Does winter feel like it's dragging on?  I'm trying to revel in the cold weather since I know it won't last but it does get challenging after a little while... So let's make chili.  It's a great way to enjoy winter.  I mean, who eats chili in the summer?  No one eats chili in the summer. So make a hot bowl of chili, snuggle up in something cashmere, and remember it will warm up soon!

ROASTED POBLANO CHILI

serves 4

STEP 1

Roast chilies over an open flame or in the broiler.  Pop into a plastic bag and seal it tight. Let rest 5 minutes. 

STEP 2

Cook onion, garlic and turkey until turkey is cooked through.  Sprinkle the top with flour, cumin and oregano and stir to combine. 

STEP 3

Add stock and bring to a boil.

STEP 4

Remove chilies from the plastic bag and rub with a paper towel to remove most of the skins.  Chop chilies and add to soup. 

STEP 5

Mix dry ingredients for waffles then add milk, eggs, honey, and melted butter.  Mix to combine and cook in a waffle maker until done.  Let cool and cut into strips.

STEP 6

Serve chili topped with jack cheese, a squeeze of lime, and cornbread waffle sticks.

1 lb. ground turkey

1 lb. poblano chilies

6 cups chicken stock

2 cloves garlic

1 onion, chopped

1 tbs flour

1 tsp cumin

1 tsp oregano

s&p

1 lime

1 cup jack cheese, shredded

1 ¼ cup flour

1 ¼ cup cornmeal

2 tsp baking powder

¼ tsp baking soda

1 tsp salt

½ cup buttermilk

2 eggs

2 tbs honey

½ cup melted butter 

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Before I had children I hosted a Chinese New Year dinner every year!  I loved it.  It's a great excuse for a party and not one that most people in Seattle seem to think of.  Or we remember the day of because the kids come home from their assembly super excited about dragons and envelops with coins inside.  

I don't entirely know why I stopped.  Probably being overwhelmed by three kids did it.  But I'm determined to bring it back.  Even if it's just for the five of us - I will bring it back.  If you are more ambitious (or if I get more ambitious?) host a few friends and enjoy.

This dinner is one of the simplest dinners you can make - and it's so good.  Like addictive good.

CHINESE CHICKEN WRAPS

serves 4

STEP 1

Cook chicken with garlic and onion until chicken is browned. 

STEP 2

Mix hoisin, soy, vinegar, honey, ginger, chili oil, and stock in a bowl.

STEP 3

Add chestnuts, scallions, zucchini, and bell pepper to the pan then pour over the sauce.

STEP 4

Cook until veggies are softened. 

STEP 5

Serve on butter lettuce

2 lb ground chicken

2 cloves garlic

1 onion

¼ cup hoisin

2 tbs soy sauce

1 tbs rice vinegar

1 tbs grated ginger

2 tbs honey

1 tbs chili oil

¼ cup chicken stock

1 can water chestnuts, chopped

4 scallions, chopped

1 zucchini, chopped

1 bell pepper, chopped

1 head butter lettuce

Shop the gear

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I feel like you're going to think I'm exaggerating.  But I am not.  This cake is THE BEST.  People who don't actually like me that well in real life love this cake.  And they tell me they love the cake.  Trust me - they wouldn't do that if they didn't love the cake.  This cake is the best.

The best part is that it's barely any ingredients.  I think you spend more time fixing a box cake than it takes to make this from scratch.  

I have found that it's best with homemade jam.  But I realize that's not something that everyone keeps in their pantry.  I have loads because it's my favorite and my children hate strawberry jam.  Who could hate strawberry jam?  Something is wrong with them.  

STRAWBERRY JAM CAKE

STEP 1

Preheat oven to 350 degrees.  Grease the bottom (not the sides) of two 9" round pans.  In a small bowl, whisk together flour and baking powder and set aside.

STEP 2

In a large mixing bowl, neat together the butter and sugar until smooth.  Ad the vanilla until incorporated.  Add eggs, one at  a time, beating well after each one is added.  With the mixer on  medium speed, add the flour and the jam alternately beginning and ending with flour until both are fully incorporated.

STEP 3

Divide the batter between the pans and bake about 30 minutes until a toothpick inserted in the cake comes out clean.  

3 cups flour

1 tablespoon baking powder

1 cup unsalted butter, melted

2 cups sugar

1 teaspoon vanilla

4 eggs

1 cup strawberry jam

SIMPLE BUTTERY FROSTING

STEP 1

In a mixing bowl, beat the butter until it's smooth.

STEP 2

Add the powdered sugar and beat on low speed until incorporated.  Once the sugar is incorporated turn the mixer to high speed and let it whip for about 5 minutes or until the mixture is light and fluffy.

STEP 3

Mix in the vanilla and any food coloring.  Use immediately!

4 sticks unsalted butter, room temperature

4 cups powdered sugar

1 teaspoon vanilla

These puffs are a perfect brunch, lunch, dinner or - if made a little smaller - appetizer!  They are so easy and so good.  The puff pastry is the secret.  It does the heavy lifting making these puffs flaky and - well - puffy.  

I brought these to my girlfriend this week for a family dinner.  They're great for delivering to someone because they are just as good at room temperature as they are warm.  Which means... you can make these earlier in the afternoon and have them for dinner!  Even take them with you to soccer practice or a basketball game!  

HAM & CHEESE PUFFS

serves 4

STEP 1

Preheat oven to 350.  Roll out puff pastry and cut each sheet into 4 pieces

STEP 2

Divide ham and cheese on top of the pastry. 

STEP 3

Beat the egg yolk and milk together and brush the edges of the pastry with the egg yolk mixture.

STEP 4

Bring up the pastry corners and pinch them together.  Pinch down the sides where the egg wash is painted on. 

STEP 5

Brush the tops of the pastry with beaten egg yolk.  Bake 10 mins until cheese is bubbly

STEP 6

In a jar or a small bowl combine mustard, honey, olive oil, vinegar, and parsley.  Shake vigorously. 

½ lb ham, cut into cubes

8 oz gruyere cheese, cut into cubes

2 sheets puff pastry, defrosted

1 egg yolk, beaten

2 tbs milk

4 cups mixed greens

1 teaspoon Dijon mustard

1 teaspoon honey

¼ cup red wine vinegar

1 tablespoon chopped parsley

½ cup olive oil

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I was with a friend of mine talking about the Super Bowl party last month and she said "You have to have bacon at the party."  As soon as she said it, I said "What about bacon brownies?" You would not believe the look of disgust on her face.  

But I could imagine it.  Salty, sweet, creamy, rich, perfect.  A caramel topping with extra bacon on top seemed like the perfect way to finish it off.  Can you imagine a better dessert?  Especially for a big group?  

Bacon Brownies

makes 12

STEP 1

Preheat oven to 325 degrees.  Prepare the brownies according to package instructions.  Crumbled three strips of bacon into the batter.

STEP 2

In a saucepan, melt butter.  When butter is melted add brown sugar and 2 tbs heavy cream.  Whisk until the sugar is dissolved.  

STEP 3

Let the brown sugar mixture bubble for 2 minutes, stirring regularly.  Remove from heat and pour into the bowl of a stand mixer.  Let rest 30 minutes.

STEP 4

Remove the brownies from then oven when they are done and let cool.

STEP 5

Add the whisk attachment to the stand mixer and blend in powdered sugar, 1/2 cup at a time, until the frosting is spreadable.  You may not need all of the sugar.  If it's too thick, add a tablespoon of heavy cream.

STEP 6

Spread frosting over cooled brownies and crumble remaining bacon on top.

1 box brownie mix

6 strips cooked bacon

1/2 cup unsalted butter

1 cup brown sugar

4 tablespoons heavy cream

2 1/2 cups powdered sugar

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Over on Weeknight Society, I regularly post a recipe so I can share what I'm cooking on the app with people who can't download the app (Android).  When I'm finally willing to pop for the Android build (it's almost $20,000!) I may not post as often, but I like to be able to offer all of the people my recipes.  

This week I'm going on Q13 FOX News with my fun ideas for a fabulous Super Bowl party.  This salad is the centerpiece of the party - well, the chicken strips on top are the centerpiece.  The lettuce is like the greenery around the roses.  It also makes this feel a lot healthier than a big pile of chicken wings (which are my very favorite thing in the whole world).  I also baked these chicken strips adding another level of healthiness that traditional wings just don't have.  There is a bit of butter on these chicken strips so they aren't "health food" by any means.  Just slightly better than the greasy fried version at the bar.

Speaking of the greasy fried wings, where are your favorite wings?  I'm on a mission to eat them everywhere. Currently, our neighborhood dive bar has my favorite.  They serve them naked, but with a side of Franks for dipping + the blue cheese.  I'm getting hungry writing this, so I probably can't tell you about the ones I had last month that were rolled in a blue cheese dust before frying.  They were awesome.  A hint of blue cheese flavor without even dipping them.

BUFFALO CHICKEN SALAD

Seves 4

STEP 1

Preheat oven to 375

Toss all tenders in milk then bread in panko.  Bake 20 minutes until cooked through. (30 mins)

STEP 2

Combine dressing ingredients and set aside. 

STEP 3

Remove tenders from the oven.  Melt together franks and butter in a small sauce pan.  Dip each tender through the hot sauce. 

STEP 4

Toss lettuce, celery, tomatoes and dressing.  Top with blue cheese crumbles, buffalo chicken, and dressing.

1 lb chicken tenders

½ cup panko breadcrumbs

½ cup milk

1 cup franks wing sauce

¼ cup butter

1 head butter lettuce

4 stalks celery, sliced

1 cup cherry tomatoes

1/2  cup blue cheese crumbles

1 cup blue cheese

1 cup greek yogurt

1 tsp lemon juice

1 tsp red wine vinegar

1 clove grated garlic

salt and pepper

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My kids start school at 8am.  I am not a morning person.  Those two facts mean that I struggle to eat a decent breakfast.  And breakfast is my favorite meal of the day.  I love eggs, toast, bacon, sausage, fruit, waffles, pancakes.  All of it.  I love all of it.  

A few years ago I started making granola once a week.  With the realization that I wasn't regularly eating breakfast (although I should!) I started making "to go" breakfasts with the granola.  I pop it in a jar, add some dried fruit, and pack a separate jar of coconut milk to pour over the top when I get to the office.  It's actually really delicious.  

HOMEMADE GRANOLA

makes 5 cups

STEP 1

Preheat oven to 350 degrees.  In a mixing bowl, combine oil, brown sugar, honey and vanilla until combined.  

STEP 2

Add remaining ingredients and mix until coated.  Pour out oats on to a lined baking sheet and pop into the oven.  

STEP 3

Bake in the oven 20 minutes, stirring at least once.  Remove from the oven and let cool.  Break into pieces and store in an air tight container for one week.  If you need to keep it longer, pop it into the refrigerator.  

1/4 cup brown sugar

1/2 cup vegetable oil

1/2 cup honey

1 teaspoon vanilla

1 teaspoon cinnamon

4 cups rolled oats

1 cup pecans

1 cup pumpkin seeds

1 cup shredded coconut

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My trick I've found for eating healthy is to plan ahead.  If I don't plan what I'm going to take for lunch ahead of time, I end up eating whatever random thing I find in the fridge and/or a CLIF bar. It's not pretty.  I also end up starving at 4pm and I eat a ton of food right before dinner.  And then, I clearly eat all of the dinner.  

So I've started packing lunches ahead of time.  This is one of my classics that I make ahead and keep in the fridge.  It's really simple to make ahead - the trick is to put a layer of salsa and tomatoes between the quinoa and the lettuce.  It keeps the lettuce from getting soggy.  

SOUTHWEST QUINOA LUNCH

makes 3 lunches

STEP 1

In a bowl mix together cooked quinoa, black beans, spices, and hot sauce.  Season with salt and pepper.

STEP 2

Divide quinoa into three separate jars.  Divide out all remaining ingredients across the three jars.  Seal and pop in the fridge.

STEP 3

You can eat these out of the jar - or put them on a plate and feel slightly more civilized.  

1 cup cooked quinoa

1 can black beans, drained

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon hot sauce

1/2 cup salsa

1 cup sliced cherry tomatoes

3 tablespoons chopped cilantro

3 cups lettuce

This is the time of year when my attempt at healthy eating has evaporated.  I usually start out great in the morning with granola and coconut milk.  I plan a lunch to take with me that's generally filled with vegetables.  But after that, it takes a nose dive.  The remaining Halloween candy beckons me.  Then a cocktail.  Then tacos.

This week I'm reigning it back in with a version of tacos that's way healthier.  Here's why

- I swapped out ground beef for ground chicken.

- Instead of traditional taco shells, I used lettuce.

- Eliminated cheese and added more vegetables 

my photographer hates photos of raw meat, so I use them a lot.

The great thing with these wraps is that they are generally family friendly.  My kids eat them.  The youngest still prefers a traditional tortilla instead of the lettuce, but everyone else is on board with the lettuce thing.  I've been known to add rice to this dinner too in the event my kids seem like they need extra carbs.  They are all so athletic, they need carbs way more often than I do.  

Thai Chicken Wraps

serves 4

2 lb ground chicken

1 tbs sriracha

1 lime – zested and juiced

1 tbs rice vinegar

1 clove garlic

1 tbs ginger

2 tbs soy

1 carrot

1 bell pepper

1 cucumber

1 cup basil

1 head butter lettuce

½ cup mayo

1 tsp sriracha

1 tsp cilantro

1 tsp honey

STEP 1

Mix the chicken with 1 tbs sriracha, the juice of ½ lime and the lime zest, rice vinegar, garlic, ginger, and soy sauce. Let it sit for a few minutes.  (5 mins)

STEP 2

Mix together mayo, 1 tsp sriracha, 1 tsp chopped cilantro, 1 tsp honey, the juice of ½ lime.  (5 mins)

STEP 3

Cook the meat over high heat until browned.  (10 mins)

STEP 4

Serve in butter lettuce cups with vegetables on top + dressing on the side.

Make this today, serve it today, or tomorrow, or next week.  It's always a party with a good cheese spread and a glass of wine.