Category Archives: Entree

Ward Social Chili

Posted by on 9 April 2016 No comments

Our Stake was going to have a Harvest Festival (quite the blast, I must say), but due to the weather, it was cancelled.  Our quick-thinking ward decided to contact everyone and invite them to the church building, since most people already made up their food to bring, and we had a nice impromptu pot luck, instead!  Way to go, Eagle Mountain 9th Ward. 🙂

I think this chili turned out better than most of the attempts we try (too spicy, too thick, etc).  So, I figured I’d put it in here in case we ever want to try it again!  It was good enough that Jeremy called it Taco Soup (one of the foods Rebecca makes, that he really likes.)  I got the seasoning idea from looking up a Wendy’s chili recipe, since I always love their stuff (a little runny, well seasoned, and very good with everything else they sell.)

There were two parts to it.  The first was the meat, and the rest was in the crock pot.  The meat I didn’t use went into freezer bags for future use, like spaghetti or other items.

The meat:

1 cup beef TVP
2 cups water
2 cups of onion, minced in the food processor
3 tablespoons minced garlic
3 tablespoons olive oil
5lb 27% fat chub of ground beef
1 teaspoon pepper
1 tablespoon garlic salt
1 teaspoon Italian seasonings

Put the TVP in water and cook in the microwave for a few minutes, so it soaks up most of the water.  While doing this, in a large pan, cook the onions in the oil, covered to keep them from drying out.  Then add the garlic and ground beef, mixing it until evenly browned.  By this point the TVP should be soft enough, so drain the ground beef of all fat (there was at least a cup or two of fat + liquid, due to the high fat content of the chub), then add the TVP and other seasonings, and mix thoroughly.  Let sit until ready to use in the chili.

For the chili:

2 pounds of the cooked beef from before
2 cans of kidney beans
2 cans of black beans
1 can of great northern beans
1 can of blackeye peas
1 can of corn
1 can of diced tomatoes (roasted onion and garlic)
1 can of diced tomatoes (cilantro and lime)
1 29 ounce can of whole tomatoes
2 stalks of celery, sliced very thin
2 tablespoons salt
1 tablespoon cumin
3 tablespoons chili powder

Add the beef to the crock pot.  Drain the beans and corn, and rinse lightly, then add to the pot.  Add the diced tomatoes (juice and all).  Puree the whole tomatoes and add them, then measure half of that can of water (approx. 2 cups) and add it as well.  Add the celery and seasonings, mix well, and simmer in the crock pot on high for 3-4 hours, stirring after a few hours to not lose too much heat.

Chicken Enchiladas

Posted by on 23 October 2015 No comments

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  • 1 lb chicken, cooked and chopped
  • 2 cans cream of chicken soup
  • 1-4 oz can green chilies
  • 8 oz sour cream
  • 1/4 c chopped onion
  • 1 c rice (optional)
  • 1 can black or pinto beans (optional)
  • 12 flour tortillas
  • shredded cheese

In large bowl, mix chicken, soup, chilies, sour cream, onion, rice, beans and some cheese. Mix well. In 9 x 13 pan spread thin layer of mixture on bottom. Spoon some filling into each tortilla. Roll and place in pan. Continue until all are in pan. Spread remaining mixture over tortillas. Sprinkle generously with more cheese. Bake at 350 for 20-30 minutes.

French Dip

Posted by on 6 May 2012 No comments

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  • 3lb rump roast
  • 1/2 cup soy sauce
  • 1 beef bouillon cube
  • 1 bay leaf
  • 1 tsp dried thyme
  • 3-4 peppercorns
  • 1 tsp garlic powder
  • water

Combine all ingredients in slow cooker and add enough water to almost cover meat. Cover and cook on low 10-12 hours. Shred meat just prior to serving.

Hungarian Goulash

Posted by on 31 May 2009 No comments

I got this recipe from my 1950’s edition of the Better Homes and Gardens Cookbook, but I have made just a couple of changes to it. Such as, I omit the salt called for in the recipe because we found that it was just so salty with the salt AND the bouillion cubes, and Kyle said that he would not be willing to eat it again if it turned out that salty next time. Also the cookbook calls for baking the goulash, but I just throw it in the crock pot and let it do it’s thing. 😉

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  • 2 lbs beef chuck cut in 2 inch cubes (or just use stew meat)
  • 1 c chopped onions
  • 6 tbsp olive oil
  • 1/4 c flour
  • 1 tbsp paprika
  • 2 beef bouillon cubes
  • 2 cups water
  • 1 8-oz can tomato sauce
  • 2 cups peeled, diced tomatoes*
  • 1 clove garlic, minced
  • 1 bouguet garni

Cook beef and onions in hot fat until onions are soft and yellow. Don’t worry about cooking the meat all the way through, just browing the meat will be fine (I noticed that the meat turns out more tender if you just brown it and let the crock pot cook it the rest of the way). Lightly stir in the flour, and paprika; cook 5 minutes. Put meat in a crock pot and add remaining ingredients and cook on low 6-8 hours. Remove the bouguet garni, before serving, and serve over egg noodles.

Bouguet garni: 1 bay leaf, 1 stalk celery with leaves, 2 tbsp chopped parsley, 1 blade thyme-all tied in a little cheesecloth bag.

*Note that you can also use cans of chopped tomatoes, instead of chopping up fresh ones.

Chili and Corn Chips Casserole

Posted by on 13 April 2009 No comments

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  • 3-15 oz cans of Chili
  • 1-9 3/4 oz bag of Corn chips
  • Cheese

Put about half of the chili in a 9 x 13 baking dish. Then top with about half the corn chips, and some cheese. Repeat layers one more time topping with some more cheese. Bake in a 350 degree oven for about 30 min.

This is just a simplified version of this recipe on cousin Julie’s recipe blog Corn Chip Chili Casserole

Note: This recipe is NOT good reheated

Garlic Lime Chicken

Posted by on 3 April 2009 1 comment

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  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1/8 tsp Cayenne Pepper
  • 1/8 tsp Paprika
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Thyme
  • 4 Boneless skinless Chicken breasts
  • 1 1/2 tbsp Olive Oil
  • 1 1/2 tbsp Butter
  • 3 tbsp Lime Juice
  • 1/3 c Chicken broth

In a small bowl combine the first seven ingredients. I like to cut the chicken breasts into strips so it’s easier to give the kids ‘their own’ piece and they seem to cook faster as strips rather than whole breasts. Sprinkle the seasoning on both sides of the chicken.

In a large skillet, heat butter and olive oil together and saute chicken until golden brown; about 5 minutes per side. Remove from skillet and keep warm.

Add lime juice and chicken broth to the skillet, whisking up all of the browned bits from the bottom of the pan. Cook until sauce has reduced slightly. Return chicken to the skillet to thoroughly coat with the sauce; serve.