CHILI con CARNE QUESO CUPS serves 12 Football season has officially begun. It’s time to pull out the game day recipes for tailgating.
CUPS 2 tablespoons avocado oil 1 LARGE spring onion, chopped 3 cloves garlic, FINELY minced 2 tablespoons chili powder 1 teaspoon cumin ¼ teaspoon cayenne 1 teaspoon dried oregano FRESH ground sea salt and black pepper, to taste 1 pound QUALITY ground beef 14 ounce can crushed tomatoes 1 can black beans, drained and rinsed
Preheat oven to 350°. Heat oil in skillet over medium heat.
Add onion and sauté 5 minutes until softened.
Add garlic and sauté for another minute.
Mix in spices, salt, and pepper, stirring for a minute until spices are fragrant and evenly coat the onion.
Add beef, cooking until browned and crumbled and well mixed with spices.
Add tomatoes and bring to a SLOW boil.
Simmer until chili is slightly thickened, about 10-15 minutes.
Stir in black beans and cook for 5 more minutes, then remove from heat and set aside.
Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.
The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.
CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST
2 tablespoons avocado oil 1 pound FINELY diced chicken – ground beef or pork work well also 1 Vidalia onion, small chopped 1 jalapeno, FINELY diced 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon garlic powder FRESH ground sea salt and black pepper, to taste 1 cup homemade chicken broth 12 ounces salsa verde ** see note 2 ounces cream cheese, at room temperature 1/2 cup FRESH chopped cilantro 1 1/2 cups shredded Mexican cheese blend 6 golden blend tortillas, warmed Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving
Preheat the oven to 400°.
In a large oven-safe skillet over medium high heat add the oil,
Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
Simmer 5-8 minutes.
Mix in the cream cheese until creamy.
Remove from the heat and stir in the cilantro.
Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
Place the tortillas, seam side down over top of the meat layer.
Pour the remaining salsa Verde over top.
Top with the remaining shredded cheese.
Bake for 15-20 minutes, until the cheese has melted.
Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
Top with avocado, cilantro, chopped green onions, and jalapeños…
Enjoy!
NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.
HOMEMADE ENCHILADA SAUCE 2 cloves garlic, FINELY minced 2 tablespoons avocado oil 2 tablespoons WONDRA flour 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoons Italian seasoning 1 tablespoon brown sugar 3 1/2 cups homemade chicken stock 4-6 tablespoons QUALITY tomato paste FRESH ground sea salt and black pepper, to taste
I know it’s STILL August “technically”, but I’m already in the “BER” months mindset so HELLO SEPTEMBER!! I’m glad you’re here. 🙂 time to start checking things off the bucket list. Ironically I saw that Carrie used this same list last week. I knew we are kindred spirits!
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LAST WEEK RECAPPED
GOOD MORNING I had a busy week, but am REALLY looking forward to getting out of town and leaving for the family reunion later this week. I did get all the shopping done for the Eagles and Offyce, had a pedicure and haircut as well as do my own grocery shopping in amongst everything else.
I’ve been cat, house and garden sitting for a neighbor, tending my own garden for sauce makings and actually making ALL DAY Sunday sauce from all the veggies before we go on our trip. I also did a lot of cleaning, sorting and donating – taking 5 BIG boxes to St. Vinnies and cleaning my corner of the garage in the process.
I also did a lot of pruning of many overgrown bushes and trees. I completed the Eagle’s newsletter and calendar for distribution tomorrow. I made up a flyer for an upcoming fundraiser. A local family here in town suffered a tragic loss of their 13 year old son in a head on accident and the father is in need of major medical. I also started the flyer for the upcoming Halloween party.
THOUGHT FOR THE DAY
THE WEATHER OUTSIDE
The weather at home and the weather at SIL’s house will overlap a bit. We’re supposed to FINALLY get some much needed rain here. I’m sure glad I ran across some hoodies to take on the trip while cleaning closets this weekend. The evenings around the fire will be chilly.
TO DO, APPOINTMENTS, DVR/TV & PROJECTS
THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL, APPOINTMENTS, MENUS & DVR/TV
LAUNDRY & CLEANING I’ll do a load on Wednesday night of anything we need for the trip, but most things will wait until we return.
GROCERIES & ERRANDS A couple doctor appointments on Wednesday and we’ll work in the Eagles shopping while we are in town.
PROJECTS & TRAVELS We’re FINALLY going to be able to get away and go for the family reunion. While it sounds like a fun trip, it’s actually A LOT of work for me and I’ll need a vacation from the vacation, but that’s next month’s problem 🙂
THINGS THAT MAKE ME HAPPY sunny days… fluffy clouds… heart warming rom-coms that make me smile… toddlers discovering things for the first time…
READING TIME
Last week was busy and I kept falling asleep before I get very much read, so I’m still reading I’m reading the Baking Games by Rachel Hanna and Side Trip by Kerry Lonsdale. 🙂 We’ll start an audible book for the trip on Thursday.
FUNNIES
MENU PLANS
BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
8/31 MONDAY
9/1 TUESDAY
9/2 WEDNESDAY
9/3 THURSDAY
9/4 FRIDAY
9/5 SATURDAY
9/6 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN & HOMEMADE DUMPLINGS
CORN/YOYO
clean out refrigerator night or you’re on your own
TRAVEL to SIL’s &
FAMILY REUNION
TRAVEL to SIL’s &
FAMILY REUNION
SIL’S CHOICE
SIL’S CHOICE
DESSERT
CINNAMON STREUSEL COFFEECAKE
FAVORITE PHOTOS FROM THE CAMERA
It was a slow photo week. I have been busy picking tons of tomatoes every day and making batches of Sunday sauce hours on end for the freezer. Winter is coming 🙂
The friend I’m cat, garden and house sitting for has a deck that overlooks the pond directly and this is so sad to see this year – almost completely dry!
Another friend just returned from a multi state road trip and brought me this adorable bag of San Francisco sourdough bread and these adorable cowboy boot Christmas tree ornaments!
INSPIRATIONS
LIFE TIP
HOMEMAKING / COOKING TIP
COOKING THURSDAY RECIPES COMING UP THIS WEEK
CHILE con CARNE QUESO CUPS
STREET CORN CHICKEN RICE BOWLS
CHICKEN VEGETABLE SHEPHERDS PIE
GREEN CHILE CHICKEN ENCHILADA BAKE with HOMEMADE ENCHILADA SAUCE
I had a bottle of liquid smoke sitting in my cupboard and I wasn’t sure what to do with the rest of it.
Until now. I’ve made this chicken several times and it’s always a hit with the family. It’s a quick and simple way to dress up ordinary chicken in a delicious and healthy way.
SMOKEY CARAMELIZED BALSAMIC CHICKEN
old ingredient list & instructions
2 tablespoons butter 2 teaspoons liquid smoke, divided 1 medium onion, finely diced 1 cup water 2 cloves garlic 3 – 6 ounce boneless chicken breasts 2 tablespoons balsamic vinegar 2 teaspoons brown sugar salt and pepper
In a large pan, melt butter with 1 teaspoon of the liquid smoke.
Toss onions in and saute for a few minutes or so.
Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once.
Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits.
Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes.
Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke.
Boil uncovered until slightly thickened.
Move the chicken around in the delicious liquid to slightly caramelize on the chicken.
Serve with flavored onions over the chicken.
updated ingredient list & instructions 2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
3-4 cloves garlic, FINELY minced
2 teaspoons liquid smoke 1/4 cup balsamic vinegar 3 tablespoon avocado oil 3 tablespoons brown sugar 4 (6-8 ounce) boneless, skinless chicken breasts FRESH ground sea salt and black pepper Chopped fresh parsley, for serving
In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary and thyme together.
Generously season to taste with FRESH ground sea salt and pepper.
Reserve ¼ cup marinade for grilling.
Add chicken to bowl and toss with marinade to combine.
Cover bowl and refrigerate overnight preferably, but at least 30 minutes.
Prepare a grill for medium-high heat; preheat 5 minutes.
Grill chicken 5-6 minutes per side, basting with reserved marinade and turning halfway through, until 165° temperature is reached.
Transfer chicken to a platter.
Top with parsley.
Serve immediately.
March 30, 2011 = original post updated August 27, 2026
Fried Mac & Cheese Bites are a flavorful twist on the kid classic Kraft Mac & Cheese only made in adult flavors. It combines the gooey pasta with a crunchy breading to make one delectable bite!
Cheesecake Factory has a massive menu. You could literally eat something entirely different every visit and probably not repeat yourself for months. Yet, I have favorites that I get almost all the time. This recipe is one of those and now that I have perfected them at home I’m free to try something new on the menu 🙂
FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory)
1 pound Elbow Macaroni 1/2 cup butter 1/2 cup Wondra Flour 3 cups WHOLE milk 1 cup heavy cream 2 cups shredded SHARP cheddar cheese 1 cup seasoned bread crumbs FRESH ground sea salt and black pepper, to taste
Prepare the elbow macaroni in a large pot of salted water for 7 minutes or until just tender.
Drain and set aside.
In a saucepan, melt the butter over medium heat.
Whisk in the flour until that mixture is smooth and has turned golden.
Slowly add milk and heavy cream, stirring until it thickens.
Mix in cheese, salt and pepper, to taste until the cheese is melted and everything is combined.
Fold in the macaroni until evenly coated.
Refrigerating before shaping not only makes it easier to handle it helps the bites hold their shape throughout the next steps.
LET IT COOL COMPLETELY!! This step before shaping the bites is a crucial step!!!!
Using clean or gloved hands, roll the prepared mac and cheese into large 2-inch balls.
Place balls onto a baking sheet lined with parchment paper.
Place the baking sheet in the freezer for 1 hour to allow them to set and firm up. Making sure the balls are really firm and “solid” will help them hold their shape during frying.
1/2 cup all-purpose flour FRESH ground sea salt and black pepper, to taste 1/2 teaspoon paprika
3 LARGE eggs, beaten
1 1/2 cups CRUSHED panko breadcrumbs
In a shallow dish, whisk together the flour, salt, pepper and paprika until well combined.
In another shallow dish, add the beaten eggs.
In a third shallow dish, place the panko breadcrumbs.
Remove the mac and cheese balls from the freezer. Reshaping as needed into balls.
Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This will help the coating set and adhere better during frying.
Oil, for frying Marinara sauce, for serving Chopped fresh parsley, for garnish, optional Shredded Parmesan cheese, for garnish, optional
Heat vegetable oil in a deep fryer or large pot to 360°.
Fry the mac and cheese balls in SMALL batches (DO NOT CROWD THE PAN) 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.
Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined platter to drain excess grease.
Serve the mac and cheese balls hot with marinara sauce for dipping.
Garnish with chopped fresh parsley and shredded Parmesan cheese.
Serve immediately after frying while they are still hot and crispy!
NOTE: Don’t be afraid to change up your breading seasonings or even your cheese flavors, but remember that cheddar cheeses hold together better when frying so you don’t have a super gooey mess.
I altered this recipe to our taste from the America’s Test Kitchen version via Renny Powell’s 1954 prize winning version at the 5th Pillsbury Bake-Off Contest. Renny had named the cake (a family recipe) based on the affect it had on teen-age boys. 🙂
Based on my family, daddy always added a pat of butter when reheating something like this that gives it little OOOMPH 🙂
BLUEBERRY BOY BAIT aka MOIST BLUEBERRY CAKE with CRUNCHY CRUMBLE TOPPING
CAKE 2 cups AP flour 1 tablespoon baking powder ½ teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature ¾ cup PACKED light brown sugar ½ cup granulated sugar 1 teaspoon QUALITY ground cinnamon 3 LARGE eggs1 teaspoon QUALITY PURE vanilla (I use homemade) 1 cup WHOLE milk 1 cup blueberries FRESH or (if using frozen do not thaw) (I also add extra blueberries if I have them) 2 teaspoons WONDRA flour
Preheat oven to 350°.
Grease and flour a 9×13 inch baking pan. Set aside.
In a medium bowl whisk together the flour, baking powder, salt and cinnamon. Set aside.
Cream together butter and both sugars.
Add eggs, one at a time, beating after each addition.
Stir in vanilla.
Add milk and flour mixture alternately until blended, beginning and ending with flour mixture.
Toss ½ cup of the blueberries with the teaspoon of flour, then carefully fold into batter.
Spread mixture in prepared pan.
Sprinkle with remaining blueberries.
CRUMBLE 1 cup instant oatmeal 1/2 cup AP flour 4 tablespoons PACKED brown sugar ½ cup granulated sugar 1 tablespoon QUALITY ground cinnamon 6 tablespoons cold unsalted butter, cut into cubes 2 teaspoons MALDON salt flakes
Whisk together the flour, oatmeal and both sugars with the cinnamon until well blended. Cut in butter cubes until pea sized pieces.
Sprinkle over blueberries.
Sprinkle salt flakes evenly over the crumble.
Mix together the topping of sugar and cinnamon and sprinkle evenly over blueberries.
Bake 40-45 minutes or until a tester inserted in the center comes out clean.
