Easy Chili in a Tortilla Cup
Hi everybody :)
One of my go-to favorite recipe for a cool Fall day is chili. I loved the way my mom would make it, not too hot or spicy, kind of sweet. I make some adjustments with a couple recipes to try to make it like hers and I think this version is the closest.
Easy Chili
3 lbs. ground chuck or beef
1 large onion, diced
4 cans (16 ounces) Red Kidney beans, rinsed and drained
2 cans diced (14.5 ounces) tomatoes
1 can (6 ounces) tomato paste
2 tablespoons Frank's Red Hot Hot Sauce (add more if desired)
2 tablespoons Brown Sugar
1 tablespoon molasses
1 1/2 cups water
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
In a large
saucepan cook the beef over
medium heat until meat is no longer pink. Drain. Add onions and cook until onion translucent. Mix water and cornstarch together and add along with the remaining ingredients; bring to a boil. Reduce heat;
simmer, uncovered, for 10 minutes.
To make this chili extra special, I decide to serve it up in tortilla bowls.
Tortilla Bowls adapted Tortillas to the Rescue
4 medium (8-inch) flour tortillas
1 tablespoon vegetable oil
kosher salt
Preheat the oven to 375 F.
Brush the tortillas on both sides with the vegetable oil and sprinkle with salt. Fit a tortilla into an ovenproof, flat-bottomed bowl, making sure to mold the tortilla to the bottom of the bowl so that it will have a flat base, and crimping the tortilla to fit the sides. (Use ramekins, ovenproof bowls, or individual cake pans to make bowls in a size you like.)
Bake the tortilla in the bowl until it holds its shape on its own, about 10 minutes. Remove from the bowl and place the tortilla bowl directly on the oven rack or a baking sheet, and bake until crisp and just beginning to turn golden, 3 to 5 minutes longer.
Remove from the oven and let cool before filling. Repeat with the remaining tortillas.
What I Did and/or Think:
I prepared the chili as stated, LOVE the recipe. To make it hotter add more hot sauce or a jalapeno pepper diced and seeded. Served along with shredded cheese, sour cream, and green onions make a delicious quick meal for a dinner solution.
With the bowls, I proceeded as directed.It was kind of tricky get the shape but eventually I got it :)
Enough great way I love this chili is on top of a baked potato
ENJOY! Come again....
Linked to
Tasty Tuesday (Food Only) @ Naptime Creation
Tuesday-Talent-Show:# 58 Chef In Training
Bizzy Bake Recipe Box #19
Made By Me Wednesdays # 53 @ JAQS Studio
Show and Share Wednesday # 8 Semi-Homemade Mom
Beef Blog Hop @ Katherine Martinelli
Tumbleweed Contessa: Superbowl and Chili Party
Streusel Topped Baked French Toast: Breakfast Is Served
Hi everybody :)
Welcome to another Breakfast Is Served Sunday, if you're just tuning in
to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post is found here.
Today you're in for a treat, I'm making French toast with the bread for yesterday post found here. Not just any French toast but French toast made in the oven with a streusel topping and sprinkled with powdered sugar. OH YEAH!
Let's get it started...
Oven-Baked French Bread adapted The Woman's Day Cookbook: Great Recipes, Bright Ideas, And Healthy Choices for Today's Cook
Ingredients:
6 large eggs
1 1/2 cups skim milk
1 1/2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (I also added 1/4 tsp. apple pie spice & 1/4 tsp. pumpkin spice)
12 1/2-inch-thick slices firm white bread (I used Multigrain Breads: Raisin-Swirled & Honey Wheat)
2 tablespoons butter or margarine
Confectioners' sugar, for dusting
Directions:
1. Adjust the oven racks so that one is in the lowest position and the other it in the middle. Heat the oven to 425°F Lightly butter 2 jelly roll pans
2. In a medium-size bowl, lightly beat the eggs with a fork. Stir in the milk, confectioners' sugar, vanilla, and cinnamon until blended.
3. Soak the bread. 1 slice at a time, in the egg mixture for about 5 minutes, or until absorbed.
Place 6 soaked slices in each prepared pan. Cut the butter into pieces and scatter over the bread.
4. Place 1 pan on each oven rack. Bake for 8 minutes. Turn each piece and switch the positions of the pans. Bake for 7 minutes more, or until the top is golden brown.
5. Remove the French toast to a serving platter. Dust with confectioners' sugar and serve right away.
What I Did and or Think:
I followed the recipe up to step #3. After soaking the bread, I dipped it in the streusel topping, recipe below. Then, I continue with the recipe as stated. Some I sprinkled with powdered sugar the others I left plain. I put some in the streusel topping, some I didn't. I like variety in my food :)
For the Streusel Topping
1/2 cup oatmeal
1/2 cup all-purpose flour
1/4 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons butter
Mix together dry ingredients cut in butter with pastry blender or fork.
The Taste: I LOVE the taste of the toasts. I even liked the little piece below with the raisin bread, my son said it was GREAT! The recipe will be going in my REPEAT files!
ENJOY! Come again...
Linked to:
Scrumptious Sunday Recipe Link Party #33 @ Addicted Recipes
Melt In Your Mouth Monday Recipe Blog Hop #87 @ Make Ahead Meals for Busy Moms
Skip To My Lou: Made by you Monday
Flour Me With Love: Mix it up Monday!
Multigrain Breads: Raisin-Swirled & Honey Wheat
Hi everybody
Multigrain Raisin Bread adapted Taste of Home!: 336 Crowd-Pleasing Favorites for Easy Entertaining
prep: 40 min. 4. ricing baking 40 min. 1 cooling
yield: 2 loaves (16 slices each)
Ingredients:
2 cups raisins ( I used 1 cup)
1 1/2 cups water
1/2 cup old-fashioned oats
1 tablespoon active dry yeast
1 1/4 cups warm water (110: to 115°)
1/4 cup honey
2 eggs
3/4 cup nonfat dry milk powder
2 teaspoons salt
1 1/2 teaspoons ground cinnamon
2 cups whole wheat flour
3 to 3-1/2 cups all-purpose flour
Directions:
In a small saucepan, bring and water to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain, reserving 1/2 cup liquid. Stir oats into reserved liquid; set raisins and oat mixture aside.
In a large bowl. dissolve yeast in warm water. Stir in honey; let stand for 5 minutes.
Add the eggs, milk powder, salt, cinnamon, whole wheat flour, 1 cup all-purpose flour and oat mixture.
Beat on medium speed for 3 minutes.
Stir in enough remaining all purpose flour to form a firm dough. Stir in raisins (dough will be sticky).
Turn onto a lightly floured surface; knead until smooth and elastic, about 6 - 8 minutes. Place in a greased bowl; turn once to grease the top. (I divided the dough and put the raisin in one part, as seen in the picture below.)
Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; shape into two loaves.
(For the raisin loaf, I brushed it with 2 tablespoons butter and sprinkled with more cinnamon and some sugar, then roll up jellyroll style, place it in the loaf pan.)
Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 40 minutes.
(I sprinkled oats on top of the loaf without raisins.)
Bake at 350° for 40-45 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool.
Multigrain Honey Wheat Bread
Multigrain Cinnamon Swirled Raisin Bread
What I Did and/or Think:
I followed the recipe as stated except for the changes I made in Italic.
I only made one of them with raisins that's why I only use one cup of raisins. I love raisins in my cookies but I don't like them in my bread, I don't know why... I'm just funny that way :)
My husband and son love it in their bread.
The taste: Both of the bread were GREAT! My son told me he love the raisin bread. I really love the honey wheat loaf it tasted just like the honey wheat bread from the deli, only better.
I now have a great recipe for my favorite honey wheat bread, so they are definitely REPEATS!
The recipe stated that they make great French Toast too, so we shall see, join me for tomorrow Breakfast Is Served Sunday post, you don't want to miss it :)
Streusel Topped Baked French Toast
Cinnamon Bread Pudding
ENJOY Come again...
Linked to:
YeastSpotting!
BYOB @ girlichef: BYOB - Bake Your Own Bread
Strut Your Stuff Saturday @ Six Sister's Stuff
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