Chili Pasta Bake and a Cooking Planit and T-Fal Giveaway!

In my last post I did a little demo of how to use the cool new Cooking Planit application.  This time I am going to talk a little about my experience using the T-Fal cookware that was sent for me to review and GIVEAWAY!  I made this awesome Chili Pasta Bake which is perfect for chilly weather that is right around the corner this fall.  YAY!  

First I drizzled a little canola oil in the skillet to get things going.  As you can see there is a thermo-spot in the middle…just watch...

Once the skillet gets hot, the little target in the middle disappears.  To the naked eye, it truly was gone but in this picture it still shows up a bit.  Awesome!

From there I added the onions and let them sauté a bit...

I then added the ground beef

And seasoned with a bit of salt

And plenty of black pepper. From here, let the meat cook until no longer pink.

Meanwhile, I brought the stock pot out and filled it with hot water.  How pretty is she!?

And how smart, it has the measurements inside of the pot!  Awesome!  I brought this to a boil and cooked my pasta--yeah I didn't take a picture of that but you can handle cooking pasta, right?

Once the ground beef was cooked, I added tomato sauce

And diced and fire roasted tomatoes with green chilis.  LOVE that stuff.

Gave it a quick stir

And added a few kidney beans.

Next came the seasoning, lots of chili powder

Cumin

Cayenne powder

And a bit of water

Gave it a stir and let it bubble for a bit

I drained the noodles and added them back to the pot

I then added the chili mixture to the noodles 

And gave it a quick stir to combine.

After that, I poured everything into a 9x13 pan

And sprinkled with a three cheese mix.  I popped it in the oven for 30 minutes until it came out looking like...

THIS!

Cheesy chili pasta goodness.

We topped ours with a  little sour cream and green onions, just like we like our favorite Perfect Chili.

This will definitely be a staple in the Schwartz Household this fall and winter!

Chili Pasta Bake

• ½ Tablespoons Canola Or Vegetable Oil
• 1 pound Ground Beef
• 1 whole Onion, Chopped
• 1 dash Salt
• 1 dash Black Pepper
• ½ pounds Cooked Pasta
• 15 ounces, fluid Tomato Sauce
• 14-½ ounces, weight Diced Tomatoes And Green Chilies
• 15 ounces, weight Kidney Or Black Beans, Rinsed
• 1-½ Tablespoon Chili Powder
• 2 teaspoons Cumin
• 3 dashes Cayenne Powder
• ¼ cups Water
• 2 cups Shredded Cheddar Cheese
• ½ cups Sour Cream, For Topping
• 4 Tablespoons Green Onions, Chopped

Start by preheating the oven to 350 degrees.

Drizzle the oil in a large skillet on medium high heat. Add the onions and sauté for about 3 minutes. Add the ground beef and season with salt and pepper. Cook until no longer pink.

While the ground beef is cooking, cook your pasta to firm al dente. Once cooked, drain and set aside for now.

After the ground beef is cooked, add the tomato sauce, diced tomatoes and green chiles, beans chili powder, cumin, cayenne and water. Give it a stir and let it simmer for about 5 minutes.

After 5 minutes, stir in the cooked pasta. Stir to combine.

Pour the chili pasta mixture into a 9×13 pan. Flatten out with a spatula and sprinkle with cheese. Place in the oven for 30 minutes or until the edges are bubbling and the cheese has fully melted.

Spoon into serving dishes and top with sour cream and green onions.

Enjoy!

(NOTE MY FORMATTING IS ALL DIFFERENT BECAUSE I COPIED AND PASTED THIS FROM MY TASTYKITCHEN PAGE.) 

Isn't this cookware set just about the prettiest thing you have ever set your eyes on!?  Well, not only are they gorgeous, they are oven safe to 500 degrees, are dishwasher safe, have a limited lifetime warrantee  and have a stainless steel interior!  I have to say, I also made eggs the other day in the skillet and wow, that baby cooked my eggs to perfection cleaned like nothing! 

So, after all of that, have I convinced you that this cookware is awesome?  Well good, because you can WIN it! Use the Rafflecopter widget below and let me know if you have any questions!  

You will need to create a Cooking Planit account to enter and your an do so by going here.  Or you can download the FREE or for purchase app by going to the app store on your phone.  

a Rafflecopter giveaway

The giveaway started on August 19th and goes until August 25th.  I will be announcing the big winner on Monday, August 26th.  If you don't win on my blog, please check out the other 49 bloggers who are participating below:  

THE COOKING PLANIT AND T-FAL 2013 GIVEAWAY
Start	End	Flight 1	Flight 2
8/19/13	8/25/13	Baby Boomster	Mrs. Schwartz’s Kitchen
8/20/13	8/26/13	CopyKat Recipes	Daily Dish Recipes
8/21/13	8/27/13	Lisa Cooking	Lark’s Country Heart
8/22/13	8/28/13	ME Redone	Hot Eats and Cool Reads
8/23/13	8/29/13	Mother Would Know	The Two Bite Club
8/24/13	8/30/13	Sophistishe	Citron Limette
8/25/13	8/31/13	Kitchen Concoctions	Cupcakes and Kale Chips
8/26/13	9/1/13	I Can Cook That	Leave a Happy Plate
8/27/13	9/2/13	Peaches & Cake	i love my disorganized life
8/28/13	9/3/13	Diddles & Dumplings	Yates Yummies
8/29/13	9/4/13	basilmomma	Cooking With Libby
8/30/13	9/5/13	Persnickety Plates	Creole Contessa
8/31/13	9/6/13	Ancestral Chef	Bite Sized Blog
9/1/13	9/7/13	The Staten Island Family	Mamal Diane
9/2/13	9/8/13	Food Fash	Recipes For My Boys
9/3/13	9/9/13	The Wicked Noodle	Hungry Little Girl
9/4/13	9/10/13	Unorganized Mommy of 3	The Tasty Fork
9/5/13	9/11/13	Yi Reservation	Dixie Chik Cooks
9/6/13	9/12/13	Chicago Foodie Sisters	The Fountain Avenue Kitchen
9/7/13	9/13/13	Cooking from a SAHM	FoodThoughtsOfaChefWannabe
9/8/13	9/14/13	Bobbi’s Kozy Kitchen	Rants from My Crazy Kitchen
9/9/13	9/15/13	What Jew Wanna Eat	Sumptuous Spoonfuls
9/10/13	9/16/13	The Mama Report	Busy Mom of Two
9/11/13	9/17/13	Culicurious	Huppie Mama
9/12/13	9/18/13	Three Diets. One Dinner.	Spice’s Bites

• FINE PRINT: Contests open to US only. Limit one winner per household/per family from the 50 blogs participating in the promotion. Individuals winning more than one giveaway will receive 1 set of cookware and the other winning entries will be disqualified and an alternate winner will be chosen. 

• 
  

I was given a set of T-Fal pans as a promotion to try before giving a set away.  Please know that all of the opinions are my own, as always, you cannot buy my love baby. 

Chicken Sausage Breakfast Burritos

I have been thinking lately, breakfast might be my favorite meal.  Not my weekday breakfast which consists of a Luna bar and iced latte every day.  No joke, every.single.day.  While that is pretty decent (otherwise why would I eat it every day) I'm a fan of weekend breakfast.  I have more time to make something, it could be sweet or savory or…both.  Either way, I love weekend breakfast.  

I made these breakfast burritos the other weekend and we fell in love.  I usually have some type of turkey sausage in the freezer or fridge for weekend breakfasts but I was all out.  What's a girl to do?  Well I found these chicken sausages in the freezer and bam, breakfast came together in a snap.  Of course you could substitute with any type of meat or leave the meat out all together.  I'm sure your family will enjoy these as much as we did.  

 Here is the type of sausage we used.  It was really good and slightly spicy.  NOTE: this is not a paid advertisement. I just actually liked these.

 Anyway, cut the sausage into small half moon pieces.  Set aside for the time being.

 Chop up an onion, red, white or green is just fine.

 Chop up a pepper as well.  I used a red bell pepper but you could use any type of pepper you prefer.

 Into a saute pan they go with a drizzle of oil.

 A quick stir and I let them cook for a little while

 Meanwhile, I started to work on the eggs.  I cracked 3 eggs into a medium bowl and seasoned with black pepper and seasoned salt.

 Once the peppers had a chance to cook a bit, I added the sausage to get some color on it.

 Then I got back to work on the eggs, I added a splash of milk as well and gave them a whisk.

 Into a sprayed skillet they go.

 On medium heat, I scraped, and scraped, and scraped the pan.  It is the secret to fluffy eggs….low, slow, and keep scraping.

 Like so.

 See!? Fluffy, delicious eggs.

 After the sausage has had some time to get color on it like so...

 Add the sausage, onion and pepper mixture to the eggs.

 Give them a quick toss and it's time to assemble.

Take a warm tortilla and layer in the eggs, sausage, onions and pepper.

 A sprinkle of cheese

 And drizzle of either taco sauce or salsa tops it off.

The perfect, portable weekend breakfast. 

Look at all that flavor. 

I love those because your can customize them to your likes and also to whatever you have in your fridge.  

Chicken Sausage Breakfast Burritos

Drizzle of canola or vegetable oil 

1/2 large onion (red, white or green), diced

1 pepper (red, green, yellow, orange, whatever you choose), diced

2 large links of sausage, cut into half moon pieces 

3 eggs

1/4 teaspoon seasoned salt

1/8 black pepper 

Splash of milk

Cooking spray 

4 tortillas (flour or corn)

1 cup Monterey Jack cheese (or whatever cheese you have on hand) 

Taco sauce or salsa for topping

Start by preheating a medium sized skillet on medium high heat, add the drizzle of oil.  Once hot, add the onion and peppers.  Sauté for 3 minutes or so or until they start to become tender.  

Meanwhile, whisk the eggs, seasoned, black pepper and splash of milk in a medium bowl.  Pour the eggs into a sauté pan on medium heat, sprayed with cooking spray.  Using a heat safe spatula, babysit the eggs and keep scraping, and scraping, and scraping until the eggs are fully cooked.  

While babysitting, add the chicken sausage to the pan with the onion and peppers and let cook on high heat to add a little color to the sausage.  

Once the eggs are cooked, add the sausage and veggie mixture to the eggs.  Stir to combine.  

To assemble the burritos, add the egg mixture to a tortilla, sprinkle with cheese and drizzle with taco sauce or salsa. 

Enjoy! 

Recipe by: Mrs. Schwartz