One Pot Chili

It is definitely starting to get cooler at night.  What comes to my mind is comfy pants, a sweatshirt and a big warm blanket.  But there is something missing.... Chili.  When its cold out I instantly want a big bowl of chili! It is total comfort!

My recipe is so easy.  One pot, filled with tons of goodness and is perfect for those cold Wisconsin afternoons when you don't want to leave your house!

What you need:

• 1 jalapeno pepper
• 2 green peppers
• 1 large yellow onion
• 1 can (6oz) tomato paste + 6oz of water
• 2lb lean ground beef
• 1 16oz can of petite diced tomatoes (basil/garlic/oregano)
• 1 16oz can of petite diced tomatoes (green pepper/onion)
• 2-16oz cans of whole kernel corn
• 28 oz can petite diced tomatoes
• 30oz can dark red kidney beans
• 1-16oz can of chili beans
• 1 tablespoon of minced garlic
• Chili powder/salt (to taste)
• Sour cream
• Sharp cheddar cheese
• Macaroni noodles (if you like noodles with your chili)

I start out by rough chopping the two green peppers, the jalapeno pepper and the onion and sauteing them with butter and oil for about 10 minutes or until they are soft. 

I then add in the minced garlic and the lean ground beef and cook until the beef is browned.

Once the meat is browned, add in all the remaining ingredients (minus the sour cream and cheese) and let it simmer for 2 1/2 to 3 hours. If your impatient you can eat it once everything is warmed through, but the flavor intensifies and I think gets better the longer it cooks.

If you like noodles with your chili cook them up per the instructions on the box and add them layered in with the chili!

I top mine with shredded cheese and sour cream!   This one pot chili is delicious, not too spicy, but has just enough heat and is absolutely perfect for those "chili" Wisconsin afternoons!

Penne & Clams in a Parsley Butter Lemon Sauce

This is a recipe that my mom makes ALL THE TIME and is perfect for dinner after a long day at the office or a nice weekend dinner with family!  It's quick, easy and really healthy!

What you will need:

• 3- 6.5 oz cans of chopped clams and juice from two of the cans
• 6 Cloves of garlic
• 2 bottles of spray butter
• 1/4 cup of lemon juice (add to taste)
• 1 1/2 boxes (16oz each) of Penne Pasta
• 1/4 cup of parsley
• 1/4 cup of chopped dried onion
• Salt/Pepper
• Parmesan Cheese
• Matcha Powder (optional) 1tbs

Start out by filling a big pot with water, generously salting the water and covering it to boil.  While you're waiting for it to boil mince 6 cloves of garlic.  Once the garlic's done, put it in a pan with 2 tablespoons of the spray butter and soften under medium heat (but do NOT burn). 

 Once softened, put in the remaining butter, parsley, lemon, pepper, clam juice and chopped onion and return to the heat.   I usually add the lemon to taste, most of the time I end up with around a 1/4 cup, but I start out adding a little at a time and tasting till it's what I like. 

** I wouldn't recommend using "real" butter for this, it tends to get greasy tasting and doesn't have the right consistency**

Bring the heat up to medium-medium high and bring to a soft boil then turn the heat to low until the pasta's done. 

**DO NOT PUT IN THE CHOPPED CLAMS YET-OTHERWISE THEY WILL GET OVERCOOKED AND RUBBERY**

At this time the water should be boiling so put in your penne pasta and boil until done (8-10 minutes usually). 

*** AT THIS TIME ADD THE CLAMS TO THE PARSLEY BUTTER MIXTURE TO LET WARM THROUGH***

 Strain the pasta and put it back into the pot it was boiling in.  Then add the sauce to the pasta and mix thoroughly.

Take however much you want out put it in a bowl and sprinkle with some Parmesan cheese and ENJOY!!

The pasta tastes great right away, but EVEN BETTER the next day once the pasta soaks up some of the sauce!!  

 

Recipes

I have found a love for cooking and I'm getting better at baking and this blog is my way of keeping track of all my recipes while sharing then with whoever wants to try them!

Home Made Parsley Pesto

Pesto Cellentani with Smoked Sausage and Mushrooms

Cheesy Chicken and Wild Rice with Mushroom Casserole

Crockpot Shredded Pork

Fried Eggs w/Pesto and Smoked Salmon

Penne Pasta with a Parsley Butter Clam Sauce

Chocolate Malts

One Pot Chili

I'll keep adding my recipes as I make them! I hope that your family enjoys them as much as mine does!

Pesto Cellentani with Smoked Sausage and Mushrooms

If you're looking for a quick, easy dish that takes less then 30 minutes to make and is absolutely delicious this is something to try!  I used to go to Noodles and Company and get their Pesto Cavatappi all the time, but it was super expensive, so I've been trying to figure out my own recipe for it for years, tweaking it and changing things around.

What you will need:

• 1lb of sliced mushrooms
• 4 Roma tomatoes halved and quartered
• 1 package of firm or extra firm tofu
• 1lb of Cellentani pasta
• Two packages of smokes sausage/turkey etc... (whichever you prefer)
• Salt/Pepper/Oil/Garlic Powder/Red Pepper Flakes
• Shredded parmesan cheese
• Homemade Pesto



  

I start out by boiling salted water.  Once it gets to a rolling boil  throw the pasta in.  While the pasta is boiling, take a separate pan and heat up some oil and a tablespoon of butter and start cutting up your tofu into small squares then put it in the pan with some red pepper flakes, garlic powder, salt and pepper (to taste) and start browning  them and making the tofu slightly crispy on the outside.

Once the tofu is browned take it out of the pan and put it on a paper towel to let the oil drain.

While the tofu is draining the oil, use the same pan and put a little more oil and a tablespoon of butter in the pan, once melted then add the mushrooms with a sprinkle of salt.  Once the mushrooms are browned add the tomatoes, sliced smoked sausage and pesto.  (I make my own pesto so I add about 3-4 ice cube squares)  Once the pesto is in the pan keep stirring  until its melted and mixed thoroughly with the rest of the ingredients.

By the time you get to this point, the pasta should be done, but check it periodically while cooking so it doesn't overcook.  Once done, strain and put back into the pot it was boiling in and add the tofu.

Once all of the ingredients are warmed through take all of the ingredients in the pan and pour them in with the pasta and tofu mix and fold everything together until mixed through.  When it's done put some in a bowl with a sprinkle of Parmesan cheese on top and enjoy!!