Tag: 101

Crock Pot Texas Chili | 101 Cooking For Two by Gordon Ramsay


A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.
Texas Chili on a spoon

This is an extremely easy “dump and cook” slow cooker recipe. I based it on a previous Texas chili I had made but seemed to be lacking a bit.

It turns out my chili needed some chiles. The multiple types of chilies seem to add more than heat. They add different tastes that are very, very nice.

My Rating
My rating system. Great 5 out of 5

A solid 5. A great taste profile and a wonderful change of pace.

Pro Tips: Recipe Notes for Crock Pot Texas Chili

What is Texas Chili?

Texas Chili, what is it? Well, it could be any chilly cooked in Texas or by a Texan, but the consensus seems to be a beef chili with no beans. I’m going with number three.

So no beans seem to be the most consistent part of the definition. Some will insist that there should be no tomato products, but most modern recipes include some tomato.

The purest will use a paste of chiles with the beef and not much else.

If you have a different definition, please post it. But please don’t downrate the recipe due to this.

What Meat to Use?

This calls for chunks of beef, not ground beef.

I like to cube my own from a beef roast. I prefer a nicely marbled chuck roast, but really with the prolonged cooking, even leaner cuts will be fine.

If you are lazy like I can sometimes be, use pre-cut stew meat.

The Chiles

I suggest fresh jalapenos, Anaheim, and Poblano peppers. These will provide a nice heat with a great taste profile. Plus, they are commonly available fresh. Dried chiles are not interchangeable with fresh.

The Heat of the Chiles
The heat of chiles is commonly expressed by the Scoville heat scale. Some chiles can run-up to the 800,000 range. The common Jalapenos are 2,500-8,000, green Anaheims run 1,000-1,500, and the Poblano peppers are 500-2,500.  So not too hot here.

This is a 6/10 spicy, which is about as high as I go. But I’m a wimp, so it is probably ok for most people.

Add a little sour cream and cheese on top and your taste bud will dance.

Crock Pot Size

This makes about 11 cups of chili as written. This will fit in a 3 1/2 quart crock pot, but bigger is fine.

It is also an easy recipe to cut in half.

Other Great Crock Pot Chilis to Try

Crock Pot Chili

Ultra Simple Crock Pot White Chicken Chili

Crock Pot Three Bean Turkey Chili

Crockpot Southwest Chicken Chili

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trimmed beef on board

For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

browning beef in skillet

If you want, browning the meat before adding to the crock pot will add more flavor.

chopped onion on white board

Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

mixing ingredients in crock pot

Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

Texas Chili in ladel over the crock pot

Cook a crock pot for 8 hours on low or 4 hours on high. It will fit in a crock pot of 3 1/2 quart or larger.

Texas Chili with sour cream and cheese in bowl

Serve topped with sour cream and cheese to contrast the heat.

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Crock Pot Texas Chili

A simple five-star Texas no bean chili with a rich, spicy heat. It has lots of kick and a great taste profile from three types of chilies. Just follow the easy step by step photo instructions.

Prep Time15 mins

Cook Time8 hrs

Total Time8 hrs 15 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 11 cups

11

Ingredients

  • 2 lbs beef roast trimmed and cut into 1 inch cubes or use stew meat
  • 2 jalapenodiced small
  • 2 Anaheimdiced medium
  • 2 poblano pepperchopped medium
  • 1 onionlarge chopped
  • 4 cloves garlic powdercrushed or minced
  • 28 oz diced tomatoes
  • 14 oz beef broth
  • 2 tablespoons chili powder
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon oregano
  • 1/2 teaspoons cumin

Instructions

  • For a full recipe, you need about 2 pounds of cubed, trimmed beef cut into 1-inch pieces. You can be lazy and use precut stew meat if you want.

  • If you want, browning the meat before adding to the crock pot will add more flavor.

  • Chop one large onion. Also, clean and dice two jalapenos (finely), 2 Anaheim peppers, and 2 Poblano peppers.

  • Combine the chopped onion and peppers with four cloves of crush garlic, 2 – 14 oz cans diced tomatoes, 14 oz can beef broth, 2 tablespoons chili powder, 1 teaspoon pepper, 1 teaspoon salt, 1 teaspoon oregano, and 1/2 teaspoon cumin.

  • Cook in a crock pot for 8 hours on low or 4 hours on high. This will fit in a crock pot 3 ½ quart or bigger.

  • Serve topped with sour cream and cheese to contrast the heat.

Recipe Notes

Pro Tips

  1. You can use pre-cut stew meat or a beef roast trimmed and cut into 1-inch cubes.
  2. This just fits a 3 1/2 quart crock pot, and bigger is fine.
  3. This is an easy recipe to cut in half.
  4. The “heat level” is about 6/10 to me.
  5. The nutrition is calculated for 1 cup. That would be a small serving Bx most people will want a 1 1/2 to 2 cup serving.
  6. Will be good refrigerated for 3-4 days and freeze well for 3-4 months.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Serving: 1cup | Calories: 181kcal | Carbohydrates: 7g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 57mg | Sodium: 411mg | Potassium: 573mg | Fiber: 2g | Sugar: 3g | Vitamin A: 634IU | Vitamin C: 29mg | Calcium: 49mg | Iron: 3mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published February 25, 2012. Updated with expanded discussion and instructions along with refreshed photos.dogs playing in snow

 

Baked Chicken Tenders | 101 Cooking For Two by Gordon Ramsay


30-minute easy baked chicken tenders for the whole family. Moist and tender with no messy frying, just follow these simple step by step photo instructions.
chicken tenders on white plate

Chicken tenders are now a standard meal for many kids and adults. Most are fried, and the meat is of dubious origin — time to take control of your diet with this healthy substitute.

You can easily cook as many as you need for a party or a few for a meal.

My Rating
My rating system of a 4 out of 5 so very nice.


Really good and a solid higher 4.

Pro Tips: Recipe Notes for Baked Chicken Tenders

The Chicken

I usually use chicken tenders, but you can slice up some skinless boneless chicken breasts the same size. Either will work.

There are usually 4-5 chicken tenders per pound.

The tenders have a tendon that you will want to trim off.

To wash or not: We no longer recommend washing any raw chicken due to the spread of contamination by droplets of water. See Chicken; To Rinse or Not To Rinse? for a more detailed discussion.

The Breading

This is a fairly breading with flour, egg wash, and then some bread crumbs with some spicing.

Spice it up some. 

I originally created this recipe as “spicy,” but that is just a tiny adjustment.

Add some cayenne pepper to the third tray. One-fourth teaspoon will get you a 5/10 heat, and a half teaspoon will be 8/10.

TWO BIG TIPS:

  1. Be sure to start with very dry chicken tenders.
  2. After the breading, let the chicken sit on the rack for 5-10 minutes. It will adhere much better.

A Few Other Notes

  1. To keep the fat down, I used two egg whites, but you could use one egg with the yoke.
  2. If you want to speed up the prep, you can use a seasoning salt for the main spices. (about 2 teaspoons) Just add the pepper.
  3. The coating can be a little dry. I gave them a light spray with PAM… problem solved.

Kid-Friendly Chicken Recipes

Oven Baked Chicken Legs – The Art of Drummies

Healthy Baked Chicken Nuggets

Easy Grilled Chicken Strips

Grilled Chicken Tenders

Crispy Chicken Tenders
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ingredients for baked chicken tenders

Preheat oven to 400 convection. Prep a baking tray by lining with aluminum foil, fit with a rack and spray with PAM.

trimming the tendon off the tenderloin

Trim 1 1/2 to 2 pounds of chicken tenders. Or trim and slice 2 skinless boneless chicken breasts into 1/2 inch thick strips. Pat dry the chicken. DO NOT SKIP THIS STEP.

dipping chicken tender in flour

Create a dredge line:
Tray #1: 1/4 cup flour
Tray #2: 2 egg whites or one egg wiped with 1 tablespoons water
Tray #3: 1/4 cup flour, 1/4 cup Panko bread crumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon each salt and pepper. Optionally add 1/4 t cayenne pepper (adjust for taste).

Roll the chicken in tray one and shake dry.

dipping chicken tender in egg wash

Dip in the egg wash and shake off excess.

rolling chicken tender in breading

Roll in the final tray.

chicken tenders ready to bake on rack

Place on prepared tray. Give them a light spray of PAM.

pile of chicken tenders on white plate

Cook until 165 in the thickest part. 16 to 18 minutes.

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Baked Chicken Tenders

30-minute easy baked chicken tenders for the whole family. Moist and tender with no messy frying, just follow these simple step by step photo instructions.

Prep Time10 mins

Cook Time16 mins

Total Time26 mins

Author: Dan Mikesell AKA DrDan

Course : Main Course

Cuisine : American

Servings/Adjust Amount: 10 tenders

10

Ingredients

  • 1½ to 2 pounds Chicken tenders or Skinless breasts cut into strips
  • 2 egg whitesor 1 whole egg
  • 1/2 cup AP flour
  • 1/4 cup Panko bread crumbs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenneOptional
  • PAM

Instructions

  • Preheat oven to 400 convection or 425 conventional oven. Prep a baking tray by lining with aluminum foil, fit with a rack and spray with PAM.

  • Trim 1½ to 2 pounds of chicken tenders. Or trim and slice 2 skinless boneless chicken breasts into ½ inch thick strips. Pat dry the chicken. DO NOT SKIP THIS STEP.

  • Create a dredge line:
    Tray #1: 1/4 cup flour
    Tray #2: 2 egg whites or one egg wiped with 1 tablespoons water
    Tray #3: 1/4 cup flour, 1/4 cup Panko bread crumbs, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon each salt and pepper. Optionally add 1/4 t cayenne pepper (adjust for taste).

  • Roll the chicken in tray one, and shake dry.

  • Dip in the egg wash and shake off excess.

  • Roll in the final tray. Do not shake off excess. Place on prepared tray.

  • Give them a light spray of PAM. Cook until 165 in the thickest part. 16 to 18 minutes.

Recipe Notes

Pro Tips

  1. I like to use a rack to cook these and you will not need to flip them. Without the rack, you will need to flip halfway through with a fork.
  2. I like to use chicken tenders but you can use cut strips of chicken breasts.
  3. Be sure to pat dry the chicken before starting.
  4. There are usually 4-5 chicken tenders per pound.
  5. If you rest the chicken after coating but before baking for 5-10 minutes, the coating will stick better.
  6. This will usually take about 16-18 minutes but will vary some by the thickness of the chicken and your oven. The endpoint of cooking is 165 degrees in the thickest part of the chicken. No a set time.
  7. If you want to speed up the prep, you can use a seasoning salt (2 teaspoons) for the main spices. Just add the pepper.
  8. Cayenne pepper is optional. One-fourth teaspoon will get you a 5/10 heat and a half teaspoon will be 8/10. Please don’t add it if this is for kids.
  9. The coating can be a little dry. I gave them a light spray with PAM just before baking.

 

Check Out Other Great Recipes

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Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

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Calories: 104.5kcal | Carbohydrates: 4.97g | Protein: 15.77g | Fat: 1.91g | Saturated Fat: 0.41g | Cholesterol: 43.55mg | Sodium: 189.99mg | Potassium: 265.9mg | Fiber: 0.25g | Sugar: 0.15g | Vitamin A: 90.47IU | Vitamin C: 0.82mg | Calcium: 5.6mg | Iron: 0.56mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally published February 4, 2012. Updated with expanded and more detailed instructions and refreshed photos.

Dogs in Leaves 2017 #6

Easy Broccoli Slaw | 101 Cooking For Two by Gordon Ramsay


Crunchy and tasty, this old fashion broccoli slaw is everybody’s favorite. The one side dish that is at home at a potluck, a picnic, or any holiday gather. Just toss it together in a few minutes.
Broccoli Slaw mixing in bowl



Editor’s Note: Originally published December 29, 2011. Updated with expanded discussion and refreshed photos.

Many times before the family knows what the main dish is the “Are we having broccoli slaw?” question. Now I call that a good dish.

I have meant to publish this family favorite for over a year but never got the pictures. Just too many things going on at family gatherings, and the slaw was usually not my responsibility.

Holmes School Cookbook

The origin of this version seems to be the local grade school cookbook since it appears there, but it seems to me, we were using it before then.

My Rating
My rating system. Great 5 out of 5


That is the entire family rating.

Recipe Notes for Broccoli Slaw

What is Broccoli Slaw?

Broccoli slaw is a variation of coleslaw, prepared using shredded raw broccoli stalks substituted for cabbage. It is available premade in the produce department of most supermarkets in 12 oz packages but can be 16 oz.

What to Add?

Most recipes will use various nuts and some onion of some type. Nuts in the form of sunflower seeds and almonds usually.

This recipe does use more celery for extra crunch. I do vary the celery and onion a bit, depending on the size of the produce.

An oil note: The recipe calls for sunflower oil, but any good vegetable oil will do. Most recipes use olive oil, but I prefer other oils here.

Storage

Good covered tightly for 2-3 days in the refrigerator. I try to anticipate if there will be leftovers and reserve that part and add the rice noodles later. Or just sprinkle with the noodles at serving.

Other Summer Salads Try Try

Broccoli Salad with Bacon

Homemade Macaroni Salad

Pasta Salad with Fresh Mozzarella, Basil and Tomatoes

Fresh Spinach Salad; A Summer Favorite

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igredients for brocolli slaw

trimming onion and celery on black board


Clean and chop 2-3 ribs celery and slice 3-5 green onions. The variance is for the size of the produce. (All pictures are for a double batch.)

mixing veggies in bowl by hand


Mix the celery, onions, one pkg. broccoli slaw, 3/4 cup sliced almonds, and 1/2 cup sunflower seeds. Mix well.

adding noodles to veggies

Add one can of rice noodles and mix.

add sauce to mixture

Mix dressing: 1/2 cup sunflower oil (or other good oil), 1 1/2 teaspoon soy sauce, 1/2 cup sugar, and 1/4 cup white or rice vinegar.  Add just before serving and toss well. Note: you may not need quite all the dressing. Just add until all the mixture is moist.

close up of broccoli slaw

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Easy Broccoli Slaw

Crunchy and tasty, this old fashion broccoli slaw is everybody’s favorite. The one side dish that is at home at a potluck, a picnic, or any holiday gather. Just toss it together in a few minutes.

Prep Time10 mins

Total Time10 mins

Author: Dan Mikesell AKA DrDan

Course : Salad

Cuisine : American

Servings/Adjust Amount: 8 serving

8

Ingredients

  • 1 package Broccoli Slaw12-16 oz
  • 2-3 ribs celerychopped
  • 3-5 green onions sliced
  • 3/4 cup sliced almonds
  • 1/2 cup sunflower seeds
  • 1 can rice noodles3 oz can

Dressing

  • ½ cup sunflower oil or other good oil
  • teaspoon soy sauce
  • ½ cup sugar
  • ¼ cup white vinegar

Instructions

  • Clean and chop 2-3 ribs celery and slice 3-5 green onions.

  • Mix the celery, onions, one pkg. broccoli slaw, 3/4 cup sliced almonds, and 1/2 cup sunflower seeds. Mix well.

  • Add one can of rice noodles and mix.

  • Mix dressing: 1/2 cup sunflower oil (or other good oil), 1 1/2 teaspoon soy sauce, 1/2 cup sugar, and 1/4 cup white or rice vinegar.  Add just before serving and toss well. Note: you may not need quite all the dressing. Just add until all the mixture is moist.

Recipe Notes

Pro Tips

  1. Use a good oil. Sunflower oil is suggested, but other vegetable oil will be fine. Some people like olive oil, but not my favorite here.
  2. I tend to use 3 ribs of celery and vary the onion by their size.
  3. Most bags of broccoli slaw will be 12 oz but maybe 16 oz. Either size is fine here.
  4. I add the dressing and noodles at the end.
  5. If I think there will be significant leftovers, I reserve part of the slaw, dressing, and noodles for later. I like the noodles crunchy in the leftovers. Or you can leave them out and sprinkle at serving.
  6. Good refrigerated covered tightly for 2-3 days

 

Check Out Other Great Recipes

Graphic for visual directory

Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

Blue ribbon divider used for visual effect

Calories: 281.41kcal | Carbohydrates: 17.19g | Protein: 4.1g | Fat: 22.97g | Saturated Fat: 2.1g | Sodium: 41.37mg | Potassium: 163.82mg | Fiber: 2.23g | Sugar: 13.4g | Vitamin A: 89.77IU | Vitamin C: 1.39mg | Calcium: 40.5mg | Iron: 0.88mg

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

Originally Published December 29, 2011.
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