Authentic chili, to be honest, has no beans in it -- but there are so many variations of this popular dish that we accept almost all comers to the party. Red chili with black beans -- that’s good. Venison chili with northern beans -- excellent. Ground beef, tomatoes and kidney beans -- a classic. The only “chili”?I would argue about is white chili, which has no tomatoes in it and uses chicken as the meat.
The Wisconsin Milk Marketing Board released its picks for a great snacktime. Try one of these recipes -- each will serve four to six people.
Cheesy corn and sausage dip
1/2 lb. sweet Italian turkey sausage
1 cup frozen corn kernels
1 cup red bell pepper, chopped
2 cups (8 oz.) Wisconsin pepper jack cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp. garlic powder
1/2 cup green onions (green parts only), chopped
Freshly ground black pepper
In large skillet over medium-high heat, brown sausage until no longer pink, breaking it up with spatula into small pieces. Remove sausage to a plate lined with paper towel to drain.
Return skillet to burner (no need to clean it first), add corn and red pepper. Stir occasionally, until pepper is softened, about five to eight minutes. Remove corn and pepper to plate with sausage; cool completely.
In medium bowl, stir together pepper jack, sour cream, mayonnaise, garlic powder and green onions. Fold in cooled sausage, corn and red pepper. Add freshly ground black pepper. Serve with crackers or sliced baguette.
Barbecue chicken cheese dip
8 oz. cream cheese
1/2 cup sour cream
1-1/2 cups (6 oz.) Gouda cheese, shredded, plus additional for garnish
1/4 cup black beans, drained and rinsed
1 cup cooked chicken, shredded
1/2 cup barbecue sauce
2 Tbsps. cilantro, chopped
2 Tbsps. red onion, chopped
Whole-grain tortilla chips, for serving
Preheat oven to 375 F.
In medium bowl, combine cream cheese and sour cream with electric mixer. Mix until smooth. Spread mixture on bottom of 8-by-8-inch baking dish. Top with Gouda and black beans.
In small bowl, combine shredded chicken and barbecue sauce. Mix well. Spread over cheese and black beans. Bake 20 minutes, until dip begins to bubble. Garnish with additional cheese, cilantro and red onion. Serve immediately with whole-grain tortilla chips.
Smoked Welsh rarebit
3 Tbsps. unsalted butter
3 Tbsps. flour
1 cup porter beer
1/2 cup heavy cream
3 cups (12 oz.) smoked cheddar cheese, shredded
1/2 tsp. Dijon mustard
Salt to taste
Smoked paprika for garnish
Melt butter in saucepan over medium heat. When no longer foaming, add flour and whisk thoroughly two to three minutes until it starts to darken.
Slowly pour in beer, whisking to avoid lumps. Add heavy cream. Whisk every five to 10 seconds until sauce thickens. Reduce heat to low and stir in smoked cheddar, one handful at a time, making sure each addition is melted before adding next. Once cheese is incorporated, add Dijon and taste for seasoning, adding salt if necessary.
Garnish with dash of smoked paprika and serve with warm bread or pretzels. This dip pairs well with porter beer.
2 medium plum tomatoes, seeded and finely chopped
1/2 cup chopped red onion
2 garlic cloves, finely chopped
2 Tbsps. lime juice
1 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 ripe avocados, peeled, seeded and cubed
1/4 cup sour cream
Combine the tomatoes, onion, garlic, lime juice, olive oil, salt and pepper in a medium bowl; mix well. Add the avocado and mix, mashing the avocado slightly. Fold in the sour cream. Place plastic wrap directly on the surface of the dip. Refrigerate until ready to serve. Serve with tortilla chips.
-- This recipe was a big hit last year, so a repeat is in order.
2 tsps. ground black pepper
2 Tbsp. onion powder
1 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. seasoned salt
5 pounds chicken wings, rinsed and dried
2 cups honey
1 cup hot barbecue sauce (or more to taste; use your favorite and the hottest sauce you can stand)
1/4 cup apple juice
Make a dry rub by sifting the pepper, onion powder, chili powder, garlic powder and seasoned salt into a bowl to blend.
Place chicken wings in a large zippered plastic bag. Pour in the dry rub and shake to coat the wings well. Marinate for at least 30 minutes (at room temperature) or as long as 24 hours (in the refrigerator).
Place the wings on a rack over a cookie sheet or baking tray and bake at 350 F for about 35 minutes.
Meanwhile, mix the honey, barbecue sauce and apple juice together in a small saucepan. Cook over medium heat until warmed through.
Brush the wings with the sauce and continue to bake for another 20 minutes, basting them with the sauce once more.
To get a nice crust on the wings, place them under the broiler for a few minutes before serving with the additional sauce. Watch them closely because the honey will burn pretty easily. Have plenty of napkins handy.
The Grammy Awards are held Sunday, Jan. 26, 2014. The award ceremony is really just a precursor to the real event:?The Recording Academy’s official after-party will feature a performance by the contemporary swing revival band Big Bad Voodoo Daddy and catering by Along Came Mary.
While this isn’t a romance or personal-advice column, I do have a love affair with food. So, I’m thinking that gives me a little leeway to dispense some advice when it comes time to cooking up something special for your loved ones this Valentine’s Day.
The National Restaurant Association surveyed nearly 1,300 members of the American Culinary Federation in October and November of 2013 and asked them to rate 258 items as a “hot trend,” “yesterday’s news,” or a “perennial favorite” for its What’s Hot in 2014 forecast.