A few months back, my bestest gal pals put together a collection of their favorite recipes and presented it to me on my birthday. Included in the beautiful homemade envelope was this jewel of a recipe. I’m still not clear on what makes this a cincinnati chili (maybe it’s their known twist on chili?), but I do know that this is a dish that both the pelirojo and I enjoyed.
This chili recipe was given to me by my friend Liz. Unlike me, she is a seasoned (haha, get it? I made a cooking joke! … *sigh…) cook who knows her stuff. She’s creative, awesome, talented AND she recently started a food blog over at Food Foolery. I’m excited to see all of her enticing recipes showcased on her site.
Have you taken a glance through the combination of spices in this beast? The addition of the cocoa was what caught my eye. Also, this bad boy is versatile because it can be made into a traditional chili or you can make it as a sauce. I was craving some pasta, so I decided to try the later option.
Happy Monday my friends! Before you start grumbling under your breath about there being no such thing as a happy Monday, prepare yourself. Grab a cup of coffee and spend the next few minutes at work (or at home) in the sweetest form of escapism that exists. For the next few minutes, I invite you to dive into the sweet and delicious compilation of treats that have been gathered on two wonderful sites.
The first party is taking place over at Steph’s Bite by Bite blog. At 7am this morning, the auction opened for bidding on all of the baked goods that were donated for Steph’s bake sale. Her Team in Training is working to raise money for the Leukemia and Lymphoma Society. It is such an important cause and one that is very dear to me. Please run (not walk!) yourself over to her site and consider bidding on those delicious treats!
The second party is being hosted by Nancy over at Spicie Foodie. The Your Best Recipe roundup is a collection of dishes that participating bloggers have contributed. Each month, we get to pick our favorite dish that we made and share it with the awesome community of readers on her blog.
Come on, isn’t this a great way to start a new week? You get to contribute to a great cause and drool over a collection of delicious recipes! Can us food blog readers ask for more on a Monday morning? I think not!
The last thing I wanted to share with you is my *happy dance*! On Saturday afternoon, I received in the mail a treat that I had been hoping for ever since she announced it’s release. It’s Nancy’s cookbook! I can’t wait to try the different recipes and drool over the phenomenal photography on each page.
Well, here we are. It is finally Friday of what has been a long and very busy week. But the weekend is finally upon us, and I have plenty of fun plans to celebrate the last three days of the Triangle Restaurant Week!
Since the last few days have been so packed, I planned ahead with the week’s menu and made a sauce that would last me for a few lunch and dinner meals.
Before you gasp at the quantities listed in the ingredients to the left, know that I doubled the recipe so that I could have enough to last us over a few days. And, if you’re normal (unlike me) you can make enough pasta in advance so that all you have to worry about is reheating it in the microwave.
However, if you aren’t normal (like me) and you have a thing against reheated pasta, then you’ll have to take an extra couple of minutes into account in prepping the leftovers. Don’t roll your eyes! I’m not imagining it (I don’t think..)! The consistency of pasta changes once it has been microwaved. It gets gummy, or hard and it just bugs me. All this means is that you have to warm up water in a tiny pot just for pasta. It will take an extra 15 minutes, but it’s worth it to me to have freshly cooked past. (Ok… I suppose it’s silly enough that you can roll your eyes…)
The recipe is adapted from Spitler & Yoakam’s 1,001 Best Low-Fat Recipes, and is very simple and versatile. If you are of the vegetarian persuasion, you can simply omit the chicken and have a very flavorful dish. Even if you aren’t vegetarian, I don’t think you would miss the chicken if you left it out. There are enough harmonious notes in the dish to keep your palette intrigued. The only thing I will try changing next time is the olives. The black olives were nice, but I’d like to taste what kalamata olives would do to the flavor.
It’s time to start getting ready to close up shop and let the Friday fun begin! I hope you all have a wonderful weekend!