Game-Day Chili

Fall and football are finally here. Over the past few years, I've been trying to perfect this chili recipe. I think I finally have it down! It will satisfy both the meat lover and the health nut.

game-day chili with white cheddar

Ingredients:
1 T olive oil
1 yellow onion, diced
1 red bell pepper, diced
1 garlic clove, minced
2 T ground cumin
2 1/2 T chili powder
1.5 lb 85% to 90% lean ground beef
1 28 oz can crushed tomatoes
1 chipotle chile in adobo sauce, seeded and minced
1 t sauce from chile can
1 t dried oregano
1 15.5 oz can red kidney beans, drained & rinsed or 1/2 can black beans & 1/2 can kidney beans
1 + 1/4 C water
salt & pepper

Optional Ingredients:
sour cream
shredded cheddar cheese
scallions or diced onion

Directions:
heat the olive oil over medium-high heat in a large pot or dutch oven.
when hot, add the diced onion and bell pepper.
saute onion & pepper until they begin to soften (8 - 10 minutes).
add garlic and stir (1 minute).
add cumin & chili powder and stir (1 minute).
add ground beef, break up with spoon.
cook beef, while stirring occasionally, until the pink has disappeared and beef is cooked through. 
add the crushed tomatoes, chili, sauce, oregano, and 1 C water.
lower heat to low-medium and cook partially covered for 30 minutes (stir every 10 minutes).
add drained and rinsed kidney beans + 1/4 C water and stir. 
lower heat to low.
cook partially covered for another 30 minutes (stir every 10 minutes).
add salt & pepper to taste.
garnish with sour cream, scallions, cheddar cheese, and / or onions. 

ingredients (plus beef)

diced onions & peppers - roughly dice for chunky bites

the cumin & chili powder will coat the veggies

seeded pepper (scrape away seeds with a knife)

meaty

the perfect bite

tips & extras

spice - If you want to make this a little hotter, add another chile and / or 1/4 - 1/2 t cayenne pepper.

water - Be careful with the water. You want the chili to be hearty and not too brothy. Depending on the amount of juice in your meat and tomatoes, you might need to add more or less water. If the chili is looking a bit too thick at the end, add the 1/4 C (to 1/2 C if necessary). If it seems watery, do not add anymore water. The beans and extra 30 minutes will allow the chili to absorb more of the liquid. 

portion - This makes about 4 servings. This recipe can be doubled and frozen.

beans - You can add any bean you like, but I prefer red kidney beans in my chili.

Quinoa with Chicken and Veggies

I picked up a bunch of veggies at the farmer's market this weekend and wanted to make a simple healthy dinner with quinoa as a base. Quinoa is full of protein & fiber. It coats the veggies in this dish, so you get your carb fix without feeling like you ate a bowl of pasta. This recipe makes about 4 servings, so I have a nice lunch to bring to work this week!

quinoa with chicken and veggies

Ingredients:

2 T olive oil

1 yellow onion, diced

1 - 2 garlic cloves, minced

1 zucchini, halved and sliced

1 yellow squash, halved and sliced

1 green pepper, cut intro strips and then cut in half

1/2 pint cherry tomatoes

1 C quinoa (tri-color if you have it)
2 C water

1/4 C grated parmesan cheese

1 lb boneless, skinless chicken breasts
1/2 t cumin
salt & pepper

Directions:

quinoa
in a saucepan, mix 1 C quinoa with 2 C water.
bring to a boil.
once boiling, lower heat to simmer, cover, and cook for 10 - 15 minutes until quinoa is done.

stir-fry
while quinoa is cooking, heat olive oil in pan over medium-high heat.
add onion and sauté until soft and turning clear. add garlic and cumin and stir (about 1 minute).
add chicken, salt & pepper.
turn chicken over a few times so that it browns and cooks through (about 5 - 8 minutes).
add zucchini, squash, and peppers and sauté until vegetables start to brown.
add cooked quinoa and cherry tomatoes. stir quickly and turn off heat.
sprinkle with parmesan cheese.
add parmesan on top before serving.

tips & extras

quinoa - I used tri-color quinoa because it has bit more texture and color. Regular quinoa also works well.

veggies - You can use any veggies you like. Mushrooms and eggplant would also work.

seasoning -  Fresh herbs are a nice addition to this dish. You can add parsley or basil. 

Skillet Pork Chops with Apples & Onions

Fall is almost here! I picked up some delicious apples and wanted to incorporate them into a pork chop recipe. My husband complains we eat too much chicken and turkey, so I decided to make the other white meat. After some serious google / pinterest searching and recipe comparison, I came across this great little recipe from Mark Bittman. I took out a few steps and cut it in half. This is a perfect weeknight meal for two. 

skillet pork chops with apples and onions

tasty bite

ingredients:

2 1"-thick bone in pork chops

1 1/2 medium apples, peeled, cored, and sliced

1 tbsp olive oil

salt & pepper

1/4 cup white wine

1 tbsp chopped shallot or red onion

1/2 large onion, sliced

1/4 cup water

directions:

place pan over medium-high eat.

add olive oil.

blot pork chops with paper towel.

season with salt & pepper.

when skillet is hot, add chops and turn heat to high.

when brown, turn and cook other side (about 2 - 3 minutes / side).

reduce heat to medium.

add wine.

add shallots.

cook shallots in wine until wine is almost evaporated (about 2 minutes).

turn chops while cooking shallots. 

remove the chops and put on a plate.

turn heat back up to high.

add apples and onion and stir (about 2 minutes).

add water and scrape up any brown bits in the pan.

place chops and juices back in pan.

bring juices to a boil, reduce heat.

cover and cook, turn chops a few times (about 5 - 10 minutes).

tips & extras

sides - I didn't serve this with any sides since it was a light weeknight meal. However, I think it would be perfect with garlic mashed potatoes or roasted red potatoes. 

wine - The wine really splatters when you add it to the pan, so stand back and wear an apron. There will be a bit of burner cleaning after this recipe.

original recipe - The original recipe calls for the addition of a lemon juice, butter, & parsley topping. I thought the chops tasted great without this, but if you want to be a little fancier, include it! It also gives you the option of adding chicken stock or water. I didn't have any stock, but water was just fine. 

apples - I used gala apples but many recipes call for granny smith with pork chops. If you don't have apples, peaches would be nice in this dish. If you don't like the fruit and meat combo, the original recipe suggests adding peppers and mushrooms. 

I ate New York

This is my first restaurant post (and it covers an entire weekend of dining out)! As much as I love to cook, I love to eat (especially what I can't cook).  

I spent the past weekend in New York with my husband's family.  We stayed at a fun hotel and pretty much ate and drank our way through New York. I had the chance to dine at some phenomenal restaurants across many cuisines and different parts of NYC. If you're taking a trip there and want to splurge a bit, I'd highly recommend this itinerary for your culinary pleasure (not your waistline).

Friday Dinner

After landing, we met at The Post House at the Lowell Hotel on the Upper East Side. It's a fairly traditional steak house with an old school feel. The menu has something for everyone. My husband and I split tuna tartare and caprese salad (with in-season heirloom tomatoes - yum) to start. He went for the New York strip with mac and cheese while I chose the sea scallops. Everything was delicious - classic, elegant, and generous portions. I managed to take a bite of my neighbor's lamb chops, which were thick & juicy and cooked to a perfect medium. 

seared scallops at the post house

Saturday Lunch

After sleeping in, we missed breakfast and headed straight to lunch at Amaranth Restaurant. Definitely a place to see and be seen. Great people watching. It was overpriced (as everything seems to be in Manhattan), but the service was great and the food was perfect for a nice lunch. I ordered the avocado salad and my husband chose the fish of the day, a chilean sea bass (so good) with sautéed spinach & mushrooms. Fortunately for me, he hates both of those delicious vegetables, so I gladly ate his sides. 

avocado salad at amaranth

Saturday Dinner

After a nice lunch and some shopping, we changed into our trendy clothes and headed to Marcus Samuelsoon's Red Rooster in Harlem. From what I was told and read, Red Rooster is a new hot spot in New York. It was nice to get away from hoity-toity Manhattan and walk into a place with live music and a fun crowd. I enjoyed myself a little too much here and forgot to snap a few pics (this is my first restaurant blog post, so will need to work on remembering this). We were served corn bread with honey butter and tomato jam. I only had one slice, but could have eaten an entire loaf! If you like seafood, I would highly recommend the Harlem chowder for two. It is served in a spicy tomato-based sauce with mussels, lobster, shrimp, grilled bread, and corn. The Harlem chowder is more like a bowl of deliciousness than a traditional chowder. This is a dish you will crave. For dessert, I ordered the sweet potato doughnuts with cinnamon sugar and could not have been happier with my choice. You can probably split these (they give you about 5), but I needed all 5. 

Sunday Brunch

We escaped from the city on Sunday and drove 20 miles outside of Manhattan to what looked like the English countryside. I could not believe the green beauty so close to New York! We had a beautiful brunch at Blue Hill at Stone Barns in Pocantico Hills, New York. This place is truly "from farm to table" and you can taste it in every bite. The service is outstanding. The servers would sneak up from behind us and place our plates down in unison (top chef style). Brunch started with an heirloom tomato & green bean salad with crusty french bread, which I used to soak up all of the delicious juice. The second course was a lobster and corn chowder (I could not get enough chowder) and brunch was finished with peaches with sweet polenta and lemon sorbet. To top it off, they brought out mini chocolates after dessert (petits fours to be correct). 

tomato salad at blue hill at stone barns

You can never go wrong with good food and family. It was a perfect weekend. 

Amy's Famous Salad

My high school girlfriends get together every month for a potluck dinner. My friend Amy is famous for this salad. It is so simple but colorful and delicious. 

Ingredients:
lettuce (romaine or mixed greens)
red onion, sliced
cherry tomatoes, halved
avocado, diced
sliced red and yellow peppers
2 parts EVOO
1 part vinegar
salt

Directions:
cut all of the vegetables and place into large salad bowl.
mix olive oil, vinegar, and salt in a separate bowl.
combine and serve.

tips & extras

ingredients - You can use any vegetables you have laying around. Cucumbers are great, so are regular tomatoes.

dressing - If you have mr. dash, use that instead of salt. you can use any vinegar you have around the house. I prefer red or balsamic, but white also works with this simple dressing recipe.

serving size - There are no measurements because you can make this salad as big or small as you like. The trick is to add plenty of colorful veggies and mix the dressing with 2 parts oil and 1 part vinegar. If you aren't sure where to start, go with 1/4 C olive oil & 1/8 C vinegar.

Pulled Pork Sunday Dinner

My parents bought me a slow cooker for my birthday. I never understood why people were so obsessed with them. Now I know. I think it is my new favorite kitchen gadget. 


We had our bachelor brothers over for dinner last Sunday and made a man meal: meat, potatoes, and salad (my attempt to give them vegetables). Here are some simple recipes for a delicious dinner.

root beer pulled pork
ingredients:
4 lb pork shoulder
2 12 oz bottles of root beer
1 large bottle of bbq sauce
salt & pepper
buns (kaiser if available)


directions:
season pork shoulder with salt & pepper on all sides.
place pork in slow cooker and pour root beer over pork.
cook on low for 7 hours.
remove pork and drain liquid.
shred pork. add back to slow cooker.
stir in barbecue sauce.
cook on low for 1 hour.
serve on kaiser buns.



butter potatoes
ingredients:
8 russet potatoes
2 sticks butter
salt & pepper


directions:
preheat oven to 450 degrees.
peel potatoes and slice in halves or thirds, depending on size.
boil potatoes in large pot until they can be pierced with a fork.
transfer potatoes to a pan. add salt & pepper.
melt 2 sticks of butter.
pour over potatoes. use brush to cover potatoes with butter.
bake until golden brown. 



best dinner salad ever
ingredients:
2 heads romaine lettuce
1/2 package green onions
1 package cherry tomatoes
4 T shredded parmesan cheese
1 bottle girard's old venice italian dressing


directions:
cut romaine lettuce.
dice onions.
slice cherry tomatoes in halves (or leave whole if you prefer).
combine ingredients.
sprinkle in parmesan cheese.
mix in dressing.

picked up this beauty at my local butcher

my childhood favorite. making some root beer floats with the extras

not very healthy, but oh so delicious

can you say yum?

this is my mother-in-law's salad. it is so simple but always a favorite

best dressing for the best salad ever

shot of my table and favorite wine, clos du bois

the perfect plate

.


tips & extras


barbecue sauce - My favorite bottled sauce is Sweet Baby Ray's (made right in my home town, Chicago). I sometimes make my own sauce (you can use a homemade sauce for this), but it can be quite a bit of work. 


root beer - I used IBC but you can use whatever you like or what is available. 


shredding pork - Two forks work well to pull the pork apart. Make sure to remove the fat.  

Spanakopita (spinach pie)

It's the day after Christmas, and I am sitting on my couch still full from last night. Christmas menu at my parents' house: lamb, beef tenderloin, greek salad, french bread, feta cheese, kefalotiri cheese, green olives, kalamata olives, greek potatoes, greek style green beans & mushrooms, and my contributions - spanakopita (spinach pie) and pastitsio (greek lasagna). 

I spent almost two days cooking for Christmas. The best part about spanakopita (as a pie) is that it can be made two days in advance and served cold or close to room temperature. 

Ingredients:

5 to 6 10 oz. packages frozen chopped spinach

4 - 5 eggs (4 extra-large or jumbo, 5 normal)

1 bunch fresh parsley, chopped

1 bunch fresh dill, chopped

1 package green onions

1 package phyllo dough

2 large containers cottage cheese, large curd (~ 2 lbs)

1 1/2 pounds feta cheese

1/2 C olive oil plus 1 1/2 C for brushing

1 handful rice (~ 1/4 C)

1 stick butter

2 T water

sesame seeds

salt

pepper

Directions:

Thaw spinach and phyllo in refrigerator overnight. 

Rinse the spinach with water and squeeze it to release almost all water. Place spinach in a large pan. 

Chop the parsley, dill, & green onions. 

Crumble the feta into the spinach.

Mix the herbs into the spinach & feta.

Add the cottage cheese and mix. 

Add 1/2 C olive oil and mix.

Boil 1 stick of butter in water. When butter is half melted, add rice.

Boil butter & rice for a few minutes. 

Add rice mixture to pan and stir. 

While mixing, add salt & pepper to taste. 

Beat eggs. Mix.  

Assembly:

Brush a deep dish pizza pan or medium-height baking pan with olive oil.

Coat bottom with 1 layer of filo. Brush olive oil over top and edges.

Continue until there are 8 layers of filo.

Fill about 1/2 way with the spinach mixture.

Cut the filo around the sides and fold in.

Oil sides.

Continue adding filo layers to top. Brush oil on each layer.
Cut excess filo from sides. 

With a sharp knife, cut spanakopita into squares. Cut strips horizontally, then vertically. 

Sprinkle with sesame seeds.

Bake:

Bake at 375 degrees for about 1 hour or until top is a golden brown. 

Photo of the assembly: I forgot to fold the bottom layer of the phyllo over the spinach mixture

(shown below - the correct way - first time I made spanakopita with my grandmother). 

This is what you are technically supposed to do. Fold the edges over after you put the spinach mixture into the pan. When you add the top layer of phyllo, cut the edges and tuck them in. Still tastes great but looks better without the edges folded on the top.

Tips & Extras:

Phyllo - I sometimes buy two packages. You will occasionally open up a package of phyllo and find that it is torn and difficult to pull apart. It's always good to have an extra roll or two on hand. 

Salt - If you use imported feta, you can go easy on the salt since it is usually saltier. If you use domestic, you definitely want to make sure you add enough salt to the dish. Taste the mixture before you add the eggs.

Spanakopita Triangles - You will also see little triangles of spanakopita. Those are better served warm because the phyllo is crusty and the spinach/cheese mixture is great to bite into. You can use this mixture if you make triangles. 

Pan - This recipe makes a lot of spanakopita. You might have extra for a smaller pan. Sometimes I make a small pan as a gift or freeze it and bake it later. 

Mixing - Although messy, use your hands to mix! This way you get all the flavors in every bite. Make sure you have a large enough pan for mixing. 

Rice Pudding

When I was little, we would go to my Yiayia Effie's house for Sunday dinners. She usually made a roast and served rice pudding for dessert. Grandparents are the best because they'll let you break the rules. She always made me a miniature serving of rice pudding as a pre-dinner treat. 


This rice pudding is creamy and sweet. It's the perfect end to a large meal and a great dessert for a dinner party. 

Prep time: 10 minutes
Cooking time: 1 hour


Ingredients:
1/2 gallon (8 C) whole milk
1 C water
1 C long grain white rice
1 C sugar
2 eggs
cinnamon


Directions:
Boil 1 C water & 1 C rice in large saucepan until most of the water is absorbed. 
Stir frequently to prevent rice from burning.
Lower heat to low-medium. 
Add 1/3 of the milk.
Stir occasionally to prevent from sticking. 
Keep adding balance of milk until thick (about 1 hr total).
Remove from heat.
Beat 2 eggs.
Add eggs to thickened rice mixture while stirring.
Add sugar and mix thoroughly.
Pour into serving bowls.
Sprinkle with cinnamon to taste.

Tips & Extras


Milk - Use whole milk (organic if possible). I have tried the recipe using 2% and the texture and thickness are not the same. 


Cooking - I usually keep the heat on low to medium. You do not want it to boil because it will boil over the top. When I initially add the milk, I will turn the heat to medium and then back to low when it starts to thicken. You will know if you burn the bottom because goldish brown pieces will show up floating around in your rice pudding. It still tastes good but you may or may not want to serve it (depending on who your guests are). 


Vanilla - Add a tsp of vanilla for more flavor. If you do this, add the sugar gradually and taste to make sure you have the right balance of sweetness.


Sugar - Sometimes I only add 3/4 C of sugar, especially if I'm planning to eat this for breakfast. Depending on your preference, you can add a little more than 1 C if you like things super sweet. 


Cinnamon - Leave a few of the serving cups plain. Some people do not like cinnamon or only want a tiny bit. 


Serving suggestions - I usually make this before dinner, pour it into dessert serving bowls, and serve it warm. It's also delicious cold if you want to make it the night before and refrigerate. However, the rice pudding sets into whatever you pour it into. I think it generally looks better to serve it in individual dishes rather than a large bowl. Your guests will love having their own little servings. 

Greek Chicken & Rice

Greek chicken & rice is my all time favorite comfort food. It is so flavorful and makes me feel warm & cozy inside. I'm spending Thanksgiving with my husband's family, so I had a mini Thanksgiving with my parents on Sunday. When I told them I was going to make this, they could not have been happier.


My Yiayia Sugar (mom's mom) used to make this for me and my cousins growing up. Her name isn't really Sugar, it's Zacharoula. Zachari in Greek means Sugar, hence her nickname.


The ingredients are very simple, but Yiayia Sugar unfortunately never measured anything (you will see this trend in future blog postings). I tried my best to translate "half a cereal bowl of oil" into cups. Enough background. Here's the recipe:

Ingredients:
1 cut up chicken with bones & skin
2/3 C olive oil
1/4 C lemon juice (about 2 lemons)
1 T oregano
salt & pepper
1 C long grain white rice
1 T butter


Directions - chicken:
Salt & pepper chicken generously.
Combine olive oil, lemon juice, and oregano.
Beat with a fork until color lightens.
Place the chicken in a bowl and cover with the marinade.
Mix chicken with the marinade so that all pieces are covered.
Cover with saran wrap and place in refrigerator for at least 2 - 3 hours or overnight.
Arrange chicken and juices in a large metal pan.
Cover with aluminum foil.
Bake at 350 degrees for 1 hour.
Turn heat up to 425 and bake for another hour.
Rotate chicken every 20 minutes while baking.
Broil chicken on each side for 3 - 5 minutes or until it turns a golden color.
Remove pan from oven and place chicken pieces on a serving dish.
Add a few tablespoons of juice to the top of the chicken.
Cover serving dish and chicken with aluminum foil.
Save pan with juices.


Directions - rice:
Skim fat from the top of the chicken juices and add to a saucepan.
Add 1 T butter.
Boil fat from juice with the butter.
When boiling, add rice and mix.
You should here a "tss" sound when the rice hits the oil.
Stir rice for about 5 minutes.
Strain remaining juices and measure.
If you have 2 C of juice, you are done.
If not, rinse pan with water, strain, and add to juice to make 2 C.
Add 2 C of juice to rice and boil.
Add salt & pepper.
Reduce heat to a low simmer, cover rice and cook for 15 - 20 minutes or until done.
Remove any excess fat from top of rice when done cooking.

Tips & Extras:


Pan -  I cover the pan with aluminum foil for easy clean-up. 


Rice - If you don't have enough juice from the chicken, you can use chicken broth. 


Serving suggestions - I serve this meal with greek salad, bread, & feta cheese. 


Oregano - When adding the oregano to the marinade, crush it between your hands. It releases the oils and adds more flavor.