Slow Cooker Beef Chili

I love making chili on a cold day so I wanted to tweak my favorite recipe for the slow cooker so I could make it more often. If you like shredded beef chili, you'll love this. I personally like my normal chili better because the beef chunks are more bite size and easier to eat but this was an easy way to get my craving satisfied!

Ingredients:
2 tbs. olive oil
1 1/2 pounds chuck roast
1/2 red onion, thinly sliced
3 cloves of garlic, roughly chopped
1 tbs. pasilla chili powder
1 tbs. chili powder
1 tsp. garlic powder
1 tsp. red pepper flakes
1 tbsp. paprika
1 tbsp salt
1 tbsp black pepper
1 (15 1/2-ounce) can crushed tomatoes and their juices
1/2 (12-ounce) bottle beer, modela negra
1 1/2 cups beef stock
1 can black beans
2 cup sour cream
1 lime
cheddar cheese

Directions:
1. Season beef with salt, pepper, half of the chili powders, and half of the paprika. Place a drizzle of oil in a large pan over medium high heat. Add beef to pan and sear until all sides are browned. about 5 minutes per side. Remove and set aside.

2. Add onion to same pan and saute over medium heat until translucent (about 10 min). Add garlic and saute another minute.

3. Add half bottle of beer and allow to cook until the beer is reduced by half. Add tomatoes and saute another minute. Add salt, pepper, rest of chili powder, red pepper flakes, and rest of paprika. Cook for 1 minute.

4. Add stock and make sure to scrape up all of the browned bits from the bottom of the pan.

5. Place your beef in a slow cooker. Poor chili mix on top of the beef. You can either cook it now on low heat for 6 hours or high heat for 4 hours or place in the fridge for later in the week. When you're ready to make it, just pull it out of the fridge and cook for the same time above.

6. When you get home or the beef is tender, add the can of black beans and allow to cook on high for 20 minutes.

7. While chili finishes, make your toppings: Grate cheddar cheese, chop cilantro, and mix sour cream with a squeeze of lime.

8. Serve corn bread with chili and sides and enjoy!

Chicken Piccata Pasta

I've been trying to find some different pasta sauces because I'm a little tired of my go-to alfredo. This sauce was surprisingly delicious and is made from things I usually have on hand. If you like chicken piccata you're going to love this!!

Best part of this meal is that it took about 30-45 minutes to cook. Just make the sauce while you're bringing your pot of water to boil and you'll be eating in no time!


Ingredients

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
2 cloves garlic, chopped
1 shallots, chopped
2 tablespoons all-purpose flour
1/4 cup sherry wine
1 lemon, juiced
1 cup chicken stock
1/2 cup flat-leaf parsley, chopped
1 pound spaghetti, cooked al dente
2 tbs. cream
Chopped or snipped basil, for garnish
Parmesan Cheese, for garnish

Directions

1. Place a large pot of salted water on high heat and bring to a boil.

2. Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat.

3. Reduce heat to medium. Add another 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 2 minutes.

4. Add flour and cook 2 minutes. Whisk in sherry and allow paste to cook for 2 minutes.

5. Whisk lemon juice and broth into sauce. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Reduce heat to low while you cook the pasta.

6. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss cooked pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped basil and cheese!

Baked Risotto Cake

This recipe is from Giada on food network. It is really delicious and decedent. I feel like this could be a really great make ahead dish. Follow all baking directions but do not finish under the broiler or take out of the pan. Place in the fridge and when ready to serve bake at 350 for 10 minutes, and follow the rest of the broiler and plating directions!

Ingredients
Butter, for greasing the pan

Rice:
2 cups marinara or tomato-basil sauce
1 cup Arborio rice

Bechamel Sauce:
3 tablespoons unsalted butter, at room temperature
1/4 cup all-purpose flour
1 1/4 cups whole milk, at room temperature
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg

To Assemble:
1/2 cup plus 1/3 cup grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
1 cup frozen peas, thawed
4 large eggs, at room temperature, beaten
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
 1/3 cup plain breadcrumbs

Directions

1. Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with lots of foil so no water seeps in later.

2. For the rice: Bring the marinara sauce and rice to a boil in a medium saucepan over medium-high heat, stirring occasionally. Reduce the heat to a simmer and cook for 6 minutes. Remove the pan from the heat and set aside to cool.

3. For the bechamel sauce: Melt the butter in a 1-quart saucepan over medium-low heat. Add the flour and whisk until smooth, 1 to 2 minutes. Gradually add the milk, whisking constantly to prevent lumps. Simmer over medium-low heat, whisking constantly, until the sauce is thick and smooth, about 6 minutes. Remove the pan from the heat and stir in the salt and nutmeg.

4. For assembly: Mix together the bechamel sauce, rice mixture, 1/2 cup of the Parmesan and prosciutto in a medium bowl. Slowly mix in the eggs, salt and pepper. Pour the mixture into the prepared springform pan and cover with foil.

5. Place in a shallow roasting pan. Add enough hot water to come halfway up the side of the springform pan. Bake for 1 hour. Preheat the broiler. Remove the foil and sprinkle the top with the remaining 1/3 cup Parmesan and the breadcrumbs. Cool for 15 minutes. Loosen the risotto from the sides of the pan by running a thin metal spatula around the edge. Remove the sides of the pan. Cut into wedges and serve.

Herb Filled Braciole with Roasted Tomatoes and Arugula Salad

I've seen lots of Braciole's on TV and wanted to try making one. I did a breadcrumb, herb and garlic filling. Traditionally it's just parsley for the herbs, I grow some in my garden so I added those to the mix as well with the majority of the mix being parsley. I also added a little lemon zest and juice to brighten up the flavor.

Ingredients:
1/2 cup bread crumbs (mix of regular and panko)
1 tsp. lemon zest
1 tbsp. lemon juice
1 clove garlic, lightly charred in a pan
1/4 cup finely grated parmesan cheese
1/2 cup finely chopped fresh herbs (parsley and herbs of your choice)
1 1/2 tbsp. olive oil, split
salt and pepper
1 beef flank steak, about 2 lbs
2 pt. grape tomatoes
Arugula
Champagne or Lemon Vinaigrette

Directions:

1. Preheat oven to 475 degrees F. In small bowl, combine bread crumbs, garlic, cheese, lemon zest, lemon juice, herbs, 1 tbsp oil, and 1 tsp salt and 1 tsp pepper.

2. On large sheet of waxed paper, with flat side of meat mallet or heavy skillet, pound steak to even 1/2-inch thickness. Spread crumb mixture over steak in even layer; press into meat. 

3. Starting at 1 long side, roll steak into long cylinder (about 2 1/2 inches in diameter) to enclose filling completely. (Some bread crumbs may spill out.) With butcher's twine or kitchen string, tie roll tightly at 1-inch intervals. Place roll in center of 18 inch by 12 inch foil lined sheet pan. Rub remaining 1/2 tbsp oil, 1 tsp salt, and 1 tsp freshly ground black pepper all over steak. Scatter tomatoes around steak.

4. Put tray in oven and roast 25 to 27 minutes or until temperature on meat thermometer, inserted into thickest part of roll, reaches 130 degrees F. Cover steak with foil and let stand in pan 10 minutes to set juices for easier slicing. Remove and discard twine; cut roll crosswise into 1/2-inch-thick slices. Toss arugula salad and cover a serving platter. Transfer meat and tomatoes with their juices to platter and serve.

Potato and Green Bean Salad

Ingredients:

1 pound red bliss potatoes
2 cloves garlic
Kosher salt
2-3 tbs. lemon juice
2-3 tbs. extra-virgin olive oil
1 tbs. butter
1/2 pound haricots verts, stem ends removed
3 scallions, thinly sliced on the bias
Pinch of red pepper flakes

Directions:

1. Put the potatoes and garlic in a pot and cover with well-salted water. Bring to a boil over medium heat and cook until the potatoes are fork-tender, about 20 minutes; drain.

2. When they are cool enough to handle but still hot, carefully cut the potatoes in half (try not to pull off the skins) and transfer to a large bowl. Add half of the olive oil, lemon juice, and butter to the bowl. Toss to combine but be gentle to not break apart the potatoes. Season with salt and pepper. (It is important to do this while the potatoes are still warm so they absorb the flavoring.)

3. Meanwhile, bring another pot of well-salted water to a boil over medium heat. Set up a bowl of ice water and season it generously with salt. Add the haricots verts to the boiling water and cook until tender, 5 to 6 minutes (bite a bean to be sure they are properly cooked); drain and immediately put in the ice water to "shock" them, or stop the cooking. When they are cold, drain the haricots verts and let them dry a little. Cut them in half.

4. Add the haricots verts, scallions and red pepper flakes to the bowl with the potatoes. Stir to combine well; taste and adjust the seasoning. Add the remaining oil and lemon juice, if needed. This salad is good now, but it will be even better if you let it sit for at least 1 hour at room temperature.

Creamy Orzo with Grilled Chicken

I love making pasta but am so bored of my usual pasta sauces. I found this healthier version of a creamy sauce and loved it. You don't even need to cook the sauce!

Ingredients:

1/4 cup plain fat-free Greek yogurt, at room temperature

1 tbsp extra-virgin olive oil

1 large clove garlic, minced

Juice and zest of 1 lemon

Kosher salt and freshly ground black pepper

3 boneless skinless chicken thighs

1 cup whole wheat or other whole grain orzo

2 ounces finely crumbled goat cheese, at room temperature

4 tablespoons chopped fresh herbs, such as basil, thyme, chives and/or tarragon

Directions:

1. Bring a pot of water to a boil and preheat an outdoor or indoor grill to medium heat. Rub the chicken thighs with 1 teaspoon oil and sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt.

2. Grill chicken until nicely marked and cooked through, 10 to 12 minutes per side. Transfer to a cutting board at let stand for at least 5 minutes.

3. Add the orzo to the boiling water and cook according to package directions for al dente. Drain the orzo, reserving 1 cup of the cooking liquid.

4. While the pasta cooks, whisk together the yogurt, 2 teaspoons of the oil, garlic, lemon juice and 1/2 teaspoon each salt and pepper in a medium bowl until well combined.

5. Stir the orzo into the yogurt mixture, along with the goat cheese, 3 tablespoons of the fresh herbs and at least 3/4 cup of the cooking liquid, until well combined. Transfer to a platter.

6. Thinly slice the chicken and arrange on top of the orzo. Sprinkle with the lemon zest and the remaining 1 tablespoon fresh herbs and serve.

Brioche Loaf

I had some time on my hands so I decided to try bread. I didn't end up taking a picture because my bread turned out ugly haha.

Ingredients:

3 cups flour

1 teaspoon kosher salt
5 large eggs
2 sticks of unsalted butter, cut into 1/2-tablespoon pieces, room temperature
1/3 cup of heavy cream, plus extra for brushing top of loaf
3/4 teaspoon dry active yeast

Directions:

1. Begin by activating the yeast. In the bowl of a stand mixer add yeast and cream that's been heated to 105-110 degrees. Set aside for 2-3 minutes.

2. Add eggs, flour and salt then place under the mixer fitted with a dough hook attachment. Mix on low for 7 minutes. After 7 minutes on low increase the speed to medium and mix for another 7-8 minutes until dough pulls away from the sides of the bowl.

3. Remove dough from mixer and cover with plastic wrap and set aside to rise for 1 hour until it has doubled in volume. The dough will be a lot stickier as the butter has not been added yet.

4. Once risen uncover plastic and dump the dough back into the mixer with the dough hook attached. With the mixer on low add a little butter at a time so it incorporates evenly. Scrape the butter down from the sides of the bowl as you go. The dough will be very buttery so you have to be patient and work carefully.

5. Once all of the butter has been incorporated, roll the dough out onto a lightly floured surface. Shape it into in a log the size of a 9x5 loaf pan. Stretch the top of the dough and tuck it under so the top has a nice smooth surface. Place into a greased 9x5 loaf tin then use a sharp knife to make slits in the top of the loaf. Cover with plastic and proof once more for 6 hours.

6. Preheat oven to 425 degrees F. Brush the top of the proofed loaf with cream and bake in the center of the oven for 1 hour until the bread is golden. Allow to cool on a rack before slicing.