Enchilada Quesadillas

I got the inspiration for this recipe from here

I also used this recipe to season the chicken breasts with

3 skinless chicken breasts
1 1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. kosher salt
1/4 tsp. oregano
1/4 tsp. smoked paprika
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Start by preheating your oven to 350 degrees

Then place the cumin, chili powder, garlic powder, black pepper, salt, oregano and paprika in a bowl
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and mix it all together
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season both sides of the chicken breasts, very generously with the seasoning and place in a baking pan
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bake in oven for about 35-45 minutes or until the chicken breast reach the internal temp of 165 degrees, then pull the chicken out of the oven and let it rest for about 10 minutes and let it cool a little as well.

after you have let it sit for a few, then chop the chicken up into small pieces, set aside
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for the dang quesa-dilluh! (Like how it’s said in the movie Napoleon Dynamite)

Flour Tortillas
2 tbsp Olive Oil
1 whole Red Onion, Thinly Sliced
¼ teaspoons Salt To Taste
⅛ teaspoons Black Pepper To Taste
1 whole Yellow Bell Pepper, chopped into small chunks
1 whole Red Bell Pepper, chopped into small chunks
1 small can of Enchilada Sauce
(the refried beans were for normy and his quesa-dilluh)
1 avocado, chopped into small pieces
1 tomato, chopped into small pieces
1/2 cup Black Olives, Chopped
1/2 cup Green olives, chopped (I don’t feel these actually went, but adding them here because they are in the pictures)
1 cup Shredded Monterey Jack Cheese
¼ cups Fresh Cilantro, Chopped
jalapenos
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Start by heating the enchilada sauce in a small sauce pan to low heat, and while that warms up cook the onions and peppers. You can do the beans at this point too.

In a cast iron skillet, heat the olive oil over medium heat. Add the sliced onions and season with salt and pepper to taste,
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cook the onions over medium high heat stirring every few minutes until the onions are translucent and browned on the edges a little, 10-12 minutes. When the onions are done cooking pull them out and set aside and use the same pan to cook the diced peppers in. I like my peppers still crunchy so I only cooked them for about 5 minutes. Then I added the onions back to the skillet and turn heat off. (I cooked the onions by themselves because I don’t know why? You can skip that step and just cook the onions 1st, then throw the peppers in).
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At this point, I have a panini press and I plugged it in and got it warmed up while I made my quesadilla

spread 1-2 tablespoons of enchilada sauce over each of the tortillas.
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then add the onions and bell peppers to half of the tortilla
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Then add the chopped chicken
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I didn’t measure, I just added what looked good to me

Then add the cheese
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and then the olives
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Then fold the other part of the tortilla over the part with all the yummies and place on Panini press, or you could bake it, or place it in a skillet and place another pan over it to help hold it together.
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I closed the Panini press and just cooked it till the cheese was melted and there are nice panini press (grill looking) marks on the tortilla. How I could tell the cheese was melted is I heard it melting on the press and heard it sizzling.

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Remove Quesadilla from Panini press and place on a plate and let it cool for a couple of minutes
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Then use a pizza cutter and cut into slices, big or small, whatever your heart desires
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I garnished mine with pickled jalapeno
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I did chop up cilantro, tomatoes and avocado to top mine with as well, I also had a little bowl of the extra enchilada sauce on the side to dip my quesadilla in as well.

You could add salsa and sour cream too. I skipped the sour cream, trying to eat healthy.

Taco Potion #19

One night I was making taco’s and I had forgotten to buy taco seasoning so instead of going to the store and buying some I found this recipe and used it instead.

2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
2 teaspoons kosher salt
1 1/2 teaspoons hot smoked paprika
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
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Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month.

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I used my seasoning for ground taco meat…

Took two pounds of ground turkey
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ground the meat up and added in a few tablespoons of the seasoning
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mixed it in until meat was cooked all the way through and had some tacos
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Pulled Pork Sandwich with Homemade Bar B Que Sauce

Recipe

For Pork

1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
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1/2 c. brown sugar
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Mix all seasonings together.
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Rinse roast and pat dry, sprinkle half the seasonings on the roast.
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Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred. (we have a smoker but we didn’t use it this time, I just placed the pork in the oven and cooked at 225 for a few hours (covered) then turned the heat up to 350 (uncovered) and cooked it the rest of the way until the internal temp was 160 degrees

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For the Sauce:

2 c. ketchup
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1 c. water
1/4 c. apple cider vinegar
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8 tbsp. brown sugar
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1/2 tbsp. black pepper
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1/2 tbsp. dry mustard
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2 tsp. creole seasonings
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1 tsp. garlic powder
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1 tsp. onion powder
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1 tbsp. molasses
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1/2 tbsp. lemon juice
1/2 tbsp. Worcestershire sauce
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Mix well in a medium pot,
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bring to boil, reduce heat and simmer for about 15 minutes, stirring occasionally.

To Assemble Sandwich:

Toast bun with a little butter,
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pull pork with your hands or forks,
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toss in sauce and stack it!

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I made slaw for my pulled pork and this is the recipe

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and there you go!

Spicy Honey-Brushed Chicken Thighs

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recipe

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika (I use smoked paprika)
1/2 teaspoon ground red pepper
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8 skinless, boneless chicken thighs

Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar
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Preheat broiler.
Combine first 6 ingredients in a large bowl.
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Add chicken to bowl; toss to coat.
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Place chicken on a broiler pan coated with cooking spray. (I used my cast iron skillet)
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Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl,
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stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken.
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Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
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Here is that recipe for you again:

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs

Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Big Daddy’s Blackened Tilapia

So I think I told you that Normy and I have us a roommate for a few months, my cousin Jenn.
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Here is moving in day! When Jenn came to start staying with us! I made her and my Aunt Michele, Normy and myself breakfast and Normy made smoothies…
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So since Jenn is staying with us, I have introduced her to new foods and different ways of eating them and making them! Also teaching her how FRESH is ALWAYS THE BEST! HA! I am trying to get her to like bell peppers and onions cause I LOVE THEM, So she should too! HA! So far I have introduced her too: Soy Beans, Capers, FRESH mozzarella (not the shredded stuff), hmmm what else…San Marzano tomatoes, Spaghetti squash, Cajun spices… Dijon/grainy mustard… ginger…Noosa yogurt and NORMAN COFFEE And EXTRA sharp cheddar cheese and Duck Dynasty just to name a few! (I know Duck Dynasty isn’t a food) I have also shown her my LOVE for paper towels and windex and that a SUPER CLEAN Kitchen is a HAPPY Kitchen! Introduced her to red wine too!

She has introduced Charmin TP to Normy and me and Gallo Family wine

and Dark chocolate covered pomegranates and sweet potato chips! And we LOVE to quote the movies Napoleon Dynamite and Wedding Crashers!

 

So Jenn likes Tilapia, so I wanted to make some Tilapia for her, but Normy doesn’t like Tilapia, but I do! So 2 against 1 so Let’s make some Tilapia!

Recipe I LOVE this girls BLOG btw: http://passthesushi.com/

Blackening Spice:
■3 tablespoons smoked paprika
■1 teaspoon salt
■1 tablespoon onion powder
■1 teaspoon ground black pepper
■1 teaspoon cayenne pepper
■1 teaspoon dried ground thyme
■1 teaspoon dried oregano
■1/2 teaspoon garlic powder
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For Fish:
■4 tilapia fillets (I did 6)
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■2 tablespoons olive oil
■1/2 lemon, juiced
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In a small bowl combine all of the spices.
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Press a heaping tablespoon of the spice mix onto each fillet
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so that both sides are liberally coated.
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Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side.
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Sprinkle with lemon juice and transfer the fillets to serving platter.
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here is that recipe for you again:

Blackening Spice:
■3 tablespoons smoked paprika
■1 teaspoon salt
■1 tablespoon onion powder
■1 teaspoon ground black pepper
■1 teaspoon cayenne pepper
■1 teaspoon dried ground thyme
■1 teaspoon dried oregano
■1/2 teaspoon garlic powder

For Fish:
■4 tilapia fillets
■2 tablespoons olive oil
■1/2 lemon, juiced

In a small bowl combine all of the spices. Press a heaping tablespoon of the spice mix onto each fillet so that both sides are liberally coated. Allow the fish to sit for 15 minutes at room temperature prior to cooking.

In a large skillet, heat the oil over medium-high heat. Once the oil is almost smoking, add the fillets and cook for 2 to 3 minutes on each side. Sprinkle with lemon juice and transfer the fillets to serving platter.

Gotta-Have-It Garlic Bread

some of the best garlic bread you will taste!

recipe

1/2 cup softened butter
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1/4 cup mayonnaise
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1 tablespoon minced garlic
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2 tablespoons grated Parmesan
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1 teaspoon smoked paprika
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Pinch red pepper flakes
1/4 teaspoon onion powder
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1/4 teaspoon garlic powder
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Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
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Pinch kosher salt
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1 large baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined.
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Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half.
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Arrange on a sheet tray
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and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven,
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slice and serve.
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Here is that recipe for you again:
1/2 cup softened butter
1/4 cup mayonnaise
1 tablespoon minced garlic
2 tablespoons grated Parmesan
1 teaspoon smoked paprika
Pinch red pepper flakes
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
Pinch coarsely ground black pepper
1 tablespoon chopped fresh parsley leaves
Pinch kosher salt

Directions

1 Baguette

Preheat the broiler.

In a small bowl, mix together all ingredients until well combined. Cut the baguette in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.

Buttermilk Fried Chicken Tenders

recipe

Ingredients
2 pounds chicken tenders (I didn’t have chicken tenders, so I just took chicken breasts and cut them into strips, to make chicken tenders)
3-4 cups vegetable oil, for cooking

For the Marinade
1 cup buttermilk
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1-1/2 teaspoons salt
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1/4 teaspoon cayenne pepper
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1/4 teaspoon garlic powder
1/4 teaspoon paprika (I used smoked paprika)
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For the Breading
1-1/2 cups all-purpose flour
1 heaping teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon garlic powder
3/4 teaspoon paprika (smoked)
1-1/2 teaspoons baking powder
3 tablespoons buttermilk

Instructions
1.Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. (I used a big bowl) Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.
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2.Make the breading by combining the flour,
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salt, pepper,
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garlic powder, paprika and baking powder in a large bowl.
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Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.
3.Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It’s best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

4.Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it’s ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan.
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Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more.
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Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.
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I served mine with BBQ Ranch. Take 1/2 ranch dressing and 1/2 BBQ sauce and mix together to create yummy goodness to dip fried goodness in!

Kickin’ BBQ Spice Rub

Got this recipe from http://www.mylifeasamrs.com/

1/2 cup Paprika (I used smoked Paprika)
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1/4 cup Cumin
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1/4 cup Packed Brown Sugar
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1/4 cup Chili Powder
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1/4 cup Salt
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1/4 cup Black Pepper
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2 tablespoons Garlic Salt

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1 tablespoon Cayenne (less if you don’t like spicy)
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Whisk together until combined well and store in an airtight container. Keeps for a LOOONG time.
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I used mine on a whole chicken
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Preheat oven to 350 degrees

Get a 5-6 pound chicken

I pull out anything they leave inside of it. Then I rinse it in cold water and dab dry with paper towels then place it in a dutch oven
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then take the rub you just made and rub that chicken down with desired about of seasoning
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bake chicken at 350 for an hour to an hour and a half or until internal temp of chicken is 165 degrees

Then take the chicken out of the oven and let it rest for 5-10 minutes
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then rip a leg off and eat!
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Dinner is served!
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Beanless Beef Chili

Made this chili one night when Normy was at a friend’s house watching football! I decided to do a beanless chili as I don’t like beans!

You will need:
about 2 pounds of ground beef for chili 93% Lean 7% Fat
1 Green bell pepper, chopped
1 Red bell pepper, chopped
2 29 oz cans of tomato sauce
1 28 oz can of San Marzano whole tomatoes, chopped
one red onion, diced
3 garlic cloves, minced
2 14.5 oz cans of fire roasted tomatoes
2 10 oz cans of regular rotel (you could do spicy if that is what you like)
large can of tomato paste
(I have a can of beef broth in the picture, but I ended up not using it)
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OK now for the spices
You will need:
chili powder
ground coriander
ground cumin
Freeze dried Oregano
Smoked Paprika
Onion Salt
Garlic Salt
dried red pepper flakes
Kosher salt
dried parsley flakes
Fresh ground black pepper

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so get you a nice big deep pot, I used my dutch oven (of course) and preheated it to medium high heat and added the ground beef and salt and pepper
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brown for a few minutes then break the meat up
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you can break it up into smaller chunks or bigger I did in between to make it feel like more of a rustic chili

Cook until its all browned and then add in the diced, red onion
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cook the onion until translucent 7-10 minutes

then add in the minced garlic, I cleared a little of the meat and onion so the garlic would hit the heat directly
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and cook for about a minute and stir into the meat and onion

Then add in your red and green bell peppers
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stir those in and cook them for about 5-7 minutes
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add a little more salt and pepper, to taste
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then add in the Rotel
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The add in the fire roasted tomatoes
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stir everything together

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Then add in the tomato sauce
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stir everything together
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add in the chili powder
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add all the spices, by taste

ground cumin
coriander seed
cayenne pepper
Kosher salt
fresh ground black pepper
Freeze dried oregano
Smoked Paprika
Onion salt
red pepper flakes
garlic salt

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Stir all the spices in

I also added in about a tablespoon of light brown sugar
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Then add in the chopped San Marzano tomatoes. I just placed the whole canned tomatoes on a cutting board and chopped them up and added them to a bowl and then added them to the chili
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Stir everything together so everything is incorporated well.
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simmer chili on medium heat for about 30-45 minutes until chili is warmed through
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Taste for seasoning and adjust as needed.

Then grate some cheese. I used my favorite cheese ever…

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Serve yourself a bowl of chili with some grated cheese on top
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and sour cream too
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and there you go. Beanless chili a la Jamie

New Orleans-Style Shrimp and Rice

Whenever I make anything that is New Orleans or Cajun or Creole it reminds me of my #1 blog friend Lori and my good friend Stacey as that is where those two ladies are from and they have gotten me more into Cajun, Creole style food.

So when I was making this I had those two ladies in mind! So I will dedicate this post to them!

Recipe adapted by http://www.marthastewart.com/

8 tablespoons (1 stick) unsalted butter
1 tablespoon plus 1 teaspoon all-purpose flour
2 green bell peppers, cut lengthwise into 1/4-inch-thick slices
1 large onion, halved lengthwise and cut into 1/4-inch-thick slices
2 celery stalks, cut into 1/2-inch-thick pieces
6 canned whole plum tomatoes (from one 28-ounce can), crushed
1 can (14 1/2 ounces) low-sodium chicken broth
2 teaspoons chopped fresh flat-leaf parsley, plus more for garnish
1 1/2 teaspoons Cajun seasoning (I used two kinds of Cajun seasoning and I was VERY generous with it)
1/2 teaspoon paprika (I used smoked Paprika)
1/2 teaspoon coarse salt
1/2 teaspoon hot sauce, such as Tabasco, or to taste
1 pound large shrimp (21 to 30), peeled and deveined
(I added in some crawfish that Lori sent to me as well)
2 cups cooked white rice, for serving

Melt butter in a large Dutch oven (any dish that starts out with a stick of butter, you know its GOOD)
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over medium heat. Add flour,
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and stir
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until light brown, 3 to 4 minutes. (I will never forget how to make Roux as my friend Stacey gave me the best lesson, basically mix butter and flour and mix the crap out of it until it’s the color of coffee, she probably didn’t use those exact words, but she explained it in Jamie words that made me get it and remember it and laugh). So I give all my Roux making credit to Stacey!

Add bell peppers, onion, and celery;
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cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes,
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broth,
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parsley,
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spices,
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salt,
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and hot sauce.
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Bring to a boil; reduce heat, and simmer until vegetables are soft and mixture is slightly thickened, about 30 minutes. Stir in shrimp, (I also added the Crawfish too)

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and cook until pink and cooked through, 3 to 5 minutes.
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Sprinkle shrimp & Crawfish with parsley, and serve over rice.
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