All American Beef Chili

It's definitely feeling like Fall here in Minneapolis. The sun rises later and sets earlier and the weather reporters are saying it won't even hit 60 degrees later this week. Whenever the temperature dips into the chilly range, I'm all about comfort food. I have been craving a delicious bowl of hot chili ever since it became September and decided to try the one in my America's Test Kitchen Cookbook. Their recipes are absolutely fool proof and I have never been disappointed with my meals. The plus side? It's sooooooooooooooo simple to make too! I devoured a big bowl in no time flat and Dr. Sweetpea had two big servings!!! Definitely try this recipe at home if you want a delicious and simple chili :o)

All American Beef Chili

(Source: America's Test Kitchen Family Cookbook)

2 tablespoons vegetable oil

2 yellow onions, finely chopped

1 red bell pepper, stemmed, seeded and finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon salt, divided

6 garlic cloves, minced

2 pounds ground beef (85-90% lean)

2 (15-ounce) cans dark red kidney beans, drained and rinsed

1 (28-ounce) can diced tomatoes

1 (28-ounce) can tomato puree (I used tomato sauce)

Heat the oil in a large Dutch oven over medium heat until it is shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne and ½ teaspoon of the salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for another 30 seconds. Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a wooden spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes (with their juice), tomato puree and the remaining ½ teaspoon salt. Bring to a simmer, then reduce the heat so it maintains a slow simmer, cover and cook for 45 minutes. Remove the lid and continue to simmer for an additional 45 minutes. Season with additional salt and pepper to taste before serving. Garnish with shredded cheddar cheese and sour cream, if desired. Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The chili can also be frozen for up to 1 month.

Limoncello Tiramisu

It's starting to get cold in Minneapolis, so for my last summer treat, I decided to make my infamous Limoncello Tiramisu. It's very similar to a traditional Tiramisu recipe except that the lady fingers are dipped in a Limoncello mixture. This is seriously the best dessert to eat while sitting on your balcony while enjoying the last days of summer.

Limoncello Tiramisu

(Source: Culinary SOS)

3 large eggs (separated)

1 cup powdered sugar

1 tablespoon lemon zest

2 cups whipping cream

1 pound mascarpone cheese

1 cup limoncello

2 cups milk

About 5 dozen ladyfinger cookies

2 to 3 tablespoons cocoa powder

About 1 cup shaved white chocolate

In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, beat together the egg yolks, powdered sugar and lemon zest until light and pale, 3 to 5 minutes. Add the whipping cream and mascarpone and continue to beat (if using a stand mixer, switch to the paddle attachment) until fluffy. Transfer the mixture to a large bowl if using a stand mixer. In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whites into the mascarpone base. Set aside. In a medium bowl, whisk together the limoncello and milk. Quickly soak the ladyfingers in the limoncello mixture and use them to line the bottom of a 13-by-9-inch baking dish. Gently spoon over about half of the whipped mascarpone mixture, smoothing it over the soaked ladyfingers. Add another layer of soaked ladyfingers, then cover with the remaining whipped mascarpone mixture. Refrigerate just until chilled, about 2 hours. Serve within a few hours of assembly. Before serving, sprinkle over the cocoa powder and top with shaved white chocolate.

Four Cheese Pizza

My parents went on a Hawaiian cruise earlier this year and they kept talking about the 4 cheese pizza they ate on the ship. It's a little different than the pizza that we're all used with pizza sauce but it's SOOOOOO good! It's also super easy to make, especially when you use Naan as the pizza crust.

Garlicky Four Cheese Naan Pizza

(Source: My parents)

1 store bought Naan

Garlic infused olive oil

Crumbled Gargonzola Cheese

Shredded Provolone Cheese

Shredded Parmesan Cheese

Shredded Mozzerella Cheese

Drizzle garlic infused olive oil on Naan and spread around using a pastry brush. Then sprinkle the four different cheese over the Naan and bake at 350 until the cheese is melted and golden on top. 

Baklava Cookie Bars

So I absolutely LOVE Baklava! The crunchy, sweet, nutty, sticky little gems are addicting yet expensive when you buy them in grocery stores. I tried making them at home and failed miserably because it's really time consuming to make and fillo dough is incredibly finicky. I was about to throw in the towel until I came across these Baklava Cookie Bar recipe on Betty Crocker. It's seriously the best of both worlds because it's part cookie and part Baklava. The best part? The Baklava portion of the cookie tastes exactly like the real deal but with the fraction of the work!

Baklava Cookie Bars

(Source: Betty Crocker)

Cookie Base

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix

1/2 cup butter or margarine, softened

1/2 teaspoon grated lemon peel

1 egg

Filling

1 1/2 cups chopped walnuts

1/3 cup granulated sugar

1/4 cup butter or margarine, softened

1 teaspoon ground cinnamon

1/8 teaspoon salt

8 frozen mini fillo shells (I used all the mini fillo shells from a 1.9 oz package)

Glaze

1/3 cup honey

2 tablespoons butter or margarine, softened

1 tablespoon packed brown sugar

1/2 teaspoon lemon juice

1/4 teaspoon ground cinnamon

1 teaspoon vanilla

Garnish

5 tablespoons honey

Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 15 minutes. Meanwhile, in medium bowl, stir walnuts, granulated sugar, 1/4 cup butter, 1 teaspoon cinnamon and the salt with fork until mixture is well mixed and crumbly. Sprinkle nut mixture evenly over partially baked base. With hands, crumble frozen fillo shells evenly over nut mixture. Bake 18 to 20 minutes longer or until golden brown. Meanwhile, in small microwavable bowl, microwave 1/3 cup honey, 2 tablespoons butter, the brown sugar, lemon juice and 1/4 teaspoon cinnamon uncovered on High 1 minute or until bubbly. Stir in vanilla. Drizzle honey mixture evenly over fillo. Cool completely, about 2 hours. For bars, cut into 6 rows by 4 rows. Before serving, drizzle 1/2 teaspoon honey over each bar. Store covered at room temperature.

Spicy Maple Chicken Drummies

Want an easy and quick dinner to make during the week? This drumstick recipe is absolutely amazing! So simple to make and so flavorful. The only change that I made was doubling the sauce so Dr. Sweetpea and I could drizzle some over our chicken before devouring the drumsticks.

Spicy Maple Chicken Drummies

(Source: Pillsbury)

1/2 cup real maple syrup or honey

1/2 cup Heinz chili sauce

4 tablespoons chopped fresh chives

2 tablespoons soy sauce

1 teaspoon ground mustard

1/2 teaspoon ground red pepper (cayenne), if desired

2 pounds chicken drummettes (about 20) ---we used drumsticks

Heat oven to 375°F. In small bowl, mix all ingredients except chicken. In ungreased 15x10x1-inch pan, place chicken. Pour syrup mixture over chicken; turn chicken to coat. Bake uncovered 45 to 55 minutes, turning once and brushing with syrup mixture after 30 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F). Serve chicken with syrup mixture.

Creamy Salty and Sweet Spirals

A couple years ago, I decided to make my mom's creamy spirals and take it to work for a potluck. I had all the ingredients on hand except the chopped red peppers, so I substituted dried cranberries for the red peppers and it made this spirals even better. I now exclusively use dried cranberries since they add a tangy/sweet flavor and balances out the saltyness from the ranch. 

Creamy Salty and Sweet Spirals

2 (8 oz) packages of cream cheese, softened

1 package of ranch dip mix

Chopped green onions

1 package of dried cranberries

Chopped black olives

Flour tortillas

Mix cream cheese and ranch dip mix. Spread a thin layer of mixture on tortillas. Sprinkle green onions, dried cranberries, and black olives over the cream cheese. Roll up tightly and wrap in plastic wrap overnight. Slices rolls into 1/2 inch pieces before serving. 

 

Garlic Roasted Potatoes

Looking for a quick and simple way to use your red potatoes??? Garlic Roasted Potatoes are it! Plus, if you're a huuuge fan of garlic like us, than this is going to be a double hit since the garlic makes this side dish super flavorful. 

Garlic Roasted Potatoes

(Source: Ina Garden)

3 pounds small red or white potatoes

1/4 cup good olive oil

1 1/2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons minced garlic (6 cloves)

2 tablespoons minced fresh parsley

Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Holy Yum Chicken

I'm always browsing Pinterest for good recipes to make for dinner. I found this recipe a few months ago and many people have said this is one of the best chicken recipes out there. I finally bought maple syrup and made this for dinner tonight. Not only is this chicken seriously delicious but it's also soooooooo simple to make! Definitely going on our regular monthly rotation for an easy weeknight dinner.

Holy Yum Chicken

(Source: Table for Two)

1 1/2 - 2 pounds boneless, skinless, chicken thighs

1/2 cup Dijon mustard

1/4 cup pure maple syrup

1 tbsp. rice wine vinegar

1/4 tsp. salt

1/4 tsp. ground black pepper

1 tbsp. cornstarch

2 tsp. fresh rosemary for garnish (I used parsely)

Preheat oven to 450 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated. Bake, uncovered, for 40 minutes. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid. Immediately after plating chicken, whisk in the 1 tbsp. of cornstarch into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening after 1 tbsp., you can add a little more. Sprinkle rosemary on top before serving.

Serve with rice or potatoes or vegetables.

Chicken Flautas with Avocado Cream Sauce

I absolutely LOVE Mexican food! Love love love loooove it! Needless to say when Dr. Sweetpea and I were in Cozumel earlier this year, I pigged out and ate a ton of it. When we came back to Minneapolis, I was Mexican Fooded out and didn't want any for a while and now my cravings are back. I was looking for some Flauta recipes online when I came across a recipe by Sunny Anderson. I saw it had a ton of amazing reviews and decided to try making them at home, especially since it's so simple to make! Plus, who doesn't love cutting down the cooking process by using store bought Rotisserie Chicken? Anyhow, these flautas are quick to throw together and packed with a ton of flavor. Dr. Sweetpea devoured 4 flautas in one sitting and told me to never lose this recipe!

Chicken Flautas with Avocado Cream 

(Source: Sunny Anderson)

Vegetable or canola oil, for frying

1 tablespoon butter

1/2 small red onion, diced

1 jalapeno, diced

1 garlic clove, minced

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper
1 rotisserie chicken, skin removed and meat finely shredded

1 cup salsa

1/4 cup freshly chopped cilantro leaves

1 cup shredded Cheddar/Monterey jack blend

1 lime, juiced

Salt

16 (5 to 6-inch) flour tortillas

2 cups shredded iceberg lettuce, for serving

For the Avocado Cream:

1 very ripe avocado, halved, pitted and flesh removed

1 (4-ounce) container sour cream

2 tablespoons fresh lime juice

Salt

Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly. Preheat oven to 200 degrees F.Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas.

To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side.

If you can bake these instead of frying them by:

Place 3 Tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Goulash

Several years ago, I watched Paula Deen make her famous goulash on the Food Network. It's always been on my "make one day" list but definitely not something I was in a rush to whip up. I wanted something super quick and easy to make over the weekend, and since I had all the ingredients available, I gave her goulash a try. I definitely wish I tried this much earlier because it's really delicious for something so quick! It definitely makes A LOT of food, so be prepared to have a ton of leftovers. If you're looking for something quick to make, this is definitely it! 

Bobby's Goulash

(Source: Paula Deen)

1 tablespoon Paula Deen’s House Seasoning

3 tablespoons soy sauce

3   bay leaves

2 tablespoons Italian seasoning

2   (15-ounce) cans diced tomatoes

2   (15-ounce) cans tomato sauce

3 cup water

3   cloves garlic, chopped

2   large onion, chopped

2 lbs lean ground beef

1 tablespoon Paula Deen Seasoned Salt

2 cups elbow macaroni, uncooked

In a Dutch oven, saute the ground beef over medium-high heat until no pink remains. Break up the meat while sauteing. Spoon off any grease. Add the onions and garlic to the pot and saute until they are tender, about 5 minutes. Add 3 cups water, along with the tomato sauce, diced tomatoes, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 15 to 20 minutes. Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 30 minutes. Turn off the heat, remove the bay leaves, and allow the mixture to sit about 30 minutes more before serving. Serve with garlic bread and a salad.

The Best Spinach Dip

This is the spinach dip that I grew up eating and will remain my ultimate favorite! 

Spinach Dip

(Source: Kraft)

1 (8 oz) pack of cream cheese

1 cup  sour cream

1 (1 oz.) envelope ranch salad dressing mix

1 pkg.  (9 oz.) frozen chopped spinach, thawed, well drained

1 can  (8 oz.) water chestnuts, drained, chopped

1/2 cup chopped red peppers

Mix cream cheese spread, sour cream and dressing mix in medium bowl until blended. Stir in remaining ingredients. Refrigerate several hours or until chilled.

Almond Toffee Sandies

I'm a huge fan of the Pecan Sandies that are available in grocery stores. I ate them a lot as a child, and still buy a pack whenever I do my grocery shopping. When I saw these Almond Toffee Sandies a few days ago, I knew I had to make them and I was NOT let down! These cookies are SOOOOOOOO easy to make and better than the sandies you get at the grocery store. I'm pretty sure I inhaled five cookies as soon as they came out of the oven. Added bonus? Dr. Sweetpea doesn't like toffee, so I have more cookies for myself :o)

Almond Toffee Pecan Sandies

(Source: Taste of Home)

1 cup butter, softened

1 cup sugar

1 cup confectioners' sugar

2 eggs

1 cup canola oil

1 teaspoon almond extract

4 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups sliced almonds

1 package (8 ounces) toffee bits

Preheat oven to 350°. In a large bowl, cream butter and sugars until blended. Add eggs, one at a time, beating well after each addition. Gradually beat in oil and extract. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture and mix well. Stir in almonds and toffee bits. Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Remove to wire racks to cool.

Marinated Kebobs

Dr. Sweetpea is a huge fan of eating Kebabs in the summer. They're super easy to make and usually very versatile. We found a fantastic Greek Kebab recipe in May and we've made this twice already since the meat is so juicy and flavorful. Personally, I love eating these with big pieces of pita bread drizzled with olive oil. Definitely try making these at home and don't be surprised if your neighbors come out asking what you're making! They smell AMAZING on the grill!

Marinated Kebabs

(Source: Ina Garten)

1 pound plain yogurt (regular or lowfat)

1/4 cup good olive oil, plus more for brushing grill

1 teaspoon lemon zest

1/4 cup freshly squeezed lemon juice (2 lemons)

5 tablespoons fresh whole rosemary leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds top round lamb (we used boneless short ribs)

1 red onion

Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days. Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill. Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes. Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

Spicy Jalapeno Sliders

When summer rolls around, we love grilling burgers, steaks, chicken, and corn on our balcony. It's definitely easier than making an entire meal in the kitchen and dirtying up tons of plates. I was browsing online for burger recipes last week when I came across this Spicy Jalapeno Sliders recipe on Food Network's website. They're mini burgers and perfect as an appetizer when guests are over or as a meal if each person eats several sliders. These also have a bit of a subtle kick to them because they have Jalapenos but not so much where your mouth is on fire. We LOVED these sliders and will definitely make again before the end of the summer. 

Spicy Jalapeno Sliders 

(Source: Aaron McCargo Jr.)

1 pound ground beef

2 jalapenos, seeded and diced fine, plus whole or sliced, for serving

2 shallots, chopped fine

1/2 cup panko bread crumbs

1/4 cup heavy cream

1/4 cup grated spicy Monterey Jack cheese

Pinch garlic powder

Kosher salt

1/2 teaspoon cracked black pepper, plus pinch

1 cup creme fraiche

1/4 cup store-bought salsa verde

12 mini dinner rolls

Preheat oven to 350 degrees F. In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, some salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes. In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders. Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

* We grilled our sliders instead of baking them.

* Instead of mixing creme fraiche with salsa verde, I mixed equal parts of mayo, ketchup, and a dash of cayenne pepper to top off our sliders. 

Famous Dave's Cornbread

Who doesn't love the cornbread you get with your meal at Famous Dave's? It's always moist, tender, flavorful, and baked to perfection. I have searched high and low for their recipe and I FINALLY found it! It's actually from Dave Anderson's food blog and I was so surprised by how simple the recipe is. I made it yesterday for the Fourth of July and I was able to whip everything together in less than 10 minutes. The end result?!? Cornbread like the stuff you get at the restaurant! It was so good that Dr. Sweetpea devoured half of it in one sitting.

Famous Dave's Cornbread

(Source: Dave Anderson) 

2/3 cups All Purpose Flour
2/3 cups Jiffy Yellow Cake Mix
2/3 cups Yellow Corn Meal
1/4 cup Light Brown Sugar Packed
2 teaspoon Baking Powder
1 teaspoon Salt
1 cup Buttermilk
1/4 cup Oil
1 Egg Beaten
1/3 cup Hellman’s Mayonnaise
1/4 cup Clover Honey
1/2 cup Melted Butter

Preheat oven to 400 degrees. 9 inch cake pan greased with butter. Mix all the dry ingredients together.
Pour the wet ingredients together but do not mix. Add the 1/3 cup Hellman’s Mayo to the rest of the wet ingredients and then mix slightly just enough to slightly blend together. Pour Wet ingredients into dry mixture and lightly blend together… do not over mix …blend just enough until the dry ingredients are wet. Whip somewhat soft room temperature butter with honey. Pour into greased cake pan and then bake for 25 minutes until top is golden brown and the center is somewhat firm and a knife when inserted is clean when removed. Immediately after removing from oven brush tops with Honey Butter… serve warm.