Beef Chili

20 servings

4 tablespoons vegetable oil

5 onions, chopped

2 red bell pepper, stemmed, seeded, and chopped

2/3 cup chili powder

21/2  tablespoon cumin

3/4 teaspoon cayenne pepper


15 garlic cloves, minced

5 pounds (85 percent lean) ground beef

5 (15.5-ounce) cans dark red kidney beans, rinsed

2 (28-ounce) can diced tomatoes

3 (28-ounce) can tomato puree

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, cumin, cayenne, and 1/2 teaspoon salt. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Add the beef and increase the heat to medium-high. Cook, breaking up the beef with a spoon, until no longer pink, about 10 minutes. Stir in the beans, diced tomatoes with their juice, tomato puree, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 45 minutes.

Remove the lid and continue to simmer until the beef is tender, about 45 minutes. Season with salt and pepper to taste before serving.



The chili can be cooled, covered, and refrigerated for up to 4 days or frozen for up to 1 month. Reheat over low heat, adding additional water or broth to adjust the consistency.


A combination of diced tomatoes and tomato puree works best to create a desirably thick consistency for this chili. Also, leaving the lid on for half of the cooking time helps give that perfect chili thickness.

Herb Vinaigrettes

Lemon Rosemary Vinaigrette

yields about 1/2 cup


1 clove garlic, peeled

2 sprigs rosemary, stems removed

1/2 tsp sea salt

1 lemon, juiced

1/2 teaspoon grated lemon zest

1/4 cup olive oil


Add garlic, rosemary, zest and sea salt to the bowl of the mortar. Use the pestle to mash to a paste.


Add the lemon juice in a fine drizzle, stirring and mashing during the addition. Add the olive oil, stirring and mashing during the addition.


Herb Vinaigrette:

4 tablespoons white wine vinegar

2 tablespoons peeled fresh garlic

8 tablespoons freshly squeezed lemon juice

4 tablespoons chopped lemon zest

4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)

1/2 teaspoon salt

2 cups extra-virgin olive oil

2 teaspoons Dijon mustard

Freshly ground black pepper

To make the dressing: in a small food processor, combine all ingredients and blend for 45 seconds to 1 minute until emulsified. Yield: 4 servings


Herb Vinaigrette

Makes 1/2 cup


1 shallot, finely chopped

1 tablespoon grainy mustard

1 tablespoon fresh lemon juice

1 tablespoon sherry vinegar

1/2 teaspoon each finely chopped fresh thyme and tarragon

Coarse salt and freshly ground pepper

1/4 cup plus 2 tablespoons extra-virgin olive oil


Whisk together shallot, mustard, lemon juice, vinegar, thyme, tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gradually whisk in oil.



Herb Vinaigrette

1  teaspoon  Dijon mustard

2  tablespoons  lemon juice

1  teaspoon  red wine vinegar

1/4  cup             extra-virgin olive oil

1  tablespoon  fresh chopped parsley

1  tablespoon  fresh chopped basil, chives, or tarragon

1/8  teaspoon  salt


In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake vigorously. Season to taste with freshly ground pepper.


Greek Herb Vinaigrette

½ cup extra-virgin olive oil

¼ cup red wine vinegar

4 garlic cloves, chopped

1 tablespoon dried oregano

1 tablespoon fresh oregano leaves, plus extra for garnish

1 tablespoon fresh thyme leaves

Juice of 1 lemon

Kosher salt and freshly ground pepper

Butterscotch Pumpkin Muffins

18 muffins


Pear-Dried-Cherry-Butterscotch-Muffin-Harry-And-David-Eat-The-Love-Irvin-Lin-311 ¾ cups flour

½ cup firmly packed light brown sugar

½ cup sugar

½ teaspoon ground ginger

½ teaspoon ground mace

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

2 large eggs

1 cup canned pumpkin

½ cup butter, melted

1 cup butterscotch chips

½ cup chopped pecans, toasted, optional


In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the center of the mixture.


In another bowl, whisk together eggs, pumpkin, and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until the dry ingredients are moistened. Do not overmix.


Preheat the oven to 350 degrees. Spoon batter evenly into greased muffin cups. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Pumpkin White Chocolate Chunk Cookies

Yield: 3 to 4 dozen cookies
2 cups all-purpose flour
1 teaspoon baking soda
1 cup butterscotch chips
3/4 cup (1 1/2 sticks) unsalted butter – softened
2/3 cup granulated white sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup canned pumpkin puree
1 1/4 cups old-fashioned rolled oats
1 cup chopped white chocolate – (or use chips)
1 cup chopped walnuts

Preheat oven to 350°F. Line two baking sheets with parchment.

Put flour and baking soda in bowl of a food processor fitted with a metal blade. Pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl.

In a separate large bowl, cream the butter, granulated sugar and brown sugar together for 2 – 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine.

Pour the wet mixture into the flour mixture and stir to combine. Add oats, white chocolate chunks and nuts and stir until ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight.

Use a 1/4 cup measure or ice cream scoop to drop the cookie dough onto the prepared sheets, leaving 2 inches between cookies.

Bake cookies on center rack for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool cookies on cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely.

Pumpkin Trifle with Caramel Drizzle

12 gingersnap cookies, crushed into crumbs

2 tablespoons butter, melted

8 ounces cream cheese

1 cup pure pumpkin puree

1 teaspoon vanilla extract

1/2 cup sugar

2 teaspoons pumpkin pie spice *

1 cup cold heavy cream

2 tablespoons sugar


Combine the gingersnap crumbs and butter. Divide the crumbs into the bottoms of your serving dishes ( I use individual, but you may use 1 large).


In an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar, and pumpkin pie spice. Beat until well combined and creamy.


Whip cream with the sugar until soft peaks form. Fold half of the cream into the pumpkin  with a spatula. Combine until no streaks remain.


Pipe or spoon a layer of pumpkin mousse onto the gingersnap crust. Follow with a layer of freshly whipped cream. Repeat the layers until they reach the top. Refrigerate until ready to serve.


Top with freshly whipped cream, a drizzle of caramel sauce, and additional gingersnap cookie crumbs.


*To make your own Pumpkin Pie Spice combine the following and store in a small container


1 Tbsp. cinnamon, 1-1/2 teaspoon ground ginger, 1/2 teaspoon cloves, 1/2 teaspoon ground nutmeg, 1/8 teaspoon salt


Caramel Sauce

Yield: 4 cups

3 cups sugar

1 cups water

2 cups heavy whipping cream

Combine the sugar and water in a heavy bottomed saucepan. Dissolve the sugar in the water over low heat. Increase the heat to high and cook until the caramel is a golden amber color. Remove the caramel from the heat and slowly whisk in the cream, a few tablespoons at a time. Be very careful, as the mixture will bubble as you add the cream.

Serve the sauce warm or refrigerate for later use. This will keep for several weeks in the refrigerator. To reheat, warm over a double boiler.

Roasted Shredded Brussels Waldorf Salad with Maple Cider Vinaigrette

Yield: 4 servings

2 lbs brussels sprouts, shredded, washed, and dried

1/4 cup dried cranberries

2 tbsp olive oil

1/4 tsp salt

1/8 tsp pepper

1 cup chopped apples (I used pink lady)

1/2 cup chopped red onion

1/2 cup walnuts, chopped


Maple Cider Vinaigrette

1/4 cup cider vinegar

1/2 tbsp dijon mustard

1 tbsp good maple syrup

1 tsp sriracha (optional but gives it a little something extra)

1/4 tsp salt

1/8 tsp pepper

1/2 cup olive oil

Prepare vinaigrette:

Whisk together all ingredients, streaming olive oil in at the end.  This vinaigrette is best prepared ahead of time and refrigerated a few hours to develop flavors, but it will still be good if used immediately.

Preheat oven to 400F.

Pour shredded brussels sprouts and cranberries into a large baking dish and toss with olive oil, salt, and pepper.  Roast for 25-30 minutes, stirring a few times.  Toast walnuts briefly in a frying pan with no oil over medium heat for 1 or 2 minutes, or until fragrant.  Pour all ingredients into a bowl and toss with vinaigrette.

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

1 (1 ½-pound) butternut squash, peeled and ¾-inch diced

Olive oil

1-tablespoon pure maple syrup

Kosher salt

Freshly ground black pepper

3 tablespoons dried cranberries

¾ cup apple cider or apple juice

2 Tablespoons cider vinegar

2 tablespoons minced shallots

2 teaspoons Dijon mustard

4 ounces baby arugula, washed and spun dry (I use whatever greens I have: mixed greens, spinach…)

½ cup walnuts, toasted

¾ cup freshly grated Parmesan cheese


Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1-teaspoon salt, and ½ teaspoon pepper and toss.

Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about ¼ cup. Off the heat, whisk in the mustard, ½ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper.

Place the arugula or whatever greens you are using 1n a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with salt and pepper and serve immediately.

Serves 4.

Summer Succotash ~ A great way to use Farmer’s Market Produce!

Serves 8-10

2 cups (about 1/2 lb.) shelled or frozen butter beans or lima beans

Salt and freshly-ground pepper

2 tablespoons olive oil

1 Vidalia onion, chopped

1 red bell pepper, cored, seeded, and diced

2 summer squash, diced

4 ears corn, shucked

2 tomatoes, cored and chopped, or 1 pint cherry tomatoes, halved

2 tablespoons unsalted butter

1/4 cup fresh basil leaves, torn into pieces

Place beans and 4 cups water in a saucepan over medium-high heat and bring to

a simmer, stirring occasionally. Add 1 teaspoon salt and a couple of grinds of

black pepper and simmer until the beans are crisp-tender, about 15 minutes.

Rinse and drain.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the

onion and cook, stirring often, until tender, about 3 minutes. Add the bell pepper

and cook for 2-3 minutes longer. Add squash and cook an additional 5-6 minutes,

or until it is brown around the edges.

While the vegetables are cooking, cut the corn from the cobs. Add the beans,

corn kernels, tomatoes, and butter to the skillet, season with salt and pepper to

taste and cook until tomatoes begin to break down and the corn is tender, about

3 minutes. Stir in the basil and serve warm or at room temperature.

Pecan Sandies

Got a child off at camp? These cookies are great to mail and are a sure hit!! I shared a bag of 5 with the post office lady and scored a thank you note! My brilliant husband asked, “how did she get your address?”

USPS Lady?

Mailing cookies to daughter at camp?

Return address on package?


I guess even Einstein can ask a silly quesiton…


3/4 cups pecans

4 ounces unsalted butter, softened

6 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 cup all purpose flour

1/4 teaspoon salt

1/2 cup sugar


Preheat oven to 350 degrees. Toast the pecans on a jelly roll pan for @ 7 minutes. Pulse them in a food prcessor until finely ground ( or coarsely chop by hand)


In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.


Roll dough into 1 1/2-inch balls, and place on two baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.


Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool @ 4 minutes. While still warm, toss them in the sugar bowl to coat them completely.

Return to rack to cool completely.

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