Ray’s Chili

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All-American

My friend Rochelle got ahold of me one evening to ask about possibly doing a photoshoot with food.  She was looking to beef up her portfolio, and I like taking pictures of tasties.  Sounds like a win-win, no?  So we set up a photography play-date.

But what should we make?  I ran through several ideas, but I wanted to do something a little different.  While strolling through the grocery store, my boyfriend mentioned in passing that he wanted to make some chili sometime soon.  Lightbulb moment!  I decided to not only take pictures of the chili, but to feature Ray’s recipe here in my blog.  A guest feature of sorts.  So we grabbed our ingredients and ran home with them, and I sat back to watch Ray work.

Recipe behind the jump.

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Cottage Pie

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Cottage Pie

I live in West Virginia.  It’s February.  It is COLD out.  (Okay, I’m lying.  It was 50 degrees Fahrenheit today.  But it WAS cold.)  When it’s chilly, you tend to crave hearty food.  Stuff that sticks to your bones and warms the belly.  And carbs.  Lots of carbs.  Anyone who lives in areas that regularly get dumped on come Winter knows exactly what I’m talking about.

Cottage pie is the perfect meal for the freezing cold months of Winter.  It has everything you could ever want in a warm, savory dish.  And it is, by definition, man-friendly.  This is meat and potatoes at it’s finest.  It may even be proposal-inducing.  Read on.

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“Spanish Rice”

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My Dad is a pretty good cook.  He didn’t used to be, but necessity and family recipes made him into a half decent chef.  He whipped up a dish for us one time while I was home visiting that was very tasty.  I asked him what it was exactly, and he said it was “Spanish rice.”  Now, I’m not sure how authentic this recipe is, or if he just tossed it together, decided it tasted vaguely Mexican, and dubbed it “Spanish rice.”  Doesn’t matter, this stuff is good.  Recipe after the jump.

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