Red and Black Chili

Red and Black bean chili topped with Guacamole and Cheese

So I love chili. All types of chili. And when my job has black bean chili and rice I'm in a special happy place. But I won't generally eat it in the summer months so when fall/winter get here off to market I go. Now I have always made my chili with the seasoning packets from the grocery store so I figured I'd try a little something different this year. A chili from scratch that has beer in it. Now the beer is optional and you can use almost anything you can find but I don't suggest the cheap stuff. Just think about the flavor of a $2 vs that of a $6. Oh and please let me know if you tried this and if you used beer and what type. This recipe was inspired by Bobby Flays Beef and Black Bean Chili

2lbs of ground beef (feel free to use cubed steak, ground chicken or turkey)
2 jalapenos chopped
3-4 green onions chopped
half a red onion diced
3 cloves chrushed garlic
3 tsp chili powder
3 tsp cumin (gives it a smokey flavor)
bottle of beer
32 oz chicken stock
can of diced tomatoes
can or black beans drained and rinsed
can of kidney beans drained and rinsed
can of corn (optional)
Salt and pepper to taste

Brown meat in a large pot. Once done remove from pot leaving some of the grease in the pot. Add your peepers and onions. Cook til onions are translucent (about 5 min). Add garlic cooking an additional 2 mins. Add seasonings and cook for 2 mins. Everything should be smokey and smelling really good at this point. and red in color. Pour the beer in and reduce completely. There should be little to no liquid left at this point. Add your meat back to the pot with the tomatoes and slowly pour in your stock. bring liquid to a boil then reduce and let simmer 45 mins with lid on. Add beans and corn and cook for an additional 15 mins. Remove from heat and season to taste.

TIPS:

• Top with cheese, sour cream, onions, guacamole, or even salsa
• Want something spicier uses a a hotter pepper, or just had some crushed red pepper flakes
• Experiment with different beers or even red wine to get different flavors 
• Easy recipe to double and freeze

Infused Water

This summer all the rage was about infused water, also called spa water. Restaurants sell it and most spa and gym provide it for their guest. So how about you make it at home. Please please please don't buy any type of infused water. It's a huge waste of money when you can do it yourself.

It's also great to set on a table in a pitcher for parties.

I'm sure there are some great health benefits that come with it. Like getting the vitamins out the fruit without the carbs or calories. And it just taste better than drinking plain water all day.

There is no real recipe and you can use almost any fruit and herb you like. But I'll share a few my favorite.

Infusion #1
sliced oranges
half a grapefruit sliced
a pint of strawberries
a few mint leaves

Infusion #2
sliced lemons
pint of strawberries
2-3 sprigs of rosemary

Infusion #3
sliced cucumber
sliced lemons
few leaves of tarragon

Infusion #4
watermelon cubed
raspberries
mint leaves

Add all the ingredients in a a large pitcher with ice and water. Let sit for a hour before serving for best flavor.

Tips:

• Sometimes you have to wake herbs up. Either muddle them in the pitcher before adding the other ingredients or tear them with your hands or a knife
• Use sparkling water or club soda to add a lil bubbles to it and make it fun for kids
• Wash off your fruit before adding it. 
• If using limes don't let sit long or juice the limes first. They can become kind of bitter after a while
• Only let the water sit for a day or two. 

White Bean Chicken Chili

So I'm sure everyone loves chili or knows someone that does. It was a staple in my house growing up in the winter months and even as an adult I continue to make it. So I decided to try something a little different and I encourage you to adjust this according to your taste. The best part of all this, you only need one pot.

2 tablespoons of olive oil
half an onion diced
2-3 jalapeno peppers seeded and diced
1 bunch of green onion chopped
4 cloves of garlic minced
2 lbs of ground chicken
2 tablespoons of cumin
1 tablespoon of dried oregano
2 teaspoon of chili powder
3 tablespoons of flour
4 cups of chicken stock
4 (15 ounce) cans of any white bean drained and rinsed
salt and pepper to season

In a large pot heat oil over medium heat.
Saute onions and peppers til tender, about 5 minutes.
Add meat and seasoning to the pot. Cooking until meat is done (about  10 minutes)
Sprinkle flour over meat and stir.
Bring liquid to a boil then lower the heat til it simmers.
Simmer chili til liquid has thickened and reduced to about half.


Tips:

• For a little extra heat add red chili pepper flakes and simmer for an addition 10 minutes
• Try other peppers but remember the heat is in the seeds and vein
• Serve with a nice heap of sour cream cheese and croutons
• This would probably work well with left over turkey (add it in at the end since it's already cooked)
• Also try with chicken breast. 
• Add corn. At the same point that you add the beans

Pita Pizza

So needless to say, I'm still living off my finds at the farmers market last week. But I had really been craving pizza lately. But didn't want a whole pie. So went to my local grocery store and found some whole wheat pocket-less pitas and had a great, and healthy lunch. The salad is romaine lettuce with tomato and peppers, all from the farmers market. The pizza is turkey pepperoni (who knew) peppers, thinly sliced tomatoes, with freshly shredded Parmesan, habanero, and garlic cheese (the last 2 were from the farmers market), and some pasta sauce.

Now here's the fun part. Since this is just about a personal size pizza you can make it with whatever you like. There are a ton of sauce flavor you can buy in you grocery store or even make yourself. Use and vegetable you like or none at all. Cook up your favorite meats or use your leftovers and make pies for you and the whole family.

I'll leave a few of what I would suggest but feel free to have fun and be creative.

White Pizza
Mozzarella cheese
Provolone cheese
Alfredo sauce
Cubed chicken breast
Italian season (optional)

• Spread a few table spoons of Alfredo sauce over pita leaving a little edge (your crust if you will)
• Add chicken and seasoning if using
• Sprinkle as much of little cheese as you like over the top
• Cook in oven at 350 for 10min or until cheese has melted to your liking

Roasted Veggie Pizza
Sliced zucchini
Sliced mushrooms
Sliced red onion
Sliced peppers
Olive oil
Ricotta cheese
Mozzarella Cheese
Basil, chopped
Oregano, chopped
Parsley, chopped

• Toss veggies in about a table spoons of olive oil
• Roasted veggies on a sheet tray in the oven (15min at 500 degrees)
• Spread ricotta over pita
• Add veggies and herbs
• Sprinkle with mozzarella 
• Bake in oven just until cheese is melted

Sausage Pizza
Pizza sauce (can use any tomato based sauce you like)
Cooked sausage (Italian sausage or just ground meat)
Cheese (I suggest using more than one type)

• Spread sauce over pita
• Add meat to the pie
• sprinkle with cheese
• Bake in oven pre-heat to 350 until cheese is melted 

Black Bean and Corn Salsa

Black Bean and Corn Salsa with Homemade Tortilla Chips 

There is no exact science to making salsa. There are no real tips either. A good salsa starts and ends with the freshest ingredients you can find making summer in Chicago the perfect time to make a bowl. You can find (almost) everything you need for this salsa at your local Farmers Market here in Chicago.

3 ears of corn (in husk)

1 can of black beans (drained and rinsed)

1 small red onion, diced
2 tbsp minced garlic

3-4 green onion, chopped

3 jalapeno peppers (can use other peppers), diced

3-4 nice sized tomatoes, diced

cilantro (fresh or dried), finely chopped

basil (fresh or dried), chopped or chiffonade

salt and pepper, to taste

1-2 tbsp olive oil (optional)

bell pepper, chopped (optional)

Chiffonade is a method of taking leafy greens (the basil in this case) and finely cut up. Stack and roll the leafs as you would a cigar and cut into thin slices. Click here for a quick video tutorial.

Blanching is a quick cook and cool method used in vegetables and fruit. Take the tomatoes and lightly score the bottom with an X. In a boiling pot of water drop the tomatoes in until u see the skin peeling away. carefully remove from the water and place them in a bowl of ice water. Once cool enough to handle peel away skin and dice the tomato. Click here for a quick video tutorial.

The easiest way to cook your corn in the husk, just throw it in the own. After you've washed it off of course. I usually turn my oven to 350 degrees and leave it in the till I smell the husk burning. No you house will not burn down but your corn will be extremely juicy and the husk will hold in the flavor. after you remove it from the oven allow it to cool and just cut it off the cob into the bowl you will be using for the salsa. Make a extra one to enjoy for yourself as well :-)

Add all the ingredients in a large bowl and stir it together. Add the salt and pepper to taste and store in the refrigerator at least an hour before serving (if you don't end up eating it as you finish).
Try baking your own chips and serving at your next party. I'll include that recipe down below in the tips.

Have fun and a message if you love/hated this recipe. I'd love to hear your feedback.

TIPS:

• Always remember the heat from peppers is in the seeds. So the less seeds the less heat. 
• You can make this completely with tomatoes/corn if you like maybe just add more tomatoes/corn
• I love red onions but any onion will do just fine
• Bake your own chips. It's easy. Just take some tortilla shells and brush with oil or butter and cut into quarters. Sprinkle with cumin, if you have it, and salt before putting in oven. Place in a preheated oven of 350 for 7min turn the pan and bake an additional 5min. Chips are best when served warm. 

Apple Galette

So galette makes it sound fancy but this is really just a simple apple tart that takes very little time to and very little experience.

3-5 Med Granny Smith apples (or any apple you'd like)
2 tablespoons butter
1/2 cup brown sugar
1/2 cup toasted walnuts (optional)
1 pre-made pie crust
cinnamon and nutmeg to taste
egg wash (one egg beaten with a tablespoon of milk or water)

Preheat your oven to 375°
Place walnuts on cookie sheet in oven til lightly toasted (about 10min or less)
Once walnuts have cooled coarsely chop and put aside
Peel and core apples and cut into wedges
Melt butter in skillet on high
Once butter is melted add apples
Cook until apples are edges are browning and kind of soft
Add brown sugar cinnamon and nutmeg (if using) and stir reduce heat to medium
Continue to cook until the liquid has reduce to a syrupy consistency stirring frequently
If using walnut add to the mixture before pouring into the pie crust
Roll your pie crust out on a parchment or foil line cookie sheet
Pour filling into the pie crust leaving about 2inches on the end to fold edge up gently
brush folded edges with egg wash and bake at 375° for 35-40 min


TIPS

• they sell precut apples now all you'll have to do is peel them (makes it kind of easy for you)
• You can make your own pie crust but again they sell it so you don't have to 
• Serve warm with a scoop of vanilla bean ice cream 
• You can really just eat the apples warm with the sauce if you really wanted to.... I did 

Thai Chicken Salad Wraps

So I didn't come up with this myself although if you read the tips I've kinda redone the whole thing. If you like to see the original please search Cat Cora Thai Chicken Salad Cabbage Spring Rolls.

Thai Chicken Salad Spring Rolls with Homemade Fried Rice

Dressing: 1/4 cup rice vinegar
1/4 cup olive oil
2 teaspoons sesame oil
2 tablespoons store-bought Thai peanut sauce
2 tablespoons granulated sugar

Spring Rolls:
1 whole chicken breast, or 2 half breasts (or 2 lbs boneless, skinless chicken breasts)
1/2 head Napa cabbage (1 pound or 8 cups thinly sliced cabbage)
1 cup shredded carrots (about 3 large carrots)
2 green onions, thinly sliced, plus 1 green onion, thinly sliced for garnish
1 tablespoon black sesame seeds
Salt and freshly ground black pepper

12 rice paper wraps


For the dressing, in a small bowl whisk together the vinegar, olive oil, sesame oil, Thai peanut sauce and sugar. Set aside.
To poach the chicken, in a medium saucepan bring 8 cups of water up to a boil. Add the chicken and bring down to a simmer. Simmer the chicken for 40 minutes until fully cooked and tender. Remove the chicken from the water and set aside on a plate to cool.
In the meantime, in a medium bowl, combine the cabbage, carrots, 2 sliced green onions, and sesame seeds.
Using 2 forks, shred the cooled chicken and add to the bowl with the salad.
Add the dressing and mix, making sure the salad is nicely coated.
In a wide, shallow bowl filled with hot water, put a rice paper wrap into the water. Press the wrap down so it is fully submerged in the water. Remove when softened. Place the softened wrap flat onto a damp work surface.
Scoop 1/2 cup of the Thai chicken salad onto the bottom 1/3 of the wrap. Fold over the left and right sides of the wrap inward about 1 inch. Working from the bottom up, tightly roll the wrap.
Repeat with the remaining Thai chicken salad and arrange on a platter.
Garnish the spring rolls with the remaining sliced green onion. Serve alongside a bowl of Thai peanut sauce for dipping.

TIPS

• Save yourself some time and cook the chicken ahead of time. It needs to be cool anyway.
• Even though the recipe says to poach, we are in grilling season, so go ahead and prepare the chicken however you like. 
• If you're like me you won't be able to find rice paper wraps easily (I happen to live near a great Asian market) try using wonton wraps or even tortilla
• I, for some reason, couldn't find Napa cabbage. But I did find bags of coleslaw and broccoli slaw. Both worked great and i just added extra carrots to it
• Try adding other veggies to the mix make it your own
• Tried the rice paper wraps and didn't enjoy them. Guess what? You can now just enjoy this as a regular salad. 
• Want to sever this to a few of your vegan friends? Get rid of the chicken. It's that simple!

ESP Cookies

This is possibly the easiest and quickest cookie recipe ever. Need a last minute dessert to take to the office potluck. This is perfect and can do it in less than an hour. If you don't have the Hershey Kisses use a fork and make them look like tradition Peanut Butter Cookies


1 egg
1 c. sugar
1 c. peanut butter
1 pkg. chocolate kisses

Mix egg, sugar and peanut butter. Roll the dough into marble size balls. Bake on a cookie sheet at 325 degrees for 9 minutes. Place a chocolate kiss on each cookie and return to the oven for 1 minute. Makes 24-30.

Tips
Try using chunky peanut butter.
There are a lot of different types of Kisses. I used the caramel ones in the pic above.
Brown sugar instead of regular sugar could prove tasty. Or maybe a tsp or 2 of honey.

Red Velvet Cake

Red Velvet Cupcake with Rum Vanilla Cream Cheese Frosting

Ingredients
1 1/4 cups vegetable shortening
2 cups sugar
1 tablespoon unsweetened Dutch-process cocoa powder
4 1/2 teaspoons red food coloring
3 cups cake flour
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons pure vanilla extract
1 1/4 teaspoons baking soda
1 1/4 teaspoons distilled white vinegar
3 extra-large eggs
1 1/4 cups buttermilk


8oz Cream Cheese
4Tbsp Butter
1tsp Vanilla
2cups Powder Sugar

• Position a rack in the center of the oven, and preheat to 350˚F.
• Put shortening, sugar, cocoa, food coloring, flour, salt, vanilla, baking soda and vinegar in the bowl. Mix to combine, starting at low speed, then raise the speed to low-medium and mix for about 1 minute. Add the eggs one at a time, mixing for 1 minute after each is absorbed into the mixture. Add the buttermilk in two portions, stopping to scrape the sides of the bowl between additions.
• Grease and flour two 9-inch cake pans (2 inches deep).
• Divide the batter evenly between the two pans, using a rubber spatula to scrape down the bowl and get as much batter as possible out.
• Bake until the cakes begin to pull from the sides of the pans and are springy to the touch, 35-40 minutes.
• Remove cakes from the oven and let cool for at least 30 minutes, preferably 1 hour. The cakes should be at room temperature before you remove them from the pan.
• Put a piece of parchment paper on a cookie sheet, sprinkle with sugar, and one at a time, turn the pans over and turn the cakes out onto the parchment; the sugar will keep them from sticking.

Frosting:

Mix cream cheese and butter until just combined. Add in vanilla and gradually add the powder sugar. 

TIPS:

• If making cupcakes pour batter into a gallon size freeze bag to pour the right amount into each cup.
• Allow your frosting to come to room temperature before trying to ice the cake. 
• Make sure your cupcakes, or cake, have completely cooled off before icing
• Got that one cupcake that didn't come out right, or that you picked at to get a taste. Use some of its crumbs to add a little more decoration to the frosting at the end.
• It is almost always easier to frost a chilled or frozen cake. 

Chewy Red Velvet Cookies

I found this recipe How Sweet It Is

Red Velvet Sandwich Cookies

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup cocoa powder
1 teaspoon red food coloring
1/2 cup white chocolate chips

Preheat oven to 375.

Cream butter and sugars together until fluffy in the bowl of an electric mixer. Add egg and vanilla and combine until smooth. Beat in red food coloring. Stir in cocoa, flour, baking soda and salt until just combined, scraping down the sides when needed. Fold in chocolate chips.

Using an ice cream scoop, scoop out 1-2 tablespoons of dough and set on baking sheet. Bake for 10-12 minutes.

Tips
The original recipe called for regular chocolate chips but the white chocolate provide a nice contrast. Use which ever you have handy

Sandwich these cookies cookie together using a cream cheese frosting (recipe follows):
8oz Cream Cheese
4Tbsp Butter
1tsp Vanilla
2C Powder Sugar
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Summer Fruit Salad

"Summer summer summertime

time to sit back and unwind" 

Summertime by Will Smith

'Tis the season to go to the farmers market. With all the fresh fruit and veggies you can imagine. So here's a great recipe to make with all those fruit out there. 

2 Mangoes, diced

3 Kiwi, sliced

1 Pint or Strawberries

1 Package of Blackberries

2 tablespoons or Orange juice or orange liqueur

2 tablespoons lemon juice

2 tablespoons honey

pinch of cinnamon

fresh mint for garnish chopped

Chop up all fruit and place in a bowl. 

In another bowl mix orange juice lemon juice honey and cinnamon. Pour over fruit and chill for at least an hour before serving. 

Sprinkle mint over salad right before serving.

Maple Pancakes

My #1 comfort food has and will always be pancakes. I have stories of my first pancake house, my aunt pancakes that were as big as a plate, to the very first time I made pancakes from scratch. So now I'll share one of my recipes with you. Hope you enjoy.

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1 tablespoons vegetable oil
2 tablespoon maple syrup


Directions

In a bowl, combine flour, baking powder and salt. In another bowl, combine egg, milk, oil and syrup; stir into dry ingredients just until blended. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

TIPS

• Just as a rule of thumb never turn your pancakes more than once.
• If you're feeling risque add one diced apple and/or a handful or pecans to the mix
• Add a teaspoon or two (maybe 3) to the dry ingredients and a tablespoon of vanilla to the wet
• If you don't want to do all this from scratch just use pancake mix. Always use milk instead of water for a richer pancake. 
• Try switching out regular milk for buttermilk. 

Summer Corn

So summer is here and in Chicago that means farmers markets and weekend bbq's for everything. From family reunions to holiday gatherings. But one of my favorite things to enjoy off a grill and from the market is corn. Priced at anywhere from 4 for $1 to 2 for $1 you can't go wrong. But here's a way to bring a little excitement and flavor to the corn.

Tip #1:
Leave the corn in the husk. It'll save you a few pieces of foil and the headache of getting the piece of string off.
Tip #2:
Burn the husk. Trust me the corn will be fine. Actually it's best to cook it after all the meat is done.
Tip #3
The corn cooks in it's natural element so it will taste great but lets liven it up. Take a stick of softened butter and with it with some finely chopped fresh or dried herbs (I suggest cilantro or parsley but whatever your fancy is will do fine) and mix together in a small serving bowl. After removing the husk spread the herb butter mix on the corn and serve. No salt will be needed.

So for those who live in an apartment like me or that don't like to grill, take your corn and put in the oven. You'll know the corn is done when you smell the husk burning.

Banana Pudding (My Favorite)

Banana Pudding Cup

Ingredients

• 2/3 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 teaspoon salt
• 3 yolks eggs, beaten
• 2 cups milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 2 bananas, peeled and sliced
• 1 (12 ounce) package vanilla wafer cookies

In medium saucepan combine sugar, flour and salt. Add eggs and stir well. Stir in milk, and cook over low heat, stirring constantly. When mixture begins to thicken, remove from heat and continue to stir, cooling slightly. Stir in vanilla and butter until smooth.

In 8x8-inch dish, layer pudding with bananas and vanilla wafers. Chill at least one hour in refrigerator before serving.

Tips

If making for a party crush cookies in the bottom of a few small dishes (martini glass, small dessert cups) add a layer of 2-3 thin sliced bananas and top with pudding mixture. Right before serving top with whip cream and garnish with a cookie. 

To keep your banana's from browning squeeze the juice of a lemon and mix with water. cut your banana's into the mixture and dry them off before adding. 

Double the recipe I hghly encourage it. 

Chicken Salad

Chicken Salad Sandwich with Roasted Potatoes

Ingredients

• 4 cups cooked chicken, Diced
• 2 stalks Celery, Chopped
• 1/4 cup Red Onion, Diced
• 3 whole Green Onions, Chopped
• 1/2 cup Mayonnaise
• 1/2 cup Sour Cream
• A Small Handful Of Fresh or Dried Herbs (parsley, dill, or cilantro work great), Minced
• 1 Tablespoon Brown Sugar
• Juice Of One Lemon (about 2 tablespoons)
• Kosher Salt To Taste
• Fresh Ground Black Pepper To Taste 

Combine mayo and sour cream with lemon juice (vinegar can also be used). Stir in herbs and brown sugar.And heavily add your salt and pepper (especially if you didn't season your chicken). Mix in with chicken and both the green and red onion. Refrigerate one hour before serving.  

Tips

Serve with crackers at a party. If you're cutting crabs try it in a tortilla wrap or a lettuce wrap.

Great way to get rid of that leftover chicken from the holiday so it doesn't waste

Try crumbling some bacon (turkey or pork) in for a added crunch

Don't like sour cream try some plain yogurt or just use a whole cup of mayo

If you want a creamier salad add a little more mayo and sour cream

Oatmeal Cranberry White Chocolate Chunk Cookies

• 2/3 cup butter or margarine, softened
• 2/3 cup brown sugar
• 2 large eggs
• 1 1/2 cups old-fashioned oats
• 1 1/2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 5-ounce package Dried Cranberries
• 2/3 cup white chocolate chunks or chips
• 1 tablespoon cinnamon (Optional)
• 1 tablespoon vanilla (Optional)

Directions:

Preheat oven to 375ºF. 

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks. 

Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 

Makes approximately 2 1/2 dozen cookies

HINTS

If using vanilla add before the eggs.

Mix cinnamon with other dry ingredients (and you can use more than 1TBSP)

Ocean Spray make 4 or 5 different flavors of the Craisin's (I love the pomegranate) and one that is chocolate covered. Please feel free to try them all in this recipe  

Guacamole

Grilled Turkey Burger with Guacamole

• 3- 4 Avocados
• 1 Roma Tomato
• 1-2 TBSP of fresh Cilantro
• 1/4 cup red onion
• juice from half a lime
• 2-3 TBSP of minced garlic
• optional jalapeno to add a kick

Cut open avocados and scope into bowl. Smash avocado with a fork or potato masher. Dice the tomato and jalapeno if used and add into bowl along with garlic. Chop up the cilantro and add it in along with the lime juice. Add a pinch of salt to taste.

Some say adding the pit of the avocado will make it last longer. make sure to over the top with plastic to preserve it.

Use instead of mayo on sandwiches or burgers

Mango Peach salsa

Mango Peach Salsa

I know what you're thinking. Tomatoes peaches and mangoes in one dish. A huge no. But if you thing about it they are all fruit. This salsa is quite delicious. Try it on a grilled salmon

• 2 mangoes, peeled and chopped
• 2 fresh peaches, peeled and chopped
• 1 sweet onion, diced
• 1 medium tomato, diced
• 2 cloves garlic
• 2 tbsp chopped fresh cilantro
• juice of one lime
• dash salt and pepper

Combine all ingredients in a bowl. Cover and chill at least 2-3hrs before serving.

TIP

If in a rush use canned tomatoes and peaches. 

Spice it up by adding a jalapeno (highly suggested)

What's For Dinner

So because of my work schedule I generally only cook one meal per week. It will generally last me into the weekend as I'm off on Thursday. But I'm always looking for something quick easy and, of course, delicious. So last week it was baked chicken with garlic smashed potatoes and corn. You can do this for almost any baked meat and I guarantee you will love it.

What you will need:
A baking dish
aluminum foil
chicken (wing or drumstick work best)
seasoning (whatever is in you cabinet)
rough cut vegetables like carrots celery onion (optional)
1 cup of milk
flour

Take your chicken and season it on both sides. Place your rough cut veggies into the baking dish with chicken cover tightly with foil, or lid if you have one. The chicken needs to sweat and you want to use those juices to make the gravy. Place covered pan into a preheated oven (about 325). Cook for 1hr to 1.5hr. Juices should run clear and internal temp. should be about 175 (180 by standard but it will get there trust me). Once chicken is done it's time to start plating up the food, but lets do the gravy first. Pour most the juice from the chicken into a warm skillet on med low heat. Pour the rest  into a dish with the milk then add to the skillet. Slowly add 1-2 tablespoon of flour to the mix and simmer until thick and your gravy is done. You can use more or less flour just remember its easier to add but once its in you can't take out.

Once gravy is done, try adding the chicken to the gravy and simmer for a few minutes while prepping the rest of dinner. Then you'll have smothered baked chicken for dinner. 

Rum Sauce

Banana Bread and ice cream with Rum Sauce

• 2 tablespoons butter
• 1 tablespoon cornstarch
• 1/2 cup sugar
• 1 cup milk
• 3 tablespoons white or dark rum

Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.

       Tips

For a richer sauce try using 1 cup of half and half or 1/2 cup of milk and 1/2 cup of half and half.

Adjust the flavor by using a tablespoon of vanilla and 2 table spoons of rum

Spice it up with some cinnamon and nutmeg

Use Brandy instead of rum and brown sugar instead of white sugar

Try it over ice cream, banana bread, even apple pie. be creative and toss it over fruit or nuts. I personally can't think of a dessert that this sauce wouldn't be good over. 

Banana Banana Bread

over ripened bananas  

• 2 cups all-purpose flour 
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter (1 stick)
• 3/4 cups brown sugar
• 2 eggs, beaten
• 1 tablespoon vanilla 
• 2 1/3 mashed overripe bananas (between 3-5 nice sized bananas)

         Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Mix in eggs vanilla and mashed bananas until well blended. With a spatula or wooden spoon stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Banana Banana Bread with Walnuts

         Tips
Right before pouring your batter into your loaf pan add raisins, chocolate chips, walnuts, or butterscotch chips to the batter. Save a little to pour on top before baking as well.

If you love cinnamon as much as i do add that in with the vanilla.

If you want a super moist bread try adding 1/2 a cup of applesauce into the banana mixture. Also a good thing to use if you don't have quite enough bananas.

SMOOTHIES

So the summer is almost here, or at least it feels like it. Now is the perfect time to get out there and get the seasons best in fresh fruits and veggies.
But if you're like me and work all day and forget about that pint of strawberries or bunch or broccoli. Or got that one banana that's all brown and nobody wants to eat it here's a trick:

MAKE SMOOTHIES

Green Apple Strawberry Smoothie

Yes you can throw anything you want in a smoothie. And if you're not sure about it try in in small portions. Pull out your blenders and have fun. That brown banana is packed full of natural sugars and no one will know that those strawberries weren't brought yesterday. Want a creamy smoothie go grab your favorite yogurt, or just mix it with some ice. 

Remember what your parents taught you: Waste not want not. what

Here's whats in mine (usually enough for 2-3 people)

3 apples
8 strawberries
1 banana
1 tablespoon honey
couple dashes of cinnamon
1 cup of yogurt (greek or regular)

Oatmeal Rum Raisin Cookies

Oatmeal Rum Raisin Cookies with Walnuts

• 1/4 cups raisins
• dark rum
• 1 cup butter, softened (2 sticks)
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 3 cups quick cooking oats
• 1 cup chopped walnuts (optional)
• 1/2 cups coconut (toasted for extra flavor)

The night before soak raisins with just enough rum to cover them. Cover and set in a cool place. Remember the longer they soak the more potent the flavor.

             Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats, raisins, coconuts and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
3. Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.

             Tips

Once you have the batter mixed refrigerate for a few hour. Allows for the flavor to settle in. 

I love cinnamon so if you do as well don't be afraid to add a little more than the recipe calls for. 

Make frosting and drizzle on top once cookies cooled.

             Frosting

Mix 3/4 cups of powered sugar with 3-4 tablespoons of milk. You can always add more milk but you can't take it out once added. 

        

Welcome

So this is my first attempt at this so feedback is important to me. Just be nice. I'll try to share simple recipes at least two per week with you. These will all be recipes I've tried or will try. If you have questions or Let me know I promise to answer all. So with all that said let me get to my first recipe hope you enjoy!