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SHEPARD'S PIE IN PUMPKINS
I hope you enjoy this unique, festive and delicious Autumn recipe as much as I do. HAPPY FALL!!!
SHEPHERD'S PIE BAKED IN PUMPKINS
I hope you enjoy this unique, festive and delicious autumn family recipe as much as I do. Happy Fall and Happy Halloween Love, Alexia “U had me at Kitchen“.
As far back as I can remember, my Mom would make shepherd's pie baked in pumpkins during the fall season especially on Halloween. This was a family tradition that my entire family looked forward to each and every year. My Mom got this delicious and spirited recipe idea from my sister's elementary school teacher Mrs. Campanella in the late 70's and has been carrying on this wonderful tradition year after year. Now I carry on this wonderful Fall tradition with my family. Enjoy this delicious and festive recipe and share with a friend.
INGREDIENTS:
6 small sugar pumpkins.
6 tablespoons extra virgin olive oil.
1-1/2 large vidalia onions (Chopped fine).
2 lbs. ground chuck beef.
2 lbs. ground sirloin.
Garlic salt (to taste).
Sea salt (to taste).
Cracked black pepper (to taste).
Garlic powder (to taste).
2 -.88 oz packages of brown gravy mix
Water.
Whole milk (to taste).
5 lbs of yukon gold potatoes.
6 cans of summer crisp corn (you can use canned corn or boil and shuck your own fresh corn).
4 sticks of butter (1 lb).
1 lb. Shredded Cheddar Cheese (optional)
**Please note: This recipe is based on 6 stuffed pumpkin servings.
CLEANING THE PUMPKINS:
Start with 6 small sugar pumpkins.
Wash them thoroughly.
Scrub your pumpkins with a brush to remove any excess dirt.
Next, cut the top off the pumpkin and hollow it out with a spoon removing all the seeds.
Set them aside.
SHEPHARDS PIE:
In a saute pan, add in some olive oil and saute your chopped vidalia onions.
Season your onions to taste with garlic salt and cracked black pepper.
Cook the onions down until translucen.
Next, add in your ground beef.
Season to taste with garlic salt, cracked black pepper and garlic powder.
Chop up the beef.
When the beef starts to brown add in 2 packages of brown gravy mix and some water, reduce until a rich gravy forms.
Set beef and onions aside.
Next wash, peel and cut 5 lbs. of yukon gold potatoes.
Boil the potatoes until fork tender and drain.
Mash your potatoes with a potato masher season to taste with cracked black pepper, garlic Salt, 2-1/2 sticks of butter and desired amount of milk until creamy.
Next, whip your potatoes with a hand mixer until extra creamy.
Set your potatoes aside.
***(Save 1-1-2 sticks of butter to add some slices to the top of the shepherd's pie prior to baking your pumpkins and also mix about 1/2 stick into your corn).
Next, add your corn into a large bowl.
Season your corn with some butter, cracked black pepper and garlic salt.
STUFFING THE PUMPKINS:
Start by seasoning your pumpkins with salt and pepper.
Add in your ground beef and onion mix. (press it down).
Next, add in your corn.
Top with mashed potatoes.
Next, add a couple of pats of butter to the top of the mashed potatoes.
If desired sprinkle on some cheddar cheese.
Place the stuffed pumpkins with the top stem in a large baking dish. The dish must be deep enough to add in some water. You will need to add about 1 inch of water into the dish.
The water will act as a steaming element. (You will need to check regularly to see if you need to add more water because it may evaporate).
The pumpkins will steam from the bottom up. Cook on 375 degrees for 1-1/2 - 2 hours.
The pumpkins are done when they are fork tender.
Serve and enjoy!
SHEPARD'S PIE IN PUMPKINS
CHOURICO PINEAPPLE RICE BAKE
Welcome to U had me at Kitchen Food Blog!
CHOURICO PINEAPPLE RICE BAKE
This is absolutely delicious! I hope everyone makes this recipe!
This i s a simple and great weeknight meal!
It's sweet, spicy, salty and satisfying.
INGREDIENTS:
2 lbs. Hot Chourico
6 tablespoons Extra Virgin Olive Oil
1- 15.25 can of Dole Tropical Gold Pineapple Chunks in 100% juice
2 cups Carolina Enriched Extra Long Grain White Rice
Garlic Salt (to taste)
Cracked Black Pepper (to taste)
1/3 cup fresh chopped parsley4 1/4 cups Water
DIRECTIONS:
Start by removing the casing from the chourico.
Next, slice the chourico into 1/2 inch thick pieces.
Open the can of pineapple (drain and set the juice aside).
Chop up the pineapple very finely and set aside.
Add the olive oil into a fry pan.
Add the chourico to the pan and cook until both sides are slightly charred and crispy.
When done, add in the chopped pineapple and saute for a couple of minutes in the same pan as the chourico.
In a large baking dish add the rice, water, and reserved pineapple juice.
Season the rice to taste with garlic salt and cracked black pepper.
Mix in the cooked chourico and pineapple.
Cover with foil and bake on 375 degrees for 45 minutes to an hour until the rice is soft and fluffy.
Garnish with fresh chopped parsley.
ENJOY!
CHOURICO PINEAPPLE RICE BAKE
Oven Baked baby back ribs
You are going to love these ribs!
Alexia's famous oven baked baby back pork ribs featuring Guy Fieri's Award winning Bourbon Brown Sugar BBQ Sauce!
Ingredients:
2 racks of Pork Baby Back Ribs (approximately 2- 1/2 lbs per rack)
1- 19oz bottle of Guy Fieri's Bourbon Brown Sugar BBQ Sauce
2 tablespoons of Paprika
2 tablespoons of Garlic Powder
1 tablespoon of Garlic Salt
1 tablespoon of Cracked Black Pepper
1 tablespoon of Cumin
1 tablespoon of Sea Salt
1 teaspoon of HOT Mexican Chili Powder
You will also need:
Aluminum Foil
Cookie Sheet
Start by washing your ribs and patting them completely dry.
Next, add each of the racks of ribs onto a double layer of foil on a cookie sheet. (Use enough foil to completely wrap the ribs after dry rubbing them).
Next, remove the silver skin/membrane from the back of the rib.
(Tip make a small slit under the skin and then pull it off using a paper towel for best grip).
Next, add all of your dry spices into a bowl and mix well.
Now, rub down your ribs both top and bottom side.
Wrap your ribs in the foil tightly and completely so no steam can be lost during the cooking process.
Marinate in the refrigerator for 4 hours so all of those wonderful spices get absorbed into the ribs.
Pre-heat your oven to 225 degrees.
Pop your ribs into the oven and cook them low and slow for 2 1/2 hours.
After 2 1/2 hours remove the ribs from the oven and open the foil. (Please be careful they will be hot and steam will be released).
Now smother your ribs in Guy Fieri's award winning Bourbon Brown Sugar Sauce.
Pop the ribs back in the oven and cook for another 45 minutes (Covered in foil).
Next, remove the remove the ribs from the oven.
Open the foil and add some more BBQ pop back into the oven and broil for 3-5 minutes until the BBQ gets slightly charred and caramelized. (Uncovered).
Remove from oven and let sit for about 15 minutes prior to serving.
You are going to LOVE these RIBS!
Alexia's famous ribs featuring Guy Fieri's Award winning Bourbon Brown Sugar BBQ Sauce!
CORNED BEEF REUBEN PANINI'S
CORNED BEEF REUBEN PANINI'S
These sandwiches are a great addition to add to your St. Patrick's Day celebration! HAPPY ST. PATRICKS DAY! CHEERS!!!!
INGREDIENTS:
Rye Bread
Shaved Corned Beef
Muenster Cheese
Swiss Cheese
Thousand Island Dressing
Mayonnaise
Sauerkraut
Panini Press
Start by getting your Panini press night and hot.
Spread some mayonnaise on the outside of 2 pieces of rye bread.
Next, spread on some Thousand Island dressing on the inside.
Add on the muenster cheese.
Add on the swiss cheese.
Next, add the desired amount of corned beef.
Add on some sauerkraut.
Place your sandwich on the panini press and cook until
crispy on the outside and all the cheese is melted and bubbly.
ENJOY!
Rhode Island Italian Grinder
Additional Information
Rhode Island Italian Grinder
Now some of you may call this sandwich a hero, a sub, or a hoagie. But one thing we can all agree on is that it's straight up delicious!
Ingredients:
1 loaf of crusty Italian bread
10 thin slices of parma prosciutto
10 thin slices of hot capicola
10 thin slices of genoa salami
10 thin slices of mortadella
10 thin slices of hot soppressata
10 thin slices of mozzarella cheese
10 thin slices of sharp provolone cheese
Tomato
Chopped iceberg lettuce
Hot pepper rings
Extra virgin olive oil
Red wine vinegar
Cracked black pepper
Start by slicing your bread down the middle.
Scoop out some of the inside of the bread (to make room for the filling).
Next, layer your meats and cheese.
Preheat the oven to 475 degrees.
Place your grinder on a parchment lined cookie sheet.
Bake for 10 minutes until all of the cheese is melty and bubby.
Remove from the oven and add on your chopped lettuce, tomatoes and hot peppers.
Next. drizzle with a mix of extra virgin olive oil, red wine vinegar and cracked blacl pepper.
Slice, eat and enjoy!
Rhode Island Italian Grinder
TACO CUPS
TACO CUPS & GUACAMOLE!!
These taco cups are a great treat! They are very easy to make and your guests will love them! We know you will tooooooo!! These are a great appetizer for CINCO DE MAYO which is coming soon!!!!
Ingredients:
Alexia uses a cupcake pan for these!
1 1/2 lbs of Ground Beef (You can substitute the beef for Ground Turkey)
1 jar salsa (I like it HOT)
1 small container of sour cream
1 container of fresh grape tomatoes
1 bag of taco seasoning
2 fresh Jalapeno's (You can also use jarred)
1 package of sharp Cheddar cheese
1 package of Mexican 4 cheese blend cheese
Cooking spray
Olive Oil
1 bag of small flour tortillas
1 bunch fresh cilantro
(Guacamole optional RECIPE FOR ALEXIA'S GUAC BELOW)
Spray the cupcake pan with cooking spray
Pre-heat your oven to 375 degrees.
Cut your flour tortillas into squares (taking off the round edges and arrange in cupcake pan).
(Brush the tortillas with Olive oil).
Follow the instructions on the taco seasoning pkg. Although it calls for 1 lb of beef Alexia uses a 1lb and 1/2. When done set aside.
Then layer into the tortillas, the meat, the cheese, the salsa, grape tomatoes and Jalapeno's.
Bake for about 15-20 minutes until the tortillas look crispy and cheese is bubbling.
Garnish with sour cream, cilantro and guacamole.
Alexia's simple Guacamole recipe:
Ingredients:
2 avocado's
Olive Oil
Garlic Salt
Garlic powder
1 small Red onion
10 small Grape tomatoes
Cracked black Pepper
1 lime
In a bowl mix the avocados, 2 table spoons of olive oil, garlic salt, garlic powder and pepper (to taste). Mash with a fork.
Add in finely diced red onion and finely chopped red grape tomatoes.
Squeeze the juice from 1/2 the fresh lime.
Italian Stuffed Cheeseburgers
OH SO GOOD!!!
Italian Stuffed Cheeseburgers
Alexia's scrumptious Italian themed stuffed cheeseburgers! You are going to absolutely LOVE these!
Ingredients
(This recipe will yield 6 large burgers)
1 lb ground sirloin (Beef)
1/2 lb ground chuck (Beef)
1/2 cup of Italian Seasoned Bread Crumbs
3 large Eggs
1/2 cup fresh Parsley
1 cup grated Pecorino Romano Cheese
1/4 cup of Water
3 cloves of fresh minced Garlic
Garlic Salt
Cracked Black Pepper
6 tablespoons of Pastene brand Extra Virgin Olive Oil
1 cup Marinara Sauce (Visit uhadmeatkitchen.com for Alexia's Marinara Sauce Recipe).
1/2 cup chiffonade cut fresh Basil
1/2 cup Whole Milk Ricotta Cheese
1/3 cup Parmigiano Reggiano Cheese
1/3 cup Shredded Mozzarella Cheese
12 pieces of Whole Milk Sliced Mozzarella Cheese
6 Ciabatta Buns
Meatball recipe for Hamburgers.
Start by adding your ground beef in a large bowl.
Add in 3 large eggs.
Next, add in 1/2 cup of fresh chopped parsley.
Next, add in 3/4 cups of grated romano cheese.
Now add in 1/2 cup of Italian seasoned bread crumbs.
Next, add in 3 cloves of fresh chopped garlic.
Next, add 1/4 cups of Water.
Season to taste with cracked black pepper and garlic salt.
Mix well by hand.
Next, roll into meatballs and set aside.
Cheese Filling
In a medium size bowl add your ricotta, parmesan and shredded mozzarella cheese blend well.
Ciabatta Bread Preparationn
Next, drizzle your ciabatta bread with some olive oil and grill.
Get it slightly charred and set aside.
Now lay your meatballs on a foil sheet.
Next, flatten them out.
You will be using one pattie for the top and one for the bottom.
When flattened add 1 tablespoon of your cheese mixture on 1/2 of your patties.
Next, top with the other pattie.
Seal all of the edges, working the hamburger and make sure you seal it completely.
Press down and make sure it is tightly sealed.
Now add about 6 tablespoons of olive oil into a fry pan.
Get the pan nice and hot and add your burgers.
Make sure the pan is hot and get a good sear.
Sear on both sides.
There should be a crispy golden brown crust on both sides.
Cover with foil and turn your flame down to low and cook until your burgers are fully cooked.
These should take about 12-15 minutes to get a nice medium well.
Prior to removing, add on 2 slices of your mozzarella cheese per burger.
Assembling your burgers
Remove your burgers from your pan and add your burgers onto your ciabatta bread.
Drizzle on some marinara sauce and top with some fresh basil.
Oh MAMA MA!! "Now that's Italian"
Alexia's scrumptious Italian themed stuffed cheeseburgers!
Alexia's Mexican Style Lasagna!!
Alexia's Mexican Style Lasagna!!
Alexia's Mexican Style Lasagna!!
This is an awesome and easy dish! This is really a great and fun meal for after work, game day and YES It's a party favorite.....
"The People Love It"
Ingredients:
2 packages of Flour Tortillas.
2 lbs. lean Ground Beef.
1 can of Refried Beans.
1 package of Sharp Cheddar Cheese.
1 package of Mexican blend Cheese.
1 package of Monterey Jack Cheese.
1 jar Salsa.
2 cans of RO*TEL Tomatoes & Green Chilies
1 fresh Jalapeno..
1 bunch of fresh Cilantro.
1 package of Taco Seasoning.
Mexican Chili powder.
Garlic Powder.
Garlic Salt.
Sour Cream.
Cooking Spray.
Water.
Brown your Ground Beef and add in the Taco Seasoning mix.
Next, add in a little bit of water (as directed) and reduce.
Next, season the Ground beef a little bit more with Garlic Salt, Garlic Powder and Mexican Chili Powder (Season to taste). (Mexican Chili Powder is very SPICY).
**You will layer this Mexican Style Lasagna like a traditional Italian Lasagna using the Tortilla's like the pasta sheets.
Next, spray your Pyrex dish and put a layer of flour tortillas on the bottom of the dish.
Next layer with the Ground Beef, Mixture of Cheeses, and the the RO*TEL tomatoes.
Next, repeat the above steps with Ground Beef, Mixture of Cheeses, and the the RO*TEL tomatoes, then add a layer of Refried beans spread the beans evenly over the other ingredients.
*Repeat the layering again.
Top with more of the Cheese and a nice drizzle of Salsa.
Bake on 375 for about 25-30 minutes until the cheese is melted and bubbly.
Serve with a dollop of Sour Cream, Chopped Cilantro and some Fresh cut Jalapeno's.
Waaaa Laaaa..... WOW you are going to LOVE this!!!
Alexia's Mexican Style Lasagna!!
CORN BREAD CASSEROLE!
A great dish for fall!
CORN BREAD CASSEROLE
1 Egg. 1/2 stick melted Butter. 8 oz Sour Cream. 1 can creamed Corn (Do not drain). 1 can summer crisp Corn (Drained). Mix all the above ingredients together in a large bowl. Season with Cracked Black Pepper. Next, fold in 1 box of Jiffy Corn Muffin Mix. Sprinkle on some smokey Paprika.
Pour your batter into a greased Pyrex or round baking dish.
Bake for 45 minutes on 350 degrees. (For a large crowd you may want to double this recipe).
CORN BREAD CASSEROLE! So easy and wonderful!! Great for a fall dish!
ALEXIA'S Cuban Style Pulled Pork Sliders!
ALEXIA'S Cuban Style Pulled Pork Sliders!
ALEXIA'S Cuban Style Pulled Pork Sliders, topped with her AMAZING Broccoli, Carrot and Red Cabbage Slaw!
Cuban Style Pork (Crock Pot Recipe).
Ingredients:
4 lb boneless pork loin - you can also use a Pork Butt.
1 Fresh Lime.
3 Cups Orange Juice.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
Cumin (Optional).
Olive Oil.
1 Large Vidalia Onion.
1 Small Red Onion.
1 Chipotle Pepper.
12 Cloves Roasted Garlic.
Season your Pork with Cracked Black Pepper, Garlic Salt, Garlic Powder and Cumin (Optional) sear it in a fry pan with a little olive oil - when it develops a nice crust add your chopped Onions and cook down.
It's time to add your Pork and Onions into the crock pot.
Next, add in your cloves of Roasted Garlic.
Top the Pork with the Orange Juice, the juice from one Lime and your Chipotle Pepper - Season again with Garlic Salt, Cracked Black Pepper and Garlic Powder.
That's it!! So easy!! Cook low and slow in the Crock Pot for 6 hours until it shreds apart!!
***Broccoli, Red Cabbage and Carrot Slaw:
Ingredients:
1 Bag of Broccoli and Carrot Slaw.
1/2 head of Red Cabbage.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
1/2 fresh Lemon.
Olive Oil.
1 1/2 Tablespoon of Dijon Mustard.
Apple Cider Vinegar.
In a large bowl add your bag of Broccoli and Carrot slaw.
Next add your Red Cabbage (slice thin)
Season with Cracked Black Pepper, Garlic Salt and Garlic Powder.
Next, Squeeze the juice from 1/2 fresh Lemon.
Next, add in your Dijon Mustard.
Drizzle with Olive Oil and Apple Cider Vinegar.
Mix well and refrigerate for 2 hours.
***Now to assemble your Sandwich.
You will need a nice Cheddar Cheese Blend for this, some spicy BBQ sauce and some Chopped fresh Cilantro!!!!
Get your Sweet Hawaiian Bun.
Layer with the Pulled Pork and Slaw, smother with a Cheddar Cheese blend, Sprinkle on some fresh Cilantro and drizzle with some spicy BBQ sauce.
THIS IS AN AMAZING SANDWICH!
ALEXIA'S Cuban Style Pulled Pork Sliders w/Broccoli, Carrot and Red Cabbage Slaw!
Alexia's delicious Kielbasa Sandwiches!
Alexia's delicious Kielbasa Sandwiches!
Alexia marinated some Kielbasa in fresh Pineapple and Pineapple juice overnight. Then in a fry pan she added some good Olive Oil and sautéed some Vidalia Onions, red, green, yellow, and orange Peppers until slightly caramelized (she seasoned them with Garlic Salt, cracked Black Pepper and a little pinch of Chili flakes) then she added in some sliced Yukon gold Potatoes to the mix and cooked them to perfection. Next she grilled the Kielbasa until slightly charred and put it all on a nice crusty Italian roll.
Alexia's delicious Kielbasa, Pineapple, tri-colored peppers and Potato Sandwiches!
Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!
Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!
This makes a great and healthy side dish! It's wonderful on Tacos, Sandwiches, or by itself!
Ingredients:
1 Bag of Broccoli and Carrot Slaw.
1/2 head of Red Cabbage.
Cracked Black Pepper.
Garlic Salt.
Garlic Powder.
1/2 fresh Lemon.
Olive Oil.
1 1/2 Tablespoon of Dijon Mustard.
Apple Cider Vinegar.
In a large bowl add your bag of Broccoli and Carrot slaw.
Next add your Red Cabbage (slice thin)
Season with Cracked Black Pepper, Garlic Salt and Garlic Powder.
Next, Squeeze the juice from 1/2 fresh Lemon.
Next, add in your Dijon Mustard.
Drizzle with Olive Oil and Apple Cider Vinegar.
Mix well and refrigerate for 2 hours!
Alexia's tangy & tasty Broccoli, Red Cabbage & Carrot Slaw!
Alexia's amazing Crock-Pot Chicken Chili!
Oh so good!
Alexia's amazing Crock-Pot Chicken Chili! 🌶🍲🥄🍗💯🔥
This Chili is absolutely delightful and it's so easy to make!
Follow these simple steps and you are going to have a delicious, hearty and healthy meal!
Ingredients:
3 large boneless Chicken Breasts
1 large can of Hunts Tomato Sauce
1 small can of RO*TEL Original Diced Tomatoes and Green Chilies
1 Cubanelle Pepper
1 large Green Bell Pepper
1 large Red Pepper
2 fresh Plum Tomatoes
6 cloves fresh Garlic
1 1/2 large Vidalia Onion
2 fresh Jalapeno Peppers
McCormick Chili Powder
Tabasco Sauce
Cracked Black Pepper
Garlic Salt
Garlic Powder
Paprika
Ketchup
Yellow Mustard
1 can dark Kidney Beans
1 can Pinto Beans
1 can Black Beans
1 bag of a shredded Mexican Cheese blend
Daisy Sour Cream
Tostitos Chips
Start by washing your chicken and setting it aside.
Next, chop up your Peppers and Plum Tomatoes into 1/2 inch pieces.
Next, chop up your Vidalia Onions. (Reserve some onions for later to top your Chili - cut very these very fine).
Now it's time to add your Chicken, Peppers and Onions into your Crock-Pot.
Next, add in your can Hunts Tomato Sauce and your can of RO*TEL Original Diced Tomatoes and Green Chilies.
Next, add in your McCormick Chili Powder about 1/2 of a 2.5 ounce bottle.
Next, season to taste with Cracked Black Pepper, Paprika, Garlic Salt and Garlic Powder.
Now add in about 2 tablespoons of Yellow Mustard and about 6 tablespoons of Ketchup.
Next, add in 4-5 shakes of Tabasco (More if you want it extra spicy).
Mix everything really well.
Turn on your Crock-Pot to the slow 8 hour mode.
After about 2 hour of cooking time add in your 3 cans of beans water and all. (1 can of dark Kidney Beans, 1 can of Pinto Beans, 1 can of Black Beans).
In the last hour or so, remove the Chicken from the Crock-Pot and Shred up the Chicken.
Add the Chicken back into the Crock-Pot to absorb all of that Chili flavor.
Finish cooking until the time is up. (Let it sit for about 15 minutes prior to serving to thicken up).
Now it's time to plate and serve!
Alexia likes to serve this in a Soup bowl, topped with finely cut onions, some shredded Mexican Cheese, lots of fresh chopped Cilantro, a dollop of Daisy Sour Cream and some Crispy Tostitos chips!!!
"LIKE" SHARE & ENJOY THIS RECIPE!!!! It's OHHHHHH SOOOOOOO GOOD!!!
#alexiafoodees #recipealert #chickenchili #crockpotrecipes #chili #recipeoftheday #spicy #sogood #freshingredients #simpleanddelicious #onepotmeal #uhadmeatkitchen
Alexia's amazing Crock-Pot Chicken Chili!
ALEXIA'S terrific and tasty chili!
This Chili is very easy to make and absolutely delicious!
ALEXIA'S terrific and tasty chili!
This Chili is very easy to make and absolutely delicious!
**FUN FACT Alexia used to make this Chili for her Uncle's food truck when she was just a teen!!
Ingredients:
2 1lbs 90% ground sirloin
1 1/2lb 90% ground chuck
1 small can of hunts tomato sauce
1 large can of San Marzano plum tomatoes
1/2 can of Pastene kitchen ready tomatoes
2 poblano peppers
1 green bell pepper
1 red pepper
6 cloves fresh garlic
1 large Vidalia Onion
2 fresh jalapeno peppers
McCormick Chili Powder
McCormick Mexican Chili powder
Tabasco Sauce
Cracked black pepper
Red chili flakes
Garlic Salt
Garlic Powder
Olive Oil
Paprika
Ketchup
1 can dark Kidney Beans
1 can light Kidney Beans
1 can Black Beans
Cheddar cheese
Monterey jack cheese
Sour Cream
Tostitos Chips
In a large pan add some olive oil.
Add in your finely chopped onions and cook down (add some water periodically and reduce). Season with Garlic salt, cracked black pepper and garlic powder.
Next add in your assortment of peppers cut very fine and minced garlic. Season again with Garlic salt, cracked black pepper and garlic powder.
Cook down, (add some water periodically and reduce).
Next add in your ground beef and cook down,
(add some water periodically and reduce).
Chop up the meat fine. I like to use the pampered chef chop tool.
Season your beef with both Chili powders (Watch out for the Mexican use it sparingly it's HOT) add in some Garlic salt, cracked black pepper and garlic powder.
Next add in your tomato assortment. Chop your plum tomatoes and season again with the same seasonings but this time add some chili flakes, a few dashes of Tabasco and some ketchup.
Cook down for about 30 minutes.
Next add your beans and lots more Chili powder and Paprika.
Season to taste. You may need a little more of the above spices. (Make sure you taste it) You may want it more spicy...... (ALEXIA loves it EXTRA spicy)
Simmer for about an hour and a half.
Waaaa Laaaaa Your chili is done and it is AMAZING!!!
Serve your chili in a bowl with lots of cheddar and monterey jack cheese, fresh jalapeno's, chopped onions,a dollop of sour cream and some tostitos chips!!!!
Make Chili nachos!
How about a chili dog!!!!
YUMMMMMMY!
ALEXIA'S terrific and tasty Chili!
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Pasta w/Eggplant, Mozzarella, Garlic & ground Beef!
This Pasta dish is a winner! It's super simple and ohhhhhh so good!
Here is Alexia's recipe for Pasta with Eggplant, Roasted Garlic, Campari Tomatoes, Fresh Buffalo Mozzarella, Ground Beef, Basil and Parmesan Cheese!
Ingredients:
1 lb Colavita Radiators Pasta.
1 lb ground Beef.
6 cloves of roasted Garlic.
1 bunch fresh Basil.
Extra Virgin Olive Oil.
Red Chili Flakes.
Cracked Black Pepper.
Garlic Salt.
4 cups Chopped Eggplant (no seeds).
1 cup Grated Parmesan Cheese.
12 ripe Campari Tomatoes.
2 tablespoons of Tomato Paste.
1/4 cup reserved Pasta water.
Salt.
In a pan Saute your Roasted Garlic in Olive Oil until slightly crispy.
Next, add in your Chopped Eggplant, add in a little more Olive Oil and saute.
Season with to taste with Red Chili Flakes, Cracked Black Pepper and Garlic Salt.
Cook down your Eggplant until tender (add some water to help with the cooking process).
Remove Eggplant from the pan and set aside.
Start boiling your water for your Pasta (Remember to Salt your water).
Next, add in your Ground Beef to the pan and start to cook down. (Chop it up fine).
Add in your Tomato Paste and some water and season your beef to taste with Cracked Black Pepper and Garlic Salt.
When the Beef is cooked down add in your Campari Tomatoes and add the Eggplant back into the pan.
Remove 1/4 cups of your Pasta Water and set aside.
As your Eggplant, Beef and Tomatoes are cooking add in the reserved Pasta water.
Remove your Pasta when it is Al Dente.
Toss your Pasta with some Olive Oil and add in your Grated Parmesan Cheese.
Next, toss your Pasta right into your Sauce!!
Mix in your Chopped Fresh Buffalo Mozzarella and Top with lot's of Grated Cheese and Fresh Basil!!!
It's so good!!!
Pasta w/Eggplant, Roasted Garlic, Tomatoes, Buffalo Mozzarella, Ground Beef, Basil & Parmesan!