When I experiment either things turn out like I had envisioned or they go the complete opposite.  Still tasty just not what the original image in my head looked like.  This crab chili is the perfect example.  I’m still tinkering with it and plan on trying to make the version that I had in my head, but for now this is a winner.

It’s spicy with a good heat and mellow sweet crab to balance it out.

Andrea’s Crab Chili

• 16oz Lump Crab Meat, rinsed and checked over for shell
• 1 Green pepper, chunked
• 1/2 Large Onion, chunked
• 1 Jalapeno, chunked
• 1 Fresno pepper, chunked
• 2 Cloves Garlic
• 4 1/4C Chicken Stock
• 2 15oz Cans of Pinto Beans, drained and rinsed
• 1 14.5oz Can of Diced Tomatoes with Chilies
• 1 6oz Can of Tomato Paste
• Big pinch of Salt and Pepper
• 2tsp Chili Powder
• 1/2tsp Smoked Paprika
• 2TBSP Olive Oil for Sauteeing

In a food processor, add in the peppers, onion, and garlic and pulse until they are broken down and finely chopped.

In a large soup pan, add in the oil and heat over medium heat.  Add in the veggies and season with salt and pepper.  Satuee for about 5 minutes stirring occasionally.  Add in the chili powder and the smoked paprika and stir.

Add in the tomato paste and stir.  Allow that to cook for about two minutes and then add in the diced tomatoes.  Stir and add in the chicken stock, slowly.  Now add in the beans and bring the mixture up to a simmer.

Simmer for half and hour to 45 minutes.  Add in the crab and continue to simmer for about 10 minutes.  Remove from heat and serve!

I didn’t remove the seeds from the fresno and jalapeno chili, and whew it was hot!

Keep in mind my heat tolerance is low so this to me was over the top hot.  Scott thought it was fine, so it’s up to you and how spicy you like your chili.

This kind of took us by surprise.  Crab chili? We weren’t sure how it was going to work out but it tasted amazing.  Spicy tomato based chili which is a familiar taste paired with sweet crab stops and makes you think for a minute.

Does this go together?

Yes it does!

Add in a cold beer (A hoppy one would be great, or Dortmunder Gold by Great Lakes would be a good choice as well), and some oyster crackers and you’ve got a party.

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 0

Scott and I went one day for breakfast and I got a side order of beans.  Yeah, beans for breakfast, don’t knock it!  I had eggs with my breakfast and decided to just plop the beans right on top.  With a little hot sauce on top, I was a very happy lady.

Had I not ordered beans with my breakfast, it probably never would have occurred to me to try mixing them with eggs.

Once I did, I couldn’t figure out why this hadn’t done this before!  Now black beans over eggs is one of my very favorite combinations.

I scramble up eggs and season them with garlic and chili powder.  Then I top with:

• Black Beans
• Cheese
• Salsa
• Hot Sauce

You can even add in some sour cream as well!

It’s an easy dish to put together and is also very budget friendly.  Eggs and beans are inexpensive and pantry staples.

With summer in full swing, tomatoes are in season so they are inexpensive, allowing you to make your own salsa.

So don’t be afraid to try different combinations with your food.  Play around with textures and tastes.  You just might surprise yourself and find something that you really enjoy.

Comments: 6

Scott and I have a favorite diner that just happens to be very close to us and they have the best veggie burritos.  The. BEST.  The burrito is gigantic and stuffed with beans, cheese, and all manner of veggies.  They won my heart because they actually use a variety of real veggies in their burritos.

Listen, I tend to eat mostly veggie when I’m dining out.  I’ve gotten veggie burritos and such at many places and the “veggies” that restaurants tend to give you are as follows:

• Onion
• Green Peppers
• Mushrooms

That’s it.  Maybe if it’s your lucky day, there will be a sad basement tasting carrot tossed in the mix.  But usually “veggies” are those three things and if we’re being truthful, mushrooms aren’t even a veggie.

Please leave them off my veggie meals!

Anyway, at our favorite diner the veggie burritos are full of:

• Onion
• Carrots
• Peppers
• Zucchini
• Squash
• Broccoli
• Cauliflower

Ah! Be still my beating heart! Add in that it is fantastically delicious and I’m your newest loyal customer.

I wanted to make something similar at home but I didn’t have big burrito wraps so instead I decided to make a burrito bowl with loads of veggies on top of brown rice.  This bowl is loaded up too!

This is more of a concept than an actual recipe because the veggies are up to you!  Here’s what goes in OHC’s burrito bowls:

Andrea’s Burrito Bowls

• 1C Brown rice (short or long grain, up to you)
• Black Beans (I made my own but you can use canned. Drained and rinsed if you do!)
• 2 Carrots, chopped on a bias
• 1 Head of cauliflower, chopped and blanched
• 1 yellow squash, chopped
• 1 Red pepper, chopped
• 1 Green pepper, chopped
• 1 jalapeno pepper, seeded and chopped
• Salt, pepper to taste
• Huge pinch of red pepper flakes
• Garlic powder, to taste
• Chili powder, to taste
• Smoked paprika, about 1tsp
• Your favorite salsa, about 1C

Toppings:

• Quick and Dirty Guacamole
• 2% Greek Yogurt (or sour cream)
• Shredded Pepperjack Cheese
• Chopped Green Onions
• Hot sauce of choice (Cholula all the way)

Cook your rice and set aside. In a saute pan, add in some olive oil and heat over medium heat.  Add in all veggies except for the cauliflower.  Stir, and add in all the seasonings.  Stir again.  Sautee until the veggies start to soften, then add in the cauliflower and beans. Stir and add in the salsa.  Stir and allow to cook for about another two minutes.

To serve spoon rice into the bottom of a bowl, add veggie mix on top, and then garish with your choice of seasonings.  Eat and enjoy!

Just so you know, this makes A LOT of food.  I wanted plenty for leftovers and to freeze for later.  You will have to make more rice though when you have this as leftovers.

This is completely open to interruption because you can use whatever veggies you want.  Feel free to add more to the “toppings bar” like shredded lettuce, crushed tortilla chips, and extra salsa for example.  Having a “toppings bar” helps those that are picky take a little control over the dish and customize it to suit their tastes.

I’m so happy that we have leftovers!

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 6

For the record I hate the word “diet”. No one wants to be on a “diet”, we all just want to eat. Am I right?

So let’s just eat! But be more aware of what we are eating and how we choose to nourish our bodies. Deal?

Good, now let’s get started on nachos.

Nachos are fun, you can load them up, AND they can still be healthy. This is the OHC approach to making nachos at home.

Start with making a quick guacamole and setting it aside.

Preheat your oven to 400 degrees.

Next line a baking sheet with foil and spray with olive oil or nonstick spray.

Add your tortilla chips to the baking sheet. Try to keep the layers minimal so that there is more room for toppings on each chip!

Pick your tortilla chips wisely, read ingredients and go with a chip you trust. We like 365 Brand or FoodShouldTasteGood Brand.

Start layering up your veggies on top of the chips. OHC Faves Are:

• Shredded Carrot
• Chopped Red Onion
• Chopped Green and Red Pepper
• Chopped Tomatoes
• Corn
• Pinto or Black Beans

If you wanted, you could add in some cooked ground meat of choice or some shredded meat. We personally just stick with veggies but do what you like!

How pretty does that look?! And it’s not even finished yet! Don’t you just want to dive in?

Top with shredded cheese, however much you like but try not to go over board. Considering you’re going to also have condiments for dipping and topping, you don’t need a ton of cheese.

We like pepperjack and cheddar. Make sure to use good quality cheese, it tastes better and is better for you!

Place in oven and bake until the cheese is melty and the toppings are heated through.

While the nachos are heating up, set up your Nacho Station! Make sure there is:

• Hot Sauce of Choice
• Sour Cream (we use 2% Greek Yogurt)
• Guacamole
• Salsa
• Plates, napkins, forks, and drinks!

You want everything ready to go so you can start eating right away. If you’re eating on something other than your dining table, have some hot pads on hand to put the hot baking sheet on.

Now your nachos are done and ready to serve up! And since you already prepped your eating station, it’s time to get your grub on!

Don’t waste time, start prepping up your plate!

Eat!

And enjoy! Because now you’re eating some kickbutt food that is yummy and good for you!

Do you like nachos? Do you ever make them at home?

Have fun guys, and remember, always play with your food! Enjoy!

Comments: 4

Ever since I saw Chili Cheese Fries over at White On Rice Couple, I have been chewing at the bit to make them myself.

OHC style.

We recently had chili for a meal but I was unable to use the leftovers for chili cheese fries only because time was against me and I didn’t get around to it.  This week we decided that in order to keep my sanity (we were out of fresh fruit and the veggie count was in the single digits), we made a last minute decision to hit the grocery store.  We were there forever (as is typical) and I picked up a bunch of produce.  Among those were some russet potatoes and some red peppers (5 for $5, heck yes!).

When we got home, Scott was starving and I was seriously hungry myself.  It was a game night (Hello Penguins Hockey, you are awesome!) and we might as well have some game food to comfort us on a very cold snowy evening.

It was the perfect time for some Chili Cheese Fries!

Andrea’s Chili Cheese Fries

• Leftover Chili
• 2 Medium to Large Russet Potatoes
• Olive Oil (about 1.5 TBSP)
• Garlic Powder
• Salt and Pepper
• Chili Powder
• Greek Yogurt (2% Fage being my choice)
• Shredded Extra Sharp Cheddar
• Green onions, chopped
• Handful of cilantro, chopped

Preheat oven to 425. Line a large baking sheet with foil and spray with nonstick spray.  Wash potatoes and slice into thick slices, like above.  These are steak fry style. In a storage bag (or large mixing bowl) place the sliced potatoes, coat with olive oil and season with garlic, S&P, and chili powder to taste.

In a single layer, place fries on baking sheet and bake for about 25 minutes until potatoes are nice and crispy.

Heat up leftover chili.

When potatoes are done, place on a plate, top with chili, cheese, yogurt, green onions, and cilantro.  Serve and enjoy!

Serves 2 Hungry People.

Since I didn’t have leftover chili, I turned to my good friend, Lentil Tacos.  I made that filling, substituting pinto beans for the lentils and no chicken stock was used.  Basically I made a quick and dirty skillet chili.  It worked perfectly!

These fries are just amazing.  I seriously stuffed myself silly eating them.  You’re going to want to make extra fries for this, trust me.  Scott was in game food heaven.

I ate mine with a fork and knife like a dignified lady (ahem), and Scott ate his man-style, with his hands using the fries to scoop everything up.

Of course you can use actual sour cream instead of Greek yogurt if that’s your preference.  You can use a meat based chili, toss some bacon on there, or even some guacamole.

I want to have these again already and am trying to plot a way to make that happen!  Next time you’re watching the game, make some to nosh on.  Or heck, make them just because!

I love when food tastes amazing, indulgent, and yet is completely made with whole real foods.  Nothing bad about these chili cheese fries!

Have fun kids, and remember, always play with your food!  Enjoy!

Comments: 11

Whenever I look at jarred salsa, the one kind I always search out is a black bean and corn salsa.  I love those!  The beans and corn add such a nice texture to the salsa.  It even allows me to handle a more spicier salsa because somehow the beans and corn seem to tame down the assertive peppers.

Eventually I wondered to myself if one could make salsa with black beans and corn as the main ingredient instead of them being added into a tomato based salsa.

You’re never going to know the answer to your question until you try it, right?  So that’s exactly what I set out to do and now I cannot get enough of this salsa.  I could pretty much consume the entire batch myself without giving it a second thought!   This salsa is super easy to make and takes maybe 10 minutes at most to prepare.

Andrea’s Black Bean and Corn Salsa

• 1 15oz Can of Black Beans (drained and rinsed)
• 2C of Fresh Summer Corn
• 1/4-1/2 Red Onion, finely chopped
• 1 Jalapeno, seeded and finely chopped
• The Juice of 1/2-1 Whole Lime
• Sprinkle of Salt and Black Pepper, (about 1/2tsp each)
• 1/2-1tsp Chili Powder
• 1/2tsp Garlic Powder
• Cilantro, to taste, finely chopped

In a large glass mixing bowl, combine all ingredients and allow to sit for about 10 minutes before serving.

This salsa smells good even before you add the seasonings to it!  It is so fresh and crisp tasting that it screams summer and backyard relaxing.  I add a bunch of cilantro because I love it but again, you can add as much or as little as you like.

This salsa also will easily take on additional veggies if you want to toss some in there.  This batch, I actually added in about half a diced red pepper for added color and crunch.

You want to cut the corn off the cob while it’s raw.  I have a handy tip about cutting corn off the cob to help you with that task!  If you don’t really want to eat raw corn, you can sautee the kernels for about two minutes in some olive oil.  Raw corn is so good in this dish though!  It’s sweet and crunchy and almost delicate tasting.

If you don’t have fresh corn because maybe it’s dead of winter, you can sub in 2C of frozen corn easily.  Just thaw them a bit first and drain off some of the excess water.

The reason I have “The Juice of 1/2-1 Whole Lime” is because the lime and your taste preference will determine the amount needed. If you have a super juicy lime, you may only need 1/2 of it or you might think a whole lime is too much of a good thing.  Start with 1/2 and see where that takes you.  I normally use a whole lime though.

Fresh black beans that you made is totally acceptable!  I would guess around 2C of those would be a good starting point.

This salsa has been a huge staple for us this summer!  It’s been so hot and humid this year that eating a hot dinner isn’t always that appealing, so we’ve been eating this in all kinds of different ways.  It’s perfect for just snacking with tortilla chips as well!  I probably already told you this smells fantastic, right?  A typical Scott comment is, “I don’t know what you’re doing, but it smells amazing over there!”

If you love beans and corn, make yourself some of this salsa!  It’s summer in a bowl!

Have fun guys, and remember, always play with your food!  Enjoy!

Comments: 5

One of my vegan cookbooks, Eat, Drink, and Be Vegan, has a recipe for chili using cocoa powder in it.  This intrigued me greatly!  I have used cocoa in a savory recipe before (Cocoa Chili Rubbed Chicken) but haven’t used it as a savory spice since then.  I wanted to rectify that quickly.  Could I combine my desire for using pumpkin in chili with the addition of cocoa powder without it tasting like a pudding gone wrong?

Last week I decided to experiment and find out!

Andrea’s Sweet Potato and Squash Chili

• 1 large green pepper, chopped
• 1/2 a medium onion, chopped
• 3 medium sweet potatoes, peeled and chopped (small pieces)
• 2 medium yellow squash, chopped
• 3 medium carrots, peeled and chopped
• 1 chipotle pepper, chopped + spoonful of adobo sauce
• 3C Pumpkin puree (heaping)
• 1 14.5oz can of diced tomatoes with green chilies
• 1 14.5oz can of diced tomatoes
• 1 Box of organic chicken stock
• 1 15oz can of black beans (drained and rinsed)
• 1 15oz can of kidney beans (drained and rinsed)
• 3TBSP (heaping) of unsweetened cocoa powder
• 3tsp Garlic powder
• 3tsp Chili powder
• 1tsp Smoked Paprika
• Salt and pepper to taste
• Olive oil for sauteeing

In a very large soup pot (or dutch oven) drizzle in a little olive oil (1/2 -1 TBSP) and heat over medium heat.  Add in the onion, carrot, and green pepper.  Sautee for about two minutes until they just start to soften, then add in the sweet potato and squash.  Add in all seasonings, except for the cocoa, and continue to sautee for about 3 minutes.  Add in the diced tomatoes and scrape up any brown bits on the bottom of the pot at this point.  Now add in the cocoa powder and stir.  Add in the chicken stock, chipotle pepper + sauce, and then gradually add in the pumpkin and combine.  Add in the beans and stir.  Simmer over medium heat for about an hour, stirring occasionally.  Taste test and check the level of seasonings, adjust if necessary.  May need more garlic and chili powder added.

Serve in large soup bowls topped with cheese and enjoy!

I will tell you right off the bat that this makes a lot of chili.  A LOT.  Because when I make soups and chili, my rule of thumb is go big or go home.  I make sure I have plenty for leftovers for immediate eating and also for freezer storage.  This was almost too much for my big soup pot!

After the cocoa amount, my seasonings are approximate measurements because I forgot to write those down.  Shame on me!  So make sure to taste and adjust to your preference.

This chili exceeded all of my expectations because I admit I was a little nervous about the combo but it was fantastic!  Probably my most favorite chili I’ve made so far.  Normally I try to cram as many veggies in chili as possible, so this version was a bit different in that it had large amounts of a few types.  It worked out wonderfully though!  The pumpkin keeps the chili thick and creamy while the cocoa adds a depth that you will not get from anything else.  It also pairs great with chili powder making it more complex tasting.  The smell is so so good!  Unless you know it has cocoa powder in it, you can’t tell.  When I listed off the ingredients for Scott he was pretty surprised by them.  He also loved this chili!

This would be a great for a slow cooker as well and I would have done that but I got started late in the day.  Next time for sure!

Since the pumpkin does make it very thick, keep an eye on it just in case you have to add more liquid.  Naturally you can use veggie stock if you prefer.  This chili reheats well but you will have to add a bit more liquid to it.  It tastes even better once it has had a day to sit around and be lazy.

This was just the right spicy heat level for me but if you love super spicy, add in some jalapeno and more chipotles to kick it up a bit!

I have to say that I’m really glad I made so much because I’m looking forward to eating it again!  This made enough for immediate leftovers plus 3 more containers in my freezer!  Woo!

Pairs well with Cheddar Beer Bread!

Have fun guys and remember, always play with your food!  Enjoy!

Comments: 8

Change up chickpeas

I believe it was Rachael Ray who sort of introduced this concept to me.  I watched her sautee up some chickpeas in olive oil and seasonings to put out as a munchie item.  At first I thought it was odd, who wants to sit down and just chomp on some beans?

Weird.

Then I acquired a new found love for beans and now I’m perfectly happy chomping on some beans.  I changed the concept a bit by taking it out of the skillet and into the oven to make roast chickpeas. I have never looked back!

Roast chickpeas are one of my favorite snacks to make because they just taste freaking awesome.  However, you do have to actually like beans to appreciate this twist.

They are so easy to make and quick that you’ll be snacking in no time.  Ready?

All you have to do is open a can of chickpeas, drain and rinse them.  Preheat your oven to 400 degrees.  In a storage bag, place the beans.  Now this is where the seasonings come in.  You can use as much as you like and whatever you like.  I made some today and here’s what I used:

• Olive oil (about 1/2 a TBSP)
• Soy sauce (about 1.tsp)
• Honey (about 1/2 tsp)
• Lime juice (1/2 tsp)
• Garlic powder
• Chili powder
• Smoked paprika
• Cayenne pepper
• Red pepper flakes

All the seasonings to taste. Dump into the storage bag and shake to coat.  Place chickpeas on a cookie sheet (either spray with nonstick spray or line with foil and spray) and roast in the oven for about 10-15 minutes.  Pull them out, allow to cool for 2 minutes and eat!

When I need something a bit salty and I’m looking for a snack, I’ll make these.  I ate some in my salad today as they make great salad toppers.  You can indeed put this out for guests to munch on instead of nuts or mix with nuts!  It’s up to you!  Seasonings and flavors are up to you as well.  I’ve coated the chickpeas in buffalo sauce and roasted them that way.  I bet covered in some BBQ sauce would be just as awesome!

Roasted chickpeas

I’m sure this technique would be great with other harder types of beans, like limas for example.  If you like beans give this a try!  You might just find yourself sitting down to chomp on some beans too!

Comments: 14

Crunchy jalapenos

Jalapeno poppers.  Jalapeno bites, whatever you call them they have been making the rounds at parties and gatherings for a while now.  They interested me but I also shied away from them since I tend to have a low tolerance for spicy dishes.  I’ve been slowly working to become more immune because when one has a husband who loves spicy stuff it starts getting harder to avoid it.

I finally decided to tackle bacon wrapped jalapenos.  Now, all recipes I have come across just call for some cream cheese in the jalapenos.  If you know me, then you’ll know that I consider that too plain.  Anyone can do that.  I wanted to put a twist in it.  Let’s bump this up and play around with it for a little bit and see what happens.  I went back and forth thinking about what I could do.  I wanted to keep it as simple as possible but still kick up the flavor.  Finally it hit me, jalapenos are already spicy (well to me anyway) so let’s stick with that theme and keep the spicy going!

Andrea’s Bacon Wrapped Jalapenos

• 4 medium to large jalapenos
• 4 slices of bacon cut in 1/2
• 2 TBSP Cream Cheese
• 1/2-1 TBSP Chunky Salsa
• 1 TBSP Shredded Cheddar

Cut the jalapenos in 1/2 lengthwise and remove all seeds and veins.  Make sure not to touch your eyes or face afterwards because you will light yourself on fire and curse yourself.  I know because I did it.  In a small mixing bowl mix together the cream cheese, salsa, and cheddar.  Once that’s mixed start to fill the jalapenos a little bit at a time.  You don’t want to overload them or the stuffing will come out as they cook.  Once the jalapenos are filled, wrap them with a piece of the bacon.  I used a toothpick to secure the bacon in place.

Since the salsa sort of loosens up the cream cheese, it’s helpful at this point to put the jalapenos back in the fridge for a few hours to get the cheeses to set back up.  Right before you are going to cook them, heat your oven up to 400.  Line a cookie sheet with foil and then place a wire cooling rack on top of the cookie sheet.  Spray the rack with nonstick spray.  Place the jalapenos on the rack and place in the oven to bake for about 10 minutes or until the bacon becomes nice and crispy.  Remove and allow to cool for about a minute then serve!

Just out of the oven

These turned out to be perfect pockets of spiciness!  My husband loved them and made little manly “nom nom” noises as he ate them. Chunky salsa works better than a very smooth salsa because the smooth waters down the cream cheese too much.  If the chunky seems to have a lot of juice to it, go ahead and strain some off a bit before adding it to the cream cheese.  You can also grill these on your outdoor grill if you’re having an outdoor party.

Admittedly these are addicting so if you are having a party I suggest making more than 8 because otherwise you run the risk of a fight breaking out amongst your guests.  When we become adults the cops showing up at a party does not provide the thrill it used to.

Also feel free to remind your guests about the toothpicks if your guests are such who eat before looking or if perhaps they are a little too in the “happy zone” to notice such things.  Mouth impalement is not a fun party time activity.

Bacon Wrapped Jalapeno

If you find yourself with leftover stuffing mixture, it makes a great dip for chips or veggies.  And just to give you something else to ponder, perhaps your guests would like something a little more hardy and while stuffed jalapenos are great they want something bigger.  Meatier.  And with some beans would be nice too, thank you.

Okay, I will help you out!

Use the cream cheese salsa mixture and build off of that.  I’m not giving amounts because it depends on how large your crowd is for how much you’re going to need.  Here’s the concept.

Andrea’s Layered Chili Dip

Ground meat (whichever floats your boat) cooked and seasoned with chili powder, garlic powder, S&P.  To taste, as spicy as you like.  Drained and cooled.  Layer that in the bottom of a casserole dish.  Pinto beans, rinsed and drained, on top of the meat.  The cream cheese and salsa mixture (start with a whole container of cream cheese, and 1/2 jar of salsa and if you need more keep going), spread that on top of the meat and beans.  Heat in a 400 degree oven until it’s warm and heated through.  Remove, top with shredded lettuce, cheddar, and dollops of sour cream if you want to go crazy.  Serve with tortillas and veggies.

You can of course lose the meat if you don’t want it and even the beans too.  In that case, you don’t even need to heat up the cream cheese and salsa.  Just mix it and put it in a small casserole dish topped with the lettuce and cheddar.  Ta-da, more variations!  Clearly this is a pretty easy dish that can be altered however you like.

Now most all your guests should be happy and content.  And if not, time for new friends.  I’m just saying this is some good grub and party food. ;)

Have fun guys!  And remember, always play with your food!

Comments: 7