Guest Post! "Manly Chili"

"OK, well here goes nothing!

I have wanted to make chili for the longest time, and didn't want to make it in a crockpot (too lazy!) So my wife decided to get me a Lecruset Dutch Oven. One happened to come on sale on one of those deeply discount websites, so she ordered it up for me. A couple days later she decided to really read the description and said, 'hey this thing is only 2.5 qt! i think this is going to be midget' Me being the novice cook and not knowing the sizes of pot and pans, figured it would be fine. Until it showed up at our doorstep. and yup. it was midget alright. This put the trying to make my own chili on the back burner again.

On a random shopping trip, wifey found "the one" and scooped it up, and of course it made me very happy. it's my new bff.

I hope everyone enjoys my version of "Manly Chili" with no beans, because as wifey says 'It's not real chili if it has beans!' Remember a happy wife is a happy life, after all this is her blog and i'm just a guest....

Manly Chili

'The Spices'

3 tsp sugar

2 tbsp flour

2 tbsp garlic powder

2 tbsp onion powder

4 tbsp cayenne pepper

5 tbsp chili powder

3 tbsp ground cumin

2 tsp basil leaves

2 tbsp red pepper flakes

ground pepper to taste

Ingredients

2 large cans of tomato sauce

1 can diced tomatoes

1 green bell pepper (chopped)

3-4 cloves of garlic (diced)

1 medium onion (chopped)

2 lbs. ground beef

1 tbsp olive oil

brown sugar to taste

kosher salt to taste

Directions

-Mix all spices together and set aside

-Brown the beef

-while beef is going chop green pepper, garlic and onion

-once beef is done drain it and add back to the pot.

-add cans of tomato sauce and diced tomatoes to pot, on medium heat.

-Now let's get ready to saute the veggies. take the olive oil to the pan and heat up on medium heat. add veggies for about 2 minutes.

-when veggies are done add them to the pot.

-now add the spices to the pot.

-add a couple healthy pinches of brown sugar.

-Bring all of that shit to a boil. Taste and see if you need salt or more spice, add as you go. less is best, cause you can always add more if you need to (wifey taught me that one!)

-Once you've got it just right, reduce heat and let it simmer for as long as you can. it should be at least 3 hours. stirring and tasting occasionally.

-We usually eat in a bowl with cheddar cheese on top and tostitos scoops.

Enjoy!"

Well there you have it folks. Househusband in Training's first ever blog post!

Grilled Polenta with Spicy Steak

I have never been so happy to have an indoor grill.
This was awesome. and light. and just plain good!
From Cooking Light Magazine

Grilled Polenta with Spicy Steak

Ingredients
* 4 teaspoons canola oil, divided
* 3/4 teaspoon kosher salt, divided
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chipotle chile powder
* 1/4 teaspoon freshly ground black pepper
* 1 (1-pound) flank steak, trimmed
* 1 (18-ounce) tube of polenta, cut into 8 slices
* 1 ripe peeled avocado, sliced
* 1/2 cup fresh cilantro leaves
* 1/2 cup (2 ounces) crumbled queso fresco
* 1/2 cup refrigerated fresh salsa
* Lime wedges (optional)

Preparation

1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.

2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.

Nutritional Information
Calories:397
Fat:19.2g (sat 4.6g,mono 10.1g,poly 2.6g)
Protein:28.9g
Carbohydrate:24g
Fiber:5.1g
Cholesterol:41mg
Iron:3.1mg
Sodium:739mg
Calcium:70mg

God damn, I love my crock pot.

So we switched up the days on our menu planning. This was suppose to be for tomorrow, but I was home sick today. The last time I made this recipe it wasn't as flavorful as I wanted, so today i put in a cup and a half of white wine and added potatoes to the mix as well.

That was like a party in my mouth!

here's a link to the recipe, Thank you to Erin from City Mouse in a Country House for the recipe!

And help me welcome my cousin to the blogosphere! She got married yesterday and is ready to blog recipes and try new ones out. Hi Mrs. Herald!!

Confession session

I have always feared the pot roast.
There, i said it!
Well this week i decided it was time to put my big girl panties on and get over it!

Thanks to my nesties for the recipe and the confidence to just do it!


Pot Roast


Ingredients:
3 Pound(s) beef pot roast
1 to taste salt
1 to taste steak seasoning or seasoned pepper
1/2 bag baby carrot
4 Clove(s) smashed garlic
1 packet mushroom onion soup mix
1/4 Cup(s) - 1/2 cup wine, beer or vermouth
1/4 Cup(s) - 1/2 cup water
2 peeled & quartered onion
1 to thicken liquid flour or cornstarch
(I also added potatoes)

Directions:
Coat all sides of roast with salt ( I always use kosher) and seasoned pepper. Brown in dry skillet on all sides. Toss all the veggies in the bottom of the Crockpot, top with meat, then add soup mix, top with liquids. Cover and cook on low for the longest time your Crockpot allows. When it's done cooking, take the meat out and stir in a little bit of flour or cornstarch to thicken up the sauce put the meat back in and serve straight out of the pot.

Where's the beef?

It's in my Chili Mac Casserole, that's where!

Chili Mac Casserole

Ingredients
1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, undrained
1 (16 ounce) can kidney beans, rinsed and drained
1 (6 ounce) can tomato paste
1 (4 ounce) can chopped green chilies
1 1/2 teaspoons salt
2 teaspoon chili powder
2 teaspoons of hot sauce
1/2 teaspoon ground cumin
salt and pepper to taste (make sure you taste!!)
2 cups (8 ounces) shredded reduced-fat Mexican-blend cheese

Directions
Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375 degrees F for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted.