Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes. Ladle the chili into bowls and serve with the garnishes of your choice. Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.Times:
Ingredients
Directions
Thursday, January 14, 2010
30-Minute Turkey Chili
Sunday, September 20, 2009
Raspberry Freezer Jam
Ingredients:
3 cups mashed raspberries
5 1/4 C sugar
One packet of pectin (found near the jello/baking products in grocery store)
3/4 C water
Mash berries with a potato masher. Mix with sugar and let sit for ten minutes (Stirring occasionally).
Mix water and pectin together in a small saucepan over high heat. bring to boil and boil for one full minute, stirring the whole time.
Mix pectin/water in with berry/sugar combo. Stir for three minutes constantly.
Pour in plastic containers. Let sit out for 24 hours, to set. Then pop them in the freezer. Will last for 1 year in freezer, 3 weeks in fridge.
Recipe is taken out of the box of pectin. This is super easy and yields delicious, natural Jam. The ratios are different for different fruit.
Posted by Desiree at 5:05 PM 1 comments
Tuesday, September 15, 2009
Banana Tea Bread
1 tsp. B. Powder
1 tsp. B. Soda
1 1/3 C. Sugar
1 1/2 C. Chopped Nuts (I substitute Chocolate Chips and put them in right before the Bananas)
1 1/2 tsp. Salt (I only put in 1 tsp.)
2 Large Eggs
1/2 C. Plain Yogurt or Sour Cream (I mostly use Sour Cream, but have also used Yogurt with same results)
2 Tbsp. Rum (I use Captain Morgan)
1 tsp. Almond Extract
1/2 C. Melted Butter
2. Beat eggs and add rest of liquids & bananas - add to dry ingredients.
Posted by Jenae at 12:40 PM 0 comments
Saturday, September 12, 2009
Baked Ziti v.2
Serves 8?
1 box of ziti noodles
2 jars of sauce (I used DelGrosso's Tomato and Basil)
Sweet Italian sausage (in patty form from the meat aisle)
mozzarella cheese
various spices like garlic powder, oregano, and salt and pepper
Cook ziti noodles. Layer sauce, cheese, noodles, and sausage pieces over each other. Add spices. Bake at 350 for an hour.
Posted by Amy at 10:59 AM 0 comments
Wednesday, September 9, 2009
Spicy Basque Chicken
Serves 4
Ingredients:
1 tea paprika (I use a lot more than this though)
1/4 rea black ground pepper
1 lb skinless, boneless chicken breasts, cut into tenders
2 tea olive oil
2 tea minced garlic
1/4 C green olives
2 (10 ounce) cans diced tomatoes with chiles, undrained (Rotelo)
1/4 finely chopped prosciutto
2 T chopped parsley
Coat chicken with paprika and pepper (can mix the two together first). Heat oil over medium high heat. Add chicken and cook 4 minutes (without flipping). Add garlic for 30 seconds, then turn chicken over. Add olives and tomatoes and bring to boil. Reduce heat and simmer for 6 minutes.
Remove chicken from pan. Increase heat to medium high and cook for another two minutes. sprinkle with prosciutto and parsley, and serve.
I got this recipe years ago from a Cooking Light magazine (so its healthy for you). It spicy and yummy. Serve over rice (preferably saffron rice). I never remove the chicken before bringing it back up to high heat the last time though.
Posted by Desiree at 6:19 PM 0 comments
Tuesday, September 8, 2009
Cheezy Chicken Parmesan with Zucchini "Pasta"
2 tablespoons olive oil, divided
1/4 red onion, coarsely chopped
3 cloves garlic, sliced thin
Salt
1 28-ounce can peeled plum tomatoes, preferably San Marzano, in juice, mashed (I used Roundy's Brand From Rainbow Foods)
1 sprig fresh basil (I used dry)
Pepper
1/4 cup fresh parsley leaves (I used dry)
4 zucchini, thinly sliced
For the chicken
1/4 cup freshly grated Parmesan cheese, plus 2 tablespoons extra for serving
1/4 cup dried whole-wheat or white bread crumbs (I used corn flake crumbs)
1 large egg white, lightly beaten with a fork
1 pound boneless, skinless chicken breasts split in half to make 6–8 large, thin cutlets
Pepper
4 teaspoons olive oil, plus 2 teaspoons extra for serving
1/4 cup part-skim ricotta cheese (I skipped this, we aren't fans of it)
Monday, September 7, 2009
MOM...THE MEATLOAF...!!
Here's a recipe for my favorite meat loaf that my mom makes. I know, meatloaf is generally gross, but coming from an extremely picky eater- this is some awesome stuff.
Preheat your oven to 375 degrees.
-Crack one egg into a smaller bowl and whisk it.
-In a larger bowl, mix:
- at least a pound of hamburger meat (I use 90/10)
- 1/2 cup of italian breadcrumbs
- 3/4 cup of spaghetti sauce (any kind - my mom recommends Bertolli 5-cheese, I use regular Ragu flavored with meat)
- pour in the whisked egg from the first step
-Shape into a meatloaf shape, or put into a loaf pan/dish.
-Optional (but delicious) step: Smear a thin layer of ketchup over the entire top of the meatloaf before placing into the oven.
-Bake for 45 minutes, or until completely cooked all the way through.
Posted by Casey // this modern love. at 1:46 PM 0 comments
Labels: Meatloaf