It’s Foodie Friday!

Since I took off last week from my “Foodie Friday” post I am going to grace all your palates with two recipes and one will include chocolate and peanut butter cups!  Yes, I thought that would get your attention!

Pie’s What Do You Do With the Leftover Grill Night Chili

When Camp Pie Hole decides to grill we throw a good-sized tri tip or hearty steaks on the ‘ol grill and end up with leftovers.  I take those leftovers and vacuum seal them and pop them in the freezer and when I am wanting to place a little hearty fire on our menu I pull it out and make a quick and easy chili that tastes like you have been cooking all day!

 In a dutch oven/cast iron pot (large soup pot if you don’t have either) add 2 tbsp of vegetable oil and heat.  Once heated add 2 gloves of diced garlic, 1/2 white onion diced, 1 cup of frozen diced bell peppers and 1 cup of frozen corn.  Add 1/2 tbsp  of salt and pepper.  Saute until thawed and onions are transparent. * You can use fresh veggies instead of frozen.  I just prep fresh veggies and freeze them for making recipes quicker.

Cut and dice 2 large jalapeno.  You can either seed them or for extra heat keep the seeds.  I like the heat so I seed one and keep the seeds in the other.  Place in chili mixture

Cube grilled red meat (in this recipe I used left over Tri-Tip) About 2-3 cups and add to vegetable mixture and brown.  * We tend to make our meat medium rare so when adding this meat to the chili stock allows the meat to cook without getting over done and adds more flavor.

Cook until meat is browning and warmed through 

Add drained and rinsed canned beans.  2 cans of pinto beans, 1 can of black beans, 1 can of red kidney beans and 1 can of garbanzo beans.  I usually just place in a strainer and rinse one can at a time.  Mix together.

 

Add 1 can of diced tomatoes,  2 cans of tomato sauce, 2 tbsp of chili powder,  1 tbsp of garlic powder, additional salt and pepper to personal taste ( The beans tomato sauce and tomatoes have added sodium. BE CAREFUL TO NOT OVER SEASON)  Mix together well and add water to meet a consistence of a spoon being able to stand in it independently.  Cover on low- medium low  heat  (a nice slow simmer) for about 40 -45 minutes.

Top with cheese, sour cream and fresh cilantro and onions and serve with corn bread or tortillas.  Left overs make great chili dogs!

Ingredients:

2 tbsp of vegetable oil

1/2 white onion

2 cloves garlic

1 1/2 tbsp of salt (use soft hand and taste tests before using full amounts)

1 1/2 tbsp of pepper

1 cup sliced/diced bell peppers (red, green, yellow) frozen or fresh

1 cup of corn frozen or fresh

2 large fresh  jalapeno

2-3 cups diced grilled red meat (tri-tip, steaks, brisket)

2 cans of pinto beans

1 can of black beans

1 can of red kidney beans

1 can of garbanzo beans

1 can of diced tomatoes

2 cans of tomato sauce

2 tbsp of chili powder

1 tbsp of garlic powder

1/2 – 1 cup water

Yields 8-10 servings

Total time (including prep): 1 hour 30 minutes

Prep time: 30 minutes

 

Pie’s  Creamy Peanut Butter Cup Brownies

 

Being a home cook comes with its challenges and one of the challenges I have is I am not a baker.  I have to work at coming up with successful recipes that I don’t flop miserably when it comes to the baking department.  There is a lot of “R&D” that happens in Camp Pie Hole’s kitchen and when I finally get it right, I get it right!  This is a quick and easy way to get away from the “boxed brownie mixes” and produce brownies that people will be talking about well after they are gone.  Hey, who does not love cream cheese, peanut butter and chocolate!

Preheat oven to 350 degrees.  In a large bowl add 2 eggs, 3/4 cups sugar, 1 tbsp of vanilla, 1/2 cup of soften cubed cream cheese, 1/2 cup melted butter (cool to warm so you don’t scramble your eggs – usually takes a few minutes to cool).  Mix well.  It is ok if the cream cheese gets lumpy.

Add 3/4 cups of good quality sweet ground chocolate and cocoa mixture (Ghirardelli has a good product).  If you can’t find that.  Grind 1 cup of semi-sweet chocolate with 1/4 cup cocoa in a food processor for the 3/4 cups.  2/3 cups flour, 1/4 tsp baking powder, 1/4 tsp salt (if use unsalted butter). Hand mix well.  Should be a thick consistency.

Chop up around 10-15 peanut butter cups (I tend to use Trader Joe’s peanut butter cups)

Fold in chopped peanut butter cups.

Spread into a greased 8″-9″ pan/dish (I prefer glass).  Bake at 350 degrees for 20-30 minutes or until toothpick comes out clean.

 

Ingredients:

2 eggs

3/4 cups sugar

1 tsp of vanilla

1/2 cup of melted butter (cooled to “warm”)

1/2 cup of cream cheese soften to room temperature

3/4 cup of good quality Sweet ground Chocolate and Cocoa (Ghiradelli Sweet Ground Chocolate and Cocoa) If you can’t find product see above directions for substitute.

2/3 cup flour

1/4 tsp of baking powder

1/4 tsp of salt (if used unsalted butter)

10 miniature peanut butter cups

Yields: 16- 20 brownies

Time: 40- 50 minutes (includes 20 minute prep time)