Cincinnati Chili

Cincinnati Chili

Cincinnati Chili is not only well-loved but well-debated. Ask anyone who lives in, or once lived in, Cincinnati and they will tell you exactly what their chili should or shouldn't contain. They'll also tell you which chili parlor (there are more than 140 in Cincinnati) is the best and which 'way' they prefer their bowl.

Its origins being Greek in nature, the spice blend is different than Texas chili, and the beans are an option, not a must. Cinnamon, allspice and cumin are heavy-hitters in this chili and the flavor is like no other.

There's no denying the intrigue and fun of this dish, though and this version is as close to the 'real-deal' as you may find. I'm sure I'll hear an argument to the contrary, and from passionate Cincinnati Chili lovers, I'd expect no less.

Cincinnati Chili
Printable Recipe
Ready In: 3 hours
Serves: 6

Ingredients:

1 pound ground round
3 cups water
3 Tablespoons tomato paste
1 teaspoon ground cinnamon
1 clove garlic, minced
1 bay leaf
1 Tablespoon chili powder
1/2 teaspoon allspice
1 teaspoon paprika
1 Tablespoon ground cumin
Salt and ground pepper to taste
1 pound spaghetti - cooked and kept warm
2 cups kidney beans - cooked and kept warm
8 ounces finely shredded sharp cheddar cheese
1 medium white onion - chopped

Directions:

1. Break up ground round as finely as possible and add to a large pot. Add water, tomato paste, garlic, bay leaf and spices. Cook at a simmer (medium-low heat), breaking up beef as it cooks so it will be very fine. This is important to the end product.
2. Cook beef for a total of 3 hours, leaving the grease that forms on top - that's a vital part of the flavor. Remove the bay leaf and stir well. Season with salt and pepper as desired.
3. For the different 'ways' to eat Cincinnati Chili, follow the instructions below:

2-way: Cooked spaghetti topped with chili.
3-Way: 2-way with shredded cheddar added on top.
4-Way: 3-Way with diced onions on top.
5-Way: 4-Way with cooked kidney beans added on top.

Honey Granola

Honey Granola

More honey! I really do love that golden stuff. In fact, check out my last post for a great dinner idea using honey. In the meantime, this one is awesome. Honey Granola combines many flavors and textures and is a great as a snack or even a cereal on its own or a topping for yogurt. Use any nut or dried fruit you like to change up the flavors.

Have your kids help in the kitchen with mixing and they'll be even more likely to want to eat this healthier-than-most snack. Serve it up in something cute (see photo) and it will be a big hit!


Honey Granola
Printable Recipe
Hands-On Time: 10 minutes
Ready In: 45 minutes plus 30 minutes cooling time
Serves: Makes 7 cups

Ingredients:

4 cups rolled oats (not instant or quick cooking)
1/2 cup shelled sunflower seeds
1/2 cup raw shelled pumpkin seeds
1 cup whole raw almonds
1 teaspoon ground cinnamon
1 cup dried apricots - chopped
2 Tablespoons flax seed oil
3 Tablespoons vegetable oil
1 cup honey

Directions:

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Stir together oats, seeds, nuts, cinnamon and fruit in a large bowl.
3. Blend honey and oil and pour over oat mixture.
4. Stir together until everything is well coated and spread evenly on baking sheet.
5. Bake for 20 minutes and stir well. Bake for another 15 minutes or until golden and beginning to dry.
6. Cool for half an hour before storing in an airtight container for up to 2 weeks.

Apricot and Honey Chicken

Apricot and Honey Chicken

One of my very favorite food producers is the honey bee. In fact, my grandfather kept bees and collected honey, something I've been wanting to do for some time. Honey bees have been in real danger over the past few years and at our house we try to do our part by growing bee-friendly plants in our garden. Honey is one of the best sweeteners for many reasons, but bees also help with our delicate eco-system by pollinating many plants, not just flowers. Check out SaveHoneyBees.org for information on how you can help.

Apricot and Honey Chicken is simple and quick and a great meal for a warm evening. Pair with a very green salad for a lighter meal that still satisfies.

Apricot and Honey Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 1 hour
Serves: 4

Ingredients:

5 Tablespoons honey
6 dried apricots - diced
1/3 cup apple juice
2 boneless, skinless chicken breasts - about 1 pound
1/2 teaspoon salt

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside.
2. Cut chicken breasts is half horizontally to form 4 thin cutlets. Sprinkle with salt and set in prepared pan.
3. Combine apple juice, honey and apricot halves together in a pan. Simmer gently for 10 minutes. Remove from heat and cool for 15 minutes. Process or blend until smooth.
4. Brush apricot mixture over chicken and bake until chicken is done, about 25 minutes.

Red Velvet Truffles

Red Velvet Truffles

Red velvet cake isn't anything new and neither are red velvet truffles, but I had to make these anyway. I started out a couple weeks ago attempting to make a version that was a riff on the Cookie Dough Bites I made for Disney (see Family.com or Spoonful.com for the recipe), adding cocoa powder and red food coloring, but the result was less than desirable and too heavy.

I went back to the drawing board, read other recipes and then, as usual, did my own thing. These truffles are truly delicious. They aren't heavy and aren't too sweet. The white chocolate surrounding them is the perfect complement to the rich centers.

I first thought of doing the usual crumbled cake and icing, but I felt it would be too sweet. I went with straight up cream cheese and then tried the "dough" once it was together. I was skeptical and wrestled with myself about adding powdered sugar. I'm really glad I didn't.

I also didn't use the usual white coating or white chocolate chips that can sometimes be cloyingly sweet. I instead went with Ghirardelli white chocolate baking bars and the end result was exactly what I was looking for; a rich center that wasn't too sweet or heavy surrounded by a creamy smooth exterior. I'm not specifying a box size for the cake or a recipe for red velvet because most people have their own favorite brands and/or recipe.

I didn't add extra red food coloring, I think the usual color of red velvet is pretty enough and with the off-white of the baking bar the truffles are very classy.

Completely crumbed cake.

Cream cheese added to crumbs.

Baking chocolate bar.

Adding truffle to chocolate.

Perfectly dipped truffle.

Red Velvet Truffles
Printable Recipe
Hands-On Time: 25 minutes
Ready In: 1 hour 25 minutes
Makes: 36 truffles

Ingredients:

One 9x13 size red velvet cake - completely cooled
8 ounces cream cheese - softened to room temperature
4 bars white baking chocolate (16 ounces total)

Directions:

1. Crumble cake completely into a large bowl.
2. Add cream cheese and mix with hands until completely combined with no streaks of cheese showing.
3. Roll between palms into 1" balls and set on a cookie sheet until all are rolled.
4. Melt chocolate in a double boiler or in the microwave until smooth.
5. Dip truffles in melted chocolate and set back on cookie trays.
6. Let stand until hardened or put into freezer until set. Serve at room temperature.

Ponzu Chicken with Sesame Green Beans and Potatoes

Ponzu Chicken

Ponzu is a popular Oriental marinade made of soy and citrus. The salty sweet flavor pairs well with chicken and any citrus choice you like can be used for this, try changing it each time for a new flavor. The flour helps to thicken the sauce just right and no salt is needed with the soy sauce being used. Don't marinate longer than 2 hours total or the chicken will begin to 'cook' and turn mushy.

Sesame Green Beans and Potatoes

I like to serve the chicken with fresh green beans and red potatoes that make perfect partners when brought together with soy and sesame. Toasted sesame seeds can be bought or made. Tossing gently in a hot pan for a few seconds is all that's needed to bring out the nuttiness of the seeds and increase the flavor exponentially.

The sodium content between these two can be quite high, so a lower sodium soy is advised. I always use a good brewed soy sauce. The imitation soy is NOT the same in flavor and can actually make a good dish bad. Kikkoman is an excellent brand of soy and ponzu sauces.


Ponzu Chicken
Printable Recipe
Hands-On Time: 15 minutes
Ready In: 35-45 minutes
Serves: 4

Ingredients:

2 Tablespoons vegetable oil
2 (about 1 pound total) large boneless, skinless chicken breasts
1/4 cup flour
1 clove garlic - minced
1/2 cup soy sauce
3 tablespoons fresh citrus juice such as lime, lemon or orange
1 Tablespoon Mirin (sweetened rice wine) or 1 teaspoon granulated sugar

Directions:

1. Cut chicken breasts in half horizontally so you have 4 thin slices. Set aside.
2. Combine soy sauce, juice, garlic and Mirin or sugar in a large bowl. Stir until well combined and add chicken breasts. Marinate for 20 - 30 minutes.
3. Heat oil in a 10-inch skillet over medium heat. Dredge chicken in flour until each piece is evenly coated. Fry in oil for 3 minutes per side until golden.
4. Pour remaining marinade over chicken and cover with a lid. Cook for another 3 minutes. Serve with sauce over each piece.


Sesame Green Beans and Potatoes
Printable Recipe
Hands-On Time: 5 minutes
Ready In: 15 minutes
Serves: 4


Ingredients:

1/2 pound fresh green beans
4 medium red-skinned potatoes
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1 clove garlic, minced
2 Tablespoons soy sauce
2 tablespoons toasted sesame seeds

Directions:

1. Snap ends off green beans and set aside. Wash potatoes well and cut each into eight thin wedges.
2. Heat oils in a large skillet over medium heat. Add potatoes on the bottom, topped with green beans and followed by garlic. Do not put garlic directly into oil or it may burn.
3. Lid tighly and cook for 10 minutes, checking every 2 minutes to stir so vegetables cook evenly. Check to make sure potatoes are soft and green beans are crisp-tender. Cook for another 3 minutes if vegetables are not done.
4. Sprinkle vegetables with soy sauce and sesame seeds at the end of 10 minutes and toss well to coat.