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Moving

So I tired to make a few changes to the blog and failed so I just made a new one. Sorry to make everyone change their readers and bookmarks, but head on over to http://didierphoto.blogspot.com/ and check out the new layout and a new post. Here is a little preview of the latest:

Chili

With the cold and rainy weather there is no better food than a big bowl of chili. I kept stumbling upon different recipes across on my Google reader so I combined a few and it turned out great. I am sure you could make it in the slow cooker but I did on the stove top since I started it late in the day. I love how simple chili is to make but makes you feel all warm inside. I topped mine with sour cream and cheese and LOVED this version, still tastes like chili while being a little different.


Chili

1.5 lbs of ground beef
1 large onion chopped
2 cloves garlic minced
1 can of kidney beans ( or whatever you like)
1 can of chili beans
2 can of Ro-Tel
3/4 cup of beer (used corona type beer)
2 tsp chili powder
1 tsp cumin
salt to tase

1. Brown the gound beef with the onion and garlic. Drain off any fat if needed.

2. Add the rest of the ingredients stir together and bring to a boil then simmer for at least 30-45 minutes.

Spring Break

So I have done less than a great job keeping up on this blog. So as many of you know I got a new camera for Valentine's Day, and not just any camera but my Nikon D5000. I have fallen in love with taking pictures I figured rather than starting another blog (since really I have a hard enough time updating this one) that I would do both on here for the time being. I am just learning how to use my camera in manual mode but I am coming along I think (don't tell me they are horrible, I am not ready for that level of truth yet). So enough of me talking here are a few of the pictures:

Red Velvet Cookies

As many of you know I LOVE funfetti cookies, so when came across red velvet cookies I had to try them. Both me and my husband adore red velvet cake so I thought it would be a hit for sure. I almost didn't make these since we have girl scout cookies in the house, but I decide what the heck it is spring break! These are so easy and tasty it is impossible in my book to only eat one. Rolling them into balls may turn your hands red, but don't worry it washes off easy as pie, so don't let that stop you. So once you get done drooling at the pictures head to the kitchen and start cooking you won't regret it for one minute!!

*before they are iced*

Red Velvet Cookies
1 (8oz.) brick of cream cheese (I used the reduced fat) (room temp)
1/2 cup butter (1 stick) (room temp)
1 egg
1 tbsp vanilla extract
1 box of red velvet cake mix (could make from scratch but I cheated)
Confectioners sugar for rolling

1. Cream the cream cheese and butter together until smooth
2. Add in the egg and mix
3. Add vanilla and mix
3. Add red velvet mix until incorpated
4. Cover and refrigerate for at least 2 hours, can go overnight
5. Pre-heat over to 350 and roll into tablespoon size balls
6. Roll balls into confectioner's sugar place on ungreased cookie sheet, 2 inches apart
7. Bake 12 minutes, they will be soft
8. Cool completely then ice with cream cheese frosting or sprinkle with confectioner's sugar if you would rather (Matt thought the icing was the best part I think)

Mexican Pork Chops

So as anyone can tell Mexican type foods are quite popular in this house. I saw a recipe similar to this on-line awhile ago, and decided since I had the day off school and my GA that would be the perfect time to make it. Not to mention I had everything on hand. It is a super easy meal, just throw it together and bake for 40 min. then you are eating. It wasn't very spicy but we enjoyed it, and ate more than we should have.

Mexican Pork Chops
Pork Chops (2-4)
Taco seasoning or chili powder to sprinkle on pork chops
Salt and Pepper for pork chops
1 can of chopped tomatoes
1 14.5oz. can of corn (could use whatever you have on hand) drained
1 can of red kidney beans (drained)
1/2 cup uncooked rice (minute rice works)
1 4oz. can of green chilies drained
1/3 cup of water

1. Rub the spices on the pork chop then brown the pork chops in a skillet for about 5 minutes on each side. Preheat oven 350F.

2. Mix the tomatoes, corn, beans, rice, water and green chilies together and pour into a casserole dish.

3. Place the pork chops on top of rice mixture and bake covered for 30 min.

4. Uncover and cook an additional 10 min.

Taco Casserole

Sara made this one evening while we were living with her and her husband and looking for a place to live. She is the one that has motivated me to try so many new recipes and flavors, during my undergraduate career we really bonding though our baking and cooking together. I have such great memories of hanging out in her kitchen cooking up a storm, we found so many great new things to cook this way. I made a few changes to this great recipe, which is super simple and the hubby asked for it return in our menu again. I cut the recipe in half since it is just the two of us but if you have company or a lager family just double it, and use a 13x9 pan.

Taco Casserole

8 oz. taco sauce
6oz. can buttermilk biscuits
4 oz. shredded Mexican cheese
1 can sliced olives, drained ( keep same if doubling)
1/2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 small onion chopped
1 green bell pepper chopped ( I didn't have so I left out, no need to double)
4 oz of mushrooms (I used 8 oz.)

1.Preheat oven to 400F. Lightly grease a 8x8 inch baking dish. Spread taco sauce evenly over bottom of dish.

2. Separate dough into 5 biscuits. Cut each biscuit into 4 pieces. Place biscuit pieces in hot sauce, turn to coat. Sprinkle biscuits with half of the cheese and the olives. Bake for 15-18 minutes.

3. In a large skillet, combine ground beef, peppers, onions, mushrooms, cumin and chili powder. Cook until ground beef is cooked through.

4. Sprinkle the ground beef mixture over the baked biscuit mixture. Top with the remaining cheese. Bake an additional 5-7 minutes, until cheese is melted.