License to Chili: A James Bond Literary Cooking Adventure

So, here’s the scoop. On this most special Cooking Adventure in tribute of the James Bond series by Ian Fleming… Nothing, I mean, nothing went right from the start. Due to the time change, I forgot all about losing an hour of daylight in the afternoon on the day I was cooking and unfortunately couldn’t finish filming it. Working the next few days in a row ensured that I wouldn’t have time to finish and make it look seamless. On top of all of that, I ran out of batteries in the camera while filming so I had to film a new intro today as well as some last minute scenes.

The flavorful turkey chili promised in the video ended up being very delicious with the exception of the beans. I opted for dried beans instead of canned this time. I ALWAYS get canned. Turns out that there’s a whole process to cooking the beans first before adding them to the chili…or one is supposed to do the entire thing in a crockpot and have it cook for hours upon hours. Because time was rather short, the beans ended up being a bit chewy and I’m not at all proud of that.

Last but certainly not least, I lost the thumb drive with all of the footage on it and spent several hours acting like a crime scene investigator in my own house while I searched for it. Turns out it was in my purse the entire time. Herp a derp.

Because I’m running behind on time once again, and I still have about a billion pages to write on my NaNoWriMo (Book 4 of the Monstrum Chronicles), I will be including a link to the original recipe for this chili. Definitely check it out and if you plan on making it yourself, I’d advise CANS of beans. So much easier for those of us who like easy in the kitchen.

Boom. Check out this chili recipe!

Enjoy and make sure you watch til the end. There’s an extra fun blooper there for you.

~KSilva

Measurements Shmeasurments…

COOKING ADVENTURE #81: Chicken Parmesan Baked Pasta

Chicken Parmesan Baked Pasta

You’re probably not going to believe me when I say this but…it actually looks better than it tastes. To most of you, this just crushed some kind of pasta food-baby you were hoping to nurture in the future and I apologize for that. I should also add that I didn’t exactly follow the directions to the letter. I have a feeling though (and this is just my opinion) that this recipe would have turned out badly even if I had followed them. It’s one of those recipes that you desperately don’t want to mess up because it looks so scrumptious…and also because you’re making so damn much of it. End result: I have a ton of this stuff and I can barely force it past my lips half the time. Still probably have enough for two meals in my fridge. Urgh…

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Pumpkins are a FRUIT

COOKING ADVENTURE #36: Mini Pumpkin Croissants

Pumpkin is probably one of my top ten favorite foods. In my research for this Cooking Adventure, I came across a startling discovery. Pumpkin is actually a fruit. A FRUIT. I knew about avacados and tomatoes, but not this. My mind was officially blown. But, I’ve got to say yum. Yummy num num. These things were delicious. I say ‘were’ because I’ve nearly eaten all of them. But I plan on making more very soon… probably within the next day or so. And once again, I had little to no trouble making these scrumptious treats. They were easy, required very few ingredients and yielded a batch of thirty-two, count ’em, THIRTY-TWO mini croissants. Wait… so when I said “I ate them all,” I may have been exaggerating. I gave some to my parents. I didn’t eat all of them… but I could have. And if you make this recipe, odds are, you might, too.

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