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.

Teriyaki Hens with Bok Choy Salad

Needing a healthy week night meal?   

This recipe was awesome and made such a beautiful plate.

Check it out.  Next time we are making this one for company!  

Ingredients
2 Cornish game hens (about 11/2 pounds each), halved
Kosher salt & freshly ground pepper
3/4 cup low-sodium soy sauce
1/4 cup hoisin sauce
1/4 cup rice vinegar
1 2-inch piece ginger, peeled and sliced
2 small red chile peppers, halved (remove seeds for less heat)
1 bunch scallions
1 grapefruit, halved
1 medium head bok choy, thinly sliced
1 tablespoon toasted sesame oil
2 tsp sesame seeds, toasted, for garnish


Directions

Added Brazilian Cheese Bread - that recipe coming!

• Preheat the oven to 425 degrees F. Season the hens with salt and pepper and place skin-side up in a roasting pan. Roast until the skin is slightly crisp, about 25 minutes.
• Meanwhile, combine the soy sauce, hoisin sauce, vinegar, ginger, 1 chile pepper and 1/4 cup water in a pot. Cut half of the scallions into large pieces, and zest and juice half of the grapefruit; add to the pot. Simmer, stirring occasionally, until thick and syrupy, about 20 minutes. Brush the hens with a few tablespoons of the sauce and continue roasting until golden, about 8 more minutes.
• Peel and segment the remaining grapefruit half and place in a bowl. Thinly slice the remaining scallions and mince the remaining chile pepper; add to the bowl along with the bok choy, sesame oil, and salt and pepper to taste. Place half a hen on each plate. Stir any pan drippings into the remaining sauce and drizzle over the top. Serve with the bok choy salad and garnish with sesame seeds.

Tupps Tidbits:  The "cook" time was about 10 minutes longer than suggested in recipe.

You will have 1/2 a left over grapefruit for breakfast the next day. We served this with Brazilian Cheese Bread (another new recipe for us that we will post). This recipe is DEFINITELY A KEEPER at our house!

Springtime - Carrot Muffins

Healthy, Sweet and ready to eat!
Do you have carrots in your vegetable drawer that need to be used soon? Make Muffins! These easy Carrot Muffins are lightly sweet and a great grab-and-go breakfast. It makes 12 muffins. 

INGREDIENTS:
1 large egg
1 cup unsweetened applesauce
1/3 cup sugar or splenda
1 teaspoon vanilla extract
4 tablespoons light butter, melted
1 cup shredded carrots
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves






DIRECTIONS:

• Pre-heat the oven to 375 degrees. Lightly mist a 12 count standard-sized muffin tin with cooking spray and set aside or use muffin liners.
• In a large mixing bowl, add the egg, applesauce, sugar, and vanilla and stir together until well combined. Add the melted butter and stir until well combined. Add the shredded carrot and stir to combine.
• In a separate mixing bowl, add the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and cloves and stir until combined. Add the dry ingredients to the wet ingredients and stir together until combined into a batter.
• Spoon the batter evenly amongst the wells in the prepared muffin tin. Bake for 18-20 minutes.

TUPPS TIBITS:  Substitute the sugar for Splenda and make these for under 80 calories per muffin!

Super simple to make and definitely kid friendly. Enjoy!  This recipe is a KEEPER in our house!

No-Cream New England Clam Chowder

Making Health  and Nutrition a Priority During the Coronavirus (COVID-19). 

There is little doubt that COVID-19 pandemic is affecting every aspect of your/our lives. Please observe public health measures and reduce exposure to the virus to slow the spread of the disease. Healthy eating is especially important for keeping your immune system in top condition.  Please minimize your trip to the supermarket and think positive.  Our blog offers many easy meal ideas you can make at home.   Today's chowder is awesome for a April showers day!  Please enjoy..we did!

Many seafood shacks thicken their chowders with heavy cream or a roux made of flour, butter and milk, both of which add buckets of calories and fat. You can make an equally rich, delicious soup by whisking milk with a bit of flour.

Ingredients
3 cans (6.5 oz. each) minced clams

4 thick slices center-cut bacon, chopped

1 medium onion, chopped (1 cup)

3 ribs celery, chopped

2 cloves garlic, minced

1 tsp. chopped fresh thyme

1 potato (12 oz.) peeled & cut into 1/2 inch cubes

2 cups bottled clam juice

1 bay leaf

2 cups whole milk

1/2 cup flour

20 oyster crackers, for garnish

Serves 4

Directions

1. Drain the clams, reserving 2/3 cup clam juice (discard the remaining juice).
2. Heat a dutch oven over medium. Add the bacon and cook, stirring occasionally, until crisp, 7 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-linted plate. Pour off all but 1 tbsp of the drippings and return the pot to medium heat. Add the onion, celery, garlic and thyme. Cook, stirring occasionally, until the vegetables soften slightly, 3 to 4 minutes.
3. Increase the heat to medium-high. Add the reserved canned clam juice, potato cubes, bottled clam juice and bay leaf. Bring to a boil, reduce the heat to medium and simmer until the potatoes are tender, 8 to 9 minutes.
4. In a medium bowl, whisk the milk and flour until smooth. Add to the pot and cook, stirring constantly, until chowder thickens, 3 to 4 minutes. Stir in the minced clams; cook until heated through about 2 minutes. Season with pepper. Divide the chowder among bowls and top with the bacon and oyster crackers.

Tupps Tidbits: Use leaner center-cut bacon to get all the smoky, rich flavor with less fat.

This lighter chowder is still plenty rich, thanks to a luscious milk broth.  We even used Fairlife Skim milk! This is a KEEPER RECIPE in our house!

Crustless Quiche Lorraine Mini Muffins

Ingredients
Cooking Spray
10 large eggs
2 Tbsp low-fat milk
1 cup fresh spinach, roughly chopped
6 slices center-cut bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 Tbsp thinly sliced green onion
2 Tbsp fresh chopped parsley
2 Tbsp fresh chopped basil
1/4 tsp sea salt
1/4 tsp freshly ground black pepper 

Directions

1. Preheat oven to 350 degrees F. and coat a 12-muffin pan with cooking spray. Set aside. 
2. Whisk together eggs, milk, spinach, bacon, cheese, onion, parsley, basil, salt and pepper in a large bowl. Using 1/4 cup measure, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. Bake for 20 to 25 minutes, or until the egg is fully set. 
3. Remove from the oven and let cool for 5-10 minutes before running a butter knife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave.

TUPPS TIBITS:  Especially if you are the dishwasher...heavy on the cooking spray!!

These petite crustless quiches are SO good, loaded with bacon veggies and cheese. A perfect make-ahead breakfast for meal prep and naturally gluten free!  This recipe is a KEEPER in our house!

1.