Red chicken chili

Back again for part two of my two post takeover!

This time we’re going with a red chicken chili. Yes, I know. Chicken chili is supposed to be the white one, but we’re going to flip things about a bit and be daring! Or weird. I forget which one. Anyway, here ya go!


1 lb boneless skinless chicken breast
½ sweet yellow onion
2 bell peppers (I used one yellow and one orange)
2 cloves garlic
1 can chili beans, rinsed
1 can light kidney beans, rinsed
1 can dark kidney beans, rinsed
2 cans fire roasted diced tomatoes
1 can stewed tomatoes (not the Italian variety)
1 can tomato paste (12 oz can. Basically, not the dinky one, but not the huge one either.)
Chili powder
White pepper
Chipotle Tabasco sauce


Chop bell pepper into chunks of about a ½ inch to an inch in size. Dice onion. Mince garlic. Leave on cutting board for now.
Cut chicken into one to two inch chunks.
In a 10 inch pan, heat a couple of tablespoons of olive oil, then cook chicken chunks at a medium heat until done. Set aside for now.*
In a large sauce pot (I use a 7 qt. dutch oven), drizzle a couple more tablespoons of olive oil and heat to medium, then add the onions, peppers and garlic. Cook for about five minutes, stirring frequently. Add in the chicken, beans, tomatoes and tomato paste. Stir until thoroughly mixed. Add chili powder, paprika, pepper and Tabasco to taste. I used about 4 tablespoons of chili powder, two of paprika, one of pepper and one of Tabasco, but spice it how you like. Stir until all spices are mixed into chili. Bring to a boil, then reduce heat to medium-low (about 3 on my range) and cover. Cook for 40 to 45 minutes, stirring frequently to ensure nothing sticks to the bottom of the pot.

Serve with whatever fixins you deem appropriate.

*Note: Another option for the chicken is to boil the breasts, then shred them. Changes the consistency slightly, but doesn’t affect the taste. The easiest way I’ve found for shredding chicken is to put the breasts into a mixer. Use a dough hook at low speeds.


Spaghetti with meat sauce

Hi. I’m Katsai. I edit the blog (badly). I’m sneaking on here to post two recipes. This one, and another which I’ll post right after this one because I can. Muahahahahahhaha! I go for more easy meals than gourmet, but they’ve still gotta taste good. So without further ado, here’s one of my favorites.

1 Lb lean ground beef
1/2 yellow onion, diced
1 large green bell pepper, chopped
2 cloves garlic, diced
2 14.5 oz cans stewed tomatoes (I used the original, but you can use the Italian variety as well)
1 15 oz can of tomato sauce
1 12 oz can of tomato paste
1 bay leaf
1 tbsp cracked black pepper
1/2 tsp oregano
1/2 tsp basil
2 tbsp basalmic vinegar

Brown and drain the ground beef, then add to large stock pot. Add in vegetables (yes, yes, tomato is technically a fruit but I’m calling it a veggie, so hush!), tomato sauce and paste and stir until well mixed together. Add bay leaf, garlic, spices, and balsamic vinegar. Pepper to taste. I used about a tablespoon of pepper. On medium heat, bring to a boil, stirring frequently, then reduce heat to medium-low (about 3 on my range’s dial) and cover. Let it simmer for about 30 to 45 minutes, stirring regularly to keep anything from sticking to the bottom of the pot.

Serve over a bed of spaghetti noodles with sides of your choice. Enjoy! I topped mine with some finely grated asiago cheese, but it’s not really necessary. Parmesan works well too.

Oh, one word of caution. If you’ve never cooked with a bay leaf, remember these two things:
1. One is all you need.
2. It’s there to flavor everything else, but is not really edible, so if you find the leaf in your food, don’t eat it.

Pomegranate Baked Chicken

Walking around WallyWorld the other day I found pomegranates on sale – and being that they’re in season right now, that didn’t surprise me but I’ve never EVER cooked with actual pomeganates… always either juice or cranberries soaked in pom juice. They called to me. “Buy us, then eat us” they said.

How could I refuse?

I bought two, and a 16oz bottle of Pom Wonderful and had a plan! I came home, scoured the internet for at least a starting point on how to deseed the poms… because believe me, I cut into one and was like AHHHHH! I’m bleeding! No wait, that’s just the juice. /sigh-o-relief

I did the “underwater” de-seeding method and it worked quite loverly. Then proceeded to my ‘master plan.’


A few days earlier some of our good friends from Cali decided that they wanted to hang out, and who were we to deny them. I did, however, decide to cook them a fantastic meal. So I did. And it was fantastic.


Pomegranate Baked Chicken:


  • 1 whole pomegranate – de-seeded.
  • 16oz of Pom Wonderful
  • 3 large, boneless chicken breasts – cut width wise so you end up with 6 thinner breasts.
  • 2/3rds cup of pomegranate balsamic vinegar – I got mine at Whole Foods! (love that store)
  • 2 tbsp of smoked paprika
  • 3/4s cup of light brown sugar
  • 4 tbsps of butter
  • 2 tsp of rosemary
  • 2tbsps of FRESH ginger, grated.
  • 3 tbps of white pepper
  • Dash o salt
  • Olive oil


  1. Preheat the oven to 425F
  2. Combine the pomegranate seeds, balsamic vinegar, and pom juice in a bowl.
  3. Take 3 cups worth of the juice mixture and put that in a small saucepan. Add 1/2 cup of sugar to the pan and bring to rolling boil for 5 minutes then reduce to simmer for 30 minutes.
  4. Add olive oil to the bottom of a 9×13 glass baking dish and lay the chicken breasts down on top of the oil.
  5. Take the remaining juice mixture, add all the herbs and remaining sugar and stir. Then pour that over top of the chicken and toss in the oven.
  6. Bake for 45 minutes.
  7. Take the remaining sauce and pour it into a gravy boat.
  8. Remove chicken from oven – let set for 5 minutes. Plate and enjoy.

I wish I would have taken some pictures but it was sooo tasty.

Cupcake Ode’ Dae Gods

What goes good with coffee? I found myself wondering the same thing and the first thing that popped into my head was CHOCOLATE (of course.) I then decided that I was going to run a google search, because that’s what the internet is for – right?
Finally I decided on what combination I was going to throw in these cupcakes – cinnamon, hazelnut, and CHOCOLATE.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup good quality cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 tablespoons of cinnamon
2 eggs
1 cup hazelnut creamer
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup really hot coffee
Heat oven to 350°F.  Prepare 24 cupcake tin-thingys.
Stir together sugar, flour, cocoa, baking powder, cinnamon, baking soda and salt in large bowl. Add eggs, creamer, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin). Pour batter into prepared pans.
Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. Makes 24 lovelies.
——- Frosting: Chocolate Creme Icing
1- STICK OF ROOM TEMPERATURE BUTTER/MARGARINE – cut up into tablespoon sized chucks
6- cups of powdered sugar
4oz – cream cheese – room temperature
2- tablespoons of heavy cream, or more if you need to thin down the icing.
1- tablespoon of vanilla
A pinch of salt.
Cream together the butter and the cream cheese till smooth, add the powdered sugar, vanilla, salt, and heavy cream. If it is still not to the consistancy you like it – add more powdered sugar or more heavy cream.
When you go to ice the cupcakes – make sure that they are completely cool. Top with some sort of sprinkles if you want… and enjoy.

+5 Stuffed Peppers of Deliciousness


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I posted this to my G+ account, so I (Katsai) have been drafted to post it here as well. Since I’m the one posting the recipe, I get to name it. Muahahahahahah!

You’ll need:

1 lb ground pork sausage (can be mild or hot depending on your taste)
1 package cream cheese
1/2 pound fresh mushrooms, diced
1/2 white onion, diced (or a whole one if it’s small.Vidalia if you can get them. Soooooo yummy.)
2 or 3 Roma tomatoes, diced
Five bell peppers. (I’ve found the yellow or orange ones taste best to me, but red and green are also tasty. Mix and match for a festive meal!)
One pound bag of shredded Mexican cheese mix
Bread crumbs
Olive oil

Preheat oven to 400 degrees

Brown the sausage over medium heat and drain, then put in a large mixing bowl on top of the cream cheese (the heat of the sausage will soften the cream cheese up).
Sautee your onions and mushrooms in butter until soft.
Add onions and mushrooms into the sausage mixture along with the tomatoes and 3/4 of the package of shredded cheese. Stir everything until thoroughly mixed.

Cut the tops off the peppers and then seed and devein them, leaving them hollow and ready for tasty filling. Drizzle a small amount of olive oil into the pepper, then stuff with your sausage mixture to the top. Drizzle with more olive oil, then sprinkle breadcrumbs and remaining shredded cheese on top.

Fill a pyrex or glass baking dish with about an inch to an inch and a half of water, then place your peppers in the dish. Bake at 400 for approximately 30 to 35 minutes or until cheese on top is slightly brown and getting a little crispy.

Notes: The stuffing makes an excellent hot or cold dip for chips or crackers. You can also substitute bell peppers for the large pepper of your choice (Anaheim, etc). I’ve also considered getting a bunch of jalapenos and stuffing them with this, but haven’t gotten around to it yet.


Amazing Alfredo!

Last night Katsai and I had the house to ourselves for a change!!! Let me just say, it was heaven!

In light of such a momentous occasion, I decided to make a very special dinner just for the two of us. Two words “Asiago” and “Parmesian!” Do I have your attention now? For further detail as to how awesome this alfredo is – it also has browned butter, champagne, and awesomeness.

Enough teasing? Ok, I guess I should give you the recipe. Apologies in advance since I forgot to take pictures – again. Must get better about that. Anyways, where was I? Oh yes.

The Ingredients:

  • 12 oz of cream cheese (dont’ judge me)
  • 1/2 pint of heavy cream
  • 3/4 cup of FRESH shredded Asiago cheese
  • 1 cup of FRESH shredded Parmesan cheese
  • 8tbsp of unsalted butter
  • 1.5 tbsps of lemon zest
  • 1+ cups of champagne (for thinning the sauce if desired)
  • 2 tbsps of white pepper
  • 1 lbs of  of linguine (cooked)
What cha’ do with all that stuff:
  1. Boil water, season the water, add pasta, cook, and drain (can be done while cooking the rest of the sauce).
  2. Get a medium sized sauce pan and toss the butter in it. Then you wait for it to brown, mmmmm browned butter.
  3. Throw in some champagne to de-glaze the the pan and get up all the brown bits from the pan.
  4. Add the heavy cream – and keep stirring. Cube up the cream cheese and put half of it in. Melt it down. Shred up the Asiago and Parmesan and toss all those lovely shreds in.
  5. Stir all the love around, toss in the white pepper, stir some more, add the lemon zest, and you guessed it – stir.
  6. Add the remainder of the cream cheese, melt it down, and then thin it out with champagne to the right consistency to your taste. Add some salt and pepper to taste.
  7. Simmer for a few minutes.
  8. Plate the pasta top with sauce. Shred a little bit of cheese over the top. Serve with Lemon Champagne Chicken (I’ll post the recipe too) and some wheat french bread… and enjoy.
Oh my gosh it’s tasty.  Go make some now!

Tasty tasty pork!

That doesn’t have any innuendo included with it at all. 😀

Anyways – more party food, shall we? This dinner is fairly easy to prepare in advance and is super tasty. It’ll have your friends begging for more. Mind you, this will feed a crowd of about 10-15 people. And the wonderful thing about this is – it will taste like you’re a chef from the fancy restaurants of NYC…

So what you’ll need:

  • 6-7 lbs of bone-in pork shoulder/roast thing.
  • 2 apples
  • 6 cups of Apple Cider
  • 2 cups of balsamic vinegar
  • 4 tbsps of Onion powder, smoked paprika, and garlic powder.
  • Salt and Pepper
  • Stick of butter
  • Olive oil for the pan.
What we do –
  1. Pre-heat your oven – or roaster – to 375F. Make sure that all your pork is thawed, otherwise it will take longer to cook. Also – you want to cook it at 375F for 50 minutes for EACH POUND of tasty white meat. I cooked this in a big roaster that I borrowed from my father – he has wonderful kitchen gadgets that I borrow from time to time. While it’s warming up coat the bottom of the pan with olive oil and set your pork roast in there – with the majority of fat facing up.
  2. Thinly slice your apples – or just use an awesome apple corer/peeler – and set aside, for now.
  3. Cut up your stick of butter into tablespoon chunks.
  4. Pour the apple cider, balsamic vinegar, and spices over your roast – then top with apples and butter.
  5. Cover and let that baby roast for 7 hours and stick a meat thermometer in there to make sure it’s properly cooked (165F internal temperature)
  6. It should be tender enough to just pull the bone out with a fork, and mix the remainder of meat in with the remaining sauce/apples.
  7. Serve and masticate that meat like you’re a starving ravenous animal. Or don’t. 😉

Soulless Tea Punch

Last Saturday was our Fraking Awesome Dinner Party/ Soiree thing (finally – after planning and having to push it back a few months) – and it was awesome… Mind you I made it a pot luck type thing, but that didn’t stop me from baking and cooking and making a new drink concoction which Katsai so lovingly calls Soulless Tea Punch. You’ll get why it’s called Soulless in a second once you see what goes into it.  Let’s just say it was the first beverage to be completely gone (in about 20 minutes) of the party, which is awesome because I made it up as an extra choice to sweet tea, water, multiple hot teas, and soda.

What you’ll need is:

  • 6 tea bags of TAZO Passion herbal tea.
  • 1 liter of boiling water
  • 16 oz of orange juice
  • 16 oz of ginger ale
  • 1 orange
  • 1 cup of sugar (or more to taste)
How to make this tasty soulless concoction –
  1. Boil the water if you haven’t already, place the tea bags (make sure you hold the tags) in a gallon pitcher, pour the water in and let steep for 20-25 minutes (because we like it nice and tasty.)
  2. Remove the tea bags, add sugar, stir, add orange juice, stir, add ginger ale, and you guessed it – stir.
  3. Slice up your orange and put them in the pitcher.
  4. Chill till party time or drink with ice.
  5. Serve and drink up.
I would have taken a picture of the finished product – but it was gone before I got the camera out. I’ll definitely be making this again, and then I’ll take some pictures.
Also, apparently this mixes really well with pineapple rum if you happen to have some lying around – which I do (but since I can’t drink, I leave the taste testing and approval to people who can).

Nom nom Cookies Nom…

So last night rolled around, and my stomach got the idea in it’s …well… gut and wanted cookies. We didn’t have any cookies. And it wasn’t happy. Grumble Grumble Grumble BUT WAIT!!! Flour? Check. Sugar? Check. Butter? Check. Chips? Check and Check. Look at the clock – 9:11pm. Think to my self “if we’re going to do this, then we gotta do this now.”

9:25 – the cookie batter is mix. 9:47 – the cookies come out of the oven. 9:48 – my stomach is a very happy stomach.

Have I teased you long enough? I haven’t even shown you pictures? You don’t even know what kind they are! Well – the pictures are coming but as for the cookies… they’re *drum roll please* CHOCOLATE, CHOCOLATE PEANUT BUTTER CHIP cookies, and my my they are tasty.

Here’s the recipe:

Ingredients –

  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 (3.4 ounce) package instant chocolate pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 package of chocolate and peanut butter chips (trust me – they’re at wally world)
  1. Preheat oven to 350 degrees F (175 degrees C). Cream butter and sugar together. Then add vanilla, pudding mix, and one egg at a time then mix till well blended.
  2. In another bowl combine the flour and baking soda together. Slowly add the dry mixture with the other until all is mixed – just make sure to NOT over mix. (Otherwise you’ll get tough cookies.) Lastly, fold in the chips – don’t eat them all.
  3. Spray some handy dandy Bakers Joy on your baking pans (of which you’ll need 3, cause it’s easier that way), then take a tablespoon melon scooper, and place 12 on each pan.
  4. Bake for about 20-22 minutes (but I’d check at 18 just to make sure – everyone’s oven is a bit different)
  5. Take them out and leave them on the cookie sheet to cool for 5-10 minutes – but I recommend grabbing one to make sure they came out alright… 😉
  6. Pour yourself a big glass of milk.
  7. Grab a cookie.
  8. Put the cookie in your mouth, masticate that baby!
  9. Enjoy.
[pictures coming soon, they’re on the other computer]
Also, Lauren – I suggest you better make these cookies. The baby will love you for it!

Soft Lofthouse Style Frosted Cookies (via Sweet Pea’s Kitchen)


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I think I will do these for the super awesome dinner party in July.

Yes, sounds like a plan indeed.

Soft Lofthouse Style Frosted Cookies Unbelievably soft sugar cookies with a delicious buttercream frosting and topped with colorful sprinkles. These taste very similar to those infamous Lofthouse Cookies with frosting and sprinkles. You can find them in almost every bakery section of the grocery stores here in the United States. The cookies themselves are not overly sweet, but pair it with the delicious buttercream frosting and you have a delicate soft cakelike cookie. Soft Lofthous … Read More

via Sweet Pea's Kitchen