Thursday, February 17, 2011

Cincinnati Skyline Chili

This is my new favorite chili recipe. At first I was leery of the cinnamon and cocoa powder, but the flavor is wonderful. I also add a few dashes of hot sauce for a little kick.

Source: adapted from Cook's Illustrated

1 1/2 pounds ground beef
2 tablespoons vegetable oil
1 large onion
3-4 cloves garlic, minced
2 tablespoons chili powder
1/2 teaspoon cayenne
2 teaspoons dried oregano
2 teaspoons cocoa powder
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
2 cups tomato sauce
2 cups low sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 15oz can red kidney beans (rinsed, drained, warmed)

1 pound spaghetti, cooked according to package directions
2 cups shredded extra sharp cheddar cheese
1 medium sweet vidalia onion, minced

1. In a large dutch oven, add the oil along with the onions and cook until they soften.
2. Add the ground beef to the pot. Saute the beef and break up the meat with a potato masher.
3. Once the beef has browned and is broken up, add the garlic, followed by the spices - chili powder, cayenne, dried oregano, cocoa powder, ground allspice, ground cinnamon, ground cloves, ground black pepper and one teaspoon of salt.
4. Stir to combine and cook until fragrant, about 30 seconds. Stir in the tomato sauce, broth, water, vinegar, sugar, and drained beans scraping the pan bottom to remove any browned bits. 5. Once it comes to a boil, reduce the heat to medium low and simmer. Stir occasionally until the chili is deep red in color and has thickened slightly, roughly an hour.
6. Season with salt and hot sauce to taste.

To serve, plate up spaghetti and top with chili. Garnish with cheese and onions if desired.

Wednesday, February 9, 2011

Lightened Up Creme Brulee French Toast

This was very good. I liked the fact that I could prep it the night before and just pop it in the oven the next morning.


1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk (I used skim)
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt (I omitted this)
1 tsp powdered sugar
1 tsp cinnamon

In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.

Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.

Top with cinnamon and powdered sugar

Pan-Fried Tilapia with Creamy Lemon Sauce

This was very good. The original recipe calls for 1 tablespoon of lemon juice, but it was too lemony for our taste.

Source: adapted from


2 tilapia fillets (1/2 lb.)
1 Tbsp. flour
2 Tbsp. Italian Dressing
1/4 cup fat-free reduced-sodium chicken broth
1/2 Tbsp. lemon juice
1 oz. fat free Cream Cheese, cubed
1 Tbsp. chopped fresh parsley

1. Coat fish with flour.

2. Heat dressing in medium skillet on medium heat. Add fish; cook 4 to 5 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm.

3. Add broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish. Sprinkle with parsley.

Pork Chops with Blue Cheese Sauce

I absolutely loved these pork chops! That says alot, considering I'm really not a fan of pork. The sauce is sooo good, and could be used on chicken, steak, etc.

Source: Cooking with LT

4 pork chops (I used boneless center-cut)
1 teaspoon coarsely ground pepper
1 scallion, finely chopped
1 garlic clove, minced*
1 teaspoon butter
1 tablespoon all-purpose flour
2/3 cup skim milk
3 tablespoons crumbled blue cheese
1 tablespoon white wine or reduced-sodium chicken broth

1. Heat a grill pan or press to medium heat. Sprinkle the pork chops on both sides with pepper. Grill for about 5-7 minutes per side, or until the internal temperature is 160°.

2. While the pork is cooking, use a small saucepan to saute onion and garlic in butter until tender. Sprinkle with flour and stir until blended. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add cheese and wine; heat through. Serve sauce over pork chops.

Apple and Horseradish Glazed Salmon

Source: Pink Parsley

1/3 cup apple jelly
1 Tbs chopped fresh chives
3 Tbs prepared horseradish
1 Tbs white wine vinegar
1/2 tsp kosher salt
4 (6-oz) salmon fillets, skin removed
1/4 tsp freshly ground pepper
2 tsp olive oil

Preheat the oven to 350.
In a small bowl, whisk together the jelly, chives, horseradish, vinegar, and 1/4 tsp of the salt.

Heat oil in a large oven-safe skillet over medium heat. Sprinkle salmon on both sides with remaining salt and pepper.
Lay in a single layer, being careful not to crowd, and cook for 3 minutes. Carefully flip the salmon fillets, and brush the tops with half the glaze.
Transfer the skillet to the oven and bake for 5 minutes, or until the meat flakes easily with a fork.
Remove from oven and brush with remaining glaze. Serve immediately