Monthly Archives: January 2015

Wendy’s Chili

Wendy’s Chili
Ingredients:
2 pounds fresh ground beef
1 quart tomato juice 1 (29-ounce)
can tomato purée 1 (15-ounce)
can red kidney beans, drained 1 (15-ounce)
can pinto beans, drained 1
medium-large onion, chopped (about 1 1/2 cups)
1/2 cup diced celery
1/4 cup diced green bell pepper
1/4 cup chili powder (use less for milder chili)
1 teaspoon ground cumin (use more for real flavor)
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper
Instructions:
In a large skillet, brown the ground beef. Drain off the fat. Put the beef and the remaining ingredients in a 6-quart pot. Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

wpid-wendyschili-2015-01-23-22-09.jpg

Advertisements

Stan’s Homemade Avocado Egg Salad

Stan’s Homemade Avocado Egg Salad

1 medium sized avocado cut into cubes
2 hard boiled eggs cubed
2 tablespoons sweet relish
½ medium sized onion finely chopped
2 tablespoons miracle whip
3 sprinkles sea salt
1-2 tablespoons lime
Mix
Enjoy

Just threw it together thinking of a way to use up an avocado.

wpid-img_5905-2015-01-23-21-35.jpg

Creamed Chipped Beef

wpid-10933727_941846055874011_510999351095525677_n-2015-01-22-12-32.jpg
Hillbilly CAST IRON Cooking

Creamed Chipped Beef
2 tablespoons butter
2 tablespoons all purpose flour
1 1/2 cups milk or half and half (half cream/half milk)
1/2 teaspoon ground pepper
1 (4.5-ounce jar or package of dried beef, sliced or chopped
In a large skillet melt butter over medium heat. When it starts to sizzle add flour and whisk
for a full minute. Continue to whisk as you pour in the milk and pepper. I do not add salt to
mine as the beef tends to be plenty salty but you can add to taste if desired. Continue to stir
until sauce has thickened. Remove from heat and stir in sliced dried beef. Serve immediately over
toast, white bread, biscuits, waffles, or English muffin

The Likely Cause of Addiction Has Been Discovered, and It Is Not What You Think

  1. The Likely Cause of Addiction Has Been Discovered, and It Is Not What You Think

by Johann Hari
Author of ‘Chasing The Scream: The First and Last Days of the War on Drugs’
Article Byline Information
Posted: 01/20/2015 3:20 pm EST Updated: 01/20/2015 3:59 pm EST

http://www.huffingtonpost.com/johann-hari/the-real-cause-of-addicti_b_6506936.html#

I’ve always believed this, that yes there is an addiction factor to drug usage, but mostly drug use is out of boredom. If one has a strong positive gratifying social circle and positive outlook on life then their need for drugs is almost non existent. Even if they were given drugs for pain or surgery, etc their risk after usage of becoming addicted is very minimal.

Drugs are just a coping mechanism for life and therefore it’s excessive usage in our society should be used as a gauge marker as to what is wrong with society, the defects in our society that are causing this, and the quality of life of human beings that make it up. Yes, we can discuss coping mechanisms in living in our society or just living life but that lends to another story.

Equality

“The sense of equality where we are all entitled to our own destinies, without prejudice and that we are all provided the tools and resources equally and fairly. We are all entitled to these tools and resources to make our path but we are not entitled to the end path, just the tools and resources to get there.

In short, we are only entitled to what we work for and achieve.” – SETII 01/19/15

wpid-equality-ashx-2015-01-19-15-21.jpeg

One-Pot Garlic Spaghetti

One-Pot Garlic Spaghetti

wpid-creamy-garlic-pasta-400x300-2015-01-16-21-27.jpg

 

This one-pot garlic spaghetti will easily become one of your favorites. It’s ready in only a few minutes and cooking it uses only one pot. The end result is quite creamy and packed with flavor, and it goes well with any chicken dish.



—-

Ingredients

2 teaspoon olive oil
4 cloves garlic, minced
2 tablespoons butter
1/4 teaspoon salt
1/2 teaspoon pepper
3 cups chicken broth, plus a little extra
1/2 pound spaghetti
1 cup grated Parmesan cheese
3/4 cup heavy cream
1 1/2 tablespoons dried parsley

Instructions

In a medium pan, heat olive oil over medium heat.  
Add the garlic and stir for 1-2 minutes.  
Add butter and melt, stirring constantly.  
Add salt, pepper, and 3 cups chicken broth.  
Bring to a boil.  
Add the pasta and cook according to box directions.  
Add a little more chicken broth if the noodles start to stick to the bottom and burn.  
Add the cheese, cream, and parsley when the pasta is cooked to your desired tenderness and mix thoroughly.  
Serve immediately.

Chicken Asian Lettuce Cups

Wrap it up: Make super-easy restaurant-style Asian lettuce cups
Casey Barber
TODAY contributor
Jan. 8, 2015 at 3:50 PM ET

  1.                 

  2. wpid-1d274907565594-today-lettuce-wraps-tops-split-150108-ms-blocks_desktop_large-2015-01-10-22-56.jpg

Casey Barber
It’s OK to admit how much we all love those addictive Asian lettuce wraps, and it’s also OK to admit what a toll eating them in restaurants can take on our wallets. Here’s an option to save time, money and quell those cravings: Make a batch of healthy homemade chicken or turkey filling and stash it in the fridge for quick heat-and-serve weeknight meals or supremely satisfying lunches.
Make-ahead lettuce wraps
Makes: 4 servings
Active time: 30 minutes
Total time: 45 minutes

  • 1 head of sturdy lettuce such as bibb, romaine or iceberg
  • 1/2 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons light or dark brown sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 2 pounds ground turkey or chicken
  • 1 small bell pepper (green, red or any other color you prefer), finely diced
  • 1 large carrot, finely diced
  • 2 large garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup finely sliced scallions, light green and dark green parts only (from about 2-3 scallions)
  • Sriracha or other hot sauce for serving

wpid-1d274907565626-today-lettuce-wraps-container-150108-ms-blocks_desktop_large-2015-01-10-22-56.jpg
Casey Barber
1 to 2 days ahead: Prep the lettuce and make the filling
Prep the lettuce: Separate the head of lettuce into individual leaves. Rinse and dry, either with a salad spinner or by hand, using clean kitchen towels or paper towels to pat the leaves dry.
Refrigerate the lettuce leaves until ready to assemble and serve, either inside the salad spinner or between layers of clean, dry kitchen towels or paper towels in an airtight container to wick away excess moisture. (Lettuce leaves can also be stored in individual serving sizes for lunches on the go.)
Cook the meat: Whisk the broth, soy sauce, sugar and cornstarch together in a small bowl and set aside.
Heat 1 tablespoon oil in a large skillet or sauté pan over medium-high heat until shimmering. 
Add half the ground meat in handfuls, distributing it in a single layer in the pan. Cook without stirring until the meat starts to brown, then stir and start breaking up the meat into smaller pieces. 
When the meat is no longer pink, transfer it to a bowl. Add the remaining oil and meat to the pan and cook in the same manner.
Finish the filling: Return all the meat to the pan and add the bell pepper, carrot, garlic and ginger. Cook for 5 minutes until the vegetables start to soften.
Whisk in the reserved broth and cook for a few more minutes to thicken the broth into a sauce. 
Remove from the heat and stir in the scallions.
Store the filling: Transfer to a lidded container (or multiple containers, if you’re sending the wraps off to school or work for meals) and refrigerate until ready to eat. The cooked filling can be made up to 2 days in advance.
wpid-1d274907565627-today-lettuce-wraps-served-tease-150108-ms-blocks_desktop_large-2015-01-10-22-56.jpg
Casey Barber
Ready to eat? Reheat and serve!

Reheat the meat in a covered skillet over medium-low heat until warmed through, or zap in the microwave in minute-long increments, stirring between each to warm evenly.
Spoon the warmed filling into the lettuce leaves (about 1/3-1/2 cup filling per leaf, depending on the size of your lettuce) and drizzle with Sriracha or your favorite hot sauce, if desired.