Category Archives: Recipes

Super Bowl Chili with “Packed” Cornbread

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Go Pack Go! Whew! What a game that turned out to be. I know it has been 3 weeks since my last post, but life has been very busy! Girls on the Run has started back up for their Spring season, so I have been trying to get outside in this beautiful weather and run more frequently! I would like to be able to keep up with the 3rd-5th graders I coach every week! We are also seeing a lot of changes going on at our school, as well as our district, so I am trying to adjust and do the best I can…which leaves my “baby” food blog almost last on my enormous to do list. But I promise that you will see several new recipes popping up the next few weeks that you won’t want to miss!

But for now I give you a chili recipe I found in Food Network magazine that I spiced up a bit, along with a loaded corn bread recipe courtesy of HealthyFoodForLiving.com. This was the perfect hearty meal to celebrate the Packers winning the Super Bowl!

Enjoy!


Bean and Beef Chili

  • 2 to 4 tablespoons veg oil, plus more as needed
  • 3 lbs. boneless ground Angus, cut into 3/4 -inch pieces
  • Kosher salt and freshly ground pepper
  • 2 large onions, chopped (I left these out and used a decent amount of onion powder due to my husband’s allergy to fresh onions)
  • 8 cloves garlic, chopped
  • 1/3 cup, plus 2 tablespoons of chili powder
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 1 28-oz can whole plum tomatoes, coarsely crushed with your hands
  • 1 3/4 cups beef broth (low sodium if you’d like)
  • 1/3 cup brewed espresso or strong coffee
  • 1 15-oz can of pinto beans
  • 1 15-oz can of kidney beans
  • shredded cheddar cheese, sour cream, and/or diced avocado, for topping

Directions:

Heat 1/2 tablespoon veg oil in a large pot over medium-high heat. Pat the beef dry and season with salt and pepper. Brown in batches, about 4 minutes, adding more oil as needed. Transfer to plate. Reduce the heat to medium and add 1 1/2 tablespoons oil to the pot. Add the onions and garlic; cook, stirring, until golden, about 6 minutes. (If you are using onion powder, combine the next few steps together with the onion powder and garlic and meat. If you don’t, you could burn your garlic! )Add 1/3 cup chili powder, the oregano and tomato paste; stirring 30 seconds. Return the meat to the pot and stir in the tomatoes with their juices, broth, espresso and beans. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, about 2 hours. Stir the remaining 2 tablespoons chili powder into the chili. Divide among bowls and top with cheese, sour cream, and/or avocado.

Loaded Cornbread

Courtesy of healthyfoodforliving.com

Ingredients:

  • cooking spray
  • 1 cup cornmeal
  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp Kosher salt
  • 1 1/4 cups low-fat buttermilk
  • 1 egg, lightly whisked
  • 2 Tbsp evaporated cane juice or granulated sugar
  • 2 Tbsp unsweetened applesauce
  • 1 Tbsp butter or margarine, melted and cooled
  • 1 cup fresh corn kernels (from about 2 ears… or can substitute defrosted frozen corn)
  • 1/2 cup grated 50% reduced fat jalapeno cheddar or pepper jack cheese
  • 1/2 serrano or jalapeno chile pepper, seeded and minced
  • 1/4 cup sliced scallions

Directions:

Preheat oven to 350 degrees F. Lightly coat an 8 x 8-inch square baking pan with cooking spray. In a large bowl, whisk together the cornmeal through salt. In a medium bowl, whisk together the buttermilk through melted butter until well-mixed. Stir wet ingredients into the dry just until well-combined. Fold in fresh corn kernels, grated cheese, minced serrano chile, and sliced scallions. Pour batter into prepared pan and spread evenly. Bake for about 25-30 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. Let sit for about 5 minutes before cutting into squares and serving. Can also be served at room temperature.

Plantain Muffins with Nutella Spread

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When I had bought plantains at the market a week ago or so, I had every intention of using them in a Rick Bayless recipe. I had just picked up his book, “Mexican Everyday” and I was excited to try Grilled Red Chile Steak with Sweet Plantains. Because of my husband’s allergy to onions, we typically don’t have a lot of options when it comes to Mexican cuisine, so I was looking forward to bringing Mexican into my kitchen, minus the onions.  However my week was consumed with work, 3 doctor’s appointments, Life Group training, Life Group, and a long to do list for school. Needless to say, I didn’t have much time to cook and we ate out a lot.  At the end of my very long and busy week, I ended up using my now very black plantains for an easy muffin recipe that made 12 large fluffy muffins. To top it all off, I spread Nutella on the warm plantain muffin and it was like a banana and chocolate treat! Add a cup of hot tea and you have heaven in a snack!

Enjoy!

Plantain Muffins with Nutella Spread

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 cup whipping cream (milk can be substituted)
  • 1/3 cup vegetable oil
  • 2 very ripe plantains, smashed

Preheat oven to 400 degrees. Make sure your plantains are soft and ripe. Peel and thoroughly smash plantains in a small bowl. In a large bowl combine the flour, sugar, baking powder and salt. In a small bowl beat the egg, milk and oil. Pour into the dry ingredients and stir just until moistened. Fold in smashed plantains. Fill greased or paper-lined muffin cups 3/4  full and bake for 20-25 minutes. Makes one dozen muffins.

Vanilla, Peanut Butter and Oreo Mini-Cheesecakes

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When I was asked if I would bring the “snack” to my latest book club meeting, I thought what could be better than creating mini-cheesecakes! Who doesn’t like to create mental images and dig deeper into comprehension while eating a creamy, decadent peanut butter cheesecake, especially when you find a golden Oreo at the bottom. (Not many people reading this will understand my educator lingo, but those who do will get a giggle out of it…Boteva).

To be honest, I had some inspiration with this recipe. I was perusing yet another Bostonian food blog to help with my book club snack dilemma and she had come up with a similar recipe using a few more healthier options. I choose to keep a few of her options and add a few of my own. With my recipe, I was able to make 2 dozen mini-cheesecakes in which I shared not only throughout the day with a few friends at work, but at my book club that followed! They were a huge hit! Even my principal was able to snag a few! Baking goodies for the bosses always seems to get in a few bonus points, right? :)

Enjoy!

Vanilla, Peanut Butter and Oreo Mini-Cheesecakes

Adapted from http://www.healthyfoodforliving.com

  • 24 Golden Oreo cookies
  • 8 oz neufchatel (1/3-less-fat) cream cheese, at room temperature
  • 8 oz regular cream cheese, at room temperature
  • 1/2 cup white chocolate creamy peanut butter (Peanut Butter & Co. is the best)
  • 1/2 cup sugar
  • 1/2 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup 0% plain Greek yogurt
  • pinch of salt

Directions:

Preheat oven to 275degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 24 lined cups. In the bowl of an electric mixer, beat the neufchatel, cream cheese, and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla. Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt. Spoon batter evenly among the 24 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup. Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack. Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.

Goat Cheese Melon Salad

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When I first discovered food blogs, I found this amazing Bostonian blogger who was hosting a cookbook give away for Thomas Keller. She had actually met Thomas Keller at a signing for Williams Sonoma and was giving one lucky reader a signed copy of Ad Hoc at Home. In order to qualify, you either had to write something on her post or tweet about the giveaway. I did both…several times. But to no avail, I did not win. Well, that didn’t stop me from going on to Amazon and buying up a copy for myself. I mean, if she had it, then I had to have it. :)

One of the first recipes I tried was a Mediterranean Melon Salad. This is a great summer lunch salad that you could make if you were short on time or if you wanted to impress someone with little effort. It has toasted pine nuts, feta, assorted small melons, like cantaloupe or watermelon, olive oil, balsamic vinegar, and much more! It is also the perfect side to take to a lunch with the family!

So after church, I decided to make a variation of Thomas Keller’s Mediterranean Melon Salad to bring to my grandmother’s for lunch. In my salad, I used goat cheese, instead of feta, and left out the unnecessary olive oil. I also choose to use honey dew melon, in addition to cantaloupe. I also added the toasted pine nuts to give it some crunch! I would like to say that all went well and that there was no foodie blunder this week, but I am new at this and I thought I would share my mishaps with you on this recipe and how you can correct it, if you choose to make it yourself.

As you can see, I used a bit too much balsamic vinegar. So much in fact, that my honey dew melon is starting to have a brown tint to its normally light green coloring. So in the ingredient list below, I changed the number of tablespoons from 3 to 2. I also tossed the salad a bit too much, so be careful to toss lightly and even drizzle the balsamic vinegar around the edge of your bowl first and then toss. All in all, this is a very fun and tasty recipe that I will have again and again!

Goat Cheese Melon Salad

  • 1 cantaloupe melon
  • 1 honey dew melon
  • 1/4 cup toasted pine nuts
  • 1/2 cup goat cheese
  • 2 tablespoons of balsamic vinegar
  • 1/8 teaspoon kosher salt

Directions:

Preheat oven to 375 degrees. Toast pine nuts on a parchment paper lined cookie sheet for 7-8 minutes or until light golden brown. Let them cool to the side. Slice open both melons and scrape out the seeds. Using a melon baller, make melon balls out of both the cantaloupe and honey dew melons. In a big bowl, combine melon balls, toasted pine nuts, goat cheese, balsamic vinegar, and salt. Coat lightly and serve immediately.

Tilapia with Chili Cream Sauce

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As each new year begins, I always try to make and stick to a few new year’s resolutions. Last year, I decided to apply and study for my National Board Certification in General Early Childhood. After 4 papers totaling 60 pages and a 6 question timed essay, I received notice a few months ago that I passed. I was extremely proud of myself and what I had accomplished. I also wanted to get back into running to get fit, so I became a Girls on the Run Coach at my school. I helped to promote healthy eating, as well as, physical fitness. At the end of the semester, I ran a 5K with my group of girls.

This year, I have a few new resolutions and one of them is creating this food blog. I love being in the kitchen and cooking with my husband, so why not take the time and share my experiences with other foodies.  My goal is to include a new recipe or experience once a week and to challenge myself in creating my own recipes to share like this spicy dish below.

Enjoy! Picture soon to follow!

Tilapia with Chili Cream Sauce

  • 1 lb. fresh or frozen Tilapia, 1/2 to 1 in. thick (I always go with wild caught fish)
  • 2 tablespoons cormeal
  • 2 tablespoons all purpose flour
  • 1/4 teaspoon chipotle chili powder
  • 2 tablespoons grated Parmesan
  • Nonstick cooking spray
  • 1 teaspoon olive oil
  • 2 teaspoons butter
  • 2 teaspoons all purpose flour
  • 1 1/2 teaspoons chipotle chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3/4 cup fat-free half-and-half
  • 2 tablespoons snipped fresh cilantro
  • lime slices

Directions:

Thaw fish, if frozen. Rinse fish and pat dry. Cut into 4 serving-size portions. Stir together cornmeal, 2 tablespoons of flour, 1/4 teaspoon chipotle chili powder, and grated Parmesan cheese. Sprinkle over both sides of fish. Lightly coat a 12-inch nonstick skillet with cooking spray. Add oil to skillet and heat over medium to medium-high heat. Add fish pieces and cook for 2-3 minutes per side or until fish flakes easily. Remove fish and keep warm.

Melt butter in the same skillet and stir in the flour, chipotle chili powder, salt, and cumin. Stir in the half-and-half and stir until thick and bubbly. Cook and stir for 1 minute more. To serve, spoon sauce over fish and sprinkle with cilantro. Garnish with lime slices and serve with brown rice.