Mexican Meatball Chili



Cuisine at Home Mexican Meatball Chili

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 baking sheet under the broiler until charred, turning often. Transfer chili's to a bowl and cover with plastic wrap for 10 minutes. Peel, seed and dice chili then set aside.
Brown meatballs in batches in oil using a dutch oven or large pot. Drain on paper towel and set aside.
Sweat tomatillos, onion, jalapenos, cumin, oregano and cilantro in same pan used for meatballs. Takes about 10 minutes. Add shredded corn tortillas, chilli's and chicken stock. Bring to a simmer and add meatballs. IT needs to simmer 35 minutes to finish cooking meatballs. Off heat add beans, corn, salt and pepper. Serve with sliced green onions and sour cream. We also had good tortilla chips to dip with.

Book signing with Pioneer Woman

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!

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 baking soda
1/4 teaspoon kosher salt
1 cup broken pretzel pieces

1 Cup dark chocolate chips

1. Preheat oven to 350 degrees F. Cream butter and sugars until light and fluffy. Melt white chocolate chips and 2 Tablespoons peanut butter over a double boiler until melted. Add melted chocolate chips and remaining peanut butter to beaten butter and sugars. Beat in egg and vanilla.

2. Place flour, baking soda and salt in bowl; mix to combine. Add to wet ingredients until just combined then pour in pretzels and additional white chocolate chips. With a cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. With the palms of your hand, gently press down each cookie to about 1/2 inch in thickness. Sprinkle each cookie with a touch of sea salt. Bake for 12-15 minutes or until edges become golden and slightly crisp. Let cool for 10 minutes on baking sheet before removing.

3 dozen cookies