Slow Cooker Hearty Ham and Bean Chili

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This should probably be called "Ham and Bean Soup," but being the wise woman that I am, I knew better. My husband would judge a dish in very negative light if it had the word "bean" in the title. He'll eat chili and he now loves refried beans in taco dip and he goes wild for the black bean salsa, but he'll still tell you he doesn't like beans. I just smile and nod. And continue to make dishes with beans--because I love beans and beans are good for ya. 

While this dish was filling my home with magical aromas, I created a new title--Hearty Ham and Bean Chili (only I left out the word "bean" when announcing the dish to my husband.) There were no complaints from his side of the table, I got to use up the leftover ham in my fridge, and this went together in the crockpot in less than 7 minutes. Not too shabby.  

Hearty Ham and Bean Chili

recipe by adorkablerecipes.blogspot.com with inspiration from bettycrocker.com

Serves 4-6 

Ingredients

1- 15 oz can black beans, drained and rinsed

1- 15 oz can kidney beans, drained and rinsed

1- 14.5 oz can stewed tomatoes

1-1/4 cup chicken broth or bouillon

1 cup diced, cooked ham

1 small onion, finely chopped

2 cloves garlic, minced

2 tsp chili powder

1 tsp Italian seasoning

1/4 tsp black pepper

Directions

Mix all ingredients into a 4 quart slow cooker and stir to combine. Cook on high 3-4 hours.

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Mint Chocolate Chip Ice Cream

This is my all-time FAVORITE ice cream flavor, bar none. This recipe is so pure and simple, I have to restrain myself from making it every week. :)


Mint Chocolate Chip Ice Cream 
recipe by adorkablerecipes.blogspot.com
Yields: 1-1/2 quarts (14--1/2 cup servings)

Ingredients

1 cup whole milk

3/4 cup sugar

2 cups heavy cream

1 tsp pure mint extract

1 cup mint chips or chocolate chips 

Directions

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and sugar until the sugar is dissolved--about 1 to 2 minutes. Stir in heavy cream and mint extract.

Turn the machine on; pour the mixture into the (frozen) freezer bowl, and let mix until thickened--about 20 to 25 minutes. Pour in mint or chocolate chips and let combine for 5 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

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Wheat Pita Bread

I love a piece of soft, flavorful pita bread. It's the perfect palate for so many uses--sandwiches, dipping, baking into chips, munching. This recipe is so easy once you've conquered your intimidation of yeast, you'll never want to go back to the store bought variety ever again. :)

Whole Wheat Pita Bread

recipe by annies-eats.com

Yields: 8 pitas

Ingredients

2-1/4 tsp instant yeast

1 Tbsp honey

1-1/4 cups warm water (105˚-115˚ F), divided

1-1/2 cups bread flour, divided

1-1/2 cups whole wheat flour, divided

1/4 cup extra-virgin olive oil

1 tsp salt

Cornmeal, for sprinkling

Directions

In the bowl of a stand mixer (or in a bowl by hand), combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1-1/4 cups bread flour, 1-1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.