Skyline At Home

The first time Alex tasted Skyline Chili it was love at first bite. His dad and him were actually driving back from a field trip in Indianapolis and from that moment on he was obsessed. There was only one problem. We didn't have one here in Fort Wayne. He knew any time that craving hit, the nearest one was 2 hours away. (Yes, he did try the freezer version, and while he liked it, it just wasn't the same.)

Well, that all changed back at the end of this summer. They finally opened one here. Only about 10 minutes from our house. So, in September when he turned 13 and I gave him the choice of any place to out to eat, you know exactly what he chose!!

Just look how happy it makes him! 

But let's face it, with a teenager and a toddler, it really isn't economical to be going out to eat as much as we would like, so once again it was up to me to find a way for him to enjoy it at home. I started researching exactly what made Cincinnati Chili what it is, looked at a ton of different recipes and came up with one that I thought would perfect for us.

If you love this style of chili as much as we do, I think you will be pleased just how close it is to the famous one. If you've never had it, be prepared for a little different style of chili, but still oh so tasty. And yes, to make sure you get the full effect, be sure to serve it over spaghetti...insert drool here!

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire,  seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings. 

Shared at Weekend Potluck
Shared at Meal Plan Monday

Unique Christmas

I actually tested this recipe few weeks ago, and wasn't even sure when I was going to share it with all of you. During this time of year, we food bloggers try really hard to provide you with terrific, tasty ideas for Christmas, so when we test recipes that don't necessarily fall into the category, they sometimes have to wait to be posted, or at least that's how it works for this food blogger.

But then last night a friend of mine posted on Facebook that her family was looking for something new for their Christmas day feast. They are growing tired of the traditional ham or turkey, and she was looking for ideas to start a new tradition. As I was reading the comments, I was shocked at how many responded with "We do Mexican for Christmas." Some said it's what they have on Christmas Eve after church, others said they've made a big Latin inspired spread on Christmas day, and a few said they too were looking for something new this year, and Mexican is what they had decided on.

Well, I'm not going to lie, my mind was blown a little. Don't get me wrong, we've enjoyed some not so traditional meals as well, I just didn't realize how many out there turned to tacos and enchiladas after opening gifts, that's all. So it was at that moment I decided this recipe did indeed need to be share now, in the holiday spirit, or to be saved until after!

If your gang loves cheese, these will become a new favorite. If your gang loves green chilies, these will become a new favorite. If your gang loves beef burritos, these will become a new favorite. If you love super simple meals that fill them up without too much effort, these will become a new favorite. Yep, they will do all that and so much more!

Seriously though, the cheese sauce? I might make it again, by itself, and just put a straw in the pan! No joke, that's how good it is!

If you are looking to switch up your holiday routine, and are giving into your Mexican cravings, but still want something new, here you go! Or if you're going to be enjoying the standard ham or turkey, but definitely want something new and tasty to ring in 2016, that is what the save button is for!

Cheesy Beef Burritos

1 (12 oz.) can evaporated milk

1 (4 oz.) can diced green chilies, undrained

8 oz. shredded sharp cheddar cheese, divided

1 lb. ground beef

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 medium yellow onion, thinly sliced

10 8" flour tortillas, slightly warmed

1 tsp. cumin

1/2 tsp. garlic powder

2 TBS butter

Salt and Pepper to taste

Dried Chives

Preheat oven to 350. Heat butter in large skillet over medium high heat. Add peppers and onion. Saute until tender. Add beef. Cook until no longer pink. Season with cumin, garlic powder, salt and pepper. Add black beans. Stir to combine. In a small sauce pan combine evaporated milk, chilies and 1 c. cheese. Heat over medium heat until cheese melted and well combined. Season with salt. Fill each tortilla with beef mixture. Add shredded cheese. Roll up, tucking in sides. Place in a lightly greased 9 x 13 pan. Pour cheese sauce down over burritos. Sprinkle with chives. Bake for 20-30 minutes until set and slightly browned. *NOTE* When you are rolling burritos, don't feel bad if they fall apart a little bit, the cheese sauce will cover it up! 

Do I Have to Cook?

There is a little myth about food bloggers that I believe it's time to debunk. See, we are just like all of you. As much as we love being in the kitchen, as much as we love cooking, as much as we love what we do, there are days when quite simply, the thought of cooking makes us want to cry. 

Whether is be because of exhaustion, a busy schedule, or pure laziness, there are times when if we could either pay someone to come cook for us, or afford to go out, we would. But alas, when this mood hits me, 9 times out of 10 I gather the will and head into the kitchen. Sure there are times when I allow the mood to overtake me and totally flake out, but most of the time I overcome. 

Last week when this dilemma hit me, it was after a long, HOT day when the only thing I wanted to do was sit in my comfy chair, enjoy the AC and "veg" so to speak. I racked my brain on how I could get out of cooking, but no good solution came to mind, so there I was standing over the stove. 

But the story has a happy ending. Why? Because this is what I was cooking, and seriously, it was a no effort type of meal. Open cans, dump. Chop a few veggies. Brown beef. Stir. Cook. The end. It is that easy! A one pot wonder that can be on the table in about 30 minutes and your family will love. My boys couldn't get enough of this. There were second and third helpings that night. 

The next time the urge to skip cooking hits you, don't feel bad. Even us "professionals" feel that way time to time. But maybe, just maybe, you can find the will to do it anyway, and make this. Or, call for pizza...yeah, we've done that too!

Taco Rice Skillet

1 lb. ground beef

1 1/2 c. long grain white rice

1 (14 oz.) can diced tomatoes, undrained

1 (4 oz.) can diced green chilies, undrained

1 (15 oz.) can black beans, rinsed and drained

1 red bell pepper, chopped

1 medium white onion, chopped 

1 c. salsa

1 c. water

1 c. beef broth

1 tsp. garlic powder

1 tsp.chili powder

1 tsp. paprika

2 tsp. cumin

1 c. shredded taco blend cheese

1 green onion, chopped

Salt and Pepper, to taste

In a large skillet, brown beef with peppers and onions. When cooked, add tomatoes, chilies, beans, salsa, water and broth. Stir well. Add garlic powder, chili powder, paprika, cumin, salt and pepper. Stir again. Add rice. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for 20-25 minutes, stirring occasionally, until rice is tender. Remove from heat, sprinkle with cheese. Return lid until cheese melts. Garnish with onions.

Shared at Weekend Potluck

 


Recipe Inspired By Sweet C's Designs

Not So Cheap

About 3 years ago, Qdoba came to Fort Wayne. I don't know if I had ever heard of them before that, but being Mexican food, we were certainly happy to have another option, since it's one of our favorites. Oh, and it didn't hurt that Mr. E. actually won FREE meals for a year at their grand opening!

Yep, for an entire year, the three of us could go in there and have a delicious meal, absolutely free. And being at a time when money was a little tight, we were especially grateful for the treat.

But after the year was up, I have to admit our visits became less and less frequent to the point I can't tell you the last time we ate there. Believe me, it's not that we don't still love the food, but the first time we went in and got the same meals we had been getting for free, and had to pay for them we realized just how not so cheap it was. I'm not dissing them in anyway. They have fresh ingredients, delicious food, and ask a fair price. But for a family of 3, I paid about the same as I do for a sit down meal, with a server...and they are a little closer to the fast food category in my opinion, which is totally fine, but if I'm paying that money, I kinda don't want to have to get my won drink. You know what I'm saying?

So a couple weeks ago and when Little Man and I started talking about how badly we were craving one of their burrito bowls, I decided it was time to try to recreate them at home. But instead of doing them individually on an assembly line like they do in the restaurant, I figured why not make a big one. In one pot. Easy peasy.

I adore one pot meals, and I know so many of you do too. Especially with back to school time upon us, those simple meals that can be on the table in about 30 minutes are crucial to moms (and dads) every where not pulling our hair out.

Add your favorite ingredients to this to really make it your own. I think corn would be delicious, and maybe even some hot peppers for those who like it spicy.

I love going out to eat, and when we do, I still want to stay on budget and get the most bang for our buck. So when places have to get scratched off the "to go" list, at least I can recreate our favorites at home.

Chicken Burrito Skillet

Inspired by no. 2 pencil

2 boneless chicken breasts (about 1 lb.) cubed
3 TBS olive oil, divided

1 (15 oz.) can black beans, rinsed and drained

1 (14 oz.) can diced tomatoes, drained

1 c. extra long grain rice
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. chili powder
1 tsp. cumin

2 1/2 c. chicken broth
2 c. shredded taco blend cheese
1 medium tomato, seeded and diced
3 green onions, chopped
Salt and Pepper to taste

Additional Topping Ideas:
Sour Cream
Taco Sauce
Green Chilies
Pickled Jalapenos
Diced Avocado

In a large skillet, heat 2 TBS oil over medium high heat. Season chicken with salt and pepper. Add to hot oil. Cook for about 5-7 minutes until browned on all sides. Move chicken to sides of pan. Add other TBS of oil and allow to come to temp. Add rice, cook and stir for about 2 minutes until just beginning to brown on edges. Stir in chicken broth, beans, tomatoes, and seasonings. Mix well. Bring to a boil. Reduce heat to low, cover and cook for about 20 minutes until rice is tender and liquid has been absorbed. Stir occasionally while cooking. Remove from heat, sprinkle with cheese, cover again and place on warm setting until cheese melts. Garnish with chopped tomatoes and green onions.

Less Carbs, Extra Protein

So, ya'll know how much I love pasta. We don't need to discuss this again. But here is the latest update. Did you know a pasta addiction is genetically transferable? Yep, it can go from parental DNA to offspring; and  apparently it's located on the X chromosome because I have passed this obsession onto my son.

I've known for some time he loves his pasta...since about the age of 1 in fact, but I guess I never realized just how much until recently. Any time I ask him what he's hungry for me to make (when planning my menu), 9 times out of 10 he will answer with some sort of pasta. When we let him pick what restaurant to eat it, many times it's our favorite Italian place. When he comes home from school and asks "What's for supper" if I answer with pasta...he doesn't ask for a snack because he wants to save room. And if I tell him I've got a new casserole in the oven his first reaction is "What kind?" to try to see if it includes some sort of noodle.

Yeah...he's my kid. No doubt about it. (Not that there ever was.) But I'm not going to let him eat his favorite as much as he would like. After all, it's hard enough to keep him in clothes that fit, I don't need to have a carb overload make it even harder. So I need to find ways to give him what he loves, just in smaller quantities; and this casserole is the perfect solution!

Only a half pound of pasta to feed a family? Yep! How? By adding so many other things it takes that 8 ounces of pasta and bulks it up to a filling, delicious meal. Plus, some extra protein thrown in with meat and beans. He gets what he wants, and I can feel good about it.

My boys don't eat chili without some pasta on the bottom of the bowl, so this was like a hearty bowl of chili in casserole form. If you are worried about spice level with the cumin and chili powder, don't be. It tastes like it has a packet of taco seasoning in it, with the same heat level. Just a little extra from the green chilies to wake up your taste buds.

If you have little pasta lovers in your house too, give the people what they want. Just do it in a more sneaky way, remembering less is more! 

Chili Pasta Bake

1/2 lb. small shell pasta, cooked and drained well 

1 lb. ground beef

1 medium white onion, chopped

1/2 TBS vegetable oil

1 (14 oz.) can petite diced tomatoes with green chilies, with juice

`1 (15 oz.) can tomato sauce

1 ( 15 oz.) can light red kidney beans, rinsed and drained

2 tsp. cumin

1 1/2 TBS chili powder

1 tsp. garlic powder

1 bunch green onions, chopped

2 c. fiesta blend shredded cheese, divided

Salt and Pepper to taste

Preheat oven to 350. In a large skillet heat oil over medium heat. Add onion and saute until soft. Add ground beef and cook until no pink. Drain if necessary. Add garlic powder, cumin, chili powder, salt and pepper. Stir in tomato sauce, diced tomatoes and kidney beans. Mix to combine. Bring to a boil. Reduce heat to low and cook for 10 minutes. When pasta is drained, add it to meat mixture. Add 1 c. cheese and stir well. Transfer to a greased 9 x 13 baking dish. Bake for 30 minutes. Sprinkle with green onions before serving. 

Shared on The Country Cook April 24, 2015