My final day in Atlanta was a pretty simple one but I enjoyed it. For nostalgic sake I went to a mission favorite Steak n’ Shake. I think it is the best ‘fast food’ place because the food is carefully made with quality ingredients and you can actually get seated with a menu if you want.
I enjoyed the 3 way chili which is like a spaghetti bolognese but with chili and it is yummy! I need to make this one day at home. It’s simple but delicious.
And then I had the brownie fudge shake and I will be dreaming about it until they come to Utah! It isn’t thick like an iceberg or dairy queen shake or too thin like an In n Out shake. It’s perfectly sippable and spoonable at the same time.
So that brought me back to the mission and was a lot of fun. With my remaining afternoon I decided to check out The World of Coca Cola which is kind of like Hershey Park in Pennsylvania but without the rides.It was strange to spend an entire day in basically a big advertisement but it is such an American icon that it was interesting and I was entertained. I am not a big coke drinker any more because of my insomnia but I love seeing how things are made so the plant was cool.
It was also fun to try 100 different kinds of soda! I don’t think I had that many but it was a lot.
And then I was off to the airport and go to enjoy first class because of a mileage upgrade (greatest thing ever!).
I put together some tips from my experiences in Georgia and other solo traveling I’ve done and made a video for my youtube channel. I would really appreciate you checking it out and subscribing if you haven’t already. The focusing did some weird things but I think you will enjoy the content nonetheless.
Phew! What a day! I’m exhausted but it has been tons of fun. Here it is in pictures.
Blackberry Crumb Pie
1 Pie Crust, refrigerated or from scratch
For the Filling:
3 cups fresh or frozen blackberries
¼ – ½ cup sugar
¾ teaspoons cinnamon
For the Crumble Topping
2/3 cup sugar
1 ½ cups flour
12 tablespoons butter
For the Filling:
Toss the berries with the sugar and the cinnamon.
For the Crumble Topping:
Whisk together the flour and the sugar.
Cut in the butter with a pastry cutter or fork until mixture is crumbly.
Press the pie crust into a pie dish.
Pour in the berry filling.
Cover with the crumble topping.
Bake at 400° for 1 hour (The recipe only called for 35 minutes but it just wasn’t done)
Book club was neat. I figured out it was our 30th book! Not too shabby. We read Rebecca by Daphne DuMarier and we all enjoyed it immensely. While we were talking about the book I had my light fixture and art installed in my room. I kind of love it!
Then I met my trainer for a quick session and went to 2 Wallgreens to get an awesome collage poster done for my lesson. I’m teaching about friendship and so I made a poster of my friends. Then I came home and had another mini bookclub session with my friend Melissa who couldn’t come earlier but wanted to talk about the book. So fun!
Next, I had to work on my lesson for a bit and do the program for tomorrow’s relief society. Then it was time to get my hair cut and colored by my friend Rachel. It’s very similar to what I always get but I like it.
Then Taylor and Becca came over and we did another of our cooking lessons. This time I taught them how to make chili and cornbread. Everything turned out great especially the chili and it was so much fun to teach them and gab together. They are such fun friends.
1 yellow onion diced
3 red, orange, yellow peppers diced
2 jalapenos seeded, pulp removed, finely diced (less if you don’t want it to be spicy)
1 tbsp olive oil
1 lb ground beef
3 cans diced tomatoes
1 small can of tomato paste
2 tbsp chili powder
1 tsp smashed garlic
1/2 tsp cumin
1 tbsp paprika
1/2 tsp nutmeg
2 tbsp honey
4 cups chicken broth
2 cans black beans (or any kind of beans)
Heat olive oil add diced onion, garlic, peppers. Sweat vegetables until clear. Add ground beef until heated through. Add spices. Add tomatoes, tomato paste, chicken broth, black beans, add honey to taste. Come to a boil and then simmer and it will get thicker. Top with cilantro, green onion, greek yogurt etc. Serve with cornbread.
So is that not a super full day? Tomorrow I have to teach my lesson and pick my Dad up from the airport and then its back to work. Busy, busy, busy but happy. Life is good. Wish me luck on my lesson. A little nervous about it because its a little unorthodox but in a good way. Right now I’m too tired to give it much thought. What fun day!
This Monday I participated in a chili cookoff at the churchhouse. It was one of the most enjoyable activities we have had in a long time with everyone talking and enjoying good chili. Each contestant was responsible for making a pot of chili and giving it a funny, creative name. I made my own variation on the Barefoot Contessa Parties Chicken Chili recipe by Ina Garten and called it Dating Chili: It’s so good you will want to ask me out after eating it! I would like to say that the title worked and I got a lot of dates from but sadly that was not the case. (Plus, there were about 40 girls to 10 boys so the odds were not in my favor).
The competition was pretty fierce with around 10 pots of chili for the judges to try- including one pot made by a professional chef. Mine was undoubtably the best and the biggest crowd pleaser; however, I just needed the judges to agree with that assesment. Unfortunately they picked another 😦 It’s like my sister said “ther’s no accounting for taste”. Afterwards a couple of the girl judges came and said they liked mine the best. Maybe chicken chili is more suited to a girl’s pallet. Who knows. Despite not winning, a number of people have asked for the recipe and I decided my blog is the perfect place for that.
Chicken Chili (Adapted from Barefoot Contessa Parties cookbook by Ina Garten)
4 cups chopped yellow onions (3 onions)
1/8 cup good olive oil, plus extra for chicken
4 garlic cloves
2 red bell peppers, cored, seeded, and large-diced
2 yellow bell peppers, cored, seeded, and large-diced
2 tablespoons chili powder
2 teaspoon ground cumin
1 red jalapeno seeds and stem removed
4 cups chicken stock
2 teaspoons kosher salt, plus more for chicken
2 (28-ounce) cans diced tomatoes (preferably with mexican seasonings or fire roasted flavor)
1/2 cup minced fresh basil leaves
1/2 cup minced cilantro plus some for garnish
4 split chicken breasts, bone in, skin on
Freshly ground black pepper
1 (28-ounce) can cannelloni beans
1 (28-0unce) can pinto beans
2 tablespoons honey
Dice the onions, bell peppers, jalapeno and garlic. Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, jalapeno, honey and salt. Cook for 1 minute. Add diced tomatoes, beans, cilantro and basil. Add chicken stock. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.
Preheat the oven to 350 degrees F.
Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.
I think it is the yummiest recipe. I love a big bowl with a little sour cream, cheese and cilantro on top. Delicious! Give it a try and let me know what you think. It does make a large pot of chili so if you are making it for a family I would cut it in half (believe it or not this is already cut in half from the original Ina Garten recipe!).
By the way, I did win best name for my chili, so there is some hope for next time! My only regret is I didn’t take a picture of the delicious chili. I always forget to take pictures of normal life events. If you looked at my camera you’d think all I did was go on vacation!