I know dad won't like this, but my kids deemed it better than Skyline! A few years ago there was a chili cook off published in Cincinnati Magazine. This recipe was submitted by the chef at Daveeds and is so, so good. Serve over spaghetti or hotdogs with cheddar cheese on top.
1 pound ground beef
1/2 onion, diced
1 clove garlic, minced
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp cinnamon
1 1/2 tsp salt
1t chili powder
1/8 tsp ground cloves
6oz tomato paste
4 1/2 c beef stock
1oz dark chocolate
Put everything in a large soup pan. Set temperature to medium high., and bring it to a simmer. Then reduce heat and simmer for 3 hours. Add salt and pepper if desired. It also said to blend it at the end, but I don't do that. Enjoy!
Thursday, February 12, 2015
Saturday, February 7, 2015
Quick and Easy Dinner Rolls
Not sure where on the Internet I originally found the recipe, but this is my go-to recipe for rolls. I never seem to plan ahead enough to make dough that has to rise a few times. It is more like me to check an hour before dinner time to see what I had planned for dinner that night. These only rise for 45 min and cook for 12-15... Very good for a last minute planner. I often through together a batch of these, get the dough rising and then make a soup. By the time the soup is ready, the rolls are, too.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
1 pkg quick-acting active dry yeast (2 1/4 tsp)
1 1/3 c. milk (105-115 degrees F)
3 to 3 1/2 c. flour (I use part whole wheat and part all purpose)
3 T oil
1 T sugar
1 t. salt
1 T. melted butter
coarse salt
Dissolve yeast in warm milk in an electric mixer bowl. Stir in 1 cup flour. Beat until smooth. Stir in enough remaining flour, the oil, sugar and salt. Mix on low until soft dough forms. Cover and let rise in a warm place until doubled, about 45 minutes.
Heat oven to 400F. Spray 12 cup muffin pan with non-stick spray.
Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough. Roll in palm of hands and put 3 balls in one muffin cup. Brush tops with melted butter, and sprinkle with coarse salt.
Bake 12 - 15 minutes until crust is light golden brown. Immediately remove from pan. Store loosely covered.
Lentil Soup
OH girls... you have to try this one. It is super easy, inexpensive and delicious. All of us love it! I usually make a batch of rolls and this is a full meal. I found this recipe on food network. Also, the recipe calls for "grains of paradise". You can use plain old cracked black pepper!
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
Ingredients:
2 T olive oil (I actually use coconut oil)
1 c. finely chopped onion
1/2 cup finely chopped carrots (I use two carrots)
1/2 cup finely chopped celery (I use two ribs of celery)
2 tsp kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes (I use one can diced tomatoes)
2 quarts of chicken or vegetable broth (I have used both and prefer chicken broth)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground grains of paradise (or use black pepper!)
Directions:
Place oil in large soup pan over medium heat. Once hot, add onion, carrot, celery and salt. Sweat until onions are translucent, approx 6 - 7 min. Add lentils, tomatoes, broth, and spices. Stir to combine. Increase heat to high and bring just to a boil. Reduce heat to low. Cover and cook at a low simmer until lentils are tender, approx 35 - 40 min. Using a stick blender, puree to your preferred consistency. ***I use a measuring cup to remove some soup, puree it and add it back in. I continue to do this until the soup is the consistency I am looking for. I still like to have the texture of lentils and veggies but pureeing some makes it less of a broth soup.
Tuesday, December 16, 2014
Caramel-filled Chocolate Cookies
Not sure where this recipe originated, but it has become a favorite for holiday gifts.
1 c. butter, softened
1 cup plus 1 T sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted
Cream butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda in separate bowl. Gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans. Dip each ball 1/2way into nut/sugar mixture and place nut side up 2 inches apart on a greased baking sheet.
Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate. Yield: about 5 dozen
1 c. butter, softened
1 cup plus 1 T sugar, divided
1 cup packed brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups all purpose flour
3/4 cup baking cocoa
1 tsp baking soda
1 1/4 cups chopped pecans, divided
1 package (13 ounces) Rolo candies
4 squares (1 ounce each) white baking chocolate, melted
Cream butter, 1 cup sugar and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda in separate bowl. Gradually add to the creamed mixture, beating just until combined. Stir in 1/2 cup pecans.
Shape a tablespoon of dough around each candy, forming a ball. In a small bowl, combine the remaining sugar and pecans. Dip each ball 1/2way into nut/sugar mixture and place nut side up 2 inches apart on a greased baking sheet.
Bake at 375 for 7-10 minutes or until tops are slightly cracked. Cool for 3 minutes before removing to wire racks to cool completely. Drizzle with melted white chocolate. Yield: about 5 dozen
Thumbprints
This is the original recipe given to me by a friend of a friend. I almost always at least double it...sometimes triple depending on the size of the crowd. The original recipe only makes 12 cookies.
1/2 c. Shortening
1/4 c. Brown Sugar
1 egg, separated
1/2 tsp vanilla
1 c. flour
1/4 tsp salt
3/4 c. finely chopped nuts
confectioners sugar
butter
jar of maraschino cherries, save the juice
Preheat oven to 350 degrees.
Mix shortening, sugar, egg yolk and vanilla until blended.
Blend flour and salt. Add into wet mixture. Roll dough into 1" balls.
Beat egg white slightly with a fork. Dip dough balls into egg whites and roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb gently into the center of each cookie.
Bake 10-12 minutes or until set. Let cool completely.
Meanwhile, make an icing out of butter, confectioners sugar and maraschino cherry juice. There are no measurements on this one. You'll have to eyeball it. NOTE: add the juice slowly. You will need much less juice than you may think.
Fill each thumbprint hole with tinted icing and top with 1/2 of a cherry, curved side up.
1/2 c. Shortening
1/4 c. Brown Sugar
1 egg, separated
1/2 tsp vanilla
1 c. flour
1/4 tsp salt
3/4 c. finely chopped nuts
confectioners sugar
butter
jar of maraschino cherries, save the juice
Preheat oven to 350 degrees.
Mix shortening, sugar, egg yolk and vanilla until blended.
Blend flour and salt. Add into wet mixture. Roll dough into 1" balls.
Beat egg white slightly with a fork. Dip dough balls into egg whites and roll in nuts. Place 1" apart on ungreased cookie sheet. Press thumb gently into the center of each cookie.
Bake 10-12 minutes or until set. Let cool completely.
Meanwhile, make an icing out of butter, confectioners sugar and maraschino cherry juice. There are no measurements on this one. You'll have to eyeball it. NOTE: add the juice slowly. You will need much less juice than you may think.
Fill each thumbprint hole with tinted icing and top with 1/2 of a cherry, curved side up.
Wednesday, November 12, 2014
Angie's Green Bean Casserole
This recipe came from my friend Angie. The measurements aren't exact so you have to eye-ball it. It was really, really yummy. I'm going to try it with the homemade cream of mushroom soup I posted on here.
1-2 bags of frozen organic green beans
one box of trader joe's cream of mushroom soup
a little milk or water
salt and pepper
1/2 can of trader joes fried onions.
Mix the ingredients together and bake at 350 for 20-25 minutes.
1-2 bags of frozen organic green beans
one box of trader joe's cream of mushroom soup
a little milk or water
salt and pepper
1/2 can of trader joes fried onions.
Mix the ingredients together and bake at 350 for 20-25 minutes.
Easy Stir Fry Sauce
*originally from food.com
This was super easy to make, and it can store in the fridge, too. I used this with frozen stir-fry veggies and served over pasta. Yummy!
In a large jar with a lid, add:
2-3 T cornstarch
1/4 c. brown sugar
1/4 t. ground ginger or a bit of fresh minced ginger
2 cloves of garlic, minced
1/2 cup soy sauce or tamari soy sauce
1/4 cup apple cider vinegar or white wine vinegar
1/2 cup water
1 1/2 cups broth (any kind)
Put on the lid and shake well. To use, stir fry the veggies and/or meat and then add sauce (I used about 1/3 - 1/2 of what the recipe made). Bring to boil, boil for 1 minute until slightly thickened.
This was super easy to make, and it can store in the fridge, too. I used this with frozen stir-fry veggies and served over pasta. Yummy!
In a large jar with a lid, add:
2-3 T cornstarch
1/4 c. brown sugar
1/4 t. ground ginger or a bit of fresh minced ginger
2 cloves of garlic, minced
1/2 cup soy sauce or tamari soy sauce
1/4 cup apple cider vinegar or white wine vinegar
1/2 cup water
1 1/2 cups broth (any kind)
Put on the lid and shake well. To use, stir fry the veggies and/or meat and then add sauce (I used about 1/3 - 1/2 of what the recipe made). Bring to boil, boil for 1 minute until slightly thickened.
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