Dutch Oven (Campfire) Chili

Every time we go camping, my brother makes us a mean pot of chili in his dutch oven. I love the stuff, so for this year's Trunk-or-Treat/Chili Cook-off I decided to try it for myself. Turns out that his recipe is awesome enough that a first timer won first place.

Part of the magic with this recipe is having different kinds of meat to give you different textures and flavors in every bite. I also played around with the ingredients a bit, adding some celery, cutting down on the peppers a bit, omitting the corn, and adding some liquid smoke and Worcestershire sauce.

In a large pot:

• 1 sweet onion - chopped
• 1 stalk celery - chopped
• 1/2 package of bacon - chopped

Sauté onions and celery with bacon in the bottom of the pot till onions are translucent

• 2 Bell peppers
• 2 jalapeños

Roast peppers on top rack of broiler for three minutes per side
Chop and add to pot
(I cut the seeds out of the jalapeños and bell peppers. Leave them in if you want it hot.)

Add to taste:

• Black pepper 
• Salt
• Cayenne pepper
• Chili powder
• Garlic
• Fennel
• Liquid smoke
• Worcestershire sauce

Add and lightly fry meats with seasoned veggies

• 1 package of preferred sausage (chorizo, regular, Italian, etc.)
• 1 package of ground pork
• 1 package cubed meat (I used stew meat)

Add:

• 1 large can of diced tomatoes, 
• 1 small can tomato paste. 
• 3 cans of chili beans, 
• 2 cans of kidney beans, 
• 1 can of whole kernel corn - drained (I opted not to add this) 

Mix well and simmer, low and slow, stirring occasionally until everything is cooked through and the consistency matches your expectations.

It's pretty awesome eaten plain, but I love it loaded with cheese, sour cream or ranch, and chips or corn bread. It's perfect for camping trips or chilly evenings!

Thanksgiving Stuffing

I went to a Thanksgiving cooking demo last month taught by a Chef in our ward and learned lots of really fun things and picked up a bunch of new recipes to try out. So this year I decided to use one of those recipes and take a new kind of stuffing as one of my dishes. (As bad as it is, I have always loved the regular stouffers stuffing straight from a box, so the fact that I opted to forego my long standing favorite in favor of this new option is saying something.) This recipe is more like a savory bread pudding than a traditional stuffing, and it may seem a bit odd at first, but it is well worth the effort!

2 ribs celery, chopped

1 onion, chopped

4-5 leaves chopped sage

Zest from 1 orange

4 eggs

2 C heavy cream

Salt and pepper

3/4 loaf day old/slightly dried challah bread, cubed (you can substitute croissants, but the challah is awesome!)

Slivered raw almonds

Dried cranberries

In a medium sauce pan, sweat two ribs of celery and one onion in butter till soft, seasoned with a dash of salt to taste and help the sweating. You aren't trying to caramelize the onions, but you want them cooked through.

After the celery and onions are done, remove from heat and add chopped sage, orange zest, eggs, and cream, with a touch of salt and pepper. Mix well.

Dump in cubed challah, day old or slightly dry. Add dried cranberries and mix well. Scoop into a 9x9 baking dish (I used a deep dish pie pan to make it pretty) and top liberally with slivered almonds. Sausage can be used in lieu of almonds and cranberries, and seasonings can be changed up as desired (rosemary would have been amazing!)

Bake at 350 for 50-60 minutes, till set, and serve. Don't expect leftovers!

Curried Chicken (or Turkey) Salad

I genuinely enjoy a good chicken or turkey salad, but this is the first time I have ever been inspired to want to make some for myself. Meredith, a friend of mine made this treat for a baby shower this weekend, and I think I spent more time making trips to salad bowl than I spent with the guest of honor. It's that good.


Curried Chicken/Turkey Salad

In a medium bowl, combine:

• 2 c diced cooked chicken or turkey
• 1/4 c chopped toasted walnuts, almonds, or cashews (Meredith used cashews)
• 3 scallions, chopped
• 2 celery ribs, thinly sliced
• 1 apple, cored, peeled, and coarsely chopped**
• 1/4 c dark or golden raisins**

Mix in a separate bowl:

• 1 T curry powder toasted 30-60 sec in a skillet over low heat with 1T vegetable oil, cooled
• 1/2 c mayonnaise
• 1/2 t lime juice
• 1/2 t honey
• 1/8 t salt
• salt and black pepper to taste

Stir mayo mixture into meat and combine.  Serve on a bed of lettuce leaves.

**Alternatives for the fruit might include water chestnuts, cucumber, red bell pepper, or sweet onion

Chicken Pasta Carbonara

(adapted from http://thepioneerwoman.com/cooking/2012/05/pasta-carbonara/)

The first time we had carbonara was in San Jose, and I. Loved. It. We tried to duplicate the recipe, and had something that worked for awhile, but it morphed in time (or I did. Don't judge.) and then I found it overly rich. And then I found this recipe, and fell in love with it all over again. Still rich (it's the cream, ya know). But not overpoweringly so. Also, for certain young ones in our lives, we've learned to mix in the chicken and peas and whatnot in after all the sauce, and serve them before that finally mixing. And then they get peas (frozen, because that's the only way to eat it when you are four) and chicken (cut tiny) separately. Thusly increasing odds for consumption. No guarantees, of course. We need to be kept on our toes.

And P.S. we found a local butcher that has bacon to die for. The ends are pretty cheap, too, which works nicely for this meal.

Ingredients:

• 12 ounces, weight Pasta, Any Variety
• 1 chicken breast, cut in strips
• 4 pieces Thick Cut Bacon (diced Small)
• 1/2 whole Medium Onion, Diced Small
• 2 cloves Garlic, Minced
• 3 whole Eggs
• 3/4 cups Finely Grated Parmesan
• 3/4 cups Heavy Cream
• Salt & Plenty Of Black Pepper
• 1/2 cup Peas

Directions:

Cook pasta according to package directions.

While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic and chicken. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth.

When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency.

Halfway through After serving the children, add the peas, chicken, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined.

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

• 1 1/4 cups chicken broth
• 10 (6 inch) corn tortillas, cut into 1/2 inch strips
• 1 cup green enchilada sauce
• 1 (10 oz) can red enchilada sauce
• 1 teaspoon ground cumin
• 4 cooked, boneless/skinless chicken breast halves
• 1 cup half-and-half

Directions:

1. Combine chicken broth and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.
2. Stir in enchilada sauces and cumin.
3. Stir chicken and half-and-half.
4. Serve with tortilla chips. Optional garnishes also include: diced tomatoes, sour cream, cheese, avocado, jalapeno, etc.

Yam Gratin with Gruyere

I was wandering around the grocery store this afternoon looking for dinner ideas and got stuck in a mini traffic jam so I struck up a conversation with one of the sample people while waiting for the path to clear. I am not a huge fan of yams, so I wasn’t planning to try his food, but luckily I gave in – these are AMAZING!

2 cups Heavy Cream

1 tsp Salt

3 lbs Yams, peeled

1/2 cup shredded Gruyere

Preheat oven to 350 degrees

Spray 9x9 baking dish with nonstick spray and place on a baking sheet.

Stir together cream and salt. Thinly slice yams into the cream (use a mandolin if you have one) coating slices with the cream mixture as you go.

Layer 1/3 of the yams in the baking dish, sprinkle with half the cheese. Repeat with another 1/3 and the remainder of the cheese. Top with the remaining yams and pour any leftover cream over the top.

Bake uncovered on the center rack for 30 min.  Remove from oven, and using a fork or spatula carefully press against the top layer to allow liquid to flow over the “crust.” Place dish back in the oven and let it continue to cook for another 30 min. Remove the pan again and repeat, allowing liquid to flow over the top. Return pan to oven and bake for another 40-45 minutes, until the yams are tender.

Let cool for about 15 minutes, and then prepare to be wowed.

Naan Pizza

I have been wanting to share this recipe/idea for almost a year now, but have been really lazy. At long last, here it is!  I had never tried naan until moving out to NY, but it was, no joke, love at first bite - what amazingly tasty bread! Then while shopping at our local (and beloved) Wegmans, I saw a recipe idea, using naan as a pizza crust, and simply topping it with your favorite things. So while any toppings can be used, here is my favorite variation:

Preheat oven to 400

Use 1 piece naan per person

Chop several fresh basil leaves

Drain and chop roasted tomatoes in olive oil (sundried tomatoes are also good)

Slice as much fresh mozzarella as makes you happy

Place ingredients on bread, I put the basil on the bottom so the leaves don't burn, and the cheese on top so that it melts into everything, but so long as everything is there, no worries. 

Bake pizza for 10-15 minutes, or till cheese is melted and edges are brown. I cook it on the rack, with a pan on the rack below to catch dripping cheese, but if you prefer a softer crust you can place it in the pan before cooking, and shorten your time in the oven. 

Slice it up, sit back and enjoy the yum :)

Enchilada Casserole

6-8 corn or flour tortillas
1 large can refried beans
1 lb. ground beef, browned
1 can mild/medium enchilada sauce
1 1/2 C grated cheddar cheese


Mix hamburger meat with enchilada sauce. 
On the bottom of a round, deep casserole dish create a layer of torn up tortilla shells. Spread a layer of refried beans onto the layer of shells. Add a layer of meat and sauce mixture, followed by a layer of grated cheese. Repeat layers till dish is full or ingredients are gone. For the final (top) layer, use only tortilla shells, beans and cheese. 


Cover dish with lid or foil, and bake at 350 till heated through and all cheese is melted. 
*Other layers may be included as desired.

Taco Soup

Brown:

1 lb ground beef

½ C Chopped onion

Add:

3 C Water

3, 14oz cans stewed tomatoes

2, 16oz cans kidney beans or small red beans

1, 16oz can tomatoes sauce

1 packet taco seasoning

Simmer 15 min, then on top add 2 small avocados, grated cheese, sour cream, Fritos

Clam Chowder

1 C potatoes, diced

1 C celery, diced

1 C green pepper, diced

¾ C clams (fresh or canned), chopped

1 ½ t salt

¾ T fresh thyme

6 bay leaves

1 t tabasco

¾ C sherry wine (or other liquid if desired)

2 C water

¾ C clam juce (drain from can)

¾ C melted butter

1 C flour

2 Quarts half and half

In large pan combine all ingredients except  butter, flour, and half and half. Simmer until potatoes are tender. Meanwhile cook butter and flour in baking dish at 325 degrees for 30 min. Stir flour mixture into soup and cook, stirring frequently until almost the consistency of cookie dough. Remove from heat and add half and half. Warm and serve.

Hamburger Soup

1lb hamburger

2 cans stewed tomatoes

4-5 beef bullion cubes

3-4 potatoes, peeled and cubed

2-3 carrots, peeled and sliced

1 T chili powder

1 T oregano

1 tsp garlic powder

1 tsp basil

1 can whole corn

1 can green beans

1 can kidney beans

1 can garbanzo beans

Fry hamburger, drain and rinse. put in large soup pot along with tomatoes, bullion cubes, potatoes, carrots and spices. Simmer in water till the potatoes and carrots are soft all the way through, then add the last four cans of vegetables, add salt to taste and simmer again till ready to serve.

Hamburger Goulash

1 lb hamburger

1 can cream of mushroom soup

1 can stewed tomatoes

2-3 beef bullion cubes

1/2 T oregano

2 tsp garlic powder

2 tsp basil

1 can whole kernel corn

1 can green beans

1 can peas

1/2 pkg cream cheese

12 oz pkg of macaroni noodles

Fry hamburger in a large, deep frying pan. Rinse, drain and return to pan. Add remainder of ingredients (except for the cream cheese and macaroni noodles) and slowly simmer to allow flavors to mix. Boil noodles in large soup pan till tender but not overdone (al dente) drain, and return to soup pan. Stir in hamburger sauce and cream cheese till blended and serve. Makes great leftovers!

Hamburger Stroganoff

1 lb hamburger

1 can cream of mushroom soup

1/2 of a 16 oz sour cream

1 beef bullion cube

Dried onion to taste

Salt to taste

Water/milk

12 oz pkg wide egg noodles, boiled and drained

Fry hamburger in a large deep frying pan. Drain, rinse and return to pan. Add  remainder of ingredients except for noodles. Simmer together for 1/2 an hour to an hour adding milk or water to keep at desired consistency before mixing with noodles.

Cheese and Spinach Stuffed Mushrooms

24 fresh mushrooms, stems removed

1 (10 oz. package) frozen chopped spinach

2 ounces cream cheese

4 ounces feta cheese

3/4 teaspoon garlic powder

1/4 teaspoon black pepper

1 cup grated parmesan cheese

Preheat oven to 350 degrees F. Wipe mushrooms clean with a damp paper towel. Thaw spinach in a colander; squeeze out as much of the moisture as possible. In a mixing bowl combine all ingredients except mushrooms and parmesan cheese; mix well. Fill the mushroom caps with cheese-spinach mixture and place on a cookie sheet (use a cookie sheet with sides to contain the liquid emitted from the mushrooms during baking). Sprinkle parmesan cheese on top of mushrooms. Bake for 15 to 20 minutes or until heated through. Serve warm. Yield: 2 dozen.

Compliments of Shari Bailey.

Tom Ka Gai

I learned this recipe while I was living in Guam way back a long time ago, and have loved it ever since. It is still my favorite of all Thai dishes - and being able to make it at home is awesome.

1 small onion diced and sautéed in oil 
2-3 chicken breast chopped and sautéed in oil with onions.
2 cans chicken broth
2 cans coconut milk
~2 Tbs tamarind soup base (to taste)
~2 Tbs hot and sour paste (to taste)
1 stock of lemon grass chopped
2-3 kiefer/lime leaves

4-5 slices of galangal 

Cherry/Grape tomatoes, cut in half, as desired (optional)

Let simmer ~1/2 hour

Add 2 cans straw mushrooms, drained Let simmer five more minutes. Remove lemon grass, galangal and kiefer leaves, and serve with/over sticky rice.

Chicken Broccoli Casserole

2 lbs chicken, cut as desired

1 ½ C rice

3 ¼ C water

2-3 lbs broccoli

1 can cream of chicken soup

¼ C miracle whip/mayonnaise

¼ C water

Lots of grated cheese

Combine rice and water in a 9x13 casserole dish. Cut broccoli florets from main stalk and fill casserole dish. Add chicken, push chunks in among the broccoli. In separate bowl, combine cream of chicken soup, miracle whip and water. Pour over chicken and broccoli, spread to make sure it covers everything, spread cheese over top, as much as you want. Cover with tinfoil and bake at 350 for an hour or so, or till rice is cooked, water is completely gone, and chicken is fully cooked. Uncover, and bake for another 5-10 min till cheese is a little brown around the edges.