Black Bean Chorizo Chili

As promised here is a picture of the chili!

For the recipe look at my previous post. It is a great tasting chili -- not too hot, but with plenty of flavor.

Enjoy the weekend!

Pumpkin Cornbread and Black Bean Chorizo Chili

Happy Foodie Friday! I've got a great Halloween Dinner for you! We always have Chili for dinner on Halloween night; when my daughter was younger and trick-or-treating it was a great fast dinner that could be made ahead of time and eaten before she went out to get her "treats"! But now that she is married, I still like to make Chili for our Halloween Dinner! This is a new Chili for me... I love the recipe for Pumpkin Cornbread! Hope you all have a HAPPY HALLOWEEN :)

Pumpkin Cornbread

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 Tbs. baking powder
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup cornmeal
• 2 large eggs
• 1 cup pumpkin puree
• 2/3 cup brown sugar
• 1/4 cup canola oil
• 1 Tbs. molasses

Preheat oven to 400. Grease a 9 inch square baking pan.

Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

In a sparate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes, just until blended. Don't overmix.

Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Black Bean Chorizo Chili

For the Chili

• 2 tsp. extra-virgin olive oil
• 1 green bell pepper, chopped
• 1 yellow onion, chopped
• 1 jalapeno chile pepper, minced
• 12 oz. ground chorizo sausage
• tsp. minced garlic
• 1 bottle dark beer
• 3 cans black beans, rinsed and drained (14.5 oz. each)
• 1 can diced tomaotes (28 oz.)
• 2 tsp. ground cumin
• 1/2 cup chopped fresh cilantro leaves
• 1/4 cup fresh lime juice

For the garnish

• 1 avocado, chopped
• 1 Roma tomato, chopped
• 1 Tbsp. fresh lime juice
• 1/2 cup sour cream
• 2 tsp. cumin seed, toasted

Heat oil in a large pot over medium heat until it shimmers. Cook bell pepper, onion, and jalapeno in hot oil until onion is soft, about 5 minutes. Add chorizo and garlic; cook until meat is cooked through about 5-7 minutes.

Stir in beer; reduce heat to medium-low and simmer until liquid is reduced by half. Add beans, tomatoes, and ground cumin; simmer 5 minutes.

Remove from heat and stir in cilantro and the 1/4 cup lime juice.

Gently combine avocado, chopped tomato, and the 1 Tbsp. lime juice in a bowl. Mix sour cream and cumin seed in another bowl. Garnish each serving with both toppings.

I will post a picture of this Black Bean Chorizo Chili tomorrow!! (10-30-09)

Foodie Friday is hosted by Michael at"Designs by Gollum"visit her blog for great recipes and inspiration!

Shrimp and Pancetta on Polenta

This is the Italian take on a southern favorite - Shrimp and Grits! I absolutely love Shrimp and Grits, and have made many different versions. This recipe is from Gourmet magazine and is quick and easy to make. (I will miss Gourmet!!)

• 1/2 cup instant polenta
• 1/4 lb pancetta, chopped
• 2 garlic cloves, minced
• 1/4 tsp hot red pepper flakes
• 3 Tbsp extra-virgin olive oil, divided
• 1 (14 oz) can diced tomatoes in juice
• 1 lb cleaned large shrimp
• 1 Tbsp chopped flat-leaf parsley

Cook polenta according to package instructions in a heavy medium saucepan until thickened and creamy, about 5 minutes. Remove from heat and season with salt, then cover.

Cook pancetta, garlic, and red pepper flakes in 2 Tbsp oil in a 12-inch heavy skillet over medium heat, stirring, until garlic is pale golden, 2 to 3 minutes. Add tomatoes with their juice and simmer until liquid is reduced to about 1/4 cup - 6 to 8 minutes. Add shrimp and cook, stirring occasionally, until shrimp are just cooked through, about 3 minutes. Season with salt.

Spoon polenta into shallow bowls and top with shrimp mixture. Drizzle with remaining Tbsp oil, season with pepper, and sprinkle with parsley.

Serves 4.

I am participating in the Recipe Party at Southern Hospitality hosted Rhoda. Thanks Rhoda!

I am also particiating in Foodie Friday hosted by Michael. Thanks Michael!

Foodie Friday is hosted by Michael at"Designs by Gollum"visit her blog for great recipes and inspiration!

Cinnamon-Pecan Coffee Cake

I have joined a baking club called The Cake Slice Bakers. Each month a new cake is chosen from the cookbook Southern Cakes by Nancie McDermott. I think it will be a fun way to make cakes you might not have tried and see how everyone else liked the cake. This months was a yummy coffee cake with tons of cinnamon topping. It made the whole house smell wonderful!! I am planning on freezing half of this and using at Thanksgiving when I have out of town company coming. It will be a great morning breafast!! ~you have to splurg during the holidays :-)
For the Cake:
3 cups all purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
1 cup (2 sticks) butter, softened
1 cup sugar
2 eggs


For the Cinnamon Raisin Filling:
1½ cups light brown sugar
3 tbsp all purpose flour
3 tbsp cinnamon
1½ cups raisins
1½ cups coarsely chopped pecans
¾ cup (1½ sticks) butter, melted


Heat the oven to 350 degrees. Grease and flour a 13 by 9 inch pan.

To make the filling, combine the light brown sugar, flour and cinnamon in a bowl and stir with a fork to mix everything well. Combine the raisins and pecans in another bowl and toss to mix them. Place the cinnamon mixture, the nut mixture and melted butter by the baking pan.
To make the coffee cake batter, combine the flour, baking powder and salt in a bowl, stir with a fork to mix them together. Stir the vanilla into the milk. In a large bowl combine the butter and sugar and beat with a mixer on high speed until pale yellow and evenly mixed, about 2 minutes. Scrape down the bowl to ensure a good mix. Add the eggs and beat for another 2 minutes, scraping down the bowl now and then, until the mixture is smooth and light.
Use a large spoon or spatula to add about a third of the flour mixture to the butter mixture and stir only until the flour disappears. Add a third of the milk and mix in. Repeat twice more until all the flour and milk mixtures have been incorporated. Stir just enough to keep the batter smooth.
Spread half the batter evenly into the prepared pan. Sprinkle half the cinnamon mixture over the batter followed by half the melted butter. Scatter half the raisins and nuts over the top. Spread the remaining batter carefully over the filling, using a spatula to smooth the batter all the way to the edges of the pan. Top with the leftover cinnamon, butter and nut mixture, covering the cake evenly.
Bake for 45 to 50 minutes, until the cake is golden brown, fragrant and beginning to pull away from the edges of the pan. Place the pan on a wire rack and allow to cool in the pan for 5 to 10 minutes before serving in squares right from the pan. The cake is delicious hot, warm or at room temperature.

Apricot-Pecan Stuffed Pork Tenderloin

• Preassembled dishes are easy to prepare, and they are great to serve for company! I love when you can have the main dish prepared ahead of time, it gives you plenty of time to prepare your side dishes and set a pretty table.

• 1/2 cup crushed pecans
• 1/2 cup panko-style bread crumbs
• 1/2 cup chopped dried apricots
• 1 teaspoon minced thyme
• 1 teaspoon hot pepper sauce
• 1 recipe Hoisin Barbecue Marinade
• 1 (1 pound) pork tenderloin, butterflied
  

Hoisin Barbecue Marinade

In a small bowl, combine the following ingredients.

• 1/4 cup hoisin sauce
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh minced ginger
• 1 tablespoon fresh minced garlic

In a small bowl, combine pecans, bread crumbs, apricot, thyme, hot sauce, and 1 teaspoon Hoisin Barbecue Marinade. Mix well.

Lay butterflied tenderloin on a work surface. Spread stuffing on tenderloin. Starting with a long side, roll up tenderloin, jelly-roll style, and secure with butcher's twine. Place in a resealable plastic bag and pour remaining Hoisin Barbecue Marinade over stuffed tenderloin.

Marinate for at least 1 hour or overnight.

All tied up ready for the marinade!

Preheat oven to 350. Place tenderloin in a roasting pan. Bake uncovered for 30 to 40 minutes or until tenderloin reaches an internal temperature of 145.

Let tenderloin rest for 5 to 10 minutes, then remove twine. Cut into serving slices.

Foodie Friday is hosted by Michael at"Designs by Gollum"visit her blog for great recipes and inspiration!

My Two Favorite Guys

Aren't they cute :) A couple of weeks ago my husband took our sheltie Bromley to a Pet Day at his work SAS in Cary, NC. They had a fun day walking, meeting other dogs, and a few scared cats. You could enter your pet in different contests, Bromley won for most unique looking!!

Harvest Popcorn

This is a great snack to have on hand for football tailgating, sitting by a fire in the backyard, or to have while watching a movie! Hope you enjoy!

Harvest Popcorn

• 2 cups canned shoestring potato sticks
• 1 cup mixed nuts
• 1/3 cup popcorn, popped
• 1/3 cup melted butter
• 1 teaspoon dill weed
• 1 teaspoon lemon pepper
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

Preheat the oven to 350. Mix the potato sticks, mixed nuts and popped popcorn in a large bowl. Combine the butter, dill weed, lemon pepper, Worcestershire sauce, garlic powder, onion powder and salt in a small bowl and mix well. Pour over the popcorn mixture, tossing to coat. Spread on a cookie sheet. Bake for 6 to 8 minutes or until heated through, stirring occasionally. Let stand until cool. Store in an airtight container.

Make sure to visit http://designsbygollum.blogspot.com/ to see other FOODIE FRIDAY participants! Have a great weekend :)

Chicken-Pot-Pie Soup with Puff-Pastry Croutons

It's Foodie Friday!! Make sure to stop by http://designsbygollum.blogspot.com

to see other Foodie Friday treats! Thanks Gollum for hosting this event.

This week I am sharing a new recipe for me - Chicken-Pot-Pie Soup! Wow, this soup was so good and easy to make. The list of ingredients looks long, many of the ingredients I am sure you have on hand. I was able to use some of my Chicken Stock (from my last post). This soup will be a repeat at my house. Let me know if you try it!

Here I am making puff-pastry croutons for the top of the soup. Great taste and a fun addition to the soup.

Chicken-Pot-Pie Soup

• 1 cup diced onion
• 1 cup diced celery
• 1 cup quartered button mushrooms
• 1/2 cup diced carrot
• 2 tsp. minced garlic
• 1/4 cup unsalted butter
• 1 1/2 cups diced red potatoes
• 1/4 cup all-purpose flour
• 2 Tbsp. dry sherry
• 5 cups low-sodium chicken broth
• 2 cups shredded, cooked chicken
• 2 Tbsp. chopped fresh thyme leaves
• 1 bay leaf
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• Pinch of ground nutmeg
• 1/2 cup frozen corn kernels
• 1/2 cup frozen peas
• 2 Tbsp. chopped fresh parsley leaves
• 2 ts. fresh lemon juice
• Kosher salt and black pepper to taste

Saute onion, celery, mushrooms, carrot, and garlic in butter in a large pot over medium-high heat for 3-4 minutes. Stir in potatoes; cook 3 minutes more. Whisk in flour; cook 1-2 minutes.

Deglaze pot with sherry, then stir in broth, chicken, thyme, bay leaf, the 1/2 tsp. salt, the 1/4 tsp. pepper, and nutmeg. Bring soup to a boil. Reduce heat to medium; simmer soup until it's thickened, 10-15 minutes.

Add corn, peas, parsley, and lemon juice. Season soup with salt and pepper.

Puff-Pastry Croutons

• 1 sheet purchased puff pastry, thawed
• 1 egg
• 1 Tbsp. water
• Kosher salt
• Paprika
• Grated Parmesan Cheese

Preheat oven to 450. Line a baking sheet with parchment paper; set aside.

On a lightly floured surface, roll pastry to a thickness of 1/4 inch. Beat egg with water, then brush over dough.

Sprinkle pastry lightly with salt, paprika, and Parmesan. Cut pastry into 1 1/2 inch squares.

Transfer squares of pastry to the prepared baking sheet. Bake pastry until croutons are golden, about 15 minutes.