Spicy Crockpot Beans

I hadn't used my crockpot in far too long, and since Joe was post-call and asleep, I thought this would be a good meal to let cook while I did some studying. Next time, if I'm using chicken, I might throw in another chipotle en adobo. Both Joe and I could've used a little more heat. I added about a pound of chicken and shredded it at the end since Joe likes his meat, but this is originally a meatless meal. I opted for serving it in bowls with cornbread instead of over rice.

Spicy Crockpot Beans
source: The Way the Cookie Crumbles

Ingredients
2 (15-ounce) cans kidney beans, drained and rinsed
2 (4-ounce) cans green chile, diced
2 chipotle chiles from adobo sauce, minced
1 (0.85 ounce) package chicken gravy mix
½ teaspoon sugar
2 tomatoes, chopped, or ½ (14.5 ounce) can diced tomatoes
2 cups cooked white rice

Instructions
Add first five ingredients to crockpot and cook on low for 3-5 hours. Stir in tomatoes 30 minutes before serving. Serve over white rice. (If you use chicken pieces as well, add them skin side down on the bottom of the pot and cook for 6-8 hours.)

He Thinks My Cornbread's Sexy

When I asked Joe yesterday if he wanted rice or cornbread with dinner, he immediately sprung for the cornbread. As I was preparing the cornbread and my cast iron frying pan, Joe was on the phone on the other side of the house. Somehow I got the Kenny Chesney song "She thinks my tractor's sexy" stuck in my head, but I changed the words to be "He thinks my cast iron frying pan's sexy" which doesn't scan correctly at all. Sure enough, when I took this gorgeous cornbread out of the oven, Joe walked in the room and said, "Now that is some sexy cornbread."

This cornbread was perfectly moist with that brown crust on the bottom and sides from the frying pan and not too sweet. It was absolutely delicious, so much so that Joe and I ate half the pan between us. I couldn't stop going back for more! I may see if I can reduce the butter a bit next time, as the idea of eating that much of a stick of butter makes me a little nervous. There's also always the option of throwing some cheese, green chiles, or chopped up jalapenos in.

All-Purpose Cornbread
source: Cooks Illustrated via Reading, 'Riting, and Recipes

1 1/2 cups unbleached all-purpose flour

1 cup yellow cornmeal (this dish was tested using Quaker yellow cornmeal)

2 teaspoons baking powder

3/4 teaspoon table salt

1/4 teaspoon baking soda

1/4 cup packed light brown sugar

3/4 cup frozen corn kernels, thawed

1 cup buttermilk

2 large eggs

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

1. Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch square baking dish with nonstick cooking spray. Note: To make this in a cast iron skillet, place approx 1 Tbs of butter in the skillet and place it in the oven while preheating. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.

2. In food processor or blender, process sugar, thawed corn kernels, and buttermilk until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.

3. Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened.

4. Pour batter into prepared baking dish; smooth surface with rubber spatula. Note: If using cast iron skillet, remove from oven and turn pan to coat all surfaces with the melted butter. Pour the batter into the hot pan. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. (I just kept an eye on it until it looked done.) Cool on wire rack in the pan for 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool.

French Toast Casserole

As I've mentioned before, because Joe's schedule is so crazy, we've developed ways of really cherishing the time that we get to spend together. And when we both have the day off, I let him sleep in, and then we have a nice breakfast. For a long time, this meant breakfast tacos, but I'm trying to branch out a little.

I was flipping through the cookbooks I have, but nothing was catching my eye until I saw this. Not to mention that I had all of the ingredients on hand: I just had to make some bread the day before. You can prep it the night before, then all you have to do is stick it in the oven. I prepped it that morning, and after I put it in the oven, I hopped right back in our warm bed with the cats! We knew it was time to get up when the cinnamon came wafting into our bedroom from the kitchen. What a low-stress breakfast!

Those was just enough for the two of us, and I found myself wishing I had a little bacon or sausage alongside it.

French Toast Casserole
source: The Little Big Book of Comfort Food

Ingredients
1/4 cup packed brown sugar
2 tbsp melted butter
1 tsp cinnamon, divided
1 apple, peeled, cored, and sliced
2 tbsp raisins
1/3 of a 1 lb loaf of French bread, sliced
2 eggs, beaten
1/2 cup milk
1 tsp vanilla extract
1/4 cup chopped pecans (I used walnuts.)

Directions

1. Mix together the brown sugar, the melted butter, and 1/4 tsp of the cinnamon. Add the apple slices and raisins; stir to coat. Pour into a greased baking dish. Arrange the bread slices in an even layer over the apple-raisin mixture.
2. Whisk together the eggs, milk, vanilla, and remaining cinnamon. Pour over the bread, covering it evenly so that all slices are soaking in the liquid. Top with chopped pecans. Cover with aluminum foil and refrigerate overnight.
3. Preheat the oven to 375 degrees. Remove the dish from the refrigerator while the oven heats. Bake, covered, for 40 minutes. Remove the cover and bake for an additional 5 minutes. Let stand 5 minutes before serving.
   

Chocolate Bourbon Pecan Pie

Poor Joe has been practically begging me to make a pecan pie ever since this summer, but it just didn't feel quite right in the summer heat to be eating pecan pie. And, to be fair, I'm not that big of a fan of regular pecan pie. Because I know how many calories are in it, I've found that it isn't really worth it on most occasions.

But this, this is different. I knew Joe would go for the bourbon flavor, and I liked the addition of the chocolate. I altered the amounts and the method based on the comments and reviews of the recipe, and those changes are reflected below. Joe said he would've liked a stronger bourbon flavor, but since I didn't know how our other guests would feel about it, I reduced it.

This pie will knock your socks off. You will find yourself returning again and again to the pie plate wondering who ate all of the pie until you realize that it was you. The chocolate is marvelously gooey, and the pie has that great caramelized crunchy top. If you make this pie, everyone will love you!


Chocolate Bourbon Pecan Pie
source: Allrecipes

Ingredients

• 1 (9 inch) deep-dish pie shell
• 3/4 cup white sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 4 eggs, beaten
• 2 tbsp bourbon (If you prefer a stronger bourbon flavor, the original recipe calls for 1/4 cup)
  
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 6 ounces semisweet chocolate chips (I didn't measure, just covered the bottom.)
  
• 1 cup chopped pecans

Preparation

1. Preheat oven to 325 degrees F (165 degrees F).
2. In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.
3. In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in pecans. Create a layer of chocolate chips on the bottom of the pie shell and pour mixture over the chocolate chips, into pie shell.
4. Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Happy Thanksgiving!

I have so much to be thankful for this year that I hardly know where to begin. First of all, being married to the most wonderful, intelligent, funny man I've ever met is a huge blessing. This year could've been a lot harder for both of us but getting to share the burden makes it easier.

And our wonderful ragdolls, Duke Ellington and Thelonious Monk, are always a blessing and a reminder that life is so fun.
We are so blessed to live in a city that we love, especially since a year ago, we didn't know where we would end up. We've discovered that we like to be outdoors and do things like hike!
I can't believe that I am finally in school to do what I've felt called to do since I was 16, and I love it even more than I thought I would.
It's also been great to live within a half hour of my parents for the first time since I left for boarding school my junior year of high school.
There's so much that we're thankful for: Joe's job, a roof over our heads, a church that truly shows the all-encompassing love of Christ, flexible bishops in Texas and Tennessee, our health and that of our parents.

So after running the Habitrot 5K tomorrow morning, we're having dinner at my parents' house with four guests. Below is our menu!

Thanksgiving Menu

Appetizers:
Baked Brie with Carr's Water Crackers
Sausage and Cheese with Triscuits

Meat:
Turkey breast
Ham

Sides:
Cranberry salad
Vermont Cheddar Mashed Yukon Golds
Turkey Gravy
Cornbread and Sausage Stuffing
Sizzled Green Beans with Crispy Prosciutto and Pine Nuts
Rolls

Dessert:
Apple Pie
Pumpkin Pie
Chocolate Bourbon Pecan Pie

Have a very happy Thanksgiving!