Category Archives: Recipe

Orlando Crimeline 2020 Winning Chili

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Tori’s Texas Red Chili

This is the recipe for Tori’s Texas Red chili that won the Professional category at the 2020 Orlando Crimeline Chili Cookoff.
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Course Main Course
Cuisine American
Servings 12
Calories 410 kcal

Ingredients
  

  • 2 med yellow onions – diced
  • 1/2 each green, red and yellow bell pepper – diced
  • 5 cloves garlic – finely diced
  • 1/2 cup chili powder good quality
  • 3 TB ground cumin
  • 1.5 TB smoked paprika
  • 1 TB cayenne pepper optional
  • 3 TB unsweetened cocoa powder
  • 1.5 TB Better Than Beef boullion
  • 3 4oz hatch green chilis (2 mild, 1 hot)
  • 2 15oz black beans – rinsed
  • 2.5 lbs 93% lean ground turkey
  • 2 28oz petite diced tomatoes
  • 2 14oz crushed tomatoes
  • 2 TB tomato paste
  • 32 oz chicken stock
  • 12 oz Yuengling beer
  • 1 tsp brown sugar
  • olive oil
  • salt / pepper

Instructions
 

  • In a large pot, heat a good drizzle of olive oil over medium high heat and cook the turkey, breaking it up into small pieces while cooking. When the turkey is cooked, remove to a dish and cover.
  • Add another drizzle of Olive Oil to the pot and add the onions. Cook the onions for 6-8 minutes, stirring occasionally.
  • Add the peppers and cook for another 5 minutes.
  • Add the garlic and cook for another 3 minutes.
  • Lightly salt and pepper the veggies. Add the spices and stir, toasting the spices for 2 minutes. It’s important to keep the spices moving during this step.
  • Add the Crushed and Diced tomatoes, chicken stock, Hatch green chilis, beer, tomato paste, Beef Bullion, and Black Beans.
  • Bring to a simmer and cook for 20 minutes, stirring every 7minutes. Taste for salt. This is an important part of the process. The chili still has liquid to cook out, so it will thicken and intensify in flavor. I like to get my salt close at this stage, and then do my final salt at the very end.
  • At this stage you’re looking for balance in the spice ratio. I usually end up adding more chili powder and Cayenne.
  • Add your turkey to the chili, juice and all. Simmer the chili for at least 45 minutes or to desired thickness.
  • Final salt and pepper. Serve topped with extra sharp cheddar cheese, diced red onion and

Video

Keyword Chili, Red Pepper, Texas

Ravens Head Coach John Harbaugh recites Bible verse to open press conference after playoff win

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The Baltimore Ravens are hosting the first conference championship game in Baltimore since 1971 after Lamar Jackson accounted for four touchdowns — two throwing and two rushing — in a 34-10 victory over the Houston Texans Saturday.

The game was tied at 10 at one point, but Baltimore won with 24 unanswered points. After earning a playoff bye, emotions ran high in Baltimore’s locker room, and it was Jackson’s second playoff win.

Ravens head coach John Harbaugh opened his postgame press conference by reading a Bible verse. “Greatness, power, glory, victory and honor belong to you, because everything in heaven and on earth belongs to you. The kingdom belongs to you, Lord,” Harbaugh said, via OutKick NFL insider Armando Salguero, reciting 1 Chronicles 29:11.

Harbaugh’s quote came a week after C.J. Stroud, the quarterback Harbaugh’s Ravens beat Saturday, gave “all glory to my Lord and savior Jesus Christ” after the Texans’ playoff win over the Cleveland Browns. Stroud’s comments were edited out of a post on X, formerly Twitter, from the official account of NBC’s “Sunday Night Football.”

Former Philadelphia Eagles quarterback Donovan McNabb criticized NBC for the move. “It’s very lame. Players always express that as well, and to have that cut out is truly … it’s disrespectful,” he said. “There are a lot of people out there who are Christians and believe in Jesus, and those who don’t believe in Jesus, still, they don’t feel like that’s disrespectful to them.

“For NBC to do this … they really have to go back … and evaluate themselves. They have to get this thing corrected because that’s definitely not the direction it needs to be going in at this point.”

Lau Chicken Wings

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Chicken wings can be succulent, tender, crispy perfection. But if you have them often enough, you’re also guaranteed to come across dry, tough chicken jerky masquerading as wings. (Or worse, undercooked wings that make you take note of where the restroom is.)

Is there a way to guarantee success? Guarantee is too strong a word, but let’s say we have a few tricks to greatly, significantly, grandly increase your chances of success when frying chicken wings at home!

Help the wings cook evenly with a few smart incisions. Make two cuts across the flats, and jab twice into the thickest part of the drumettes. This will help the heat (and the flavor!) penetrate the wings better and reduce the chance of undercooking.

Dry chicken is a result of overcooking the chicken, so you need to keep an eye on your oil temperature. Don’t be afraid to adjust the heat if you need to help the oil get hotter or to cool it down.

Do an initial fry at 300°F to get the chicken wings cooked through, then take them out. Do a second fry at 350°F to get the crust nice and crispy. Done!

CLICK THE CONTINUE READING LINK FOR THE RECIPE

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Blue Cheese and Balsamic Kettle Chips

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The balsamic glaze adds such a great flavor to the chips and when it mixes with the ranch dressing and blue cheese it’s a marriage made in heaven. These can also be served without heating them up. The heating step just helps the cheese melt ever so slightly.

Blue Cheese and Balsamic Kettle Chips:
Kettle brand potato chips with sea salt
Crumbled Blue Cheese
Balsamic Glaze (find it in the salad dressing or marinade aisle)
Ranch dressing
Bacon, cooked and crumbled
Green onion, chopped


Arrange potato chips on an oven safe dish, and drizzle LIGHTLY with dressing, and sprinkle on blue cheese. Warm in oven {at 350} for about 3-4 minutes, or microwave for about 10 seconds. Just enough to get the cheese warm.

Remove dish and drizzle with balsamic glaze. Sprinkle with bacon and green onions and serve.

Shotgun Red’s Secret BBQ Sauce

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2 cups Hunts ketchup
1 can mild Rotel’s (drained and blended)
3 anchovies (blended with the Rotel’s)
1/2 cup molasses
1/2 cup brown sugar
1/4 cup orange juice
1/4 cup honey
1/4 cup apple cider vinegar
1/4 cup apple juice
1 tsp. dry mustard
1 tsp. garlic powder and 1 tsp. onion powder
2 or 3 tsp. black pepper
1/4 cup grape jelly
1/8 tsp. cayenne pepper (optional)
1 tsp. worchestire sauce
1/4 tsp. liquid smoke
(optional) 1/2 cup (finely diced onions)

Simmer for 1 to 2 hours stirring frequently
Chill in the refrigerator for 3 days.

Crawfish Etouffee

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Crawfish étouffée is a simple dish of sweet and meaty crawfish served up in a rich and flavorful gravy that is made from a quick roux. The dish includes the Cajun holy trinity of onions, bell peppers and celery, along with lots of garlic, spicy Cajun seasonings, and fresh chopped herbs.

The name itself, étouffée, is a French term meaning “to smother” which refers to the rich gravy that smothers and surrounds the crawfish.

This is food from the heart, a staple of Louisiana, and with one bite, you’ll be hooked for life.

Crawfish Season

Crawfish season in Louisiana typically runs from November through July, depending on the weather. Cooking crawfish is typically done in a boil, like a crawfish boil, with lots of corn and seasonings.

Breakfast Egg Muffins

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Mini Bacon Gruyere Spinach Frittatas are a delightful combination of flavors that go together perfectly.  They’re easily made ahead of time, making them ideal for a brunch or a quick grab and go breakfast.  A single recipe makes 12 A delicious frittatas, which will set you up for breakfast all week long.  They keep well in the fridge or the freezer and heat up in the microwave in no time.  Put them on a paper towel and you don’t even have to dirty a plate.  The recipe is also easily doubled, tripled or even quadrupled.  That makes these little bites perfect for stocking up for breakfast or making ahead for a brunch.

Hash Brown Casserole – Cracker Barrel CopyCat

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Cracker Barrel hash brown casserole is so creamy, so cheesy and so like the real thing, you never need to leave your house again for this restaurant favorite. Serve it with eggs and bacon for a lazy Sunday brunch or alongside meat and veggies as an easy Wednesday night dinner. You can even make this recipe ahead of time and pop it in the oven whenever you need a comfort food fix. With this ultra-versatile recipe, anything and everything goes—literally, we doubt you’ll have leftovers.

Copy Cat Cracker Barrel Hashbrown casserole needs just 5 minutes of prep making it the a great side or potluck dish! The perfect breakfast casserole!

There are lots of recipes out there for this cheesy casserole but this is the one I’ve found to be the closest! This hashbrown casserole is made with condensed cream of chicken soup. I’ve also made it with cream of cheddar soup if you can find it. Both work perfectly in this recipe!

Here is the two versions of this recipe that I make. Less butter and no sour cream on the left. The casserole dish on the right has 8oz sour cream and a full stick of butter. (FYI: The dishes in the photos have been halved.)

While I’ve had a version of hash brown casserole without sour cream, I definitely prefer it with, it adds a little bit of creaminess and tang to the recipe. Since this is a copy cat hash brown casserole recipe, my list of ingredients is inevitably different than the original but the flavor is just like my favorite Cracker Barrel Hash brown Casserole (in fact, it’s even BETTER in my opinion)!

Pro Tip: Thaw hash browns on a triple lined paper towel sheet pan, after 30 minutes place 3 paper towels on top, cover with another sheet pan and flip the hash browns over, continue to thaw.  The paper towels will wick the moisture out of the potatoes and make for a better consistency with the casserole.

Crock Pot Spiral Ham

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This crock pot ham is a spiral cut ham topped with a 3 ingredient glaze, then slow cooked to perfection. This is the BEST way to make your holiday ham, the slow cooker does all of the work!

I’m always looking for ways to make holiday entertaining easier, and this crock pot ham is about as simple as it gets. All it takes is 5 minutes of prep time, and you end up with the most tender and succulent ham of all time!

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