Tasty Tuesday: Firehouse Chili

So once upon a time this lucky lady fell in love with an all American hero. If someone had told me that the man I'd marry would be a firefighter, I would have walked away and never thought twice about it. I was going to marry a youth pastor, or a Christian band drummer...instead, I fell in love with a man who not only shares my love for life and Christ, but he has a heart of service...he is a firefighter.

My firefighter in action.

While his shifts can keep him away from home 24-72 hours at a time, there are some wonderful perks to the job. He has a great fire-fightin' family and I could not ask for him to be in better hands. Those guys have one another's backs, no questions asked. Another perk is that they inspire him to cook...which aside from the grill, is not something he's ever really done. I thought I'd share one of his personal recipes with you.

My firefighting hubby makes a mean chili. It tastes great and freezes well. I will say it has a bit too much heat for our toddler but she enjoys the grilled cheese that we make to go along with it.

Firehouse Chili

1 can red beans
1 can black beans (rinsed)
1 can chili ready tomatoes
1 can Rotel
1lb ground beef or turkey
1tbsp chili powder (more or less to suit your taste)
dash (or two or three) of hot sauce
2tbsp sugar

Brown and drain the ground beef. Drain the beans. Combine all ingredients into a large pot. Heat on medium until the chili begins to simmer. Simmer for about 10 minutes, stirring frequently. Cook on low for about 30 minutes.

Enjoy!

Linking up with Kate and Emily for this week's Tasty Tuesday!

You'll Need a Spoon

Some of my fondest memories growing up centered around the gatherings in which one of my favorite soups was made. It has always been known as "Uncle Curtis' Soup", however upon receiving the recipe in my Grandma's familiar penmanship, it was simply labeled "Soup".

The weather has once again cooled down and with a steady rain, I was drawn to making some comfort food. I had everything I'd need for this recipe and knew it just had to be made. Now, do be aware that this recipe makes A LOT! However, it does freeze well. I hope you'll enjoy this family favorite...

 

Soup

 

Ingredients:

1 onion, diced

1 tbsp. oil

1lb smoked sausage (I usually use turkey or chicken), sliced

2 tbsp. Hungarian Paprika (there is a difference)

8 1/2c water

4 bay leaves

12 cloves

3 medium potatoes

8oz sour cream (I use low fat)

 

For the dumplings:

3/4c flour

dash of salt

2 eggs

 

Directions:

In a large soup pot, heat the oil and sauté the onion. Add the sausage and paprika. Mix well. Add the water, bay leaves, cloves and potatoes. (Here is a time saver...wash the potatoes, wrap in a paper towel and microwave for 8-10 minutes or until they are slightly tender. Cube and then add to the soup.)

 

Bring the pot to a boil.

 

As the soup is heating, prepare the dumplings. Take a small bowl and combine the flour, salt and eggs. Mix until a thick dough forms. Once the soup is boiling, spoon small amounts of the dough into the pan. Allow the dumplings to cook for 5-7 minutes. Add the sour cream and allow the soup to thoroughly heat through.

 

Remove from the heat and remove the bay leaves. Serve with a crusty bread and salad...enjoy!

Print this recipe



Chicken with Drop Dumplings

The other night I was craving my grandma's soup...loving deemed "Uncle Curtis' Soup". If there is an actual name for it, no one in the family knows. In fact, on my recipe card the recipe is simply labeled "soup". It has forever been my uncle's request at family gatherings and I grew up expecting this soup every Christmas (and maybe once or twice throughout the year if we were lucky.) My grandma has three dishes that compete to be my favorite: meatloaf, flat pancakes, and Uncle Curtis' Soup. The only thing that ever tastes like she makes it when I attempt it in the kitchen is the soup.

She has such distinct handwriting...pulling out this recipe card always brings sweet memories.

So back to the other night. I was really wanting her soup. I knew thought I had everything, right down to the spices. Unfortunately I realized, only after I began cooking, that I did not have smoked sausage. I decided to get a little creative and came up with my spin on Chicken n' Dumplings. I hope you'll enjoy this just as much as we did! You can't beat something made in the big red pot.

Chicken with Drop Dumplings

Ingredients:
2tbsp butter
1 clove minced garlic
1/4c diced onions
2c chicken broth
1c water
1 1/2 tsp Hungarian Paprika
1-2c cooked, diced chicken

Dumplings:
2eggs
dash of salt
3/4c flour


Begin by melting 2 tablespoons of butter in the bottom of your pot.



Add 1 clove of minced garlic and 1/4c diced onion. Allow to cook for a few minutes to draw out the flavor. The onions will become translucent as they cook.

Once the veggies are good to go, add 2 cups of chicken stock and 1 cup of water. Stir in 1 1/2 tsp. Hungarian paprika and a dash of salt and pepper. Allow it to simmer on low heat.

While the broth simmers, grab a medium size bowl and combine the following ingredients to make the dumplings: 2 eggs, a dash of salt, and 3/4c flour. Mix well. The dough will be thick.

In small spoonfuls, drop the dough into the simmering liquid. The dumplings will cook as the broth continues to heat. The dumplings will swell a bit. Continue to add the dumpling dough until you are stratified with the amount of dumplings in the soup.

Finally add 1-2c of diced chicken. I had some leftover rotisserie chicken and that worked very well. Otherwise, cooked chicken breast would do. allow the soup to cook through and continue to season to taste.

This soup was a big hit in our house and I hope the same for yours. Enjoy!



 

 



Make Mine Tortilla

Sweet Potatoes and Carrots

I spent a large part of my morning yesterday at the doctor. We're home today while my little one rests and works through this cold/allergy mess. Her cough is pitiful and that nose! Oh her nose...thank goodness for soft tissues. Suction. Saline. Repeat. The craziest part of all of this is that she is not napping. Don't sick children normally sleep more? That's been my experience, but like so many things with G, she has been the exception. She slept for maybe an hour in all yesterday. While I love looking into those baby blues, I'd love to see them flutter and close into a deep, restful sleep. Fortunately, she has not been overly fussy. Sweet girl.

With a sick little one and cool temperatures, soup seemed fitting for last night's dinner. My hubby and I love the Chicken Tortilla soup from a prominent restaurant chain. I suppose I could have looked up a copycat recipe, but the recipe I chose knocked their soup down a few notches. I chose to make The Pioneer Woman's Chicken Tortilla soup (no surprise right?). It required a little time but it made such a large amount (great for freezing and sharing) and it was delicious! She incorporates ingredients that make what is typically a thinner soup, hearty and delicious. I paired it with a tomato basil provolone grilled cheese. Perfection.

Sautéing the veggies...the scent of peppers and freshly minced garlic...intoxicating

Boil, baby, boil!

Add in the tortilla strips and cut off the heat...

A dollop will do...pair with a grilled cheese and you have the perfect fall meal.



Sauce on Sunday

Normally, you would find me worshiping with my fellow brothers and sisters at our church on any given Sunday morning. Unfortunately, I woke up not feeling the best today. I'm pretty sure it's my sinuses. To add to this very rainy day, G ha been fighting naps all day. Even as I type this, she is making it well known that she is a "fighter" and will not give in to the sleep fairy's beckoning without a battle. Someday she'll welcome a nap...like when she has her own daughter who refuses to nap while she fights a headache. Ah, the joys of motherhood.

During one of G's more mellow moments today, I decided to try my hand at some homemade enchiladas. I generally take a lot of short cuts with this dish, simply because my energy level by the end of the day is next to none and I want to use what I have left to spend time with my daughter. As a side note, I am pleased to say that thanks to "night before" prepping, I am back to cooking the way I did before G was born. Ok...back to the enchiladas.

I've decided to call this recipe Cast Iron Enchiladas.

Begin by gathering your ingredients.
You will need:
For the sauce...
1.5 tsp cumin
.5 tsp chili powder
1 tsp garlic powder
salt
pepper
15oz tomato sauce
1c chicken stock (low sodium)
15oz can of black beans, drained and divided

For the tortilla wraps:
8 flour tortillas
1lb of lean, ground hamburger (chicken, turkey or venison)
4oz diced chilies
1c black beans
3c shredded sharp cheddar cheese, divided

Salsa and sour cream for topping...and whatever else you'd like.

 

 

Begin by heating one cup of the black beans in some EVOO. Mash them. Add the tomato sauce and spices. Stir well. Add the chicken stock and heat through. Add salt and pepper to taste.

 

While the sauce is heating, cook your ground beef and drain any fat. Next add 1 cup of your sauce mixture and the chilies. Add a dash of salt and pepper. Combine and heat through.

Preheat your oven to 350 degrees. Grease your LARGE cast iron skillet with EVOO. I had an epiphany during this step. I should have just made the sauce in the pan. Next time, I'll make the sauce in the pan and pour out what I'll need for other parts of the dish into a small bowl.

 

Cover the bottom of your skillet with a thin layer of the sauce.

Now the real fun begins! Lay a tortilla on your work surface. Spoon a generous helping of the meat mixture onto the tortilla. Add your cheese.

Roll the tortilla and place seam side down into the skillet.

Repeat this step until all of your tortillas have been filled.

Cover with the remaining sauce and spread a nice yummy layer of cheese over the top of the sauce.

Bake for about 20-30 minutes or until the cheese is melted and bubbly.

Dollop some sour cream and any additional toppings you'd like and enjoy!!!

 

 

It has taken multiple attempts to complete this blog today. Between laundry, an ornery baby, and a husband that came home super sick this afternoon, I've had a time trying to complete anything else. I will never complain however. This is just one of those days that I count as a blessing. I have my precious family and I am healthy and able. I can care for them when they need me and there are few better feelings than being wanted and knowing that you have what your family needs. I thank God everyday for this beautiful life. I continue to learn how to praise Him during the storms that pass by. I am blessed to know Him as my Savior and because of Him, I can face tomorrow. Have a blessed Sunday evening!