49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.

GRILLED SPICY LIME PORK CHOPS

GRILLED SPICY LIME PORK CHOPS
6 bone-in pork chops
1 cup salad dressing Italian style
1/2 cup apple sauce
1/4 cup Worcestershire sauce
1/4 cup Frank’s hot sauce
1 LARGE lime juiced

  • Whisk together the Italian dressing, apple sauce, Worcestershire sauce, hot sauce and lime juice.
  • Place pork chops in large container in a single layer.
  • Pour marinade over chops, cover and let chops marinate 8-12 hours.
  • Pre-heat grill to medium and oil grate
.
  • Remove chops from marinade.
  • Pour marinade into sauce pan and heat over medium heat to a SLOW boil
.
  • Let marinade boil for at least one minute then remove from heat
.
  • Place chops on grill and baste occasionally.
  • 
Grill for 6 to 8 minutes per side until browned and no longer pink
.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

BACON CHEESEBURGER SLIDERS

BACON CHEESEBURGER SLIDERS

A slightly sweet and garlicky glaze on these Hawaiian Roll Bacon Cheeseburger Sliders makes the best slider recipe! We’re always looking for easy ground beef recipes and these easy sliders take a burger to the next level.

1 package of 12 pack King’s Hawaiian roll sliders
4-6 slices bacon, diced
1 pound lean ground beef
1/3 cup diced red onion
FRESH ground sea salt and black pepper
1/2 teaspoon dry mustard (optional)
1/2 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
3 tablespoons butter melted
1 tablespoon brown sugar
1 teaspoon onion powder
1 teaspoon garlic powder
1 1/2 tablespoons sesame seeds (optional)

  • Preheat oven to 350°.
  • Slice entire package of rolls (do not separate) in half and toast bottoms in broiler for 1-2 minutes.
  • Cook bacon until crisp.
  • Remove bacon pieces to paper toweling to drain.
  • Brown ground beef and onions in bacon drippings and then drain WELL.
  • Return meat mixture to the pan and lower heat to low.
  • Season with salt, pepper and dry mustard if using.
  • Stir in shredded cheese for 1 minute.

  • Sprinkle bacon on top.
  • Add slices of cheddar cheese and replace top half of rolls.
  • Melt butter and stir in brown sugar, onion and garlic powders.
  • Spoon or brush over the tops of the sliders.
  • Sprinkle with sesame seeds if using.
  • Bake for 10 – 15 minutes until rolls are lightly browned and cheese is melted.
  • Serve warm and enjoy!


RUSTIC CASSOULET (slightly updated)

RUSTIC CASSOULET
2-3 boneless, skinless chicken thighs, cut into bite sized pieces**
1/2 pound thick-cut bacon, diced
1 pound Johnsonville beef sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, FINELY minced
1/4 cup FRESH minced Italian flat leaf parsley
28-ounces whole peeled tomatoes (seasoned, if you can find them)
14-ounce can white beans, drained and rinsed
2 tablespoons FRESH chopped thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best – I make them from baguettes )
1 cup shredded Parmesan cheese
FRESH ground sea salt and ground black pepper
2 cups pasta of choice (optional)
Crusty French Bread (optional)

  • Preheat oven to 325°.
  • Brown the bacon until browned and crumbly in large saute skillet/dutch oven. 
  • Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausage pieces to bacon fat and brown on all sides.
  • Add salt and pepper to taste.
  • Remove from fat and set aside. 
  • Add the shallots, cooking 3-4 minutes until softened.
  • Add garlic, sauteing a few minutes more until fragrant.
  • Add white wine and chicken stock, bringing to a boil. Turn heat off.
  • Add tomatoes and beans. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and bake covered for 30 minutes.
  • Remove cover and bake 5-10 minutes more until browned.

NOTES **

  • I sometimes cook the chicken thighs whole and then shred them – just depends on my mood.
  • You can change this into a thick soup/stew by eliminating the bread crumbs and adding 8 ounces (2 cups) of macaroni during the last 10-15 minutes. I then serve it with crusty bread for dipping.

PAN FRIED PORK STEAK & POTATOES

PAN FRIED PORK STEAK & POTATOES

2-4 criss cross cut boneless pork steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon Italian herbs
2 cups chopped Yukon potatoes
3/4 cup chopped carrots
1 SMALL bunch green onions, sliced thin
1 tablespoon water
2 tablespoons heavy cream

  • Preheat oven to 350°.
  • Generously season pork steaks with FRESH ground sea salt and black pepper.
  • Rub pork steaks on both sides with oil.
  • Heat heavy skillet over medium high heat with remaining oil.
  • Sear steaks 3-4 minutes each side and then keep warm in oven while you prepare the potatoes.
  • Add onions to skillet and saute 2 minutes.
  • Add garlic and saute another 30 seconds or so until fragrant.
  • Add potato and carrot pieces, frying until fork tender and crisp on the edges.
  • Add in Italian herbs and sprinkle with paprika, stirring to coat and blend well.
  • Add water and heavy cream, simmering a few minutes until thickened.

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

MARINATED APRICOT PORK CHOPS with ROASTED VEGGIES and APPLES

2 medium carrots, peeled and cut into 1/2-inch pieces
1 medium turnip, peeled and cut into 1/2-inch pieces
1 red onion, cut into wedges/slices
2 tablespoons avocado oil
1 tablespoon chopped FRESH tarragon
Kosher salt and freshly ground pepper
2 SMALL Granny Smith apples, peeled (optional) cored, and sliced
1/4 cup apricot preserves
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon chopped FRESH sage
4 bone-in 1/2 inch thick pork loin chops
1 tablespoon butter

  • Preheat the oven to 450°.
  • Toss the carrots, turnip and onion with avocado oil, tarragon, FRESH ground sea salt and black pepper on a rimmed baking sheet.
  • Arrange the apples on top, cut-side up.
  • Brush with 2 tablespoons apricot preserves and season with pepper.
  • Roast until the vegetables and apples soften, 20 minutes.

 

  • While veggies are roasting whisk together the remaining preserves, water, Worcestershire sauce, sage and FRESH ground pepper.
  • Place pork chops in a shallow platter, pierce the pork all over with a fork, pour marinade over top and marinate 10 minutes.

 

  • In a large skillet heat avocado oil over medium high heat.
  • Drain pork chops of marinade, but reserve the marinade.
  • Add pork chops to skillet and sear 3-4 minutes per side. Be sure to sear the edges also.

 

  • Transfer the marinade to a saucepan and boil over medium-high heat until thickened, about 3 minutes.
  • Whisk in the butter.
  • Drizzle over the pork.
  • Serve with the vegetables and apples.

RANCH PORK CHOP SHEET PAN SUPPER

RANCH PORK CHOP SHEET PAN SUPPER adapted from REE
2 tablespoons QUALITY honey
2 tablespoons Worcestershire sauce 
2 + 1 tablespoons ranch dressing mix 
2 + 1 tablespoons avocado oil
2 tablespoons butter, melted
2 tablespoons FRESH chopped thyme leaves
FRESH ground black pepper, to taste 
4 boneless 1/2 inch thick pork chops  
1 pound baby Yukon gold potatoes, halved 
2 large carrots, cleaned and sliced diagonally

  • Preheat the oven to 475°.
  • Toss the potatoes and carrots with 1 tablespoon of oil, melted butter and 1 tablespoon of the ranch dressing mix and FRESH ground pepper, tossing to coat well.
  • Bake 10 minutes.
  • Whisk together the honey, Worcestershire, 2 tablespoons of the ranch dressing mix, fresh thyme leaves, 2 tablespoons of the olive oil and FRESH ground pepper in a small bowl.
  • Brush the mixture over the chops on both sides and place in a single layer on one side of a sheet pan.
  • Bake 15 minutes.
  • Flip pork chops, toss potatoes and carrots with remaining honey mixture.
  • Bake 5-7 minutes more until vegetables are browning and pork is cooked through.

SMOTHERED PORK CHOPS

SMOTHERED PORK CHOPS adapted from Tyler Florence
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
FRESH ground sea salt and black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup avocado oil
1 cup beef bone broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

  • Pat pork chops dry to remove excess moisture.
  • Generously season with FRESH ground sea salt and black pepper. Let stand for 10 minutes.
  • Combine the flour, onion powder, garlic powder and cayenne in a shallow bowl for a dredge.
  • Dredge pork chops in the seasoned flour; shaking off the excess.
  • Heat a large cast iron skillet over medium to medium-high heat and coat with avocado oil.
  • Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
  • Remove the pork chops from the pan and add 1-2 tablespoons of the seasoned flour to the pan drippings.
  • Whisk the flour into the fat to dissolve and then pour in the broth. Let the liquid cook down for 3-5 minutes to reduce and thicken slightly.
  • Whisk in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce.
  • Simmer for 3-5 minutes until the pork is cooked through.
  • Adjust seasoning and garnish before serving.

BEEF YAKISOBA

BEEF YAKISOBA

1 tablespoon avocado oil
1/2 pound shaved top sirloin steak
6 ounces soba noodles, prepared per package directions
3/4 – 1 inch chunk of ginger, cleaned and minced
1 cup snap peas, trimmed
1 bunch green onions, sliced thin
6 mushrooms, clean and sliced
1/4 cup Yakisoba sauce (recipe below)
1/4 cup water
1/4 cup beef broth
1 tablespoon toasted sesame seeds

  • Heat oil over medium-high heat in large skillet.
  • Add steak strips and stir fry 3-5 minutes until browned and cooked through. With a slotted spoon remove to a plate.
  • Add mushrooms, sautéing 3-5 minutes until softened and fragrant.
  • Add ginger and snap peas, sautéing another 2-3 minutes until peas are crisp-tender.
  • Return beef and half of the scallions to the pan, stirring to mix.
  • Add noodles and toss well.
  • Whisk together the water, beef stock and yakisoba sauce.
  • Add to pan and toss to coat in sauce as you heat through 1-2 minutes.
  • Garnish with remaining green onions and sesame seeds.

HOMEMADE YAKISOBA SAUCE

4 tablespoons Worcestershire sauce (If you can find it, the Japanese brand “Bulldog” Worcestershire sauce is milder and less sour than Lea & Perrins Worcestershire sauce)
4 teaspoons oyster sauce
4 teaspoons ketchup (Some ketchup is sweeter than others, adjust accordingly for flavor)
2 teaspoons Bragg’s Liquid amino (less sodium than soy sauce, but same flavor)
2 teaspoons sugar (Adjust as needed)

  • Whisk all the ingredients together.
  • TASTE and adjust to your liking.
  • Set aside.
You can store in a mason jar or airtight container for up to a month.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.