Frito Chili Grilled Cheese 

09/29/2012

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Yes you heard it right!  Everyone knows that a grill cheese sandwich is great with a bowl of chili...right?  Well how about having your chili right on your sandwich?  That is what you get with this sandwich...the Frito Chili Grilled Cheese...tasty and VERY filling!
I used my large Electric Skillet to make for me and Bobby.  So this recipe is for 3 sandwiches...he always has two of everything! :-)

Ingredients:
1 can of Chili (with or without beans) heated
6 slices of bread (I used white bread, but Texas Toast would even be better)
6-8 slices processed, pasteurized American cheese (or even shredded cheddar)
Soft butter (For spreading on bread)
3-4 Tablespoons diced Onion
Optional: (slices fresh jalapenos)

Directions:
  • Heat Electric Skillet to 300-350  (medium heat).  Butter one side of each slice of bread and place butter-side-down. Top each slice of bread with 1 1/2 slices of American cheese and cover. Cook until cheese melts and bread browns, about 1-2 minutes. Remove from heat.
  • Press a few Fritos corn chips into one side of the sandwich, nestling the chips down in the cheese.
  • Top with about 1/4 cup of the chili per sandwich. Be careful not to add too much. When eaten in sandwich form, a little bit of beef chili goes a long way. Finish with diced onions and the (optional sliced jalapeno), and top with other slice of bread.
  • Cut diagonally and serve.  We had some celery stuffed with peanut butter with ours and loved every bite.


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Slow Cooking Veggie Spectacular

09/16/2012

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I got this recipe from Bobby, who got it from him mom, Liz Maupin (he thinks she used stew meat, but we use ground beef). Bobby normally fixes this dish on the stovetop, but today...I chose the crock-pot and it turned out delicious! 

Today's dish was served with a fresh pan of Southern Cornbread.  Bobby and I have decided that what makes this dish so tasty is the generous amount of carrots we use.  Enjoy!

Ingredients:
  • 1lb. ground beef
  • 2-3 large onions (peeled & very coarsely chopped)
  • 2lb bag of carrots (peeled & cut)
  • 5-6 large potatoes (peeled & cubed)
  • 1 cup beef broth
  • 1 cup chicken broth
  • Water
  • Salt & Pepper to taste
Directions:
  • Brown Ground Beef in dutch oven until done (my ground beef was not quite thawed, so I covered it with water and cooked as it thawed and did not drain)
  • Mix the other ingredients in with the beef and stir thoroughly.  Pour into crock-pot. 
  • Add the broths and cover with water to the top of crock-pot.  Add salt and pepper to taste.
  • Cook on high for 5-6 hours.  Taste before serving to make sure the seasoning is to your taste.
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Fire Roasted Chicken Mac

09/09/2012

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Ingredients:
7.5 oz Macaroni
1 Can Fire Roasted Tomatoes
1 Large Can Chicken, drained
1/4 Cup Parmesan Cheese
1/2 Cup Shredded Italian Cheese
1/2 Onion Coarsely Chopped
1/2 Bell Pepper Coarsely Chopped
1 Tablespoon Butter
Salt & Pepper to Taste

Directions:
Melt Butter in skillet over low to medium heat add onion and bell pepper and cook until tender.  Bring to boil 6-8 cups salted water in large dutch oven pan.  Add macaroni and cook on medium heat until desired tenderness.  Drain and add the onion, bell pepper, tomatoes, Parmesan cheese, and chicken.  Heat through stirring constantly.  Salt and pepper to taste and stir thoroughly.  Turn heat to low and sprinkle the Italian cheese on top and cover until cheese is melted.  Serve with desired side dishes...a salad would go well with it.  Tonight we had corn on the cob and left over potato salad with ours.  So tasty!

As you can see from the pictures...you don't have to use expensive ingredients for your dish to be fabulous.  I buy most of mine from Aldis and have never been disappointed.
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