I Am A Mountain

I am here for a purpose and that purpose is to grow into a mountain, not to shrink to a grain of sand. Henceforth will I apply ALL my efforts to become the highest mountain of all and I will strain my potential until it cries for mercy.

-Og Mandino

Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

Your Best

"Always do your best. What you plant now, you will harvest later."

-Og Mandino


Glori Winders
The 31 Woman

- Posted using BlogPress from my iPhone

Cincinnati-Style Chili with Chorizo Pasta Bake

I made this dish for my family yesterday afternoon.  They LOVED it.  To begin with, everyone kept coming into the kitchen asking what I was cooking that smelled so good.  Then when they served their plates, they quickly came back for more.

This was a hit at my house.  Other suggestions for this recipe that would keep it low carb would be to omit the low carb pasta and serve over nitrate free hot dogs (minus the bun, or course), or omit the pasta and add double or triple the cheese until melted into the chili and serve as a dip with veggies or pork rinds.  If you're not watching carbs then use the dip with tortilla chips or corn chips.  Yum.

I also think this would work well in a crock pot, adding the pasta at the end of your cooking time, or if making it as a dip just to keep it warm.  I'll let you know, because I will be making this again.

INGREDIENTS:

1 tb extra virgin olive oil 1 lb chorizo sausage 1 lb ground beef 2 tb onion powder 3 tb chili powder 2 tb unsweetened cocoa powder 2 tsp apple pie spice 1 tsp ground cumin 2 ½  cups tomato sauce 2 ½ cups beef broth 2 tb apple cider vinegar 1 box (13.25 oz) Dream Fields Low Carb Rotini Pasta 1-2 cups cheddar cheese, grated

DIRECTIONS:

1	Preheat oven to 350 degrees F.
2	Remove the casing from the sausage.
3	Preheat a stock pot on medium for 2-3 minutes.  Add olive oil to the hot pan.  Add chorizo, ground beef and onion powder.  Cook until no longer pink and the meat has crumble to small bits.
4	Measure spices and add on top of the meat.  Stir well and cook for 1-2 minutes to blend the flavors.
5	Stir in the tomato sauce, broth and cider vinegar.  Cook for 10 -15 minutes or until the chili thickens and liquid reduces some.
6	Brush a 9 X 13 glass pan or serving dish with olive oil.  Pour the chili into the pan.
7	Add water to the stock pot to boil the noodles.  It is ok if the water has some tomato and spices left in it.  That will help to flavor the noodles and cut down on your cleanup later.
8	Add some salt and cook rotini according to the package.  Drain.
9	Pour the chili back into the stock pot over the noodles and mix well.
10	Pour the chili noodle mixture back into the 9 X 13 dish.  Sprinkle the cheese on top.
11	Bake for 15 - 20 minutes or until the cheese is melted and bubbly.  Serve with garlic bread.

The Dorm Room Diner by Dulce Taylor

My daughter and I had a wonderful time working on this cookbook together.  She has really begun to enjoy being in the kitchen.  Since her dorm room has a small kitchen with stove top and microwave, she decided she needed to make use of it and prepare some healthy, home cooked meals.

Her recipe box began to fill up and her friends praised her meals, so we decided maybe she should share her recipes with other college students.  Thus, The Dorm Room Diner was born.

Take a look at her promo video below.  You can visit her website at TheDormRoomDiner.com

One of the my favorite recipes shows how to make a Quesadilla with an iron.  Pretty cleaver!

Enjoy,

Glori

The BEST Apple Pie Ever!

My daughter is home for spring break and her boyfriend has come with her.  His favorite dessert is Apple Pie.  So, I thought that I would bake one especially for him.  But, I wanted something a little different.  I searched around on the internet and found this recipe, which of course I had to tweak and add my own touch.  I have to say...It Is Delicious!!!!!  And, pretty easy to make.

Iron Skillet Triple Decker Apple Pie

A photo I was able to snap before it was
all gone!  Yummy!

INGREDIENTS:

½ cup butter 1 cup brown sugar 6 Granny Smith apples -- peeled, cored, quartered, and thinly sliced 3 (9 inch) refrigerated prerolled pie crusts 1 ¼ cup sugar, divided 2 tsp cinnamon, divided 2 tb butter, melted

DIRECTIONS:

1	Preheat oven to 350 degrees F.
2	Place 1/2 cup butter into a heavy cast iron skillet, and melt butter in the oven. Remove skillet and sprinkle with brown sugar; return to oven to heat while you prepare the apples.
3	Remove skillet, and place 1 refrigerated pie crust on top of the brown sugar.  No need  to trim the crust, just press it up the sides of the pan. Top the pie crust with half the sliced apples. Sprinkle apples with ½ cup of sugar and 1 teaspoon of cinnamon; place a second pie crust over the apples; top the second crust with the remaining apples, and sprinkle with ½ cup sugar and 1 teaspoon cinnamon. Top with the third crust; brush the top of the crust with the melted butter using a pastry brush and sprinkle the top crust with ¼ cup sugar. Cut several slits into the top crust for steam.
4	Bake in the preheated oven until the apples are tender and the crust is golden brown, about 45 minutes. Serve warm.

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