Simple, Quick and Easy Cincinnati Chili

Cincinnati Chili is not the chili you’d get in Texas, but I’m really glad I gave it a try! This recipe is super simple to make, and everyone really enjoyed it.

Cincinnati Chili

It’s a simple recipe without a long list of ingredients, but it produces a rich, satisfying chili. Kiddies love this chili better than regular chili!!!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Simple, Quick and Easy Cincinnati Chili
Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce package mild chili seasoning mix
  • 1 teaspoon ground cinnamon
  • 1 15 ounce can tomato sauce
  • 1 15 ounce can kidney beans, drained and rinsed
  • 8 ounces about 4 cups cooked spaghetti cooked
Garnish
  • shredded cheddar cheese
  • chopped onion
Instructions
  1. Cook ground beef in large saucepan until no longer pink; drain. Add the chili seasoning, cinnamon, beans and tomato sauce.
  2. Add the water to bring to correct consistency. Bring to a boil. Reduce the heat and simmer 10 minutes.
  3. Serve over spaghetti, topped with cheddar and onions.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Charmie777
Photo by SharonChen

Follow me

Southwest Rice Salad

This Southwest Rice Salad is not only healthy but also has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference.

Southwest Rice Salad

Most people like it according to this recipe but I still serve some hot sauce on the side for the real heat lovers.

Overall I think this dish is great and a good way to jazz up the regular side dish dilemma.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Southwest Rice Salad
Ingredients
  • 2 cups cooked rice
  • 1 16 ounce can black beans, rinsed and drained
  • 1 12 ounce can white corn, drained
  • 1 bunch green onion chopped
  • 1/3 cup canola oil
  • 1/2 cup fresh squeezed lime juice 3-4 limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon packed brown sugar
  • 2 -3 pickled jalapeno peppers seeded and chopped
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • salt
Optional
  • 1 bunch fresh cilantro chopped
  • 1 ripe tomatoes chopped
Instructions
  1. In a large bowl, combine the rice, beans, corn and onions. Toss to mix.
  2. In a food processor, blend the remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
  3. Pour the dressing over the rice mixture and mix well.
  4. Garnish with the cilantro and chopped tomatoes.
  5. This salad can be made 1-2 days in advance and served either cold or room temperature.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Geema
Photo by moonpoodle

Follow me

Spicy Meatloaf – A Different Twist

This Spicy Meatloaf recipe has a different twist on a favorite comfort food. Spicy salsa gives this loaf a blast of mouth-tingling Mexican flavors.

 

Heat-enthusiasts rejoice!

You can use spicier sauce if you like an even bigger kick. The recipe calls for carrots, so if you want your kids to eat more veggies this is a good way to sneak them in!

When I make it, I sometimes add salsa that contains black beans and corn to the loaf ingredients.

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Spicy Meatloaf
Print
Spicy Meatloaf - A Different Twist
Prep Time
20 mins
Cook Time
35 mins
Resting Time
5 mins
Total Time
1 hr
 

Picante sauce adds a little heat and a Mexican twist to this Spicy Meatloaf

Course: Main Course
Cuisine: American
Keyword: Spicy Meatloaf
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb ground chuck
  • 2/3 cup breadcrumbs
  • 1/3 cup chopped onion
  • 1/4 cup coarsely chopped carrot
  • 2 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon rubbed sage
  • 1/4 teaspoon pepper
  • 1/2 cup Picante sauce
Instructions
  1. Combine the first 8 ingredients. Shape into a loaf and place on a rack coated with cooking spray. Place rack in a shallow roasting pan.
  2. Bake at 400°F for 35 minutes. Brush Picante sauce over loaf. Bake an additional 5 minutes.
  3. Let stand 5 minutes before slicing.

 

Enjoy!

Up Next: 

Mama’s Meatloaf – Good Ole Fashioned Comfort Food

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Candace Michelle
Photo by Cookin-jo

Follow me

Frugal Gourmet’s Chicken Piccata

Frugal-Gourmet's-Chicken-Pi

This recipe is by Jeff Smith and was published in his book “The Frugal Gourmet”. I love chicken piccata and this is a great recipe for it! Adding the onion and garlic really ups the flavor in the sauce.

One of my all time favorite chicken recipes. It really is delicious! The light crust is amazing!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Frugal Gourmet’s Chicken Piccata

Ingredients

1 small yellow onion, chopped
2 garlic cloves, crushed
4 scallions, chopped
2 tablespoons olive oil
4 boneless, skinless chicken breasts
1⁄2 cup flour
salt and pepper
2 tablespoons butter
2 tablespoons dry sherry
2 tablespoons lemon juice
1 tablespoon capers, chopped
2 tablespoons chicken stock (optional)

Directions

Saute the onions, garlic and scallions in olive oil until tender. Remove from the pan and set aside.

Pound the chicken breasts flat.

Mix the flour, salt and pepper and place in a flat bowl.

Dip the chicken pieces into flour and lightly brown them in butter, 2-3 minutes per side. Add the sauteed onions and garlic.

Over high heat, add the sherry, lemon juice and capers. This should thicken to make a nice gravy for the chicken. If the gravy becomes too thick, add some chicken stock.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook and Foodgasm on Pinterest for more great recipes.

Recipe based on one by Queen Dana
Photo by gailanng

Follow me

A Delicious Twist On Smothered Cabbage

This is really a great cabbage dish. It’s a twist on traditional fried or smothered cabbage. I’m not a spicy food person but the amount of heat from the cayenne was “just right” for me.

Smothered-Cabbage

Full of down home flavor. Easy to make and uses ingredients I usually have on hand. Excellent!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
A Delicious Twist On Smothered Cabbage
Ingredients
  • 1 lb smoked sausage cut into small pieces
  • 1 onion large (diced)
  • 1 head cabbage medium size (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
Instructions
  1. In a large saucepan, brown the sausage over medium heat. Add the onion and saute for 3 minutes. Add the cabbage and cover.
  2. Cook about 50 minutes, stirring occasionally. Uncover and add the seasonings, cook 5 minutes more.
  3. Serve as a main dish over rice or as a side with some cornbread, of course.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Mommy Diva
Photo by *Parsley*

Follow me

Boston Market Meatloaf

I’m a big Boston Market Meatloaf fan and with this recipe I can now make it at home. Love it! This recipe just couldn’t be easier to make.

Boston Market Meatloaf

I’ll be making this recipe a lot and it will replace my old recipe for meatloaf.

The secrets to this meatloaf is the combo of tomato and barbecue sauces and the ground sirloin or round versus ground chuck.

Holds together very well. Nothing like a meatloaf sandwich with this with sharp cheddar cheese on a Kaiser roll.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Boston Market Meatloaf
Ingredients
  • 1 cup tomato sauce
  • 1 1/2 tablespoons kraft barbecue sauce
  • 1 tablespoon sugar
  • 1 1/2 pounds lean ground sirloin
  • 6 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 dash garlic powder
Instructions
  1. Preheat oven to 400°F.
  2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.
  3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
  4. Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.
  5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
  6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
  7. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center.
  8. Don't spread the sauce.
  9. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Mille
Photo by Kristy

Follow me

Homemade Chinese Takeout Lemon Chicken

This Chinese Takeout Lemon Chicken is some delicious chicken! It’s so easy to put together with the perfect amount of lemon and sauce.

 

This is like the lemon chicken you get from your Chinese take-out place.

The sauce is not overly lemony. Just right! The egg, cornstarch, and baking powder coating is extra light and crispy. No msg or flour involved!

So easy and so quick to do with delicious results!

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Chinese Takeout Lemon Chicken
Print
Homemade Chinese Takeout Lemon Chicken
Prep Time
20 mins
Cook Time
25 mins
Marinate
20 mins
Total Time
1 hr 5 mins
 

Homemade just as good as takeout. And a whole lot cheaper!

Course: Main Course
Cuisine: Chinese
Keyword: Chinese Takeout Lemon Chicken
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 tablespoon dry sherry
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 3 lbs boneless chicken breast halves
  • 2 large eggs beaten
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • 2 cups vegetable oil
  • 1 cup chicken broth
  • 1/3 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 lemon sliced
Instructions

  1. Combine the first 3 ingredients in a large zip-lock bag. Add the chicken, and seal the bag. Marinate for 15 minutes in the refrigerator.

  2. Combine the eggs, 1/4 cup cornstarch, and baking powder in a large bowl; stir well. Dip the chicken into the batter, coating well.
  3. Pour 2 cups oil into a large heavy skillet. Fry the chicken in hot oil over medium-high heat until golden, turning occasionally. Drain on paper towels. Cut the chicken into 1 1/2 inch X 1 inch pieces. Arrange on a serving platter.
  4. Combine the chicken broth and the next 4 ingredients; set aside. Place 2 tbsp oil in a large non-stick skillet; place over medium-high heat until hot. Add the lemon slices, and stir fry 30 seconds. Add the broth mixture, and stir fry 3 additional minutes or until sauce is thickened and clear. Pour over chicken.
  5. Serve immediately.

 

Enjoy!

Up Next: 

BBQ Pulled Pork Recipe

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by breezermom
Photo by Sarah_Jayne

Follow me

Margo’s Maple Pecan Squares

These Maple Pecan Squares are delicious, rich and gooey like a good pecan pie. The maple syrup doesn’t shout maple at you but gives it a nuance that you wouldn’t get with plain corn syrup.

Maple Pecan Squares

The shortbread crust is very rich, which makes these cookies perfect for the tea table cut into small squares.

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Margo's Maple Pecan Squares
Ingredients
  • 1 1/2 cups pecans
  • 2 cups flour
  • 3/4 cup sugar
  • 3/4 cup butter melted
  • 1 cup brown sugar lightly packed
  • 1 cup maple syrup
  • 4 eggs
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350°F.
  2. Spread pecans in a single layer on a baking sheet and roast them 10 minutes, set aside.
  3. Combine 1st measurement of flour and sugar, stir in melted butter.
  4. Line a 9x13in baking pan with parchment paper, allowing about 2in to hang over each end. Press mixture evenly into bottom of pan. Bake 10 minutes.
  5. Whisk together brown sugar, maple syrup and eggs. Gently whisk in 2nd measurement of flour, salt and vanilla. Fold in most of pecans, reserving a few for the top. Pour mixture over shortcake base.
  6. Sprinkle reserved pecans on top.
  7. Bake 30 minutes.
  8. Cool 2 hours before removing and cutting.

Enjoy!

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Recipe based on one by Sam #3
Photo by momaphet

Follow me

5 Ingredient Crock-Pot Sweet and Sour Chicken

This Crock-Pot Sweet and Sour Chicken is super simple. It only has 5 ingredients. You can make it while you’re at work since it’s a Crock-Pot recipe.

 

You really can’t get any easier than this.

The best part? It tastes just as great as your favorite take out, and it’s far cheaper.

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Crock-Pot Sweet and Sour Chicken
Print
5 Ingredient Crock-Pot Sweet and Sour Chicken
Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
 

Much better than takeout.

Course: Main Course
Cuisine: Chinese
Keyword: 5 Ingredient Crock Pot Sweet and Sour Chicken
Servings: 6
Calories: 325 kcal
Ingredients
  • 4-5 Boneless Skinless Chicken Breasts thawed
  • 1 bottle Kikkoman Sweet & Sour Sauce {12 oz.}
  • 1 can Dole Pineapple Chunks {20 oz.}
  • 1 medium White Onion chopped in ½″ – 1″ pieces
  • 2 green Bell Peppers chopped in ½″ – 1″ pieces
Instructions
  1. Pour Pineapple Juice only from can into crockpot, then add chicken. Set drained Pineapple Chunks aside.
  2. Cook chicken in crockpot on High for 3 hours {covered}
  3. After 3 hours, drain juices from crockpot. Remove chicken, and cut into cubes, then transfer chicken back to crockpot.
  4. Mix together Sweet & Sour Sauce, drained Pineapple Chunks, Chopped Onions & Chopped Peppers, stir well.
  5. Pour mixture over chicken, stir all together in crockpot, and cook on High for 30 more minutes {covered}
Recipe Notes

Serve over cooked White Rice and ENJOY!

 

Enjoy!

Up Next:

French Dip Crock Pot Recipe

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Follow me

Wild West Spaghetti

If you happen to be Italian, look away right now. This wild west spaghetti will make you gasp in outrage.

Wild West Spaghetti

Or, if you’re willing to try out new things, you might just like this adaptation of an Italian classic. The difference here is that this spaghetti has cheddar cheese, green onions and… bacon. Everyone loves bacon, right?

Its sauce is made with hearty beef stock, and it’s garnished with green onions. And it has bacon. Seriously… can you really say “no” to bacon?

Be sure to Like Foodgasm Recipes on Facebook for more great recipes.

Print
Wild West Spaghetti
Ingredients
  • 1 pound dry spaghetti
  • salt
  • ½ lb bacon chopped
  • 1 pound ground beef
  • 1 medium onion chopped
  • 3 to 4 garlic cloves chopped
  • ground black pepper
  • 2 teaspoons hot sauce
  • 1 tablespoon Worcestershire sauce
  • ½ cup beef stock
  • 1 16-ounce can tomato sauce
  • 1 14-ounce can chopped or crushed fire roasted tomatoes
  • 8 ounces sharp cheddar
  • 4 green onions chopped
Instructions
  1. Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, then drain.
  2. Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet.
  3. Add the ground beef and cook until browned, breaking it apart as it cooks. Add in the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet.
  4. Stir in the tomato sauce and tomatoes and cook until completely heated through.
  5. Add the cooked spaghetti to the sauce and stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
  6. Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: TasteAndTellBlog.com.

Photo source

Follow me