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

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

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

Coconut Mango Scorpion Pepper Sherbert

Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!

Coconut Mango Scorpion Pepper Sherbert

Recipe makes a little over a quart.

Ingredients:

  • 1 pint of peeled cubed Honey Mango fruit.
  • 2 medium sized bananas
  • 2 1/2 cups of Coconut Milk
  • 1 can of thick coconut cream
  • 1 dried Golden Scorpion pepper crushed
  • 1 tablespoon diced fresh ginger
  • 3 tablespoons of Agave Syrup

Directions:

  • Make sure you have a freezer safe quart and a half container with a lid.
  • Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
  • Add your coconut cream and blend.
  • Add in your Agave Syrup and blend.
  • Add in half of your coconut milk in blend.
  • By now your blender is full.
  • Pull out half of your blended concoction into your freezer safe container.
  • Pour the rest of your coconut milk with what left in your blender and blend.
  • Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
  • Put container in the freezer.
  • Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
  • Once frozen dish out and enjoy.

Note: The heat does build, but it’s so hard to put the spoon down to stop!

Until next time,

Mrs. Kay Lynn Rice

Head Cheese

I was having a conversation with a good friend of mine who raises pigs.  As most of my conversations go, it turned to food.  One of the topics that came up was Head Cheese, looking for a good recipe and the appreciation of this odd concoction.  My grandpa made this after butcher season so I offered to post the process on how to make it the way I know how to make it.

Keep in mind I love pickled pigs feet, scrapple, fried pig skins and other deliciousness of the hills.  Making head cheese is a long drawn out process, but isn’t that the way with anything good?

Okay, so here we go.  I am not going to include pictures because I do not have access to a fresh butchered pig right now, and some of my readers may be grossed out a tad with the process.

First and foremost after the main butchering of the hog is done, comes the head prep.  There are no real rules to this and its done many ways.  The head should be cut in half to make it fit in your boiling pot (outside) a little better.  Hog’s heads are very large.

DAY ONE

The pig’s face needs cleaned (shaved) of random bits of whiskers.  Pigs have very course whiskers.  Clean the pig ears inside and out (yes pigs get ear wax too), grossed out yet?  You will be.  Next are the trotters, otherwise known as the feet and hocks.  Pigs feet are gross, yup, they wallow and step in everything and honestly uncleaned pigs feet STINK.  While trotters are cleaned immediately following butchering, especially if the plan is to make some pickled pigs feet and hocks, they still are gross.  It’s the feet that gives head cheese the thick gel, but you don’t want your cheese to smell like wet locker socks.  To take care of that rinse the feet in hot water to get rid of the ‘juice’.  Next boil a pot of water with some white vinegar.  Blanch the pigs feet for a minute or two and rinse them with cold water, repeat 3 to 4 times.  At this time you’ll notice the wet sock smell will be gone.  Very fresh trotters may not need this much prep, depends on your hog and how you’ve butchered it or had it butchered.

Now on to the fun stuff.  I remember this being done outside in a big boil pot.  Combine your brine in the pot:

  • 2 gallons of water
  • 2 cups of kosher salt
  • 1 cup of sugar
  • 1/2 cup of Pink Salt (processing salt used for headcheese)

Simmer your brine and cool.  Place the head and trotters in the brine to sit overnight.

DAY TWO

Rinse off the brine thoroughly.  I will tell you that the final product will retain quite a bit of salt.

Head cheese is one of those, use what you have type things so I’m going to list some basic items to include.

  • water
  • leeks/ramps
  • onion
  • parsley
  • garlic
  • peppercorns
  • bay leaves
  • nutmeg
  • allspice
  • vinagar

Put everything back in your large pot to cook for 4 hours.  All the flavors will meld together throughout the process.

Maintain a simmer in the pot.  Again, this should be done outside over an open fire, the smoke will lend to the final flavor.

After 4 hours the jawbone should easily separate from the rest of the skull.  The liquid should have a golden hue to it.  Drain the golden liquid out and set in the refrigerator to sit overnight (this will create your jelly).

Next, get comfy, because you are in for a lot of picking and sitting.  Put on some gloves, and once the head and trotters are cooled down enough to handle, spread out a place to pick all the meat off the head and trotters.  Spread your head and trotters out to cool, if you put the in another pot, they will only stay hot.

What to shred and keep is always up for discussion.  However, things like the eyes should be discarded.  The tongue, take out and skin and set it aside wrapped in the refrigerator.  Pull the meat first, you should have plenty to not worry about adding any of the skin or fat.

At the end of the day, cover the pork meat and put in the refrigerator.

DAY THREE  (I told you this was a long process)

Pull out your broth.  It should be gelatin, under a layer of pork fat.  Scrape off the pork fat.  This isn’t as easy as it sounds because the gelatin isn’t very firm.

Heat your gelatin on the stove until it becomes liquid again.  Strain the liquid using a micro-weave cheesecloth this pulls out any impurities.

After straining the liquid, put it back on the burner until it’s reduced by a third.  This takes a while so you can turn your attention to the meat mixture.

Take your pieces of pork and add the seasonings you like.  This is always up for taste.  I remember the seasoning being sage, rosemary and thyme with a little red pepper.  But that is up to you.  Mix your seasoning with your pork with gloves on.  Shred larger pieces as you mix through the meat, keep the fat that is with the meat.

Taste your gelatin once it’s reduced.  If it needs more salt, add it here.  You might also need to add a touch of vinegar, but that’s to taste and preference.

Remember the tongue that was set a side?  Take it out and cube it up.  You can always saved some for sandwiches.  Add in the cubed tongue meat to the pork bits, stir in.

Line your bread loaf pans with clear wrap (you’ll need a several bread loaf pans).  Make sure you use enough to cover the bottom, sides and plenty to wrap over the top.

Now pack in bread loaf pans.  Do not pack super tight, loose but full.  Tap down to where there isn’t much space between bits.

Pour your gelatin mixture over the pork bits in the pans.  Cover with the clear wrap over the top.

Put in the refrigerator to cool.

DAY FOUR

The next day you go to the fridge and there you have it.  Head cheese.

headcheese

It can bee eaten plain, on bread, on crackers, as a sandwich.

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

Dill Pickles

It’s now the end of July and the garden is in full force!  Especially the cucumbers, okra, eggplant and squash.

Every pantry should have some pickles tucked away as special treat.  Here is my favorite dill pickle brine recipe.  This is a very versatile recipe that can be used with beans (dilly beans), okra, squash, eggplant and especially cucumbers, just replace the cucumber spears with beans, okra or squash.

Ingredients (Makes 8 pints):

  • 4 pounds of pickling cucmbers
  • 8 heads of fresh dill
  • 8 cleaned cloves of garlic
  • 1/2 cup of pickling salt
  • 4 cups of apple cider vinegar (canning grade)
  • 4 cups of water
  • 1 tablespoon mustard seeds
  • 1 tsp red pepper flakes (optional)

Directions:

  1. Prepare your pint jars for canning (wash/sterilize).
  2. Prepare your water bath canner.
  3. Slice your cucumbers into spears that fit into pint jars leaving 1/2 inch head-space.
    1. For Okra, slice off the stems, leave the caps, and slice off the tip of the bottom.
    2. For dilly beans, remove the top stem area and the tip at the bottom.
    3. For squash slice like you would cucumbers.
    4. For eggplant, slice into rounds or into strips, skin on.
  4. Pack each jar tightly.
  5. Add one clove of garlic and one head of dill in each jar.
  6. Add in your red pepper flakes if you choose to have spicy.
  7. In a large pot combine your vinegar, water, mustard seeds and salt and bring to a boil.
  8. Pour hot liquid into each jar, leaving 1/2 inch head-space.
  9. Clean the mouth of each jar, placing on the lids and rings.  Make sure your rings are tight, but not like Hercules tight.
  10. Place in your water bath canner and process for 10 minutes AFTER your water bath canner reaches a full boil.  (Please refer to your canner’s directions for best results).
  11. Remove and cool, they will POP when sealed.
  12. It’s best to leave sitting for 12-24 hours before moving into storage.

20180714_1215192020223812.jpg
Dill pickles

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

 

 

Sweet Summer Squash Pickles

The one thing about yellow crook neck (summer squash) is it’s either feast or famine! I intentionally planted 8 plants in our garden this year. We love this beautiful golden squash all sizes and prepares many ways. My favorite, and our grandson’s favorite, is sweet summer squash pickles. This is a recipe that uses water bath canning for storage.

Sweet Summer Squash Pickles

Ingredients:

  • 8 cups of summer squash sliced thin, not paper thin. Smaller sizes are best, larger circles can be quartered or halved.
  • 2 cups sweet onion, sliced thin,rings or half rings.
  • 1 tsp salt
  • 4 green peppers, small. Diced into small cubes, no seeds please.
  • 3 cups sugar
  • 2 cups canning grade Apple cider vinegar
  • 2 tsp mustard seed
  • 2 tsp celery seed.

Directions:

  1. Place sliced squash and sliced onion in a large bowl.
  2. Mix well with salt (to pull out moisture)
  3. Set squash aside for 30 min to an hour.
  4. Prepare in a large boil pot add your remaining ingredients: vinegar, sugar, peppers, celery seed, mustard seed.
  5. Bring to a rolling boil while stiring. Remove from heat.
  6. Transfer your squash mix into a large draining bowel to drain off pulled out moisture. Do not rinse.
  7. Add squash onion mix into the hot brine mix and stir in for about 5 min.
  8. Transfer into sterilized prepared jars for canning.
  9. Water bath can for 10 min at high boil. (Follow water bath instructions).
  10. Remove and cool.

After the joyous pops of sealed jars I do my best to not open for at least 2 weeks. I TRY anyway.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Old-fashioned Snickerdoodle Cookies

My momma was the best cookie baker I knew along with her momma, my Grandmama Inez. Her patience and perfection on every step made the outcome well worth the wait as the kitchen filled with the smell of butter and sugar.

One of my favorites has always been the simple little Snickerdoodle. Basically a butter cookie covered with cinnamon.

Here is my recipe.

You’ll need two bowls. One medium one larger.

Preheat your oven to 350 degrees Fahrenheit.

Line your cookie sheet with parchment paper.

In the large bowl:

  • Cream 1 cup (2 sticks) of Real Butter.
  • Fold in 1 1/2 cups of sugar.
  • In a small bowl, whip 2 whole large eggs until the are fluffy.
  • Fold in your eggs with your butter mixture.

In your medium bowl sift together:

  • 2 tsp of cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 3/4 cups of flour.

Add your flour mixture to your butter mixture a HALF CUP AT A TIME. Fold in completely to not have any lumps. When you have about a half a cup of flour left, you may want to switch out your spoon and use your Clean hands to knead in the remaining flour.

In a small bowl put in 2 tbsp of sugar and 1 tsp of cinnamon. Stir until well mixed.

Take your cookie dough scoop, with a Mellon scoop or small spoon, roll the dough into a tight ball. Roll the ball in the cinnamon mixture place on your cookie sheet about 2 inches apart. They will spread out a bit.

Bake at 350 degrees Fahrenheit for 10 minutes.

Place on a paper towel to cool. And enjoy!

Until next time,

Mrs. Kay Lynn Rice