2012 Recipes | CENTURY 21

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2012 Real Estate Recipes

February 2012 

Fire Roasted Beef and Bacon Chili

 

3 slices bacon, finely chopped

1 large onion, finely chopped

1 large garlic clove, minced

2 lbs lean ground beef

2 packages dry chili seasoning mix

1 tablespoon smoked paprika

1/2 teaspoon cayenne peper

1 teaspoon salt

2 cans (14.5oz) crushed fire-roasted tomatoes

1 can (14.5 oz) diced tomatoes

1 can (14.5 oz) tomato sauce

1 cup beer (optional)

1 teaspoon Worcestershire Sauce

1 can (14.5 oz) kidney beans, drained

 

In a large heavy-bottomed pot over medium-high heat, cook bacon. Remove bacon from pot leaving grease. Add onion to bacon grease, lower heat to medium, cover and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pot, stir in garlic and cook 1 minute. Remove from pot. Increase heat to medium-high and brown ground beef. Stir in spices and cook 1 minute. Add onion mixture, tomatoes, sauce, beer and Worcestershire. Bring to a boil. Reduce heat to medium-low, cover partially and simmer for 30 minutes. Add beans and cook 10 minutes uncovered. Serve with favorite chili topping including grated cheese, sour cream, silced scallions, black olives, and/or sliced jalapenos.

 

April 2012

 

Mexican Meatloaf

2 lbs ground beef

2 jalapenos, chopped

1 small onion, chopped

1 pakcage of dry taco seasoning mix

1/2 cup bread crumbs

1 cup shredded cheddar cheese

1 egg

1 cup picante sauce

4 oz Mexican cheese dip (authentic Mexica restaurant style)

 

Combine all ingrediants, except cheese dip in a large mixing bowl. Form into loaf and place in a greased loaf pan. Bake at 350 degrees for 60 minutes or until done. Heat cheese dip in microwave. Pour over cooked meatloaf before serving.

 

 

 

October 2012

Chicken Marsala

3 Tbsp. butter, divided

1 cup pecan pieces, divided

1/3 cup of flour

4 boneless breasts

2 Tbsp. olive oil

10 oz mushrooms, sliced

3 shallots, sliced

3/4 cup chicken broth

1/2 cup Marsala Wine

Salt and Pepper

Melt 1 Tbsp. butter in a small skillet over medium heat; add 2/3 pecans, and cook, stirring often, 4-5 minutes or until toasted. Remove pecans from pan. Process flour and remaining 1/3 cup pecans in a food processor until finely ground; place in a large shallow bowl. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/2 inch thickness, using a rolling pin. Sprinkle chicken with salt and pepper; lightly dredge in flour mixture. Melt remaining 2 Tbsp. butter with olive oil in a large skillet over medium-high heat; add chicken, and cook 2-3 minutes on each side or until golden brown. Remove chicken from skillet. Add mushrooms and shallots to skillet; saute 3 minutes or until mushrooms are tender. Add broth and Marsala to skillet, stirring to loosen particles from bottom of skillet. Bring mixture to a boil, reduce heat to medium and cook, stirring occasionally, 5 minutes or until sauce is slightly thickened. Return chicken to skillet, and cook 1-2 minutes or until thoroughly heated. Transfer chicken to a serving platter; spoon mushroom-Marsala mixture over chicken, and sprinkle with toasted pecans.

November 2012

Pineapple Casserole

1 20oz can pineapple tidbits(drained)

1 Cup sugar

3 Tablespoons flour

1 Cup grated cheese

1 "tube" of Ritz crakers crushed

1/2 cup butter melted

Mix together first four ingredients. Pour into greased casserole dish. Spread crushed crackers on top. Pour melted butter over crackers. Bake 30 minutes at 400 degrees or until bubbly around the edges and the cracker topping has browned.


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