Sweet Heat Chili

WARNING!  WARNING!  WARNING!

NO BEANS WERE CONSUMED IN THE MAKING OF THIS CHILI!

How long have I been blogging now and I have never shared my recipe for chili?  Everyone it seems has their "famous" chili recipe or "makes the best chili".  Well, yeah.....that has never been an issue for me.  It has taken me years to perfect how we like our chili.  Even then, it was sometimes not the same as the last time.   No consistency, always a crap shoot.  I finally nailed it down, wrote it down, and got it right, for GOOD!

This is a sweat chili with a good amount of heat.  Heat, as always, can be adjusted to your preference.  The sweet isn't overwhelming but definitely there.  I worked my sweetness so many ways sugar, honey, agave, and you know, nothing does it like the corn syrup.  So there you go.  If you happen to go a little over the amount on the recipe, no worries, just makes it better!  My husband will add in a couple of Thai chilies to his, but, that is how he rolls.

Let me get you started, to me, in this recipe, the order of the ingredients seems important.  I don't know why, please don't ask, because I have no sane explanation, it just seems that way!

2 lbs ground beef
1 lb ground Italian sausage (hot or mild)
1/2 tsp red pepper flakes (adjust to your taste)
1 can tomato soup
i can petite diced tomatoes1
1 tsp onion powder
3 tsp cumin
1 T chili powder
1 tsp salt
1 tsp black pepper
2 T light corn syrup

Brown your ground meats.  If it renders a lot of fat, drain it, if not, no worries.  And in your red pepper flakes.  Let cook for a minute while stirring.  Wake those babies up!  Add in soup, diced tomatoes, onion powder, cumin, chili powder, salt, and black pepper.   Stir to combine and let simmer for abut 15 minutes.  Add in light corn syrup, and make those tablespoons heaping!  Adjust to your taste adding more if you want.  Stir and simmer on low for another 30 minutes.

If you are using a slow cooker, just put your browned meet and peppers in the slow cooker, add all other ingredients except corn syrup.  Cook on low for 4 hours, and add corn syrup in about 30 minutes before serving.

Obviously you can adjust the sweet or heat to your taste, this is how we do it, and sometimes end up adding more heat to individual bowls.  Don't forget the cheddar cheese on top!

PS.  If you prefer a thinner chili, please feel free to add water or beef stock!If you groove on beans, (erp) add those too!

ENJOY!

Peanut Butter Pudding

Hello everyone!  Long time, no see, I know.  I wish I could share with you all that has been going on, but without permission from family, I can't do that.  What I can say is that I appreciate every good thought, every good vibe, every prayer, every little private message, and tweet, and Instagram message.  Knowing I have this troop of friends I have never met, sending positivity our way, is a gift that I consider a blessing.  Thank you to you all for sticking around a dead silent page, and still visiting the website regularly anyway.  My greatest thanks for that.

That being said, I decided to remake a recipe that I used to have up on the website.  I paired it with edible chocolate bowls and it was a hot mess.  It looked like a pile of vomit in a brown bowl and let's just face, it was NOT so delicious to look at.  Oh, that whole chocolate bowl fiasco...  ESPECIALLY for a woman who is terrified of balloons.  Stop laughing............OK,  don't.

This pudding is my husbands dream in a bowl.  No, I am not kidding.  OMG.  My puppy is under my desk and I just felt her breeze over my toes...let me get the cardiac kit.

Anyway back to heaven in a bowl.  Yes, if you love peanut butter it IS.  I would not personally recommend chunky peanut butter but, the world is your sandwich.  Make sure to take a little taste of this while it is warm.  Then prepare for a life changing moment.

Here is what you need:
1/2 cup granulated sugar
2 T. cornstarch
1/4 tsp. salt
1 1/2 cup milk
1/2 cup half and half
3/4 cup creamy peanut butter
1 tsp. vanilla extract

In a medium sized pan, combine sugar, cornstarch, and salt.  Gradually whisk in the milk and half and half.  (NOTE : IF you do not have, half and half on hand, use 2 cups of milk.  I do it often!)  Place over medium heat and bring the mixture to a boil, whisking constantly.  When it begins to boil, reduce the heat to low and boil for one minute, continuing to whisk baby!

Remember that part about reducing the heat to low, or you WILL be eating this burnt and I won't feel bad! HA!  Remove from the heat, and whisk in the peanut butter and the vanilla extract.

Keep whisking until your pudding is smooth.  Pour the pudding into a dish and cover with plastic wrap, making sure the plastic wrap touches the top of the pudding all the way around!

If you don't you will get that funky skin that some people find appealing (insert barf noises) that is especially gross when it is the color of peanut butter.  Chill until chilled. (teehee)  2 hrs. should do it!
ENJOY!

Stuffed Mushrooms

If you all only KNEW the amount of times I have failed at stuffed mushrooms.  Seriously, I have.  In fact I have made at least 3 versions for you all, that turned out so sucky that I wouldn't even feed them to my husband let alone share them with you!  You name it, I have tried stuffing a mushroom with it. 

 

 

My husband told a coworker of my plight.  She said she made hers this way and we should try it.  Well, the heavens opened up and the angels sang.  They were delicious!  I made only a few additions and changes. You do have to like Stove Top stuffing to enjoy this, but, you can use any of the flavors you choose. 

 

Here is what you will need to get started.  I bet you have most of it already on hand!

 

1 box Stove Top Stuffing (whatever flavor you prefer, I used pork)
1/2 cup finely diced onion
1 tsp minced or grated garlic
mushroom stems, finely chopped
20-24 button mushrooms
1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees F.  Use a damp towel and wipe off all mushrooms, and then remove the stems.  KEEP THEM.  Give the stems a fine chop and set aside.  Prepare the stuffing as directed.  Kind of.  Melt the butter that is called for in a medium put.  When it is melted add garlic, onions and mushroom stems.  Saute for 2 minutes and then add in water, and continue as directed.  Turn mushroom caps bottoms up in a baking dish.  When stuffing is slightly cooled, start filling your mushrooms.  Make sure to get the stuffing down in the mushroom and mount it on top as well!  Do this to all mushrooms!  Sprinkle the top lightly with grated Parmesan and bake for 15-20 minutes. 

These make a great appetizer, OR side dish.  Hope you love em'!

Your "remember mushroom head haircuts?" Chefwannabe

Stuffin' Muffins

Can you believe its November?  My mom was right, the older I get the faster time goes.  It seems like the air was on and it was hot out last I remember.  Now, we had snow yesterday and its sunny today.  

Thanksgiving is just around the corner, and even if it is just my husband and I, you can bet, there will be a feast for 10 on my table.  Hopefully it won't be long before our son will be able to join us for some holidays again and maybe more family and friends.  Good for the soul to be with ones you love on the holidays.  Sort of fills up your "soul tank".  

I admittedly am not a huge fan of dressing.  I am a stuffing girl from way back.  I am particularly a boxed stuffing fan.  I know, I know!  Some struggle with dressing or stuffing, do I stuff the bird or not?  I will run down some basic rules if you plan on stuffing your bird, just in case you have forgotten or never really knew and have just luckily not given anyone at your feast any sort of food poisoning.  

First, make sure your stuffing has been chilled.  When you put hot stuffing in a cold turkey, the results can be...umm.....pretty "crappy".  Stuff your turkey loosely, do not pack the stuffing in so tight it can not achieve the temperature it needs, to be safe. The temperature of your stuffing should be 165 degrees.  Inside the thigh of your turkey your temp should read 180 degrees.  If your stuffing at that time does not read at least 165, it will need further cooking.   As always wash your hands obviously before handling food and especially after handing any raw poultry.  My mom always took the whole turkey off the bone before we ate so we never had that Cleaver kind of turkey carving ritual at the table, thus never having a stuffed bird.  

Now, in my older, young age, I have become semi- obsessed with individual portioned food.  Maybe it is my freaky way of trying to control my own portion size, maybe its because my germaphobe husband is wearing off on me, maybe it is just FUN.  For the last 10 years or so I have been making "Stuffin' Muffins"  Does everyone fight for the crusty, crispy edges of the stuffing at your house?  And don't you like knowing you technically have the right amount of portions without guessing?  I mean of course leftovers are a must at Thanksgiving but I guess I just like knowing for a fact I have plenty and if I make individual servings I know for sure!  Anyway, everyone gets their own crispy tops and edges and they are fun!  In my recipe I use a box of stuffing mix, yes I do, I admit it, I own and I LOVE it!  So let's get going!

Here is what you will need for 6 stuffin' muffins:  (double or triple as needed)

1 box of stuffing mix
1/4 cup celery minced fine
1/4 cup carrots chopped fine or grated
1/4 cup onion minced VERY fine
2 tbsp butter  (on top of box direction amount)
1/4 tsp poultry seasoning
1 egg
1/4 tsp pepper

Preheat oven to 350 degrees.  Melt butter in saute pan, add in celery, carrots and onion, and cook for 2-3 minutes until tender.  Add poultry seasoning and pepper.  Now prepare stuffing according to box directions in the same pan.  Combine everything thoroughly and let sit for 5 min.  Transfer to a bowl and let cool completely in the refrigerator.  When completely chilled, add egg and mix.  Spray muffin tin with nonstick cooking spray and fill pan.  

This mixture should make 6 stuffin' muffins.   Bake for 15-20 minutes.  Let sit for 5 minutes.  Run knife around the edges and carefully use a fork to slide down and under entire muffin to lift out.  

You will love these!  You can add anything you like, browned ground sausage, bacon, or any other veggies you like.  I am a firm believer that raisins and apples have no place in stuffing.  Yuck! :)   However if that is how you roll, go ahead, you are only limited by your own imagination!

Hope you make Stuffin' Muffins a part of your Thanksgiving tradition!!!

Your "hand me another stuffin' muffin please" chefwannabe

Chris