Devil's Chili

 Devil's Chili

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1 onion, chopped
• 4-6 cloves of garlic, minced
• 1-15 oz can of kidney beans, drained and rinsed
• 1-15 oz can of black beans, drained and rinsed
• 1-14.5 oz can of diced tomatoes
• 1-6 oz can tomato paste
• 2 Tablespoons Chili powder
• 1 teaspoon cumin
• 1/2 teaspoon jalapeno powder
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1/2 teaspoon garlic powder
• 2 jalapenos sliced

Directions

1. Brown the ground beef and pork in a large pot over medium heat. Drain the excess fat.
2. Add the onion and garlic until softened.
3. Stir in the chili power, cumin and jalapeno powder and sprinkle the Mrs Dash Extra Spicy over the top and stir well.
4. Add the diced tomatoes, tomato paste, kidney beans and black beans.
5. Bring to a boil and reduce heat and simmer 30-45 minutes, until the chili has thickened.
6. Serve hot with cornbread.

Adapted from some unknown, I can't remember, website.

Irish Potato Farls

 Irish Potato Farls

Ingredients

• 2 cups mashed potatoes.
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoons unsalted butter, softened.
• additional flour for dusting for the work surface.

Directions

1. In a large mixing bowl, combine the leftover mashed potatoes, all-purpose flour, baking powder, and salt until well-blended.
2. Gradually incorporate the softened butter into the mixture until everything is nicely combined and forms a soft dough.
3. Lightly flour a clean work surface and turn out the dough. Knead gently for about 1-2 minutes.
4. Pat the dough into a circle about ½ inch thick. Cut the circle into quarters, forming triangular shapes.
5. Heat a non-stick skillet or griddle over medium heat. Place the farls on the skillet and cook for about 5-7 minutes on each side until golden brown and crispy.
6. Enjoy your homemade potato farls warm, topped with butter, or your favorite toppings!

Scottish Eggs

Scottish Eggs

Ingredients

• 4 large eggs
• 1 pound sausage meat
• 1 cup breadcrumbs
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1 teaspoon garlic powder
• Salt and pepper
• ½ cup all-purpose flour
• 2 large eggs, beaten
• Oil for frying

Directions

1. Put the eggs in a saucepan and cover them with cold water. Bring it to a boil, then simmer for 6-7 minutes. This gives you a slightly soft center. After cooking, move the eggs to an ice bath. Peel the eggs when cool.

2. In a big bowl, combine the sausage meat, spices, thyme, smoked paprika, garlic powder, salt, and pepper. Mix it well.

3. Divide the sausage mix into 4 parts. Flatten each part into a disc. Place a boiled egg in the center of each disc. Carefully wrap the sausage around the egg. Make sure the egg is completely covered. Smooth the surface.

4. Put flour, beaten eggs, and breadcrumbs in separate bowls. Roll each wrapped egg in flour first. Then dip it into the beaten eggs, and finally coat it in breadcrumbs. Make sure they are well covered.

5. Heat the oil in a deep pan over medium heat (about 350°F). Carefully add the coated eggs to the hot oil. Fry them 2 at a time to avoid crowding. Fry for about 6-8 minutes, turning them until golden brown.

6. Remove the Scotch eggs from the oil. Let them drain on paper towels. Allow them to cool a bit. Then, slice them in half to show off the golden yolk.

Cheesy Garlic Butter Mussels

Cheesy Garlic Butter Mussels

Ingredients

• 1 lb mussels shell removed

• 1 head garlic minced

• 1 small onion minced

• 2 teaspoons Hot Chili Sauce

• 1/4 cup butter

• 1/4 teaspoon Mrs Dash Garlic & Herb

• 1 large jalapeno sliced

• 2 tablespoons cooking oil

• 2 tablespoons cooking wine

• 1 cup mozzarella cheese

• 1/2 cup sharp cheddar cheese

• ground black pepper to taste

Instructions

1. Melt the butter in a pan, then add the cooking oil.

2. Sauté the garlic until light brown and fragrant.

3. Add the onion and cook until softened.

4. Add the mussels and sauté for 3 minutes.

5. Pour in the cooking wine, then add Maggi Savor.

6. Add the jalapenos and Mrs Dash Garlic & Herb

7. Continue cooking until the sauce reduces by half.

8. Season with ground black pepper

9. Add the mozzarella and cheddar cheese.

10. Transfer to a serving plate.

Serve with yellow rice.

Adapted from recipe by: Vanjo Merano

Witch’s Cauldron Beef Stew

Witch’s Cauldron Beef Stew

Ingredients:

• 
  1 lb beef stew meat
• 2 cups beef broth
• 1 cup red wine
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, chopped
• 4-6 cloves garlic, minced
• 1-2 Jalapeno peppers, sliced or diced
• 2 tbsp tomato paste
  
• 1 tsp dried thyme
• 1.4 tsp Mrs Dash Garlic & Herb
• 1 bay leaf
• Salt and pepper to taste

Directions:

1. Hollowed-out bread bowls for serving (optional)
2. Instructions:In a large pot, brown the beef stew meat over medium heat.
3. Add the onion and garlic, sautéing until softened.
4. Stir in the jalapenos, tomato paste, thyme, and bay leaf. Season with Mrs Dash Garlic & Herb.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot.
6. Add the beef broth, carrots, and potatoes.
7. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours, until the meat is tender.
8. Season with salt and pepper to taste.
9. Serve in hollowed-out bread bowls for a spooky cauldron effect.

Recipe adapted found at: https://slimmingviolet.com/halloween-adult-dinner-ideas/

Fried Rice

 I have screwed up this recipe for decades. I FINALLY found a recipe that works!!

Ingredients

• 1 cup mixed vegetables, thawed and heated
• 4 cloves garlic, sliced
• 2 green onions, sliced thinly
• 1/4+ teaspoon garlic powder
• 1/4+ teaspoon chile powder
• other seasonings to taste (i.e., Dragon Snot Habanero power!!) Not for the faint hearted!!
• 1 jalapeno, diced (optional)
• 2 large eggs
• 1+ Tablespoon Olive oil for cooking
• 1+ teaspoons Soy sauce, to taste
• 2+ cups of leftover rice, warmed in the microwave

Directions

1. Cook the mixed vegetables according to instructions.
2. Using a Wok or large Skillet/frying pan. Add the Olive oil and heat.
3. Over High Heat, stir in the mixed vegetables, jalapeno and garlic. Cook for 30 seconds.
4. Crack the eggs into the pan and scramble.
5. Stir in the heated rice and mix well. Add seasonings and cook for a minute or two.
6. Add soy sauce and stir in the green onions.
7. Remove from heat and serve.

Tater Tot Casserole

 Ingredients

• 2 lbs ground beef
• 1 onion shopped
• 3 ribs celery sliced
• 4 cloves Garlic sliced
• 1/2 teaspoon Garlic Powder
• 1 can Cream of Mushroom soup
• 1 cup milk
• 16 oz bag frozen green beans sliced into 1" pieces, thawed
• or 16 oz bag of Mixed Vegetables
• 8 oz bag of frozen corn, thawed
• 2 cups shredded cheddar cheese
• 1 bag frozen Tater Tots, defrosted and heated

Directions

1. In a large skillet, brown the beef. Remove to separate platter and saute the onions and celery.
2. Mix the ground beef back into the onions and celery. Add garlic and garlic powder and heat for another 2-5 minutes.
3. Spread the meat mixture in the bottom of a 9x13 in. pan.
4. In a mixing bowl, whisk the cream of Mushroom Soup , sour cream and milk. Pour over the hamburger.
5. Scatter green beans or Mixed Vegetables and Corn over the top of the soup mix.
6. Add a layer of Cheddar Cheese over the vegetables.
7. Preheat oven to 350 deg F.
8. Arrange the tater tots in a single layer on top of the cheese.
9. Cook 45-60 minutes until the tater tots are a golden brown.
10. (Optionally), spread a layer of Cheddar Cheese over the top of the tater tots during the last 15 minutes of baking.

Enjoy with Louisiana Hot Sauce. 

Embutido (Filipino Meatloaf)

Ingredients

• 1-1/2 to 2 lbs ground pork
• 1 cub finely chopped carrots
• 1 small onion, minced
• 1/2 cup red bell pepper, chopped
• 1/4 cup jalapeno peppers, diced (optional)
• 1/2 cub sweet pickle relish
• 1/2 cup raisins
• 1 cub grated or shredded cheddar cheese
• 2 raw eggs
• 1 cup breadcrumbs
• 2 tbsp soy sauce, or to taste
• 1/4 tsp Mrs Dash Garlic & Herb
• 1/4 tsp Mrs Dash Extra spicy
• salt & pepper to taste
• 2 hard boiled eggs, quartered
• 2 hot dogs or cooked sausage halved lengthwise
• OR
• 12 oz of fully cooked lunch meat or SPAM
• foil for wrapping

Directions

1. Preheat the oven to 350 deg F.
2. In a large bowl, combine the ground pork, carrots, onions, bell pepper, jalapenos, relish, raisins, cheese, raw eggs, breadcrumbs, soy sauce, seasonings and mix well.
3. On the foil, spread the mixture out into a rectangle about 1/2" thick.
4. Arrange the hot dog halves and hard boiled eggs along the center of the mixture.
5. Carefully, roll the meat mixture into one or two logs, wrapping tightly in the foil and seal the ends tightly.
   
6. Note: Refrigerate for 1 hour, if you will slice into 1" slices and pan fry.
7. Place log into a baking dish and Bake in the oven for 1 hour.
8. Let cool slightly, slice into 1" thick slices and serve with ketchup or sweet chili sauce.

505 Green Chile Chicken Stew

 Ingredients

• 3-5 Chicken Breasts (about 3 lbs) cut into 1" square cubes
  
• 1 Large 40 oz Jar Hatch Valley 505 Southwestern MEDIUM Flame Roasted Green Chile
• 1-28 oz can Las Palmas Green Chile Enchilada Sauce
• 1-14.5 oz can Diced Tomatoes with Basil and Oregano 
• 2-14.5 oz cans Black Beans, drained and rinsed
• 1 Large Onion finely diced
• 6 cloves garlic finely diced
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Chile powder
• 1/4 teaspoon ground pepper
• salt to taste
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
• 6-flame roasted green Chiles, tops removed and seeded. The charred blistered skin rinsed and removed. sliced horizontally into strips.

Directions

1. Cube the chicken into 1" pieces and brown in a large frying pan with olive oil. You will have to cook all of the injected water out of the chicken before it will begin to brown. Once it begins to brown, make sure there is still olive oil in the pan so it doesn't burn and stir the chicken continuously.  Sprinkle the garlic powder, Chile powder and Mrs Dash Garlic and Herb seasoning on the chicken while it is cooking and mix.
2. Pour the browned chicken into the crock pot set to High, and pour the 505 Roasted Green Chile and the Enchilada Sauce on top and mix.
3. In the same pan that you browned the chicken, add the onions and cook on medium high heat stirring constantly, when the onions begin to turn translucent, add the diced garlic and cook another 2 minutes.
4. Add the onion and garlic mixture to the crock pot and mix.
5. Keep the crock pot on High for 1 hour and lower to Low for 2 hours.
6. Add the Diced Tomatoes, Black Beans and roasted green Chiles.
7. Season with salt and pepper.
8. Cook on low for another 30 minutes and then turn to warm for serving.
9. Shred the chicken using two forks.
10. Serve with shredded cheddar cheese and tortillas.
11. Either roll it up into a burrito, or have the tortillas on the side and eat it in a bowl.