Baby It’s Cold Outside!

And when I say cold, I mean Texas cold…40ish degrees 😂! Believe it or not, for many people that’s really cold and I just happen to be one of those people lol. Winter has always been my least favorite season. Sure I love the holidays that take place during Winter, lighting the fireplace, hot cocoa and warm apple cider, but my love for the season literally ends on January 1st. The remaining weeks are spent hoping the next cold front doesn’t interrupt Houston’s average 70 degree temperatures!

Cold weather typically ignites the culinary artist within…at least that has been my experience. Chilis, stews, soups, and other cozy dishes are usually on 90% of our stoves and my sister’s recipe for a hearty 3 meat chili has warmed my soul for several winters now.

Michelle and I usually bump heads in the kitchen but this is one dish I had to give her credit for. Sure I may have perfected the dish Angila Style, but she had a good foundation for me to start. 😜

I’m confident this recipe will also become a winter staple in your households for many years to come! Enjoy!

  • 1 lb. Ground chuck
  • 1 lb. Lean stew meat
  • 3 smoked sausage links of choice
  • Frozen seasoning blend
  • 2 TBSP tomato paste
  • 1/2 C. Beef broth
  • 1 regular sized can Rotel
  • 1 can pinto or kidney beans
  • 1 TBSP chili powder
  • 1 TBSP cumin powder
  • 1 tsp cayenne pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBSP dried parsley
  • Salt and pepper to taste
  1. Start by chopping up your stew meat into 1/2 inch pieces and brown in 1 TBSP vegetable oil. Cook in 2 batches to avoid crowding your pan. Cook for 7 minutes until lightly browned.
  2. Transfer stew meat to crock pot or pressure cooker while the other meats are being prepared.
  3. In the same skillet, add ground beef and chopped sausage links and cook 5 minutes. Add 1/2 C. frozen seasoning blend and saute 5 more minutes.

4. Transfer meat to the pot of stew meat. Add the remaining ingredients and mix well. For an additional boost of flavor, you can add half a packet of HEB chili seasoning mix or your preferred brand.

5. Cook on low or the slow cook setting on your pressure cooker for 8 hours.

Top with your favorite toppings such as shredded cheese, green or red onion, fresh jalapeno, avocado, sour cream, fritos, and more. Serve with or without steamed rice and with your favorite cornbread recipe!

Going Down the Bayou!

I returned to work today following my 2 week hiatus but before heading out, I made sure to announce the dinner plans on the menu board in the kitchen.

The best 5 Below find to date!

As mentioned in my previous post, I absolutely LOVE food! The joy I get preparing meals for my family and even my fur babies is indescribable which is why I cook 90% of the time. Tonight’s dinner inspiration came from the 2 leftover chicken breasts I had from yesterday’s meal and because of my hectic schedule, I needed something quick and delicious and pasta fit the bill!

Cajun cuisine is my 2nd favorite food. with family roots in Opelousas, LA, I grew up eating my fair share of gumbo, red beans and rice, and other Cajun dishes.

We’ll get to my 1st love, Mexican food in another post, and TRUST me there’ll be plenty, but for now we’ll talk about the rich, savory pasta I made for dinner. I’ve honestly made this dish so many times but this time it was truly fantastic! I made 3 different variations consisting of shrimp, sausage and chicken. Te’a, a pescatarian, ate shrimp only pasta while Kobe had all 3 meats. My husband Shelby and I are both allergic to shellfish so ours was limited to chicken and sausage. Laila, an extremely picky eater ate some but really just picked out the chicken LOL!

The following recipe is simple, delicious, and can be ready in minutes without skimping on flavor. Enjoy!

  • 2 boneless skinless chicken breast cut into pieces
  • 1/2 andouille sausage
  • 16 oz spaghetti
  • 2 C. heavy whipping cream
  • 1/2 C. shredded parmesan cheese
  • 3 TBSP cream cheese (optional)
  • 4 TBSP butter
  • 1 TBSP minced garlic
  • 1/2 C. frozen seasoning blend (onion, bell pepper, celery, parsley) aka Holy Trinity
  • Salt
  • Pepper
  • Paprika
  • Cajun seasoning
  • Onion powder
  • Garlic powder
  • Dried parsley

1. Cook pasta according to package

2. Melt butter in skillet. Meanwhile, season chicken liberally with all seasonings listed above.

3. Add seasoned chicken to skillet and saute until no longer pink, about 8 minutes. Add chopped sausage and continue cooking for 5 minutes.

4. To the same skillet, add frozen seasoning blend and minced garlic and continue sauteing until vegetables are tender. Add heavy cream and cream cheese (if using). Mix well and simmer 5 minutes. Add parmesan cheese and stir until melted.

Sauce should be creamy. Add a little pasta water if sauce is too thick.

5. Add sauce mixture to pasta and toss together until all of the pasta is thoroughly coated.

Garnish with parmesan cheese and parsley. Serrve with garlic bread and salad.

C’est tout cher! (That’s all my loves)

Let me know your thoughts in the comments below!

What’s Your Style?

Thanks for joining me on this exciting new journey where I share my passions with like-minded people having similar interests! I am an open book with an opinion on just about EVERYTHING, which you are sure to see as you peruse my blog. Obsessed with all things beauty, food, and fashion, welcome to ‘Angila Style’! My hope is that you find yourself referencing this blog for guidance as you would a best friend, asking yourself, “What would Angila do?”

Good company in a journey makes the way seem shorter. — Izaak Walton