RECIPES: HOW TO MAKE S'MORES, INDOORS!

Martie Duncan October 9, 2014

Do you love S'mores? Just writing about them makes me want one.

But why wait for a campfire to make up a batch of S'mores? I have perfected Indoor S'mores - and you can always get the perfectly toasted marshmallow with this recipe. Easy to make and serve for a party or even just a night in front of the TV; make some of these up for the best-ever comfort food treat. If you let them cool completely before packaging or wrapping them, they won't go soggy and will stay delicious for about a week.

INDOOR S'MORES

1 box of Graham crackers

1 bag of mini-marshmallows

Nutella Chocolate Hazelnut spread (you can find this at almost any grocery store- even Wal-Mart)

DIRECTIONS:

Fill up sheet pans with Graham crackers. Spread each with a thin layer of Nutella. Put 6-7 mini marshmallows on top of each. Put under the broiler for about 2 minutes. Watch to make sure they get golden brown. Take them out and let them cool slightly. Make sandwiches by pressing two together. Eat right that moment or let them cool completely and wrap each with plastic wrap. Keep cool until serving time but do not chill them in the fridge or the cracker will get soggy.

You can even wrap these in plastic wrap or treat bags to give as a party favor. They will stay fresh for up to one week.

RECIPE: SAUSAGE, WHITE BEAN AND ESCAROLE SOUP

Martie Duncan September 19, 2014

I love soup. There’s hardly anything I like more than a warm bowl of something hearty when it is cold outside. This time of the year, a big pot of soup is the perfect way to feed a big crowd and this recipe for Sausage, White Bean and Escarole soup is not only fast, it is also very affordable. For game day or snow day parties, you can serve this with a salad and some toasty garlic bread and you’re all set. If you can't find Escarole in the veggie aisle, arugula, kale, or other leafy green can substitute.

SAUSAGE, WHITE BEAN AND ESCAROLE SOUP

Serves 6-8

Prep Time: 10 minutes Cook Time: 25 minutes

INGREDIENTS

2 pounds of spicy or mild Italian sausage, removed from casing

1 medium yellow onion, diced

5 carrots, diced

3 stalks celery, diced

1 clove garlic, minced

5-6 whole canned tomatoes plus 1/2 cup of juice from Italian canned tomatoes

1 teaspoon fresh thyme

2 teaspoons kosher salt

1/2 teaspoon black pepper

splash white wine (or any) vinegar

1 cup white wine (optional)

5-6 cups low sodium chicken broth

1 tablespoon Worcestershire sauce

2 bay leaves

2 cans cannellini beans (white pinto beans, Great Northern beans)

2 cups escarole, chopped

Parmesan for garnish

Tabasco-optional

DIRECTIONS:

In a large Dutch oven, over medium high heat, brown the sausage, removed from the casing. Once the sausage is nice and brown, use a slotted spoon to remove it from the pan; drain on paper towels. Reserve. Drain all but 1 tablespoon of the fat from the pan. Let the oil get hot and add the onion, carrots and celery. Cook 3 minutes or until softened. Let the vegetables get nice and soft, stirring occasionally, about 3-4 minutes. Add the garlic. Cook one minute more. Add the sausage back to the pot. Add salt, pepper, and thyme. Add the tomatoes by crushing them with your hands into little pieces. Add the juice from the tomatoes, vinegar, Worcestershire, and the white wine to deglaze the pan, scraping up all of the browned bits from the bottom of the pan. Cook and stir for about 1-2 minutes.

Add the chicken broth, beans and escarole. Bring to a simmer. Reduce the heat and cook 10 minutes more. The soup is ready to serve when the escarole is wilted. Serve with toasty garlic bread and garnish with grated Parmesan.

RECIPE: MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Martie Duncan September 3, 2014

This deliciously smoky chili is simple to make for a huge crowd and your slow cooker does all of the work for you. Make this for your first tailgate party and your friends will want you to make it every game day!

MARTIE'S FIRE ROASTED CHIPOTLE CHILI

Difficulty: Easy

Prep Time: 15 minutes Cook Time: 4 up to 8 hours

INGREDIENTS

2 pounds ground beef

1 large yellow onion, chopped

1 bottle of your favorite beer

2-28 ounce cans fire-roasted tomatoes, crushed (or whir canned whole tomatoes in the food processor for a few seconds)

2-15 ounce cans black beans, drained and rinsed

1 small can sliced Jalapeno peppers, drained and diced very fine (be careful to wash your hands!)

2 cups fresh tomato salsa (find it at most stores or make your own recipe)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon chipotle powder (find it in the spice aisle; add a bit more if you like that smoky heat)

1 teaspoon black pepper

1 tablespoon kosher salt

DIRECTIONS:

Brown the ground beef and onion in a skillet (or use your slow cooker if you have one that browns) until the beef is quite brown and the onions are softened. Drain off the liquid. Return to the heat and pour the beer over the mixture to deglaze the pan. Pour that mixture into your crock-pot. Add the remaining ingredients. Cover and cook on your lowest setting for 4 hours for the flavors to develop. Check the salt and seasonings before serving.

Serve with condiments: Sour cream, grated cheese, sliced jalapenos, green onion, hot sauce, or any of your favorite chili toppings.

Yield: 18-(6 ounce) servings or almost 1 gallon of chili