Chili, you will not defeat me!

Hi everyone...sorry for falling off the face of the earth...again!  Seems like life has picked up quite a bit since I last wrote, leaving little time for anything else.  But fortunately it has picked up with lots of fun-filled things so I can't complain.  Weekends in the mountains, visits back home, the holidays...all good stuff.  I have even been doing a lot of cooking, but it has been quick stuff to get me through the week rather than the elaborate recipes I like to follow.

Right now, however, my apartment feels like a steamy yoga studio due to a pot of chili I am making for  a cooking challenge at work tomorrow!  If you remember, I have won the last two challenges - breakfast burritos and muffins - now it's time for a chili 'cookoff' (hardly...it's me and two other people, but whatever).  However, I have to say, I'm not feeling overly confident.  I have been cooking this stupid thing all day in a crock pot and it looks more like a soup than a chili.  I personally like a really thick chili with lots of beans and meat...so far this isn't it.  In a scramble to pull it off I have drained some of the liquid (didn't work), added flour (hasn't worked yet), added corn starch (hasn't worked yet) and my last resort has been to take it out of the crock pot and simmer it in a regular pot with the lid off.  Hopefully most of the liquid will reduce and thicken this way.  Hopefully.  The only thing on my side at this point is that the chili has beer in it.  What isn't better without beer??  I hope the 'judges' (as in me and the two other participants), feel the same way!

But to prove that I CAN make something worth eating, I have included some pictures from a great dinner that I made for my best taste-tester, Rebecca, a couple of months back.  I owed her BIG TIME for helping me move (and just being an awesome person in general) so I made something like a 4 course meal.  Plus, when her and I get together we make a pretty big deal out of the food we eat....and usually down a couple of bottles of wine in the process :)

On the menu for this night was...
Chicken Rolatini with Zucchini (from Rebecca's garden) and mozarella
Parmesan Risotto (this has definitely become a favorite)
Asparagus with Balsamic and Cherry Tomatoes
Homemade Snickerdoodle Cookies  (Kora especially enjoyed these...)

Well, I literally have heat exhaustion from this chili, but I think it is coming together.  Now I think I will make a loaf of banana bread....

Til next time!

Award Winning* Muffins

Ok, well maybe not exactly award winning...more like me and a couple of people in the office taste test each other's food on Friday mornings and decide who's is best.  But so far my muffins AND my breakfast burritos have won(*)!  I'll take it :)

As I mentioned in my last post, I have been fattening up the office one baked good at a time.  These muffins kick started my recent baking spree.  Imagine that banana bread and cinnamon streusel cake had a baby, but the banana bread also had an affair with a blueberry muffin - that's what these muffins would be.  Wonderful, right?

So what are you going to do next Saturday morning?  Make these for yourself and a loved one, make some coffee, enjoy.  I swear your day will be better because of it!

BANANA BLUEBERRY STREUSEL MUFFINS

1/2 c. butter, softened 1/2 c. firmly packed brown sugar 1 1/2 c. (3 lg.) mashed very ripe bananas 1/4 c. milk 1 tsp. vanilla 2 eggs 2 c. Pillsbury's Best all purpose or unbleached flour 1 tsp. baking powder 1 tsp. baking soda 1/4 tsp. salt 1 c. fresh or frozen blueberries (do not thaw) Heat oven to 375 degrees. Grease bottoms only of 18 muffin cups or line with paper baking cups. In large bowl beat 1/2 cup butter and 1/2 cup brown sugar until fluffy. Add bananas, milk, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add 2 cups flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Fill greased muffin cups 3/4 full. TOPPING: 3 tbsp. flour 2 tbsp. firmly packed brown sugar 1 1/2 tsp. cinnamon 2 tbsp. butter 1/4 c. chopped walnuts In small bowl combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over batter. Bake at 375 degrees for 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from muffin cups. Makes 18 muffins.

Recipe via cooks.com

Hello world!

It has been far too long since I updated this blog.  In all honesty, I didn't think anyone was reading it - that is, until I had 5 people approach in me in the last month about why I haven't done any recent blog posts.  That made me happy :)  So here I am with a new post!

So what have I been up to, you ask?

• World travelling.  How do I make a ton of money and still have a decent schedule so that I can do this SEVERAL times/year??
• Moving downtown - twice.  It's a long story, but I love living in Denver and have been having so much fun going to all of the restaurants and bars near my house!
• Kidney stones.  This took up the last month of my summer and I am still bitter about it!  I spent a month laying in bed (when I wasn't forcing myself to go to work), highly medicated and eating saltines...don't be jealous :)
• Turning 27.  Yikes, late 20's - didn't I just finish school?
• Cooking cooking cooking.  Once I got better, that is.  I missed being able to eat good food and have gone a little crazy - probably time to get back to eating healthier!  And although the people at my work have enjoyed me bringing in muffins, cupcakes and pancakes each Friday, they would probably appreciate it if I picked up a healthier hobby.
• Misc. working out to combat said unhealthy hobby

I'll try to get some pictures up soon of the yummy stuff I have been making (banana blueberry streusel muffins in particular!)

Summer Food Series: Salads and Sandwiches

Omg.  Wedge salads are so hot right now.

I'm not a big salad eater.  Typically by the time I 'enjoy' eating a salad it has so much crap on it that it no longer resembles a salad, or anything healthy for that matter.  But what I have enjoyed eating lately are wedge salads.  I know it's ridiculous.  Wedge salads are perhaps one of the least nutritious things you can eat.  But like most people, I fall for things that look pretty and fancy.  Let's break it down:

Iceberg lettuce:  0 nutritional value

Ranch/Blue Cheese dressing:  -100 nutritional value

Bacon: -200 nutritional value

Onions, tomatoes, etc:  Does it even matter at this point?

Lastly I would like to point out the lack of effort it takes to make these salads:  You cut the lettuce into 4 pieces and pour stuff on top of it.  Don't you feel glad you just paid $12 for it?  If you make it at home you don't feel as bad :)

Sandwiches and I, on the other hand, are BFF's.  I love all forms of sandwiches, which makes my rocky affair with gluten free so difficult at times.  Good thing I have found a bread that is bearable (albeit WAY overpriced) so I am eating sandwiches once again.  Rudi's Gluten Free, try it out.  However, I still will not pass up the opportunity for a nice baguette or french bread.

This sandwich is one of my faves right now.

Gluten Free bread (or something more delicious), toasted

Mustard

Honey roasted turkey

Brie

Red onion

Arugula

I have been so crazy about arugula since eating a burger from this place in San Francisco (hands down best burger ever - I got the French and Fries).  I finally loosened the purse strings enough to buy some.  I'm glad I did.

Summer Food Series: Mom's Potato Salad

 

One of the great things about cooking is that it doesn't have to get old.  Each season brings new ingredients and foods that are unique to that time of year.  I thought it would be fun to bring some of these dishes to the blog as the year progresses!

There are some things that I just don't eat unless it is summer but I look forward to them all year long.  One of the things I crave come June is my mom's potato salad.  It reminds me of picnics at the park or the beach.  The ingredients are super simple and, I don't know about you, but that's what I like in a potato salad!

5 lbs of potatoes, peeled, cubed and boiled until cooked through

5 scallions, chopped

4 hard boiled eggs, chopped

1-1.5 cups of mayo to desired consistency

Salt and seasoned pepper to taste

The only problem with this recipe is that I make enough for an entire family and quickly remember that I am only one person.  Therefore I only make it once or twice each summer because I end up eating it for a while after I make it!!

Happy Father's Day!

Happy Father's Day to all the dads out there, especially mine - he is super great!

Everything but the kitchen sink...

I hope everyone had a good weekend!  Sundays are always bittersweet because a new work week is just around the corner and it is a reminder of how short our weekends are :-/.  I had a pretty laid back weekend, saw two of my friends get married (which is always so fun!), went shopping, got some exercise in, and once again did not clean my apartment when I promised I would :)

Tonight I had fun making dinner with the little bit of food I have in my fridge.  I need to go grocery shopping BAD, but managed to make something really good with what I had.  This pasta is summery and light and super easy.  Plus, anything with roasted garlic is going to be amazing and make the house smell like you have been cooking all day ....mmmmmmm....

1 head of garlic, roasted before hand and chopped

1 orange bell pepper, julienned

1/2 can of corn

pasta

a pinch of rosemary

a pinch of dried basil

salt and pepper to taste

feta cheese, to garnish

Cook the pasta according to instructions.  While it is cooking, chop veggies and saute with corn and garlic in olive oil until tender.  Add salt, pepper and spices to taste.  Strain pasta and add to saute pan, mix well.  Garnish with feta, enjoy!!