Chili

Random Dione note:  I started writing a post about chili months ago, forgot about it, and then started again today!  I'm combining the recipes from both posts here.

First time around: 
I've always loved eating chili, and until about a month ago, didn't know that I love making it as well!  It's super easy to make... as long as you have meat and beans, you're 3/4 of the way to having homemade chili.

My approximate recipe is below... I didn't write down what I did the first time so I'm attempting to recreate it today.  Everything will be "to taste" -- add as much as you like and just keep tasting until you get the flavor right.  I really think chili is something you can't over season, so go for it!

My best advice for chili is this:
If it's in your kitchen, it's in your chili! 

Second time around:
Oh my goodness!  I can't believe my last post was in April.  (Well, yes I can.  I barely go to the grocery store since I've moved to New York!)

<<< Would you cook often if you had this much counter space?

I do cook once in a while, but of course forget to take pictures.  Since a snowstorm is approaching NYC, I figured it'd be a great time to not only hunker down and update this blog, but also to make some chili!  I've made chili twice before... once it was amazing, and once, not so much (no wonder I didn't complete my previous attempt at a post!).  This time I will document my recipe, and whether I like it or not, at least I'll have a starting point to tinker with for next time.

(I should mention that since a storm is coming I'm also making my favorite Lasagna, too!)


Here we go...


ingredients: 
- 2 pounds meat (last time I used ground chuck beef.  today I'm using 1.5 pounds of ground beef and 0.5 pounds of hot Italian sausage, because that's what I had left over from lasagna.  always use beef over 80% lean.)

- 4 cloves garlic (I used minced because that's what I have on hand) 
- 1 medium white onion
- 1 green bell pepper
- jalapeno peppers, sliced and mostly de-seeded (optional)

- 1-2 can(s) red kidney beans (depends on how much you like beans)
- 1 can pinto beans (or cannelloni beans)

- 2 bottles of dark or lager-style beer (minus a few sips) ^_^  (I used Budweiser)
- 2 tomatoes, chopped (optional)
- 1 can tomato paste
- 1 can tomato sauce

- spices: cumin, cayenne pepper or chili powder, brown sugar, oregano, basil, cocoa, salt, pepper, etc!
      (if you imagine the flavor of chili, that's actually cumin.  put what you want, but that's the most important one!)

- I didn't add peanut butter this time, but it's on my to-try list for the next batch

instructions: 
1.  Chop garlic, onion, and bell pepper (remove stem but keep most of the seeds).  In a small pot (or large pan), saute until soft; add jalapenos and meat; cook until meat is brown.  While cooking, add some seasonings to the meat (salt, pepper, cumin, cayenne pepper, brown sugar).

2.  In larger pot, add beans (I like to rinse them slightly so their juice isn't as thick -- or just rinse them all the way), tomatoes and tomato paste.  Start to warm these ingredients together.

3.  When meat is cooked, drain well and add to large pot.  Stir ingredients.
     *Note to self... after draining meat, rinse sink immediately so the fat doesn't congeal and get hard to clean later! 

4.  Add beer, lots more spices (including cumin and cocoa) and keep stirring.  Let the pot simmer for at least 30 minutes, with you checking every 5-10 on the taste.  Continue seasoning as necessary.

5a.  If your chili is too thick, the juices will cook up!  If you're worried, add more beer or water.
5b.  If your chili is too thin, you can add more tomato paste and some flour OR corn starch.
        (Note: if you add flour or corn starch, dissolve it in hot water first.  Otherwise it will clump in your chili!)

6.  After at least 30 minutes, your chili is done!  Just make sure to check that the beans are cooked and soft.  This time, I cooked the chili for about 90 minutes on the "low" setting.


pictures:

pretty tri-color beans!

meat with onion, pepper, and garlic + spices

and the final product, which will hereafter and forever be known as, "Dione's Bomb Ass Chili."

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Chicken Fried Rice

It's been so long since I've updated this thing... when I went to type in "Blogspot," my computer took me to Bloomingdale's instead.  Hahaha!

Anyway, I'm back, and here is my super simple recipe for chicken fried rice.  There are two main parts of prep: that you have to cook the rice the day or morning before, and that you have to cook the chicken.  Other than that, this is easy and quick, and unbeatably customizable.

Ingredients:
(I'm not putting amounts for most ingredients because you can really choose how much you want.  For reference, I normally use 4 cups of rice and 2-3 chicken breasts.) 

• cold, cooked rice 
• chicken (I use boneless skinless breasts because they're easiest, but thigh meat tastes the best if you want to deal with it!)
• 1-3 eggs, depending on how eggy you like fried rice and how much other stuff you're adding
• green onions, cut up 
• soy sauce and olive oil 
• bite-sized, cooked veggies -- I like peas and carrots 

Directions:

1. Cook the chicken to your liking.  I like to marinate it in soy sauce and use flavors that will compliment the fried rice.  After cooking, cut up the cooked chicken into bite-sized pieces.  
2. In a pot that you'll use for everything, put a couple tablespoons of olive oil, and when heated, very lightly scramble the eggs.  Like, just leave them long enough to solidify and then take them out and put them aside.
3. Put the rice in the pot with a bit more oil and soy sauce, and "fry" the rice on high heat for a few minutes.  
4. Add the eggs, chicken, green onions and cooked vegetables.
5. Continue to stir the fried rice and let everything heat up together.
6. Enjoy! 

As usual, I forgot to take pictures at each step.  But here are the few I did take:

All ingredients: 

I use mixed veggies in a bag.  Makes them easy to steam in the microwave! 

Finished product:

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Breakfast cupcakes

Cupcakes... for breakfast?  Now I am the type to have something sweet in the morning, but these are savory cupcakes, made with biscuits, bacon and eggs.  Mmmm!

ingredients: 
     (amount will depend on how many cupcakes you want to make.  I made three cupcakes, so my amounts are based on that.) 

• bacon (three slices)
• pilsbury grands jr biscuits (homestyle / buttermilk)
• eggs (2 or 3) 
• salt, pepper, and shredded cheese, if desired

directions: 

1. preheat oven to 375.
2. cook the bacon.  just a little (so it's not raw)... it will cook more in the oven later.
3. use the bacon grease to coat your muffin/cupcake pan.  only coat how many spots you're using.
4. press the biscuit dough into the pan.  if you have a jumbo muffin tin, awesome!  I don't, so I used my cupcake pan.  make sure you press it up the sides as well.  especially if you're using a cupcake pan, make the dough thin.  
5. add a piece or two of bacon to each dough pot.
6. add an egg to each pot.  if you're using a cupcake pan, one regular large egg may be too much and will overflow.  instead, you can put two eggs in a bowl, quickly whip with a fork, and then divide between sections.  
7. bake for 15-20 minutes.  if you like your eggs runny, awesome.  I don't, so I turned up the heat to broil for the last two minutes to nuke the eggs... just don't forget that your food is set to broil.  (oops.) 
8. take your pan out of the oven, and use a spatula to slide each cupcake out.  
9. enjoy! 

pictures: 

(barely) cooking the bacon

coating the cupcake pan

 pressing in the biscuits

adding the bacon  

adding the eggs (the middle one overflowed, so i split one egg between the two side ones) 

after being (over)baked ... forgot I'd put the oven on broil. :/ 

final product.  now you can have cupcakes for breakfast!!!

yum! 

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Skydiving!

I went skydiving on Sunday, January 15, 2012.  

Here are the best pictures from that experience.  

Enjoy! 

This is where I almost said, "I can't do this."

You sit on the side of a plane... with your feet hanging out.  No big.

The one below makes me laugh so hard I cry.  Every time.

I'm alive!!!

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Peanut Butter Banana Chocolate Chip Cookies

Yes, the name is a mouthful... and so are these cookies!  They combine all of my favorite flavors.  The best part about the cookies is that each of the flavors is very strong, but nothing overpowers.  The flavors just blend into a small round of deliciousness.

( Note: I always say the full name, because the cookies look like chocolate chip... and I never knew so many people were allergic to bananas.  :/ )

ingredients:

• one medium-sized, really old banana (should be black and very soft for best flavor) 
• 1/2 cup of peanut butter
• 1 egg
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 1/4 cup flour (can use 1/2 C whole wheat and 3/4 C regular if you are so inclined) 
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup chocolate chips (semisweet.  or chunks.  whatever.) 

directions: 

1. preheat oven to 350 degrees (or a few degrees cooler).
2. in a large bowl, mash the banana.  you want it to be pretty smooth.  the older the banana, the easier this will be.
3. add the egg, peanut butter, and sugars, and beat until smooth.  (for the peanut butter, i just use a large spoon to scoop some out and compare that to a 1/2 C measure.  it's hard to transfer it between containers.)  (i use a fork to beat in this recipe, because then it's easy to stab out any banana or brown sugar chunks.) 
4. once smooth, add the flour, baking soda, and baking powder.  dough may become a little difficult to mix.
5. once everything is combined, add in the chocolate chips.  i use my hand at this step because the dough is really thick.
6. taste the dough.  savor the flavor.
7. roll into balls and place on cookie sheet (may want to grease your hands first so nothing sticks).  you can make them whatever size you want... just make sure they are all the same size so they bake evenly.
8. bake for about 10 minutes.  pull out and cool on a wire rack if you have one.  the cookies are pretty great warm though.
9. enjoy! 

old banana, mashed 

peanut butter mixture, with flour

dough

plus chocolate chips 

cookies, ready to bake (you can press them down to make them flatter if you want) 

one cookie, sweating a little :)

baked cookies

mmmmm!  these are round because i didn't press them down at all.

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Crock Pot Lasagna

Sorry I've been gone for a while! I've been cooking and baking, but always forget to take pictures. Back today with a new favorite recipe... lasagna, in a Crock Pot! The recipe makes a ton, so I have to commit to lasagna for every meal for a week. I like this recipe because all of the ingredients cost about $20, and some of them (basil, parmesan, noodles) carry over for your next batch.

*Disclaimer: Crock Pot (or slow cooker) recipes are awesome because of the "set it and forget it" factor. However, this recipe only needs to cook for two or three hours. So it's best to make on a weekend day when you're around the house anyway.

ingredients:

• 1 pound of meat
  options: bulk italian sausage, ground beef, ground turkey, or a blend.
  I like 1/2 lb Italian sausage, 1/2 lb ground beef.
• 1/2 cup onion, chopped (one medium onion, or just use the frozen stuff)
• 3 cans of pasta sauce (any flavor, just need at least 60 ounces)
• 3 teaspoons of dried basil leaves
• 1 tablespoon of salt (feel free to add any additional seasonings to taste!)
• 2 cups shredded Italian Blend cheese (that's one bag)
• 1 egg (optional)
• 15 oz part-skim ricotta cheese (that's one small container)
• 1 cup grated parmesan cheese
• about 10 uncooked lasagna noodles (buy the "oven ready" ones)

directions:

1. Turn on your Crock Pot. Low setting.
2. In a very large skillet, cook the meat and onions. There should be no pink left in the meat (about 12 minutes), and make sure to break it up into really small pieces. Once cooked, drain and add pasta sauce, basil, salt, and any other favorite seasoning. (I add "Italian Bistro Blend.")
3. While the meat is cooking, mix the ricotta cheese, parmesan cheese, and half of the shredded Italian cheese in a bowl. If you have an egg laying around, add that in too (will make the cheese blend a little smoother). Put the other half of the shredded cheese in the fridge.
4. Time to layer!
   
   Meat sauce (about 1/4)
   Noodles (you'll have to break them to fit)
   Cheese mixture (about 1/2)
   Meat sauce (about 1/4)
   Noodles
   Cheese mixture (rest of it)
   Meat sauce (about 1/4)
   Noodles
   Meat sauce (remaining amount)
5. Cover and cook for about 2.5 hours on low.  Once you turn off the Crock Pot, sprinkle the remaining cup of shredded Italian cheese over the top, and let the lasagna sit until the cheese melts.
6. Enjoy!

Meat and onions:

Basil, salt, and extra seasonings:

Cheese blend (pre-egg and pre-mixing):

Cooked meat:

Meat with pasta sauce and seasonings:

Layers in the Crock Pot:

Final product:

I also love this recipe because the lasagna really holds it's shape when you take it out of the Crock Pot. Bon appetit!

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Peanut Sauce Shrimp Pasta

Found this recipe on Yahoo!.

ingredients

• 1/2 a 14-oz. pkg. dried medium rice noodles (had to get these from an Asian grocery store)
  
• 1 Tbsp. cooking oil
• 12 oz. peeled, deveined medium uncooked shrimp
• 12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
• 1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
• 1/2 cup bottled peanut sauce (I made my own -- recipe below)
  

peanut sauce

• 1/2 to 1 cup peanut butter (you'll be tasting it a lot, so you might want to start with too much)
• Ginger powder (also from Asian grocery store)
  
• Soy sauce
• Lime juice
• Cayenne pepper
• Garlic - minced or powdered
  
• Everything is to taste. Just start mixing and tasting. You'll also need some water to thin out the peanut butter. Thanks to my friend Grant for the sauce recipe!
  

directions

1. Cut up your asparagus and peppers. I used yellow and red peppers since the asparagus is green. You may want to cut your shrimp into 2 or 3 pieces each as well.
   
2. Place noodles in large bowl. Bring 4 cups water to boiling; pour boiling water over noodles in bowl. Let stand for 8 minutes.
3. Meanwhile, heat oil in large skillet over medium-high heat. Add shrimp, asparagus, and sweet peppers. Cook and stir for 4 to 6 minutes, until shrimp are opaque. Add peanut sauce; heat through.
4. Drain noodles. Divide noodles among shallow serving bowls, using a fork to twist noodles into nest.
   
5. Top with shrimp, asparagus, and sweet pepper mixture. Serves 4.

I forgot to take a picture with the noodles, but here is how my shrimp and veggies looked:



The meal took some time, but I had a friend over who helped me cut the vegetables (thanks, Shawna!). Delicious, and definitely worth the time. Pin It Now!