Ree Drummond's Blog, page 67
October 12, 2011
Penne With Chicken Thighs
Viewer Warning: this recipe may be offensive to some who can not imagine cracking open a jar of ready-made marinara sauce.
For everyone else, this is a good, easy, throw-together meal that's one of my go-to recipes on those nights I have absolutely nothing to make for dinner. In addition, it's (embarrassingly) one of those recipes that makes my family say things like, "Oh, Mama…you are the best cook ever." And I laugh, because…well, you'll see why in a minute. And while the dish does require some oven (or crock pot) time to stew, the "throw-together" part of it truly is a cinch.
Before I continue, though, I have one thing to say. I've said it before, but I'll continue to proclaim it from the rooftops:
Chicken thighs.
That's all.
Chop up an onion.
Chop up some garlic.
Yes, I have a Guy Fieri knife. Who wants to know?
Next: chicken thighs. They're good! So much better than breasts.
Like, night and day better.
Heat some olive oil in a large skillet or a dutch oven over medium-high heat.
Sprinkle the chicken thighs with salt and pepper, then place them into the pan to brown–just about 2 minutes or so per side.
Remove them to a clean plate…
Then thrown in the onions and garlic.
Stir them around, scraping the pan a bit, and let them cook about 2 to 3 minutes.
Your house smells really, really good right now.
Next up: grab this!
(Or you can pour crushed tomatoes and/or whole tomatoes and spices and sugar into the pan and cook it for a couple of hours to make your own marinara. But I didn't want to work that hard.)
Pour the marinara right in.
Stir it around and heat it up…
Then transfer the chicken back into the pan.
If there are some juices on the plate on which the chicken sat, drizzle in a little. It's about the flavor, man.
Now just put the lid on the pan and stick it in a 300 degree oven for a good hour, hour-and-a-half. The chicken will continue to cook in the sauce, and basically, will be falling off the bone by the time it's all over.
And that's the difference between chicken breasts and chicken thighs.
Here 'tis! The sauce is rich and delicious, the chicken perfect.
Then just throw some pasta onto each plate and serve up a chicken thigh (or two) with plenty of sauce.
Fresh basil is good, too. You'd obviously want to chop it up and sprinkle it all over the top, but I wanted to act like I was all fancy.
Shave off some pieces of Parmesan…
And sprinkle it on. Serve this with a loaf of warm, crusty bread and your family will be singing your praises as the best chef in the whole entire world.
And you'll chuckle at the irony of it all.
Recipe: Penne with Chicken Thighs
Prep Time: 15 Minutes
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Cook Time: 1 Hour30 Minutes
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Difficulty: Easy
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Servings: 8
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Ingredients
8 whole Chicken Thighs, Bone-in, Skin-on Salt And Pepper2 Tablespoons Olive Oil1 whole Large Onion, Diced4 cloves Garlic, Minced2 jars (24 Ounces Each) Marinara Sauce Fresh Basil - To Taste Parmesan Cheese, For Sprinkling16 ounces, weight Penne Or Rigatoni Preparation Instructions
Preheat oven to 300 degrees.
Sprinkle chicken thighs with salt and pepper. Heat olive oil in a large skillet or dutch oven over medium-high heat. Brown chicken thighs quickly on both sides until golden brown, about 2 minutes per side. Remove to a separate plate.
Pour off all but 1 tablespoon grease/oil. Add onions and garlic to pan and stir around to cook, about 2 to 3 minutes. Pour in marinara sauce and stir to heat. Add chicken thighs back into the sauce. Cover and place pan in the oven for 1 1/2 hours. (You may also simmer on the stovetop on the lowest heat possible.)
Cook the pasta according to package instructions Serve 1 chicken thigh with sauce over pasta, adding more marinara if needed. Sprinkle with Parmesan and serve. (For smaller children, you can cut the meat off the bone for them. Chicken is very tender!)
Posted by Ree on October 12 2011
October 11, 2011
If You Love Step-by-Step Recipes…
Scalloped Hasselback Potatoes submitted by Tasty Kitchen member Shelbi Keith, cooked and photographed by A Cozy Kitchen.
Sometimes I get so busy cooking and posting here on The Pioneer Woman Cooks (which is still such a source of joy for me; thank you for continuing to drop by, my friends), I forget to call your attention to the stratospheric deliciousness that takes place over on the Tasty Kitchen Blog several times a week.
As many of you know, I started Tasty Kitchen back in 2009 in order to allow readers of PW to submit their own favorite recipes for others to try. I had held a giveaway here on PW Cooks many months earlier, and in order to enter the giveaway, one had to submit one of their favorite recipes in the comments. When the giveaway was over, there were some 5,000 recipes that had been left in the comments section of that post…with zero way for people to search, find, or print any of the submitted recipes. It was then that I knew Tasty Kitchen was something I really wanted to get up and going.
Since its launch, Tasty Kitchen has taken on a life of its own and has become the go-to recipe site for folks who need real, scrumptious, delicious things to make for dinner, breakfast, lunch, holiday meals, etc. I love Tasty Kitchen. The photos are gorgeous, the recipes outstanding, and the community fun, supportive, and awesome. The members are the best of the best. The recipes they share are ta-die-fer.
Awhile back, I added a blog to Tasty Kitchen, and have slowly invited incredibly talented foodbloggers to contribute posts. In keeping with the step-by-step style of recipes here on PW Cooks, all the posts on the Tasty Kitchen Blog are detailed with photos—not just the after, but the before, during and after.
If you enjoy step-by-step recipe posts, check out the goldmine over on Tasty Kitchen Blog. You can scroll through as many pages as you have time for (there are now over 150 step-by-steps!)
Step-by-Step Recipes on Tasty Kitchen Blog
Here just a teeny tiny handful of my favorites:
Homemade Goldfish Crackers by Tasty Kitchen member Erin, prepared and photographed by Amy from She Wears Many Hats.
Sweet Zucchini Pancakes by Pinch of Yum, prepared and photographed by Eat Live Run.
Chocolate Strawberry Shortcake by Jackie Dodd, prepared and photographed by Gaby.
Again, here's the link to the step-by-steps:
Step-by-Step Recipes on Tasty Kitchen Blog
Dig in, everyone! I guarantee you'll find something you can't wait to make.
Love,
P-Dub
P.S. Thanks to all the awesome Tasty Kitchen Blog contributors, past and present—all of who have their own awesome cooking blogs!
Amy of She Wears Many Hats
Natalie of Perry's Plate
Gaby of What's Gaby Cooking
Erica of Cooking for Seven
Georgia of Georgia Pellegrini
Maria of Two Peas and Their Pod
Jessica of How Sweet It Is
Jenna of Eat, Live, Ruun
Dara of Cookin' Canuck
Calli of Make It Do
Adrianna of A Cozy Kitchen
Alice of Savory Sweet Life
Laurie of Simply Scratch
Amber of Sprinkled with Flour
October 10, 2011
Citrus Butter Cookies
I made some simple butter cookies yesterday and decided to add some lemon. Then I decided to add some lime because I thought it would be prettier. Then I heard my oranges crying from their lonely produce drawer in the fridge because their citrus compadres were having all the fun. So I decided to throw in oranges, too. I am a uniter of fruit.
I knew I wanted to do a egg white-based icing drizzle, so in order to use the whole egg, I went ahead and added the yolks to the cookie dough.
And then? You won't believe what I did.
No, really. You won't believe it.
I ate one. Okay, fine. I ate two.
Three. I ate three cookies. In the middle of my dang month-long sugar fast.
Does this mean I have to start all over?
Please don't say I have to start all over.
[image error]To make the cookies, separate the eggs.
Usually I crack eggs and let the yolk rest on the underside of my fingers while the pleasantly viscous white slithers between them…
But this time I didn't.
I'm a woman of many surprises, I tell you.
Add the butter to the mixer. (You can halve this recipe if you'd like!)
[image error]Then add the sugar…
And whip it together to combine.
Beat in the egg yolks…
Then add in the flour and mix it until it's just combined.
Yes, I still have chocolate on my mixer. But I didn't eat any of that one.
At least I think I didn't.
Next, violently grab lemons, limes, and oranges from your produce drawer.
And zest…
Them…
Up!
Dump all the zest into the dough. You'll need a lot of it, Maynard.
Sorry I called you Maynard. I don't know what came over me.
Finally, squeeze in a little juice.
And mix it until it's all combined.
[image error]Grab a teaspoon of dough at a time and roll it into a neat and tidy little ball…
And place the balls onto a large cookie sheet and bake them for about 13 minutes.
Remove them from the oven before they start to brown, then let them sit on the cookie sheet for about three minute before you remove them with a spatula. Throw 'em onto a cooling rack and let 'em cool completely.
They're really best if they're hardly brown at all…so watch 'em!
When the cookies are cool, make the icing. Add powdered sugar to one of the egg whites.
*Note: If you'd prefer not to use the raw egg white, you can use meringue powder mixed with a little water (equivalent measurements are on the packages of meringue powder.)
Add a little whole milk, then whisk it to combine.
Then add some of the juice—orange, lemon, and lime.
I seriously don't know what came over my freaky pink alien claw in this shot, but I do know I'm frightened.
Then add in the zest.
Another note: since you'll need a lot more zest than juice, you'll have some naked/stripped fruit left over. Just keep it in the fridge and it'll be okay for a bit.
Finally, add in a dash of salt and whisk it all together until nice and smooth.
You might need to adjust the ingredient amounts to get it to this consistency. If it's too thin, add a little more powdered sugar. Too thick, add a little more juice.
Guess what? You need more zest.
Your kids are gonna reach into the fridge tomorrow and scream because all the fruit looks naked and wrong.
That's what I look like in the shower these days, by the way. Naked and wrong.
Hardee har har. Just kidding.
I think.
To ice the cookies, drizzle lines of icing across rows of cookies.
Then go the other direction.
Finally, sprinkle on the different varieties of zest.
Pretty!
The icing will set up after a little time, and the cookies are even better a few hours later.
At home at a summer picnic or on your holiday cookie platter. Either way, you'll love 'em.
Recipe: Citrus Butter Cookies
Prep Time: 15 Minutes
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Cook Time: 15 Minutes
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Difficulty: Easy
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Servings: 36
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Ingredients
2 cups (4 Sticks) Salted Butter, Softened1-1/2 cup Sugar2 whole Large Eggs, Separated4 cups All-purpose Flour3 Tablespoons Orange, Lemon, And Lime Zest (approx 1 Tablespoon Each)2 Tablespoons Orange, Lemon, And/or Lime Juice (2 Tablespoons Total) Icing3 cups Powdered Sugar2 Tablespoons Whole Milk2 Tablespoons Orange, Lemon, And Lime Zest Juice Of 1/2 Lime Juice Of 1/2 Lemon Dash Of Salt Extra Zest, For Decorating Preparation Instructions
Preheat oven to 350 degrees.
Cream butter and sugar until combined. Add egg yolks and mix until combined (set whites aside for the icing.) Add the zest and the flour and mix until just combined, then add juice and mix until combined.
Scoop out heaping teaspoons of dough, then roll them into balls between your hands. Place on a cookie sheet and bake for 13 minutes. Remove from the oven and keep on the cookie sheet for 3 to 4 minutes. Remove from the pan with a spatula and allow to cool completely before icing.
To make the icing, combine 1 egg white with the rest of the icing ingredients. Whisk thoroughly until combined, adding either more powdered sugar or more juice until it reaches a pourable but still thick consistency.
Drizzle the icing across the cookies in several lines, then do it again in the other direction. Sprinkle with extra zest before the icing sets.
Posted by Ree on October 9 2011
October 6, 2011
If You Could Eat Anything for Dinner Tonight…(Winners Announced)
Here are the winners of the knife giveaway:
#8761 The M Half: "My Mom's steak fingers. I don't know what it was about the way she made them. Maybe just because she was Mom."
#28228 Erin: "I would have to say my dads homemade hamburger with everything on it – egg, pineapple, beetroot, cheese, lettuce, tomato and of course fried onions!"
#31612 Kyla: "My gramma's perogies with extra sour cream."
Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your knives.
________________
Today…
Because Marlboro Man and the kids are shipping cattle…
Because I've been organizing our mud room…
Because I've never seen so many mismatched work gloves in my life…
Where are the mates? This is a cosmic mystery…
And because everyone needs good knives…
I'm giving away 3 (three) Wusthof Classic 6-Piece Knife Sets.
This is an awesome set of knives. They'll take you far in life.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
"If you could eat anything you wanted for dinner tonight, what would it be?"
Would you choose to eat your grandmother's chicken and dumplings? Or would you opt for a platter of sushi? Would a double bacon cheeseburger dripping with chipotle mayo and caramelized onions float your boat? Or would you be just as happy with a bowl of Cinnamon Toast Crunch?
Just shout out your number one craving dinner tonight and you're automatically entered to win one of the knife sets.
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon and a cattle prod.
No entries after noon Friday.
Winners will be chosen randomly and announced Friday night.
Good luck!
____________________________________
Contest sponsored by Pioneer Woman with cooperation from CHEFS Catalog. Wusthof does not know who I am. I just love their knives. Over and out.
If You Could Eat Anything for Dinner Tonight…
Today…
Because Marlboro Man and the kids are shipping cattle…
Because I've been organizing our mud room…
Because I've never seen so many mismatched work gloves in my life…
Where are the mates? This is a cosmic mystery…
And because everyone needs good knives…
I'm giving away 3 (three) Wusthof Classic 6-Piece Knife Sets.
This is an awesome set of knives. They'll take you far in life.
TO ENTER
To enter this giveaway, just answer the following question in the Comments section of this post:
"If you could eat anything you wanted for dinner tonight, what would it be?"
Would you choose to eat your grandmother's chicken and dumplings? Or would you opt for a platter of sushi? Would a double bacon cheeseburger dripping with chipotle mayo and caramelized onions float your boat? Or would you be just as happy with a bowl of Cinnamon Toast Crunch?
Just shout out your number one craving dinner tonight and you're automatically entered to win one of the knife sets.
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon and a cattle prod.
No entries after noon Friday.
Winners will be chosen randomly and announced Friday night.
Good luck!
____________________________________
Contest sponsored by Pioneer Woman with cooperation from CHEFS Catalog. Wusthof does not know who I am. I just love their knives. Over and out.
October 3, 2011
Sausage, Potato, and Kale Soup
Yay. It's soup weather!
This is a make-at-home version of Olive Garden's "Zuppa Toscana." If you have an Olive Garden nearby, you may choose not to make this. You make choose instead to drive to Olive Garden, get out of your car, go inside, order Zuppa Toscana, then eat Zuppa Toscana.
But if you're like me and don't like to leave your house, making it at home is the next best thing.
By the way, my kids pretty much think Olive Garden is the best restaurant on the face of the planet. I just thought I'd share. I figure this'll save us a lot of money on that whole eating-our-way-through-Italy trip we no longer need to take.
First up, tear the kale into pieces and rinse it in cold water.
Drain it in a colander and set it aside for a bit.
By the way: kale. Do you eat it very often? I'm on a kick lately. I absolutely love it.
Next, slice up a bunch of red potatoes and boil them in a pot.
When they're tender, throw them into a colander…
And set them aside, too.
I'm cooking the potatoes ahead of time because I'm weird. It's that starch-floating-in-soup thing that I have nightmares about.
I can not emphasize this enough: don't be like me.
Grab some Italian sausage.
Throw it in a pot with a little olive oil…
And crumble it up as it browns. (Note: I should have added the onion with the sausage, but I forgot. This is where you'll want to add it.)
Brown it completely, then drain off as much of the fat as you can. A little bit will remain in the soup from the sausage itself, so if you can get rid of the excess, it'll be better.
Add in the crushed red pepper, the ground oregano, and the chicken broth…
Then add the milk and the half-and-half. (I transferred the sausage to a larger pot just before this step. Again, don't be like me.)
Mmmm. Looking good, baby. Creamy soups are my life. I just now decided this.
Now just give it a stir and simmer it for a good 20-30 minutes.
After it simmers, throw in the beautiful, bright green kale…
…followed by the cooked potatoes. Don't worry if they're falling apart; you don't want big, firm chunks of potatoes in the soup.
Stir all this together, then add a splash of heavy cream because you're a rebel and you want a last-minute burst of richness.
Simmer this for 10 minutes or so, being sure to taste it so that you can adjust the seasonings. And if you want things a little thicker, you could add a little bit of flour mixed with milk, then let it simmer for another 10 minutes…OR you could mash a few of the potatoes in the soup.
I sort of like the light, thin consistency, though. Doesn't feel so heavy going down.
Yummy, yummy, yummy.
I've got love in my tummy.
This is good, guys. Because of the sausage, it's definitely on the rich side–a little goes a long way! The kale is particularly delicious–you'll love it.
Viva la Olive Garden!
Here's the handy printable:
Recipe: Sausage, Potato, and Kale Soup
Prep Time: 5 Minutes
|
Cook Time: 45 Minutes
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Difficulty: Easy
|
Servings: 12
Print Recipe
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Ingredients
2 bunches Kale, Picked Over, Cleaned, And Torn Into Bite Sized Pieces12 whole Red Potatos, Sliced Thin1 whole Onion, Chopped1-1/2 pound Italian Sausage1/2 teaspoon Red Pepper Flakes (more To Taste)2 cups Low Sodium Chicken Broth2 cups Whole Milk4 cups Half-and-half Splash Of Heavy Cream Fresh Or Dried Oregano Black Pepper To Taste Preparation Instructions
Prepare the kale and set it aside.
In a medium pot. boil sliced potatoes until tender. Drain and set aside.
In a large pot, crumble and brown the Italian sausage. Drain as much as the fat as you can. Stir in the red pepper flakes, chicken broth, milk, and half-and-half. Simmer for 30 minutes.
Give it a taste and adjust seasonings as needed. Add the potatoe, a splash of heavy cream for richness, then stir in the kale. Simmer an additional 10-15 minutes, then serve.
Posted by Ree on October 3 2011
September 29, 2011
Chicken Bacon Ranch Panini
I'd been making panini for my cookbook (I have one more day of cooking left; hurray and burp) and wound up with a bunch of leftover ingredients at the end of the day. I needed to fix a quick dinner for the kids, so I scanned the kitchen for the ingredients that hold the most broad appeal in my house. Here's what I came up with:
Chicken
Bacon
Cheese
Ranch Dressing
For all its simplicity, this panini really turned into something yummy! And if you don't have a panini maker, don't fret! Just grill the sandwich in the skillet with a second (heavy) skillet on top of it to press it together. It'll make you feel inventive and nifty.
Either pound a chicken breast so that it's a little flatter, or cut a chicken breast in half so that there's a top and bottom half.
Rebecca from Foodie with Family reminded me of this method over the summer, and it's so much neater than pounding.
It doesn't quite provide the same release for one's aggressions…but there's always kickboxing.
Fry up the chicken in a little canola oil and butter, then slice them into strips when they're done.
Spread one slice of crusty bread with spicy mustard. I would actually lay it on thicker than this! When you make panini, you really want to keep in mind that whatever "spread" you put on the bread actually turns into a "sauce" when it's grilled and heated.
On the other slice of bread, spread a generous layer of ranch dressing. On my Food Network show this Saturday morning, I make ranch dressing from scratch. For this sandwich, I grabbed a crusty bottle of old storebought stuff from the door of the fridge. And it was totally, absolutely fine.
Lay on the slices of chicken…
Plenty of chewy bacon…
And plenty of sharp cheddar cheese.
Now just generously butter both sides of the bread…
And grill it up on the panini maker.
You wanna know how good this was?
It was so good, I vowed to myself never to be without a crusty bottle of ranch dressing in the door of the fridge.
That's how good it was.
Here's the printable!
Recipe: Chicken Bacon Ranch Panini
Prep Time: 5 Minutes
|
Cook Time: 15 Minutes
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Difficulty: Easy
|
Servings: 4
Print Recipe
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Ingredients
8 slices Crusty French Bread4 Tablespoons Softened Butter2 whole Chicken Breasts, Cut In Half From Top To Bottom Spicy Mustard Ranch Dressing (homemade Or Bottled)4 slices (thick) Sharp Cheddar Cheese8 slices Bacon, Cooked Until Chewy And Cut In Half Preparation Instructions
Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes. Slice into strips and set aside.
To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.")
Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
Slice in half and gobble it down immediately.
Posted by Ree on September 29 2011
September 28, 2011
What Age Would You Be? (Winners Announced)
The winners of the Le Creuset pot are…
#1675 Shane: "I would be the age I am at the time that you ask. Today, that would be 38. Everyday I learn something wonderful, either from a previous mistake, or a new adventure, or from my two open minded, precocious children."
#20318 Angus: "I would be 26. It was the first time I felt "adult", but I still had my hair, so it was the best balance of maturity/youth."
Congratulations, winners! Contact prizes@thepioneerwoman.com to claim your pot.
__________________________________
Today…
Because it's Wednesday…
Because I like this pot…
(Please note that I did not say I like pot…)
And because I love ya…
I'm giving away two (2) Le Creuset 7 1/2-Quart Round French Ovens, in this beautiful "Caribbean" color.
TO ENTER
To enter the contest, just answer the following question in the Comments section of this post:
If you could be one age for the rest of your life, what age would you be?
Would you be a thirteen-year-old, living free of responsibilities in mom and dad's house? Or would you be a good, solid fifty–wise with experience but still strong in body? Or would you go for the cliche twenty-nine? Or would you be a centenarian, with all the knowledge and wisdom that comes with that? Or would you be the age you are now, whatever that is? Just shout out your ideal age and you're automatically entered to win the pot.
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon, a whisk, and can opener. (Wait…huh?)
*Note* Sometimes comments will not be visible immediately. Please give it a little time; it'll show up eventually!
No entries after noon Thursday.
Winners will be announced Thursday night.
Good luck!
____________________________________
Contest sponsored by Pioneer Woman, with cooperation from CHEFS Catalog.
What Age Would You Be?
Today…
Because it's Wednesday…
Because I like this pot…
(Please note that I did not say I like pot…)
And because I love ya…
I'm giving away two (2) Le Creuset 7 1/2-Quart Round French Ovens, in this beautiful "Caribbean" color.
TO ENTER
To enter the contest, just answer the following question in the Comments section of this post:
If you could be one age for the rest of your life, what age would you be?
Would you be a thirteen-year-old, living free of responsibilities in mom and dad's house? Or would you be a good, solid fifty–wise with experience but still strong in body? Or would you go for the cliche twenty-nine? Or would you be a centenarian, with all the knowledge and wisdom that comes with that? Or would you be the age you are now, whatever that is? Just shout out your ideal age and you're automatically entered to win the pot.
THE RULES
One entry per person, please. Strictly enforced with a wooden spoon, a whisk, and can opener. (Wait…huh?)
*Note* Sometimes comments will not be visible immediately. Please give it a little time; it'll show up eventually!
No entries after noon Thursday.
Winners will be announced Thursday night.
Good luck!
____________________________________
Contest sponsored by Pioneer Woman, with cooperation from CHEFS Catalog.
September 26, 2011
Frito Chili Pie
We're submerged in football right now. There's no other way to put it. Marlboro Man is coaching my two boys' football team, Marlboro Man and I are both tuned in and watching all the college games we can find on TV…and if that wasn't enough, we've also gone to some of our local high school's home games on Friday night.
There's nothing like high school football games to send you soaring back to adolescence. The cool almost-fall night air…the shirtless guys painted with their team's colors…the adorable cheerleaders, who, by the way, have way more energy than I remember having at seventeen…the Bon Jovi songs blasting on the loudspeaker in between plays. Is there some kind of requirement that high school football games pipe Bon Jovi until the end of time? I'm not complaining, mind you. On the contrary. Hearing–and singing along very loudly to–"Livin' on a Prayer" last Friday was the best thing that's happened to me in a long time.
It was the worst thing that's ever happened to my fourteen-year-old daughter. But I told her things like this are character building.
High school football games also mean Frito chili pies.
Last night, I whipped up some for dinner. I encourage you to do the same this week!
Start with ground chuck or any ground beef you have on hand.
Throw it in a deep skillet or pot…
And brown it over medium-high heat. Drain the excess fat if you use regular ground beef; if you use ground chuck you should be fine!
After that? You'll need this.
Pour in the tomato sauce…
And the Ro-tel…
Then give it a stir.
Add a little salt…
A little ground oregano…
And a good amount of cumin, which says "chili" to me.
It also says "taco" to me. But only when I make tacos.
Next comes the chili powder, which also–shockingly!–says "chili" to me. Add 2 to 3 tablespoons, depending on how much you like chili powder, and depending on how spicy your chili powder is, and depending on how much spice you like, and depending on your blood type.
Just kidding on that last part.
Next, add a half a cup of warm water…
Then give it another good stir.
Put the lid on the pan, then reduce the heat to low and simmer the chili for about 30 minutes, stirring a couple of times.
After that? You need these.
Throw the cans of beans into a colander or strainer, then give 'em a good rinse under cold water because canned beans are kinda slimy and grody when you first take them out of a can.
After you rinse the beans, pour 'em right into the chili.
You can use any combo of beans you like: all kidney, all pinto…whatever floats your bean boat.
Stir in the beans, the cover the pot again and simmer for another 20 minutes.
After that? Grab this.
It's masa, otherwise known as corn flour, which I like to add to chilies and soups and stews to give things a little thickness and delightful corn flavor. You can find it either in the flour aisle at the store, or in the Hispanic foods section.
Regular corn meal is fine, too.
Pour some masa into a small bowl…
Then pour in a little water.
Then stir it together until it's pasty and weird.
Then–and this is important!–give the chili a little taste. I want you to experience the before and after.
Then pour the masa mixture right into the chili. I know it looks weird. Don't run screaming yet.
Now just stir it together and simmer it for another 10 to 15 minutes…and that's it! Be sure to taste the chili and make sure it has enough salt…but keep in mind that the Fritos are muy, muy salty. So you might want to tread lightly, baby.
Can I call you baby?
Zee chili…ees DONE!
And ees goot.
Fritos in a basket. This is a very corny photo.
Get it?
With the bags of Fritos on their sides, snip open the bags like this.
Then grate up some sharp cheddar cheese. Grate your own if you want your Frito chili pie to be extra phenomenal.
Use a food processor if you want to be lazy like me.
Sometimes I just don't feel like using the box grater. Please understand.
Assembling a Frito chili pie is very, very complicated. You might want to pay attention!
You get some chili…
And you throw it on the Fritos.
You are now halfway finished.
Then you throw on the grated cheese. Do this right away so it'll melt.
Then you stick in the plastic forks and deliver them to hungry humans. Simple as pie!
Simple as Frito chili pie.
Enjoy this, guys! It really is a treat.
Recipe: Frito Chili Pie
Prep Time: 5 Minutes
|
Cook Time: 1 Hour
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Difficulty: Easy
|
Servings: 8
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Ingredients
2 pounds Ground Chuck3 cloves Garlic, Minced (optional)1 can (12 To 14 Ounce) Tomato Sauce1 can (10 Ounce) Ro-tel (diced Tomatoes And Chilies)1/2 teaspoon Salt1 teaspoon Ground Oregano1 Tablespoon Ground Cumin2 Tablespoons Chili Powder (more To Taste)1 can (14-ounce) Kidney Beans, Drained And Rinsed1 can (14-ounce) Pinto Beans, Drained And Rinsed1/4 cup Masa (corn Flour) Or Regular Corn Meal1/2 cup Warm Water Individual Bags Of Fritos Grated Sharp Cheddar Cheese Diced Red Onion (Optional) Preparation Instructions
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix masa with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes. Set aside.
Serve by slicing the Frito bags open lengthwise. Pile in chili and cheese, and diced onion if using. Serve immediately with plastic forks. A crowd-pleaser!
Posted by Ree on September 25 2011
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