Just a reminder…

13 Jan

theSheenBean.wordpress.com has moved to thesheenbean.com

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Moving on up!

11 Jan

theSheenBean has moved: theSheenBean.com

Please update your subscriptions:

I will be posting all new blog entries on the new site.  Please bear with me this week as I get everything set up.

See you at theSheenBean!

Four Way Cincinnati Chili…

9 Jan

Time to use up some of that cheese in our refrigerator!

When we were up in Cincinnati in early November, Tony’s grandma, Nana, gave us a packet of Cincinnati Chili Seasoning to bring back.  Since then Tony has wanted me to make it.

The first time he took me to visit his extended family in Cincy we went to lunch at the famous Skyline Chili.  I wasn’t a big fan.  Skyline uses cocoa powder and cinnamon in their chili and they serve it over spaghetti.  Very strange if you ask me.  I’ve only had chili with cornbread!  It was a bit too sweet for me.  I wasn’t a fan.

Tony mentioned the chili again this week so I finally made it for him tonight.  Surprisingly, I actually liked it this time.  I modified the recipe slightly and made mine a little spicy.  If you can’t find one of the seasoning packs that I used, you can google the exact ingredients to use.

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At Skyline, you can order your chili different WAYS:

Three Way: Spaghetti topped with chili and cheddar cheese.

Four Way: Spaghetti topped with chili, cheddar cheese and onions.

Five Way: Spaghetti topped with chili, kidney beans, cheddar cheese and onions.

Cincinnati Chili

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I used turkey and wheat paste to up the nutritional value some.  After taking this picture Tony informed me that we were going to use freshly grated cheddar not the kind in a bag!

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Add your turkey, seasoning, water and tomato paste.  This was my first time cooking meat in the sauce.  I was unsure on how this would turn out.

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Break the meat into small pieces by wisking the sauce with a fork.

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The sauce will eventually thicken and you will have your spaghetti topping!

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Prepare your noodles, cheese and onions.

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Use freshly shredded cheddar, its as close to Skyline as you can get.

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Step 1: Add your spaghetti to your bowl.

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Step 2: Top with chili.

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Step 3: Add onions.

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Step 4: Sprinkle with cheese.

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Step 5: Add crushed red pepper, if you like your chili spicy!  Enjoy!


Cincinnati Chili

  • 1 packet of Chili Seasoning
  • 6 oz can of Tomato Paste
  • 1-1.5 lbs. of Lean Ground Turkey
  • 6 Cups of Water
  • 1 Onion chopped
  • 1 box of Whole Wheat Thin Spaghetti
  • Fresh Shredded Cheddar Cheese
  1. Combine the seasoning, water, tomato paste and ground turkey in a pan.  Do not cook the turkey.
  2. Beat the mixture with a fork while heating to a boil.  The fork will break the meat up into small bits.  Bring the mixture to a boil.
  3. Reduce heat and simmer uncovered for 1.5 hours, stirring occasionally.
  4. Serve your favorite WAY.
  5. Enjoy!

It was more like meat sauce with spaghetti.  I enjoyed it and Tony loved it.  He can’t wait to have the real stuff!  We are moving to Cincinnati this summer so I better get used to this chili.  I have a feeling that we will be visiting Skyline a few times!

Time for bed.  Hopefully we wake up with a white blanket of snow in the morning!

Have you had Skyline Chili before?  Do you like it?

New Week, New Start…

9 Jan

Dear friends,

I haven’t forgotten about the blog.  It has been a busy week in the Shony house.  I wanted to start the first full week of 2011 off healthy but that didn’t happen.  We ate out a few times and the one meal I did make wasn’t blog worthy.

Today is a new day and a new week, hopefully it will start off on the right path.  I have already done my grocery shopping and hope to have a few recipes to share with you this week.  Tony goes back into a clinic setting for the next few months so that means no more overnight shift at the hospital which both Crosby and I don’t like!

I am a planner so I thought I would start sharing with you my goals for this week.

Goals for the week:

  • Run 3 times
  • Do the 30 Day Shred video 2-3 times
  • Apply for 3 jobs
  • Put away the Christmas decorations
  • Cook 3-4 healthy meals

We are expecting a few inches of snow tonight.  Cross your fingers and hope that the meteorologists are correct!

See you tonight with a recreation of Tony’s favorite Cincinnati meal.

-Sheena

A Cheese Problem…

3 Jan

Everytime I see this Cheez-It commercial I go around the house repeating the joke.  For some reason I think it is hilarious, maybe because I am in love with Cheez-Its and Cheese in general.

When I opened the refrigerator tonight looking for some leftovers for dinner I realized that I have a problem.

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A CHEESE problem!

Yes, all of that cheese is in our MEAT drawer.

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There isn’t any meat, just TWENTY different types of cheese.

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We currently have:

  • 3 different types of shredded cheddar cheese
  • 4 different wedges of open cheese from our Christmas Dinner last week
  • String cheese
  • Individual tubs of cream cheese
  • Ricotta cheese
  • An unopened block of mozzarella
  • 5 different types of laughing cow cheese
  • 2 containers of parmesan cheese
  • 1 container of blue cheese

That would be 20 different types of cheese!  How is one supposed to eat healthy and lose weight when their MEAT drawer is full of CHEESE?  I will slowly be using this cheese in recipes that I will “lighten up” so that I can still enjoy the cheese but in a semi-healthy way.

What do you call a cheese that isn’t yours?

Nacho Cheese!!!!

Asparagus and Mushroom Risotto

2 Jan

Here is the recipe that I promised last week.

I have never made risotto before.  Everything that I read said that it can be difficult and time consuming to make.  When Tony requested that I make it to go with the Pomegranate Roast I got out my new rice cooker cookbook and searched for a recipe.   I found the perfect accompaniment to the roast: Asparagus and Mushroom Risotto.  I made a double recipe since we had 6 adults to feed and the original said it served 4-6.  This was my first recipe in the rice cooker and it was perfect.  I don’t think I will ever make a risotto the regular way.

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Saute your shallots in the butter and oil.

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Add the rice.  Heat until the rice becomes transparent but still has one white spot on each.

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Add veggies and broth.

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Cook on porridge setting.

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Asparagus & Mushroom Risotto

From The Ultimate Rice Cooker Cookbook

Serves 4-6

  • 3/4 lb. Fresh Asparagus
  • 1 1/2 Tbs. Olive Oil
  • 1 1/2 Tbs. Butter
  • 2 Tbs. Minced Shallots
  • 1 Cup plus 2 Tbs. Medium Grain Arborio Rice
  • 2 oz. Fresh Mushrooms, sliced
  • 3 Cups Chicken Broth
  • 2 tsp. Butter
  • 1/3 Cup Freshly Grated Parmesan
  • Salt & Pepper
  1. Snap off ends of asparagus stalk. Cut the spears on the diagonal into small pieces.
  2. Set the rice cooker to the Regular Cycle.
  3. Place olive oil and butter in rice cooker bowl.
  4. When the butter melts, add the shallots.  Cook, stirring a few times until softened, about 2 minutes.
  5. Add the rice and stir until the grains are evenly coated and hot.
  6. Cook, stirring occasionally, until the grains are transparent except for a white spot on each, 3-5 minutes.
  7. Add the mushrooms and asparagus, stirring for a minute or two.
  8. Add the broth, stir to combine.
  9. Close the cover and reset the rice cooker for the Porridge Cycle.
  10. Once the rice cooker is finished, stir the risotto.  The risotto should only have a bit of liquid and the rice should be al dente, tender with just a touch of tooth resistance.
  11. If needed, cook for a few minutes longer.  The risotto will keep Warm on hold for an hour or so.
  12. When ready to serve, add the butter and cheese and mix.  Add salt and pepper to taste.
  13. Sprinkle extra cheese on top just before serving.
  14. Enjoy!

You could use vegetable broth if you want to make the risotto vegetarian.  Also any other vegetables would be delicious.  I will be trying this soon using some squash and zucchini!

Have you ever made risotto before?  How hard was it to make?

I’m going to stick with the rice cooker recipe from now on!

Welcome 2011….

1 Jan

Happy New Year!  I hope you had a great New Year’s Eve celebration last night.  We had a low key evening here.  We were both asleep before the ball dropped!

2010 was full of adventures:

  • We went on our honeymoon to Mexico in March
  • Traveled with my Clemson MBA class to China for 2 weeks in May
  • Traveled to Nags Head with my family for a week at the beach
  • Went to Myrtle Beach with Tony’s coworkers for a long weekend
  • Spent a few days in Hilton Head with Tony’s family
  • Traveled through the mid-Atlantic for Tony’s fellowship interviews
  • Went to Clemson football games, the ACC Championship and a few Penguin games in Pittsburgh!
  • Found out that we will be moving to Cincinnati next summer
  • Spent Thanksgiving with Tony’s family and then with mine
  • I graduated from Clemson with my MBA
  • I spent Christmas in PA while Tony came back and worked
  • Relaxed on the last day of the year!

2011 is shaping up to be just as eventful!  I am not the type to set New Years Resolutions but I want to set some goals for the year.  I am hoping that this blog will help me achieve them.

2011 Goals:

  • Start and FINISH the Couch to 5K program.  I attempted this a few times last year but never made it all the way through
  • Run a 5k
  • Eat healthier, more at home and not at restaurants!
  • Find a job in Cincinnati
  • Exercise 5 times a week
  • Expand my blogging network

I got this magnet for Christmas and look at it everyday.  It will remind me of these goals and that I need to try my best to achieve them!

I would like to try and update you with a post at least every other day if not everyday.  Life has been busy this last month and I hope it slows down a little so that I can have time to share my daily adventures with you!  I started today by changing the theme.  I felt that the old theme was just too plain.  What do you think about the new theme?  What else would you like to see on the blog?

Don’t forget to become a fan of theSheenBean on Facebook.

Do you make resolutions or goals for the new year?

–This is my first year for a set of goals!

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