Archive | January, 2012

Spanish Chorizo and Chicken Chili

11 Jan

While we haven’t had any snow, it’s been cold.  Chili is a great meal to warm you right up.  Daniel thought this chili was delicious and the chorizo added some extra spice to it!





  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 pounds ground chicken or turkey
  • 3/4 pound chorizo, cut into medium dice
  • 2 medium onions, chopped
  • 5 to 6 garlic cloves, chopped or grated
  • 2 jalapenos diced
  • 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja
  • 1/4 cup hot sauce
  • 2 to 3 cups chicken stock, depending on how thick you like your chili
  • 2 rounded tablespoons (about 2 palmfuls) smoked paprika
  • 1 tablespoon (about a palmful) cumin
  • Salt and freshly ground black pepper
  • Packet of hot chili mix
  • Large can of crushed tomatoes
    Tortilla chips
  • Shredded Cheese


Heat the oil in a large skillet or chili pot over medium-high heat.  Once the oil is hot, add the ground chicken or turkey and brown it for 5 to 6 minutes then add the chorizo and cook 2 to 3 minutes more to render the fat.

Drain the fat.  Add the hot chili mix/packet, diced jalapenos, onions, and garlic.  Season with the pepper, paprika, and cumin, then cook until the onions are tender, 5 to 6 minutes more.  Stir in the sherry or wine, stir for 1 minute, then add the can of crushed tomatoes, and 2 cups of stock.  Simmer for a couple additional minutes to combine the flavors, then taste for salt or hot sauce.  Add more stock if you like the chili thinner.  Garnish with shredded cheese and serve with tortilla chips or cornbread!~

Recipe adapted from – Rachael Ray’s Big Orange Book “Chorizo and Chicken Chili”


Paula Deen Moist and Easy Cornbread

11 Jan

I have to be honest; we love corn muffins and cornbread from the Blue Box!!  You know, Jiffy!!  We both grew up eating it.  Dan raves about how good his Grandmother used to make corn muffins using this mix.  I wish she was still here to make them for him…and for me now!!  This time I wanted to try something different.  You really can’t go wrong with Paula Deen.  However, this recipe was not as flavorful as I thought.  Perhaps it was the brand of cornmeal I used, or the fact that I only used 4 tablespoons of butter versus the 6 the recipe suggested.  But it was very bland.  I would try it again to see if the extra butter really makes that much of a difference!


  • 6 tablespoons unsalted butter, melted, plus butter for baking dish
  • 1 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 1/2 cups buttermilk


Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Paula Deen Moist and Easy Cornbread-

Chocolate Molten Lava Cakes

11 Jan

Chocolate lava cakes…would you like one?  I would!!  What could be better than a chocolate type of cake with a gooey flow of melted chocolate?  NOTHING!!  These are perfect for a special day, but really who am I kidding… these are perfect any day!  I made these on New Years Eve and they were the perfect way to ring in the New Year!  I like white chocolate, so I melted a few pieces with a 1/3 cup of heavy cream to pour over these cakes.


  • 4 squares BAKER’S Semi-Sweet Chocolate
  • 1/2 cup butter
  • 1 cup powdered sugar
  • 2 whole eggs
  • 2  egg yolks
  • 6 Tbsp. flour
  • 1/2 cup  thawed COOL WHIP Whipped Topping
  • BUTTER 4 small custard cups; place on baking sheet.
  • MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted; whisk until chocolate is completely melted. Stir in sugar. Add whole eggs and egg yolks; mix well. Stir in flour. Spoon into prepared cups.
  • BAKE 13 to 14 min. or until sides of desserts are firm but centers are still soft. Let stand 1 min. Carefully run small spatula or knife around cakes to loosen; invert into dessert plates. Serve warm with COOL WHIP.

 Recipe from:

BBQ Home-Fried Potatoes

11 Jan

These have to be one of the best breakfast potatoes dishes I have ever made!  On New Years Day, I made a brunch for Daniel and I and this dish was certainly the best!  It was so easy to make.  The potatoes were so flavorful.  They were soft and crispy at the same time.  Feel free to add additional seasonings until desired taste.


  • 2 pounds new red potatoes, cut into 3/4-inch pieces
  • 2 tablespoons olive oil, divided
  • 1 Vidalia onion, thinly sliced
  • 1 red bell pepper, sliced
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon Neely’s BBQ seasoning (1 1/2 cups paprika, 3/4 cup sugar, and 3 3/4 tb. onion powder)
  • 2 tablespoons roughly chopped fresh parsley leaves


In a saucepan over low heat, add the potatoes and cover with cold water by 2 inches. Simmer until the potatoes are tender, about 6 minutes. Drain the potatoes in a colander and reserve.

While the potatoes are cooking, heat a large cast iron skillet over medium-high heat and add 1 tablespoon of the olive oil. Add the onion and peppers and saute until lightly browned, about 5 minutes. Season with salt and pepper, to taste. Remove the vegetables to a bowl and reserve.

Into the same skillet, add the remaining 1 tablespoon of olive oil and the potatoes in a single layer. Let cook for 4 to 5 minutes so they form a slight crust. Turn the potatoes and continue to cook for 3 to 4 more minutes. Add the paprika and seasoning and continue to stir until the potatoes are cooked and crisp. Stir in the onion and bell pepper mixture. Season again with salt. Remove to a serving dish and garnish with parsley.

Recipe:  Pat’s BBQ Home-Fried Potatoes –