Chili

 It's gettin' cold out and that means chili season!  This is a new version I tried today and it is sitting in the fridge right now for all those flavors to meld together before dinner tomorrow. Of course, you can adjust any of the ingredients for different beans, bean:meat ratio, spices.

Chili

2 lbs. ground beef

1 small onion, diced small

1 green pepper, diced small

1 large jalapeno, diced finely

3 cloves garlic, chopped

2 cans diced tomatoes (I used 1 chili ready and one with green chilies)

2 cans beans (I used 1 mixed chili beans in mild sauce and 1 black chili beans in mild sauce)

7 oz. can tomato paste

15 oz. can tomato sauce

32 oz. beef broth

2 t. each of oregano, garlic powder, and cumin

4 T. chili powder (I used 2 t. chipotle chili powder and the rest mild chili powder)

Fry up the ground beef.  Drain it and then add the pepper, onions, and jalapeno to saute.  Then add all the other ingredients.   Simmer for a good hour to reduce some of the liquid while all the other ingredients get really happy together.

Serve with a dollop of sour cream and shredded cheese.  Or even some diced avocado.

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lb = pound

oz = ounce

t = teaspoon

T = tablespoon

Slow Cooker Chicken Tortilla Soup

 I got this original recipe in a cookbook called Fix It & Forget It Lightly and couldn't leave well enough alone and modified it a bit with more beans and really, just more of everything.  Here is what I came up with.  Really, it is quite a satisfying meal.  And, so so easy!

Slow Cooker Chicken Tortilla Soup

1 can refried beans

1 can black beans, drained

1 can pinto beans, drained

1 c. frozen corn

1 1/2 c. chunky salsa

6-8 c. chicken broth, depending on how thick you want your soup

1 1/2 c. or so of shredded chicken

1 c. shredded cheese, cheddar or jalapeno jack cheese work well

extras:

crushed tortilla chips

sour cream

Combine all ingredients but the cheese, chips and sour cream.  Cook on low for 3-4 hours in the slow cooker.

Once hot and ready, mix in the cheese until melted.  Serve with a dollop of sour cream and crushed tortilla chips.

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c = cup

Shrimp and Chicken Sausage Corn Chowder

 This recipe was from the New York Times, listed as a non-recipe because there were no measurements--you just do what feels right.  It also called for cod.  I swapped that out for shrimp and sausage.  This is what I did and it turned out fantastic.  Definitely blog worthy!

Shrimp and Chicken Sausage Corn Chowder

2 slices of bacon

1 small sweet onion, diced

2 russet potatoes, diced

2 carrots, diced

1 c. frozen corn

4 c. fish stock (chicken stock would work too but will change the flavor a bit)

1/2 c. white wine

cooked shrimp, chopped (I used about 15-20 or so med-large)

1 fully cooked chicken sausage (I used Gilbert's Caprese since that is what I had in the freezer)

1/4 c. heavy cream

Bay leaf

Smoked paprika

Old Bay Seasoning

Salt and Pepper

Fry up the bacon in a large sauce pan and chop it in pieces.   With the bacon grease in the pan, saute up the carrots, onion, and potatoes until the onions are translucent.  Season with a few shakes of paprika, Old Bay, salt, and pepper.    Add the corn.   

Add the fish stock and they bay leaf.  Allow the mixture to bubble until the liquid has reduced by about a third and the potatoes are cooked.  Add the shrimp and sausage.  When everything is heated, add the heavy cream and cook for a couple more minutes.

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c = cup

Biscuits

 I wanted to try a biscuit recipe to go with the Lemon Chicken Rice Soup we were having for dinner tonight and found this recipe on sugarspunrun.com.   This was absolute perfection.  Honestly, it could not have been better.  10/10 would recommend.   I often tweak a recipe a bit.  Not this time.  No way.

We had them with butter, but they would be totally awesome with jam or sausage gravy.   And, a biscuit would make a great egg sandwich for breakfast with bacon and cheese.  Ooo!  Or a drizzle of honey! The possibilities are endless!   

To quote my dinner partner,  "I wish I could turn back time and have this all over again."  Well lucky for him, there are only 2 of us and we have tons of soup left and 5 more biscuits!  Dinner tomorrow, anyone?

This recipe makes 6-7 biscuits.  

Biscuits

250 g. all-purpose flour (2 cups)

1 T. baking powder

1 T. granulated sugar

1 t. salt

6 tablespoons unsalted very cold butter (stick it in the freeze a bit if you have to)

3/4 c. whole milk or buttermilk, or 2%.  (I used whole)

Preheat the oven to 425 degrees.  Line a baking pan with nonstick parchment paper.

Combine the flour, baking powder, sugar, and salt.   Set aside.

Remove the butter from the fridge or freezer.  Shred the butter into small pieces using a box grater (that's why you want it cold!) and add it to the flour mixture.

Mix the butter in with the flour mixture with your hands until it is course crumbs.

Add the cold milk.  Use a wooden spoon or spatula to stir until it is just combined.

Transfer your biscuit dough to a well floured surface and work the dough together with your hands.   If the dough is too sticky add a bit more flour.

Once the dough is cohesive, fold it in half and use your hands to gently flatten it into a rectangle.  Rotate the dough 90 degrees and flatten again.  Repeat 5 or 6 times, but don't overwork the dough.

Using your hands (not a rolling pin), flatten the dough to 1 inch think and lightly dust a 2 3/4 inch round biscuit cutter with flour.

Making close cuts, press the cutter down in the dough, do not twist.  Drop the biscuits on the prepared sheet pan.

Once you have gotten as many out of the dough as possible, reform the remaining dough to cut as many biscuits as possible, at least 6.

Bake for 12 minutes exactly at 425 degrees.  You want them to be just turning lightly golden brown.

Brush with melted butter immediately after they come out of the oven.

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T = tablespoon

t = teaspoon

c = cup

Sorry folks:  280 calories, 36g carbs, 5g protein, 13g fat per biscuit. 

Banana French Toast Bake

 Another holiday weekend, another brunch!  This time it was a banana version.  And cinnamon??  AND a streusel topping?!?   Winning combo right here.  Added bonus for another prep-the-night-before!

Banana French Toast Bake

1 lb. French or sourdough bread cut in cubes less than 1 inch in size (I used French baguette this time)

8 large eggs

2 c. whole milk

1/2 c. heavy cream

1/2 c. sugar

1/4 c.  brown sugar, unpacked

1/2 T. cinnamon

2 t. vanilla

6-7 chopped bananas (sliced and quartered)

Streusel Topping:

3/4 c. flour

3/4 c. packed brown sugar

1 t. cinnamon

1/2 c. cold butter cut in pieces

Grease 9x13 casserole dish.  

Whisk the eggs, milk, heavy cream, sugars, vanilla, and cinnamon.   Add the bread cubes and combine so the bread soaks up the egg mix.  Then stir in the chopped banana.

Pour the mixture into the casserole dish, cover and refrigerate overnight.

In the morning, take the pan out of the fridge and preheat the oven to 350 degrees.  

Make the streusel topping by combining the flour, brown sugar, and cinnamon.  Cut the butter in or combine with your fingers.

Cook 35-40 minutes until set.  You might want to cover with foil if it looks like the top is getting to brown.   Add the streusel topping the last 5-10 minutes.

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lb = pound 

c = cup

T = tablespoon

t = teaspoon

Rosemary Garlic Mustard Pork Tenderloin

I buy pork tenderloin frequently because sometimes the sales are such a good deal!   But pork can be tricky and dry out so fast.

Here is a new flavor combo I tried a few days ago.  It worked nicely.

Rosemary Garlic Mustard Pork Tenderloin

1 pork tenderloin

2 T. or so olive oil

5 cloves garlic, minced

2 or 3 T. stone ground mustard

2 or 3 T. chopped fresh rosemary

1/2 t. salt

a few turns of freshly ground pepper

Mix the olive oil, garlic, mustard, rosemary, salt, and pepper.

Rub the mixture all over the tenderloin.

I like to bake my tenderloin on an oiled wire rack in a baking pan.

Bake at 400 degrees for about 25-30 minutes until internal temp is about 155 degrees.

Rest a bit  before slicing.

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t = teaspoon

T = tablespoon

Celery Orange Feta Salad

We're headed to friends for dinner last minute and I whipped this up spur of the moment with things I had on hand.  It's light and refreshing!

You be the judge -- Chose your amounts based on your personal preference.  

Celery Orange Feta Salad

Greens of your choice, spinach, arugula, romaine all work

3-4 stalks sliced celery

2-3 segmented oranges

thinly sliced red onions

crumbled feta

a bit of fresh chopped mint (optional.  I had some to use up)

Sliced almonds (I left these off the salad and served on the side because of an allergy friend)

Dressing

even parts olive oil, freshly squeezed lemon juice and honey

a bit of dijon mustard

salt/pepper