Well we had the first real snow of the season! I guess that means ski season is just around the corner, yippee! While freakin' cold, it was absolutely beautiful today. Perhaps it's the fact that we were in the 80's last week and a sudden 30 degree day feels like 30 below, but it was FREEZING! The early season snow collecting on leaves still changing with the autumn season made it colorful yet amazingly white. Perfect for trying my hand at taking pictures. We went to the Bobcat/Weber State game today only to watch them get sorely beaten. I love to watch football in chilly weather, bundled up and toasty, but today pushed the limits. At halftime we decided to head to Buffalo Wild Wings to watch the 2nd half in warmth while eating plenty of wings.
Main Ingredients:
2.5 lbs ground beef
1 Sweet Onion
3 cans stewed tomatoes (chopped)
2 cans chili beans
1 can kidney beans
1 can pinto beans
1-2 cups mushrooms
Olive Oil
Garlic
One bottle Black Widow Oatmeal Stout
Add to taste:
Garlic Powder (around 2 tbls)
Chili Powder (around 3 tbls)
Cumin (around 2 tbls)
Oregano (around 1 tbls)
Cinnamon (yep!) (around 1 tsp)
Salt (around 1 tsp)
So I started with a tablespoon of olive oil in a cast iron pot, added some chopped garlic and let brown slightly. Add onions and saute until softened. Add the ground beef and toss around until browned and the beef really breaks down (I like it in really tiny pieces). Sprinkle in some of the spices to let absorb with the meat. Finally add in the rest of the main ingredients and add spices until the taste is what you like. The more it simmers, the more the flavors come out, so go light on the spices until it simmers for a bit. Let it simmer for awhile to reduce the beer and thicken.
I'm really satisfied with this recipe, but the joy of chili is that you can adjust to your taste. Between the batch I made and Eric's we'll be eatin' chili for weeks to come. It freezes great too, so store in medium containers so you can pull out just enough to last a day or two.
I received this trifle bowl last year for Christmas and haven't yet put it to use. Searching for trifle recipes I ran across this one and knew I had to make it for my mom's birthday. It is, simply put, awesome! The perfect combination of strawberries, chocolate and fluffy cream made from cream cheese, pudding and whipped topping, layered with ladyfingers brushed with coffee. Try it and enjoy!
Oh, and yes, it did get rave reviews!
Ingredients
- 1 quart fresh strawberries
- 1 1/4 cups cold milk
- 1 (3.4 ounce) package instant cheesecake or vanilla pudding mix
- 1 (8 ounce) package cream cheese, softened
- 4 tablespoons strong brewed coffee, room temperature, divided
- 2 cups whipped topping (I used homemade)
- 1 (3 ounce) package ladyfingers, split
- 6 (1 ounce) squares bittersweet chocolate, grated
- Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
- Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.
So, I've been a bit behind on the blogging. Well, wait a second, was I ever on top of it?
Anyway, for those few of you that check out the blog here and there I just had to share the recipe that popped up on SmittenKitchen today. I'm pretty sure I know exactly what I'm doing this weekend. It's definitely not going to be the long run and hike I was thinking for Saturday. No, I think these brownies are it. Considering the fact that I love baked goods with spices in them, plus the fact that they are brownies make them look amazing.
I'm probably going to need a few folks to sample them. Any takers?
On second thought, as good as these look I should probably plan in that run! Have a great weekend!
I can't believe it's already been a month since our "Jeep Week" trip. We gathered our friends, packed up 7 Jeeps and hit the trail in southwest Montana, each night bringing us to a different location. We camped in a beautiful meadow the first night and found amazing mountain lakes the other nights. While several folks stayed the full 9 days, we stayed only 5, which was plenty considering the amount of dirt we accumulated!
Our meals for the trip were planned so each couple only had to make one breakfast or one dinner. We had dinner and made pulled pork and this salad. I hadn't made it previously, so I put it together and hoped for the best. I was surprised by how much everyone liked it and how quickly it was wiped out. Based on this success I made it again for our trip last weekend to see Tom Petty at the Gorge (awesome concert both nights!). Again, everyone loved it. So, here I am posting it to share. Just a hint, I prepared all the veggies and combined in one bag, put the almonds in their own bag and stored within the veggie bag. The dressing was stored in a tupperware container and I just let folks add as much as they wanted.
Naturally I found it at Simply Recipes.
Ingredients
2/3 cup slivered almonds
8 cups (1 lb) coarsely shredded napa cabbage
12 ounces snow peas, strings removed, rinsed and thinly sliced
1 1/3 cups thinly sliced radishes
1 1/3 cups thinly sliced green onions (including greens)
1 cup lightly packed fresh cilantro leaves
1 cup lightly packed fresh parsley leaves
Dressing ingredients
3 Tbsp rice vinegar (seasoned or unseasoned)
2 Tbsp sugar
2 Tbsp soy sauce
1 clove peeled and minced garlic
1/2 teaspoon Asian sesame oil
1/2 teaspoon ground ginger
1/4 teaspoon cayenne powder
1 cup mayonnaise
Preparation
1 Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Set aside.
2 Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.
3 In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4 When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Serves 14-16.
PS - When this video is done, find the one along the bottom called "Sal & Elizabeth sledding at Cliff Lake". :)
What's so funny Zeke!? This is the laugh, the standard state of expression Zeke maintains anytime we're out in the woods. As Eric puts it, he's a "mountain dog" and can't get enough of 'em. The pup just loves to run free and explore the wild, sniffing every last twig and rock, chasing any animal that happens to cross his path. Watch out deer! I snapped this shot over the weekend on a family camping trip and thought it captured his laugh just right.
This weekend we camped with both sets of parents at a local recreation area and really had a good time. Between a hike to a nearby waterfall, catching up over margaritas and even a game of Loaded Questions around the campfire we had a great time!
Lately I have a variety of recipes I really want to get up here, but just haven't had the time. Right now I'm relaxing after running a 10K race this morning and thinking these Watermelon Margarita's sound just about right. I made them the other night for our bimonthly girls dinner and was very very happy with them. Being a light and refreshing drink with a tasty watermelon flavor, I have to say I was impressed. I'm thinking these would be perfect mixed in a pitcher for a bbq, to be followed by something else, like oh, a cold beer. The recipe was found in an awesome cookbook my dad loaned me called Great Gatherings, which I'd really suggest picking up a copy of if you enjoy entertaining or just love good recipes. Each "chapter" features a famous chef and they put together a full menu for a themed affair, even suggesting music and wine pairings.
Enjoy!
Watermelon Margaritas
Ingredients
Simple Syrup
3/4 C. Sugar
3/4 C. Water
3 lbs watermelon with rind intact
1 1/2 C (12 oz) fresh lime juice
Crushed ice or ice cubes
6 shots (9 oz) tequila
Preparation
To make the simple syrup, in a saucepan, combine the sugar and water and place over high heat. Bring to a boil, stirring constantly, and then cook, stirring, for about 3 minutes, or until the sugar is completely dissolved. Remove from heat and let cool completely.
Cut off and discard the rind from the watermelon. Cut the flesh into chunks, removing as many of the seeds as you can. In a food processor or blender, process the watermelon chunks, in batches as necessary, to a smooth puree. Pass the puree through a fine-mesh sieve placed over a bowl. You should have about 3 cups of watermelon juice. Add the simple syrup and lime juice and stir well. Transfer to a pitcher and refrigerate for at least 30 minutes or up to 3 hours.
Just before serving, remove the watermelon-lime juice mixture from the refrigerator and stir well. Fill 6 tall glasses with ice and pour 1 shot of tequila in each. Serve immediately. Mmmm!