Chili my Beans!!!!

 

Ahhhh Chili, how yummy you are...I'm so glad I ate you.

Chili con Carne is one of everyone's favorite dish, if you've never tried it I suggest you read this blog and make a pot or go find some (please not in a can). Ever since I was a child and I could remember and think like a normal human being, or somewhat normal, I was under the belief that Chili con Carne is Mexican, actually...it's from Texas.  I know who would've thought? then again, they used to be Mexico so it could pass as Mexican. Truth be told from my research about Chili con Carne, for this blog, Mexico only serves it in the touristy areas because well the average tourist believes it's Mexican food but they don't traditionally eat the stuff elsewhere. Or so I've gathered.

However it happened it became a hit. Goes to show you some of the best food around is "poor people" food. Chili con carne was a choice of poor families, filling, uses little meat, beans and whatever vegetable was available.

Today, they are a must at football parties, BBQ's, Cook-offs, and other fun outdoor gatherings. They've been additions to it such as cheddar cheese, Monterrey Jack Cheese, Raw chopped purple and white onions, Rice, Corn tortilla chips and in some really yummy cases guacamole, sour cream and cheddar cheese.

(My diet walks through the door)

 

So then, let's start making this chili con carne...

First thing we must have to do to create the best chili ever is patience.

In Belize we say "you can't rush the pot" makes sense.

 

So now to the pot of Beans, the most important part.

 

 

Beans: Ingredients

 

- 3lbs Red Kidney Beans (uncooked)

- 3 pig tails (or any other salted fatty pork)

- 1/2 white onion chopped up

- 4 Garlic cloves crushed

- 1 bunch Cilantro or cilantro (this is optional, I know now that not everyone likes cilantro, right D?)

- 1 tablespoon of black pepper and coconut oil

- 1 teaspoon oregano

- 5 whole Bay leaves.

 

Add all ingredients to a heavy iron pot or a crock pot, for a crock pot you'll put on high until beans are soft, keep in mind this might take a few hours and you'll need to be adding water along the way. For the heavy iron pot put on medium heat, cover and add water on occasion for about 2.5 hours. Taste, you shouldn't need any salt because the salted pork will give it the salt but if you need to you can add some. And remember sea salt is better.

 

 



 

So now here we are with the perfect beans. Let's start the chili con carne.

 

Ingredients:

 

- 1lb medium fatty ground beef.

- 1/2 onion chopped 

- 1,  5oz  can tomato paste

- 1 large sweet pepper

- add as much Stewed beans as you want. I used 2 cups (recipe above) 

- Tortilla chips.

- 1/2 bottle hickory smoke BBQ sauce

- 1 Habanero (whole)

 

 

In a pot, heavier the better add meat, onions, sweet pepper and cook until halfway done. Like the picture below.

 



 

 Then add about 1/2 cup of water to the meat and add the tomato paste., BBQ sauce and habanero. Stir and let simmer for about 5 minutes. Add Beans, stir and let simmer for about 10-15 minutes more if you want your chili con carne thick, add water if you need to thin the juice and just stir and let everything blend together for about 5 minutes. When it's finished with a fork carefully pop the habanero pepper and stir 3 times then remove the pepper...unless you eat habanero's like candy then keep the pepper in it.

 Now, if you want to try your hand at frying your own tortilla chips remember this don't over look flour tortillas, fried they make really good chips... or you can stick to traditional corn tortilla. Just buy the tortilla ready made or you can go that extra mile and make the tortilla yourself but wow that's a lot of work even for me. Cut the tortilla up and fry them in oil, I like to use olive oil when they are out sprinkle salt or seasoned salt to make it spicy. They fry in less than a minute when the oil is hot so keep an eye.

 

Now dive into that big beautiful pot of chili for a taste test...

 

 After all of that work sit down and enjoy your bowl of chili con carne. Can be served with rice, tortilla chips, cheese, guacamole, sour cream, onions, anything, the sky is the limit...had it with Cool Ranch Dorito's once...pretty yummy.

 

 

Hope you enjoyed this dish, I do look forward to hearing how your meal went so don't be shy.

Don't forget you can find Tizzle Sizzles on Facebook

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Mango Curry Shrimp w/ Coconut Rice

 Hey everyone! Hope all is well, So since it's Mango Season in Belize and there is Mango's everywhere and even a lot just wasting away...you can't get rid of it there's so much. So I figured we'd go with 10 fun facts about Mango's...ready?
1. It's the most popular fruit in the world...why not? it's yummy...

2. Mangoes came from Indian over 5000 years ago...

3. Humans brought mango seeds from Asia to the Middle East, East Africa, and then South America around 300-400 A.D

4. The Mango is a symbol of Love in India, and giving a basket of Mango's is considered a gesture of friendship.

5. Buddah liked meditating under a Mango tree.

6. It's related to cashew's and Pistachios...two more of my favorite things... :)

7. A tree can grow to 100 ft.

8. The Mango bark, leaves, skin and pit have been used in various home medicinal remedies for centuries.

9. One cup of Mangoes is just 100 calories. (YAY!)

10. There are over 10 different varieties of Mango with Hayden, and Tommy Atkins being more popular in the US.

Fun facts by www.mango.org

Now that I've educated you let' eat this mango!! So today i decided to do seafood, I haven't had in a while and i live in Belize it is a shame that I haven't had seafood in a while...
 I felt like a nice Caribbean meal something fruity and spicy but light. So first our

Ingredients
2 lbs Shrimp peeled, de - veined
1 medium Green Sweet Pepper
1 small Red Onion
1 medium potato
1 bunch Cilantro
3 cloves garlic
2 cups coconut Milk
2 cups Rice (varies on how much you want to make)
2 large plantains
Spices 1 tsp each Salt, black pepper, curry, cumin, rosemary.
2 tbsp Olive Oil
1/2 cup water

So the first thing you will do is  peel and slice your mango...you might want to peel

it after you slice it, it's slippery and your mango will be all over the place if you peel it first. After you've sliced your mango put your rice to cook. Pour 1 cup of coconut milk in the rice and 1 cup of water, boil for 10 mins on high and 5 mins on med-low until finished fluff with fork. While the rice cooks dice up 1 medium potato, half red onion (small), 2 tomatoes, 1 bunch cilantro, and 1 medium sweet pepper. and chop up the garlic fine. In a skillet with olive oil  then I satueed the  vegetables for about 7 mins add about 1/4 of water then add 1/2 cup of Coconut Milk and lower heat to Medium and simmer and stir.

In a blender blend the Mango, 1 tsp Sriracha sauce ( or however much you want less will be less spicy if you haven't tried this hot sauce yet it burns so thread carefully), and 1/2 cup coconut milk. Blend until smooth.  

Pour mango mix into the vegetables and then mix well and simmer on Low heat for about 10 mins.

Meantime, peel your plantains and slice them across like the picture above. Heat a frying pan with oil, when the oil is hot lower the fire to medium heat and let sit there for about 2 mins before adding the plantains. fry for about 2 mins on each side until you've reached the browness you want. I like mine crispy burnt because it's super sweet and cruchy but to each their own.  After frying place on a plate with newspaper or a paper towel. (the crispier the more it will stick to paper, heads up.)

After you've sauteed the vegetables, stirring occasionally,  add the shrimp and turn off the stove. let the shrimp sit in the mix for about 5 mins before you serve.

And Viola! Dinner is served...plate your food like the last two pictures. This can also be served over rice noodles... 

Hope you enjoyed this dish, I do look forward to hearing how your meal went so don't be shy.

Don't forget you can find Tizzle Sizzles on Facebook

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"Stew On a Shingle", "SOS", or is it "Something On a Shingle"?

This meal is "one for the boys" in more ways than one. It's got meat, carbohydrates, and gravy, everything a man likes...well almost everything. On the other side it's what they used to feed the boys in the US Military. It's known as  "Shit On a Shingle" (SOS)—or, "Stew On a Shingle", "Same Old Stuff", "Something On a Shingle", or occasionally "Save Our Stomachs"...the last one i imagine it came around from the fact that originally they used chipped beef with gravy over toast, but I prefer ground beef.  The term "shit on a shingle" was used mainly world wide by US Army troops and everyone else that helped.

It also states that "Stew on a Single" (we'll use that one for the ones who don't like to swear) is made by more than half the US in the days after Thanksgiving. I don't know about that but it's good supportive facts that i can use in getting you to try it. It's really good, might even be up there on the list of BEST COMFORT FOODS EVER!

So let's start the SOS's...

Ingredients

The Meat:

1lb Ground Beef
Salt & Black Pepper to taste
1/4 - 1/2 Onion chopped up
2 Cloves Garlic

Direction:

Cook all ingredients together in a pot or skillet with high sides. until meat is finished. Set aside if you need to but you can make the white gravy while the meat cooks. 


The White Gravy 

1/2 cup flour. 
1tsp salt
1 tbsp black pepper
2 cups milk
1 stick butter

Directions

In a medium sized sauce pan on low heat melt butter, then add flour, salt black pepper whisk quickly and have milk on hand because it will thicken quickly. Pour in milk and keep whisking. if you want a little thinner gravy add more milk, if you put in too much and its watery just keep simmering and stirring on low heat.

White Gravy should look like this after its finished. At this stage pour in with ground beef and mix well, Spoon over Toast bread (hamburger bread works really good for this, and grate your choice of cheese. Can be served with mashed potatoes/ french friesor sweet potato fries 

Mix gravy and beef good. 

HAPPY EATING! And do enjoy this meal... i know I will.

Don't forget you can find Tizzle Sizzles on Facebook

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And please feel free to share www.tizzlesizzles.us with your friends :) 

Some more pics for you to enjoy :) 

Curry & Pineapple Chicken Wrap

WRAPS!  It's pretty much everyone's favorite healthy food right now. And really I eat a LOT of red meat, and comfort food...yes I'm a fan of the unhealthy stuff. Every now and again I get the unbearable urge to eat something healthy. Today was one of those days...I wanted something healthy, fresh and fruity so I decided on this wrap.

Like most of my random food recipe's it's exactly that, random. I start with whatever meat I have and I grow from there with how I'm going to season it and how I'm going to do the side etc...I am by far a chef. I don't know how to run a kitchen but I am creative and somewhat daring when it comes to making meals.

Curry is more common with Indian food, but curry has become a normal part of Caribbean cuisine like so many other spices and curry have become so popular in the UK that Indian restaurants now out number Chinese restaurants, a clear sign that the world loves curry. I LOVE me some curry, so let's get to today's wrap recipe.

Makes 4-5 wraps

Ingredients

1 pack Whole wheat wrap
1 pack Boneless Breast (3 pieces no skin)
1/2 head Broccoli (small florets)
1 small carrot grated
1 small Romaine/Iceberg Lettuce chopped
Thousand Island Dressing
1 tsp Salt, Ground Black Pepper,
2 tsp yellow Curry powder
1/2 tsp Ground Cumin
2 garlic cloves chopped
1 cup chopped pineapple
1/2 med Red onion
1/2lb shredded Parmesan Cheese

Directions

1. Chop up boneless chicken breasts into 1/2 inch cubes. Place in a bowl with 1/4 cup Apple Cider Vinegar, add salt, black pepper, curry powder and mix thoroughly. set aside

2. Dice onions sauté in 1tsp olive oil and 1 tbsp port (or sweet red wine).

3. add chicken to onions add 2tbsp of Port or sweet red wine and pineapple chunks with 1/4 cup pine apple juice. add 1/2 tsp raw fresh ginger and simmer on med to low heat for about 15-20 mins.

 

Or If you want the canned pineapple chunks are ok. I just like the fresh stuff :)

4. While meat is simmering chop up your lettuce, grate your carrots, chop up your broccoli and get the thousand island dressing out. Oh, just so you know Ranch and any other creamy dressing would do really good with this too.

5. On a flat skillet or in the oven or grill heat up wraps. you want it to be soft and warm not hot yet.

 

5. Drizzle dressing on the bottom followed by lettuce broccoli and carrots add Chicken and grated cheese. Fold ends then fold again like a burrito so the whole thing is sealed off. roll tight and cut diagonally. you can use a tooth pick to hold the end in until you get to it.

With this you can also add in guacamole or sour cream...I just couldn't find any ripe avocado's :)

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Best leftover Breakfast ever!

So when making breakfast this morning I decided I needed to use up some leftovers I had stored. A baked potato, 1 smoked sausage, spinach and whole wheat tortilla dough. I looked at my ingredients and set off to make what I think is one of the best breakfasts I've had in a very long time, which is why I decided to do a mini blog on this one.

This makes for 2 adult meals just so you know...

Ingredients:
-Whole wheat Flour Tortilla (6)
-Scrambled eggs (5 eggs 2 oz skim milk, pinch of salt)
-1 handful spinach
-1 spicy smoked sausage (chopped up)
-1 baked potatoe chopped up
-generous sprinkle of shredded white cheddar cheese (or any cheese u like)

Direction:
mix the scrambled eggs ingredients and the spinach then cook in a frying pan with 1 tbsp butter.  In another frying pan with 1 tsp olive oil fry up sausage and potatoes, when eggs are done place in plate and sprinkle cheese on it. when sausage and potato hash is done slap her on the plate along with the eggs. now you can store buy whole wheat flour tortilla and just heat em up OR you can be daring and make your own...if you like adventure then I have posted the recipe below for you :)

Whole Wheat Flour Tortilla

Ingredients

1 3/4 cup White all purpose flour (sifted)
1 3/4 cup Whole wheat flour (sifted)
1.5 tsp salt
1 cup Crisco shortening (the blue can for baking)
1 cup cold water
3 tsp baking powder

Direction

Mix white flour, wheat flour, salt and baking powder together, mix it well so it's spread evenly throughout the mixture. Add shortening, and with your hands mix well until the dough looks like crumbs then add 3/4 cup cold water and mix until it's smooth. knead for about 5 minutes, let sit for 20 minutes with a cloth covering, knead again then roll out into 2 inch in diameter balls. grease counter top with shortening and roll with rolling pin into a circle. placee on comal or a flat skillet and cook for 30 seconds on each side. place in a cloth wrapped and stored in any plastic container. The tortilla has to sweat for it to get soft.

Beef & Spinach Casserole

Good day/night everyone!
Welcome back for Season 2 of Tizzle Sizzles. This time around I've decided why limit myself to just one particular type of food when there are so many choices out there. This time around I've also added into the itinerary a couple festivals around Belize that involves food...lots of food! :) 

So today we'll kick things off with my FAVORITE type of food, BAKED CHEESY GOODNESS, the Casserole.

Casseroles are classic, everyone's grandmother. mother, or favorite aunt have all made this and we've always looked forward to them. It's such a good way to make a lot on a budget. For single people its great cause we can put it away and have food for a long time, large families can rack up grocery bills, casseroles are cheap easy, filling and makes a large quantity. It was "invented" in Berlin, New Hampshire USA by a fellow named  Elmire Jolicoeur, a French Canadian immigrant in 1866, it just kind of kept getting reinvented throughout the decades.

So now let's get to the ingredients so we know how to make this bad boy of a casserole.

Ingredients:

-1 can 14oz Evaporated Milk
-Salt (to your taste)
-2pk 8oz Penne Pasta
-1pk Round Steak chopped up into bite size pieces
-2 handfuls Spinach chopped up (I have tiny hands)
-3/4lb Shredded Mozzarella Cheese 
-1 can Nestle Medium Cream (225g)
-2 eggs
-1cup bread crumbs
-black pepper
-4 cloves garlic chopped
-2tsp Olive oil

Direction:

Put Pasta to boil in a large pot with about 1/2tsp salt and 1tsp olive oil. Cut meat into small bite size cubes and season with salt and pepper. Cook with Spinach in a frying pan, add the other 1tsp olive oil.

Let the Pasta cook for only 10 minutes, it will finish cooking in the oven. After 10 minutes have passed, drain pasta pour it back into the pot and add grated carrots meat & spinach stir and add in chopped garlic and mix well.

Grease casserole dish with a light layer of olive oil. Pour half of the pasta into the casserole dish add grated Mozzarella cheese add the rest of pasta over it and sprinkle the rest of the Mozzarella cheese on top along with the 1 cup of bread crumbs. Preheat oven to 375F or 190C. Mix in a container the 2 eggs, 1 can med cream, 1 can evaporated milk and mix good. Pour mixture into dish and bake for 15 minutes. After you take it out let sit for 5 mins cut and serve. goes great with a nice big salad or just by itself. 

The end product...isn't she lovely? Please don't burn your tongue :) Good Night see you next week.

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