July 28, 2011: Frito Chili Pie Recipe

What do you do for dinner on those busy summer nights when you don’t want to heat up the kitchen or spend a lot of time preparing a big meal? One of our favorites is Frito chili pie. It can be made into a large casserole or single serving sizes, depending on how many people you have to feed. This is also a great camping meal because it takes few ingredients and they are easy to transport.

BTW, I've been eating these for as long as I can remember but I guess it's more of a regional dish. They are served at Sonic Drive Ins throughout the Southwest so if you find yourself in the area, give it a try!

Frito chili pie before cooking in the microwave to melt the cheese (I like lots of onions!).

Frito Chili Pie

1 bag Frito’s corn chips
2 cans chili (or equal amount of homemade chili)
6 – 8 ounces shredded cheese
½ onion, finely chopped
Jalapenos, salsa, cilantro sprigs for garnish, optional

In a casserole dish or small bowl, layer corn chips. Top with cheese and microwave or heat casserole in oven at 350 degrees for about 20 – 30 minutes, until cheese is melted and casserole is bubbly. Top with chopped onions and garnish.

My husband used to eat these when he was growing up but they were served right in the Frito bag. Just take a single serving size bag of Fritos and slit it lengthwise. Pour hot chili over the chips and top with cheese and onions for a (nearly) instant meal.

Tip: I always freeze any leftover chili I make just for this purpose!

May 20, 2011: Guest Post Bachelor Chili Recipe

Today I welcome fellow writer, cook, and guest poster, AJ Best. She shares with us a recipe she calls Bachelor Chili. Take it away AJ!

I, for the most part, am lazy. If there is a cheap or easier way to do something, I’m going to do it. This is especially true when it comes to cooking. I love to cook, and eat, but I don’t want to spend an eternity doing it.

I developed this chili with myself in mind, and when telling people about it realized that it was so easy even a man could do it. You have to understand my dealings with male cooks, never good. My first husband burned Jello.

So I say:

If you can brown meat, open a can, and a jar, you too can make chili.

A guy could cook this for a date and really impress her. Here we go!

1 pound ground meat (go crazy with this beef, venison, chicken, turkey, bison, etc.)
2 12oz cans of kidney beans (white, red, or dark red) DO NOT DRAIN
1 16 oz jar of salsa (you decide heat level, mild, medium, hot)
1 28oz can of diced tomatoes

In a stock pot at medium high heat, brown your meat of choice until it is brown throughout. Drain off excess fat, return to pot. Reduce heat to simmer. Add full UN-DRAINED cans of kidney beans, and tomatoes, stir. Add jar of salsa to pot to complete meal.

This can be eaten as soon as it is warmed through, or you can let it simmer for a couple of hours to allow it to soak the flavor into the beans more. Add cheese or sour cream to taste.

See, even a bachelor could cook this. Do you have an easy recipe you would like to share with me?


AJ Best
www.ajbestwrites.com
ajbestwrites@gmail.com
A touch of real life in every story.

February 27, 2011: Taco Seasoning Mix Recipe

When you’re in the mood for tacos, there’s no need to buy a package of seasoning at the grocery store. The recipe for a similar mix is really easy to make and uses spices you are bound to have in your pantry.

Homemade Taco Seasoning Mix

3 T. chile powder (you can used dried red chile powder, found in the Mexican food aisle, or chili powder, which is much milder, depending on your heat preference)
2 T. flour
2 t. ground cumin
2 t. dried oregano (look for Mexican oregano, as opposed to the more common Italian oregano, in the spice aisle for a more authentic flavor)
½ t. onion powder
½ t. garlic powder
½ t. salt
½ t. cayenne pepper

Mix all ingredients in a plastic zip-top bag and shake until completely blended. Store it in a cool, dry place and it should last several months.

To use:

Brown one pound of ground beef; drain the fat. Sprinkle on the seasoning blend and mix well. Add a couple tablespoons of water and simmer until a thick sauce is created.

If you like a saucier taco (and who doesn't like impish food?), add a tablespoon or so of flour to the cooked, drained ground beef and mix, then stir in about one-quarter cup of water.

Tip: You can also use this seasoning blend if you prefer a spicier version of the rolled tacos my son Neal loves (see February 17, 2011 post for the rolled tacos recipe). Simply add the package to the shredded, roast beef and heat with a couple tablespoons water as directed above for ground beef taco meat.

February 26, 2011: Southwestern Cornbread Recipe

There are few things that go better with a hot bowl of soup, stew, or chili than fresh bread. However, if you don’t have the time to make a loaf of sourdough or French bread from scratch, cornbread is a good alternative.

After trying many different recipes and being disappointed at the dry texture, my friend Kathy once again came to my rescue by providing me with the following recipe. This cornbread is melt-in-your-mouth good and doesn’t need any butter because it’s already rich enough as is. If you’re counting calories, this cornbread would definitely be on your verboten list but otherwise, try it with a steaming hot cup of chili or bean soup for a scrumptious cold weather dinner.

Note: Do you see the area on the top of my cornbread where it sank? That's because I forgot to adjust the leavening for my altitude, which is about 6,400 feet above sea level. I should have reduced the amount of baking powder.

Southwestern Green Chili Cornbread

½ cup butter, softened
½ cup shortening (butter-flavored Crisco is best)
¾ cup sugar (reduce this about 1/4 cup if you don't like somewhat sweet bread)
4 eggs
½ cup green chilies, diced (optional)
1 ½ cup creamed corn (you can use one can and add a bit more flour to account for the extra moisture)
½ cup shredded cheddar cheese
½ cup Monterey jack cheese, shredded
1 cup flour
1 cup cornmeal
2 T. baking powder
1 t. baking soda
1 t. salt

Preheat oven to 325 degrees.

Blend the butter, shortening, and sugar until creamy. Add the eggs one at a time, mixing well before adding the next one. Add the remainder of ingredients and mix well (a stand mixer will save your arm muscles). Pour the mixture into a greased baking pan (the recipe calls for a 9” square pan but I’ve found that’s too small; try a larger, 13 x 9" casserole dish or two medium-sized cast iron skillets). Bake for 50 to 60 minutes, until firm in the center.

In the picture above, I've served the chili in a big bowl surrounded by thin cuts of the cornbread, then topped it with thin slices of cheese, sliced avocado, chopped green chiles, a dollop of sour cream, and a sprinkling of minced green onions. Mmm!


Tip: This cornbread is also an excellent accompaniment to barbecued ribs.