Tag Archives: comfort food

Quick & Easy Chili Recipe {Picture Tutorial}

25 Jan

 

**Update: This blog is getting a ton of visitors from Pinterest {Thanks y’all!} … Yes, I forgot to mention that you need to throw a can of dark red kidney beans a pinto beans into the mix. They’re in the picture, but I must have been too busy eating chili to realize I left it out of the instructions. Just make sure you drain them and you’ll be good! Enjoy and thanks for all the nice comments! – Amy **

I was really craving some seafood tonight – scallops to be exact – but somehow I managed to end up with a big bowl of chili. Let me tell you though, I cook some mean chili! And, don’t forget, it’s ridiculously easy and makes your kitchen smell like you are a seasoned domestic goddess {just what I’m going for – score!} Really, all you need for this recipe is two photos: the ingredients and the finished product… it’s that easy… dump the stuff in the pot and let it cook! Now, those are my kinda recipes!!! {but, just to be nice… I’ll include the measurements}

You will need:

{Serves approx 6-8}

1 Medium Onion {minced}

3-5 Garlic Cloves {minced}

1 – 1 1/2 pound of lean ground beef

2 cans of diced tomatoes {Onion, Garlic, & Oregano flavor)

1 can of petite diced tomatoes

1 can tomato sauce

2 TBSP Chili Powder

1 TBSP Ground Cumin

2 TBSP White Sugar

1 TBSP Salt

1 TBSP Tabasco Sauce

1 TSP Pepper

And, here’s what you do:

1. Brown the beef with onion and garlic. {Drain fat when finished and return meat to pot.}

2. Add cans of tomatoes, sauce, chili powder, cumin, sugar, salt, Tabasco, and pepper.

3. Simmer for at least 30-45 minutes …  but it tastes better the longer you let it simmer.

Ta’da:

Beautiful isn’t she? I like to serve mine with cornbread muffins {the kind in the Jiffy box}, a bit of shredded cheddar cheese, and a dollop of sour cream. Some people balk at the sour cream, but I think it tastes good.

{Did anyone happen to notice the amount of chili I cooked? I told you I have a problem with portion control.}

Rave reviews around this house for the chili … why don’t you try it at your house and let me know how it goes! I’d love to hear, as always! …. On a side note, I’m discovering my passion for Marketing all over again. With this new career, almost every day brings a new opportunity to use my marketing degree and marketing knowledge … and so far, I really love it. I hope that it stays this positive for a while to come!!!

Hope you all had a great day. And, I hope you enjoy the chili recipe. {Time to go watch the Bachelor – I should be ashamed for watching such nonsense … but I’m not!!! ha} Night ya’ll!

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Pho: Beef Noodle Soup Recipe {Picture Tutorial}

7 Jan

 

It’s not getting any warmer over here. Frankly, I’m freezing. I’m a whimp when it comes to the cold. And, what more could I possibly want on such a cold night? A nice big bowl of soup! I’ve posted before about my Pho recipe, but tonight I had camera in hand and documented the whole thing for you! {so, if you don’t mind a recap} Here we go!

 

Pho: Beef Noodle Soup

{Serves approx 6 people}

 

Ingredients:

  • 6 oz packaged rice noodles or vermicelli
  • 2 tsp peanut oil
  • 4 medium green onion green and white divided and chopped
  • 1 medium jalapeño pepper, seeded and minced
  • 1 TBSP ginger root minced/grated
  • 6 oz thinly sliced beef (at least 6 oz, depending on how ‘meaty’ you want your soup) I found some beef at Publix that they call “sandwich beef” that looks like what you would want for a prime rib sandwich, and that worked well when I cut it into small pieces. You can also use fajita beef cut into small chunks too.
  • 7 cups beef broth (I use the cubes and have this ready ahead of time)
  • 2 TBSP soy sauce
  • 2 TBSP cilantro chopped
  • 1 tsp hot pepper sauce or to taste (I use Tabasco and I also add a few drops of Chili Oil – found on the ethnic aisle at the grocery store)

1. Begin by making the seven {7} cups of beef broth in a large soup pot. I use the Knorr cubes. While this is heating … cut the meat into tiny cubes, and season with salt, pepper, and garlic salt if you wish.

2. Heat oil in a fry pan. Add white part of the onion, ginger, and jalapeño and sauté for approx 1 minute.

3. Add the meat and sauté for another 3 minutes. You don’t want to cook the meat all the way, just brown it, because it will cook more once it is in the soup. By doing this, you make sure the meat will be tender.

4. Transfer these ingredients to the pot of broth and add soy sauce. Bring to a boil, then simmer for approx 10 minutes. While simmering, cut package of rice noodles in half.

5. Add rice noodles to pot and let simmer for another 3 minutes. Remove from heat. Add the cilantro, green onion, and hot pepper sauce {if you are using chili oil add that in addition to the hot pepper sauce} Serve and enjoy!

Oh.my.deliciousness

 

This really hit the spot tonight. With a kick of spice and a big bowl of warmth … this is exactly what I was looking for to warm me up! Hope you enjoy the tutorial. And, as always, if you make it – I’d love to hear all about it! Night Ya’ll!

Taco Soup: Comfort on a Cold Night

10 Dec

If you ask me, nothing is better than some good ‘ole comfort food on a cold night. I think any Southern girl would agree, a drop below 60 degrees and I’m ready for some pajama pants, warm fuzzy socks, a comforter, and a big bowl of soup! And, that is just what I did tonight.

 

As you will learn from my posts, I’m certainly no cook. I would venture to say that I’ve only come out of my cooking shell in the last 2 years. Generally speaking, my abilities 2 years ago consisted of:  1. hot dogs 2. macaroni and 3. anything involving a microwave. Today, even my hot dog abilities are starting to improve {chili cheese dogs anyone?} … I’m much more adventurous and attempt recipes that weren’t even in my vocab last year! This recipe however, is a PIECE OF CAKE! You couldn’t ask for a better quick-easy-smells good-recipe if you tried!

Easy Taco Soup {Don’t let the title deceive you – it tastes DELISH!}

You will need:

  • 1 – 1 1/2 pounds of lean ground beef
  • 1 small onion
  • 1 can of yellow corn
  • 1 can of black beans
  • 1 medium size jar of Picante sauce. (I like the HOT!)
  • 2 cans of chicken broth
  • sour cream
  • shredded cheddar cheese
  • nacho chips (I really like the Tostitos Organic Yellow Corn Chips – They’re thicker and stay crunchy in the soup longer)

You won’t believe how simple: Chop up the onion and add it to the meat as you brown it. Once it’s ready – combine it with the chicken broth, the corn (DON’T drain the corn or the beans – I know it feels weird, but its ok), the beans and the Picante sauce. Basically – throw it all in a pot – easy smeasy! Let it cook for about 30 minutes to an hour. When you are ready to serve – add a dollop of sour cream, some shredded cheese, and some crumbled nacho chips to each serving! Whala. Taco Soup. {Thanks mom for the recipe}

This picture is while it is still in the pot, and doesn’t have the sour cream, cheese, or chips in it yet! Taco Soup got rave reviews at my house tonight and really hit the spot on this cold night. Hope you enjoy it as much as I did … Let me know, I’d love to hear from you!