Archive for the category “Recipes”

Savour Texas: The Dad’s Chili Mix Throwdown

Chili. One of the most popular ‘comfort foods’ in the United States it’s a huge crowd pleaser no matter where you go or whatever the occasion. A meal in itself, with a cold bottle of beer at the ready Chili might just be the perfect food.

Of course the for every person that loves chili there’s a different opinion about exactly who’s chili is the best and, maybe more importantly, the hottest. The debate can certainly get very fiery at times because, especially among food bloggers, everyone believes that their Chili is the best brings the most heat.

Not only that but, just to make things even more difficult, there are literally hundreds of chili cook-offs held every year around the country making it extremely difficult to say who’s recipe is the very best.

Deep in the heart of Texas that argument is about to get scorching hot too. Savour Texas: The Dad’s Chili Mix Throwdown is bringing together 4 of the top Food Bloggers in Texas for a red-hot chili cook-off that’s sure to be the talk of the town for ages to come. The difference with this chili cook-off? All 4 bloggers will be using a pre-made mix called Dad’s Chili mix, a product sold on the excellent website Ladles to Linens, and the sky’s the limit on what they can create with it.

They all have their different take on one of America’s favorite foods too and, even though they’re all comrades in arms, when it comes to chili things can get (pardon the pun) a little heated.

There’s Jen from Juanita’s Cocina. Jen believes that food is life (and vice versa) and her eclectic blog site even looks like a big bowl of the stuff (after everyone has dug in and had their fill). Look for Jen to bring a chili concoction that looks good.

Over at The Unorthodox Epicure Adam is sure to do something a little zany with Dad’s Chili (and be proud of it too). His recipe is sure to be different just for the sake of being different. Maybe a cold chili similar to gazpacho. Call it Chilpacho.

Christine from Texana’s Kitchen grew up around southern cooking at her Granny’s side and is sure to bring her adoration of food to bear on Dad’s Chili mix, as well as some homespun meanderings because, well, she does love to talk.

Finally there’s Jason from Griffin’ s Grub who appears to have an odd fascination with hotdogs but is sure to bring something special to the chili mix. He’s a fan of the Green Egg BBQ but, as chili isn’t exactly something you make on a grill, should have his work cut out for him to bring a little diversity to Dad’s Chili.

No matter which of these fine Foodies you favor they’re all sure to bring their Chili game face to the throwdown. So come on down, meet the guys and gals who cook better than you and like to brag about it, and get your mouth around some of the best Chili this side of Tijuana. It’s Savour Texas: The Dad’s Chili Mix Throwdown sponsored by Dad’s Chili Mix and Ladles to Linens.

If you love Chili, and you love to listen to wannabe chef’s talk about it till they’re red, white and blue in the face, you won’t want to miss it!

VOTE for your favorite recipe. Visit each of the competitors blog posts and choose the recipe that sounds best to you and will most likely try. Don’t forget to enter to win the Nordic Ware Dutch Oven Giveaway.


Sour Cream Apple Pie

2 Tbs flour
3/4 cup sugar
1 cup sour cream
1/4 tsp nutmeg
1/8 tsp salt
1 egg
1 tsp vanilla extract
2 cups peeled and diced apples
1 15oz pkg. Pillsbury refrigerated pie crust
1/3 cup sugar
1/3 cup flour
1 tsp cinnamon
1/4 cup butter
  1. Bake pie shell according to package directions.

  2. In a large bowl mix first 8 ingredients. Pour into baked pie shell. Bake at 400° F for 15 minutes, reduce heat to 350° F and bake for 30 minutes more.

For Topping:
  1. Combine sugar, flour and cinnamon in bowl and mix well. Cut in butter until crumbly.

  2. When pie has finished baking sprinkle mixture over pie and bake at 400° F for 10 more minutes.

Servings: 8

Velveeta and Sausage Cheese Dip

This is a new spin on an old classic. Instead of ground beef I use sausage (spicy) and condensed milk. The combination of the two you get a salty and sweet taste which are great. The old Velveeta dip is hard enough to stop eating, this one’s almost impossible. ENJOY!

3 lbs Velveeta Cheese
2 lbs Jimmy Dean Sausage
2 Jalapeños (seeded and chopped)
2 cans Rotel with Chilies
4 oz Condensed Milk
1 bag Frito's (Scoops)

Cook sausage and drain. Pour the Rotel into the skillet with the sausage and add the jalapeno. Simmer until heated through. Microwave cheese slowly until melted, add condensed milk. Stir. Add the sausage mixture to the cheese and stir to combine. Serve with Frito’s “Scoops”.

Breakfast Sausage Strudel

Sorry there’s no picture, but trust me, this strudel on a Sunday morning is the perfect way to start the day. Careful, it is VERY filling. You can make these ahead of time and freeze in foil unbaked, just take them out the night before and place in the refrigerator to thaw.

1 lb sausage
1 lb mushrooms, sliced  
3 Tbs butter  
pinch garlic powder  
2 Tbs chopped onions  
1 Tbs oil  
8 oz cream cheese, softened  
1 box puff pastry
  1. Preheat oven to 400° F.
  2. Thaw Puff Pastry according to directions on box.
  3. Brown sausage and drain.
  4. Cook onions, mushrooms and garlic powder in oil and butter. Cook until all liquid has evaporated.
  5. Mix sausage, mushrooms, onions and cream cheese in bowl until cream cheese has been incorporated
  6. Place about 2 cups of sausage mixture at one end of puff pastry. Roll once then fold ends end and continue to roll, (burrito style).
  7. Repeat above step with second sheet of puff pastry.
  8. Place seam side down on cookie sheet and bake until brown.

Servings: 6


1 lb Ground Beef   
1 lb Ground Pork   
3 14.5 oz Cans Tomato and Tid Bits   
1 28 oz Can Whole Peeled Tomatoes, crushed and chopped   
Pinch Salt and Pepper   
1 1/2 Tbs. Italian Seasoning   
3 Tbs. Olive Oil   
1 Tbs. Chopped Garlic   
1 red Onion, chopped   
1/2 Cup Fresh Parsley, chopped   
2 lbs Ricotta Cheese   
1 Cup Parmesan Cheese, grated   
2 16 oz Pkgs. Lasagna Noodles   
1 lb Mushrooms, sliced   
1 Cup Red Wine   
1 lb Mozzarella Cheese, sliced thin
  1. Saute garlic, onion and seasonings in olive oil for about 5 -8 minutes; add parsley, canned tomatoes, red wine and mushrooms. Cook 30 minutes to an hour or until sauce thickens.
  2. In separate skillet season meat to taste with salt and pepper and brown. Drain grease.
  3. Cook noodles in salted boiling water. When finished, rinse in cold water and pat dry.
  4. Cover bottom of a 9 x 12 inch baking dish with sauce.
  5. Lay noodles out to cover dish.
  6. Add layer of meat mixture and dabs of ricotta cheese.
  7. Sprinkle with parmesan cheese.
  8. Add mozzarella cheese slices.
  9. Cover with light topping of sauce.
  10. Add another layer of noodles and repeat steps 6 – 9 two more times.
  11. Final layer or top of lasagna will not have noodles.
  12. Bake in 350° F oven for approximately 35 minutes.
  13. Add sauce and parmesan cheese and serve.

Filet Mignon with Red Wine Sauce

Filet Mignon with Red Wine Sauce6 (4 to 6-ounce) filet mignons
Kosher salt and freshly ground black pepper
3 Tbs extra-virgin olive oil
6 Tbs cold unsalted butter
1 onion, thinly sliced
1 Tbs minced garlic
1 tsp dried oregano
1/4 cup tomato paste
2 1/2 cups dry red wine

Preheat grill to medium-high heat.

Generously season the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil. Grill to desired doneness, about 5 minutes per side for medium-rare. Transfer the steaks to a cutting board. Tent with foil and let stand 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat. Add the onions and saute until tender, about 5 minutes. Season with salt. Add the garlic and oregano and saute until fragrant, about 30 seconds. Stir in the tomato paste and cook for 2 minutes, stirring constantly. Whisk in the wine. Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes. Remove the skillet from the heat. Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible. Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer. Cut the remaining 4 tablespoons of butter into small 1/2-inch chunks and whisk in the sauce a little at a time. Season the sauce, to taste, with salt and pepper.

Place filets on each of 6 dinner plates. Drizzle the sauce over the filets and serve.

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