It's freakin' cold outside...it's time for chili!! Back in October I made some awesome chili. No really..I made it up myself, and Husband proclaimed it "best". Now being a bit of an inventor in the kitchen, I didn't write it down..and the next time I made chili it wasn't half as good. So I racked my brain (ouch, right?) and tried to remember HOW I made the 'good' chili. I made it again and wrote EVERYTHING down. Yay me! I also made bread bowls..but I'm not taking the credit for them..you can get the recipe for them here!
1lb 80/20 ground beef-browned
1 can (12oz) V8
1 Qt tomato juice
3T chili powder
2T granulated garlic
2t black pepper
1T ranch powder
1 can El Pato
2 chipotles in adobo + 1T sauce from can
1 can diced tomatoes with green chiles
1 can chili beans
1 small white onion-diced
1/2 green bell pepper-diced
In a large soup pot-brown your meat (do not drain) add V8 and spices cook for about 5 minutes add tomato juice, El Pato (which is a jalepeno salsa in a green can that you find in the mexican section at the grocery), and chipotles/sauce-cook for about 5 minutes add can of tomatoes/beans, add onion/green pepper cook low for about 3 hours. For the last 30 minutes up the heat and simmer until desired thickness.
This is a spicy chili...but spicy good..not too spicy to eat! You can always back off to ONE chipotle instead of two..that might help..or omit the chipotles altogether..but I think they help with the flavor!
Tuesday, December 7, 2010
It was a HAPPY day in my house when I found the plug in to my Fry-Daddy. I'd been craving something laden with homemade greasiness..no really. The fish in my freezer..Tilapia the Skinny girl in me quietly spoke "put lemon pepper on me and broil me, I'm healthy" ..and I(the Fat girl) answered it with a resounding "Shut up! You are getting dipped in beer battered and fried!" The Fat girl won...was there really a debate about who would? Now...to toot my own, I'll just say..I make damn good beer battered fish. But I can't say that it's because of some hidden battering talent I have, or some penache for dropping things in 350 degree oil. No...I'll thank the beer. Two quick notes... 1) I am allergic to alcohol. No really. I didn't use to be. I used to drink with reckless abandon, relishing that fuzzy headed buzzed feeling, and not even minding really when I'd have to throw up suddenly b/c I'd just go back to drinking...ah..to be young. But then...then I had Little Miss...when she was about meh...10 weeks old I finally decided to crawl out of my cave of a house and go have a "Congrats you had a Baby!" drink at our local bar...the bartender there..Mack (Hi Mack!) makes THE BEST White Russian eva. I'll share his recipe sometime...well..I got it..and I'm sipping on it and all of a sudden I feel HOT like someone just turned a heat lamp on my face. It got VERY uncomfortable..but it's dark in the bar so my Husband doesn't notice. We both get antsy..want to get back to the Tiny Miss and when we get in the car and Husband sees my face-"OMG what is WRONG with your face?!?!" Um..note to the men..don't EVER say that to your spouse, ok? So...I get home..take a Benadryl and it goes away. But now..if I want to have ANYTHING with alcohol in it..I have to take a Ben FIRST to avoid disaster..therefore..I don't really drink b/c it's just not fun anymore. *shrugs* 2) My Mother-in-law was over when we had this dinner (anyone else notice the inlaws are over...alot?) and she declares "well I made fish and it didn't taste like this.." Which brings me to the following point...use good beer. It's like wine and cooking...if it doesn't taste good to drink, it won't taste good in the food. Now...a light beer is FINE if you are at a baseball game, tailgating, or a frat house (ah...memories)...but NOT when it comes to the fish...use something with body...I used a Honey Lager and it was divine! (and didn't turn my face red, score!) Ok..so the batter 1 cup self-rising flour 1 1/2 GOOD beer and the 'dredge' 1 cup corn starch and the 'fish' tilapia filets (cut in half) Oil at 350... I choose corn starch as my dredge of choice..I've just found it works for me..therefore I use it. You want your batter to be a pancake batter consistency..so if you need more beer or less...go for it..add it in 1/2 cup increments. Also..use a whisk and wait between additions...so...flour in the pan..1/2 cup beer..whisk-whisk-whisk-check consistency, 1/2 cup beer repeat... pat your fish dry then dredge in corn starch, place in beer batter and shake off excess, then put into oil... shoot for a golden brown color on these like in the picture... drain on something 'wicking'-I drained mine on a dish towel, you can do this on a brown paper sack as well. Lightly salt when it comes out... Now the chips...oooh the chips....on a mandoline set it to 1/32 and slice your potatoes...this is supa-thin....fry them in the same oil...season when they come out and TRY not to gorge yourself. Just try...
Monday, December 6, 2010
Hello again today! Sad, well pathetic, story for ya... My house that smells like dogs, cats, and kids (unless I am cooking something) needed help..so I had a Scentsy party..and um..no one showed. So...I'm reaching out to my bloggy friends with this...maybe you are thinking of someone who is hard to buy for...like in-laws, or teachers. Maybe you got chosen for secret Santa at work and have NO clue what to get. Maybe your family drew names and you got your weird cousin...now you know what to get!! Scentsy products are GREAT..if they weren't I wouldn't BOTHER trying to get some for myself! Right now on my friend Tracy's site, I'm her open party...you'll see my name. I know most of us don't live close...but you can get it shipped right to you, wherever you may be! I'll keep this post up for a couple days so you can have access to the site... There are SOOOOO many great scents, and it's awesome because the wax doesn't get hot enough to burn little fingers, or hurt pets..and again..smells so so good! Check it out!
I know Thanksgiving was a couple weeks ago..but I thought I'd share my meager contribution. But really it was hardly meager b/c it was very tasty. :) Crumbled gingersnaps for crunch and spice Pumpkin layer- can of pumpkin 8oz block of cream cheese 1tsp of pumpkin pie spice 2T sugar beat into yummy submission The Buttermilk layer was a Buttermilk pie that didn't set up that I ran through the food processor. Fresh whipped cream between the layers. topped with more gingersnap crunchy bits! Lots of layers of Yum!! I think the 'pie' layer would be good with ANY pie...imagine an apple pie crumbled up in there, or a blueberry, or oooh...a pecan! Yum!