eats: my favorite chili

What wonderful fall weather.  The crisp evenings.  The leaves falling.  The pumpkins.  I love it all!

One of my favorite things about fall is the food.  I can just smell the pumpkin spice lattes, hearty stews, and chili.  Oh, the chili!

This recipe is my absolute FAVORITE chili recipe for two reasons.

one – it’s so simple & easy.

two – it’s yummy and classic.

mmm-m’mmm-mmm-m 

And, once you read the how-to below & the ingredient list, you will be simply astonished by how easy this is to make.

My Favorite Chili

Ingredients

  • 1 lb ground beef
  • 2/3 cup chopped onion
  • 1 t bottled minced garlic
  • 1 1/2 cups hot water
  • 1 T chili powder
  • 1 t salt
  • 1 can seasoned chili beans, undrained
  • 1 can dark red kidney beans, rinsed and drained
  • 1 6oz can tomato paste

Directions

  1. Cook meat, chopped onion, and garlic in a Dutch oven or large pot over medium-high heat until meat is browned, stirring to crumble.
  2. Once fully cooked and meat is no longer pink, drain in a colander, then return to pan.
  3. Stir in hot water and remaining ingredients.
  4. Cover the pot; Reduce the heat to a simmer.
  5. Simmer for 15 minutes; Stirring occasionally.
  6. Garnish with cheese & serve with honey cornbread (recipe coming next week :).

Serves 3, serving size 2 cups

And here’s the printable recipe (click on the button for a printable PDF file):

mmmmmmmm….YUM!

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The above post allows a free printable PDF download, you will need Adobe Reader to do so.  It is free to download at Adobe’s website here.

Please read here before you download any of mama♥miss’s PDF files…thanks, man!

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eats: beer bread

I have a severe weakness for bread!

mmm-m’mmm-mmm-m 

I read somewhere that the average person consumes 53lbs of bread a year – “GREAT SCOTT” – if that’s the case, then my average consumption has to be at least double that!  Wow, really Melissa, 106lbs of bread – WOWZERS, maybe I should cut back – HA!

So here’s where you can’t go wrong…it’s Beer Bread, like the title says.  That means it is bread with BEER in it, folks!  Can it get any better than that?  I think NOT!  (If you are unsure that this is a victorious combo, go ask your hubs; I think he will agree with me ;)

#2 reason that this is a beautiful combo in bread making.  IT’S SO EASY.  I mean so easy, your cat could do it!  I mean cats can pee in a toilet & flush said toilet, like in the movies – so why couldn’t they bake bread, too, no?

Reason #35…yes, I jumped ahead ;)  The bread is yummy sweet!  I love me some sweet bread!  I’m a big fan of Challah bread – I could eat a loaf in one sitting of that yumminess – holla!

Reason #127…stay with me here.  There is NO YEAST involved (unless you count the beer)– hallelujah!  See, me & the little yeast packets, yeah, well, we don’t get along.

Ingredients

  • 3 cups of self-rising flour (I use Gold Medal)
  • 1/2 cup of sugar
  • 12oz can of beer (I usually use Natty Light) (experiment with different beers for different flavors!)
  • 2 TBS melted butter

Directions

  1. Preheat oven to 375° F.
  2. Spray a bread loaf pan with non-stick baking spray & set aside.
  3. Combine the flour, sugar, & beer in large bowl & mix well; The mixture will be very sticky.
  4. Pour mixture into the sprayed loaf pan & bake for 52 minutes.
  5. After the 52 minutes, remove pan from oven
  6. Using a pastry brush, spread butter on loaf to create a glaze.
  7. Place back in the oven for 3 more minutes to set glaze.
  8. Remove from oven & let sit for 5 minutes.
  9. Slice & enjoy!

Serves: 4-6

And here’s the printable recipe (click on the button for a printable PDF file):

mmmmmmmm….

yum…

did I say YUM already?

Terms and Conditions

The above post allows a free printable PDF download, you will need Adobe Reader to do so.  It is free to download at Adobe’s website here.

Please read here before you download any of mama♥miss’s PDF files…thanks, man!

eats: sand dollar cinnamon sugar cookies

Well, since it is beach week here at the mama♥miss abode, I thought, why not make some beach-y cookies?

YAY!  Genius thoughts I might add if they involve cookies!! :)

While I made these pretty little babies, little miss V was given a little slab of dough all her own to make her own little creations (this dough is PERFECT for those little hands to work with!)

What, you didn’t know you could find sand flowers & sand bunnies at the beach?  Well, you must not have looked hard enough :)

And here it is, every bit of its fabulousness

(it’s a word now, don’t ya know?!) ;)

sand dollar cinnamon sugar cookies

Ingredients:

  • 1 cup unsalted butter, softened (15 sec in the microwave & another 5 sec will get you there, if you don’t want to wait for butter to soften on its own – HA – it is like watching paint dry – it’s simply fascinating ;)
  • 2 cups powdered sugar (mmm mmm mmm…can taste the sugary goodness already!)
  • 2 eggs whole
  • 2 eggs separated (yolks in one bowl/whites in another – c’mon it’s fun!)
  • 2 teaspoons vanilla extract
  • 2 pinches of kosher salt
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • cinnamon sugar (this gets sprinkled on top)
  • sliced almonds
  • flour

Tools:

  • Large mixing bowl
  • Mixer
  • Spatula
  • Plastic wrap
  • Rolling pin
  • 2 5/8”(68mm) circle cutter (I used this)
  • Pastry mat (I have this one) or a clean floured surface
  • Pastry brush
  • Parchment paper
  • Baking sheets
  • Cooling racks

Directions Part One:

  1. In a large bowl, cream together the butter and powdered sugar; Mix until very creamy. (I may or may not have taken a lick after this step – HA! ;)
  2. Add the 2 whole eggs and 2 yolks only (reserve the whites for later from the egg separation above); Beat until well combined.
  3. Add vanilla and salt; Blend well.
  4. Add flour and baking powder; Stir until the dough is very soft.
  5. Form a ball with the dough; Wrap in plastic wrap and refrigerate for at least two hours (I left mine in the fridge overnight).

Directions Part Two:

  1. Preheat the oven to 350° F.
  2. Line baking sheets with parchment paper.
  3. Roll out the dough to 1/4″ thick on a floured surface and cut out 2 5/8” circles.
  4. Brush the circles with the reserved egg whites.
  5. Sprinkle each circle lightly with cinnamon sugar and press 5 almond slices into the center of each circle to make a sand dollar (like the pic above).
  6. Bake at 350° F for 3 minutes.
  7. After 3 minutes, remove the baking sheet from the oven and press the almonds in again, making slight indentations in the circle.
  8. Add more cinnamon at this point too, if need be, to adjust the overall coloring of the final cookie.
  9. Place the baking sheet back in the oven and bake until the edges are golden brown, another 10 minutes (this time will vary depending on how thick you cut the circles, so just keep an eye on them around the 7 minute mark).
  10. Remove from oven; Let rest on baking sheet for 3 minutes.
  11. Transfer to cooling racks to cool completely.
  12. Dig in!!!
  13. Store in an airtight container to keep up to 5 days (Yeah right, these won’t last 5 minutes!).  Yields 4 dozen 2 5/8” circle cookies (or 3 dozen sand dollars & 7 misc. shapes ;)

And here is the printable recipe (click on the button for a printable PDF file):

Sand Dollar Cinnamon Sugar Cookies

Adapted from Delicious Inspiration.

Terms and Conditions

The above post allows a free printable PDF download, you will need Adobe Reader to do so.  It is free to download at Adobe’s website here.

Please read here before you download any of mama♥miss’s PDF files…thanks, man!

eats: quinoa salad

So, quinoa…have you heard of it?  Well, it’s sweeping the food world & gaining quite a bit of popularity due to its easy prep & healthiness (oh & the pretty pics on Pinterest too ;).

Do I have you intrigued?  Are you wondering what it is?  Well, to start, it’s pronounced “keen wah” or “keen oh ah” depending on who you ask, and no matter how many times I repeat the correct pronunciation over in my head  I STILL butcher it when I say it :)

Quinoa is a highly nutritious gluten-free seed.  It is an exceptional source of protein, containing eight amino acids, as well as a good source of dietary fiber, B vitamins, & iron (you know – what the bag says ;).  Quinoa is very similar to rice or couscous when cooked, with a light & fluffy texture.  It can also be used as a high-protein breakfast when you mix it with breakfast-y staples like honey, nuts, or berries – the consistency & taste is kind of like oatmeal in this way, but much higher in protein.  Quinoa is a pricier than rice, but if bought in bulk it can be a little bit cheaper (we get a huge 4lb bag at Costco for $10 – this is the same brand & bag on Amazon, but pricier).

This is another go-to meal for us due to its high protein content & easy-peasy prep :)

Ingredients

salad:

  • 1 1/2 cups dry quinoa
  • 1 – 15.5 oz. can of black beans, rinsed & drained
  • 1/4 cup red onion, diced
  • 1/4 red pepper, finely diced
  • 4 tbsp. fresh parsley, finely chopped
  • 1/2 cup frozen sweet corn, thawed
  • 1 plum tomato, finely chopped

dressing:

  • 1/3 cup olive oil
  • 3 tbsp. red wine vinegar
  • 1/2 tbsp. garlic, minced
  • 1 tsp. dried basil
  • sea salt & ground pepper to taste

Directions

  1. Prepare quinoa according to package directions.  Put in covered bowl & place in refrigerator for 2-3 hours to cool – stirring once with a fork, while refrigerated to maintain its fluffiness & re-distribute the heat.
  2. In a small bowl, mix together with a small whisk olive oil, vinegar, garlic, basil, salt, & pepper;  Set aside.
  3. In a large bowl, add chilled quinoa, black beans, red onion, red pepper, parsley, corn and tomato;  Mix together until thoroughly combined.
  4. Drizzle the dressing combination over the quinoa mixture and gently stir everything together.
  5. Serve cold.  Yields approximately 6 cups.

And here’s the printable recipe (click on the button for a printable PDF file):

Adapted from The Naked Kitchen.

Terms and Conditions

The above post allows a free printable PDF download, you will need Adobe Reader to do so.  It is free to download at Adobe’s website here.

Please read here before you download any of mama♥miss’s PDF files…thanks, man!

eats: bloomin’ onion bread

Okay, do I really need to write anything about this bread?

I mean…LOOOOOK AT THE PICTURE…mmmm…

But I will! ;)  This pull-apart bread was served at T’s “little man” birthday party and was devoured within the first 15 minutes!  I barely got to try it!  I’m a late eater at get-together’s I host, I guess it’s the mama in me.  I gotta make sure everyone has a plate & is eating before I attempt to fix a plate myself.  Well, I almost missed it!  V ate it right up, as did all the guests.  I should have taken an after picture – there wasn’t even a carcass left – just a couple sprinkles of seasoning!  BAM!

For every little birthday soirée or get-together I host, I always kill myself the night before making everything under the sun in an attempt to feed a starving crowd of hundreds when it is usually just family, extended family, & a few close friends thrown in.  For this party we had 14 adults & 8 kids…and in retrospect, I should have made at least two of these.  Oh well, next time.

So, to summarize, this bread was devoured faster than me left alone with a tub of icing during naptime – HA – now THAT’s fast! ;)  Or, to quote Toodee from Yo Gabba Gabba, “Try it.  You’re gonna like it”!

Ingredients

  • 1 loaf of sourdough bread, unsliced
  • 2 – 8oz blocks of Monterey Jack cheese, sliced thinly
  • 1 stick (1/2 cup) of butter, melted
  • 1/2 cup diced green onion
  • 2 tsp. Italian seasoning

Directions

  1. Preheat oven to 350° F.
  2. On a cutting board, cut the loaf of bread lengthwise & widthwise, making a sort-of-checkerboard design with the cuts, without cutting through to the bottom crust.
  3. Place on a baking sheet lined with aluminum foil.
  4. Insert cheese slices between the cut openings on the loaf, alternating to fill in all the holes and provide equal cheesiness ;)
  5. In a small bowl, combine melted butter & diced green onions; Drizzle over bread.
  6. Sprinkle Italian seasoning over bread.
  7. Gather up the loaf by wrapping it in the aluminum foil that it was placed on.
  8. Bake for 15 minutes.
  9. Unwrap the bread & bake for 10 additional minutes, or until the cheese is melted sufficiently.
  10. Transfer to a platter with some small forks for picking apart, or break all the rules & let them use their fingers ;)

Serves: 6-8 people (or in my case, it barely served 14 adults & 8 kids ;).

And here’s the printable recipe (click on the button for a printable PDF file):

Annnnnd I leave you with this….

annnnd this…

okay, last one…

well, not really ;)

Adapted from The Girl Who Ate Everything.

Terms and Conditions

The above post allows a free printable PDF download, you will need Adobe Reader to do so.  It is free to download at Adobe’s website here.

Please read here before you download any of mama♥miss’s PDF files…thanks, man!

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