Posts Tagged ‘tomatoes’
Awhile back I shared my dad’s chili which he and I have both entered into several chili cook-offs and either won or came in second place. For the a recent cook-off with his pickleball crew, he entered a slightly altered version and won again (and hence the name of this version)! He is a master of his recipes, even when it comes to making changes and improvements, and as a result I trust his recipes/modifications before all others. Yet he claims that I am the cook and he just follows recipes. Such modesty!
But anywho. My dad shared his newest chili recipe with me and I decided that the perfect time to make it was when my friends came to visit this past weekend. It helped that everyone was in a chili mood with fall all around us. So while lounging around and just spending quality time together on Saturday, this simmered away on the stove top until we couldn’t bear the teasing aromas any longer. Crammed around my dining room table, it pleased and satisfied everyone’s taste buds! A couple people added a little hot sauce to theirs but that’s to be expected as everyone has different spicy preferences.
It was so great to have 5 of my favorite people in town for the weekend and was very sad to see them all leave yesterday. We had crazy conversations and nerdy-intellectual conversations, played games, watched movies, ate and cooked a lot of great food, went out to Beale street and just did what friends do best. Now back to the stinky norm of living 8+ hours away from them. Beware Memphis friends, I may be extra needy this week.
One year ago: Sweet Potato Pie Dip with Pie Crust Dippers
Even though it was warm here yesterday, it rained most of the day (poor trick-or-treaters) and rain definitely puts me in a soup mood. Specifically tomato soup with grilled cheese to dip into it. And even better when it’s a slow cooker recipe, filling your home with wonderful aromas to come home to at the end of the day. Granted you cannot eat it immediately as it requires an additional step at the end, but you won’t hear me complaining.
Despite the 70-degree weather, I made this soup earlier this week and have been enjoying it ever since. However I do wish I would start to feel like fall for more than 2 days. I was so excited to finally bust out my jackets and boots last weekend but they have been put on hold once again. It’s difficult for me to get into the holiday spirit when I am still wearing short sleeves and flats! Alas, I just have to continue preparing meals as if it were a brisk fall day outside.
P.S. Stayed tuned for Monday’s post to hear about the fat-kid-friendly grilled cheese I served with this soup!
One year ago: Pecan-Crusted Chicken with Roasted Broccoli
Mini meatloaves return! After discovering that I actually like meatloaf if prepared in a miniature form (and therefore less squishy), I wondered if it was only due to the texture of if it had something to do with the flavor variations I have tried. So this time I tried out a more classic flavor.
And the verdict? I gobbled these up too! After an entire life of shunning meatloaf, it’s as if a whole new world has been opened up. Sure enough it’s the size that matters.
What’s your favorite kind of meatloaf? I want to try other variations in mini form!
When people find out how much I pay for my gym membership at Life Time Fitness, they gawk. To make it worse, my fee is going up an additional $2 starting November 1st (totaling $64/month). Yes I know it’s expensive, that my apartment has a basic gym, that I have workout DVDs at home, and that I could have internet or cable at home instead of paying for a gym membership – but I think it’s worth it.
I go to at least 3-4 group fitness classes a week which obviously my apartment gym does not have, it’s open 24/7, never has a wait for cardio or weight equipment, has a fantastic cafe which is surprisingly inexpensive, and it just makes me happy which is obviously important (not to mention the water slides!!).
Sure I could have internet at home, but after working out, showering, cooking dinner, and doing whatever else I need to do, I don’t have much time to even notice I don’t have internet. Even less for cable. And I’m not even going to get into my lacking desire for a smart phone - at least not today.
Besides, I have to work off all the food I cook for this blog somehow!
P.S. I served this with easy garlic knots and crispy gnocchi (coming tomorrow).
One year ago: Chicken Gnocchi Soup
Ah it feels good to be back in the swing of this on the blog. Just in time to participate in this month’s Pass the Cook Book Club. Samantha of Little Ferraro Kitchen picked the cookbook Seoultown Kitchen: Korean Pub Grub to Share with Family and Friends by Debbie Lee, for us to cook from this month. I went with the kebab recipe because even though the rest of the country is experiencing fall-like weather, it’s still short sleeve season here in Memphis.
The original recipe used larger chunks of steak and only tomatoes, but I prefer more veggies on my kebabs so I added green bell pepper and cut up the steak a little more to even out the ratio of meat to veggie pieces. There was no need to increase the amount of marinade or seasoning, because there was plenty to go around. Speaking of seasoning, these kebabs were the most flavorful I’ve ever had. I was actually a bit worried when I dumped the full tablespoon of chile powder that it would be too much but it wasn’t at all. It went really well with some brown rice with some extra marinade (not the portion that had the raw meat in it).
One year ago: Crunchy Oven-Fried Ravioli
When I made these potato nachos, they made me think of my friend Christina because she believes that a potato is the best food on the planet. In fact, when I texted her to inform her of this and of what I was making for dinner she thought it sounded incredible. Now that I am posting the recipe I hope she makes it, because it’s also relatively quick and easy to prepare. Maybe she will cook it as the inaugural meal in her new apartment, since her kitchen will finally be bigger than a closet O:-)?
How is it that I cannot remember the details of a memory long ago or things of importance, yet when a song comes on the radio that I haven’t heard in over 5 years I can sign along as if I never stopped listening? Funny thing, the brain. Random thought of the day… on to this pizza!
Since my revival of pizza night last week I’ve been toying with the idea of other kinds of pizza crust. So take a wild guess as to what is my new favorite way to use Greek yogurt? In pizza dough! Its addition results in a fluffy interior with the perfect amount of crustiness on the exterior. I cannot believe how long it took me to put Greek yogurt into dough, but I foresee many Greek yogurt-bread products in my future.
This brilliant brain-child of a pizza dough was also topped off with some special ingredients to create a Greek pizza: artichokes, tomatoes, red onion, red pepper, olives, garlic, feta mozzarella, and tahini. Have I ever told you that I don’t even like olives? Or at least I used to, but lately I don’t seem to mind their presence. Either my taste buds are going numb or I’m growing up. But I don’t wanna grow up!! ::cue ToysRUs theme song::
Happy Fourth of July! I hope everyone gets to see some fireworks today and enjoy the outdoors. I will be spending most of my day at the lab, but plan to catch some festivities after work. In case you are like me and need something quick to whip up for a party later today, these potatoes are for you.Just boil some baby potatoes and toss with corn, tomatoes, cilantro and some other seasonings and you have the perfect side dish to go along with those grilled meats. When I made this, it was served with some sliced sausage which I threw on top for the photo.
But that’s not all! You may have noticed the appearance of ZipList “Save Recipe” buttons popping up on my recent recipes. That is because I am now partnered with them and am slowly adding that button to every previously posted and new recipe on my blog. Hope you like the new feature!
One year ago: Blueberry Cheesecake Popsicles
You may recall the Kitchen Challenge I participated in a couple months ago for macarons, hosted by Lindsay of Love & Olive Oil. Well, I am back in it this month and June’s Kitchen Challenge was homemade mozzarella! This particular challenge was perfect for me because I have had this on my list of things I’ve wanted to do for a very long time. Finally got to cross it off my list.
To make mozzarella all you need is a gallon of 2% or whole milk, 1 tsp salt, 1/4 of a rennet tablet, and 1-1/2 teaspoons of citric acid. I bought the last two off Amazon (links provided), but I know Whole Foods carries rennet and most grocery stores sell citric acid. As far as non edible supplies go, you will also need a 5-quart or larger pot, thermometer, knife, slotted spoon, microwaveable bowl, and rubber gloves. You probably own all of that already, but if not now is the time to invest!
I followed the directions provided on The Kitchn, and the process was surprisingly easy although it does require your full attention for most of the time. In under an hour I made one half pound ball and several bite-sized bocconcini with the other half pound. In the end my mozzarella didn’t turn out as smooth and shiny as the store-bought stuff but the freshness? Dear cheese-god it was incomparable. Homemade mozzarella cheese will definitely occur more in the future, especially since I have tons of rennet and citric acid! As an extra bonus the leftover whey liquid can be used for making dough. Yes, I would love some homemade carbs to go with my homemade cheese.
But I didn’t stop there! My bocconcini were then marinated overnight and made caprese salad skewers with them, using fresh basil right off my basil plants on my porch. After all, the best way to use homemade mozzarella is to eat it and it’s always more fun to eat things off a skewer. Check out every one else’s results here.
Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?