It may seem odd to people that I’d make chili in the summertime. But, I love it and 1 pot will feed the Hubs and I for 3-4 days and it’s easy to bring to work for lunch. Plus, my chili tastes pretty darn good, if I do say so myself. I’ve made this before with ground turkey, and it’s equally delicious. Make it now, thank me later.
Holly’s Chili (it’s fairly spicy – fyi)
- 2 pounds of lean ground beef or turkey
- 1 yellow onion, rough chop
- 2 teaspoons freshly ground pepper
- 1/2 teaspoon garlic salt
- 1 jar of Ragu (traditional, flavored with meat)
- 1 8-oz jar of salsa (I like Chi-Chi’s Medium)
- 4 tablespoons of chili powder
- 1 15-oz can of spicy chili beans (get non-spicy ones if you want)
- 1 15-oz can of dark red kidney beans
- 1 can of corn (I actually use 2 cans b/c I worship corn)
- Tabasco, to taste (use caution)
- Red pepper flakes, to taste (use caution)
- In a large frying pan, brown the beef with the onions until the beef is no longer pink and the onions are translucent. Drain grease.
- Pour the meat/onions into a larger pot. Add the tomato sauce, salsa, chili powder, black pepper, garlic salt, kidney beans, chili beans, and corn. Mix well
- Slowly add in Tabasco and red pepper flakes – SLOWLY. Get the chili to the spice level that floats your boat.
- Simmer on low for 1 hour.
- Eat for the next 3-4 days.
So, I have lived in Chicago for 10 years, and before last weekend I had never ridden a bike on the lakefront path. I took my first spin down the path on Saturday and I have to say…I’m hooked! For one thing, it’s flat which means it’s easy. And the scenery is just so beautiful and the people watching is second to none. Before you know it, you’ve exercised for a whole hour! I’m already researching bike bells, baskets, and little dogs to put in said basket.
Last weekend we had our traditional Spaghetti Sunday…with a twist. I wanted to branch out from the typical Italian recipes I usually make for Sunday nights. I decided to go with a recipe inspired by The Pioneer Woman (nothing but love for her). It was GREAT! I think this dish will become a staple in my recipe routine, because it’s absolutely delicious and it couldn’t be easier to make. Next time, I think I’ll make a double batch because I have a feeling these noodles would be fantastic as a cold salad. Give this one a whirl, folks!
Spicy Sesame Noodles (inspired by The Pioneer Woman)
- 1 box of Barilla Plus Angel Hair pasta
- 1/2 cup low-sodium soy sauce
- 2 tablespoons of sugar
- 4 cloves of garlic, minced
- 2 tablespoons of rice vinegar
- 3 tablespoons of sesame oil
- 1/2 teaspoon of hot chili oil (check for this in the Asian section of your grocery store)
- 3 tablespoons of olive oil
- 4 whole green onions, sliced thin
- Freshly ground black pepper, to taste
- Red pepper flakes, to taste
- Kosher salt, to taste (if necessary)
- Prepare the pasta according to package instructions.
- While pasta is cooking, whisk together soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil and olive oil.
- Taste the sauce and add red pepper flakes, pepper and salt to taste. As always, add the red pepper flakes gradually!
- Once you get the level of spiciness you like, pour the sauce over the warm noodles and toss to coat evenly.
- Sprinkle with green onions and serve with pride.
Recipe adapted and image from www.thepioneerwoman.com
In my crazy mind, this is exactly what my dream living room would look like.
Image via http://adaanddarcy.blogspot.com