Thursday, July 10, 2008

Crockpot Chili

My last 4 food posts have been desserts so how 'bout a little protein, okay? How 'bout a big bowl of chili? I know, I know, chili recipes are like blogs--everybody's got one. But this one's my favorite. It's chunky with just the right amount of spices. And there's no standing around a hot stove since it's fixed in a slow-cooker. A definite plus this summer. Enjoy!

Crockpot Chili

1 lb ground beef
1 medium onion, chopped
1 TBS chili powder
1 tsp ground cumin
1 can (15 oz) black beans, rinsed & drained
1 can (15 oz) kidney beans, rinsed & drained
1 can (15 oz) tomato sauce
1 can water

Brown ground beef. While beef is browning add rest of ingredients to crock pot. Add cooked beef and stir. Cook on low for 6 hours.

Tuesday, July 1, 2008

Blackberry Brulee

What's better than creme brulee? Creme brulee with fruit!

Our house is surrounded by blackberry bushes. As the berries began to ripen, I wondered what I could do with them this year. Blackberry cobbler? Naw, yummy but too...predictable. Pan Roasted Venison With Crushed Blackberry-Ancho Chile Sauce & Sweet Potato-Toasted Pine Nut Polenta? I'll leave that to Bobby Flay. I need something that's easy and inexpensive. Something like Blackberry Brulee!

Although picking blackberries can be a little bothersome, the chiggers and thorns are totally worth it when you taste this sweet fruit combined with rich, creamy, warm, vanilla custard.

Blackberry Brulee

1 cup blackberries
1/3 cup sugar
2 TBS cornstarch
1/4 teaspoon salt
2 cups half-and-half
1/2 tsp vanilla
4 tsp packed brown sugar

Place blackberries evenly in bottom of four 10-ounce ramekins.
Mix sugar, cornstarch and salt in 2-quart saucepan. Stir in half-and-half. Heat to boiling over medium heat, stirring frequently, until thick. Stir in vanilla. Spoon over blackberries. Sprinkly 1 tsp brown sugar over mixture in each ramekin. Broil a few minutes or just until brown sugar is melted.