Um, yeah. BEST I have ever made. LOVED it. The consistency was perfect (thick and the beans were smooth & buttery), the spice was not hot and yet it was a definite chili taste. Did I mention that it was YUMMO? Even the kids ate it. Even number 5 who hates everything. Seriously good chili. Now if I could just find a corn bread recipe that I love the same.....
Di's New Favorite Chili
1/2 large sweet onion, diced
5 jalapeno peppers, chopped (I left membranes & seeds in)
3 cloves garlic, minced
2 Tbsp. EVOO
2.5 lbs ground turkey
4 Tbsp. flour
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dried oregano
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1 small can tomato paste (I actually used a mixture of paste & sauce that I had mixed together & seasoned for homemade pizzas because it was in the fridge and needed to be used up)
1 lb. dried small white beans, soaked & rinsed (I use the quick soak method)
1-2 c. corn (I had this frozen from some leftover this summer)
2 c. grated zucchini (again, frozen from the garden)
6 c. of liquid (I used equal amounts of chicken base and beef base (stock) - 1 1/4 c. each and the rest water)
1-2 Tbsp. honey (this is optional - I did add it, but not sure it would have mattered if I didn't)
In a small bowl, mix together flour through granulated garlic. Set aside.
In a large stock pot, heat EVOO. Add in onions, peppers and garlic. Heat until onions are translucent. Add in ground turkey and cook until there is no pink.
Add in the flour/spice mixture & tomato paste and mix together well (allow to cook for a few minutes - helps bring out the flavors.)
Next add in corn, zucchini and beans along with 6 cups of liquid.
Allow to simmer for 2-3 hours.
Serve with mexican blend cheese & cornbread. Perfect for a cold, blustery night and even better for lunch the next day. /rubs tummy happily/
Tuesday, October 5, 2010
Crockpot Mexican Chicken, Homemade Applesauce, Bobs Red Mill Organic Brown & Wild Rice and Lemon Coconut bars, OH MY!
So, Mondays are a bit problematic regarding dinner. Number 6 has dance from 5:45 until 6:30 which means our usual dinnertime is interrupted. We are not home until 6:50 or later which means dinner really needs to be ready when we get there.
Yesterday I looked up Slowcooker Mexican Chicken, found a recipe that looked decent and made my own thing. I have an over abundance of jalapeno peppers from my garden. Seriously. Those little buggers are like RABBITS they are multiplying so fast. Oh and a word to the wise: Don't even think of scratching that itch at the corner of your eye near your nose while slicing jalapenos. Dude - I burned my eyelid! hahaha
Along with the crocked meal I made some applesauce from the abundance of apples we have and decided to cook the rest of the Bob's Red Mill rice that I bought for Number 2's birthday dinner. It all went super awesome together. The applesauce was the perfect foil to the Mexican's spice. The Bob's Red Mill brown & wild rice is freakin' awesome. LOVE, LOVE, LOVE it! It takes a bit longer to cook than regular rice, but I cook it the same - Adding in dried onion, garlic, salt, pepper, oregano and basil. Oh and a splash of EVOO, if I remember.
The lemon bars are one of my favorites. They are super easy and super yummy. I just have to stop myself from eating them. That's the difficult part.
Slowcooker Mexican Chicken
3 large boneless, skinless chicken breasts, cut into strips or chunks
1 recipe homemade taco mix. (You can find that HERE. The ingredients are listed within the taco recipe)
3-4 fresh jalapenos, sliced (I take the membrane & seeds out to cut down on the spice)
2 cans diced tomatoes, undrained (I would have preferred fresh, but I only had two ripe from the garden)
green pepper, sliced
onion, diced
Cook on low 5-6 hours or high 3-4 hours. I did a combo of both since my chicken was still partially frozen.
Applesauce
6-8 fresh cooking apples (my blend included Golden Delicious, Empire & Cortland), cored, peeled & sliced
a pinch or two of salt
1/2 c. water
Cook over med. to med. high heat until apples are tender. Fork mash or use food processor if you don't like chunks.
No need to add sugar, but sometimes I do add cinnamon.
Lemon Coconut Bars
BASE:
2 c. flour
1/2 c. unsalted butter, softened
1/4 c. brown sugar
Mix above ingredients in a small bowl. Press into a slightly greased 13x9 and bake at 350 for about 10 minutes.
FILLING:
3 eggs
1 1/2 c. brown sugar (I've reduced this to 1 c. before and it's fine)
1/2 c. chopped pecans (or walnuts)
1 c. coconut
The zest & juice from two medium sized lemons
Mix all ingredients in same small bowl (less mess) and pour into base, making sure filling is evenly spread. Bake another 25-30 minutes on 350.
Cool completely before cutting.
Yesterday I looked up Slowcooker Mexican Chicken, found a recipe that looked decent and made my own thing. I have an over abundance of jalapeno peppers from my garden. Seriously. Those little buggers are like RABBITS they are multiplying so fast. Oh and a word to the wise: Don't even think of scratching that itch at the corner of your eye near your nose while slicing jalapenos. Dude - I burned my eyelid! hahaha
Along with the crocked meal I made some applesauce from the abundance of apples we have and decided to cook the rest of the Bob's Red Mill rice that I bought for Number 2's birthday dinner. It all went super awesome together. The applesauce was the perfect foil to the Mexican's spice. The Bob's Red Mill brown & wild rice is freakin' awesome. LOVE, LOVE, LOVE it! It takes a bit longer to cook than regular rice, but I cook it the same - Adding in dried onion, garlic, salt, pepper, oregano and basil. Oh and a splash of EVOO, if I remember.
The lemon bars are one of my favorites. They are super easy and super yummy. I just have to stop myself from eating them. That's the difficult part.
Slowcooker Mexican Chicken
3 large boneless, skinless chicken breasts, cut into strips or chunks
1 recipe homemade taco mix. (You can find that HERE. The ingredients are listed within the taco recipe)
3-4 fresh jalapenos, sliced (I take the membrane & seeds out to cut down on the spice)
2 cans diced tomatoes, undrained (I would have preferred fresh, but I only had two ripe from the garden)
green pepper, sliced
onion, diced
Cook on low 5-6 hours or high 3-4 hours. I did a combo of both since my chicken was still partially frozen.
Applesauce
6-8 fresh cooking apples (my blend included Golden Delicious, Empire & Cortland), cored, peeled & sliced
a pinch or two of salt
1/2 c. water
Cook over med. to med. high heat until apples are tender. Fork mash or use food processor if you don't like chunks.
No need to add sugar, but sometimes I do add cinnamon.
Lemon Coconut Bars
BASE:
2 c. flour
1/2 c. unsalted butter, softened
1/4 c. brown sugar
Mix above ingredients in a small bowl. Press into a slightly greased 13x9 and bake at 350 for about 10 minutes.
FILLING:
3 eggs
1 1/2 c. brown sugar (I've reduced this to 1 c. before and it's fine)
1/2 c. chopped pecans (or walnuts)
1 c. coconut
The zest & juice from two medium sized lemons
Mix all ingredients in same small bowl (less mess) and pour into base, making sure filling is evenly spread. Bake another 25-30 minutes on 350.
Cool completely before cutting.
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