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Showing posts from February, 2011

Mexican Meatball Chili

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I made this Mexican Meatball Chili for our Superbowl party. I also made an Italian Wedding  with Turkey sausage. The Mexican Chili was Marks favorite. I thought I would share the recipe. It used several ingredient's that I have never cooked with before.

8 Anaheim Chili's
1/4 cup oil
4 cups diced tomatillos
3 cups diced onions
1/4 cup diced jalapenos
1 TBS garlic minced
1 TBS ground cumin
2 tsp oregano
1 TBS chopped Cilantro
3 corn tortillas finely shredded
4 cups chicken stock
1 cup corn
1 cup pinto beans
1 TBS lime juice
salt and pepper to taste

For Meatballs
1/2 cup rice
2 eggs beaten
1 TBS chili powder
2 tsp ground cumin
2 tsp salt
1/2 ts each garlic powder, oregano, and chopped cilantro
1 lb ground pork
Stir together rice, eggs, chili powder, cumin, salt, oregano and cilantro/ Add pork and mix until combined.
Shape pork-rice mixture into balls about the size of a walnut. Roll until smooth and chill until ready to use.

For Soup
roast chili's over a burner or on a ba…

Book signing with Pioneer Woman

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On Friday I went to Cincinnati with a group of friends to meet my favorite cookbook author/blogger Ree Drummond. We went down last month to get advance tickets for the signing at Rookwood Commons. I brought my beloved cookbook and her newest novel to be signed. It was such a wonderful night hearing her talk and meeting her in person. She is lovely! So elegant and sweet. She was laughing and joking with everyone she met.  I was able to show her my cookbook and how well loved it is (aka messy)! It was such a great night for all of us. After the signing we went to Sur La Table and picked out a few things and then headed to YAGOOT for frozen yogurt. This was definitely a favorite night.

An interesting combination and my obsession with the recipe until I finally made them!

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I saw this recipe on a cooking blog a few weeks ago. It has been on my brain ever since. It has all of the elements of a perfect cookie. Sweet, salty, crunchy and yummy! I decided that I needed to just make them and so I would stop thinking about it. They were even better then I thought they would be. My favorite part is the cookie dough. There is something almost obsessive about these cookies. I have to admit I made them twice this past week. I took them to places and shared both batches after they were cooked but I did eat my share of the wonderful cookie dough! Enjoy with cold milk.  I found out the dough does freeze well.
 White, Dark Chocolate and Pretzel Peanut Butter Cookies…with Sea Salt
1 stick softened butter, 8 tablespoons
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup white chocolate chips, to melt
1 1/4 cups creamy peanut butter (reserve 2 tablespoons to add to melting white chips)
1 large egg
2 teaspoons vanilla
1 1/4 cups all purpose flour
1/2 teaspoon…