Posted on by littlemisstwitch

Chilly day Chili

                                 

Ingredients:

3 TBS chili powder                                2 C beef broth

1 TBS plus 1 tsp, Cumin                        6 oz tomato paste

1 tsp paprika                                          30 oz crushed tomatoes

1 tsp Cocoa Powder                              15 oz fire roasted tomatoes/drained

1 tsp onion powder                               3 lbs ground beef, browned/drained

1 tsp garlic powder                              1 large onion, chopped

1/2 tsp red pepper flakes                     1 bell pepper, chopped

1/4 tsp cayenne pepper                        1 medium jalapeno, diced

1/4 tsp cinnamon                                             

2 tsp brown sugar

1/2 tsp chipotle chili powder

2 tsp salt                                                         

1/4 tsp pepper

1 tsp corn starch

Instructions:

-In heavy pot, sauté onion, bell pepper and jalapeno in 1 TBS oil until translucent and soft. Add in browned, drained beef and cook 1-2 minutes.

– Mix dry ingredients. Add to pot and stir until well combined. Simmer 1-2 minutes until fragrant.

– Add broth, paste, crushed and fire roasted tomatoes. Stir well and bring to gentle boil. Once at boil, lower heat and allow to simmer several hours, stirring often.

-If chili is too thick, add in liquid from the fire roasted tomatoes or more beef broth.

-If chili is too thin, make corn starch slurry using 2 TBS liquid (broth, tomato sauce or water) and 2 TBS corn starch. Mix into chili, raising heat to boil. Once at a boil, it will begin to thicken. Once thickened, lower heat.

-Serving ideas: sour cream, green onions, chives, cheese, fresh jalapenos, crackers, corn chips.

Play around with the spice level on this one- this recipe is a mild heat, bur feel free to make it as hot as you’d like. If you’re a “chili with beans” enjoyer, this recipe will work well with your favorite bean.

This freezes well, so make a double batch to have for those late nights when you need something filling and tasty.

If you like this recipe, or any of the others I’ve posted, or if you enjoy my content, please consider donating a little to my Venmo to help keep the recipes coming 🙂

Venmo: @LittleMsTwitch

Posted on by littlemisstwitch

Chicken Lo Mein

Ingredients:

1 boneless, skinless breast, sliced in half, lengthwise

2 Pks Chicken Ramen noodles

3 c cabbage, chopped

1 C carrots, sliced thin and blanched

1 C broccoli florets, sliced thin and blanched

8 oz can sliced water chestnuts, drained

1/2 onion, sliced thin

3 cloves garlic, minced

1 tsp fresh ginger, minced

1 Bunch green onion, sliced on diagonal

Sauce:

1/2 C soy sauce                                                                    

4 TBS brown sugar

1 TBS water

1 TBS cornstarch

2 TBS oyster sauce

Fresh cracked black pepper, to taste

Tools:

2 large skillets, (12” or larger)  OR 1 large skillet and 1 two burner griddle

Saucepan for boiling noodles

Instructions:

Open Ramen packets and set aside 1 seasoning packet for future use. Cook noodles for 2 minutes. Drain and set aside.

Use ½ of remaining seasoning packet to season chicken and cook until no longer pink. Set aside to cool. Once cooled, slice thinly.

Oil both skillets lightly and heat to medium high (5-6)

In one skillet, sauté cabbage

In other skillet, sauté carrots, broccoli and water chestnuts for 1-2 minutes, until soft. Add garlic, ginger and onions, simmering until fragrant. Add the remaining half of seasoning packet.

Add sauteed cabbage and mix well.

Mix sauce ingredients and add to main skillet and let simmer until slightly thickened.

Add in cooked noodles and mix well.

Serve with sliced chicken on top and enjoy!

*Add some chili oil on top for added spice and flavor*

*Feel free to play around with different veggies like mushrooms, bell peppers or whatever leftovers you have in the fridge. Pork and beef would also work well.*

*If 3 C is too much cabbage, cut recipe to 1 ½ C, or use all 3 C and only add half to main dish, allowing the remainder for everyone to add more to their own serving if desired *

Posted on by littlemisstwitch

Refreshing Ginger Lemonade

I love fresh ginger. I also love lemonade, so combining the two is a match made in heaven for me. Just adding a small amount of ginger syrup to a glass of lemonade takes the summer staple to new heights of refreshment and delivers a great kick to the taste buds that is sure to please.

I start by making a simple syrup of fresh ginger and sugar. Once the syrup has simmered for about 45 minutes it is ready to add to a cold glass of lemonade. This syrup packs a pretty potent punch, so it doesn’t take much to give your lemonade that extra zing. My husband and I prefer different levels of ginger so I store the syrup separately– this way we can add as much or as little as we’d like to our lemonade. That said, you can absolutely make a full pitcher once you have figured out the ratio you enjoy. If making an entire pitcher, be sure to stir it each time before serving, as the syrup can settle on the bottom.

This ginger syrup is extremely versatile so if lemonade isn’t your favorite it can be added to your favorite hot tea for a spicy zing. With ginger’s excellent anti-inflammatory properties, I have also used the syrup as a standalone tea, omitting the sugar by half or even altogether.

Speaking of sugar, my recipe has a 2:1 ratio of water to sugar, which admittedly is a lot. So, if you are avoiding or limiting your sugar intake, feel free to adjust the amount to your specific needs.

Whichever way you use it, this ginger syrup is both versatile and delicious — play around with the recipe to find your favorite consistency and strength.

Made the recipe? Make changes to it? Let me know in the comments section — I welcome new ideas 🙂

Ginger Syrup

–1 “hand” ginger root, peeled and sliced into thin, lengthwise strips

–4 Cups water

–2 Cups sugar

Bring water to a boil in large pot. Once boiling add sugar, stirring until dissolved. Add ginger, reduce heat to medium and simmer for 45 minutes.

Strain syrup to remove the ginger (keep the ginger strips–you can use them to make a 2nd batch of syrup or cut them up and add to a stir fry.)

Can be used right away or stored in fridge for later use.

If saving the strips, place in airtight container or Ziploc bag–use within a week.

Lemonade

–1 Cup lemon juice

–1 Cup sugar

–Water

Combine juice and sugar into 2 Quart pitcher. Fill pitcher with cold water and stir well.

Ginger Lemonade

–lemonade

–ginger syrup

For every cup of lemonade add 1/4 cup of syrup

Pour over ice and enjoy!

This ratio is moderately potent, so adjust according to your liking 🙂