Sunday, May 22, 2011

You may refer to me as Paula Dean today

I'm feeling very proud of myself today; cocky even.  I played a good southern wife, got up early and made a delicious chilli, to simmer for 5+ hours before the Canucks play game 4 this afternoon, and a lil' southern style authentic cornbread from scratch.  Now our whole house smells like delicious meaty chilli and fresh baked bread, and the Husbo is feeling very pleased with this wife of his...  I did make him go to the store and buy embarrassing female products because I don't want him to think that I'm taking on the southern housewife role as a permanent thing; just when I get the urge.   Behold our deliciousness:

For those interested in the recipes I used, here ya go!!:

Game-Day Chilli
  • 2 pounds extra lean ground beef (I used 1 pound)
  • medium onion, chopped
  • to 4 garlic cloves, minced
  • (15-ounce) cans pinto beans, rinsed and drained
  • (8-ounce) cans tomato sauce
  • (12-ounce) bottle dark beer (I used a bottle of Shiner - Local delicious Texas beer)
  • (14 1/2-ounce) can beef broth
  • (6-ounce) can tomato paste
  • (4.5-ounce) can chopped green chiles
  • 2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground cumin
  • to 2 teaspoons ground red pepper
  • 1 teaspoon paprika
  • 1 teaspoon hot sauce
  • Garnish: pickled jalapeño pepper slices
  • Cook first 3 ingredients in a Dutch Oven over medium heat, stirring until meat crumbles and is no longer pink.  Drain well.
  • Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil.  Reduce heat, and simmer 3-5 hours or until thickened.  Garnish if desired.

Authentic Southern style Cornbread

  • 1 1/2 cups yellow cornmeal (preferably stone-ground)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 large eggs
  • 1 3/4 cups well-shaken buttermilk
  • 1/2 stick unsalted butter, softened


  • Preheat oven to 425°F. Put a dry, well-seasoned 9- to 9 1/2-inch cast-iron skillet in middle of oven to heat. (The skillet is the key to making the cornbread extra authentic...)
  • Stir together cornmeal, baking soda, and salt, crushing any small bits of baking soda. Whisk eggs in another bowl until blended and whisk in buttermilk.
  • Remove hot skillet from oven carefully and add butter, swirling gently to coat bottom and sides of skillet. (If butter begins to sizzle and brown around edges, so much the better.)
  • Whisk hot butter into buttermilk mixture and return skillet to oven. Stir cornmeal into buttermilk mixture just until moistened. (The batter doesn't have to be smooth—a few small lumps are good.)
  • Scrape batter into hot skillet and bake until golden, 20 to 25 minutes. Invert skillet over a platter and cool bread at least 3 minutes.

This last week was a CRAZY one!!  Lots of bridal shoots, and prom, and new brides to be!  Wedding season is in FULL SWING here in Houston!  Speaking of Houston, the Husbo and I are considering moving to a different area of Houston called the Woodlands...  We're gonna drive out there tonight for dinner to get a feel for the the place, and see what type of vibe we get.  It's more small town/community-ish we think - which has it's positives and negatives - yet still has posh stores and fabulous restaurants (and a HUGE Sephora thank G)...  I think Dugg would be in HEAVEN there!  Duggy is in Canada right now with his Grandparents, and we miss him TERRIBLY!!!!  He's discovered snakes and cows, and doesn't know what to do with either (personally if I saw a snake I would shat myself, and well cows, they just stink).

Ok Game's on!  Go Canucks!!!!

Leggings aren't pants.  Just a reminder.

xo T

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