Sunday, August 17, 2014

Chocolate In Chili....who knew?

This recipe is from my Better Homes & Gardens magazine and they must have had me in mind when they came up with this recipe!   I love the addition of the chocolate flavor and something I would never have thought to put in chili. They have 2 tbs. of chili powder listed but I put in just one and it really was too hot for me..have no idea how 2 tbs. would be, but I am sure it would be very hot! I really liked the flavor of this but next time just a dab of chili powder! LOL!  Of course the fire-roasted tomatoes added to the heat!

Smoky Weeknight Chili

1 tbs. vegetable oil
1 medium green pepper, chopped (3/4 cup)
1 medium onion, chopped (1/2 cup)
1 15-16 oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-16 oz.. can great Northern beans, rinsed and drained
2 tbsp. chili powder
1 15 oz. can tomato sauce
1 14 1/2 oz. can fire-roasted diced tomatoes, undrained
1 tbsp. packed brown sugar
1 tbsp. dark unsweetened cocoa powder

In large saucepan heat the oil over medium-high heat. Add sweet pepper and onion; cook and stir 4 to 6 minutes or until tender.  Add beans and chili powder; cook and stir 2 minutes. Stir in tomato sauce, undrained tomatoes, brown sugar, and cocoa powder. Bring to boiling; reduce heat . Cover and simmer 25 minutes, stirring occasionally.  Top each serving with sour cream and green onions.  Makes 4 servings.

Sunday, August 3, 2014


Finally using my strawberry dishes! Cannot believe we are into  August and hope this month goes very, very slow.  :)   I made a new recipe of Tortellini Pasta Salad. It used 1 pkg. of  tricolored cheese tortellini, 2 cups trimmed sugar snap peas, 2 cups baby carrots, 2 cups broccoli florets(I didn't have any), 2 tsp. pesto, 1 cup cherry tomatoes, halved, 40 black olives, chopped, 1/4 tsp. ground black pepper, fresh basil(optional).  Cook tortellini per pkg. directions, stirring occasionally. Add sugar snap peas, carrots, and broccoli and cook until tender. I put the carrots in first as I like them tender. Drain pasta and vegetables and rinse with cold water. Drain and place in large bowl and toss with pesto. Fold in the tomatoes, olives, and pepper. Garnish with basil, if using.  Dessert was Strawberry Trifle. Use 1 angel food cake, 24 oz. frozen strawberries, thawed(I used fresh) 3 cups sugar-free vanilla instant pudding,(make the pudding per pkg. directions) 16 ozs. whipped cream, Fresh strawberries for garnish.  Tear cake in pcs. Begin by layering cake, strawberries, pudding and whipped cream in large glass bowl.  Repeat layers, filling bowl.  Top with a solid layer of whipped cream. Garnish with sliced berries. I had some fresh blueberries so used them also.  Yum!!