Sausage Chili With Eggs
This one will get your heart going in the morning. Sausage Chili with Eggs takes average breakfast fair and puts a little fire with it to make things more intrusting…
- 1 tablespoon of lard or cooking oil if you like
- ½ cup of minced onions
- 1 clove of garlic - minced
- ½ lb of your favorite sausage (not links)
- 1 8oz can of tomato sauce
- ¾ teaspoon of salt
- 1½ teaspoons of chili powder
- 6 eggs
- ¼ cup of milk
Melt the lard in a skillet, sauté the onions and garlic until tender. Push to one side; then brown the sausage.
Add the tomato sauce, ¼ teaspoon of salt and the chili powder. Heat, stirring constantly, until boiling.
Scramble up the eggs with the milk and ½ teaspoon of salt.
Place the eggs in the center of a hot platter and pour the hot chili around them. Enjoy!
If you ain’t sweatin, it ain’t chili
Chuckwagon 505
White Bean Chili
This White Bean Chili is a little different from what I normally call chili but it’s wonderfully delicious. This recipe makes enough for two people but you can easily double it if you need to…
- ½ cup of chopped onion
- ¼ cup of chopped red bell pepper
- 2 cloves of garlic - minced
- 3 tablespoons of white wine
- 1 teaspoon of sugar
- 5oz of chicken or turkey diced (you could use ground turkey is you like)
- ½ teaspoon - 1 tablespoon of red chili powder - depending of your taste.
- ½ teaspoon of fresh oregano or 1 tablespoon of dry
- ¼ teaspoon of salt
- 1½ cups of chicken broth
- 6oz cooked Great Northern or Navy Beans (Save ? to ½ of the broth to add to the chili)
- ½ cup of thawed whole kernel corn
- 1½ teaspoons of flour
In a large skillet, sauté the onion, red pepper and garlic in the white wine until the onions are clear. Add the sugar; cover and cook until the peppers are soft, stirring occasionally.
Add the meat, chili, oregano and the salt. Cook until the meat is browned. Add both of the broths, the beans and the corn. Simmer about 30 minutes.
In a small bowl, combine the flour with 1 tablespoon of cold water, stirring until smooth. Pour into the chili and cook stirring until slightly thickened. About 3 minutes.
Ladle into bowls, garnish with chopped cilantro.
I’m thinking corn bread with this. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Mexican Chicken Manicotti
Let’s take an Italian dish a little south of the border this time. Manicotti is delicious but making it somewhat southwestern is right up my ally. This is really tasty…
- 1 8oz package of manicotti shells
- 2 cups of cooked chicken - cubed (sometimes I’ll use shredded leftover pork roast)
- 2 cups of Pepper Jack cheese - shredded
- 1½ cups of cheddar cheese - shredded
- 1 cup of sour cream
- 1 small onion - diced
- 5-6 chopped fresh green chilies or 1 can of chopped green chilies
- 1 can condensed cream of chicken soup - undiluted
- 1 cup of salsa - I like hot
- ? cup of milk
While the manicotti is cooking to package directions, combine the chicken, 1½ cups of Pepper Jack, the cheddar cheese, sour cream, half of the onion and 6 tablespoons of chilies.
In another bowl, combine the soup, salsa, milk and the remaining onion and chilies.
Spread ½ cup of this mixture into a greased 13×9 inch baking dish.
Drain the manicotti and stuff each with about ¼ cup of chicken mixture. Place them over the sauce in the baking dish. Pour the remaining sauce over the shells.
Cover and bake at 350° for 30 minutes. Uncover and sprinkle with the remaining Pepper Jack cheese. Bake for another 10 minutes or until the cheese is melted. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
Green Chili Pie
Ok, if you’ve been reading this blog for very long you know I’m a nut for green chili. This recipe is called Green Chili Pie, so you know I had to try it. It’s great…
- 5-6 green chilies - chopped (you can use canned)
- ¼ lb of cubed cheddar cheese
- 5 eggs
- 5 tablespoons of cream
- ¾ teaspoon of salt
- ? teaspoon of pepper
Grease an 8-inch pie pan. Mix all ingredients together and pour into the pie pan.
Bake at 300° for 30 minutes. It doesn’t get any easer than that. Enjoy!
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
PS. Thanks Carol.
Mexican Wedding Cookies
How about something for your sweet tooth? This is a recipe for Mexican Wedding Cookies we found on an envelope a long time ago. They are delicious…
- ½ lb of butter
- 4 tablespoons of sugar
- ¼ teaspoon of salt
- 2 teaspoons of vanilla
- 2 cups of sifted flour
- 2 cups of pecans
- Powdered sugar
Cream the butter, sugar, salt and vanilla together. Add the flour and pecans. Then mix well.
Roll into walnut-sized balls.
Bake on a cookie sheet for about 1 hour at 275°.
Remove from the oven and roll in powdered sugar. Cool and roll in powdered sugar again.
Pour a cup of coffee or glass of milk and enjoy!
Chuckwagon 505