k-fam’s favorite chili!

This fall, Frank and I have been enjoying some delicious chili.  It’s one of our favorite things to make before watching a movie or hanging out.  We based our recipe on a recipe we found on AllRecipes.com, but then made some alterations to make it more k-fam-friendly.

  • 1 Tablespoon of olive oil
  • 2 pounds ground beef (we get 1/2 ground turkey, 1/2 lean beef)
  • 1/2 onion, chopped
  • 1/2 Tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can sweet corn niblets
  • 1 (15 ounce) can dark red kidney beans

In a large dutch oven, heat up oil and add onion until tender and then brown meat with onion.  Drain grease.  Add in remaining ingredients.  Mix well, then reduce heat and let simmer covered on the stove for approximately 30 minutes.  SOOO good!

We like to enjoy it with cheddar cheese on top and warmed corn bread.  YUM!  Who doesn’t love comfort food??

beer cheese fondue…

First of all, I’ve been craving CRAVING beer.  Obviously I can’t drink it, but I found a cheesy substitute that gives me enough beer flavor to keep me satisfied for at least 3 days.  Maybe 4.

From Tasty Kitchen (The one, the only: Pioneer Woman’s Cooking website – love it!)

  • 1 loaf French Bread, Cubed
  • ¼ cups Chopped Onion
  • 1 teaspoon Minced Garlic
  • 1 Tablespoon Butter
  • 1 cup Beer Or Nonalcoholic Beer
  • 4 cups Shredded Cheddar Cheese
  • 1 Tablespoon All-purpose Flour
  • 4 Tablespoons Half-and-Half Cream, Divided

Place bread cubes in a single layer in an ungreased 15-in x 10-in x 1-in pan. Bake at 450F for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low.

Toss cheese and flour; stir into saucepan until melted. Stir in 2 tbsp. half and half.

Transfer to a small ceramic fondue pot or slow cooker; keep warm.

Add additional half and half if fondue thickens. Served with toasted bread crumbs. Yield: 3 cups.

Nom nom nom nom. (that’s me eating a lot of melty cheese)

**NOTE: I boiled the beer a little bit longer than probably needed just to be sure I cooked off the alcohol… but I’m sure it’s not a big deal!  I’m not drinking the cheese… or am I?… **


Amazing Pot Pie Recipe

I can’t take credit for this invention – it is totally thanks to my old boss.  It’s the easiest recipe and so delicious and PERFECT for the winter. 

What you need:

  • 1 Rotisserie Chicken
  • 2 pie crusts
  • 1 can of 98% fat free condensed cream of chicken soup
  • 1 bag of frozen mixed veggies (I like the corn, carrots, asparagus mix – the ones with peas get to pea-y tasting)
  • Seasonings that you like (pepper, salt, garlic powder, etc)

Preheat the oven to 350 degrees.

Shred the chicken into a bowl (I throw away the skin and bones).  Mix in veggies, entire can of soup and seasonings.  Set aside.

Spray a pie tin/glass baking dish with Pam, unroll pie crust and pat firmly into the pan.  Pour the chicken mixture into the pie crust.  Unroll second pie crust  on top of the creation and pinch the edges.  Puncture the top for venting (read: cut cute designs into the top of your dinner – it’s always good to play with your food) and put in the oven for 30-40 minutes until pie crust is done.

This is one of Frank’s favorite things I make for him.  It’s super easy, and aside from the pie crust (yum) it’s not too bad for you.  And it’s DELICIOUS as leftovers.  Yum-my.

I would have taken a picture, but we were too hungry to wait 🙂