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CLASSIC BEEF CHILI

From a tiny BEACH kitchen:

Have you felt a chill in the air since Labor Day?  Time to get out the crockpot! 

Making chili is “ALL in the cans” … a friend recently told me.  This simple recipe is great to whip together in the morning before leaving for the office.   Your house will smell amazing when you return.  Or, get a crowd together and enjoy this simple, hearty meal with those you love and watch some football!    ~ Sheryl

 INGREDIENTS:

  • 2 pounds ground sirloin (or ground turkey)
  • 2 sweet onions diced (or buy the bag of frozen diced to make it even easier)
  • 2 cans Pastene Kitchen ready crushed tomatoes (28oz)
  • 2 cans Dark Kidney Beans (16oz,) rinsed well and drained
  • 1 can petite diced tomatoes (16oz)
  • 1 can tomato paste (6oz)
  • 2 teaspoons Cumin
  • 1/4 cup Chili Powder
  • small can diced chili peppers (optional)
  • 3 cloves diced garlic
  • 2 tablespoons EVOO

GET OUT THE CAN OPENER!  Open all the cans and pour them into a Crockpot.  NOTE:  Rinse the kidney beans in a strainer and drain well before you put them in the crockpot. 

Saute the garlic in 2 tablespoons of Extra Virgin Olive Oil.   Add ground sirloin and saute until brown. Drain off any fat.  To the sirloin in the saute pan, add the cumin and chili powder and stir, stir, stir to coat the sirloin very well with the seasonings.  Transfer cooked, seasoned sirloin into the crockpot and stir thoroughly.  This recipe can hang out in your crockpot all day on LOW.    Or on HIGH for 4 hours.

You can now head off  to work knowing you have a great meal to come home to.   Garnish cooked chili with fresh oregano, sour cream, taco cheese or “FRITOS”.          ~~GO PATRIOTS!

TIP!:    If your eyes water when you are dicing onions, bite on a wooden matchstick with the sulfer side facing out- do NOT light!- and your eyes will not water!  Try it, it works like MAGIC.

~

Easy Baked Lamb Shanks (ARNI STO FOURNO)

From Peach:

This dish is much easier to make than one might think.  Simple and delicious and does not need much attention once it is together in the oven.  It can be topped off with some crumbled feta when it is piping hot or not.  Growing up in a Greek home lamb was plentiful and made in many ways..this being my favorite.  Give it a try and I bet it will become your favorite too.

INGREDIENTS:

  • 4 lamb shanks trimmed of as much fat as possible.
  • 1 box white button mushrooms
  • 1/2 box orzo
  • 1  15 oz. can tomato sauce
  • beef broth
Place trimmed lamb shanks in a large roasting pan.  Combine tomato sauce and enough beef broth to fill pan 3/4 way up the sides. Seal tightly with foil and bake at 350 degrees for about 2 1/2 hour.  Do not disturb during this time.
Remove foil and add mushrooms and orzo and stir gently.  Put back in oven uncovered and cook stirring occasionally till orzo tender.  The lamb will brown beautifully during this part of the cooking process.  Total cooking time is about 3 hours. (This will ensure the lamb will be very tender).
KALI ORAXI EVERYONE.
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