Lightening Fast So-Cal Chili

On weekends I tend to cook meals that are a little more time consuming.  But the day before a holiday, when you have a big bash planned, who wants to spend a lot of time in the kitchen?  Not me.  So that's when I pull out one of my quick weeknight meals.

I'm thinking my Lightening Fast So-Cal Chili sounds perfect.  This chili is a game changer for weeknight meals.  30 minutes is all you need.  Dinner...done.

My dad was a big chili fanatic growing up.  Me not so much.  I do recall my mom making chili often but since I didn't care for it then (finicky eater...) I didn't pay much attention to the type of chili she made.  When I started to appreciate a good chili I set out to find a good beef one.  MGG loves chili, so I had to be on my game to find one (or several) he would enjoy.  Most of my go-to chilis are made with some sort of stew meat or chuck roast.  Those have to be cooked low and slow to become tender. 

So the question was, how do we cook chili on the weeknight and still have a hearty beef chili?  

Use ground sirloin!  The meat still has a 10% fat ratio, and has great flavor.  The plus is that it cooks up quickly!  So by using ground sirloin plus a handful of other ingredients you can have a hearty, slightly spicy, beef and bean chili on the table in 30 minutes.  No joke!

LIGHTENING FAST SO-CAL CHILI

I use California Chili Powder in the recipe, however you can use whatever chili powder you prefer.  I also add in some cayenne pepper for a little heat.  Feel free to adjust it to your liking for a hotter preference or leave it out altogether.  I named this So-Cal Chili as an ode to southern California and all the fresh avocados that are abundant.  So on they go as a topping with a dollop of sour cream which help cool down the spice from the chili.

I hope you enjoy this and try it soon!  Please leave me a comment if you do.  I love to hear from you.

Enjoy!





Lightening Fast So-Cal Chili

1 lb ground sirloin
2 tsp minced garlic
1 large shallot, diced
1 15 oz can chili beans, drained (mild or hot)
1 6 oz can tomato paste
1 1/2 cups water
1 Tbls California chili powder
1/2 tsp cayenne pepper
Toppings:  sour cream, avocado (optional)

In a dutch oven add the ground sirloin, garlic, and shallot.  Cook over medium heat, stirring to break up the meat until browned.  Add the chili beans, and tomato paste.  Cook the tomato paste a few minutes then add the water.  Stir until the paste has liquefied and all is well combined.  Add the chili powder and cayenne pepper (if using) and stir until combined.  Cover and reduce heat, simmering for 15 minutes.  Stir occasionally.  Serve with a dollop of sour cream and a slice of avocado.

Drop Cream Biscuits

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Want to learn how to make the easiest biscuits ever?

Well if you can mix together flour and cream then you can have biscuits just like that!  Drop the dough on a baking sheet and bake them until they are golden and tender but slightly crispy. OH Sooooo good! These biscuits are ultra-tender, and the fastest + easiest biscuits you'll ever bake!

Dug out of the depths of my family's recipe box, these biscuits remind you of the ones your momma, or grandma made.  The tenderness can't be beat!  

It's the day before Memorial Day and May 29th is National Biscuit Day! What a better way to honor that with the easiest biscuit ever.  To make the mini-biscuits I used a tablespoon cookie scoop such as this one.  I wanted to have a delicate biscuit to go with our array of breakfast items.  Plus they would double as a side dish for some So-Cal Chili I was making later in the day.

If you would like regular sized biscuits use a spoon and form them to your liking but you may need to adjust the baking time a little so they fully cook.  A simple baking sheet is all that is needed to bake them on.  You should either leave the sheet ungreased, or use parchment paper. (These work really well as they come pre-cut and already sized for your baking sheet)   Both ways work really well.

So if you have a love of biscuits like our family does, be sure to make these really soon.  They really are The. Easiest. Biscuits. EVER!

Enjoy!

Drop Cream Biscuits

makes 12 mini biscuits

1 1/2 cups Self-Rising Flour
3/4 cup heavy or whipping cream

*If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive


Preheat the oven to 450 degrees.

In a bowl mix the flour and cream until well combined and forms a dough.

Using a tablespoon cookie scoop, scoop balls of dough onto an ungreased baking sheet. Leave an inch or so between biscuits.  Brush the tops of the biscuits with cream.

Bake for 10 minutes, or until they're light golden brown on top. Remove from the oven.  Serve warm, or at room temperature. Any leftover may be stored in an air tight bag for several days, or frozen.




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Outrageous Oven Fries

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Have you got your Memorial Day bash main dish picked yet?  If not, take a look at these Attention-Grabbing Jalapeno Mushroom Sliders or Baja Chicken Sliders they are easy to make and both make outstanding entrees.  

And what better side dish to go with some yummy sliders than fries. 

OUTRAGEOUS OVEN FRIES

These fries are healthier since they are not fried in oil but baked in the oven.  It's the only way we do fries now.  They come out perfectly crispy on the outside and tender on the inside. 

I jazz up our fries with a spice mixture of paprika and garlic powder.  The combination is a winning formula and it's become our basic recipe.

Who doesn't love fires with their burgers or hot dogs?  And ones with a bit of spice just make them irresistible and additive.  Don't say I didn't warn you....as I can neither confirm or deny sneaking 1 or 5 from the baking sheet, hot from the oven.  Shhh! don't tell anyone! They really are outrageously good!

Enjoy!!





Outrageous Oven Fries

serves 8

4 large russet potatoes, washed and peeled
2 Tbls olive oil
3 tsp paprika
1 1/2 tsp garlic powder

Preheat oven to 425 degrees. Cut each potato into planks and then cut the planks into sticks.  Place them in a large bowl and drizzle with oil, tossing to coat.  Sprinkle on paprika and garlic powder.  Toss to coat.

Place potatoes on a baking sheet, making sure they are level.  Bake 30 minutes or until golden brown, turning over once half way through the cooking time.  Serve warm.

Garden Fresh Pasta Salad

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We're ramping up here on Slice of Southern to celebrate Memorial Day!

We've talked about my Refreshing Quinoa, Fennel and Grape Salad as a great side dish, and my Attention Grabbing Jalapeno Mushroom Sliders as a grilled entree.  Today I'm bringing you another side dish to go with any main dish whether you grill, BBQ, or use the slow cooker!

GARDEN FRESH PASTA SALAD

Growing up my mom always loved a good pasta salad.  She made it often because they go with everything.  I don't remember a cookout or potluck growing up that didn't have a big bowl of pasta salad in attendance!

During the summer we have a habit of making a big pasta salad on the weekend so we can and eat it all week long with everything from sandwiches to grilled chicken. 

They are easy to throw together and this one screams summer.  Fresh vegetables from your local farmer's market or grocery store are the star!  Filled with fresh spinach, broccoli, tomatoes, and bell peppers, this pasta salad is just delishhhh!  And don't forget the basil, garbanzo beans, and mozzarella, they create a balance to this salad that makes it irresistible.

Make sure to make this salad at your next gathering.  Memorial Day calls for reflection, good friends, family, and good food!  Everyone will rave about this and the bowl will be the first one empty!

Enjoy!






Garden Fresh Pasta Salad

serves 6-8

2 cups uncooked rotini pasta
15 oz garbanzo beans, drained
3 cups fresh baby spinach, roughly chopped
2 cups fresh broccoli florets
2 plum tomatoes, diced
1 red pepper, diced
1/4 c mozzarella cheese, cubed
1/4 cup fresh basil, chopped
1/3 cup basil & sun-dried tomato salad dressing


Cook pasta according to package directions. During the last 5 minutes of cooking add the broccoli florets and blanch until bright green.   Drain pasta and broccoli and transfer to a large bowl.

Add beans, vegetables, cheese, and basil to pasta. Drizzle with dressing toss to coat. Refrigerate to chill or serve at room temperature.  

Attention-Grabbing Jalapeno Mushroom Sliders

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Memorial Day is around the corner and it's time to "Spice Up" your Sliders!

Memorial Day always marks the unofficial start of summer which goes hand in hand with grilling.  Since the weather here has been warm enough to grill for a month or so we've already started making great dishes on the grill, but no matter what we always have a cook-out for Memorial Day.

This year we aren't just making any ole' sliders.  Nope!  We are going to "Spice Up" our palate and our lives with a little add-in to the burgers.  We decided to add sautéed jalapenos and mushrooms to the mix to create one irresistibly juicy, and flavorful slider!

ATTENTION-GRABBING JALAPENO MUSHROOM SLIDERS

This is my riff on my favorite burger, the mushroom Swiss burger with a spicy twist.  The mushrooms and jalapeno are sautéed and added to the meat mixture instead of being used as toppings.  This is a lot easier to control than having them sit on top of a small slider.  This created a wonderfully juicy and tasty burger!

They take a little prep work but the end result is an Attention-Grabbing Jalapeno Mushroom Slider!  They are only mildly spicy but you can adjust that to your liking by adding more or less diced jalapeno.  Additionally, the cheese is optional.  We added cheese to about half of our burgers and left the other plain.  Serve with your favorite fixings, and possibly a spicy burger sauce and you are set for a sizzling main dish!

Enjoy!




Attention-Grabbing Jalapeno Mushroom Sliders

makes 12

1 lb ground sirloin (10%)
8 oz sliced baby bella mushrooms
1 Tbls olive oil
Kosher salt
2 jalapenos, finely diced
salt and pepper
Swiss cheese (optional)
12 slider buns, split and buttered


Preheat a gas or charcoal grill, or they may be grilled indoors on a grill pan.

In a large skillet over medium heat, add the olive oil and mushrooms.  Cook mushrooms 3-4 minutes until they start to get tender.  Sprinkle salt over the mushrooms and they will release their moisture and start to turn a golden brown.  Cook an additional 3-4 minutes until golden and remove from the skillet to a cutting board. 

Add the diced jalapeno to the skillet and cook about 3 minutes until softened.  Watch them while cooking as they can burn easily and may pop up on the pan while cooking.

Cut the mushrooms into small pieces and add to a large bowl.  Add the sautéed jalapeno to the bowl as well.  Sprinkle the ground sirloin over the veggies in the bowl. Sprinkle with salt and pepper to season.  Mix until well combined but don't overwork the meat.  Form 12 equal patties and place them on a platter.

Grill patties 3-4 minutes per side for well done patties.  If you are adding cheese, add it to the patties once your flip the burger to the second side.  Add buttered buns to the grill to toast.  Remove patties and buns to a platter.  Serve with condiments and fixings of your choice.

Refreshing Quinoa, Fennel, and Grape Salad

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Memorial Day always marked the beginning of summer growing up.  The pool parties we abundant on our block and all of us kids spent time swimming while all the parents would be grilling up great food!

Instead of the hot dogs and burgers (which I still love) I've grown to include salads as a typical summer item.   My idea of salads now run the gamut from pasta, green salads, and grain salads such as the one I'm showing you today.

REFRESHING QUINOA, FENNEL, AND GRAPE SALAD

This is the PERFECT summer salad, with hearty grains, a bit of sweet from the grapes and a bit of bite from the fennel.  All drizzled with a fresh lemon vinaigrette.  What an excellent compliment to any grilled dish you may be serving up for Memorial Day.

You have to trust this combination.  It's absolutely fabulous!  The quinoa lends a bit of crunch, and helps fill you with hearty grains.  Now I bet a lot of you are going "OH NO! Fennel!" but don't count it out.  I don't even like licorice and although fennel has a slight hint of this flavor, eaten raw it is mildly sweet and bitey at the same time, and tastes wonderful!  The grapes really hold their shape in the salad and give it a wonderful sweetness.  What a great thing to use a fruit in place of a vegetable to jazz up a salad!

So make something that is light and refreshing, easy to make and taste wonderful with any main entrée!

Happy Memorial Day!

Refreshing Quinoa, Fennel, and Grape Salad & Garden Ribbon Salad

Oh, and take a look at this Garden Ribbon Salad...isn't it gorgeous?!?!  Recipe coming soon!

Refreshing Quinoa, Fennel, and Grape Salad

Salad:

1/2 cup cooked quinoa, cooled ( I used tri-colored quinoa)
1 cup red grapes, halved
1/4 cup thinly shaved fennel

Dressing:
2 tablespoons olive oil
1 tablespoons lemon juice
1 teaspoon lemon zest
2 teaspoons honey or agave
Salt and pepper

Combine ingredients for the salad in a bowl and toss to combine. In a small jar, add oil, juice, zest, honey, salt and pepper. Shake until well combined.  Pour over the ingredients for the salad and toss. Serve chilled or at room temperature.

Sizzling Cinnamon Thyme Sweet Potato Fries

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For Cinco de Mayo I brought you a wonderful recipe for Grilled Cuban Flank Steak, and as a side dish we had Sizzling Cinnamon Thyme Sweet Potato Fries.

I completely forgot to post the recipe for the Sizzling Cinnamon Thyme Sweet Potato Fries so I'm sharing that here with you today!

These are a wonderful variation on sweet potato fries that combines both sweet (cinnamon) and savory (thyme) seasonings sprinkled over the cut sweet potatoes and baked to perfection.

What a great side dish!  Baking sweet potato fries is a healthier substitute to French fries and they taste fantastic!  Crispy edges on the outside and tender on the inside, these fries are taken up a notch with the cinnamon and thyme, so don't be surprised if you start eating them with abandon!

These are the perfect side dish, or a tasty snack.  Serve them all summer long with your grilled recipes.  30 minutes to the BADDEST sweet potato fries you've ever had!

Enjoy!






Sizzling Cinnamon Thyme Sweet Potato Fries

2 large sweet potatoes, peeled

3 tablespoons of olive

2 Tbls fresh thyme, chopped 

1 tsp of ground cinnamon

Preheat your oven to 450 degrees and spray a large baking sheet with non stick spray

Slice your sweet potatoes into planks and then into sticks.  Then add them to a bowl.  Add the olive oil and the seasonings and toss well to coat.  

Add the potatoes to your baking sheets and spread them out so they don't overlap. 

Bake for 15-20 minutes tossing them 1 or 2 times until they are golden brown.  Remove from the oven and allow to sit 2 minutes, then serve hot.

No Fuss Spicy Chicken Taco Meat

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It's Taco Tuesday and boy do I have a quick "No Fuss" SPICY Chicken Taco Meat recipe for you!!

This is a basic taco meat recipe that was passed on to me by a family that really knows their Mexican cooking!  They make traditional Mexican fare daily but also have a few tricks or fall back recipes for busy weeknights, such as this one.  

The "no fuss" part comes from using a rotisserie chicken that's cooked and ready to go from the grocery store.  Or you can use any leftover chicken you may have, just shred it up!  The opportune word in this title is SPICY, at least to me it is.  

By using a can of El Pato Hot Style Tomato Sauce, that you can pick up in the Latin section of most any grocery store, this will create a sauce with some nice heat to it.  The sauce is made with fresh chilies, tomatoes, onions, cilantro and garlic and has great flavor.  Now chilies have a heat source that hit people differently in their mouth.  This particular chile that is used is way up there for me on the heat scale, but may be milder to others.  So if you haven't tried this sauce before do a taste test before dumping the whole can in with the chicken.  I've already added some water to the recipe to dilute the flavor a little but you can certainly add more if needed.  Also, I would be careful if feeding this to kids, it may be too spicy.

This dish is pretty simple.  Sauté some onions, and then add the chicken and the sauce and some water and let it simmer.  This staple taco meat can be used in anything from tacos, enchiladas, burritos, tostadas to soup.  It's very versatile and you will want to have this recipe in the back of your pocket to pull out every now and again.

Enjoy!





No Fuss Spicy Chicken Taco Meat

1 rotisserie chicken, shredded or leftover shredded chicken
1 can of El Pato Hot Style Tomato Sauce (yellow can)
1/2 cup water
1 Onion, sliced
1 Tbls canola oil

Preheat a large skillet over medium heat.  Add canola oil and allow to warm up.  Add sliced onion to the skillet and cook, stirring frequently about 5 minutes until translucent.  Add shredded chicken, tomato sauce and water.  Bring to a boil and then reduce heat to low.  Simmer about 10 minutes until chicken has warmed through and tomato sauce has cooked down a bit and has thickened.  This should not be a watery sauce.  If need be add additional time to cooking to thicken sauce to your liking.

Use taco meat in enchiladas, soft tacos, tostadas, etc...  Any leftover can be refrigerated for several days.