The very last one.......for now.

With my freezer full, my house smelling of cumin and sauted onions, my chili marathon comes to an end . I can't say that I'm sick of chili yet, but lets just say next week will be a whole different scene. 


Her on the other hand needed a break and decided she'd make her own dinner.

Or perhaps she's second guessing her choice.




This past week and weekend was crazy busy. Crazy! And I plan on sharing more about that later on. But for now, I need to keep it simple, get you what I've promised, and catch up on some much needed Zzzzzzz.


The chili cook off is tomorrow at church and my original plan was to pick my favorite from this weeks recipes and enter in tomorrows gathering. However, I'm tired and although my heart resides over the stove, my feet tell me otherwise.


This will have to do.


My very last chili recipe is something I came up with when walking through Costco and my local grocery stores. It's kind of my thing to search and rescue any food products and turn my basket full of goodies into something scrumptious. 




Basket of goodies.........meet my new dutch oven. ( Early B-day gift from my BFF)

Vegetarian Chili With Gourmet Bean Blend

It all starts with these.

I found these beauties at Costco giving me inspiration for other recipes.


For now.......chili.




I also found a great meat substitute that works perfect in dishes like these soaking up all the spices and flavors making this, one tasty chili.

Just crumble the package in a bowl

The process

Saute veggies and add spices.

Cumin. Chili powder. Cayenne. Chipotle powder.

Add veggie crumbles

Add tomatoes and sauce

Add rinsed dried beans

Add vegetable stock

After it's cooked for 2 1/2 hours add corn and fresh parsley. Put lid back on and cook another 2-3 hours; until beans are tender.

Vegetarian Chili with Gourmet Bean Blend




Ingredients


3 cups mixed dried beans, rinsed(use your favorite variety)
12oz package Original veggie protein crumbles(I used Lightlife)
3 Tb Canola oil
1 onion, diced small
2 carrots, diced small
3 cloves garlic, minced
2 cups frozen corn
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 Tb cumin
1 tsp chili powder
1/4 tsp cayenne
1/2 tsp chipotle chili powder
4-5 cups quality vegetable stock
1/2 cup fresh parsley
salt and pepper


Toppings


Corn bread, cheese, sour cream, green onions......etc


Directions


In a large Dutch oven or stock pot saute onions, carrots and garlic on medium heat with 3 Tb Canola oil. When slightly soften add spices. Let cook another 1 minute and add veggie crumbles. Stir to combine and add diced tomatoes, tomato sauce, beans, and vegetable stock; season with salt and pepper. Bring to a slight boil, turn down heat to simmer, and cover with lid for 2 1/2 hours. 


Add corn, parsley and more salt(if needed) and cook another 2-3 hours, depending on how tender you like your beans. 


Put your favorite toppings on and dig in!

Thank you all for your lovely comments and sticking with me as I chili my way through this past week.

Get ready for this

I'll cut right to the chase.




After I say this.


I got this recipe from a dear friend and client whom has inspired and encouraged me in so many ways.


Her name is Cary.


And her hair is FAB!


We met several years ago before marriage and kids, and I've seen her blossom and become so many things I aspire to be. 


She lets me be creative while transforming her hair. Let's me vent when my hearts been heavy, and started my daughter on homemade bean burritos.


Little did I know she had her own secrets up her sleeve. 


While styling her hair one evening, she mentioned a chili recipe that intrigued me so. I asked for the recipe, and to my surprise on Sunday night it was in my mail. Perfect timing, because as you know, the cook off  is this weekend.




I'm warning you now........the following recipe may send you snacking well past your bed time.


It's like none other.


It's that good!

Roasted butternut squash and black bean chili

The process

Roast butternut, place in food processor, hit it with some stock and puree.

You wont be able to refrain from dipping a spoon in this goodness.

Saute veggies.

Cook meat and combine the two together.

Add spices.

Add the rest of the ingredients. 

 These chips are to die for, and their perfect for this chili

Roasted butternut squash 
and black bean chili(adapted and inspired by Cary)


Ingredients


1 c chopped onions
1 c chopped yellow bell pepper
3 garlic cloves, minced
1 ½ t dried oregano
3 t ground cumin
3 t chili powder
½-1 t cayenne powder
1 t salt
16 oz can pumpkin( I couldn't find pumpkin so I roasted a small butternut and pureed it)
2 15 oz cans black beans, rinsed & drained
20 oz cooked ground turkey(I used ground chicken.....that's what I had and it worked great)
14 ½ oz can diced tomatoes
3 c chicken broth


The original recipe calls for a slow cooker. And silly me, I missed that part. I made this in an hour, but the slow cooker would be perfect for those days that we need a set and forget kind of meal. Just precook your meat and veggies and throw it all in. 7-8 hours on low.


For the butternut: Peel, cut in half, and remove flesh in squash. Dice in small cubes and place on baking sheet. Drizzle with olive oil, salt and pepper. Roast for about a half hour, or until nice and tender and caramelized. Place in food process(blender would work too) add a splash of quality chicken stock and puree until smooth; set aside.


Meanwhile  in large heavy bottom stock pot, cook meat in a little olive oil until no longer pink; set aside. In same pot add a little more oil(just a little) and saute onions, bell pepper, and garlic. Put meat back in and add spices and the next 5 ingredients. Bring to boil, turn down heat and simmer with lid on for 20 minutes.


Note: Put whatever you like for sides in this, but I'm telling you now, it's so stinking good, you don't need any extras.


Except the crunchy sweet potato chips. You have to try these!

Thank you Cary for this amazing recipe.

House bound

Today Avery was sick.

Most of the day was spent sipping  juice, watching TV, and playing games.

I have something to confess.......


I love the game Sorry.


Really.....I do.


I had to question though whether or not Ave was really sick. 


I stayed home today so she could rest up and get back in school tomorrow. 

Little did I know that my clients would get gypped so I could stay home and get my hair done. 

This would be a wash and brush. 


It cost me one cup of cherry juice and three sweet tarts.


This would be me with no makeup.




To all of my clients who so graciously moved their appointments today.......thank you.


As you can see, I had plenty of time to ponder my meal tonight(thus the blank stare in the picture above) and with all the chili I'm making this week I know by the end of the weekend, I wont even be able to say the word.


Pizza! I thought.


What?


Yes, pizza!


With my Baked Potato Chili

I love using leftovers to make a pizza. This is a keeper for sure!



Chili Pizza


Ingredients


Preheat oven to 425


1 store bought pizza dough
2 1/2 cups left over chili(i of course used my baked potato chili)
2 cups fresh mozzarella, shredded
2 cups Jack cheese, shredded
1 can olives(optional)
Cilantro(optional)


Directions


Flatten dough into desired thickness and shape.(I like mine thin, and used a round pizza pan) 


Measure out the chili and heat in microwave for 1 1/2 minutes. Strain the liquid through a colander, making sure to press down a bit to remove the extra liquid; reserve sauce. 


Using about a 1/4 cup reserved liquid, spread that over the unbaked pizza crust. Note: It's not going to look like much but trust me, you don't want a pizza soup.


Sprinkle 1 cup each of cheese over the sauce; spread the chili mixture; add olives, if using; and sprinkle remaining cheese. 


Bake for 13-17 minutes depending on how crispy you like it. Let set about 10 minutes before cutting into. Sprinkle with cilantro if desired.


Note: You can do this with any kind of chili mixture and it will be great. Just make sure you strain any extra liquid.


Bon Appetit!!

Pulling me every which way

Some people don't like their picture taken.

Some people should hush because they get to go for a walk.


I can't tell you all the things I have learned about the pictures I take. When you capture every moment(and I do) you get to analyze and decide what the purpose of each picture is. All the beautiful things my camera has captured. All the lessons I have learned in just a moments shot.


As we walked our dog today(or rather Avery did) I was observing how much my dog leads us. He's a tugger and a puller. If given the chance, he would drag you violently through his walk.

As I was chaperoning his lead, a thought came to mind. This kind of reminds me of my life sometimes. Particularly this week. I have this and that, with a little more this and that on the side. It's so hard to keep up and I feel pulled every which way. 


Sometimes my daily walk is done violently. Sometimes I look a bit like this.

For some reason though, I enjoy most of it! I think I'm born to be chaotic. I'm born to run crazy.


So this brings me to the long list of things I have planned this week. You all being, a high priority.


This week, I'm making chili.


Not just any chili.


Not just one chili.


Three different kinds!


Ironically I have a chili cook off at the end of this weekend, so I get to decide which recipe merits that place. And enjoy some really good chili.


The first one I have for you was thought of (in memory of) "childhood baked potatoes with chili". Tell me ya all have had this before? Oven baked potatoes topped with chili goodness, cheddar cheese and sour cream? Remember???


To change it up a bit I thought this would make a great chili. If there's already a recipe for this, I was surely in the dark. This was better than I anticipated and I anticipated high. I felt like I was right back at Dad and Moms kitchen table sharing stories and eating really good baked potatoes. Without further delay, here is mine. 

Baked Potato Turkey Chili

The short process

Saute the onion, garlic and peppers

Add spices and season with salt and pepper

Add meat and cook slightly, along with beans and stock

Add tomatoes 

Add potatoes 

Eat it all up cause it's pretty darn good!

Baked Potato Turkey Chili


Ingredients


1 pound quality ground turkey
1 can low sodium kidney beans, drained but not rinsed
1 can low sodium pinto beans, drained but not rinsed
1 can low sodium black beans, drained but not rinsed
 2 cups low sodium quality chicken stock
1 can whole tomatoes(15 oz)
1 can diced tomatoes with green chilies(15 oz)
1 poblano pepper seeded and diced small
1 anaheim chili seeded and diced small
1 cup onion, chopped small
1 large garlic clove, minced
2 russet potatoes baked until tender, peeled an diced in bite size pieces. 
1 Tb cumin
1 tsp chili powder
1/2 tsp thyme
1 1/2 tsp paprika
olive oil
salt and pepper


Toppings, Your favorite cheese, green onions, and sour cream.


Directions


In large pot saute onions, garlic and peppers with a little olive oil over medium heat. Season with salt and pepper and add spices. Add ground turkey and cook through; season a little more with salt. Add beans, stock, and tomatoes. Bring to a boil and add cooked baked potatoes. Stir all together and simmer just a few minutes. Top with favorite baked potato toppings and eat like a king. Serves 6-8


Baking potatoes: Set oven to 400, pierce both sides of potatoes and bake until tender, but not to soft; about 30-40 minutes. Peel and dice in bite size pieces.

Stay tuned for chili # 2 

Sunday Grub

I wont drag you to far down my childhood, but to help you understand where my Sunday ideas and traditions come from, and some that have been changed, I must  give you a little history.


As long as I can remember my Sunday's included, church, pot roast, and lots of Televised Golf. I actually liked watching Golf with my dad (not because I liked golf) but rather it was the perfect sport to snuggle up on the couch to and fall asleep. It got me every time.


We would come home from church, kick off our shoes, and I would offer whatever help I could  for mom before planting my tush on the sofa.


My mom would be slaving away in the kitchen and the smell of roasted whatever in the air. Sometimes a little crackle from our wood burning stove would take you far in snugly Ville.


These memories that I grew up with were expected to pass on to my own family. However, as I got older, my own family was clearly different from the one I grew up with. I had to improvise. Some things I wasn't willing to change, but others, well, I just had too.


Church: I had moments in my life where it wasn't a priority, or maybe I couldn't find the right one. I suppose I didn't feel the need to go. Somehow though, I found myself planted firmly, and this distant memory was now part of my life. "Church" isn't just a place where I confess all my wrongs and walk away set free. This is part of my family and while every Sunday doesn't send me jumping through the rafters, I always walk away a little more inspired, a little more encouraged and a little less anxious about the coming week.


Golf: How can I explain this. I don't watch Golf. Simple as that.


Roast: I suppose a few times I prepared a Sunday meal my mom would have been proud of, but for some reason I just haven't grounded that tradition. Maybe I'm just lazy on Sundays. Maybe when I get home, I'm expecting that miraculously there will already be the smell of roasted something in the oven. Maybe I don't want to make roast. 


I like simplicity after church, that's just who I am. I get pretty excited with myself when I take a slice of simple and make awesomeness. 


Or........... maybe I just don't have the ingredients to make what I really want. It's Sunday after all.


This Sunday though, I came home and checked my messages, looked at my favorite foodie sites and landed on The Enchanted Cook. Always great recipes, and today's post happen to be an easy dish. I closed up my computer, tore open the fridge like a mad women and to my luck, no tortillas. 


DANG!


I improvised.


I  didn't even come close to making what she did, but I will. It looked delicious. It looked like my kind of Sunday Grub. Check it out!

What I did make however was a concoction of things (and inspiration) that turned out to be delightful and the perfect Sunday lunch.

Surprise in a Nest

I call this  "surprise in a nest" because you can't really tell what's hidden under that rich cheddar cheese.


The process

4 day old French rolls

Scoop out the insides.

Place on sheet pan and drizzle with olive oil.

Crack one egg in each nest and season well with salt and pepper and bake.

Shred cheese and chop parsley.

Reserve and toast the leftover bread.

Sprinkle baked nests with cheese and parsley and bake until melted.

Surprise in a Nest


Ingredients


4 quality eggs
4 day old French rolls
3/4 cup quality cheddar cheese
handful fresh parsley
olive oil
1 Tb butter
salt and pepper


Directions


Preheat oven to 350


Take the four French rolls and slice in half. Scoop out the inside flesh but careful not to poke a hole through the other side; Reserve inside. Place on foil lined baking sheet and drizzle with olive oil. Crack one egg in each nest. Season with salt and pepper, place in the oven and bake for 20 minutes or until whites are firm but yolk is slightly runny.


Meanwhile, heat a small nonstick skillet over medium heat with 1 Tb butter. When butter is melted, add the reserved bread pieces. Cook until lightly browned and slightly crispy.


When eggs are set, remove from oven and sprinkle each nest with cheddar cheese and parsley.  Put back in the oven just until cheese is melted. Put a few toasted bread pieces on top. Serves 2-4 depending on how hungry you are. 


Note: You could also serve this alongside country style potatoes or a nice green salad. 

Happy Sunday!!!