The Great Chili Showdown!

Chili is one of those dishes that everyone loves...and if you don't then you haven't found the chili for you. It is easy to make, and easy to serve. It is perfect to make ahead of time and then keep warm on the stove so people can grab it when they want.

 

In honor of this Sunday's Super Bowl, I figured it was the perfect time to let you all decide which is your favorite chili!

 

 

Chicken and White Bean Chili

 

This recipe was given to me by a close family friend, Sherrill. It instantly became one of my favorites. It is creamy and light all at the same time. It has a nice kick to it too!

 

Ingredients:

3 cans Great Northern or Cannelini beans (drained and rinsed)

6 cups chicken broth

3 cloves minced garlic

2 medium chopped onions

1-2 Tbsp olive oil

2- 4oz cans chopped green chili peppers

2 tsp ground cumin

1 1/2 tsp dried oregano

1/4 tsp cayenne

4 cups cooked, chopped chicken breasts

1 1/2 cups half and half

5 cups shredded monterey jack cheese

Jalapenos (optional)

 

Toppings:

chopped tomatoes

chopped black olives

green onions

sour cream

guacamole or avocado

 

In a large dutch oven, saute the onion in the olive oil. Once the onion has softened, add the chilies (and jalapenos if desired), garlic and seasonings. Cook for three minutes.

 

Add the drained beans, chicken broth and chicken. Simmer with the lid off for one hour.

 

Turn off the heat and add the half and half and the cheese. Then reheat on low.

 

When ready, serve with whatever toppings you want!

 

Turkey and Black Bean Chili

 

My mom always made this turkey and I love it! Its hearty and healthy! Using the turkey really lightens it up but keeps it hearty enough for any guy!

 

Ingredients:

1 Tbsp olive oil

1 large onion

3 minced garlic cloves

1 red pepper, chopped

1 green pepper, chopped

1 1/2 lbs ground turkey

2 Tbsp flour

3 Tbsp chili powder

2 Tbsp ground cumin

2 Tsp powdered cocoa

1-2 tsp cayenne

1/4 cup tarragon vinegar

2 Tbsp strong brewed coffee (fresh)

1- 28 oz can plum tomatoes

salt

2- 15 oz cans black beans

 

Toppings:

sour cream

green onions

cilantro

cheddar cheese

avocado

 

In a large dutch oven, heat the olive oil over medium heat. Add the onion, garlic and both peppers.  Saute, stirring for about 5 minutes. Add the turkey and cook, breaking up any lumps.

 

Stir in the flour, chili powder, cumin and cocoa. Cook over low heat for a few minutes. Add the cayenne, vinegar, coffee, tomatoes and salt to taste. Bring to a boil and summer for 40-45 minutes. Add the black beans and cook for another 10 minutes. 

 

Keep warm on the stove and when you are ready to eat, top with whatever you choose!

 

Beef Chili with Sour Cream and Cheddar Biscuits

 

This recipe is from Smitten Kitchen and is a much more hearty, stick to your ribs kind of meal. You can eat the chili out of a bowl or course, but why would you when you can make a chili- biscuit sandwich!!

 

For the Chili

Ingredients:

2 Large onions, chopped

1/4 cup vegetable oil

1 Tbsp minced garlic

2 carrots, diced

3 lbs ground beef

1/4 cup chili powder

1 Tbsp cumin

2 Tbsp paprika

1 Tbsp dried oregano

1 Tbsp red pepper flakes

2- 8 oz cans tomato sauce

1 1/4 cup beef broth

3 Tbsp cider vinegar

1 3/4 cups kidney beans, drained and rinsed

2 green bell peppers, chopped

 

 

In a large dutch oven, heat the oil over low heat.  Cook the onions for about 5 minutes until soft. Add the garlic and carrots and cook for one more minute.

 

Raise the heat to medium and add the beef. Cook for 10 minutes or until done, breaking up any lumps.

 

Add the chili powder, cumin, paprika, oregano and pepper flakes and cook for another minute. Add the tomato sauce, broth and vinegar. Simmer the chili, covered for 45 minutes.

 

Add the kidney beans, bell peppers and salt and pepper. Simmer for another 15 minutes.

 

 

Keep warm on your stove and when you are ready to eat, serve over the sour cream and cheddar biscuits (recipe below).

 

 

For the Sour Cream and Cheddar Biscuits

Ingredients:

1 1/2 cups all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 Tbsp cold, unsalted butter, cut into bits

1/4 lb sharp cheddar cheese, coarsely grated

2 Tbsp drained and chopped pickled jalapeno peppers

1 cup sour cream

 

Preheat the oven to 425 degrees. Whisk together the flour, baking powder, baking soda and salt in a large bowl. Cut the butter into the flour mixture with a pastry cutter until well combined. Stir in the cheddar cheese, jalapenos and sour cream until it forms a sticky dough. Clean and flour your counter top. Pat the dough out to a 1/2 inch thickness and use a biscuit cutter to cut out rounds. Bake on an ungreased baking sheet for 15-17 minutes.

 

You can make these ahead of time and then bake them off when you are ready to eat. 

 



Sunday Supper

There is nothing better than ending a long week and sports filled weekend with a comfort food filled Sunday dinner. I have always tried to make Sunday supper a family filled event as opposed to just dinner. It's a time we can reconnect and visit with grandparents and uncles/aunts. However, this week was a really special Sunday supper because it was just me and my girlfriends. The kids were out for the day so it was just me and my girls. Everyone brought something but I was more than happy to supply the main part of the meal. Here's what I made...

Deviled Eggs

 

 

Ingredients:

1 dozen eggs

6 Tbsp heavy cream

2 Tbsp Dijon mustard

1 tsp white vinegar

1 Tbsp dill, chopped

salt and pepper

capers (optional)

 

To hard-boil the eggs, place them in a sauce pan and cover them with cold water. Bring them up to a boil and simmer for 5 minutes. Turn the heat off and let them sit in the hot water for another five minutes. When the 5 minutes are up, rinse them under cold water.

 

 

Slice the hard-boiled eggs in half and add the yolks to a mixing bowl.

 

Add the heavy cream, mustard, vinegar and salt and pepper. Whip the mixture until fluffy. Fold the chopped dill in.

 

 

Spoon mixture into a ziploc bag and cut off the corner. Pipe the egg mixture into the egg white halves. Garnish them with a sprig of dill or a few capers.

 

 

 

 

The Most Incredible Mac 'n Cheese EVER

 

 

 

 

Ingredients:

6 Tbsp of butter (plus some for greasing dish)

1/4 cup sliced onion

1 Tbsp chopped shallot

1 clove garlic, smashed

1/2 tsp peppercorns

3 1/2 cups heavy cream

3 cups half and half

2 Tbsp flour

1 1/2 cups grated sharp white cheddar

1/2 cup grated fontina

1/2 cup grated Parmesan



salt and pepper

1 1/2 lb rigatoni

1 cup panko

1 Tbsp chives, chopped

1 Tbsp parsley, chopped

 

In a saucepan over medium heat, melt 1 Tbsp of butter. Add the onion, shallot and garlic clove. Cook until onion softens, about 4 minutes. Add the peppercorns, heavy cream and half and half. Turn heat down to low and simmer for 10 minutes.

 

 

 Remove the cream from the heat and strain into a bowl; discard the vegetables. Put cream mixture aside.

 

In the same saucepan, melt another 3 Tbsp of butter. Add the flour and mix until it turns a golden color. Slowly add the cream mixture to the flour, whisking continuously. Continue to cook until it thickens, about 10 minutes. Remove it from the heat and add the cheddar, fontina and Parmesan cheese. Season to taste.

 

 



 

Preheat the oven to 325 degrees. Grease the baking dish with more butter...I know its a lot but you've already committed at this point and I promise you, it is worth it!

 

 

Cook the rigatoni until al dente. When draining, reserve 1/2 cup of pasta water. Move the pasta into the greased baking dish.

 

In a saute pan, Melt 2 Tbsp of butter. Add the panko and saute until golden. Remove it from the heat and add the chives and parsley.

 

 

Pour the sauce over the pasta and mix until the cheese has filled each and every rigatoni tube. If the sauce is too thick, add the reserved pasta water.



 

Top the pasta with the panko mixture. Bake for 20 minutes until golden brown.

 

 

 

Dr. Pepper Glazed Ham

(From Pioneer Woman)

 

 

Ingredients:

1 fully cooked ham (I used boneless)- 10 lbs

20-30 whole cloves

3 Cups lightly packed brown sugar

1/2 cup dijon mustard

3 Tbsp apple cider vinegar

1- 12 oz can Dr. Pepper

 

Preheat the oven to 300 degrees.

 

Place the ham on a rack in a roasting pan. Using a very sharp knife, slice the ham in one direction and then again in the other direction; making a diamond pattern on the ham.

Poke the cloves in the center of each of the diamonds.

 

 

Cover the ham with foil and bake for an hour.

 

While the ham is cooking, make the Dr Pepper glaze.

In a saucepan, add the brown sugar, mustard, apple cider vinegar and the Dr Pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until thick and amazing.

 

 

After the ham has cooked for an hour, remove the foil and brush the glaze all over. Then put it back in the oven and cook for another 20 minutes. Do this for a total of three times until there is a thick layer of glaze.

 

Slice the ham and serve!

 

Roasted Cherry Tomatoes



 

 

Ingredients:

2 Pints of cherry tomatoes

salt

pepper

olive oil

basil

 

Preheat the oven to 400 degrees.

 

Toss the tomatoes in olive oil and sprinkle with salt and pepper.

Roast them for 15-20 minutes.

Sprinkle with basil.





Apple and Onion Tarts

I served these tarts at a garden party I hosted over the summer and they were a huge hit! Since onions and apples are always available, this hors d' oeuvre is perfect to make all year round.  You can also just make it ahead of time and then just bake it off when your guests arrive.

 

Apple & Onion Tarts

Makes 20

 

Ingredients:

1 sheet frozen puff pastry, thawed

3 Tbsp butter

1 medium onion

2 tart apples (Granny smith are good), peeled and cored

salt and pepper

1 tsp fresh thyme

 

Start by dicing up the onion and apple

 

 

 

Melt the butter in a saute pan over medium heat.  Add the onion and a dash of salt and cook them until soft, a few minutes.

 

Add the apples and turn heat to low. Cover and cook for 30 minutes.

 

It should have a nice golden brown color to it all now.

Turn off the heat and let it cool.

Meanwhile....

 

Unfold the pastry and slice it into 3 strips.

 

Then cut again...and again...and again....

 

(don't mind all the different shades of pictures...just trying to figure out my camera)

 

 Lay the triangles on a baking sheet and top each of them with the onion and apple mixture.

Sprinkle them with thyme.

 

Bake them for 15-20 minutes until they are puffed up and golden brown.

 

They are best when they are served hot, but I have been eating them cold while sitting here typing and they are still really yummy!!



 





Make Ahead Dinner Party

Nothing makes a dinner party easier than having all of the food done ahead of time.  This way you can relax and enjoy your guests instead of being a slave to your kitchen. Here is a classic and simple make-ahead dinner party menu that will still wow your guests.


Beef Tenderloin with a Horseradish cream sauce
Serves 10

Ingredients:
1  5 lb beef tenderloin
extra virgin olive oil
salt and pepper
1/2 cup heavy cream
1/2 cup sour cream
2/3 cup prepared horseradish
2 Tbsp chopped chives

Beef Tenderloin:
Preheat the oven to 450 degrees.
Rub the tenderloin with olive oil and then sprinkle with salt and pepper.
Roast the tenderloin for 15 minutes and then turn the oven down to 350 degrees and roast for another 25 minutes (the tenderloin will be medium rare).
Take it out of the oven and let it rest for 20 minutes. When you are ready to serve dinner, slice the tenderloin to your desired thickness and serve room temperature.

Horseradish cream sauce:
In a bowl, mix the heavy cream until it starts to thicken a bit. Fold in the sour cream, horseradish, chives. Season with salt and pepper.


Twice Baked Potatoes
Makes 10

Ingredients:
5 Lg baking potatoes
3 Tbsp butter
1-16 oz sour cream
1/4 cup Parmesan cheese
4 scallions- chopped
salt and pepper

Preheat the oven to 450 degrees.
Pierce the potatoes with a knife and bake for an hour or until soft.
When cool enough to handle,  cut the potatoes in half and scoop out the inside, keeping the skin in tact.
Mix the potato, and the rest of the ingredients in a mixer until well combined.
Spoon the mixture back into the skins.
(At this point they can be individually wrapped in plastic wrap and put in the freezer)
Bake the potatoes for 25 minutes or until golden brown on top.


Roasted Asparagus
serves 10

Ingredients:
2 lbs asparagus
olive oil
4 garlic cloves- minced
salt and pepper

Preheat the oven to 400 degrees.
Wash the asparagus and cut off the tough ends.
Lay them on a baking sheet and drizzle with olive oil. Sprinkle the garlic, salt and pepper over the asparagus.
Bake them from 8-10 minutes.

*Prepare these ahead of time and then pop them in the oven as you are slicing the tenderloin.

Pomegranate Martini

Pomegranate Martini

 

 

 

In the summer there is an abundance of amazing cocktails to choose from. Margaritas, mint

juleps, mojitos; they all scream summer (and apparently all good summer drinks start with "m"??). There is not a massive amount of good drinks for the winter though...except for this one. It is perfect for a fun night with the girls or just a random Monday... don't judge me!

 

 

Makes 2 Martinis

Ingredients:
Citron vodka
cointreau
limes
pomegranate juice
pomegranate seeds (optional)

Fill a shaker with ice and add,
      4 oz of citron vodka
      2 oz of cointreau
      4 oz of pomegranate juice
      1 oz freshly squeezed lime juice

Shake vigorously.
Chill 2 martini glasses. Add a few pomegranate seeds to the bottom and strain the martini into the glasses.
Garnish with a wedge of lime.
 

Baked Brie

Baked Brie

 

 

This is one of the easiest and yummiest recipes! My mom has been making this for years and it has always been one of my favorites. Its warm and gooey and perfect for a winter hors d'oeurve.

 

 

 

Start by chopping up some mushrooms, garlic, scallions, parsley, salt and pepper.

 

Saute this until the liquid from the mushrooms has cooked off.

 

I could literally eat this just like this!

 

While the mushroom mixture is cooking, peel the white stuff  (what's that called??) off the brie using a vegetable peeler.

 

The final result. It doesn't need to be perfect but you want to get most of it. Cut the wheel in half, horizontally so you have 2 rounds. 

 

Unfold the puff pastry and place the bottom half of the brie in the center.

 

Pile the mushroom mixture onto the bottom half of the brie and then put the top on it... it looks like a ridiculously good sandwich.

 

Fold the corners of the pastry over the top of the brie, then fold the rest on top of that. Try to make it look as pretty as possible.

 

....Mine didn't turn out so pretty. Make an egg wash with an egg yolk and heavy cream. Brush the wash over the top of the pastry.

 

Put it in the oven for 20-25 minutes, or until golden.

 

Look at the oozy cheese and mushrooms.... I'm speechless.

 

 

 

 



 

Ingredients:

Frozen puff pastry- thawed

Wheel of brie

1/2 lb of mushrooms- chopped

2 garlic cloves

3 scallions- green and light green parts- chopped

1/4 cup parsley- chopped

salt and pepper

1 egg yolk

2 Tbsp heavy cream

 

 

Preheat the oven to 375 degrees.

 

Saute mushrooms, garlic, scallions, parsley and salt and pepper in 2 Tbsp of olive oil. Cook until the liquid from the mushrooms has cooked off.

 

Meanwhile, using a vegetable peeler, peel the white off the brie and cut the wheel in half, horizontally.

 

Roll the puff pastry out and place the bottom half of the brie in the center. Top the brie with the mushroom mixture. Place the other half of the brie on top. Pull the sides of the pastry over the brie, making it look as pretty as possible.

 

Make an egg wash by mixing one egg yolk with 2 Tbsp of heavy cream. Brush the egg wash over the top of the pastry.

 

Bake for 20-25 minutes or until golden brown.