Super Food Day 4 - Game Day Chili

Super Easy Chili


I recently was sent some free samples on Pace salsa and I thought that as a game day chili pace would make this recipe quick and easy. All I needed to do was add some jalapeño, diced onions, and garlic and I was good to go. This makes a great addition to game day as you hardly have to do a thing.

Pace Black Bean Chili

2 pounds of ground beef

2 tablespoons Worecestershire Sauce

1 onion diced

2 gloves of garlic diced

2 diced jalapenos

8 tablespoons of chili powder

1 large jar of Pace Salsa, your choice in heat

1 can of black beans



Heat a large pot on medium high and brown ground beef. Season with Worecestershire sauce and salt and pepper. Once the meat is browned add in onion, garlic, jalapenos, and chili powder, cook for 3 to 5 minutes then add in salsa and beans. Cook on low for about 30 to 40 minutes serve with corn bread and enjoy.

Playing with My Food (not really just recipes)

I tried a great recipe for chicken cacciatore the other night. I played just a bit with it, but I have found that Giada knows her stuff. Check out the great recipe here.

I also was given a lovely gift from my neighbor, about 8 plus cups of lobster stock, I had no idea what to make and had narrowed it down to three different recipes, one for Lobster Risotto, Braised Salmon, and Lobster and Corn Chowder. I chose to go with the chowder as on a cold and rainy night what sounds better that some warm soup?

Here is how I modified the recipe.......
The ingredients called for in this recipe are
3 live hard-shell lobsters (1 1/4 pounds each) I did not need these as I had stock and bought some langostino meat to use instead of the lobster meat. This was cheaper and added the same flavor.


3 medium ears yellow or bi-color corn I used two cans of sweet corn instead

4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice I just used 1 teaspoon of bacon fat instead. I have found that when bacon is used to this degree it can take over the flavors of the other ingredients

4 tablespoons unsalted butter

1 large onion (10 ounces) cut into 3/4-inch dices

2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)

2 teaspoons Hungarian paprika

1 1/2 pounds Yukon Gold, Prince Edward Island, or other all-purpose potatoes, peeled and cut into 3/4-inch dice

1 1/2 cups heavy cream (or up to 2 cups if desired)

Kosher or sea salt and freshly ground black pepper

2 tablespoons chopped fresh Italian parsley

2 tablespoons minced fresh chives

I added 1/2 cup of diced celery, 1 teaspoon of sherry and 1 tablespoon of flour and used them to add flavor and get a thicker chowder. The sherry I added when the onions and celery where almost done cooking in the bacon fat and butter, I then added the flour and potatoes. I love the way this turned out and would make it again.

Moroccan Vegetables

I love making Moroccan Roast Chicken and never know what other than grains to serve with the chicken. So the last time I made my Moroccan Roast Chicken I began looking all over the web to try to find a veggie side dish, I didn't find one, but I learned more about some of the flavors and ingredients used in Moroccan cooking and came up with this really colorful and tasty dish.

Moroccan Vegetables
2 carrots, peeled and sliced
1 large red bell pepper, diced in large pieces
1 large onion, diced in large pieces
Left over purple roasted potatoes
2 tea spoons of dried parsley
1/4 teaspoon of cumin
The juice of one lemon
1 tablespoon of olive oil

In a large skillet heat olive oil to medium/medium high add in veggies, sprinkle with parsley and cumin and cook on medium for about 5 minutes or until onions are just beginning to turn translucent. Stir up the vegetables and squeeze lemon juice over mix, turn heat up to medium high and cook stirring frequently for about 3 minutes, remove from skillet and serve with Moroccan Roast Chicken.

Crockpot Chicken Gumbo

It would have been nice if I as able to post this before Mardi Gras rather than after, but better late than never, especially with a recipe this easy and tasty. This meal is fast becoming a family favorite as I have made it three times in a month and a half. I hope that your family enjoys this too.



Crock Pot Chicken Gumbo

2 pounds of boneless skinless chicken thighs, cut into bite sized pieces

1 large onion, diced

2 stalks of celery with leaves, diced

1 green bell pepper, diced

1 24 ounce can of diced tomatoes, partially drained

1 box of chicken broth

3-6 tablespoons of Creole seasoning

Cooked white rice

Combine all ingredients but rice in a crock-pot and cook on low for 4 to 6 hours. Serve over white rice. Enjoy.

Chicken Stew/Cassoulet

I love the flavors that go into the traditional french cassoulet, but I never have all the pork products needed to make it, so instead I play around and today is no exception. Chicken and prosciutto are the meats today, and while I have no served it up yet, the smell in the house is wonderful to all expect the almost six year old.



Chicken Cassoulet



1 3 lb package of boneless skinless chicken breasts

1 large can of diced tomatoes

1/2 lb of prosciutto, browned

2 small onions, diced

2 carrots, diced

2 tablespoons of diced celery leaves

8 sprigs of thyme

3 cloves of garlic, smashed

1 box of chicken broth

1 can of great northern beans, rinsed and drained



Take all ingredients and place in a crock pot, cook on low for about 6 hours or until chicken is falling apart. Serve in a bowl with crusty bread and a nice white wine, enjoy.

Fun Fall Recipe

I found this recipe somewhere last year and I thought I would pass it along. This is a great dish that really brings a feeling of fall to the table. I hope that you enjoy....



Baked Stuffed Pumpkin
INGREDIENTS

4 ounce(s) sweet Italian sausage (use more if you want, especially if you are using orzo or another grain)
.5 cup(s) chopped onion
1 (1 1/2-pound ) pumpkin, peeled, seeded, and cut into 3/4-inch pieces or acorn squash
.5 cup(s) chopped Granny Smith apples
.25 cup(s) white wine
1 cup(s) Israeli couscous, cooked (available at Trader Joe’s) , Orzo or regular Couscous will work too
.25 cup(s) dried cranberries
1 tablespoon(s) extra-virgin olive oil
1 teaspoon(s) fresh thyme
1 teaspoon(s) fresh oregano, chopped
.5 teaspoon(s) salt
.25 teaspoon(s) fresh ground pepper
4 small (1-pound) pumpkins, hollowed out (Not needed but nice for presentation can use casserole dish)

DIRECTIONS:
Make the stuffing: Preheat oven to 350 degrees F. Decase and crumble the sausage meat and place it in a large saucepan over medium-low heat. Cook the sausage until it is almost done -- about 8 minutes. Remove the sausage from the pan, increase heat to medium, and add the onion and 2 cups of the chopped pumpkin. Sauté until the pumpkin begins to soften -- 5 to 7 minutes. Add the chopped apple and sausage and sauté for 3 minutes. Add the wine, cook for 2 minutes, remove from heat, and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt, and pepper in a large bowl. Add meat mixture to the bowl and toss to combine. Bake the pumpkins: Evenly fill the hollowed-out pumpkins with the stuffing mixture and place the pumpkins in a shallow baking dish. Cover the dish with aluminum foil, bake for 25 minutes, remove the foil, and bake for 10 more minutes. Serve immediately.

Tatanka Burgers

I have to say that living in this area I am blessed with the bounty that comes to the farmers markets. I have Williamsburg and Yorktown to visit on Saturdays, and now on Wednesdays there is the midweek Farmers Market in Port Warwick. All of these market offer not only local fresh veggies, but meat and seafood too. At one of the stands there is bison meat, which I had never tried before, so I decided to get some. A stand a little bit down had some great looking onion rolls that looked like they would be great as burger buns, tomatoes from Julia and Bill who have the best tomatoes that I have ever bought, and a meal was in the works. I had some onion and mushrooms on hand so I thought I would find a place for them in the meal and this is what I came up with.

Tatanka Mushroom Onion Burgers

1 pound of ground bison

1/2 cup of chopped mushrooms

1/2 cup of chopped onions

salt and pepper

In a large bowl mix onion and mushrooms with bison meat, season with salt and pepper. Shape patties into desired size (I was able to get six good size burgers out of a pound), and refrigerate for 30 minutes. In you are going to pan fry them I suggest you add some olive oil or butter to the pan as the meat is so lean that I think they need the fat to cook without burning. If using a grill heat to medium. Cook burgers for 3 to 5 minutes on each side* , add cheese if desired and top with tomatoes, lettuce, and other condiments of your choice. Serve with oven baked potato wedges and get a meal that the whole family will love.

*Note: Bison meat is best rare...

Tequila and Lime Chicken

Grilled Tequila Lime Chicken



3/4 cup of Tequila (make one that you would be willing to drink too, little "airplane" bottles are great for this dish)

5 limes

1/4 cup of diced onion

2 tablespoons of chopped cilantro

a splash of orange juice

a splash of Tapatio

1 package of boneless, skinless chicken thighs



In a large non-reactive bowl mix tequila, onion, cilantro, orange juice, and Tapatio. Zest two of the limes and add zest to tequila marinade. Juice all five of the limes and add the juice to tequila marinade. Place chicken in the marinade, cover and refrigerate for at least 4 hours. Heat the grill on high and when the temperature hits 350 degrees F, place chicken on grill, reserving the marinade, and cover. Cook for five minutes on one side, flip and continue cooking till done. While chicken is cook pour reserved marinade into a small pot and reduce till liquid slightly thickens. Remove chicken from grill and pour reduced marinade over the chicken, keeping the solids in the pot. Garnish with diced onion and cilantro, serve with lime wedge.



Katrina's Tequila Lime Chicken

Summer Twist on Fall Classic

I love pork chops but, they seems to be more of a fall thing, that is until Asian Barbecue by Vicki Liley gave me an idea for a summer twist on a fall classic. In the recipe in the book, there is an Asian flavor twist. I personally wanted something that reminded me more of the classic oven roasted flavors. Here is what I came up with...

1 package of boneless thick cut pork chops

2 apples (I used Fuji, but go for what you like)

1 large white or yellow onion, cut into wedges

2 tablespoons of parsley

1 tablespoon onion powder

salt and pepper

Using an apple corer, core apple. Cut pork into apple sized pieces and season with salt and pepper. In a bowl large enough to hold all ingredients, mix pork, apple, and onion and season with parsley and onion powder. Place in fridge for 20 minutes, and soak skewers in water for same amount of time. Heat grill on Medium-High. While grill is heating place pork, apple, and onion on skewers alternating each ingredient. Place skewers on grill and cook with the lid on, turning over after 3 minutes until the pork in done. Serve with a mixed greens, cranberry, and walnut salad.

Mexican Grilled Chicken with Black Bean Salad

Like I said in the wine post, it was girls night so we decided to go south of the border for our flavors and attempt a recipe that my husband makes much better than I do. I will have to update this post after he makes it one night so I can figure out what he does differently with the marinade, but for now here is my version.

Mexican Grilled Chicken

4 boneless skinless chicken breasts

2 bottle of Mexican Beer (I recommend Pacifico)

1 lime

1/4 cup of coarsely chopped onion

1/4 cup of Tapatio

In a large bowl combine beer, hot sauce, and onion. Cut lime in half and squeeze the juice from both halves into beer mixture and add the lime halves to the mix. Taste and if flavors are all present add chicken. Cover bowl and marinade overnight. Heat grill on high and cook chicken for around 10 minutes on each side. Serve with black bean salad.

Black Bean Salad

1 can of black beans, rinsed and drained

1 cup of frozen or fresh corn

1/2 cup of diced red onion

2 serrano peppers, sliced thin

1 red bell pepper, diced

the juice from 2 limes

In a large bowl combine all ingredients. Cover and refrigerate, serve when cool.

Cassoulet Inspired Meal

I have some veal shanks that I was trying to decide what to do with. I know that cassoulet does not normally have veal shanks, but I figured I could play around some and make a great meal with them that would go with the goat cheese tart and salad that we are having tonight. So here is the recipe I hope that you like my version.



4 Veal Shanks, at least 1 inch think

1 tablespoon of butter

2 tablespoons of olive oil

Salt and Pepper

A few pinches of flour

1/2 large onion diced

2 carrots, peel and sliced about 1/4 inch thick

1 can of Great Northern Beans, rinsed and drained

1 can of organic tomatoes, slightly drained

5 sprigs of thyme

3 gloved of garlic, peeled and smashed



In a large skillet heat butter and olive oil until just smoking, season shanks with salt and pepper and coat lightly with flour. Brown shanks in skillet on all sides. In a slow cooker add all other ingredients. Add browned shanks and cook on high for at least 4 hours. Serve and enjoy.

Carne Asada Revisited

There are times when my husband really misses San Diego, that is probably every day, but I think part of why he misses it so much is the Mexican Food. We have tried a few Mexican restaurants here, but seriously, I have never had nachos covered in Enchilada Sauce before in my life, nor do I ever hope to be served something like that again. Trust me, if the menu had said there was a sauce on the nachos, I would not have even ordered them. That is just one of the experiences I have had. Another, I was being cussed at in Spanish because the waiter did not listen to my order. Seriously I lived in Southern California for close to 20 years, I know what is being said in Spanish, especially when it is negative. Needless to say that experiences like this have turned us off of going out for Mexican or at least what passes as Mexican here. So I made some yummy Baja style food for my man last night.

Easy Carne Asada

Flank Steak or other thin cut steak

1 cup of orange juice or enough to cover steak

2 green onions chopped into 1 inch pieces

2 Tablespoons of Tapitio

1 onion diced

1 bunch of chopped cilantro

corn tortillas

3 limes, sliced

Place OJ, green onions, and Tapitio in a dish, taste to see if you want more hot sauce, add steak and cover for 1 to 3 days. Heat grill on high and cook steak until just done about 6 minutes. Slice with a pizza cutter into strips. Serve with diced onion, chopped fresh cilantro, warm corn tortillas, and lime slices. Enjoy.

Stuffing Stufted Chicken

I have a problem figuring out how to use leftovers. I used to make my husband a lunch that was made up of the leftovers from the night before, but that doesn't work anymore. John doesn't get packed lunches quite yet, and I tend to eat sandwiches for lunch, so I felt it was time to get creative and came up with this recipe using the left over stuffing from our pork chop dinner the other night. This meal was a big hit, next time I will add some more yummy things to the stuffing, but this worked for the first time making this recipe.

4 boneless skinless chicken breasts

2 granny smith or other tart green apples, peeled and diced

1 1/2 cups of cooked stuffing

1/3 cup of diced onion

a pinch of dried sage and parsley

salt and pepper to season

Preheat oven to 350 degrees F. Heat a medium sized pan to medium high, add onions and apples and cook for about 5 minutes or until apples are soft. Remove apples and onions from skillet and mix with cooked stuffing. Butterfly cut chicken breasts, and place 1/4 of stuffing mixture inside, season breasts with sage, parsley, salt, and pepper and place in a shallow baking dish. Cook in the oven for about 30 minutes. Serve with a salad of blue cheese, apples, dried cranberries, and walnuts.