Cincinnati Chili

Many years ago, I was introduced to Skyline Cincinnati Chili. It was so good, I found a recipe for it. This recipe is from the Chunky Chef.

Skyline Cincinnati Chili

5 cups water

6-oz can tomato paste

1/2 oz baking chocolate

1/4 cup chili powder

1 tsp cinnamon

1 tsp garlic powder

1 tsp cumin

1/4 tsp allspice

1/4 tsp ground cloves

1/4 tsp red pepper flakes (or less)

3/4 tsp salt

2 Tbs apple cider vinegar

1 1/4 lb lean ground beef

Add the water to a large pot. Add tomato paste and chocolate and cook on medium heat. Mix with whisk until all ingredients are blended. Add rest of ingredients, including ground beef. Mix up beef. Heat on high until boiling then lower temperature to low and cook for an hour. Cool, place in refrigerator. Skim fat layer.

Serve over spaghetti and call it 2 way. Add cheese and it becomes 3 way. Onion or beans make it 4-way. Onion and beans make it 5 way.

2020 05 19

Chewy Ginger Molasses Cookies

I love soft ginger cookies. These are delicious--full of flavor, crispy on the outside, soft & chewy on the inside.

Chewy Ginger Molasses Cookies

(adapted from Food Network)

2 1/4 cups flour

2 tsp ground ginger

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp ground cloves

1/2 tsp salt

1 stick unsalted butter, at room temperature

1 cup sugar

1/3 cup molasses

Large egg

Preheat oven to 375 degrees.

Sift flour with rest of dry ingredients. Set aside.

Cream butter with sugar until pale yellow color. Add the molasses and egg. Mix well.

Add dry ingredients and mix until just incorporated.

Using a tablespoon ice-cream scooper, measure dough. Form into ball and roll in sugar. Place on parchment-lined baking sheet 2 inches apart.

Bake cookies for 12-15 minutes. Cool for 5 minutes.

2020 05 14

Boquerones

We have such good memories of the pintxos in San Sebastian. One of our favorites were boquerones (Spanish anchovies in vinegar). They're not quite like the salty ones you find here.

This was an easy way to serve them. Boquerones and sun-dried tomatoes on a cracker. Simple and delicious.

2020 05 12

Thai Baby Back Ribs

I found this recipe for baby back ribs in The Great Ribs book. It is so tasty.

Thai Baby Back Ribs

2 sides baby back ribs

6 cloves garlic, minced

2 Tbs. finely minced ginger

8 serrano peppers, minced

¼ cup minced cilantro sprigs

1 Tbs grated lime zest

Juice of 3 limes

1 cup hoisin sauce

½ cup wine vinegar

¼ cup fish sauce

¼ cup honey

2 Tbs. dark soy sauce

2 Tbs cooking oil

Remove the membrane from the underside of the ribs.

Combine the remaining ingredients and stir well.  Place the ribs and ½ the sauce in a ziplock bag.  Marinate, refrigerated, for at least 15 minutes.  Reserve the remaining sauce to serve as a sauce.

Grill the ribs until cooked through.

2020 05 12

Shrimp & Grits

When we visited Charleston a few years ago, I loved the shrimp & grits. Every restaurant made it a little differently.

Shrimp & Grits

4 1/2 cups water 

1 tsp salt

Pepper to taste

1 cup stone-ground grits 

2 tablespoons butter 

2 oz shredded sharp cheddar cheese 

6 slices bacon, chopped 

1 pound shrimp, peeled and deveined 

1 green bell pepper, chopped

14 1/2 oz can diced tomatoes

1 large clove garlic, minced

2 tablespoons chopped parsley 

Add shrimp shells to water and boil. Reduce heat and simmer for 15 minutes. Strain shells and discard. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; remove from skillet and drain well. In grease, add shrimp. Cook until shrimp turn pink. Remove from skillet. Add remaining ingredients and saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately. 

2020 05 11

Twice Baked Potatoes

This is how I make twice-baked potatoes.

After baking the potatoes, I scoop out the inside, leaving a 1/4 inch layer on the skin. I add hot milk, butter, a container of Boursin cheese, cheddar cheese, sliced cooked bacon and salt & pepper to taste. Add extra cheese on top and bake at 350 degrees until the cheese is melted. Delicious!

2017 01 02

Easy Shortbread Cookies

There was a NY Times recipe for pretzel shortbread cookies. It was complicated and I found another on Bigger Bolder Baking. This is such an easy recipe and so good! I tweaked it a little and got pretzel shortbread cookies.

Pretzel Shortbread Cookies

1/2 cup salted butter, room temperature (1 stick)
1/4 cup powdered sugar, sifted
1/4 tsp vanilla
1 cup flour, sifted
10 small pretzel sticks, chopped

Beat the butter with the powdered sugar until fluffy. Add vanilla then flour until blended. Add the pretzel sticks.

Place dough on parchment paper and roll. Refrigerate for 1 hour then slice.

Bake at 350 degrees 16-18 minutes.



2020 04 30

Doubletree Chocolate Chip Cookies

Somebody forwarded me this recipe for Doubletree Hotel's signature chocolate chip cookies. It tastes pretty close to the real thing.

Doubletree Chocolate Chip Cookies

1/2 lb butter, softened (2 sticks)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tsp vanilla extract

1/4 tsp freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp salt

Pinch of cinnamon

2 cups semi-sweet chocolate chips

1 cup chopped walnuts

Cream butter and sugar on medium speed until light and fluffy. Add eggs, vanilla and lemon juice. Scrape down bowl. Add flour, oats (I pulse them in a food processor), baking soda, salt and cinnamon. Add chocolate chips and walnuts.

Using an ice-cream scoop, portion dough and place on baking sheet lined with parchment paper about 2 inches apart. Refrigerate for 30 minutes.

Preheat oven to 300 degrees. Bake cookies for 20 minutes until edges are brown.

2020 04 30

Adobo Stir Fried Rice

I used the leftover rice and sauce from the Adobo Chicken to make this fried rice.

Adobo Stir Fried Rice

2 Tbs oil
2 cups cooked white rice
1 cup adobo sauce
1/2 cup diced pineapple
Cilantro


Heat oil and add rice, adobo sauce and pineapple. Stir fry until liquid is absorbed. Garnish with cilantro leaves.



2020 04 12

Chicken Adobo

Here's an easy recipe for a yummy way to cook chicken. It's a popular Filipino dish, with a twist.

Chicken Adobo

1 cup light sodium soy sauce
1 cup balsamic vinegar
1 head garlic, minced
1 can low sodium chicken broth
12 checken drumsticks

Wash drumsticks and dry on paper towel.

In 13 x 9 inch glass pan, mix soy sauce, balsamic vinegar and garlic. Place chicken in pan and marinate overnight, turning periodically.

Put the chicken in an Instant pot. Add chicken broth to the soy sauce/vinegar mixture and pour over chicken.

Use stew setting at high pressure for 8 minutes.

Remove drumsticks and sauté until sauce thickens. Serve over rice.



2020 04 10

Spaghetti with Shrimp & Asparagus

I pulled together some more ingredients and came up with this dish.

Spaghetti with Shrimp & Asparagus

2 Tbs olive oil
1 lb shrimp, shelled and deveined
1 bunch asparagus, cut into 1 inch pieces
1/2 lb spaghetti, cooked al dente according to package instructions
Salt & pepper
1/4 tsp red pepper flakes

Heat olive oil and saute shrimp until just pink. Remove shrimp and saute asparagus in oil. Add shrimp and spaghetti back into pan. Season with salt, pepper and red pepper flakes.



2020 04 06

Tonkotsu Ramen

My favorite ramen is Orenchi Ramen in Santa Clara. Since I can't go there during the Stay-In-Place mandate, I found a substitute.

Tonkotsu Ramen package.

It's easy to make, Boil water and add the soup base. Boil noodles for 2 minutes. Top with soft-boiled eggs (6 minute eggs give you the perfect runny yolk), woodear, bean sprouts and spicy bamboo shoots.

2020 04 22

Pozole

I found a pozole recipe on food.com and modified it a little. It was a flavorful broth.

Pozole

2 Tbs oil
1 onion, chopped
2 garlic cloves
1 jalapeno, chopped
2 Pasilla peppers, deseeded and chopped2 Tbs chili powder
1 Tbs cumin powder
1 tsp oregano powder
1 Tbs garlic salt
1/2 tsp cayenne
1 1/2 lbs pork shoulder, 1/2 inch chunks
6 cups pork or chicken broth
1 can white hominy, drained and rinsed
Avocado
Cilantro
Lime

Heat oil in Instant Pot on Saute. Add onion and saute until translucent. Add garlic, jalapeno and Pasilla peppers and saute until soft. Add cumin, oregano, garlic salt and cayenne. Saute until blended. Add pork, broth and hominy. Cook on Stew for 10 minutes.

Cool soup and refrigerate. Skim fat from top and reheat. Garnish with avocado, cilantro and lime.



2020 05 03

Mexican Chicken Soup

Mexican Chicken Soup

2 Tbs oil

1 medium onion, chopped

2 Anaheim chiles, roasted, skinned, seeded and chopped

1 Jalapeño, seeded and chopped

1 Tbs chili powder

1 Tbs ground cumin

One 14-ounce can diced tomatoes, with juice

1 zucchini, cut into coins and quartered

6 cups low-sodium chicken broth

2 cups shredded rotisserie chicken

1 cup elbow macaroni, cooked according to package instructions

Lime

Avocado

Cilantro

Saute the onion in oil until soft. Add the chiles and spices. Saute for 2 minutes. Add the tomatoes, zucchini, chicken broth and chicken. Boil then reduce heat. Simmer for 20 minutes.

Add cooked macaroni. Serve piping hot in a bowl with lime, avocado and cilantro leaves.

2020 05 02

Luigi's

My favorite stop between Bend and Santa Rosa is Luigi's. It's located at 75 Belle Mill Road in Red Bluff, California.

It's a casual local place. Order at the counter and the food is brought to your table.

Fried Mushrooms with Ranch Dressing--$6.10. Side of Honey Mustard--$0.65. I loved these.

If you order a dinner, you get a small salad. It's big enough for 2.

You also get 2 slices of garlic bread.

Veal Dinner--$9.99, served with Linguine with Meat Sauce. The veal is tender and although it's fried, it's not greasy. The meat sauce is so good.

Pasta with Sauce--$6.85. I chose Linguine with Meat Sauce and Meatballs.

I also got a Pasta Bucket to go--Linguine with Meat Sauce--$11.95. It was enough to serve 4 people.

2019 07 07

Zydeco

Zydeco is located at 919 Bond Street in downtown Bend, Oregon.

House Smoked Trout Dip--$10. This is my favorite appetizer. The dip is so good and it's a generous portion--enough to serve 4.

Zydeco Farm Salad--$9. Mixed greens & romaine, champagne vinaigrette, hazelnuts, dates, goat cheese and cornbread croutons. The croutons were a nice change.

BBQ Shrimp over Southern Grit Cake--$15. This is listed under appetizers but it's a generous portion and enough for an entree.

The special fish of the night was Swordfish--$26. This was a little dry.

Pine Ridge Chenin Blanc-Viognier blend--$28 for a bottle.

The best thing about eating out in Portland? No tax!

2019 07 06

Comfort Inn & Suites, Bend

There were slim pickings in Bend, Oregon at the last minute. I did manage to get a room at the Comfort Inn & Suites but it was $144 for 1 night. It was a little steep for a 2-star property. It's located at 62065 SE 27th St.

The lounge was nice.

The room was large and comfortable.

There was a microwave and a refrigerator.

The toiletries in the bathroom.

Free breakfast is included and again the biscuits and gravy were good.

2019 07 06

Los Hernandez

Just south of Yakima, Los Hernandez sells homemade tamales and is located at 3706 Main St in Union Gap. It received a James Beard America Classics award in 2018.

Their tamales are made fresh daily. You can also purchase raw tamales or frozen tamales to heat at home.

It's a small place with a few tables. Order at the counter and they will bring your order to you.

They're known for asparagus tamales with pepper jack cheese. It's only available May-July. Each tamale is $2.19, $13.14 for 6 and $26.28 for a dozen.

Lunch special with 2 tamales, rice & beans--$6.99. It includes a small salsa (usually $0.53).

I also had a pork tamale. They have chicken tamales as well. Each tamale is $1.84, $11.04 for 6 and $19.16 for a dozen. 

The tamales are delicious. Moist masa and flavorful filling. I liked the asparagus better than the pork.

2019 07 06

U Pick Cherries at Barrett Orchards

We wanted to pick some cherries and found Barrett Orchards, located at 1209 Pecks Canyon Rd. in Yakima. Picking ends at 3 pm although the store stays open longer hours. The orchard has other fruit. The ripening schedule is:

Cherries--June-July
Apricots--June-July
Peaches--Aug-Sep
Nectarines--Aug-Sep
Pears--Aug-Oct
Apples--Sep-Nov

Just not sure if you can pick the other fruit.

We were there in early July and the Rainiers were already gone. We were told to come by June 20 if we wanted Rainiers.

The staff liked Selah cherries--They said the cherries were a cross between Bing and Rainier. I'm not sure I found them.

The cherries are easy to pick. They're clustered and you don't need any ladders to get to them.

Winegar's ice cream is sold onsite. It's made locally in Ellensburg. I got a cone of Jacob's Caramel Brownie--chocolate ice cream with brownies and caramel swirl. One scoop was $2.75 and a waffle cone was $0.50. It was good and so inexpensive.

2019 07 06

Salish Lodge & Spa

Thirty minutes outside of Seattle is the Salish Lodge & Spa. It's located next to Snoqualmie Falls.

If you're not a guest of the inn, park at the free lot then cross the road using the covered bridge.

The interior of the lodge with a cozy fireplace.

We had wanted to visit Snoquomish Falls but it was closed with a Search & Rescue Mission.

2019 07 06

Silver Cloud Hotel

I used Hotwire to find a hotel at the last minute and ended up with Silver Cloud Hotel. It's located at 14632 SE Eastgate Way.

The room was large and the bed was comfortable. There was a refrigerator and microwave in the room.

2019 07 05

Seattle Fish Guys

Back in Seattle, I picked up dinner from Seattle Fish Guys. They're located at 411 23rd Avenue S.

They make a nice poke.

Two types of poke, a side salad and rice for $13.99. Options for the poke include Shoyu Tuna, Salmon and Tako (octopus). Scallop poke is $2 more. The side salads include mac salad, seaweed salad, squid salad and kim chee.

2019 07 05