Beans

Chili

September 21, 2009 by Lynsey 1 Comment

As much as I hate to see summer go, I’m so glad fall is here. Fall is the start of so many things, including food, and it also opens the door for a lot of different types of food that aren’t craved so much during the warmer months. Sometimes there is just nothing better than a big bowl of hot soup or chili on a cool fall evening. There is just something about a warm bowl of chili that says comfort and makes you feel so good.

Last night we had our first batch of chili for the fall. Spencer has been asking me to make some for quite some time but we kept having stuff come up and I just never got around to making it until now. He had been away for the day, so I decided to do some housework and surprise him with some chili. When he got home he had the mindset that we would go out, since I had been working around the house, and to his surprise I had started making the chili. He was so excited about finally getting his chili and I was looking forward to curling up on the couch with a big bowl myself. I have made a couple of traditional chili recipes in the past but I have to say that this recipe is by far my favorite. This had the right amount of spice, it wasn’t too spicy but wasn’t to bland either, it definitely had a kick to it. If you’re not a fan of spice reduce the amount of red pepper flakes and hot sauce. The combination of all of the flavors was so good, and there wasn’t one ingredient that overpowered the rest, it was a perfect blend of everything.

Chili

Ingredients:

1 Pound ground beef

1 Pound sausage (I used regular mild)
1 Medium bell pepper, chopped
1 Medium onion, chopped
2 Cans kidney beans, drained
1 Can black beans
2 Cans stewed tomatoes
1 Can Rotel
1 Can tomato paste
1 Tsp red pepper flakes
1 Tsp garlic salt
1 1/2 Tsp chili powder
Pepper to taste
1/4 Cup hot sauce (I use Louisiana Hot Sauce)
1 Tbs butter
/2 Cup water

Directions:

In a large skillet brown the ground beef and sausage. Once cooked drain the meat and set aside.

In the same skillet add onions, bell pepper, and butter. Saute the veggies until onions begin to turn clear. Remove from heat.
Place meat and onions in crock pot or large pot and mix. Add the beans, tomatoes, rotel, red pepper flakes, garlic salt, pepper, chili powder, water, hot sauce and tomato paste and mix together. Once ingredients are incorporated turn crock pot on high (Or stove on low-medium) and let cook.
If you are using a crock pot; cook on high for about 1 1/2 -2 hours stirring occasionally. For stove top, cook on low-medium heat for about 45 minutes, stirring occasionally.

Recipe Source: A Lynsey original

Not Your Ordinary Green Beans

December 25, 2008 by Lynsey 1 Comment

For Thanksgiving I wanted to make a green bean casserole. It’s one of those dishes that is just a staple for a holiday meal. I wanted to do something a little different with the casserole; just to give it a little twist. When I was looking on the Food Network website I saw a green bean casserole on their main screen that looked absolutely incredible. After seeing that casserole I knew that was the one I would be making to take to Thanksgiving; it was Alton Brown’s “Best ever green bean casserole”. There was more to this casserole than the traditional green bean casserole but I think the extra work was worth it. It involved making homemade cream of mushroom soup; which that was good by itself. The soup had a wonderful flavor. Instead of the French’s fried onions it called for homemade onion rings that were covered with Panko bread crumbs; those bread crumbs gave it so much crunch and such a great texture. Once all of the elements were combined it made one of the best tasting green bean casseroles I think I’ve ever had. It was such a big hit at Spencer’s Thanksgiving that I made it for my family’s Thanksgiving too.

Since I had never made this recipe before I wasn’t sure how it would turn out if I made the soup and onion rings in advance so I made everything the morning of Thanksgiving. Now that I’ve made it I have figured out that it’s a recipe that can be made in advance and combine and mix everything together except the onion rings. I wanted the onion rings to have the same crunch they did when they came out of the oven so when I made it for my family’s Thanksgiving I did everything the night before and mixed it together but I put the onion rings in a plastic bag and just put them in the day of before I baked it. I would recommend this recipe to anyone who is a fan of green beans and green bean casserole; you’ll definitely be hooked.

Best Ever Green Bean Casserole

Ingredients:

2 Medium onions, thinly sliced
1/4 Cup all-purpose flour
2 Tbsp panko bread crumbs
1 Tsp Kosher salt
Non-stick cooking spray

For the beans and sauce-

2 Tbsp + 1 Tsp Kosher salt, divided
1 Pound fresh green beans, rinsed, trimmed and halved
2 Tbsp unsalted butter
12 Ounces mushrooms, trimmed and cut into 1/2 inch pieces
1/2 Tsp freshly ground black pepper
2 Cloves garlic, minced
1/4 Tsp ground nutmeg
2 Tbsp all-purpose flour
1 Cup chicken broth
1 Cup half and half

Directions:

Preheat oven to 400.

Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coate a sheet pan with nonstick cooking spray and evenly spread onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during baking. Once done, remove from the oven and set aside until ready to use.

For the beans and sauce-

While the onions are cooking, prepare the beans. Prepare an ice bath by filling a large bowl with ice water, place by stove. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and submerge in an ice bath to stop the cooking process. Drain and set aside.

Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.

Recipe Source: Alton Brown, Food Network

Three Bean Chili

November 13, 2008 by Lynsey Leave a Comment

It’s chili time!!! Sunday was a day of many “to do’s”; I had stuff to do around the house plus I was baking cookies for round 4 of Operation Baking Gals. I wanted to make something good for supper but I didn’t really have to time prepare a meal that needed a lot of attention through the cooking process since I had the cookies going on I was doing other stuff. I decided that chili would be a pretty easy thing to put in the crockpot and let let it go.
I have made chili multiple times before and it’s always met our expectations. Even though I love the past chili recipes I’ve made, this time I wanted to make one all my own. I am so glad I decided to make my own version of chili, it turned out so very good! There were so many flavors that went into this recipe and they all blended so well and made a very good flavored chili.
This recipe really didn’t take long to put together. It would also be a great meal where everything could be prepared ahead of time and then put together and cooked at the desired time. It would also be great meal for the crockpot or on the stove top.
Remember, the spices and flavors will blend together more after the chili sits a day. Be careful with the amount of heat added because it will get more intense!

Three Bean Chili

Ingredients:
1 Pound sausage
1 Pound ground beef
1 Can chili hot beans
1 Can black beans
1 Can navy beans
1 (6oz) can tomato paste
1 Large onion, chopped
1-2 Carrots, chopped
1 Stalk celery, chopped
2 Medium jalapenos, seeded and diced
1 1/4 Tablespoon seasoned pepper blend
1/2 Teaspoon onion powder
1 1/2 Tablespoon garlic salt
1 Bay leaf
2 Cups Water
1 1/2 Tablespoons Louisiana hot sauce (or any type of hot sauce desired)
1/2-2 Tablespoons chili powder (season to desired taste)
Salt and pepper, to taste

Directions:

In a large pan brown the sausage and beef. Once browned drain meat well and set aside.
Heat skillet and melt 1-2 tablespoons butter. Once butter has melted add onion, carrots and celery. Sautee the mixture until onions turn clear. Once onions begin to turn clear remove from heat.
In a large stockpot or crockpot (whichever cooking method desired) pour all 3 cans of beans in and mix together. Stir in tomato paste and water. Add browned meat, veggies, jalapenos, bay leaf, hot sauce and other seasonings and mix together well. Adjust seasonings to fit your taste.
Once everything is mixed together turn on the heat.
For crockpot cooking cook on high for about 3-4 hours, stirring occasionally then turn to the warm setting. If needing to cook for a longer time set temperature on low.
For stove top cooking turn stove on medium to medium high and let chili cook/simmer for about an hour to an hour and a half.
Spoon into a bowl and serve with favorite toppings…chives, sour cream, cheese etc.

Recipe Source: A Lynsey Original

White Chili

October 17, 2008 by Lynsey Leave a Comment

I love the fall season for many reasons, but one of my favorite things of fall are the foods. There are so many different foods that go along with fall; but I think soups, stews and chilis are among the most popular types. There is nothing better than having a hot bowl of chili with cornbread on a cool, crisp fall day.

Since I live in Arkansas, seasons are very rare and don’t last long at all. It seems like we go from extreme heat to extreme cool with no between period. Any time we get semi-seasonal weather we take advantage of it to the fullest.

This past Saturday was a perfect fall day here and I was craving some chili. I had recently made regular chili so I thought this would be a perfect time to try out White Chicken Chili that I’ve seen on so many blogs. I had really never seen or heard of white chili before I got into the blogging world and started browsing other people’s blogs. I knew when I saw it I had to try it because it looked incredible. Saturday was the perfect day to try out this new found chili recipe (new for me at least:) ).

This recipe was actually pretty easy to put together. It’s also one of those recipes where you pretty much have everything on hand at all times…I love those types of recipes! It was such a hearty chili that I didn’t really need to cook any side items to go with it; so I cooked some cornbread and that was it. The chili was a big hit with everyone, there were barely any leftovers and what we did have left over was gone pretty quickly.

White Chicken Chili

Ingredients:

2 Cans navy beans
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack (about 6 ounces), plus extra for topping
1/2 cup sour cream

Directions:

In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.

In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.

Recipe Source: adapted from Epicurious

It's Chili Time

October 11, 2008 by Lynsey Leave a Comment

I love the fall and everything that comes along with it. I have been waiting for the weather to change and actually feel like fall for quite some time now. I love soups, chili, stews and all the other cool weather fall type foods. I enjoy these types of food all the time but I really enjoy them when the weather is crisp and cool.

On a cool night there is nothing better than a warm, spicy bowl of chili with cheese and Fritos. The other night was the perfect night to make my first batch of chili for the season; it was cool outside and I was bundled up inside.

I love deer meat; dear steak, chili, sausage or whatever…I’m a fan. We had a deer processed and had some chili meat made so I thought I would try that out for this batch of chili. The chili turned out incredible; it was so tasty and all the flavors blended perfectly. The night before I browned the meat, cut up onions and peppers and got them all ready so I could just throw everything in the crockpot the next morning. Chili is a great meal to make ahead; and that’s exactly what I did.

Ingredients:

1 Pound Italian sausage

1 Pound deer meat (I had the processor cut up some in a chili cut)

1 Can chili with beans

1 Can chili with hot beans

3 Cans stewed tomatoes

1 Can Rotel

2 Medium/1 Large bell pepper-chopped

4-5 Medium peppers- such as jalapenos or habaneros (add more or less according to taste)

2 Tablespoons crushed red pepper flakes

Pepper-to taste

Garlic salt-to taste

3-4 Tablespoons chili powder

3-4 Tablespoons Louisiana hot sauce

Cheddar cheese-shredded to go on top

Fritos

Directions:

Place meat in pan and cook thoroughly. Once meat is cooked, drain, and then add seasonings. Dice peppers and onions and mix into meat. ***If cooking it in a crockpot place mixture in refrigerator until ready to cook.

Once ready to cook place meat and onion mixture in crockpot; stir in rest of ingredients. Place crockpot on low before work and when you come home you’ll have a nice, hot meal ready when you get home.

Top with cheese and a side of fritos!

Recipe from Lynsey Lou

Green Beans with Stewed Tomatoes

June 29, 2008 by Lynsey Leave a Comment

Green beans are a common side dish for us. They are so easy, quick, and very versatile. I’m always trying new things to change up the taste of our green bean sides. So in an attempt to try to change things up I decided to combine two flavors I love to make this dish; green beans and tomatoes. The flavors of the two vegetables complimented each other well and the sweetness of the sauteed onion paired with it nicely. Although there is not a lot to this recipe it was really good and different that what we’ve had before.

Green Beans with Stewed Tomatoes:

Ingredients:

1 Can green beans, whichever style you prefer (I used french style)

1 Can stewed tomatoes

1 Slice onion

1 Clove garlic, finely chopped

Salt and Pepper, to taste

Directions:

Heat small skillet over medium heat. Separate rings of onion slice, place in skillet. Once onions start becoming translucent add garlic and saute for 1-2 more minutes. Once finished cooking remove from heat.

In microwave safe dish add green beans (drained), stewed tomatoes, onions and garlice from skillet and mix together. Add salt and pepper to taste. Place in microwave for 5-7 minutes (until heated entirely) and then serve!

A Lynsey Original

Don’t Miss a Thing!

Beans

Footer

Don’t Miss a Thing!