The Pioneer Woman Tasty Kitchen
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Vietnamese Summer Roll Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

 
Even though I’m a winter-loving girl, I’m secretly longing for summer’s arrival. Which is pretty much blasphemy around these parts; I’m in snow-country, just about as north as a girl can go. Although spring has just arrived, I’m ready to welcome summer. In fact, I’ll take summer in any form I can get.

Even roll form.

Summer rolls have always been a favorite of mine: Fresh, bright-flavored veggies, perfectly cooked shrimp, and chewy noodles, all wrapped up in a pretty little rice paper package. Add a great dipping sauce and what more could anyone want, right? (Because sauces not only make food more flavorful, but they also make eating more fun…that’s what my niece says and I’m inclined to agree!) When I first saw Vicky’s recipe for Vietnamese Summer Roll Salad, I couldn’t wait to make it.

Summer rolls are great, but this salad is fantastic. Why not turn a starter into a complete meal?

Start by getting out all your ingredients.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

You’ll need bean thread noodles, honey, coconut oil, rice vinegar, fish sauce, fresh herbs (basil, mint, and cilantro), shrimp, cucumber, shallot, carrot, lime, ginger, bean sprouts, peanuts, and red chilies. For the life of me, I couldn’t find red chilies and I didn’t have time to make the 30-minute drive to the closest Asian grocery in my area (strangely enough, I don’t live in the middle of nowhere—we just need better grocery stores nearby!), so I used crushed red pepper flakes.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Because they’re so purty, here’s a close-up of the bean thread noodles. You might also find them called cellophane noodles or glass noodles. I found these in the international aisle of my regular grocery store.

Now for a little prep work.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Thinly slice the shallots.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Julienne the carrots by trimming off the ends and cutting them each into 2 to 3-inch pieces; cut each piece lengthwise into planks, then cut each plank lengthwise again into thin sticks. It sounds complicated but it’s not, and once you get into it, it goes pretty fast. (If you want, you can peel your carrot before you start cutting it; I always give my carrots a good scrub but leave the peel on.)

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Julienne the cucumber the same way.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Grate the ginger. I like to use a microplane for this, and I keep my ginger in the freezer so it grates up easily.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Smash the peanuts. You can keep chop them by hand until they’re as finely chopped as you like, or use a food processor (but be careful you don’t end up with peanut flour or nut butter if you use your processor). If you’re like me and cleaning your food processor is the bane of your existence, know that this is really easy to do by hand. And heads up, I chopped up extra peanuts (around 3 tablespoons) to serve alongside the salad so people could add more on top if they wanted.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Whisk up the dressing: fish sauce, rice vinegar, ginger, red chilies (I used about 2 teaspoons crushed red pepper flakes instead; you can use more or less to taste), and honey. There was quite a bit of extra dressing pooled in the bottom so next time I’ll make a little less; I’m planning to decrease both the rice vinegar and fish sauce to 1/2 cup, and also add 2 tablespoons of soy sauce for even more depth of flavor.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Cook the noodles following what it says to on the package directions—but be careful not to overcook them! I soaked my noodles in warm water for about 10 to 15 minutes, then drained them in a colander and rinsed them under cold running water.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Add the coconut oil to a medium pan over medium-high heat. Once melted, add the shallot and cook until it starts to brown in spots. Use a slotted spoon to transfer the browned shallot to a paper towel-lined plate. (Thank you, Vicky, for reminding us of that trick! I don’t always remember to do that, but shhhh, don’t tell.)

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Add the shrimp to the pan and cook until it turns completely pink, about 3 to 4 minutes.

The recipe calls for 1/2 pound of shrimp, but if you’re getting it without the shell/vein/tail removed I recommend getting about 2/3 to 3/4 of a pound to account for the lost weight when you clean your shrimp. Heck, I love shrimp so much in here I think next time I’ll increase it to a full 1 pound either way.

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Now for the fun part: Add everything to a large bowl (be sure you don’t forget the fresh herbs—I almost did!) and give it all a good toss. This makes a lot of salad. That’s a 4-quart bowl in the photo!

 
 
 
Tasty Kitchen Blog: Vietnamese Summer Roll Salad. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Vicky of Avocado Pesto.

Put the salad into pretty individual bowls to serve it up. Don’t forget the fresh lime wedges to squeeze on top, and remember, I chopped up extra peanuts to serve alongside so people can add more as they want. Gorgeous, isn’t it?

Thank you to Vicky for sharing a fantastic recipe with us! Be sure to check out Vicky’s beautiful blog Avocado Pesto for what she calls a “smorgasbord of ethnic cuisines” (I love that description!). Also, a big thank you to Running with Tweezers for the original inspiration for this recipe!

 
 

Printable Recipe

Vietnamese Summer Roll Salad

See post on Vicky @AvocadoPesto’s site!
3.00 Mitt(s) 3 Rating(s)3 votes, average: 3.00 out of 53 votes, average: 3.00 out of 53 votes, average: 3.00 out of 53 votes, average: 3.00 out of 53 votes, average: 3.00 out of 5

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Difficulty: Easy

Servings: 6

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A deconstructed summer roll salad. Less time consuming than making the rolls but full of all the same flavors.

Ingredients

  • 8 ounces, weight Bean Thread Noodles
  • 1 Tablespoon Coconut Oil
  • 2 whole Shallots, Thinly Sliced
  • ½ pounds Shrimp, Shells, Veins And Tails Removed
  • ¾ cups Fish Sauce
  • ¾ cups Rice Vinegar
  • 2 Tablespoons Ginger, grated
  • 2 whole Small Red Chilies, Diced
  • 2 Tablespoons Honey
  • 1 whole Medium Cucumber, Julienned
  • 2 whole Carrots, Peeled And Julienned
  • 1 cup Bean Sprouts
  • ⅓ cups Fresh Basil, Chopped
  • ⅓ cups Fresh Cilantro, Chopped
  • ⅓ cups Fresh Mint, Chopped
  • ⅓ cups Roasted Peanuts, Smashed
  • 3 whole Lime Wedges

Preparation Instructions

1. Bring a pot of water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook (refer to the package instructions for the specific timing for your noodles). Put the noodles into a colander to drain and rinse with cold water to stop the cooking process.

2. In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove them from the pan and drain on a paper towel. Add shrimp to the pan and cook until cooked through, roughly 3-4 minutes. Then remove the shrimp from the pan.

3. To make the dressing: In a small bowl whisk together the fish sauce, rice vinegar, ginger, red chili pepper and honey.

4. To assemble the salad: In a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all of the herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.

Recipe adapted from Running With Tweezers.

 
 
_______________________________________

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 

Profile photo of Faith (An Edible Mosaic)

Sweet Potato Hash with Paprika Yogurt Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

 
Breakfast is without a doubt my favorite meal of the day. It could be any kind of breakfast food: pancakes, waffles, crepes, omelets, eggs and toast, it makes no difference to me. I’m always looking for an excuse to make breakfast any time of day, and a new recipe to make it. Tasty Kitchen member Jayne’s recipe for Sweet Potato Hash Paprika Yogurt Sauce caught my attention just by reading the title! I couldn’t wait to make this.

To start, do a little prep work.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Slice up some scallions.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Mince some garlic.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Cut up a yam. I used a yam instead of a sweet potato just because of personal preference but use whatever you prefer. The original recipe didn’t say what size potato to use, so I used a 1-pound yam.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Now this part is optional, but I chopped one medium-sized green bell pepper. This wasn’t in the original recipe, but I added it because I love adding bell pepper to potato hash (red bell pepper is also a favorite!). It’s a great way to get another veggie in, but it’s up to you whether you want to use it or not.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Assemble the ingredients: yam (or sweet potato), scallion or spring onion (the white, light green, and dark green parts), Italian sausage (I used a mild Italian turkey sausage), water, lemon juice (I keep a bottle of lemon juice in the fridge for recipes like this that use such a small amount of lemon juice that it isn’t really necessary to squeeze a whole lemon for), green bell pepper (if you want to include it), paprika, yogurt, salt, and olive oil. Notice that the dark green part of the scallion isn’t sliced yet—I like to wait and do that right before I serve it.

Just a quick note about the sausage: the original recipe calls for 1 whole sausage, casing removed. I wasn’t sure how much the sausage weighed so I went with half a pound; I figured a single sausage probably weighs anywhere from 1/4 to 1/2 a pound, and I wanted to err on the side of a little more. Oh, and instead of using sausage that was stuffed in casing and removing the casing, I just used sausage meat that was shaped into patties.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Whisk up that tasty yogurt sauce (just yogurt, lemon juice, paprika, and salt!).

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Once mixed, you can cover the bowl and pop it in the fridge until you’re ready to serve.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Brown the sausage in some olive oil in a large skillet over medium-high heat. I used my cast-iron beauty because what says hash more than a cast-iron skillet, right?

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Use a slotted spoon to transfer the browned sausage to a bowl (or a paper towel-lined plate if you want to drain off any excess oil!). Then turn the heat down to medium-low and stir in the white and light green parts of the scallion (or the white part if you’re using a spring onion), along with the garlic.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Once the onion is fragrant and soft, add the yam (or sweet potato), green bell pepper (which is optional), and water (you can use stock if you prefer). I also added a pinch of salt and pepper since I used water instead of stock.

Cook (covered) until the potatoes are tender but not mushy, which was about 10 to 15 minutes for me. During this time, use a metal spatula to give the potatoes an occasional toss to make sure that they aren’t sticking to the bottom of the skillet, and that you don’t need to add more water. (Since I used a pretty big yam, I found I needed a touch more olive oil, around 1 to 2 tablespoons.)

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Once the potatoes are cooked, toss in the browned sausage and top with the sliced dark green part of the scallion.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Don’t forget the paprika yogurt sauce! Now just look at that thing of beauty. But it’s about to get even better.

 
 
 
Tasty Kitchen Blog: Sweet Potato Hash with Paprika Yogurt Sauce. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Jayne of Tenacious Tinkering.

Jayne suggests serving this hash with an egg on top, and I seized the day and went with it. It was a brilliant suggestion. Topped with that tangy paprika yogurt sauce, breakfast doesn’t get any better.

This was a fantastic meal, and definitely not just for breakfast—leftovers the next day made a wonderful dinner too. The only thing I want to mention is that, the way I made the recipe (with a 1-pound yam, 1/2-pound sausage, and the addition of 1 green bell pepper), eaten alone it made three to four servings, instead of the two servings that the original recipe makes. And if you serve this hash with two eggs per person, I think you could easily get four servings out of it! Like Jayne said, sliced fruit on the side is also a great serving idea. A beautiful brunch doesn’t get much easier.

A big thank you to Jayne for such a great recipe. Be sure to check out her blog Tenacious Tinkering for more of her delicious dishes!

 
 

Printable Recipe

Sweet Potato Hash with Paprika Yogurt Sauce

See post on Jayne | Tenacious Tinkering’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

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Difficulty: Easy

Servings: 2

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A power-packed brunch with sweet potatoes, tangy yogurt and herby Italian Sausage.

Ingredients

  • 4 Tablespoons Natural Yogurt
  • 1 teaspoon Lemon Juice
  • ½ teaspoons Hungarian Paprika
  • 1 pinch Salt
  • 1 Tablespoon Olive Oil
  • 1 whole Italian Sausage, Casing Removed
  • 1 clove Garlic, Minced
  • 2 Tablespoons Sliced White Parts Of Spring Onions
  • 1 whole Sweet Potato, Peeled And Cubed
  • ¼ cups Water Or Stock (more If Needed To Get Potatoes To Soften)
  • 2 Tablespoons Sliced Green Parts Of Spring Onions

Preparation Instructions

Mix up natural yogurt, lemon juice, paprika and salt to make the sauce and set aside. You can make a bigger batch ahead of time and store in the refrigerator to top roasted meats or eggy dishes. (Certified yummy!)

For the hash, heat up a skillet or pan with the olive oil. Toss in sausage, breaking it up with a spoon, and let it sear for about 1 minute. Remove and set aside.

In the same pan on medium low, add in minced garlic and white parts of spring onion. Stir around for about 1 minute until softened and caramelized.

Add in cubed sweet potato with water or stock. Let it come to a simmer and cover.

Once water has evaporated, check and see if potatoes are tender but not falling apart. Sprinkle in reserved cooked sausage and sliced green parts of spring onion. Toss until combined and plate. Pour over a spoonful of paprika yogurt sauce and enjoy!

Serving suggestion: Top with fried egg and sliced fruit to make it a square meal!

 
 
_______________________________________

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 

Profile photo of Faith (An Edible Mosaic)

Cincinnati Chili

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

 
Have you ever been to Cincinnati? If so, you’ve probably had their very unique chili. It’s like eating chicken wings in Buffalo or lobster in Maine—if you want to experience a regional favorite, it’s a must-try!

A couple years ago I had Cincinnati chili while visiting a friend in Cincinnati. Since then, I’ve only dreamt of having it again. For a while now, I’ve been looking for what looked like an authentic version; that is, a bean-less version (you can serve it with beans on the top if you go five-way, but I’ll get to that in a second) that has chocolate. I was pretty excited when I found Tasty Kitchen member Dax Phillips’ recipe for Cincinnati Chili!

First things first, a little bit about how they do chili in Cincinnati. It starts with a complex, rich-flavored, warmly-spiced meat sauce that has a touch of chocolate added, usually in the form of unsweetened cocoa powder. Then that incredible sauce is served one of the following “ways”: two-way (chili over spaghetti noodles); three-way (chili over spaghetti noodles topped with shredded cheese); four-way (chili over spaghetti noodles topped with shredded cheese and diced onion); five-way (chili over spaghetti noodles topped with shredded cheese, diced onion, and kidney beans). And there you have it. Deliciousness in chili form, Cincinnati-style.

Ready to get started?

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

There is minimal prep work required for this recipe! Just dice 2 cups of onion (which is about 2 medium-large onions).

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Then get out all your ingredients. Here we have: a plate of spices (cloves, cinnamon, black pepper, cumin, salt, and bay leaves), ground beef (I used 90% lean, but 95% lean would be even better), unsweetened cocoa powder, diced onion, apple cider vinegar, Worcestershire sauce, honey, chili powder (the original recipe calls for 5 tablespoons of chili powder, but I will only use 4 tablespoons next time), crushed tomatoes, and water. I only have 4 cups of water pictured, but I actually did use another 1 cup to make it 5 cups total, like the recipe says, so that the beef was fully covered. Oh, and next time I will add 1/4 teaspoon ground allspice as well.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

The first cooking step is the initial boiling of the beef. This is the most hands-on part of the cooking process, since it requires you to skim off the fat/other stuff that floats to the top. Not to worry, the chili is worth this extra work!

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Here’s how the beef looks after boiling uncovered (and skimming off the fat) for about 45 minutes.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Now you can add all the other chili ingredients …

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

And give it a good stir.

Bring the chili to a boil, cover the pot, turn the heat down, and simmer for 3 to 3 1/2 hours, stirring every so often.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Here it is after cooking for 90 minutes.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

And here it is after cooking for 3 hours. Mine was super thick and just starting to stick on the bottom at that point, so I knew it was done. (Yours might need to go for the full 3 1/2 hours, like the recipe says.) It cooks down a lot; the total volume I had after cooking was 6 cups of chili.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Here’s where the recipe gets a little time-consuming: Dax recommends letting the chili cool to room temperature and refrigerating it overnight so you can remove the fat that rises to the top the next day. This is what my chili looked light the next day—about 2 tablespoons of liquid fat that had pooled on the top that I was able to remove (and that was with using 90% lean ground beef and being very diligent about skimming the fat off during the boiling process). Even though it doesn’t seem like a lot of fat to skim off, I also recommend this step. The flavors of the spices mingle beautifully overnight.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

The next day, when you’re ready to serve, heat up the chili (you can add a splash of water if necessary, if it’s too thick). If you’re planning to serve this four-way (chili over spaghetti noodles topped with shredded cheese and diced onion) like Dax and I did, cook and drain your pasta to al dente according to the package directions.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Shred your sharp cheddar cheese. I wanted a little bit of a finer shred for this (I like how it melts that way), so I didn’t use the side with the biggest holes on my box grater.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Then assemble the toppings you’ll need to serve: cooked spaghetti noodles, shredded cheese, oyster crackers, diced onion, and hot sauce.

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

To serve, line a shallow bowl with spaghetti noodles, top with a ladle of chili, a handful of diced onion, and a sprinkle of shredded cheese. Add a few oyster crackers and a dash of hot sauce! (If you decide you want to go five-way, you can add kidney beans on top.)

 
 
 
Tasty Kitchen Blog: Cincinnati Chili. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Dax Phillips.

Cincinnati Chili is the perfect dish for a new twist on an old favorite, and this recipe is incredible—definitely restaurant quality! A huge thanks to Dax for a great recipe; I know it will become a cold-month regular in my kitchen. Be sure to check out his blog Simple Comfort Food for more comforting classics and fresh new flavors with a comfort spin!

 
 

Printable Recipe

Cincinnati Chili

See post on Dax Phillips’s site!
4.56 Mitt(s) 9 Rating(s)9 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 59 votes, average: 4.56 out of 5

Prep Time:

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Difficulty: Easy

Servings: 12

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Description

A simple twist on a chili con carne, this classic Cincinnati chili will warm you from your head to your toes.

Ingredients

  • FOR THE CHILI:
  • 2 pounds Ground Beef
  • 5 cups Water, Enough To Cover The Ground Beef
  • 28 ounces, weight Crushed Tomatoes
  • 2 cups Onion, Finely Diced
  • 2 Tablespoons Cocoa Powder
  • ¼ teaspoons Ground Cloves
  • 1 Tablespoon Worcestershire Sauce
  • 5 Tablespoons Chili Powder
  • 1 teaspoon Cinnamon Powder
  • ½ Tablespoons Cumin Powder
  • 1 Tablespoon Cider Vinegar
  • 2 whole Bay Leaves
  • 1 Tablespoon Honey
  • 1 Tablespoon Salt
  • 1 teaspoon Cracked Black Pepper
  • ¼ cups Red Kidney Beans, Cooked (optional)
  • TO SERVE:
  • ½ pounds Spaghetti Noodles, Cooked According To Package Instructions
  • 1 cup Onion, Finely Diced
  • 1 cup Sharp Cheddar Cheese, Grated
  • ½ cups Oyster Crackers
  • 1 dash Hot Sauce

Preparation Instructions

Begin by getting a large pot on the stove. Add the ground beef and water, and bring to a boil. Once the water is boiling, reduce the heat to medium, and begin stirring the beef, breaking it up as you stir. Continue this process for about 45 minutes. Skim off any of the crud that might float to the top and discard it.

Next, add all of the remaining chili ingredients on the above list, giving a good stir. Bring this mixture to a boil, then reduce heat to a simmer, cover, and let it cook for approximately 3 1/2 hours, stirring from time to time. When done, remove bay leaves.

Now if you are living on the edge and like that fatty flavor, you could go ahead and serve this right now, but instead, I recommend that you take it off of the stove, let it cool, then place it in the refrigerator overnight. The reason you will probably want to do this is that when you remove the chili the next day, the fat that was cooked off from boiling the ground beef will rise to the top, allowing you to remove all of that fat. So do just that, and remove that thin layer of fat from the chili.

Once you have removed the fat, put it back onto the stove, bringing it up to a boil and heat throughout, then get ready to serve.

Remember now, I went four-way, which means, spaghetti, chili, onions, and cheese.

To serve, add a layer of the cooked spaghetti on the bottom of your bowl. Ladle a generous amount of the chili on top of the spaghetti. Top with onions, and a lot of grated cheese. Place a small handful of oyster crackers on the side, and dig in!

You will be surprised not only with the awesome texture of this chili, but more importantly, the flavor. You get the richness from the cocoa powder, and the clove and cinnamon really stand out. But it is also the texture you get from the onion and cheese that make this chili just melt in your mouth.

Give it a shot, and I hope you enjoy the recipe!

 
 
_______________________________________

Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 

Profile photo of Faith (An Edible Mosaic)

Cheese Brownies

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

 
I don’t know about you, but I love making unique recipes. I think part of the fun for me is when I serve them to my family and everyone tries to guess what they are because no one has ever seen them before! After seeing the title for Monica’s recipe for Cheese Brownies I was so intrigued, I knew I had to make them even before I knew what they were. I had no idea what to expect: Are they sweet? Savory? Is there chocolate involved?

These brownies are savory. Cheese is the base ingredient, a very simple batter of milk, eggs, and flour is poured on top, and jalapeño adds fantastic flavor. These brownies remind me very much of poppers (jalapeño peppers that are stuffed with cheddar cheese, breaded, and deep-fried), but in casserole form. Swoon.

This dish reheats well (just cover with foil and bake at 350ºF until warm to reheat), and these brownies are wonderful along with a hearty meal like chili, but equally delicious served with a poached egg and fruit salad for breakfast. Of course they’d also be the perfect appetizer as part of a big spread.

And they’re so easy to make!

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Love me a recipe that has only five ingredients! Note that the block of cheese in the picture is actually a 2-pound block and I only needed half of it for this recipe. And while we’re talking about the cheese, be sure to use something you really like, since these brownies are all about the cheese (I used sharp white cheddar). Oh, also note that I only used 1 jalapeño even though the recipe calls for 2. I was making this dish for some hot-food-averse (ahem, hi Mom!) and I wanted to make sure it wasn’t too spicy for them (more on that later though).

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Shred your mountain of cheese, and then spray a 9 by 13-inch baking dish with cooking spray.

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Spread the cheese out in the baking dish.

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Cut your jalapeño in half, scrape out the seeds and ribs, and finely dice. Be sure to use gloves if you have sensitive skin (or paper cuts!). And even if you use gloves, be sure not to touch your eyes until after washing your hands. (Yes, I might be speaking from experience here.)

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Ok, so remember how I said I only used 1 jalapeño instead of 2? It was a pretty big one—once chopped it was a heaping 1/4 cup. Everyone who tasted the brownies said they were delicious and not spicy at all (even the hot-food-averse!). I think next time I will be using 2 whole jalapeños, even if they are big (and if they’re normal-sized, I’ll be using 3). Just remember that not all jalapeños are created equal, so check the heat level of your peppers before deciding how much to add, just to be safe.

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Sprinkle the chopped jalapeño onto the cheese.

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Whisk together the batter. It’s super simple, just milk, eggs, and flour!

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

Pour the batter onto the cheese and jalapeño in the dish—but don’t stir!

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

After baking for 30 minutes and letting them cool for 10 to 15 minutes, these little beauties are ready to go!

 
 
 
Tasty Kitchen Blog: Cheese Brownies. Guest post by Faith Gorsky of An Edible Mosaic, recipe submitted by TK member Monica (momx3girls).

And there you have it. This recipe couldn’t be easier and it is a huge crowd-pleaser. Thanks to Monica for a real winner. I know I will be making this again soon!

 
 

Printable Recipe

Cheese Brownies

4.38 Mitt(s) 8 Rating(s)8 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 58 votes, average: 4.38 out of 5

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Difficulty: Easy

Servings: 12

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Description

I received this recipe from my mother-in-law 20 years ago. She doesn’t remember where it came from and I’ve never seen it in any cookbooks. Hope you enjoy as much as we do!

Ingredients

  • 16 ounces, weight Colby Jack Or Cheddar Cheese, Shredded
  • 2 whole Jalapeño Peppers, Seeds And Ribs Removed, Chopped
  • 1 cup Milk
  • 1 cup All-purpose Flour
  • 2 whole Eggs

Preparation Instructions

Preheat the oven to 350ºF. Spray a 9×13 baking dish with nonstick cooking spray and place cheese evenly in the bottom of the dish. Sprinkle the chopped jalapeños over the cheese, do not stir.

In a bowl whisk together the milk, flour and eggs. Drizzle over the cheese and jalapeño as evenly as possible, still not stirring.

Bake for 30 minutes. Cool for 10–15 minutes and cut into squares. Enjoy!

Update July 5, 2016: I made these for our family 4th of July potluck and used a jalapeño cheddar cheese that I bought at the local farmers market and sprinkled the top with some very very mild jalapeños. Everyone thought they tasted great that way! If you like it spicy be sure and try a spicier cheese!

 
 
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Faith Gorsky is the writer, recipe developer, photographer, and food stylist behind the blog An Edible Mosaic. She lives in Upstate New York and loves to travel, especially to places steeped in rich culture and history. She also enjoys reading, vintage shopping, watching movies, and is enamored with ancient cultures. She just released her first cookbook, “An Edible Mosaic: Middle Eastern Fare with Extraordinary Flair” (Tuttle Publishing), a collection of authentic Middle Eastern recipes handed down to her from her husband’s family.

 

Profile photo of Faith (An Edible Mosaic)

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