Smokey Vegetarian Chili

This looks like a good work lunch for the cold weather months.  I try to keep a good variety going.  I can dial the heat up or down depending on my mood...or the outdoor temp.

1 tbsp. olive oil
4 cloves garlic, finely chopped
1 small onion, finely chopped
1 green pepper, chopped
1 tsp. ground cumin
2 tsp. finely chopped chipotles in adobo
2 15 oz. cans black beans, drained
1 15oz. can pinto beans, drained
Salt and pepper to taste

Heat a Dutch oven over medium high heat.  Add oil, garlic, onion, and bell pepper; cook for 4 minutes.

Add cumin; stirring until cumin coats vegetable mixture, about 30 seconds.

Stir in 1 C. water and all remaining ingredients with 1 tsp. salt and 1/2 tsp. pepper.

Bring to a boil. Cover, reduce heat and simmer for 5 minutes.

Remove 1 C. bean mixture with a slotted spoon; place in a bowl.  Mash beans with a fork.

Stir mashed beans into chili.  Simmer 5 more minutes.

Per serving: 233 calories, 4g. fat, 0mg. cholesterol, 11g. fiber, 12g. protein, 38g. carbs, 655mg. sodium.

Burrito Pie

I am going to try this recipe at some point.  I am not sure if I can pull it off in the time I have between arriving home from work and dinner time.  We'll see.


2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can diced tomatoes with green chile peppers
1 (16 ounce) jar taco sauce
2 (16 ounce) cans refried beans
12 (8 inch) flour tortillas
9 ounces shredded Colby cheese

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Paleo-ish Chicken Stew

I found this recipe online somewhere and honestly cannot remember if it was allrecipes.com, Pinterest or Facebook.  It was called Paleo Chicken Stew but I made some adjustments so it's not really a true Paleo recipe anymore but it's still good and good for you!!! I will note what my adjustments are so if you want the true recipe you can just leave out my add ins.

2 tsp. olive oil
1 small red onion, chopped
2 cloves garlic, minced
2 boneless skinless chicken breast halves cut into cubes (I used two whole breasts)
2 sweet potatoes, peeled and chopped (I used 4 small sweet potatoes)
1 C. fresh spinach or to taste
1 pinched crushed red pepper or to taste
Sea salt to taste
1/2 C. chicken broth, or more depending how soupy or stew-y you want it.

I added 1 12oz. bag of frozen Santa Fe mix veggies (corn, red and green peppers, onions, and black beans, and two healthy pinches of smoked paprika.  I also added my spinach right at the end; I am not a big fan of cooked spinach so I just wanted it wilted.

 Heat olive oil in a saucepan over medium-high heat. Saute onion and garlic in hot oil until softened, about 5 minutes.

 Stir chicken, sweet potatoes, spinach, crushed red pepper, paprika, and sea salt with the onion and garlic in the saucepan. Pour as much chicken broth into the saucepan to make the mixture as soup-like or stew-like as you'd like it.


Bring the broth to a boil, reduce heat to medium-low, and simmer until the chicken is no longer pink in the middle and the sweet potatoes are tender, about 30 minutes.

Coffee Shortbread

It's never too early to start thinking about my Christmas baking plan.  These look good and will be something different.

1 C. butter, softened
1/2 C. packed brown sugar
1/4 C. sugar
2 tbsp. instant coffee granules
1/4 tsp. salt
2 C. all purpose flour
1/2 C. semi sweet chocolate chips
2 tsp. shortening, divided
1/2 C. white baking chips

Preheat oven to 300 degree.  In a large bowl, cream butter, sugars, coffee granules and salt until light and fluffy; gradually beat flour into creamed mixture.

On a lightly floured surface, roll dough to 1/4 inch thickness.  Cut with floured 2 inch cookie cutters. Place 2 inches apart on ungreased baking sheets.  Bake 20-22 minutes or until set.  Remove to wire racks to cool completely.

In the microwave, melt chocolate chips and 1 tsp. shortening; stir until smooth.  Repeat with white chips and the remaining shortening.  Drizzle over cookies; refrigerate until set.  Store between pieces of waxed paper in an airtight container.

Per cookie: 68 calories, 4g. fat, 8mg. cholesterol, 36mg. sodium, 8g. carbs, trace fiber, 1 g. protein

Fire Roasted Ziti with Sausage

I am making headway with my cooking magazines.  This looked good and different from the usual pasta dishes.  It's something I can put together after work too.

8oz. uncooked ziti
1 28oz. can Italian diced tomatoes
1 jar fire roasted tomato and garlic pasta sauce
16oz smoked sausage, sliced
2 C. shredded mozzarella, divided
1 C. cottage cheese

In a Dutch oven, cook ziti according to package directions for al dente.  Drain; return to pot.  Add tomatoes, sauce and sausage to ziti; heat through over medium heat, stirring occasionally.  Stir in 1 cup mozzarella cheese and cottage cheese.  Sprinkle remaining mozzarella.  Cook, covered 2-5 minutes or until cheese is melted.

Pastina Soup

This is Giada's pastina soup recipe that I found in the October 2015 issue of Food Network Magazine.    I look forward to trying this recipe.

1 tbsp. olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2 inch piece Parmesan cheese rind
1 quart chicken stock
1 1/4 C. star shaped pastina
1 C.  frozen peas, thawed
1/2 C. grated Parmesan cheese
1 tsp. Lemon zest (optional)

Heat a medium saucepan over medium heat.  Add the olive oil, celery, carrot, and shallots and cook, stirring often, about 5 minutes, or until softened.

Add the thyme, 3/4 tsp salt, the Parmesan rind, chicken stock, and 1 cup water.  Bring to a simmer and cook for 10 minutes.

Add the pastina and stir with a wooden spoon to prevent it from sticking to the pan.  Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.

Remove the thyme sprigs and Parmesan rind.  Stir in the peas.  Ladle the soup into bowls and top with grated Parmesan and lemon zest.

Pumpkin Spice Overnight Oatmeal

2014 in my mind was the year of pumpkin spice.  Pumpkin spice latte, peanut butter, tea, hand cream...it's EVERYWHERE!!!

I love pumpkin.  I love oatmeal.  I am going to try this.

1 15oz. can solid pack pumpkin
1 C. steel cut oats
3 tbsp. brown sugar
1 1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
3/4 tsp. salt
3 C. water
1 1/2 C 2% milk
Optional toppings: toasted chopped pecans, ground cinnamon, additional brown sugar, milk

In a large bowl, combine the first six ingredients; stir in the water and milk.  Transfer to a greased slow cooker.  Cook, covered on low 5-6 hours or until the oats are tender, stirring once.  Serve with toppings as desired.

Seven Layer Mediterranean Dip

I love Mediterranean food.  There is something about the combination of flavors that is so delicious.  I found this recipe in the Taste of Home Christmas cook book.  This will definitely make an appearance over the holidays.

1 8oz. carton hummus
1 C. reduced fat sour cream (I really think I will use full fat sour cream)
1 8oz. jar roasted sweet peppers, drained and chopped
1/4 C. crumbled feta cheese
1/4 C. chopped red onion
12 Greek olives, pitted and chopped
2 tbsp. chopped fresh parsley
Baked pita chips

Spread the hummus into a 9 inch pie plate.  Top with the sour cream, roasted red peppers, feta cheese, red onion, and Greek olives.  Sprinkle with parsley.  Refrigerate until serving.  Serve with baked pita chips.

Burrito Pie

This recipe is from allrecipes.com.  It looked interesting to me.  I may bring down the heat some.  I like spicy food but I find it gives me heartburn these days.  We'll see how it goes.

2 pounds ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (2 ounce) can black olives, sliced
1 (4 ounce) can diced green chili peppers

1 (10 ounce) can diced tomatoes with green chile peppers

1 (16 ounce) jar taco sauce

2 (16 ounce) cans refried beans

12 (8 inch) flour tortillas

9 ounces shredded Colby cheese

1. 
   
2. Preheat oven to 350 degrees F (175 degrees C).
3. 
   
4. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
5. 
   
6. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
7. 
   
8. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Slow Cooker Balsamic Chicken

This is something different to put on top of pasta.  Now that I am working later hours, I have been using my crock pot more.  This will be a good winter meal for us.


2 tablespoons olive oil
4 skinless, boneless chicken breast halves, or more to taste
salt and ground black pepper to taste
1 onion, thinly sliced
4 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 cup balsamic vinegar
2 (14.5 ounce) cans crushed tomatoes

Drizzle olive oil into the slow cooker. Place chicken breasts on top of oil and season each breast with salt and pepper. Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme. Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top.Cook in the slow cooker set to High until chicken is no longer pink in the center and the juices run clear, about 4 hours.  Serve over pasta.

Cobb Salad

I found this recipe on allrecipes.com .  I am going to have to improvise when I make this for Chris and me.  He is not a hard boiled egg fan.  I like blue cheese but it's not my favorite thing.  I may just chop a bunch of stuff and have us make our own salads!

6 slices bacon
3 eggs
1 head iceberg lettuce, shredded
3 cups chopped, cooked chicken meat
2 tomatoes, seeded and chopped
3/4 cup blue cheese, crumbled
1 avocado - peeled, pitted and diced
3 green onions, chopped--maybe red onions here
1 (8 ounce) bottle Ranch-style salad dressing--we will probably use blue cheese dressing here.                                                                                                                                                                             
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Divide shredded lettuce among individual plates.

Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.

Drizzle with your favorite dressing and enjoy.

Leftover Baked Potato Soup

This is a Cooking Channel recipe.  Soup weather is upon us...how unfortunate that soup season lasts about 9 months in Chicago!  At any rate, this will be a good weeknight supper for us.  Looking forward to giving it a try!


3 tablespoons butter

1 1/2 cups finely diced leeks

1 1/2 tablespoons minced garlic

6 cups chicken stock, hot

4 large leftover baked potatoes, halved. pulp scooped out and put through a ricer

1 1/2 cups buttermilk

1/2 cup sour cream

1/2 cup freshly grated Parmesan

2 1/2 teaspoons kosher salt

1 teaspoon freshly ground pepper

2 tablespoons Sherry vinegar

1/4 cup minced chives

In a large saucepot, over high heat melt the butter and add the leeks and garlic. Cook over medium heat until they are translucent. Add the hot stock and whisk to combine. 
In a separate bowl, whisk together the riced potatoes, buttermilk, sour cream, and grated Parmesan. Add this mixture to the soup stirring constantly. Season with salt and pepper. Remove from the heat and add the Sherry vinegar. 
Ladle into bowls and garnish with chives.