Hell's Kitchen Chili ( crock pot or stove top )

 

Make enough for 2 days it's always better and thicker day 2 :-)

1 Can kidney beans

3 TBSL olive oil

1 medium onion chopped

2 TBSP chili powder

2 tsp ground cumin

1 tsp oregano

1 tsp chili  flakes

1.5 pounds ground beef

1 can diced tomatoes

1 3/4 cups beef stock

1 can tomato paste

1 TBSP sugar

chopped red, yellow and orange peppers 

shredded cheddar cheese

cooked pasta optional

Heat 2 TBSP oil in pan and onion, chopped peppers  and spices cook over medium heat until onions are soft ( 8-10 minutes ) remove from heat

Brown the meat in remaining 1 TBSP oil on high heat, in batches if necessary 

add everything together either in pot (or crock pot ) heat to boil then simmer 1.5 hours uncovered season with salt and pepper

crock pot on high 3-4 hours

serve with shredded cheese. The first day I usually serve with pasta the second day the chili is thicker so I don't have pasta. 

Chicken roll ups with pesto and sundried tomato

 From my Frugal Foodie cook book :-)

2 chicken breasts

1/4 cup pesto 

1/4 cup sundried tomatoes chopped  

1 Tsp olive oil

salt and pepper to tase

Preheat oven to 375 F 

Prepare chicken by pounding flat to 1/4 inch for even cooking. ( between 2 sheets of wax paper or in a plastic bag.

Spread pesto evenly over chicken

Place sundried tomato over pesto 

Loosely roll each breast 

Place on baking pan seam side down

Brush with olive oil 

sprinkle salt, pepper and oregano 

Bake 35-40 minutes ( internal temp 165 F)  

Crock pot Caramel Dip

 

Yummy Halloween Treat 

1/2 cup unsalted butter

1 cup brown sugar

1 can sweetened condensed milk ( eagle ) 

1/2 cup corn syrup

This could probably be done as easy on a stove top but we didn't want to interrupt our Halloween fun.

In the crock pot melt the butter on high

Add the brown sugar and whisk until well blended

Add the corn syrup and condensed milk

Heat on low for 1 hour, stir occasionally until thickened

Once thickened turn the crock pot to warm until ready to eat. transfer to dipping bowls.

Store leftover

Dipping ideas: green apples, pretzels, strawberries, bananas, graham crackers

Enjoy, happy Halloween !

Chicken Parmesan Stew ( Crock pot )

 2 medium pieces of boneless chicken

4-6 red potatoes, peeled rinsed and cubed

28oz can diced tomatoes

2 medium carrots sliced ( 1/2 cup)

1/2 cup chopped celery

1 medium onion diced

( optional 1 cup peas ) 

1 TBSP minced garlic

1 tsp black pepper

1 tsp salt

1 tsp dried parsley

1/8 dried thyme

1 bay leaf

4 cups chicken broth ( I used the liter in a carton )

1 cup parmesan cheese

3 TBSP corn starch mixed with 3 TBSP water 

Cut chicken in half and add to crock pot

Add the cubed potatoes, and all other veggies including can of tomatoes.

Add the spices, fill the crock pot with the chicken broth. Place lid on and cook for 4 hours on high. ( 6-8 on low) until the potatoes are tender.

Remove the chicken from the pot and shred with 2 forks. Return chicken to pot and add the Parmesan cheese and the cornstarch mix. Stir to combine.

Cook another 15 minutes 

Serve with crusty bread

 

Spaghetti Squash ( simple)

Preheat oven to 400 F

Cut spaghetti squash in half lengthwise and scoop out seeds Tip, if the squash is too hard to cut, soften slightly in oven or microwave 

Drizzle oil (don't soak )

season with salt and pepper

Arrange cut side down on baking sheet

Roast until soft about 40 minutes 

Separate into spaghetti and serve

 

Roasted Sweet Potatoes with Spice blend

 

Preheat oven to 450 F 

Peel and cube the sweet potatoes

Toss in a bowl with the SPICE blend from previous recipe 1 TBSP

1TBSP oil

1TBSP Apple cider vinegar

1 TBSP melted butter

salt and pepper

Arrange on a single layer of a baking pan 

Cook 20 - 25 minutes turning once between. 

Sting beans Sautéed

You will need the Spice blend on previous recipe. 1 tsp 

1 TBSP water and 1 TBSP vegetable stock mix (Knorr) ( thick paste) mix together

Heat a drizzle of oil in pan on medium high heat. Add the string beans and cook until the begin to soften, stirring frequently. 5- 10 minutes depending on thickness of beans. 

Add the thick vegetable stock, plus 1 TBSP water  and 1 tsp of spices and cook another  minute while stirring. ( Or until tender ) 

Season with salt and pepper.