Cincinnati Chil

 This is a recipe from my son, Scott Irvine, that he created from 3 difference recipes. We love it! 

Picture from carlsbadcravings.com

Cincinnati Chili

I'm getting hungry just typing out the recipe!

2 large onions

3 Tablespoons oil

4 cloves garlic, minced

3 lbs hamburger

4 Tablespoons chili powder

2 teaspoons cumin

2 teaspoons paprika

3/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1/4 teaspoon cinnamon

1/4 teaspoon tumeric

1/4 teaspoon coriander

1/4 teaspoon cardamom

2 Tablespoons unsweetened cocoa powder

2- 8oz cans tomato sauce

1 Tablespoon molasses

3 cups beef stock

2 Tablespoons vinegar

3 Cups water

Salt and Pepper

Cook onions in oil over medium heat. Add garlic. Add hamburger. Cook until brown. Add spices and stir. Add tomato sauce, cocoa, molasses, broth, vinegar, water and salt and pepper to taste. Use hand blender and blend well until an even consistency. Bring to a boil, then simmer, stirring occasionally for 1 1/2 hours or until thickened. Will improve flavor if cooled and chilled overnight. Serve over spaghetti noodles. Top chili with extras. Serve with oyster crackers and hot sauce.

Traditional 3 Way Chili is served topped with lots of cheese.

5 Way Chili is served with red kidney beans, chopped onion, grated cheddar cheese, oyster crackers and chopped tomato.

Butter Braised Slow Cooker Pork Roast

We had this pork roast last night for dinner and it was so delicious! I was surprised at how wonderful the cajun seasoning and thyme was with the pork. It's just right!

 

Butter Braised Slow Cooker Pork Roast

 

 

Ingredients

Pork Roast:

• 1 3-4 pound pork loin
• 2 teaspoons Cajun seasoning
• Vegetable oil
• 1/4 cup real butter
• 3-4 cloves garlic, minced
• 1/2 teaspoon dried thyme
• Pinch of red pepper flakes

Gravy:

• Rendered stock from slow cooker
• 1 14.5-oz can chicken or beef broth (about 1 3/4 cups)
• 3 tablespoons cornstarch
• Salt & pepper

Instructions

1. Blot roast dry with paper towels then evenly coat with Cajun seasoning. If your loin has a fatty side, score the fat in a diamond pattern (if not, carry on…). Heat a large skillet over medium-high heat then add just enough oil to coat the bottom of the pan. Once pan is very hot, sear roast on all sides. Place roast in a crock pot (scored-side up if applicable). Take the skillet off the heat.
2. Add butter to warm skillet then stir with a wooden spoon to loosen up all the browned bits from searing the roast.
3. Add garlic, thyme and pepper flakes to butter then sauté over medium heat for 2 minutes.
4. Pour the seasoned butter over the top of the roast. Cover then cook on High for 3-4 hours or Low for 5-6 hours. Remove roast from crock pot then cover with foil to keep warm while we make the gravy (this also gives the roast the necessary time to rest before we cut it).
5. Pour all the juices from the crock pot into a small saucepan then heat over medium-high heat. Combine broth and cornstarch in a small bowl and stir well. Pour cornstarch slurry into pan, add salt and pepper to taste, then heat until mixture starts to boil, stirring constantly. Cook for one minute then remove from heat. You could also do this in the crock pot (set to high), it just takes a little longer for the gravy to thicken.
6. When ready to serve, slice roast then either place on a serving plate or return to the crock pot. Ladle a little gravy over the sliced pork to keep it moist then serve the remaining gravy as desired.

Notes

• I used McCormick Cajun seasoning in this recipe but most any seasoning blends would work well (Montreal Steak, creole seasoning or your own blend).
• You can use 2 tenderloins in this recipe if desired but reduce the cooking time to 2-3 hours on High or 4-6 hours on low.
• Do not add additional liquid to the crock pot with the roast.

Awesome Crockpot Pot Roast

 

Awesome Crockpot Pot Roast

2 (10.75 oz) cans cream of mushroom soup

1 pkg dry onion soup mix

1 1/4 cups water

5 lb pot roast

In a crockpot, mix soup, soup mix and water. Place pot roast in crockpot and coat with soup mixture. Cook on high heat for 4 hours or on low heat for 8 hours.

Add potatoes and carrots, if desired. Serve with green beans. Yum!

Homemade Flour Tortillas

 

Homemade Flour Tortillas

Makes 6 Tortillas (Doubl or Triple as needed)

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 Tablespoon shortening

Cut shorteninng into mixed dry ingredients. Add 1/2 cup boiling water. Stir with fork until mixed. Knead dough for 3-5 minutes until smooth and elastic. Divide and roll into 6 balls. Keep covered with the bowl until each ball's turn to be rolled out to prevent drying out. Roll each ball with a rolling pin to desired thickness (about 8" diameter.)

Fry in hot non-stick pan over medium heat:

1st side: 7-10 seconds (will shrink a litlle)

2nd side: 16-22 seconds (until browning begins)

Repeat 1st side: 10-15 seconds (until browning begins)

Romove from pan and cover with a towel to keep warm and moist. Serve fresh. Or freeze after cooling for later use.

Spicy BBQ Sauce

 

Spicy BBQ Sauce

3/4 cup chopped onions

1/4 cup po;

3/4 cup ketchup

3/4 cup water

1/3 cup lemon juice

3 Tablespoon sugar

3 Tablespoon worcestershire sauce

2 Tablespoon prepared mustard

1 teaspoon salt

1/2 teaspoon pepper

Cook onion i oil until soft. Add remaining ingredients. Simmer 15 minutes. Use as a basting sauce whilr cooking and serve with meat. Makes 1 pint.

It is wonderful on chicken or beef... and especially delicious on salmon.

Chicken in Italian Cream Sauce

 

Chicken in Italian Cream Sauce

4-6 skinless chicken breasts

1 pkg. Good Season Zesty Italian dry packet

1 can chicken broth

1 8 oz. pkg. cream cheese, chunked and softened

Put chicken breasts in crock pot and turn on low. Mix next 2 ingredients and pour over chicken. Cook for 6 hours. (If frozen, cook for 8 hours.) Take chicken out and set aside. Add chunks of cream cheese to juice in the crock pot and stir with whisk until creamy. Add chicken back into the crock pot until warmed through. Seve over noodles with steamed broccoli.

Italian Roast Beef Sandwiches

 

Italian Roast Beef Sandwiches

3-4 lbs chuck roast

1 pkg. Good Season Zesty Italian dry packet

1 pkg. Au Jus mix dry

1 can Beef Broth

Steak Buns

Provolone Cheese

Put chuck roast in a crock pot on low. Mix next 3 ingredients togehter and pour over roast. Cook for 6 hours. (If roast is frozen, cook for 8 hours.)

Take roast out of crock pot and shred. Throw away the fat. Toast the buns and serve shredded meat on buns with provolone cheese.

Use the juice from the roast as dipping sauce.

Serve the meat over mashed potatoes.

Tex-Mex Enchiladas

 

Tex-Mex Enchiladas

2 (11.25 oz) can chili without beans

1 cup enchilada sauce

1/2 cup oil

1 Tablespoon chili powder

15 corn tortillas

1 lb. shredded cheddar cheese (I use more cheese than this!)

1 onion, chopped

Preheat oven to 350 degrees. Mix the chili and enchilada sauce together in a small saucepan on medium low heat, stirring occasionally. Heat the oil and chili powder in a skillet on medium heat. Lay a tortilla in the hot oil and cook until the tortilla starts to puff up. Remove tortilla and place on a plate. Immediately sprinkle with 1/4 cup cheddar cheese and 1 Tablespoon chopped onion, down the center of the tortilla. Roll the tortilla tightly around the mixture and place, seam-side down, into the bottom of a 9x13 pan. Repeat until all of the tortillas are used. Sprinkle 1 cup cheddar cheese over rolled enchiladas. Pour the warm chili mixture over the enchiladas, then sprinkle remaing cheddar cheese over the chili mixture. Bake at 350 degrees 20-25 minutes, until bubbling.

Crockpot BBQ Ribs

 

Crockpot BBQ Ribs

4 lbs pork baby back ribs

Salt and pepper to taste

1/2 teaspooon garlic powder

1/2 teaspooon onion powder

Sauce:

2 cups BBQ Sauce

1 cup Ketchup

1/2 cup brown sugar

4 Tablespoons red wine vinegar

2 teaspoons Worcestershire sauce

2 teaspoons oregano

1 tablespoon liquid smoke (if you like a smokey flavor)

Dash of hot sauce (if you desire a spicier flavor)

Preheat oven to 400 degrees. Place the ribs in a shallow baking pan, season with salt, pepper, garlic powder and onion powder. Bake for 15 minutes, then turn over and bake for 15 minutes more. Drain off the fat.

In a medium bowl, combine BBQ sauce, ketchup, brown sugar, vinegar, Worcestershire sauce and oregano (and liquid smoke and/or hot sauce, if desired).

Place ribs in a large crockpot (at least 6 quart). Curl them around or cut in half. Pour sauce over the ribs and cook on low for 6-8 hours, until tender.

If you want to carmelize the BBQ sauce, put the ribs back in the oven at 400 degrees for 15 minutes.

Pasta Fagioli Soup

 

This is the perfect, warm meal for those nights in the fall when you need something filling, yet nutritious.

Stanley Tucci's Pasta Fagioli

Ingredients:

extra-virgin olive oil

1medium onion, sliced

2 cloves garlic, halved

1/2 bunch cavolo nero (Tuscan kale), roughly chopped

3 (14-ounce) cans cannellini beans

3 cups chicken stock or vegetable stock

2-3 cups marinara sauce

1pound small pasta, like ditali or gnocchetti sardi

salt, to taste

freshly ground black pepper, to taste

Parmigiano-Reggiano or pecorino, for serving (optional)

Steps:

Pour a glug of the oil into a medium pot and saute the onion and garlic over medium-low heat until soft. At the same time, boil the cavolo nero in a small pot of salted water.

Add the beans, stock and marinara to the pan with the onion and garlic and stir together. Cook over low heat.

When the cavolo nero is soft, strain it, add it to the bean mixture and stir.

Continue to cook on a low simmer with the lid askew for about 15 minutes.

In the meantime, boil the pasta in salted water according to the directions on the package. When it’s done, strain it, reserving about a cup of the water, and place it in a large bowl.

Add about 2 cups of the bean mixture to the pasta along with some of the pasta water and a drizzle of oil and mix.

Salt to taste and divide among 4 bowls.

Add more bean mixture to each bowl with a drizzle of oil. Sprinkle with pepper and Parmigiano or pecorino, if using.

(serves 4)

Stanley Tucci shares his easy recipe for pasta fagioli

Kung Pao Chciken

 

Kung Pao Chciken

1 lb. chicken, cut into 2" pieces

3 cloves gar;ic, chopped

1 cup green beans, cut into 1" pieces (Optional)

Oil

1/4 cup chicken broth

2 Tablespoons soy sauce

2 Tablespoons Apple juice

1 Tablespoon cornstarch

1/2 teaspoon Sesame Oil

1/4-3/4 teaspoon crushed red chilies

10 green onions, cut diagonally into 1 1/2" pieces 

1/3 cup peanuts

Rice

Fry chicken, garlic and green beans in the oil. In a saucepan, make sauce by mixing chicken broth, apple juice, soy sauce, cornstarch and sesame oil. Cook to thicken, about 1 minute. Add crushed red chilies and stir to combine. Pour over chicken. Add green onions and peanuts. Serve over rice.

Serves 4-6.

Crockpot BBQ Meat

 

Crockpot BBQ Meat

11 lb. stewmeat

1/2 of 18 oz. bottle BBQ Sauce

Place meat in crockpot and pour BBQ Sauce over the meat. Set on low and cook for 8  hours. Seve on Hamburger buns or Kaiser Rolls.

Swiss Steak

 This recipe is on of my Mom's favorite recipes. One that we had often when I was growing up.

Swiss Steak

1 1/2 to 2 lb. round steak (about 1" thick)

1/3 cup flour

2 to 3 onions, peeled and sliced

2 Tablespoon fat

1 1/2 teaspoon salt

1/8 teaspoon pepper

1 clove garlic, peeld, cut fine

1 stalk celery, diced or sliced

1 1/2 cups cooked tomatoes or 1/2 cup chili sauce and 1/2 cup water

1/2 green pepper, sliced

Chopped parsley

Hamburger Macaroni Casserole

 This recipe is from the Sunbeam Controlled Heat Automatic Frypan Cookbook. It is my Mom's favorite recipe from the cookbook. I have copied it as written in the cookbook.

Hamburger Macaroni Casserole

2 Tablespoon fat

1/2 cup chopped onion

1 lb. hamburger

3 1/2 cups cooked or canned tomatoes (No.2 1/2 can)

1 cup diced celery

1/2 cup cut-up green pepper

2 teaspoon salt

1/4 teaspoon celery

1/8 teaspoon pepper

1 teaspoon worcestershire sauce

1- 8 oz. pkg. elbow macaroni, cooked, rinsed and drained

Chopped parsley

Grated cheese

Preheat Sunbeam (electric frying pan) to 360 degrees, add fat. When melted, add onion, fry, stirring until beginning to brown, add meat, stirring frquently until browned (about 8 minutes). Pour off excess fat. Add tomatoes, celery, green pepper, seasonings and cooked macaroni. Bring to boil, cover, turn dail to 220 degrees. Simmer about 35 minutes, stirring occasionally. Sprinkle with chopped parsley and cheese. Serve directly from Sunbeam (electric frying pan).

Sauce may be cooked separately and poured over hot, cooked spaghetti or macaroni. Also, one minced clove garlic and 1 cup sliced mushrooms may be sauteed with onions- or 1- 4oz. can of mushrooms may be added with tomatoes. 

Serves 6.

White Chicken Chili

 This is a recipe given to me by a friend when we lived in Texas. It is a delicious chili variation.

White  Chicken Chili

32 oz. chicken stock

3- 14.5 oz. cans white beans, undrained

5 cups cooked chicken, chopped

2 cups salsa

8 oz. grated pepper jack cheese

2 teaspoons ground cumin

2 garlic cloves, minced

Pepper to taste

1/2 cup finely crushed corn chips (optional for thicker chili)

Place all ingredients, except corn chips, in a crock pot and cook on high until cheese is well incorporated. Chili may also be cooked on stove top on medium heat. When chili is ready, add finely crushed corn chips and simmer 10 minutes to thicken. Garnish with more crushed corn chips, cheese or sour cream.

Recipe shared by Robin.

Sloppy Joes

Barbecue Beef Burger

(Sloppy Joes)

1 lb. hamburger

½ c. chopped celery

1 medium onion, chopped

1 can (7 oz.) sliced mushrooms

1 can (14.5 oz.) diced tomatoes

¼ c. ketchup

1 c. water

¼ tsp. chili powder

2 Tbsp. dry Tapioca

1 tsp. salt

½ tsp. pepper

1 Tbsp. worcestershire sauce

1 Tbsp. vinegar

Brown hamburger. Add celery and onions. Cook 2 minutes so soften. Add remaining ingredients and simmer 20-30 minutes to thicken. Serve on hamburger buns.

Turkey Tetrazzini

Turkey Tetrazzini 

(from the Lion House Recipes Cookbook)

8 oz. spaghetti, broken in pieces

5 Tbsp. butter

6 Tbsp. flour

3 c. chicken, turkey or vegetable broth

1 c. light cream

1 tsp. salt

Pepper to taste

1 c. fresh or 8 oz. canned mushrooms, including the water

3 c. cubed, cooked turkey

½ c. grated parmesan cheese

½ c. shredded cheddar cheese

Cook spaghetti in boiling water until just tender. Melt butter in a saucepan; blend in the flour. Stir broth into flour mixture. Add cream. Cook until mixture thickens and bubbles. Add salt and pepper, the drained spaghetti, mushrooms and cooked turkey. Put into a 2-3 quart flat casserole dish. (A 9x13 dish works great.)  Sprinkle on cheeses. Bake at 350 degrees for 30 minutes or until bubbly and lightly browned. Serves 8.

Creamed Tacos

This recipe has been in our family so long that I can barely read it on the recipe card. It says that it is from Aunt Carma Brinkerhoff DeWitt King, Dad's sister. So, that means that it is a delicious Arizona mexican dish.

Creamed Tacos

1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup milk
1 can chopped green chilies
1 pound hamburger
salt
pepper
garlic salt
onion salt
1 dozen tortillas
Grated cheddar cheese

Mix soups, milk and green chilies together. Brown hamburger and season to taste. Layer meat, tortillas, meat cheese, repeat the layers again, ending with extra cheese on top. Bake at 350 degrees for 30 minutes.

Goulash

From the Sunbeam Automatic Frypan Cookbook from the 1950's.

Goulash

(Hamburger Macaroni Casserole)

1 lb. hamburger
1/3 cup chopped onions
3 1/2 cups canned tomatoes
1 cup diced celery
1/2 diced green pepper
2 teaspoon salt
1/4 teaspoon celery salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
8 oz. elbow macaroni, cooked, drained and rinsed
Chopped parsley
Grated Cheese

Preheat Sunbeam to 360 degrees. Fry hamburger until beginning to brown and add onions until done., about 8 minutes. Add tomatoes, celery, peppers, seasonings and cooked macaroni. Bring to a boil.  Cover, turn dial to 220 degrees and simmer about 35 minutes, stirring occassionally. Sprinkle with chopped parsley and grated cheese. Serve directly from the Sunbeam.