Archive for the ‘Veggies’ Category

In Texas, we love to to coordinate. When the first day of Fall hits, we are all usually ready to put away the swimsuits and pull out our Autumn garb. It’s not like we’re pulling out mittens, sweaters, or exactly throwing out our flip-flops. It’s Texas, y’all. It’s still H-O-T. However, the first day of Fall, this year, turned out to be pretty wonderful. Low to mid 70s. SHUT UP!

I decided to run into my closet and pull out my 70s orange blouse and go all out!



Whenever the weather first gets that little crisp feeling, every single Texan has ONE thing on their mind. Chili! So, why go against the norm? Wait… why not go against the norm?

Time to do a new spin on chili, people! Get a little healthy…. add some bold flavors… get adventurous!

So, after going through my refrigerator, I decided to use up some kale, a poblano, zucchini, red onion, and some vibrant red bell peppers.

Roughly diced, charbroiled for a few minutes with a little garlic and EVOO…. YUMMY!



Hello, semi-burned, roasty, sweet, yumminess!

I seriously could eat that tray all day, everyday. *Hint* This combo of veggies, minus the poblano, also go into my Quinoa Salad with Lemon-Herb Dressing… I haven’t shared that yet…and that is coming 🙂

Anyway, where was I? Oh yes! Let’s keep going with this chili. So, I go ahead and brown some lean ground beef with plenty of salt, pepper, a little garlic, and a little red pepper flake. I like to add a little splash of chicken stock to the pot in order to get those stuck little brown bits… those bits are sacred! FLAVOR!

Those charred veggies go into the pot and then I add my tomatoes (diced and tomato sauce), a pinch of sugar (cuts down acidity), chili seasoning (chili powder, smoked paprika, garlic and onion powder, salt and pepper) and my beans. I love black beans. So, here I added about three cups of prepared black beans.


In the picture, see that cute little cup and saucer. I found a set of these at a cute antique store in Mobile. Sadly, I lost 6/8 of the plates during our move…. *sigh*. But I have two left and they are pretty! I do have all of the cups though. Perfect for healthy portions of this yummy chili!

You may start to wonder what’s in that measuring cup…. we’ll it’s time to tell you! I placed 2 cups of chicken broth into a blender and added a jalapeno and a whole bunch of cilantro. I blended that and it’s about to go into the pot to add a fresh pop of flavor. Makes a HUGE difference to this chili! Everyone always asks “What is that?!” and I get a huge sneaky smile on my face. Cilantro is a wonderful thing.

So, then I add the rest of my chicken stock and toss in a few handfuls of kale to the mix and allow that to simmer for hours until everything marries together.


So, while that simmers… I made some yummy Texas cornbread to go with my chili. I was going to do some jalapeno cornbread, but decided to use up some green onions I had instead. Don’t want to kill people with spice…we love it, but I think the less-spicy version of the cornbread would be appreciated here. Not sharing that recipe…gotta keep some secrets. It is gluten-free though, by default. That’s all I will say there and I will post a picture….


See what I did there? Literal Texas cornbread.

Grab a piece, throw into your chili bowl, ladle on that delicious chili, add about a pound of cheese, and you’re golden.

Charbroiled Chili with Kale

2 pounds of ground beef (I like to use venison too)
3 cups of black beans, prepared
16 oz of diced tomatoes
10 oz of tomato sauce
3 cups of chicken broth
2 cups of chicken stock
1 zucchini diced
1 red bell pepper diced
1 poblano pepper diced
1/2 red onion diced
1 jalapeno
1 bunch cilantro
2 cups kale
2 tbsp minced garlic
2 tbsp chili powder
1 tsp smoked paprika
1 1/2 tsp garlic powder
1/2 tsp onion powder
Pinch of red chili flake (optional)
Salt and pepper to taste

1. On a baking sheet, arrange diced veggies, drizzle EVOO, and sprinkle a tsp of garlic powder and salt and pepper. Place under broiler until veggies char nicely, but do not burn.
2. In a pot, add ground beef and brown with a little salt and pepper. Add your minced garlic, veggies, and splash about 1/4 cup of your chicken stock to deglaze the pan.
3. Add the remainder of the seasoning, and add tomatoes. Adjust seasonings to your taste.
4. In a blender, add 2 cups of chicken broth, cilantro, and jalapeno. Blend until smooth. Add to the pot.
5. Add beans, kale, and remaining liquid. Simmer until ready to serve.


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Also called, Texas Caviar, this stuff is oh so good.

I honestly have sat down and just devoured this relish with some chips and called it a day.

However, if you have more willpower than I do, you can actually use it as a relish. But, who has willpower like that?


Corn and Black Bean Relish

1 can of rinsed black beans
1 can of sweet corn, drained
Juice of one lime
1 jalapeno, minced
2 tbsp minced red onion
salt to taste

Combine, let marinate for 30 minutes, and either go to town with some chips or top other delicious meals! Like fish tacos! Yum!

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Jalapeno Coleslaw

I never liked coleslaw. It was made with mayo, it had cabbage, and it just looked weird.

However, one day, I realized that I actually enjoyed mayonnaise, to an extent. It was the base for delicious aioli and we could flavor it up to make some awesome spreads for sandwiches. Add some garlic, basil, or cilantro and we’re in business!

So, who knew that adding something as simple as sweet and hot jalapenos and some red onion and…. viola!… coleslaw is AMAZING!

My sweet mother came up with this recipe and I now serve it with my barbeque, fish tacos, sandwiches…. I may be a little obsessed with this stuff.

I hope that this inspires an addiction for you as well. And the best part is that it’s ridiculously simple!

Jalapeno Coleslaw

3 cups of shredded cabbage
1 cup of mayonnaise
1/4 cup of Sweet and Hot Jalapenos (this is important… you can’t use any other jalapenos!)
1 inch chunk of red onion
2 tbsp of jalapeno juice

In a large bowl, add your shredded cabbage.
In a small food processor, combine the jalapenos and red onion until pulverized
Pour jalapeno mixture and mayo onto the cabbage, add jalapeno juice, and mix.
Add salt and pepper to taste.


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So, I decided to try to make this without a recipe last night. It turned out pretty good. A little watery (which I will fix in the recipe) but really flavorful and yummy! I hope you enjoy my version! My hubby said he was skeptical at first, thinking that it wouldn’t be satisfying without meat. However, he said it was really yummy and would have been content with eating it with a straw like a shake! haha. He’s goofy but I’m glad he liked it! I hope you do too!


  • 3 entire Leek stalks chopped
  • 1 medium onion diced
  • 6 cups of potatoes diced (I like to use new potatoes)
  • 6 slices of bacon diced
  • 1/2 cup of butter
  • 1 1/2 cartons of beef broth
  • salt and pepper to taste (be generous with the pepper)
  • 1 bay leaf
  • 2 cloves of garlic

– In a large pot, cook the bacon until crispy.
– Add the leeks, onions and butter. Saute until softened.
– Add the potatoes, garlic, broth, and other ingredients.
– Simmer for about 2 hours.
– Allow to cool before you blend (if you don’t wait, the blender will EXPLODE soup! So, please be careful). If you have a hand blender, then it would work much better. Blend until smooth.
– Serve with cheddar cheese (and more crumbled bacon to be extra bad, hehe)

Leeks: $2
Onion: $0.30
Potatoes: $2
Bacon: $0.30
Broth: $2
Seasonings: $0.50

Total: $7.10 / 8 servings= $0.89 per serving!

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