The polar vortex/arctic blast/whatever you want to call it has had our area in a bit of a chill over the past week, along with a good chunk of the rest of the country.  It’s not the end of the world – my furnace is still running and I haven’t had to drive anywhere against my will, so that’s something.  I don’t like the fact that I have to wear so many layers that it starts to feel like my clothing is strangling me, but I just keep telling myself that spring will come eventually.

 In the meantime, the cooler air has brought this.

.

.

.

.

.

.

And this.

.

.

.

.

.

.

And food.  So much food.  I need this weather to break soon or I am going to gain 20 pounds.  While I’m very pro-salad, a salad just doesn’t cut it when it’s 21º out.  This weather brings out all the comfort food.

Chili!

1 pound lean ground beef
~ 1/2 cup chopped onions
2 decent sized cloves garlic, minced – 3 if they’re small
1c tomato sauce (1 8oz can)
1 small can tomato paste
1 can kidney beans (don’t start with me)
1 tablespoon and 1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground black pepper

Brown beef, garlic, onions, drain off excess fat. Add the rest, simmer 1 hour. Eat!

Egg Casserole!

2 c. plain croutons (I use the cheese/garlic croutons – use enough to completely cover the bottom of the baking dish)
4 oz. shredded cheddar cheese (Or enough to nicely cover the aforementioned croutons)
4 eggs, beaten
2 c. milk
1/2 t. salt
1/2 t. mustard
1/8 t. onion powder (I think 1/4 c. diced onions would work fine as well)
dash of ground black pepper
4 slices crumbled bacon (Or a big handful of Hormel’s bacon pieces)

Put croutons & cheese in bottom of greased 10×6×2 casserole dish (my 8×8 worked fine)
Combine everything else, EXCEPT bacon.
Pour egg mix over croutons & cheese.
Top w/crumbled bacon
Bake at 325º for one hour.

Single serve version: Use 1 cup ramekin as baking dish.  Divide all ingredients by 4.  Bake for 35 minutes.

Brownies!

Go to pantry, find box of brownie mix.  Follow directions on  the box.

.

.

.

 BBQ Pork Enchiladas!

Go to your preferred Tex-Mex spot in town.  Order accordingly.

.

.

.

.

.

More chili!!  (The leftovers are always a little better.)

Go to fridge.  Get the leftover chili.

.

.

.

.

 Carne Adovada!

See directions for BBQ pork enchiladas.

.

.

.

.

.

And so, so many batches of chipotle cheddar grits.

1/4 c. old fashioned grits (NOT instant)
1 1/8 c. chicken stock or broth
~
2 ounces shredded chipotle cheddar cheese  (Or regular cheddar and chipotle hot sauce)
salt & pepper

Bring the stock to a boil, add grits, stir well.  Set heat to LOW and cover.  After about 6 minutes hit it with the salt & pepper.  At the 12 minute mark, stir in the cheese or hot sauce & cheese.  Let it go another minute or so, then eat!

Once the weather breaks 50º, I’ll have a salad, I promise.  In the meantime, there is some leftover carne adovada in the fridge that needs to be eaten.