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13 Jan

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Moving on up!

11 Jan

theSheenBean has moved: theSheenBean.com

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

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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?

Christmas Dinner…

31 Dec

On Wednesday night Tony and I hosted his family for our Christmas dinner.  I really like to host dinners.  They give us a chance to spend quality time with our guests as well as a chance to use our fancy china!

Dinner and dessert were delicious.  Presents were exchanged and champagne was toasted!

On The Menu:

  • Cheese & Cracker Sampler
  • Pecan & Bleu Salad topped with Cranberry Vinaigrette
  • Mushroom & Asparagus Risotto
  • Roasted Brussel Sprouts
  • Pomegranate Roast
  • Pecan Pie
  • Christmas Cookies

Tony & I both worked on Wednesday but I was able to do lots of prep work on Tuesday night.

The table was set…

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with our Kate Spade Lenox China!

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Appetizers were served:

34 degrees Crispbread and Stonewall Kitchen Roasted Garlic Crackers

Havarti, Gouda, Cheddar, Soft White, & Goat Cheese Platter

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Salads were served:

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And then we finally enjoyed dinner.

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Pecan & Bleu Salad with Cranberry Vinaigrette

Dressing:

  • 1 Cup Bourbon Pecans
  • 3 Tbs Red Wine Vinegar
  • 1/3 Cup Olive Oil
  • 1/3 Cup Fresh Cranberries
  • 1 Tbs Dijon Mustard
  • 1/2 tsp Minced Garlic
  • 1/2 Tbs Splenda
  • 1/2 tsp Salt
  • 1/2 tsp Ground Black Pepper
  • 2 Tbs Water

Salad:

  • 1/2 Red Onion, thinly sliced
  • 4 oz. Crumbled Blue Cheese
  • 1 bag Mixed Spring Greens
  1. In a blender, combine the vinegar, oil, cranberries, mustard, garlic, Splenda, salt, pepper, and water. Blend until smooth.
  2. In a large bowl, toss the pecans, onion, blue cheese, and greens.
  3. Serve dressing with salad.

 

Pomegranate Roast

From A Year of Slow Cooking

  • 1 Tbs. Olive Oil
  • 1 Yellow Onion, sliced
  • 1/4 tsp Ground Cinnamon
  • 1 tsp. Herbes de Provence
  • 1/2 tsp Kosher Salt
  • 3 lbs. Sirloin Tip Roast
  • 4 Garlic Cloves, minced
  • 1 (14 oz.) can Fire-Roasted Crushed Tomatoes, undrained
  • 1 Cup Pom Pomegranate Juice
  • 1/4 Cup Balsamic Vinegar
  • 2 Tbs Maple Syrup
  • 1/2 Cup Golden Raisins
  1. Coat the bottom of a 5-quart crockpot with the olive oil.  Add the onion.
  2. Combine the spices and rub on all sides of the roast.
  3. Place the roast on top of the onions.
  4. Add the garlic, tomatoes, pomegranate juice, balsamic vinegar, and syrup.
  5. Sprinkle the raisins on top.
  6. Cover and cook on low for 7-8 hours.
  7. Serve with sauce on top.
  8. Enjoy!

I will be posting the side dish recipes next week.

Time to figure out our New Years Eve plans!  Happy New Year!  Have a great night celebrating!

Just like Chick-Fil-A Nuggets

20 Dec

This recipe could save you a few trips to Chick-Fil-A.  Although they would be better with a side of waffle fries and lemonade.  Yesterday when making the Chicken Noodle Soup, we saved some of the boiled chicken.  My Mom wanted to make Pancake Chicken Nuggets to serve with the soup.  This is a recipe that my mom learned from her mother-in-law, my grandma or DoDo as we all call her.  This is a dish that mom remembers DoDo making and she loved it.  We decided that the chicken tastes like Chick-Fil-A nuggets.

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DoDo’s Pancake Chicken Nuggets

Boil your chicken and tear into nugget size pieces.

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Beat eggs and milk together.

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Prepare you pancake mix.

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Coat the chicken in the egg mixture.

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Then toss in the pancake mix.

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Make sure the chicken has a good coating of egg and pancake mix.

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Coat all of the chicken before you start frying.  Your fingers can get quite messy from the batter!

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Slowly add the chicken to the hot oil and fry for a few minutes until brown.

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Flip the chicken so both sides brown evenly.

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Let the chicken cool on a paper towel lined plate.

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DoDo’s Pancake Chicken Nuggets

  • 4-5 Boneless Skinless Chicken Breast
  • 3 Cups Complete Pancake Mix (We used Hungry Jack Light & Fluffy)
  • 3 Eggs
  • 2 Cups Milk
  • Vegetable Oil
  • Salt
  1. Bring 4 quarts of water to a boil.  Season the water with a little salt and pepper.  Add chicken and boil for 30 minutes or until cooked fully.
  2. Once cooked, remove the chicken and let cool.  Cut the chicken into small nugget size pieces.
  3. Beat 3 eggs with the milk in a bowl.
  4. Add your pancake mix in a separate bowl.
  5. Coat your chicken in the egg/milk mixture and then the pancake batter.  Coat all chicken pieces before frying.
  6. In a skillet, add 1 inch of oil and heat it.
  7. Once the oil is hot, slowly add the pieces of chicken in.  Be careful!
  8. After about 3 minutes, turn the chicken so that it can brown the other side.
  9. Remove the chicken once both sides are brown.  It doesn’t need much time in the oil because the chicken is already cooked.
  10. Cool the chicken on a plate lined with paper towels to absorb the excess oil.
  11. Sprinkle the chicken with salt while it is cooling.
  12. Store the chicken nuggets in a warm oven until serving.
  13. Enjoy!

A Snowy Sunday….

19 Dec

It looks like this outside:

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No, this is not South Carolina snow.  Tony and I left Greenville yesterday and headed to West Virginia with my family.  We are spending the weekend with them at their cabin in Canaan Valley, WV.  It looked like a winter wonderland here today.  My brothers and Dad went skiing this morning while Tony, Mom & I relaxed in the house.  Crosby enjoys the snow too but doesn’t last too long in the cold!

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There were flurries coming down all day!  It is so beautiful outside.

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I had fun trying to figure out how to take good pictures of the snow!

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Yes, those are rain boots and not snow boots.  They worked fine to just take a short walk.

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While the guys were out skiing we stayed nice and warm inside.

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And then we started cooking.  My mom always makes Chicken Noodle Soup when we are here.  I helped her get a pot started to let cook all afternoon.  It was the perfect dinner for a cold, snowy Sunday.

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This soup is light on the chicken and heavy on the noodles.

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Canaan Chicken Noodle Soup

Boil your chicken and save the broth.

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Cook your noodles.

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This is what the Chicken Base looks like.  If you can’t find it, you can use extra bouillon cubes but don’t add as much salt to the soup.

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Add everything else to the broth and simmer on low.

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Canaan Chicken Noodle Soup

  1. Bring 4 quarts of water to a boil.  Season the water with a little salt and pepper.  Add chicken and boil for 30 minutes or until cooked fully.
  2. Once cooked, remove the chicken and let cool.  Strain the remaining water and put it back in the original pot.  Cook on low.
  3. Shred the chicken.
  4. Add the shredded chicken, carrots, bouillon and chicken base to the remaining broth.  Keep the burner on low.
  5. While you are preparing the chicken, in a separate pot bring 8 quarts of water to a boil.  Add the frozen noodles and bring back to a boil for 10 minutes.
  6. Once the noodles are done, strain them and add to the chicken broth pot.
  7. Add salt and pepper to taste.
  8. If it seems like there isn’t enough broth, add some water to the broth.  If you want more flavor you can add bouillon or chicken base.
  9. Simmer on low for 30 minutes or until ready to serve.
  10. Enjoy!

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I had my soup over a bed of spinach and it was great.  You can always add more chicken base, bouillon and water to make the soup less noodle-y because the noodles soak up the broth.

We didn’t add all of the chicken and saved it to make my grandma’s version of Chick-Fil-A Chicken Nuggets.  I will be posting that recipe tomorrow.

What is your favorite cold weather soup?

Soup’s On…

15 Dec

This recipe is perfect for your leftover Christmas ham.  I found ham in our freezer from last year and used it last week to make an easy delicious dinner.  You couldn’t tell that it was almost a year old.  Cooking the soup all day in a crock pot rehydrates the ham.

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This is another dinner that I prepared the night before and just put it in the crock pot before leaving for work.  I came home to a delicious smelling house.  All I had to do was make some Pineapple Corn Muffins and dinner was ready.  I can’t wait to have more leftover ham from Christmas this year so that I can make this again during the winter.

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Lima Bean & Ham Soup

  • 36 oz. Frozen Baby Lima Beans
  • 12 oz. Ham diced
  • 1 1/2 Cups Onion Diced
  • 5 Cups Chicken Broth
  • 1 Cup Fat Free Evaporated Milk
  • 4 Tbsp Margarine
  • Fresh Ground Pepper
  1. Spray Crock Pot with Pam
  2. Layer in crock pot: 1st Onion, 2nd Ham, 3rd Frozen Lima Beans
  3. Pour chicken broth over everything.
  4. Cook on Low for 6-8 hours.
  5. Just before serving stir in evaporated milk and butter.  Add pepper to taste.
  6. Serve with a Pineapple Corn Muffin.
  7. Enjoy!

Pineapple Corn Muffins

  • 1 Box of Jiffy Corn Muffin Mix
  • 1 8 oz. Can Crushed Pineapple
  1. Mix muffin mix with pineapple.  Do not drain the pineapple.
  2. Spray muffin pan and distribute mix into 12 cups.
  3. Bake for 15-20 min at 400 degF.
  4. Serve warm with a delicious bowl of soup.

I made a Facebook page for theSheenBean so make sure you search for it and “like” it.  I would love to have all of my readers as my facebook fans.

My family came to visit tonight so we have a full house.  I graduate tomorrow with my MBA.  We have a few busy days planned.  I can’t wait to share all of the excitement in the next few days.

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