Possible changes coming

Hey everyone,

It has been awhile.

For the past few years this Blog has been gotten quite dusty from non use.

Why you may ask?

Well, I started this Blog at the time when I had my first heart attack. Later, I had a second heart attack and shortly after, a stroke.
The stroke came as I was in the hospitable recovering from the heart attack.
I did make a small recovery from the stroke but not enough to resume my interest in cooking.
I am just not able to handle the physical demands to do anything more than the most basic cooking.

Making a video of my cooking efforts is so physically demanding that I can not enjoy it at all and cooking out doors around burning coals is not possible for me to do safely.

So that is why this Blog and my YouTube channel have been idle for so long.

I'm bored. I really need something to do.

Recently I have been considering doing some podcasting on my YouTube channel and possibly writing some articles here. I have not yet made up my mind and not yet sure what I will write or speak about in a podcast.

So that is where things stand as of today.

Thanks for reading!

Tito Jorge's Green Dragon Chili

Green Dragon Chili (made with Chicken & Pork)

INGREDIENTS:

2 pounds Beef Stew Meat
3 cans (15oz) Navy Beans
1 can (26oz) Cream of Chicken Soup
1 Large White Onion (diced)
3 cloves Garlic (diced)
4 Large Celery stalks (Chopped)
4 large Anaheim peppers (diced)
1 Large Jalapino pepper (diced)
1 Tablespoon Ground Cumin

I make this in my 14" Cast Iron wok ... but you can use a Dutch oven, large pot or even a Slow Cooker ...

Brown the meat and add Onion and garlic - cook until the onions are translucent.

Add the Navy Beans (drained).

Add the rest of the ingredients and bring to a boil.

Reduce the heat, cover and simmer on "low" for 2 hours.
(If using a Slow Cooker, cook on "low" 6 to 12 hours for best results)

NOTE: This works with Chicken or Pork as well. Ground Beef works too. You can substitute Bell Peppers for the Anaheim Peppers or add more Jalapino Peppers if you want more heat or use none at all ... its up to you!

I always go easy on the heat myself - but you can do what you want ...

You're the Boss of your own Chili

Tito Jorge's Black Magic Chili

Ingredients:

2 pounds Beef Stew Meat

3 cans (15oz) Black Beans
2 cans (15oz) Diced Tomatos
1 Large Red Onion (diced)
3 cloves Garlic (diced)
4 large Anaheim peppers (diced)
1 Large Jalapino pepper (diced)
2 Tablespoons all purpose flour (I use Wondra)
2 Tablespoons Chili Powder
1 Tablespoon Red Pepper Flakes
1 Tablespoon Paprika
1 Tablespoon Ground Cumin

I make this in my 14" Cast Iron wok ... but you can use a Dutch oven, large pot or even a Slow Cooker ...

Brown the meat and add Onion and garlic - cook until the onions are translucent.

Sprinkle in all purpose flour to make a rue (you may need more or less - I just sprinkle it in until it "looks right").

Add the Black Beans undrained.

Add the rest of the ingredients and bring to a boil.

Reduce the heat, cover and simmer on "low" for 2 hours.
(If using a Slow Cooker cook on "low" 6 to 12 hours for best results)

NOTE: You can substitute Bell Peppers for the Anaheim Peppers or add more Jalapino Peppers if you want more heat or use none at all ... its up to you!

I always easy go on the heat myself - but you can do what you want ...

You're the Boss of your own Chili

Quick N Creamy Chili Verde

Got a hankerin' for some Chili but you just dont have a lot of time to make it ?


Well this Quick N Creamy Chili Verde in a Skillet is just what you're lookin' for!

Its real easy to do ... here's how!

1 pound Pork (cut into cubes)
1 can (15oz) Navy Beans
1 Can (10.5 oz) Cream of Chicken Soup

1/4 cup Thick N Chunky Green Salsa

2 tablespoons all purpose flour (I use Wondra)

I make this in my 10" Cast Iron skillet ... but you can use whatever you want  ...

Brown the meat and sprinkle in all purpose flour to make a rue (you may need more or less - I just sprinkle it in until it "looks right").

Drain and rinse the Navy Beans then add them.

Add the rest of the ingredients and bring to a boil.

Reduce the heat, give it a good stir and simmer on "low" until the meat is tender.

NOTE: You can use any kind of meat you like in this recipe (Ground beef or pork work pretty good). Pinto beans work well or use any kind of beans you like  ... You can add Jalapino Peppers  to kick up the heat if you want ... its up to you!

Remember ...

You're the Boss of your own Chili

Tito's Kitchen on Youtube (Gettin' Closer!)

Working on my video editing skills again this week ...

Much more pleased with the results this time ...

Stayed tuned ...

Memorial Day Chicken and Pork Chili

A tasty treat for Memorial Day ... and its real easy to do!

Chicken and Pork Chili

Ingredients:

1 pound ground Chicken
1 pound Pork (cut into cubes)
1 can (15oz) Navy Beans

1 can (15oz) Pinto Beans
1 can (15oz) Black Beans

1 can (10oz) Diced tomatos
1 Onion (diced)

3 cloves Garlic (diced)
1 large Anaheim pepper (diced)
3 medium Sweet peppers

1 large Jalapino pepper (diced)

1/4 cup Tomatillo sauce (can use fresh Tomatillos if you can find them OR can also use Green Salsa)

2 tablespoons all purpose flour (I use Wondra)

I make this in my 14" Cast Iron wok ... but you can use a Dutch oven or large pot ...

Brown the meat and add Onion and garlic - cook until the onions are translucent.

Sprinkle in all purpose flour to make a rue (you may need more or less - I just sprinkle it in until it "looks right").

Add the Navy Beans undrained.
Add the Pinto Beans undrained.

Drain and rinse the Black Beans then add them too.

Add the rest of the ingredients and bring to a boil.

Reduce the heat, cover and simmer on "low" for 2 hours.

NOTE: You can add more Jalapino Peppers or use none at all ... its up to you!

I always easy go on the heat myself - but you can do what you want ...

You're the Boss of your own Chili

Tito Jorge's Southwest Style Rotini Pasta

This Pasta is real easy to do and tastes GREAT!

Southwest Style Rotini Pasta

Ingredients:

1 pound ground Beef
1 can (29oz) Tomato Sauce
1 can (15oz) Chili (NO BEANS)
1 can (10oz) Diced tomatos
1 Onion (diced)
3 cloves Garlic (diced)
1 large Bell pepper (diced) (Any color you like!)
1 large Jalapino pepper (diced)
3 sticks Celery (sliced)
1 cup Fresh Mushrooms (sliced)
1 Package (16 oz) Rotini Pasta




14" Wok

The amounts in this recipe are perfect for a 14" Cast Iron wok ... but you can also use a Dutch oven or any large pot ...

Brown the meat and season to taste - I just use cracked black pepper. You can use anything you want. Dont be afraid to experiment - Then add Onion and Garlic - cook until the onions are translucent.

Add the rest of the fresh ingredients and give a good stir.
Cover and let cook on low heat for 10 minutes

Add all the canned ingredients, give another good stir and let simmer on low heat another 10 minutes.

Now while the sauce mixture is cooking, bring a pot of water to boil and drop several drops of Olive oil in it.

Add the Rotini to the boiling water and let cook for 5 minutes. You dont want the pasta fully cooked but just soften it up a bit ...

Drain the pasta in a colandar then add the pasta to the sauce mixture.
Give it another good stir mixing the pasta in real well and cook on low for 15 minutes ...

NOTE: The Jalapino is optional ... use more, less or none at all at your own discretion. I find one pepper with the seeds removed and diced into small bits works real good for me. You could also substitute a Tablespoon of Green Salsa instead of the Jalapino ...

I hope you enjoy this Pasta ... it's one of my favorites!