Tag Archives: Onion

The Superbowl Spread

Long time no blog! I’ve been in New Orleans for the past two weeks and have a few things to share with you about the delicious eats and all of the activities that went on. But first! The Superbowl!

I was slightly upset that I was leaving New Orleans, literally a DAY before the superbowl…but the crowds were unbelievable on a normal weekend. I didn’t want to know what would happen when Mardi Gras and the Superbowl collided. Madness!

Last night for the Superbowl, Brent and I stayed in with my parents and enjoyed an exciting game. When I got up in the morning, I threw together a chili that I think may have been one of the best. It was packed with tons of veggies and had a bit of spice to it. I loved how fresh it tasted…and how light it was. **You could EASILY make this a vegetarian chili by simply omitting the ground beef. There is so much veggies in this chili that you wouldn’t be missing too much 🙂

Spicy Veggie Chili

 

 

Ingredients:

2 lbs Ground Beef 2 Large Onions, Chopped
2 Green Peppers, Chopped 2 Red Peppers, Chopped
6 Medium Carrots, Diced 6 Cloves of Garlic, Diced
4 Tablespoons Chili Powder 1 1/2 Tablespoon Cumin
1 Tablespoon Dried Oregano 4 Tablespoons Cocoa Powder
2 28-oz Cans Gournd Peeled Tomatoes
1 15oz Can Black Beans 1 15oz Can Red Beans
Shredded Cheese to Top

Directions:

1. Dice, Chop and prepare all of your veggies. Including the garlic.

Chili Prep

 

2. Heat up a skillet and cook the ground beef until done. Be sure not to dry it out. Then, in a LARGE crockpot, add in all of your ingredients (minus the cheddar cheese) and stir well.

IMG_0078

IMG_0076

 

 

Cook on low heat for 6-7 hours. You want the onions and the veggies to cook through and the flavors to all marry. It was really fresh tasting, and don’t be afraid to adjust the seasonings to your liking. Just bare in mind that the cumin is a bit more potent than you may think 🙂 This will feed 10 people easily.

On the side of the chili, I made some home-made corn bread. I was really kind of pumped to give this a go because I hadn’t even made cornbread from scratch before. The cornbread turned out really moist…even though I left it in the oven for a little too long. WHOOPS. It’s a bit darker in color than it should be but still tasted amazing.

Cornbread

 

Ingredients:

1 Cup Flour 1 Cup Yellow Cornmeal
1 Tablespoon Baking Powder 1/2 Teaspoon Salt
2 Eggs 1 Cup NonFat Milk
1/4 Cup Melted Butter 1/4 Cup Honey
1/4 Cup Sugar

Directions:

1. Mix flour, cornmeal, baking powder and salt together with a fork until it is light and evenly mixed.

IMG_0079

 

2. In a second bowl, whisk the eggs, honey, sugar, milk and melted butter. Make sure to combine it really well.

IMG_0080

3. When the oven is completely heated to 400 degrees, mix the wet ingredients with the dry and immediately transfer to a 9×9 greased baking pan and put it into the oven. **Once you mix the wet ingredients with the dry, you must transfer it quickly. Do NOT over mix the batter. It should be lumpy.

IMG_0083

 

 

Bake it for 25 minutes, or until a toothpick comes out of the center clean. Make sure you keep an eye on it or else it will come out a bit dark 🙂

IMG_0086

 

 

It was delicious and extremely moist. I will definitely be making this guy again.

I have one last thing that I whipped up for the Superbowl, but because this is getting to be a bit lengthy, I will save it for another post. It was a Buffalo Chicken dip that got great reviews. Brent inhaled it. Not that he doesn’t already love everything that is buffalo chicken.

Today is my first day back and I’ve got a few phone calls to start making, routing to do and some packages to go through. I think have about 15 individual boxes that are waiting for me in the garage. FUUUN!

Happy Monday!!

 

Summer Cucumber Tomato Salad and Lakeridge Winery

Yesterday the boys headed out to golf at Disney and Maggie and I went off to Lakeridge Winery. It is a beautiful winery in central florida and definitely worth seeing. They have free tours and free wine tastings all day because their wine is that good. You get to taste just about every wine that they have…which is about 10!

On the tour they give you a bit of history of the owners and a run through of how to make wine. These wines are made from two different types of grapes, but mainly the muscadine. They joke that the winery is on the rolling hills of FL.

We took home two wines. Both were extremely different. If you aren’t from the area, you can most likely find the wines in a larger wine shop, or you can order everything online. It’s worth a try. The southern Red and Southern White wines are the most popular but are on the sweeter side. The Chablis is what I ended up getting and it is a good combination of sweet and dry. It is a very light wine and perfect for a BBQ!

Which is exactly what we did. On the way home, Maggie and I stopped at Dunkin Donuts and grabbed a quick snack and coffee. As we were walking out Maggie was laughing hysterically at my iced coffee.

I drink EVERYTHING with a straw. And the bigger the better! I sent the picture to Brent because he really doesn’t understand either.

For the BBQ, we grilled up some fresh Venison Burgers that were given to me by a co-worker and some Omaha Steaks Tenderloin Steaks. Yumm. I didn’t have either but I know they were delicious because I have enjoyed them in the past. Omaha Steaks has some great bulk deals and all of their meat is impressively good. They even ship it right to your door.

Maggie whipped up a Summer Tomato and Cucumber Salad that was amazing and really easy to make.

In the salad is:

1 Cucumber 1 Small Yellow Onion
1/4 Cup Feta Cheese 1 Cup Sherry Tomatoes, chopped

For the dressing mix:

1/4 Cup Extra Virgin Olive Oil 2 Tablespoons White White Wine Vinegar
Salt to Taste Pepper to Taste

Sooo EASY! And it was perfect for a BBQ side. I ended up having a Mango Salsa salad instead of the meat.

Overall, it was a nice little spread. We sat outside in the backyard and chowed down with some of our new wine from Lakeridge and just relaxed.

Fun! Happy Labor Day to everyone! and Happy Eating!

Southwestern Fritatta

I have never actually made a fritatta before but after doing so, it will definitely be happening again! So don’t let the fancy name scare you, this is a really easy, simple, quick breakfast to make. You can even pack it for lunch or make it for a light dinner. It is absolutely full of flavor as well.

I did end up substituting Almond Milk for Non-Fat milk for the simple reason that I had no idea someone chugged my gallon of milk that I bought this weekend (naughty naughty). So feel free to sub back the Non-Fat milk. We all know how fluffy the milk can make those eggs!

( I went a bit heavy on the cheese, but hey, who doesn’t love a little extra cheese in the AM??)

Ingredients

1/2 Cup Chopped Onion (I used Red)                       1 Large Tomato

1/2 Chopped Green Pepper                                          1 Garlic Clove, Diced

5 Eggs                                                                                1 Tablespoon Non-Fat Milk

1/4 Teaspoon Ground Mustard                                  1/4 Teaspoon Salt

1/4 Teaspoon Ground Pepper                                     1 Tablespoon Olive Oil

1/4 Cup Mozzarella Cheese (Low Fat)

 

Directions:

1. Heat up a large skillet to medium high heat. Add chopped onions, peppers, and garlic into the skillet with Olive Oil. Cook until soft.

2. Add chopped tomato and heat through. Feel free to add anything else to the veggies, such as olives.

3. In a small bowl, mix 5 eggs, milk, ground mustard, salt and pepper. Whisk.

4. Add egg mixture to skillet with vegetables.

5. Let it cook through, while taking the edges of the cooked eggs and allowing uncooked egg from the top to run underneath. Repeat this until the fritatta is cooked through.

6. Add cheese to the top, and wait 1-2 minutes for it to melt. Placing a cover on the skillet will speed up the melting time.

After the cheese is all melted, just cut it into quarters and eat up! It’s like a breakfast pizza, without all of the crazy carbs from the crust. Give it a try and mix things up a bit. Let me know what you come up with!

 

If you are worried about the portions or anything like that, try a PERSONALIZED Fritatta with a smaller skillet. You will much less of the ingredients and cook time will be reduced quite a bit.

 

Absolutely yummy and cheesy!

 

Have at it!