Crock Pot Cincinnati Chili

March 5, 2018 by Nettie 2 Comments

I have been traveling all over the country for the last 3 months and my good friend Krista, from Everyday Mom’s Meals has offered to share her favorite chili recipe with you. We met online many years ago and have been foodie friends ever since! I think you will love Krista’s recipes as much as we do!

Krista lives in Northwest Indiana with her husband of almost 15 years and their two adorable sons, 13-year-old Alex and 1 1/2-year-old Max.

Everyday Mom’s Meals is a food blog for everyone from the novice cook to experienced home chef. Krista focuses on simple, family-friendly recipes to bring people around the dinner table.

Krista says: The recipe I am sharing with you today was inspired by my oldest. He absolutely loves the chili at Skyline Chili. If you have never been or heard of it, Cincinnati Chili is a little different than you’re run of the mill chili. It has some unique flavors that keep you coming back for more and more.

Until last summer, the closest Skyline to us was 2 hours away in Indianapolis. But then an amazing thing happened, they opened one in our hometown. You can imagine how excited he was! However, just because we have one 5 minutes from our house, doesn’t mean we can go whenever we want, after all, we are still on a budget, and diapers aren’t cheap!

So, mom to the rescue! I researched a bunch of recipes, the history of the chili itself and came up with a delicious make- at-home version that the whole family loves. The boy claims it is SOOOOO close to the original, and it has quickly become a favorite in our house.

Thanks for letting me share a little piece of my family with you. I hope if you try this recipe your crew loves it as much as mine,

Make sure to check out Every Mom’s Meals on Social Media:

Blog / Facebook / Pinterest/ Instagram/ Twitter

Crock Pot Cincinnati Chili
2 lbs. ground beef
2 cloves garlic, minced
1 (28 oz.) can crushed tomatoes
2 tsp. apple cider vinegar
2 TBS chili powder
1-2 tsp. hot sauce
2 TBS Worcestershire sauce
1 tsp. ground allspice
1 tsp. cinnamon
1 tsp. cumin
2 TBS brown sugar
1 c. beef broth
2 dried bay leaves
Salt and Pepper to taste
Cooked Spaghetti
Diced Onion
Shredded Cheese
Oyster Crackers

In a large skillet brown beef with garlic. Drain if necessary. Add to Crock Pot. Add tomatoes, vinegar, Worcestershire, seasonings, brown sugar, beef broth. Stir well. Add bay leaves. Cook on LOW 4-5 hours. Remove bay leaves. Serve over pasta with toppings.

My Favorite Crock Pot

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer

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Easy Lasagna Soup

January 31, 2018 by Nettie 2 Comments

Easy lasagna soup recipe -has all the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner.

It’s snowing so much here and I am in the mood for a delicious soup, like this wonderful soup, Easy Lasagna Soup from my friend Cydnee, from Tampa Cake Girl. Cydnee and I have been online friends for years and finally met in person for the first time a couple weeks ago! We have a lot in common, we love food, so much that we blog about all of our favorite recipes.

…

Guest Post- Tampa Cake Girl

May 24, 2014 by Nettie 1 Comment

Hi, I am Cydnee, owner of Tampa Cake Girl. I bake and deliver cakes, pies, cupcakes and more throughout the Tampa Bay Area. I am helping my friend Nettie out while she is in California. Today I made Strawberry Streusel Muffins. Enjoy!

Strawberry Streusel Muffins

Muffin Batter Ingredients:
1 egg, I used jumbo
3/4 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups all purpose flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2- 2 1/2 cups of strawberries, rough cut

Crumb Topping:
1 cup flour
4 Tablespoons light brown sugar
2 teaspoons granulated sugar
1 teaspoon of baking powder
Pinch of salt
6 Tablespoons butter, melted

Preheat oven to 400 degrees. Line 12 muffin tins with liners.

Mix egg, milk, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add strawberries and stir gently. Fill muffin tins with batter.

For crumb topping, combine flour, brown sugar, granulated sugar, baking powder and salt. Stir in butter. You should have pea size crumbles or larger. Top muffin batter with crumb mixture.

Please join Tampa Cake Girl on her blog and over on her Facebook page!

Guest Post- What a Girl Eats

May 22, 2014 by Nettie 9 Comments

Hi I’m Cynthia from What a Girl Eats. I am a classically trained cook. I attended the California Culinary Academy where I completed their 16 month Master Chef’s program. After graduating I worked in London. My husband and I traveled around the world on our honeymoon, which is why my blog’s tagline is “healthy food with a global spin”. By day I am a kindergarten teacher with a Master’s degree in teaching English to second language learners. I love cooking healthy food and hope to inspire others that cooking is easy and fun with simple recipes using real ingredients.

These super easy Mexican Egg Cups , a take-off on Huevos Ranchero, are perfect for a brunch. Baking them in a muffin tin enables you to cook a dozen (or more) at once. You can jazz them up with hotter sauce, depending on your crowd. I used a medium enchilada sauce for my guests. Small corn tortillas, about 4″ in diameter, fit into the muffin tin perfectly, but a larger tortilla would work as well.

Mexican Egg Cups
Author: Cynthia McCloud Woodman

Ingredients

1 dozen eggs
1 small 10 ounce can of enchilada sauce, I used medium hot
Grated cheese, any kind, I used sharp cheddar, but Mexican cojita or pepper jack would be great as well.
Homemade or fresh deli style salsa
Cilantro, chopped
Green onions, sliced
Sour cream

Instructions

Preheat oven to 350 degrees F.
Oil the sides and bottom of a muffin tin.
Soften 12 small, 4″ tortillas in the oven or microwave, until soft and flexible, about 25 seconds for 4 tortillas.
Press tortillas into each cup.
Add one tablespoon of enchilada sauce into the bottom of each tortilla cup.
Add one tablespoon( or so) of grated cheese.
Crack an egg on top of sauce and cheese mixture.
Season with kosher salt and cracked pepper.
Top each egg with 1-2 teaspoons additional enchilada sauce.
Bake in the center of the oven for approximately 20 minutes.
Top with salsa, sour cream, cilantro and green onions.

Please visit Cynthia on her blog, over on Facebook, Twitter, Pinterest and Google+.

Guest Post- Cooking from a Stay at Home Mom

May 17, 2014 by Nettie 1 Comment

Hello Everyone,

This is Alyssa from Cooking From A SAHM https://www.facebook.com/CookingFromASAHM. I offered to do a guest post for Nettie while she is away helping a friend. So glad I can help others.Today I’m bringing my Chili cheese tots!!! These are soo good! They are good for kids and adults alike! Don’t believe me? Try em!

So today I bring you my

Chili Cheese Tots

1-2 lbs of Hamburger

(depends on how many are in your family)

1 Small Can Tomato Sauce

1/4 C Water

1 Packet of Chili seasoning

2 Tsp Chili Powder

2 Tsp Cumin

1 tsp pepper

1 Bag of Or Ida Tater Tots

1 Small box of Velveeta Cheese

1 C Milk

1 Orange Pepper

1 Green Pepper

1 1/2 Cups Frito’s semi Crushed

1/2 C Chopped Green Scallion

Brown your hamburger. Then add tomato sauce, water, chili seasoning, chili powder, cumin and pepper. Put it in a casserole dish or pie plate. Set aside. Take Velveeta and cube it. Put it in a pan with your milk. Cook and whisk till cheese has melted and made a cheese sauce. If it is to thin then just add about 1 tsp flour. Whisk till all smooth. Cut your peppers and onions and set them aside.

In your casserole dish put your tater tots on top of the hamburger chili mix. I did most of a bag. Make sure they are not piled so they can cook evenly. Now pour your cheese sauce over the top of your tater tots. Top it with semi crushed Frito’s, green peppers and green onion. Bake it for about a half hour to 45 minutes. You want to make sure the tater tots are cooked through. Nothing worse then a frozen tater tot. LOL

Guest Post- Tampa Cake Girl

May 15, 2014 by Nettie 6 Comments

I am Cydnee, owner and proprietor of Tampa Cake Girl. I bake cakes, cupcakes, pies and appetizers and deliver to the Tampa Bay Area. Today I am helping my sweet friend Nettie with a new recipe while she is in California. This is a vacation in a glass! Enjoy!

Bikini Martini

Ingredients:

1 shot of Malibu Rum
3-4 ounces of Pineapple Orange Juice (I used Simply Orange brand)
I shot of Captain Morgan floating on top
Pineapple and cherry to garnish

This is a layered drink. Malibu on the bottom. Juice on top of that. Captain Morgan is the top layer. Please drink responsibly.

Please stop by and visit me on my blog, or on Facebook!

Guest Post- Kecia’s Flavor Breakthrough

May 13, 2014 by Nettie 12 Comments

Hi! I am Kecia… from Kecia’s Flavor Breakthough! And like it says, it is ALL about flavor! I love to cook and create my own recipes that I share on my blog! I try my best to use minimally processed ingredients and make everything from scratch. I am not a baker, but am trying so you will see a lot of other blogger’s recipes when I do bake incorporated in the recipes! Recently I have started a new feature called, “Day Trip Adventures” where I travel within my area, near Rochester NY and stop at various local wineries, shops and farmers market as well as take some fun photos of the local scenery. So, whether you are from the area or not you will be able to see what it is all about… I am hoping to create a new recipe or two using the ingredients I find along the way.

This recipe is simple and based on Monterey style chicken, loosely. It is cheesy, spicy and full of yummy fresh ingredients! And tonight I need something a little quick! I will serve it with some of the salad and I think Jalapeno Rice, then out the door! Hope you all are hungry! This can be grilled or done in an oven proof skillet.

Grilled Salsa Chicken!

Serves 4

Two large boneless skinless chicken breasts, cut in half

Juice from one lime

¼ cup dry white wine

½ cup vegetable broth

1 tbsp. olive oil

1 tsp cumin

1 tsp. chili powder

1 clove garlic, crushed

2 tsps. Cilantro

8 scallions, chopped and divided

Salt and pepper to taste

1 cup shredded 2% sharp cheddar or Mexican blend cheese

1 cup salsa

½ avocado sliced into 8 wedges

½ cup crunchy tortilla strips

Instructions

Preheat oven to 350*F

Pour olive oil in ovenproof skillet and heat over medium high heat. Add chicken and sear on both sides.

Combine, vegetable broth, wine, cumin chili powder, garlic cilantro and salt and pepper in a bowl. Pour over chicken and cover. Place in oven and bake for 15 minutes or until chicken reaches 165*F.

Remove from oven and place on foil lined cookie sheet, cover with the cheese and some of the chopped scallions (leave some for garnish). Place back in oven for 5 minutes or until cheese is melty.

Remove from oven, spoon some salsa over the top, lay two slices of avocado on top, sprinkle with some more scallions and tortilla strips and serve hot.

Alternate Grill instructions

Rinse and pat dry the chicken, lay in a shallow dish. In another container mix together lime juice, wine, vegetable broth, olive oil, cumin, chili powder, garlic, cilantro, all but 2 tablespoons of scallions and salt and pepper. Pour over chicken and set in fridge for 30 minute or so to let the chicken marinate.

Preheat grill to medium heat

Place chicken on grill, cook on first side for 6 minutes, flip, repeat, flip, go an additional 2 minutes, flip and check temperature. It should be 165*F in the middle of the thickest portion. Top with cheese and close grill for a couple more minutes. Pull off of grill. Plate and top with a little salsa, scallions, 2 avocado slices and tortilla strips. Serve hot with a side of Jalapeno Rice, Avocado Corn Salad or a regular salad.

Come on by sometime! And remember; if it is as good on the plate as it is in my head recipes will post soon!

Almond Poppy Bread with Lemon Drizzle

April 10, 2014 by Nettie 7 Comments

Hello everyone, my name is Karen and I blog at Baking In A Tornado. If you check the bottom of this post I’ve provided my bio and links to some of the places where you can find me.

It’s my pleasure to post here at Moore or Less Cooking while Nettie’s out of town. Nettie’s a steadfast supporter of other bloggers. You don’t often get the chance to pay something like that back but when you’re handed that chance, like I was today, you grab it.

I’m visiting today with a recipe for Almond Poppy Bread with Lemon Drizzle. In the name of full disclosure, let me start out with an admission: I don’t do yeast. Yes, I said it. In fact, all my friends who bake tease me regularly because it turns out that yeast hates me. We’ve been in a long term war and although I’ve won a battle or two, I’m losing the war. Badly.

So I’m a fan of quick breads, and this one in particular. It’s not terribly sweet so it can serve many purposes. We’ve had it for breakfast, with lunch, or with a pasta salad and fresh fruit for dinner on a hot summer night. On Thanksgiving I put a basket of breads and muffins on the table and Almond Poppy Bread is always requested. The leftovers from that basket serve as breakfast the next day. I shared this recipe on my blog a year and a half ago and I’m happy to share it with you here today.

Almond Poppy Bread (with Lemon Drizzle)

I always invite people, when trying one of my recipes, to post a picture on my Facebook page and let me know what you think. I hope you do.

This recipe originally posted at: Quick Breads.

Printable Recipe

Ingredients, dry:
2 ½ cups flour
1 cup sugar
¼ cup poppy seeds
1 TBSP baking powder
1 tsp salt

Ingredients, wet:
1 ¼ cups skim milk
1 ½ tsp almond extract
½ cup oil
1 egg

Ingredients, drizzle:
1 TBSP lemon juice
1 TBSP water
¼ cup powdered sugar

Directions:
*Grease a loaf pan. Preheat oven to 350 degrees.
* Mix together dry ingredients. Add in wet ingredients. Stir briefly only, just to incorporate.
*Pour evenly into loaf pan
*Bake for approx. 55 minutes, until top springs back to the touch. Cool in the pan for 10 minutes.
*Run a knife carefully around the loaf to loosen and turn out of the pan.
* Allow to cool, then whisk together drizzle ingredients and drizzle over the top of the loaf.

I’m Karen, a former Director of Social Service and Retail Buyer, now SAHM to two teens.
I blog, share recipes and vent at BakingInATornado.com.
I’ve been featured on the websites Mamapedia, Scary Mommy, GenerationFabulous, Foodies Network, Treat a Day, and BA50. I’m affiliated with the Culinary Content Network and am a Contributor on Felicity Huffman’s website What the Flicka. I’ve been published in the Life Well Blogged book series and in the book The Mother of all Meltdowns. Visit me here:

Baking In A Tornado
Baking In A Tornado Facebook Page
Baking In A Tornado on Twitter
Baking In A Tornado Pinterest Boards

Kale Artichoke Dip Pasta- Guest Post

April 2, 2014 by Nettie 4 Comments

Hi everyone, I’m Cindy, from Hun… What’s for Dinner? I am so excited to be sharing a wonderful recipe with you today, while Nettie is away. I first ‘met’ Nettie, on Facebook, many years ago. Recently we’ve gotten closer, but working together on recipe round ups. When Nettie left to go help a friend, I gladly offered to guest post while she was gone.

I love pasta! I probably could eat it every day. It is my go to, for nights where I want to make something delicious, but not spend forever in the kitchen. There’s nothing yummier than a plate full of cheesy pasta! Recently I decided to substitute kale, in one of our favourites; Spinach Dip. Kale had been on sale, so I thought the kale would taste just a delicious as spinach. Boy was I right. We inhaled the Kale Arti Dip in no time flat. Since I still had kale leftover, and I was still day dreaming about the dip, I decided to try and turn it into a pasta dish. Turned out to be one of the best decisions I’ve made in a long time, LOL.

Kale Artichoke Dip Pasta

2 C fresh kale, washed and ribs removed
1- 14 oz can artichokes in water
3 Tbs olive oil
1 small onion, chopped
3 cloves garlic, minced
salt and pepper, to taste
4 oz cream cheese
2 Tbs mayonnaise
1/2 C dry white wine
1/2 C chicken stock
3/4 C shredded mozzarella, divided
1/4 C smoked Gouda, shredded
2 Tbs Panko bread crumbs
1/4 C Parmesan
8 oz fusili pasta

Bring a large pot of salted water to a boil. Add in pasta and cook, according to package directions.

While pasta is cooking, heat oil in a large skillet, over medium high heat. Add in onion and cook until translucent; about 2 minutes. Add in chopped kale and minced garlic, and cook until kale is wilted; about 5 minutes. Season with salt and pepper. Add in artichoke hearts, white wine and chicken stock; cook 3 minutes. Cut cream cheese into small cubes and add to the skillet, along with mayonnaise. Stir all together, until cream cheese has melted. Stir in 1/2 C mozzarella cheese and Parmesan, until melted and sauce is smooth.

Preheat broiler.

Drain pasta and return to the hot pot. Pour kale artichoke sauce over pasta and toss to coat. Transfer to a baking dish. Sprinkle with remaining mozzarella, smoked Gouda and Panko bread crumbs. Place under broiler, until top is lightly browned; 3-5 minutes.

Crock Pot Cincinnati Chili

Crock-Pot 6-Quart Programmable Cook & Carry Slow Cooker with Digital Timer

Like this:

Easy Lasagna Soup

Like this:

Guest Post- Tampa Cake Girl

Strawberry Streusel Muffins

Please join Tampa Cake Girl on her blog and over on her Facebook page!

Like this:

Guest Post- What a Girl Eats