Better than your chili, just saying...

Recipe Name: Better than your chili, just saying...

Submitted by: Peter

Ingredients: 
1 lb ground beef
2 onions, diced
1 green/red pepper, diced
1 (14 ounce) can diced Mexican-style tomatoes.
2 (8 ounce) cans tomato sauce
10-15 small green olives with pimentos, cut-up.
2 tablespoons cumin
2 tablespoons chili powder
1 teaspoon salt
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon paprika (smoked if you can find it)
1 (14 ounce) can kidney beans, drained and rinsed
1 bottle of beer (I like a to use an Ale beer)
Sour Cream and Cheese (optional)

Directions:
In a medium Dutch oven over medium-high heat add the olive oil.
Add the ground meat and cook, breaking up into pieces, until browned.
Add the onions, bell pepper and jalapeno and cook until softened. Drain excess grease.
Add the diced tomatoes (I like to get the ones already with garlic and seasonings), tomato sauce, cumin, chili powder, salt, cayenne, paprika and beer. Mix to combine.
Add the kidney beans and green olives mix, bring to a simmer.
Cover and cook for 1-2 hours.
Serve with sour cream, shredded cheese.

Notes:
Disclaimer #1: Great recipe during cold months.  ☺
Disclaimer #2: Nothing you ever do will make it as good as mine…but you can try.   ☺
Disclaimer #3: If you don’t like it, you can’t cook and you didn’t follow directions.   ☺

Spicy Pimento Cheese

Recipe Name: Spicy Pimento Cheese

Story:
One of my best friend's (CeLee) mom (CeCille) has made this a couple times and to me is the perfect balance of cheese and spice and pimentos.  Can be used a a dip or on sandwiches.

Years you've been making it: Since 2018 (Phelps family recipe for longer)

Author / Creator: CeCille Phelps

Submitted by: Dustin

Ingredients:
A bag of shredded cheese the four cheese Mexican blend.
A small jar of pimentos drained
Diced jalapeños with juice(the ones in a jar) you can use fresh but I like to add a splash or two of the juice.
Mayo

Directions:
Mix all together and serve. I like it with Fritos scoops for more of a dip.

Notes:
So like all good recipes this one doesn’t really have exact measurements. Use your judgement.

You can make it when ever. It keeps in the fridge for a few days. I would at least allow it to chill in frig for an hour so the flavors mix.

I go light on mayo because I like a more dry pimento cheese. And add jalapeños to however spicy you want.

Thai Pork Skewers

Recipe Name: Thai Pork Skewers

Story:
I went to a cooking class by a famous chef in Nashville.  The chef is Indian, but had spent some time in Thailand.  He taught us how to cook this recipe and it is incredible, quite authentic, and pretty easy to make.  However, the ingredients can be hard to find.  Any asian market will have the ingredients.

Years you've been making it: Since 2017

Author / Creator: Nashville Chef (can't remember his name)

Submitted by: Dustin

Ingredients:
1 tbls black peppercorns
1 tsp white peppercorns
6 garlic cloves
1 bunch cilantro stems
3 tbls palm sugar
2 tbls oyster sauce
1-2 tbls thai soy sauce (this is lighter soy sauce, but different from "light soy sauce")
2 tbls black soy sauce
6 tbls coconut cream
3 lbs pork butt

Directions:
Muddle first 5 ingredients in a mortar pestle
Add liquid
Cut pork butt into 1.5 inch pieces

Add marinade for 2-3hrs, then grill on very high heat

Can use oven broiler, but grilling is preferred

Squeeze lemon juice to finish

Notes:

I like this recipe so much, I have doubled and even quadrupled the recipe, marinaded pork over night, and then divided the pork into packages and froze them to take out and defrost as needed.

Easy Pressure Cooker Green Chili With Chicken Recipe

Recipe Name: Easy Pressure Cooker Green Chili With Chicken Recipe

Story:
I love my pressure cooker (Instant Pot).  I use it at least once a week to make a quick and hearty meal.  This is one of my favorite go to recipes.  It is incredibly easy and is a comforting stew.

Years you've been making it: Since 2016

Author / Creator:
https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-chile-verde-recipe.html

Submitted by: Dustin

Ingredients:
3 pounds bone-in skin-on chicken thighs and drumsticks
3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
2 Serrano or jalapeño chilies, roughly chopped, stems discarded
10 ounces white onion, roughly chopped (about 1 medium)
6 medium cloves garlic, peeled
1 tablespoon whole cumin seed, toasted and ground
Kosher salt
1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
1 tablespoon Asian fish sauce, such as Red Boat
Fresh corn tortillas and lime wedges, for serving

Directions:
1.
Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.

2.
Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Notes:

Surprisingly this recipe doesn't need any added liquid.  That's because the vegetables and chicken release enough liquid to bring the pressure cooker up to temperature.

I'm not a huge fan of fish sauce, so I usually reduce the fish sauce to a few dashes or sometimes leave it out all together.

Zucchini Wrapped Salmon with Warm Radish Salad

Recipe Name: Zucchini Wrapped Salmon with Warm Radish Salad

Story:
I would like to share our first family recipe with you. I first made it right after Bradley and I got married in 2013, and it's become our favorite salmon recipe. I make it about once a month, that's how much we enjoy it. To simplify, I usually skip the warm radish salad, it's great without it. The dish goes well with any vegetable side, our usual are asparagus or green bean salad.

Years you've been making it: Since 2013

Author / Creator: Michael Symon

Submitted by: Vilma

Ingredients:
4 pieces of Salmon
2 large Zucchini (slice thinly lengthwise on a mandolin)
4 tablespoons Dijon Mustard
2 tablespoons chopped Chives
2 tablespoons chopped Dill
1/4 cup plus 2 tablespoons Olive Oil
4 Anchovies (minced)
1 medium Shallot (minced)
1 small Garlic clove (minced)
zest of 1 Lemon
2 tablespoons Red Wine Vinegar
1 bunch Radishes (quartered; keep the greens and wash thoroughly)

Directions:
1. To wrap the salmon, lay out 3 to 4 zucchini slices, overlapping them slightly. Place a piece of salmon on top and season with salt and freshly ground black pepper. Spread 1/2 tablespoon of mustard on the fish and sprinkle with some chives and dill. Wrap the zucchini slices around the salmon, and set aside, seam side down until you repeat the process with the remaining 3 pieces of fish.

2. Preheat 1 large and 1 medium sauté pan over medium heat. In the large sauté pan, add 2 tablespoons of the olive oil, followed by the wrapped salmon, seam side down. Sear until golden brown, 1 to 2 minutes, then repeat on all other sides. When the salmon is browned on all sides, remove the pieces to a plate to rest.

3. Add 1/4 cup olive oil to the medium sauté pan. Add the anchovies, shallot and garlic and sauté until aromatic, about 3 minutes. Next add the radishes and their greens and cook for an additional minute. Turn the heat off and add the lemon zest and red wine vinegar, salt and freshly ground black pepper.

4. Place 1 piece of salmon on a plate and spoon some radishes, along with the warm vinaigrette over the top and around the fish.

Tomato Sauce

Recipe Name: Tomato Sauce

Story:
"It brings back so many great memories that I had with Julie in Venice!  She was at cooking school and I was at the mosaic school.  One day I took the water taxi to join her and Enrica Rocca …. It was at the end of the cooking day and waiting for me to taste and savor was the risotto with wild mushrooms!  It was heavenly.  And, once home Julie made this recipe often.  Always good.

Also, once home and for several years, Julie made the homemade tomato sauce!  I don’t know how she did it in her small kitchen!  I have a feeling the dogs had a lot to lick up!" - Sheila

Years you've been making it: Since 2009

Author / Creator: Enrica Rocca

Submitted by: Julie

Ingredients:
20 mils extra virgin olive oil
2 garlic cloves whole
500gr. Cherry tomatoes or baby plum tomatoes whole and washed
1 small bunch of fresh basil leaves
Salt and pepper to taste

Directions:
In a small frying pan, place the olive oil and garlic and let the garlic infuse with the oil at a very low temperature for as long as you can.

As soon as the garlic becomes brown (don’t let it burn as burned garlic gives a very bitter flavour to the sauce) add all the tomatoes, a bit of salt and close the pan with a lid.

Increase lightly the temperature and let the tomatoes explode which will take approx 10 min. Time will vary depending on the temperature.

Once all the tomatoes are exploded, mash them with a hand potato masher or a wooden spoon.

Now you will have a lot of liquid in the pan, more in the winter when the tomatoes are less ripe.

Keeping the lid off will let the water evaporate till you reach a thick consistency.

Add only at the end the basil as otherwise a lot of the flavour will evaporate.

Add salt and pepper to taste.

Notes:

If you wish to use tomato sauce to dress a stuffed pasta (ravioli, tortellini..) it’s better to avoid putting basil, as basil has a very strong flavour, and add some crème fraiche or mascarpone or panna to take off a little bit of acidity that tomatoes have and doesn’t cover the flavour of the pasta filling.

Risotto with Wild Mushrooms

Recipe Name: Risotto with Wild Mushrooms

Story:
"It brings back so many great memories that I had with Julie in Venice!  She was at cooking school and I was at the mosaic school.  One day I took the water taxi to join her and Enrica Rocca …. It was at the end of the cooking day and waiting for me to taste and savor was the risotto with wild mushrooms!  It was heavenly.  And, once home Julie made this recipe often.  Always good." - Sheila

Years you've been making it: Since 2009

Author / Creator: Enrica Rocca

Submitted by: Julie

Ingredients:

320gr Carnaroli rice
500gr. mix wild mushrooms
20mils Olive oil
½ a large onion finely chopped                                                             
2 glasses dry white wine
Chicken stock (if available) or fresh or hot water with 2 chicken Knorr cubes
Parsley
Salt and pepper
20 gr. butter
30 gr freshly grated parmesan cheese

Serves 4

Directions:

Start by cleaning the mushrooms and break them into smaller pieces.

In a pan, add the whole garlic clove and the oil. On low temp let the oil infuse with the garlic and when it starts browning remove from the pan and add the mushrooms..

Stir fry for 10  minutes or more if necessary. Cooking time will depend on how much water the mushrooms will release.

In a separate pot add butter and when melted add finely chopped onions. Cover with a lid and let soften for as long as you can without letting them brown.

Add the wine and let evaporate on slow temp.

Add the rice and let fry for 1 to 2 min.

Start adding BOILING stock a bit at the time till rice is cooked(approx. 25 min.).

Season with salt and pepper, add butter and Parmesan cheese, some chopped parsley, and let rest for 5 minutes before serving.