Recipe Rewind

It's cold.  It's gloomy.  It's time for Chili!  My adventures in cooking continue to branch out and I've tackled homemade chili a few times now.  Yesterday's was the best so far, according to Chris.  So here's my recipe rewind!

Crock Pot Chili

(made using 2 qt. crock pot/ serves 2-3)     

1 onion, chopped

1 green pepper chopped (or any pepper you like, I used both green & yellow for color)

2 teaspoons garlic, minced

1 14-ounce can beans (I used a can of Target's Market Pantry chili beans for more chili flavor.  I did drain a little bit of the sauce out, but not completely.  You can use any beans you like- red, black or white, drained)

1 cup diced tomatoes, fresh or canned

1 jalapeno, chopped (I don't use any seeds; you can if you like it really spicy)

1 teaspoon cumin

2 tablespoons chili powder (rough estimate, I'm going to be honest I don't measure this; I season to taste)

1/2 cup beef broth

1 pound ground beef, cooked & drained

-Cook ground beef in skillet until brown.  I season to taste with salt, pepper, and Mrs. Dash Extra Spicy Seasoning. Drain any fat and add beef to crock pot.

-Add all ingredients to crock pot.

- Cover and cook on Low for 8 hours or on High for 4 hours.

ENJOY! Pretty simple, huh?  Is it just me or is the crock pot the best dinner tool ever?

{Do you have a recipe to share? Let me know! I'd love to feature you}

Recipe Rewind

I received the ultimate compliment last night from Chris after another crock pot experimentation... "Are you writing these recipes down?"

I'm very new to cooking. Chris moved in at the beginning of 2013 and since then I've been doing my best to put together homemade, or at least semi homemade, meals every night. This is all in an effort for both of us to be eating healthier and also to be saving money by not eating in restaurants. So began my journey of repeating the recipes my mom gave me from what she used to cook when I was growing up. And I have to say, I've done well with recreating those meals- meatloaf, casseroles, tacos, pork chops, chicken breast, etc. But lately I've been more so bitten by the make-it-up-as-you-go bug, especially now that the weather is colder and I've brought out the crock pot.

My goal recently has been to not waste anything. I'm in the process of training myself how to shop for the two of us without wasting fresh food. I'm constantly purchasing produce, which is great! I'm so happy that Chris loves fresh vegetables and fruit and is literally thrilled with anything I give him! The challenge lies with me... the super picky one. So how do I work in the produce, without letting anything go bad? My current answer: soups and stews. I've learned to think ahead and use my ingredients wisely. Truthfully, until a couple of months ago, it never occurred to me to cook additional servings of food to use as building blocks for later; or to set aside small portions of ingredients to be used in tomorrow's meal. But now, I'm doing it all the time!

A few nights ago I made hamburgers on my George Foreman grill. I planned ahead and cut our burger sizes down, just a tad. I saved the ground beef in the fridge, not really knowing what it would end up being used for, but knowing that a little ground beef can go with a lot of dishes. Yesterday, when I decided to make vegetable soup, I decided last minute to throw in the leftover ground beef, just to make the soup a little heartier. I could have also used it in breakfast tacos, or as a pizza topping! (Another great tip: If you like a frozen pizza every once in awhile, buy the cheese version, which is always cheaper, and chop your own fresh toppings! I stock up on the cheese pizzas when I have a coupon or when they're on sale, then use whatever veggies and/or meats I have in the house when I cook it. That way I'm using up fresh produce that's usually leftover scraps, I'm getting a fresher taste and I'm saving money on the store-bought pizza!)

So after chopping up whatever veggies I had around the house yesterday, I then threw together leftover ingredients such as diced tomatoes used from a casserole, spaghetti sauce, and various spices. I happened to have a small amount of beef broth left from beef stew last week, but it wasn't quite enough for the soup, so I used up the beef broth and then topped it off with vegetable broth.

I was proud of this soup. I don't normally talk about my own cooking but I honestly couldn't stop saying how much I liked it. Chris agreed, and that's when he asked "Did you write the recipe down?" Me? Recipe? Wait what? You think someone might want to duplicate this?

Look, in all honesty I know this isn't a new idea... beef & veggie soup... nor is using the ingredients you already have in your kitchen. I'm sure this dates back as long as people have been cooking. But for me, a relatively inexperienced cook, this IS new. And refreshing. I feel a sense of success... like I'm creating a happy home, filled with yummy smells and a happy man. And I'm using up more of my food and throwing out less. And I'm eating fresher foods. And apparently, I'm doing pretty well :-)

So... here's my first attempt at rewinding and remembering back to exactly what I did. Maybe next time I'll actually think to write it as I go and have a little more confidence that it'll be great!

Texas Sass Veggie Beef Soup

1 stalk celery chopped
2 carrots chopped
1/4 cup chopped onion
1/4 - 1/2 cup chopped bell pepper (I used red bc it's what I had)
1/4 cup chopped jalapeño
7 oz canned diced tomatoes (1/2 can)
1 & 1/2 cups spaghetti sauce (I used Classico Tomato & Basil)
1/2 cup organic beef broth
1 cup organic vegetable broth (this is what I had, you may want to use only one kind of broth)
1 tablespoon chili powder
1 teaspoon cumin
1 tablespoon Mrs. Dash Original Blend Seasoning
1 tablespoon minced garlic
1/3 pound ground beef (browned in skillet before adding)
Salt & Pepper to taste

Add all ingredients to crock pot & cook on high for 2-3 hours, or low for 5-6 hours.

Hope any kitchen newbies out there will be encouraged by my adventures in the kitchen! :-)

Mmmm Filet

I've been thinking for a long time now that I need to start experimenting with more cooking, so when I eventually get married I don't horribly disappoint Chris. So I'm always on the lookout for new recipes that sound like something we'd both enjoy. He's easy to please, he will literally eat anything... it's me that's somewhat picky. But there's a few things I love and will never turn down, one of those things being Filet Mignon. Mmmm.

I happened to be flipping through the TV as I'm putting together Administrative Professionals Day gifts (which I currently have available, email me) and came across the Nate Berkus Show. It's a repeat but I haven't seen it.. Sherri Shepherd is co-hosting and I find her funny so I stopped. They are cooking a great recipe that's making my mouth water, so I decided to look it up and save for my own recipe box, as well as share with you. Enjoy!

Chef Aaron "Big Daddy" McCargo Jr.'s horseradish-crusted filet mignon, with a side of braised Portobello mushrooms.

Horseradish-Crusted Filet Mignon with Braised Portobello Mushrooms
Serves four

Ingredients for the Steaks
1/2 cup prepared horseradish
1/4 cup spicy brown mustard
3 tablespoons minced garlic
2 tablespoons olive oil
2 tablespoons cracked black pepper, plus more as needed
4 6-ounce filet mignons
Coarse sea salt or smoked salt
3/4 cup panko bread crumbs
1 tablespoon canola oil

Ingredients for the Portobello Mushrooms
2 tablespoons unsalted butter
4 Portobello mushroom caps, cut into 1/4-inch-thick slices
1 teaspoon salt
1 teaspoon cracked black pepper
1 tablespoon minced garlic
1/2 cup red wine
1/4 cup beef broth
1 tablespoon sherry vinegar
1 tablespoon chopped fresh thyme

Directions
To cook the steaks
Preheat the oven to 400 degrees Fahrenheit.
In a medium bowl, whisk together the horseradish, mustard, garlic, olive oil and pepper. Season the steaks with salt and more pepper and coat both sides with the mustard mixture. Dip the steaks in panko to coat on both sides. In a large skillet, heat the canola oil over medium-high heat and sear the steaks for two minutes on each side. Lift the steaks from the skillet and set aside on a rack set in a baking pan.

To cook the Portobellos
Drain any excess oil from the skillet and then melt the butter in the skillet over medium-high heat. Add the mushrooms to the skillet and season with the salt and pepper. Cook, stirring, until the mushrooms soften and color slightly, which takes between three and four minutes. Add the garlic to the pan and stir into the butter and exuded juices from the mushrooms. Add the wine and broth, stir, and cook for about three minutes to reduce slightly. Spoon the sauce over the mushrooms to coat them. Stir in the vinegar and thyme.
Meanwhile, cook the steaks in the oven for about five minutes so they become about medium-rare, or until cooked to the desired doneness and until the breading browns. Let the steaks rest for about 5 minutes before serving with the mushrooms spooned over them.

Chef Aaron McCargo, Jr.competed on and won the fourth season of "The Next Food Network Star" in 2008, and is the host of Food Network's "Big Daddy's House." His cookbook, "Simply Done, Well Done," was released in April of 2011. For more information about Aaron, visit his website at Aaronmccargo.com.

Recipe source: Nate Berkus Show