Challenge #1...

Or Challenge #4 if you want to get technical about it. My Mr. has some misguided idea that I should send in an audition for Next Food Network Star. Personally, I think he's nuts. I watch the show religiously. And, for 90 minutes every Sunday I sit in awe of some of the amazing things the contestants come up with. Let's totally set aside the fact that 95% of the individuals on that show are actually trained chefs. Sure, they will throw in a food blogger, or a food critic, or just some random person that has some talent for cooking with a side of crazy personality. But, those people are few and far between. It's not being in front of a camera that intimidates me. It's not even the fear that my cooking wouldn't measure up (okay, maybe a little). I find the time constraints that they work under to be the most disconcerting. 30 minutes to think up a brunch recipe, prep, cook and serve it? Ummmm... I don't know about that.

But, when the Mr. suggested that I play along with the challenges at home? That, I could handle. I don't work in a fully stocked kitchen with everything that I need right at my fingertips. I have to go shopping. And, my kitchen is seriously lacking in counter space. I couldn't do anything in 30 minutes, aside from scramble some eggs and make toast, if I tried. But, this isn't TV. This is my house. I can take my time... to some extent. So, game on! 

I know that I am a few episodes behind. Thanks to my kids, and their busy little fingers with the DVR settings... I lost the first handful of shows. But, last Sunday morning I sat down and watched them all. Normally, I will post my version of the past Sunday's challenge on the following Sunday's blog. So, the challenge from just this past Sunday, I will work on this week and post this Sunday. However, until we are caught up, I will post on Wednesday too. Those will be my catch-up days. And, we're going to work backwards. So confusing, but not. Tee hee. There's a method to my madness. They have aired 5 episodes thus far. Episode 5 will be Sunday's blog. Today, we're going back to episode 4.

Here's the episode synopsis according to Food Network's Next Food Network Star page: 

"It's Fashion Week in New York and the finalists are thrilled to learn that, as potential stars, a "makeover" is essential ... but THEY aren't being made over; it's a food "makeover!" Each finalist will have to "make over" a bland dish, making it look (and taste) good for the most fashionable crowd on the planet. Ted Allen will be on hand to judge the fashion shows, plus an extra prize is announced for the winning finalist."

I wrote down, on little slips of paper, each of the dishes that the contestants were assigned on the show and drew out of a bowl. What did we end up with?

Awesome. Couldn't have picked a better dish! And, shockingly enough... my brain immediately started churning out an idea. And, even more amazing... I had everything I needed already in my kitchen. Huh. Maybe I wouldn't be so bad at this after all. I know this looks complicated, but it all goes together really fast. Make sure you read through the entire recipe first. Most of the steps can be worked through simultaneously. 

Chicken Bowl Pie

(For the chicken)

3 chicken breasts

1 (750 ml) bottle dry white wine

3 1/2 C. chicken stock

1 1/2 C. water

1/2 yellow onion, sliced

2 garlic cloves, crushed

1/2 tsp salt

2 sprigs fresh thyme

(For the spinach)

1 Tbs olive oil

3 garlic cloves, chopped

1 bunch baby spinach, stems removed

1/2 tsp salt

1/2 tsp pepper

1 Tbs unsalted butter

(For mushrooms)

8 oz baby portobello mushrooms, sliced

Olive oil

(For filling)

1 can artichoke hearts, drained & chopped

2 (8 oz) pkgs. cream cheese

1 1/2 C. chicken broth

2 lg. shallots, chopped

Freshly ground pepper

(For bread bowls)

2 tubes crescent rolls (I used Pillsbury)

1 Tbs butter, melted

Start with the chicken breasts. We're going to boil them. But, not in just plain old water. That's boring, and does no favors in the way of flavoring the chicken. We're going to make that chicken yummy enough to eat on its own. And, boiling is better than baking for this. It keeps the chicken deliciously moist. Add the chicken and all remaining ingedients into a large soup pot. Bring to a boil over high heat. Once boiling, cover pot and adjust heat to medium-low. Allow chicken to simmer 15-20 minutes, or until it is cooked through. When it's done, pour pot into collander set over the sink. Remove the chicken breasts, and discard the rest of the goodies.

Slice the chicken breasts into bite-sized pieces.

Backtracking to while the chicken is still boiling away, start to saute your spinach. Heat the olive oil in the bottom of a large saucepan over medium heat. Add the garlic, and saute for 1 minute making sure it doesn't brown. Add the spinach to the pot along with the salt and pepper. Toss to coat. Put the lid on the pot, and allow spinach to cook for 1 minute. Remove lid, adjust heat to high and stir spinach constantly for 1 minute. Use a slotted spoon to remove the spinach from the pan. You will end up with a bowl of yumminess that looks like this:

Now, start on the mushrooms (the chicken is still working away on its flavorful magic). Add a thin layer of olive oil to the bottom of a skillet, and heat over med-high. Add mushrooms to the pan. Make sure not to crowd the mushrooms. They won't brown properly. I worked in two batches, and they came out wonderfully. Saute the mushrooms until nicely browned. Remove with a slotted spoon to a bowl.

While the mushrooms are browning, go ahead and chop up your artichoke hearts. By the time the chicken is done, you should have two bowls full of veggies and one full of mushrooms to add to your filling...

Now, let's prepare our bread bowls. Take 4 small glass bowls, and grease the outside of them generously. Roll out one crescent square rectangle. Lay it over the bottom side of the bowl like so...

Pinch together that perforated line in the middle. Take another rectangle of dough, and lay it crosswise over the top of the first one, and mold the dough until it is conformed to the bowl...

Using a basting brush, brush the tops of the pastries with the melted butter like so:

Bake in the oven at 350* for 10-15 minutes, or until nicely browned. While the bowls are baking, put together the filling. Start by melting the cream cheese in a large saucepan over med-high heat, stirring frequently so the cheese doesn't burn. Once melted, slowly whisk in chicken broth. I added maybe 1/4 C. at a time. This will thin out the cream cheese to give a consistency more similar to pot pie filling, but still slightly thicker. Stir in the chicken, chopped shallots and pepper. Fold in the mushrooms, artichoke hearts and spinach. 

Now, remove your bread bowls from the oven. Allow to cool slightly, and remove bread from bowl molds. If it doesn't readily come off, slide a knife around the edge of the bowl to loosen the pastry. Fill your bowls with the chicken filling. Voila! You're done!

I might not be serving this to a panel of Food Network big-wigs, but the Mr. can be quite the tough customer. I was a little nervous to serve this to him. It's the first time I've created something under such pressure. But, it received rave reviews. He even went so far as to say that it was absolutely, hands-down the best thing I have ever cooked. And, trust me... he's eaten hundreds of meals cooked by these hands. I can tell by the food coma that he is currently in while lying in bed next to me... he ain't lying! WIN! 

It is a tasty, creative, modernized spin on the traditional comfort food of chicken pot pie. Now, as far as the fashionable part of the challenge? I think it's prettier than a regular old pot pie. Was I to serve it to a panel of judges, however, I would have used one triangle of dough on cupcake molds and make tartlets out of them. Cuter. More fashionable. But, I'm feeding a big, hungry man here. That wasn't really practical. 

These are intensely rich, and not on the lower end of the calorie spectrum. But, they make for a deliciously decadent dinner every now and then! Thanks for stopping by! Stay tuned for the Episode #5 Challenge on Sunday!

Easy as 1, 2, 3...

I can remember eating beer bread since I was quite little, and sneakily thinking, "Ha ha ha. Beer! I'm 8, and I'm getting beer!" Silly kids. They just don't understand that the inebriating effects of alcohol are cooked off when you add it into things such as bread. Which might explain why my picky girl child wouldn't touch the stuff for the longest time. The boy child will eat nearly ANYTHING, the embodiment of the human garbage disposal. But, ever since her dad gave her a sip of his beer a few years back... the girl was disgusted at the thought of anything containing the libation. After much coaxing, I finally got her to try some bread. It was love at first bite. Same for the Mr., who had never had it before he met me. Good thing it's the easiest bread in the world to make. We eat lots of it around here!

Beer is one of the oldest products of civilization. It might very well have been the pre-cursor to the invention of leavened bread. In the early days, beer provided protein to people that unfermented grain just couldn't supply. Found on an ancient Sumerian engraving, the depiction of bread being baked, crumbled into water to form a mash, and then made into a drink that was recorded as making people feel "exhilarated, wonderful, and blissful!" Yup. That's beer!

Beer Bread

1 (12 oz.) bottle or can of beer, room temperature

3 C. self-rising flour

3 Tbs. sugar

See? Literally... easy as 1, 2, 3! As far as selecting the beer goes, our two favorites are Guiness and *cover your eyes all you beer snobs*... PBR!

My favorite is the Guiness bread. The stout beers give the bread a sweeter, more robust flavor. While the lighter American lager-type beers produce something similar to an insanely more delicious variant on the long-beloved white bread. You can use any beer that you like. Experiment. Find one that you like best. But, be forewarned: whatever beer you choose, your bread will take on the same flavor... just in somewhat milder tones. 

I distinctly remember one year when the kids' dad bought a 6-pack of a limited edition winter ale. Now, I love me some specialty winter ales. Blue Moon's Winter Abbey Ale is my all-time favorite. But, whatever he brought home tasted like Christmas in a bottle. And, not in a good way. It was as if someone infused the beer with a pine branch, and simmered in a few poinsetta leaves for good measure. Neither one of us could stand it. I figured I'd use it to make bread. Surely the sugar, flour, and some time in a toasty oven would soften that flavor. Wrong-o! It tasted like a loaf of freshly baked Pine-Sol. So I'm just sayin'... careful what you add!

Grab your mixing bowl. Toss in 3 C. of self-rising flour. *It is of utmost importance that you use self-rising flour. It already contains a leavening agent. Without it, you'll end up with a dense beer brick... rather than a loaf.* Add the 3 Tbs. of sugar. I like to use Sugar In The Raw. But, plain ol' granulated sugar works just fine. Then, slowly poor in the room-temperature beer. Stir until ingredients are just combined. It will be lumpy and gluey, and look like this:

That's probably the least appetizing photo you'll ever see on this blog. But, trust me... pour this into a greased and floured loaf pan, bake at 350* for an hour, and you'll end up with a beautiful loaf like this:

This beer goes great with hearty soups and stews. You can use it to sop up all the lovely broths and gravies that remain at the bottom of your bowl. But, it is also quite a treat first thing in the morning, toasted with a little apple butter smeared on top. Yum! One of my favorite fall treats!

And, feel free to get creative with it! This bread lends itself well to mix-ins. Dried cranberries, sundried tomatoes, basil, cheeses, rosemary. Your options are unlimited. And, if you find a combo that you truly fall in love with, please let me know!

Check back with me tomorrow. We start the Next Food Network Star play-along challenge!

Home on the Range

Yesterday, we came home with a pound of bison stew meat from Sunset Ridge Buffalo Farm. Throw in some fresh veggies from the farmers' market... I couldn't wait to get home, and put together a mouth-watering stew for dinner. This is so simple, and will fill your house with a heavenly stew aroma in no time. Plus, it's a slow cooker meal... perfect for those families on the go!

A brief history of stew: Stewing meat is a manner of cooking that has been around longer than any other method of cooking. What classifies a stew? Any dish containing meat as the main component that is cooked over direct heat in a liquid base. Stews are perfect for tougher cuts of meat, as making a stew is a practice in patience. But slow cooking will break down the meat, making it tender and quite flavorful. Stews of yore were known to be cooked in the animal's own paunch, turtle shells... even mollusk shells. Modern-day stews can range from simple to quite complex dishes. Allow your creativity in the kitchen to take-over... the sky's the limit!

Bison Stew

1 lbs. bison stew meat

1 Tbs. olive oil

1 Tbs. rendered bacon fat

4 cloves garlic, crushed

5 small potatoes, quartered (we used 3 "Purple Majesty" potatoes, and 2 red potatoes)

4 med. carrots, sliced

6 oz. portobello mushrooms, sliced

2 shallots, quartered

1 tsp. thyme

1 tsp. parsley

4 Tbs. flour

1 bottle of stout beer (we used Guiness)

1 C. beef stock

1 1/2 tsp. kosher salt

Freshly ground pepper, to taste

We start of with the stew pieces. Pat them dry with paper towels so that they will brown evenly.

Heat up a skillet over med-high heat. Add the olive oil and bacon fat. I'm one of those weirdos with a mason jar full of questionable-look white goo in the back of my refrigerator at all times. Every time we cook bacon, I allow the grease to cool (but not solidify) and add it into the jar. It adds amazing flavor to meats whilst cooking. But, if you don't keep a stockpile of lard in the back of your fridge, just fry up a couple pieces of bacon and use the remaining rendered fat left in the pan for this step.

That succulent fat will melt right in the pan with the olive oil. Then, you're ready to add your meat. Don't crowd it. Cook it in batches if you must. It will cook more evenly.

Cooked the bison until it is just nicely browned on each side. Meanwhile, collect your vegetables...

Everything we used came fresh from the farmers' market. Earthly, freshly picked carrots. Fresh garlic. This was the first time I have ever had the pleasure of cooking with truly fresh garlic. I was surprised to find it quite different than the store-bought variety. It is moist... even the skin. The stuff you get in the grocery store is parched in comparison. The outer layers peel so easily. And, oh my... is it ever fragrant! When you crush the cloves, they are actually juicy. Such a lovely experience to cook with. We tried some "Purple Majesty" potatoes mixed in with some red potatoes. The purple variety is sweet, buttery and packed with flavor. Plus, if you stick with the "rainbow food" theory... all of those bright colors provide varied antioxidants, vitamins, and health benefits. This meal is colorful. So, it must be super healthy too! 

Add the thyme, parsley, and flour to the veggies. Toss to mix. Then, add the beer and beef stock; season with salt and pepper. Toss in your cooked bison, and stir to get everything covered in a rich coating of the beer and stock mixture. Cover that crock pot, set it on low and cook for 5-6 hours (stirring periodically). Once the potatoes are soft, and the meat is practically falling apart... you'll know your stew is done!

I'm a fairly modest person. And, not to toot my own horn... but this is quite possibly the best stew I've ever had in my life. And, the perfect accompaniment to sop up the delicious gravy left in the bowl is some freshly-baked beer bread. I'll be back tomorrow with that recipe!

The blog will keep going with new posts this week. But, I am in the process of a redesign. So, it ain't looking so hot around here right now. Bear with me... the new reveal should be done by next Sunday. We're also working on getting some lighting. I'm used to cooking in a very open home with lots of windows. Our new house is more cozy. But, with cozy... comes poor lighting situations. I have one window in my kitchen. If I get done with a recipe after dark, the photos just plain suck. But, I work with them as much as I can. Like I said... we're trying to get some lighting in here. And, payday is coming. That means new dishes too! While these turquoise ones go fabulously with my kitchen, they photograph terribly. New white dishes coming for me! Just stick with me... things are improving around here. Slowly, but surely.

* I am a huge fan of Food Network's "Next Food Network Star." So, I'm going to add a fun play-along feature to the blog and play along each week. I know, I know... I'm about 4 episodes behind. But, thanks to my kids' busy little fingers with the DVR controls... I lost all of the episodes, and had to play catch-up watching them today. In light of that, we'll just have to play a little catch-up around here too. Be looking for the first round to begin this coming Wednesday!

I ♥ the Farmers' Market!

Growing up in Texas, the only basis for comparison that I have or farmers' markets is the one in Dallas. That place is expansive, to say the least. Over the years, the only one that I have found that even compares is Pike Place Market (my favorite market of all time) in Seattle. To be honest, I probably haven't even been to a farmers' market since I left Seattle years ago. A few roadside stands, perhaps. But, nothing that could actually be considered a "market".

With the kids off to Florida for two weeks to visit their grandparents, the Mr. and I are left with exorbitant amounts of free-time on our hands. Work-free, kid-free, whine-free time. What does he want to do? Work on recording his new album. Me? Cooking. Canning. Researching. Blogging. But, I needed something to do all of those projects with. What better time to make our first trip to a farmers' market in North Carolina?

After looking around at the markets that this general area had to offer, we settled on Durham Farmers' Market. 

It had the most vendors listed. And, vendors that didn't just offer mounds of fresh fruits and vegetables. Let's face it... I'm a sucker for a crusty loaf of artisan bread. Or some melt-in-your-mouth handmade goat cheese. So, off we traveled to Durham Farmers' Market... located in the eclectic Durham Central Park area. There are tons of cool-looking working artist studios, a lovely park, and most importantly what turned out to be a fabulous market.

The vendor I was most excited about visiting was Sunset Ridge Buffalo Farm. We love us some bison around this house. Bison is lean, slightly sweeter than beef, and lacking that gamey flavor of some wild meats. It is low in cholesterol, calories and fat. This makes it a choice alternative protein for dieters and health-conscious folks. Bison is also heart healthy and higher in protein than beef, chicken, pork or fish. Not to mention... it is delicious. Unfortunately, around Fayetteville... it is incredibly difficult to come by. So, imagine how excitedly overwhelmed I was to have this selection to choose from: 

We settled on 1 lb of stew meat, some Italian spiced sausage, bison jerky, and a few different flavors of bison meat sticks. The Mr. and I are currently collaborating on a bison stew recipe. It is in the crock pot as we speak, and the heavenly aroma is already wafting through the house. Stay tuned for the recipe later this week! As far as the jerky goes... yum! But, the bison sticks (especially the sweet flavor)... INSANELY DELICIOUS!

As I mentioned, I am a sucker for a freshly-baked loaf of artisan bread. We came across one lady that had some of the most beautiful loaves to choose from. (Note to self: I really need to take better notes on vendor names next time around). But, the Mr. and I, spice addicts that we are, settled on a loaf of jalapeno cheddar bread. 

It was the first thing I tore into when we got home. Toasted with a pat of butter melted on top... drool. It would also make for some lovely rustic panini sandwiches. I'm actually pondering the logistics of a savory French toast recipe. Hmmm...

Anyone that knows me, knows that cheese is my weakness. The restaurant that I miss most in Dallas is Cru. We used to have girls' night there all the time. I was always satisfied with my Sinful Experience Flight of cheeses and a refreshing flight of champagne. The restaurant was an experience in and of itself. But, as it is... I have to create my own cheese flights these days. 

We picked up cheeses from two different vendors: Chapel Hill Creamery and Celebrity Dairy. Both of these vedors were winners in the "Local Cheese Producer" category of the annual Best of the Triangle: Reader's Choice Poll put out by Independent Weekly. Chapel Hill Creamy took first place. And, we took some of their Paneer. The kind lady working the booth suggested it as a wonderful cheese for frying. Maybe next time. This time, I'm concocting a bruschetta recipe that incorporates it. Recipe to follow this week! Next trip, I'm amped to try their Carolina Moon variety. Our selection from Celebrity Dairy was a goat cheese: Silk Hope. It is described as "a hand-ladeled cheese, coated with vegetable ash and mold-ripened to a snowy white finish. I'm seeing this as a serving cheese. Some fresh honey, some toasted almonds, and fresh-baked bread. Yum.

By this time, I'm sure the Mr. was bored out of his mind (although he is kind enough to never admit it). So, he was quite delighted to come across a local craft brewery vendor: Fullsteam. They are another first-place winner in Best of the Triangle. 

Me, not being much of a craft beer connoisseur, let him pick his poison. He settled on Southern Lager. They are sold in half-gallon growlers for $14. The best part is that $4 of that is a refundable deposit that you get when you bring the jug back. I had planned to use it in the bison stew, but by the time I got to the stove... it was gone. But, we'll bring it back next week and try another kind.

Aside from fruits, vegetables, meats, cheeses, and breads. There were a couple of vendors selling non-edible wares. The one that really drew me in was Moondance Soaps. To be honest, I normally don't buy soaps like this. Although, beautifully fragrant... I find them to be frivilous, and impractical. 

The man working the booth offered the Mr. a tiny, individually-wrapped sample of Rose Petals & Cream Goat's Milk Soap. I picked it up, gave it a quick whiff, and was instantly transported back to Seattle. Whatever it is about that soap... it reminds me of home. Although, I have only lived in Seattle for a handful of years, it will always be where my heart is. That soap took me back. I HAD to have a bar of it.

What do ya' know... we actually did buy some fruitsand veggies! Although a little early still for peaches, I picked up a basket. I'm full of hope that these will be delicious. I'm thinking they'll make their way into a canning experiment sometime this week.

Blackberries. HUGE. Juicy. Sweet. Blackberries. From Maple Spring GardensThese didn't even make it home. They were snacks for the 1.75 hour drive home. 

Fresh, sweet corn on the cob. We're going to throw these babies in a pot of boiling water, and enjoy with our stew tonight.

Fresh green beans. Because, let's face it... I'm obsessed with them lately.

Lyon Farms had deliciously sweet strawberries, and offers their own strawberry cider bottled for sale. They serve up strawberry cider slushies that were the perfect way to round out our day at the market, and cool us off on the walk back to the car.

On the way back, we stumbled upon this fabulous street art. The Mr. loves the quote. It is a standard by which society should strive to live by.

We've already started planning our list for next week's trip. Two of the things on my list: a Coke float from the most adorable ice cream truck I've ever seen...

And, a bundle of these gorgeous flowers for my table...

Join me next Saturday for another exciting trip to the market!

The Chili Queen

Around these parts... we're from Texas. Although I have spent mostly all of my adult life living elsewhere, my formative years were all spent in The Lonestar State. And, let me tell you... there are two things that Texans take very seriously: their history and their chili.

I was dumbstruck when I moved to Alaska towards the end of high school. Their state's history was barely a blip on the radar... at least where the public school system was concerned. In Texas, we spent the better part of several grading periods learning solely about Texas history. Our entire 7th grade year, we had a Texas history course. Not world history. Not US history. TEXAS history. Weren't all states like this? I guess not. 

The Alamo. Bluebonnets. Jim Bowie. Mockingbirds. Independence from Mexico. Chili. Yes, CHILI. The origins of chili have their roots firmly planted in The Lonestar State. So, it's only fitting that it is the official state dish of Texas. One of my favorite projects in my Texas history class was "Cowboy Chow" day. We researched the traditional meals of real frontier cowboys of yore. Chili, cornbread, pork and beans. At the end of the week, each student was responsible for bringing in a dish to share. A dish of traditional cowboy fare. Favorite. Project. Ever. I was a foodie even at the age of seven.

San Antonio. My favorite city in all of Texas. Rich with history. Delicious meals available at a plethora of traditional Tex-Mex restaurants on nearly every corner. Back in the 1800's, the phenomenon of the Chili Queens at Military Plaza Mercado. These women sold bowls of stew known as "chili". At the time, it was a simple dish consisting of dried red chiles and beef. They made their chilis at home, loaded them up into colorful chili wagons, and hauled their fare to the market every night. They would build mesquite fires right at the market square to keep their chili nice and hot. Colorful lanterns would adorn the chili wagons, drawing patrons to the women seated on the ground next to their pots. The Chili Queens would serve up their fiery stew to patrons while they sat on stools in the square, enjoying their spicy meals. Eventually, sanitation laws were passed that put The Chili Queens out of business in the square. Many just closed up shop, others went on to open indoor cafes. Whatever the end of their story was, their infamous fare lives on as a popular culinary treat even today.

Recipes for chili are up for serious debate. They are the star player in culinary cook-offs all over the southwest. And, each chili cook has his own recipe that he or she proudly proclaims, and firmly believes is the. end. all. be. all. chili. recipe. Beans or no beans? Ground meat or cubed chuck? Spicy or nuclear hot? It's all a matter of opinion. But, this recipe has been in my family for quite some time. Over the years, I have put my own twists on it. And, like any other chili cook... I believe this to be the. end. all. be. all. chili. recipe. 

One note before we move on to the recipe... chili is supposed to be hot. Not so spicy, in my opinion, that it sears the roof of your mouth and you dissolve into a puddle of sweat. But, heat is an important factor in this dish. I have found that there is NO way to make this mild enough that kids will enjoy it, while still maintaining the integrity of the flavor. So, just do yourself a favor... unless you have a child with extremely savvy tastebuds, forego serving them this dish. The accompanying corn muffins go nicely as a side with tomato soup or canned chili of a less spicy variety. Now, moving on...

Queen's Chili

2 lbs. ground turkey (You can also try ground pork, beef or chicken. We LOVE bison as a subsititute.)

1/4 of a lg. Vidalia onion, minced

4 cloves of garlic, minced

2 tsp. salt

3/4 of large Vidalia onion, coarsely chopped

3 lg. jalapenos, seeded and minced

2 (12 oz.) cans or bottles of beer (I use whatever is on hand... usually PBR)

2 Tbs. molasses

1 (6 oz.) can and 1 (12 oz.) can tomato paste, plus 1 can each full of water

2 (14.5 oz.) cans diced tomatoes

1 lg. handful fresh parsley, chopped

4 tsp. terragon

4 tsp. sweet basil

2 tsp. thyme

1 can Ranch-style pinto beans, UNdrained

1 can kidney beans, UNdrained

1 (4.5 oz. bottle of chili powder)

2 tsp. paprika

2 lg. squares baking chocolate

1 lg. handful of yellow cornmeal

Several dashes of mango habanero salsa

Start by cooking in a skillet: ground turkey, minced onion, minced garlic and salt over med-high heat until meat is just cooked through. 

While meat is cooking, put all remaining ingredients into a large crock pot. Add cooked meat, and stir with a wooden spoon until well combined. Cook on low heat for 4 1/2 hours. Serve with sour cream, shredded cheese, and chopped onions. 

You can also offer the option of Frito pies. Take a handful of Fritos, top with chili and cheese. I think this ruins the whole chili experience, but the Mr. loves it. It is a great way to enjoy left-overs, though. Only then, will I allow the Fritos to creep into my bowl!

This makes A LOT of chili... perfect for Super Bowl parties! It also freezes quite nicely. So, even if you're only feeding a small group... cook it up, and freeze some of the left-overs. Or, if you're so inclined... just cut the recipe in half, and eliminate the can of kidney beans.

Every bowl of chili needs a tasty carb to soak up the remaining gravy in the bowl. These muffins are PERFECT. Just a slight touch of heat to their moist, sweetness!

Sweet Heat Muffins

3 Tbs. butter

1/2 lg. vidalia onion, chopped

2 lg. jalapenos, seeded and diced

1 (8 oz.) pkg. corn bread mix (I HIGHLY prefer Jiffy brand)

1 lg. egg, beaten

1/3 C. whole milk

1/2 C. sour cream

1 C. grated sharp Cheddar

1/4 tsp. salt

1/4 tsp. dried dill weed

1/4 tsp. paprika

Preheat oven to 375*. Coat a muffin tin with cooking spray; set aside.

In a skillet, melt butter. Saute the onion and jalapenos until tender, but not browned. 3-5 minutes.

Meanwhile, place muffin mix, egg, milk, sour cream, cheese, salt, dill and paprika in a lg. mixing bowl. Add onions and peppers. Mix until just combined. Spoon into muffin tins until 3/4 full. Bake for 25-30 minutes until lightly browned, and toothpick inserted into center of muffin comes out clean.

Now, you're ready to enjoy a good old cowboy-style meal... just like you would deep in the heart of Texas!

And, just like Texas has its favorites of chili and history... I have my favorites of history and food. You may have noticed, I have tried to tie in a little history with every post here lately. I am enthralled with food history. The shows Unwrapped and American Eats have long been favorites of mine. I have a stack of food history books on my bedside table that I'm in the process of working my way through. The history will eventually play an important role into the design of this blog. Stay tuned!