Josie Maran Cosmetics

Surviving Superbowl Sunday: HG's 10-Alarm Turkey Chili

Superbowl parties are always fun, even for those of us who are not huge sports fans. With the hilarious commercials, and great halftime performances, not to mention ALL the food - everyone can enjoy the game!

Unfortunately, it can be extremely hard to resist all of the greasy, fried foods that are served at Superbowl parties, so I want to share this awesome Turkey Chili recipe from that I discovered from Hungry Girl.

And because throwing parties is already stressful enough, this chili is made in the crock pot so instead of slaving over the stove all day, you can prepare for your party!

Ingredients:

• 1 lb. raw lean ground turkey
• One 29-oz. can tomato sauce
• One 14.5-oz. can diced tomatoes, drained
• One 15-oz. can chili beans (pinto beans in chili sauce), undrained
• One 15-oz. can red kidney beans, drained and rinsed
• 3/4 cup canned sweet corn, drained
• 4 - 5 canned chipotle peppers in adobo sauce, chopped, sauce reserved
• 2 bell peppers (in different colors), chopped
• 1 large onion, chopped
• 2 carrots, chopped
• 2 tsp. minced garlic
• 2 tsp. Worcestershire sauce
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 oz. VERY dark chocolate (70%+ cacao), broken into small pieces
• salt, to taste
• Optional topping: fat-free sour cream

Directions:

Bring a large pan sprayed with nonstick spray to medium heat on the stove. Add turkey and spread it around in the pan to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any fat or liquid, and then transfer turkey to the crock pot.

Add all other ingredients except for the chocolate to the crock pot. Add 1 tbsp. adobo sauce (from the canned chipotles). Mix well to combine. 

Cover and cook on high for 2 hours, and then reduce heat to low and cook for an additional 3 hours. (OR cover and cook on low for 6 - 7 hours straight.) 

Add chocolate and stir until pieces melt and disappear into chili. Cover and cook for 1 hour longer on low. Add salt to taste. If you like, top each serving with a little sour cream. 

MAKES 12 SERVINGS 

Best news: It's only 172 calories per cup!

Let us know what you think if you try this recipe! Happy Football!

-Nicole 

Recipe and photo via HungryGirl.com

Homemade Massage Bars via @Shivayamama

Need to relax? Try these homemade massage bars from one of my favorite DIY bloggers, Heather.

She says, "I am sure that there are tons of recipes for many different types of lotion bars, but our favorite has been a quick and easy combo of oils and beeswax that gives the bar a solid texture that melts to the warmth of the hands."

4 oz of beeswax

4 oz cocoa butter

4 oz shea butter

2 oz Jojoba oil

10-15 drops of lavender essential oil

Melt everything together in a double broiler and pour into ready made molds. Allow to harden for 24 hours, remove from the molds and allow to harden for another 24-48 hours.

Enjoy!

Josie's tip: add 4 or 5 drops of 100% organic Argan Oil to the mix for some extra moisture!

Photo and massage bar recipe by Heather Fontenot at Shivaya Naturals

 

Low Calorie Garlic Herb Dip

The new year is officially in full swing and I am officially trying to loose the last 5 pounds of baby weight that have been sticking around like a bad house guest. (My daughter is now 9 months old.) 

I find that one of the best ways for me to loose weight is to eat all the time. Seriously. I can't let myself get too hungry or else I will devour giant burritos or colossal plates of pasta and garlic bread. Eating healthy snacks throughout the day is a lifesaver. 

Fresh veggies are a great snack option. And they go down so much easier with dip, don't you think? 

I love this low-cal Garlic Herb Dip recipe from Cooking Light. It so beats the ranch in my fridge that contains 10g of fat in each tablespoon! Here's to healthy!            

-Polly

You can prepare this all-purpose dip up to a day ahead. Serve with cauliflower and broccoli florets, carrot and celery sticks, and bell pepper strips.

Yield: 3/4 cup (serving size: 2 tablespoons)

Ingredients

• 1/2  cup  (4 ounces) 1/3-less-fat cream cheese
• 1/4  cup  buttermilk
• 2  tablespoons  minced fresh chives
• 1  tablespoon  minced fresh parsley
• 1  teaspoon  grated lemon rind
• 1/4  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• 1  small garlic clove, minced

Preparation

1. Combine all ingredients in a bowl; beat with a mixer at high speed for 2 minutes or until smooth.

Nutritional Information

Calories: 55

Fat: 4.4g (sat 2.9g,mono 1.3g,poly 0.1g)

Protein: 2.5g

Carbohydrate: 1.5g

Fiber: 0.1g

Cholesterol: 15mg

Iron: 0.1mg

Sodium: 195mg

Calcium: 17mg

Photo and recipe from CookingLight.com, photo by Ellen Silverman

Oatmeal Cream Cheese Butterscotch Bars

Okay, so I know that the New Year has officially started and that I should be eating salads and going to the gym and whatnot BUT I'M NOT READY YET!! So here is my last recipe post on indulgence. Let's go out on a bang, shall we?

OATMEAL CREAM CHEESE BUTTERSCOTCH BARS

Ingredients

• 2 sticks unsalted butter, at room temperature, cut into pea-sized pieces, plus more for pan
• 2 cups all-purpose flour
• 1 1/2 cups old fashioned rolled oats
• 3/4 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 1 (11-ounce) bag butterscotch chips
• 1 (8-ounce) package cream cheese, at room temperature
• 1 (14-ounce) can sweetened condensed milk
• 1 lemon, zested and juiced
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve. In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely.

Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes.

Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve. Call yourself a superstar!!!

Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.

Recipe by Anne Burrell via FoodNetwork.com

Chocolate-Pistachio Cannoli

Ingredients

• 1/4 cup chopped semisweet chocolate (about 1 1/2 ounces)
• 1/4 cup finely chopped pistachios
• 12 mini cannoli shells
• 1 cup fresh ricotta
• 1/2 cup confectioners' sugar, plus more for dusting
• 1 teaspoon grated tangerine or orange zest
• 1 tablespoon fresh tangerine or orange juice
• Pinch of ground cinnamon
• 2 tablespoons heavy cream

Directions

Put the chocolate in a microwave-safe bowl. Microwave about 2 minutes, stirring every 30 seconds, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then into the pistachios. Arrange on a baking sheet and refrigerate.

Beat the ricotta, confectioners' sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and continue to beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes.

Transfer the filling to a pastry bag and pipe into the prepared shells from both ends. Dust with confectioners' sugar before serving.

Photo and Recipe via FoodNetwork.com

Apple Cheddar Squash Soup from @FoodNetwork

Ingredients

• 5 tablespoons unsalted butter
• 1 medium onion, thinly sliced
• 2 medium apples, thinly sliced
• 1 large white potato, diced
• 1 1/2 cups chopped peeled butternut squash, fresh or frozen
• Kosher salt and freshly ground pepper
• 1/2 teaspoon dried sage
• 2 tablespoons all-purpose flour
• 1/3 cup apple cider
• 4 cups low-sodium chicken broth
• 1 cup milk
• 2 ounces thinly sliced prosciutto, torn into bite-size pieces
• 2 cups grated sharp cheddar cheese, plus more for garnish
• Chopped chives, for garnish (optional)
• Crusty bread, for serving (optional)

Directions

Melt 4 tablespoons butter in a large pot over medium-low heat and add the onion, apples, potato and squash. Season with salt and pepper and cook until the onion is soft, about 8 minutes. Stir in the sage and flour. Add the cider and cook over high heat, stirring, until thickened. Add the broth and milk, cover and bring to a boil; reduce to a simmer and cook, stirring, until the potato is soft, 8 to 10 minutes.

Meanwhile, heat the remaining 1 tablespoon butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, turning occasionally, about 2 minutes. Drain on paper towels.

Add the cheese to the soup and stir over medium-low heat until melted. Puree in a blender in batches until smooth; season with salt and pepper. Garnish with the prosciutto, more cheese and chives, if using. Serve with bread, if desired.

*Can be made vegetarian by leaving out prosciutto and substituting chicken broth for vegetable broth. 

Recipe and Image via FoodNetwork.com

Homemade Laundry Powder

Homemade Laundry Powder
(Makes approximately 5 cups)

2 cups (finely) grated castile soap*
1 cup borax
1 cup baking soda
1 cup soda ash (washing soda)

*(I love, love, love Dr. Bronners. One and a half .5 oz bars makes about two cups. So far, peppermint is everyone's favorite for laundry. So fresh.)

Mix everything together, and store in an airtight jar. Depending on your water, you might need to adjust the sodas a bit, and the amount used per load. I use 1/8 cup per load. You may need to give the jar a shake once in a while to prevent the soap flakes from settling to the bottom.

This recipe is from Amanda Soule, author of two fabulous books The Creative Family and Handmade Home as well as the ever impressive blog Soule Mama. 

Countdown to Thanksgiving: Stuffed Mushrooms

Can you believe that Thanksgiving is on Thursday? Oh my gawsh! It's my duty to bring a side dish this year. I'm thinking about these stuffed mushrooms. What do you think?

Ingredients

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano 
2 garlic cloves, peeled and minced 
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Directions

Preheat the oven to 400 degrees F. Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. 

Photo and recipe from TheFoodNetwork.com

Mini 'Mac n 'Shrooms

Ingredients

• Kosher salt
• 1 pound mezzi rigatoni
• 1 stick unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1/4 teaspoon freshly grated nutmeg
• Freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound wild mushrooms, such as oyster or shiitake, stemmed and sliced
• 4 ounces cremini mushrooms,
• quartered
• 8 ounces taleggio or brie cheese, rind removed, cubed (about 1 1/2 cups)
• 5 ounces pecorino cheese, grated (about 1 1/2 cups)
• 1/2 cup breadcrumbs
• 2 tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 9 minutes. Drain the pasta, reserving about 1/4 cup cooking water.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Stir in the flour with a wooden spoon to make a paste. Cook, stirring, until the paste puffs slightly, about 1 minute. Remove from the heat and gradually whisk in the milk until smooth. Bring to a boil over medium-high heat, whisking. Reduce the heat and simmer, whisking occasionally, until the sauce is creamy, 8 to 10 minutes. Add the nutmeg and season with salt and pepper.

Meanwhile, heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat. Add half of the mushrooms and cook until soft, about 8 minutes. Season with salt. Push to the side of the pan and repeat with the remaining mushrooms.

4. Reduce the heat under the sauce to low and whisk in both cheeses until smooth. Stir in the mushrooms and pasta and toss, adding the reserved cooking water as needed.

Melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the breadcrumbs and toast until golden; stir in the parsley. Divide the pasta among 8 small bowls. Garnish with the breadcrumb mixture.

Recipe and photo from FoodNetwork.com, photo by Con Poulos

Slow Cooker Apple Butter via @ShivayaMama

What to do with all those apples that are in season? How's about some Apple Butter? Recipe and photo from one of my faves, Heather of ShivayaNaturals.com!

Slow Cooker Apple Butter

8 Granny smith or other apples cored peeled and sliced
1 C. sweetened, dried cranberries
4 Tbls. Brown Sugar, Packed
1 tsp. cinnamon
3/4 tsp. nutmeg
1 C. water
Combine all ingredients in crock pot. Cook on LOW for 6hrs. Use a potato masher or a hand-blender to mix or mash until the sauce is the desired texture.