Monday, November 8, 2010

New Menu Monday is BACK!

And so am I. I took a little blog break. I don't know why. It just wasn't a priority for a while but I have missed it.

Now, back to food...

Now that the weather is sufficiently chilly, I feel the need to make cozy, yummy dinners. I have also tried to keep introducing new foods to my family. Food is to magical to keep preparing it the same way over and over. That's why I started New Menu Monday. We try something we have never tried before every Monday. I record a variety of food related shows and I browse a few favorite food websites. Sometimes I present several ideas and let the guys decide which one sounds best to them but most times I just prepare something and everyone tries it.

Even when the kiddos were little, I used to make them try new things. If they thought they didn't like it even before they tasted it, I would make them take "No Thank You Bites". The amount of bites would be their age (age 5 = 5 bites). Most of the time they would find that they liked the taste after a few bites. Sometimes they didn't, and that's OK. If the majority of us didn't like it, I would throw away that recipe and never make it again. But most of the time we have a wonderful new addition to Mom's Cookbook and I try to incorporate it into the rotation.

I have heard that a lot of you have a hard time getting out of your dinner rut so I am now going to post our New Menu Monday choices on the blog. Happy Cooking and Happy Eating!!!

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We had this last Monday and thought it was GREAT!

Cheesy Hash Brown Chili by Rachel Ray

  • 2 tablespoons EVOO - Extra Virgin Olive Oil
  • 1 onion, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1/4 cup tomato paste
  • 1 pound ground beef
  • Salt and pepper
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 15-ounce can diced tomatoes
  • 1 1-pound bag frozen shredded hash brown potatoes
  • 1 cup shredded cheddar cheese

Yields: 4-6 servings (We had a little left over)


Preheat oven to 400°F. Position a rack in the upper third of the oven.

In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes.


Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper.


Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20 minutes. Transfer to an 8-by-11-inch baking dish.

In a large bowl, combine the potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

1 comment:

Kelly said...

Sounds tasty. Welcome back to blogging. You've been missed by me.