One Dish Skillet Chilli

Every now and then, dinner time sneaks up on you out of nowhere and you have nothing prepared.  One Skillet Meals are great for times like these.

This recipe is great for no time preparation.

One Dish Skillet Chili

Ingredients:

  • 1 pound of ground beef
  • 1 cup of rice (dry)
  • 1 cup of water
  • 1 cup beef broth
  • 1 small onion diced
  • 1 8 ounce jar/can of diced tomatoes with jalapeno peppers
  • 1 can of black beans rinsed
  • 1 can of whole corn rinsed
  • 5 chipotle peppers in adobo sauce sliced
  • 1 cup mixed sweet & pablano peppers diced
  • 3 cloves garlic diced

Directions

  1. Saute your onions, garlic & peppers in a large deep skillet.
  2. Add, brown & separate your ground beef.  Do not drain off the drippings.
  3. Add your chipotle peppers & adobo sauce.
  4. Add in your dry rice.
  5. Stir while adding your water & broth.
  6. Put a lid on your skillet and simmer for 15 minutes.
  7. Add in the tomatoes with jalapeno peppers, the black beans and the corn.
  8. Stir in.
  9. Cover and simmer for another 15 minutes or until the liquid is not visible and your rice is soft.
  10. Dish up and serve.
🌶️

Enjoy! 

Until next time,

Mrs. Kay L Rice

Fried Cornmeal Mush

A breakfast meal from my childhood remains one of my absolute favorites. The best thing is that it takes very little time preparing and only two ingredients.

Cornmeal mush is different from a similar dish called polenta. Mush is made with course ground corn and polenta is made is fine ground corn and normally also has herbs and or seasonings.

INGREDIENTS:

  • 1 part course ground cornmeal (I use 1 cup for a single small pan)
  • 2 parts water (2 cups water for 1 cup cornmeal)
  • A dash of salt is optional.

DIRECTIONS:

  1. Grease a small bread loaf pan & set to the side.
  2. Bring water to a rolling boil.
  3. Remove from heat.
  4. Stir in cornmeal and salt
  5. Place on low heat stir until well mixed and a thick bubbling consistency.
  6. Remove from heat.
  7. Pour into a greased pan
  8. Cover pan with foil.
  9. Cool in a cool place (refrigerator/ouside in snow protectedof course from animals) overnight.
  10. In the morning remove the loaf from the pan, slice, coat with flour, fry (best in bacon grease) until golden brown.
  11. Store any unused mush wrapped & in the refrigerator/cool place. I will normally place a cheesecloth or linen towel around it as it does release extra moisture as it sits & continues to firm up.
Fried mush with fresh eggs, jowl bacon and hot sauce. A breakfast fit for a king.

Until Next Time,

Mrs. Kay Rice

Crochet Towel Hanger

Towel hangers are an essential for the kitchen, work shop, barn, anywhere you might need a quick towel within reach. This towel holder holds any towel making it easy to swap it out and replace with a clean towel.

These take about 15 min to make and you can repurpose scraps!

Skill level Beginniner

Stiches:

  • slst = slip stich
  • ch = chain
  • sc = single stich
  • dc = double stich
  • dc2tog = (or decrease) double stich 2 dc together

Items needed:

  • Scrap yarn of your choice. For kitchen/bathroom use, Redheart Super Saver yarn works perfectly. For barn, garage, or outside, Twine, yes, bailing twine, works perfectly.
  • Size H crochet hook
  • 1 yarn needle
  • 1 button with big enough center holes to get your yarn needle through it.
  • A “ring”. This is where you can get really creative with repurposing “stuff”. I like to use a large ponytail ring. You can also use plastic “bangle” round bracelets (for large towels), cut out plastic rings from milk jugs, or pretty much anything that is the right size “hole” for holding your towel so that it doesn’t slip out easily.

Directions:

  1. Make your starting loop in your yarn as you would to start a chain
  2. Row 1: Enter through the ring as if you are pointing your hook away from you (this will help you not get tangled up in your yarn on the circle) sc over your ring from inside the ring. 3 chain (this will be your first dc), dc around the ring. For a ponytail ring its 34 DC. You want the yarn to be firm and not expose the ring but not so tight it bunches up. slst into the third chain at the top (where you started). ch 3 and turn
  3. Row 2: Starting with your 1st dc from row one, dc 1 in each of the next 10 dc. ch 3 turn.
  4. Row 3: dc in the first dc. 1 dc in next dc 10 times . ch 3 turn
  5. Row 4: dc in the first dc. 1 dc in next dc 11 times . ch 3 turn
  6. Row 5: sk the first stitch directly beside your chain, 1 dc in next dc 11 times
  7. Row 6 through 9 repeat Row 5
  8. Row 10: 1dc2tog,1 dc in next dc 7 times, 1dc2tog, 1dc ch 3 turn
  9. Row 11: 1dc2tog, 1 dc in next dc 5 times, 1dc2tog, 1dc ch 3 turn
  10. Row 12: 1 dc in next dc 8 times, ch 3 turn
  11. Row 13 – 19 repeat row 12
  12. Row 20: Buttonhole row: dc in next 3 dc, ch 1 (sk a stitch) dc in next 3 dc. 3 ch turn
  13. Row 21: 1 dc in next 8 dc, 1 ch turn
  14. Row 22: 1dc2tog, 4sc, 1dc2tog, 1 ch turn
  15. Row 23: 7 sc, 1 ch turn
  16. Row 24: 7 sc, tie off.
  17. Cut 2 long strands of yarn, about 6 inches each.
  18. I am using a 4 hole button here, so one strand went bottom left to top right, and the second strand went bottom right to top left.
  19. Line up your button to thread button yarns at the 3rd row from the ring around the 7th DC and pull through to the back, leaving the button on the front. Tie tightly to the back.
  20. Trim and weave your ends.
  21. Your top button hole should fit over your button.

And there you have your crochet towel holder.

Enjoy,

Until Next Time,

Mrs. Kay L. Rice

Greek Inspired One Skillet Supper

Every now and then its nice to have a meal that doesn’t take up much in the way of dishes, prep or clean up.

This is one of our favorite quick meals. While the recipe is best if you use ground lamb, the meat can be exchanged for any type protein that you wish.

Greek Inspired One Skillet Supper

Ingredients:

  • 1 lb ground lamb (or your protein of choice)
  • 2 tbsp of extra virgin olive oil
  • 1/2 cup chopped onion
  • 2 tsp of Greek style Seasoning (a mix dried of oregano, rosemary, basil, lavender, parsley, thyme)
  • 1/2 tsp of ground cinnamon
  • 1 crushed garlic cloves
  • 1 cup of bone broth (for lamb, I use beef)
  • 1 pint of diced tomatoes with jalapeno peppers (if you don’t like a kick, use roasted diced tomatoes)
  • 1 1/2 cup (dry measure) of rigatoni
  • 1 1/2 cups of chopped spinach
  • 1 cup of halved black olives
  • 1/2 cup of crumbled feta cheese.

Directions:

  1. Start your pasta to boil. Cook the pasta until it is firm but done.
  2. When your pasta is done, drain, rinse and set to the side.
  3. In a large (deep) skillet, add your olive oil and saute your onion and garlic until the onion is limp over a medium heat.
  4. Add in your ground lamb & seasonings. Break up the lamb with a wooden spoon or cooking spatula, making sure the seasonings are well mixed into the ground meat.
  5. Brown the meat thoroughly on a medium heat.
  6. Add in your spinach and cook until the spinach is limp. You can use frozen as well, cook until well mixed with meat.
  7. Add in the tomatoes, olives and broth.
  8. Continue to cook on a low heat until the mixture starts to thicken.
  9. Add in your pasta
  10. Cover and continue to cook on a low heat for about 5 minutes.
  11. Uncover and stir in half of the feta cheese.
  12. Serve in bowls and sprinkle with some of the remaining feta.

Enjoy.

Until Next Time,

Mrs. Kay L. Rice

Honeycomb Candy

This is an old fashioned candy recipe made “best” on snow days! Using nature’s cold & snow to flash cool the candy creates the perfect honeycomb airy brittle texture.

Old Fashioned Honeycomb Candy. Plain & Dark Chocolate Dipped.

Before you start you need:

  • Candy Thermometer
  • Outside area with snow
  • 9×13 pan lined with foil & lightly greased
  • Larger sheet pan to go under the greased pan
  • Sift the baking soda before you start!

Ingredients:

  • 1 cup sugar
  • 1 cup Karo Syrup (clear)
  • 4 tsp Baking Soda SIFTED
  • 3 drops yellow food coloring

Directions:

  1. Make sure your baking soda is measured, sifted and ready.
  2. Make sure your 9×13 pan is lined with foil and greased.
  3. Place your candy thermometer in your pot. Do not let the tip touch the bottom of your pan!
  4. Heat the sugar & syrup at a medium heat stirring nonstop.
  5. As the mix turns into a liquid add food coloring. Continue stirring.
  6. Heat until your mixture reaches exactly 300°F on your candy thermometer.
  7. YOU MUST WORK FAST FROM HERE ON!
  8. Remove from heat.
  9. Briskly stir in Sifted baking soda.
  10. Your mixture will begin to grow fast, make sure the baking soda is well stirred!
  11. Pour evenly onto your foil lined greased pan. GUIDE THE POURING AS YOU GO TO COVER THE PAN.
  12. DO NOT SMOOTH OR SPREAD WITH A SPOON!
  13. Place the pan on top of the larger cookie sheet and place the cookie sheet outside nestled into the snow. Make sure its in a protected area free from animals and such.
  14. Leave in the snow for approximately 10 to 15 min.
  15. Your brittle should be hard.
  16. Bring inside and break into pieces.
  17. You can dip pieces in dipping chocolate for an extra treat.

I hope you enjoy this old fashioned winter treat as much as we do.

Until next time,

Mrs. Kay Rice

The ‘Ultimate Hot and Spicy Cookbook’ Recipe a Day Adventure!

A funny thing happened while I was cleaning and rearranging our home library one afternoon in December 2020. I found an old cookbook that belongs to my husband. I had forgotten all about it since we moved into our home three years ago, and to be honest, I believe I had only used it for one recipe in the past.

As you know by now, my husband loves his spice and peppers. So much so that he has evolved his love into having his own greenhouse garden of super hots and building his hot sauce business, http://www.saucedandglazed.com. Out of sheer curiosity and quite honestly the COVID-19 Quarantine “boredom” of the same meals over and over again, I decided to randomly pick a week of recipes for dinner. This has now grown into three plus weeks of recipes for dinner.

I began by posting the results on Facebook and Instagram. Realizing there was an interest, I decided to blog this adventure for all of you.

Here is the book: The Ultimate Hot and Spicy Cookbook.

Amazon Link: https://www.amazon.com/Ultimate-Spicy-Cookbook-Mouth-Searing-Palate-Pleasing/dp/1840382104

Day 1 of delving into “The Ultimate Hot & Spicy Cookbook”: Pork Fajitas & corn tortillas with black bean soup & rice with tomatoes, jalapeno peppers & red onion. Today was a practice run for me. Nothing too crazy as it was Jalapeno peppers .

Day 2: Nasi Goreng

Tonight’s dinner was Nasi Goreng (Indonesian dish). The peppers used was a yellow ghost pepper (from our greenhouse) & a red jalapeno pepper.  A very enjoyable meal.

While I was breaking a sweat, my husband was thoroughly enjoying this meal. The ghost pepper really kicked thus recipe up!

Day 3: Beef & Mushrooms with Chipotle Peppers & Adobe Sauce

Day 3 Cooking from The Ultimate Hot & Spicy Cookbook adventure: Beef & Mushrooms with  Chipotle Peppers.

I served this with rice and green peas with carrots. After experiencing my first meal with a ghost pepper yesterday, I thought tonight would be low on the heat.  WRONG!  For me the heat was very high. So high I had a head rush & sweats. My husband enjoyed the dinner immensely & the leftovers increased in heat & flavor which made him very happy.

Day 4: Spicy Chicken with Coconut

Day 4: “The Ultimate Hot & Spicy Cookbook” recipe a day cooking adventure.  Spicy Chicken with Coconut.  Served over coconut rice & a side of mixed vegetables.  The pepper used is a 7 Pot White Pepper grown in my husband’s greenhouse.

Overall the dish was very mild flavored with a building heat. Very very good. IF there had been leftovers, I’m sure the flavors would have intensified over night.

Day 5: Pork with Chilies and Pineapple

Day 5 of our Cooking from The Ultimate Hot & Spicy Cookbook adventure.  Pork with Chilies and Pineapple 

The peppers used were Sweet Bells, Pablano, Jalapeno & Habanero.  We made one change to this recipe.  Instead of adding the peppers diced, my husband roasted all but the habanero before cooking them with the pork & pineapple mixture. This made a huge difference in the finished flavor.

The flavor is most definitely in the broth & it did pack a punch. While this was a very mild flavored dish, it was still enjoyable. I served the dish with steamed rice and roasted squash.

Day 6: Caribbean Spicy Fish

Our cooking from The Ultimate Hot & Spicy Cookbook adventure continues with page 85, Caribbean Spicy Fish. The peppers used were sweet bells, powdered roasted jalapeno peppers & a Habanero (the recipe called for a Scotch Bonnet).  I served this with steamed rice and green beans with green onion.

The sweetness of the sauce gave this dish a wonderful flavor & for me, it had quite the punch of heat.  Definitely a do again meal!

Day 7: Spicy Szechuan Noodles

Day 7 of our cooking from The Ultimate Hot & Spicy Cookbook adventure comes from page 200, Spicy Szechuan Noodles.  

Not only was this recipe simple, I used my own canned chicken, fresh green onions & dried bird chilies.

The heat came from the bird chilies & sweet chili sauce, and it was very spicy (for me).  Definitely a do again meal, plus, whenever I am craving pad thai this will satisfy the craving perfectly.

Day 8: Chicken Tortilla Soup

Today’s Recipe of the cooking from The Ultimate Hot & Spicy Cookbook adventure is taken from page 18.

Chicken Tortilla Soup. This simple & fairly quick recipe created the perfect lunch soup on a damp rainy day. The peppers used were jalapeno peppers & diced chilies. I also used our home canned diced tomatoes with jalapeno peppers. I fried corn tortillas for the topping strips. Very Nice heat & flavor!🌶

Day 9: Chili Verde with Pork & Cactus

While I actually make this recipe often, it’s an adaptation of page 100 in The Ultimate Hot & Spicy Cookbook. In the Cookbook they use beef, we use pork making it a bit more traditional. I also use corn flour as the thickener. The peppers used are pablano and jalapeno peppers, very mild but nice heat. Served with warmed corn tortillas.

Brownie Caramel Cheesecake

I made this cheesecake for “National Brownie Day”. Brownies are a favorite dessert for my husband, but I wanted to put a fancy spin on his favorite.

INGREDIENTS:

  • 1 package of (dry mix) Dark Chocolate Brown mix
  • 2 eggs (for brownie parts)
  • 4 – 6 tablespoons of water (for brownie parts)
  • 1 (14 ounce) Package of Individually wrapped caramels – unwrapped (salted caramels if you can find them are best)
  • 1 (5 ounce can) evaporated milk
  • 2 (8 ounce) packages of cream cheese softened
  • 1/2 cup of white sugar
  • 1 teaspoon of vanilla extract
  • 2 eggs (for cheesecake)
  • 1 cup of Hot Fudge Sundae topping

DIRECTIONS:

  1. Preheat oven to 350 degrees F.
  2. Cut out parchment paper to fit the bottom of your 9″ round spring pan. I cut mine to where the sides when clipped will hold the parchment paper in place.
  3. Grease the bottom of a pie pan.
  4. In a small bowl mix together 9 ounces of the dry brown mix with 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  5. Pour the mixture into your spring pan, this creates the “crust” of your cheese cake.
  6. Mix the remaining brownie mixture 1 egg and starting with 2 tablespoons of water, until the brown mix is a thick pourable mixture.
  7. Pour THIS brownie mixture into the greased pie pan. This creates the brownie bites for the top of the cheesecake.
  8. Bake Brownie pans for 25 min. The brownie in the pie pan will cook faster if you have a large pie pan, you want it firm but not crunchy.
  9. Melt the caramels with the evaporated milk over a very low heat in a heavy saucepan. Stir constantly until the mixture has a smooth consistency.
  10. While the brownie “bottom” is cooling, pour all but 1/3 cup of the carmel over the brownie “bottom”.
  11. Drizzle some of the hot fudge sundae topping over the caramel.
  12. In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixture until smooth. Add in your 2 eggs 1 at a time. Beat well after each egg until well mixed.
  13. Pour the cream cheese mixture over the brownie bottom.
  14. Tear off pieces of brownie from your pie pan sheet of brownies, or use a tiny round cutter if you want perfect brownie rounds. Scatter them over the top of your cheese cake, as little or as much as you like.
  15. Bake the cheesecake for 40 minutes. You should notice a “poof” effect when it is done and the top is golden and should have small “cracks”, not big separations.
  16. Quick chill in the pan as soon as it comes out of the oven.
  17. When the cake is thoroughly chilled, loosen the sides by running a knife around the edge and then remove the rim of the pan. Keep in mind, your caramel may be holding on tightly to the rim, edge your knife in carefully to not destroy the outside presentation of the cake.
  18. Heat the reserved caramel mixture and drizzle over the cheesecake.
  19. Heat the hot fudge sundae topping and drizzle over the cheesecake.

I have found that the cake tastes best a day after sitting, the caramel seems to soak into the brownie and the cheesecake more, however, waiting is torture.

I hope you enjoy this recipe. I have used this to make several combinations, such as a lemon cake crust with lemon sugar and lemon twists, or adding Rum Dark Cherries in between the dark chocolate brownie crust to have almost a black forest cheesecake. Your only limitation is your imagination.

Until Next Time,

Mrs. Kay Rice

White Turkey Chili

Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 tbsp diced garlic
  • 2 tsp oregano
  • 1.5 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp jalapeno powder
  • 8 ounces diced tomatoes with jalapeno peppers
  • 4 ounces green chilies
  • 2 red jalapeno peppers diced without seeds
  • 1.5 cups turkey broth (I use the turkey aspic broth from roasting the Turkey)
  • 1.5 cups water
  • 3 cans white cannellini beans
  • 3 cups shredded cooked Turkey
  • 3 tbsp corn flour
  • 1/2 cups evaporated milk

Directions:

  1. In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
  2. Add oregano, cumin, ginger and stir together.
  3. Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
  4. Bring to a boil for approximately 5 to 8 min while stirring.
  5. Add 2 cans of beans with juice.
  6. Add shredded turkey & water.
  7. Bring back to a boil.
  8. Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
  9. Continue to stir and lower to a medium heat.
  10. In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
  11. Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
  12. Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
  13. Turn off heat and stir until well mixed
  14. Serve & enjoy.

Until next time,

Mrs. Kay Rice

Spicy Black Bean Soup

The perfect soup to warm you up on cold days.

Ingredients:

  • 1 lb dehydrated black beans
  • 4 slices of bacon cut into 1/2 inch squares (smoked bacon is best)
  • 3 garlic cloves, finely diced
  • 1 large tomato chopped
  • 1 large green chili chopped (or a small can of diced chilies)
  • 2 whole dried chipotle peppers
  • 1 cup of diced peppers (Bell peppers for no extra heat, otherwise you pick your mix, cooking will bring out the heat)
  • 6 cups pork or chicken broth
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tbsp red wine vinager
  • 1 can of canned black beans
  • 1 tbsp corn flour
  • Salt & pepper to taste.

Directions:

The night before, sort your dehydrated beans, make sure there are no stones or pods or stems from packaging. Hey, it happens.

Add enough water to cover your beans plus 3 to 4 inches extra water. Add a teaspoon of baking soda to cut down on “belly gas” after eating. Let sit overnight.

  1. The next morning rinse your beans and put in a large crockpot.
  2. In a large frying pan cook your bacon until cooked but not crumbly.
  3. Remove bacon from pan.
  4. Add your onion, garlic, green chili and peppers to the bacon grease and saute until your onion is starting to become translucent.
  5. Add your bacon & vegetables to the crockpot.
  6. Add your diced tomato to the crockpot.
  7. Add your dehydrated chipotle peppers to the crockpot.
  8. Add your broth & red wine vinager to the crockpot & stir.
  9. Cook on high for 4-5 hours.
  10. Once the beans in your soup are soft, put your canned black beans in a bowl and mash them.
  11. Add the corn flour to the mashed beans and mash together until well mixed.
  12. Add the mashed beans and corn flour to your crockpot stirring so the mashed beans don’t clump creating little bean dumplings.
  13. Add in your seasonings: cumin, chili powder, black pepper and salt.
  14. Cook on low for another 30 minutes.

Serve with cornbread & enjoy.

This soup can be pressure canned for shelf safe future use. Pressure Can as you would for meats.

Until next time,

Mrs. Kay Rice

Spicy Sloppy Joe’s

Because made from scratch is so much better than the stuff in a can!

INGREDIENTS

  • 1 tbsp olive oil
  • 1 Green Chili diced (Pablano, Big Jim, Hatch…. )
  • 1 Onion coarsely chopped
  • 2 cloves of garlic diced
  • 1 tsp jalapeno pepper powder
  • 3 tablespoons of Tomato Paste
  • 1 can (drained) Diced Tomatoes with Jalapenos
  • 1 pint Tomato Sauce
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Worcheshire Sauce
  • 1/2 tsp Smoked Paprika
  • 1 tbsp Brown Sugar
  • 1.5 lbs of Ground Meat

DIRECTIONS

  1. In a large (deep) skillet heat your oil and brown your green chili, onion and garlic over medium heat.
  2. Add in your ground beef and brown thoroughly.
  3. Drain off all grease from the meat and onion mixture.
  4. Sprinkle the jalapeno powder, brown sugar, smoked paprika and apple cider vinegar over the meat.
  5. Mix thoroughly.
  6. Add your Worcheshire sauce, diced tomatoes with jalapenos and tomato sauce.
  7. Mix well.
  8. Drain off any extra grease that populates the mixture as you cook.
  9. Add in the tomato paste and mix well into your mixture.
  10. Continue to stir at a medium low heat until the mixture is thick.
  11. Serve on Hamburger Buns or rolls or bread of your choice.

Enjoy!

Until Next Time,

Mrs. Kay L. Rice