Monday, January 12, 2009

Beefy Chili

This recipe doesn't have beans, but you could easily add a few cans of beans if you want. Also, if you like a tomato based chili, you can replace some of the additional water with a can of crushed tomatoes. I recommend adding the tomatoes first, and only add enough water to keep it from being too thick.

Beefy Crockpot Chili
1 ½ pounds ground round
1 ½ pounds stew meat, cubed
3 teaspoons olive oil
½ cup all purpose white flour
1 cup water
3 teaspoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon ground cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon cumin
¼ cup cocoa powder
12 ounces beer
5 cups water
¼ cup chili powder
In large skillet, brown ground beef over medium heat. Dredge stew meat in 1/4 cup flour. With slotted spoon, transfer browned ground beef to crock pot. Sprinkle 1/4 cup flour into beef drippings, stir well to prevent lumps. Cook for about 1 minute, then add 1 cup water and Worcestershire sauce. Stir until thick. Pour over beef in crockpot.

Wipe skillet clean, heat olive oil over medium heat. Brown stew meat. Pour into crockpot.

Add remaining ingredients and mix well. Cover and cook on low for 8 - 10 hours, stirring occasionally.

***Note: You can make this on top of the stove with a large stockpot instead of using a crockpot. After combining all ingredients, bring just to the boiling point, reduce to simmer, cover -- let cook for at least 2 hours, stirring occasionally. Chili is always better cooked ahead of time, refrigerated, and served after it has been reheated.

Sunday, January 11, 2009

Giada's Mini Italian Club Sandwiches... The Best! :)

Mini Italian Club Sandwiches

Cook Time: 18 min
Level: Easy
Yield: 6 servings

3 large eggs
2 tablespoons whipping cream
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon (about) unsalted butter
10 slices bacon
2 (8-ounce) round loaves focaccia bread (7-inch diameter)
1 cup purchased pesto
8 ounces thinly sliced turkey OR Herb Deli Chicken (so Good!)
4 ounces thinly sliced provolone cheese
Whisk the eggs, cream, salt, and pepper in a medium bowl until well
blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat.
Brush the skillet with some butter. Pour 1/4 cup of the egg mixture
into the pan, swirling to coat the bottom of the pan evenly. Cover and
cook until the egg crepe is just set, about 1 minute and 30 seconds.
Invert the skillet over a plate, and allow the egg crepe to drop onto
the plate. Repeat to make 4 crepes total, brushing the skillet with
melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the
bacon to paper towels to drain. (OR worth the wait... Bake the Bacon at 400 degrees for
25-30 minutes on a broiler pan over a foil ined cookie sheet! So tasty!)
Do this first if baking so is ready and cooled and crispy! :)

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia
horizontally in half. Place the focaccia cut side down on the griddle
and cook until the focaccia is heated through and golden brown on the
bottom, about 2 minutes. OR turn oven on to HIGH Broil and Broil in preheated oven for 2 1/2-3 minutes.
Spread the pesto over the toasted sides of
each halved focaccia. Cover the bottom halves of the focaccia with the
egg crepes, turkey, provolone and bacon, dividing equally. Cover with
the top halves of focaccia, pesto side down. Cut the sandwich into
bite-size wedges. Arrange the sandwiches on a platter and serve.