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Cooking with Chef Mark Bailey: Winter recipes to warm you up

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Chef Mark Bailey shares his recipes to warm you up while the tri-state thaws after the second-largest blizzard to hit New York City in recorded history.

Ginger Hot Chocolate

  • 1 chocolate shake (new)
  • 1/4 tsp fresh or ground ginger
  • 1 tsp vanilla extract
  • 1 cup boiling hot water

In a small saucepan heat chocolate shake and water to simmer over medium low heat. Once simmering, whisk in ginger. Allow to simmer 2-3 minutes. Remove from heat and extract.

Pour into mugs and serve hot with whipped cream. Dust with ginger powder.

Whole Grain Margherita Flatbread Pizza

  • 2 whole grain Tandoori Naan bread
  • 1 cup fresh mozzarella cheese
  • 1 1/2 cups cherry tomatoes, sliced lengthwise
  • 1 cup fresh basil
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • fresh ground pepper

Preheat oven to 350 degrees.

Lay breads on a flat surface and brush each with olive oil. Top breads with cheese evenly. Top cheese with tomatoes, basil and garlic. Season with black pepper to taste.

Transfer breads to a baking sheet and bake for 15-20 minutes or until cheese melts.

Remove from oven. Slice into bites and serve warm.

Spicy Pork Chili

  • 2 pounds ground pork or leaner ground beef
    1 large bell green peppers, chopped
    1 (15-ounce) can whole kernel sweet corn, drained
    1 small chili pepper, diced (with seeds)
    1 teaspoon chili powder
    1 teaspoon cayenne pepper
    4 garlic cloves, minced
    2 tablespoons olive oil
    1 large onion, chopped
    1 (8-ounce) can tomato sauce
    1 can (16-ounce) can pink beans, drained
    2 cups water
    1 teaspoon cumin
    1 tablespoon oregano
    1/2 teaspoon black pepper
    salt to taste
    2 cups cooked Jasmine rice

Toppings (optional):
Sour cream
Shredded cheddar cheese

In a large dutch oven heat oil over medium high heat. Add onions and sauté for approximately 5 minutes. Add garlic and bell and chili pepper to pot and continue to sauté until onions become translucent. Add ground pork, oregano, cumin, black pepper, chili powder and cayenne pepper. Mix well. Sauté pork while breaking it up with a spoon until browned.

Reduce to medium heat. Add water, tomato sauce, beans and corn. Simmer for 25-30 minutes stirring occasionally until chili thickens. (fFor thicker chili, add 1/2 teaspoon cornmeal) Season with salt to taste.

Top with a dollop of sour cream or sprinkle of shredded cheddar cheese.
Serve with white rice.

Creamy Rice Pudding

  • 4 cups milk
  • 1/2 cup rice
  • 1/3 cup sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 vanilla bean, sliced lengthwise
  • cinnamon sticks for garnish

Add the milk, rice, sugar, cinnamon, nutmeg and vanilla bean to a small, heavy-bottomed saucepan. Bring to a gentle boil over medium-high heat. Reduce heat and simmer, uncovered, stirring occasionally to prevent rice from sticking to the bottom of the saucepan. Cook until rice is soft and tender, about 30 to 35 minutes. Let stand 10 minutes.

Discard vanilla beans and serve warm with cinnamon sticks.