OVEN CHILI

It's GAME DAY in Florida and Kentucky is comin' to call. This year, it's again about 'THE STREAK.

No, not that streak

I am talking about the nations longest active winning streak. 

Kentucky hasn't beat Florida in over 30 years. 

We stole one from them last year, so why should this year be any different?

It's a 7:30 evening game, so lets whip up a great pre game fest, while we watch our Ball State Cardinals get embarrassed by Notre Dame in South Bend. (Hey they got a cool million to play this game, so why not?)

Today we are making some low carb Oven Chill. 

Goes great with a sandwich or chips. We added some Cole Slaw to make it a real treat before the game.

Here is what you will need:

3 SMALL ONIONS

6 CLOVES GARLIC

3 TBL OLIVE OIL

2 CANS HATCH CHILIS (4 OZ EACH)

1 CANS BLACK SOY BEANS (16 OZ EACH)

1 CAN TOMATO PASTE (29 OZ)

1 CAN CRUSHED TOMOATOS (28 OZ) IF YOU USE DICED, YOU SHOULD GRIND THEM UP IN A BLENDER

2 LBS GROUND CHUCK (CHILI GRIND IS BEST)

2 TSP CORIANDER SEEDS (GROUND UP)

2 TSP GROUND CUMIN

¼ CUP CHILL POWDER

1 TSP OREGANO

Start off with a refreshing adult beverage

SET OVEN TO 350

DRAIN BEANS AND RINSE

CHOP ONIONS

 

COMBINE ALL THE SPICES IN A BOWL

CHOP OR PRESS THE GARLIC

 

PUT OIL IN PAN AND HEAT ON MEDIUM

ADD ONIONS AND SPICES (ADD SPICES SLOWLY AND STIR AS YOU GO)

COOK FOR 5 MINUTES, ADD GARLIC AND CHILI'S (STIR A LOT!!)

COOK FOR 5 MORE MINUTES (KEEP STRING !!!)

ADD HALF OF THE MEAT AND COOK FOR 4 MINUTES (ARE WE STILL STRING?)

ADD A GOOD PINCH OF SALT & PEPPER

ADD OTHER HALF OF MEAT AND COOK FOR 4 MORE MINUTES (NEED I SAY 'STIR' ?)

ADD TOMATOES AND TOMATO PASTE

ADD ½ TSP SALT

ADD BEANS AND STIR WELL 

SALT & PEPPER TO TASTE

COVER AND PLACE IN OVEN

COOK FOR ONE HOUR.

Wasn't that easy ??? And you were going to order a Pizza.......

Let's have a beer. The Ball State game is starting.

It turned into a great game !!!! Ball State hung in there.

 They lost 24-16 but made a real game out of it. Chirp Chirp

So the game is over and it's time to eat. Doesn't it look SO GOOD!!!!

OK, belly is full and the Wildcats are in the Swamp.

Are you kidding me ?? 27 to 16 ???

It turned into a Gator Nightmare. We were out classed, out played, and out coached. AND THE STREAK ENDS.

Kudos to Kentucky, they deserved the win. Looks like our rebuilding will take longer than we thought. I have a feeling it's going to be a long season.

Next week Colorado State comes to call. See you then.

Live long and prosper.

OH, I forgot the cute doggie picture.

 

LOW CARB CHICKEN NOODLE SOUP

It was finally FOOTBALL Game Day at Casa Del Freshwater this past Saturday. Although it was a 7:30 evening start time, I wanted to whip up something to eat before the game.

We've been on a soup binge lately and find soups are easy to make. And there must be a million variations on the theme. (My wife told me to stop exaggerating.) 

Anyway, you can make soup early (or even the day before) then heat it up just before game time. In fact, it is now the following Tuesday and I still have soup left over. I call it lunch that I don't have to go out to eat.

This week we opted for Chicken Noodle Soup with a large salad. Yum Yum. I have made Noodle Soup many times and the secret is HOME MADE CHICKEN BROTH.

(SEE http://killitcutitupandcookit.blogspot.com/2017/03/the-basics-turkey-and-chicken-broth.html  for step by step directions)

If you are not going to make home made, maybe it's just best for you to open up a can of soup and move on with your life. You are not a cook.

So, lets open a refreshing adult beverage and get started.

I think that will hold me

I see President Grover Cleveland is too busy to help

Here is what you will need.

1 CHICKEN – CUT UP

2 CUPS CHICKEN BROTH

½ ONION – CHOPPED

3 CELERY STALKS - CHOPPED

1 CARROT – CHOPPED

¼ TSP THYME

½ TSP CELERY SEED

¼ TSP MARGORAM

¼ CUP CHOPPED PARSLEY

1 CAN OF MUSHROOMS 

SAUTE THE ONION, CELERY AND CARROT IN SOME EVOO

ADD THE BROTH, AND ALL THE SPICES & THE MUSHROOMS

IF YOU ARE USING REGULAR NOODLES, BRING THIS UP TO A BOIL,THEN ADD YOUR NOODLES.

IF YOU ARE USING “MIRACLE NOODLES” , DO NOT BOIL.

RINSE THE NOODLES SEVERAL TIMES, THEN PUT THEM IN SOME HOT WATER FOR ABOUT 3 TO 4 MINUTES.

DRAIN AND RINSE AGAIN. CUT INTO BIT SIZE BITS

ADD TO THE BROTH AND SIMMER FOR 30 MINUTES ON LOW.

SALT AND PEPPER TO TASTE.

Let me tell you this was really good. Add a large salad and it was more than enough to get me through the game.

I made mine with “Miracle Noodles: They are a Low Carb alternative that we are experimenting with. I will let you know more as I learn.

So here is my version

And an earlier version with regular noodles

I found the Miracle Noodles worked out just fine, and my dinner was damn near zero in carbs. Best of all, it tasted GOOD. More on the Miracle Noodles later.

Oh, The Gators opened with FIVE TD passes in the first half and went on to win !!!!! 53-6.

Next week Kentucky comes a calling. It won't be as easy for us next week. These Wildcats are pretty good.

See you all then, for more SOUP !!!

HASSELBACK POTATOES

Here is one I discovered from That Pioneer Woman, Ree Drummond.

https://www.foodnetwork.com/recipes/ree-drummond/hasselback-potatoes-319073

I enjoy her show. Don't care much for ranching, but she russels up some good grub.

Sometimes I get tired of baked taters, so here is a great alternative.

I have made this several times and they are tasty. And EASY to make.

It's a funny name for a potato, but what the hell. They are said to have originated in a Swedish restaurant, from where they get their name. To make Hasselback Potatoes, you have to peel the potatoes and cut thin, crosswise slices about three-quarters of the way down into the potatoes, but NOT all the way through. (our recipe did not call for peeling them)

I had a hard time remembering the name, so Penny decided to call the Hasselholff potatoes.

Here we go.......

Ingredients

4 tablespoons unsalted butter

1/4 cup olive oil

6 cloves garlic, minced or finely diced

6 medium Yukon potatoes, scrubbed and dried

Kosher salt and ground black pepper

1/2 cup shredded Parmesan (I left this out. If you add it, DO NOT use that crap in a green plastic jar)

Directions

Preheat the oven to 450 degrees F and line a baking sheet with foil.

In a small sauce pan, bring the butter, oil and garlic to a boil over high heat; remove from the heat. (I just mixed them up in a bowl and skipped the boiling part)

 (I got the parsley idea from another recipe)

 Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). 

Or if you're like me, run out to the wood shop and grab a couple of dowel rods at least ¼ inch around.

 (I had plenty- even if one had some paint on it)

Repeat with the remaining potatoes.

Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper. 

Bake for 30 minutes, then remove the potatoes from the oven.

The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes.


Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices.

Return to the oven to melt and brown the cheese, an additional 5 minutes. 

Serve the potatoes immediately. 

They came out nice and were a nice change up from regular baked taters. They were a nice addition to our fried chicken we had that evening. We are definitely adding this to our regular cooking schedule.

And don't forget the beer....

See you all soon !!!!

 

SMOTHERED PORK CHOPS

     Hello friends. 

     Today I want to share a recipe I made last week. It was the best smothered pork chops I have ever put in my mouth. 

     I have a true love of meat and potatoes. Add some gravy and I am as happy as an Alabama football fan.

     This recipe for smothered pork chops came from my favorite on line cook. I am talking about “Cooking With Carolyn”

https://www.youtube.com/watch?v=1JzrfCf11Ig

     I have tried many of her recipes, and this one rates right up there with her 'Chiili Spagetti.'

https://www.youtube.com/watch?v=g6AVHSnhRqQ


Let's get started.


INGREDIENTS

 

Looks intimidating 

 After you put the seasonings together, it doesn't look as difficult

6 Pork Chops, choice of cut, bone-in or boneless, rinsed and pat dry      
            (I USED 4 THICK BONE IN)

2 Teaspoons Grand Diamond All Purpose Seasoning    
           (I USED MILD)

1½ Teaspoons Poultry Seasoning, preferably unsalted

1½ Teaspoons Garlic Powder

1½ Teaspoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoons Black Pepper

1 Teaspoon Cayenne or 1 Teaspoon Red Pepper Flakes 
     ( I LEFT THESE OUT)

½ Cup plus 1/3 Cup All Purpose Flour

1/3 Cup Chopped Celery

1/3 Cup Chopped Onion

1/4 Cup Chopped Green Bell Pepper

2 Cloves Garlic, finely minced

4½ Cups Low Sodium Chicken Stock/Broth

Vegetable Oil for frying

Directions

     Preheat oven to 375 degrees

     Mix all of the seasonings together in a small bowl.

     Reserve 1 teaspoon of seasoning for the gravy, set aside.

     Combine ½ cup of flour and 1 or 2 teaspoons of the seasoning mixture in a medium bowl or plate. Mix well. 

Season the chops with the remaining seasoning.

     Dredge the chops in the seasoned flour and tap off the excess flour, the coating should be thin. Set aside.

     Preheat about ½ inch of vegetable oil in a large skillet over medium-high heat. Brown all of the chops on both sides, about 3 to 5 minutes.

 (Note: Just brown the chops, the goal is NOT to cook them all the way through.) 

     Once done drain on a paper towel or rack.

     Drain all of the oil from the skillet except ¼ cup, keep the heat on medium-high heat.

     Add and sauté the celery, onions, and bell pepper for about 3 to 4 minutes.

     Stir in 1/3 cup of flour. Continue to cook the roux until it’s a golden brown color, about 5 minutes.

(Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.) Add the garlic and sauté for another 30 seconds or so.

 

     Whisk in the chicken stock/broth until there are no lumps.

     Season the gravy to taste with the reserved seasoning. Allow the gravy to come up to a boil and whisk to ensure there are no lumps then turn off the heat. Add the chops to the gravy, you may need to shingle them.

     I found that my skillet was just large enough for the four large chops. Make sure that whatever skillet you use is OVEN SAFE.


     Make sure you are careful !!! That skillet is HOT when you take it out of the oven.


     Cover and bake at 375 degrees for 1½ to 2 hours or to the desired tenderness.

     Have a beer and play with the dog. 

    He was too busy to play, so I just had the beer.

     Serve your chops with mashed potatoes. If you like, you can use rice. I wouldn't but hey, I'm me.

     We made some green beans to go along with the meal.

 
     Made for a great Friday night dinner. And the wife gave me a standing ovation.

      Doesn't that look GOOD !!!! It was  the best I ever ate. Seriously dude, you gotta make this.

You can thank me later.

Of course the President woke up for dinner!