Beef and Bean Chili on Food Porn Friday

Epicurious, Chili, Comfort Food, Food Porn Friday

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Well, although we are moving closer to the arrival of spring, the weather is still cold outside and comfort food remains hot and welcomed inside! How can we let the month go by and not feature some good ole homemade chili? If this photograph is any indication of how hearty and scrumptious this recipe is for Beef and Bean Chili from the culinary contributor for Epicurious, then count me in!

For the weekend, why not make a batch of some of this mouth-watering pot of deliciousness?


YIELD  Makes 6 servings


    • 1 tablespoon olive oil
    • 2 large red onions, chopped
    • 5 tablespoons chopped jalapeño chilies with seeds
    • 8 garlic cloves, chopped
    • 2 1/3 pounds ground beef (15% fat)
    • 1/4 cup chili powder
    • 2 tablespoons ground cumin
    • 1 teaspoon sweet paprika
    • 1 28-ounce can diced tomatoes in juice
    • 2 15 1/4-ounce cans kidney beans, drained
    • 1 14-ounce can beef broth
    • Sour cream
    • Grated cheddar cheese
    • Chopped green onions
    • Chopped fresh cilantro


    1. Heat oil in heavy large pot over medium-high heat. Add onions; sauté until brown, about 6 minutes. Add jalapeños and garlic; sauté 1 minute. Add beef; sauté until brown, breaking up with back of fork, about 5 minutes. Add chili powder, cumin, and paprika, then mix in tomatoes with juices, beans, and broth; bring to boil. Reduce heat and simmer until chili thickens and flavors blend, stirring occasionally, about 45 minutes. Skim any fat from surface of chili. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Bring to simmer before continuing, stirring occasionally.)
    2. Ladle chili into bowls. Serve, passing bowls of sour cream, grated cheese, green onions, and cilantro separately.
Per serving: 551 calories, 30 g fat (11 g saturated), 118 mg cholesterol, 812 mg sodium, 31 g carbohydrates, 9 g fiber, 41 g protein
Check out for more delectable recipes to satisfy your culinary appetite!

Happy #FoodPornFriday


Bún Dặc Biệt, the Best Thing I Ate on Food Porn Friday

Bún Dặc Biệt , Vietnamese Food, Food Porn Friday

Bún Dặc Biệt Image Credit: Kym Gordon Moore

I was watching The Best Thing I Ever Ate, a show on the Food Network where celebrity chefs talk about some of the amazing things they’ve eaten from various restaurants around the country. This show made me think about one of my favorite Vietnamese dishes, Bún Dặc Biệt. I get it from the Vietnam Grille, a quaint local restaurant that serves authentic Vietnamese cuisine in Charlotte, North Carolina.

Bánh Xếp Hấp, Steamed Dumplings

Bánh Xếp Hấp Image Credit: Kym Gordon Moore

Bún Dặc Biệt is a house special vermicelli served with crispy spring rolls, chargrilled shrimp, meatballs and grilled chicken. The dish includes fresh bean sprouts, shredded lettuce, cucumber and crushed peanuts in a bowl, accompanied by their house special “Nuoc Mam” dipping sauce. Of course, I can’t resist a side order of their Bánh Xếp Hấp, steamed dumplings stuffed with shrimp and pork, and served with ginger sauce and scallions. YUMMO!

There are many variations of Bún Dặc Biệt and while I have the ingredients but not the recipe, I will take no chances by trying to make this myself and let the experts do what they do best! If you have an opportunity to visit your favorite Vietnamese restaurant that serves authentic Vietnamese cuisine, you have got to try this dish. Go ahead and be a culinary adventurist. Bon appetit!

Happy #FoodPornFriday!

National Marzipan Day on Food Porn Friday

Marzipan, National Marzipan Day, Food Porn Friday

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Are you feeling creatively adventurous in the kitchen today? Well here’s a recipe for you that is sure to dazzle your creative confectionary juices. Today we celebrate National Marzipan Day.  Marzipan is a confection consisting primarily of sugar or honey, and almond meal (ground almonds), which is sometimes augmented with almond oil or extract. It is rolled into thin sheets, glazed and often made into sweets. Small marzipan imitations are commonly made of fruits and vegetables.

Here is a recipe on how to make colorful marzipan fruits from Hilah Johnson in the kitchen of

Marzipan Fruits
★★★★★ Yield: 18

-1 7 ounce package marzipan (Tested with Odese brand)
– Red, yellow, green liquid food coloring
– water
– 1/4 cup powdered sugar or cornstarch
– whole cloves
– caraway seeds

– small paint brush
– small bowls (4)
– paper towels or clean rags
– apron
– parchment paper or waxed paper
– fine hole grater

Divide the marzipan into 3 equal pieces (2.3 ounces each). Cover your work surface with a large sheet or parchment or wax paper to protect from staining. Put on an apron or an old shirt to protect clothes from splatter. Place powdered sugar in a small pile in the corner of work surface.

Make your dyes:
Green – combine 1 teaspoon water + 1/4 teaspoon green food coloring
Yellow – combine 2 teaspoons water + 1/4 teaspoon yellow food coloring
Orange – combine 1 teaspoon water + 6 drops yellow + 2 drops red coloring
Red – combine 1 teaspoon water + 1 drop red coloring

Marzipan Apples:
– Knead 1/8 teaspoon green dye solution into 1 portion marzipan until evenly colored light green. Shape into a tube and cut into 6 equal portions. Roll each into a ball, then shape into slightly elongated and squared-off Granny Smith apple shapes, or slightly flattened balls to make MacIntosh apples. Press a whole clove into the top of each to make a stem.
– Dip paintbrush in clean water, then in yellow dye solution. Paint apples to give them a ripening hue.
– Dip brush again in water, then in red solution and add a bit of blush to one side of each apple. Set aside apples to dry on paper.

Marzipan Pears:
– Knead 1/8 teaspoon yellow solution into 1 portion of marzipan until a uniform light yellow color is achieved. Roll into a log and cut into 6 equal portions. Shape each into a teardrop shape, flattening the bottom slightly and bending some of the tops a little. Press a caraway seed upright into the tops to make a stem.
– Wet your brush with clean water and lightly go over one long side of each pear with yellow dye. While still wet, dab on a bit of red and allow to naturally spread out along the fat end of each pear. Set aside pears to dry.

Marzipan Oranges:
– Knead 1/8 teaspoon orange dye into remaining portion of marzipan until uniformly pale orange. Roll into a log and cut into 6 equal portions. Shape each into as round a ball as possible, then gently roll on the fine hole grater to make a dimpled skin effect. Paint each orange with more orange dye solution until a rich, bright orange is achieved. Highlight with yellow dye solution.
– Break the center balls from 6 whole cloves and press the clove stem into each orange, so just the star shows to make the blossom end of the orange.
– Allow all marzipan fruits to dry uncovered at room temperature for 24 hours before using. Fruits may be stored longer, lightly covered at room temperature.

For more information about this marzipan treat ( and many other fabulous recipes online, check out Hilah Cooking:

Happy #NationalMarzipanDay on #FoodPornFriday

Easy Holiday Party Appetizer: Baked Portobello Mushrooms

Appetizers, Food Porn Friday, Food

Image credit: Cooking Without Limits

Holiday parties are in progress and folks are serving up more than the typical meatballs, boiled shrimp, chips, and dip. Buffet spreads are looking more festive and extremely appetizing. So today, on Food Porn Friday I am featuring this easy and artistic appetizer recipe that I found for Baked Portobello Mushrooms from my friend at Cooking Without Limits.

Click here for more information, and other delightful recipes from Cooking Without Limits. Bon appetit y’all!


  • 10 Portobello mushrooms
  • 200 g Salty cheese
  • 1 – 2 Tomatoes
  • 200 g Homemade sausage
  • Pepper
  • Chili flakes (optional)
  • Olive oil


Preheat the oven to 200 degrees Celsius. Brush the mushroom cap on both sides with olive oil and season with pepper. Place on a baking sheet, gill side down, and bake until tender, about 20 minutes, then turn gill side up.

Take the mushrooms out and mound the cheese, sprinkle chili flakes and on top of the cheese put 2 slices of sausage.

Bake the stuffed mushrooms until the cheese is melted, 5 – 10 minutes.

Serve them hot with a half slice tomato on top.

Happy Holidays and Happy #FoodPornFriday!

Smothered Honey Mustard Chicken on Food Porn Friday

Smothered Honey Mustard Chicken, In Dianes Kitchen, Poultry, Chicken

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I am always in the market for a different recipe for chicken. My blogging friend Diane from In Dianes Kitchen featured a recipe for Smothered Honey Mustard Chicken on her blog that looks absolutely delicious. As a matter of fact, Diane noted that this is definitely one of the best chicken breast recipes she has ever made. Below are the ingredients for making this incredible mouthwatering dish:

Smothered Honey Mustard Chicken

  • Difficulty: easy


4 boneless skinless chicken breasts, pounded to about 1/2″ thick

Lawry’s Seasoned Salt, to taste

6 slices bacon

1/4 cup regular mustard

1/3 cup honey

2 Tbl mayonnaise (I used my homemade)

2 tsp dried onion flakes

4 oz can mushrooms, stems and pieces

1-2 cups shredded cheddar cheese, or your favorite cheese


•Place chicken flat on a plate and sprinkle with Lawry’s Seasoned Salt. Cover and refrigerate for 30 minutes.

•In a large pan over medium heat, cook bacon until crisp. Set aside the pan and the grease for later. Place bacon on a paper towel. Let cool and crumble.

•Prepare the honey mustard by mixing the mustard, honey, mayonnaise and dried onions in a small bowl, set aside.

•Preheat oven to 350 degrees.

•Heat the bacon grease over medium heat until hot. Add chicken and cook about 5 minutes on each side.

•Spray a 9″ x 13″ baking pan with cooking spray.

•Place chicken flat into the pan. Pour all of honey mustard all over the top of the chicken.

•Place crumbled bacon on top of chicken.

•Place mushrooms on top of the chicken.

•Sprinkle shredded cheese on top of the chicken.

•Bake for 30 minutes until the chicken is cooked through and the cheese is melted then serve.

For more information on step-by-step instructions and images for this recipe, click here. While you are on her website, check out some of Diane’s other tempting recipes to dazzle your hungry palate. Thanks, Diane and Bon appetit y’all!

Happy #FoodPornFriday!

Food Expeditions During Gourmet Adventures Month

Fine Dining Lovers, Gourmet Adventures Month, Food Porn Friday

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Bon appetit when we sit to eat!

To experience the flavors and soulfulness of the culinary art of food, that experience cannot be rushed but savored. Throughout the month of October, we celebrated Gourmet Adventures Month. There are food tours and festivals occurring around the world that are not only tastefully divine but also entertaining, inspiring and educational. Today, instead of featuring a recipe, I will feature an opportunity to experience the artistry and exploration of food around the world. 

Fine Dining Lovers, a site that will let you discover a collection of recipes from haute cuisine’s greatest names to new emerging cooking talents. This site discusses exquisite recipes, a variety of food events, the most talked about food topics and gourmet tips.

Gourmet Food, Gourmet Adventures Month, Food, Food Porn Friday

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Another site I invite you to visit is Artistic Gourmet Adventures, a touring company designed for giving the novice or expert food enthusiast an edible and historical adventure you will not forget. If you’re looking to book a vacation, but may be looking for something unique and truly memorable, perhaps you should consider booking a fine dining tour and sign up for cooking classes.

Take a bite out of those boring ho-hum getaways and do something tastefully adventurous.

#HappyFoodPornFriday during #GourmetAdventuresMonth!

National Nutty Fudge Day on Food Porn Friday

Naational Nutty Fudge Day, Desserts, Fudge, Nuts

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Do you love pistachios? Do you love fudge? Why not combine the two and make this new twist on an old favorite. Today, we celebrate National Nutty Fudge Day on Food Porn Friday. Check out this Dark Chocolate Pistachio Fudge Recipe from Crave Local, that’s easy to make and just as easy to eat! 

Go ahead and sink your teeth into this chewy decadent treat, that you can celebrate today and enjoy any time of the year. You only need 4 ingredients. Why not make a batch for Mother’s Day?

Happy #NuttyFudgeDay on #FoodPornFriday!

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