Anthony Bourdain’s New Mexico-Style Beef Chili

I know I’ve been talking a lot about soup szn but don’t forget, it’s also CHILI SZN. I love chili, especially all the extra toppings that go along with it. If you are eating your chili plain without any extra cheese, tortillas, and sour cream then you need to reevaluate your life. This recipe from Anthony Bourdain is New Mexico style, ft. no rice, no beans, and a whole bunch of peppers. I couldn’t find Hatch chili’s myself at the store but check out your canned isle, or go with a substitute like Anaheim peppers. This recipe makes your house smell like fall and peppers, what more could you want. Pair with delicious sides like my jalapeño skillet corn bread.

Ingredients

  • 4 Poblano Peppers
  • 1 lbs Hatch Chilis, fresh, frozen, or canned [ or sub in Anaheim pepper]
  • 1/2 Cup All Purpose Flour
  • 2 lbs Beef Chuck, cut into 1-2 in pieces
  • 2-3 TBSP Canola Oil
  • 1 Large Yellow Onion, peeled and coarsely chopped
  • 1 1/2 TSP Cumin
  • 1 1/2 TSP Coriander
  • 1 1/2 Dried Oregano [I used 1 TSP Fresh Oregano]
  • 2 TBSP Tomato Paste or Harissa
  • 1 Cup of Beer
  • 3 Cups Chicken Stock
  • Salt + Pepper
  • Toppings of your choosing: jalapeños, cilantro, sour cream, cheese, tortilla chips

Let’s Get Cooking

Put your oven’s broiler on LOW. Broiler’s low key scare me so I like to keep hawk eyes on them. Place your peppers, poblano’s and hatch (if they are fresh, if canned skip this), on a baking sheet. Place the peppers in the broiler and let the pepper’s skin blacken, turn them as needed. This takes about 15 minutes or so and be sure to keep an eye on them, they can go fast. Remove from oven when done and let cool.

Once cool, remove stem and some seeds along with the blackened skin. Chop the peppers coarsely and set aside.

Place the flour in a large bowl and add in about TBSP each of salt + pepper. Coat the beef in the flour.

In a dutch oven, heat the oil, add in the beef in small batches when the oil gets hot. Let the beef get brown on all sides but do not cook all the way through. Place cooked beef on a plate and finish with the remaining beef.

Once the meat is all cooked, add in the onion + garlic into the hot pan with salt + pepper. Add in a little extra oil if needed. Scrape the bottom of the pan with a wooden spoon while mixing the garlic and onion to get the browned bits on the bottom. After the onion has softened, add the cumin + coriander + oregano and cook for about 2 more minutes.

Stir in the tomato paste and then the beer. Bring this up to a boil and allow the liquid to reduce, you will know it’s done when you don’t smell the beer anymore. Add in the stick and the cooked beef into the pot. Add in the chopped peppers and bring up to a boil. Once boiling, reduce the heat to simmer, cover, and cook for 90 minutes.

Serve however you like once finished, Anthony recommends LOTS of cold beer.

Made with Love,

Hannah

Jalapeño Skillet Corn Bread

Corn bread is the perfect side dish, especially in the fall, and with chili. It’s crumbly and sweet which pairs so beautifully with spicy main dishes. I like a skillet cornbread because the crispy edges are my fav. I took a spin off of this Food Network Skillet cornbread and made it my own ft. bacon fat and jalapeños (obvi makes it 10 times better). Make using your grandma’s cast iron skillet, or one that you thrifted, like me.

Ingredients

  • 2-3 Slices of Bacon
  • 2 Jalapeños, finely diced
  • 1 1/4 Cups Coarsely Ground Cornmeal
  • 3/4 Cup All Purpose Flour
  • 1/4 Cup Granulated sugar
  • 1 TSP Kosher Salt
  • 2 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1 1/3 Cup Buttermilk
  • 2 Eggs, lightly beaten
  • 6 TBSP Unsalted butter, melted.
  • 1 TBSP Honey

Let’s Get Cooking

Preheat the oven to 375F

Grab your cast iron and begin cooking your bacon on MED heat. Cook the bacon until done and remove and set aside. [We only need the bacon fat so if you want to eat it, give it to the dogs, or even through it in the cornbread if you so wish, do what you want].

Keep the bacon fat in the cast iron and place it in the hot oven.

In a large bowl mix together the cornmeal + flour + sugar + salt + baking powder + baking soda. Add in the butter milk + eggs + melted butter. Add in the jalapeño’s and mix well.

Carefully grab the hot cast iron and pour the batter into the skillet. Place back in the oven and cook for about 25-30 minutes.

After removing from the oven, drizzle the honey over and brush to coat the top of the cornbread. Once cool, cut and enjoy.

Made with Love,

Hannah

Creamy Tortellini Vegetable Soup

If you like food blogs then you must know about Half-Baked Harvest. I absolutely love her recipes, especially trying out her seasonal ones. This recipe is the perfect fall soup and made enough for the whole week of lunches. Be sure to fit this recipe in this soup season.

Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Yellow Onion, Chopped
  • 2-4 Garlic Cloves, finely chopped
  • 2 TBSP Fresh Thyme Leaves
  • 1 TBSP Dried Basil
  • 1 TBSP Dried Oregano
  • 1 TSP Smoked Paprika
  • 1 Pinch Crushed Red Pepper Flakes
  • Salt + Pepper
  • 2 TBSP Tomato Paste
  • 6 Carrots, chopped ( I used about 10 baby carrots)
  • 4 Celery Stalks, Chopped
  • 1/2 Cup Dry White Wine, I like cooking with Pinot Grigio
  • 6 Cups Low Sodium Vegetable Broth
  • 4-6 Cups Kale, roughly chopped
  • 1/2 Cup Heavy Cream
  • 1 LB Cheese Tortellini
  • 1/3 Cup Grated Parmesan Cheese

Let’s Get Cooking

In a large pot, heat the olive oil over MED-HIGH heat. When the oil gets hot add in the onion and cook until golden, about 5 minutes. Add in the carrots + garlic + celery + thyme + basil + oregano + paprika + salt + pepper. Cook for another 5 min or so and stir in the tomato paste.

Add in the wine + broth + red pepper flakes and simmer over medium heat for about 20-30 minutes.

Following, stir in the cream + chopped kale + parmesan + tortellini.

Top with additional cheese & serve!

Made with Love,

Hannah

Sourdough Soft Pretzels

I love to find any sort of recipe that I can utilize my sourdough starter (it’s name is Brad). I found this recipe from Eat the Love for sourdough soft pretzels and I just had to try it out for myself. This recipe does take about 2 days, because you need to make sure your starter is fed and active & you need the dough to rise for about 4 hours. These are easy and delicious, perfect with mustard or some cheese.

Ingredients

  • 1 Cup Warm Water
  • 1 TBSP Honey
  • 1 Cup Active Sourdough Starter, check out here how to begin your own starter/how to feed
  • 4 Cups Bread Flower, you can use All Purpose Flour
  • 1/4 Cup Unsalted Butter, melted
  • 2 TSP Salt
  • 1 Egg Yolk
  • Coarse Salt

Baking Soda Bath:

  • 2/3 Cup Baking Soda
  • 10 Cups Water

Let’s Get Cooking

I did all of this by hand, you can use a mixer with a dough hook. Combine the cup of warm water and honey in large bowl & stir until dissolved. Add in the active sourdough starter until it has loosened and combined with the water.

Add in the flour + butter + salt into the bowl. Mix well until it begins to form a shaggy dough. Remove from bowl and place the dough onto a lightly floured counter, knead until the dough becomes smooth and more elastic.

Once the dough is smooth, coat a clean bowl with cooking spray. Cover the bowl with plastic wrap or a damp towel and let rise, until the dough has doubled, about 3 to 4 hours.

Preheat the oven to 450F once the dough is done proving. Line two baking sheets with baking mats or parchment paper and divide the dough into about 10 even pieces/110g each. Cover with a damp towel once rolled out.

Take one piece of dough and roll into a long rope. Form a ‘U’ shape then take the two ends, cross over each other, then bring back down to the bottom of the ‘U’.

Bring the water & baking soda in a large pot up to a boil. Make sure that the baking soda has fully dissolved. Add in about 2-3 pretzels per time, letting them boil for about 50 seconds. Place on the baking sheet following.

Combine the egg yolk + water and brush on top of each pretzel, sprinkle with coarse salt.

Bake for 15-18 minutes or until the pretzels have browned. Let cook on the baking sheet for a few before moving to a wire rack.

Made with Love,

Hannah

Pappardelle in Saffron Cream

My mom gifted me with a container of saffron and I am trying to use it in the most responsible way. Saffron is so valuable and so freaking expensive so this is only the second recipe I have used it in the about 5 months of having it. I bought saffron noodles from Ohio City Pasta, which if you’re in the Akron/Cleveland area please check them out, and figured they would be perfect to pair with a saffron cream sauce. This recipe is so decadent and delicious, I am so proud of how this turned out and omg I want to eat it all the time now.

Ingredients

  • 1 TBSP Unsalted Butter
  • 1/2 Small Shallot, minced
  • Pinch of Saffron threads
  • 2/3 Cup Heavy Cream
  • 1/4 TSP Fresh Lemon Juice
  • 1/4 TSP Vanilla Extract
  • 4 oz Saffron Pasta/or Pappardelle
  • 2 TBSP Grated Parmesan Cheese
  • 2 TBSP Roughly Chopped Chives
  • 1/2 TSP Grated Lemon Zest
  • Salt + Pepper

Let’s Get Cooking

Salt water & bring to a boil, cook the pasta per directions, slightly under al dente so it can finish cooking in the sauce. Remove 1/4 Cup of the pasta water to save.

Melt butter in a large skillet over MED heat. Add in the shallot & saffron and cook until the shallot is softened. Add in the cream + 1/4 TSP salt + pepper to taste. Increase the heat to MED-HIGH and let the sauce thicken and simmer. Stir in the lemon juice + vanilla.

Transfer the cooked pasta to the sauce + the 1/4 Cup pasta water. Stir in the parmesan + chives.

Transfer into a bowl & top with lemon zest and a few more chives.

Savor this meal, please.

Made with Love,

Hannah

Lemon Chicken Soup

Soup season is coming, well, I’d like it to. We are now in that strange season of September where it’s not quite summer any more, but not yet fall, I can’t stand it. To speed up the transition to fall, try out this take on chicken soup from a spicy perspective.

Ingredients

  • 10 Cups Chicken Broth
  • 3 TBSP Olive Oil
  • 8 Cloves of Garlic, crushed and minced
  • 1/2 Sweet onion, sliced into thin half moons
  • Zest of 1 large lemon
  • 2 Chicken breasts
  • 1 Cup Pearl Couscous
  • 1/2 TSP Crushed Red Pepper
  • 2 oz Crumbled Feta
  • 1/3 Cup Chopped Chive
  • Salt + Pepper

Let’s Get Cooking

Grab a large pot and heat the olive oil. Add in the onion + garlic over med-low heat and saute until softened.

Add in the chicken broth + raw chicken breasts + lemon zest + rushed red pepper. Cover and bring to a boil, once boiling, reduce the heat and let simmer for 5 minutes.

Add in the couscous + salt + pepper, simmer for a few more minutes then turn off the heat.

Remove the chicken breast and use two forks to shred the chicken. Add the chicken back into the pot and stir in the feta cheese + chopped chive + any additional salt & pepper.

Made with Love,

Hannah

Chocolate Zucchini Bread

My mom was going away for awhile and gave me this absolutely massive zucchini. I was racking my brain to think of all the possible recipes I could try to use up this monster of a vegetable. I used my hibachi recipe and I still had more to use, then it hit me. ZUCCHINI BREAD. So moist (ew) and delicious, I had to make some. I prefer chocolate zucchini bread, it packs more flavor, at least I think so. The recipe is used from Chocolate Covered Katie, I changed a few things but she gets all the credit, check out her site!

Ingredients

  • 1 1/4 Cup All Purpose Flour
  • 1/4 Cup + 2 TBSP Hersey’s Cocoa powder
  • 3/4 TSP Baking Powder
  • 1/2 TSP Baking Soda
  • 1/4 TSP Salt
  • 2/3 Cup Sugar
  • 1 Cup grated Zucchini
  • 3/4 Cup Greek Yogurt
  • 1/4 Cup Coconut Oil, or Canola/Vegetable
  • 1 TBSP Pure Vanilla Extract
  • 1/3 Cup Regular Chocolate Chips + extra for on top

Let’s Get Bakin’

Start off with grating the zucchini, it takes the longest. Grate on a cheese grater or food processor, whatever you have.

Preheat the oven to 350F.

Add all the dry ingredients into a large bowl. Add in the zucchini + greek yogurt + coconut oil + vanilla + chocolate chips and stir until well combined.

Place the mixture into a greased 9×5 loaf pan. Press additional chocolate chips on top and bake for 35 minutes. Turn the oven off and let the loaf sit in the closed oven for another 5 minutes.

Remove from the oven and let cool for slicing in. It gets even better the next day so if you can resist temptations wait a day before trying.

Made with Love,

Hannah

Homemade Chipotle Bowls

I love chipotle, however, I often don’t want to drive out and get it, or pay for it to be delivered. Though you can’t always get the flavors spot on, you can get pretty damn close making your own bowl at home.

Ingredients

  • 1 Cup Cooked Basmati Rice
  • 2 TSP Lime Juice
  • Cilantro
  • 1 LB Chicken Breast
  • 1/2 TSP Chili Powder
  • 1/2 TSP Cumin
  • 1/2 TSP Cayenne
  • Spinach/Lettuce, cut into ribbons
  • 2 Garlic Cloves, diced
  • Tomatoes, diced
  • 1 White Onion, diced
  • 1 Can Black beans
  • Taco Cheese
  • Sour Cream/Greek Yogurt

Let’s Get Cooking

Combine the cooked rice with 2 TSP lime juice and chopped cilantro, mix throughly and add salt to taste if needed.

Combine the half of the diced onions + tomatoes and toss with salt. Set aside.

In a pan, heat olive oil, add in garlic + onion. Saute until fragrant. Add in the drained black beans + salt. Once the beans begin to cook, mash a few of the beans and continue to stir them in. Once soft, remove from heat.

Heat a skillet with olive oil to med-high heat. Add the chicken breast and season with the chili powder + cumin + cayenne + salt + pepper. Cook about 8 minutes each side or until done. Remove from heat and place on a cutting board to cool.

Now it’s time to combine your bowl: Start with rice, then chicken, your cooked beans, your salsa, cheese, spinach, and sour cream or greek yogurt to top!

Made with Love,

Hannah

‘Bleu by You’ Burger

Back with another Bob’s Burgers burger recipe. Who would have thought a cookbook based on a cartoon has some of the best burger recipes around, I WOULD HAVE. I would consider this burger fancy, I mean it involves a red wine reduction so pull out your fancy napkins and dive in.

Ingredients

  • 1 LB Thick-cut Bacon
  • 2 Small Onions, finely chopped
  • 2 Garlic Cloves, chopped
  • 3 TBSP Butter
  • 2 Roma Tomatoes, diced
  • 1 1/2 Cups Red Wine, I like the Dark Horse red blend
  • 1 LB Ground Beef
  • 4 oz Bleu Cheese, diced
  • 1 Bunch Red Swiss Chard, stalks removed & leaves cut into thick ribbons
  • 1 TBSP Olive Oil
  • 4 Buns

Let’s Get Cooking

Cook the bacon on the stove top or in the oven, until crispy

Saute the onions and garlic with 2 TBSP of butter over MED heat. Cook until the onions are translucent.

In the same pan, add in the tomatoes + wine and bring the mixture to a boil. Let it cook down for about 2 minutes, then lower the heat and bring to a simmer. Stir occasionally, and after about 5 minutes stir in the other TBSP of butter. Continue to simmer until the reduction thickens, enough to cover the back of a spoon, about 20 minutes. Pour through a straining into a bowl to remove the solids, set the red wine reduction aside.

Fold in the bleu cheese into the beef and gently form into 4 patties. Press a thumb gently into one side of the patty, creating a small indent. Season both sides with salt + pepper. The cheese may ooze a little so be careful flipping.

Saute the chard leaves with a bit of olive oil over MED heat. Add salt and stir continuously until wilted.

Toast the buns and then it’s time to build:

Bottom Bun – Burger – Bacon – Sautéed Chard – Red Wine Reduction – Top Bun

Serve with fries & enjoy!

Made with Love,

Hannah

Grandma A’s Pepperoni Rolls

My grandma Alexander made comfort food right, her cheesy potatoes, UNMATCHED, her pepperoni rolls, OUT OF THIS WORLD. The rolls had this sweet dough paired with the salty pepperoni and mozzarella. After she died I haven’t had them, I kept trying to re-create the recipe but I wasn’t getting it right. Finally, I hear that my aunt has my grandmother’s recipe, IN HER HANDWRITING, which was just absolutely amazing. It was awesome to see her hand-writing and make her recipe, and it turn out just like she used to make. Pulling one out of the fridge and putting it in the microwave brought back all these memories of Christmas time with my cousins and eating like 8 pepperoni rolls. It’s things like that, those memories, that remind us what cooking and sharing food is all about. This recipe makes about 40 pepperoni rolls

Ingredients

  • 15 Cups Flour (I used Bread Flour)
  • 1 1/2 to 1 3/4 Cups Sugar
  • 1 Cup Vegetable Oil
  • 5 Cups Warm Water
  • 1 TBSP Salt
  • 2 Packets Dry Yeast
  • Pepperoni – 5 bags
  • Mozzarella – 3 bags

Let’s Get Cooking

Mix the packets of yeast in 4 cups of warm water. wait about 15 minutes or until the yeast becomes bubbly.

Combine the flour + sugar + oil + salt + remaining 1 Cup of water + bubbly yeast. Mix until there are no dry flour spots.

You’re going to proof the dough twice. Once for about an hour and a half, cover with a damp towel and set aside, I like to put the bowl in an unheated oven.

After an hour check the dough, gently knock it down, not all the way as to not let all the air out. Cover again and let proof for another hour.

After proofing, preheat the oven to 350F

Once the dough is ready, take a small/medium sized piece of dough (all depends on how big of a roll you want) and make it into an oval shape, or roll it out, whatever you find easier.

Place the pepperoni on the dough, then top with cheese, LOTS.

Roll up the dough and place on a baking sheet, seam side down. Place into the oven and bake for 15-20 minutes.

Once baked you can store in freezer bags and microwave when ready to eat.

Made with Love from Grandma & I,

Hannah