In light of the National Championship game tonight that will determine the best college football team of 2012, I decided a gameday snack was in order. Over the summer, T & I had the opportunity to try out mini sweet peppers through our CSA. Expanding our pepper knowledge from the more common green/red/yellow and jalepeno peppers, mini sweet peppers proved to be quite the treat.

In answer to your question...Yes, this is as delicious as it looks.

Step One: Gather the ingredients. Mini sweet peppers can be found year-round in the produce section of most grocery stores, and are usually pre-packaged in a clear plastic bag.

Step Two: Combine all ingredients in a saucepan over medium-high heat. Simmer for 5 minutes then reduce heat and continue simmering 20-30 minutes, or until consistency is syrupy. Remove from heat, and allow to cool before serving.

Recipe adapted from Harmony Valley Farm

SWEET PEPPER MARMALADE | Yield: 1 1/2 C | Total Time: 40 min.

INGREDIENTS:

1 1/4 C sweet peppers, diced
1 C onion, diced
1 C sugar
1/3 C apple cider vinegar
1/3 C white distilled vinegar
1 tsp red chili flakes

Serve with goat cheese, brie, mozzarella, crackers or pretzels.

DIRECTIONS:

Combine all ingredients in a medium saute pan over medium-high heat. Simmer for 5 minutes, then reduce heat and simmer another 20-30 minutes until liquid is syrupy. Pour into a glass container, let cool, and store in the fridge. The consistency of the marmalade will vary depending on how long you boil down the liquid and how syrupy it is when you take it off the heat.

This marmalade keeps several weeks in the fridge, or can be canned and stored much longer if you are lucky enough to have canning tools.

Sweet pepper marmalade also makes an excellent compliment to a warm panini sandwich or a toasted bagel with cream cheese. I just love the spicy little kick that comes from the hot chili flakes!

Have you ever tried making any homemade jams, jellies, or marmalades?

Three Bean Jalapeño Chipotle Chili

Keeping with the chipotle theme, today's recipe really packs the heat. Chipotle peppers are spicy and smoky all at once, and make for a great addition to a warm bowl of chili. Technically speaking, they are a smoked chili pepper, usually jalapeño, and typically found basking in a generous amount of smoky adobo sauce. A common ingredient in Mexican and Tex-Mex cuisine, they can be found in a small can in the Mexican food section of most grocery stores.

A note about this chili - for all the spice it brings, the ingredients do not actually include any chili powder. Surprise! There are many ways to add heat to chili, and if you aren't a fan of chili powder, or chili beans, you may want to give this a go as an alternative chili recipe loaded up with veggies.

Recipe adapted from Food Network

THREE BEAN JALAPEÑO CHIPOTLE CHILI | Yield: 8 servings | Time: 1 hr 30 min

INGREDIENTS:

1 Tbsp olive oil
1 onion, diced
1 red or green bell pepper, diced
2 jalapeños, chopped
1 C carrots, diced
3 tsp ground cumin
1 pound extra-lean ground beef
1 (28-oz) can crushed tomatoes
1 (64-oz) can tomato juice
2 cans Rotel (I use 1 hot, 1 original)
1-4 cups water (adjust to your liking)
2-3 chipotle chilis in adobo sauce, minced*
2-3 tsp adobo sauce from the can of chipotles
2 tsp dried oregano
Salt and freshly ground black pepper
1 (15.5-oz) can black beans, drained and rinsed
1 (15.5-oz) can kidney beans, drained and rinsed
1 (15.5-oz) can pinto beans, drained and rinsed

Shredded cheddar cheese, sour cream, Fritos for serving.

*NOTE: Jalapeños and chipotle chilis have a lot of heat, so if you don't like spicy, remove the seeds before adding to chili. Best advice - start small and build the heat to your liking.

DIRECTIONS:

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, carrots and jalapeños, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring for 1 min.

Raise the heat to high and add ground beef, breaking up the meat into pieces until it is no longer pink.

Stir in the crushed tomatoes, Rotel tomatoes, tomato juice, water, chipotle and adobo sauce, oregano, salt and pepper. Simmer, partially covered, stirring from time to time, for 30 min.

Stir in the beans and cook, partially covered, 20 min. longer. Season to taste with salt and pepper.

The number one tip when it comes to this spicy chili: If you can't take the heat, GET OUT OF THE KITCHEN!

What are your favorite chili recipes?

Cranberry Chipotle Sweet Potato Salad

This meatless monday, I bring you a wonderful warm and hearty salad. Lately, I have had an abundance of sweet potatoes staring at me from my countertop, and have stressed about enjoyed finding new ways to cook with them. Straying from the traditional calorie and sugar loaded casseroles topped with massive amounts of marshmallows - a delicious way to eat sweet potatoes in case you were wondering - I was thrilled to find a healthy recipe to try out.

With the combination of sweet, crunchy, salty, smoky, spicy and fresh, I knew the instant I laid eyes on the recipe that the flavor profile of this dish would be amazing. I also correctly assumed that I might have trouble tracking down pepitas, aka shelled pumpkin seeds. After searching high and low, I finally found them at Woodman's grocery store.

If you have access to a Woodman's, definitely go check it out. Their fresh produce section blows everything else out of the water, and has ridiculously, awesomely, obscure veggies available. I especially love the fact that they regularly carry fresh prickly pear cactus leaves, massive two-foot daikon radishes, sea beans, and miniature Japanese eggplants. In a word, Woodman's is incredible. Don't even get me started on their international food selection and giant fresh cheese aisles.

Recipe adapted from Cooking Light

CRANBERRY CHIPOTLE SWEET POTATO SALAD | Yield: 8 servings | Total Time: 1 hr.

INGREDIENTS:

2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
3 Tbsp olive oil, divided
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 C fresh or frozen cranberries
1/4 C water
2 tsp honey
1 (7-oz) can chipotle chiles in adobo sauce
1/2 C salted pepitas (pumpkin seeds)
3/4 C chopped green onions
1/4 C fresh cilantro leaves

DIRECTIONS:

Preheat oven to 450 degrees.

Place cut pieces of sweet potato in a large bowl and drizzle with 2 Tbsp olive oil. Toss to coat. Transfer sweet potatoes to a foil lined baking sheet and sprinkle with salt and pepper. Bake for 30 minutes, or until tender, turning after 15 minutes.

Meanwhile, combine remaining 1 Tbsp olive oil, cranberries, water, and honey in a saucepan. Remove 3-4 chiles from the can; finely chop to equal about 2 Tbsp. Add chopped chipotle and 2 tsp adobo sauce to pan. Place pan over medium-low heat; bring to a boil. Cover, reduce heat, and cook 10 minutes or until cranberries pop, stirring occasionally. Remove from heat. Mash with a potato masher or fork until chunky.

Place pepitas in a medium skillet; cook over medium heat 4 minutes or until lightly browned, shaking pan frequently.

NOTE: If you are unable to find pepitas, salted shelled sunflower seeds have a very similar size, taste and texture and are readily available in most grocery stores.

Combine potatoes, pepitas, onions, and cilantro in a bowl. Add cranberry mixture to bowl; toss gently to coat.

The flavor combination of the smoky and spicy chipotle chiles in adobo sauce, the sweet flavor of the sweet potatoes, and the fresh flavors of the green onions and cilantro made for a wonderfully delicious dish.

What is the most ridiculous produce you have come across at the store? I challenge you to find something more obscure than prickly pear cactus leaves - seriously!

Gingerbread Cookies

When the weather turns colder and snow starts falling outdoors, I find myself dreaming of the delicious smells of fresh gingerbread baking in the oven. I remember going to church dinners as a child and being fascinated at the intricate gingerbread house centerpieces and their amazing decorations. Slivered almonds for shingles, licorice for columns, red hots for window frames and shaved coconut dyed green for miniature evergreens. So much artistry and painstaking hours go into those creations!

There have been multiple years I tried to create such a masterpiece at home, but the closest I ever came was baking the walls too thick and resorting to a graham cracker house - same concept, and still fun to decorate, but not nearly the level of craftsmanship that I had come to appreciate. Until I come across one of these gingerbread-house-making aficionados who is willing to teach a class on their techniques, I've decided I will have to settle for baking and eating the delicious cookies instead.

Step One: Mix together the ingredients.

Step Two: Divide the dough in half, wrapping each half in plastic wrap and allowing it to sit on the counter for at least two hours. This will give the flavors a chance to meld together. If you were me, this would be an excellent chance to sit down, relax, and enjoy a glass or two of wine.

Step Four: Roll out the dough, and cut out the cookies using your shape of choice. I added a sprinkling of sugar to mine before baking since I didn't want to frost them later. Allow time to cool on a wire rack before devouring.

Recipe from food.com

GINGERBREAD COOKIES | Yield: 24 cookies | Total Time: 2 1/2 hours

INGREDIENTS:

3 C all-purpose flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp kosher salt
1 Tbsp ground ginger
1 3/4 tsp ground cinnamon
1/4 tsp ground cloves
6 Tbsp unsalted butter
3/4 C brown sugar
1 large egg
1/2 C molasses
2 tsp vanilla
1 tsp finely grated lemon zest (optional)

DIRECTIONS:

In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

In a large bowl (I used a stand mixer), beat butter, brown sugar, and egg on medium speed until well blended. Add molasses, vanilla, and lemon zest and continue to mix until well combined.

Gradually stir in dry ingredients, and blend until smooth.

Divide dough in half and wrap each half in plastic, letting stand at room temperature for at least 2 hours or up to 8 hours.

NOTE: The dough can be stored for up to 4 days in the refrigerator. Return to room temp before using.

Preheat oven to 375 degrees. Grease or line baking sheets with parchment paper.

Place 1 portion of the dough on a lightly floured surface, and roll to 1/4-inch thick. Use additional flour to avoid sticking. Cut out cookies using your cutter of choice, and space cookie cut-outs 1 1/2 inches apart on baking sheets.

NOTE: I sprinkled the cookies with sugar before baking, if you plan to decorate with frosting, wait until after baking.

Bake for 7-10 minutes, and let cool on baking sheet until firm enough to move to wire rack. Once cool, decorate to your liking.

These cookies turned out soft and chewy and simply delicious, and as a bonus, make your home smell amazing.

What are your favorite holiday cookies?