Creations: “Open-faced omelet” and scrumptious simple chili

For the past couple of nights, I haven’t really planned ahead for dinner.  Five months ago, this would have resulted in a trip to Subway or to the grocery store for a DiGiorno.  But I was wearing my bravery boots, so I attempted–for two nights in a row–to make up my own meals.

Last night, I made what my fiance has dubbed the “open-faced omelet.”  Against my better judgment, I started by peeling and dicing two russet potatoes.  I say it like that because, as many of you already know, potatoes are my sworn enemy.  Those uncooperative little bastards never do what I want them to do, so I usually avoid them altogether whenever possible.  Since one of my goals in the kitchen is to never give up, I dumped the diced potatoes in a heated, oiled skillet and crossed my fingers.

It took about 20 minutes, but the potatoes finally turned soft on the inside and browned on the outside.  I was absolutely ecstatic that they didn’t turn to mush like they typically do!  Once they reached a beautiful brownness, I added chopped onion, chopped garlic, and about 10 ounces of sliced turkey kielbasa.  In a bowl, I whisked together some milk and eggs and poured the mixture into the pan, letting the eggs scramble among the rest of the ingredients.  Once the egg had cooked, I topped it all with some Parmesan and Romano.  Mmmmmm, it was delicious.

Tonight, I was in the mood for chili.  Since chili is something I have yet to fail at, I thought I’d try my hand at making chili without a recipe.  It turned out so good that I’ll even share what I did!  It’s SUPER easy, but nice and flavorful.  Even my test subject (fiance) approved.

Ingredients:
1 lb. ground beef
1 small green pepper, diced
1 small yellow onion, chopped
2 cloves garlic, minced
1 (14.5 oz.) can Italian-style diced tomatoes
1 (14.5 oz.) can kidney beans, drained and rinsed
1 (14.5 oz.) can chili beans
1 (4 oz.) can chopped green chiles
1 tbsp. chili powder
1/4 tsp. cumin

1)  Add ground beef, onion, garlic, and green pepper to a large pot.  Cook over medium heat until beef is browned.

2)  Add the remaining six ingredients to the ground beef mixture.  Stir well.  Cover and simmer for 20 minutes.

I’m feeling really proud of myself.  Five months ago, I couldn’t even chop an onion.  Now I’m making up my own recipes and–gasp–sharing them with others!  That’s a LOT of progress made in just a matter of months.  GO ME!

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