Monday, January 31, 2011
Tuesday, January 18, 2011
Thursday, January 13, 2011
- 2 tablespoons unsalted butter
- 4 ears corn, kernels cut off
- 6 scallions, chopped
- 3 to 4 cups leftover chili
- 1 1/2 cups shredded pepper jack or monterey jack cheese (about 6 ounces)
- 1 18-ounce tube precooked polenta, cut into 12 rounds OR corn grits cooked according to package instructions (I used Bob's Red Mill corn grits)
(Use leftover Slow-Cooker Texas Chili.)
Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.
Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.
Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.
My arms got a serious work out from this!
Wednesday, January 12, 2011
Friday, January 7, 2011
Thursday, January 6, 2011
SLOW-COOKER TEXAS CHILI*
- 2 1/2 pounds beff tips
- 2 tablspoons light brown sugar
- 1 cup cooked rice
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• 2 4.5-ounce cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 14-ounce can diced tomatoes
• 1 to 2 tbsp hot sauce
• Tortilla chips, for serving (optional)
Toss the beef with 1 tablespoon each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4 to 5 minutes (do not crowd the pan). Transfer to a 5-to-6-quart slow cooker.Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 minutes. Stir in the garlic, chiles, cumin and chili powder and cook 3 minutes. Add 1 1/2 cups water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 minutes. Transfer to the slow cooker, cover and cook on low, 7 hours. Add the remaining 1 tablespoon brown sugar and the hot sauce to the chili. Serve over rice with scallions, cilantro and/or sour cream with chips, if desired.
Not only did this dish turn out dilicious (my husband said I need to just throw it together it again, as if it's as easy as that!), but it gave me directions to make a 2nd meal out of it. Stay tuned.
*modified from www.foodtv.com