Chili

I've tried so many chili recipes to get a really good one...and I think this is that really good one.  I made it for our Halloween party at our house last night and everyone loved it!  I think it's a keeper.

1 lb. ground beef
1 large onion, diced
1 red bell pepper, diced
1 yellow or green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, diced
2 c. kernel corn, I used frozen
2 - 16 oz cans chili beans, mild
1 - 16 oz can black beans
1 - 28 oz can tomato sauce
1 - 6 oz can tomato paste
1 Tbsp. cumin
1 Tbsp coriander (I didn't have this, so I didn't use it.  I guess I don't know how it would taste with it)
1 tsp. dried oregano
1 tsp. dried cilantro
1/2 tsp. or more chili powder, to taste (I only used 1/2 tsp)
1 1/2 c. beef broth
salt and pepper to taste
olive oil

Preheat a large soup pot.  Drizzle with olive oil.  Add ground beef, chopped onions, bell peppers, celery and garlic to pot.  Brown meat and cook veggies until tender.  (I already had cooked ground beef, but I would say drain the ground beef here).  Add corn, beans, tomato sauce and tomato paste.  Add spices and broth.  Bring to a boil and reduce to a simmer.  Simmer for at least 1 hour, stirring occasionally.  Serve with saltines or corn bread.

Okay, so I actually cooked all the veggies in a skillet and just through everything else in the crock pot while veggies were cooking.  Then, I added the veggies [and ground beef] and cooked it on low for a few hours, letting the flavors simmer.  I think the crock pot would be the easiest way.  Then we served it with Fritos.

Squash and Lentil Stew

I bought butternut squash since it is Fall, and couldn't figure out what to do with it.  This stew turned out superb though!  

3 tbsp olive oil

3 carrots, peeled and diced

2 ribs celery, trimmed and diced

1 medium onion, diced

1 lb. ground beef (optional, I used it)

1 medium butternut squash, peeled, seeded and diced (5 1/2 c.)

2 Tbsp. chili powder

1/2 tsp. ground cumin

1 14 1/2 oz can light and fat-free chicken broth

1 14 1/2 oz can diced tomatoes in juice

1 1/2 c. small brown or French green lentils, picked through

additional water as needed

3/4 tsp. salt

1/3 c. cilantro leaves, chopped

additional salt and pepper to taste

Heat oil in a large stockpot or Dutch oven over medium heat.  Add carrots, celery and onion and cook 5 minutes.  (This is where I also browned the ground beef).  Add squash and season with chili powder and ground cumin.  Cook 1 minute.

Stir in broth, tomatoes, 1/2 c. water, and lentils.  Cover and simmer on medium-low heat for 40 minutes, stirring occasionally.  Uncover and stir in salt.  Simmer, uncovered an additional 10 minutes.  (I just put it in the crock pot on high for a couple of hours until the squash was soft and the lentils were done to taste).  Stir in cilantro and serve.

Soy Honey Glazed Salmon and Wasabi Cream Sauce

Pretty tasty. Easy. Quick. Only problem is that it's not a dish that can sit around. Gotta cook it and eat it. NOT spicy :) 

Ingredients

Salmon (however many pieces you like)

Sesame oil 

Olive oil

Black Truffle oil (optional)

Chili Garlic Sauce 

Honey

Soy Sauce 

Cream cheese (Don't use fat-free or low-fat)

Garlic

Wasabi mustard

Marinade

1tbs Chili Garlic Sauce 

1/2 cup Soy Sauce 

2tbs Honey

Whisk marinade together and marinate Salmon for 20-30 mins. MAX.

Wasabi Cream Sauce

1 pkg of cream cheese (don't get fat-free it will be gross)

1tbs of black truffle oil ( or you can use butter)

1tbs of garlic. 

1 1/2 tbs of wasabi (or adjust to your liking)

3tbs water

Saute garlic in black truffle oil. Lower heat and add cream cheese and water. Stir till smooth. Keep ready. 

Heat olive oil and add a splash of sesame oil for flavor. Fry salmon skin side up in the pan. Cook until golden brown on one side, and flip over on the other side, this should take about 3 to 4 minutes on each side.

Pour cream sauce over salmon and serve! 

Steamed mussels as a side. 

Cookie Dough Cupcakes

I've never gotten all that excited about cupcakes in the past, but I have found some recipes lately that have really turned out well.  Rich chocolate cake with a chocolate chip cookie dough filling and cookie dough flavored frosting.  If you like cookie dough, you will love these cupcakes!!  This recipe is for 12 cupcakes, but can easily be doubled to make 24.

COOKIE DOUGH FILLING:
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup packed brown sugar
2 tablespoons granulated white sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 cup miniature chocolate chips

CUPCAKES:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated white sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup hot water
1/2 cup vegetable or canola oil
1 large egg
1 1/2 teaspoons vanilla extract

COOKIE DOUGH FROSTING:
3/4 cup (1 1/2 sticks) salted butter
1 3/4 cups powdered sugar
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1 1/2 tablespoons milk
1 teaspoon vanilla extract

GARNISH:
additional mini chocolate chips

Directions:

1. Prepare the cookie dough filling (see *Tips below): In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, use an electric mixer to stir together the butter, sugars, milk and vanilla. Stir in the dry ingredients and the chocolate chips. Refrigerate for 15 to 30 minutes, or until the cookie dough is firm. Scoop out dough in 2 tablespoon scoops and place it on a cookie sheet. Freeze until firm, at least 30 minutes.

2. Prepare the cupcakes: Preheat the oven to 375 degrees F. Line a cupcake pan with 12 liners. Place the flour, cocoa, sugar, baking soda and salt in a blender. Blend to combine. Add the water, oil, egg and vanilla. Blend to combine, scraping down the sides as needed a couple of times until all is well mixed. Divide the batter between the 12 cupcake liners. Drop a ball of frozen chocolate chip cookie dough into the center of each cupcake. If you would like the cookie dough to bake up slightly, keep the top visible. If you'd like to keep the cookie dough somewhat raw, push it to the bottom of the cupcake wrapper, making sure that the batter comes up and over the dough.

3. Bake the cupcakes for 20 to 25 minutes, or until a toothpick inserted into the cupcake portion of the cupcake (not tested through the center where the dough is), comes out fairly clean. Cool the cupcakes completely before adding the frosting. (NOTE:  for me and my oven, I found setting the oven to 350 degrees an cooking for 18 min was about right----you don't want to overcook!)

4. Prepare the frosting: In a medium bowl, use an electric mixer to combine the butter and sugars until smooth and creamy. Mix in the flour, milk and vanilla and continue to mix until all is well combined.

5. Assemble: Frost cupcakes with a knife or scoop the frosting into a piping bag and pipe it on decoratively. Sprinkle mini chips on top and ENJOY!

Tips:

*You don't necessarily have to melt the butter and refrigerate the dough before scooping. The melted butter just helps the sugar dissolve a bit more so you don't have that grainy texture in the cookie dough. It is necessary to freeze it though.

Source: RecipeGirl.com

*I use the Wilton 1M star tip for getting the lovely frosting swirl on the cupcake.

Rating:  * * * * *  Definitely five stars!

Salted Caramel Brownies

This was in a Food Network magazine.  They turned out pretty good - and rich!  I think Rachelle and Betty Ann could handle it, but normal palates, not so sure.  A couple changes I made: I used Paro instead of coffee granules since I didn't have coffee, and sprinkled coarse salt instead of flaked salt over top of the caramel since I didn't have flaked salt either.  (The salt and caramel on top is NECESSARY!  It's the finishing touch.)  These changes seem to have been okay 'cause they turned out good.  (Again, used the author's photo.)

1 c. butter
1 1/3 c. plus 1 c. semisweet chocolate chips, divided
3 oz. unsweetened chocolate
3 extra-large eggs
1 1/2 Tbsp instant coffee granules
1 1/2 Tbsp vanilla
1 c. plus 2 Tbsp sugar
1/2 c. plus 2 Tbsp flour, divided
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
5-6 oz. good caramel sauce
2-3 tsp. flaked sea salt

1. Preheat oven to 350.  Butter and flour a 9x12x1 1/2 inch baking pan.
2. Melt the butter, 1 1/3 c. chocolate chips, and the unsweetened chocolate together in a medium bowl set over simmering water.  Allow to cool for 15 minutes.  In a large bowl, stir (do not beat) together the eggs, coffee, vanilla and sugar.  Stir the chocolate mixture into the egg mixture and allow to cool to room temperature.  (It is very important to allow the butter to cool before adding the chocolate chips, or the chips will melt and ruin the brownies.)
3. In a medium bowl, sift together 1/2 c. of the flour, the baking powder and salt and add to the chocolate mixture.  Toss the remaining 1 c. of chocolate chips with 2 Tbsp flour in a medium bowl and add them to the chocolate mixture.  Spread evenly in the prepared pan.
4. Bake for 35 minutes, until a toothpick comes out clean.  Don't overbake!
5. As soon as the brownies are out of the oven, place of the jar of caramel sauce without the lid in a microwave and heat just until it's pourable.  Stir until smooth.  Drizzle the caramel evenly over the hot brownies and sprinkle with the sea salt.  Cool completely and cut into bars.  

Cheesy Chicken and Rice Skillet Dinner with Bacon

WARNING: This is NOT "light"!  So you may want to stop reading here...  I guess it's what they call "Comfort Food".  I made it the other night and Shane really liked it.  It was pretty easy and for the most part uses ingredients on-hand.  (PS: I don't have a sweet camera...so sometimes I just use the author's photo. This is happening.)

1/2 lb Applewood Smoked Bacon
4 Tbsp. unsalted butter
1/4 c. flour
1/2 tsp. kosher salt
1/4 tsp. pepper
1 1/2 c. chicken broth
1 1/2 c., plus 1 c. shredded cheddar cheese
1-2 Tbsp. Hot Sauce (I just used a few sprinkles of flaked red pepper flakes instead...)
2 c. cooked shredded chicken
4 c. steamed white rice

1.  Render bacon, drain and set aside.  Reserve 2 Tbsp. bacon drippings.
2.  Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, salt, and pepper until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high whisking broth until thickened.  Reduce to low and stir in 1 1/2 c. cheese.  Stir in hot sauce (or pepper flakes).  Reduce heat to a simmer and set aside.
3.  Place reserved 2 Tbsp. bacon drippings back in a large cast-iron skillet.  Stir in cooked rice.  Add chicken and cheese sauce, mixing to combine.  Top with 1 c. cheddar cheese then top with crumbled cooked bacon.  Place under broiler for 3-5 minutes until cheese is melted. Serve immediately.

Makes 6+ large servings.

My Mom's Chicken Curry and Coconut Rice

Made this for dinner tonight... and it was.. SO good. I honestly never thought I would be able to replicate this in my own kitchen. Also made coconut rice with it. One ingredient I added.. for some salt was Thai fish sauce... I know.. I know it sounds weird but it actually gave it a really good umph! 

Anyway the man of the house loved it.. a lot.  He eats anything... so it's always a huge compliment when he says the meal is really tasty. PLUS-- he's not a fan of chicken...so that makes it even better. 

Also I used a whole chicken... wings/drumsticks and all. With the bones. I think it adds flavor.

I also picked up some chicken kabobs from a local halal market...I'm going to try to tackle making those another time. 

Ingredients:

Onion- 1 large or medium
Ginger / garlic paste- 1 tbs
Cloves- 4
Chilli powder - 3 tbs
Dhania n jeers powder - 1 1/2 tbs
Oil- 5 tbs
Chicken - 2 pounds

Directions

How to:  in large sauce pan heat oil, add chopped onions, fry golden brown, add chili, dhana jeera powders and salt, saute for a minute, add washed, rinsed chicken saute for 5 minutes in It's own juices- add ginger/garlic paste and cloves- stir, and add a cup of water. Cover and cook for 15 minutes. 

Eat with roti, rice - goes wonderful with coconut rice

Coconut Rice

1 1/2 Cup Jasmine Rice or Basmati Rice

1 Can of Coconut Milk

1 Cup of Water

The ratio is about 1:1:1 

1 tbs butter

(optional: cloves 3 or Basil-- adding basil makes it more of a Thai coconut rice .. also yum)

My little helper in the kitchen :)