Smokey Joes

My baby sister, Debbie, has really become quite the cook. She recently got married, so she is enjoying all her new kitchen gadgets, and has been whipping up all kind of Food Network gems. Last week, she sent me a Rachael Ray recipe, for Chipotle Sloppy Joes. It looked pretty simple, and sounded tasty enough, so I bought some ground turkey and put the recipe to the test. First of all, the recipe is incredibly easy to throw together, especially if you are low on ingredients or time. You can really add any veggies to this, though peppers and onions are key. The end result is really flavorful, with just the right blend of smoke, spice, and sweetness. We aren't big on eating sloppy joes on rolls, so I served them over "Un-fried Rice," for Kevin and the kids, and I ate them over a salad. The salad idea was actually great, because it tasted like a Tex-Mex version of a lettuce wrap. I really liked this, but I don't think it was extraordinary enough to serve to company. It was more like a solid, easy weeknight meal. I think this would have been terrific served over baked potatoes (sweet or white), or with couscous or barley. I had leftover white rice to use up, so this worked well for me, but next time, I see sweet pots in the cards!



Make these. They are a great addition to your weeknight repertoire! 3.5 Bowls!

Smokey Joes
Adapted from Rachael Ray

• Cooking spray
• 2 1/2 cups presliced Vidalia or other sweet onion
  
• 1 Chipotle Chili, plus 1 tsp of adobo sauce (use a can!)
  
• 1.5 pounds of ground turkey (or chicken or beef)
  
• 1 red pepper
  
• 3 heaping tablespoons tomato paste
  
• 1/2 teaspoon ground cumin
• MOST of 1 (15-ounce) can tomato sauce (Probably about 3/4 of the can)
  
• 5 (1 1/2-ounce) hamburger buns - OR try rice, baked taters, or another grain!)
  

Preparation

1. Heat a small nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; cover and cook 8 minutes or until golden brown, stirring frequently. Remove onions from the pan.

2. Remove 1 chipotle chile from can; chop and set aside. Reserve remaining chiles and adobo sauce for another use.

3. Heat the skillet over medium-high heat. Coat pan with cooking spray. Add turkey to pan; cook 4 minutes or until browned, stirring to crumble. Add bell pepper to pan; sauté 2 minutes. Stir in chopped chipotle chile, adobo sauce, tomato paste, and next 3 ingredients (through tomato sauce); cook 3 minutes, stirring occasionally. Spoon 1/2 cup beef mixture over bottom half of each bun, and top evenly with onions and top half of bun.

Un-Fried Rice

Ingredients:

3 cups of leftover rice

1tsp of Sesame Oil

1/3 cup Shallots

2 tsp of bottled minced ginger

2 tsp bottled minced garlic

1 tablespoon plus 1 tsp of soy sauce

1/4 cup of green onions

Directions:

Saute shallots, garlic, and ginger in the sesame oil for a few minutes, or until shallots are soft. Add anyother veggies you want to include (frozen peas or broccoli, peppers, etc.). Add rice, and drizzle soy sauce over the rice. Heat through. Add green onions and stir to blend.

Chili-Spiced Chicken Soup with Stoplight Peppers

Gotta love a spicy chicken soup... This recipe had a little blurb up at the top, saying that it was like a soup version of a chicken fajita. That sold me. We adore soup, on a cold winter evening, and this was about as warm and cozy as I could have hoped for. I didn't think I could like a soup with so many peppers, but boy oh boy - it was a tasty one. Maya and Jonah slurped it down, and even Kevin was impressed.
Make this. It's easy and tasty, and not too spicy for tiny mouths. 4 Bowls.

Chili-Spiced Chicken Soup with Stoplight Peppers and Avocado Relish

Finalist, Family Dinners

My husband likes Mexican food tacos, fajitas, burritos. This recipe is everything you'd find in a fajita in a healthy, tasty soup instead. Jamie Miller, Maple Grove, Minn.

Yield: 8 servings


Spice blend:
2 1/2 teaspoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon dried oregano
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt
Soup:
1 tablespoon canola oil, divided
1 1/4 pounds skinless, boneless chicken breasts, cut into 1/2-inch-wide strips
2 cups chopped sweet onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 tablespoon minced garlic
1/2 teaspoon salt
2 cups fresh corn kernels
1 (32-ounce) carton fat-free, less-sodium chicken broth
1 (28-ounce) can fire-roasted crushed tomatoes, undrained
2 tablespoons fresh lime juice
Relish:
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon grated lime rind
3 ounces queso fresco, crumbled
1 diced peeled avocado
Cilantro sprigs (optional)

1. To prepare spice blend, combine first 6 ingredients in a small bowl.

2. To prepare soup, heat 2 teaspoons oil in a large nonstick saucepan over medium-high heat. Add chicken; sprinkle 1 1/2 tablespoons spice blend over chicken. Sauté 8 minutes or until done; cool. Chop chicken; set aside.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat; add onion, bell peppers, garlic, and 1/2 teaspoon salt. Sprinkle vegetable mixture with remaining spice blend; sauté 8 minutes or until vegetables are tender. Stir in chicken, corn, broth, and tomatoes; bring to a boil. Reduce heat; simmer 15 minutes. Add lime juice.

4. To prepare relish, combine chopped cilantro and next 4 ingredients (through avocado).

5. Ladle 1 1/4 cups soup into bowls; top with 1/4 cup relish. Garnish with cilantro sprigs, if desired.

CALORIES 285 ; FAT 9.6g (sat 2.1g,mono 4.7g,poly 1.8g); CHOLESTEROL 648mg; CALCIUM 99mg; CARBOHYDRATE 23.1g; SODIUM 773mg; PROTEIN 27.2g; FIBER 5.5g; IRON 3.1mg

Cooking Light, MARCH 2010

White Chicken Chili (Again)

I made this White Chicken Chili several months ago. It was one of my first blog posts. We loved it back then, but it was even better the second time around. It is also a super easy recipe, and most of the ingredients are household staples (for us, anyway). You should try this one. It is tasty, and my kids adored it. Just a flavor tip - use Cholula hot sauce, instead of Tabasco. Mucho gusto.



Make this. It's a winner. 4.5 Bowls!

White Chili

This white chili recipe uses hot pepper sauce made from jalapeños; it's milder than the red hot pepper varieties. Stirring frequently toward the end of cooking time prevents the bean-thickened broth from sticking to the bottom and scorching. Serve with Spicy Jalapeño Corn Bread.

Yield: 6 servings (serving size: about 3/4 cup chili, 4 teaspoons yogurt, and 1 teaspoon green onions)


2 teaspoons canola oil
1 1/2 cups chopped onion (about 1 large)
1 Red Bell Pepper (I added this! Just saute it with the onion)
3 garlic cloves, minced
2 cups fat-free, less-sodium chicken broth
5 teaspoons green hot pepper sauce (such as Tabasco)
1/2 teaspoon kosher salt
1 1/4 pounds skinless, boneless chicken breast halves
2 tablespoons stone-ground cornmeal
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 cup plain fat-free yogurt (Omitted)
2 tablespoons thinly sliced green onions (about 1)
Lime wedges (optional)

1. Heat oil in a Dutch oven over medium heat. Add chopped onion and garlic to pan; cook 5 minutes or until onion is tender, stirring occasionally. Add broth, hot pepper sauce, salt, and chicken to pan; bring to a boil. Cover, reduce heat to low, and simmer 15 minutes. Remove chicken from broth mixture; cool.

2. Add cornmeal and beans to broth mixture, stirring with a whisk; simmer 15 minutes. Mash about 1/4 cup beans against side of pan. Cut chicken into bite-sized pieces. Add chicken to pan; simmer 5 minutes or until mixture thickens, stirring frequently. Top each serving with yogurt; sprinkle with green onions. Serve with lime wedges, if desired.

CALORIES 198 (19% from fat); FAT 4.1g (sat 0.8g,mono 1.7g,poly 1.2g); IRON 1.6mg; CHOLESTEROL 56mg; CALCIUM 63mg; CARBOHYDRATE 14.3g; SODIUM 456mg; PROTEIN 24.8g; FIBER 3g

Cooking Light, SEPTEMBER 2008

Terrific Turkey (or Chicken) Chili

I know. I've posted a LOT of chili recipes. Don't worry. I'm sure I'll post more. Seriously, I love a good chili recipe, and now that I'm obsessed with Penzey's spices, I am constantly buying new spices, and finding chili recipes where I can use them. So, this past week I paid 2 visits to Penzey's, and left with their Taco Seasoning, Chili Con Carne seasoning, and Coriander. Then, I found this chili recipe on allrecipes, and since it boasted so many excellent reviews, I decided it must be worth a go. I absolutely loved this one. It has terrific flavor, it was super easy to make, and it was really hearty and healthy. I made a lot of modifications, but it was nothing major. This will definitely go into my arsenal of chili recipes. I hadn't made Mexican food in a while, and this was so good, I am now on an official chili kick. Mmmmmmm.



Make this. It's some darn good chili. 4.5 Bowls. At least.

Terrific Turkey Chili

Serves 6, and takes about an hour.

Ingredients

* 3 tablespoons vegetable oil, divided
* 1 1/2 pounds ground turkey (I used ground chicken - only a pound)
* 1 (1 ounce) package taco seasoning mix (I just measured my own)
* 1 teaspoon ground coriander
* 1 teaspoon dried oregano
* 1 teaspoon chili pepper flakes
* 2 tablespoons tomato paste
* 1 (14.5 ounce) can beef broth (I used chicken)
* 1 (7 ounce) can salsa
* 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
* 1 (7 ounce) can chopped green chile peppers
* 1 medium onion, finely chopped
* 1 green bell pepper, diced
* 3 medium zucchini, halved lengthwise and sliced (I skipped this)
* 1 bunch green onions, chopped
* 1 cup sour cream (skipped!)
* 1 cup shredded Cheddar cheese (skipped!)
* Can of chickpeas (I added this, since I didn't have enough ground meat, or zucchini)
Directions

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.
4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.
5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Sweet Potato and Black Bean Empanadas

Make these. They are great for a party, and the leftovers are a great substitute for a sandwich at lunch. I give them 4 bowls. Kevin gives them 3, but he isn't into pastry crust. Insane, you say?? Hmmmm...

Sweet Potato and Black Bean Empanadas

Mild sweet potatoes and black beans take on smoky, spicy tastes from cumin and chiles. These pies are great served hot at a party; leftovers also make a tasty room-temperature snack.

Yield: 10 servings (serving size: 1 empanada)


9 ounces all-purpose flour (2 cups)
3/4 teaspoon kosher salt
1/3 cup canola oil
1/4 cup cold water
1 tablespoon cider vinegar
1 large egg, lightly beaten
1 poblano chile
1 tablespoon cumin seeds
1 cup mashed cooked sweet potatoes
1 cup canned black beans, rinsed and drained
1/3 cup chopped green onions
2 tablespoons chopped fresh cilantro
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1 egg white, lightly beaten

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and 3/4 teaspoon salt in a large bowl, stirring with a whisk. Combine canola oil, 1/4 cup water, 1 tablespoon vinegar, and egg in a medium bowl. Gradually add oil mixture to flour mixture, stirring just until moist. Knead lightly until smooth. Shape dough into a ball, and wrap in plastic wrap. Chill for 1 hour.

2. Preheat broiler.

3. Place poblano on a foil-lined baking sheet; broil 8 minutes or until blackened, turning after 6 minutes. Place in a paper bag; close tightly. Let stand 15 minutes. Peel chile; cut in half lengthwise. Discard seeds and membranes. Finely chop.

4. Preheat oven to 400°.

5. Cook the cumin seeds in a large saucepan over medium heat 1 minute or until toasted, stirring constantly. Place cumin in a clean spice or coffee grinder; process until ground. Combine cumin, poblano, sweet potatoes, and next 5 ingredients (through 1/2 teaspoon salt) in a large bowl; mash with a fork until almost smooth.

6. Divide dough into 10 equal portions, shaping each into a ball. Roll each dough portion into a (5-inch) circle on a lightly floured surface. Working with 1 portion at a time (cover remaining dough to keep from drying), spoon 3 level tablespoons poblano mixture into center of each circle. Moisten edges of dough with egg white; fold dough over filling. Press edges together to seal. Place empanadas on a large baking sheet coated with cooking spray. Cut 3 diagonal slits across top of each empanada. Bake at 400° for 16 minutes or until lightly browned.

CALORIES 209 ; FAT 8.4g (sat 0.7g,mono 5g,poly 2.3g); CHOLESTEROL 18mg; CALCIUM 32mg; CARBOHYDRATE 29g; SODIUM 359mg; PROTEIN 5.1g; FIBER 2.9g; IRON 2.3mg

Cooking Light, DECEMBER 2010

Turkey Tamale Potpie, Meets Chili Cornbread Casserole

In a desperate attempt to use up the ground turkey breast that's been lingering in my fridge, I found this perfect casserole recipe in an old Cooking Light. There is something warm and fuzzy about a casserole, but we rarely make them, because they almost always involve cheese or cream. This Tamale Pie recipe is like a turkey chili, with a cornbread topping. The problem was, the reviews of the pie were... sub par. People mentioned that the topping was bland, and that the inside needed a good deal of tweaking. On the same day, I found this recipe for Chili Cornbread Casserole, in Eating Well. So, I decided to get creative, and marry the 2 recipes. I ended up tweaking the Cooking Light recipe, for the inside, and using the Eating Well recipe, for the cornbread topping. Well, the end result was very pretty, and, in my opinion, quite tasty. Kevin isn't a big fan of cornbread, or casserole toppings (he doesn't like potpie) in general, so he sort of scraped off top. Bummer. I was hoping to convert him into a tamale pie lover. Oh well. Anyway, the only issue I had with this recipe, was that I used a very coarse ground cornmeal, which made the topping gritty. Next time, I will definitely use a finer grind. I really liked the flavor and texture of this recipe. I am posting it below, since I adapted it so much. It's definitely an easy, basic, tasty casserole, for a weeknight meal at home.