Chili, Cornbread and LOTS of Water

While I should have been building an ark to escape Atlanta flooding, I was making quick chili and cornbread. This recipe does not claim to be a slow cooked, all-day long, fresh ingredient chili recipe. But, on nights like yesterday when I was stranded due to flood waters and needed to improvise, this chili was the perfect supper.

*Please don't judge me for using so many canned goods and seasoning packets

Santa Fe Chili

Saute 1 onion and 1 garlic clove in oil in large stock pot

Brown 1 pound of ground turkey (or beef) in same pot

Add the following cans without draining!

1 can tomatoes (diced, chopped etc)

1 can Rotel

2 cans white corn

1 can pinto beans

1 can black beans

1 can white beans

1 package of taco seasoning ( I used two and it was WAY too much)

1 package of ranch seasoning pack

Pour about 2 cups of water

Simmer until the ingredients meld and the chili thickens

Please DO judge me for the following cornbread recipe. It's my proudest family recipe. I may not be giving it enough of a spotlight at this point but trust me it's awesome.

Cornbread

You will need:

1 box jiffy cornbread mix

3 eggs

3/4 cup vegetable oil

1 small can of creamed corn

8 ounces of sour cream

Whip the three eggs

Stir in the rest until just mixed

Bake at 350 degrees for 35-45 minutes

If there is any left, I love keeping some in the freezer to pull out in the winter months.

The Bomb Bolognese

Similar to my roast chicken experience, my first Bolognese try was easy and successful. Paired with fresh egg noodles and topped with parm, this meal in a bowl was delicious.

You will need:

1 onion

1 garlic clove

olive oil

1 celery stalk

1 pound of ground beef

1 (28 ounce) can of crushed tomatoes, maybe even more

Herbs- parsley, basil, oregano, thyme

salt

pepper

1/4 cup pecorino Romano cheese

1 pound of egg noodles

Saute the onions and garlic in olive oil until tender (about 8 minutes)

Add celery and cook for another 5 minutes

Increase heat to high

Add the ground beef

Saute until meat is no longer pink, stir until crumbly

Add tomatoes, herbs, salt and pepper

Cook over medium heat until the sauce thickens

Serve over egg noodles

Top with pecorino cheese and more herbs

Figs and Eggs

I am lucky enough to have a grandmother with an abundance of fruitful fig trees and a chicken coop. Justin and I recently picked buckets full of ripe figs and enough fresh eggs to fill a carton. I love figs. I love there purplie green color, curvy plump shape, delicate texture and opulent inside. I love roasted figs, fig preserves and baked figs and sugar over ice cream. Many of my friends want to like figs but just don't. I have found that the following recipe will get just about anyone to appreciate figs.

Slice figs in half and place in a baking dish*

Reduce balsamic vinegar in a sauce pan until think, sweet and syrupy

Stuff the fig halves with goat cheese

Drizzle with balsamic syrup

Sprinkle with finely chopped fresh herbs and salt

*You can serve this appetizer cold or if you don't like the rawness of figs, place them in the oven for 10 minutes or until desired taste and texture.

As for the fresh eggs, we had breakfast for dinner- fresh eggs, bacon and cheese toast.

My First Roasted Chicken

Sunday feels like a day that deserves nostalgic and classic food. Last Sunday felt particularly old fashioned and I was compelled to tackle a roast chicken. As it turned out, there wasn't much to tackle. The prep is easy for something full of flavor and flexibility. Many classic sides pair well with roast chicken. I chose to make mushroom risotto and roasted asparagus. The best part about a roast chicken is the leftovers- oh the possibilities. Chicken salad, wraps, casserole, enchiladas, or pizza! BBQ chicken pizza to be specific. Let me start at the beginning...

I referred to several cookbooks in cooking my first roasted chicken- Martha Stewart Cooking School and The Joy of Cooking to name a few.

Rinse and thoroughly dry off one whole chicken (inside and out)

Trim the fat

Stuff the cavity with lemon, salt &P, chopped garlic and any fresh herbs

Rub the skin with better

Season outside with plenty of salt and pepper

Tie the legs together

Roast at 450 degrees for 50 minutes or 165 degrees

Rest for at least ten minutes

The following night use leftovers to make BBQ chicken pizza

Toss chicken pieces in BBQ sauce

Roll out store bought pizza dough (preferably from Publix)

Slice thinly red onions

Rub crust lightly with olive oil and kosher salt

Top pizza with chicken, grated mozzarella, onions

Cook according to dough directions

Georgia Shrimp Done Three Ways

As shrimp season comes to and end, it seems appropriate to reminisce over my three favorite ways to enjoy Georgia coastal shrimp. The first, a classic Low Country Boil, it simple and so fun to serve.

You will need:

2 pounds red potatoes

4-6 ears of corn

Sausage of your choice

1 pound of fresh shrimp- leave peel on

Old Bay

Boil 2 pounds of red potatoes in a large pot of water and full bottle of Old Bay

Add fresh corn and sausage

Boil another 5-6 minutes

Drop in shrimp and cook until just pink *3 minutes-ish

Pour out onto a table covered in newspaper

Equip table with stick of butter

With true southern style, use your hands to devour the boil.

While a shrimp boil is light (minus the corn and potatoes rolled in butter), the next dish is creamy, rich and decadent.

Vera's Shrimp and Grits

This recipe is very adaptable but this jist is....

Saute 1/4 stick butter, 1 onion and 3 red peppers until soft

Add a couple garlic cloves, salt and pepper, red pepper flakes

Cook for a few more minutes

Add 1/3 bottle of white wine and some (around 4) fresh tomatoes

Simmer on low until the liquid reduces and the tomatoes break down

Add 1 pound of medium shrimp and cook until just pink

For decadent grits:

Boil together...

1 cup coarse ground grits

1 stick butter

4 cups whole milk

Serve shrimp over grits.

Garnish with 1/2 lemon and parsley

I can't take credit for preparing the final shrimp feast (colleen made it for me)but I did eat every bite. Inspired by one of my favorite Atlanta sandwiches, this shrimp PO-boy will knock your socks off.

Shrimp Po-Boy with Pesto Pea Salad

Coat small shrimp with panko and s&p

Fry in a pan filled 1 inch with oil

Serve on a soft bun with fresh heirloom tomato, mayo and spinach.

For the salad:

Toss spinach with store bought pesto, toasted pine nuts and fresh peas.

Enjoy outside with great friends on a late summer night.

Rain and Cheese

A cloudy beach day creates a perfect excuse to test comfort food recipes. I have been dreaming of ways to ramp up traditional pimento cheese. I desired too add a kick of spice, find a not too fine/not too large cheese grate size and to try the addition of cream cheese. I am

still perfecting the proportions but the ingredient list includes:

extra sharp cheddar cheese

cream cheese

mayonnaise
Vidalia onion
cayenne pepper

salt
pepper
pimentos

Stay tuned for the final recipe.

While the pimento cheese was melding in the fridge, I enjoyed a lunch that I can't take credit for but it was yummy enough to document. The richest, spiciest and most well-balanced bloody Mary ever paired with a 4 cheese grilled cheese.

Spread whole grain mustard on fresh bread
Layer four favorite cheeses
Add a tomato
Grill with butter
Slice and Sip on a Bloody Mary

Zucchini and Me

I never would have thought that a simple meal prepared for only myself would finally be the inspiration I needed to document my culinary habits and home cooked thoughts. After a decent peanut butter sandwich for lunch, I craved something fresh and quick for supper. Thanks to my fruitful backyard zucchini plants and a leftover white onion, I whipped up sauteed zucchini to eat with a Trader Joe's mushroom flatbread. Here is how it all happened.....

Pick zucchini from the garden

Heat olive oil in a sauté pan

Slice an onion into thin rings

Chop a garlic clove

Add onion and garlic to hot oil

Sprinkle with kosher salt

Sauté for 10 minutes-ish or until onions are translucent

Slice zucchini into eighth inch discs

Add to onions and garlic (along with a dab of butter)

Throw in some oregano if you have

Sauté for another 5-10 minutes