Sunday, April 3, 2016

Kitchen Takeover: Father-in-Law Edition!

This past week, we had my in-laws visiting us.  It is always a treat to have Nana & Grandpop here! They spoil all of us!  They spent the week entertaining the kids, helping us around the house & of course feeding us!  When they visit, I can always count on my father-in-law, Jim doing some of the cooking.  That's him in the picture above.  He is not a big fan of social media, but he has given me permission to make this post! This trip, he has made chili, potato salad, hamburger soup and jalapeño deviled eggs!! It was so great to come home from work & walk into the aroma of some delicious cooking!  It made me feel like a kid again coming home after school to all my mom's wonderful meals!  

Lucky for me, he left all the recipes so I could make them myself and share them with you!  

Hamburger Soup:
(Serves 8)

Jalapeño Deviled Eggs:

12 hard cooked eggs, peeled
2 tbsp green onions, diced
2 tbsp cilantro, chopped
1 small jalapeño pepper, seeded and diced
1/2 cup mayonnaise 
2 tsp yellow mustard
1 tsp salt
Chili powder for garnish
1 small jalapeño pepper, sliced & seeded for garnish


Slice all the eggs lengthwise.  Careful remove the yolks to a bowl and set the whites aside.  Mash the yolks and then add the next six ingredients to the bowl.  Mix well.  Spoon the yolk mixture into the halved whites.  Sprinkle chili powder over all as desired and garnish with a slice of jalapeño!

Light Potato Salad:
(Forgot to take a picture!)

2.5 lbs baby red potatoes, quartered with skins on
2 tbsp apple cider vinegar
1/2 cup buttermilk
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
1 tbsp country Dijon mustard
2 carrots, grated
1/2 cup celery, chopped
1/2cup radishes, sliced thin
1/4 cup parsley, rough chopped
1 tbsp lemon zest
1 clove garlic, minced
Salt and pepper to taste


Boil the potatoes for 7-10 minutes until tender.  Drain the potatoes and arrange on a wax paper lined baking sheet to cool completely (~30 minutes).  Whisk together the vinegar and next 4 ingredients to make the dressing. In a large bowl, gently toss together the potatoes, dressing and the remaining ingredients.  Salt and pepper to taste.  Cover and chill for at least 2 hours before serving.  The longer it chills, the more the flavors deepen so this is a great make ahead dish!

Beef and Black Bean Chili:

3 tsp olive oil
1.5 lbs ground sirloin
1 tsp kosher salt
1 lg yellow onion, chopped
3 cloves garlic, minced
1 tbsp ground cumin
1/2 tsp ground cinnamon
1 tsp ground oregano
1.5 cups reduced sodium chicken broth
1 cup water
1 can (28oz) crushed fire roasted tomatoes, undrained
2 tbsp tomato paste
2 tbsp honey
1 can (15oz) black beans, rinsed & drained
1 tbsp lime juice

Garnish Choices:
 Lime slices
Avocado, peeled & thinly sliced
Sour cream
Cheddar cheese
Green onions 
Cilantro, minced


Heat a teaspoon of the oil in a large pot.  Place the ground beef into the heated oil and brown for 5-7minutes until no longer pink.  Using a slotted spoon, transfer the beef to a bowl and set aside. Drain the liquid from the pot and add the remaining 2 teaspoons of oil.  Add the onion and sauté until soft and translucent (3-4 minutes).  Add the minced garlic and sauté another minute.  Stir in the chili powder, cumin and oregano. Cook for a minute to release the spices.  Add the beef back to the pot along with the chicken broth, water, fire roasted tomatoes, tomato paste and honey.  Reduce the heat to low, cover and simmer for 1 hour.  Occasionally stir.  5 minutes before serving, add the beans and lime juice.  Plate in soup bowls and allow everyone to add the garnishes of their choice.

I hope you all try these great recipes!  We really ❤️ them!  Thanks, Pop!  We can't wait for your next visit!!

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