Mopsy's Kitchen: February 2012

Even though I live in the Sunshine State, it is not always sunny. After a January of no rain February has decided to make up the difference.

So what does all of this rain and dreariness mean? Chili of course! What is better than a warm bowl of chili on a cold day? That's right, nothing.

My chili recipe I can truly call my own. After several mishaps with chili, with some batches tasting like spaghetti sauce while others were so hot they almost melted the bowl, I finally came up with a mild flavorful chili.

Oh, did I mention its turkey chili?

Chili Round 1

What you need:

1 pound ground turkey

1 medium white onion

1 can zesty chili tomatoes

1 can concentrated tomato soup

1 can mild green chilies and tomatoes

1 can spicy chili beans (sm. can of Rotle)

1 can black beans

1 Tbsp. oil

Spices:

1 packet original McCormick chili seasoning

2 Tbsp. chili powder

dash cayenne pepper

black pepper

Toppings:

Cheddar Cheese

Sour cream

Saltine Crackers

Chopped green onion

Heat a large pot or Dutch oven over medium high heat. Chop the onion and reserve one half for later. Place onion and oil in the pot and sauté until just tender. Add the turkey, chili powder, and cayenne pepper and cook until no longer pink. (Here is your opportunity to kick up the heat! If you like your chili nice and hot add more cayenne pepper.)

Once the turkey is cooked through add the tomatoes, tomato soup, green chilies and tomatoes, chili beans, black beans (drained), seasoning packet, and pepper.

Bring the chili to a boil then reduce to a simmer and cover. Simmer for at least 10 minutes before serving but half an hour is best.

Serve with toppings of your choice (see above for ideas).

Now the big question, "what do you do with left over chili?" The answer: Chili Pasta Bake

Chili Pasta Bake is something I invented in my kitchen about three hours ago. I like it so much I had to share it here.

Chili Round 2

What you need:

2 cups cooked whole wheat pasta

2 cups cheddar cheese

Left over chili (at least 3-4 cups)

Preheat the oven to 375 degrees.

Spray a 7 1/2 x 11 baking dish with non-stick cooking spray. Line bottom of the pan with 1/2 of the cooked pasta, layer on 1/2 of the chili, followed by 1/2 of the cheese. (I really eyeballed all of the measurements so these might take some tweaking.) Repeat layers with remaining ingredients.

Bake for 20 minutes or until the cheese is melted and the chili is hot and bubbling. Let cool for 5-10 minutes before cutting and serving.

And a bunny on a couch....Enjoy!

My husband turned 25 earlier this week. Its has happened, we are old and married!

In order to celebrate his birthday with a the dignity and class that it deserves I made the most refined desert there is...funfetti cupcakes.

I found a recipe on this blog, Simply Scratch . I altered her recipe just a bit by adding more sprinkles and creaming the butter and sugar first then adding the wet and try ingredients alternately. I am sure her way and my way work equally well.

ingredients:
4 whole Egg Whites
1 cup Whole Milk
2 teaspoons Real Vanilla Extract
3 cups Cake Flour, sifted
1 1/2 cups Sugar, sifted
1 tablespoon plus 1 teaspoon Baking Powder
1/4 teaspoon Kosher Salt
1 1/2 sticks of Unsalted Butter, softened
1/2 cup Sprinkles, plus more for garnish
1 recipe of Cream Cheese Frosting

preparation:

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

Combine the egg whites, vanilla whole milk. Whisk together and set aside.

In a large mixing bowl; sift the dry ingredients. Fitted with a paddle attachment, blend the dry ingredients with the butter and half of the milk and egg mixture. Scrape the sides and bottom of the mixing bowl, and then slowly add the remaining mixture and stop mixing once combined.

Fold in sprinkles and fill paper liners half way. Bake in preheated oven for 17-20 minutes. Watch carefully so you don’t over bake.

Lastly, frost with the prepared cream cheese frosting and sprinkle with remaining sprinkles.

Refrigerate any uneaten cupcakes.