k-fam’s favorite chili!

This fall, Frank and I have been enjoying some delicious chili.  It’s one of our favorite things to make before watching a movie or hanging out.  We based our recipe on a recipe we found on AllRecipes.com, but then made some alterations to make it more k-fam-friendly.

  • 1 Tablespoon of olive oil
  • 2 pounds ground beef (we get 1/2 ground turkey, 1/2 lean beef)
  • 1/2 onion, chopped
  • 1/2 Tablespoon minced garlic
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic salt
  • 2 1/2 cups tomato sauce
  • 1 (8 ounce) jar salsa
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can sweet corn niblets
  • 1 (15 ounce) can dark red kidney beans

In a large dutch oven, heat up oil and add onion until tender and then brown meat with onion.  Drain grease.  Add in remaining ingredients.  Mix well, then reduce heat and let simmer covered on the stove for approximately 30 minutes.  SOOO good!

We like to enjoy it with cheddar cheese on top and warmed corn bread.  YUM!  Who doesn’t love comfort food??

beer cheese fondue…

First of all, I’ve been craving CRAVING beer.  Obviously I can’t drink it, but I found a cheesy substitute that gives me enough beer flavor to keep me satisfied for at least 3 days.  Maybe 4.

From Tasty Kitchen (The one, the only: Pioneer Woman’s Cooking website – love it!)

  • 1 loaf French Bread, Cubed
  • ¼ cups Chopped Onion
  • 1 teaspoon Minced Garlic
  • 1 Tablespoon Butter
  • 1 cup Beer Or Nonalcoholic Beer
  • 4 cups Shredded Cheddar Cheese
  • 1 Tablespoon All-purpose Flour
  • 4 Tablespoons Half-and-Half Cream, Divided

Place bread cubes in a single layer in an ungreased 15-in x 10-in x 1-in pan. Bake at 450F for 5-7 minutes or until lightly crisp, stirring twice.

Meanwhile, in a small saucepan, saute onion and garlic in butter until tender. Stir in beer. Bring to a boil; reduce heat to medium-low.

Toss cheese and flour; stir into saucepan until melted. Stir in 2 tbsp. half and half.

Transfer to a small ceramic fondue pot or slow cooker; keep warm.

Add additional half and half if fondue thickens. Served with toasted bread crumbs. Yield: 3 cups.

Nom nom nom nom. (that’s me eating a lot of melty cheese)

**NOTE: I boiled the beer a little bit longer than probably needed just to be sure I cooked off the alcohol… but I’m sure it’s not a big deal!  I’m not drinking the cheese… or am I?… **


Amazing Pot Pie Recipe

I can’t take credit for this invention – it is totally thanks to my old boss.  It’s the easiest recipe and so delicious and PERFECT for the winter. 

What you need:

  • 1 Rotisserie Chicken
  • 2 pie crusts
  • 1 can of 98% fat free condensed cream of chicken soup
  • 1 bag of frozen mixed veggies (I like the corn, carrots, asparagus mix – the ones with peas get to pea-y tasting)
  • Seasonings that you like (pepper, salt, garlic powder, etc)

Preheat the oven to 350 degrees.

Shred the chicken into a bowl (I throw away the skin and bones).  Mix in veggies, entire can of soup and seasonings.  Set aside.

Spray a pie tin/glass baking dish with Pam, unroll pie crust and pat firmly into the pan.  Pour the chicken mixture into the pie crust.  Unroll second pie crust  on top of the creation and pinch the edges.  Puncture the top for venting (read: cut cute designs into the top of your dinner – it’s always good to play with your food) and put in the oven for 30-40 minutes until pie crust is done.

This is one of Frank’s favorite things I make for him.  It’s super easy, and aside from the pie crust (yum) it’s not too bad for you.  And it’s DELICIOUS as leftovers.  Yum-my.

I would have taken a picture, but we were too hungry to wait 🙂

amazing bread.

Ok, in the vein of recipes I LOVE, you have to make Pastor Ryan’s bread.  Stop what you are doing, go into the kitchen and make it.  You only need 5 ingredients, all of which you should have.  And if you don’t have these ingredients, you should leave the house, go to the store and get the ingredients.  Taking the time to put shoes on is simply unacceptable.

I would direct you to Pioneer Woman for this recipe , however, I feel the need to warn you that making this required several modifications on my part to the recipe and so I would feel better telling you how I make this recipe rather than having you make the recipe on her website.  Ok?  Ok.
First, I gather the ingredients:

  • 3 cups of bread flour (you can use regular flour, I just don’t know how it turns out… read: don’t blame me if you screw this up)
  • 2 tsp of salt
  • 1 tsp of Red Star (or whatever brand you prefer) Active Dry Yeast
  • 1 cup of water (room temp)
  • 4 tbsp of butter, melted
  • 2-3 tsp of herbs (thyme, Italian seasoning, Basil, garlic – whatever you want to put in the bread… it’s your bread.  own it.)
  • Olive oil.  And lots of it.

Pre-heat the oven to 450 degrees.

Put the flour and salt in your mixing bowl.  Use the bread hook attachment.  Or maybe you are a flower child and you want to knead this by hand.  Again, own this bread.  Work it.  Become one with it.

In the cup of water, add the yeast to get it all “activated” and stuff.  Add the herbs to the melted butter.  Dump the yeasty-water and herby-butter into the salty-flour.  Marvel at your amazingness.

Turn on your mixer and watch it mix.  The dough should ball up around the dough hook.  The dough should be loose and not clumpy.  After about 10 minutes of kneading on the dough hook, you can pull off a piece of the dough and see if it is stretchy and transparent without breaking (window pane test).  Or you can do what I do, which is pray.  While you’re praying, let the dough sit and rise for 1 to 4 hours, until it doubles in size.  Knead the dough a couple of times to, as Pastor Ryan says, “redistribute the yeast.”  Make it into a cute ball of doughy happiness.  Cut a deep X into the top of the dough.

Coat the bottom of a castiron or metal dutch oven with olive oil.  (Make sure that your dutch oven doesn’t have any plastic handles!!  They will melt in the oven which will ruin your dutch oven AND your bread.  And you definitely don’t want to ruin this bread!)  Please your dough ball in the center of the dutch oven, douse it with some more olive oil (about a tbsp or two), sprinkle with coarse/kosher salt.

Put this bad boy into the oven with the lid on for 30 minutes.  Then take the lid off and let it brown up and get real pretty for another 15-30 minutes.  REMEMBER TO USE OVEN MITTS WHEN TAKING THE POT OUT OF THE OVEN.  I say this more for myself than for anyone else.  But just in case you are like me – do as I say and not as I do.

The bread should have an internal temperature of 200-220 degrees.

Let it cool down a bit (which may take  lot of will power).  Then slice it up and devour it before your guests arrive.  Err.  I mean, thank goodness it’s such an easy recipe, you can make two loaves!

All credit for this recipe goes to Pastor Ryan and Pioneer Woman, Ree.  Enjoy!

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yummy recipes

I love making desserts.  I’ve found a few dessert recipes over the past few years worth sharing.

Flourless Chocolate Cake

From the chefs at Everyday Food, this is truly a simple, no fuss recipe.  It pretty much features 4 basic ingredients: chocolate chips, eggs, butter and sugar.   You can check out the recipe here .

But you can’t have Flourless Chocolate Cake without homemade Bailey’s whipped cream.  To make this, you need three key ingrediants: 8-12oz carton of heavy whipping cream, powdered sugar and Bailey’s.  Mix up the heavy whipping cream until it’s fairly stiff – almost a butter.  Add in a tablespoon or so of powdered sugar.  Mix in about 1/4 cup of Baileys.  Eat. Yum!

Strawberry Shortcake Cake

One of my favorite foodie blogs is The Pioneer Woman, without a doubt!  She has so many pictures and descriptions for her recipes.  It’s basically food porn.

I just made her Strawberry Shortcake Cake.  Just a few thoughts on what I could do better – I did NOT use enough strawberries.  Definitely need to use more.  I also did not level the cake batter in the pan before baking it.  I bet that would have been helpful…  That said – you definitely need to try making this cake!  SOOO delish and it got rave reviews.

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