I credit my mom with this idea. Why serve chili in a plain old bowl when you can serve it in a bread bowl topped with melted cheese?
The chili recipe is not original by any means. I will openly admit that I asked my friend McCormick for some help. Conveniently, McCormick makes these easy-to-follow instructions with each packet of chili mix.
After a long day at work, chili was just what I needed to relax. I had a side of The X-Factor with my chili bowl. It was perfect.
- 1 pkg. McCormick® Chili Seasoning Mix
- 1 lb. lean ground Beef
- 2 cans (8 oz. each) Tomato Sauce OR 1 can (14 ½ oz.) Diced Tomatoes, undrained
- 1 can (15 to 16 oz.) Kidney or Pinto beans, undrained
- Shredded Mozzarella or Cheddar Cheese
- Kaiser Rolls
- Brown meat in large skillet on medium-high heat.
- Stir in Seasoning Mix, tomato sauce and beans.
- Bring to boil; cover. Reduce heat and simmer 10 minutes, stirring occasionally.
- While the chili is simmering, cut the top of the Kaiser roll to form a small bowl – do not remove the insides.
- Once chili is cooked, spoon chili into the bread bowl, top with cheese and broil until the cheese melts.
Friday, September 23 marks the first day of fall. I’ve noticed because I’ve been pining for my boots and thick sweaters and we haven’t had a day over 80 degrees for two weeks. While fall brings us so many delicious flavors (and fabulous fashions) I’d like to bid summer farewell with a special strawberry salad.
Let me note that I really don’t believe in fruit in my salad or on my pizza (tomatoes don’t count). There’s something about mixing salty and sweet in a salad or on a pizza is not appetizing to me. However, I put my predetermined notions aside and took a risk, the result was a beautiful blend of summer flavors.
Strawberry Pecan Salad Recipe
Feta Cheese, crumbled
Organic Raspberry Dressing
Wash Mixed Greens and cut the strawberries into slices.
Mix together mixed greens, strawberries, candied pecans and feta cheese.
Top with organic raspberry dressing.
I was browsing around The Nest this afternoon when I came across this article Would Your Kitchen Pass a Health Inspection?
A very interesting article, that we should all take into consideration. I do a full house cleaning once a week – that means kitchen, laundry, bathrooms, floors and dusting, an everything in between. I also wipe down my kitchen counters after cooking. However, this mini quiz opened up my eyes to some interesting information. Take the quiz: Quiz: Would Your Kitchen Pass a Health Inspection?
My Quiz Result: Cleanish.
Take the quiz and share your results in the comments.
I love yogurt, and cheese. Actually, I love most dairy, but mostly cheese. Yogurt comes in at a close second. Some Middle Eastern foods (mostly from Palestine, Jordan, Syria, Lebanon) focus on dishes with yogurt. Most famously, Fatteh is topped with a garlicky yogurt and crunchy homemade pita chips. Some of these yogurt-based dishes include cooked yogurt. It’s really hard to explain without giving you the full recipe, but I promise you cooked yogurt is absolutely delicious. One of my favorites is Jordanian Mansaf (a traditional dish that calls for yogurt derived from goat milk and lamb). It’s served over lots of rice and large chunks of lamb meat. It’s heaven on a plate. It requires a little more work than what we (palestinians) call Labaniyeh, which is cooked yogurt with corn starch.
There are a couple steps to this dish, but they’re all fairly simple. The nice thing about the yogurt is that you can use it for stuffed zucchini, as well as kubbeh.
Koussa Mahshe Bel Laban (Stuffed Zucchini in Yogurt Sauce)
For the Zucchini
- 8 Small Light Green Zucchini
- ½ cup Vegetable Oil for frying
- Very thin Vegetable Corer
For the Stuffing
- 1 lb Ground Beef
- 1 medium Onion, chopped
- 1 tablespoon Vegetable oil
- 2 tablespoon Seven Spice
- Salt to taste
For the Yogurt
- 4 cups Plain Yogurt
- 2 Egg Whites, beaten until frothy
- 4 tablespoons Cornstarch
- 2-3 cups waster
- 1 tablespoon Cinnamon
- 1 teaspoon Nutmeg
For the Zucchini
- Remove the insides of the zucchini without piercing the sides or the bottom.
- Discard the insides (or save them for soup later)
- Fry the cored zucchini in vegetable oil until it is browned and slightly soft on all sides, about 5-7 minutes
- Let the zucchini cool
- Stuff the zucchini with the meat stuffing, making sure to push the stuffing all the way down, and leave about 1/8 inch from the opening of the zucchini, and set aside
For the Stuffing
- Heat the vegetable oil, add the onion and cook until translucent
- Add ground beef, and cook until browned, stir.
- Season the meat with salt and seven spice.
- If you want your stuffing very finely chopped, place the meat mixture into the food processor and blend for 15 seconds.
For the Yogurt
- Place yogurt in a heavy saucepan.
- Blend egg whites into the yogurt.
- Add cornstarch
- Stir in the same direction until well blended
- Cook over medium heat, stirring regularly until it comes to a boil
- Once yogurt boils, lower the heat.
- Add water, cinnamon and nutmeg
- Carefully add in the zucchini and bring to boil
- Once boiling, turn to low and simmer for 15 minutes
I was at Barnes & Noble yesterday, and after browsing through the bargain books section, I made my way over the cookbooks. I love bookstores. There’s something about the smell of new books, and all these titles just staring you in the face. Speaking of staring me in the face – Julia Child’s Mastering the Art of French Cooking did just that. I had to have it! French cooking, from what I’ve gathered (and tried in the past) is very elegant. The ingredients, as well as the presentation make the cuisine delectable. I’m very excited to have my very own French cookbook – the only downside – no photos. That’s alright. It leaves presentation up to the imagination.
I’ve also been procrastinating purchasing 100 Recipes Every Woman Should Know. As many of you may know, the book was made famous because of a special recipe for Engagement Chicken – which I’ve heard yields diamond rings. I haven’t tried it myself (I snagged my man sans cooking skills), but I had to get the cookbook and try out the other results-yielding recipes. I love the names “Get Skinny Dip,” “Baby It’s Cold Outside Crabmeat Soup,” “Bikini Season Baked Salmon,” and “Promotion Rib Eye” are just a few of the fun names. I can’t wait to try them all out!
Do you have a cookbook you love? Or even a cookbook you’d like to try out? Share the titles and authors in the comments.
September is the beginning of fall-inspired foods. Most of us wait all year for this season, when Starbucks rolls out with its Pumpkin Spice Latte (now available at your local Starbucks).
Fall is here. This time of year, I’m obsessed with all things pumpkin – cookies, cakes, pies, coffee, creamer, etc. If it has pumpkin, I’m having it. Let’s not forget childhood trips to the pumpkin patch. The rule was, if you can carry it, you can have it. Although you might think I have outgrown such activities, think again. Now that I have a a few nephews, I have an excuse to get back out there, ride the hay rides and get my face painted. I’m only doing it for the kids, right?
Nostalgia in our minds, what better way to celebrate the beginning of the season than with homemade Choco-Pumpkin Pancakes!
Bisquick mix (as directed)
1/2-1 cup Canned Pumpkin
2 tablespoons Sugar
1/3 – 2/3 cup(s) Chocolate Chips
Whisk batter, pumpkin, sugar, milk together. Add chocolate chips and mix well.
Pour into greased skillet
Optional: serve with whipped cream sprinkle pumpkin spice
I also discovered a great way to make homemade Pumpkin Spice Lattes!
Basically, make your espresso as you usually would. Before adding the milk, add 1 teaspoon organic canned pumpkin and a few sprinkles of pumpkin spice. Stir well. Add steamed/heated milk. Top with fat-free whipped cream and pumpkin spice.