Chili Mac
With a 16th birthday and house remodeling taking up most of my time I have been absent from the blog for too long. Though luckily during all the remodeling I have been working on smaller projects too like DIY photography boards for my food photography. Plus, a list of recipes, including chili mac, that would look delicious here on the blog. It also helps if the family likes them.
Five people in one house can make it difficult to choose a recipe that everyone will try or enjoys. My oldest son does not like cheese. There is a few dishes that he will eat “certain” cheeses with like mozzarella. On the other hand, my daughter eats cheese but is not the biggest fan. My middle son, myself, and the other half all enjoy plenty of different cheeses. This is just a tiny dilemma since many dishes have cheese but it is super easy to remove it. Below is one dish I have found that the entire family will eat that does not come straight from mixing boxed food with canned food.
Mmm… Good comfort food. Chili Mac!
Hearty meat, fresh spices, and comfort pasta make this dish so appeasing not only to adults but children too. Top it with cheese and onions for even more flavor. My son likes to add sour cream but I like mine with cheese and red onion. For extra heat the other half adds cayenne pepper over his after it is served.
Back to the DIY photography boards. Tell me these boards are not just super pretty? I just love playing with colors and leaving some natural. I am thinking about a post on how to make DIY photography boards with cheap acrylic paint, Elmer’s glue, and plywood. Just curious if any of my readers would be interesting in reading a detailed post about this?
Here’s the recipe for Chili Mac :)
Ingredients
Instructions
In a medium pot, fill with water and add in salt with olive oil. Bring to a boil and add pasta. Cook pasta according to directions on the box. Drain and set aside.
In a large pot, add ground beef, white onion, and red peppers along with beef broth. Cook until meat is browned. Add in cumin, paprika, chili powder, and cayenne pepper; stir well. Add in crushed tomatoes and turn down the heat to low. Bring the sauce to a slow, low boil and add in pasta. Do not let sauce burn, watch it closely! Stir in pasta lightly until covered with sauce and cook for about a minute allowing the sauce to soak into pasta.
Serve topped with cheese, sour cream, and/or red onions.
http://mooshujenne.com/chili-mac/
Pinto Bean Chili
Pinto bean chili is one of the simplest dishes that will feed a crowd. It will keep and keep! That just reminded me of cook on the movie Atlantis where he goes on about the beans and everyone thinks UGH because they are tired of them. He literally says “They will keep and keep!” We used to watch that movie all the time when my kids were younger. I need to obtain that movie on Blu ray. *Runs off to search and check food in oven*
I’m back! Does not look like they have it for Blu ray with a quick search. Might have to do a extended search to see what I can find and add Hotel Transylvania to the check out too! Anyway, back to the pinto bean chili! Does that cornbread just look delish!
Love how this comes together as just slow cooked beans and you can have them completely vegetarian or with bacon or ground beef. I am not a huge fan of ground beef so I always go to my favorite meat which is bacon. It adds a smokey flavor. It is also easy to add carrots, celery, or even stewed tomatoes. If you want to add vegetables then it is best to do them at the beginning when sauteing the onion, peppers, and garlic. If you want to add stewed tomatoes it is best to stir them in about 30 minutes before serving. My recipe is the basic recipe that allows you to add whatever you would like to it along with controlling the heat. If you want it hotter add more peppers and if you want it cooler then add less peppers. Mine is a tad spicy for the little ones but great for the teens and adults without setting mouths ablaze.
Ingredients
Instructions
In a large pot, add minced onion, garlic, and jalapeno peppers. Saute on medium heat for about three minutes. Add in cumin, paprika, cayenne pepper, salt, and pepper; stir well. Add rinsed beans and stir to mix the beans with vegetables. Add container of stock and bacon halves to pot. Fill the rest of the pot to the top with water. Turn heat up to high and bring to a boil. Once at a boil lower to a medium heat. Cook for about 5 hours until the beans are soft and liquid has thickened; stir often. Serve with cornbread or topped with cheese, sour cream, and cilantro.
http://mooshujenne.com/pinto-bean-chili/Today, Food Network and a group of bloggers are featuring Chili (for #Superbowl) for this week’s Comfort Food Feast event. Please stop by and see what everyone made:
Jeanette’s Healthy Living: Crock Pot Cincinnati Chicken Chili
The Heritage Cook: Gluten-Free Green Chile and Chicken Taco Bowls
The Cultural Dish: Crock-Pot Chili
Big Girls, Small Kitchen: Healthy Chicken Chili With Barley
What’s Gaby Cooking: Smoky Chipotle Chicken Chili
Feed Me Phoebe: Chicken and White Bean Chili
Dishin & Dishes: Lean Mean Game-Day Chili
The Lemon Bowl: Beef Chili With Black Beans
Devour: 4 Twists on Chili for the Super Bowl
Thursday Night Dinner: 3 Most Favorite Chili Recipes
FN Dish: 7 Chili Recipes for the Big Game
#SundaySupper – Patty Melt, Hand Cut Fries, & a Shake
Growing up there was this old drive in my grandparents used to take me to that served patty melts and delicious food. I remember the green sign and the big bags of fries. Nothing like any other joint around. It was called Lucky Boy. My grandmother loved their pastrami sandwiches. My grandfather loved the burgers and fries. I remember the milkshakes.
Lucky Boy in South Gate
I want to give everyone a dish that would be reminiscent of a time I spent with my family for this #SundaySupper. So here is my version of a patty melt, hand cut fries, and a chocolate milkshake.
Ingredients
Instructions
Make hamburger patties square or round to your preference. In a frying pan, add one tablespoon olive oil and fry burgers until cooked to desired wellness. Pull out patties and butter the bread. Toast bread with cheeses and add the meat. Serve with gooey cheesiness!
Wash potatoes and cut in half and then in to long strips. Heat oil to medium heat and fry potatoes until golden brown. Drain on paper towels and then salt and pepper to taste. A small amount of cinnamon, paprika, sugar, salt, and pepper makes a wonderful seasoning to the frie.
In a blender, add three scoops of chocolate ice cream and 1/2 cup of milk. Blend for 1 minute on high. Add three squeezes of chocolate syrup and blend for 30 seconds. Serve with whipping topping and a cherry or plain jane.
http://mooshujenne.com/patty-melt-hand-cut-fries-a-shake/Sunday Supper Retro Appetizers:
- Irish Cheddar-Whiskey Fondue by girlichef
- Retro Football Party: Fondue, Deviled Chicken Wings & Lemon Chiffon by Zest Florida Foodie
- She Devils: Beet Pickled Deviled Eggs by Ruffles & Truffles
Sunday Supper Retro Salads:
- Coca-Cola Salad by Magnolia Days
- Salmon Salad | Retro Tuna Salad by Family Foodie
- Ambrosia Salad by Simply Gourmet
- Romaine “Wedge” Salad with Hot Maple Bacon Dressing by Cupcakes & Kale Chips
- Carrot & Raisin Salad by The Roxx Box
- Sweet & Smoky Broccoli Salad by In The Kitchen with KP
Sunday Supper Retro Breads and Sandwiches:
- Italian Style Bread by The Meltaways
- Creamed Chipped Salmon Jerky on Toast by Pescetarian Journal
- Grown-Up Tuna Melts by Home Cooking Memories
- English Muffin Pizzas by Comfy Cuisine
- Patty Melt, Hand Cut Fries, & a Shake by Mooshu Jenne
- Grown-Up Grilled Cheese with Tomato Soup by The Catholic Foodie
- Toast Topper #16: Grandma’s Mock Apricot Jam by Yummy What Smells So Good?
SundaySupper Main Dishes:
- Chicken Pot Pie Topped With Bacon Cheddar Biscuits by Chocolate Moosey
- Tuna Noodle Casserole by Country Girl in the Village
- Nana’s Marinated Beef Roast by Supper for a Steal
- Chorizo Scotch Eggs by The Girl in the Little Red Kitchen
- Chicken Maryland by Vintage Kitchen Notes
- Mushroom Stroganoff by Small Wallet Big Appetite
- Dairyfree Toast Hawaii by Galactosemia in PDX
- Porcupine Meatballs by Hezzi-D’s Books and Cooks
- Chicken Kiev by The Urban Mrs.
- Salmon Quiche with Preserved Lemon by Shockingly Delicious
- Steak Diane by Crispy Bits & Burnt Ends
- Fried Chicken only in the Oven by In the Kitchen with Audrey
- Hambak Steak a.k.a. Salisbury Steak by Kimchi Mom
- Retro-Redo: Homemade TV Dinner by The Little Ferraro Kitchen
- Kicked Up Meatloaf by Curious Cuisiniere
- Shrimp Scampi (a lighter version) by Kudos Kitchen
- Old-Fashioned Pork Chops by My Trial in the Kitchen
- Jägerschnitzel by Sustainable Dad
- Healthier Hamburger-Corn Noodle Casserole by The Weekend Gourmet
- Tuna Noodle Casserole by Cookistry
- Chicken-N-Biscuits Pot Pie Casserole by The Messy Baker Blog
- Souper Pork Chops with Mashed Potatoes by Mama.Mommy.Mom
- Meatloaf that will make you swoon and Datz the truth by Midlife Roadtrip
- Tator Tot Casserole by Neighborfood
Sunday Supper Retro Sides and Veggies:
- Smokey Braised Red Cabbage by Cindy’s Recipes and Writings
- Classic Corn Casserole by The Foodie Army Wife
- Roasted Brussels Sprouts with Bacon & Balsamic by Dinners, Dishes and Desserts
- Classic Green Bean Casserole Redux by The Wimpy Vegetarian
- Mem’s Broccoli Casserole by Momma’s Meals
Sunday Supper Retro Desserts and Cocktails:
- Peachy Keen Tutti-Frutti Jello by La Cocina de Leslie
- Old School Boozy Rum Cake by Webicurean
- Individual Baked Alaskas by That Skinny Chick Can Bake
- Rainbow Jello by Cravings of a Lunatic
- Pineapple Upside Down Cake by Noshing with the Nolands
- Pineapple Bars by Peanut Butter and Peppers
- Creamy Dairy Free Fresh Orange Julius With Coconut Milk by Sue’s Nutrition Buzz
- Refrigerator Strawberry Cheesecake by There and Back Again
- Frozen Pineapple Upside-Down Cake by Juanita’s Cocina
- Boston Cream Pie by Gotta Get Baked
- Coca-Cola Cupcakes by Daily Dish Recipes
- Jello Poke Cake by Flour On My Face
- Devil’s Food Cake by Maroc Mama
- Bread Pudding with Pecans by Basic and Delicious
- Victoria Sponge Cake by The Lovely Pantry
- A Chocolate Twist on the Classic Japanese Strawberry Shortcake by Ninja Baking
- Post War Apple Pudding by My Cute Bride
- Spaghetti with Currywurst Sauce by Masala Herb
- Layered Mini Chocolate Banana Cakes by Big Bears Wife
- Raspberry Jam Cakes by Pippis in the Kitchen Again
- Cocktail: Moscow Mule by Crazy Foodie Stunts
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Shepherd’s Hand Pies
Yes, I love pie! Oddly enough I prefer cherry or meat pies. These Shepherd’s Hand Pies feature shepherd’s pie in a handmade pie crust. The can be made with beef, chicken or just vegetarian. Creativity with this recipe is your friends. The more intricate the ingredients the richer the flavors. I make these with beef and onion as the flavors just fall together. For vegetarians mushrooms, carrots, potatoes, onion, celery, and corn make a pie. For the gravy just use cooked carrots and blend them in a blender with a bit of heavy whipping cream. They make a fantastic gravy that is full of color and nutrients. If your a chicken fan you can do chicken with a chicken gravy and matching vegetables. If you really want to jump out of the box you can use crawfish or crab meat to make a seafood rendition.
Hand pies are delicious fresh or they can be frozen to heat up later on another occasion. This makes them perfect for movie night or for weeknight TV shows you don’t want to miss; such as Supernatural, Vampire Diaries, Haven, Grimm, and Once Upon a Time. Hmm… did I leave one out? Oh! Of course our beloved The Walking Dead. Do have to say I have been waiting for them to kill off the annoying blonde and the governor. Just not a fan of nut jobs.
Speaking of Vampire Diaries, is anyone else tired of the poor Elena thing? I am. Let’s get on with it. Damon and Elena should be together. Let Tyler hook up with the wolf chic from Secret Circle, and the judgmental Stefan and Caroline should end up together. Maybe spin off some weird love relationship with Klaus and Bonnie as they will both soon hate the new professor in town.
Anywho! Back to the pies.
Ingredients
Instructions
Roll out pie crust on a large floured surface. Use biscuit cutter to cut the dough and set aside. Repeat until all dough is cut out. Place round crust cutout on floured surface and roll to spread out the circle. Set aside.
In a large skillet, place diced onion, garlic, olive oil, and beef in skillet. Heat to medium high heat. Add salt and pepper. Add in carrots and potato and cook until meat is done. Drain can of corn and add to skillet. Add in gravy and stir well. You may add the mixture to a bowl if you would like before adding in the gravy.
Preheat oven to 375 degrees F.
Fill rolled out crust circles with about a tablespoon and a half with dough and seal around edges with a fork. Continue until all the dough is used. Beat egg in small bowl and coat over crust. Place on a baking sheet lined with parchment paper and bake for 30 to 40 minutes until crust is a golden color.
Serve with mashed potatoes or by themselves as an appetizer.
http://mooshujenne.com/shepherds-hand-pies/Fried Chicken Jalapeno Bacon Fettuccine Alfredo
Fried chicken jalapeno bacon fettuccine alfredo recipe is below but first a little story. Yesterday we went to see the final edition to the Twilight Saga Breaking Dawn Part II. I was not so sure how well it would match the book prior to watching the movie. The movie literally hit the nail on the head in comparison to the book. There was plenty rumors that movie is not as good as it’s predecessors. To be honest, it was one of my two favorites, the other being New Moon. If your a vampire or wolf fan let me know what you thought of the movie in the comments. No spoilers! No whining about sparkling vampires either 
On to the food! Below the food is the giveaway for Devo’s Jalapeno Fettuccine!
Big thank you to Devo Olive Oil for sending out a package of jalapeno fettuccine. It was absolutely delicious! The fettuccine is a perfect pair with my bacon alfredo sauce. I still cannot wait to try the pumpkin fettuccine and chocolate fettuccine. These are perfect for customized culinary gift baskets.
The jalapeno fettuccine has just enough kick to add the right spice to this meal. There is no burn for me although I can eat pretty spicy food. It was more like a tickle and I think that is just perfect for a pasta dish. The pasta would pair well with Cajun dishes featuring shrimp, crab, or crawfish.
Ingredients
Instructions
In large frying pan, heat oil to medium-high heat. Preheat oven to 200 degrees F.
In a small bowl, add eggs and beat. In a medium bowl add breadcrumbs. Dip chicken filet in egg and then toss in breadcrumbs covering the entire filet. Set aside on dish. Repeat with the remainder of the chicken.
Fry chicken for 2 to 3 minutes each side until cooked. Set cooked chicken in a casserole dish in the oven when done frying to keep warm. While chicken is frying you may start the sauce.
In a sauce pan or deep saute pan, add in bacon and cook on medium heat until it is crisp but not fully cooked. Add in onions and garlic and cook until onions are caramelized. Melt butter over bacon, onions, and garlic. Add in heavy whipping cream and cook on medium low heat for about 15 minutes until heavy whipping cream begins to thicken and coats the back of a spoon; stirring frequently. Salt and pepper the sauce.
Meanwhile, in a large pot, bring water with one tablespoon olive oil to a boil. Salt the water.
The chicken should be finished frying and the pasta should be boiling. Go back to the sauce and add in Parmesan cheese little by little, stirring frequently, until all cheese is added. Turn sauce down to low.
Remove the noodles and drain. Plate noodles with one piece of fried chicken and top with alfredo sauce.
http://mooshujenne.com/fried-chicken-jalapeno-bacon-fettuccine-alfredo/Devo Olive Oil was please to offer one of my readers a chance to win and test out the jalapeno fettuccine I used in this recipe!
To enter the giveaway fill out the rafflecopter below.
*Disclosure: Devo Olive Oil is providing one package of jalapeno fettuccine. I was not reimbursed for writing this post and all opinions expressed are my own.
Tuscan Chicken
Everyone needs an easy weeknight dinner that you can pop into the oven and ignore while you work on everything else. Tuscan chicken is a simple oven dish. You may use fresh herbs to top it when cooking or if you get heartburn from them like I do, then no herbs is just fine too!
I prefer just fresh basil in mine. Some people like thyme, bay leaf, or rosemary. The taste of roasted tomatoes and the buttery flavor of the fingerling potatoes make a merry match.
Ingredients
Instructions
Preheat oven to 375 degrees F.
In a large baking dish, place chicken and two cans of fire roasted tomatoes. Add salt, pepper, and fresh herbs. Cover with foil and place in oven. Cook for about an hour and a half until chicken is done.
In a additional small baker, add washed potatoes and top with butter. Make sure to place some butter under potatoes to keep from sticking. Add salt and pepper and cover with foil. Place in oven next to chicken or on another rack. Cook until potatoes are done. Usually done the same time as the chicken.
http://mooshujenne.com/tuscan-chicken/Baked Potato Soup
I have two favorite soups. Minestrone and baked potato soup! Just love all the toppings you can add to baked potato soup 
One week till the last Twilight Saga film Breaking Dawn Part II. How many of you plan to go see it? I’m definitely NOT doing the midnight showing. Might be a Saturday morning flick. It’s the start of Thanksgiving vacation and I am just counting the days till that week gets here.
I thought this might help warm up those that are freezing on the East coast. I feel for you all.
Next week I have a Fall festival to attend and I plan to bring 48 cupcakes and 2- 3 dozen cookies. Any suggestions?
Ingredients
Instructions
Peel all potatoes and dice them into 1/2 inch cubes. Add them to a large pot and cover with water. Salt and pepper the water. Cook on medium/high heat to bring to a boil. Once boiling, lower to a simmer, and let cook for about 10 to 15 minutes until potatoes are tender. After potatoes are tender drain off water and reserve a small amount to add thickness to your soup.
Replace pot on stove and add 1 tablespoon of flour. Stir in flour and add two cups of chicken broth. On a low heat, mash potatoes, and add more chicken broth as the potatoes are being mashed. The soup should be a thick consistency. Add one large container of heavy whipping cream and bring to a boil. Lower to a simmer and cook for about ten to twenty minutes until soup thickens.
Once the soup has thickened it is ready to serve. Top with crumbled bacon, sharp cheddar cheese, and spring onions. Side with garlic bread.
http://mooshujenne.com/baked-potato-soup/Eggplant Mozzarella
Most of you are probably wondering if this Eggplant Mozzarella is a take on the traditional Eggplant Parmesan. Yes, this is but my teens tend to not like the taste of Parmesan. Yes, I know they are definitely weird; I tell them this daily. Parmesan is one of my most favorite stinky cheeses; though most would call it nutty. It is not usual to use a different cheese as my great grandmother would use provolone between the layers of the fried goodness. She always cut her eggplant in rounds after peeling the skin. On the other hand I prefer to cut the eggplant length wise after peeling off the skin. Most think you must rub the eggplant down with salt and drain it. This is an extra process that is not needed if your frying the eggplant. I have found that salting the eggplant make it too tender and has a awful texture.
Eggplant mozzarella is a fantastic Meatless Monday dish. It is hearty and serves well for a man that prefers meat dishes. My other half is a meat and potatoes type of guy. He was born in Czech Republic and grew up with his parents in the states. While he loves pizza he still has a tendency to gear toward Czech style food which is fried or roasted with gravies and grease. I am not by far complaining as I LOVE this style of food. However, on occasion it is nice to have something somewhat healthy. What recipe do you make for Meatless Monday that can easily replace a meat dish? If you have any tricks up your sleeve I would love to know about them. As for the eggplant, you may top it with cheese and side it with garlic bread. I like to side it with fresh basil and garlic bread myself.
Ingredients
Instructions
In a large bowl, crack eggs, and beat. Add breadcrumbs to another large bowl. Set aside.
Heat oil in pan on stove to medium heat.
Peel eggplant and then slice lengthwise to have elongated slices. Dip eggplant in eggs, coating both sides, and then toss in breadcrumbs to cover. Lay on a dish. Once all the eggplant is battered it is time to begin frying.
Lightly fry eggplant for about 1 to 2 minutes on each side. Remove to paper towels to drain off excess oil. Finish frying all eggplant.
In a large baking dish, layer in one layer of eggplant and season with salt and pepper. Top with sauce and about one cup of cheese. Add another layer of eggplant, top with sauce, and remaining cheese. Cover with foil and bake at 375F degrees until cheese is melted. Serve with fresh basil and garlic bread.
http://mooshujenne.com/eggplant-mozzarella/
Smoked Chorizo Bean Soup
Swear to the gods, cooking beans never turns out the same. Soak them 24 hours and put them in the pan and half of them are still hard hours into it. This is why every woman/man wants to crockpot cook their beans. I am just not a huge crockpot person. It takes the talent out of cooking or at least I kind of feel that way about it. My picture of smoked chorizo bean soup looks so red from the chorizo.
Today, I want to tell you how I cook beans and make sure that they do not turn out hard. The no fail method is soak them for 36 hours not 24 hours. Drain them a few times and replace the water. Give them plenty of room to grow in the water by putting them in a larger bowl with a lid. After soaking, cook them for four hours and then let cool. Store them over night and cook for four hours again the next day. This allows for the oils and flavor to settle and you will have some of the best beans you’ve ever tasted. Adding a tad of liquid smoke really kicks in the flavor of the beans along with the bacon adding additional smoke flavor.
Ingredients
Instructions
In a large bowl, soak beans for 36 hour replacing the water two to three times.
In a large pot, add in onion, garlic, bacon, and jalapenos. Saute until onions are half way translucent. Add in chorizo and saute for about three minutes. Add in beans and broth; cover with water to 3/4 of the pot. Add liquid smoke and Worchester sauce along with salt and pepper. Cover and cook on low heat for four hours. Let cool and refrigerate over night. Cook again four hours on low before you plan to serve.
Serve with corn bread and top with cilantro or parsley.
http://mooshujenne.com/smoked-chorizo-bean-soup/Bucatini all’Amatriciana
After months of promising this recipe for bucatini all’amatriciana it is finally here. Guanciale (pork cheek) is not common in the US, which means you must replace it with the closest item, that item is pancetta. Pancetta in a block is also hard to locate but at least we have one Italian market and deli in town. Finding the pancetta was the simple part.
I would eventually go on a three month endeavor to find bucatini pasta. Bucatini is a No. 12 pasta that resembles spaghetti but has a elongated hole running complete through it. Luckily, World Market is renovating their stores and recently stocked it with bucatini. I purchased five packages I was so excited!
Bucatini all”Amatriciana is a dish that made it popular in Rome. It is named after the tiny town of Amatrice. It is said that the shepherds love this meal to warm up from the chilly mountain air.
I just love any excuse to have fresh basil in the house as the aroma is delightful! If anyone is interested, I can add the recipe of how to make your own peeled tomatoes to replace the canned tomatoes within this recipe. Canned can be bought but are sometimes hard to locate.
Ingredients
Instructions
Fill a large pot with water, one tablespoon olive oil, and salt. Bring to a boil and cook pasta until done while cooking the sauce.
In a pot or saute skillet, add onions, pancetta (guanciale), garlic, and two tablespoons olive oil and tad of salt; cook on medium heat for three to five minutes. Add in dried red chili pepper and saute for about a minute. Drain just the top juice of the cans, not all, as you want the sauce to be a bit thick rather than runny. Add peeled tomatoes and the white wine. Break up the tomatoes while cooking. Cook for about ten minutes reducing the tomato juice off. Salt and pepper to taste.
Drain pasta reserving some of the pasta water; add sauce to pasta. Toss and plate. Top with freshly grated Pecorino Romano cheese and garnish with basil.
http://mooshujenne.com/bucatini-allamatriciana/
