Weeknight Chili

Pin It It's finally starting to look and feel like fall!  I'm so excited to light my fall scented candles and wear long pants and sweaters again.  Fall also means it's time for chili!  I love making a big pot of chili on rainy weekend days.  It's just so comforting and there are always leftovers for lunch during the week.  I call this recipe weeknight chili though because it is so simple and fast that it makes a great weeknight dinner during the cool months.

Weeknight Chili
1 lb ground beef
1 large yellow onion, diced
1 Tbsp minced garlic
1 can chili beans
1 can chili tomatoes
1 large can crushed tomatoes
1 cup water
1 packet chili seasoning
2 tsp white sugar

1. In a large soup pot brown ground beef with the onions and garlic.  Drain grease and return meat to the pot.
2. Add beans, tomatoes, water, seasoning and sugar.  Stir well.
3. Bring to a boil then reduce to a simmer.  Let simmer for at least 30 minutes. 
4. Serve with shredded cheddar, sour cream and green onions.
**I think this gets better the longer you can let it simmer.  It's great after 30 mintues, but fabulous after an hour**

Clam Chowder

Pin It I'm a big fan of tomato based soups, however, Albert LOVES creamy soups.  I try to stay away because they are so bad for you.  But today was a snow day and I had all of the ingredients on hand, so Albrt wins and gets his beloved clam chowder.  This was my first attempt at clam chowder andI have to say it turned out quite delicious.  Definitely warms you upon a chilly winter day.  This recipe serves 4 (since there are only 2 of us here), but you could easily double or triple for a crowd.

Clam Chowder
2 cans chopped clams
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
1 cup diced potatoes
3 T plus 1 T of butter, divided
1/4 cup flour
2 cups half and half
3/4 tsp salt
pepper to taste

1. Melt 1 T of butter in a large pot.  Add onions, carrots and celery and cook until just starting to brown.
2. Add potatoes to the pot and juice from both cans of clams.  Add water to cover vegetables and cook until tender.
3. Meanwhile, in a separate pot melt 3 T of butter.  When butteris compltely melted whisk in flour.  Allow flour to cook for 3-5 minutes to get rid of the raw flour taste.
4. Whisk in half an half and continue to whisk until thick and smooth.
5. Add cream mixture to the vegetables.  Stir to combine.  Heat through, but do not boil.
6. Stir in clams just before serving and heat through. (You don't want to clams to overcook and get chewy).

Mini Glazed Meatloaf

Pin It Since Albert is a meat and potatoes kind of guy h happens to love meatloaf.  I don't like how greasy it gets when you bake it in a loaf pan, not to mention the excessively long cooking time.  So I decided to make individual sized portions that would be quicker to cook and less greasy.  You can make them with or without the glaze for an easy weeknight meal.  Tastes great with garlic red potatoes.

Mini Glazed Meatloaf
1 lb ground beef
1 packet onion soup mix
1/4 cup ketchup
1 egg
2/3 cup crushed Ritz crackers (about 10-15 crackers)

Glaze:
1/2 cup ketchup
1/2 cup brown sugar
2 tsp apple cider vinegar

1. Preheat oven to 350 degrees.  Line a baking sheet with foil and put a wire rack on top of the foil.  Spray the wire rack with cooking spray.
2. Hand mix all of the ingredients for the meatloaf until well combined. 
3. Divide the meat into 4 portions and shape into mini loaf shapes.  Place on the rack, spaced out.
4. Mix the ingredients for the glaze until smooth.  Brush on top of the meatloafs.  (You might have extra to use as a dipping sauce)
5.Bake 20-25 minutes or until cooked through.

Lemon Baked Chicken

Pin It I had a pack of chicken leg quarters in my freezer and needed something to do with them.  So I created this recipe over my Christmas break.  It turned out quite delicious.  A good winter, comfort food item.  Delicious when served with Keep Your Man Happy Potatoes.

Lemon Baked Chicken
4 chicken leg quarters, bone in, skin on (or any cut of chicken that you prefer)
4 Tbsp butter, melted
zest of one lemon, divided
Juice of half of lemon
4 lemon slices (from the unjuiced half, it's ok that you zested it)
2 Tbsp seafood seasoning (like Old Bay or Wildtree Bayou Blend)
1 tsp dried oregano

1. Preheat oven to 375 degrees.  Line a baking sheet with foil and put a wire baking/cooling rack on top of the foil.  Spray rack with cooking spray.
2. Mix half of the lemon zest, seafood seasoning and oregano.  Spread mixture under the skin of each piece of chicken.
3. Mix lemon juice, butter and remaining zest.  Pour a little butter under the skin of each chicken on top of the spice mixture.
4. Place the chicken on the rack on the pan and cover with remaining lemon butter mixture.  Top each piece of chicken with a lemon slice.
5. Bake uncovered 50-60 minutes or until juices run clear.

So Easy Shepherd's Pie

Pin It Since Albert is a meat and potatoes kind of guy he loves shepherd's pie.  This is one of those meals that can be made a day in advance and heated when you are ready.  Comfort food at it's finest :)


So Easy Shepherd's Pie
1 lb ground beef
1 packet onion soup mix
1 packet brown gravy mix
1 1/2 cups of water
1 can corn, drained
4 medium baking potatoes, peeled and chunked
1/4 c milk
1 T butter
3 T sour cream
salt and pepper to taste

1. In a large pot, boil potatoes until tender.
2. Meanwhile brown and drain ground beef in a large skillet.
3. Put beef back in skillet.  Add oinion soup mix, gravy mix and 1 1/2 cups of water.  Stir until mixture comes to a boil.  Take off heat.
4. Drain potatoes and put back in pot.  Add milk, butter and sour cream.  Mash until smooth.  Add more milk and sour cream to get to desired consistency.  Season with salt and pepper.
5. Preheat oven to 375 degrees.  Spray a 7x11 baking dish with cooking spray.
6. Put beef mixture in bottom of pan.  Cover with corn.
7. Smooth potatoes on top of corn.
8. Cover with foil and bake for 30-40 minutes or until bubbling.