Monday, October 24, 2011

Turkey Chili

This weekend we enjoyed a relaxing yacht ride with some great friends. I got a beautiful sunset picture that I cannot wait to put on canvas! I also remade the pumpkin cupcakes for our dessert and used cake flour. The cake flour definitely made the cupcakes "softer and bouncier," for a lack of better words. Both types of flour worked well, but if you have cake flour or happen to be at the store, pick some up!

ELBM will be going on a break until post honeymoon. I will be back in late November/early December to share some great photos from our European adventure! Have a fabulous few weeks and in the mean time remember to eat, love, and be merry! 



I love this chilly weather, it's perfect for making chilis, stews, soups, and anything else that gets you excited for the season! I wasn't sure if I was going to post this recipe, but we both really enjoyed our turkey chili so I thought I would share!



Turkey Chili (Serves 4-6)
Time: 20min Prep and 1hr Cook

Ingredients:
- 1-1.5lb Ground Turkey (Interchangeable)
- 2 tbsp Olive Oil
- 1-2 Chopped Bell Peppers
- 1c Frozen Corn Kernels
- 2-4 Minced Garlic Cloves
- 1 Chopped Onion
- 1 Minced Jalapeno (Seeds removed - optional)
- 2 Cans of 14.5oz Diced Tomatoes ( I used the natural no salt - you can play around with this)
- 2 16z Cans of Beans ( I used Kidney and Pinto)
- 2 tsp of Tomato Paste
- 1 4oz Can of Green Chiles 
- 1c Lager or Broth
- 1 tbsp Worcestershire
- Shredded Cheddar
- Sour Cream 
Spices (I like to premix the spices) 
- 1 tsp Creole Seasoning
- 1/2 tsp Lawrys
- 1 tsp Sugar
- 1 tbsp Unsweetened Cocoa Powder 
- 2-3 tbsp Chili powder
- 1 tsp White Pepper
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Oregano
- 1 tsp Smoked Paprika
  1. In a large pot heated to medium, add your olive oil chopped vegetables and sautee for about 5mins.
  2. Add your ground turkey and break it up. Cook for another 3-5mins and add your garlic, worcestershire and beer.
  3. Add your drained can of beans, can of chile, corn, cans of tomatoes (one drained), and tomato paste.
  4. Add all of your spices and turn down the heat to medium low. Cook covered for 30-45mins.
Serve chili with a sprinkle of cheese, dollop of sour cream, and a side of cornbread or Fritos!

I served mine with jalapeno cheddar corn muffins. If you don't have time to make it from scratch, buy a jiffy corn muffin mix and throw in a 4oz can of jalapenos (or less) and 1/2-1c of shredded cheddar cheese into the batter. Bake as directed, this is an easy and delicious upgrade to the muffins! 

Wednesday, October 19, 2011

Pumpkin Cupcakes with Cream Cheese Frosting

Following our afternoon at Green Hand Farm's Pumpkin Patch, we decided to go over to a friend's house to carve our pumpkins and make some cupcakes! Since baking is a fairly new hobby for me, I searched several recipes and blogs to find the perfect pumpkin cupcakes.  Below is a recipe that I adapted from  Smitten Kitchen and while I've made a few tweaks, we absolutely loved the cupcakes!

Between the cupcakes and pumpkin carving it was impossible not to be in the fall spirit. Hope you guys get to enjoy some of fall fun this season!





Pumpkin Cupcakes (Serves 24)
Time: 30min Prep and 20-25min Bake


My sous chef Caiti prepping the mixer

Ingredients:
- 1 Stick of Unsalted Butter, Room Temperature
- 1c Dark Brown Sugar
- 1/3c Granulated Sugar
- 2c Flour ( Cake was recommended, but all I had was all purpose, worked fine)
- 2tsp Baking Powder
- 1tsp Baking Soda
- 1tsp Ground Cinnamon
- 1tsp Ground Ginger
- 1/2tsp Ground Nutmeg
- 1/8tsp Ground Cloves
- 1/2tsp Salt
- 2 Large Eggs
- 1/2c Sour Cream and 1tsp Vanilla (Add a little milk to smooth out texture)
- 1 1/4c Pure Pumpkin Puree

  1. Preheat oven to 350 and line cupcake pans.
  2. Beat butter and sugars on medium speed until it becomes fluffy.
  3. Sift flour, baking powder, baking soda, nutmeg, cloves, cinnamon, ginger, and salt into a bowl.
  4. Add eggs 1 at a time to mixer and alternate between adding the eggs, the flour, and milk. Begin and end the mixing with the flour, beat in the pumpkin puree until the batter is smooth.
  5. Scoop the batter into the liners  and lightly drop the pans on the countertops to get rid of air bubbles. 
  6. Bake in oven for 20-25mins, insert a toothpick into the center and make sure it comes out clean.
  7. Place cupcakes on rack/remove from pans and let them cool. 
  8. Place them in the fridge for 25mins to cool, frost, and devour! 
Frosting:
- Two 8ounce Packages of Cream Cheese, Softened ( I used neufchatel )
- 1 Stick Unsalted Butter 
- 2c Confectioner's of Powdered Sugar
- 1/3c Pure Maple Syrup
I wanted to add orange extract to my frosting, but forgot it at home...if anyone tries it let me know!
  1. Beat all ingredients on medium until fluffy and smooth.
  2. You can use a spatula to put on the frosting or pipe on the frosting.
  3. I didn't have any piping bags so I just used a large ziplock bag and snipped the edge.

Monday, October 17, 2011

Beer Can Chicken

The chicken comes out perfectly seasoned and juicy every time. This is perfect for any season, you can grill it in the summer or serve it up with some baked acorn squash in the fall!




Beer Can Chicken (Serves 3-4)
Time: 15min Prep and 70-90min Cook


Ingredients:
- 3.5lb Whole Chicken
- 1can of Beer
- Olive Oil, to rub on chicken
- 1tbsp Sea Salt and Pepper
- 1tsp of : Ground Ginger, Garlic Powder, Onion Powder, Paprika, Brown Sugar, Oregano


  1. Preheat oven to 450 degrees.
  2. Rub the entire chicken with olive oil. Make sure to get under the skin as well.
  3. Apply desired amount of rub onto the chicken, under the skin, and into the cavity.
  4. Drink half of the beer and add brown sugar and herbs of your choice into the can. ( I like to use thyme or rosemary)
  5. Finally, place the bird on top of the can and carefully place it in the oven.
  6. Roast the bird for about 10mins and reduce the heat to 350 degrees. The chicken should roast for another 70-90minutes. Check with a meat thermometer that it is cooked throughout.

Monday, October 10, 2011

Happy Halloween!

I know it's not Halloween yet, but I've been dying to post these photos of Dolly in her costume. Although she won't be answering the door with us to pass out candy...we like Dolly to be festive. Some call it torture, but c'mon it's all in good fun!

Sorry for the lack of posts these past few weeks, I've been extremely busy with wedding and honeymoon planning. Have a great Monday and I hope these photos put a grin on your face!

Hi, Mom!

Seriously, give me my Greenie!

See! It's all good! 

There are a ton of cute and cheap costumes at Target, click here for the turtle costume!