Wednesday, October 15, 2014

Chipotle Chili

  • 1 pound bulk hot Italian sausage
  • 2 pounds ground beef
  • 5 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cloves garlic, minced
  • 1 large onion, diced
  • 1 (28 ounce) can diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (14 ounce) can kidney beans(optional)
  • 2 teaspoons minced chipotle peppers in adobo sauce
  • 1 teaspoon salt
  • ground black pepper
  • 1 (6 ounce) can tomato paste
  1. Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
  2. Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

Creamy Chipotle Chicken

  • 4 skinless, boneless chicken breast halves
  • 1/4 cup melted butter
  • salt and ground black pepper to taste
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/2 cup chicken broth
  • 1 (8 ounce) package cream cheese, cut into cubes
  • 3 chipotle peppers in adobo sauce, minced
  • 1 tablespoon adobo sauce from chipotle peppers
Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.

Serve over rice.

Amazing Soft White Sandwich Bread

Dough Starter (Sponge)

from http://www.epicurious.com/recipes/food/views/basic-soft-white-sandwich-loaf-351269
  • unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 2 1/4 cups plus 2 1/2 tablespoons (12 ounces or 341 grams)
  • water, at room temperature (70° to 90°F) : scant 1 3/4 liquid cups (14.3 ounces or 405 grams)
  • honey: 2 tablespoons plus 1 teaspoon (1.5 ounces or 45 grams)
  • instant yeast: 3/4 teaspoon (2.4 grams)

1. Make the sponge.

Friday, October 3, 2014

Simple Stovetop Tuna Cassarole

Tuna Casserole


1 (16 ounce) package egg noodles

1/4 cup butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can tuna, drained

1 cup shredded Cheddar cheese

Garlic salt and pepper
Directions
1.    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done then   drain.

2.    Melt the butter, mushroom soup, tuna, and Cheddar cheese in the same pot as drained      pasta. Stir until cheese is melted, and the mixture is smooth. Add garlic salt and pepper to    taste.