recipe

KNR, p. 25 “Is the Superbowl chili ready yet?”

May 11, 2020

 

My sister sent this recipe from Texas and she says it is hot enough to blow the doors off the horse barn. Definitely hot enough to make my eyes water and my nose run, but just the right combination of heat and flavors for the Superbowl crowd. She got second place in a chili cook-off with one can of beans, but we added the second because of the east coast taste buds.

 

She buys the dried habanero spices in Texas, where five-alarm chili is the norm, so be very careful with this one. Because of the dried spices, it gets hotter the second day and you’ll need the fire department on the third. It smells great when it’s simmering, so we cook it the night before or the day of the big game. Make ahead at your own risk.

 

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Kerrian's Easy Superbowl Chili
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 3 pounds ground sirloin
  • ½ teaspoon sea salt
  • 4 heaping teaspoons minced garlic
  • 2- 15 oz cans stewed or diced tomatoes with onions, celery and green peppers
  • 2 cans pureed Goya black beans
  • ½ cup sausage, chopped and thoroughly browned
  • 3 more teaspoons sea salt
  • 4 teaspoons chili powder (hot Mexican style)
  • 4 teaspoons onion powder
  • ¼ cup brown sugar
  • ½ teaspoon dried habanero seasoning (optional)
Instructions
  1. Get out your chili/spaghetti pot. Sprinkle ½ teaspoon sea salt evenly in bottom of pot. Turn on medium heat. Add ground sirloin a little at a time and brown evenly, stirring to break up clumps. Drain off the fat.
  2. Add the garlic and tomatoes and stir. Puree the black beans, add to the pot and stir.
  3. Cook sausage in a separate pan, drain and add to the chili pot and let simmer for 15 minutes on low. Stir.
  4. Add the rest of the salt, the chili powder, the onion powder and the brown sugar, stir and let simmer for about an hour. Add the habanero seasoning and stir. Let simmer for another 30 minutes.
  5. Serve with your favorite toppings.
  6. Make sure sour cream is available to cut the heat and enjoy!

 

This chili is such a favorite that it’s consistently on our comfort food menu during the winter and on any gray, chilly days. Enjoy!

 

 

KNR, p. 112 “Chicken Veggie Feta Stir-fry”

May 23, 2020

 

Chicken Vegetable Feta Stir-fry

Sheila left me on my own for dinner.

 

I know. I’m a big boy and I could always have fired up the grill or ordered take-out if I needed to. But, I was on a mission to prove that I could throw together something tasty that did not involve cooking over hot coals.

 

I opened the fridge and found some cooked chicken cutlets (Sheila never leaves an empty refrigerator) and I scrounged around for other stuff to mix with the chicken.

 

Zucchini from the garden, tomatoes from the neighbor, and feta cheese left over from the Greek Salad we had for lunch. My mouth was watering already.

 

Easy dish, combining fresh produce and leftovers. Sheila gave me a thumbs-up when she saw the photo. Try it and let me know what you think.  🙂

 

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Kerrian's Notebook, p.112 "Chicken Vegetable Feta Stir-fry"
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 2+
 
Ingredients
  • 2 cooked chicken cutlets, cut into 1 inch chunks
  • 2 cups raw zucchini, cut into 1 inch chunks
  • 2 small tomatoes, cut into 1 inch chunks (about 2 cups)
  • 1 Tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 teaspoon fresh squeezed lemon juice
  • 3 Tablespoons crumbled feta cheese
Instructions
  1. Saute chicken, spices and veggies in the olive oil, until heated through.
  2. Tomato will start to disintegrate in about 8-10 minutes.
  3. Stir frequently.
  4. Add 2 tablespoons feta cheese and stir until cheese starts to melt.
  5. Remove from heat and place directly on plates.
  6. Sprinkle 1 tablespoon feta cheese over finished dish.
  7. Serve warm.
  8. Makes two generous portions.

 

 

KNR, p. 108 “Kerrian’s Deviled Eggs”

May 23, 2020

 

 

Deviled Eggs

 

It’s cookout season! We love to relax on the deck before dinner and while we wait for the grill to heat up, we need side dishes of all kinds to keep the ravenous guests happy. One of our favorites is Deviled Eggs. It’s an easy snack – easy to make and easy to eat. Sheila eats the plain ones and I eat the ones topped with paprika.

 

We promise that no bodies were ever found either during or after one of our cookouts.  😉

 

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"Kerrian's Favorite Deviled Eggs"
Author: 
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 12 jumbo eggs
  • 1/2 cup Hellmann’s mayo
  • 1 1/2 Tablespoons Gulden’s Spicy Brown mustard
  • paprika
  • ½ teaspoon salt for water
Instructions
  1. Place one dozen eggs in salted water and cook until hard-boiled. (Watch the pot and once the water starts to boil, let them boil for 10 more minutes – it should take about 20 minutes in all)
  2. Lightly tap the shells with the back of a spoon to create small cracks. Hold the boiled eggs under running water as you peel each of them – it’s easier to get the shell off. Rinse off the bits of shell and set peeled eggs aside until all are done.
  3. Slice the eggs in half from end to end. Lay them on a large tray while working with each of the yolks.
  4. Gently scoop out the yolks into a medium sized bowl. Add mayo and mustard to yolks and mix with a fork until well blended. Add more Gulden’s for a spicier mix.
  5. Place the yolk mixture back into the egg white halves with a spoon – a heaping teaspoon should do nicely to fill the cavity and create a small mound of yolk mixture.
  6. Sprinkle paprika on half the finished eggs and leave the rest plain. Chill until ready to serve.

 

Save some in the fridge to eat later.  🙂

 

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