There are a lot of comfort foods out there that we all say is the best. Honestly I love them all. Chili is in the top five and it doesn’t matter how you cook it… Red chili, green chili, white chili, hamburger or hunks of beef…. it is all good to me… I learned how to make this chili in Colorado… it is made with hunks of sirloin and no beans…. what no beans? The first time I had it I actually asked where the beans were, I learned that in real “cowboy chili” it is beef based and has no beans … Ok, I can live with that… it is exquisite!! I thought for years that chili had to be complex and with so many ingredients…boy was I wrong! I still love the think and chunky chili, loaded with veggies and all the accompaniments, but I will take simplicity any day!!

Hubbyman® Approved

 Ingredients:

3 pounds boneless sirloin, cut into bite sized pieces

3 cans diced tomatoes drained

15-20 fire roasted red peppers, drained and diced

1 large onion diced

4 cups beef broth

1 cup water

4 cloves fresh minced garlic

1 tablespoon each: cumin, six pepper seasoning by Tones®, smoked paprika, Badia® complete seasoning, dried parsley

2 tablespoons taco seasoning

1 tsp each of : black pepper, salt OR to taste

1/4 cup water with 1 heaping tablespoon corn starch

grated cheese for serving

Diced sirloin into bite sized pieces

Add to a large, heavy dutch oven with the onion and a bit of oil and cook on med high until lightly browned.

While the meat and onions are browning, prepare your seasonings.

Add the beef broth and water to the lightly cooked meat and onion mix.

Diced the red peppers and add to the beef mix, stir well and reduce heat to med.

Add the seasonings, garlic and stir well. Cook on medium heat for 1 1/2  hours with the lid only halfway on, stir often.

After the 1 1/2 hours mark, stir in the cornstarch slurry. Completely cover the dutch oven and reduce heat to low. Cook on low, stirring very often for 2 hours.

I serve it with the hottest cheese I can find, it’s just how we roll… but any grated cheese will work just fine.

Topping Ideas: Sour Cream, Cilantro Leaves, Cheeses, Diced White Onion or Green

Serve with: Cornbread, cracker, cinnamon rolls ( yup cinnamon rolls) or just by itself.

07/24/2018Leave a comment

  Just like everyone, I am always looking for new ways to cook chicken. There are about a gazillion chicken recipes out there and I have tried about half of them. Well half of a gazillion is a lot, but its close let me tell ya. I wanted something that felt light but comforting at … Continue reading Chicken Cutlet with Cherry Balsamic Drizzle and Herbed Tomatoes

Olive Tapenade In a food processor, follow these instructions pulse 2 large garlic cloves 5-6 times with a drizzle of olive oil add 3 Tablespoons of chopped green onion and pulse 3-4 times

add 1/2 pound of Kalamata Olives ( i get pitted from the olive bar at foodlion)

add 2 cans of plain ripe olives ( black ) put the speed of you food processor on 1 or Low and process while adding Olive Oil until silky smooth…………note: DONT OVER PROCESS you can make it watery

Serve with your favorite crackers or hard toasted bread ( I use a baguette )

Tapenade…. you either love it or hate it lol

Olives, you either love them or hate them. I, personally, love them!! I have never found an olive that I hate. They have to be my favorite fruit. I love experimenting with new ways to serve them, its always fun because I am the one that loves them the most . The hubbyman, he can … Continue reading Olive and Feta Bites

I really wanted to name these sandwiches “Meatball Boats”, so I did…I have no idea why I thought of that. Maybe it is because I sit here and research recipes daily and I see so many names for so many of the same recipes.

For example: Meatball Hoagies, Meatball Subs, Meatball Sandwiches, Meatball Heros, Meatball Po-boys; the list is endless. Well, you know me… I had  to be different…

Meatball “boats” are a guilty pleasure, ooey gooey guilt wrapped in a cozy blanket of bread. There will be no hesitancy about dinner tonight… guilt be gone… away with you I say! 

They are without a doubt a “food of love” recipe.. they take some time, but they are well worth every moment… and…there are always leftovers… win win!

 INGREDIENTS:

FOR MEATBALLS:

• • 1 1/2 lbs ground beef
  • 1 pd ground pork
  • 1 cup fresh breadcrumbs
  • 1/2 cup heavy cream
  • 1/3 cup grated onion
  • 3 tablespoons fresh chopped parsley
  • 2 tablespoons fresh chopped basil
  • 1 heaping tablespoon minced garlic
  • 1 tablespoon Italian Seasoning

FOR SAUCE:

• • 3/4 cup olive oil ( I use Basil infused, but plain is perfectly fine)
  • 1- 28 ounce can of crushed tomatoes
  • 6-8 minced fresh basil leaves
  • 3 cans tomato sauce
  • 1 teaspoon salt
  • 1 1/2 tsp sugar
  • 1/2 teaspoon pepper
  • 1 tablespoon Badia® complete seasoning

• Note: the sauce for us, is all about that tomato and basil flavor, so you will see this is a humble sauce… feel free to kick it up anyway you like and let me know if you do, I am all about new recipes! 

For the Subs:

Fresh and Hearty Hoagies Rolls and Fresh Mozzarella Cheese

DIRECTIONS

For the meatballs:.

1. Preheat oven to 350° and spray a baking sheet with cooking spray.
2. Mix meat, bread crumbs, cream, onion, garlic, parsley and basil  in large bowl.
3. Roll meatballs loosely …about the size of a golf ball or a wee bit bigger and place on sheet. Cook for 20 minutes, then turn the oven OFF and allow them to sit in the oven for another 15 minutes.
4. NOTE: I normally get about 40 meatballs from this recipe… today I got 43

For the Sauce:

1. In a medium saucepan over medium high heat
2. Add the crushed tomatoes, tomato sauce, olive oil,  basil, salt, pepper and Badia® and stir.
3. Allow the sauce to come to a mild simmer and cook for 15 minutes, reduce heat to med.

When the meatballs have finished in the oven ; add them to the sauce for about 1 hour on med heat. Do not allow the sauce and meatballs to boil. Reduce heat to low and prepare your bread.

Add 3 to 4 meatballs to a sub roll, I always pull just a little of the inside of the bread out so the meatballs sit inside better… add a little sauce and top with fresh sliced mozzarella cheese. Broil in oven about 4-6 minutes, or until the cheese is starting to brown and bubbly.

I top the hoagies with fresh chopped parsley, or basil … ummm or both. ( optional )

Mix meat, bread crumbs, cream, onion, garlic, parsley and basil  in large bowl.

Roll meatballs loosely …about the size of a golf ball or a wee bit bigger and place on sheet. Cook for 20 minutes, then turn the oven OFF and allow them to sit in the oven for another 15 minutes.

As you can see, they are not done, and that is how you want them… I only partially cook them so that they retain shape and stay moist. They will finish cooking in the sauce. 

Add the crushed tomatoes, tomato sauce, olive oil,  basil, salt, pepper and Badia® and stir.

When the meatballs have finished in the oven ; add them to the sauce for about 1 hour on med heat. Do not allow the sauce and meatballs to boil. Reduce heat to low and prepare your bread.

Add 3 to 4 meatballs to a sub roll, I always pull just a little of the inside of the bread out so the meatballs sit inside better… add a little sauce and top with fresh sliced mozzarella cheese. Broil in oven about 4-6 minutes, or until the cheese is starting to brown and bubbly.

I know… I’ve been missing in action for a several weeks and I have missed writing for ya’ll so much. A lot has been going on, its the craziest season of the year.

After the hurricane ( Florence ) We had so much to do and so many projects. But I think I might be back and ready to share some of my holiday treats with you …. starting with this festive cheese ball… I made this yesterday for our annual family party and let me tell you…. I don’t think I have ever had so many compliments on one item in one night. It was amazing and there was none left by the time it was all over.

It’s easy and so worth making….

• 24 oz Cream cheese (softened to room temp) 
• 1/2 cup Cheddar cheese (shredded ) 
• 1/2 cup Mozzarella Cheese ( shredded)
• 1/4 cup mayo
• 1 heaping tablespoon of ranch powder
• 12 oz bacon, diced small and cooked until crispy ( drained on a paper towel and divided)
• 1/2 cup Green onions (chopped and divided ) 
• 1/4 cup Pecans (chopped small ) 
• 1/4 cup cheddar cheese ( shredded the chopped small with a butcher knife)

Set out 3 packs of cream cheese to soften.

Add them to a large bowl and then add the cheddar, mozzarella, mayo, ranch and half of the bacon and onions.

I use clean, fresh washed hands to mix the cheese, they really are the best utensils.

Mix the cheese well and form into a ball. Cover with plastic wrap and chill for at least an hour.

Add a piece of parchment to your counter top and place the rest of your onions and bacon, chopped cheddar and the pecans to it. Spread it out a bit and then roll your ball all over it until completely covered. ( you will have more than enough)

Chill until ready to use, but I suggest removing the ball at least an hour or so before serving.

08/10/202208/10/20221 Comment

I know Fall is on the horizon, but I am not quite ready to let go of all those Summer flavors. With the help of my pal Vanessa, I have created this yummy cucumber side. Now mine is spicy because I used hot pepper vinegar, but you can easily add red pepper flakes, or simply … Continue reading Spicy Cucumber Salad

07/15/202207/15/20221 Comment

Summertime screams pasta salad and this recipe has always been our go-to favorite!! Have you tried it? You haven’t? Well, no better time !! It’s been a hot one here and anything that doesn’t sit steamy on the tummy is a grand idea to us !! 1 pd. cooked macaroni pasta 1/8 cup finely diced … Continue reading Amish Pasta Salad

07/05/202207/08/2022Leave a comment

A Summertime Favorite We love pimento cheese in the summer months, but in all honesty.. we love it all year. It’s a good cold sandwich maker that isn’t too hard on the tummy. If you are veggie lover like me, you’ll love this on cucumbers, celery and even on a romaine lettuce leaf!! I don’t … Continue reading Loaded Pimento Cheese

03/06/202203/06/20221 Comment

Just Like Granny Made !! I had a craving for Granny’s cooking!! I miss her so much. I made so many of her recipes last week and I made this one today!! Just that memory of Sunday morning jam and biscuits, well just that was enough to make me tear up. Did I mention how … Continue reading Cathead Biscuits & Strawberry Jam

03/04/202203/04/2022Leave a comment

Street tacos have always been a favorite here. See a truck, oh you better stop! I don’t care if we just ate, gotta have ’em !! I set out to make them, I failed. Tried again, failed again, HEY, I can admit defeat. So one day, I threw these items I had in the crockpot, … Continue reading Crockpot Mexican Beef ( Street Style Tacos )

05/30/202103/04/2022Leave a comment

This pasta salad is so Dilly it’s Silly!! INGREDIENTS   1 pound macaroni pasta cooked, drained and rinsed2 cups dill pickles chopped1 8oz block of cheese of choice diced small1 cup mayo1/4 cup sour cream1/2 cup ranch dressing5 oz fresh minced dill1/2 small purple onion diced small1 cup pickle juice INSTRUCTIONS  Cook the pasta to al dente, drain and rinse.Combine the rest of the ingredients, and mix well.Fold in the pasta and chill at least 2 hours. … Continue reading Dill Pickle Pasta Salad

05/28/202105/28/2021Leave a comment

Dorito casserole, a family favorite!! ENJOY!!

Well, this is our new favorite way to enjoy cheesecake… gotta think outside the pie…yes, cheesecake is a pie… just saying. Pretty much every recipe for this dip is the same, I am not sure who invented such greatness, but thank you. http://www.theblondcook.com has one with chocolate… now y’all, I am trying hers next!! Check … Continue reading Cherry Cheesecake Dip

Homemade biscuits are the best !! I have just never found a frozen or canned biscuit to compare to homemade.. if you have let me know below, cause I am all about easy too. HA!

Check out my video for Southern Biscuits and Gravy! It’s mouth watering!

New things in store for the blog, make sure you are following and stay tuned!!

Several years ago, many moons as they say, I was introduced to a food combination that made me take a step back. Being a southern girl from a farming and fishing community on Coastal NC, the concept of eating a cinnamon roll with a bowl of chili just sounded…well..nasty!  Daddy always said, gotta try it before you can say you don’t like it. So, I tried it…Can you say YUM! Where has this Midwestern delight been my whole life?!

I decided then and there, that I had to learn how to make cinnamon rolls… I had never made them before, so it was an adventure….

Now, the PoP cinnamon rolls will do, heck, they are good as can be, in a pinch. BUT!! These easy “homemade” rolls, from frozen dough, are…dare I say? To die for! Okay, that seems a bit over the top…but they are good!!

You will need:

THE ROLLS 

One bag of frozen yeast roll dough

flour for dusting

1 stick of butter ( salted)  melted  Yup, a stick

2 tablespoons light brown sugar

1 heaping teaspoon ground cinnamon

THE ICING

2 cups powdered sugar

1 tablespoon pure vanilla

3 1/2 tablespoons milk

1 teaspoon ground cinnamon

Allow the dough to thaw and then add two rolls together. Dust with flour and knead together.

Roll the dough out and make it look like a snake. Work kinda fast and roll the the dough into itself. I tuck the end under the roll to hold into place .

Add to a parchment lined sheet pan, I can get 12 to a pan.

They will not look perfect, and you don’t want them to… they are rustic.

Melt butter over low heat, then add the cinnamon and the brown sugar. Stir until combined…. the brown sugar will be rather thick. That’s ok…

Brush the rolls with the butter “sauce”  covering them completely.

If it looks like they are swimming, they are…. it’s cool… they like it.

Cover and keep in a warm place until they double in size.

Bake at 350° for 12-16 minutes or until golden brown.

While they are baking… make the icing, you will want to put the icing on while they are still very hot.. it makes the crackle…… oh that crackle….

I love icing… its just so……… I’ll get back to you with an adjective.

Add the tsp of cinnamon after you have mixed the glaze.

Remove from the oven and immediately brush with the glaze, add a little or a lot…it’s up to you !

DIVINE!

That’s a pretty adjective.

Allow to cool in an airy place, like, um a table? ( giggles) Do not cover….

Serve with milk, coffee or in our case… next to a big bowl of Chili!