Busy Nights Real Food
Thursday, December 08, 2005

Well, we were buried in snow last night. Here are a few pictures around my house from last night and this morning. Some reports in our news are saying we got about 5 inches, some are saying we got as much as 10. I think we ended up somewhere in the middle. I still like snow at this point, before is gets all dirty and slushy. So what better way to enjoy a snowy day (or rather night) than with the ultimate in wintry warming foods.

That's right, we had chili. I am definitely a beefy chili kind of gal, not so much a fan of the bean-y kind. I mean there are some beans in there, but we mainly eat a lot of ground beef. I don't make chili from a recipe really. I just start tossing stuff in. This time it was ground beef, black beans, a few cans of diced tomatoes, onion, jalapenos, chili powder, and cayenne. It had a bit of a slow burn effect, but wasn't too hot to enjoy. I like to load mine up with some chopped tomatoes, diced onion, shredded cheese and a little dollop of sour cream. And of course, you can't forget a small handful of Fritos to add that required crunch. Yummy. This was able to get that chill out of a snowy night.

And what is a bowl of chili without some fresh, slightly crisp corn bread. A few months back there was a small cornbread battle on the Cooling Light Bulletin Board. Some of us had been raised eating southern cornbread, which doesn't have sugar in it. It really is different. Well, long (and fairly uninteresting) story short. I was given a great recipe for "Southern" cornbread you make in a cast iron skillet. If you have never had corn bread cooked in cast iron, you have really missed true happiness. It leaves it with the best crisp crust that I can hardly resist. Yummo. And the subtle, unsweetened flavor is wonderful with things like chili.

Tonight we have supper club and I am pretty excited. I will happily update you all tomorrow.
Fun!! Snow!
I have a cast iron skillet, but everything sticks to it. In other news, we are 8'C today, and all our snow is rapidly melting.
Joe- You can have all the snow you want from here. I will take Arizona weather any day.

Sara- Sounds like you need to season that skillet. Most important don't use soap to clean it. And if you must, you'll have to reseason. They take some work, but once you get them seasoned they are better than most non-stick.
Can't find your e-mail address and it's not on your website ... thought you might be interested in participating in the upcoming WDB Contest this weekend. Check out the PS in my post yesterday for details. Sweetnicks
Cast iron cornbread is the ONLY way to cook the stuff, I agree! I only began liking cornbread in very recent years. Yummy!
Post a Comment

<< Home


Just a mom, sharing our life on this little blog.

Epicurious / Food TV / Cooking Light / Lone Star Diva

Adventures in Food and Wine / Amateur Gourmet / Culinary in the Desert / Farmgirl Fare / Food Blog Scool / I Like to Cook / Jeff's Stuff / Kayaksoup / Mona's Apple / Musings / Savory Notebook / Sweetnicks

July 2005 / August 2005 / September 2005 / October 2005 / November 2005 / December 2005 / January 2006 / February 2006 / May 2006 / December 2009 /

Powered by Blogger