Texas Chili......Kentucky style!!!!

When I moved to Texas, I learned quick-fast-and-in-a-hurry that chili is pretty much King in the Lonestar State - along with BBQ, football, and fried foods at the State Fair. Well, they didn't know, but this Kentucky Girl had her own chili recipe.

In theory, it's the nastiest thing to look at, but one of my secrets to great chili is Field's condensed chili rolls - which, of course, you can only purchase in small town Kentucky groceries. Field is a company based in Owensboro, and each time I'm home I always bring some back. I guess for the non-culinary talents of the world, they simply add water to the chili roll and call it a day. Not me. Oh no, it's just the beginning!!!

I also have the incredible privilege to have parents that garden until their fingers bleed. This garden should be considered as one of the Wonders of the World..........sweet corn, tomatoes, various kinds of peppers, green beans, lima beans, okra, and the list goes on. But, as much labor as it requires, I love going home to help Mom and Dad collect their bounty. My favorite is probably corn relish, I literally eat it out of the jar with a spoon. I'm also a stickler for homemade tomato juice. Dad likes to season everything with hot peppers, but because I'm a sissy with heat, he makes a special batch of tomato juice for his favorite only child: ME!!!!!

When I'm making vegetable soup or chili, the ingredients stay the same, but the quantity is as random as a lottery winner. No matter what, though, I start with the biggest pot in my arsenal: my Paula Pot (no doubt, from the Paula Dean collection).

Nicole's Dee-Lish Chili
3 lbs. ground beef
1 lb. sausage
2 Field chili rolls
2 quarts tomato juice
2 cans (15 oz. each) tomato sauce
1 can (12 oz) tomato paste
1 Tbsp. cayenne pepper
1 Tbsp. paprika
4 Tbsp. chili powder

In a large stock pot, over medium heat, cook ground beef and sausage until no longer pink. Drain well. Add chili rolls, tomato juice, sauce, paste, pepper, paprika, and chili powder. Stir well, reduce heat to simmer, and cover. Simmer at least an hour, 3-4 hours preferred, stirring often.

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The chili rolls include beans, but you could add additional cans if you prefer. Personally, I don't like lots of beans in my chili. You could also add crushed tomatoes, mushrooms, and even more heat. This is a basic recipe that you can adjust to suit your own likes.

And, before you even ask, this is NOT remotely close to healthy or good for you. It's comfort food. It's supposed to stick to your ribs.

Salmon Patties

What a long, very exhausting day. Sitting in a truck for hours wears me out, but thank goodness for books.

Kevin and I left our home in Joshua this morning pulling a trailer to Sulphur Springs, approximately 150 miles east of Fort Worth. We stopped in Rockwall for diesel and a quick lunch, sold the trailer, and drove to Kevin's parent's house near Emory. We visited with them for a couple of hours before loading boxes with 250 lbs of frozen beef into the bed of the truck - - - Kevin's family has always raised their own steers for processing, and I must admit that the quality is second to none. I'm spoiled on this beef!!!!!!

When we finally got home tonight (about 8:00), we were starving. While Kevin fed the horses and unloaded the truck, I put a pizza in the oven for him and started making salmon patties for me. I should have done something quicker, but my options were limited - I had no lunch meat, no ingredients for a salad, and a PB&J just wasn't going to silence my growling stomach. I would have taken a picture of my salmon creation, but I was too hungry. I'll fix these again soon, I promise pictures next time.

SALMON PATTIES
2 cans (6 oz. each) pink salmon (skinless, boneless)
2 eggs
1 green onion, thinly sliced
1/2 cup crushed saltine crackers
1 Tbsp. minced onion
1 tsp. cayenne pepper
1 tsp. salt
1/2 cup Louisianna Fish Fry season mix
Non-stick cooking spray

Preheat oven to 400*.

Drain salmon. In medium bowl, mix eggs, onions, salt and pepper. Add salmon and cracker crumbs, blend well. In seperate bowl or plate, add fish fry mix. Divide salmon mixture into quarters. Roll mixture into a patty and coat with fish fry mix. Place patties on greased cookie sheet; bake for 15-20 minutes until golden brown, turning once.

Makes 4 large patties.

Tri-Color Pasta Salad

Tri-Color Pasta Salad
1 box (16 oz.) tri-color Garden Rotini
3 large Roma tomatoes, seeded and diced
4 green onions, sliced
1/4 cup red onion, thinly sliced
1 jar artichoke hearts, rinsed
1/2 cup black olives, thinly sliced
1/2 cup mushrooms, thinly sliced
juice of 1 lemon
1 cup Honey Mustard Vinegarette, recipe below
salt and pepper, to taste

Prepare pasta according to package directions. In a large bowl, combine tomatoes, onions, artichoke hearts, olives, and mushrooms.

Drain pasta and rinse with cool water to stop cooking. Add pasta to vegetable mix, along with vinegarette, and toss to coat. Season with salt and pepper. Cover with plastic wrap, chill at least four hours, or overnight.

Honey Mustard Vinegarette
2 Tbsp. honey
3 Tbsp. apple juice
2 Tbsp. red wine vinegar
2 Tbsp. grainy mustard
5 Tbsp. extra virgin olive oil

In an electric blender, combine honey, apple juice, vinegar and mustard. While blender is on, slowly add olive oil until blended. Cover and chill at least three hours, or overnight.

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This salad is so simple, and very light and delicious. You can add every variation imagineable, this particular recipe is dairy-free and vegetarian but you could add chicken, seafood, fresh cheese, or another dressing to suit your needs and own tastebuds. My mom makes a version with crab meat, parmesan cheese, and italian dressing.

The vinegarette can be made with more or less olive oil and apple juice but for this salad I wanted to keep it as light as possible. I add more apple juice to make it thinner. You make it as thin, or thick, as you'd like.

Make it your own!!!!