BACON Chili

You know what I hate? Well, the word hate. So, you know what I strongly dislike? When people feel the need to give an excessive amount of detail to describe the food they are eating. Like my fiance, he does this on occasions. "This hot dog, it has a nice bite to it. There's a good snap and the bun is fresh. The mustard really compliments the grilling taste well." It's a damn hot dog. It tastes like a damn hot dog and nobody knows what's in it. So therefore, it shouldn't be described. So pipe it, Guy Fieri wannabe. I have to take total blame, though. I have shared my obsession with the Food Network with him and he has no choice but to watch every Diners, Drive-Ins, and Dives show there every was.

You know what else I dislike? Making bad food. I made a new chili recipe for some coworkers a couple weeks ago and let's just say, it would never be put on the blog. I felt so bad about it that I made cupcakes the next day at work. It was bad because tried to use the Crock-Pot instead of cooking it on the stove. I was lazy. Don't ever be lazy when it comes to cooking. Don't worry this isn't that recipe. Should I tell you who the recipe was by? No, but I will tell you that she likes to use butter. A lot of butter. So moral of the story, don't be lazy and stick to what you know and love. And what do I love? Bacon.

Bacon, BACON, BACONNNNN. Do I have your attention yet? Good, because this chili is awesome! PC and I both dislike beans, so this is a perfect chili recipe! It is definitely his favorite and he requests it weekly. I adapted this recipe from PaleOMG. Yes, if you use the right ingredients, it can be Paleo!


Recipe

Ingredients
2 lbs of ground beef
1 package of bacon
1 onion
3 green bell peppers, or 1 large red and 2 large green peppers
1-2 jalapenos, seeded and diced
1 garlic clove, minced
2 (14 oz) cans of fire roasted tomatoes
16 oz of tomato sauce
2 tablespoons of garlic powder
3 tablespoons of chili powder
1 tablespoon of cumin
1 tablespoon of paprika
1-2 teaspoons of cayenne
Salt and pepper


Directions 

1. Cut the bacon into small pieces... I used kitchen scissors... It is a lot easier.  Put the bacon into the pan and let it brown.
2. While the bacon is cooking, chop your veggies.
3. After the bacon is crisp, add the veggies and let them cook down for about 5-10 minutes.
4. Add meat and spices.
5. Once the meat is browned, add the tomatoes and tomato sauce. Stir and let it simmer for 20 minutes. 

Zucchini Turkey Burgers

Ask me how many times the smoke alarm goes off when I cook this recipe? Any guesses? Actually, I am not even going to tell you the real answer, because it would make me sound like I can't cook. And heck, I know I can cook... I just can't use the broiler. Sad, I know. I want to blame it on my old cookie sheet, but even I can't stoop that low to make excuses.

Healthy burgers. Yep, that's what this is. When you think of burgers, do you think of a big hunk of meat on a grill? Because I do. I think if I call it a turkey burger, it is a totally different visual.

Where does my mind go when I write this blog? I think I really do have ADD or ADHD. How many ADD people does it take to change a light bulb? ...Want to go ride bikes?

Okay, bad joke. That means it's time to get to the recipe. This recipe was actually adapted from Jamie Eason's LiveFit Recipes: Italian Turkey Burgers. Why? Because Jamie Eason is a BOSS. And, she makes really easy and good tasting food. I decided to mix up the portions and add an onion. So if you compare, I really only used a pound of ground turkey, four zucchini, an onion, and the same spices (just more). Still really, really good and almost a veggie burger. Need a healthy and super easy meal? This. Pick this.


Recipe

Ingredients
1 pound of ground lean to extra lean ground turkey
4 zucchini
1 onion
1 tablespoon of garlic powder
2 tablespoons of Italian seasoning
Salt and pepper

Directions

1. Turn on broiler to high. Arrange oven rack to the top or second to top.
2. Line a baking sheet with tin foil and spray with non-stick cooking spray.
3. Grate the zucchini and onion into a large bowl.
4. Add the turkey and mix with hands.
5. Mix in spices.
6. Form mixture into patties.
7. Cook in oven for ten minutes, watching carefully (I like mine a little darker, so adjust accordingly). Flip patties over and cook for an additional 6-8 minutes. 
8. Try not to set off smoke alarm ;-) and enjoy!

Coconut Butternut Squash Soup

Wow, all I can say is wow. I cannot believe I haven't posted since April. Craziness. Anyway, since that fine April day, a lot has changed. I started at KCEN in May as a Meteorologist and Web Producer. Maybe that is why I haven't posted since then? Nope, not going to make excuses.
It's not like I haven't been experimenting in the kitchen either. Yes, I know, lame. Okay, rant over.

So, over this long period of time that I haven't been blogging, I have been experimenting with food, barbeque, TexMex, Texas staples, etc. After giving everything a shot, I realized maybe putting gravy on everything wasn't so healthy (I didn't really put it on everything, but it is offered on almost everything here). Although it may have been good, I couldn't allow myself to eat like that anymore.

Looking for new options, trying new fads, nothing I seemed to enjoy was working. Then, I took note that my extremely fit and healthy friend, Nikki did this thing called the 'Paleo Diet'. She looked like she was bringing in some bomb meals everyday for dinner, so I thought, let's give that a shot.

What is Paleo, you ask? Well, the short of it... Stop putting crap into your body. Stop eating processed foods, eat more vegetables, and start eating organic. The best thing about it all?? NO PORTIONS!! As long as you are eating the right things, you can eat as much as you want. Sayyyy whattttt??!! I can have a big 'ol burger or steak as long as the cows that it came from were grass-fed? Deal!

I had an awesome time with the Paleo diet. I felt in shape, had more energy, and didn't actually think of it as a diet, more of a lifestyle. Also, I started appreciating natural and organic foods a lot more.

Have I stuck with the Paleo lifestyle? Not to the fullest, no. BUT, I do use a lot more fresh and natural ingredients in my cooking. And come on, let's be honest, I LOVE ICE CREAM!

Okay, how about we actually get to the recipe. Coconut Butternut Squash Soup. Boom.

We are under a Freeze Warning in Central Texas. I have adapted to the Texas lifestyle and started wearing sweatshirts when high temperatures were in the 60s. But guess what, we are supposed to be in the upper 20s tonight. Goodness. If that doesn't call for soup, I don't know what does.

Without further ado, Coconut Butternut Squash Soup.

Recipe

Ingredients
2 small butternut squash (or 1 large), skinned and diced into one to half inch cubes
1 onion, diced
1 cup of organic coconut milk
2 cups of chick broth/stock
2 tablespoons of vegetable oil
1 tablespoon of butter
1.5 tablespoons of brown sugar
1 teaspoon of ground cumin
1/4 teaspoon of cinnamon
Salt and Pepper

Directions

1. Add oil and the chopped onion to a stock pot. Cook until translucent.
2. Once onions are cooked, add in the butternut squash and butter. Once the butter is melted, add sugar, cumin, cinnamon, salt and pepper. Cover and stir occasionally. 
3. After the squash starts to get soft, add in the chicken broth/stock and let simmer for 10 minutes. 
4. Scoop out onions and squash and put in a blender, leaving remaining liquid in the stock pot.
5. Blend the onions, squash, and coconut milk until smooth. 
6. Stir in the blended mixture back to the stock pot with the remaining liquid. Let simmer for several more minutes, serve and enjoy!

Corned Beef and Cabbage

It was my first St. Patrick's Day not living near my parents. We have a tradition that every year, whether mom cooks it or we go out and find it somewhere, we must eat corned beef and cabbage on St. Patty's Day. Being that I lived in a town where there aren't many food options, I knew I needed to cook it. Surprise, surprise when I asked Patrick if he liked the dish, "Ew, no, I hate that stuff." So, what do I always do when I know that I want a specific meal and he says he doesn't like it? Cook it anyway... But with a twist. Instead of cooking the cabbage the entire time with the corned beef, I only let it cook in the Crock Pot for an hour. I then took it out about a half hour before dinner, and sauteed it with onions and a good amount of butter. As in the mindset of Paula Deen, butter makes everything taste good. After everything was finished cooking, I watched as Patrick took his first bite. Watched him take another and then realized that he hadn't spit it out. When asking if he liked it, "Yeah, it is really really good. This is the first time I've ever had it." Wait, what? Did he not tell me that he didn't like it beforehand? "Oh, yeah, I just say I didn't like it because of the way the cabbage smelled." Ahh, and there goes all the mystery of what else he "doesn't like."

Corned beef (with seasoning packet), apple juice, water, carrots, onions, small potatoes, bay leaves, cabbage and BUTTER are all the ingredients you will need. Add everything but the carrots and half of an onion. Let cook on low for 8 hours. 7 hours in, add large chunks of cabbage to the Crock Pot.

Chop the last of the onion. Take out the cabbage after an hour (and let your corned beef warm). Try to let the cabbage drain as much as possible then cut it into smaller slices. Add the butter, chopped onion, and cabbage and saute them. Add the sauteed cabbage to your corned beef dish and enjoy!

Recipe

Ingredients

1 corned beef brisket (4 lb) with seasoning packet

4 large carrots

10 small potatoes (preferably baby red)

2 onions (1 1/2 wedged and 1/2 chopped)

1 medium head of cabbage chopped into wedges with core removed

2 bay leaves

1/2 stick of butter

2 cups of apple juice

1 cup of water

Salt

Directions

1. Add everything but cabbage, butter, and the 1/2 chopped onion. Cook on low for 7 hours.
2. Add cabbage after the 7 hours and continue to let cook for another hour. 
3. Take out the cabbage and let the rest warm. 
4. Drain cabbage and slice. Saute with the onion and butter. Add salt to taste.
5. Serve the sauteed cabbage with the corned beef and veggies.

Crock Pot Ham

Ingredients
1 bone-in ham (6-8 lbs)
2 cups of brown sugar


Directions

1. Spread 1.5 cups of the brown sugar at the bottom of the Crock Pot.
2. Place the ham in flat side down and use the last of the brown sugar to spread over the ham. 
3. Cook on low for 8 hours (Try to check on the ham every hour or so to distribute some of the juices to the top of the ham).

***I've also added sliced pineapples to the top of the ham while cooking to give the ham a sweeter flavor. Look at my previous recipes for the directions.

Leftover Pulled Pork: Spicy Asian Noodles

It was that time again, Crockpot pulled pork! Patrick had a guys' day yesterday and BBQ pulled pork is what they requested. Even after multiple sandwiches and giving plenty to take home, we still had a ton left over. I think my most creative side comes out when I have to use leftovers, because having the same thing over and over again can be boring! Nachos, pizza, and tacos have all been made with the leftover pulled pork, but tonight, I was craving Asian food! So, I pulled together what I had in the pantry and voila, it worked really well!


Recipe:

Ingredients
1-2 cups of leftover pulled pork
1 package of Ramen
2 cups of sliced mushrooms
2 tablespoons of Sriracha (add more if you can handle it)
1 tablespoon of soy sauce
2 teaspoons of chili powder
1 tablespoon of olive oil



Directions

1. Cook the Ramen according to the package. Drain but reserve one half cup of the Ramen water.
2. Start to cook the mushrooms with the olive oil in a wok.
3. Once the mushrooms are halfway cooked, reduce heat and add the pork and chili powder.
4. Once the pulled pork is heated and mushrooms are cooked, stir in your Ramen, Sriracha, and reserved water. Let cook for several minutes and then serve.

Loaded Baked Potato Soup

Over the past several days, my friends and family back home in Chicago have been getting a lot of snow. While it was in the 60s here today, I still felt cold overall. Maybe it was me missing(or not missing) those snowy winter days. So, to all my friends and family back home, this one's for you.

 

Here are the ingredients you will need for this soup. All that is missing is a little bit of butter, salt and pepper.

To begin, start to melt your butter in the bottom of a 4 quart pan. Throw the diced onions in and let them cook until they are translucent. Next, add the chicken broth, cream of chicken soup, salt, pepper, and hash browns. Now, you can use regular diced potatoes, but I was feeling lazy today so I cheated. Let the mixture come to a boil and then reduce heat. Depending on your preference for consistency, you can either use a masher, immersion blender, or leave the hash browns whole to achieve the texture you would like. After letting simmer for ten minutes, add the cream cheese and a cup of the shredded mild cheddar cheese. Once melted, your soup is ready to serve.  Top with bacon bits, shredded cheese, and a dollop of sour cream. Enjoy!

Recipe:

Ingredients
1 bag (30 oz) of hash browns
3 cans of chicken broth
1 can of cream of chicken soup
1/2 to 1 onion, diced
1 package of cream cheese
1 cup (plus a bit extra) of shredded mild cheddar cheese
Salt
Pepper
Sour cream for topping
Bacon pieces for topping


Directions

1. Start to melt your butter in the bottom of a 4 quart pan. Add onions and cook until translucent. 
2. Add chicken broth, cream of chicken soup, and hash browns. Salt and pepper liberally.
3. Let cook to a boil and then reduce heat. Cook for ten more minutes.
4. Add cream cheese and shredded cheese. Stir until melted.
5. Serve and top with more cheese, bacon, and sour cream.