Wednesday, June 22, 2011

Cincinnati Chili

No picture, because it honestly looks like throw up. If that doesn't dissuade you from making this, I don't know what will! haha Ok, it's actually really delicious, but not ideal to photograph. There are a lot of spices, so make sure you've got all of them! I find it very delicious. See for yourself.

Cincinnati Chili
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 t minced garlic
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground coriander
  • 2 T cocoa powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cayenne
  • 2 bay leaves
  • 2 teaspoons Kosher salt
  • 1 small can or ½ Cup tomato sauce
  • 1 can red kidney beans, rinsed
  • 1 28 oz can diced tomatoes
  • Beef broth, as needed


  • Spaghetti
  • Grated cheese
  • Chopped onions


Brown the meat. Sweat the onions and garlic. Add all the spices and cook until the spices are fragrant. Add the tomato sauce, diced tomatoes and kidney beans then bring to simmer for an hour or so, if possible. It should be thick and chunky, not saucy. If it needs more moisture, add some beef broth.

When you’re ready to serve, remove the bay leaves and serve over spaghetti and top with lots of shredded cheese and onions.

Friday, June 10, 2011

Carrot Cake Granola

Do you like carrot cake? Well, I love it. Here’s a take on two of my favorite things: Granola and carrot cake.

Can you see the little shreds of carrot? :)

Carrot Cake Granola


-1 1/2 cup oats

-1 cup unsweetened shredded coconut or like 1/2 C sweetened

-1/4 cup pecan pieces (or however much you want)

-2 tbsp grounded flax seed

-2 tbsp wheat germ

-1/4 cup applesauce

-1/3 cup agave or honey

-1/2 cup shredded carrots (maybe more)

-1 tsp pumpkin pie spice

-Sprinkle of cinnamon, nutmeg, ground cloves, just for good measure


1. Mix together oats, coconut, pecans, flax seed, and wheat germ.

2. Whisk applesauce, honey/agave, carrots, and spices in a separate bowl with a fork.

3. Combine the wet and dry ingredients and mix until completely combined.

4. Place on a cookie sheet and bake at 325 fir 25 minutes, or until granola looks toasted and dried out enough.

5. Move the granola around a couple times, keeping some clusters together.

6. Store cooled granola in airtight container or keep in the freezer.

Burrito Bowls (Cilantro Lime Rice) and Horchata

Have you been to Chipotle? Have you had their burrito bowls? If you have, you know what I mean when I say "heaven". Here is a home made replica:

Burrito Bowls
Cilantro Lime Rice (recipe below)
Chicken (shredded/small pieces sauteed/cooked and diced/whatever)
Black beans, drained and warmed up
Corn, warmed up
Sauteed Onions and peppers
Shredded cheese
Sour Cream

Just assemble everything on top of each other and devour. :)

Cilantro Lime Rice
1 cup long grain rice (basmati?)
2 cups plus 2 tablespoons water, divided
½ tsp. salt
½ cup fresh cilantro
2 tbsp. freshly squeezed lime juice
1 tbsp. olive oil
2 t minced garlic

Cook the rice. While the rice is cooking, combine the cilantro, lime juice, olive oil, garlic and 2 tablespoons water in a blender or food processor. Blend until smooth. Stir the mixture into the cooked rice and fluff with a fork.

For a surprise, I made a horchata for Mark as the drink, and he really really liked it!

  • 1 1/3 cup uncooked white long-grain rice
  • 6 cups water
  • 1 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 2/3 cup white sugar
  1. Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours.
  2. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Mark is such a great male model

There are a lot of various recipe suggestions below the recipe on this sight:

Saturday, June 4, 2011

Potato Nachos

"Potato Nachos" sounds crazy, but it's pretty freakin good! Grant and Maren came over for this meal and they really liked it. I love making meals that are "serve yourself/make it how you like it" when I have guests over, because then everyone is happy!

photo from here

1 ½ pounds russet potatoes
1 ½ tablespoons vegetable oil
½ teaspoon garlic salt
1 teaspoon Mexican seasoning blend
1 cup Mexican blend shredded cheese
¼ cup rinsed and drained canned black beans
¼ cup diced tomatoes
¼ cup sliced black olives
¼ cup sliced green onions
3 tablespoons canned diced green chiles
Salsa, guacamole and sour cream (optional)

1. Preheat oven to 425 degrees. Scrub potatoes and cut into 1/2-inch thick wedges.
2. Place potatoes into a medium size bowl with the oil, garlic salt and Mexican seasoning. Stir well to coat potatoes with oil and seasonings.
3. Transfer to a large baking sheet and spread into a single layer. Bake for 25 to 30 minutes, stirring several times, until crisp and golden brown.
4. Top with cheese, beans, tomatoes, olives, onions and chiles.
5. Bake for 5 minutes more to melt cheese.
6. Serve with salsa, guacamole, sour cream, and whatever else you can think of.