Texas-style Chili

My understanding is that  "Texas-style" chili has heavy meatiness and less beans. I am not a big  fan of "beans" ..so I like it already.  We paired this with a Cheesy Jalapeño Beer Bread . There is a sneak peak of the homemade jalapeno bread in the back of the photo. Recipe to come on another day for you!

Ingredients
1 pound ground beef (or 1 pound stew meat chunks)
28 ounce can whole tomatoes or 1½ pounds (4 cups chopped) fresh tomatoes
16 ounce can tomato sauce or 2 more cups fresh diced tomatoes
1 big onion (softball-sized)
6 cloves garlic, minced (2 tablespoons)
2–5 jalapenos, chopped (depending on taste)
1 tablespoon ground cumin
3 tablespoons chili powder
1 teaspoon salt
Optional (for thickening if desired): 1 corn tortilla, torn up
Optional: 15 ounce can kidney or pinto beans; for more heat, add a couple of chili petins

Instructions:

• Chop the onion into about 1 inch chunks, mince the garlic, and dice the jalapenos.
• Break the ground meat up into a large pot and brown over medium-high heat. If using stew meat, sear the chunks on all sides.
• Add everything else (except the beans if you decide to use them) and bring to a boil over medium heat. Reduce heat, cover and simmer 1 hour if using ground meat, 2 hours if using stew meat.
• Add the beans (drained and rinsed) if you want. 
• Taste and add more salt if it needs it. If you’d like it thicker, stir in the corn tortilla pieces.
• Simmer another 30 minutes.

TUPPS TIDBITS: Cut down on the cumin, onion and garlic just a bit and this was some good stuff!

This was a different chili than my mom made, but it was good.  A bit spicy and over seasoned awesome flavors.  Definitely a keeper recipe in our house!

Mac Attack Potato Skins

Can you see the Sesame Seeds?

Ingredients in McDonald's Big Mac
Big Mac Bun
Beef Patty
Shredded Lettuce
Big Mac Sauce
American Cheese
Pickle Slices
Onions

Looking for something fun to do at home & craving a mouthwatering McDonald's Big Mac & Fries?  
We got your back! Special Sauce? Not really, HA, see below! 
This recipe fills your potato skins with cheeseburger-inspired goodness!   This satisfying treat does taste just like a Big Mac with Fries.  

Sauce

2 tbsp. light Thousand Island dressing
1 tbsp. finely chopped onion
1/4 tsp. granulated white sugar (or 1/8 tsp. no-calorie sweetener)
1/4 tsp. white wine vinegar

Skins
Four 10-oz. raw russet potatoes
8 oz. raw extra-lean ground beef (at least 96% lean)
2 tbsp. finely chopped onion
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. each salt and black pepper
1 tbsp. yellow mustard, or more for topping
1/2 cup shredded reduced-fat cheddar cheese
1/2 cup shredded lettuce
8 hamburger dill pickle chips, chopped
1 tbsp. sesame seeds
Optional toppings: chopped tomato, ketchup



Directions
Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

1. In a small bowl, thoroughly mix sauce ingredients.
2. Pierce potatoes several times with a fork, and place on a microwave-safe plate. Microwave for 5 minutes, or until partly softened. Flip potatoes, and microwave for 5 - 8 minutes, until soft on all sides.
3. Cut potatoes in half lengthwise. Scoop out and discard the inside flesh (or reserve for another use), leaving about 1/4 inch inside the skin. Place the potato skins on the baking sheet, and bake until crispy, 10 - 12 minutes. 
4. Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add beef, onion, and seasonings. Cook, stir, and crumble until beef is fully cooked and onion has softened, 5 - 7 minutes.
5. Remove skillet from heat. Add mustard, and mix well. Evenly distribute meat mixture among potato skins.
6. Top with cheese, lettuce, pickles, sesame seeds, and sauce.

TUPPS TIDBITS: We did bake these a bit longer than recipe stated, just to make them crispy

These were definitely a HIT at our house.  Tasted like a Big Mac to me! Loved them! What a neat idea for a recipe and healthier than a 600 calorie BIG MAC!

Keeper RECIPE in our HOUSE!

Brazilian Cheese Bread

Simple and Gluten Free! Crisp on the outside, soft on the inside, and full of cheesy, garlic goodness. Brazilian Cheese Bread is the perfect, gluten free, addition to any meal!










Ingredients
2 cups tapioca flour (Bob's Red Mill Tapioca Flour)This recipe calls for Tapioca Starch & that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch.

2 eggs
1 cup milk
1/2 cup melted butter or vegetable oil
1 tsp salt
2 tblsp garlic, minced
1 cup cheese, shredded your favorite variety
1 cup parmesan cheese grated

Options for tops of bread
pinch thyme or rosemary
pinch parmesan cheese, grated
dash garlic powder or salt


Instructions

• Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
• Using your handheld or stand mixer, combine egg, milk, oil or butter, tapioca flour, garlic and salt. Blend until smooth.
• Add cheeses and quickly combine.
• Immediately, using a ladle, pour batter into your prepared mini muffin tin. Fill each until about 3/4 full.
• Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt. 
• Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
• Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.

TUPPS TIDBITS:  If you over mix the ingredients you can end up with somewhat hollow puffs. They are still just as tasty and addictive, they just don't look the same.
We made only 1/2 the recipe and it made 19 bite size puffs!  

THIS RECIPE IS DEFINITELY A KEEPER AT OUR HOUSE! Try it out!
**If you have any leftovers, you can store them in an airtight container in your fridge for up to 5 days, and crisped up in a warm oven or toaster oven.