Crockpot Black Bean Chili

This recipe is not mouth burning hot so it is perfect for my nieces and nephews who are not fire tolerant like some members of the family. However you can make it hotter by adding jalepenos and the  juice into your own bowl. You can add chopped tomatoes and onions but the younger kids are not fans so I leave those out.

Ingredients:

1 (1 pound) bag of dried black beans
Enough water to completely cover the beans
2 cups V-8 or similar tomato juice
6 cups water
1 1/2 teaspoons beef soup base*
1 1/2 pounds ground beef
2 packets of taco seasoning
2 teaspoons minced garlic
1 tablespoon garlic powder
1 1/2 tablespoons cumin*
1 tablepoon chili powder*
1 teaspoon onion powder
2 tablespoons fine ground cornmeal

Directions:

At least 8 hours before starting the chili you will need to soak the beans.
Pour the beans into a strainer to check for rocks.
The with water running scrub the beans since dried beans can have a mold on them and it is perfectly natural that they do. But you want to remove the mold. I just use my hands to rub the beans together.
Then pour the beans into a pot and cover the beans with water then place on the stove.
Bring to a boil and then cover. Turn off the heat and allow to sit for at least 8 hours.

Strain the beans and rinse well with water.
Add beans to the crockpot along with the tomato juice, water and soup base.
On the stove in a fry pan cook the ground beef, strain and then return to pan.
Add the taco seasoning packets and follow the instructions on the package.
Add this mixture to the bean mixture being careful not to burn yourself.
Add the rest of the ingredients except for the cornmeal.
Turn on low for 6 to 7 hours.
Place the cornmeal in a heat proof glass or measuring cup. Dip out only the liquid frim the crockpot and add to the cornmeal.
Stir until the cornmeal is wet and it make a slurry.
Then whisk this mixture into the crockpot chili. This is used to thicken the chili.
Turn the crockpot to high and cook for another hour stirring occasionally.
Then enjoy

Makes 6 to 12 servings depending on bowl size.

*Notes:

*The beef soup base I use is Better Than Bouillon. I love this brand.

*I use heaping tablespoons.

* Remember all crockpots are different so cooking times may vary.

Egg Drop Chicken Ramen

Chase and I love Ramen noodle soup for lunch or dinner. Even Jessica eats her fair share of them. I started making this dish when I wanted to come up with another way to eat Ramen. Back in the mid 2000's I ate a lot of noodles since they were cheap & filling!

Ingredients:

1 package ramen noodle soup with flavor packet
2 cups water
1 teaspoon of chicken soup base*
1/2 cup chicken chopped into bite size pieces
1 egg seperated
1/2 teaspoon chives, chopped

Directions:

Pour the water into a pot and add the flavor packet and soup base.

Break up the ramen noodles and put in the pan along with the chicken.

Bring to a boil then lower heat to simmer. Let simmer until noodles are done.

Then mix the yolk in the soup while stirring and then add the egg white while stirring as well.

Place in heat proof bowls and sprinkle half the chives over the top of each bowl.

Makes enough for two unless you are really hungry and don't want to share.

*Notes:

*The chicken soup base I use is Better Than Bouillon.

Slow Cooker Chicken Thighs

This is one of my favorite ways to make chicken thighs. They stay moist and are so flavorful. I eat them with white rice or a potato dish as well as cutting the meat up and using in salads or sandwiches.

Ingredients:

1 1/2 pounds boneless skinless chicken thighs
1/4 cup white wine*
1/4 cup chicken broth
1 tablespoon minced garlic
1 tablespoon dried savory

Directions:

Place all ingredients in a slow cooker and turn on low.

Cook for 4 to 6 hours or until done.

As with all slow cooker recipes follow your manufacturers instructions since they do vary. My newer one even on low cooks the food faster then my older one on high!

Makes 4 to 6 servings

* Notes:

If you want you can substitute more chicken broth in place of the white wine.

Chase's Christmas Ham

 My son bless his heart did the Christmas ham this year since I ended up with a migraine. This was his first time baking a ham and there was not any leftover!

Ingredients:

2  1/2 cups brown sugar
1/2 cup cola or less
1 1/2 teaspoon creole seasoning
1 (10 to 15 pound) fully cooked ham
1 to 2 cups cola*

Directions:

Mix all ingredients except the ham in a bowl. You want to make a paste or rub. So you don't want it to be watery.

Place the ham in a roasting pan and rub the brown sugar mixture onto the ham.

Pour the 1 to 2 cups cola into the bottom of the roasting pan.

Cover with aluminium foil.

Cook according to package instructions on the ham.

Makes 10 to 12 servings

*Notes:

The amount of soda depends on how much the ham weighs.

Vegetarian Ravioli Lasagna Bake

Ingredients:

Cooking spray                                                       

2 cans 24 ounces to 28 ounces of spaghetti sauce

2 ( 25 oz each) bags frozen ravioli* 

1 small containers of ricotta cheese

3 tablespoons grated Parmesan and Romano cheese*

2 big bags of shredded mixed Italian cheese*

Directions: 

Preheat oven to 350F.

Spray a lasagna pan or a large roasting pan  with cooking spray. 

Place 2/3 of a can of sauce on the bottom of the pan. 

Place 1/2 the ravioli on the sauce. 

In a bowl mix together the ricotta cheese and the grated Parmesan and Romano cheese. Mix well.

Drop by spoonfuls half of this mixture on the raviolis. 

Sprinkle half the shredded cheese over the top and then cover with 2/3 the spaghetti sauce in the other can. 

Do the next layer and use the last of the sauce on the top. 

Cover with aluminum foil. Place on a cookie sheet and place into preheated oven. 

Bake for 40 minutes and then remove foil and bake for another 30 minutes. 

Sprinkle with more Parmesan and Romano cheese if desired.

Makes enough for 8 to 10 servings

*Notes: 

*I use whatever ravioli strikes my fancy. 

*I use the container of Parmesan and Romano cheeses that are combined.

*I also shred my own mozzarella to use along with the Italian cheese mixture or instead of it. 

Smoked Sausage with Red Cabbage

This is another dish that was made in my family when I was little. My mom used green cabbage mostly but I like using the red. Also I get the red so I can use the outer leaves to dye my yarn!

Ingredients:

1 pound smoked pork sausage, sliced into bite sized pieces

1 tablespoon extra-virgin olive oil

1 tablespoon garlic

1/8 cup water

1 small head of cabbage chopped into bite size pieces

1 teaspoon Cajun seasoning

½ cup water

Directions:

In a large frypan place the sausage and olive oil. Cook on medium high heat until the sausage is cooked through. Then remove to a serving dish and keep warm.

Add the garlic to the fry pan and sauté until soft.

Add the 1/8 cup of water and deglaze the pan. Meaning use your spoon or spatula and scrape the bottom of the pan loosening up the bits and pieces that may be stuck.

Add the cabbage, Cajun seasoning and the ½ cup of water to the pan. Stir well.

Cover and simmer for 30 to 45 minutes or until the cabbage is to your liking.

To serve place on serving platter and put the sausage over the top.

Makes 2 to 4 servings

Italian Seasoned Yellow Squash, Zucchini and Onion

My mom use to make this for my Dad all the time when she was alive. I found out that he had not had it since she had passed so I started making it for him again.

Ingredients:

2 tablespoons butter

1 tablespoon extra-virgin olive oil

1 med yellow squash cut into slices

1 med zucchini cut into slices

1 med yellow onion cut into slices

2 teaspoons Italian seasoning*

Directions:

In a large sauté pan heat the butter and olive oil until the butter is melted.

Add the vegetables with the Italian seasoning.

Stir fry the vegetables until they are done to your preference. We like them soft but not mushy.

Taste one of the vegetables making sure to not burn yourself to see if you need to add more seasoning.

Makes 2 to 4 servings

*Notes:

You can use more or less of the Italian seasoning.

Andouille, Yellow Bell Pepper & Onion Rice Bowl

This is a quick dinner that I make for my Dad and Chase. Both love the spicy flavors of the sausage and the creole seasoning. Great for those nights that we are all running behind and are starving since it takes under thirty minutes to make. I use a rice cooker to make the rice since I prefer Japanese style sticky white rice over loose grain rice.

Ingredients:

1 pound Andouille sausage, cut into bite size pieces

1 tablespoon extra-virgin olive oil

1 ½ teaspoons garlic, minced

2 yellow bell peppers, sliced thinly

1 small onion, cut into slices

1 ½ teaspoons creole seasoning*

2 cups white rice, cooked

Directions:

In a sauté pan cook the sausage on med-high until brown and cooked all the way through.  This can take 5 to 10 minutes depending on your stove.

Then place the sausages in a container and keep warm.

In the same sauté pan heat the olive oil over med heat. Then add the garlic, bell peppers, onions and creole seasoning. Sauté until onions are caramelized and the peppers are soft.

Stir the bell pepper mixture with the sausage pieces.

In a single serving bowl place ½ cup to 1 cup rice and then top with the sausage and bell pepper mixture.

Makes 2 to 4 servings depending on how much of the rice you use.