A Super Bowl party just isn’t complete without a big bowl of chili. When I first read this recipe (it was tucked away in an old Cuisine magazine from the ’80′s) I was intrigued, but it also sounded super weird. There are a few really out there ingredients that I had never seen in a chili before. It was either going to be amazing or awful. I took my chances. Before I reveal the wacky secret ingredients, you should know that this chili involves three vital aspects of game day fare: Bacon, Beef and Booze!
Plus, on top of that, the recipe recommends that you refrigerate the chili for 2 to 3 days before serving to allow the flavors to blend. If you want to enjoy this for the Super Bowl, you better get started today! On the plus side, all your cooking will already be done by kick-off. On the downside, you have to wait all weekend for a taste!
Keep reading to find out the unusual secret ingredients!
Whether it’s the big game, or just a gathering of friends, this easy three-ingredient recipe is always my go-to party food. You can just “fix it and forget it” in your slow cooker, and it is always a crowd pleaser. Time for BBQ Crockpot Meatballs!
Keep reading for the recipe…
Every Super Bowl party needs a great chili recipe. If you ask me, the Super Bowl calls for a Super Spicy version! This chili has south of the border Mexican flair that is sure to be a crowd pleaser.
Keep reading for the recipe…
Barley is one of my favorite “hearty” grains. Not only does it taste great, but it is filled with fiber. If you love brown rice, be sure to give barley a try!
The chewy texture and nutty flavor makes barley ideal for pilafs or soups, and tastes great with beef. Anytime I have leftover beef and bones from a holiday meal, this soup is soon to follow the next day.
Keep reading for the recipe…
Now that the weather is getting chilly, we thought it was time to hunt for the best chili! There are so many different ways to make this classic dish, and everyone has their own special recipe. Wait until you try this winning version from “Ginasitta!”
Keep reading to learn how to make this award-winning chili!
I love to use a wok for easy and satisfying meals when time is of the essence. Stir-fries can be packed with fresh produce, your favorite protein and are on the dinner table in no time! This recipe uses one of my favorite cuts of beef, flank steak, and pairs it with colorful red peppers and mangoes as well as some peanuts for crunch! It has a little bit of heat, but isn’t too spicy so it’s sure to be a crowd pleaser.
Keep reading for this quick and easy award-winning stir-fry recipe!
Have you ever wanted to grill a rib-eye just like they do in your favorite steakhouse? They are always tender, juicy and with perfect cross hatch marks.
The winning dish in our recent “Grilling” monthly contest recreates the steakhouse experience with an easy to follow, yet sophisticated recipe for rib-eye. It is topped with a red wine reduction and served with a grilled watermelon wedge.
Keep reading to hear from our winner, Lisa Keys!
Frankfurter Fridays continues, and this week we are going to take a trip south of the border with a Sonoran Dog! This hot dog is special on so many levels. First, it’s wrapped in bacon. I mean, really…how can you go wrong there! Second, it uses a unique bun called a “bolillo roll.” Finally, it is jam packed with all of your favorite Mexican flavors and it can be made as spicy or as mild as you like.
If you have never used a bolillo roll and are curious to learn more, check out this story from “girlichef” she has a great description as well as a recipe! http://www.girlichef.com/2011/01/bolillos-mexican-crusty-rolls.html
Since these rolls are crusty on the outside and soft on the inside, I like to quickly steam them for this recipe. Simply wrap each roll in a dampened paper towel and microwave on high for 10 seconds.
8 hot dogs
8 slices bacon
8 bolillo rolls, steamed
1 can (15 oz.) pinto beans, rinsed
1 tomato, chopped
1/2 cup chopped onions
2 Tbsp. jalapeño pepper sauce
3 Tbsp. mayonnaise
1 Tbsp. yellow mustard
Wrap each frank with 1 slice bacon. Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently. Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with bacon wrapped franks and remaining ingredients.
Note: Don’t have jalapeno pepper sauce? Add 1 Tbsp. pickled jalapeno pepper slices to filling in each sandwich instead.
Nutrition Information: Calories 500, Total fat 24 g., Saturated fat 8 g., Cholesterol 45 mg., Sodium 920 mg., Carbohydrate 52 g., Dietary fiber 5 g., Sugars 2 g., Protein 21 g. Recipe from Oscar Mayer
Want to learn more about the Sonoran Dog and see other recipe variations? Check out a few of my fellow bloggers!
How about a Vegan version? Give this recipe a try!
Shhh, don’t tell my Dad….
This just might be his Father’s Day dinner surprise. He’s a fan of anything from the grill and served along with some homemade fries, that’s a special Father’s Day bonus!
Chimichurri is a South American sauce that is great as a marinade, or as a condiment on steak and fries. It packs a flavor punch with garlic, vinegar, parsley and red pepper flakes. I like the gorgeous burst of color on a plate.
Happy early Father’s Day to my Dad…I love you!
What are you making your Dad for Father’s Day? Leave a comment and tell us!
2/3 cup olive oil
2 Tablespoons red-wine vinegar
1 small onion, chopped
2 garlic cloves, finely chopped
1/2 cup finely chopped fresh parsley
1/2 teaspoon red-pepper flakes
1/2 teaspoon salt
1 beef flank steak or skirt steak (2 pounds)
Salt and pepper to taste
1. Whisk together olive oil and vinegar in medium-sized bowl. Add onion, garlic, parsely, pepper flakes and salt. Cover; let stand at least 2 hours at room temperature.
2. Season steak with salt and pepper. Grill 4-5 minutes on each side for medium-rare; time will depend on thickness of steak.
3. Thinly slice steak diagonally across grain. Drizzle with sauce. Serve with fries and a mixed green salad. Pass remaining sauce.
Curious to learn more about Argentinian Chimichurri? Check out these recipes from a few of our blogging buds!
Marcus Samuelsson – All American Surf and Turf: http://marcussamuelsson.com/news/all-american-surf-turf-on-cbs-early-show
Skinny Taste – 1 point Chimichurri Sauce: http://www.skinnytaste.com/2009/02/chimichurri-sauce-1-ww-pt.html
Recipe Girl – Chimichurri Sauce: http://www.recipegirl.com/2007/04/18/chimichurri-sauce/
Cookin’ Canuck – Seared Scallops with Chimichurri: http://www.cookincanuck.com/2010/05/seared-scallops-with-chimichurri/
Around the World, Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Fresh and Healthy, On A Budget | Tags: Beef Main Dish Recipes, Beef Recipes, Beef Sauces & Gravy Recipes, Easy Beef Recipes, Low-Carb Beef Pork and Lamb
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This week in honor of Cinco de Mayo you will see many iconic Mexican dishes posted across the various food blogs. From margaritas to guacamole, enchiladas to flan, there are so many fantastic Mexican recipes it is hard to know where to begin! (P.S. Are all of you entering some of your favorite dishes in the contest this week?!)
I wanted to go a bit of a different route this year and decided to showcase one of the greatest culinary gifts from Mexico – chocolate. The ancient Mayan and Aztec cultures of Mexico and Central America were the first people known to have made chocolate, and uncovered a treasure that we continue to enjoy today.
If you remember from one of my previous blogs, I recently visited the mecca of chocolate here in the United States – Hershey, Pennsylvania. This small town not only boasts sweet treats and fun for children, it also is home to innovative restaurants and gourmet meals. On my visit, I had the pleasure to meet with the executive chef at The Hotel Hershey, Kenneth Gladysz. We discussed some of the savory applications for chocolate and he was nice enough to share one of his fantastic recipes with all of us!
To celebrate my love of chocolate and to honor this great culinary gift from Mexico, I adapted his recipe for a cocoa-coffee rub. It pairs perfectly with a nice, juicy New York strip steak. Serve with french fries and a very special condiment unique to Hershey. (That’s right, it’s chocolate ketchup!) Check out the recipes below to find out more.
HERSHEY’S COCOA-COFFEE RUBBED STEAK
1 Tablespoon Hershey’s cocoa
1 Tablespoon instant espresso powder
2 Tablespoons brown sugar
1 Tablespoon ancho chile powder
1/2 teaspoon salt, or to taste
4 New York strip steaks, about 6-8 ounces each
1. In a small bowl combine cocoa, espresso powder, brown sugar, chile powder, and salt.
2. Prepare outdoor grill for steaks. Coat both sides of steaks with cocoa-coffee mixture. Grill steaks, turning once, for about 5 minutes per side for medium or until desired doneness. Let steaks rest for about 8 minutes before serving.
Adapted from a recipe by Ken Gladysz, Executive Chef of The Hotel Hershey
HERSHEY’S CHOCOLATE KETCHUP
1/2 cup Hershey’s Special Dark Syrup
1/2 cup Ketchup
Combine dark syrup and ketchup in a small bowl. Serve with french fries.
This chocolate ketchup has been served for years in Hershey, PA. Diners come back year after year requesting this condiment for their french fries. The formula is simple, but you have to use the “Special Dark” syrup! If you have trouble finding it in your local grocery store, follow this link to locate it near you.