Chili Con Queso


Chili Con Queso

Need a party appetizer for your Super Bowl party? Throwing a cinco de Mayo festival? Well check out this hearty cheese beefy dip for your tortilla chips!

Ingredients

  • 1 pound ground chuck (20% fat)
  • 1 white onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1 poblano pepper
  • 3 jalapeno peppers
  • 3 plum tomatoes
  • 2 green onions
  • 1/2 cup cilantro
  • 1 1/2 cups milk or half n half
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 4 tablespoons salted butter
  • 1 cup chicken broth
  • 1/2 pound Monterey jack cheese
  • 1/2 pound sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour

Chopping veggies – this can be done the night before (requires 3 containers)

Start by dicing the onion and place half in one container and the other half in another container. Do the same for the bell pepper. Chop or mince 2 garlic cloves and add to one container, then mince the remaining 2 cloves and add to the other container. Close one container and place in the refrigerator. Next remove the seeds and dice the jalapenos and poblano peppers. Add them to the remaining container. Close this container and place it in the refrigerator. Next, dice the tomatoes and chop the green onions and add to a new container. Pick 1/2 cup of cilantro leaves and add it to the container. Close the container and place in the refrigerator.

Carne

In a large skillet, cook the ground beef on medium high heat until it turns brown. When the beef is cooked, move it to a baking dish using a slotted spoon to allow the juices and fat to remain in the pan. Lower the heat to medium. Add the diced onion, bell pepper, and garlic mixture to the pan. Add some salt and pepper then cook until the onions are nearly translucent (about 8 minutes). Add cumin, chili and chipotle powder, and cayenne and cook for 1 more minute. Add the broth and then add the cooked beef back into the skillet. Stir everything frequently and scrape any bits from the bottom of the frying pan into the mixture. Allow everything to simmer until the liquid is evaporated then transfer everything back to the baking dish.

Cheese sauce

Melt the butter in the skillet on medium heat. Add the diced onion, bell pepper, jalapeno, poblano and garlic mixture. Cook until the onions become translucent (about 8 minutes). Add half of the diced tomatoes and 1 teaspoon of kosher salt. Slowly add flour and stir until well mixed. Add the milk and allow the everything to come to a boil. Reduce the heat to medium low and slowly whisk in the shredded cheese. Add the cheese in parts at a time instead of all at once. As more cheese is added, it will become more difficult to whisk around. So you may need to increase the burner heat to help melt the cheese. After all the cheese is added and melted, pour the cheese mixture over the beef in the baking dish. Stir the beef and cheese to mix everything together. Top the cheese with spoonfuls of sour cream, guacamole, diced tomatoes, green onions, and cilantro. You can also add sliced jalapeños, bacon bits, more shredded cheese, hot sauce, or anything else you like.

Guinness Beef Stew


Guinness Beef Stew

Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.

Ingredients

  • 1 2 pound beef chuck roast
  • ½ pound thick sliced of bacon
  • 1 large yellow onion
  • 4 cloves of garlic
  • 3 large carrots
  • 4 celery stalks
  • 1 pound yellow or gold potatoes
  • 1 package sliced portabella mushrooms
  • 1 cup beef broth
  • 1 beef bouillon cube
  • 1 bottle Guinness
  • ¼ cup tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup flour
  • 2 teaspoons cornstarch
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 shot jameson whiskey

First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.

The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.

Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.

While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.

After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.

Chicken Carcass Soup


Chicken Carcass Soup

Cold and flu season is here yay! No need to worry we’ve got your back with a chicken soup recipe. This recipe uses the leftover carcass of a chicken to create a flavorful broth and a hearty soup. Once you make this soup you will never throw away an unused chicken carcass again!

Ingredients

  • 1 – 2 whole chicken carcass
  • 6 celery sticks
  • 6 carrots
  • 1 white onion
  • 3 cloves garlic
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 4 sprigs sage
  • 12 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can navy beans
  • 1/4 cup white rice

The first step is to make a broth. You can do this days in advance and store the broth in a refrigerated or a frozen jar. Or you can take a nice lazy weekend and create the broth and soup at the same time. If you choose this path we recommend that you chop all the vegetables for the broth and soup at the same time.

For the broth, rough chop 3 celery sticks, 3 carrots, 1/2 white onion, and 1 garlic clove. You can add the tops of celery with the leaves to the broth. Add 2 whole sprigs of rosemary, thyme and sage. For the soup, finely chop 3 celery sticks, 3 carrots, 1 yellow onion, and 2 garlic cloves. Chop 2 sprigs of rosemary, thyme and 2 sprigs of sage.

Feel free to experiment and add more celery, carrots and onion to both the broth and soup mixtures.

Next, add the broth veggies and the chicken carcass to a large pot or dutch oven. Include any giblets, neck, and backbone that you may have from the chicken. As a side note, it’s worth saving and freezing the backbones, necks and giblets from any whole chickens that you spatchcock and cook. No need to throw that stuff away, turn it into soup! Next submerge the chicken and veggies in water (approximately 12 cups of water). Set the burner heat on high until the contents starts to boil. Then reduce the heat to low and simmer for 2 hours stirring occasionally. Then turn off the heat and allow the broth to cool down. Using a slotted spoon, remove all chicken from the soup and place on a cutting board to cool off. Pour the liquid contents through a sieve into another pot to filter out all the vegetables from the broth liquid. Next pull the chicken meat off the bones and add it to the filtered broth liquid. Next add your soup veggies and herbs to the meat and broth mixture. Place the soup pot back on the stove and cook for 1 hour on medium low. Add the rice and navy beans and cook for another hour.

German Potato Salad


German Potato Salad

Need a side dish for your BBQ or party? This potato salad recipe is easy and super delicious. Unlike other side dishes, this one will get tore up guaranteed!

Ingredients

  • 3 pounds red potatoes
  • 1/2 pound bacon
  • 1 white onion
  • 1 tablespoon salt + 2 teaspoons
  • 1/2 teaspoon black pepper
  • 2 tablespoons white sugar
  • 1 tablespoon dijon mustard
  • 1/2 cup white wine vinegar
  • 1/2 cup fresh parsley

First dice a white onion and set aside. Next stack the bacon slices and then cut them into small bits. Seperate the bacon bits and place them into a frying pan.

Place the potatoes and 1 tablespoon of salt in a large pot, and cover with water. Bring to a boil on high heat and then reduce the heat to medium low to maintain a simmer. Cook about 20 minutes until a small knife can be inserted without resistance. At this point drain the water and allow the potatoes to cool. After about 20 minutes, peel the potatoes then cut them into small chunks and add them to a mixing bowl.

While the potatoes are cooking, fry the bacon bits on a medium heat until fully cooked. Using a slotted spoon, remove half of the bacon and place it on paper towels to dry. Add the diced onions and continue to cook on medium heat until they turn translucent. Once translucent, add the sugar, 2 teaspoons of salt, 1/2 teaspoons of black pepper, and 1 tablespoon of dijon mustard. Next pour in the white wine vinegar and stir the pan making sure to scrape up anything burnt on the bottom. Raise the temperature to medium high and bring the pan to a boil. At this point turn off the heat and pour the bacon onion mixture over the potatoes. Stir the potato bacon onion mixture together until all potatoes are coated. Top with fresh chopped parsley and / or chives.