tex-mex beer chili...

*slurp*, *slurrrrrrp*
Oh, hello... please excuse me while I lick my bowl.
I'm sorry.
I just can't help myself.
This stuff ranks up there with finger-lickin' good.

By the way, Happy New Year!


Here, I served it over homemade tamales.
My good friend, Amy, hand made tamales
over the New Year holiday and brought me some.
My, oh my were they yummy... she came later and
we made them together at my casa. More on that later.

Today I want to share this chili.
I want you to make this chili.
And I want you to slurp your bowl.

So, I'll stop talking now and tell you how to make it.
It's super easy...

~Tex-Mex Beer Chili~

2 lbs ground beef
1 can black beans, drained
1 can diced tomatoes
1 (8 oz) can tomato sauce
1/2 cup water
1 can Shiner Bock beer... or your favorite
2 Tablespoons chili powder
1 tsp oregano
1/4 tsp cayenne pepper, or more
1 tsp salt, to taste
1 small onion, chopped and sauteed
in butter until golden and soft
2 cloves of garlic, chopped and sauteed
with the onion.

~Cook ground beef in skillet... while cooking use a potato masher
to break apart the beef for a finer texture. Drain.
~Mix beef in a large pot with the black beans, tomatoes,
tomato sauce, water, and beer.
~Cook on med-high heat for about 5 minutes, stirring a couple of times.
~Add the chili powder, oregano, cayenne pepper (remember, you can more
if you like it fire breathing hot) and salt. Stir.
~Bring to a simmer and cook about 10 minutes.
~Add the sauteed onion and garlic.
~Simmer for about 20 minutes.

Serve it with crackers or cornbread.
Serve it over hot dogs or tamales.
I don't care how you serve it...
I just want you to make it and eat it!

Now, if you'll excuse me, I've got a bowl to finish slurping.
rolo

deviled eggs...

Today is July 1st.
Let's celebrate with some Deviled Eggs...
You either love 'em or hate 'em.

I love 'em.
And so do my homies.
Especially these little babies with a special surprise.

Start with a dozen or so hard boiled eggs,

sliced in half.

Be sure to save the yolks in a bowl.

Add about two heaping tablespoons of mayo... the good mayo.

And about one heaping tablespoon Dijon Mustard... Yum!


A tablespoon of seasoned salt.

A teaspoon of this stuff.

Salt and pepper.

Mix well... taste... add more of whatever.

Then comes the secret ingredient... bacon... glorious bacon.


Place a little piece of bacon in each egg.

Top with the creamy yolk mixture.

And finally, sprinkle on a little more paprika... just to make it pretty.

See, how easy was that?
Make 'em... you'll like 'em.


“We stand for freedom. That is our conviction for ourselves;
that is our only commitment to others. ”
~ John F Kennedy

prelude to a 4th...

July 4th.
Independence Day.

Family.
Friends.
Food.
Fireworks.
Fun.

I'll be busy this week preparing for all of the above.

Here's a peek at what I'll most likely be cooking...
some you've seen, some are new.

I'll share every yummy detail with you...

Grilled Corn on the Cob... Oh me, Oh my!



Tie-dying... a fun family tradition.

Deviled Eggs... It's the hidden surprise that make these babies scrumptious.

Firecracker Mac & Cheese... *faint*

Grilled berries in brandy served over ice cream... Delightfully dreamy.



Lemony Ice Tea with Basil... A refreshing sweet treat.

Texas Style Grilled Cheese... *faint*

Dr. Pepper Chocolate Cake... Sinful.

Curbside flag wavin' at the parade... A fun neighborhood
tradition to kick start the day.



Late night fireworks with my homies under the full moon... Perfect.

So, be sure to check back often.

xo
"There, I guess King George will be able to read that."
John Hancock, after signing the Declaration of Independence.

fried okra...

Who doesn't love fried okra?
Just biting into one takes me back to my grandparents kitchen.
I love, love, love it!
And... I finally found a recipe that's easy.
And believe it or not, it doesn't have that heavy fried food taste.

I know it's a little early for okra... it's in the height of it's season in June and July.
But you might be able to find it at your local farmers market or grocery store.

Here's what you'll need...

~Fresh Okra
~Buttermilk
~2 cups flour
~Salt
~Pepper
~Garlic powder
~Seasoned Salt
~Canola Oil

Start with your fresh okra... I only used about half of this container.


Wash 'em good!

Cut into good bite size pieces.

Place in a shallow dish.

Pour on the buttermilk...

And soak in bath for about 15 minutes.

Pour the flour in a dish and sprinkle the garlic powder on.

Then, the seasoned salt and pepper.

Toss in a handful of the buttermilk soaked okra and coat well.

Then gently place in a pot of the pre-heated of oil.

You'll know they're done when they bubble and rise to the top...
and turn a golden brown.


Remove and place on a paper towel lined plate.

Sprinkle a little more salt on while they cool. YUM!

Enjoy!

xo
Ralonda

refried beans...

Refried beans my way... Now!

For as long as I've been serving refried beans,
I would always just grab the can, open it up,
plop 'em in a bowl, microwave and serve.

Well, NO LONGER! No-sirree... not anymore.
For I've got a new way (and maybe this is how you're
supposed to make 'em... maybe I'm just slow???).

First, I melt several tablespoons of butter...

(Ahhhh, butter. Wonderful, creamy, buttery butter.
This is the reason you won't catch me bearing my thighs
for the world to see this summer!)

I make sure my heat is on low!

Second, I grab my can of refried beans... any ol' brand will do!
Believe me, I've tried most all of them... they're all about the same.
But! If you have a preference, then, by all means, use your favorite!

Third, just dump the beans into the melted butter...

and finally, mix well until creamy.
Oh. My.

Oh yeah... and don't forget to add salt and pepper to your liken!

Serve with your favorite Mexican dish!

And don't blame me if your thighs hate you the next day! :)

Have a happy Friday!
xo
Ralonda