Mauri Obrodo

Chili Weather is here!

This is definitely chili (and chilly) weather.  There is nothing like a hot bowl of chili to warm you up when it is freezing cold outside.Mauri-1  This is a simple recipe–but very tasty.  Two secrets, 1) add the seasonings to the meat and onions and 2)  cook the chili for 2 days.

Chili

2 Pounds of Ground Beef (ground turkey can be substituted)
2 diced onions
4 Tablespoons of Chili powder (hot, regular or a combination)
1 Tablespoon of Ground Cumin
2) cans of Tomato Puree (28 oz. each)
2) cans of diced tomatoes (15 oz. each)spices
2) cans of dark kidney beans

Put the diced onions and the ground beef in a 5 to 6 quart roaster pan. Over medium heat cook the meat and onions, stirring frequently. If necessary, drain the ground beef after it is cooked. Add the Chili powder and the ground Cumin to the cooked meat and onions.  Stir. Over low heat simmer the meat and onions and spices for 5 minutes. Add the Tomato Puree and the Diced Tomatoes and simmer for 5 hours. Watch the Chili.  Stir the chili with a wooden spoon.  You want a bare simmer. If you prefer a thinner consistency you can add water to your chili. Cool and refrigerate overnight. The next day warm and cook the chili for an additional 2 hours. Add the undrained kidney beans to your chili and heat for an additional 45 minutes.  Chili always tastes better the second day.

Finely grated Mexican cheese is a great topping for chili. Serve with saltine crackers.

The snow is supposed to fly tonight. Keep warm and safe. Until next time…From our Butcher Block to your Table.

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Sweet Potato Fries are “Sweet”

We are into the third week of the “Daniel” fast.  It has been relatively easy.  One thing I discovered, natural foods taste so much sweeter when your system is not overloaded with sugar.  The case in point is Sweet Potato fries.  The Butcher and I fight over the leftovers.  Not really, I let him have them because he gives me the leftover fajitas.  These are easy to make and will surely be a family favorite.

Sweet Potato Fries

2 to 3 uncooked, unpeeled sweet potatoes
2 Tablespoons of Olive Oil
2 teaspoons of smoked paprika, regular paprika, or ground cumin
salt and pepper to taste

Preheat the oven to 425 degrees. Take a cookie sheet and pour 2 tablespoons of olive oil on it. Take the sweet potatoes, wash them and cut them in chunky pieces (I have the Butcher do this step because it takes a steady hand and a sharp knife). Put the chunks of potatoes on the cookie sheet and move them around to get covered with oil. Put the seasonings in a plastic bag. Place the oil coated chunks of potatoes into the plastic bag and coat them with the seasonings. Place the potato chunks on the cookie sheet. Spread them out so they are not overlapping. Put them on a middle rack and cook for 15 minutes. Turn the potatoes and cook for an additional 15 minutes. They will be delicious. It is hard to stop eating them.

I accompanied these with a wheat tortilla wrap with sliced avocado, sliced tomato and sliced cucumber. I put some Italian dressingover the top, and voila–a meal fit for a king, or in this case a Butcher and his wife.

Have a great week. Keep warm!  Until next time…From our Butcher Block to your Table.

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Fast Easy Delicious Fajitas

Well, we are well into our second week of the Daniel Fast.  The Butcher and I have not had meat since Saturday, January 11th.  I will be glad to eat meat again.  One thing I am going to watch after the fast is my intake of sugar.  I am not really missing sugar like I thought I would. With meat or without meat, I have a great recipe to share today.  The spices are what make this meal really special.  I did mine with vegetables only.  When we are through with the fast I will make it again with chicken. I like the no fuss of cooking this in the oven.  Also, by using the cooking dish to mix the Olive Oil and spices you save time on clean up.

Baked fajitas

1 Pound of Boneless Skinless Chicken Breasts cut into strips (eliminate if doing meatless)
1 green pepper, washed, cored and cut into strips
1 red pepper,washed, cored and cut into strips
1 onion, peeled, sliced and separated into strips
2 Tablespoons of Olive Oil
2 teaspoons Chili powder
1 1/2 teaspoons ground Cumin
1 teaspoon granulated Garlic
1/2 teaspoon dried Oregano
1 can of Rotel Tomatoes

Preheat oven to 400 degrees. Take a glass dish 11″ X 14″ and put the 2 Tablespoons of Olive Oil in the bottom. Add the remaining spices and mix well. Put the chicken in the dish and coat well. Add the peppers and onions and coat well. Top with the can of Rotel Tomatoes and mix together.

Put the dish in the center of the oven and cook for 20 to 25 minutes. Dish this up on a soft tortilla and you have an amazing meal. Hope you enjoy this as much as we did.

Until next time…From our Butcher Block to your Table.

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Mexican Chicken

Well, if there is any doubt we are in January in Ohio,  just step out on your front porch.  It is so cold.  I was glad I had some “Mexican Chicken” in my freezer.  I pulled it out and made some great soup.  You know my motto.  It has to be easy and delicious–Also, cook once and eat at least twice.

Here is my version of Mexican Chicken

4 Boneless Skinless Chicken Breasts

1 jar of medium salsa (chunky)

1 can of Ro-tel tomatoes with green chilies

2 cans of black beans

1 packet of taco seasoning mix

Combine everything in your crock pot.  Cook on low for 6 to 7 hours.  Chicken should be thoroughly cooked and able to shred.  I served this in a bowl, and put finely grated Mexican Cheese on top.  It was filling and delicious.

I froze the leftovers.  When we got into the arctic weather, I was looking for something hardy that could be cooked quickly.  I didn’t want to leave the fireplace for too long.  I put 1 cup of water and 1 teaspoon of Chicken Soup Starter in a 4 quart pot.  I turned the burner on medium until the water boiled and I mixed in the soup starter.  I reduced the heat and put about 2 cups of the left over Mexican Chicken in with the soup starter mixture and simmered until it was hot.  I then put the soup in bowls and topped it with Mexican cheese. This made a great winter soup, without any fuss.

Keep warm!  Until next time… From our Butcher Block to your Table.

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