Three Bean and Beef Chili

This is a very tasty chili recipe from Ellie Krieger on Foodnetwork.com. It had a ton of flavor, and even my little girls loved it.

INGREDIENTS:

1 tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

2 teaspoons ground cumin

1 pound extra-lean ground beef (90 percent lean)

1 (28-ounce) can crushed tomatoes

2 cups water

1 chipotle chile in adobo sauce, seeded and minced

2 teaspoons adobo sauce from the can of chipotles

1/2 teaspoon dried oregano

Salt and freshly ground black pepper

1 (15.5-ounce) can black beans, drained and rinsed

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can pinto beans, drained and rinsed

DIRECTIONS:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Mini Italian Club Sandwiches

This recipe came from Giada De Laurentiis from the Foodnetwork.com website. I made them for a book club group, and they were a hit. Derrick loved them as well. They seriously are fantastic, and now I want to go make them again!

INGREDIENTS:

3 large eggs

2 Tablespoons whipping cream

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 Tablespoon (about) unsalted butter

10 slices bacon

2 (8-ounce) round loaves focaccia bread (7-inch diameter)

8 ounces thinly sliced turkey

4 ounces thinly sliced provolone cheese

1 cup purchased pesto (I actually did 1/2 pesto, 1/2 mayonnaise, as some reviewers of the recipe thought the pesto flavor was a bit too much)

DIRECTIONS:

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop into the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Roasted Asparagus

Simple and delicious! I love asparagus!

INGREDIENTS:

Asparagus

Olive Oil

Kosher salt

Freshly Ground Pepper

DIRECTIONS:

Break off tough ends of the asparagus. Lay out asparagus on baking sheet, brush with olive oil and sprinkle with salt and pepper. Roast in the oven at 400 degrees for approximately 20-25 minutes, until tender.

Horseradish Sauce

This is Emeril Lagasse's recipe off of Foodnetwork.com

INGREDIENTS:

2 Cups Sour Cream

1/4 Cup prepared Horseradish, drained

1 Tablespoon minced Chives

1 teaspoon Champagne or white wine vinegar

1 teaspoon salt

Dash hot red pepper sauce

DIRECTIONS:

In a bowl, combine all the ingredients and blend well. Adjust the seasoning, to taste. Refrigerate until ready to serve.

Pasta With Escarole

My goal this year is to find some tasty recipes that are on the lighter side. This is a fantastic one I made tonight. It comes from the Food Network magazine from this month. I have never used escarole, but as I'm trying to get to know my greens better, I decided to try it out. This dish turned out to be very satisfying and full of flavor.

Serves 4; Calories 568

INGREDIENTS:

Kosher salt

12 ounces gemelli, fusilli or spaghetti

1 head escarole, roughly chopped

1 tablespoon pine nuts

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons breadcrumbs

Freshly ground pepper

1/4 pound pancetta, cut into thin strips

2 cloves garlic, thinly sliced

1 red jalapeno pepper, thinly sliced (remove seeds for less heat)

2 tablespoons grated parmesan cheese

DIRECTIONS:

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.

2. Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.

3. Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta adn escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.

4. Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

Molten Lava Cakes

Wow! If you are a chocolate fan, you've got to try this one! This recipe is from The Neely's on foodnetwork.com. I LOVED the addition of the cayenne. It gave it a real pop. However, I feel that the portion sizes are way too huge, especially if you are having it to follow a large dinner. I think this recipe could easily be stretched to 12 portions. It's very rich, yet YUMMY!

INGREDIENTS:

2 sticks butter, unsalted, plus more for ramekins

4 teaspoons sugar

1/2 teaspoon ground cinnamon

pinch cayenne

pinch nutmeg

12 ounces semisweet chocolate, chopped (I actually used dark chocolate, and it was fabulous)

1 cup allpurpose flour

2 1/2 cups confectioners' sugar

6 large eggs

6 large egg yolks

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

DIRECTIONS:

Preheat oven to 400 degrees F. (I actually prepared these ahead of time and refrigerated until I was ready to cook them. I would probably cook a few minutes longer if I refrigerate them again)

Butter 8 (8-ounce) ramekins and sprinkle each with about 1/2 teaspoon sugar. (I would do 12)

In a saucepan combine butter, cinnamon, cayenne, nutmeg, and chocolate over low heat until melted and smooth; stir frequently. Cool slightly.

In a large bowl, whisk together flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract until creamy. Add melted chocolate to the batter and whisk together.

Pour into prepared ramekins.

Bake cakes until the top is stiff and cracked and the edges are dark, about 12-14 minutes. Remove from the oven and let cool for 5 minutes. Loosen the edges of the cake with a small paring knife then invert onto plates while warm.

Risotto Milanese Style

I have made this recipe several times, and it always turns out really good. It is one of Emeril Lagasse's recipes from foodnetwork.com. The only thing I changed was in the directions. Rather than stiring in all of the beef stock at once, I add it in one cup at a time and cook it until the liquid has been absorbed into the arborio rice. This gives you a creamier texture. I have made this recipe without the saffron, and it is still delicious. In the photo above, I topped the risotto with London Broil which I marinated and grilled, then sliced thin.

INGREDIENTS:

1 Tablespoon Olive Oil

2 Tablespoons Butter

2 ounces diced Pancetta

1 Cup chopped Yellow Onion

1/2 teaspoon Salt

1/4 teaspoon White Pepper

12 turns fresh ground Black Pepper

1 pound (appx. 2-2 1/2 cups)Risotto (arborio rice)

5 cups Beef Stock, warmed (keep a little extra on hand. I have had to add extra)

1 cup warm Beef Stock

1/2 teaspoon saffron threads

2 teaspoons chopped garlic

1/4 cup Heavy Cream

1/2 Cup grated Parmigiano-Reggiano Cheese

DIRECTIONS:

Over medium heat, in a large sute pan, heat the olive oil and 1 tablespoon butter. Heat the oil for 1 minute. Add the pancetta and saute for 1 minute. Add the onions, salt, white pepper and black pepper. Saute for 3 minutes. Using a wooden spoon, stir in the risotto. Saute for 2 minutes.

Stir in 5 cups of beef stock and garlic. Bring the liquid up to a simmer, about 6 minutes. (I add the stock 1 cup at a time, and let it absorb into the rice before adding another cup).

Simmer the risotto for 18 minutes, stirring constantly.

Stir in the remaining butter, cream and grated cheese. Simmer for 2 minutes, stirring constantly. Remove from heat and serve.

Beef Marinade

This marinade would be great on any beef, I think. I have used it several times with a London Broil, which we then cook on the grill. YUMMY!!

INGREDIENTS:

1/4 Cup Red Wine Vinegar

1/4 Cup Balsamic Vinegar

2 Tablespoons Olive Oil

2 Tablespoons Worcestershire Sauce

2 Tablespoons Soy Sauce

2 Tablespoons Spicy or Dijon Mustard

1 1/2 Tablespoons minced Garlic

1 1/2 teaspoons ground Black Pepper

1/2 teaspoon Salt

1/2 teaspoon Garlic Powder

1/2 teaspoon Onion Powder

1 1/2 teaspoons Paprika

1/2 teaspoon dried Thyme

1/2 teaspoon dried Oregano

1/2 teaspoon Cayenne Pepper

Combine all ingredients and marinate with your meat for several hours.

Blackened Corn Chowder

I took this chowder to a Halloween party last night, and it got great reviews. Sorry there isn't a photo. It was gone before I could get one!

Recipe:

1 T fresh minced garlic

1 red onion, diced

1 3oz can green chiles

3-6(if small) cobs of corn grilled-just blackened

3 diced potatoes

6 T butter

6 T flour

1/2 gallon heavy cream

1 T paprika

Dash white pepper

Salt and pepper to taste

Directions:

Melt a couple tablespoons of the butter in a large pot. Add the garlic and onion and saute until soft. Add the remaining ingredients. Simmer for 1 hour.

*I have used frozen corn and blackened it in the oven. It works just as well. I personally like to double the amount of green chiles, as I like a little kick. If you want to use half and half instead of the heavy cream, I think it would still be great.

Tortellini & Spring Greens Salad

This was a concoction of mine, as I tried to come up with some kind of dinner with leftover tortellini, yet satisfy my craving for a salad and toasted pine nuts. Derrick actually requested that it be put on the blog, so he must have thought it was as tasty as I did!

INGREDIENTS:

1/2 pound Tortellini, cooked as directed and cooled to room temperature

1 pkg spring greens salad mix

1 green onion, chopped

1/4 C toasted pine nuts

fresh mozzarella cheese, cubed

Mix together and top with this dressing:

DRESSING:

2 garlic cloves, minced

2 T peach preserves (or whatever flavor you may have)

2 T red wine vinegar

1 T Dijon Mustard

1 t oregano

1/3 C light olive oil

Freshly ground pepper