Category Archives: Cook

by | October 27, 2010 · 8:26 am

{Chili Week} Traditional Beef and Bean Chili

I love experimenting with recipes, but sometimes a tried and true standard is the best. This is my mother-in-law’s chili recipe that came with her slow cooker back in 1980! Thirty years later, it is still her go-to recipe.

Traditional Beef and Bean Chili

2 lbs. ground chuck, browned and drained
Two 16 ounce cans red kidney beans , drained
2, 14 oz. cans diced tomatoes with liquid
1 medium onion, coarsely chopped
1 green pepper, coarsely chopped
2 cloves garlic, crushed
2 to 3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
Salt to taste

Brown ground beef on the stove, drain and place in the slow cooker. Place all remaining ingredient in your slow cooker in order listed and stir. Cover and cook on low 10-12 hours or high 5-6 hours.

If you like your chili with more liquid, add another can of diced tomatoes.

Quick, easy and so good!

3 Comments

Filed under Cook

Tagged as , , ,

by | October 25, 2010 · 4:55 pm

{Chili Week} Chicken & Black Bean Chili

There are about a million ways to make chili and people get pretty heated when it comes to the “right way” to make it or whose chili is best. The competitive spirit came out over the weekend when fellow blogger Anne hosted a Chili-Off Party.

For the party, I made my riff on my mom’s Chicken & Black Bean Chili. As kids, my sisters and I weren’t big fans of the ground beef-kidney bean combo so my mom concocted this chicken-based Tex Mex version. My chili tastes are much broader these days but this one is still a family favorite…and a pretty excellent one, if I do say so.

Despite all the smack talk, we were all too busy eating to actually declare a winner at the party, so we’re hosting Chili Week here on HAP to let you decide. Maybe you’ll find a new fave…or just reaffirm that your chili is the best around.

Easy Tex Mex Chicken Chili

Chicken & Black Bean Chili
3/4 large onion, diced
2 cloves garlic, minced
3 chicken breasts, cut into small chunks
1 can fire-roasted diced tomatoes
1 8 oz can tomato sauce
1 11 oz canned corn or 1 C frozen corn
1 can black beans
1/2 C pale ale beer
1 C chicken broth
2 Tbsp chili powder
2 tsp cumin
1 1/2 tsp chipotle powder
1/4 tsp cinnamon
2-3 tsp salt

Optional ideas to serve with:
shredded cheddar cheese
small shell noodles
sour cream
cilantro
pepitas (pumpkin seeds)

In a large stock pot or Dutch oven, cook onion and chicken with 1-2 Tbsp oil over medium-high heat. Season well with about 1 tsp salt and cook for 2-3 minutes. Add garlic, cumin, cinnamon and chipotle powders and continue to cook 3-4 minutes until chicken is almost cooked. Add beer and simmer for 4-5 minutes until liquid reduces slightly. Then add corn, black beans, diced tomatoes, tomato sauce and chicken broth. Turn down heat to a simmer and cook for 15-20 minutes so that flavors can meld. Taste test and season with additional salt.

Serve over cooked small shell noodles and top with cheese or other toppings.

Chicken Black Bean Chili

A Side Note:
I’ve talked about chipotle powder before and I really can’t get enough of the stuff. With canned chipotle peppers I was always throwing out most of the jar, so this has become a “must” in my spice cabinet because I can use just what I need and control the heat better too. You can make this chili without it but I think it really elevates the flavor with a nice smoky heat.

9 Comments

Filed under Cook

Tagged as , , , , ,

by | October 22, 2010 · 8:18 am

Pumpkins & Polka Dots and Festive Fall Fare: Part II

Yesterday I shared the recipes for the main course from my pumpkins and polka dots party, but let’s get onto the good stuff. Today..it’s dessert!

The pumpkin centerpiece is a harvest vase from Crate and Barrel filled with silver dollars. I swooned over these at Sendik’s and had to ask what exactly they were called. They are very delicate and the best part is, they don’t die.

What says fall more than a caramel apple? With a twist on the original, I created these cupcakes, complete with a caramel apple stick, to resemble a taffy apple in both look and taste. The cupcake is apple spice with a sea salt caramel frosting, topped with crushed peanuts.

Apple Spice Cupcakes (based off Martha Stewart’s Applesauce-Spice Cupcakes)

2 C all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1/2 C unsalted butter, softened
1 C sugar
1/2 C brown sugar
4 large eggs, room temperature
1 1/2 C natural applesauce (I use Mott’s)

Preheat oven to 350 degrees. Line standard muffin tin with paper liners. Whisk flour, baking soda, salt, cinnamon and nutmeg. Cream butter, sugar and brown sugar using an electric mixer on medium-high. Add eggs one at a time. Reduce speed to low. Add applesauce and flour mixture, beating until combined.

Fill cups with batter – almost to the top. Bake for 20 minutes, rotating pan halfway through. Transfer cupcakes to wire rack to cool before frosting. Yields 12-18 cupcakes.

Sea Salt Caramel Frosting

1/4 C sugar
2 TBSP water
1/4 C heavy cream
1 tsp vanilla extract
1 1/2 sticks unsalted butter, room temperature
1 tsp sea salt
1 C powdered sugar

Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 8 minutes. Remove from heat and slowly add in cream and vanilla, stirring with a wooden spoon until completely smooth. Set aside until cool to the touch, about 15 minutes.

Combine butter and salt and beat with electric mixer until fluffy. Reduce speed to low, add powdered sugar, and mix. Turn off mixer and add caramel. Beat frosting on medium-high speed until airy and thoroughly mixed, about 2 minutes. Refrigerate until stiff before using, about 30 minutes.

I doubled this recipe for these cupcakes because I like a lot of frosting. One and a half would probably work too or just one if you like more cupcake than frosting. I frosted the cupcakes using a frosting gun, topped with crushed peanuts and stuck a candy stick in the middle to resemble a caramel apple.

And last but certainly not least, an old fall favorite, pumpkin dip. This can be treated as an appetizer or dessert, or both! I served it with gingersnaps, crackers and apples.

Pumpkin Dip

One package 1/3 less fat cream cheese
1/2 C brown sugar
1/2 can pumpkin puree
1 TBSP maple syrup
1 teaspoon cinnamon
1/2 tsp nutmeg

Beat cream cheese, sugar and pumpkin in a bowl on medium-high until well blended. Add following ingredients and mix throughly. Chill until ready to serve.

Wishing everyone a festive fall!

2 Comments

Filed under Appetizers, Cook, Decorate, Entertain, Treats

Tagged as , , , , , , , , ,

by | October 21, 2010 · 8:00 am

Pumpkins & Polka Dots and Festive Fall Fare: Part I

On a crisp and cool autumn night last week, the girls gathered for monthly Ladies Night at my house. With pumpkins and polka dots strewn throughout my home, guests feasted on a festive fall menu. This simple and affordable get-together makes for a great Halloween party, but has the legs to last through Thanksgiving.

As guests entered the house, they walked along a pathway of pumpkin lumineria, purchased from the dollar bin at Target. Mums, pumpkins dotted with acrylic glitter paint and my new fall favorite – a gray pumpkin – framed the doorway.

The ladies were treated to a buffet of festive fall fare including apple cider punch, party mix, pumpkin dip, fall spinach salad, butternut squash soup with pumpernickel croutons and caramel apple cupcakes, complete with sticks. Each of these items were pretty simple to make and created a fun fall menu.

Butternut squash soup is quickly becoming our family fall favorite recipe, especially with the new addition of an immersion blender to my kitchen tool repertoire. The simple to make pumpernickel croutons add that extra bit of crunch to the soup to leave you wanting more.

Butternut Squash Soup:

3 TBSP unsalted butter
3 TBSP all-purpose flour
4 C low sodium chicken stock
one butternut squash, peeled and cut into chunks
1 tsp curry powder
1 C heavy cream
salt and pepper to taste

To begin this soup, you need to make a blonde roux. In a large pot, melt butter until it begins to bubble. Slowly whisk in flour until a thick mixture forms. Slowly whisk in room temperature chicken stock. Bring to boil. Add butternut squash and curry. Simmer for 15 minutes, or until squash is tender.

If you do not have an immersion blender, transfer contents of pot to a blender or food processor (this will likely be done in two steps). Puree until mostly smooth (I like to leave a few small chunks in for texture). Transfer back to pot and slowly whisk in cream over medium heat. Add salt and pepper. (If you use an immersion blender, just place into pot and puree until you reach the desired texture.) Top with pumpernickel croutons and serve.

Pumpernickel Croutons:

2 C pumpernickel bread, cubed
1 TBSP olive oil
1 tsp garlic salt
1/2 tsp pepper
1 tsp oregano

Preheat oven to 300 degrees. Mix all ingredients in a small bowl. Spread on cookie sheet and toast for 15 minutes, flipping croutons halfway through.

The fall spinach salad included spinach, roasted and salted pumpkin seeds (aka pepitas), dried cranberries, four-pepper goat cheese and sliced Cortland apples, dressed in a creamy balsamic dressing. Pumpkin seeds are a great alternative to croutons or almonds for creating a fall salad.

Every good ladies night needs a good drink. While a good glass of wine will usually do, I decided to put together an apple cider punch for the occasion.

Apple Cider Punch:

6 C apple cider
2 C orange juice
juice of one lemon
1 bottle chilled champagne

Mix and serve over ice.

Join me tomorrow for the pumpkin dip and caramel apple cupcake recipes!

2 Comments

Filed under Cook, Decorate, Drinks, Entertain, Main Dish, Sides

Tagged as , , , , , , , , , , ,

by | October 20, 2010 · 8:40 am

Couscous with Dried Cranberries

With fall in full swing and winter just around the corner, I have started cooking with all of my favorite seasonal ingredients. Dried cranberries are a pantry staple of mine and can be used in so many different dishes.  This couscous recipe is a simple way to give your everyday couscous a little more flavor.

Couscous with Dried Cranberries

1 box couscous (I use Near East roasted garlic and olive oil)
1 cup sweetened, dried cranberries – chopped
1 handful of pine nuts
2-4 oz crumbled goat cheese

Make couscous according to package directions. Fluff with fork and mix in chopped cranberries, pine nuts and goat cheese. Serve warm.

This couscous recipe is great served along side roast chicken, on top of fresh baby spinach or simply by itself.

2 Comments

Filed under Cook, Quick & Easy, Sides

Tagged as , ,

by | October 18, 2010 · 8:35 am

Cherry Chocolate Chip Cookies

I think it’s been mentioned before but the fact is, I don’t really like chocolate. In small quantities and mixed with something (ie. peanut butter), I’ll eat milk chocolate but I’ll pass on the fudge, brownies, cake, ice cream, etc. It’s tragic, really. In fact, I’m bummed that I’ll never be the baker I want to be because a whole category of desserts tastes terrible to me.

BUT. This is a chocolate recipe. Granted it’s chocolate for weenies but you’ll have to cut a girl a little slack.

chocolate chips, cherries
My trick is substituting popular semi-sweet chocolate chips with mellow milk chocolate ones.  You could use whatever type of chocolate chips you like though. Mixed with the tart cherries and a hint of almond these cookies are layered with flavor and just rich enough to be addictive – whether you’re a choco-holic or not!


Cherry Chocolate Chip Cookies
1 C butter, softened
1 C sugar
1 C brown sugar
2 eggs
3 1/4 C flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla
1 1/2 tsp almond extract
1 pkg cinnamon instant oatmeal
1 C dried cherries
1 C milk chocolate chips

Preheat oven to 350.  In a medium bowl, beat butter, sugar and brown sugar until fluffy.  Beat in eggs one at a time.  Add baking soda, baking powder, salt and beat.  Beat in almond and vanilla extracts.  Beat in flour, one cup at a time and then beat in oatmeal.  Stir in cherries and chocolate chips, mixing well.  Use a small cookie scoop to scoop dough in equal sized balls onto a cookie sheet (the secret to uniform cookies!)  Bake for 14-16 minutes.

Makes about 3 dozen.

cherry chocolate chip cookies

6 Comments

Filed under Treats

Tagged as , , , ,

by | October 15, 2010 · 9:04 am

Slow Cooker Beef Brisket over Garlic Parmesan Mash

We may be in the midst of an indian summer, but my hankering for hearty fall meals has not subsided. And when fall meals enter my brain, I think of two special words: slow cooker. The slow cooker is one of my favorite inventions. It is career-friendly, mom-friendly, leftover-friendly and most important, tummy-friendly. So with the best rated slow cooker, I created a beef brisket cooked in one of my other favorite inventions, beer!

Beef Brisket Ingredients:

2 TBSP vegetable oil
1 3-4 lb. beef brisket
2 cloves garlic, peeled and roughly chopped
1 12 oz bottle red lager (I used Leinie’s Red)
4 stalks celery, cut into large pieces
2/3 C. brown sugar
1 can tomato paste
1/2 C. apple cider vinegar
1/4 C. brown mustard
1/3 C. Worcestershire sauce
1/2 tsp. paprika
dash of coarse ground black pepper

Heat vegetable oil in a large skillet. Brown brisket on all sides, about 8-10 minutes. Add garlic half way through. Transfer meat to slow cooker. Pour beer in skillet, scraping up brown bits. Simmer for one minute. Add to slow cooker. Nestle celery around beef.

In a medium bowl, add remaining ingredients and whisk. Pour over beef. Cook on low for 8 hours. Remove from cooker and allow to sit about 10 minutes before cutting.

Garlic Parmesan Mash ingredients:

5-6 medium russet potatoes, peeled and cut into chunks
1/2 C. milk
2 TBSP butter or margarine
1 tsp garlic salt
1/2 C. shredded parmesan cheese

In a large pot, cover potatoes with water and bring to a boil. Boil approximately 20 minutes. Drain water. Add remaining ingredients and whip with hand mixer.

I plated the brisket over the potatoes, drizzled a little extra sauce from the slow cooker and topped with French’s crispy onions. Little fuss for a fabulous meal! And with the leftovers, we reheated the brisket and put it on a sandwich with a little Sweet Baby Ray’s BBQ sauce. Delish!

57 Comments

Filed under Cook, Main Dish

Tagged as , , , , ,

by | October 13, 2010 · 7:45 am

Buttercup Squash

Two weeks ago, three buttercup squash arrived in my CSA box. And for two weeks, they have been sitting on my counter. For some reason these little green and brown winter squash intimidate me.

Last night for dinner I decided it was time to use them up. I sliced, seeded and roasted them with a bit of brown sugar and butter. They were absolutely divine! The texture was incredibly rich and indulgent.  I almost felt like I should have been eating it for dessert!

Roasted Buttercup Squash

2 medium sized buttercup squash
olive oil for brushing
2 tablespoons melted butter
4 tablespoons brown sugar

Preheat oven to 350 degrees.

Slice the squash in half and remove all of the seeds and stringy insides.

Brush the inside with olive oil and place them flesh side down on a rimmed cookie sheet.  (I would avoid using a flat cookie sheet because the squash might release some liquid as they cook.)

Bake at 350 for 30-40 minutes or until the middle begins to soften. While it is cooking, mix the softened butter with the brown sugar.

Remove the squash from the oven and flip over so that the flesh is facing upwards.  Place in a baking dish and coat the inside with the brown sugar and butter mixture.

Cook, flesh side up, for another 20-30 minutes until fully cooked.

The squash can either be served in the skin, or scooped out and mashed.

3 Comments

Filed under Cook, Garden, Sides

Tagged as , , ,

by | October 6, 2010 · 8:46 am

Pumpkin Bread Pudding with Caramel and Pecans

I love making dishes and desserts that are full of fall flavors.  This Pumpkin Bread Pudding recipe has a rich pumpkin flavor with just a hint of cinnamon.  The caramel pecan sauce makes it indulgent and special enough for a dinner party.

Pumpkin Bread Pudding with Caramel and Pecans

Bread Pudding
4 eggs
2  15oz cans of pumpkin
1 1/2 cups milk
1 cup sugar
1 cup half and half
1 1/2 tsp ground cinnamon
1/2 tsp salt
1 tsp vanilla extract
10 cups french bread cut into 1 inch cubes (about 12oz)

Caramel Sauce with Pecans
1/2 cup pecans, toasted and chopped
1 cup brown sugar
1/2 cup butter
1 Tbsp light corn syrup
1 tsp vanilla

In a large bowl, whisk together eggs, pumpkin, milk, sugar, half and half, cinnamon, salt and vanilla.  Add the cubed bread and mix until fully coated.  Cover and chill in the refrigerator for 8-12 hours.

When ready to bake, preheat oven to 350.  Pour bread mixture into a greased 9×13 inch baking dish.  Cover with foil and bake for 35 minutes.  Uncover and bake for an additional 15 minutes.

During the last 10 minutes of baking, prepare the caramel sauce.  Cook the butter, brown sugar and corn syrup in a saucepan over medium heat.  Heat for 3-5 minutes, stirring occasionally, until the sugar is dissolved.  Remove the caramel from the heat and add the vanilla extract and pecans.

Remove the bread pudding from the oven and drizzle with the caramel sauce.  Bake an additional 5 minutes.

Serve warm with vanilla ice cream or a dollop of whip cream!

Mmmmm…the perfect combination of fall flavors!

Recipe adapted from Southern Living.

9 Comments

Filed under Cook, Treats

Tagged as , ,

by | October 4, 2010 · 8:30 am

Autumn Duck Salad with Mushroom Risotto

When you live with an avid sportsman, you find yourself on an endless search for new ways to cook the random wild game that appears in your fridge. If you have one in your family, you probably know the feeling. Over time, I’ve learned to enjoy the adventure and feel lucky to have access to locally, sustainably sourced meats. But this past weekend when the hubs came home with a bounty of tasty duck breasts, there was no question about what I wanted to make.

This meal is one of my favorite autumn dishes because every part of it tastes so seasonal. The rich duck breast pairs perfectly with the fruity-sharp flavors of the salad or with the earthy risotto so it can easily be served over either dish. Try it with a Pinot Noir or a nutty brown ale. (Can’t get duck? See substitutions below!)

autumn salad ingredients

Mixed Green Salad with Duck, Fennel, Cherries & Goat Cheese
6 small duck breasts (preferably wood duck or teal)*
4 Tbsp butter
salt, pepper
1 bulb fennel, shaved
1 handful dried cherries
1 large apple, julienned
3 oz goat cheese
walnuts, optional
mixed greens

* Flank steak or warm tortellini for vegetarians would make great substitutes.

Carefully slice fennel bulb into thin shavings (if only I had a mandoline!). Soak fennel for 20-30 minutes in water to eliminate bitterness. Julienne apple. In a large bowl, add mixed greens, cherries, apple, walnuts and goat cheese. Remove fennel from water and pat dry, adding to salad.

Melt butter in a saute pan. Salt and pepper each duck breast and add to pan. Sear duck on medium-high heat for 3-4 minutes per side. Duck is best served medium rare so time will vary based on the thickness of the meat. Salad serves 4, duck serves 2.

Balsamic Fennel Vinaigrette
1 branch fennel fronds, minced
1/3 C olive oil
2 Tbsp balsamic vinegar
1 Tbsp lemon juice
1 Tbsp mustard
pepper

Finely chop fennel fronds. Combine all ingredients in a small bowl. Whisk well to emulsify. Drizzle over salad.

Autumn Salad with Duck, Fennel & Cherries

Mushroom Risotto
1 1/2 C arborio rice
1 pkg baby portobella mushrooms, chopped
3-4 C chicken stock
1 1/2 C white wine
1 shallot or 1/4 small onion, finely chopped
1/3 C parmesan cheese, grated
2 Tbsp olive oil
1 tsp sage
2 Tbsp butter
salt & pepper

In a small sauce pan, combine chicken stock and mushrooms and bring to a simmer. In a large sauce pan, cook shallot/onion in olive oil over medium heat until onion is soft. Add arborio rice and cook for about 1 minute. Add in white wine and cook, stirring occasionally until most of the liquid has been absorbed by the rice. Add 1 C mushroom stock, continuing to stir until liquid is again absorbed. Repeat process, continually adding stock and stirring until it is absorbed. When most of the liquid is gone, test rice. It should be slightly al dente and creamy. Stir in butter, parmesan and sage. Add salt and pepper until flavors pop.

Mushroom Risotto

Got wild game junkies in your family?  Have a favorite seasonal recipe? Let’s swap! Leave a comment or head over to our Facebook page to share!

2 Comments

Filed under Main Dish

Tagged as , , , , , , , ,