To make up for not taking a picture of the chili from earlier, I decided to try a new recipe. Something earlier in the day, made me have a sudden craving for rice pudding. Now, I’m not typically a huge fan, but something in me just needed some! I mentioned it to Erik, who (of course) was delighted with the idea! This recipe made enough for us for dessert and enough for both of us to have some for dessert today at lunch! And so … I bring you… Rice Pudding!
Equipment you’ll need:
- Medium Saucepan
- Large Saucepan
Ingredients:
- 1 1/2 c. uncooked rice
- 4 c. whole milk, divided
- 2/3 c. white sugar
- 1/2 t. salt
- 2 eggs, beaten
- 2 T. butter
- 1 t. vanilla
- cinnamon
- nutmeg
Instructions:
Cook the rice according to package for 1 1/2 cups rice in the medium saucepan. (I used Jasmine rice, because it was all I had, it was wonderful, any short or med. grain rice will make it nice and creamy) This can be done ahead of time, I made mine earlier in the day and stored it in the fridge until we were ready to eat.
Once you are ready to eat, in your large saucepan (you can re-use your medium, but I like lots of room, so I prefer to just use a different pot) combine the cooked rice, 2 1/2 cups milk, salt and sugar. Let this cook over medium heat until thick and creamy, it may take around 15 minutes, stirring occasionally. Once that has happened, add the rest of your milk and the eggs. Cook for about 5 more minutes over med-low heat. Remove from heat and add butter and vanilla. Scoop into bowls and top with cinnamon and nutmeg!
Note: If you prefer this chilled, just make ahead of time, and store in the fridge until you’re ready to eat!
Erik had a craving for chili, so I decided to cook up a big batch. (Comes in so handy for lunches!) And even though it was a fairly hot day, we both enjoyed a big bowl of slow cooked chili. We were so excited to eat it - I forgot to take a picture! So you will have to use your imagination! Here is my recipe for slow cooker chili.
Equipment you’ll need:
- Slow Cooker
- Large skillet
Ingredients:
- 2 lbs. ground beef
- Olive oil
- 2 cans chili ready tomatoes with onions
- 1 can tomato sauce
- 1 can petite diced tomatoes, drained
- 1 can kidney beans
- 1 can pinto beans
- 1 onion, chopped
- 1 jalapeño, chopped (optional)
- 1/8 t. cayenne pepper (optional)
- 1/2 t. white sugar
- 1/2 t. oregano
- 1/2 t. black pepper
- 1 t. salt
- 1 T. cumin
- 1/4 c. chili powder
Instructions:
Take out your large skillet and over med-high heat place 1-2 T. of olive oil in the bottom and add the ground beef. Cook until browned and crumble.
Add the browned beef to the slow cooker and add the rest of the ingredients. Cook over low for 8-10 hours.
We love to top ours with cheddar cheese with a nice piece of hearty bread to dip with! Enjoy!
