Archive for the 'Recipe' Category

John’s Chili

My husband John has become a great cook. After doing preps for Thanksgiving, John decided to make Chili from a recipe he found in labeled as Jeff’s Hot Dog Chili. It was superb – beautifully seasoned and cooked to perfection. It was the best food for watching the Steeler game – another passion of my husband.


  • 1 pound ground beef
  • 1/3 cup canned chicken stock
  • 1/2 cup (10 ounce ) can tomato sauce
  • 1/2 cup ketchup
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon onion powder
  • 1 dash Worcestershire sauce

Place ground beef in a large saucepan with canned chicken stock using 2 forks to break up the meat apart. Stir in tomato sauce, ketchup, chili powder, salt, black pepper, sugar, onion powder and Worcestershire sauce. Bring to a boil and cook over medium heat until the chili has thickened slightly and the beef is fully cooked, about 20 to 25 minutes. Don’t boil the whole time, the chili simmers once it has come to a boil.

Eat with hotdogs in a roll heaped with chili to taste.

If you like you can add diced onion and shredded sharp cheddar cheese to the chili and use it as a dip with frito scoops.

Absolutely delicious either way. My husband is a great cook.


The chili thickened.

Chili with onions and cheese.jpeg

The chili covered with cheese and diced onion.

Omelette Casserole

This is a super recipe. I forgot to take a photo so all I have is the wrapped leftovers. By the way the leftovers are wonderful – just a couple of minutes in the microwave to warm.



8 eggs

1/2 cup milk

2 tablespoons half and half

1 cup shredded Gruyere – divided into 1/2 cup portions

1 cup diced black forest ham

1/4 teaspoon salt

1/4 teaspoon black pepper

1 1/2 tablespoons minced fresh chives


Preheat oven to 350 degrees and lightly grease 9 or 10 inch casserole dish with nonstick spray

Whisk eggs with the milk and half and half until smooth

Add ham, salt, pepper and 1/2 cup of the cheese. Stir to incorporate.

Pour into the prepared baking dish and  top with remaining cheese.

Bake for 30 minutes or until eggs are just set and golden in color

Remove from oven and sprinkle with chives. Omelette with deflate slightly as it cools

Tip: Replace the ham with sautéed mushrooms to make this dish vegetarian




This recipe is from Epicurious and is delicious.


Makes 6 servings

This is also terrific with yellow tomatoes. Garnish with thin cucumber slices and some chopped red onion, if desired.



  • 2 pounds large tomatoes, halved
  • 1/2 pound country-style bread, crust removed, cut into 1/2-inch pieces (about 4 cups)
  • 1 red bell pepper, seeded, diced
  • 1 cup chopped peeled English hothouse cucumber
  • 1 cup chopped red onion
  • 1/4 cup Sherry wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 cup water


Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juices to large glass bowl. Add next 9 ingredients. Let stand at room temperature 1 hour.

Working in batches, puree gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to 1 day. Serve cold.


Blinis and Caviar

This recipe is from Martha Stewart.

1 package of active dry yeast

1/2 cup warm water

1 cup milk

1 1/2 cups all-purpose flour

3 eggs separated

1/2 teaspoon salt

Pinch of sugar

6 tablespoons melted unsalted butter

Clarified butter for the griddle

Proof the yeast in warm water with the pinch of sugar for 15 minutes. Put the yeast mixture, milk, flour, egg yolks, salt and melted butter in a blender. Blend at high speed for 40 seconds. Turn the machine off, scrape down the sides of the container, then blend for another few seconds. Pour the batter into a bowl that is large enough to accommodate the rising. Cover loosely and set in a warm place to rise for 1 1/2 to 2 hours. Do not let the batter rise much longer or the blini will taste overfermented.

Blinis batter

The batter after rising for 2 hours

egg whites for blinis

At cooking time, beat the egg whites until stiff. Fold them into the batter.

griddle for blinis

Heat a griddle.

claridfied butter

Brush with clarified butter.

blinis cooking 2

Drop batter by 1/8 cup measuring cup onto to the griddle.. Turn the blini when the first side is lightly browned and cook briefly on the second side. I serve this to order. Make one blini for each person – serve the blini, let them spoon creme fraiche and caviar on freshly made blini and repeat making blinis just a serving at a time.


This is the best spatula to use

blinis cooking 3

Another “batch of blinis”

caviar and creme fraiche

Caviar ( paddle fish on the right, hackelback on the left) and Creme Fraiche

wine with blinis

Wine with blinis and caviar

Merry Chistmas everyone.

Best part – this keeps overnight in the refrigerator and makes blinis with jam for breakfast.

Avocado Soup


3 ripe avocados, mashed

4 cups chicken broth

1/4 cup fresh lemon juice

1/2 tsp salt

1/4 tsp white pepper

1/2 tsp minced onion

1/8 tsp cayenne pepper

2 to 3 tablespoons dry white sherry

1 cup sour cream

8 slices bacon, cooked and crumbled

1/2 cup minced chives

Mix first 8 ingredients in blender at low speed until smooth. Add sour cream, 1/4 cup at a time, until well blended. (A 5 cup blender will not hold the entire recipe so adding the sour cream must be done in two batches)

Be sure to taste as you might like it spicier – I add some Tabasco

Chill the soup for at least two hours. Also chill the bowls to be sure they are nice and cold.

Garnish with bacon and chives.

Served with an absolutely spectacular wine – Berry Bros. & Co 1934 Chablis