cajun chicken salad
Posted: January 30, 2024 Filed under: salads, sandwiches, The Best Of The Best Recipes | Tags: black pepper, chicken, corn, garlic powder, green onions, mayonnaise, onion powder, oregano, paprika, red bell pepper, salt, thyme Leave a comment
Ragin’ Cajun Delicious
Being that I’m a little shy around seafood I haven’t had a lot of close encounters with cajun food. Hats off to étouffée, gumbo, crawfish and the like.
But that’s not really fair because the more I read about cajun dishes, the more I realize I do like many of them. Howdy, red beans and rice, dirty rice, jambalaya. See a common thread here? Starches are my DNA!
After one bite of this cajun chicken salad I was hooked so let’s add this to my “yes” list. In fact it’s more of a must-have and my newest add to the “best of the best” shortlist (category at right). This is a flavorful wildly textured salad that had me enjoying it on crackers, celery ribs, “from a fork,” and of course my very own cajun chicken salad sandwich.
This recipe appeared at San Antonio’s KMOL.com (now WOAI) way back in 2001. The recipe came to me from my Cousin Julie’s kitchen where it was tucked away in her recipe drawer until it caught my eye in 2018 and I snapped a picture to bring it to my kitchen. I’ve written about my Cousin and Fellow Foodie Julie several times here at Betty’s Cook Nook and I could literally taste why she had curated this recipe – it’s remarkably delicious and great for impressing others!
Foodie Tips
❤ Do Not Miss This Tip: Early in the preparation for this dish’s signature spice mix, Joe and I learned it makes a ton of the stuff! I joked that since this came from Central Market Foodie Kathy Gottsacker this must have been how much cajun spice they made to serve an entire CM store of chicken salad lovers each day! If you don’t have a lot of the spices – or don’t want cajun spices leftovers – you can reduce the amounts shown below easily by 75% with enough left over. In retrospect I’m glad we have the extra special spice mixture – just be prepared you won’t be using all of it making this recipe just one time.
❤ Chicken salad is about as versatile as the nacho chip. You can enjoy it with a multitude of sidekicks beyond a sandwich or celery rib including scooped atop your favorite greens or sliced cucumber rounds, inside a pita or lettuce wrap, via a crispy tostada, toasted croissant – even plussed-up with penne pasta for a 2-in-1 salad to remember. #GoTeamCarbs!
❤ One of our favorite ways to roast and char a pepper (bell, poblano, hatch, etc.) is to do so right from the gas range/grill. Roasting elevates the flavor, caramelizes the sugars to concentrate their sweetness, and gives it an extra special touch of smokiness. To do so place your pepper over medium/medium-high flame. Rotate the pepper with tongs as charring is visible. When the pepper is blackened (about 4-5 minutes) remove it and place it in a paper bag for 5-10 mins. Remove it from the bag and the skin should be easy to remove with a knife. Remove the stems and seeds and you’re ready to enjoy your very own smoky roasted pepper!
❤ A shortcut for roasted corn is to buy it already roasted! Trader Joe’s or your local market likely sells frozen roasted corn. You can just pop it in the oven for a few minutes and voilà! If you don’t mind the extra TLC pop your corn on the gas grill using your favorite roasting method (there are so many)!
i. Time
About 30 minutes plus time to chill the salad (if desired)
ii. Ingredients
for the cajun spice mix: (see tip above)
8 tablespoons | paprika
2 tablespoons | cayenne pepper
5 tablespoons | black pepper, freshly cracked
6 tablespoons | garlic powder
3 tablespoons | onion powder
6 tablespoons | salt
2 ½ tablespoons | dried oregano
2 ½ tablespoons | dried thyme
for the chicken salad:
1 | roasted chicken, shredded or diced (about 4 cups)
2 cups | yellow corn, roasted
1 cup | red bell peppers, roasted then chopped
2 teaspoons | cajun spice mix (from above)
¾ cup | mayonnaise (fresh if you can)
1 cup | green onions, cut on bias (a 45-degree angle)
iii. What To Do
1. Ahead of time you can prepare the spice mix, roasted chicken, roasted corn and roasted red bell peppers.
2. Place the prepared ingredients in a large bowl and combine.
3. In a small-sized bowl combine the spice mix and the mayonnaise to make this dish’s “special sauce.”
4. Add the mayonnaise-spice mix to the chicken mixture. Add the green onions and gently mix.
5. Chill until you’re ready to enjoy from your chosen serving addition (greens, bread, etc.).
Yield: 6-12+ Servings, depending on size of your appetite and your willingness to share
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A scan of the original cajun chicken salad recipe as it came into my possession
11/30/21Presidente Brandy
beef strogenaugh
Posted: October 5, 2023 Filed under: meats poultry and fish | Tags: beef, black pepper, butter, flour, garlic, green pepper, heavy cream, mushrooms, red wine vinegar, rice, salt, sour cream, tobasco, white onion, wine vinegar, worcestershire sauce Leave a comment
A Beefy Blast From The Past
I had seen the Betty Crocker’s Beef & Potatoes Recipe booklet in Mom’s cookbook and often just skipped past it. I typically try and find the more authentic family recipes that have been handwritten or shared by a friend.
Little did I know when I went to catalog more of Mom’s recipes I’d find a handwritten recipe inside the front page. The reversed hot pink handwriting was basically staring at me – it was staining the paper from inside the front of the booklet (pic below). While my eyes missed the penmanship for years, I would later recognize instantly it belonged to my Grandmother “Nanny.” Score!
I had just stumbled onto two recipes undoubtedly Mom/”Nanny” shared with her Daughter/”Betty” – one for Beef Strogenaugh and one for Spanish Shrimp. I instantly recall eating Nanny’s Beef Strogenaugh as a kid and was excited I now had recipes from my maternal Grandmother. This is a plea to have your grandmothers write their favorites down now!
Sous Chef Note: I was confused by the spelling of strogenaugh but my Grandmother’s Dad was from the “old country” of Moravia (now known as the Czech Republic). She grew up speaking Czech and undoubtedly retained some of the European spellings like “strogenaugh.” I chose to leave it spelled this way to honor how she penned it. It’s the fifth strogenaugh recipe to date from Mom’s culinary legacy so I know my ancestors loved the stuff as much as I ❤ chips and queso.
Foodie Tips
❤ “Heavy beef?” This one had me stumped and I reread Nanny’s handwriting several times to try and make sure I was reading it correctly. Online research proved this is actually a real thing – a heavy beef typically has less marbling and it may be less tender as it’s made from older cattle. You can read more about heavy beef here.
❤ I was only familiar with bottled liquid Lea & Perrins Worcestershire sauce. I found in Nanny’s Spanish Shrimp recipe a sidenote calling for “David Wade Worcestershire powder.” Powder? I had never heard of such a thing! After a few clicks, I was surprised to find it still for sale online and quickly ordered a bag of it so I could stay true to how Nanny prepared this dish.
Unfamiliar with David Wade, I was surprised to learn he was from my second hometown of Dallas and he was regarded as the “Rembrandt of the Kitchen.” Mr. Wade was known as a food demonstrator (not a chef), had a nationally syndicated cooking show, and is the author of several cookbooks. Make sure and check out David Wade’s website – I learned a lot about Worcester and Worcestershire and the 5th basic taste – umami – which Worcestershire sauce brings with its distinctive, savory taste.
❤ Sous Chef’s Pro Tip: Not sure how to pronounce Worcestershire sauce? No worries! Just say “wash your sister sauce” and nobody will likely challenge you.
i. Time
30-45 minutes
ii. Ingredients
½ pound (2 sticks) | falfurrias brand butter, melted (Nanny insisted on Falfurrias)
2 pounds | heavy beef, cut into 1 to 1 ½ inch cubes
1 button | garlic
¼ teaspoon | salt
generous amount | fresh cracked black pepper
2-3 drops | tobasco (someone didn’t like spice as much as me!)
1 medium | white onion
½ cup | green pepper, chopped
1 tablespoon | wine vinegar (we used red)
1 cup | mushrooms, sliced
1 cup | heavy cream
2 cups | sour cream
1 tablespoon | worcester (worcestershire) power (see tip above)
1 tablespoon | flour (optional, if sauce is too thin)
to serve | rice, prepared
iii. What To Do
1. Start your rice. While in my younger years, I feasted on Minute Instant White Rice the “new” me has a rice cooker and I prefer rice prepared in this method. Arborio, jasmine, and basmati rice are my top 3 go-to’s.
2. Melt the butter in a medium-sized pan over medium heat.
3. Add the beef, onion, green pepper and garlic and cook it in the butter until lightly brown.
4. Add the salt, black pepper and Worcestershire powder. Stir.
5. Add the tobasco and red wine vinegar. Keep stirring and cook for about 1 minute.
6. Add the mushrooms, reduce the heat, and cook 4-5 minutes.
7. Add the heavy cream and sour cream. Stir well.
8. Cover the pan with a lid and simmer for about 5-10 minutes or until done, stirring often.
9. Serve on top of the rice and enjoy!
Servings: 4-6 (maybe more)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of My Grandmother “Nanny’s” Recipe – Bonus Spanish Shrimp Recipe Shown
11/30/21Presidente Brandy
manicotti-cheese bake
Posted: June 5, 2023 Filed under: casseroles and one-dish meals | Tags: black pepper, green pepper, ground beef, italian herb seasoning, manicotti shells, mozzarella cheese, ricotta cheese, salt, sugar, tomato paste, water, white onion Leave a comment
Simply Satisfying
As a self-proclaimed Italian foodie, I was leery about this recipe. It seemed far too basic from the looks of the recipe (below). But my love of pasta and red sauce drew me into the light. #CarolAnne
The end result? A delicious dinner! You can modify this to suit your preference. I read about options including adding chopped parsley, ground meat, or vegetables to the cheese mixture. Drooling!
Manicotti or Cannelloni? Yeah, I wasn’t sure of the difference, either. Manicotti tubes are ridged and typically thicker than their cannelloni friends, which are smooth and slightly thinner. Either way, you win with carbs!
My instinct says this recipe hails from circa 1980 based on the print quality and fonts used in the recipe. I’ll do some digging to see if I’m right and post an update. The original recipe scan is below. Enjoy!
Foodie Tips
❤ For an easy way to get the cheese inside the manicotti shells, pipe it in! Take a plastic sandwich bag and fill it with the cheese mixture. Snip off a corner of the bag with some scissors and you just made yourself a piping bag. After parboiling the pasta, insert the snipped end of the bag into the shell and squeeze/pipe until the shell is filled.
❤ We required more cheese and of course, preferred more sauce. You can double everything below (aside from the shells). For the shells, we made a couple extra just in case there were any unforeseen splits/cracks during parboiling. Any split/cracked shells make for fun snacking!
❤ If you’re in a pinch for time, you can use your own sauce. Dare I say use a jarred sauce! Joe makes a delicious red sauce that we try to keep on hand, but it usually winds up being devoured within a day or two.
i. Time
About an hour (all in)
ii. Ingredients
½ pound | ground beef
½ cup | white onion, minced
¼ cup | green pepper, chopped
⅔ cup | tomato paste
2 cups | water
1 ½ teaspoon | salt
½ teaspoon | fresh cracked black pepper
1 teaspoon | sugar
1 ½ teaspoon | italian seasoning
8-9 | manicotti shells
2 cups (1 pound) | ricotta cheese
1 cup (4 ounces) | mozzarella cheese, hand grated
to serve | more cheese and fresh basil on top
iii. What To Do
1. Sauté meat, onion, and green pepper. Drain off the fat.
2. Add the tomato paste, water, salt, pepper, sugar, and the Italian seasoning. Simmer 15 minutes.
3. While the sauce is simmering, parboil the manicotti in salted water for 4 minutes. Drain and set the shells aside on a paper towel to rest.
4. Prepare the cheese mixture by combining the ricotta and mozzarella cheese in a medium bowl. Transfer into your piping bag (see recipe tip above).
5. Prepare an 8 inch (or a size appropriate for how much you’re making) baking dish by placing some of the sauce on the bottom. Now is a good time to preheat your oven to 350°F.
6. Begin filling one of the parboiled shells with the cheese mixture. Place the filled shell into the baking dish and continue until all shells are ready to go.
7. Cover the shells with the tomato sauce.
8. Bake at 350°F for 20-30 minutes, or until things are nice and bubbly. Just before serving top with more cheese and some fresh basil.
Servings: 4-6 (maybe more)
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
An original scan of Mom’s recipe:
Who was Carol Anne?
Carol Anne (aka Heather O’ Rourke) was one of the most iconic childhood actors! You may remember her phrase “They’re here!
11/30/21Presidente Brandy
zucchini quiche
Posted: August 10, 2022 Filed under: breakfast, casseroles and one-dish meals | Tags: black pepper, butter, eggs, half and half, mozzarella cheese, mushrooms, pie crust, salt, swiss cheese, white onion, zucchini Leave a comment 
Sheesh! Another Quiche?
You Betcha! My Mom “Betty” definitely loved quiche. This is the third quiche recipe here at Betty’s Cook Nook and yet the first one that is all vegetable as well as the first one that features zucchini.
Somehow I’m surprised with each and every quiche recipe – they seem to be wondrously unique in their own rightful way and yet super easy to make. I think you will enjoy this recipe!
Foodie Tips
❤ We initially debated over whether to use a frozen pie crust or a refrigerated pie crust. We went with a Pillsbury frozen crust because it was likely what was most common in the 1970s. Just like ready-to-cook tortillas weren’t readily available in the 1970s, 80s, 90s, and until the 2000s until recently, either.
❤ I’m duly noting that a 10-inch pie shell was not to be found at my local grocery. In a post-COVID era when product sizes are getting smaller while prices are growing larger we scored a 9-inch deep dish Pillsbury crust at H-E-B.
❤ If you truly love quiche click this link and scroll down for the full meal monty of my Mom’s recipes.
i. Time
Prep: About 20-25 minutes prep and 30 minutes for baking.
Late To The Party Pic: Mushrooms!
ii. Ingredients
9-10-inch | pie shell, frozen or fresh
3 tablespoons | butter (my grandmother insisted on falfurrias brand butter)
1 cup | white onions, chopped
1 cup | mushrooms, brushed clean, cut in half, and then sliced (I suggest white or baby bella ‘shrooms)
1 cup | zucchini, cut into half moons
1 cup | ½ and ½ cream
3 | cage-free or free-range (pasture raised) eggs
1 cup | swiss or mozzarella cheese, shredded
to taste | salt and pepper
iii. What To Do
1. Preheat your oven to 375°F.
2. Place the pie shell in the oven and bake for 3-4 minutes. Remove from the oven and prick the shell with a fork. Return to oven for 5 minutes more.
3. While the pie shell is in its second bake… in a medium-sized sauté pan place the 3 tablespoons of butter and melt it over medium heat. Add the onions, mushrooms, and zucchini. Sauté for 5-7 minutes. Remove from heat and let rest. Tip: to drain, tilt the pan by placing the lid underneath and a crumbled-up paper towel in the opposite corner. Let the paper towel soak up the juices then discard the paper towel.
4. Transfer the drained sautéd veggie mixture into the pie shell.
5. In a measuring cup or bowl, whisk the 3 eggs then stir-in the 1 cup 1/2 and 1/2 cream and 1 cup of your chosen cheese. Pour the egg-cheese-cream mixture over the veggies/pie shell.
6. Bake for about 30-35 minutes or until an inserted knife comes out clean.
Yield: About 8-10 servings.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Original Zucchini Quiche Recipe
11/30/21
fondue
Posted: December 25, 2021 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: apple, beef tenderloin, black pepper, butter, capers, flour, french bread, garlic, horseradish, mushrooms, nutmeg, pear, salad oil, sauterne, sherry, swiss cheese, vinegar Leave a comment
For The Love Of Fondue
Growing up the youngest of three boys meant I was the small, quiet one. The one who listened and watched to center stage from afar.
Older me tells younger me that’s AOK because it helped me make the most of the precious time I had with my parents. I was able to soak it all in and pick up on a few tips I still hold near and dear to this day… including a few memories like the joy of fondue.
I’m not sure the first time I had fondue but I was likely about the age of 12.
My family would gather around the spirited fondue pot to create our meal using individual spears, dipping things in hot oil or cheese and then a sauce or two that Mom would create. The simple things.
Little did I know back then but fondue was more than “just that.” Fondue marries food with the imagination and to me, there’s nothing better!
A Christmas Story
This summer I stumbled upon a random search result for a vintage fondue pot that reminded me of the one my parents had. I knew what I had to do.
A few days later the electric fondue set arrived at my home and I set it aside for a special day when I would unveil the 1970s fondue pot. It sat in the dark since then as most of 2021 brought some challenging times caring for – and parting with – my secondary shadow in the form of my yellow Lab, Harley.
This Christmas Day I thought there was no better way to round out the year than by revving-up the fondue pot and reliving and sharing this foodie form with my family and here, with you.
If you’re not already a fondue fan, I hope you give fondue a try! It’s remarkably simple and will treat you to the joy of this dish with Swiss origins!
Fon-dos and Don’ts
❤ Fon-do try these out: I’ve included a variety of my favorite recipes that caught my Mom’s eye below – cheese and beef fondue and a few sauce suggestions, including butter-browned mushrooms, caper butter, mustard, and a red sauce! Scans of the recipes from her cookbook are also below.
❤ This is a dish of variety! Fon-don’t just try one dip or item to be dipped – go for a range of flavor and put the power of the fondue pot to the fullest! For the cheese fondue you can try cubed pears or apples as an appetizer entry or a dessert dismount! I don’t have two pots but I’m only guessing that cooked beef fondue dipped into cheese fondue is a double fondue delight!
❤ Fon-do check out some of the vintage fondue pots I found strolling on Etsy. They’re hot so get yours before they’re gone!
i. Time
Total prep: There’s no rush here in the land of fondue, but I’d allow at least 90 minutes – 2 hours for the whole shebang.
ii. Ingredients + directions
cheese fondue:
to dunk | french bread, torn or cut into bite-size pieces
¾ pound (about 3 cups) | swiss cheese, cut into thin julienne strips
1 tablespoon | flour
1 clove | garlic, halved
1 ¼ cups | sauterne (a sweet french wine)
dash | fresh cracked black pepper
dash | nutmeg
3 tablespoons | dry sherry
cheese fondue directions: 1) I toasted up my bread a bit to give it a little crunch. Toasting the bread on a foil-lined pan for 5 minutes at 350°F should do the trick. 2) Toss the cheese with the flour to coat and set aside. 3) Rub the inside of the fondue cooker vigorously with the cut surface of the garlic clove. 4) Add the sauterne and warm it just until air bubbles start to rise. Don’t cover and do not let it boil. 5) With a wood or silicon spatula stir constantly from this step forward and in the same direction – a process known as “shear thinning” which helps the cheesy fondue become thinner. Add a handful of cheese strips and wait until the cheese has melted before tossing in another handful. Keep stirring! After all the cheese has been incorporated and the mixture is bubbling gently, stir in the pepper, nutmeg and the sherry. 6) Dunk spears of the cubed bread into the cheese, twirl and enjoy! If the cheese becomes too thick pour in a little warmed sauterne (or butter, if you are channeling my inner foodie).
beef fondue:
4-5+ cups | salad oil, for cooking (vegetable, canola, corn, peanut, etc.)
1 ½ pounds | beef tenderloin, trimmed and cut into ¾ inch cubes
to serve | your chosen sauces/sidekicks (recipes below)
directions: 1) Pour the salad oil in the fondue pot to 2″ or no more than ½ full. 2) Heat to 425°F or until the oil slowly boils. 3) Spear a beef cube with your fondue fork and place it in the oil. 4) Rotate the beef so it’s evenly cooked to your desired doneness. It doesn’t take long! Dip the beef with your sauce and enjoy!
butter-browned mushrooms:
2 tablespoons | butter (my Grandmother “Nanny” insisted on Falfurrias)
2 cups | fresh mushrooms, sliced
directions: 1) Melt butter in a skillet over medium-high heat. 2) Add the mushrooms and cook, stirring occasionally, until evenly browned. Season with salt and better and serve alongside the beef fondue.
caper butter:
½ cup | butter, softened
3 tablespoons | capers, with liquid
directions: 1) Place the butter and capers, with liquid, in a small mixing bowl. 2) Beat until light and fluffy. 3) Serve alongside the beef fondue.
mustard sauce:
bottle | dijon style hot mustard (we used french’s stone ground dijon mustard)
directions: Simply squeeze the mustard into a serving bowl and use it as a dipping sauce for the beef fondue. What could be easier?
red sauce:
¾ cup | catsup
2 tablespoons | vinegar
½ teaspoon | prepared horseradish
directions: Combine all the ingredients together in a small bowl and let chill and mingle for at least 30 minutes. You’ve just made a tangy dipping sauce for the beef fondue. I used leftovers on a homemade hamburger and it was great for french fry dipping!
From the simple to the savory and everything in between, I hope you have fun creating your own special fondue tastes and memories to last a lifetime!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
I’m still on the hunt for what publication these recipes came from (below). I recognize the font and some of the type treatments and I think this likely hails from the 1970s or possibly the 60s. The fabulous food of skiing!
A Scan Of Mom’s Fondue Recipes
A Scan Of The Insert Inside My Vintage Fondue Pot
brazil nut chips
Posted: April 9, 2021 Filed under: appetizers, other stuff, sides | Tags: black pepper, brazil nuts, butter, cayenne pepper, lawry's seasoned salt, oregano, rosemary, thyme Leave a comment
Get Ready To Go Nuts
I’m not sure where Brazil nuts have been hiding my entire life. It’s likely because as a native Texan “nuts” really just means “pecans” which have been the center of my world since I was a younger me. Also surprising to me is that Brazil nuts aren’t nuts per se but seeds that hail from the Amazon rainforest’s Brazil nut tree.
Low and behold we were on a low carb diet and had ironically had just purchased a big bag of them from Costco. Even at only 2 net carbs for about 9 nuts they had a buttery good flavor but a little too bland right out of the bag for my liking. Turns out a little lovin’ from the oven transforms the nut-seeds into a rightfully righteous super snacker!
Foodie Tips
❤ These nut chips are super-easy to make and eat! You might just want to go ahead and multiply the recipe so you’ll have extra for impromptu snacking or pop-ins. Jarred and wrapped with a ribbon these also make great gifts!
❤ This is a simple recipe that literally heightens the flavors that you use for seasoning. The next time we make these (oh, and we’ll be making them again) we’re eyeing some cayenne (for heat) and for herbs thyme, oregano or rosemary. You can’t go wrong!
i. Time
Total prep: About 20 minutes.
ii. Ingredients
1 ½ cups | whole brazil nuts, shelled
2 tablespoons | unsalted butter, melted (my Grandmother “Nanny” insisted on Falfurrias)
½ teaspoon | seasoned salt*
* A word about seasoned salt: A family favorite for as long as I can remember is Lawry’s brand seasoned salt. It wasn’t until my post-college years when I was convinced my taste buds needed more “oomph” when I switched to Lawry’s seasoned salt with black pepper. That’s what I used for this recipe and it was amazing, as always!
iii. What To Do
1. To Soften The Nuts
Place the Brazil nuts in a medium-sized saucepan. Cover with water and over a medium-high heat bring things to a boil. Simmer 2-3 minutes then drain.
2. Make Nut Slivers
While still warm shave each nut lengthwise into thin slices with a paring knife. We left the skin on for extra flavor.
3. Season & Bake
Preheat your oven to 350°F. Line a shallow baking pan with foil. Spread the Brazil nut slivers into the pan and sprinkle “dots” of butter all over them. Lightly season and bake until lightly browned and crisp for about 12 minutes, stirring or shaking along the way (about every 2-3 minutes). With each stirring I added a little bit more seasoning until I arrived at my preferred taste.
4. Enjoy
Remove the prepared nut chips from the oven and let them cool a bit. Dig in and store any leftovers in a container with a tightly-fitting cover. This just might be the perfect time to learn more about the Brazil nut with this article while you enjoy your newest culinary creation!
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
Delicious! I can eat an entire 2-cup batch by myself!
More About This Recipe
I found the recipe recipe tucked in my Mom Betty’s Black Recipe Cookbook. From the looks of the yellowed paper and because older recipes came from the black recipe book closest to when my Mom and Dad married I’d say this recipe is from the 1950s or 1960s.
The Original Scan Of the Brazil Nut Chips Recipe From Mom’s Cookbook
playboy chili
Posted: September 26, 2020 Filed under: casseroles and one-dish meals, meats poultry and fish | Tags: bay leaf, beef stock, black pepper, cayenne, cheddar cheese, chili powder, corn bread, crackers, cumin, flour, fritos, garlic, green bell pepper, green onions, ground beef, olive oil, oregano, paprika, pinto beans, red pepper flakes, salt, sour cream, sugar, white onion Leave a comment
Playboy Magazine: I Read It For The Recipes
In a bygone era when I was far too young to know what Playboy Magazine was, someone in the family scored this chili recipe. Mom hand wrote the original recipe (the scan is below) so the magazine owner must have dictated it to her. I nominate my Dad or my older brother Tim.
So after returning home after a long September Saturday of shopping for new Halloween graveyard additions, Joe and I decided that despite it being 90 degrees there was no better way to kick-off fall in Texas than with a bowl of chili. So into Mom’s cookbook my fingers strolled until they landed on this ol’ recipe. There’s no telling when this chili was last made but I can tell from the yellowed, stained paper that this recipe was used more than a few times.
While this Playboy Chili recipe isn’t my tried, true and award-winning Kiker’s Kicker Pot Licker Chili, it packed a lotta punch.
Foodie Tips
❤ Some people just see a chili recipe. I see a recipe that’s a glorious gateway to the belly! You can put chili on more than just a spoon – try it on nachos, chili baked potatoes or what’s better than chili and eggs? Not much! I can picture my Dad enjoying chili and eggs right this very minute with eyes as wide as dinner plates and a smile bigger than Texas.
If you decide to make chili baked potatoes (I wildly recommend), don’t just microwave the potato – that’s far too easy. Take a delicious tip from this blue cheese bacon potato recipe – slather the potatoes with shortening, wrap ’em in foil, and bake ’em in the oven for about an hour. The end result? The softest, most delicious baked potato you’re likely to encounter! After all a baked potato is just that – otherwise we should call them nuked potatoes!
Over The Lips… Past The Gums… Watch Out Belly Here It Comes!
❤ Important Lesson: Not since I learned why bagged grated cheese is inferior to freshly grated cheese (goodbye, wood pulp) have I realized that when making chili, plain ol’ ground beef is inferior to coarse ground beef. Why? I find that the typical ground beef often breaks down into more of a grainy mush than a hearty, bold consistency which is a chunky must when beef is the featured ingredient like when in a bowl of chili. Sadly my local grocery stores were out of coarse ground chili beef, so I resorted to the mundane. Note: You can ask your butcher to prepare it fresh for you.
❤ The typical sidekicks for the Kiker family bowl of chili include shredded cheddar cheese, Nabisco saltine crackers, corn bread, Fritos, sour cream and chopped green onions (to name a few).
Let’s Spice Things Up
i. Time
Total prep: About 90 minutes.
ii. Ingredients
2 pounds | coarse ground chili beef
½ cup (or less) | olive oil
1 cup | white onion, minced (Mom would likely chop or dice)
1 tablespoon | fresh garlic, minced (I used 5 cloves)
1 large | green bell pepper, minced (or chopped/diced)
1 large | bay leaf (I used 2)
1 teaspoon | oregano
3 tablespoons | chili powder
1 teaspoon | cumin
¼ teaspoon | cayenne
½ teaspoon | fresh cracked black pepper
1 teaspoon (or to taste) | kosher salt
1 tablespoon | paprika
½ teaspoon | red pepper flakes (aka crushed red pepper)
3 tablespoons | flour
1 ½ quart | beef stock
2 teaspoons | sugar
¼ cup (about 10) | cracker crumbs
1 cup | pinto beans, drained
to serve | your favorite sidekicks (see suggested ideas above)
My Favorite Part… The Bay Leaves
iii. What To Do
1. In a large pot over medium-high heat, sauté the meat in the olive oil.
2. Add the onions, garlic, green pepper, bay leaves, oregano, chili powder, cumin, cayenne pepper, pepper, kosher salt, paprika, and red pepper flakes. Whew!
3. Stir things well and sauté, covered, about 5 minutes.
4. Stir in the flour; blend well. Add the stock and bring to a boil. Reduce heat and simmer uncovered for 1 hour.
Note: I noticed at this stage the chili was a little too oily for my liking which is why I think you can totally dial back on the olive oil (noted above).
5. Stir in the sugar, cracker crumbs and the drained beans. Simmer 10 minutes longer.
6. Serve with your favorite sides/toppings.
Leftovers store well in the fridge or they may be frozen for impromptu meals when that cold front blows in and you’re in a flurry for some chili.
Betty’s Son
Founder and “Nostalgic Food Blogger” of Betty’s Cook Nook
A Scan Of Mom’s Playboy Chili Recipe
Ever since watching the 1989 hit When Harry Met Sally I can’t see the word “paprika” without thinking of the funny paprikash scene. “Paprikash” is a popular Hungarian paprika chicken dish. Enjoy the clip!
Another View Of Le Chili Potato
Betty's Cook Nook 