have you ever heard of the General Washington dog or the Lincoln burger? I haven't and if you had? Send me an email!

Zuo's career got an inauspicious start when, as a young man, he failed the official court exams seven times.  He decided to abandon his plans to become a civil servant and returned to his home by the Xiang River in Hunan to farm silkworms, read, and drink tea. It was during this period that he first directed his attention to the study of Western sciences and political economy.

Drink tea? Seriously?

When the Taiping Rebellion broke out in 1850, Zuo, then 38 years old, was hired as an advisor to Zeng Guofan, the governor of Hunan. In 1856, he was formally offered a position in the provincial government of Hunan. In 1860, Zuo was given command of a force of 5,000 volunteers, the Xiang Army (later known as "Chu Army"), and by September of that year, he drove the Taiping rebels out of Hunan and Guangxi provinces, into coastal Zhejiang. Zuo captured the city of Shaoxing and, from there, pushed south into Fujian and Guangdong provinces, where the revolt had first begun. In 1863, Zuo was appointed Governor of Zhejiang and an Undersecretary of War.

OK so he was pretty badass...I'd like to buy the guy a beer and chat with him.

Zuo Zongtang was admired by many generals who came after him. The Muslim General Bai Chongxi wanted to reconquer Xinjiang for the Kuomintang central government, in Zuo Zongtang's style, and expelled Russian influence from the area. Zuo Zongtang was also referred to by Muslim General Ma Zhongying (a descendant of a Salar noble) as one of his models, as Ma led the KMT 36th Division (National Revolutionary Army) to reconquer Xinjiang for the Kuomintang from the pro-Soviet governor Jin Shuren during the Kumul Rebellion.

So all these people admired him...I kind of got the Ooo's and Ahh's about him myself.  I also learned he was real nice at throwing spears and was pretty decent at making dumplings.

I think it is time for some lunch now...Chicken anyone?

Peanut Butter Pie...Oh My!

Seeing as I wrote about Easter dinners last April...I thought I would take this April to write about pies.  I have written about pies before...lemonade pie, pumpkin pie, etc...This year for Easter, I made a chocolate cream pie and one of my personal favorites: Peanut Butter Pie.

I had never had peanut butter pie till about 10 years ago when I spent my first Easter with my ex's family. She has an aunt that makes all these killer pies.  Her peanut butter pie was heavenly.  Then...I had my friend Sue's peanut butter pie.  OMG!

So after some begging and pleading...Sue has graciously given me her peanut butter pie recipe with permission to share it with you lovely people as long as I give her credit and I always give credit where credit is due.

Sue's Peanut Butter Pie

• 1 - 8oz brick of cream cheese, softened

• 2 cups powder sugar

• Peanut Butter to taste...I used a whole 15oz jar of Skippy

• 1 - 8oz tub Cool Whip

• 1 Gram Cracker Pie Shell 

Whip cream cheese, powder sugar, and peanut butter together until fluffy.  Fold in Cool Whip.  Poor into crust.  Chill for at least an hour.  

I served it with some whipped cream on top.  I think my next go round with it I am going to try a chocolate crust.  Thanks again Sue, you are the best!!!


J.J.'s Chocolate Cream Pie

• 1 - 4 oz package chocolate Jell-O instant pudding

• 1 c. heavy Whipping Cream 

• 1/2 c. Cool Whip 

• 1 baked 8 inch pie shell or Gram Craker 

Mix pudding using 1 cup whipping cream, blend in Cool Whip. Spoon into a 8 inch pie shell. Garnish with chocolate curls and Cool Whip if desired. Chill for at least 1 hour.

I am one of those peanut butter lovers.  I love almost anything with peanut butter in or on it.  Another one of my favorites is peanut butter fudge.  My Mother had this covered...I always loved her peanut butter fudge the best.

Mom's Peanut Butter Fudge

• 4 cups white sugar• 1 (12 fluid ounce) can evaporated milk• 1 cup butter• 1 cup crunchy peanut butter• 1 (7 ounce) jar marshmallow fluff 

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan. 
2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. 
3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

April Fools!

The joke is...no entry for March.  March was a busy month and my Mother was ill so I had to travel to her...Yes she is doing better now. :-)

This month starts with some healthy versions of some yummy food requested by a dear friend in Canada.  I even have a desert!  Enjoy the recipes, darlin'! Sorry about the lack of photos.

Baked Chimichangas

INGREDIENTS:

• 2 pounds boneless beef chuck roast,
• trimmed of fat
• 1/4 cup water
• 1 1/2 cups beef broth
• 3 tablespoons red wine vinegar
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 4 (8 inch) flour tortilla
• 3 tablespoons butter, melted
• 1 cup salsa
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup sour cream

DIRECTIONS:
1. Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. (Or cook all day low and slow in a crock pot!)
2. Preheat oven to 500 degrees F (260 degrees C).
3. Brush both sides of each tortilla with melted butter or olive oil. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
4. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa!

Mexican Rice

INGREDIENTS: 

• 3 tablespoons olive oil
• 1 cup uncooked long-grain brown rice
• 1 teaspoon garlic salt
• 1/2 teaspoon ground cumin
• 1/4 cup chopped onion
• 1/2 cup tomato sauce
• 2 cups chicken broth 

DIRECTIONS: 

1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Fruit Salsa and Cinnamon Chips

INGREDIENTS:

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored
• and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar or Splenda
• 1 tablespoon brown sugar or Splenda Brown Sugar Blend
• 3 tablespoons fruit preserves, sugar free, any flavor
• 10 (10 inch) flour tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

DIRECTIONS: 

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Braised Balsamic Chicken

INGREDIENTS:

• 6 skinless, boneless chicken breast
• halves
• ground black pepper to taste
• 1 teaspoon garlic salt
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 cup balsamic vinegar
• 1 (14.5 ounce) can diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1/2 teaspoon dried thyme

DIRECTIONS: 

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.

Grilled Steak Wraps

INGREDIENTS:

• 8 ounces sirloin steak or top loin steak
• Salt and ground black pepper, to taste
• 2 plums
• Olive oil to brush
• Spinach, fresh uncooked
• 1 Red Onion, sliced thinly into crescents
• 6 (10 inch) multi-grain wraps or tortillas 

•  Basalmic Vinaigrette

DIRECTIONS:

1. Season steak with salt and pepper, to taste. Grill steak to desired doneness. Cover; let stand 10 minutes. Thinly slice steak.
2. Cut plums in half, remove seed. Slice horizontally into 3 slices. Brush with oil and grill on each side until tender. Cool slightly, cut into chunks.
3. Combine all ingredients Balsamic Vinaigrette, in large bowl. Add plums and onion, toss well. Toss with dressing.
4. Microwave wraps for 35 to 40 seconds, to soften. Divide salad mixture and sliced steak among wraps and roll up.