Wednesday, November 10, 2010

Cincinnati Chili

When I started making foods to go with the towns the football games are in, Cincinnati Chili was something I was wanting to try. Last year there was not a game there so I did not get to make it. So when I saw the schedule for this year I was excited that I would finally get to try it. Cincinnati chili is flavored with a different spice mix than normal chili, it has allspice, cinnamon and cloves. When I read the recipe I was a little worried that it would not taste good, but I made it anyways. Of course the kids hardly ever like anything new, so they did not like it, but i'm glad we tried it. Typically it served over spaghetti noodles with chili toppings like cheddar cheese and onions. You want it to be runny like a spaghetti sauce, not thick like a chili. Also it has to refrigerate overnight.

2 pounds ground beef
2 cans tomato sauce(16 ounces total)
1 onion, chopped
21 ounces beef broth
3 tablespoons chili powder
2 tablespoons paprika
2 tablespoons apple cider vinegar
1 teaspoon cinnamon
1 teaspoon cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 ounce unsweetened chocolate

Make It:
Heat a large pot over medium heat, add meat to pan. Stir and brown, breaking up the meat with the spoon as it cooks. Once meat is browned, drain off almost all of the fat, add onions to pan. Cook until the onions are tender, about 5 minutes. Add all seasonings, tomato sauce, chocolate and broth to pot, stir to combine. Bring to a boil, lower heat, cover and simmer for 2 hours, stirring occasionally. Remove from heat, allow to cool and refrigerate overnight. Reheat over medium heat and enjoy over spaghetti noodles topped with cheese, onions, sour cream and even add kidney beans if you like.

Monday, November 8, 2010

Menu for November 8th - November 14th

Just a normal week for us. I'm trying to start planning for the arrival of our new little bundle, she will be here before I know it. I'm starting to uncomfortable almost all the time so thats fun. I know I have lots to do but would really prefer to just sit on the couch and eat. I think the weather might start to get cold and i'm very excited, I enjoy cooking a lot more in the winter. More casseroles and soups! Also I found a wonderful website that has lots of football recipes so I will be trying out some of those and posting the good ones. The menu this week has 3 new recipes and Kili's favorite tacos!

Monday- Pittsburgh @ Cincinnati, Cincinnati Chili over spaghetti, green salad
Tuesday- Tacos, apple slices
Wednesday- Roasted Pork Tenderloin with sweet potato fries, celery and onion
Thursday- Ravioli Soup, cesar salad
Friday- pizza
Saturday- Roast Chicken with Pan Gravy, twice baked potato, broccoli
Sunday- Stuffed Bell Peppers, Cheese Bread, fruit salad

Dessert of the Week: Peanut Butter Cookies

Sunday, November 7, 2010

Chipotle Pork Burger

So after doing some research I discovered that Indiana's biggest crop is corn and they are known for a huge pork tenderloin sandwich. Even though the sandwich sounded good I decided to roll with a twist and make this spicy pork burger. I found the original recipe online but of course changed it for our tastes. This was so good! I will be doing lots of pork burgers from now on!

1 pound ground pork
2 chopped chipotle peppers
4 slices Monterey jack cheese
4 hamburger buns
1 avocado
3 tablespoons fire roasted tomatillo salsa
1/4 cup cilantro leaves
salt and pepper

Make It:
In a bowl mix together pork, chipotles and salt and pepper. Once combined form into four patties, set on a plate and place in the refrigerator. Heat oven to 400 degrees. In a small bowl mush avocado with a fork, then stir in salsa and cilantro leaves. Heat a cast iron skillet over medium high heat. Lay cheese slices out so they get warm, tis helps them melt faster. Put patties in skillet and cook four minutes per side, place whole skillet in oven for 6 minutes. Put cheese on patties, leave in oven until cheese is melted. Toast buns in oven. Serve one patty on each bun, topped with 2 tablespoons of the avocado salsa. Enjoy!

Fresh Salsa(pico de gallo)

This is my favorite kind of salsa, I make it constantly throughout the summer. You can adjust the spice level to your liking by adding more or less jalapeno.

4 tomatoes, quartered and seeded and chopped
1/4 cup finely chopped cilantro
1/2 white onion chopped
1 jalapeno, chopped(remove the seeds and white rib if you don't like heat)
1/2 teaspoon garlic powder
1 teaspoon salt
juice from 1 lime
1/4 teaspoon pepper
1/2 teaspoon cumin

Make It:
Mix all ingredients in a large bowl and place in refrigerator for at least an hour. Stir and Enjoy!

Wednesday, November 3, 2010

Spicy Chicken Penne

This recipe will work with any kind of precooked chicken, so use up those leftovers.

2 cups cooked chicken
2 cups penne noodles
2 teaspoons red pepper flakes
2 cups pasta sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
1 tablespoon italian seasoning

Make It:
Boil water in a large pot for pasta. In a bowl mix together chicken, red pepper flakes and italian seasoning.
Add noodles to water and cook for time designated on package. Turn oven to 375 degrees. Heat pasta sauce, just till it is hot. Drain noodles and add to chicken mixture, stir. Mix in parmesan and 1 cup of mozzarella. Pour into a casserole dish, sprinkle the rest of the mozzarella. Bake until cheese is melted. Enjoy!