As a Matter of Food

If you like venison and have access to it, this dish may become a hit!

I have to say I enjoy a good hearty bowl of chili with a nice kick once in a while. One of my favorites is the Texas Chili from Hard Times Cafe. Boy is it scrumptious! Now, I don’t think it’s particularly good for one’s waistline of cardiac health, but still, once in a blue moon I’d roll into a Hard Times Cafe and order either the Texas Chili Frito Pie or the Texas Chili Mac. One year I got so obsessed with that particular Texas Chili I became determined to make it at home. Luckily when I spoke to my waitress who served us on one of those visits, she told me that they packaged the spice mix and sold it! I felt as if I hit the jackpot that day.

So ever since then I’ve gone out to buy the package and gone home and made it. In order to cut down on our fat intake, I use ground venison instead of ground beef. You can also try it with ground turkey, it’s still delicious. The spices you can get either at Hard Times Cafe or I’ve found it at my local Shoppers Food Warehouse.

Venison Texas Chili Mac

2 lbs ground venison (beef or turkey)

One 2-ounce bag of spice mix

One can beef broth or beer

One can of beans (optional)

1. Cook meat in skillet until tender.
2. Add 1/4 cup spice mix as meat is cooking. Stir well.
3. Transfer to chili pot and add beef broth or beer.
4. Mix in remaining spice mix according to taste and simmer covered for at least 30 minutes.
5. As liquid evaporates add water as needed to completely cover meat.
6. Drain each serving with slotted ladle or spoon.
7. For enhanced flavor, refrigerate over night and reheat in double boiler before serving.

Chili Mac:

In a bowl or on an oval platter layer spaghetti, chili, grated cheese, chopped onions, chopped chives, bacon bits, or whatever it is you want to dress it with. Sprinkle with white vinegar (optional). For extra heat mix chopped raw jalapeño peppers with the onions.

***I got this recipe off of the Hard Times Chili Texas Spice Mix box. I modified it a bit with how I dress the chili before I eat it.

Frito Pie:

In a bowl or on an oval platter follow the instructions for the Chili Mac above but use Fritos (original flavor) instead. This will yield a tasty favorite for game day or any other day, with a nice crunch!

I find this to be the quickest and gratifying chili. I have made different chili over the years from scratch. But when I don’t have the time, this is a precise and yummy way to satisfy my craving for a delicious chili, with a kick.

Cucumber-Hummus Stacks

1 large English cucumber (about 12 oz), unpeeled

1 container (7 oz) roasted red pepper hummus

1 container (7 oz) spicy chipotle hummus

2 tablespoons crumbled feta cheese

26 slices kalamata or ripe olives (I used garlic stuffed green olives)

2 tablespoons of chopped fresh parsley leaves

1. Using tines of fork, score cucumber lengthwise on all sides.
2. Cut cucumber into 26 (1/4-inch) slices. Blot dry with paper towel.
3. Spoon heaping teaspoon hummus on each cucumber slice.
4. Sprinkle with feta cheese; top with sliced olives of your choice; and sprinkle on parsley.

Tomato-Artichoke with Feta and Goat Chees Bagel Chips

1 Bag of Bagel Chips – Flavor is of your choice

1 jar (6 oz) marinated artichoke hearts, drained

2 cups chopped seeded plum (Roma) tomatoes (6 to 7 medium)

2 tablespoons chopped fresh basil leaves

1/2 teaspoon salt

1/8 teaspoon coarse ground black pepper

2 tablespoons crumbled Feta cheese

2 tablespoons Goat cheese crumbles

1. Chop seeded plum (Roma) tomatoes and put in a medium bowl.

2. Coarsely chop artichokes.  Add to bowl.

3. Coarsely chop fresh basil leaves.  Add to bowl.

4. Mix in Feta cheese and Goat cheese.  Lightly mix with remaining ingredients.

5. Serve tomato-artichoke with Feta and Goat cheese mix with bagel chips of your choice.

Extra Bonus Tip:

To seed a tomato you cut it in half horizontally, with stem side on top.  Squeeze it lightly so seeds ooze out.  Then you can chop it and dice it.  If you don’t want to add one or both cheeses, omit.  This dish tastes delicious even without the cheeses added.  I offered both when I served my hors d’oeuvres.  As for bagel chips, I used the ‘everything bagel’ and “plain bagel’ flavors.  You can also serve it with toasted bread slices.

All you need for that is:

Cooking Spray

1 loaf of French Baguette

1. Heat oven to 325 degrees F.

2. Line cookie sheet with foil.  Place bread slices on cookie sheetl

3. Lightly spray with cooking spray.

4. Bake 6 -9 minutes or until crisp.

5. Remove from cookie sheet to cooling rack.  Cool completely, about 20 minutes.

Bacon Deviled Eggs

12 eggs

1/2 cup mayonnaise (I used the low-fat stuff)

1/2 teaspoon paprika

1/2 teaspoon ground mustard

3 slices bacon, crisply cooked, crumbled (you can also use Bacon Bits or Hormel Read Bacon Pieces – to save time)

2 tablespoons chopped fresh parsley

1. Place eggs in a 4-quart pot.  Add cold water until it reaches 1 inch above eggs.  Heat to boiling; remove from heat.  Cover and let stand 18 minutes.  Immediately cool eggs about 10 minutes in cold water to prevent further cooking.  (You can add ice cubes to the cold water.  I find that it helps ease of peeling the eggs.)

2. Tap egg to crack shell.  Roll egg between hands to loosen shell, then peel.

3. Cut eggs lenthwise in half.  Slip out yolk into medium bowl; reserve egg white halves.  You can rinse the egg white halves if there are some yolk residues.  This makes for better presentation later.  Just make sure the egg white halves are dry before filling them.

4. Mash yolks with fork.  Stir in mayonnaise, paprika, and ground mustard until well blended.  For smoother texture use a hand mixer.

5. Spoon heaping teaspoonfuls of yolk mixture into egg white halves.  Refrigerate for at least 30 minutes before serving.  Sprinkle with bacon and parsley, just before serving.

Makes 24 appetizers.

EXTRA BONUS TIP:

To save time, you can prepare these stuffed eggs up to 24 hours ahead of time.  Cover and refrigerate until serving time.  Wait to add the bacon and parsley until just before serving.

For the instructional photo clip please refer to my ‘Twas The Night Before Thanksgiving post.

Maple-Glazed Yams with Pecan Topping

4 lbs of yams (red-skinned sweet potatoes), peeled, cut into 1/4 inch rounds

1/2 cup pure maple syrup

8 Tbsp (1 stick) chilled butter, cut into 1/2 inch pieces

1/3 cup all purpose flour

1/3 cup packed brown sugar

1/2 cup coarsely chopped pecans (don’t chop it up too fine, you’ll lose the crunch)

1. Preheat oven to 400 degrees F.  Butter a 13×9x2 inch glass baking dish.*

2. Bring a large pot of salted water to boil.  Add yams.  Cook until water returns to a simmer, about 4 minutes.  Drain; rinse in cold water.

3. Arrange yams in baking dish, overlapping pieces.  Sprinkle with salt.  Pour maple syrup over yams.  Dot with 3 Tbsp of butter.**  Cover with aluminum foil and bake until yams are almost tender, about 25 minutes.

4. Mix flour and brown sugar in a medium bowl.  Add remaining 5 Tbsp of butter.  Rub in with fingers until mixture resembles a coarse meal.  Mix in pecans.

5. Sprinkle pecan mixture over yams.  Bake yams until tender, about 20 minutes.

Serves 12

*  Buttering your baking dish in this instance means to let the butter melt in the dish while it is preheating.  You can also put the dish in once the oven has been heated.  Let the butter melt only for a minutes.  Then take the dish out and swirl the butter around in the dish to cover the bottom.  Be careful to not burn the butter.

**  How I ”dot” the butter is to divide the butter portion into smaller pieces and spread them over the the yams.

Recipe taken from Simply Recipes

EXTRA BONUS TIP: 

If you want this dish to be sweeter (I like the way I described above because the sweetness was just right) you can spread small marshmallow puffs over the yams after you pour the maple syrup in.  Then add the flour mix with the brown sugar and pecans.  This was suggested at the dinner table on Thanksgiving for people who have a bigger sweet tooth.