I’ve been watching The Pioneer Woman on FoodNetwork most of my Saturday mornings, and she made this Chili dish a couple of weeks ago. So last night I’ve made this dish and it was good chili. I kinda agree with her that it’s simple and almost perfect for me but the Hubby still prefers his chili with chuck roast beef instead of ground beef! Oh well, it was still tasty and this recipe will be one of my go to chili recipes:)
some of the ingredients!lookin goodtoppingsSo good! Thanks Pioneer Woman, Ree Drummond
Ingredients
2 pounds ground beef
2 cloves garlic, chopped
One 8-ounce can tomato sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
Shredded Cheddar, for serving
Chopped onions, for serving
Tortilla chips, for serving
Lime wedges, for serving
Directions
Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and /or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges.
I did a little grocery shopping today after my Zumba class, because my local Fred Meyer is having a great sale on cereals and I have cereal coupons that will expire soon. Walgreens is having a good deal with Coke products too. The coke deal is my favorite, it’s 6/$20 and get 10$(RR = register rewards) so it’s like paying $10 for the 6 packs. We are not really a big soda drinkers but we still like to have them for our family and friends whenever we have dinners at home.
Fred Meyer deal: after sales and coupons I paid $23 (original price around 56$)
Walgreens deal: Spend $20 on coke products,get RR $10! So it's like $1.67 per pack(6/$10)..I plan to give the diet coke to my mom in law,coz she drinks diet coke:)
I had such a nice weekend, meeting new people, hanging out and enjoying some yummy food! Saturday, we had a baby shower for my friend Lena whose due next month for their second baby:) We had lunch at the cheesecake factory. Sunday, Hubs and I joined our friend Chris for her farewell brunch (she’ll move to CA) at Maximilien (Pike place market). Delicious food and great company,now that’s my kind of weekend!
mommy to be!baby gifts:)🙂group pic🙂🙂The Hubs!with Chris:)Baked Escargot with garlic and parsleyassorted cheese and fruitsCroque Madame (Black forest ham,bechamel and cheese sandwich, topped with two eggs sunny side up)Eggs Benedict with lox (hubby's order)
Our hotel was located on Robson Street, so Sis and I got to window shop during our stay in Vancouver. Robson is Vancouver’s most famous shopping street and I can spend the whole day in here shopping, eating/dine out, and people watching! Saturday morning, Hubby wanted to stay and sleep in the morning so that gives me and my sister time to do our own thing and we decided to just walk around Robson, have coffee and shop…
🙂🙂🙂🙂I still prefer starbuckssis enjoying her coffee and muffin! BENENE🙂BEBE store🙂Hermes🙂me:)LV🙂🙂murag na sanipan si mickey!hahahaZarafeels like we're in Seattle
Our first night dinner in Vancouver was in this Japanese Sushi place. Hubby read good reviews about the resto and we really wanted to eat Japanese that night, so Oysi Oysi it is! It was also within walking distance from our hotel. That’s a big factor for me, no need to take a cab or walk a long way when I’m hungry(I’m cranky when hungry you know!). The place was decent, prices reasonable, not the best sushi for us but definitely not bad! The only disappointment for us was their soft shell crab, one tiny crab for $10, so not worthy!! Be warned, lots of pics in this post!
We are finally here in Vancouver after 4.5 hours in the car! The traffic was really bad, the 2.5 hours drive end up like forever…Goodness, we’ve been here before and we really like Vancouver, so I’m excited for the weekend:) I’m excited for our “window” shopping around Robson St., No budget for shopping for me!hehehe…I hope you guys had a fun weekend:)
We are going to be out of town this weekend so I didn’t do any grocery shopping this week! So I just raided the pantry and our freezer and came up with this meal! Steak and potatoes, two of my favorites and just perfect together :). My fave Ina Garten recipe as usual for the steak and blue cheese sauce. The Mini Twice Baked potato comes from just a random blog/website (http://laurasbestrecipes.com). It was really tasty and I will surely do this again in the future.
24 baby Yukon Gold or red potatoes (small russets work too – but they are usually too big)
2-3 TBSP extra virgin olive oil
2 tsp freshly chopped Thyme
4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled
5 TBSP chives, finely chopped
1/2 cup creem fraiche or sour cream
1/2 cup Parmigiano-Reggiano, coarsely grated
Sea salt and pepper
Preheat oven to 425 degrees.
Step 1: Wash, dry potatoes and place on a large baking sheet. Toss with olive oil to lightly coat potatoes. Sprinkle with half of the fresh Thyme, sead salt and pepper. Toss. Bake potatoes until they are very tender when pierced with a skewer or tooth pick… approximately 20-25 minutes. Remove from the oven and allow to completely cool.
Increase oven temperature to 450 degrees.
Step 2: Make sure potatoes are cool enough to handle. Cut the top 1/4 of the potato off. Discard tops. Use a small spoon to gently hollow out the inside. Scoop the potato flesh out and transfer it to a large bowl. Mash the potato flesh with a fork or masher. Combine it with bacon or pancetta, chives and creme fraiche and the remaining Thyme. Season to taste with sea salt and pepper.
Step 3: Again, carefully using a small spoon, gently fill each hollowed potato with the filling. Use your fingers to ensure it’s all the way inside and it should be slightly mounded at the top. Sprinkle with Parmigiano-Reggiano.
Step 4: Make sure all potatoes are facing up on the baking sheet and return to the oven. Bake an additional 8-10 minutes until filling is completely heated. Sprinkle with the remaining chives. Serve immediately while warm.
2 tablespoons unsalted butter, at room temperature, optional
Roquefort Chive Sauce, recipe follows
Directions
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
This is my go to recipe whenever I make chicken parmesan, it’s Tyler Florence’s and I got it from food network. The chicken is so moist and I put a lot of cheese (that makes it so perfect, If you ask me). We didn’t have any buffalo mozzarella cheese so I just used the regular mozzarella cheese ,it’s still tasty.
chickenloving my basil plant! I've been using it a lot in my cooking:)🙂🙂🙂🙂
Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Preheat the oven to 450 degrees F.
Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Sis and I went to John Howie earlier this week for happy hour! The original plan was just to get some cupcakes and window shop:) The cupcake shop was 4 stores away from the resto and we always wanted to try John Howie’s happy hour. We’ve heard before that their happy hour is a good one, and it didn’t disappoint:)
sis waiting for our cupcakes!Trophy cupcakes!!so happy to satisfy her cupcake cravings!🙂crispy french fried potatoes with cheese,this is my fav!Prime Tenderloin Bites, navel orange supreme’s, chives, teriyaki.🙂* American Wagyu Sirloin Steak Sliders, mesquite grilled sweet red onions, roasted garlic-peppercorn aioli, Cornichon, house baked buns
