CHILI and CORNBREAD WAFFLES

This idea came to me years ago when I was trying to think up something "new" for dinner. It is one of those recipes that you can customize a million ways. Lots of fresh avocado? sour cream? fresh tomatoes? lettuce? Whatever "go withs" your heart desires.

Picky-picky husband hates spicy food, so this recipe (using 1/8 teaspoon of cayenne pepper) is quite mild. If you like more "heat" you can add your "heat of choice" during the simmering stage.

CHILI
1 pound lean ground beef
3/4 cup chopped onion
1 clove garlic minced
14 ounce can crushed tomatoes
2 tomato cans of water
6 ounce can tomato paste
3 teaspoons chili powder
1 teaspoon ground cumin
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon cayenne pepper 
1 tablespoon sugar
4 ounce can mild green chiles (I use Ortega brand)
2 15 ounce cans red kidney beans

Brown the ground beef and drain off all but a tablespoon or so of fat. Sautee the onions (in the fat) for a few minutes or until they smell sweet. Add the garlic and sauté another minute or so.

Add everything else and stir well. Simmer slowly (without a cover) for about an hour. You can also put it in the Crockpot at this stage and cook on low all afternoon if that suits your schedule better.

NOTE: If you simmer it all afternoon (in the Crockpot) make sure you crack the lid open just a little by inserting a spoon just under the edge of the lid. This helps the chili thicken as it simmers.

CORNBREAD WAFFLES
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 tablespoons melted butter
1 egg

Whisk the dry ingredients together in one bowl and the wet ingredients in a different bowl. Combine the bowels and stir till well blended (the two-bowl method will prevent overmixing the batter).

Preheat your waffle iron and spray it with vegetable spray. Put between 1/2 cup and 3/4 cup of batter in waffle iron and cook it for 4 to 5 minutes on medium heat.

If you like crispy waffles (under your chili) you can pop the baked waffles in the oven for a few minutes (at about 250°) and they will crisp up nicely.

To serve, top the warm waffle with hot chili and then go to town with whatever toppings you like. We like it simple with shredded cheddar and sour cream.

ENJOY !!!

"NO WEEP" MERINGUE

We love lemon meringue pie, but since we are "empty nesters" it takes us a few days to eat one. By then, the meringue starts to "weep" (a thick clear liquid that makes everything) .....well, we throw it away when that happens.

Recently, I found a recipe for a "No Weep" Meringue and it truly is just that; it is very stable and lasts in the fridge for at least 3 days without a DROP of liquid appearing. Where has this recipe been all my life? Oh.......and it tastes great too!!

 

"NO WEEP" MERINGUE

1 tablespoon cornstarch
1/2 cup + 2 tablespoons cold water

Bring this to a boil (whisking all the time) and cook until it gets very thick.  Remove from heat and set aside to cool to lukewarm.

In a large glass or stainless-steel bowl (NO PLASTIC) beat three egg whites until they are thick and foamy (they shouldn't hold a peak yet).

With mixer on high, add 6 tablespoons sugar (one tablespoon at a time) beating well in between each addition. Add 1 teaspoon vanilla extract + a pinch of salt and beat until stiff and glossy.

With mixer running, add the lukewarm cornstarch mixture and beat on HIGH for 3-4 minutes.

Spread on filled and cooled 9" lemon pie.  Bake at 350° for about 10 minutes or until meringue peaks begin to turn golden.

Keep finished pie in fridge.

(FIVE STAR) SWEET CORNBREAD MUFFINS (QUICK and EASY)

I've always liked cornbread muffins. I like the taste and texture (especially the slightly crispy edges) and I like how easy they are to make. Over the years, I've tried a ba-jillion cornbread recipes, but this one is, by far, the best recipe yet. We give it a FULL FIVE STARS!!

If you like your cornbread muffins on the sweet side, you HAVE to give this recipe a try (it makes about 18 small muffins).

FIVE STAR SWEET 

CORNBREAD MUFFINS

 

1 cup all-purpose flour

1 cup yellow corn meal

1/2  cup sugar

1 teaspoon salt

1 teaspoon vanilla

3 1/2  teaspoons baking powder

1 egg

1 cup milk

1/2 cup melted butter

 

Lightly spray (or grease) cupcake pan.  Preheat your oven to 400°

Using a hand whisk, mix everything together until batter is smooth (just takes a minute).

 

Fill cupcake "cups" about 2/3 full of batter.  Bake at 400° for 18-20 minutes or until very lightly golden (don't over bake).  Tip out of pan immediately and serve warm with butter.

ENJOY !!!