Chili

Have you ever tried a beanless chili? It might sound unconventional, but trust me, it's a delicious twist on a classic. Inspired by a recipe from Gimme Some Oven, I decided to give this beanless chili a try.

The original recipe called for beans, but I was recently informed that Chili did not have beans, so I knew I had to adapt it. The result? A hearty, flavorful chili that still packs a punch without the beans.

Also made some Cheddar Cheese Scones to go with the chili!

Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15 -ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour
cream, salsa, etc.)

Method-
Heat oil in a large saute pan over medium-high heat. 

Add the ground beef, and onion, and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. 

Drain about half of the excess fat. 

Then transfer the beef into a slow cooker.

Add the remaining ingredients, and stir to combine. 

Cover and cook on low for 6-8 hours, or on high for 3-4 hours. 

Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm, with desired toppings.

It Was 33 Years Ago Today

 

Thirty-three years ago, my cat, Amaretto, and I embarked on a new chapter together. This photo has always been one of my favorites. While Amaretto is no longer with us, I'm sure he'll be the first furry friend to greet me on the other side.

For our 33rd-anniversary dinner Chris and I decided to eat at home this year. And what better way to mark the occasion than with a hearty and comforting Osso Bucco.

The Osso Bucco was cooked in the slow cooker for 8 hours on low.

It was a delicious dinner. 

And I am so glad that Chris is not a fan of the marrow in the bones!!!

The recipe is from the Table for Two blog. The recipe is for 4 so obviously I made 1/2 the recipe.

Slow Cooker Osso Bucco

Ingredients-

1 teaspoon olive oil

4 pieces veal shank, each about 1 1/4 inches thick (about 2 pounds total)

1/3 cup (53 g) chopped onion

1/3 cup (34 g) chopped celery

1/3 cup (43 g) chopped carrots

1 tablespoon tomato paste

1 1/4 cups (303 g) canned crushed tomatoes

3/4 cup (178 ml) beef broth

Fresh ground black pepper

3 sprigs fresh thyme

1 large sprig fresh rosemary

Chopped fresh parsley, for topping

Method-

Heat oil in a medium nonstick skillet over medium high heat. 

I tied the veal shanks so they would stay together while braising. Click here for a video on how to tie the shanks and brown the meat before adding to the slow cooker.

Season veal shanks with salt then sear all four sides until browned but not cooked through. 

Add to the insert of a slow cooker.

Then add the onion, celery, carrots, tomato paste, crushed tomatoes, beef broth, black pepper, thyme, and rosemary. 

Stir to mix a bit.

Cover and cook on high for 4 hours or low for 8 hours. 

Discard sprigs of thyme and rosemary. 

Sprinkle fresh parsley on top prior to serving, if desired.

Lentil and Sausage Stew

October 1st. Soup Season has begun. And we started strong tonight with a soup that got rave reviews from across the table. Lentil and Sausage Stew. Recipe from one of my favorite sites An Italian in My Kitchen.

I think Lentil Soup is one of my top 3 favorite Fall/Winter soups. I usually make the Mark Bittman recipe but this time I opted for a recipe with sausage. There were no complaints about this addition.

Click here for the recipe on An Italian in My Kitchen site.

A Simple Yet Satisfying Sunday Supper: Pasta Alla Vodka

When it comes to Sunday dinners, I prefer to keep things easy and stress-free. No elaborate preparations or mountains of dishes to wash! This week, I stumbled upon a recipe in the New York Times that perfectly fit my goal.

The best part? I had all the ingredients on hand! With homemade pappardelle noodles waiting in the freezer, this dish came together in just 30 minutes. (Although I did make a rookie mistake and forgot to add the ricotta at the end - oops!)

The only feedback from Chris was to dial back the crushed red pepper next time. Other than that, it was a hit! And since we were just two, halving the recipe was the perfect portion size.

Click here to see the original recipe. This is my version of the recipe. 

• Ingredients-

• Kosher salt

• 1/2 tablespoon olive oil
  

• 4 oz  cubed pancetta

• 1/2 teaspoon red-pepper flakes
  

• 1/2 teaspoon dried oregano
  

• 1/2 medium yellow onion, finely chopped
  

• Freshly ground black pepper

• 3 tablespoons tomato paste, preferably double-concentrated
  

• 1/2 cup vodka
  

• 1/2 pound pasta
  

• 1/2 cup heavy cream
  

• 2 ounces Pecorino Romano or Parmesan, finely grated (1/2 cup)
  

• 1/2 cup whole-milk ricotta - OOPS!! FORGOT TO ADD THIS.. : (

• Method-
  Bring a large pot of salted water to a boil.

• Heat a large, high-sided skillet over medium-high. Add the oil and bacon and cook, stirring occasionally, until the bacon is crispy at the edges, about 5 minutes. 

• 
  

• Carefully drain all but 3 tablespoons of the fat, reserving any excess for later.

• 
  

  Lower the heat to medium. Stir in the red-pepper flakes, and oregano and cook, stirring constantly, until fragrant, just a few seconds. 

• 
  

• Add the onion, season generously with salt and pepper and cook over medium-high, stirring, until the onion is translucent, about 5 minutes. Add more bacon fat if the pan dries out. 

• 
  

• Add the tomato paste and stir constantly until slightly darker in color, about 3 minutes. 

• 
  

• Turn off the heat and stir in the vodka.

• 
  

  Add the pasta to the boiling water and cook according to package instructions until 2 minutes shy of al dente.

• 
  

  While the pasta cooks, turn the heat under the sauce to high and cook, stirring constantly, until reduced by three-quarters, about 2 minutes. 

• 
  

• Add the cream and bring to a simmer. Take off the heat.

• 
  

  Reserve 1 cups of the pasta water. 

• 
  

• Drain the pasta and add to the pan with the sauce, along with 1 cup pasta water and most of the pecorino. 

• 
  

• Cook over medium-high, stirring vigorously with one hand while moving the pan back and forth with the other, until the sauce glossily drapes the noodles, 5 to 7 minutes. 

• 
  

• Add more pasta water if the sauce looks dry. 

• 
  

• Taste and season with more salt and pepper, as desired.

• 
  

These Ribs Will Change Your Life (Okay, maybe not, but they're pretty darn good)

I've lost count of the rib recipes I've tried, but I think I might have finally found my holy grail. Inspired by a recipe from Cooking with Momma C, I took a crack at these ribs, and let me tell you, they were finger-lickin' good!

I swapped out the garlic powder for onion powder and paired these tender, juicy ribs with a sweet and smoky Ricky D's Rib Shack Original Kansa-Lins BBQ sauce. The result? Pure barbecue bliss.

To round out the meal, I kept it classic with grilled corn on the cob and a fresh tomato, feta, and mozzarella salad tossed in a simple olive oil and red wine vinegar dressing. It was the perfect summer supper.

St. Louis Ribs-

Ingredients-

4 pounds slab of St. Louis ribs (or baby back ribs)
¼ teaspoon onion powder
10 ounces BBQ sauce (or use as much as you'd like)

Method-

Spray a large slow cooker with cooking spray or use a slow cooker liner. 

Sprinkle the ribs with onion powder. 

For an oval, 6-quart, Crockpot, cut the slab in half with kitchen scissors if needed to fit the ribs inside. 

(Lay them down if needed.) 

If you have a tall Crockpot, place the ribs standing up, with the meat side facing the walls of the cooker.
Cover and cook on low for eight hours. 

A half hour before they are ready (7 ½ hours into the process), transfer the ribs to a platter and drain the liquid from the pot into the sink.

Place the ribs back in the slow cooker and add the BBQ sauce. 

Cover and cook for the last 30 minutes on low.
Place the ribs on a platter (they will be falling off the bone). 

Serve with extra sauce from the slow cooker on the side. 

Store leftovers in the refrigerator for up to four days.

Caprese Chicken Saltimbocca and Corn Fritters

Caprese Chicken Saltimbocca and Corn Fritters for dinner tonight.

Caprese Chicken Saltimbocca was from Delish.com. 

The corn fritters are a Jacques Pepin recipe. They were sooooo good!!!!!

Let's start with the Caprese Chicken Saltimbocca.

I used only 3 cutlets and cut them in half. There was plenty for the two of us with little left over for lunch for me on Monday. The prep was straightforward. This will become a go-to recipe. Easy to prepare and the chicken was delicious.

And we have to talk about those corn fritters. You know it will be good because it is a Jacques Pepin recipe. Chef Pepin lives in our hometown. The corn is from Cole's Farm Stand.

You need to try this recipe. You will be satisfied. Here is a link for the YouTube video of Chef Pepin preparing the fritters.

Corn Fritters Recipe-

Ingredients-
1/2 cup of flour
1/4 tsp of baking powder
1/2 cup seltzer water
1 cup fresh or frozen corn kernels
salt to taste
1/4 cup oil for frying

Method-
In a small bowl stir together flour, baking powder, and a pinch of salt. 

In thirds, add seltzer, mixing with a whisk after each addition. 

You want a smooth batter.

Stir in the corn.

Heat oil, olive oil, or vegetable oil.

When the oil is hot, add about a 1/2 cup portion of the corn fritter batter.

Cook 3 to 4 minutes per side. 

Look for bubbles on top and crispy edges.

You want them nice and crispy.

When you remove them from the oil give them a quick dash of salt.

Drain them on a wire rack placed on top of a dish or baking sheet, do not put them on paper towels, as that will make the bottoms soggy.

Here is the recipe for the Chicken Saltimbocca-

Ingredients-

3 chicken cutlets

Kosher salt

Freshly ground black pepper

3 thin slices prosciutto

2 Tbsp. all-purpose flour

2 Tbsp. extra-virgin olive oil

1/3 c. balsamic vinegar

1 c. low-sodium chicken stock

2 c. grape or cherry tomatoes, halved

1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)

1/2 c. packed fresh basil leaves

Method-
Season chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. 

Wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken to adhere. 

Pour flour on a shallow plate. 

Dredge chicken in flour, shaking off any excess.

In a 12" skillet over medium-high heat, heat oil. 

Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side. 

Transfer chicken to a plate.

Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. 

Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes. 

Return chicken and 1/2 of the tomatoes to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. 

Remove from heat.

Transfer chicken to a platter. 

Scatter the remaining tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt. 

Drizzle the remaining sauce over the chicken and serve.

Pork Medallions with Blueberry-Balsamic Glaze

Inspiration can strike anywhere, and it hit me at Bishop's Farm Market. A bottle of their house-made Blueberry Balsamic Vinaigrette caught my eye, and my mind immediately conjured up the image of a juicy pork tenderloin glazed in its sweet-tart goodness.

While I found a recipe on AllRecipes.com for inspiration, I decided to tailor it to my ingredients. Speed was key, so I opted to slice the tenderloin into medallions for quicker cooking. The star of the show, however, was the simple yet stunning sauce. Just a touch of the Blueberry Balsamic Vinaigrette was heated and simmered with some fresh blueberries, creating a glaze that needed no further embellishment.

The result? A resounding success! A hearty thumbs up from the other side of the table confirmed that this recipe is a keeper. It's a perfect example of how a little creativity and fresh ingredients can turn a weeknight meal into something truly special.

My recipe for Pork Medallions with Blueberry-Balsamic Glaze, adapted from AllRecipes.com

1. Coat tenderloin with crushed black pepper and salt.
2. Cut tenderloin into 1/2-inch slices.
3. Put 1 cup of Bishops Blueberry Balsamic Vinaigrette in a small saucepan with 1/2 cup of fresh or frozen blueberries. Simmer on low.
4. Heat a pan with olive oil. When the oil is hot add the pork medallions. Saute on medium-high heat.
5. Cook for 3 minutes and flip the meat. You want the internal temperature to be 145˚F. Time to use your digital meat thermometer.
6. Move pork to a serving plate and top with some sauce. Serve extra sauce on the side.

Stuffed Tomatoes

August is the peak of tomato season, and there's nothing quite like sinking my teeth into a juicy, sun-ripened slice. Today, I'm sharing a recipe that celebrates this summer staple: a delicious tomato-based dish from Lida Bastianich. To give this classic a lighter twist for warmer weather, I've swapped out Arborio rice for Jasamti, resulting in a refreshing and flavorful meal perfect for a hot summer night.

Here is the link to the original recipe. Click Here.

Here is my version of the recipe making just 2 Stuffed Tomatoes.

Ingredients-

3/4 tsp kosher salt

1 Bay Leaf

1/3  cup of Jasmati Rice

2 tbsps extra virgin olive oil

2 firm ripe tomatoes

1/3 cup fresh mozzarella cut into small cubes

1 oz Prosciutto cut into small pieces

1/4 cup parmigiano cheese

4 fresh basil leaves chopped

1/4 tsp dried oregano

Method-

Preheat oven to 400 degrees F. 

In a small pot, bring to boil 1 cup water with 1/4 teaspoon salt and the bay leaves. 

Stir in the rice and 1 tablespoon of the olive oil. 

Bring to a simmer and cook, uncovered, until rice is al dente and liquid is almost all gone, about 10 minutes. 

Scrape into a bowl to cool.

Slice the tops off the tomatoes, reserving the tops. 

Scoop out the inner flesh of the tomatoes with a spoon, leaving a thick shell. 

As you work, put the flesh in a strainer set over a bowl to collect the juices. 

Once all of the tomatoes are scooped out, season the insides of the tomatoes with 1/4 teaspoon of the salt.

Chop the tomato flesh and put in the bowl with the rice. 

To the bowl, add the mozzarella, Prosciutto, 1/4 cup of the grated cheese, basil,  oregano, and 1/4 tsp salt. Toss to combine.

Pour reserved tomato juices into the bottom of a baking dish. 

Evenly divide stuffing in tomatoes. 

Arrange cut-off tomato tops in the baking dish and place a stuffed tomato on each top. 

Depending on the size of your tomatoes, you may have a little leftover stuffing. 

If so, roll it into “meatballs” and place into the spaces in the baking dish. 

Drizzle tomatoes with remaining tablespoon of olive oil and sprinkle tops with remaining grated cheese. 

Bake until tomatoes are soft and juicy and stuffing is browned on top, about 20 to 25 minutes.