Wendy’s style chili

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Oh baby, Wendy’s chili is something that holds childhood memories. My best childhood friend, Misty, had a family vacation spot down the shore. Every summer her poppy would load us up in the car and drive us to the shore. On the way, we would stop at Wendy’s as we neared our destination. We always got chicken nuggets and chili. This chili took me back to those days so vividly I even remembered the one trip that we made her amazing poppy play Britney Spears’  “baby one more time” album on repeat. This is not necessarily the quickest recipe to whip up, but it is incredibly easy. The most difficult part was chopping up the fresh veggies. Truly, it is mainly dumping in cans of saucy goodness and stirring occasionally over the course of 2 hours. This recipe made SO much that we were honestly eating it for a week. Make this chili for a crowd!

Ingredients:

  • 2 lbs. ground beef
  • 30 oz can of tomato sauce
  • 30 oz can of kidney beans, not drained
  • 30 oz can of pinto beans, not drained
  • 15 oz can od ranch style beans
  • 28 oz can of diced tomatoes
  • 1 yellow onion, diced
  • 2 jalapenos, de-seeded/de-veined and diced
  • 3 stalks of celery, chopped
  • 2 green bell peppers, chopped
  • 1 tbsp cumin
  • 1/4 cup chili powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup of water
  • 1 tbsp butter, unsalted
  • OPTIONAL: toppers like sour cream, cheddar cheese, cornbread, cilantro, avocado, etc.

Directions:

  1. In a large pot brown the ground beef. Drain the fat.
  2. Add in the rest of the ingredients and bring the pot to a boil.
  3. Once boiling, reduce to a simmer and cook uncovered for 2 hours. Be sure to stir occasionally.
  4. Dish into a deep bowl and serve with your favorite toppers.
  5. Enjoy!

Digital Recipe Card:Wendy's Style Chili

Photo is an original belonging to me. 

Tri Tip Mississippi Roast

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Slow cooking meat is one of my favorite ways to prepare meat. It is easy, the meat comes out tender, and various flavors marry beautifully when slow-cooked. This recipe was so good, my kids even ate it. This, in my opinion, is the greatest kitchen success. Most nights I am tasked with cooking kid dinner and adult dinner, which can eat up a lot of time. When the whole family can enjoy the same meal it means more time spent together at the dinner table. Another bonus to this recipe is the simplicity of the ingredients. I will admit that the original recipe called for only 8 pepperoncini peppers and I used the entire contents of a 16 oz jar… That is the beauty of cooking though, tailor it to your own taste! I will say that this is one keeper of a recipe that I will not modify from the card below. Truly this savory melt-in-your-mouth tri-tip doesn’t need any fixin’. I paired it with various sheet pan roasted veggies like onion soup potatoes, herbed asparagus, and parmesan carrots.

Ingredients:

  • 3-ish lbs of tri-tip roast or your favorite cut of roast
  • 1 tbsp cooking oil, I used coconut oil
  • 1 packet of dry onion soup and dip mix
  • 1 packet of dry ranch salad dressing and seasoning mix
  • Anywhere from 8 pepperoncini peppers to an entire 16 oz. jar. I used the whole jar and served the peppers on the side (yummy!)
  • 1/2 cup of butter, salted

Directions:

  1.  In a large skillet, heat oil over high temperature. Once hot, add the tri-tip roast and sear on each side for about 3 minutes, or until golden brown.

  2. Transfer the roast to your slow cooker.

  3. Sprinkle the roast with the ranch and dry onion soup packets. Lay the 1/2 cup of butter on top and disperse the peppers around the roast.

  4. Cover and cook on low for 8 hours.

  5. Once cooked, shred the roast with two forks.

  6. Serve with your favorite sides and enjoy!

Digital Recipe Card:

Dark Blue and Pink Abstract Artists Influencer Instagram Story Set

*Photo is an original belonging to me

** Recipe adapted from The Country Cook

Greek Burgers

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We are one of those families that buys chicken and ground beef in bulk. My task each week is to find a chicken recipe a beef recipe and maybe a veggie recipe as an extra meal. I’ve found myself bogged down with meatloaf and meatball recipes on Pinterest. That’s all that seems to catch my eye as I am looking for recipes. When I came across this one I knew I had to give it a try. Man, am I glad I did! This recipe is fresh, flavorful and easy. I felt safe trying this burger recipe as it has all my favorite Mediterranean elements. How does one go wrong with sundried tomatoes, black olives, feta, and Tzatziki?!  You just don’t… I will admit that I ended up cooking these patties on the stove because my grill was out of propane. That said, I will be cooking these on the stovetop moving forward because I think that they do have the potential to crumble over the grates of a grill. I would also suggest using sandwich thins instead of traditional burger buns because these patties have such bold flavor that I felt the traditional bun muted more subtle flavors (i.e. tzatziki). In all, this recipe is a new family favorite and it will be a regular in my weekly recipe rotation.

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*Photo is an original belonging to me

**Recipe adapted from https://www.savorytooth.com/greek-burgers/

Eggroll Soup

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Friends, we have made it through the blistering summer. As we approach cooler nights I am inspired to cook a big pot of soup. If you’ve been following this recipe blog for a while you’ll know that I’ve not done a great job of posting consistently. This means I have about a year’s worth of goodies stashed away to get up on this site. The recipe you find here is one that has become a family favorite during my absence.  It satisfies the craving for Chinese take-out while also packing in veggies. The added bonus for my family is that Perry, my husband, gets to take a few servings for lunch to warm and fuel him up after a long morning of diving in the chilly Pacific. This soup features the flavor you’d find in traditional eggrolls with a nice crunch from wonton toppers. Cut the sodium by using vegetable broth or low sodium chicken broth and you’ve got yourself a hearty and healthy dinner option. Also, add any additional vegetables that appeal to you. Some ideas include mushrooms, bean sprouts, and even diced water chestnuts. Truly, you can tailor this soup to your taste.

Serves:  8-10    Time:  45 minutes   

Ingredients:

  • 1 lb. ground pork
  • 2 tbsp cooking oil, I prefer olive oil
  • 1 medium white onion, chopped
  • 2 medium carrots, peeled and sliced into 1/2 inch rounds
  • 6 cloves of garlic (you know me, I use an excess of garlic. If you are not a garlic fan cut this back to 3 cloves)
  • 1 small green savoy cabbage, sliced into bite-sized strips
  • 8-10 cups of vegetable or low-sodium chicken broth
  • 3 tbsp ginger, ground
  • 2 tsp sesame oil
  • Optional: wonton salad toppers (you’ll find these by the croutons at the grocery store), sriracha for heat

Directions:

  1. In a large pot, cook the pork over medium heat for about 6 minutes or until lightly browned. Once cooked, remove the pork from the pot and set aside.
  2. To the same pot, add the cooking oil and onion, sauteing for about 6 minutes.
  3. Add carrots and garlic, sauteing for an additional 2 minutes
  4. Add the cabbage, broth, ginger and cooked pork. Stir to combine.
  5. Continue to cook the soup until it starts to simmer. Reduce heat, cover and simmer for 15 minutes.
  6. Stir in the sesame oil before serving.
  7. Top with optional wonton strips and/or sriracha and enjoy!

*Photo is an original belonging to me.

**Recipe adapted from https://www.gimmesomeoven.com/egg-roll-soup/

 

 

Sausage Stuffed Jalapenos

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I do this thing where I scroll through pinterest and find a bunch of recipes that look AMAZING. That seems pretty normal, but I don’t stop there. I often cannot decide between recipes for the week’s menu so I take elements from a bunch of recipes and mash them together. That said, I took the heat and cheese from jalapeno popper recipe, and the sausage crumbles from a breakfast stuffed pepper recipe. Sometimes these recipe risks are epic fails, but other times they turn out so good that they make it to the blog. This is one of those times. These peppers are super savory and spicy, and the creamy cheese adds balance to bigger flavors. This is definitely going to be a frequent item on our dinner menu this summer.

Makes: 24 peppers          Time: 30 minutes

Ingredients:

  • 12 large jalapenos
  • 1 lb hot Italian sausage
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp onion powder
  • 1 tsp garlic powder

Directions:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cook up sausage and crumble it with your spatula as it browns.
  3. Slice jalapenos in half and remove ribs and seeds.
  4. In a large bowl combine the cream cheese, cheddar cheese, onion powder and garlic powder. Once this mixture is combined well, fold in the cooked sausage.
  5. Scoop some of the sausage mixture into each sliced jalapeno.
  6. Set the filled jalapenos on a foil lined baking sheet and cook in the oven for approximately 15 minutes, or until the cheese is browned and peppers are tender.
  7. Serve immediately and enjoy!

*Photo is an original belonging to me.

Baked Orange Chicken

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Every few months I get a hankering for breaded, fried, and saucy chicken nuggets. That’s really just a round about way of saying I am addicted to orange chicken. I finally tried recreating this recipe at home. While it can be a treat to order take-out, we live on a pretty tight budget. I also love experimenting with recipes I love, so it was a lot of fun to play with these ingredients. These morsels are perfectly tangy and sweet with a perfect crunch. The best part, these babies are oven baked! No hot oil is required for this recipe saving your skin from oil burns and arteries from clogging. You are all very welcome 🙂 I must give credit to Just a Taste whose original recipe was adapted to form this one.

Serves: 6     Time: 30 minutes     Calories: 623/serving

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 cup of all purpose flour
  • a pinch of salt and pepper
  • 1 cup of milk
  • 3 cups of Panko breadcrumbs
  • 1 tsp sesame oil
  • 2 tsp cooking oil, I used canola
  • 2-3 tbsp minced garlic (Refine this to your tastes. I love garlic so I went for 3)
  • 2 tsp fresh grated ginger
  • 1/4 cup hoisin sauce.
  • 1 (18oz) jar of orange marmalade
  • 2 tbsp soy sauce, I used “lite” soy sauce
  • 1-2 tsp crushed red pepper flakes (Refine this to your tastes, we like spicy so I used 2. If you don’t like spice leave this ingredient out).
  • sesame seeds for sprinkling

Directions:

  1. Preheat oven to 450 and line a baking sheet with foil.
  2. Cut up chicken into bite size pieces
  3. In a large bowl combine flour, salt, and pepper. Put the chicken into the bowl and toss it to coat the chicken.
  4. Pour milk into a small bowl and the Panko crumbs to a large bowl or plate.
  5. Working one piece of chicken at a time, dredge chicken in  milk then roll it in the Panko breadcrumbs. Once coated in breadcrumbs place each piece onto the foil lined baking sheet.
  6. Bake the chicken for 10 minutes, flip them, then bake for an additional 10 minutes. (You’ll bake for 20 minutes or until fully cooked and nicely browned).
  7. While the chicken is baking, heat sesame and cooking oil in a small saucepan over low heat. Add the garlic and ginger stirring for a minute or two until fragrant and golden.
  8. Add the hoisin, marmalade, soy sauce and crushed pepper flakes to the garlic/ginger mixture. Stir frequently while cooking over low heat for about 5 minutes.
  9. If you are planning to have left overs, take only the chicken you plan to eat and dunk them in the sauce. Let the other chicken pieces cool and put them in an airtight container and then in the fridge. Store extra sauce in a separate container. When you plan to eat the left overs, bake the chicken at 450 degrees F in the oven and heat up the sauce. Baking the chicken will ensure that the breadcrumbs become crispy once more.
  10. If you are planning to eat all of the chicken pieces, put the chicken in a large bowl and pour the sauce over it. Turn over the chicken to make sure all pieces are coated.
  11. Sprinkle with sesame seeds and enjoy!

*Photo is an original belonging to me

*Recipe adapted from Just a Taste

 

Baked Garlic Honey Pork Chops

 

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I won’t lie, pork chops scare me. You walk a fine line between nice tender meat or a dry jerky like patty. Every once in a while Perry will ask for something other than beef or chicken. He will suggest I try my hand at pork. Since he doesn’t ask for it too often I oblige. This is only one of two pork chop recipes on this blog right now. I hope to diversify my catalogue of recipes, and this is a delightfully delicious start! These chops are tangy, sweet and savory. The combination of flavors is fabulous and I’m willing to bet that you’ll be lapping up the sauce with with whatever side you pair these chops up with. I have to give credit to the blog who inspired me to try this recipe. If you like these chops check out other tasty recipes on Mama Hen’s Kitchen.

Serves: 4      Time: 40-50 minutes       Calories: 186/pork chop

Ingredients:

  • (4) 1 inch thick boneless pork chops (size matters here, friends. Otherwise you may end up with dry chops)
  • Salt and pepper to season the chops
  • 2 tbsp cooking oil (I used canola)
  • 1/4 cup of honey
  • 2 tbsp lemon juice
  • 3 tbsp minced garlic
  • 2 tsp soy sauce
  • (Optional) If you like spice throw in some red chili flakes to taste

Directions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Season the pork with salt and pepper on both sides.
  3. Heat the oil in a pan over medium heat. Brown the pork chops (about 3 minutes per side).
  4. Set the pork chops in a baking dish.
  5. Whisk together the remaining ingredients. Be sure that the honey is well combined.
  6. Brush this mixture over the pork chops on both sides. Pour the remaining sauce all over the pork.
  7. Cover the baking dish with foil and bake until the internal temperature reaches your favored tenderness. This is approximately 30-40 minutes. For your reference Medium-Rare (145F-150F), Medium (150F-155F), Medium-Well (155F-160F), Well (160F).
  8. Bathe these babies with sauce before serving, and plate with your favorite sides!
  9. Enjoy 🙂

*Photo is an original belonging to me.

*Recipe is adapted from Mama Hen’s Kitchen