Mexican Chili

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Christmas is about Jesus & traditions. Both of which I love dearly.

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The adult Christmas tradition you all should begin this year is that of Mexican food & margaritas.

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Christmas Eve, gather your troops & head to the shadiest Mexican restaurant you can find.

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Once there, order every generic menu item they have. Quesadillas, tacos, burritos, chimichangas, the works! Also, 4 pitchers of margaritas.

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Let the family fun/drama ensue! My Mexican Chili was a warm up for the festivities.

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3 cans/ears of corn (spicy kinds if you dig that)
  • 2 cans of refried black beans
  • 1 onion, chopped
  • 2 bell peppers, chopped
  • 1 tbsp. of garlic, minced
  • 1 tsp. of crushed red pepper
  • 1 tsp. of chili powder
  • 1 tbsp. of cumin
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Pepper jack cheese
  • Cilantro, for serving
  • Tortilla chips, for serving

How to:

  • Preheat oven to 400 degrees
  • In a large, cast iron skillet, heat olive oil over medium heat
  • Add onion + peppers + S+P, cook until soft, about 6 minutes
  • Add garlic + cook for another minute
  • Add corn + heat through, about 3 minutes
  • Add refried black beans + crushed red pepper + chili powder + cumin + S+P
  • Stir well to combine everything, adjust seasoning to taste
  • Top skillet with cheese + bake for 10 minutes
  • Remove + top with cilantro + serve with chips
  • Curl up + eat until you explode

Cauliflower Nuggets

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Anecdote: I got out of high school at 2 p.m. & I had to be at work at 3 p.m. every day. I would leave school, go to Chick-fil-A, order a 12-count of nuggets, medium fries, & a large cookies & cream milkshake. Every effing day. I regret nothing. I was reckless & in my baby fat stage.

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I haven’t had a bad meal since I arrived in Washington, but this place is missing the restaurant chain that built me (Miranda Lambert lyric cred).

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A chain that nourished me with breakfasts, lunches, dinners, snacks. A place that accepted me in my pajamas and my party dresses. A restaurant that force fed me milkshakes during every breakup. My home away from home with way better food.

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Politics aside, don’t tell me you’ve ever had better chicken nuggets because you would be a big, fat liar. I’m convinced they stuff them with crack. Little crack nuggets.

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I would never try to make my own chicken nuggets because they would pale in comparison & just suck. So I made cauliflower ones. They were crunchy & creamy & yummy & filling??? & light & cute. I don’t care what’s inside. I just think we should all eat more nuggets.

 

Time: 40 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 head of cauliflower, cut in florets
  • 1 cup of seasoned breadcrumbs
  • 1 tbsp. of garlic salt
  • 1 tbsp. of onion salt
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • Olive oil, for cooking

How to:

  • Put florets in a microwave safe bowl + add 1/2 cup of water
  • Steam in microwave for 7-8 minutes or until tender enough to mash
  • Squeeze water out of cauliflower + add to a different, large bowl
  • Add 1/2 cup of breadcrumbs + garlic salt + onion salt + red pepper + S+P
  • Heat a tbsp. of olive oil over medium-high heat in a skillet
  • Form cauliflower mixture into nuggets + roll them in other 1/2 cup of breadcrumbs + add to pan one at a time
  • Cook for 2-3 minutes on each side or until desired crispiness
  • Serve with favie dipping sauce + some sweet potato frenchies

 

Red Beans + Brown Rice

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I am in the top 10 percentile of most unathletic people on planet earth. I don’t run, I don’t do sports, I don’t sweat unless I’m putting the fitted sheet on the bed – I’m just not built for it. Very puny & bony. Can’t help it. I get it from my mother.

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I danced in high school. Wasn’t very good. I have very small toes so balance was an issue. Looked hella good in the skirt, though.

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However, I think I have found a physical activity that I MIGHT be good at….. Drumroll… YOGA. Mostly because I don’t have to sweat very much & I get to wear cute tanks.

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I am just really good at having my eyes closed for long periods of time, which is, essentially, what yoga is. I’ve also been murdering my tree poses lately.

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After class, this yogi (lol) made a vat of Red Beans + Brown Rice & I am pretty sure we have enough leftovers to last us into our 40’s.

Time: 50 minutes (prep + cooking) | Serves: 4-6 (or a small army)

Ingredients:

  • 2 cans of red kidney beans, drained + rinsed
  • 2 cups of brown wild rice
  • 2 1/2 cups of vegetable broth
  • 1 1/2 lbs. of andouille sausage (chicken sausage used here), cut in chunks
  • 1/2 cup of celery, chopped
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 3 tbsp. of garlic, minced
  • 1 tbsp. of olive oil
  • 1 tsp. of crushed red pepper
  • 1/2 tsp. of onion salt
  • 2 tbsp. of creole seasoning (give or take depending on your taste)
  • S+P, to taste

How to:

  • Heat olive oil in a large pot over medium heat
  • Add sausage and let brown, about 6-7 minutes
  • Add celery + onion + green pepper + S+P, cook until onion is soft, about 5 minutes
  • Add garlic + cook for another minute
  • Add vegetable broth + bring to a boil
  • Add rice + beans + crushed red pepper + onion salt + creole seasoning
  • Bring down to a simmer + cover
  • Cook until rice is tender, about 20 minutes
  • Eat for days!