My Mom's Chili

This is a basic chili recipe that is so easy to make and very adaptable if you ever want to change it up and make it differently. It's great on cold, rainy days like today. I think this is the first thing my mom taught me to make, other than fun little recipes out of my betty crocker kid's cookbook.

My Mom's Chili
1 pound beef or turkey
1 onion
chili powder (to taste)
1 can of stewed tomatoes
1 can of rotel
2 6oz cans of tomato paste
1 can red or white kidney beans
1 small can of mushrooms (optional)
Dice onion, brown beef with onion. Strain fat then add desird amount of chili powder. Add all of the other ingredients and add water until reaching desired thickness. I usually fill all of the empty cans with water except the beans can and maushrooms can but you can add more or less water. Stir while heating through. Serve when heated through or it can sit on low heat for a while if needed.

Spinach & Artichoke Dip

I was craving this dip and since the Chilis nearby closed I decided to make some at home. I couldn't find a recipe I liked 100% so I adapted Paula Deen's recipe from the Food Network. It was so yummy and made a lot so next time I will probably cut it in half!

Spinach and Artichoke Dip
Ingredients
1 (10-ounce) package frozen chopped spinach
2 (13 3/4-ounce) cans artichoke hearts
1/2 cup mayonnaise (I used 8oz of cream cheese instead - mayo is yucky!)
1/2 cup sour cream (I used 8oz.)
1 cup freshly grated Parmesan
1 cup grated pepper jack cheese (I used mozerella cheese)
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.

Herbed Cheese-Stuffed Salmon

This recipe is from Better Homes and Gardens and I found it while I was sitting at Kauffman's Tires waiting for my tire to be patched. It was really easy and very good dinner! I served it with roasted asparagus.

Herbed Cheese-Stuffed Salmon (I adjusted the recipe to feed 2 people)
6 6oz fresh or frozen (I used 2)
1 lemon (omitted)
1 5.2 oz container semisoft cheese with garlic and herbs (I found little triangles of Laughing Cow spreadable cheese and used 2 triangles for each piece of salmon)
sea salt or salt
1 cup soft bread crumbs (I actually used half of a hot dog bun)
1/3 cup freshly shredded Parmesan cheese (I used Parmesan from a bag and just about 1/6 of a cup)
1/4 cup butter melted (I used about 2 tbsp)
2 Tbsp pine nuts (omitted)

1. Thaw fish, if frozen. rinse fish, pat dry. Preheat oven to 425*F. Finely shred enough peel from lemon to make 2 tsps.; cut lemon in wedges and set aside. In small bowl combine semisoft cheese and lemon peel. In top of each fillet, from about 1/2 in. from one edge, cut a pocket, taking care not to cut all the way through the fish. (If fillet is thin, cut into the fish at an angle.) Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside.
2. In a small bowl combine bread crumbs, Parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered about 14 minutes or until salmon flakes with a fork. Serve with lemon wedges.

Grilled Salmon with Rosemary

This is another South Beach recipe and was very good. I baked it at 350 for about 20minutes instead of grilling it, though. Next time I would use a little more lemon juice, but that's because I really like the citrus flavors.

Grilled Salmon with Rosemary
Serves 2
Ingredients
1/2 pound salmon
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice (maybe use more than that)
1/8 teaspoon salt
Pinch freshly ground black pepper
1 clove garlic, minced
1 teaspoon fresh rosemary leaves, chopped, or 1/2 teaspoon dried, crushed
Fresh rosemary sprigs (optional)
Capers (optional)
Instructions
Cut the fish into 2 equal-size portions. Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl. Brush the mixture onto the fish.
To grill, arrange the fish on a grill rack or use a grill basket sprayed with olive oil cooking spray. Grill over medium-hot coals until the fish flakes easily (allow 4–6 minutes per 1⁄2" of thickness). If the fish is more than 1" thick, gently turn it halfway through grilling.
To broil, spray the rack of a broiler pan with olive oil cooking spray and arrange the fish on it. Broil 4" from the heat for 4–6 minutes per 1⁄2" of thickness. If the fish is more than 1" thick, gently turn it halfway through broiling.
To serve, top the fish with capers, if using, and garnish with rosemary sprigs, if desired.
Nutritional Information:
231 calories
15 total fat (3 g sat)
67 mg cholesterol
1 g carbohydrate
23 g protein
0 g fiber
213 mg sodium

Easy Slow Cooker Ham

I had never made ham except for coca cola ham so I wanted to try something different when I found a ham on sale. I found the following recipe at allrecipes.com and it turned out very good and tender. It reminded me of a Christmas ham. I made smashed red potatoes on the side - yum!

Easy Slow Cooker Ham
INGREDIENTS (Nutrition)
1 (6 pound) bone-in country ham
30 whole cloves (I used about 5 tbsp minced garlic)
3 cups apple cider, or as needed (I used about 3/4 gallon of apple cider)
1 cup brown sugar
1 cup maple syrup
2 tablespoons ground cinnamon (omitted)
1 tablespoon ground nutmeg (omitted)
2 teaspoons ground ginger (omitted)
2 tablespoons ground cloves
1 tablespoon vanilla extract (optional) (omitted)
1 orange's peel(omitted)
DIRECTIONS
Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

Balsamic Chicken

So I've been on this eating light and healthier than usual kick. I found the recipe below via google and it was actually very good. I made roasted asparagus on the side. I noted my (few) changes. By the way, this recipe also works with pork chops.

Balsamic Chicken
Try this age-old South Beach Diet™ chicken recipe, passed down through generations of home-style cooks-and non-cooks alike! A terrifically simple recipe to prepare, the baked chicken is flavored with a full-bodied, sweet balsamic vinegar recipe originating in Italy. Our version of this classic balsamic chicken is actually a baked chicken recipe, and different because it uses chicken breast (which cooks faster than chicken on the bone) and is baked for a short time in a hot oven, sealing in flavors. The chicken is marinated in a fresh rosemary and garlic recipe, with aromatics and herbs commonly used with pork and lamb - but equally fantastic with chicken. This South Beach Diet™ balsamic chicken recipe is the perfect dinner for you and your family.
Serves 2
Ingredients
2 boneless, skinless chicken breast halves
1/2 teaspoon fresh rosemary leaves, minced (I used dried instead of fresh)
2/3 clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt
2/3 tablespoons extra-virgin olive oil
1-2 tablespoons white wine (optional)(I left this out)
1 1/3 tablespoons balsamic vinegar
Instructions
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450°F. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes (I baked about 30 minutes) or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Nutritional Information:
183 calories
6 total fat (1 g sat)
65 mg cholesterol
4 g carbohydrate
26 g protein
0 g fiber
270 mg sodium

Tomato and White Bean Soup

This is a lighter soup and is high in protein with yummy vegetables. I had french garlic bread on the side. I didn't follow the recipe exactly so my changes are noted

Tomato and White Bean Soup
Idea from: The Savory Notebook

Ingredients
2 teaspoons olive oil
1 cup chopped onion (1 medium onion)
2 stalks celery, diced
1 large carrot, diced (omitted)
3 garlic cloves, crushed (I used minced)
2 (14.5-ounce) cans no-salt-added whole tomatoes, undrained and chopped(I used diced tomatoes.)
2 (16-ounce) cans cannellini or other white beans, drained (I only used 1 can.)
1 (14 1/2-ounce) can fat-free chicken broth
Splash of white wine (omitted)
1 tablespoon chopped fresh parsley (I used dried)
3/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Balsamic Vinegar
Parmesan cheese rind (omitted)
Green Onions, for garnish (omitted)

Directions
1. Heat oil in a large saucepan over medium heat.
2. Add onion, celery and carrot. Saute for about 7 minutes, until soft. And garlic, and sauté 1 minute or until fragrant.
3. Add tomatoes and next 6 ingredients (tomatoes through pepper), and bring to a boil. (This is where I added the Parmesan rind.)
4. Reduce heat, and simmer 10 minutes. (I simmered for at least 20 minutes.)
5. Ladle into bowls, and sprinkle with cheese. (I added green onions, parsley and a splash of balsamic vinegar here.)

**I didn't puree this and I added a lot more vegetables than called for, so it was sort of a chunky tomato soup. You could definitely puree it if you wanted a smoother soup.**