Kitchen Concoctions: February 2011

Monday, February 28, 2011

Cuban Food

A really good friend of Eric's is Cuban. They are some of the nicest people I know and can make some of the best Cuban food I have ever eaten! I mean seriously for once in my life I don't mind staying out of the kitchen and letting them do their thing! Their food is so good that they opened a restaurant about a year ago and it is booming (if you are ever in the Beaumont, Texas area you should check it out)!

Needless to say I have tried my hand at Cuban cooking and although the food I have cooked has not been bad it can't compare to the popular, authentic creations coming out of Tico's Cuban Cafe!

However, this Cuban inspired dish turned out great. Eric was a little upset at first that I was compromising the flavors of his beloved yellow rice but after one bite he couldn't say anything bad about dinner!

Notes: The original recipe pan fried the chicken but I baked it for ease and to cut down on calories. Also the original recipe made the yellow rice from scratch but I just used a bag of yellow rice I had on hand.

One Year Ago: Grands Little Pies

Cuban-Spiced Chicken Strips with Rice
Printable Version
Prep Time: 15 minutes Marinate time: 30 minutes to 4 hours Cook time: 25 minutes Serves 5
3 tablespoons lemon juice
1 teaspoon dried cilantro
2 tablespoons olive oil
1/2 teaspoon dried thyme
2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon chipotle seasoning
10 chicken tenders
1 1/2 tablespoons olive oil
1/2 medium onion, chopped
1/2 large green bell pepper, chopped
3 garlic cloves, chopped
2 1/2 cups (or more) low-salt chicken broth
1 teaspoon paprika
1 (8 ounce) package yellow rice

Preheat oven to 350 degrees.

Whisk first 11 chicken ingredients in medium bowl for marinade. Place chicken in large resealable plastic bag; add marinade. Seal bag; turn several times to coat chicken. Refrigerate chicken at least 30 minutes and up to 4 hours, turning bag occasionally. Using tongs, transfer chicken from bag to 9x13 glass dish, allowing excess marinade to drip back into bag. Pour extra marinade over chicken and place in preheated oven. Cook for 25 minutes or until center is no longer pink.

In a large skillet heat 1 1/2 tablespoons of olive oil called for in rice. Add chopped onions; sauté 4 minutes, scraping up any browned bits. Add chopped bell pepper and chopped garlic. Sauté until onions are translucent, about 2 minutes. Mix in package of rice, stirring to blend with vegetables. Add 2 1/2 cups broth and paprika. Bring to boil, stirring to blend.

Reduce heat to low, cover, and simmer 20 minutes or until rice is tender (add additional chicken broth a few tablespoons at a time if needed). Season to taste with salt and pepper.

Transfer rice and chicken to large shallow bowl. Garnish with cilantro and lime wedges (if desired) and serve.

adapted from Bon Appetit January 2007

Friday, February 25, 2011

Real Men Don't Eat Quiche

And neither do I!

Or so I thought.

I don't know why in my head I gave quiche such a bad rap. I have only ever had them at bridal or baby showers and was never impressed. They were room temperature, gushy, and bland. So after my first few experiences with quiche I just gave up on them.

Then when I went to plan my weekly dinner menu, and I wanted to use some things up in my freezer. Something I had was ham (a delightfully sweet ham that I can't wait to share with you all). So I went searching through some recipes from the MOM and saw this one for quiche. I decided I would give quiche one last go.

To my surprise this was actually quite delicious! The tangy Swiss cheese paired perfectly with the sweet ham. The egg custard was creamy and pulled this whole lunch (or breakfast) (or dinner) together! I guess I have to pull quiche off my "foods I will never eat again" list!

Notes: The original recipe used a puff pastry and mushrooms in place of the pie crust and spinach.

One Year Ago: Chicken and Rice Soup

Ham and Swiss Quiche
Printable Version
Prep: 15 minutes Cook Time: 25 minutes Serves 4-5

1 pre-made frozen pie crust, thawed
1 cup ham, diced
1 cup Swiss cheese, grated
1 cup frozen spinach, thawed
3 large eggs
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/2 cup sour cream

Preheat oven to 400°F.

Unfold pie crust and press into pie plate. Using a fork, crimp edges of dough.Top with ham, cheese, and spinach. Whisk eggs, paprika, pepper, and salt, in bowl. Whisk in sour cream. Spoon egg mixture over toppings. Bake until pastries are puffed and golden and toppings are set, about 25 minutes.

adapted from Bon Appetit November 2006

Thursday, February 24, 2011

You might have to save this one for later...

I can't believe the month is almost over. Seriously. I have been so busy I almost forgot about the magazine of the month series. Almost.

So here in the last few days of February I will be featuring the magazine Bon Appetite.

The first recipe I decided to make was this pumpkin cranberry bread. I know what you are thinking it is February not November. Can you even find pumpkin or cranberries this time of year? Pumpkin maybe. Cranberries probably not.

I choose this recipes because well, I had fresh cranberries in my freezer needing to be used and so I went looking for a recipe I could use them in and these muffins sounded great.

I love pretty much anything pumpkin. So I knew these were a sure fit for me. The true test were the pumpkin haters of my family. Did they like them? They sure did! They all said the same... The tart cranberries mellowed the pumpkin flavor. My mom even asked if she could keep some to eat for breakfast for the next day. Whahoo!

Notes: Because of the pumpkin these are moist muffins and only keep fresh for a few days but they do freeze well and can be warmed in the microwave. The original recipe called for pumpkin pie spice and buttermilk but I did not have any on hand, so I had to modify this. Oh and cranberries maybe hard to find this time of year so you may have to bookmark this recipe for later or I guess you could use dried cranberries, but I don't think they would be as good!

Cranberry Pumpkin Bread
Printable Version
Prep Time: 15 minutes Bake time: 40 minutes Makes 1 large loaf, 4 mini loafs, and 12 muffins

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon all spice
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
6 tablespoons unsalted butter, room temperature
1 cup plus 1 tablespoon sugar
2 large eggs
1 cup canned pure pumpkin
1 teaspoon vanilla extract
1 cup milk
1 tablespoon lemon juice
1 cup frozen cranberries, chopped

Preheat oven to 350° F. Butter 4 (5 3/4 x 3 x 2) inch mini loaf pans.

Add the lemon juice to the milk and let sit for 5 minutes. Whisk 2 cups flour, spices, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually add 1 cup sugar, beating until blended. Beat in eggs, one at a time. Beat in pumpkin, then vanilla. Beat in dry ingredients alternately with milk/lemon mixture in 2 additions each. Toss chopped cranberries with remaining 2 tablespoons of flour. Fold in cranberries into batter. Transfer batter to pans. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 40 minutes. Cool bread in pan on rack 15 minutes. Cut around bread at short ends to loosen from pan. Turn bread out onto rack. Cool bread completely.

DO AHEAD: Can be made 2 days ahead. Wrap and store at room temperature.

adapted from Bon Appetite, October 2003

Tuesday, February 22, 2011

$25 Kroger Family of Stores Giftcard Giveaway!!!

I am finally back from going to my sister’s wedding (and making the wedding cake and groom’s cake)! It was beautiful, exhausting and tons of fun. So I am just now posting the awesome giveaway I promised last week!

These days, filling up your grocery cart can cost a pretty penny. Instead of breaking your piggy bank, shop and save with the Cart Buster Savings Event exclusively at Kroger and the Kroger Family of Stores. You’ll see Big Savings Storewide!

From February 27th through March 12th, shop Kroger’s biggest-ever promotion and find the hottest prices around on more than 35 brands, across more than 60 categories from General Mills, P & G, Nestle, Pepsi and Kroger Banner Brands. During the Cart Buster Savings Event, you’ll find great savings in almost every department at the Kroger Family of Stores, which includes Kroger, Ralph’s, King Soopers, City Market, Dillons, Smith’s, Fry’s, QFC, Baker’s, Owen’s, Jay C Food Stores, Hilander, Gerbes, Food4Less, Pay Less Super Markets and Scott’s Food & Pharmacy.

Looking for even more ways to add money to your pocket? Visit to participate in their “Deal of the Day” promotion! During each day of Kroger’s Cart Buster Savings Event, be one of the first 1000 people to click on the deal link and receive a free load-to-card coupon for the featured daily item.

Today’s giveaway is for a $25 Kroger gift card (good at any Kroger Family of Stores).

You have FIVE separate ways to enter to win the $25 Kroger gift card (NOTE: Please leave a SEPARATE comment for each response below):

1. Leave a comment on this post answering the following question: How do you save money at the grocery store? For me one of the things I love about Kroger is the Kroger Plus card that gives me extra savings on gas and groceries every time I use it. I also love getting double and triple off with my valuable coupons!

2. Become a follower of Kitchen Concoctions through Google Friend Connect and leave a comment letting me know.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know and sharing the link.

4. For a fourth entry to this giveaway, head over to Kitchen Concoction’s Facebook page and click ”Like”. Then come back here and leave a separate comment letting me know you did.

5. And for a fifth and final entry follow Kitchen Concoctions on Twitter. (I am brand new to this whole Twitter thing, so it should be pretty entertaining following along as I figure it out!)

This give-away closes Tuesday, March 1, 2011 at 10 pm CST. Winner will be chosen at random and will be announced sometime shortly after the give-away ends.

Disclaimer: Kroger provided me with the information and gift card for the giveaway as well as myself through My Blog Spark

Thursday, February 17, 2011

Green Giant Giveaway Winner!

The winner of the Green Giant Giveaway is comment number 12, chosen by

True Random Number Generator

Min: 1
Max: 17

Comment number 12 was left by Toystory who said their favorite veggie is Snap Sugar Peas! Congrats to Toystory! Please contact me at kitchen_concoctions at hotmail dot com with your mailing address!

Thanks to all of you who entered and left comments sharing your favorite vegetables and who are Facebook fans, Google followers, and now Twitter followers! Stay tuned for another giveaway that involves a gift card to a major grocery store chain! Hopefully I will have this awesome giveaway up and ready tomorrow or Saturday (so defiantly check back)!

Wednesday, February 16, 2011

Read first. Cry once. Zest often.

The count down to my sister's wedding is on (T minus 3 days, ikes!). And I m feverishly making about a million gum paste flowers for her wedding cake that I crazily agreed to make. So time is an issue right now! So please enjoy an article I wrote awhile back for Food on the Table about saving time in the kitchen!

PS: The Green Giant Giveaway is still on until 10 pm CST time tonight so feel free to still enter! I will announce the winner sometime tomorrow! 

Cooking fast, fresh meals doesn’t have to be a chore. With some preparation and a few tips and tricks up your sleeve, a family friendly meal can be ready and on the table in no time!

Here are a few things that help me get dinner on the table in a snap:

• Read first. Read your recipe from beginning to end. Then pull out all of the ingredients and pots/pans you will need before you start cooking. This saves you time from making repeated trips back and forth to the pantry/fridge and allows you to be ready when you get to the next step of the recipe. Also, if you read your recipe in advance you can start cooking things like rice or meat first since they usually take longer to cook than other things like veggies.

• Cry once. I cook with onions A LOT. Because I use them in multiple recipes throughout the week I will usually suffer through a good ‘ole onion “crying session” only one day a week, say Saturday or Sunday, when I have more time in the kitchen. I will chop 2 to 3 onions at one time and place them in plastic storage containers. The prepared onions will stay fresh for about a week and because they are pre-chopped, all I have to do on a busy night is pull them out and immediately add them to the food I am cooking.

• Zest often. I use my grater/microplane zester daily to save time in the kitchen. Not only do these tools work great for freshly grating cheese or zesting lemons, they are useful to use when needing minced ginger or garlic. Fresh garlic and ginger are a tasty and inexpensive ingredient that can enhance a dish, but that are time consuming to chop. Simply use your microplane zester and run it over the peeled garlic or ginger and it will be ready for cooking in only seconds.

Want a hearty and classic dish that is quick and easy at the same time? Try this Creamy Fettuccine Alfredo with Chicken.

Creamy Fettuccine Alfredo with Chicken
by Heather of Kitchen Concoctions:
Printable Version

Prep Time: 10 Minutes Cook Time: 20 Minutes Servings: 6

2 chicken breasts
3 tablespoons olive oil
1 pound fettuccine noodles
½ cup butter
1 ¼ cups heavy cream
Salt and Pepper, to taste
2 ½ cups freshly grated parmesan cheese

Rub the chicken breasts with 1 tablespoon of olive oil. Season both sides of the chicken with salt and pepper. Heat a large skillet over medium-high heat. Add reaming 2 tablespoons of olive oil. Place prepared chicken in pan. Cover and let cook 7-8 minutes. Remove cover and flip chicken. Cover and let the chicken cook for an additional 6 minutes, or until cooked through. Remove cooked chicken from pan and let rest for 2-3 minutes and then slice.

Cook pasta according to package directions.

In a saucepan or skillet, warm butter and cream, over medium-low heat. Season with salt and freshly ground black pepper. Stir in 2 cups of freshly grated parmesan cheese. Stir until fully incorporated.
Drain pasta and immediately pour it into a large bowl. Pour sauce over pasta and toss to evenly coat.
Top with prepared chicken and additional ½ cup parmesan cheese. Serve immediately.

Monday, February 14, 2011

My Funny Valentine!

Happy Valentine's Day to all! Even though I have someone to share this day with, I have always loved Valentine's Day (and pretty much all other holidays that have ever existed) because I love all the decorations, fun food, extra special treats and yes, all the cheesiness! I even had hoped to do a week of Valentine's Day themed recipes and share them all last week but like I mentioned when my week of Super Bowl recipes got foiled, right now my life is WAY to busy!
I hope you enjoyed the Light Strawberry Trifle for Two that I shared this weekend and if you are looking for one more last minute special treat to surprise your loved one or kids with, have I got it for you! This is not  recipe but more of a fun craft to make with food... candy more specifically!
This homemade candy card heart is so easy and fun to put together. And best of all it is cheap (way cheaper than those pricey heart shaped boxes of candy)! This little candy heart will totally be loved by the person you are giving it to because they will get a variety of candy and a cute personal message.
What I did was take a piece of red poster board and fold it in half. Starting at the fold I drew a half heart shape.
Then keeping the poster board folded, I cut out the heart half.
When you unfold the poster board you will have a giant heart.

I then picked up a variety of candies from my local drug store. I focused on candies that were named things that were also 'regular words' (example: Snickers, Pay Day, Extra gum, Smarties).
I then wrote a 'draft' love note incorporating the words/candies I bought, on a piece of scratch paper. Then using a black sharpie I wrote my love note on the heart shaped poster board taping the candies (using double sided tape) in the places the 'special words' went.

Here are some great sayings/sentences you can you that use candies:
  • You are 'extra' special! You always go the 'extra' mile. (Extra gum)
  • I would weather every 'winter' storm, climb every 'sno caped' mountain and travel to the end of the 'milky way' and beyond to be with you! (Winterfresh gum, Sno caps, Milky Way)
  • You are such a 'smartie'! (Smarties)
  • You bring me such 'joy'! You are a 'burst' of 'joy' in my life! (Almond Joy, Starburst)
  • Thank you for loving me even though I am a huge 'nerd'. (Nerds)
  • Thanks for being my 'sugar baby' and bringing home those 100 grand pay days! (Sugar Babies, 100 Grand, Pay Days)
  • I love how we always laugh and 'snicker' at the 'whopper' of predicaments we get into. (Snickers, Whoppers)
  • Love, your Baby (Baby Ruth) (Side Note: If your name really is Ruth then this candy bar is the perfect way to 'sign' your candy card!)
Anyway, you get the point. The possibilities are endless! I made a card like this for Eric our first Valentine's Day together, five years ago, because at the time I was broke. But you know what? He still mentions that candy card all the time, saying it was one of the best gifts he has ever gotten! So of course I had to make him another one! Hope you all have a special day!

One Year Ago: German Chocolate Brownies

Saturday, February 12, 2011

All Part of the Job

One (minor) downfall to my new 'foodie' related job and to having my own cooking blog is that I eat ALL-THE-TIME. Now for me this really is not a problem. I love food and love to eat (and thoroughly enjoy myself when doing so). It is that when you eat the 'variety' of foods like I do and at the frequency that I do, this eating can cause the natural weight gain. Now fortunately since I started this food blog about 2 years ago my additional pounds have been only about 5 but they are extra pounds none the less. All that coupled with my major sweet tooth those unwanted few pounds are hard to loose. That is why I was so happy with my self when I came up with this light dessert concoction.

Airy angel food cake, naturally sweet strawberries, and a rich but light white chocolate mouse all come together for a delightfully satisfy light dessert.

Trifles are a very popular dessert (as seen and inspired from here and here and here). My version of a layered trifle dessert could be made in a large trifle bowl or punch bowl for a party or shower. But served in wine glasses like I did, make for perfect individual servings for you or to share with your honey on Valentine's Day!

Oh and by the way Eric had no idea this was a 'light' dessert... All he thought was that it was 'damn good'!

One Year Ago: Lentil Bean Soup

Light Strawberry Trifle for Two
By Heather of Kitchen Concoctions:
Printable Version

Prep Time: 15 minutes Serves 6-8 (served in 4 wine glasses)

1 large pre-made angel food cake
1 pint strawberries, sliced
1 (3.4 ounce) package fat free white chocolate instant pudding
1 2/3 cup skim milk
1 (8 ounce) container light Cool Whip Whipped Topping
1 teaspoon vanilla

Slice angle food cake in 1 inch cubes, set aside.

Whisk together pudding mix, milk and vanilla. Whisk until there are no lumps and mixture is thick. Carefully stir in whipped topping.

In wine glasses place a layer of cake pieces at bottom. Top cake pieces with with strawberry slices. Top strawberries with whipped topping/pudding mixture. Repeat process until bowl/glass is full.

Garnish with whole strawberries and/or white chocolate shavings. Serve immediately or refrigerate for up to 24 hours.

Wednesday, February 9, 2011

Green Giant Giveaway

Even thought we are just days away from Valentine’s Day and everyone is full fledged into baking all those sweet treats, I thought I would bring you another ‘healthy’ giveaway, sponsored by Green Giant.

Green Giant Boxed Vegetables can help you stay on track to achieve your weight management goals in 2011. Twenty-nine delicious varieties are now endorsed by Weight Watchers®, and most have only a 1 or 2 PointsPlus® value per serving! Packed with flavor and ready in minutes, Green Giant Boxed Vegetables are available in a wide variety of flavors, many featuring mouthwatering sauces and seasonings. They´re a terrific addition to any meal and a delicious way to achieve better health in 2011.

Today’s giveaway is for a Green Giant prize pack that includes a VIP coupon for a free box of Green Giant Boxed Vegetables, plus an insulated tote bag, serving bowl, spoon, and pedometer.

You have FIVE separate ways to enter to win the Green Giant gift pack (NOTE: Please leave a SEPARATE comment for each response below):

1. Leave a comment on this post answering the following question: What is your favorite vegetable?

2. Become a follower of Kitchen Concoctions through Google Friend Connect and leave a comment letting me know.

3. Tell someone about this giveaway, whether it be on a blog, Facebook or Twitter and leave a new comment letting me know.

4. For a fourth entry to this giveaway, head over to Kitchen Concoction’s Facebook page and click ”Like”. Then come back here and leave a separate comment letting me know you did. 

5. And for a fifth and final entry follow Kitchen Concoctions on Twitter. (I am brand new to this whole Twitter thing, so it should be pretty entertaining following along as I figure it out!)

This give-away closes Wednesday, February 16, 2011 at 10 pm CST. Winner will be chosen at random and will be announced sometime shortly after the give-away ends.
Disclaimer: Green Giant provided me with the information and gift pack for the giveaway as well as myself through My Blog Spark.

Monday, February 7, 2011

Super Bowl XLV

Eric and I almost always have plans for the Super Bowl but this year we did not. We were both determined to have a Super Bowl party, or at least eat Super Bowl food, even if it was just the two of us! Our last minute, the day of, Super Bowl party planning ended up in a whole spread of food. From BBQ, Bacon Blue Cheese Burgers, to 7 layer dip, to jalapeno poppers, we had it all! All thanks to Eric (he did all the cooking and cleaning)! And it ended up being a small shindig with about 6 friends (who none really care for football) all eating and talking about the not so hot half time performances! It was so much fun!

And in case you are wondering the team I was cheering for, the Green Bay Packers, were on fire and won! It really was a good game and the reasons I choose the Packers to win were simple (so not based on stats):

  • The fact that their mascot is cheese. Um, anything food related is always a winner!
  • Because one of my favorite TV shows, That 70's Show, took place in Green Bay, Wisconsin.
  • And because the Green Bay "G" is shaped like the University of Georgia "G" and since I am dating a former UGA boy this was an obvious reason!
Yesterday was also exciting because the newspaper article that I was interviewed for about my Super Bowl party tips (I briefly mentioned it here) was published. Even though the Super Bowl  is over for this year you should head over to read my tips to get a jump start on your party planning for next year! Plus, I shared a tasty recipe for Classic Guacamole (in addition to a Texas Style Chili)!

Wednesday, February 2, 2011

Are You Ready For Some Football!?!

I so badly wanted to do a 'week of' series this week of all Super Bowl themed food, since the Super Bowl is this Sunday. In fact I even had all the recipes made and the photos taken (who knew I could be organized and prepared! LOL!), but I don't really have time edit those photos, type the recipes, and write the blog posts (my sister and friend are getting married back to back and I am deep in bridal shower and wedding cake plans). AND I didn't want to promise a week of Super Bowl recipes the week of Super Bowl and not be able to full fill my promise of blogging about them. So I will share 1 or 2 of these recipes the next few days as well as host another giveaway (fair trade I must say)!

Anyway today's recipe and blog article is one that I wrote for Food on the Table on tips to throw a Super Bowl party on a budget with an accompanying budget-friendly chili recipe (that I have shared on the blog before). I had so much fun writing this article and I was super excited when a newspaper reporter from Indiana called and wanted to interview me because of this article! I had the interview yesterday and despite my nervousness I think it went well! I will have to post a link to that article as soon as the interview is published.

I hope you enjoy these Super Bowl party tips and I am curious what are your Super Bowl plans and traditions?

Even if you are not a football fanatic the other 364 days of the year, one can’t help but join in the fun and festivities when the Super Bowl rolls around!

Planning and throwing a Super Bowl party can be time and labor extensive, not to mention expensive. But it doesn’t have to be any of those things if you plan accordingly and utilize these smart Super Bowl Party Tips.

• Show some sprit. Don’t worry if you don’t have any football themed decorations, simply decorate in your team’s colors.

• Hydrate the team. Even though football is traditionally a beer drinking sport, have plenty of water and soda on hand for those designated drivers.

• The first quarter. Premade fruit and veggie trays can be pricy. Making your own is inexpensive and can be put together in about 15 minutes. Baby carrots, celery sticks, grape tomatoes, cucumber slices and broccoli all make great choices for a vegetable tray. For a tasty fruit platter try grapes, strawberries, cantaloupe, honeydew melon and pineapple.

• Keep the food hot when the game gets going. Crockpots are great tools for parties because they will keep food hot without supervision. Queso, cocktail meatballs, soup, chili, or even spinach artichoke dip can all be made in the crockpot and are great game day foods.

• Half time. Chili is a crowd pleasing football favorite. It is easily made in a crockpot and uses budget friendly ingredients such as beans and canned tomatoes. A ‘chili bar’ is a fun way to serve up your chili to guests. Set up an accessible table with all of your favorite chili toppings such as cheese, chips, cornbread, chives, sour cream, and crackers; and allow your guests to serve themselves.

• Football is a team sport. Don’t be afraid to ask your guests to contribute to the party by bringing additional snacks, drinks or chili toppings.

• The fourth quarter. Brownies or bar cookies are the perfect dessert to serve at parties. Most recipes for brownies can be mixed in one bowl and then cooked and served from one large pan, this makes preparation, clean up and serving a breeze.

Chili not only makes great game day food, it is perfect for dinner any night of the week!

One Year Ago: Better Than Mama’s Chili Mac

Texas Style Chili
by Heather of Kitchen Concoctions:

Prep time: 20 minutes Cook time: 4 hours on high or 6 hours on low Serves: 8

1 pound ground beef or turkey
1 small onion, diced
¼ cup beef broth
1 ½ cups frozen corn
1 (15 oz) can yellow hominy, drained and rinsed
2 (15 oz) cans dark red kidney beans, drained and rinsed
2 (15 oz) cans chili beans (pinto beans in chili sauce), DO NOT drain
1 (28 oz) can diced tomatoes
2 tablespoons taco seasoning
1 package ranch dressing seasoning mix
1 tablespoon chili powder

Toppings or sides:
cheese, sour cream, chives, chips, cornbread, crackers

Heat a large skillet over medium-high heat. Add ground beef and cook until brown and cooked through. Drain meat and return to skillet. Add diced onion, beef broth and 1 tablespoon of taco seasoning. Let ground beef and onion cook in taco seasoning/broth for 10 minutes.

Meanwhile, add the corn, hominy, beans, tomatoes, ranch seasoning, chili powder, and 1 tablespoon of taco seasoning to crockpot. Once onion/beef mixture is done cooking, stir it into the crockpot with other the ingredients. Cook chili on high for 4 hours or on low for 6 hours. Serve topped with toppings of your choice.

Chef Notes: This recipe can be prepared on the stove top if desired. Once the beef/onion mixture has cooked for 10 minutes stir in remaining ingredients and let cook for 20 minutes longer. Leftovers freeze well in plastic storage containers.
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