Tag Archives: chili

All I Want for Christmas is…a Bacon Silicone Spatula?


So this was really supposed to be posted back in January, but then life happened…

Really, the only two things on my adult Christmas list this year were a record player and  Keurig…well I still haven’t cashed in on all of my gifts, but I’m one for two so far.  The funny thing is that I’m the worst person to buy for unless you completely catch me off guard and don’t listen to my random rants about what I want or would like.  Most of the time, I don’t wait long enough for people to buy things because one week I want it and the next week I buy it.

So I got a gift this year and automatically I recognized the box was from one of my favorite splurge stores Sur la Table.

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The box!

It was a little bit weighty, but handed to me with care, so I had NO idea what was inside.  I opened the box to find several items individually wrapped so that I still couldn’t tell what they were, but the gift giver’s face gleamed with pride as if they knew I’d love everything, even before I knew I’d love everything.

The first piece I unwrapped was a bacon Christmas ornament that was all shiny and covered in glitter.  I got my gift a few days after Christmas unfortunately, but it inspired me to do a food themed ornament tree (courtesy of Epicurious) next year instead of the wine bottle one I saw on Pinterest…or maybe I’ll do both!  There were a few other delightful things that I can’t wait to use in my concoctions…a Chianti Classico D.O.P. Extra Virgin Olive Oil and Fattoria Estense Silver Seal Aceto Balsamico di Modena (balsamic vinegar).

The goodies...10-year age balsamic vinegar!!!

The goodies…10-year age balsamic vinegar!!!

The other two items I’m really excited about are my chili-lime seasoned salt and Hepp’s Salt Barrel Gourmet Salts Applewood Smoked Salt.

Good salts...not bath salts!

Good salts…not bath salts!

I’m so eager to use both of these that I’ve already created so many ideas and I’m already contemplating purchasing more.  Stay tuned for a recipe on how to make shrimp tacos and curtido, using the chili-lime salt.  I’m still working on what I can use the Applewood salt for.  Any suggestions?

And the piece de resistance…most people who know me, also know that I’d only like to die of old age or from bacon…hence the blogger name.  Anyway, the last gift was strategically wrapped and placed under all of the other pieces, so I didn’t even realize it was in there.  I open it and lo and behold, it’s a damn bacon spatula…a silicone Tovolo Spatulart bacon spatula!  A bacon ornament wasn’t enough???  I got an awesome, oversized BACON SPATULA!!!  Owww!  It’s big enough to flip a pancake, a slice of French toast, or like 5 whole pieces of bacon!  In case you can’t tell, I’m uber excited about this thing and I plan to use it this weekend for brunch.

So baconly awesome!

So baconly awesome!

I haven’t even finished opening my presents yet and its after the new year…I’m just so caught up with this one.  I didn’t even care to write an informational or worthwhile post…I just wanted to talk about everything in this box.  Keep your eyes open for upcoming posts using this stuff.  Happy New Year!!!

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My name is Chilly Willy…


…I’m frozen through and through.  My nose is red and my tail is cold.  Ah he achoo!  (Do you guys remember that cartoon?)

Happy New Year folks!!!

Just checking in around the country for weather updates during my traditional, “I hate the Mid-Atlantic during the winter” rant.  I really can’t complain because one of my friends hasn’t had positive degree weather in a few weeks…yeah, today it was -45 degrees.  Another of my friends is on vacation experiencing 80+ degrees and I’m hatin’!  I probably wouldn’t be so sour, but I just came back from Vegas, myself, and it was 60 degrees there.  That’s tropical weather in comparison to the arctic blast that’s blowing through Baltimore right now.  I don’t think it got above freezing today!

I’m not sure if its instinct or my food obsession, but extremely cold weather makes me crave extremely hot (spicy) and hearty food.  The unfortunate thing was, because I had just left for/gotten back from vacation, I didn’t have any groceries.  Do you grocery shop before vacay?  Anyhow, I was starving and it was fah-reezing out!  I was rummaging through my cabinets to see what I could whip up without having to go to the grocer and I found some kidney beans, black beans and crushed tomatoes.  I WAS GONNA MAKE CHILI!!!

As I started to prepare the dish, it became a bit of a hodgepodge because I wanted more than just beans.  I used my last onion and found some frozen corn near its expiration date, so I threw that in.  So far so good…  Then, while looking for some cheese in my deep freezer, I found some smoked sausage!!!  Perfection!  So I sliced that up and threw it in.  Once all started to cook, I pulled the seasonings out and got to work.  The recipe is below, but I feel like I can never say this enough…”I don’t measure.  I cook to taste.”  I did include some measurements but just season until it tastes like chili, then spice it up as you see fit.  Last, make sure to gather your side toppings too!  I already had sour cream and green onions in the house…but no cheese.  😦

  • 2 14.5 oz cans diced fire roasted tomatoes with green chilies (or plain canned tomatoes so you can season as you like)
  • 15 oz give or take of kidney beans and 8 oz give or take of black beans (I prefer dry, soaked, then drained)
  • 6 cups vegetable stock (feel free to substitute chicken)
  • 4 cloves garlic, minced
  • 1 ½  large yellow onion (1 minced and the ½ diced)
  • 2 tbsp olive oil
  • 4 tbsp chili powder
  • 1 tbsp ground cumin
  • 2 tsp salt

Sauté the garlic and onions in the olive oil until they are translucent, then add everything else.

Other suggestions:  Add cayenne pepper to spice it up, 1 tsp at a time.  You can add sausage, chicken, or beef and change it quickly for you ravenous meat eaters out there.  Feel free to change the beans and/or the ratio…they taste the same once the seasonings cook through.  This recipe is great for the stovetop or Crock Pot (never thought I’d say that), just eliminate the olive oil for the Crock Pot recipe and throw everything in for 3-5 hours.  Last, if you like a thicker chili, you can add a little masa or cornstarch mixed with water.

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