Deedles Dish in a Nutshell

I am a Midwestern girl from a long line of cooks who doesn't think cooking needs to be complicated. Enjoy the recipes!

Wednesday, January 25, 2012

Ma's Beanless Chili...Or Is It??

I am a pretty adventurous eater.  I'm not sure of the definition of a "foodie" but if it's being willing to at least try anything, that's me.  There is one thing that I cannot and will not eat...beans.  It's not a taste thing.  It's a texture thing.  I have had this issue since I was a wee girl and, if I were to guess, texture is the issue for most kids.  I offer you a solution for chili if beans are the problem in your household.

My mama loves her Deedles so much!!! So much that she devised a special twist to get me to eat her chili without leaving half of it in the bowl.  Because I always loved the taste of her chili, I would eat around the beans which was a huge waste.  My mother came up with an ingenious plan to put the beans in a food processor, liquify them, then add them into the chili mixture.  BRILLIANT!!!

Ma's Beanless (but not) Chili
1 lt V-8 (the Spicy is really good in this chili but it's up to your preference)
1 packet chili seasoning
1 can chili beans
1 c salsa
1 lb hamburger
pinch sugar

Brown and drain hamburger.  In a large Dutch Oven, mix V-8, chili seasoning, salsa and hamburger.  Heat on low heat.  In food processor, pulse chili beans on high until smooth and add to chili mixture.  Add a pinch of sugar to cut the acid of the tomato juice.  Heat on low for approximately three hours.  Serve.

Obviously you don't have to blend the beans if you prefer.  Also, there are a lot of options for adding some spice to this chili.  You can use Spicy V-8 as indicated above.  They also make a "hot" chili seasoning and "hot" chili beans.  As for the salsa, I use medium but you could add spice there as well.  I made this once for a crowd that LOVES spicy food.  I included all of the hot options.  While I could barely swallow a spoonful, it was a hit at the party. :)

What a great way to still get the flavor and nutritional benefits of the beans without that nasty texture!!! Basically, my mom's a genius.

Good eatin',


Monday, January 23, 2012

Homemade Crab Rangoon

It's becoming a theme on here, I know.  Homemade Chinese food is seriously the best thing to happen to my kitchen (and my stomach) in quite awhile.  I have even stopped ordering in because I like my homemade better and it's so much cheaper in the long run....LEFTOVERS PEOPLE!  So, what do we have so far? I've put Mongolian Beef, Fried Rice and Egg Rolls.  So what's next, you ask? My number one favorite appetizer...Crab Rangoon!!!

I have to shout out again to my friend Mindy McGowan for this recipe (she also did the Baked Brie recipe from last month).  Really easy to put these together, just kind of time consuming so it's good to plan ahead.

Homemade Crab Rangoon (makes appx 30)
1/4 c cup cream cheese, softened
1/4 c light mayo
1/4 c thinly sliced green onions
1 6 oz can white lump crab meat
1/2 pack wonton wrappers

Mix cream cheese, mayo, green onions and crab in a bowl.  Place about a tbsp full of mixture on each wonton wrapper and press sides together.  It works well if you brush some water on the outsides of each wrapper before sealing them because they stick that way.  Try to press closed and get as little air in the wrapper as possible.  Fry each wonton in 375 degree oil.  I recommend two minutes, then clip and two minutes again or until golden brown on each side.  Drain on paper towels.

Any kind of dipping sauce will do with these but my favorite is the Panda Express Orange Chicken sauce that is available in most grocery stores.  It's got a really great sweet but spicy flavor.

Now that you are slowly building up your Chinese food recipe book, I'll have to find even more to add to the list.

I did have the TV on while I was cooking but the set-up of my new apartment makes it impossible to cook and watch TV at the same time.  So instead of my TV choices, I'll start including my music choices.  I listened to the lovable and sexual JT (Justin Timberlake) while putting these bad boys together.

Good eatin',


Monday, January 2, 2012

A Ma Purdy Classic and a Family Request

This recipe takes me back.  Back to weekends at home with all of us under one roof.  Back to sitting at the table watching mom in the kitchen.  Back to the delicious aroma wafting through the house on Sunday afternoons.  Back to good times with better people.

There are so many meals that my mom is famous for but this is the one that my oldest brother Jeremy always requests when he has a chance.  It has and will always remain his favorite from his mama! It is one of my favorites, too, if I'm going to be honest.  :)

We made this for our Christmas meal this year, to great success.  If you want to have your house smell amazing all afternoon, make this.  It's an easy, low and slow recipe that's great for a lazy Sunday.

Ma's Pot Roast with Potatoes and Carrots
1 3 lb pot roast (if making for 4 people...1 or 1.5 lb for two people)
1 bag baby carrots
10-12 red potatoes
1 package french onion soup seasoning
1 can cream of mushroom soup
1 small sweet onion, chopped

Preheat oven to 350 degrees.  In a small enamel roaster, put the roast in the middle and arrange the potatoes, onions and carrots around it.  Spoon cream of mushroom soup over veggies and meat.  Sprinkle dry soup packet.  Fill the cream of mushroom soup can about 3/4 to full with water and pour it over meat and vegetables.  Cook low and slow for approximately 3 hours but don't let it dry out! If it starts looking dry, add more water.  If all is done correctly, the roast should fall apart when you slice it. :)

It's official, I'm salivating just looking at this picture.  I also have to add that the leftovers make amazing BBQ beef for sandwiches.  YUMMMMMMMM!!!

I gotta shout out to my mom for instilling the love of cooking in me from a young age!!! I love her so much!

Enjoy the roast!

Good eatin',

Deedles Dish