Thursday, January 26, 2012

Moving Forward

Good Morning and Howdy ROOOooooooo!

Just a quick note to let you all know we are moving ...I am working out the numerous kinks but hope to have our new site up and running sometime in this life lol.... come check it out over at!

Oh and ps- cook off this weekend in Red Rock Texas (near bastrop) so stop by and say hi.... if its after turn in there might even be some chili in it for ya ;)

pps - new recipe coming soon ... the catch is..... it will be on the other site... don't worry, I will post a link when I upload it :)

Thats it for now..... until we met again....

VIVA TERLINGUAAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Sunday, January 8, 2012

New Recipe!

Ok so I'm off on titles today .......

Let us start with a shout out to Ken for his first place chili finish at the Bastrop VFW yesterday, to Debra for her first place chili win at the Stumble Inn and to Steve for his first place show win (also at Stumble Inn)!!

Awesome job guys.... and Ken, I don't understand the pickle thing but if its leading you to first, who am I to judge?

Ok, so most of you all know I do weightwatchers. Or did or whatever. I lost over 80lbs the first go around but gained a bunch back when I hurt my knee... so I am back on WW to try and get back down to where I was comfortable.  One of the challenges my group of Hos (yes its what we call ourselves... after Christmas HO HO HO not street hos you gutter brain) is to come up with easy to make, tasty and freezerable recipes.  Well here's my contribution.  And I am title challenged today so this recipe does not have a name.... I am open to suggestions!.... and you will notice I call out Mild Bill's spices in the recipe. They are very awesome... and all the cool cooks use them! lol Seriously though, I didn't start winning trophies til I switched over to them.... check them out at!

(Insert Clever Recipe Name Here)


2 1/2 - 3 lbs boneless skinless chicken breast. Trim off any visible ickiness (fate, goo whatever) and cut each in halves


12 oz can tomato paste
15 oz can chicken broth
1 TBS Mild Bill's ancho powder
1 TBS Mild Bill's dark chili powder
1 tsp chipotle powder
1 tsp black pepper
1/2 tsp salt
1 medium white onion (chopped )
2 cloves of garlic (diced)
Second Batch of Spices
1 TBS minced onion
1 1/2 tsp garlic powder
1 TBS Mild Bill's dark chili powder
1 TBS Mild Bill's San Antonio chili powder (this is a medium chili powder)
3 crushed chicken bullion cubes
1 tsp cumin
1 tsp salt
In a large bowl, whisk together the tomato paste, broth and the frst set of spices.  Fold in the chopped onion and garlic.  Set aside.
Spray a large crockpot with cooking spray. Place the trimmed chicken pieces in the pot so they dont overlap (If possible).
Pour the sauce over the chicken, making sure each piece is coated well.
Cook on low for about 6 hours.
At the 5 hour mark, add the second set of spices and salt to taste.
Once finished, shred chcken with two forks and mix in with sauce well.

Serving suggestions

Over quinoa, brown rice or whole wheat pasta


Scoop some out onto lightly toasted triangles , sprinkle some cheese over the top and stick in oven until the cheese melts :)
And ....just in case you have forgotten......

VIVA TERLINGUAAAA!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!