Wednesday, November 26, 2014

S P I C Y + C H E E S Y
C O R N  D I P 

Happy Thanksgiving!  

In my case, also a huge happy (belated) FRIENDSGIVING!  It's seriously my favorite time of year because I get to free my inner Martha Stewarts- check out some of the pictures :)  This was my second year hosting the giant potluck & it was a ragerrrr!

Last year there was about 35 people- crazy successful!  This year- 60 PEOPLE CAME.  

Oofz!  It was it an amazing night & jesus christ was the clean up insane!  Everything was worth it though ;)

LEFTOVERS:  I not only was left with 6 bags of tortilla chips in my custody but I also had a good friend bring legit 10 fucking pounds worth of corn.  Maybe half was eaten??  So anyway!  I cruised around looking at what to make with the leftover & I thought, duh! A dip!  & Hello, hello.. PERFECTION.

This ooey gooey dip is so good you'll want to just start eating it right away.  I could have gone a healthier route by using some yogurt instead of sour cream- but... it's THANKSGIVING. WHO CARES.

We all need to get fat for the winter!  So please.. make this, unbutton your pants & get chubby with me, guys.

Corn!  4 cans drained.
6 Jalapeños- 3 seeded 3 not! Diced
2 Cups Pepper jack Cheese
8oz Sour Cream
4oz Cream cheese
Salt & Pepper
Chips to dip!

1.  Throw all your corn into a rice cooker, slow cooker or bowl.

2.  Mix in jalapeños, sour cream & pepper jack cheese! 

3.  Top with cream cheese & stir in.  Season with a little salt & black pepper.
4.  Turn the heat on the cookers!  Keep checking to stir- 10-20 minutes.
5.  Orrr transfer from bowl to dish & bake 350° for 20 mins.
6.  Do a fresh crack of pepper & sprinkle of red pepper flakes for DIMENSION! 
7.  Use a spoon, fingers/ hands or chips to deliver cheesy, spicy dip to mouth :D

Mmmmmmmhhhm!!  The best part is I made this at the office today at work!  There was so much that I shared with coworkers here & I'll be bringing it to the restaurant Blue Taleh where I bartend every Wednesday night.  What good is food if you can't share it? 


Tuesday, November 18, 2014

J A L A P E Ñ O 

C H I L I 

Cheers to chili season!  It's freaking freeeeeezing!! So what then is the most perfect Fall combo?  Answer: A cold Sunday with football and a nice pot full of hearty & SPICY chili..done & done.

This here is not the kind of chili you make from dumping various types of beans, ground beef, tomatoes & a taco/ chili packet of seasoning into a pot.  Well, errr my chili is all that minus the packet!  Add your own chili seasoning & save yourself from all that sodium!  I like to think this makes a healthier chili  ;)

Also, do you see that glorious glob of gauc on top?  FLAWLESS.  I've never been into doing a dollop of sour cream but the gaucamole really adds a fresh flavor.  Throw avocado on anything & I'd eat it.

Since I love spicy food I ended up using about 11 jalapeños in this recipe.  Don't feel the need to do the same if you aren't as spicy as me!  Though, I promise.. it is euphoric.  Pain & pleasure!

Here goes the details for this bowl of chili love..


1 1/2 lb Ground beef
1 can Diced tomatoes
1 can Tomato Paste
1 can Kidney beans
1 can White kidney beans
1 can Black beans
1 Onion chopped
1 Red or Green pepper chopped
~11 Jalapeños chopped finely
3 cups Water
2+ tbsp Chili Powder
1 tbsp Ground Cumin
1 tsp Dried Oregano, Parsley, Basil & Savory
2 tbsp minced Garlic
2 tbsp Olive oil
1 Bay leaf
Salt, Pepper & Paprika

Trader Joe's errrrthang <3

some of the dried herbs!

chippity chop chop!


  1. Heat up a big fucking pot on medium heat.  Add olive oil, garlic, & all your chopped up veggies (onion, peppers & jalapeños)!  Stir that all up reaaaaal nice.
  2. Once the veggies are soft add cumin & ground beef & pump the heat up to high to cook.  Cook until pink is gone.
  3. Add all the tomatoes + paste, water, chili powder, herbs, bay leaf, & simmer for a few minutes while stirring.
  4. Lower heat back to medium & add the drained/rinsed beans.  Cook covered for 30 minutes!
  5. After the 30 painful minutes, open up & stir again!  Make sure everything has been joyfully married & here you can taste, add more seasoning, add more peppers, whatever :)
  6. Ladle into your favorite bowl & top with cheese, gaucamole, sour cream, bacon, scallions..the works!  BE. HAPPY.
Easy is an understatement!  This is why Todd & I like to make chili at least once a month.  It's seriously such a cheap & easy yet satisfying meal that we both can eat for days.  Yes, we're those people that can eat something for breakfast, lunch & dinner for 3 days in a row & it's awesome. The leftovers if any usually get frozen up for emergency lunches.  

sprinkle of smoked paprika ;)

& Duh! Pair this with a nice cold beer like this Sixpoint Bengali.. mmmm!