With our move 3 weeks ago and trying to get our old house on the market, we've been working really hard lately. We've all been sick over the past week or so, and my wife and I have been absolutely exhausted. So, earlier this week, I picked up 2 bags of Donettes at HyVee, just for today. Last night, I told the kids there would be Donettes out in the morning, they could get their own milk, and most importantly, they had to be quiet and let my wife and I sleep in.
Well, the donut bribery worked! I got to sleep until 8:15 am, and my wife even later. I feel better today than I have for the past 3 weeks. I'm still tired, but it's been a really good day of rest and cooking. I made a new lasagna recipe for supper, and it was really good. We have Mass at 9 am tomorrow, but I'm hoping to sleep in until 7:15 or so tomorrow morning and go back to work refreshed on Monday.
Saturday, March 3, 2012
Monday, February 27, 2012
Championship Chili!
Today at work, we had a Chili Cook-off. I decided to bring a Buffalo Chicken Chili for 2 reasons:
1 - It was different, so I was hoping it would stand out.
2 - We had a Daytona 500 party yesterday and it was requested that I make a spicy chili.
Well, I won the Chili Cook-off! My first food victory!!! More importantly though, my 11 year old said it was the best chili ever!
I pretty much followed the recipe that I found on Allrecipes, but I did make a few modifications and I scaled the recipe up to ensure I had enough chili to handle both the Daytona 500 and the Cook-off. As it turns out, I had just enough. The modifications that I made were to get the chili thicker which I loved, but it also resulted in it getting really dried out at the very end of the day, but it still tasted really, really good.
Here's how I made this Buffalo Chicken Chili:
Ingredients:
1.5 tablespoons olive oil
3 tablespoons butter
2.5 pounds Chicken Breast
1 cup diced carrots
1.5 onions, diced
4 celery stalks, finely diced
7 garlic cloves, minced
7 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
3/4 cup Frank's Red Hot Sauce
1 - 28 oz. can Crushed Tomatoes
2 - 15 oz. cans tomato sauce
1 - 8 oz. can tomato sauce
1 - 15 oz. can red kidney beans
1 - 15 oz. can white kidney beans
1 - 15 oz. can black beans
Directions:
1. Season chicken breast with salt, pepper and southwest seasoning. Bake at 375 for 50 minutes, then dice/shred.
2. Heat olive oil and butter in a skillet. Add onions, carrots, celery and garlic to melted butter/oil and cook for 3-4 minutes until vegetables are tender.
3. Add vegetables, chicken, tomato sauce, crushed tomatoes, beans, hot sauce and spices to a crockpot. Cook on low for 8-10 hours, stirring occasionally. If you need to cook it faster, run the crockpot on high for 1-2 hours.
This will make a really good chili with just the right amount of heat. The chicken creates a unique flavor and texture. It's not like eating a bowl of buffalo wings, but there is enough tang from the Frank's Red Hot that it does capture the flavor of buffalo wings. This recipe will make a lot, so scale it down if you aren't cooking for a party and a chili cook-off.
1 - It was different, so I was hoping it would stand out.
2 - We had a Daytona 500 party yesterday and it was requested that I make a spicy chili.
Well, I won the Chili Cook-off! My first food victory!!! More importantly though, my 11 year old said it was the best chili ever!
I pretty much followed the recipe that I found on Allrecipes, but I did make a few modifications and I scaled the recipe up to ensure I had enough chili to handle both the Daytona 500 and the Cook-off. As it turns out, I had just enough. The modifications that I made were to get the chili thicker which I loved, but it also resulted in it getting really dried out at the very end of the day, but it still tasted really, really good.
Here's how I made this Buffalo Chicken Chili:
Ingredients:
1.5 tablespoons olive oil
3 tablespoons butter
2.5 pounds Chicken Breast
1 cup diced carrots
1.5 onions, diced
4 celery stalks, finely diced
7 garlic cloves, minced
7 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
3/4 cup Frank's Red Hot Sauce
1 - 28 oz. can Crushed Tomatoes
2 - 15 oz. cans tomato sauce
1 - 8 oz. can tomato sauce
1 - 15 oz. can red kidney beans
1 - 15 oz. can white kidney beans
1 - 15 oz. can black beans
Directions:
1. Season chicken breast with salt, pepper and southwest seasoning. Bake at 375 for 50 minutes, then dice/shred.
2. Heat olive oil and butter in a skillet. Add onions, carrots, celery and garlic to melted butter/oil and cook for 3-4 minutes until vegetables are tender.
3. Add vegetables, chicken, tomato sauce, crushed tomatoes, beans, hot sauce and spices to a crockpot. Cook on low for 8-10 hours, stirring occasionally. If you need to cook it faster, run the crockpot on high for 1-2 hours.
This will make a really good chili with just the right amount of heat. The chicken creates a unique flavor and texture. It's not like eating a bowl of buffalo wings, but there is enough tang from the Frank's Red Hot that it does capture the flavor of buffalo wings. This recipe will make a lot, so scale it down if you aren't cooking for a party and a chili cook-off.
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