Chili Hogs...

That's right Tony & Toni cooked up a big, big crock pot of chili and joined the 9th Annual Ocean County Harley Davidson Chili Cook-Off this weekend.

Tony gets an e-mail from Ocean County Harley Davidson, his second home, about a chili event they are hosting.   Without a flinch he says "we are going" and I concur.  Tony's only request is I make it with ground turkey. I will admit I do not absolutely love chili but I have an idea of the flavor I'm looking for.  So in normal Toni fashion I head to Shoprite, my second home, and I gather up some chili ingredients...poblano peppers, dried beans, onions, ground turkey, tomatoes, cheese, and 30 other items I picked up along the way for general purpose.

I come home flip on the Frank Sinatra (that is the best cooking music) and dive into my chili project.  I prepare the chili and cook and stir for about 2 hours.  The outcome a full bodied pot of chili. Tony got his turkey and I got the deep, rich flavor.  A perfect marriage.  We taste it and agree it's going to Harley Davidson on Saturday.

The guidelines said it chili has to be hot and in a crock pot at 11:30 a.m.  So 9:00 a.m. we warm the cauldron of chili low and slow, transfer to the crock pot and off we go to Lakewood, New Jersey.

We are welcomed and given number 17.  We plug into the outlet and set the crock pot on keep warm. The other chili hogs come in, set up, and we all stand around from 12:00 - 2:00.  Toni talks to others about chili while Tony talks to others about chili and hogs.  A great day.

It is $3.00 for a spoon and all you can eat Dixie cups of chili.  Tony buys a spoon and heads around the table tasting the other 23 different crock pots of chili.  His feedback...some good, not so good, mushy, spicy, contestant #19 really spicy, sweet, hot, vegetarian.  It is going to be close.  People taste and we receive some positive feedback from the crowd.

The tally comes in and....3 3rd place winners, spicy #19 wins 2nd place and a mother daughter combo take the win for a $100.00 Harley Davidson Gift Card.  All spicy chili's won the challenge...spicy equals memorable!  Better luck next year for the Moschello Chili Team.

Don't worry I heard there is Meatball Cook-Off in the fall!



Moschello Chili

2 Tablespoons Vegetable Oil
2 Poblano Peppers (sliced)
1 Lg. Vidalia Onion (diced)
Salt/Pepper
2 Lbs. Ground Turkey
4 Cups of Strong Brewed Coffee
                                                      2 Teaspoons Ground Cumin
                                                      4 Small Shakes Cayenne Pepper
                                                      2 Lg. Cans Organic Diced Tomatoes
                                                      1 Can Tomato Paste
                                                      1/2 Cup Frank's Red Hot Sauce
                                                      1 Bag Red Kidney Beans (soaked, rinsed, picked over)
                                                      1 1/2 Cup Shredded Cheddar Cheese

In a large dutch oven heat oil and add onion
Saute peppers and onion till soft about 5 minutes
Season with salt and pepper
Add the turkey and pour in coffee
Season with cumin and cayenne pepper
Stir to incorporate
Add diced tomatoes, tomato paste, Frank's Red Hot Sauce, and beans
Stir to incorporate
Reason with salt/pepper
Cover with the lid and cook for 2 hours, stirring occasionally
Taste and re-season if necessary add cheese and stir
Enjoy!

***For a hotter more memorable chili add a habanero pepper along with the poblano pepper at the beginning of the recipe***

Soup Season Continued...

What better way to celebrate soup season that with the quintessential Chicken Soup.  Chicken Soup is extremely powerful.   It is simple yet complex in that it has the power to heal everything from the common cold to a broken heart.   Chicken Soup is like a big hug from your grandmother in a bowl.  It is always filled with loads of love...the chicken, goodness..the veggies, warmth...the broth.  With these few simple, yet tasty ingredients you will have your own bowl of affectionate soul soothing soup in no time...Enjoy!   

T's Chicken Soup

Rotisserie Chicken (shredded)

1 to 1 1/2 Tablespoons Vegetable Oil

Salt/ Pepper 

1 Medium Onion (chopped)

2 Cloves Garlic (chopped)

1 Bag of Frozen Peas, Carrots, Corn

2 Tablespoons Dried Tarragon

32 Ounces of Low Sodium Chicken Broth

1/2 lb. of Small Pasta (i.e. pastina, alphabet, orzo, elbows)

In a large stock pot add vegetable oil, onions, and garlic

Season with salt and pepper and cook over medium heat for 5 minutes

Add frozen vegetables and cook with onions and garlic for 5-7 minutes

Add the chicken and tarragon incorporating the chicken with the vegetables

Re-season with salt and pepper

Add chicken broth bring to a boil

Cover and reduce heat to medium low for 30 minutes

In the meantime in a separate pot cook pasta according to directions

Drain pasta and set aside

Once soup has cooked for 30 minutes taste and adjust seasoning accordingly if needed

Add pasta to soup and serve

***If soup becomes to dry once the pasta has been added go ahead and add some more chicken broth or water to the pot

Let's Celebrate Soup Season...

With a slight flurry of snow yesterday in the great Garden State the temperature, I thought, was going to stay cold which means one thing to me...it is officially Soup Season.  Much to my dismay it is going to be 50 degrees tomorrow!  


Nonetheless I am celebrating soup season in my kitchen which happens to be one one my favorite seasons of the year.  I often get carried away and make soup in an over abundance.  So much so that I could swim in it till spring.  With the endless possibilities of chicken, lentil, broccoli, split pea, black eyed peas, potato, corn, creamy soups, chowders, vegetable soups how could you not get washed up in a great big bowl of soup. So join me in celebrating soup season with one of my favorites...

Potato & Leek Soup

2 Tablespoons Butter
***2 Large Leeks (sliced)
2 Russet Potatoes (peeled and diced)
1 Quart Low Sodium Chicken Broth
1/2 Cup Heavy Cream
Salt/Pepper


In a large stock pot melt butter over medium heat
Add leeks and saute for about 5-7 minutes
Add potatoes and stock
Season with salt/pepper
Cover pot and cook for 20 minutes
Allow mixture to cool (be careful when blending hot foods - make sure soup is
cool enough to handle before pureeing)
Puree until smooth with either the blender (two batches is recommended) or with an immersion blender
Stir in heavy cream
Re-season with salt/pepper if necessary
Serve warm and topped with croutons


***Leeks tend to be very sandy inside. slice leeks only reserving the white portion of the stalk. Place leeks in a colander and rinse well before adding to the recipe***

What's Cookin'...

You tell me...

I am looking for YOUR comments on my recipes. I want to know who out there is making my recipes either from this blog or from my cookbook Forkful of Simplicity. 

Now is your chance to tell me what is on your mind...love it, hate it, burnt it, made it so many times I lost count, my sister-in-law stole the recipe, too much, not enough, dry, cooking time was off, dish was absolute perfection. Whatever it is I want to know about it. 

Leave me a comment on a recipe you made from this blog or from Forkful of Simplicity Cookbook, I will publish it and at the end of January I will choose the best, most honest comment submitted. What will you win...and who will it be?

Welcome 2012...

HAPPY NEW YEAR! 

I hope that this year brings much love, health, wealth and happiness. 

 To all my followers, future followers and the occasional reader hope this blog and my Forkful of Simplicity blog give you the simple and tasty recipes you are looking for to satisfy your inner foodie. 

 I want this to be your "go to" recipe blog so please join me in 2012 for the next leg of our journey as we discover new foods, cooking methods and recipes.