Tag Archives: recipes

Katy’s Kick Ass Chili –

I’m not really interested in discussing whether true chili has beans or not, or whether it’s spelled chili or chile or chilly.  I’m not a purist – I just know what I like.

Okay, this is probably not for the kiddies or those with weak stomachs.  It is not blazing, kill-your-gut-hot, but you definitely will be aware you are eating chili and your sinuses will be cleaned out.  You are warned.

KATY’S KICK-ASS CHILI

1 pound HOT Italian sausage (I use turkey, usually, but regular will work)

1 diced onion

3-4 cloves chopped garlic

2 16-oz cans chili beans in hot sauce

2 14.5 oz cans petite diced tomatoes

1 14 oz can beef broth (you can use beer, but I usually drink that and use broth instead)

3 tablespoons chili powder

1/2 tsp red pepper flakes

1/4 tsp cayenne pepper

1/2 tsp cinnamon

2 -3 Tbsp chopped hot jalapeno peppers (pickled), with 1-2 tsp of the juice

Shredded cheese for garnish (optional)

Brown sausage (if using links, remove from casing).  Add diced onion and sautee until onions are soft.  Add garlic and sautee 1-2 minutes longer, taking care not to scorch garlic, because that tastes bad.

Add remaining ingredients, bring to a boil, then reduce heat and simmer gently for about an hour, stirring frequently, again taking care not to scorch – it just tastes bad (can you tell I’ve scorched it a couple of times?).  Garnish with shredded cheese, if desired.

You’re welcome.

If you’d like to share your chili recipe, I’d love that, too.  just put it in the comments or post a link.  If I make it and like it better than mine, I’ll declare you the winner.

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Filed under General Mumblings, Soup Nazi

Better Homes and Gardens Cookbook, My (New) Old Friend

This morning I started to make banana bread, because I bought bananas but didn’t eat them.  After the exploding watermelon last week I was not about to tackle any fruit bigger than my hand.   And besides, banana bread is so much healthier than bananas, no?  …..  No?  …..  Oh, I see.  Anyway, waste not, want not, I always say.  Except, perhaps, a smaller waist.  But I digress.

I traipsed (are you getting a visual?) into the front room that also serves as my sewing room/office/bead studio/library/window to the world, in search of my beloved Better Homes and Garden cookbook.  The one I received as a wedding gift, lo, those 32 years ago.  The one I have depended on for delicious banana bread for all these years.  It looks like this:

I open the cookbook to page 76, where the banana bread recipe has been all these years.  There is a recipe for Carrot Cake on page 76.  Carrot cake sounds darned good this morning, but I have overripe, black-peeled bananas on the counter top.  What shenanigans are going on here?

Thinking perhaps I have merely “mis-remembered” (as I often do these days) what page banana bread is on, I search the index for the banana bread recipe.  Page 56.  See, just a little slip of the memory.  Nothing to worry about.  All is right in the world.

Turning to page 56, I see this pristine page.

No dried splatters of  batter on the page, no smudges or creases.  Clean as a whistle.  This is clearly not my cookbook –  my well-used, much-loved cookbook.  The cookbook with pineapple upside-down cake batter and brownie batter spattered on their respective pages.  With the dinner roll recipe to die for.  This cookbook, it appears, has never even been opened before this day.

My eyes moisten but I bravely gather my ingredients and navigate my way through the unfamiliar recipe (much different than the recipe I remember), for I know what has happened.

You see, when I moved to Florida nearly a year ago, I had to combine two complete households into one.  The home we moved into was even smaller (thus the need for a sewing room/office/bead studio/library/window to the world being all in one room) and had belonged to my in-laws.

My mother-in-law could not cook, with or without a cookbook.   Just thinking about her cooking often gave people a stomach-ache.  She prepared her chicken by first washing it with dish soap – a dish my boys laughingly referred to as “Chicken Palmolive”.   Not surprisingly, I often volunteered to bring dinner or do the cooking, and fortunately for us all, she loved to go out to eat.  We were always happy to oblige.

But she had owned a newer version of the same cookbook I owned.  I remembered seeing them side by side during the chaos that was the sorting/donating/tossing phase of the move, and setting one aside to be donated.  It is now gone forever.  The one that was mine.

I know it was just a cookbook, and I do have a replacement, but I still feel like a friend is gone.   It was a wedding gift and we had been through a lot together.  Cookbooks will go the way of all books, I fear, digitalized and transmitted electronically.  Recipes are available by the millions on-line in our paperless society.  Do young brides even get cookbooks as gifts?

The loss of the cookbook is representative of the changes I’ve been through in the last year.  The loss of old and dear friends, familiar belongings, and a comfortable career.  The year has been spent learning to embrace things new and different – exploring and adjusting.  Growing.

So I dried my eyes and stopped sniffling.  I put on my happy face.  Then I enjoyed some really excellent banana bread, compliments of my mother-in-law, and Better Homes and Gardens.

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Filed under humor, Uncategorized

Katy’s Enchilada Soup

Katy’s Enchilada Soup

Ingredients

6 cups  Chicken Broth
1 medium onion(s)
1/2 tsp  Ground cumin
1 1/2 Tbsp chili powder
1/4 tsp crushed red pepper flakes
1 – 15 oz Diced Tomatoes with Green Chilies
1 1/2 Tbsp all-purpose flour, mixed with 1/4 cup water
8 oz low-fat shredded cheddar cheese
4 oz fat-free sour cream
3 clove(s) garlic clove(s), 2-3 cloves chopped
1/2 cup(s) sweet red pepper(s), or green chopped
2 cup(s) cooked chicken breast, diced
15 oz canned black beans, drained and rinsed
15 oz canned yellow corn, drained

Instructions

Sautee onion and chopped pepprs until translucent. Add garlic and sautee another minute or two. Add broth, corn, beans, tomatoes, cumin, chili powder and pepper flakes. Stir in the flour mixed in water and bring to boil. Reduce heat and simmer for 20 minutes. Add diced chicken and shredded cheese. Stir till melted. Add dollop of sour cream to each bowl prior to serving
.

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Chicken Taco Soup

CHICKEN TACO SOUP (for the CrockPot)

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 can chicken broth
1 1/2 Tbs chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1 1/2 tsp cumin
1/2 tsp salt
1 tsp black pepper
2 (10 ounce) cans diced tomatoes with green chilies, undrained
3 whole skinless, boneless chicken breasts or 6 thighs cut into cubes

Put ingredients into crockpot, cook for 8 hours on low. Can add shredded cheese, crushed tortilla chips and sour cream when served, if desired.

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