Taco Cheddar Cheese Chilli

Time and Servings:
Preparation Time:  3 Hours
Servings:               10-16 Oz bowls



Ingredients:
4 Lbs                  Ground Beef
16 Oz                  Pinto Beans
8 Oz                    Black Beans
1 Cans                 Diced Stewed Tomatoes
16 Oz                  Hot Salsa (Gluten Free)
5                         Chinmi Mushrooms
1 Can                  Medium Olives (preslice into rings)
1 Cube                Butter
16 Oz                  Sour Cream
4 Tbsp                Corn Meal
4 Tbsp                Corn Starch
2 Tbsp                Honey
1                         Carrot (juice with pulp)
1                         Lime (juiced)
2 Cans                Tomato Paste
5 Tbsp                Chilli Powder
2 Nice                Diced Onions
3 Tbsp               Winco Pizza Spice
1 Can                 Flame Roasted Green Chilli Peppers
Some                 Salt
Some                 Black Pepper
1 Cup                Grated Sharp Cheddar Cheese
Some                 Chopped Cilantro


Tools:
6 quart slow cooker
Omega 8006 Juicer
1 long wooden or plastic spoon
Large cured cast iron skillet
1 stainless spatula
Measuring cups
Measuring spoons
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board


Instructions:
If beans are dry precook them before starting the recipe.  In the warm (4 on the stove) skillet place the meat, chilli powder, two chopped mushrooms, 1 chopped onion, salt, and black pepper.   Cook while stirring and chopping mixture until the meat is browned through out and spices are mixed well.

This is where this chilli gets difficult... add everything except the sour cream, lime juice, and sharp cheddar cheese to the slow cooker.  Everything includes the liquid fat from the meat.  Let it cook on low for 1 1/2 hours then add the sharp cheddar cheese, sour cream, and lime juice.  Finish the last 1/2 hour of cooking.

Serve with chopped cilantro on top. 
 

South Western White Chicken Chilli

Time and Servings:
Preparation  time:  3 1/2 hours
Servings:               10-16Oz  Bowls


Ingredients:
3 Lbs             Chicken Breasts with skin
11/2 Lbs        Black Beans canned or precooked
1 Pkg             Frozen Corn (yellow)
1 Cube           Butter
1 Cup             Fresh Cream
1 Can             Fire Roasted Green Chilli Peppers
16 Oz            Green Salsa Verde
2                    Eggs
5                    Shiitake Mushrooms or Straw Mushrooms
1 Cup            Water
4 Tbsp           Corn Meal
6 Tbsp           Corn Starch
3 Tbsp           Winco Bulk Pizza Spice or comparable Dried Anise, Oregano, Basil, Onion, Garlic, Peppers, Caraway Seed, Cilantro, and Sage blend     
3 Tbsp           Szechuan Sauce (San-J gluten Free)
1 Nice            Chopped Onion
3 Cloves        Chopped Garlic
4 Tbsp           Youngevity Minerals
3 Tbsp           Honey
1                    Lime (Juiced)
Some             Salt
Some             Chopped Cilantro
Some             Grated Parmesan


Tools:
6 quart slow cooker
1 large deep cookie sheet
1 quart sauce pan
Whip
Measuring cup
Measuring spoons
Long wooden or plastic spoon
Hand or electric citrus juicer
Chef knife
Paring knife
Cutting board

Instructions:
If beans are dry precook them before proceeding.  Separate skin from chicken meat.  Bake chicken without skin at 270 degrees for 1 hour on the cookie sheet.  Place the chicken skin and the water in a 1 quart sauce pan and simmer just under boiling for the same hour.  Once cooked dice chicken meat into 1/2 inch cubes and place chicken, chicken drippings from roasting pan, beans, corn, chilli peppers, salsa, mushrooms, onion, and garlic in slow cooker.

Now in the 1 quart sauce pan, remove the chicken skin leaving the broth.  Add cream, eggs, corn starch, corn meal, Szechuan sauce, honey, pizza spice, and minerals together and using a hand whip whip mixture until smooth.  Slowly heat mixture (while whipping) until the sauce melds into a thick homogeneous solution.  Add to slow cooker.

Add salt to taste (may require 4 Tablespoons to start with) to slow cooker.  

Heat on low in the slow cooker for no more then 2 hours before serving.  Stir in  lime juice  before serving. 

Serve with Parmesan and Cilantro on top.

Basic Mac & Cheese

Time and Servings:
Preparation Time:   1 hour
Servings:                10-1 Cup servings 


Ingredients:
32 Oz        Rice Pasta
8 Oz          Sharp Cheddar Cheese
8 Tbsp       Butter
lots            Salt
some         Pepper
1/2 Cup     Milk
4 Tbsp      Corn Starch
2               Chopped Green Onions
1 Pkg        Cream Cheese
3 Tbsp       Yogurt (full fat)
splash        Youngevity Minerals
some          Parmesan Cheese


Tools:
1 quart sauce pan
1 long handled wooden or plastic spoon
Chef knife
Paring knife
Cutting board
5 quart pot
Whip


Instructions:
Place butter in a sauce pan on low-high (I use 4) and melt it.  Add milk and cornstarch and let it thicken as it is stirred.  Add the cream cheese and let it become stir-able soft.  The mixture will need to be whipped until smooth.  Turn heat down to low-low (2) and add small cubes of cheddar cheese.  Allow the cheese to melt into mixture.  Whip until smooth again.  Remove from heat and keep it covered while the pasta cooks. 

Drain pasta and pour cheese over pasta.  Add minerals and yogurt and stir well and serve.
Adjust salt to taste. Add green onions and parmesan to garnish

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My recipes

I haven't figured out how to outline this page in side of the structure supplied so the recipes are going to be entered as blog entries... be warned.

These recipes are designed "Gluten Free" using my well defined rules of fats, proteins, minerals, vitamins, enzymes, and pro-biotics