Foody Friday - Mama's Bloody Mary Chili

I don't remember eating a lot of chili as a kid, maybe I did, who knows? I think I had more to worry about growing up than what I was eating....like beating my 6 brothers and sisters out for seconds! 

I DO know that once my brothers/sisters started getting husbands/wives it seemed like my mom always had a huge pot of chili whenever we brought home our significant others to visit. I guess it was the easiest way for my mom to feed a crowd. My brother in law even joked once that he was just sure that my mom had a huge cauldron of chili simmering away in her basement that was already ready at a moments notice because he always ate chili at her house! 

I've never been a huge chili eater but I've been trying to find a quick easy recipe for months that my kids and husband would actually eat. Finally DR just told me to ask my mom for her recipe because he always liked her chili. So Mom texted me her "recipe" if you can call it a recipe...I don't think my mother measures anything! (luv ya Ma!) 

Brown two pounds of hamburger and add as many chopped onions and peppers as you want. I also added some minced garlic. 

Meanwhile in the crockpot put in 1-53 oz. can of Brooks hot chili beans. (I didn't have a 53oz. can so I used two cans of black and two of kidney beans and added some chili powder, like a teaspoon maybe.)

Aaaahh, the secret ingredient!! 

Mix together the beans with the ground beef and add as much Bloody Mary Mix for the desired thickness.

I also added a can of diced tomatoes.  

Set on low in crockpot for 6-8 hours. 

Perfection!! I will never use another chili recipe because this one's a hit. Everyone eats it! DR likes it because it's full of meat, my kid's like it because it's not too spicy, I like it because they like it! 

The secret to perfect chili: Bloody Mary Mix...who knew???

Foody Friday - Black Bean Summer Salad

Kansas weather can drive me crazy some days. Have you ever heard the expression, "Don't like the weather then wait 10 minutes and it will change?" It's definitely true for Kansas. This week's temperatures have been in the 70's but the thermometer hit 95 degrees last weeek!! It's not unusual for the heat to fluctuate   up or down 20 degrees in 24 hours. It almost doesn't faze me anymore. 

Last week's heat dampened any enthusiasm I had for cooking. (It's returned though, I made muffins today.) I know the heat will return with a vengeance this summer and I'm all for filling meals that don't require cooking. I was so happy I pinned this recipe on Pinterest; it was perfect for the heat! 

Black Bean Salad 

• 1 1/2 cups cooked black beans 
• 1 can of corn 
• 1 small onion, diced 
• 1 large avocado peeled and diced
• 3 medium plum tomatoes, seeded and diced
• handful of cilantro leaves, cut into small pieces 
• 2 Tbsp fresh lime or lemon juice juice (1/2 - 1 lime)
• 1 Tbsp minced garlic
• 1/4 tsp fresh ground black pepper1/2 tsp salt

Combine all ingredients. Chill and serve. 

I have a feeling I'll be making this a lot this summer! 

Foody Friday - Cornbread Veggie Layer Salad

I'm not much for layered salads, I usually avoid them at all costs. You know...the ones where there's a bunch of veggies drowned in dressing? Ugg, something about them repulses me! But I was at a luncheon a few weeks ago and someone had made this one and I fell in love. It's so easy and not smothered in salad dressing. Plus I think there's something about the cornbread that balances out all that dressing. Anyway, if it hadn't been impolite, I would have heaped my plate with this stuff! It was great!

First, make a loaf of cornbread using your favorite recipe and allow it to cool. I made mine in a skillet. Crumble a 1/3 of it into the bottom a deep dish. I didn't have anything pretty, just a 9x13 casserole dish. Drizzle with ranch dressing.



Add a layer of diced tomatoes, peppers and onions...more or less if you like.

Add a can of corn and a can of pinto beans. I love corn...canned, sweet, parched, on the cob, roasted....oh, sorry that....I got a bit off track. Back to the salad!!!

Now repeat those layers again; cornbread, dressing, tomatoes, peppers, onions, corn and beans.

To top it off crumble on the last of the cornbread, a bit more dressing and shredded cheese. Refrigerate until ready to serve.

Happy Christmas Eve everyone!

Foody Friday - Vegetarian Sheperd's Pie

Yes, a vegetarian dish and no meat whatsoever. Yes Mom your grandchildren are eating and growing just fine; no I'm not forcing them to be vegetarians. Chill. (My mother is a big meat eater and needs a bit of reassurance folks.)

Have you ever had one of those nights when it's time to fix dinner and you realize you have nothing thawed out and hot dogs just don't sound good? (Do they ever?) I stumbled across this recipe and being short on time and not able to make it to a grocery store I modified this recipe a bit. What a hit! I REALLY didn't expect this to go over so well but this dish was great and so so easy to whip up. This was all the leftovers there were! Sorry, I forgot to take a pic before dinner. See, it was a success Mom! Eating vegetables CAN be fun!

 Vegetarian Sheperd's Pie

1 diced onion
1 tsp. minced garlic
2-3 T. of olive oil
1 can of chickpeas
1 can of black beans
1 can of chili beans
1 can of refried beans
1 can diced tomatoes
1/2 can of tomato sauce
oregano, parsley, thyme, salt and pepper (to taste)
4-5 handfuls of spinach, torn into small pieces
mashed potatoes
cheese (optional)

In a deep saucepan saute the onion and garlic in olive oil until browned. Add the beans, tomatoes, 1/2 can of sauce and spices. Cook over medium high heat for 8 or 9 minutes. Lightly spray two casserole dishes and place bean mixture in bottom, add  a layer of spinach next  and a final layer of mashed potatoes and cheese if desired. Bake at 350 degrees for 30 minutes or until cheese is bubbly.

Foody Friday - Black Bean, Corn and Rice Salad

This is a very easy, yummy dish that Yip,Yap and Yahoo enjoyed hot or cold (minus the onions!) You can check out the original here at Epicurious.com.

Black Bean, Corn and Rice Salad

2 cups of rice
1/4 c olive oil
1 t. minced garlic
1 15 oz can of corn
1 15 oz. can of black beans
1 t kosher salt
1 T vinegar
black pepper

Boil rice, stirring occasionally about 25 minutes. Drain and transfer to large bowl. Heat 2 T oil in saucepan until hot. Add garlic and stir until slightly soft, about 3 minutes. Add corn, beans and salt, stirring until heated through, about 1 minutes. Transfer veggies to bowl with rice and toss to mix. Add 2 T olive oil and vinegar and toss well. Season with plenty of pepper and toss one more time.

This could easily be a one dish dinner by adding chicken or other diced meat.