Chili for when it is Chilly!

When the cold air arrives and the leaves start changing color it can only mean one thing in my kitchen...time to break out the crock pot! I absolutely love cooking with my crock pot because it allows me to get dinner done at the beginning of the day instead of fretting about it all day long until that magic hour hits and I need to have something on the table but the baby is crying and the boys need help with their homework and one of them just spilled their juice and the phone is ringing...sound familiar?

Luckily, I have learned from these all too frequent occurrences and cook in my crock pot on days that I know will be busy. It actually gives me a sense of accomplishment knowing that even if the house is a mess and the laundry isn't folded we will have a warm dinner that night.

In preparation for one of these days I prepared chili and it turned out so fantastic that I had to share it with you! The nice thing about this recipe (I think) is that it goes into the crock pot completely cooked so you don't have to be precise about how long it is in there. Of course, the longer the better because all the flavors and spices are able to blend and intensify.

To make your own KD's Chunky Chili you will need:

1 medium onion, chopped
1 green bell pepper, chopped
1-2 jalapeno peppers, chopped with or without seeds
1 clove garlic, finely chopped
1 tblsp EVOO (extra virgin olive oil)
1 lb ground beef or turkey
2 tblsp chili powder
1 tblsp chipotle chili pepper
2 14 oz cans diced tomatoes
1 15 oz can corn, drained
1 14 oz can kidney beans, drained and rinsed
1 14 oz can black beans, drained and rinsed
1 8 oz can tomato sauce

In a medium pan heat EVOO. Add the onion, bell pepper, jalapeno pepper, and garlic. Saute for a minute.

Add the ground beef and continue to cook until no longer pink. Season with salt and pepper, chili powder, and chipotle chili pepper.

Rinse the beans.

In the crock pot add the tomatoes, corn, beans, and tomato sauce.

Add the meat mixture and stir. Heat in the crock pot on low for 8 hours.
Serve with avocado, sour cream, cheese, and any other toppings you prefer. Don't forget the corn bread!

With Warm (crock pot) Wishes,

My one brag post of the year

Okay...I may reserve the right to brag again.

I just bought all this food for under $70! I know, I am awesome!

(I saved over $10 just in coupons)

Things are pretty tight right now so I haven't been experimenting or buying fun ingredients lately. I would hate for an experiment to go awry and waste all that food.

When I first started this blog I wanted to showcase all my wonderful talent and flare for cooking. Okay, not really! Honestly, I wanted it as a journal to document all the new techniques and ingredients I was trying out. In the past few months life has taken a rather different path (doesn't it always!) and I found myself miles away from where I thought I would be.

I couldn't devote the amount of time I wanted to my blog and keep up with my other responsibilities. I have come to the conclusion that instead of cooking for my blog I am going to continue cooking for my family and blog about it. I know...it amazes me that it took me this long to figure that out too. I will be sharing tried and true favorites in addition to a reappearance of "Kids Can Cook Toosday" and Freezer Food Friday. (Just not every week which is contrary to my high aspirations but I am coming to grips with my limits. Hey, even Superman had his kryptonite)

I would like to thank my awesome neighborhood grocery store for having such good deals and couponmom.com and pinchingyourpennies.com for their never ending supply of coupons and advice. For which none of my savings would have been possible!

With Warm Wishes,

Freezer Food Friday - Pizza dough

After a rather unfortunate event the other night which ended with cheesy pizza sludge all over the road I decided to finally try making my own pizza dough. It has always been something that I have wanted to do however, the previously mentioned disaster was a result of leaving our leftovers on top of our car as we left our favorite local pizza parlor. I LOVE everything they make so why change what already works! (Actually, the cost is why we are changing but that is another post for another day!)

After another food disaster (seriously, it just wasn't my weekend) where I left our freezer partially open we were in urgent need of cooking some chicken legs that were partially thawed (UGH!). Of course, this worked in my favor when I decided to make BBQ Chicken Pizza.

When life gives you lemons make lemonade.

I used a pizza crust recipe from my Betty Crocker's Cookbook - Bridal Edition.
To make your own pizza crust this is what you'll need:
2 1/2 - 3 cups flour
1 tblsp sugar
1 tsp salt
2 1/4 tsp yeast
1 cup warm water (120-130 degrees)
3 tblsp oil, olive or vegetable
cornmeal

In a medium bowl mix 1 cup flour, sugar, salt, yeast, water, and oil. Mix for approximately 3 minutes with a mixer set on medium speed. Gradually add enough flour to make a dough that pulls away from the sides of the bowl. Turn out onto a floured surface and knead for 5-8 minutes until the dough is smooth and springy. Place in bowl, cover loosely with plastic wrap and allow to rest for 30 minutes.

Divide dough in half and stretch in slightly oiled 9 inch round pans that are sprinkled with cornmeal(I used glass pie dishes) or make one large pizza on a pizza stone. Bake at 375 degrees for 15 minutes. Remove from the oven and top with whatever toppings you wish. Put back in a 425 degree oven for 8 minutes or until cheese is melted and bubbly.

To freeze: After baking the crust allow to cool. Place in a freezer bag and for best results use within 3 months. To use the frozen crust take out the night before and allow to thaw (I know this needs foresight so try to keep on top of menu planning!), top with toppings, and bake at 425 degrees for 8 minutes.

Another forgetful moment...I forgot to charge my camera battery which explains the lack of photos. Camera or not...enjoy your own pizza night at home! Get the kids involved and let them top their own pizza with whatever they want!

With Warm Wishes,

The Daring Bakers Challenge

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

My first attempt at this torte was not a complete success. I plan on attempting it again but not until I have had some practice with the buttercream frosting. I didn't have trouble with any of the other elements except the chocolate buttercream. What is up with that!?
The cake consists of layers of sponge cake and chocolate buttercream frosting topped with a caramel coated layer of sponge cake. This is actually what it is supposed to look like...

I found this picture online through google.

If you would like to attempt the chocolate buttercream frosting here are the directions:

Chocolate Buttercream

• 4 large eggs, at room temperature
• 1 cup (200g) caster (ultrafine or superfine white) sugar
• 4oz (110g) bakers chocolate or your favourite dark chocolate, finely chopped
• 2 sticks plus 2 tablespoons (250g) unsalted butter, at room temperature.

1.Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil.
2.Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
3.Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
4.Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
5.When cool, beat in the soft butter, a small piece (about 2 tablespoons/30g) at a time. An electric hand mixer is great here, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream.

Once I read the instructions more closely I found this...

Lorraine's note: If you're in Winter just now your butter might not soften enough at room temperature, which leads to lumps forming in the buttercream. Make sure the butter is of a very soft texture I.e. running a knife through it will provide little resistance, before you try to beat it into the chocolate mixture. Also, if you beat the butter in while the chocolate mixture is hot you'll end up with more of a ganache than a buttercream!

That's what I get for rushing things! Instead of velvety buttercream I got chocolate ganache that tasted and smelled heavenly but was not quite what I needed to hold everything together. I will definitely try this again. Now it's really a challenge...the recipe that got away!

With Warm Wishes,

Pass the cheese (dip) please!

With football season soon approaching family and friends will begin their tailgate parties. Whether you party at home or in the parking lot of your favorite teams stadium you may want to spice up your usual party grub. Personally, I LOVE nachos. Cheesy, spicy, crunchy, salty! Yum! Rather than buying the cheese in a jar why not make your own! Trust me, it is pretty easy.

I started experimenting the other day and it turned out so good that I just had to share it with you! I was so wrapped up in the cheesy goodness I didn't take pictures. Next time I will though! It was fast and easy to make and, surprisingly, it tasted better the next day. Go ahead and make this for your next fiesta and I am sure you will get rave reviews!

KD's Delicious Cheese Dip

2 tblsp butter
1 1/2-2 tblsp all purpose flour
2 cups milk (skim, 2%, whole)
3 cups medium cheddar cheese, grated
salt and pepper
1/2-1 cup salsa (store bought or homemade)
sliced jalapeno peppers, optional

In a saucepan melt the butter over low heat. Once melted mix in the flour to make a rue. Let bubble for a minute and slowly whisk in the milk. Add salt and pepper to taste. Increase heat to medium-low and let the milk come to a slow boil. Stir in the cheese one cup at a time until it all melts. Stir in the salsa and some jalapeno peppers if you desire. Pour the sauce into a container and store in the fridge overnight or serve immediately with some tortilla chips. To reheat, place in a microwave safe bowl and heat for 30 seconds at time, stirring in between. You should only need to do this a couple of time before it is warmed through.

Some notes:
I used skim milk and it turned out great so don't be afraid of nonfat in this situation. The butter and the cheese make up for it!
Use a chunky salsa and if you make your own that is a bit juicy drain some of the extra juice. Too much liquid will cause the sauce to become thin.

With Warm Wishes,

An update and a cupcake...well kinda

I am back in the kitchen, as a matter of fact, I never left I just took a bit of a break from documenting my adventures. I must admit this summer has not been as I imagined it. I imagined hours of the kids playing outside while I whipped up every kind of imaginable recipe. Instead we put our house up for sale to move into a slightly larger home (with three boys it is really necessary to maintain our sanity!) which has consumed much of my time and energy. Despite the fact that our house is still on the market (not a surprise) I have been able to squeeze in a few new recipes that have been slowly piling up on my computer, you food bloggers know what I'm talkin' about right?

This first one is a delicious muffin recipe that I created and submitted to a Cooking Light contest. I wasn't picked but I now have a delicious, dessert-like muffin that is light! I LOVE those apple maple muffins that you can buy at Costco, you know the bulk kind? I also had a unique spice cake recipe from my Great Grandmother's files that I recently received from my mother. My grandmother's recipe is in no way low fat or low-cal and I know those muffins at Costco are riddled with calories so it was an exciting challenge to combine the two and come up with something healthy.

It was a blast and I used a secret ingredient that will be popping up in my low-cal recipes in the future! You'll never guess what it is! Read on to find out...

(Okay...I have tried posting the recipe on Key Ingredient to make it easier to print but have had some issues.)

If you would like to make

Grandma Rose's Spice Cake Muffins with a

KD twist this it what you need:

1 1/2 cups flour

1 tsp baking soda

2 tblsp cocoa powder
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp salt
1/4 cup avocado, mashed (about 1/2 of an avocado)
1/4 cup light butter
1 1/4 cup sugar
1/2 tsp vanilla
1/2 cup buttermilk
1/2 cup applesauce
2 egg whites
1/2 cup apples, diced
1/3 cup powdered sugar
2 tblsp maple syrup
1 tsp milk

Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with cooking spray. In a medium bowl sift the flour, soda, cocoa powder, spices, and salt. Set aside.

In a large bowl cream the avocado, butter, and sugar. Add the vanilla, buttermilk, and applesauce. Beat in the egg whites and continue to beat for a few minutes. Slowly beat in the dry ingredients. Once incorporated fold in the diced apples.
Using an ice cream scoop or large spoon fill each muffin tin 2/3 full. Bake in 350 degree oven for 15-18 minutes. Allow to cool. Meanwhile, in a small bowl mix the powdered sugar, maple syrup, and milk. Drizzle a spoonful over each muffin.

In case you didn't guess avocado was my secret ingredient. It allows you to keep the richness of butter however, it has fewer calories and "good" fat instead of the "bad" fat! Plus you get to eat the rest of the avocado. I LOVE it with a little salt. Yum!

With Warm Wishes,

Strawberry, Basil, and Wheat...Oh my!

As a cook I am always looking for things to inspire new creations. In order to facilitate that I have joined a few forums to give me the extra boost I need.

A few months ago I signed up for the Foodie Joust at the Foodie Blogroll. This month I finally took the plunge and experimented with the assigned ingredients. This month the ingredients were strawberries, basil, and whole grains.
(A little background about the joust: every month there is a challenge. The winner from the previous month picks three ingredients and each jouster decides what to make using them. People visit the forum and vote for the best out of all of the submissions and it starts all over again.)

After some consideration I settled on whole-wheat biscotti that incorporated strawberries and basil to fulfill all the ingredient requirements. I was pleasantly surprised with the way it turned out. I started with a basic biscotti recipe but substituted whole wheat flour. After mixing all the ingredients I added the strawberries and basil. I forgot to consider the extra liquid that would be added with the strawberries so that is when I added the all-purpose flour.

The smell of the strawberries and basil while it was baking was out of this world! I was only hoping it would taste as good as it smelled. It turned out light, slightly sweet, and crunchy. I may tweak the recipe a bit more next time and add a bit more baking soda and walnuts. Mmmm, wouldn't that just be YUMMY!!!

If you would like to make your own biscotti this is what you'll need:

KD's Strawberry-Lemon-Basil Biscotti

2 cups whole wheat flour
1 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 cups sugar
3 eggs
1 1/2 tsp lemon extract
5 large basil leaves, chiffonade-ed (I have no idea if that is a word)
1 cup mashed strawberries

1. In a food processor pulse all the dry ingredients.
2. Add the wet ingredients and pulse until incorporated. You may want to leave the strawberries whole or sliced so there are more chunks in the biscotti.
3. Divide the dough in half. Place each half onto a greased cookie sheet and form into 2 inch wide logs.
4. Bake in a 350 degree oven for 25 minutes. Remove and allow to cool for 10 minutes.
5. Make 1/2" slices with a serrated knife, lay flat on the cookie sheet and bake at 275 degrees for another 10-15 minutes. Turn once during the second baking.
6. Remove and allow to cool. Store in an airtight container.
These would make such a yummy dessert on a hot summer night paired with some lemon sorbet or a light snack with a cup of tea.

With Warm Wishes,