Wendy's Copycat Chili

Doesn't this potato just scream dinner to you?

I don't know about you but I will find any excuse to include potatoes in my daily consumption of food, including trying out new recipes.

I found this recipe over at The Slow Roasted Italian and knew I had to give it a try, especially after my Aunt already tried it and said it was fabulous.

I've never actually HAD Wendy's chili but I know this one is a winner even if I have nothing to compare it to.

This is a meal that can be cooked up in under an hour so it's perfect for weeknight meals.

Cold Weather Comfort Foods

Here in California it's jumping into the mid 60's and we've even had a few days in the low 70's lately but I know there are many other parts of the US and around the world that are having actual Winter weather.

Some parts of the US are having extreme winter weather too, with things like rain and snow (haven't seen either of those in awhile!).

I love having comfort food during those cold days and nights in the form of soups, stews, and chili's so I thought you guys would like some easy to prepare and super yummy ideas for when the weather turns cold and crisp in your neck of the woods.

Homemade Chili

Well Fall has officially arrived!  We've finally been having some blustery days and the nights are downright freezing!

When the weather get so cold I like to put on a big pot of homemade chili and bake up a batch of cornbread to go along.

The past few weeks have had me making lots of yummy comfort foods.  I made a BIG pot of my delicious Chicken Enchilada Soup, a smaller pot of my scrumptious
Chicken Tortellini Soup and now this hearty Homemade Chili to go along with all the meals to keep you nice and toasty when it's cold outside.

Crock Pot Ranch Beans & SRS

It's that time of the month again for our Surprise Recipe Swap.  This swap is graciously hosted by Jutta over at Hungry Little Girl.  This is a super fun swap where we are assigned a secret blog buddy and we get to stalk their blog and have fun choosing, cooking, and blogging about one of their recipes.

This month I was assigned Cynthia over at Feeding Big and I was so excited to get her blog.  Cynthia has a ton of delicious recipes and I had a hard time choosing just one. I actually printed her Cheesecake Mini's - Have it your way, Pasta Carbonara,  her Best Coffee Cake Ever and I finally decided on her Ranch Beans with Peppered Bacon.

Michelle's Taco Salad

Taco Salad is one of those recipes that everyone you know makes differently.  I have had many Taco Salads over the years and kind of just combined all my favorite ingredients out of them and made my own recipe.  I make this salad alot in the summer when it is better to use the oven early in the morning.  That way when you are ready for dinner everything is nice and chilled and you can just throw it together.  Give it a try and let me know what you think.

Here's what you need:

1 Lb. lean ground beef

1 package taco seasoning, reserving 1 Tbs. for dressing, I use Taco Bell Taco seasoning pack

1/3 cup water

1 - 15 oz. can black beans, drained and rinsed, pinto would also be fine

2 cups shredded cheddar cheese

2 - hearts of romaine, washed dried and chopped into bite sized pieces

2 green onions, sliced

1 - 2.25 oz. can of sliced olives

1 avocado, diced

tomatoes are totally optional - I don't like them so I don't eat them.  I do however eat plenty of fresh salsa

tortilla chips

Dressing 

1 cup light sour cream

1 Tbs. taco seasoning - reserved from package

1/2 cup salsa, any type

A few hours before you want to eat prepare the taco meat.

In a skillet brown the ground beef until done.  Add the drained and rinsed beans, the taco seasoning (don't forget to remove 1 Tbs. for the dressing), and the water.

 

Stir until everything is completely incorporated.  Cook about 5 minutes, then remove from heat.

 

Bring to room temperature then refrigerate for at least 2 hours to get cold.

Next make the dressing

In a liquid measuring cup (no sense cleaning two things) place 1 cup sour cream and the 1 Tbs. taco seasoning and stir to mix well.

 

Add the salsa and mix well then cover and refrigerate until serving; gives it time for the flavors to really develop.

 

To assemble:

Wash, dry and chop romaine into bite sized pieces.  Place in a large bowl and top with sliced green onions.

 

Next top with the meat mixture and cheese.

 

Then add the olives, diced avocados, and 1/2 the dressing.  I just sort of dot it around the salad in big dollops.

 

Mix the salad to incorporate the dressing and serve.  I always crush up a handful of tortilla chips and place right on top of my salad before eating, that way they stay nice and crunchy.  I serve the rest of the dressing on the side because I don't like to overdress salads.

Tada!  Yummy Taco Salad.  

Serves 4 - 6

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Michelle's Taco Salad

You will find me each week linking up to these wonderful blogs

Maple Brown Sugar Baked Beans

With Summer right around the corner I thought it would be fun to come up with a new recipe for baked beans.  I have one recipe that I have been making for years but I would like to have a few varieties wouldn't you?  So after fiddling with the ingredients this one is my favorite by far with some of my favorite flavors in this recipe; bacon, maple syrup, and brown sugar, yum.

Can't you just taste the ribs off the barbecue and the potato salad cold from the fridge?  Well here is the perfect side dish to go along with those wonderful summer foods.  Perfect for your own backyard barbecue or to take as a Pot Luck dish.

Here's what you need:

8 slices bacon, cut into 1/2" pieces
1 yellow onion, diced
1 cup ketchup
1/2 cup brown sugar
1/4 cup molasses
1 Tbs. yellow mustard
2 Tbs. apple cider vinegar
1/2 cup maple syrup
1 tsp. granulated garlic or garlic powder
1 tsp. salt
1/2 tsp. pepper
2 (15 oz) cans pork and beans
1 (15.5 oz) can cannellini beans, drained and rinsed
1 (15.8 oz) can great northern beans, drained and rinsed

Pre heat oven to 300 degrees.

In a large dutch oven (5qt) or oven safe stock pot cook bacon pieces on med-hi until crispy, about 5-7 minutes.

 

When bacon is crispy remove to a plate lined with a paper towel to drain and add the diced onions right to the bacon grease.  Cook for about 7 minutes until tender and lightly browned.

 

Add the rest of the ingredients and stir until well combined.

 

 

Add the bacon back to the pot and stir.  Bring to a boil then cover and reduce to a simmer.  Place covered pot in oven and bake for 1-1/2 hours; stirring after 45 minutes.

 

Beans with become nice and thick while cooking.  Great for serving as a side dish or as a meal.

Serves 8 - 10

Enjoy!

~Hugs~

Michelle

Here's the handy printable - Maple Brown Sugar Baked Beans

You can find me linking up each week to these wonderful parties

Baked Beans

I remember when I was growing up that my Auntie Sharon used to always bring the most Delicious baked beans to all the functions, so when I moved out I got the recipe and made it for a few years then for some reason stopped making them.  Years later my brother Steven made some very similar beans that he got the recipe for from a co-worker and they reminded me so much of my Aunties that I actually combined the two recipes and love them even more!

Michelle's Chili

Tonight just felt like a Chili & Cornbread night so I used my tried and true recipe for homemade chili that I developed a few years back and tried a new cornbread recipe.  I have always wanted to make skillet cornbread in my cast iron pan and it turned out okay.  Not great.  If you have a great recipe you would like to share just let me know and I'll post it for you.  Please include a picture too.  I have always said I am a great copier so I like to know what it's supposed to look like when done.  Thanks.