My office is cold. Very, very cold. It’s 85 degrees in Orlando, but it’s 70 degrees in the office (and I happen to sit under the vent. Yay, me!) To counter the cold, I’ve taken to wearing gloves, a jacket, and a jacketblanket (c). I drive home with the air conditioner off and with great appreciation for the Florida sun. To warm up, I thought a nice of bowl of chili might be in order.
I took a hint from my Granny’s Lasagna recipe and combined beef with Italian sausage. There’s a mix of kidney beans and black beans. I wanted a bit of a kick, so I added Tabasco :).
Chili (with a bit of a kick)
- 1 1/2 tbsps chili powder
- 1 tsp cayenne
- 1/4 tsp white pepper
- 1/4 tsp black pepper
- 1/2 tsp sea salt
- 1/4 tsp cumin
- 1 tbsp minced garlic
- 1 green bell pepper, minced
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp sugar
- 16 oz can kidney beans
- 1/2 cup black beans
- 1 tbsp Tabasco/hot sauce
- 8 oz ground beef
- 4 oz Italian sausage
- 12 oz tomato paste
- 6 oz tomato sauce
- 1 1/4 cup water
- Shredded cheddar cheese, for topping
- Corn, for topping
- Combine chili, cayenne, white pepper, black pepper, 1/4 tsp sea salt, and cumin in a small bowl. Set aside.
- Cook ground beef on stovetop and over medium-high heat until thoroughly cooked. Drain and set aside.
- Cook Italian sausage on stovetop and over medium-high heat until thoroughly cooked. Drain and set aside.
- Sautee green bell pepper, olive oil, minced garlic, sugar, and 1/2 tsp sea salt in a large dutch oven over medium heat until aromatic and soft (about 5 minutes).
- Add ground beef and Italian sausage to bell pepper/garlic mixture. Add the tomato sauce, tomato paste, hot sauce, and water. Add the chili/cayenne/etc mixture from step one and stir. Reduce to a low heat.
- Cook on the lowest heat setting for 20-45 minutes, stirring occasionally.
- Top with cheddar cheese and corn. Serve hot!
It was 75 degrees in Orlando this weekend, and that means that fall is officially here. Sure, it was still hot because of all the sunshine (and to be honest, I was tempted to go to the pool), but we can’t ask for much cooler weather in early October.
As mentioned in a previous post, fall is my favorite time of the year, so I spent the weekend decorating for it (I went a little crazy. I’ll repent this weekend?) I put away my airy blue accessories in favor of pumpkins, citrus potpourri, and a touch of black (Halloween’s coming, after all). With the house fully decorated, all that was left was the meal.
Nothing screams “it’s getting colder!” like tomato soup. It’s rich, it’s filling, and it’s a lovely shade of fall. For this particular recipe, I suggest making the soup one day in advance so that the sugar has time to do its thing.
- 1 garlic clove, diced
- 1/2 cup onions, diced
- 1/2 tbsp butter
- 1 1/2 tbsp olive oil
- 1/2 cup heavy whipping cream
- 5 basil leaves, chopped
- 28 oz plum tomatoes
- 2 vine ripe tomatoes
- 3 tbsps Swanson Mexican Tortilla Broth
- 1/4 cup low sodium chicken broth
- 1/2 tbsp pepper
- 2 tbsps coarse sea salt
- 1 tsp Tabasco
- In a large saucepan, sautee garlic and onions in butter and olive oil over medium-high heat for 5-6 minutes or until tender and lightly browned. Reduce to medium heat.
- Add both kinds to tomatoes to garlic/onion mixture and let simmer for 3 to 4 minutes.
- Add chicken and tortilla broth. Add pepper, salt, basil leaves, and Tabasco. Cook on high heat for 2 to 3 minutes and then reduce to low heat. Cook on low heat for 15-20 minutes.
- Remove soup from stovetop. Add soup to a blender, filling blender about 1/2 way. Pulse soup for at least 30 seconds, or until smooth.
- Serve warm or refrigerate and serve later :).
Grilled Cheese Sandwich
- 2 slices of Italian bread
- 1 slice of cheddar cheese
- 1 slice of white cheddar cheese (or provolone)
- 1 tbsp olive oil, divided
- 1/2 tbsp butter, divided
- Assemble sandwich.
- Add 1/2 of the olive oil and half of the butter to a small skillet. Place skillet over medium-high heat.
- Add the sandwich to butter/oil when butter/oil is hot. Cook for 1-2 minutes or until golden brown.
- Add remaining butter and olive oil and flip the sandwich.
- Repeat step 3.
On a side note, this paired perfectly with the premiere of The Flash :)!
It’s officially my favorite time of the year–FALL! It’s time the for holidays (here’s looking at you, Halloween and Thanksgiving) and comfort food, so you can bet I’ll be spending the next two months cooking up a storm. Well, four months. Let’s throw winter in there, too, seeing as how fall and winter are a pair.
I’m still on a peanut butter high (yup) and since I really liked the way those peanut butter cups turned out, I decided to make peanut butter cookies. I’ve never been a huge fan of pb cookies, but I thought that adding a bit of powdered sugar–the thing that makes peanut butter cups so delicious–might help with that, and I think I had the right idea. Top these cookies with sugar and chocolate, and all is well.
I think I’ll add orange frosting to the next batch and make them Halloween-themed :)!
Peanut Butter Cookies
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 1/2 cup brown sugar
- 3/4 cup white sugar
- 1/4 cup powdered sugar
- 2 large eggs
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 2 cups AP flour
- 1/4 cup bread flour
- 2 tsps sugar, for rolling
- Cream butter and sugars in a large mixing bowl on low speed until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Add flours, baking powder, baking salt, and salt to butter/sugar mixture. Beat on low speed until well combined, about 1-2 minutes.
- Wrap dough in plastic wrap and refrigerate for 24 to 48 hours.
- Shape dough into balls and roll into sugar.
- Place dough on a parchment-lined baking sheet and bake on 350 degrees for 15 minutes or until cookies are a light, golden color. If adding Hershey’s kisses, press kiss into the center of the cookie immediately after removing the cookie from the oven.