Archive for September, 2012

September 28th, 2012

Chipotle and Chocolate Chili

I have had a week full of cool rainy days.  And nothing is better on a cold and gloomy day than comfort food.  Chili has always been one of those foods that tastes even better when it is cold outside.  Everyone has their favorite chili recipe.  But if you are looking for a delicious new way to serve up some comfort, look no further.  There is depth and richness to this chili.  Smoky chipotle chilis and earthy unsweetened chocolate gives this chili and whole new taste.

Chipotle and Chocolate Chili

Ingredients:

Cooking spray
1 onion, diced
1 red bell pepper, chopped
1 teaspoon minced garlic
1 1/4 pounds ground turkey breast or ground beef   
3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained 
1 (14-ounce) can chicken broth 
2 chipotle chiles, canned in adobo sauce, minced
1 ounce unsweetened chocolate, chopped
sour cream, optional
Chopped green onions, optional

Directions:

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey or beef to pan; sauté 8 minutes or until meat is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt. Serve with sour cream and green onions.

*Recipe slightly adapted from Cookin Light Magazine December 2007.

September 27th, 2012

Banana Nut Spice Cake

This past Saturday, I ran my first ever 26.2 miles. I ran in the Rock’n Roll Marathon here in Denver. It was definitely an experience I will treasure forever.  The feeling of crossing the finish line after a gruelling last few miles was worth all the time it took to train and even all the pain it took to get there.  Running a marathon is kind of a funny thing.  It really does border on the crazy/stupid line.  But I will say that I am eagerly looking forward to my next challenge as I nurse an injury. 

Here I am with my little family that came to cheer me on while running.  {My 3 year old was really not in the mood to take a picture, as you can see.} Notice we are sitting in the picture, because at that point I couldn’t find the energy to stand up to even take a picture. I do want to say thank you to my family for supporting me and allowing me to take every Saturday to train. And of course I can’t leave out my girls {you know who you are} who motivated me to keep going and to get to this point. I got to train with some amazing women!!

And how are you all going to share in this amazing day. Well, after the race they have all kinds of food for the runners including way too many bananas.  So of course I have way too many bananas that get too ripe for anyone here to eat.  But we can’t let them go to waste so we have to make my Grandma’s Banana Nut Spice Cake {which is really Banana Nut Spice Bread}.  So the next time you have bananas sitting on your counter you need to try this recipe out.  It is so good!  It is so good that I barely had time to get a picture of the bread before my kids demolished an entire loaf.

Banana Nut Spice Cake

Ingredients:

2 cups sugar
3/4 cup butter, room temperature
3 eggs
4 large ripe bananas, mashed
2 1/4 cups flour
1 1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
6 Tbls. buttermilk
1 cup chopped nuts, optional

Directions:

Preheat oven to 350. Spray 2 loaf pans with cooking spray.

In a stand mixer, cream together butter and sugar. Add eggs and bananas and beat well. Slowly add dry ingredients and mix until smooth. Stir in nuts. Pour batter into the prepared loaf pans. Bake 45-50 minutes.

September 26th, 2012

Peanut Butter Popcorn


When Autumn  brings its cooler temperatures its time to create some fun indoor activities.  Whether it’s movie night,  football , or family game night, popcorn is always on the snack menu at our house.  The great crunch of popcorn combined with peanut butter is a favorite for us.   This is a fast and easy party-pleaser for your next activity or get together.

Peanut Butter Popcorn would make a great Autumn, Halloween Snack, Christmas, or Anytime treat.   You could use any of these printable tags for great gift-giving.

Trick or Treat  / Happy Fall Tags
Witching You a Happy Halloween Tag
“Frankly” Halloween Doesn’t Scare Me Tag
Monster Munch Tag
Christmas “Believe” Tag
Birthday/Congrats/Thanks Assortment

 

Peanut Butter Popcorn

Ingredients:

16-17 cups popped popcorn
1/2 cup butter
3/4 cup brown sugar
1/4 cup peanut butter, creamy style
20 large marshmallows
1/4 teaspoon sea salt
1/2 cup dry-roasted peanuts or cashews (optional)

Directions:

In a microwave safe bowl, combine the butter, brown sugar, and marshmallows.  Microwave on “high” at 1 minute intervals, stirring each time, until the mixture is melted and smooth.  Stir in the peanut butter and salt until well blended.  Pour the mixture over the popcorn and stir quickly to coat the popcorn (add the nuts at this time if desired).    Spread out the popcorn on a large baking sheet to cool.

 


September 25th, 2012

30 Minute Red Beans and Rice

Let me just begin with an apology to all of you in Louisiana who are probably shaking your heads at the idea of Red Beans and Rice in 30 minutes.  I love really good beans and rice too, but sometimes we just don’t have all day for the beans to cook.  Whether it’s a long day at work, soccer, band, dance, piano . . . or maybe even all of the above {yikes} – sometimes we just need to feed the family fast without a lot of fuss!

Here’s a quick and easy solution that everyone will love:

 

 

Put your rice on to cook and by the time it’s finished, your red beans with sausage will be also {gotta love it}.

 

30 minute Red Beans and Rice

Ingredients:

4 cups of cooked rice (white or your favorite)
1 tablespoon olive or canola oil
1 package smoked turkey sausage cut into 1/2 inch slices (14-16 ounces)
1 10 ounce package frozen onion, celery, and pepper blend
2 15 ounce cans kidney beans, undrained
1 14.5 ounce can diced tomatoes with roasted garlic, undrained
1/2 – 1 teaspoon Cajun Seasoning Blend  (more or less to taste)
hot sauce, optional

Directions:

Heat oil in a large non-stick skillet over medium heat.  Add sausage and frozen onion mix – cook about 3-4 minutes, stirring occasionally, until tender.

Add beans, tomatoes, and Cajun Seasoning – cook 5 minutes.  Reduce heat to medium-low, and cook 5 more minutes.  Serve over rice with hot sauce if desired.

Posted under Main Dish, Rice | 2 Comments
September 24th, 2012

And The Winner Is…

The winner of the $100 Shabby Apple Giveaway is…{drumroll please}

440) Juli Kelly said on September 23rd, 2012

i liked shabby apple on facebook

Juli-congrats and be sure to check your email!

 

***If you didn’t win the giveaway, its okay.  You can still get 10% off your purchase through the end of the month using the code caramelpotatoes10off at checkout.***

 

Thanks to all who entered.  We will be back with new recipes tomorrow.  Kyra is restocking her pantry after a trip to the east coast and Jocelyn is learning to walk again after running her first marathon.   ;)

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