Best Chili For Your Week

Bowl Of Best Chili l Scarletta Bakes

I don’t know exactly what your week will entail.

I don’t know if you’ll have a couple of bonkers work deadlines to meet.

Or maybe you have some Spring Break stuff to be breaking.

Perhaps you’ll need to be reminded of Daylight Savings? Or maybe you’ll do some reminding yourself…

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Warm Winter Spice Salad

Warm Winter Spice Salad l Scarletta Bakes

So you’ve enjoyed some green bean casserole (extra fried onions on top), some stuffing (extra sausage mixed in), and some pie (extra pastry crust underneath)…  let’s share a big bowl of butter!

I jest. Let’s instead do our cholesterols a favor and enjoy a refreshing Warm Winter Spice Salad made with hearty quinoa, satisfying hominy, and a flavorful array of spices and seasonings.

You’re welcome, cholesterols!

Uncooked Quinoa l Scarletta Bakes

If you’re not familiar with hominy, I think you’re going to appreciate the introduction:  it’s the whole version of the treated corn that is ground into what you know as masa harina. Masa harina is, of course, the corn-based flour that is used to produce the masa, or dough, that we use to make tamales, sopes, huaraches and our very favorite, corn tortillas. Now you’re a hominy expert and you have something to talk about at your next holiday cocktail party other than Kimye’s recent sound bite.

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Pumpkin On Your Arizona Cheese Crisp!

Pumpkin Cheese Crisp l Scarletta Bakes

Because you need some savory to balance out all of that sweet you’re shoving into your face this week.

Because trick or treating requires fuel, so snacks are a major requirement.

Because you’re a very busy person! And you need something that you can throw together in between costume darning, candy stocking, candy sneaking, etc.

Because there just. Aren’t. Enough. Pumpkin. Recipes. Available. On. The. Interwebz. These. Days.

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#TheNewSouthwest Release Day!

The New Southwest l Scarletta Bakes

For Your Information:

The New Southwest cookbook was officially released today! And I couldn’t be more excited to share it with you.

One Quick Note:  While The New Southwest is available for purchase as of today, some online sales outlets are experiencing delays in shipment, most notably Amazon.com. Please know that we are working as hard as our little fingers will work to get some southwestern goodness onto your cookshelf as quickly as possible, and that all orders will be fulfilled. Bear with us and rest assured that all of this deliciousness will be worth the brief wait.

Book Tour Beginnings l Scarletta Bakes

For Your Calendar:

The New Southwest Book Tour is on and popping!

The first few tour dates are shown above but more are already in the works. Check back here early and often to find out where I’ll be – I would love to meet you!

Chipotle Skillet Mac l Scarletta Bakes

For Your Grumbling Tummy:

This cheesy mac.

It involves three cups of cheese. It’s not in The New Southwest, but if you’re reading this anytime around supper on any day of this week, it is in my tummy.

Let’s get it into yours, too, K?

Happy #TheNewSouthwest Release Day!

P.S.  Have you entered to win a KitchenAid® Artisan® Series 5-Quart Stand Mixer in the color of your choice + a signed copy of The New Southwest? Uh…  why not?!? Get your enter on here!

P.P.S.  Make sure to stop by tomorrow for another awesome giveaway! Because I love you! Which is why I’ll give you a hint! Tomorrow’s contest sponsor rhymes with Le You Don’t Saaaaay…

#TheNewSouthwest Release Day!
Serves: approximately 6 servings
Ingredients
  • 4 tbsp. unsalted butter, divided
  • 1/4 c. onion, diced
  • 2 tsp. garlic, minced
  • 2 tbsp. all-purpose flour
  • 1 1/2 tsp. chipotle chile, ground
  • 1 tsp. cumin, ground
  • 1/2 tsp. coriander, ground
  • 1/2 tsp. white pepper, ground
  • 1/2 c. heavy cream
  • 1/2 c. whipped cream cheese
  • 2 c. sharp cheddar cheese, grated
  • 1/2 c. buttermilk
  • 6 cups cooked elbow pasta (I opted to use a twisted, ridged elbow shape here, but any short pasta may be substituted.)
  • 1 c. pepper Jack cheese, grated (optional)
Instructions
  1. Melt two tablespoons of butter over medium heat in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the remaining butter, flour, chipotle chile, cumin, coriander and white pepper, carefully mixing until smooth. Stir in the heavy cream and whipped cream cheese. Just as the cream cheese is melting, stir in the cheddar cheese. Once the cheddar is completely melted into the other ingredients, stir in the buttermilk and finally the pasta, one cup at a time. Top with pepper Jack cheese and place under a low broiler for approximately 3 minutes, or until the cheese is completely melted and golden on top. Remove and serve immediately.

 

 

Making Peace With Potato Salad

Potato Salad Makeover

Dear Potato Salad,

If I’m honest, I’ve spent the last 25 years responding to even the mention of your name with hateful thoughts. I’m sorry! I’m sorry…

but you’re just so cold. And high-maintenance – I can’t even leave you out on the picnic table for more than 30 minutes!

I try to take you to parties and you’re always difficult and unsociable; I mean, you just look like a hot mess after 10 minutes. It’s embarrassing.

And for all of these reasons, I think some changes are in order. I’ve gathered together this crack team of makeover professionals:  a wardrobe stylist, personal grooming specialist, and makeup artist who has clearly got her work cut out for her.

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Vegan Bean & Potato Picadillo

Vegan Picadillo

Beans really are a kind of magical fruit, aren’t they?

Yes, magical in that way, silly goose! But since most of us aren’t 10 year old boys, we’re going to talk about the other ways that beans are magical today.

Like how they’re filling!
Like how they’re fibrous!
Like how they’re dee-licious!

And how they make a wonderful substitute for meat!

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Meatless Mushroom Ancho Chili

Mushroom, Ancho & Black Bean Chili

So I tried phoning Spring yesterday, just to remind it that it had, in fact, sprung. My call was sent direct to voicemail. I will try texting later today, but I’m frankly feeling a little ignored.

Email?
Telegrams?
Smoke signals?

Don’t make me bust out the string and tin cans, Spring!

Between you and me, this lovely chili is a bit of a stink eye aimed in the general direction of Spring. As in “Fine, you won’t play nice and show yourself? Then I’m going to keep eating foods of the wintertime until you do.”

Perfectly reasonable, right?

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Chorizo & Sweet Potato Patty Melts

Chorizo Sweet Potato Patty Melts l www.scarlettabakes.com

Confession time:  this past weekend was one of those weekends.

One of those weekends when someone mistakes your pajamas for a uniform.
One of those weekends when nobody thinks about laundry until the piles threaten line of site to the TV.
One of those weekends when breakfast is the only meal on the table for 48 hours straight.

Chorizo Patty Melts l www.scarlettabakes.com

I’ll be honest, that last point is never a hard sell for me (OK, fine, none of the above is ever a hard sell for me); I don’t think I’ve made any secret of my passionate love affair with breakfast.

And it just feels right to eat food meant for lazy mornings all throughout the day when your mornings are running into your afternoons, which are running into your evenings. Don’t you think?

Sweet Potato Patty Melts l www.scarlettabakes.com

I’m on a serious chorizo + sweet potato = winning campaign lately. It’s just really hard not to love the combination of savory, salty chorizo sausage and creamy, satisfying sweet potato; I firmly believe that some foods are just made to be eaten together, and these are two of those.

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