Stewart Family Chili Recipe

I know Casey's has been on the hunt for a good Chili recipe so I thought I'd share my favorite (courtesy of my wonderful mom.)

1.) Brown 1 1/2 lb. ground beef with chopped onion and a little chopped green pepper. Once browned, pour off remaining grease.

2.) Add: 1 large can tomato puree (probably 32 oz)
1 16 oz can tomatoes – whole or chopped
1 can tomato sauce

3.) Season with salt, pepper, about 1 tsp chili powder, 1 tsp of cinnamon, and couple packets of Equal or Splenda.

4.) Cook on low heat for about 20 minutes then add 2 cans of kidney beans.

5.) Cook beans in the sauce for another 15-20 minutes on low.

6.) Serve!

Hope it's as good as I remember!
Love, Alex

Creamed Spinach

Easy side that everyone loves. I watched Tyler Florence's show one day home at sick and this entire meal made me want to get up and cook.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35331,00.html

Extra-virgin olive oil
1 tablespoon unsalted butter
1 onion, minced
2 garlic cloves, minced
2 pounds fresh baby spinach, stemmed
1/2 cup heavy cream
1/2 teaspoon grated fresh nutmeg
Sea salt and freshly ground black pepper

Heat a large pot over medium heat. Drizzle with a 2-count of oil, add the butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes. Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot. Cook the spinach until it is dry, then lower the heat and add the cream and nutmeg. Stir and cook for 10 minutes. Season with salt and pepper and serve hot.

Chocolate Challah Bread Pudding

I ADORE this recipe, but I never add the raisins.

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34537,00.html

This bread pudding is heavenly and sinful at the same time. I use dense, rich challah bread that sets into a creamy soft custard. But it's the chocolate and raisins layered in between the slices of bread that really make the dish.

4 cups whole milk, warmed
1 stick (8 tablespoons) butter, melted in microwave
1 1/2 cups sugar
6 eggs
1 teaspoon vanilla extract
1 loaf challah bread, cut into 1 1/2-inch slices
1 cup chocolate chips
1/2 cup raisins
Chocolate Ganache, recipe follows

Preheat the oven to 325 degrees F.

Combine warmed milk and melted butter with the sugar, eggs, and vanilla in a large mixing bowl. Whisk until incorporated and smooth.

Line a large baking dish with two-thirds of the challah slices. Sprinkle with half the chocolate chips and half the raisins. Top with remaining challah slices, layering them one on top of the other, and then remaining chocolate chips and raisins, making sure the chips and raisins get inside the layers created by the challah slices.

Pour milk mixture slowly over the top of everything and let stand until the bread has absorbed almost all of the liquid, 5 to 10 minutes.

Wrap the baking dish tightly with aluminum foil and bake for 50 minutes. Remove the aluminum foil and cook 10 to 15 minutes longer until set in the middle and lightly browned on top.

Remove from oven and let cool before serving. Serve with the Chocolate Ganache drizzled over top.

Chocolate Ganache:

1 cup heavy whipping cream
1 cup semisweet chocolate chips

In a small saucepan, heat heavy cream to just below a simmer.

Place the chocolate chips in a medium heat-proof bowl and pour the hot cream over the chocolate chips.

Cover tightly with plastic wrap and let sit for 5 minutes.

Remove plastic wrap and whisk vigorously until ganache becomes a uniform smooth chocolate sauce. Serve while warm.

Cook's Note: To make in advance, let cool, cover tightly and keep refrigerated until ready to use. Then microwave on low heat for 20 to 30 second intervals or heat over a double boiler.

Pumpkin Bread

4 eggs
2.33 cups sugar
1 cup vegetable oil
2 cups canned pumpkin
3 cups flour
2/3 tsp salt
1.75 tsp baking soda
2.75 tsp cinnamon
2/3 tsp nutmeg
2/3 tsp cloves
1/3 tsp allspice
1 cup golden walnuts
1/3 cup golden raisins

Preheat oven to 375F. Combine eggs, sugar, oil and pumpkin. Then add dry ingredients and spices. Add extras. 1 h 10 min for loaves, 35-40 min for muffins.

White Chocolate Cranberry Cookies

1 cup butter
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla
1.5 c flour
salt
1 tsp baking soda
¼ c boiling water
2 cups oats
1 cups dried cranberries
1 cup white chocolate chips

Preheat to 350F. Beat butter, sugars, and vanilla. Add flour and salt. Dissolve baking soda in water, add to mix. Add rolled oats, cranberries and chocolate. Bake 12-15 minutes.

White Turkey Chili

So healthy, so easy. Serve with nonfat greek yogurt, light cheddar, chopped chives, and even avocado on the side.

2 tbs olive oil
1 large yellow onion (diced)
2 tsp ground cumin
5 garlic cloves
1 jalapeno (seeded, minced)
1 lb Anaheim chilies (diced) or 3-7oz cans diced Anaheim chilies
4-4.5 cups chicken broth
1 lb diced cooked turkey
3-15oz cans cannelloni beans
2 tbs minced fresh oregano
1/3 cup minced cilantro


In large sautee pan over medium heat, warm oil. Add onion and salt and pepper, cook 5-7 minutes. Add cumin, garlic and jalapeno. Stir in chilis and 3.5 c broth. Reduce to low heat, add turkey, beans, oregano and cilantro. Cook 3 hours.

Tender Scones

Perfect for a brunch or simply a morning carb fix.

2 cups flour
½ tsp salt
1 tbsp baking powder
2 tbsp sugar (+ more for sweeter scones)
5 1/3 tbsp butter
1 large, beaten egg
½ cup heavy whipping cream, + 2 tbsp for tops of scones
Optional ingredients: ¾ cup total: apricots, currants, cherries, cranberries, chocolate, cinnamon, nutmeg










Combine flour, salt, baking powder and 2 tbsp sugar in a large bowl. Cut in butter with a pastry blender until it resembles small pebbles. Mix in egg and ½ cup cream. Stir in any combination of the optional ingredients. Preheat oven to 400degrees. Turn dough out onto lightly floured surface and knead lightly. Pat into 9” circle and to ½ inch thickness. Place on baking sheet. Cut into 12 pie shaped wedges. Brush tops with 2 tbsp cream and spring with remaining 2 tbsp sugar. Bake 15 min.

Fudgy Brownies

These are best practically undercooked. Also amazing with chocolate frosting. My dad always likes it when we add walnuts too.



½ cup butter (melted in pan)
1 cup sugar
4 ½- 5 tbsp cocoa
1 tsp vanilla
2 eggs
½ cup flour
½ tsp baking powder
chocolate chips (however many you like!)

Melt butter in saucepan. Remove from heat and add cocoa and sugar. Mix well and let cool a bit. Add vanilla and eggs, mix well and add flour and baking powder. Pour into Pan and bake ~45 min at 325 degrees.

Café Annies Black Bean and Rice Enchiladas

My favorite enchiladas ever - goat cheesey, black beans... YUM. They're pretty spicy but goat cheese is a perfect complement. http://www.cafe-annie.com/



Black Bean Sauce
2 cups cooked rice
8 oz cream cheese
4 oz goat cheese
4 oz sour cream
2 chopped jalapenos
¼ red onion chopped
1 ½ tsp salt
¼ cup peanut oil
8 corn tortillas
2 oz cotija cheese, grated
4 oz Monterey Jack cheese, grated

Prepare black bean sauce and set aside, keeping warm. Preheat oven to 350o. In a large bowl, combine rice, cream cheese, goat cheese, sour cream, jalapenos, salt and onion. Mix thoroughly. Warm corn tortillas so pliable (can fry in oil for 3-5 sec each). Place 3 heaping tbsp of filling across center of each tortilla, roll up and transfer to shallow baking dish. Pour black bean Bean Sauce over enchiladas. Sprinkle cheeses. Bake 10-15 min.

Black Bean Sauce

1 cup dried black beans, rinsed, and sorted
2 garlic cloves
½ yellow onion, chopped
2 slices bacon, diced
2 ancho chilies, seeded
8 cups chicken stock
1 sprig epazote
1 bay leaf
1 tbsp salt
2 tbsp butter
2 dashes hot red pepper sauce

Combine beans, garlic, onion, bacon, chilies, stock, epazote, bay leaf and salt in a pot. Bring to a boil over high heat, then reduce heat and simmer 2 hours, or until beans are soft. While hot, transfer mixture to a blender, add butter and pepper sauce and puree pulsing on and off. Do not over-blend; a rough texture is desired. Season to taste, keep warm.

German Chocolate Cupcakes

These were INCREDIBLE. You could just make the cupcake and use chocolate frosting.

Cupcakes
(from Better Homes & Garden's New Cook Book, Meredith edition, 1989)
makes 24 cupcakes / 350 degree oven


4 ounces German Sweet Chocolate (Baker's brand, available at most grocery stores)
1/3 cup water
1-2/3 cups all-purpose flour
1-1/3 cups sugar
1/2 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup (1 stick) butter
1 teaspoons vanilla
3 eggs


preheat oven to 350°F
1. in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool.
2. add flour, sugar, baking soda, baking powder, and salt into the bowl of the electric mixer, stir to combine
3. add chocolate mixture, buttermilk, butter, and vanilla to the bowl, mix on low to combine, then beat on high speed for 2 minutes
4. add eggs, beat on high speed for 2 more minutes
5. scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes


Milk Chocolate Glaze


4 ounces milk chocolate, chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract


1. place chocolate in a bowl
2. heat cream in a saucepan until bubbles form around the edge
3. pour hot cream over chocolate and stir until smooth
4. add vanilla and stir until combined
5. refrigerate to cool

Coconut-Pecan Topping


1 egg
1 5 ounce can of evaporated milk
2/3 cup sugar
1/4 cup butter
1-1/3 cups shredded, sweet coconut
1/2 cup chopped pecans


1. crack the egg into a small saucepan and beat lightly to break up
2. add milk, sugar, and butter. cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes
3. remove from heat, add coconut and pecans, stir to combine
4. refrigerate to cool

Magnolia's Buttercream Frosting

This blog is named after my favorite baking project: cupcakes! Here's the standard, go-to frosting I use.

http://www.kitchenlink.com/cookbooks/2005/0743246616_4.html

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

* 1 cup (2 sticks) unsalted butter, softened
* 6 to 8 cups confectioners’ sugar
* 1/2 cup milk
* 2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Why cupcake?

To my dearest girlfriends,

Gone are the days of 3x5 notecards in little tin boxes in pantries... now I'm constantly clipping recipes out of magazines, on-line articles, books with no time to transcribe. So much deliciousness, so little time.

In order to share all my culinary gems with you (and steal your favorite recipes, too), I am taking back recipe organization with coup de cupcake in honor of Casey's upcoming nupitals (since she'll be our only true contender for "Stepford wife"). Just use labels for any recipes/links you post so we can find an appetizer when we need one.



Vive la gateau!

Lauren