Thanks for sharing the recipe and subs. This sounds perfect for the current weather and the recipe includes freezing instructions.
Breakfast this morning was blueberry crepes with cream cheese/sour cream filling. Wanted a way to ring in the new year.
Supper for the next few days will be 15-bean soup, made with onion, garlic, and ham bones, plus cornbread. Good time of the year for it.
Turkey, stuffing, gravy, cranberry sauce, and baked potato.
That’s for dinner tonight here, too, except mashed potato instead of baked, and green beans. I’ve been feasting on these prepared “holiday special” dinners since late November, and this is undoubtedly the last of them until next Christmas season.
Dinner last night and for the next couple of days will be black eyed peas with jalapenos and hamhock, mustard and collared greens with hamhock, and corn bread jazzed up with cheese and jalapenos. I have absolutely no regrets.
Tonight is lamb chops, and saffron rice with raisins and toasted almonds.
Chicken-barley soup. It’s cold here, so soup weather. I briefly browned a chix breast, took it out, added some garlic and onions and sautéed them down, added some broth, tossed the chicken back in. Am currently waiting for the chix to cook, then gonna shred. In the meantime, I’ve got some barley simmering away in some more broth. Eventually, some taters and carrots will go in and simmer along until done, then toss in the barley and shredded chicken. Some good bread alongside.
I’ve done barley soup before, but never cooked the barley separate before. Pearl barley this time. The last few times the soup isn’t the next day, it’s more like porridge. I’m hoping the pearl, a rinse, and cooking separately will make a difference.
Been feeling out of sorts the last few days, so I made a chili size for dinner. The big mistake was using Wendy’s chili. Gods, what garbage! I had to toss the whole thing after a couple of bites. How people think that shit is remotely edible is beyond me. So now I’m sitting here pissed off and still hungry.
Sorry that Wendy’s chili ruined your dinner. I Googled it out of curiosity and most people seem to like it, and the internet is full of “Wendy’s chili copycat” recipes, so I wonder if it was a problem with that specific Wendy’s outlet. I’ve never had it myself and haven’t been to Wendy’s in years, but as I recall their classic cheeseburger is pretty decent – certainly better than McDonald’s.
Dinner tonight chez Wolfpup is a Greek salad and a small shepherd’s pie. I eliminated any risk of the salad possibly being healthy by using an excessive amount of high-calorie dressing, but that’s the way I likes my salads! 
Did you use the canned Wendy’s chili or the restaurant chili?
I heard that, since Wendy’s uses “always fresh, never frozen!” Burger meat, they use the burgers that are about to turn for the chili meat in their restaurants.
Not necessarily a bad thing if you are diligent about proper food prep and turnover, but the fact that Wendy’s chili is primarily a burger meat recycling vehicle doesn’t inspire confidence.
Used the canned, which was more of a watery soup than it was a chili. No substance and no flavor. People who like that stuff have no taste buds. The only reason it got used was because I was out of Wolf. That has been rectified.
Dinner tonight will be P.F. Chang’s chicken lo mein, stir-fried from frozen. Probably not as good as the lo mein from the local Chinese takeout, but much more convenient. I’ll use my judgment as to whether it needs fresh green onions or chili garlic sauce.
But I think it’s about time I give the local takeout some more business. Next time will be Singapore noodles and pork lo mein takeout.
Marie Callenders Turkey Pot Pie!
You’ve heard rumors. There’s no fact here.
Sadly, I’ve never had canned chili that comes close to regular chili. It always tastes like canned chili.
It’s not a rumor or a secret. Wendy’s admits it right on their website.
Again, not necessarily a bad thing as long as proper food prep techniques are followed.
Canned chile is just fine for me with a little added spice and rice.
If I want a bowl of red I make it myself. But for a quick and easy size, canned (NO BEANS!) will usually do. Wolf Brand. Stagg’s in a pinch. Whatever possessed me to buy Wendy’s in the first place has been exorcised. I wouldn’t feed that crap to my cats!
Sure, but you stated that “they use the burgers that are about to turn”, which isn’t the same as making use of excess beef. And by posting it in the first place, you’re suggesting they aren’t following proper food prep techniques.
I’ll give it a try.
I was stating a fact that Wendy’s uses their chili as a vehicle to recycle burger meat, which isn’t a bad thing when done right, and making an implication that perhaps the average Wendy’s restaurant does not always do it in a proper or timely manner, so caveat emptor on their chili.