Culinary creator Toni Chapman, known as The Moody Foody on social media, has published her first cookbook, “Everything’s Good: Cozy Classics You’ll Cook Always and Forever,” due out Oct. 28.
Chapman joined “GMA3” on Friday to give viewers a taste of the delicious dishes inside “Everything’s Good.”
Check out the full recipes below and shop for must-have kitchen tools too.
Classic Chili
Directions
Cook the meat and veggies: In a large pot or Dutch oven, heat the olive oil over medium heat until hot. Add the celery, onion, tomato paste and minced garlic. Cook, stirring frequently, for 5 minutes, or until the onion is translucent and the tomato paste has caramelized. Add the Italian sausage, ground beef, and ground pork, and cook for 8 to 10 minutes, breaking up the meat into small pieces and stirring occasionally, until the meat is browned and no longer pink.
Make the chili: Stir in the crushed tomatoes, diced tomatoes, kidney beans, beef broth, beer (if using), oregano, bay leaves, chili powder, brown sugar, smoked paprika, garlic powder, onion powder, Worcestershire sauce, cumin, salt, liquid smoke (if using) and black pepper to taste. Stir everything together and bring the chili to a simmer. Reduce the heat to low, cover, and simmer for 45 minutes to 1 hour, stirring occasionally, until the chili is thick and all of the flavors have melded.
Ladle into bowls and top with shredded cheddar, sour cream and sliced jalapeños.
Honey Butter Cornbread
Directions
Preheat the oven to 400 F. Grease a 13-inch cast-iron skillet or 9-by-13-inch baking pan with butter.
Make the corn bread: In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a small bowl, combine the milk, creamed corn, oil, and eggs and whisk until smooth. Make a well in the dry ingredients, then add the wet ingredients to the dry ingredients, and stir until fully combined. Some small lumps are OK.
