Tag: cornbread

Chili and Cornbread

Soups

Happy Fall, ya’ll!!! I decided yesterday to make this today, and man, was I spot on right! The chilly beautiful day was amazing and perfect. This chili was perfect to celebrate October in Georgia!

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Amy’s Chili

1 pound of ground beef browned with salt, pepper, 1 diced onion, 4 diced cloves of garlic, 1 diced jalepeno (leave in the seeds and membrane for extra spicy), and 1 pablano pepper 1 tablespoon of oregano
Mix in your spices; 2 tablespoons of chili powder, cumin, cayenne, paprika 1 tablespoon of oregano
3 tablespoons of Worcestershire sauce

Add 1 small can of chopped green chilies, 1 can tomato sauce, 1 28 oz. can of diced tomatoes, 3 squirts or tablespoons of tomato paste

Add 1 can each of drained and rinsed pinto, kidney, black beans

Add 1 bottle of beer (I used Sweetwater 420)

Add 2 tablespoons of Siracha or your favorite hot sauce (or more to taste) and 3 tablespoons sugar. Add a bit more salt and pepper to taste.

Cook for at least 45 minutes up to serving. I cooked for 1 1/2 hours and let sit for 1 hour to let flavors meld.

Cornbread- I used the recipe on the back of the Martha White Cornbread cornmeal

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I topped with cheese. Cold weather; you can’t get me down!
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Meatloaf, Cornbread, and Mashed Potatoes

Beef, Leftovers/ Freezer Meals, Pork, Side dishes...veggies, potatoes, grains

The comfort food trifecta. Yum! I had originally planned on having this on Wednesday night, but E begged me to make it tonight. I had my parents over as well, so I made a huge amount of food!

Cast Iron Cornbread: I made the cornbread first. Preheat oven at 425. Heat your 9 or 12 in. pan. Add about 1/3 stick of butter to melt. Combine the following: 2 cups of cornmeal, 1 egg, 1 cup sugar, 1 3/4 cups buttermilk, and a pinch of salt. Combine in the heated pan and melted butter. You should hear a sizzle. Then put in the oven and bake for 20-25 minutes. 003

Meatloaf: I let 1 pound of ground beef and 1 pound of ground Italian sausage come to room temperature in a bowl. I sautéed 1 small onion and 2 cloves of garlic in a pan, about 8 minutes. I do this to avoid raw onion chunks in my meatloaf. Take off the heat and cool for a few minutes.

To my meat, I added 1 egg and the onion and garlic. The rest of the ingredients I eyeball a little at a time until the right consistency; Worcestershire sauce (2 tablespoons), about a glass of red wine, a couple of tablespoons of tomato sauce, a squish of tomato paste. I use the tube, so that is why I say squish, but if you use the can, about 1 tablespoon, and about a cup of Italian seasoned breadcrumbs. I get in there and mix it up with my hands. Mix just enough to combine the ingredients. I do not use ketchup at all. The tomato sauce, tomato paste, red wine, and Worcestershire combo is better and gives the meatloaf so much more depth of flavor than ketchup ever could. I take my mixture, form in a long loaf shape, and put it on some aluminum foil in a long baking dish.Top with more tomato sauce. 350 for 45 minutes. We had only 1 chunk leftover….perfect for a couple of meatloaf sandwiches! Always make extra for this!
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Mashed potatoes: Ok, so I learned this really cool trick from someone on TV, in a cookbook, or one of my food magazines. I honestly can’t remember where I heard this, but boil your potatoes in milk, cream, and butter instead of water! Add some salt and a touch of pepper. The potatoes cook with these flavors! GENIUS! When they are fork tender, strain them out but keep your liquid. Then add your cooking liquid a bit at a time to your desired consistency. Plus, I added a bit more butter… Oh, and we had peas. Gotta add the veggie!

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