Sunday, November 27, 2011

Cranberry Baked Brie

We started a new tradition on Thanksgiving and it involves brie cheese. If I had to pick brie would be my favorite cheese. Just thinking about it makes me want to run out and get more. While in NYC a few weeks ago and I an open faced turkey sandwich with brie and apples. So good. The melted brie. Yum!

Thanksgiving dinner didn't happen until 3:30 due to naps so I planned a few appetizers. This cranberry baked brie was the star. The burst of orange zest with cranberry and melted cheese on a ritz cracker. Oh so good! I would have eaten the whole thing if I could have.

This is what it looked like after about 10 minutes. We couldn't stop eating it. Good thing we had a few hours between this and our dinner.

Baked Brie

8 ounces brie cheese round
1 tablespoon honey
1/4 cup fresh cranberries, chopped
2 teaspoons fresh thyme leaves, or dried
1/2 teaspoon orange zest

1. Preheat oven to 400F. Place brie on a baking sheet.
2. Pour maple syrup over top, and add cranberries. Sprinkle with thyme and orange zest.
3. Place in oven, and bake 25-30 minutes, until brie is soft when cut.
4. Remove from oven, and carefully transfer to a serving plate.
5. Serve immediately with crackers.

Wednesday, November 23, 2011

Pumpkin Chili

I've been pinning lots of yummy looking food on my pinterest account, but my goal is to actually make an item off my board. This pumpkin chili is one of them. I was a little apprehensive to make it. Pumpkin? In chili? It seems that pumpkin is usually paired with something sweet. But you couldn't even taste the pumpkin flavor. It was sweeter than typical chili.

The recipe calls to make it on the stove, but I browned the onions and beef and then tossed everything in the crock pot and put it on low all day. You can do either depending on the time you have.

Pumpkin Chili
adapted from Whole Foods

2 tablespoons extra-virgin olive oil

1 small yellow onion, chopped
2 jalapeños, seeded and finely chopped
2 cloves garlic, finely chopped
1 pound ground beef
1 (14.5-ounce) can diced tomatoes, with their liquid
1 (15-ounce) can pumpkin purée
1 cup water
1 tablespoon chili powder
1 teaspoon ground cumin
Salt and pepper to taste
1 (15-ounce) can kidney beans, rinsed and drained

Heat oil in a large pot over medium high heat. Add onion, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add beef and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low and add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

Monday, November 21, 2011

Honey Lime Chicken Enchiladas

Wow it's really been a long time. Longer than I happy with! Here is a winning recipe to make up for it though :) Honey and lime have got to be my new favorite flavor combination! And I'm sure a lot of you have tried some variation of these delicious enchiladas. If you haven't... they are divine and you should! I adapted this recipe from one of my favorite go to recipe sites Mel's Kitchen Cafe. I left out the heavy cream to keep these enchiladas on the lighter side of the calorie spectrum. Enjoy!

Honey Lime Chicken Enchiladas
adapted from Mel's Kitchen Cafe

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas
8-10 oz pepper jack cheese, shredded
24 0z jarred salsa verde (I used La Victoria)

Mix together the honey, lime juice, chili and garlic powder. Pour over the shredded chicken and marinate for at least 1-2 hours longer if you can. When the chicken has marinated add chicken and cheese to the tortillas {save some cheese to sprinkle on top}and place in a greased 9 x 13in pan. Pour salsa verde over enchiladas and sprinkle with remaining cheese. Bake at 350 degree for 25 minutes.