BEEF AND BEAN CHILI W/ AVOCADO RELISH

Hey here is a good dish for a cold day. Beef and Black bean chili w/ avacado relish. Hope you all like it.


1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.

Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile,
finely diced Lime juice Chopped cilantro leaves
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.

MEXICAN BITES

Heres todays great recipe! Bite sized snacks for the Big Game. Hope you like them!


24 ounces chorizo or other hot sausage, removed from casings and crumbled
2 cups finely chopped yellow onions
1 1/2 tablespoons finely chopped garlic
1 tablespoon Essence, recipe follows
1 tablespoon chili powder
2 cups grated Monterey Jack
2 cups grated cheddar
4 large fresh jalapenos, stems and ends removed, cut into 20 slices about 1/4-inch thick each
12 corn tortillas


Preheat the oven to 400 degrees F.

In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes. Remove from the heat and let cool.

In a bowl, combine the cheeses.

Place 4 tortillas on a work surface. Top each tortilla with about 1/4 cup of the sausage mixture.
Top each with some cheese and a few jalapeno slices and top with another tortilla.
Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla. Each stack should be 3 tortillas and 2 layers of filling.
Press firmly down on the top of each stack.

Lightly oil the grill or griddle and cook the stacks for about 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Cut each into 4 pieces.
Place on a serving platter and garnish with the cilantro. Serve hot with Sour Cream if desired

SUPER PIZZA by Keith

Hey people, heres another mouthwatering recipe. Super Pizza. Yumm!! Thanks Keith for all your support. Hope you all like it!!


Super Pizza.

I won’t give you a crust recipe, use your favorite or a premix.

1 small onion chopped
2 bell peppers chopped
1 cup sliced Mushrooms (can be left out)
¼ cup of your favorite Pizza sauce
¼ cup Extra Virgin olive oil
2 table spoons crushed garlic
4 garlic cloves sliced
1 table spoon Italian seasoning
1 package of prosciutto ham or any good Italian ham
1 package Pepperoni
1 pound ground beef
1 package sausage
½ cup graded Parmigiano cheese
mozzarella cheese (6-8 slices or graded 2 cups for topping) use more if you like lots of cheese
¼ cup mozzarella cheese graded

Preheat oven to 350 degrees

In a bowl prepare your pizza curst as you normally would but before adding the water to make the dough and ¼ cup Parmigiano cheese, Italian seasoning, ¼ cup mozzarella cheese, crushed garlic, and 2 table spoons Olive oil, and add your water. Let stand to rise.

In a large skillet combine ground beef and sausage and brown, drain and rinse.

Slice the onions and bell peppers in to rings.

Brush pizza pan or stone with olive oil, spread dough, brush dough with olive oil and pizza sauce, layer curst with mozzarella cheese, Brush with more pizza sauce, layer onions, bell peppers, mushrooms, garlic slices, ground beef/sausage mixture, and ham.Layer with remaining mozzarella cheese and Parmigiano cheeseBack till crust is nicely browned on the bottom about 15 min.

Let stand for 5 minuets, cut in to slices and serve.

SUPERBOWL NACHOS

Hey everyone. Ive had a request to add some nachos, so that you may have them for the Big Game. So heres the recipe!! Hope you like it!


80 corn tortilla chips, approximately
8 ounces 3 to 4 jalapenos, thinly sliced*
4 1/2 ounces diced red onion,
approximately 1 cup 6 ounces finely grated Cheddar,
approximately 2 1/4 cups 6 ounces finely grated Oaxaca cheese,
approximately 2 1/4 cups 2 tablespoons finely chopped fresh oregano leaves
2 cups fresh salsa
2 cups sour cream
2 cups guacamole

*Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper.

Make 8 (2-inch) balls out of aluminum foil.

Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks.

Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano.

Serve immediately with the salsa, sour cream, and guacamole

Hope you like them!!!

Keiths LOBSTER AND SHRIMP CHOWDER

Heres another by Keith. Man he sure has some great recipes. Thanks a bunch for him and all his support.


Lobster & Shrimp chowder

2-3 Lobster tails (frozen or fresh)
1 small onion chopped (save the peals)
4 celery stalks diced (save the ends)
2 bell peppers chopped (save the veins and tops)
1 can of evaporated milk
1-1/2 stick of butter
Salt
Pepper
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon rosemary
4 medium potatoes diced
1 to 1-1/2 pounds of shrimp
4 cups of chicken broth
3-4 table spoons of flower.

Remove lobster meat and the shrimp from their shell, chop lobster in ½” peaces and set a side.

In a large pot with chicken broth, place lobster and shrimp shells, onion, celery and pepper scraps and salt pepper, thyme, rosemary, and bring to a boil.

Lower heat to medium simmer for 30 minuets, drain and save broth.

Place the diced potatoes, celery, peppers, onions, paprika, and 1 stick butter in the pot with the chicken broth, cook until the veggies are tender, add the evaporated milk.In a small pan and melt the remaining butter, add flower a table spoon at a time until the roux is to the thickness you like. A heavy roux for a think chowder andLightly think roux for thin chowder.

Once you have made the roux, place the lobster and shrimp in the pot and cook on medium heat, once the lobster and shrimp are about half way cooked add the roux A little at a time stirring constantly to blend well, if there are any lumps us a whisk to help combine the mixture better. Once the chowder has reached the thickness youLike remove from the heat and let stand for 5 minuets. Sever with your favorite bread.

6 LAYER DIP

Another day, another mouthwatering recipe!! Todays is another on the list for Superbowl Favorites! Many might already have their own version of this favorite, but try mine for something a little different. Hope you all like it! Feel free to leave comments, your input is greatly appreciated!



2 cloves garlic
2 teaspoons kosher salt
1(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups lowfat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced

Baked tortilla chips, for dipping

On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.


Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.

Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.


Well there you go. Hope its yummy on your tummy!!!!

ITALIN WRAPPED SHRIMP by Keith

Hey guys, heres another mouthwatering recipe!! This one looks like it could make the Superbowl list!! Again I want to think Keith from rakereport.net for this recipe! I hope you all like it!!! Let me know what you think. Your input is greatly appreciated!!


Italian Wrapped Shrimp.

1-2 pounds of Jumbo or the largest shrimp you can get.
1 package of prosciutto ham (if you can’t get this use your favorite sliced ham)
½ cup graded Parmigiano cheese
1 package of mozzarella cheese
3 eggs
2 table spoons of crushed garlic
Pepper to taste
¼ cup Extra Virgin olive Oil
2 oz of lump crab meat

Beat the two eggs.

Combine crab meat garlic and pepper, and the last egg.

Dip shrimp in egg bath,

Take crab mixture and spread on to one slice of Ham.

Place mozzarella cheese on ham and crab mixture and wrap around one Jumbo shrimp, and dip in egg and dust with Parmigiano cheese.

Place in skillet and sear on all side in the olive oil, reduce heat and cook till shrimp is completely done.

Serve as an appetizer or as a second main dish.


Yummm dont this one look yummy??? Thanks again Keith

SEAFOOD STUFFED BACON WRAPPED CHICKEN by Keith

Hey everyone, here is a special recipe that was sent to me by a buddy on rakereport.net..... It looks like its pretty good, ill have to try it soon. But since I havent posted yet today, he gave me permissin to use his recipe. Thanks Keith!!! Let me know what you guys think. Comments are incouraged and your input is greatly appreciated! Once again, Thanks Keith!!


Hey dude below is one that i came up with one day looking for something new to fix for the family.

This is seafood stuffed bacon wrapped chicken breast. 4-6 servings

4-6 boneless chicken breasts
1 cup breadcrumbs (Italian)
1 pack bacon slices or prosciutto ham (this is the best)
½ pound small shrimp (chopped)
2-3 oz of lump crab meat
2 can’s of your favorite marinara sauce (home made is best)
1 pack Mozzarella cheese
1 package of ricotta cheese
¼ cup of Parmigiano cheese (fresh is best)
1 small onion (diced)
2-3 table spoons garlic
1 bell pepper (diced)
3 celery stalks (diced)
2 eggs
Salt & pepper to taste

In a bowl mix onions, bell peppers, celery, ricotta cheese, shrimp, crab meat breadcrumbs, salt and pepper, garlic, eggs.

Add enough of the sauce to moisten the mixture.

Cut small pocket in each of the chicken breast.

Place one slice of Mozzarella cheese in the pocket and one to two heaping spoons of stuffing mixture and wrap chicken with prosciutto ham or bacon slice.

Pre-heat oven to 350 degrees.

Place wrapped and stuffed chicken in skillet and sear on all sides.

Once this is done place all chicken breast in a backing dish and cover with the remaining stuffing mixture and any slices of mozzarella cheese and poor the remaining marinara sauce over the chicken.

Place dish in pre-heated oven and back for 20-30 minutes or until chicken is done

Serve over your favorite pasta.


Ok everyone there it is. Sure sounds yummy dont it?? Let me know what you think. Keith your the man, Thanks

SUPER SPICY RIBS

OK, here it is everyone. Your recipe for today is a good one. Man I love ribs, and im sure you will to. Also this would be a good recipe for those of you having superbowl parties!!! Im thinking that all this week ill do some great recipes, that will be easy and great for Game Day. Please feel free to let me know what you think! Your input is greatly appreciated! Thanks a lot!!



SUPER SPICY RIBS

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon salt
2 large racks (4 pounds or more) pork ribs
1/2 cup apple juice
1/2 cup tomato juice
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup hot sauce 1 cup barbecue sauce (your choice)


A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well.
Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.

About 30 minutes before beginning to barbecue, heat the grill. Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally
.
While the ribs are cooking, begin the sauce on the stovetop.

Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well.

Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour.

Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.

When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce.

Continue to apply the sauce to the ribs during the barbeque process.

When ribs are able to pull apart, they are ready.