A Warm and Cozy Black Bean Chili

A Warm and Cozy Black Bean Chili

Ingredients

  • 3 slices bacon diced
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • 1 pound ground beef
  • 3 dashes Worcestershire sauce
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon dried oregano
  • 1 (16-ounce) can crushed tomatoes
  • 1 (16-ounce) can black beans drained and rinsed
  • sour cream
  • grated cheddar cheese

Directions

  1. Add diced bacon to a heavy-bottomed stockpot over medium heat. Cook until crispy, then add in onions and garlic and cook until tender. Add ground beef and cook until done. Drain off any grease and place ingredients back into the stockpot over medium heat.
  2. Add seasonings, tomatoes and black beans. Reduce to a simmer and allow to simmer for about 20 minutes.
  3. Serve with sour cream and grated cheddar cheese, if desired.

    Enjoy! #LakesatCreekside

Southern Delicious Thanksgiving Stuffing

Southern Delicious Thanksgiving Stuffing

  • 2 small onions diced
  • 4 stalks celery diced
  • 2/3 cup butter
  • 1 1/2 teaspoons poultry seasoning OR
  • 1/2 teaspoon ground sage
  • black pepper
  • salt to taste
  • 12 cups bread cubes
  • 3-4 cups chicken broth
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh herbs sage, thyme, rosemary

PROCESS

    1. Preheat oven to 350F.

    2. Melt butter in a large skillet over medium heat. Add onion, celery and poultry seasoning (and rosemary if using). Cook over medium-low until tender (do not brown), about 10-12 minutes.

    3. Place bread cubes in a large bowl. Add onion mixture, parsley and fresh herbs.

    4. Pour broth overtop until cubes are moist (but not soggy) and gently toss. You may not need all of the broth. Season with salt and pepper to taste.

    5. Place mixture in a serving dish, dot with additional butter and cover.
    6. Bake 35 minutes, uncover and bake an additional 10 minutes.
AMAZING Texan Enchilada Recipe

AMAZING Texan Enchilada Recipe

INGREDIENTS

  • Peanut oil, canola oil, or other high smoke point oil
  • 12 corn tortillas
  • 2 teaspoons olive oil (or peanut or canola)
  • 1/2 onion, chopped (about 3/4 cup)
  • 1 clove of garlic, minced (about 1 teaspoon)
  • 14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)
  • 3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1 lb (4 cups) of jack cheese, mild cheddar, or a mix, grated
  • A handful of cilantro
  • 1 cup of sour cream
  • Half a head of iceberg lettuce

INSTRUCTIONS

1) Preheat oven to 350° F.

2) Lightly fry the tortillas to soften: In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot (not quite smoking), add a corn tortilla to the pan. Cook it for 2-3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more.

Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2-3 seconds, lift both tortillas and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. It’s important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.

3) Make the enchilada sauce: Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.

4) Roll up the tortillas with cheese: Put a little olive oil on the bottom of a 3-quart (9×13) casserole pan. Take a tortilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.

5) Add sauce and cheese: Add sauce to the top of the tortillas in the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese.

6) Bake: Put the casserole in the 350°F oven for 10-15 minutes or until the cheese melts.

Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

Enjoy! #LakesatCreekside