Cincinnati Chili

What is this odd, yet intriguing combination of ingredients, you might be wondering.  Well, it's a classic straight from the chili parlors of Ohio.  A chili meat sauce served over pasta, topped with cheese and onions.
Traditionally, Cincinnati Chili contains a myriad of unexpected ingredients - cinnamon and cloves, vinegar and molasses, and even chocolate.  The first time I made it, I tried it with the works.  As it turned out, though, I and my family like it best with the a few of the spices omitted.  The recipe below is for the chili as I like it best, but included are measurements for the missing ingredients, so make it either way - or try both!  
This recipe is adapted from Leite's Culinaria.  It is a fairly simple recipe.  It's flavorful and unique, and most importantly, really good.  The list of ingredients may be odd, but they totally work.  You don't have to serve it over pasta, of course.  Hot dogs make a great canvas, too.  Give it a try! 

Cincinnati Chili

Adapted from Leite's Culinaria

Ingredients:

2 tbsp dried minced onion

2 tbsp ancho powder

1 tbsp unsweetened cocoa powder

2 tsp smoked paprika

1 tsp ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp Mexican Oregano

2 tbsp vegetable oil

1 lb ground chicken

1 large (or 2 small) green pepper, chopped small

1 tbsp minced garlic

1 (15 oz) can tomato sauce

1 cup water

1 bay leaf

2 tbsp apple cider vinegar

1 tbsp unsulphered molasses

1 (14.5 oz) can diced tomatoes, with the liquid

1 can pinto beans, rinsed & drained (optional)

8 oz dry spaghetti

Shredded medium cheddar cheese, for serving

Finely chopped red onion, for serving (optional)

*Traditional Cincinnati Chili contains a few additional seasonings: 1 tsp ground cinnamon, 1/4 tsp ground allspice, and 1/4 tsp ground cloves.  My family very much prefers this recipe without those spices.  You might want to give them a try, though.  You could divide the sauce in half and add 1/2 tsp ground cinnamon, 1/8 tsp ground allspice, and 1/8 tsp ground cloves to one half and try it both ways.

*This recipe can be made with ground beef or turkey if preferred.

Directions:

1.  Combine the minced onion, ancho powder, cocoa powder, paprika, cumin, salt, black pepper, and oregano in a small bowl.  Stir to combine.  Set aside.

2.  Heat 1 tbsp of the oil over high heat in a large high sided skillet or dutch oven.  Once hot, add the ground chicken.  Cook, crumbling as you go, until the meat is completely cooked through.  Remove the pan from the heat.  Add the spice mixture and stir to combine.  Allow the meat to cool slightly.

3.  Pulse the meat in a food processor until well crumbled (but not pasty).  Set aside.

4.  Heat the remaining 1 tbsp of oil over medium-high heat in the same pan.  Once hot, add the green pepper and garlic.  Cook, stirring often, until the green pepper has softened.

5.  Add the tomato sauce and water to the pan.  Stir to combine.  Reduce the heat to a simmer.

6.  Stir in the bay leaf, cider vinegar, and molasses.

7.  Pulse the diced tomatoes in a food processor until cut into small pieces.  Add the tomatoes to the pan.

8.  Simmer over very low heat until the meat is very tender and the mixture has thickened a bit (should end up the consistency of a ragu) - about 30-45 minutes.  Add the beans, if using.  Keep warm.

9.  Cook the pasta according to package directions.  Drain well.

10.  Toss the pasta with 1/3 of the sauce.

11.  Serve the pasta topped with additional sauce, cheese to taste, and red onions to taste.

Sausage Bites

These tasty little bites are simple crowd pleasers.  They make delightful appetizers, but can also be served alongside a salad for lunch or dinner.
This recipe is adapted from Taste and Tell.  The original calls for andouille sausage, which my family aren't big fans of.  Luckily, this recipe is super-versitile .  You can use any cooked sausage you like.  I used Johnsonville Chili Cheese sausage for mine.  It's delicious and has so much flavor that no dipping sauce was needed.  Experiment, though - use smoked brats with mustard, kielbasa with chili sauce, Italian sausage with marinara, chicken sausage with bacon and honey mustard - the possibilities are many!

Sausage Bites

Adapted from Taste and Tell

Ingredients:

2 tbsp fine-ground cornmeal

1 egg

1 tbsp water

Flour (for dusting)

1 sheet puff pastry, thawed (1/2 of a 17.3 oz pkg)

6 fully-cooked sausages (I used Johnsonville Chili-Cheese)

36 wooden round toothpicks

Directions:

1.  Line a baking dish or plate with waxed or parchment paper.  Set aside.  Place the cornmeal on a separate plate.  Set aside.

2.  Make an egg wash by beating the egg and water with a fork until well blended.  Set aside.

3.  Roll the pastry into a 12" X 12" square, dusting lightly with flour as needed to prevent sticking.

4.  Cut the pastry in half horizontally, then in thirds vertically, making 6 rectangles.  You will work with one piece at a time.  Keep the others covered to prevent drying.

5.  Brush the pastry piece lightly with egg wash.  Place a sausage on one long end and then roll it up in the pastry.  Press to seal the edge.

6.  Brush the pastry gently & lightly with egg wash.  Roll the pastry in the cornmeal to coat.  Place the pastry on the prepared dish or plate.  Cover to prevent drying.

7.  Repeat Steps 5 & 6 with the remaining pastry and sausages.

8.  Tightly cover the rolled pastries.  Chill for at least 30 minutes.

9.  Preheat the oven to 400°.  Line a baking sheet with parchment paper.

10.  Using a sharp knife, cut the ends off of the rolled pastries (discard).  Insert 6 toothpicks, evenly spaced, into each roll.  Cut each roll into 6 pieces (a toothpick should be in the center of each).

11.  Place the pieces, flat sides down, on the prepared baking sheet.

12.  Bake for 10 minutes, flip, and bake for an additional 8-10 minutes or until golden brown.

13.  Serve alone or with an appropriate dipping sauce.

Achiote Pork Sandwiches

What is achiote?  It is a seed - the annatto seed, from the achiote tree.  One thing that it's used for is to make yellow food coloring.  But also, it has great flavor, and is used in cooking.
This sandwich is made with pork tenderloin that has been marinated in achiote, citrus, and other spices and then grilled.  The meat is succulent and tender and the flavor is bright and delicious.  The pork can certainly stand on it's own - serve it with beans and rice, tortillas, or in a salad.  Perfect!  But, of course, it makes a most pleasing sandwich, too.
This recipe is somewhat loosely adapted from Mexico: One Plate at a Time by Rick Bayless.  The preparation of the pork is a cinch.  And, as an added bonus, the leftovers (if there actually are any) are wonderful!

Achiote Pork Sandwiches

Adapted from Rick Bayless

Ingredients:

Marinade -

1 oz achiote (anatto) seeds (about 2 1/2 tbsp)

1 1/2 tsp Mexican oregano

1 1/2 tsp ground black pepper

Rounded 1/2 tsp ground cumin

1/4 tsp ground cinnamon

3 tsp minced garlic

1/4 cup fresh orange juice

1/2 cup fresh lime juice

Sauce -

1/4 cup mayonnaise

1/8 tsp garlic powder

1/8 tsp ground cumin

1/8 tsp black pepper

1 pork tenderloin, trimmed (enough marinade for 2 tenderloins, if desired)

4 sandwich rolls

4 deli slices of cheddar cheese, each cut in half

Shredded cabbage (about 1 cup)

*Achiote color is intense.  It is recommended that you do food prep on a cutting board.  Take care with any stainable surfaces (bleach takes the stain right off of formica, but some materials are porous).

Directions:

1.  For the Marinade: place the achiote seeds in a spice grinder.  Grind until fine.  Add the oregano, pepper, cumin, and cinnamon.  Grind until fine and blended.

2.  Stir the ground spices together with the garlic, orange juice, and lime juice.

3.  Place the tenderloin into a gallon Ziplock bag (I set the bag into a bread pan).  Pour the marinade over the pork.  Move the pork around until it is completely coated.  Squeeze the air out of the bag and seal the top.

4.  Marinate the pork for at least 4 hours (8 is better), turning the pork in the bag halfway through.

5.  For the Sauce: combine all of the Sauce ingredients in a small bowl.  Stir until completely mixed.  Cover and chill until ready to use.

6.  Clean and oil the grate of a gas grill.  Preheat the grill to medium-high.  You will cook the tenderloin on indirect heat, so plan accordingly.

7.  Remove the pork from the marinade (discard the marinade) and place it  so that it is not directly over the heat.  Close the cover and cook for 5 minutes.  Turn the meat 1/4 of the way (onto its side).  Close the cover and cook for 5 minutes.  Repeat until each side has cooked for 5 minutes.

8.  Continue cooking and turning until the tenderloin reaches an internal temperature of 160° (about 25-30 min total, counting the time already on the grill).

9.  Transfer the pork to a plate.  Tent with foil.  Let rest for 5 minutes.  Slice thinly, across the grain (making disks).

10.  Spread 1 tbsp of the sauce on the top half of each sandwich roll.  Place 1/4 of the sliced meat on each bottom half.  Top the meat with two halves of the cheese per sandwich.  Spread about 1/4 cup of the cabbage over the cheese.  Add the top bun.  Serve!

*The photo shows the cabbage on the sandwich dressed.  My family decided (after the photo was taken) that the dressing, while yummy, distracted from the great flavor of the pork.  Thus, the dressing has been omitted from the recipe.

Cajun Pasta

Let dinner tonight be a Cajun occasion!  This dish is kind of like a chicken etouffee over pasta.  As is, the recipe is mild, but you can turn up the heat as you please.  You could also swap out the chicken for seafood.
This recipe is adapted from Top Secret Restaurant Recipes by Todd Wilbur.  It is easy to make and to customize and, most importantly, it's tasty; a nice way to serve some classic flavors in a new way!

Cajun Pasta

Adapted from Todd Wilbur

Ingredients:

Roux -

4 tbsp butter

4 tbsp flour

2 1/2 cups chicken stock

2 tbsp olive oil

1 lb chicken breasts, trimmed & cup into small pieces

Salt & black pepper

Sauce -

3/4 tsp salt

1/2 tsp white pepper

1/2 tsp smoked paprika

1/2 tsp dried thyme

1/4 tsp cayenne (or to taste) OR ancho powder (milder)

3 tbsp butter

1 large or 2 small green peppers, chopped small

1 medium white or yellow onion, chopped small

1 stalk celery, chopped small

1 tsp minced garlic

1/4 cup white wine

2 Roma tomatoes, seeded and chopped small

2 tsp parsley

1 lb thick spaghetti or fettucini

Directions:

1.  For the Roux: melt the butter in a small skillet set over medium heat.  When the foam has subsided, whisk in the flour.  Reduce the heat to medium-low.

2.  Cook, whisking often, until the mixture is dark tan like peanut butter.  Remove the pan from the heat.

3.  Immediately whisk in 1 1/2 cups of the chicken stock until smooth.  Set aside.

* If you are making the sauce in advance, do not cook the chicken yet.  Make the rest of the sauce as directed, transfer it to a bowl and let it come to room temperature, then cover (place a sheet of plastic wrap directly onto the surface and another to cover the bowl), and chill until ready to use.  When you're ready to use the sauce, prepare the chicken as directed and then use the same skillet to reheat the sauce.

If you will be using the sauce right away, this is a good time to start the pasta water boiling.

4.  Heat the oil in a large skillet set over high heat.  Once hot, add the chicken pieces.  Season with salt and pepper.  Saute the chicken until cooked through.  Transfer the chicken to a plate.

5.  For the Sauce: in a small bowl, stir together the salt, white pepper, paprika, thyme, and chile powder.  Set aside.

6.  Melt the butter over medium-high heat in the skillet used to cook the chicken.  Once hot, add the peppers, onions, celery, and garlic.  Saute until the vegetables have mostly softened.

7.  Add the wine and tomatoes to the pan and cook for one minute longer.  Stir in the spice blend.  Stir in the roux mixture along with the remaining 1 cup of chicken stock.  Stir in the parsley.  Bring the mixture to a simmer.  If the sauce is thicker than you would like, you can thin it later with a bit of the pasta water.  Turn the heat off, but leave the pan on the burner to keep warm.

8.  Prepare the pasta according to package instructions (be sure to add 1 tbsp of salt to the water).  Drain.

9.  Reheat the sauce if necessary.  Stir half of the chicken into the sauce.  Toss the pasta with half of the sauce.

10.  To serve: place the pasta in a large serving bowl OR preportion it onto plates.  Top the pasta with the reserved chicken.  Top that with the reserved sauce.  Serve!

Grilled Brats

It's getting close to the season of bratwurst.  Here's one great way to enjoy them!

Grilled Brats

Brat grilling adapted from Johnsonville

Ingredients:

5 bratwurst

Oil

5 hearty rolls (such as outdoor rolls)

Butter

5-10 tbsp brown mustard (or try my German Mustard!)

5 deli slices of Meunster cheese

Directions:

1.  Clean and oil the grill grate.  Preheat to medium-low.

2.  Spray or brush the brats with oil.  Place them on the grill and close the lid.

3.  Cook for two minutes.  Flip the brats, close the lid, and cook for two more minutes.  Repeat until all sides are deep golden brown and the sausages have reached an internal temperature of 160°.

4.  Transfer the brats to a plate and let them rest for 5 minutes.

5.  Meanwhile, spread butter on the rolls (if a bit gets on the outside, all the better).  Place the rolls, open sides down, on the grill.  Heat the rolls for about a minute, just to get them warm and soft. 

6.  Spread 1-2 tbsp of mustard on each roll.  Place a slice of cheese on each roll.

7.  Place a brat in each prepared roll.  Serve!

Buffalo Chicken Meatballs

Spicy meat-a-balls aren't just for Spaghetti anymore!  These taste treats have all the flavor of buffalo wings, all rolled up in cute little balls just perfect for lunch, dinner, or party appetizers.
This quick & easy recipe is adapted from Rachel Ray.  Serve them up with celery sticks and your favorite bleu cheese dressing (or, if you're like me and your throat clenches at the very thought, your favorite ranch dressing or dip).
Shuffle up some buffalo!

Buffalo Chicken Meatballs

Adapted from Rachel Ray

Ingredients:

1 tbsp olive oil

1/4 cup onion, chopped fine

1 tsp minced garlic

1/2 tsp salt

1 egg

2 tbsp milk

1 1/4 cups fresh bread crumbs (about 2 slices white bread pulsed in a processor)

1/2 cup parsley, chopped fine

1/2 tsp ground black pepper

1 lb ground chicken breast

3 tbsp butter

1/2 cup Frank's Red Hot sauce

Directions:

1.  Heat the oil in a small skillet set over medium-high heat.  Once hot, add the onions, garlic, and salt to the pan.  Cook, stirring often, until the onions begin to soften.  Transfer the onion mixture to a plate to cool completely.

2.  In a small bowl, whisk together the egg and milk.

3.  In a large bowl, stir together the bread crumbs, parsley, and black pepper.  Put the ground chicken in the bowl along with the onion mixture and the egg mixture.  Use your hands to blend the ingredients.  Be careful not to overmix.

4.  Use a 1 1/2" scoop (or you can use a tablespoon) to scoop portions of the mixture onto a parchment-linen 9"X13" baking dish (they will be very close together).  Cover and chill for 30-60 minutes (to allow the balls to firm up a bit).

5.  Preheat the oven to 350° (you can also deep fry these meatballs in 350° oil until cooked through, then transfer them to paper towels to drain - this will give the golden crust as seen in the photo, though the baked are just as tasty).

6.  If desired, gently roll the chilled portions into balls (as is, the bottoms are probably flat).

7.  Bake until cooked through (about 20 minutes).

8.  Meanwhile: stir the butter and hot sauce together in a large saucepan set over medium-low heat.

9.  Toss the cooked meatballs in the hot sauce mixture to coat.  Serve!

Caesar Roll Ups

Like gladiators with their Roman helmets!
A classic Caesar salad, transformed into a scrumptious tortilla roll up!

Caesar Roll Ups

Katie Christy

Ingredients:

1 cup fresh bread crumbs (aprx 1 slice white bread pulsed to course crumbs in a food processor)

1 1/2 tbsp olive oil

1/4 tsp minced garlic

1/16 tsp salt

10 tbsp Caesar dressing

1 cup of shredded Romaine lettuce

8 flour tortillas, softened

8 tbsp grated Parmesan

16 slices deli thin-sliced chicken lunchmeat

Directions:

1.  If you are in a hurry, you can crush premade croutons (garlic or Parmesan flavor) to get about 8 tbsp of coarse crumbs.  If you do this, skip the next step.

2.  Toss the bread crumbs with the olive oil, garlic, and salt in a large skillet.  Set the pan over medium heat.  Cook, stirring often, until the crumbs are toasted and crisp - like tiny croutons.  Transfer the crumbs to a plate to keep them from overcooking in the hot pan.

3.  Toss 2 tbsp of the dressing with the Romaine.  Set aside.

4.  Spread 1 tbsp of the dressing evenly onto a tortilla, leaving a 1/2" border around the outside.

5.  Evenly sprinkle 1 tbsp of the breadcrumbs and 1 tbsp of the Parmesan over the dressing.

6.  Overlap two slices of the chicken to fit on the tortilla, running horizontally, on the edge closest to you.

7.  Place about 2 tbsp of the Romaine in the center of the chicken, running horizontally.

8.  Tightly roll the tortilla, starting with the edge closest to you (so the lettuce will be in the center).

9.  Repeat Steps 4-8 with the remaining ingredients.

10.  Serve as a roll or slice, secure with toothpicks, and serve as spirals!

Club Roll Ups

A tasty club sandwich, all rolled up.  Perfect for an appetizer, lunch, or dinner.

Club Roll Ups

Katie Christy

Ingredients:

4 oz cream cheese, softened

1/4 cup tomatoes (I used canned diced)

    -Sun Dried, Oil Packed: drain & dab with paper towels to remove excess oil

    -Sun Dried: reconstitute, drain & dab with paper towels to remove excess water

    -Canned Diced: press 1/2 cup between several layers of paper towels to remove excess liquid

2 tbsp mayonnaise

1/4 tsp ground black pepper

1/4 tsp minced garlic

About 3/4 cups shredded cheddar cheese

1 lb bacon (raw weight), cooked, drained well, and crumbled

20 deli thin slices smoked ham

20 deli thin slices smoked turkey

About 3/4 cups shredded lettuce

10 flour tortillas, warmed until pliable

Directions:

1.  Combine the cream cheese, tomatoes, mayonnaise, pepper, and garlic in the small bowl of a food processor.  Pulse until well blended.  You can use this spread right away, but it's even better if you cover and chill it for about an hour first.

2.  Evenly spread about 1 tbsp of the cream cheese mixture over a tortilla, leaving a small border around the edge.

3.  Sprinkle about 1 tbsp of the cheese evenly over the spread.  Sprinkle about 1 tbsp of the bacon evenly over the cheese.

4.  Lay two slices of the ham overlapping down the center of the tortilla (horizontally), maintaining the tortilla border.  Lay two slices of turkey overlapping each other and the ham, in the bottom third of the tortilla, still maintaining the border.

5.  Sprinkle a little lettuce horizontally down the center of the turkey slices.

6.  Starting on the end closest to you (which should also be the end with the turkey), tightly roll the tortilla.

7.  Leave the roll up as is, cut it in half, or cut it into 1 slices, securing each slice with a toothpick.

8.  Repeat Steps 2-7 with the remaining ingredients.  Serve!

Black Pepper Chicken Egg Rolls

Egg rolls - those ever popular, crunchy packets of deliciousness.  Mmm mmm!  So good to eat, surprisingly easy to make!
Years ago, my husband ordered something called Black Pepper Chicken from a Chinese fast food place.  The quality of the chicken was questionable, but the sauce was fantastic.  I immediately wanted to make a chicken egg roll with that kind of flavor.  And here we are!
The sauce I made is adapted from a recipe on food.com.
A note: the recipe instructs you to poach the chicken in chicken broth.  The results are tender and flavorful - great in the rolls.  You don't have to poach the chicken, though.  You can chop it small and stir fry it in about 1 tbsp of oil.  You can use grilled, broiled, or sauteed chicken.  Or, you can even use store-bought rotisserie chicken if you're pressed for time.
Egg rolls are all in the wrapping.  The first time I made egg rolls I didn't have folding instructions and the results were...less than desirable.  The recipe below includes a wonderful diagram from Twin Dragon.  Now, rolling is a snap!
So, next time in you're in the mood for Chinese food, don't order out!  Fry up a cruncharific batch of these homemade egg rolls!

Black Pepper Chicken Egg Rolls

Katie Christy

Ingredients:

1.5 lbs boneless, skinless chicken

4 cups chicken broth

2 tbsp oyster sauce

2 tbsp soy sauce

2 tsp black pepper

1 tsp mirin

1/2 tsp minced garlic

1 tbsp peanut, vegetable, or canola oil

5 oz water chestnuts, chopped small

2 cups Nappa cabbage, chopped small

1 bunch (aprx 10-12) green onions, sliced thin

24 egg roll wrappers

Directions:

1.  Place the chicken broth and chicken pieces into a medium/large saucepan (the liquid should cover the chicken).  Bring the liquid to a boil over high heat.  Reduce to a low simmer and cover.  Poach until the chicken is cooked through (using a leave-in digital thermometer is helpful).

2.  Transfer the chicken to a plate to cool completely.  Once cool, chop the chicken into small pieces.  Cover and chill until ready to use.

3.  In a small bowl, stir together the oyster sauce, soy sauce, black pepper, mirin, and garlic.  Cover and chill if not using right away.

4.  Heat the oil in a large skillet until very hot.  Add the water chestnuts, 1 cup of the cabbage, and the green onions and stir fry for about 30 seconds.  Add the sauce and continue cooking for about 15 seconds.  Remove the pan from the heat.

5.  Stir in the remaining 1 cup of cabbage and the chicken.  Stir to mix thoroughly.  Transfer the mixture to a bowl.  Allow the mixture to cool to luke-warm (if the chicken was cold, you may not have to wait).  Alternately, you can cool the filling completely, cover, and chill for later use.

6.  Follow the diagram below to assemble the rolls (use about 2 tbsp filling in each).  You can make them in advance: place the assembled rolls in a parchment or wax paper lined baking sheet or dish, cover, and chill until ready to fry.

7.  Line a baking sheet with a few layers of paper towels.  Heat oil to 350° in a fryer or dutch oven.  Fry the egg rolls (careful not to crowd the fryer - the rolls should not touch).  Fry, turning to cook evenly, until golden brown.  Transfer the cooked rolls to the paper towels to drain.  Repeat.

8.  Serve!