Loaded Smoked Cheddar and Chili Potato

Loaded Smoked Cheddar and Chili Potato

Turn potatoes into dinner with a simple chili and wickedly good cheese sauce. Smoked cheddar is my favourite burger cheese, but it might be even more delicious on baked potatoes. It’s easier to find than ever, available in blocks at many large grocery stores. 

Ingredients:

4 russet potatoes, about 5 lbs (2.2 kg) total weight

3 tbsp (45 mL) grape-seed, canola or sunflower oil, divided

Salt and freshly ground pepper

1 onion, chopped

2 cloves garlic, finely chopped

8 oz (250 g) ground beef

1 tbsp (15 mL) chili powder

2 tsp (10 mL) ground cumin

¼ cup (60 mL) tomato paste

1 cup (250 mL) beef broth or water

1 cup (250 mL) canned black or navy beans, drained

Hot sauce to taste

6 tbsp (90 mL) salted butter, divided

2 tbsp (30 mL) all-purpose flour

1¼ cups (310 mL) milk

6 oz (175 g) smoked cheddar, coarsely grated

Pinch cayenne

4 green onions, chopped

Directions:                                                                                     Preheat oven to 350°F (180°C). 

Place potatoes in a large bowl and drizzle with 2 tbsp (30 mL) oil; season liberally with salt and pepper. Place directly on centre rack and bake for 70 to 75 minutes or until tender. 

Meanwhile, heat remaining 1 tbsp (15 mL) oil in a medium saucepan over medium heat; cook onion until golden, 6 to 7 minutes. Add garlic; cook an additional minute. Crumble beef into pan and brown, breaking apart with a fork as you go. Sprinkle chili powder and cumin over, stir in tomato paste and broth. Add beans, bring to a gentle boil and cook for 6 to 8 minutes or until thickened; season with salt, pepper and hot sauce to taste. Set aside and keep warm. 

In a separate pot over medium heat, melt 2 tbsp (30 mL) butter; whisk in flour. Slowly pour milk over butter mixture, whisking as you go, until no lumps remain. Bring to a boil and cook until thickened, about 1 minute. Whisking constantly, add cheese in 3 handfuls, stirring between each until cheese is melted before adding more. Season sauce with salt and pepper to taste; stir in cayenne. 

Split top of potatoes and fluff flesh with a fork. Divide remaining 4 tbsp (60 mL) butter between them. Divide roughly half of the cheese sauce between the potatoes, then the chili; top with remaining cheese sauce. Sprinkle each with an equal amount of green onion.

Serves 4

Black Bean Burger ~ Vegan

  

Black Bean Burger  ~  Vegan

Ingredients

2 cups black beans, drained and mashed with a fork.
1 cup seasoned bread crumbs

1/4 cup grated onion
1/2 teaspoon chili powder
1 egg
S&P
Canola oil for grilling pan
1 to 2 Kaiser rolls
Arugula for serving
Mayonnaise for serving
Sliced tomatoes for serving

Directions:
Mix together the beans, breadcrumbs, onions, chili powder, egg and some salt and pepper in a medium bowl. Form the mixture into 1 big (or 2 smaller) patties.

Preheat a grill pan over medium-high heat and add some canola oil. Cook the burger 4 minutes per side. Serve on a kaiser roll with arugula, tomato slices and mayo.

Cedar Plank Burgers

 

Cedar Plank Burgers by Bobby Flay

Level: Intermediate
Total: 3 hr 35 min. Inactive: 2 hr Cook time 55 min Yield: 4 servings

Bobby Flay says, "This recipe proves that cedar plank cooking is not just for salmon anymore. Cooking burgers over cedar planks creates amazing flavor, infusing every bite with smoky complexity. This is a fun and creative way to serve hamburgers at your next outdoor barbecue."
Ingredients
Grilled Mushrooms and Onions:
4 portobello mushrooms, stems removed
4 shiitake mushrooms, stems removed
2 Walla Walla onions, peeled and cut into 1/4-inch slices
Canola oil
Salt and freshly ground black pepper
Burgers:

2 untreated cedar planks, each about 5 by 12 inches, soaked in water to cover for at least 2 hours (available at hardware stores)
1 1/2 pounds ground chuck (80-percent lean)
1 cup Red Wine Barbeque Sauce, recipe follows

8 slices good-quality aged white Cheddar
4 hamburger buns, split and lightly toasted on the grill
Red Wine Barbecue Sauce:
1 1/4 cups ketchup
2 tablespoons ancho chile powder
2 tablespoons honey
2 tablespoons molasses
2 tablespoons dark brown sugar
1 heaping tablespoon Dijon mustard
1 tablespoon paprika
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon chile de arbol or cayenne powder
1 canned chipotle chile in adobo, chopped
2 cups dry red wine, such as pinot noir

Directions:
For the grilled mushrooms and onions: 

Prepare a charcoal grill for direct and indirect heat. Brush the portobello mushrooms, shiitake mushrooms and onions with oil on both sides and season with salt and pepper. Grill over direct heat on both sides until slightly charred and just cooked through, 4 to 5 minutes per side. Reserve for the burgers.

For the burgers: 

Remove the planks from the water and place them over direct heat for about 2 minutes per side. Remove the planks from the grill and brush the top side with oil.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Brush with canola oil and sprinkle with salt and pepper. Put the burgers on the grill over direct heat and cook until nicely charred, about 3 minutes. Flip and cook until the second side is charred, about 3 minutes. Place 2 burgers on each cedar plank. Put the planks over indirect heat, brush each burger with 1 tablespoon Red Wine Barbeque Sauce and top each with 2 slices of cheese. Cover the grill to melt the cheese and finish cooking, about 5 minutes.

Put the burgers on the bottom buns and top each with more barbeque sauce, some mushroom caps, some grilled onions and the top bun. Serve immediately.

Red Wine Barbecue Sauce:

Combine the ketchup, 1 cup water, ancho chile powder, honey, molasses, sugar, mustard, paprika, vinegar, Worcestershire sauce, chile de arbol, and chipotle chile in a medium saucepan over medium heat. Bring to a simmer and cook until thickened, about 30 minutes, stirring occasionally.

Meanwhile, bring the wine to a simmer in a small saucepan over medium heat. Simmer until reduced to 1 cup, about 20 minutes. Stir the reduced wine into the sauce. Season with salt and pepper. Pour into a bowl and allow to cool at room temperature. (The sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.)

Skillet Chili Cornbread Pot Pie

Skillet Chili Cornbread Pot Pie

You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?  Everything is packed into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.

Ingredients:

Chili:

1 1/2 pounds ground beef

2 (8 oz.) cans tomato sauce

1 (10 oz.) can diced tomatoes with green chiles

1 (14 oz.) can kidney or pinto beans, rinsed and drained

1 (14 oz.) can black beans, rinsed and drained

1 yellow onion, finely chopped

4 cloves garlic, minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon oregano

2 tablespoons extra-virgin olive oil

S&P to taste

Topping 

2 (8 oz.) pkgs. cornbread mix

2 eggs

2/3 cup milk

1 (8oz.) can creamed corn

1 cup grated cheddar cheese, optional

Directions

Preheat oven to 400º F.

Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.

Stir in garlic and cook for another 1-2 minutes, or until fragrant.

Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.

Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.

While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.

Pour cornbread into skillet, on top of chili, and spread into an even layer.

Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!

Navajo Tacos

Navajo Tacos

There’s always room for more when it comes to tacos. Mix to infuse taco meat with an authentic blend of peppers and signature spices before serving in warm tortillas. Top with favorite taco garnishes and hot sauce. 

Ingredients:

1 Tbsp olive oil
3/4 cup yellow onion, diced
2 cloves garlic finely minced
1 lb lean ground beef
2 tsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (14.5 oz) can petite diced tomatoes, drained (or sometimes I used an      8 oz can of tomato sauce instead)
1 (4 oz) can diced green chilis
Salt and pepper, to taste

For serving
Romaine or Iceberg lettuce, chopped
Shredded cheddar or Monterey Jack cheese
Roma tomatoes, diced
Sour cream
Sliced black olives and chopped cilantro (optional)
Navajo Fry Bread

2 tsp baking powder
1/2 tsp rapid rise or active dry yeast
1/2 tsp salt
1 cup warm milk (110 degrees)
1 Tbsp butter or shortening, melted
Vegetable oil, for frying
Directions:
Navajo Taco Filling
Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add onions and saute 2 minutes, add garlic and saute 20 seconds. Scoot mixture to the side then crumble beef into skillet.

Season with salt and pepper and cook stirring occasionally and breaking up beef when stirring, until beef has browned and cooked through. Drain fat from beef and return to skillet.

Stir in chili powder, cumin, paprika, kidney beans, canned diced tomatoes and green chilis then season mixture with salt and pepper to taste.

Cover and simmer for 10-15 minutes (if you used the tomato sauce you can add in a few tbsp of water to thin a little if needed).

Using a slotted spoon, spoon mixture over fry bread, then top with lettuce, cheese, tomatoes and sour cream (and any of the other optional toppings listed). Serve immediately.

Navajo Fry Bread
In a mixing bowl, whisk together flour, baking powder, yeast and salt. Whisk melted butter into warm milk and pour milk mixture into dry ingredients.

Stir until mixture comes together and slightly forms a ball, dough should be fairly sticky (if needed you can add in a little more flour or a little more water to reach a good consistency but try not to overwork the dough).

Cover dough with plastic wrap and allow to rest 5 – 10 minutes.
Heat 1 inch of oil in a large cast iron skillet to 350 – 360 degrees over stove top.

Divide rested dough into 8 equal pieces.

Working with floured hands and one piece of dough at a time (keep other pieces covered with plastic wrap), pat dough out on a lightly floured surface into a 6-inch circle and gently drop into hot oil, and cook until golden brown, then flip and cook opposite side until golden brown.

Remove from oil and drain onto a plate or baking sheet lined with paper towels.   Enjoy !!

Stout Marinated Coffee Rubbed Steaks

 

Stout Marinated Coffee Rubbed Steaks 5*****

If you plan to break out the barbecue this weekend, try making this stout and coffee marinade for steaks or tri-tip. The recipe recommends using Octagonal Stout, which is a perfect compliment to the spicy coffee rub. But if that is out of stock, try making it with another dark beers.
Ingredients:
12 ounces Stout (or other dark beer)
1/4 cup Worcestershire sauce
1 Tbsp Tabasco
4 boneless strip steaks (about 2 pounds), fat trimmed
3 Tbsp finely-ground espresso or coffee
1 Tbsp pure chili powder
1 tsp ground cumin
1 tsp sugar
1/2 tsp cayenne, or more to taste
1 tsp salt
1/2 tsp ground black pepper
Directions:
Mix together stout, Worcestershire and Tabasco in large sealable container. Place steaks in container, cover, and chill in refrigerator overnight or for at least six hours.

Then mix remaining ingredients in small bowl. Remove steak from marinade and discard marinade. Pat steaks dry with paper towels, then scatter spice mix over steaks, patting it in with your fingers.

Heat grill to high and let rack get good and hot. Brush and oil rack, then grill steaks until darkly crusted and done the way you like, about 3 minutes per side for medium-rare (about 145°F on an instant-read thermometer), or 4 to 5 minutes per side for medium (about 160°F on an instant-read thermometer).

Let meat rest off heat 5 minutes to redistribute juices before cutting into them. Top each steak with a little butter to finish them off. Enjoy!

Tex-Mix-Chili

Tex-Mex-Chili

Ingredients
3 tablespoons vegetable oil plus one tablespoon set aside
1 pound beef stew meat cubed into 1-inch chunks
1 pound ground pork or beef
1 teaspoon kosher or coarse sea salt or more to taste
1/4 teaspoon freshly ground black pepper or more to taste
1 white onion chopped
1 red bell pepper chopped
1 tablespoon chopped jalapeño seeding optional
4 cloves garlic finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1 teaspoon Chili powder such as ancho or chipotle chile powder
1 tablespoon chipotle chiles in adobo sauce or more to taste
1/2 teaspoon cumin
1 teaspoon dried oregano
1 tablespoon tomato paste
1 28- ounce can crushed tomatoes
1 tablespoon dark brown sugar
1 tablespoon distilled white vinegar
4 cups beef stock
2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)

To garnish:
sour cream
Chopped fresh cilantro
Shredded cheddar cheese
Tortilla chips
Green onions sliced thin

Directions:
In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.

Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.

Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.

Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

Turkey Chili

Turkey Chili

You might not think of chili as an easy weeknight dish, but this turkey version from Pierre Franey will change your mind. It's fabulous, it's healthy and it can be ready in about a half hour. A combination of dark and white meat really adds depth and richness of flavor, so try to find a mix, but all white meat (or a mixture of ground beef and turkey) will yield a stellar batch too.

Ingredients:

1 tablespoon olive oil
2 pounds ground turkey, white and dark combined
2 cups coarsely chopped onions
2 tablespoons chopped garlic
1 large sweet red pepper, cored, deveined and coarsely chopped

1 cup chopped celery
1 jalapeno pepper, cored, deveined and finely chopped
1 tablespoon fresh oregano, chopped, or 1 teaspoon, dried
2 bay leaves
3 tablespoons chili powder
2 teaspoons ground cumin
3 cups canned diced tomatoes
2 cups chicken broth, fresh or canned
Salt and freshly ground pepper to taste
2 15-ounce cans of red kidney beans, drained
2 cups shredded cheddar cheese
1 cup sour cream (optional)
Sliced lime for garnish (optional)

Directions:

Heat the oil over high heat in a large heavy pot and add the turkey meat. Cook until lightly browned, about 5 minutes, chopping down and stirring with the side of a heavy kitchen spoon to break up any lumps.

Add the onions, garlic, sweet pepper, celery, jalapeno pepper, oregano, bay leaves, chili powder and cumin. Stir to blend well. Cook for 5 minutes.

Add the tomatoes, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 minutes.

Add the drained beans and cook, stirring occasionally, for 10 minutes longer. Serve in bowls with cheddar cheese, and sour cream and lime wedges, if desired. 

Vegetarian Burgers Black Bean Mushroom Lentil Burgers

Vegetarian Burgers   Black Bean Mushroom Lentil Burgers

These vegetarian burgers stand up on the grill like any of their meaty counterparts. Puréeing the black beans gives the burgers binding power while keeping the lentils and vegetable chunky provides a wonderful balance of textures. If you have any patties left over, they will pair nicely with a crisp green salad.

Ingredients:

1 tbsp (15 mL) olive oil
2 cups (500 mL) thinly sliced shiitake mushrooms, about 100 g
1/2 cup (125 mL) finely diced red bell pepper, about 1/2 pepper
1/2 tsp (2 mL) salt, divided
2 garlic cloves, finely minced
1 can (450 mL) black beans, drained, rinsed and patted dry
1 large egg
1 tsp (5 mL) chilli powder
1 tsp (5 mL) smoked paprika
3/4 cup (175 mL) canned lentils, drained, rinsed and patted dry
3/4 cup (175 mL) bread crumbs

TO ASSEMBLE
Gruyère cheese, thinly sliced
4 whole wheat burger buns
Mayonnaise
Yellow mustard
Baby arugula
Smashed avocado
Salt and freshly ground pepper to taste

Directions:

1. Heat oil in a large frying pan set over medium heat. Add shiitake mushrooms, red bell pepper and 1/4 tsp (1 mL) salt. Cook, stirring often, until vegetables are tender and lightly golden, 7 to 10 minutes. Add garlic and cook for 1 minute. Scrape mixture into a bowl and set aside to cool completely for about 20 minutes.

2. To a food processor, add black beans. Whirl until the mixture is as smooth as possible (some lumps will remain). Add egg, chilli powder smoked paprika and remaining 1/4 tsp (1 mL) salt. Continue to whirl until fully combined, scraping down sides of the bowl as needed. Add cooled vegetables and lentils. Lightly pulse just until combined, about 5 pulses. The mixture should remain rough.

3. Scrape the mixture into a large bowl along with bread crumbs. Gently mix until combined and shape into 4 equal-sized burgers, about 3/4 inch (2 cm) thick (see TIP).

4. Cook burgers over a high grill for 5 minutes per side, until grill marks appear and the burgers are heated through. Arrange Gruyère slices over burgers for the last 2 minutes of cooking to melt.

5. Toast buns on the grill, if desired. Smear bottoms of buns with mayonnaise and yellow mustard; top each one with arugula, 1 burger and avocado. Season with salt and fresh pepper. Serve immediately.

Serves 4

TIP Burgers can be made up to 1 day in advance, covered with plastic wrap and refrigerated.

 

Alton Brown Meatloaf Recipe

There’s just no competing with the Alton Brown Meatloaf recipe. Fill your kitchen with magic with this best, scientifically engineered recipe by Mr. Brown

Ingredients
6 Ounces Garlic Flavored Croutons
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Chili Powder
1 Teaspoon Dried Thyme
1/2 Large Yellow Onion Roughly Chopped
1 Carrot Peeled and Cut Into 1 Inch Pieces
3 Cloves Garlic Peeled
1/2 Red Bell Pepper
18 Ounces Ground Chuck
18 Ounces Ground Sirloin
1 1/2 Teaspoon Salt
1 Large Egg

Topping:
1/2 Cup Ketchup
1 Teaspoon Dried Cumin
Dash Hot Sauce
1 Tablespoon Honey

Directions: 

Adjust oven rack to center position. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper.

Set aside. Combine the croutons, black pepper, cayenne pepper, chili powder and thyme in the bowl of food processor. Pulse until the mixture is a fine crumb. Pour crumb mixture into a mixing bowl. Add onion, carrot, garlic and red pepper to food processor and pulse until the vegetables are finely chopped (Don't over-pulse-since we don't want to go as far aspuree). Add the chopped vegetables, chuck, sirloin and salt to the breadcrumbs and combine. Mix in the egg and combine thoroughly, but don't squeeze the meat.

Press the mixture into a 10-inch loaf pan to shape the meatloaf. Turn the meatloaf out onto prepared baking sheet. Bake for 10 minutes in preheated oven.

Meanwhile, make the topping by combining ingredients in a small mixing bowl. After meatloaf has baked 10 minutes, remove it from oven and brush the ketchup mixture over top and sides. Place back in oven and bake until cooked through, about 55-65 minutes, or internal temperature reaches 155 degrees. Cool for 10 minutes before serving.

Grilled Corn Quesadillas

Grilled Corn Quesadillas

Vegetarian

Ingredients:

2 ears fresh corn
1/2 cup chopped red pepper
3 chopped green onions
2 tablespoons chopped cilantro
Juice from 1 lime
1/2 teaspoon salt
1/4 teaspoon chili powder
6 (8-inch) flour tortillas
2 cups shredded Monterey Jack cheese

Directions:

Heat a grill to medium-high heat. Shuck and clean the corn and grill the corn until it is charred. Let cool, then cut the kernels from the cobs.
In a bowl, combine the corn, bell pepper, green onions, cilantro, lime juice, salt and chili powder. 

Heat a large skillet over medium heat. Spray with nonstick cooking spray and lay one of the tortillas in the skillet. Add one-sixth of the cheese to half of the tortilla and then top the cheese with one-sixth of the corn mixture. Fold the tortilla over. 

Cook until browned on the bottom, then flip over to brown the other side and finish melting the cheese. Remove from the skillet and cut into wedges.

Repeat with the remaining tortillas, cheese, and filling.

Cheddar Corn Fritters

Cheddar Corn Fritters

Ingredients:
3 ears fresh corn (*or 2 cups corn kernels)
3 tablespoons diced red or green bell pepper
2 large eggs, lightly beaten
1/2 cup water
1/2 cup grated Cheddar cheese
3/4 cup all-purpose flour
2 teaspoons granulated sugar
1 teaspoon chili powder
salt and pepper to taste
2 tablespoons melted butter, vegetable oil, for frying

Great Sauce, stir together 1 cup sour cream, 2 tsp. lime zest, 3 Tbsp. lime juice, and 2 Tbsp. chopped cilantro.

Directions:
Shuck and clean the corn. Bring a large pot of water to a boil. Add the corn to the boiling water and boil for 3 minutes. Remove from the heat and allow to cool slightly.

Turn a small bowl upside down inside a larger bowl. This creates a “stand” to stand the corn on to cut the kernels from the cobs. Cut the kernels from the ear, then scrape the cob with a table knife to release all of the milk. 

Remove the small bowl, then add the bell pepper, eggs, water and cheese. Stir to combine. 

In another bowl, combine the flour, sugar, chili powder, salt and pepper. Add the flour mixture to the corn mixture and stir just until evenly moistened. Stir in the melted butter.

Pour oil into a large heavy skillet to a depth of 1/4-inch. Heat over medium heat until it registers 350º on a deep-frying thermometer. Using a serving spoon and working in batches to avoid crowding, drop spoonfuls of batter into the hot oil. You will make about 16 fritters in all. 

Fry on the first side until golden bowl and crisp, about 2 minutes. Turn once and fry until golden on the second side, 2 minutes more. Drain the fritters on paper towels and season with salt.  Serve warm.

Makes 16 fritters

Recipe Notes:

Recipe source: Vegetables

*If not using fresh corn, you won’t have the extra flavor from the corn milk.

If needed, you can keep the first batches of fritters warm in an over set at 200ºF while you finish frying the remainder.

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Black Bean Amd Jalopena Sauce

This spicy Mexican sauce can be served

 as a hot or cold dip, or used to enhance

 tortilla filling, gorditas, and tostaditas.

Ingredients
1 cup (240 ml) chicken broth
14½ ounce (425 g) canned black beans, rinsed, drained
½ cup (80 g) onion, peeled, diced
3 garlic cloves, peeled
3 Tablespoons olive oil
1 jalapeño, seeded
½ cup (75 g) red bell pepper, seeded, stemmed, diced
½ cup (75 g) yellow bell pepper, stemmed, seeded, diced
1 teaspoon ground cumin
1 teaspoon chili powder
¼ cup (60 ml) water

Directions

Heat a Sauté pan over medium heat. Add the olive oil and the next 5 ingredients. Sauté for 5 minutes. Set aside.
Place remaining ingredients and half of the sautéed mixture into the Vitamix container and secure lid.
Select Variable 1.
Turn machine on and slowly increase speed to Variable 10, then to High.
Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
If sauce is getting too thick (sauce should be spreadable) add a little more water or broth.
Reduce speed to Variable 4 or 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
Blend for an additional 5 seconds.
Notes
Recommended for Tortilla filling, gorditas, tostadas or use as a hot or cold dip.

Chili

"Wendys" Chili

Chili that tastes like the kind from that famous chain with the juicy, square burgers is easy to make and only needs an hour to simmer.

Ingredients

2 pounds fresh ground beef

1 quart tomato juice 

1 (29-ounce) can tomato purée 

1 (15-ounce) can red kidney beans, drained 

1 (15-ounce) can pinto beans, drained 

1 medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper

Directions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

Guacamole

How To Make Guacamole 

Guacamole is a favorite dip in our family. This guacamole recipe is healthy, and with only 7 ingredients, so easy that my boys and their friends often make it as an after school snack. All you need is ripe avocados, lime juice, red pepper flakes, cilantro, chili, chipotle, and salt.

If you want to know how to make guacamole that’s fantastic all you really need is perfectly ripe avocados. I have a couple of quick tips so that you will know how to choose the perfect avocado. First, hold the avocado in your hand and squeeze it, if the avocado is hard it is under ripe, and will not have the proper texture or flavor (it will be slightly bitter and astringent). If the avocado is super soft it is overripe and close to spoiled. The perfect avocado is one that is slightly “tender” when you hold it and apply gentle pressure.

Once you have an avocado that is tender, look at the stem on the top of the fruit (yes, avocado is a fruit). Do not buy the avocado if the stem is black. If that is the case it is overripe and the inside will likely be black as well. Look for a brown stem, which indicates a well ripened avocado.

Perfectly ripe avocados are slightly sweet, incredibly creamy (they are a great base for healthy puddings), and very rich. When mashed, the perfect avocado makes a beautifully smooth dip.

Serves:8-12

Ingredients

• 6 avocados
• ¼ cup lime juice
• 1 tablespoon red pepper flakes
• ¼ cup cilantro, finely chopped
• ½ teaspoon ground chili powder
• ½ teaspoon ground chipotle
• ½ teaspoon celtic sea salt

Instructions

1. In a small bowl, mash avocados and lime juice
2. Mix in red pepper flakes, cilantro, chili, chipotle, and salt
3. Serve over Paleo Tortilla Chips

According to Wikipedia, “Guacamole is an avocado-based dip that began with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.” This simple guacamole recipe is perfect for beginner cooks wondering how to make guacamole, and also perfect for children learning their way around the kitchen.

If you like spicy food, add jalapenos and finely diced onions to the recipe above. To further turn up the heat, increase the amount of the spices in this recipe. Of course if you are looking for an avocado dip that is mild and more kid-friendly, decrease the amount of spices in this guacamole recipe. That’s what I did when the boys were younger.

If you want to make your guacamole ahead of time, throw in a couple of the avocado pits and it will not go brown for 2-3 hours. Serve with Paleo Tortilla Chips.