Texas Independence Day Dinner

So what if it's March 4th, and Texas Independence Day was on Monday, March 2nd? I've been a little busy the past few days, and totally missed out on the holiday. My family lived in Texas for 10 years, and we love that beautiful, big state! Sometimes I miss Texas so much, with all the great food, people (my very best friends on the planet), and gorgeous country! To celebrate the great state of Texas, (even if I am two days late), I decided to make a "Texas themed" dinner tonight of Homemade Quinoa Chili (don't shoot me meat lovers, it's still delicious), Skillet Honey Cornbread, and Texas Sheet Cake Cookies (with just a hint of peanut butter). Now even though Texas is known for it's AMAZING meats, I made this meal vegetarian because we've had meat A LOT lately, and I wanted to be a little kinder to our digestive systems. Enjoy my fellow Texas lovers!

Quinoa Chili
(adapted from Cooking Classy)

Ingredients:

• 2 cups cooked quinoa
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 1 can of Rotel diced tomatoes and chiles
• 3 (15 oz) can tomato sauce
• 1 1/2 - 2 cups water (or chicken broth if not making vegetarian)
• 2 tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 can of corn

Yields: 6 servings

Directions:

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in Rotel, tomato sauce, cooked quinoa, water/chicken broth (start with 1 1/2 cups then add more later if desired), chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

Enjoy!

Skillet Honey Cornbread
(adapted from Brown Eyed Baker)

Ingredients:

• 2 1/2 cups yellow cornmeal
• 2 1/2 cups all-purpose flour
• 4 tbsp granulated sugar
• 3 tsp baking powder
• 1 tsp baking soda
• 2 1/2 tsp kosher salt
• 3 cups buttermilk
• 2 eggs
• 1 can of whole kernel corn
• 3 tbsp honey
• 4 tbsp butter, cut into 4 pieces
• Honey to drizzle on top of batter

Yields: 1 large skillet of cornbread

Directions:

• Preheat oven to 425 degrees F.
• In stand mixer, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and stir until completely combined. Add corn and honey and continue stirring until completely mixed.
• Put the butter in a 10-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top, drizzle honey all over, and bake until a skewer inserted in the middle comes out clean, about 20 to 25 minutes. Serve warm. Leftovers can be wrapped in plastic wrap or placed in an airtight container at room temperature for up to 3 days.

Enjoy!

Texas Sheet Cake Cookies
(adapted from OMG Chocolate Desserts)

Ingredients:

For the Cookies:

• ½ cup butter (softened at room temperature)
• ⅓ cup granulated sugar
• 1 egg
• 2 tsp vanilla
• 1 tsp baking powder
• ½ tsp salt
• 1⅓ cup flour
• ½ cup semi-sweet chocolate chips (or 3.01 oz semi sweet baking chocolate), melted
• 1 tbsp peanut butter, melted (optional)
• A little milk (optional- if melted chocolate and peanut butter are too thick)

For the Icing:

• ½ cup unsalted butter
• 2 tbsp cocoa powder
• 3 tbsp milk
• 1 tsp vanilla
• 2½ cups powdered sugar

Yields: 24 cookies

Directions:

• Preheat oven to 350°F
• Line baking sheet with parchment paper and set aside.
• Beat butter and sugar until light and fluffy.
• Add in egg and vanilla and mix until well combined
• Mix in salt and baking powder.
• Gradually add in flour while mixing on low speed (dough should be thick)
• In small sauce pan, melt chocolate chips. Add peanut butter and melt that too. Might need to add a little milk if sauce is too thick.
• Mix in melted chocolate and peanut butter.
• Drop about a tablespoon size mound of a dough onto baking sheet.
• Bake about 8 minutes ( do not overbake them, the cookies should just appear set, but to stay soft on the inside).
• Transfer to a wire rack to cool.
• While cookies are cooling, combine butter, cocoa powder, milk and vanilla in a medium sauce pan over medium heat, whisk until melted and combine, take from the heat and whisk in powdered sugar
• Brush icing on with silicon pastry or if you don't have one, pour over the cookies and cool completely.

Enjoy!

-Laura