Chili Does Not Have Beans.

This is my favorite Chili recipe, and I think it might be my husband's favorite. It's made in the slow cooker, so it's perfect for a lazy and chilly (!!!) Sunday. The recipe is from the Gimme Some Oven blog. It is just perfectly spicy. The last time I made this, I bought a can of the chipotle chili in adobo sauce. I did not use the whole can, so I froze the extra in individual ziplock bags.

I also had some breaded Fried Goat Cheese Balls in the freezer. I made the Goat Cheese Balls about a month ago, and I was waiting for the perfect meal to serve them with. Tonight's dinner fit the bill. The recipe is from the Half Baked Harvest blog. The sauce is nice and spicy!

Slow Cooker Chili from Gimme Some Oven -

Ingredients-
1 Tablespoon olive oil
2 pounds lean ground beef
1 medium red or yellow onion, peeled and diced
1 chipotle chili in adobo sauce, chopped (*add more for extra smokyness and heat)
2 (15-ounce) cans of tomato sauce
2 (14-ounce) cans of diced tomatoes
1 (4-ounce) can of chopped green chiles
1 cup beef broth
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
(Optional toppings: shredded cheddar cheese, crushed tortilla chips or strips, thinly-sliced green onions, sour cream, salsa, etc).

Method-
Heat oil in a large saute pan over medium-high heat. 

Add the ground beef and onion and cook for about 7-10 minutes or until the beef is completely browned, crumbling the beef with a spoon as it cooks. 

Drain about half of the excess fat. 

Then transfer the beef into a slow cooker.

Add the remaining ingredients and stir to combine them. 

Cover and cook on low for 6-8 hours or on high for 3-4 hours. 

Taste, and season with additional salt and pepper or seasonings if need be.

Serve warm with desired toppings.

Fried Goat Cheese Balls

Ingredients-

1/3 cup all-purpose flour
1 pinch black pepper
1 1/2 cups Panko breadcrumbs
1 large egg, beaten
1 log (10 ounce) goat cheese
oil for frying
chopped green onions or chives, for serving

BUFFALO SAUCE
4 tablespoons salted butter, melted
1/4 cup extra virgin olive oil
1/2 cup Franks Red Hot Sauce
3/4 teaspoon seasoned salt
1 pinch black pepper

Method-

Add the flour and a pinch of pepper to a medium bowl. 

Add the egg and 2 tablespoons of water to a separate shallow bowl or pie plate. 

Add the Panko to another medium-sized bowl.

Roll the goat cheese into 20-24 balls (about 1 tablespoon each). 

Roll each goat cheese ball in the flour, then dip through the egg mix, and then dredge in the Panko mix. 

Place each ball on the prepared baking sheet as you work. 

Freeze for 20 minutes or until firm.

Meanwhile, make the buffalo sauce. 

Mix all ingredients together in a small bowl. 

If the butter firms up, warm the sauce in the microwave. 

Heat 1-2 inches of oil in a large skillet over medium-high heat. 

Fry the goat cheese balls in batches, 1 to 2 minutes or until golden and crisp on all sides. 

Remove and drain on a paper towel-lined baking sheet.

Arrange the balls on a serving plate and drizzle with buffalo sauce. 

Sprinkle with chives or green onions. 

And For Lunch - Herb-Marinated Seared Tofu

Let's be real: lunch is the unsung hero of the workday. 

• My ideal midday meal? It's gotta be a combination of crunchy, colorful, and kind of healthy. I'm a big fan of the "batch cooking" method, or repurposing last night's dinner into something spectacular. This week, however, I stumbled upon a gem on the New York Times Cooking app: Herb-Marinated Seared Tofu.

 My brain immediately went into overdrive, picturing it nestled atop a fresh, vibrant salad. A bed of crisp lettuce, studded with juicy cherry tomatoes and salty, briny olives? Yes, please!

Ingredients-

• 3 tbsp finely chopped shallot (from 1 small shallot)
• 2 tbsp fresh lemon or lime juice or red or white wine vinegar, plus more as needed

• Kosher salt 

• 1 1/2tbsp plus 1/2 cup extra-virgin olive oil

• 1(14- to 16-ounce) block extra-firm tofu, sliced 1/2-inch thick and patted dry

• 1/2cup finely chopped fresh parsley 

• 1/4cup finely chopped fresh cilantro, mint, dill, chives, chervil, celery leaves, fennel or carrot tops, or a mix

• 1tbsp fresh thyme, oregano, marjoram or tarragon leaves (optional)

• 1/2 tsp red-pepper flakes
• 
  

Method-

1. In a large bowl, stir together the shallot, lemon juice and a pinch of salt; set aside.

2. In a large (12-inch) nonstick skillet, heat 1 1/2 tablespoons olive oil over medium-high. 

3. Season the tofu all over with salt, then add to the skillet and cook until golden brown, 3 to 5 minutes per side. 

4. Transfer to a plate or cutting board and let cool slightly

5. Meanwhile, to the shallot mixture, add the remaining ½ cup olive oil, all the fresh herbs you’re using and the red-pepper flakes. 

6. Season generously with salt and stir to combine. 

7. When the tofu is cool enough to handle, rip it into ½-inch pieces and add to the sauce. 

8. Stir to combine. 

9. Eat right away, let sit at room temperature for up to 2 hours, or refrigerate for up to 3 days. 

10. Re-season with salt and lemon juice as needed, as flavors shift from the fridge.

Spagehetti and Meatballs

Tonight we had an Italian American favorite, Spaghetti and Meatballs. I was going to make the Lidia recipe, but then I googled spaghetti and meatballs, and this recipe came up with a very high rating.

Rave reviews from the other side of the table.

From Natasha's Kitchen with my revisions -

Ingredients for Meatballs (makes 22-23 meatballs):

3 slices white bread (crusts removed), diced or torn into pieces
2/3 cup cold milk
1 lb meatloaf mix

1/2 lb ground veal
1/4 cup grated parmesan cheese, plus more to serve
1 tsp sea salt
1/2 tsp black pepper
1 large egg
3/4 cup all-purpose flour, to dredge meatballs
3 Tbsp Light olive oil to saute, or use vegetable oil

Ingredients for Sauce:

1 medium yellow onion (1 cup chopped)
56 oz crushed tomatoes (from 2 - 28 oz cans)
2 bay leaves (optional)
Salt & pepper, to taste
2 Tbsp basil, finely minced*

Other Ingredients:

1 lb spaghetti

Method-

Combine bread pieces with 2/3 cup milk and set aside 5 min, then mash with a fork.

In a large mixing bowl, add 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, tsp salt, 1/2 tsp black pepper, 1 egg, and mashed bread crumbs. 

Mix until well combined.

Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). 

Dredge/roll meatballs in flour, dusting off excess. 

Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. 

Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). 

Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make Easy Marinara Sauce:

In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min).

Stir in 2 cans of crushed tomatoes and 2 bay leaves. 

Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).

Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. 

Meatballs will be tender and sauce will be thickened. 

Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Spaghetti and Meatballs:

Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.

Pour sauce and meatballs over spaghetti and toss gently to combine. 

To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.

Pork Tenderloin Medallions with Apple and Leeks

Tonight's dinner started with half a pork tenderloin. Add to that some prepped leeks from last week's dinner, and a delicious plan began to form.

I sliced the tenderloin into roughly 3/4-inch medallions. A simple seasoning of salt and pepper was followed by a light dredging in a mix of flour, cornstarch, salt, pepper, sage, rosemary, and thyme. 

Next, the magic happened in the saute pan. A knob of butter and a splash of olive oil heated up. The pork medallions went in once the butter started to foam, browning on both sides. 

Then, in went the leeks and a few crisp apple slices. With the pork reaching an internal temperature of 145˚F, I transferred the medallions to a baking dish, leaving the flavorful pan drippings behind.

A splash of white wine, about 1/3 cup, joined the pan, along with another knob of butter. As the alcohol cooked off, the sauce thickened and intensified, creating a rich, savory base. Finally, the pork medallions returned to the pan, mingling with the sauce, absorbing all that deliciousness. A simple dish born from a bit of freezer and refridgeator foraging.

Winner Winner 20 Minute Chicken Dinner

Disclaimer, I did prep the vegetables this morning before work. The recipe is from the Eating Well site. It received 2 thumbs up from the other side of the table.

1. Ingredients-
   

   1 pound chicken cutlets
   1/4 teaspoon salt, divided
   1/4 teaspoon ground pepper, divided
   2 tablespoons extra-virgin olive oil, divided
   1 medium zucchini, halved lengthwise and thinly sliced
   1/2 cup chopped onion
   1/3 cup dry white wine
   1 (15-ounce) can no-salt-added diced tomatoes
   2 ounces cream cheese, cut into cubes
   1 teaspoon Italian seasoning
   1/2 teaspoon garlic powder
   1/4 cup chopped fresh basil
   Sprinkle chicken with 1/8 teaspoon each salt and pepper.

   Method-
   
   Heat 1 tablespoon oil in a large skillet over medium heat.
   
   Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F.
   
   Transfer to a plate.
   Add the remaining 1 tablespoon oil, zucchini, and onion to the pan.

   Cook, stirring, until starting to soften, about 2 minutes. Increase heat to medium-high and add wine.
   
   Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes.
   
   Add tomatoes, cream cheese, Italian seasoning, garlic powder and the remaining 1/8 teaspoon each salt and pepper.
   
   Bring to a simmer and cook, stirring to melt the cream cheese, for 5 minutes.
   
   Return the chicken to the pan and turn to coat with the sauce.
   
   Serve topped with basil.
   

   
   

Classic Shepherd's Pie

Happy St. Patrick's Day, folks! Now, let's be real: I'm just not a corned beef person. Or, maybe it's more accurate to say I'm not a good corned beef person. And honestly, cabbage? Hard pass. So, St. Paddy's Day usually leaves me scratching my head, wondering what to cook.

This year, I was determined to do something different. I went to the store, thinking a hearty Irish stew would be perfect. But, wouldn't you know it, the butcher was out of the right cut of meat. Then, my eyes landed on ground lamb. Lightbulb moment: Shepherd's Pie!

Seriously, how lucky are we to live in the age of instant recipes? Standing right there at the meat counter, a quick Google search led me to a fantastic recipe on The Wholesome Dish. Crisis averted!

And let me tell you, this Shepherd's Pie was good. Like, seriously good. My mom made Shepherd's Pie and I've always used her recipe. But... well, I'm sorry, Mom, but this one might just be my new favorite. The lamb was tender, the veggies were perfect, and the mashed potato topping? Forget about it. It was a total win. So, if you're looking for a St. Patrick's Day recipe that isn't corned beef and cabbage, trust me, this Shepherd's Pie is the way to go. You won't regret it!

Ingredients-

2 tablespoons olive oil

1 cup chopped yellow onion

1 lb. ground lamb

2 teaspoons dried parsley leaves

1 teaspoon dried rosemary leaves

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon Worcestershire sauce

2 garlic cloves -minced

2 tablespoons all purpose flour

2 tablespoons tomato paste

1 cup beef broth

1 cup frozen mixed peas & carrots* ( I used mixed Vegetables)

1/2 cup frozen corn kernels

Potato Topping-

1 ½ - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes

8 tablespoons unsalted butter -1 stick

1/3 cup half & half

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cup parmesan cheese

Method-

Add the oil to a large skillet and place it over medium-high heat for 2 minutes. 

Add the onions. Cook 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. 

Add the parsley, rosemary, thyme, salt, and and pepper. 

Stir well. 

Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and garlic. 

Stir to combine. 

Cook for 1 minute.

Add the flour and tomato paste. 

Stir until well incorporated and no clumps of tomato paste remain.

Add the broth, frozen peas and carrots, and frozen corn. 

Bring the liquid to a boil then reduce to simmer. 

Simmer for 5 minutes, stirring occasionally.

Set the meat mixture aside. 

Preheat oven to 400 degrees F.

Potato Topping-

Place the potatoes in a large pot. 

Cover the potatoes with water. 

Bring the water to a boil. 

Reduce to a simmer. 

Cook until potatoes are fork tender, 10-15 minutes.

Drain the potatoes in a colander. 

Return the potatoes to the hot pot. 

Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Add butter, half & half, garlic powder, salt, and pepper. 

Mash the potatoes and stir until all the ingredients are mixed together.

Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble the Casserole

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. 

Spread it out into an even layer. 

Spoon the mashed potatoes on top of the meat. 

Carefully spread into an even layer.

If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. 

Bake uncovered for 25-30 minutes.

Cool for 15 minutes before serving.