10 Minute Chili

Okay so this is not the award winning stuff of UUFN legend but it is tasty and easy and most of all quick.  This one came to me real quick when I had some beef already thawed and nothing planned. 

Origin:  Duffs ugly head

Ingredients:

• 1-2 lbs of ground beef
• 1 can corn (drained)
• 1 can tomatoes
• 1 can chili beans
• chili powder
• hot sauce (preferably Rathkeltair Hot Sauce)
• dried minced onions
• Italian Seasoning
• Sesame Seed Oil
• Honey
• Shredded Cheddar Cheese

Directions:

1. In a big pot brown beef with chili powder, dried minced onions, Italian seasoning, hot sauce and sesame oil.
2. Add corn, tomatoes and chili beans.
3. Bring to boil.  
4. Add Honey.
5. Turn off burner.  
6. Bowl it up and sprinkles some cheese on.

Like I said, it may not be award winning but it is yummy.  If in a pinch and need something real quick it will work. 

Falafel Pizzas

So I was sitting with the girls last Sunday planning out the menu for the week.  We had some falafel that we got for sandwiches a week or so ago and I said how about falafel pizza.  At that point I was thinking of just taking some dough or a bagel or something like that and using falafel as a topping or something like that.  It would be like an open-face falafel sandwich which as I think about it might be a great idea for the future.  Duff take note.  Either way, Friday came and I was trying to think about how to do it then I thought why not make the falafel the crust.  It would not really hold up like a real pizza but it could serve as a base.  That was the start of what became falafel pizzas.

Origin:  Duff's twisted mind

Ingredients:

• 1/4 cup of salted butter, melted
• 2 green onions, chopped
• 1/2-1 cup broccolli, chopped
• 1 tbs butter
• Falafel
• hummus, garlic infused
• Feta
• parmesean cheese
• spinach, raw

Directions:  Preheat oven to 400

1. In a small frying pan, cook the onions, broccolli and tbs butter till the vegetables are tender crisp.  ~5min.
2. Coat small ramekins with brushed butter.
3. Smush falafel in the bottom to make crust.
4. Add layer by layer in order broccolli and onion mix, feta, hummus.
5. Sprinkle with parmesean.
6. Top with spinach leaves.
7. Cook in oven at 400F for 7 min.
8. Grab a fork and enjoy.

As you can see this worked real well with Cheap Red Wine.  It was a fine vegetarian meal and only took about 30 min to prepare.  If there were any thing to change maybe some diced tomatoes and olives to add to the flavor.  I was originally thinking of topping with tabouleh but Food Lion had not heard of this ancient delight.  Either way, Rae loves it so the recipe definitely makes the book.

Award Winning: White Creamy Chicken Chili

That's right, it is award winning.  Taking not only the Ultra Division but also took best in show.  This is a modification of a stroganoff recipe that I ran into a few years ago.  The stuff is just good and really not what most people think of as chili but it works real well and requires very little work.  It is a crockpot recipe that needs very little attention and very little prep.

Origin:  Duffs Mind

Ingredients:

• 6 bonless chicken breasts, frozen.
• 1/2 stick of salted butter cut in to 4 pieces.  Get that margarine out of here.
• 2 (.7 oz) packaged dry Italian style salad dressing mix
• 1 (8oz) package of neufchatel cheese (cream cheese will work too)
• 1 big 26 oz can condensed cream of chicken soup or 2 smaller cans.
• 1 can pinto beans drained and rinsed
• 1 can white beans drained and rinsed
• ground (white) pepper
• garlic powder

Directions:

1. In the crock pot stack the chicken breasts and add the Italian dressing mix on top.  Put the butter on top of it all.  Then put the lid on and put it on Medium Low for 5-6 hours.  
2. Go for a walk or shopping or something and let the stuff cook.  If you trust your crock pot then let it be.  I may not look that great at the end of 6 hours but it is still just good.  Your kitchen will smell amazing.
3. Take two forks and shred the chicken in the crock pot.
4. Add the soup, neufchatel cheese and beans and mix.
5. Cook for another 30 minutes and add pepper and garlic powder to taste.  

This is a real mild chili but it has its kick.  This can stand alone or go with some rice or pasta.  How ever you like.  I know chili is usually easy but this one is just overly easy when you don't have to thaw the chicken.  If by chance you have unthawed chicken I would reduce the time to 3 hours or go to low power.  Either way, keep a better eye on it or freeze you chicken.