Southwestern Turkey Chili + California Spring Salad (Take 2)

Did I happen to tell you guys yet that I LOVE BACON...?? I love bacon and it is just like that commercial with the golden retriever for "Beggin' Bits"...

LOL

So I took this recipe and I added a few strips of chopped bacon after I browned the turkey, and since the turkey is so lean it didn't have the usual pool of grease in the pan, I cooked the bacon in the same pan while the turkey waited in a bowl on the side. Then I added the ground turkey back in and resumed with the rest of the directions... and yum!!

I had the left overs today at work and it was the best leftovers I've had in a while. And let's not forget the Mexicornbread! SO good!  I didn't think I would like it very much but I loved it! I didn't bake it in a square pan, I baked in a mini muffin pan so the cornbread is easier for single servings and leftovers.

I noticed something yesterday while at the store. When you are looking for ingredients, try to look for items that already have seasonings and 'extra' stuff in it. Like the ground turkey I got, it was already flavored with taco seasonings from Jennie O. And the black beans were canned with jalapenos. This helps when you want to make something quick and don't have very much for seasonings (or if you are camping and want fun food for dinner around the campfire).

Oh, and FYI I did try that salad recipe again and it was really good. If you follow the recipe, you'll have enough dressing for a few large salads, so have a bottle ready to store the remaining. WINNER!!!

Ingredients

Cornbread:

• Nonstick vegetable cooking spray
• 1 (11-ounce) can Mexicorn
• 1 egg
• 1 (8 1/2-ounce) package corn muffin mix

Chili:

• 10 ounces lean ground turkey, crumbled
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 (28-ounce) can whole tomatoes
• 2 (14 1/2-ounce) can spicy black beans
• 1/4 cup tomato paste
• Sour cream, for garnish
• Chopped fresh cilantro leaves, for garnish
• Chopped red onion, for garnish

Cornbread:

• Preheat oven to 400 degrees F.

Directions

Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.

Chili:
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.

Episode with Sandra Lee (http://www.foodnetwork.com/videos/chili--cornbread/1418.html)
Website (http://www.foodnetwork.com/recipes/sandra-lee/southwestern-turkey-chili-and-cornbread-recipe/index.html)

I wish you could smell this through your screen!!

Black Bean and Yam Enchiladas

Calling all people with food allergies!! This recipe is plant based and you have options to make it gluten and dairy free, but still be delicious!! Just think, you get your taste of Mexican food, without all the tummy issues.


I gotta say, I do love my meats, but I am not a chicken fan! I feel like most of the time, they pump the chicken breasts with water and I can never cook it so it is still moist when I eat it. This is why I love this recipe. That and yams are good for you. I am all about the 'good for you' foods. :-) ha... Sorta. I was just telling my co-worker Michelle today that I really craved Chips Ahoy today for some reason.


Anyway, the recipe says you should bake the yams but if you skin them and chop them into 3 pieces and boil them for about 10 minutes or until you can stab it with a fork easily. I also found that some people microwave potatoes, but I don't really believe in microwaving for longer than a couple minutes... that's just weirds me out a little... am I the only one on that??


The mole sauce is really easy to make while you are boiling the yams, and I love it because you get that chocolaty taste, but in a grown up way. I didn't have cocoa powder, but I did have instant hot chocolate powder... and it worked just fine I just used a little more than listed. It's great because this is the part where you can play with the spice level depending on if you like super spicy, not very spicy, or no spice (but who doesn't like spice!?). The recipe calls for all different kinds of spices so play with it if you have preferences, the way it is listed it is probably a 2 out of 4 star.

Theirs

Enchilada Ingredients:

• 1-2 large Sweet Potatoes or Yams
• 1/2 tsp Garlic Powder
• Salt and Pepper to taste
• 1 can Black Beans
• 6 small Tortillas, gluten-free corn or flour

Mole Ingredients:

• Olive Oil
• 3 cloves Garlic, minced
• 1/2 small White Onion, diced
• 1/2 Red Bell Pepper, diced
• 1 1/2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1/2 tsp Cayenne
• 1/2 tsp Crushed Red Pepper
• 1 tsp Cinnamon
• 2 Tbsp Cocoa Powder
• 1/2 cup Tomato Sauce
• 3/4 cup Water
• 2 tsp Salt

Toppings:

• Guacamole
• Cilantro
• Daiya Cheese, cheddar, mozzarella or pepper jack
• Sour Cream, if you can tolerate dairy

Directions:
1. Bake the sweet potatoes.
2. Prepare the Mole Sauce.

A. While the potatoes are cooking, prepare the mole sauce. Heat oil in a medium saucepan. Add garlic, onion and bell pepper and cook until onions are translucent.

B. Add remaining mole ingredients and combine well. Simmer, stirring often, 5-10 minutes or until desired thickness is achieved.

C. Transfer sauce to a blender or blend with an immersion blender until sauce is smooth. Set aside.

3. Prepare the Sweet Potatoes.

In a small bowl, mash the sweet potatoes and add garlic powder and salt and pepper to taste. Set aside.

4. Prepare the Black Beans.

Drain and rinse black beans. Set aside.

5. Assemble the Enchiladas.

A. Preheat the oven to 350 degrees.

B. Spoon some sauce into an 8 X 8 pan and spread to coat the bottom of the pan.

C. If necessary, heat the tortillas in the microwave to make them more pliable.

D. Fill tortillas with a scoop of sweet potato, a scoop of beans and a little mole sauce. Roll them up and place in the pan.

E. Pour remaining mole sauce over the enchiladas. Cover and bake for 30 minutes.

6. Garnish with your favorite toppings and enjoy!

(http://www.realfoodallergyfree.com/2011/08/sweet-potato-and-black-bean-enchiladas-with-mole-sauce/)

Mine.. Sorry it isn't so pretty like usual, I dove into it before I could get a pretty shot ;-)

California Spring Salad

I went to Vancouver BC last weekend... and I fell in love. I fell in love with a salad. I went to Milestones Restaurant and had the California Spring Salad and it is delish! I also had the California Eggs Benedict with shrimp and although it was a little cold, it was great! The food and atmosphere reminds me of Scotty Browns here in Bellingham (Scotty Browns is also a Canadian owned restaurant). This salad is crisp, sweet, and perfect for summer get togethers... can you tell I am excited for summer yet??

Although I would love to claim I am perfect at recipes 100% of the time and never make mistakes, I failed. BIG TIME. So I went to the store and forgot to get white wine vinegar, which is essential to the salad dressing. Anyway I figured, "White wine vinegar... white wine... ok I'll use white wine instead! Should be the same... right?!" LOL, no! I don't suggest trying to substitute on the fly without some kind of research first. Google knows everything so if I ever have a question, I just ask google, like, "What is a substitute for white wine?" Well, I still wanted a delicious salad with my meal, so I used Blush Wine Vinaigrette Dressing. My favorite dressing of all time, right next to Poppyseed.

Although it says to put a half cup of maple syrup, don't be afraid!! It is delicious and you can't even tell maple syrup is even in it! I think the white wine masks it a little.

I am really diggin on the red onion these days... it is sweeter and has a different taste than the usual sweet (yellow) onion or the white onion. It's great thinly sliced and broken into rings and thrown into salads, especially tasty with strawberries like this recipe.

Ingredients
Salad to Serve Two (as a meal)

4 cups mixed greens and spinach
1 cup sliced strawberries
¼ thinly sliced red onion
½ log crumbled goat cheese

Candied Walnuts/Pecans:

1 cup nuts (I mixed varieties, sometimes even Almonds)1 Tablespoon butter1/3 cup brown sugar1 tsp Cajun seasoning

Maple Poppyseed Dressing:

½ cup white wine vinegar
½ cup maple syrup
2 Tbsp Dijon mustard
Pinch of salt½ cup Extra Virgin Olive Oil
1/3 cup poppy seeds

Directions:

Salad: combine ingredients - easy!

Candied Nuts:

1. Toast in a hot frying pan about 2-3 minutes
2. Add butter, brown sugar and Cajun seasoning (I know random – but the salt and heat is masked, but still adds something)
3. Allow everything to melt and stir with a wooden spoon.
4. Before mixture begins to burn poor nuts out onto a silpad to cool, separate with the spoon as much as possible to avoid clumps
   

Dressing:

1. Put everything except for the EVOO in a food processor/blender and blend – slowly adding ½ cup Extra Virgin Olive Oil
2. Mix until emulsified; add 1/3 cup poppy seeds – blend again.

Combine salad, nuts and dressing, top with grilled chicken if you like meat and enjoy!

(http://bakergirlcreations.blogspot.com/2008/05/california-spring-salad.html)

3 Bean Salad + Onions! 101

This salad is great for the upcoming summer grilling season!! Quick, cheap, and easy!

I discovered marinated mushrooms! They are so delicious! Only $2.49 for the whole jar! Check 'em out. I am dreaming of chopping some up and tossing them in omelets and other leafy green salads... Yumm!

Ok also, I wanted to share a couple little secrets on dicing an onion. Quick and tear-free!

Step 1. Grab your sun glasses! They keep the 'onion air' from getting to your eyes. If you have goggles... Even better! Shout out to the FastCap goggles (http://www.fastcap.com/estore/pc/CatEyes-AF-Safety-Glasses-7p114.htm) they would work perfectly!

Step 2. Chop one end of the onion

Step 3. Chop a tiny slice off one side of the onion so when you start dicing your onion isn't rolling all over the chopping board... It's only a small slice so you won't even miss it.

Step 4. Now peel the first layer of the onion.









Step 5. Make cuts perpendicular to each other so you have 5-6 slices (depending on how tiny you want your pieces) horizontally and 5-6 vertically. Be carefull not to slice all the way through to the root! The root is what is keeping everything together until you make your final cuts!


Step 6. With the onion on the flat side. Cut through the onion from top to bottom all the way to the root.

And voila! Diced onion without the drama!

Also, just note. I used Dijon mustard with white wine vinegar in it already, but it may have more flavor if you add the white wine vinegar separately.

(Lastly, this is a Paula Dean recipe... who would have thought??? LOL)

Ingredients

• 1 (16-ounce) can dark red kidney beans, drained
• 1 (14.5-ounce) can cut green beans, drained
• 1 (14.5-ounce) can cut golden wax beans, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped red bell pepper
• 2 tablespoons minced red onion
• 1/2 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons Greek seasoning

Directions

In a medium bowl, combine first 6 ingredients.

In a small bowl, whisk together oil, vinegar, mustard, and Greek seasoning. Pour over bean mixture; cover and chill 4 hours, stirring occasionally.

(http://www.foodnetwork.com/recipes/paula-deen/three-bean-salad-recipe/index.html)

Flank Steak With Black Beans & Slaw

Talk about hearty!! Even though you are eating thinly sliced meat, the black bean part is really filling. And this recipe kind of acts like Italian food... the flavors blend together and tastes even better the next day. 


Well I have a ton to teach about different aspects of this dish; I found a lot very interesting so you might want to take some notes. First, lets talk about the cut of meat I used. Flank steak. Where does it come from off the cow? Is it chewy? Tough? Whats the best way to cook it? Well I did some research:

Trusty Wikipedia.com says:

"The flank steak is a beef steak cut from the abdominal muscles of the cow. A relatively long and flat cut of meat, the flank steak is used in a variety of dishes... fajitas. It is significantly tougher than the other beef cuts; therefore, many recipes use moist cooking methods such as braising. [Braising is where you sear the meat on high heat to lock in the moisture and cook the rest of the time on lower heat, like searing in a pan and then throwing it into the slow cooker]
This cut is also popular in Columbia, where it is known as sobrebarriga, literally meaning 'over the belly'.
Flank steak is best when it has a bright red color, because it comes from a strong well-exercised part of the cow."

(http://en.wikipedia.org/wiki/Flank_steak) 



eHow.com provides these important points about flank steak:

• Flank steak is lean
• It's best to marinate to boost flavor and tenderize 
• Overcooking will make steak tough and chewy
• Grill on each side for 5-7 minutes for rare and 7-10 for medium rare, but don't go past medium because flank steak is supposed to be pink in the middle, and will dry out and toughen up.
• Transfer meat to warmed platter (cold platters will suck the heat right out of your dishes, so stick your serving platters in a warmed oven for a little bit. Your food will stay warm longer.)
• ALWAYS LET YOUR MEATS REST FOR 5-10 MINUTES!! They aren't done cooking when you are. If you cut the meat prior to it resting, all of the moisture will leave the meat and you will end up with dry, chewy, tough meat... and no one wants that do they??

(http://www.ehow.com/way_5318151_way-cook-flank-steak.html)

Wow. That was a lot to handle. I guess that is why they call 'em 'Grill Masters'. I did not marinate my meat so my dad did note that it didn't seem as flavorful as the rest of the dish--but just as tasty!!


Let's move on. Cabbage. I just learned from Paul Akers, actually, that cabbage is always used in coleslaw because it is the only lettuce that will not become soggy... That's a cool little tidbit. Well, I did some research about cabbage and it seems this leafy green (or yellow or red) is really very healthy for you. There is definitely lots to learn about it and I think I want to cook with it more often.


Ok, last but definitely not least, black beans. When I was a kid, I loved those refried beans! They were so tasty! I have since then learned that black beans, kidney beans, pinto beans, etc. are way healthier for you and actually just as tasty! Like I said, this $1 can of yummy-goodness is so filling and provide the following health benefits:

• high in fiber, protein and antioxidants
• promotes healthy digestive system
• helps with blood sugar regulation
• helps lower blood cholesterol level
• helps with cancer prevention
• provides your nervous system with an abundance of vitamin B6 (folate)

(http://www.healthdiaries.com/eatthis/6-health-benefits-of-black-beans.html)

Who would have thought? A dollar can do so much for your body!

OK, well enough with todays lesson. I learned a lot; cook with more black beans, let my meat rest, and use cabbage for overnight salads.

Theirs

Ingredients

• 1 1/4 pounds flank steak
• 3 teaspoons chili powder
• Kosher salt
• 1 tablespoon extra-virgin olive oil
• 4 cups shredded red cabbage (about 1/2 small head)
• 2 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 4 tablespoons chopped fresh cilantro
• 1/2 small onion, finely chopped
• 1 tablespoon tomato paste
• 1 cup low-sodium chicken broth
• 1 15-ounce can black beans, drained and rinsed

Directions

Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare.

Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve.

Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste.

Slice the steak; top with the black beans and serve with the slaw.

(http://www.foodnetwork.com/recipes/food-network-kitchens/flank-steak-with-black-beans-and-slaw-recipe/index.html)

Mine

Per serving: Calories 390; Fat 18 g (Saturated 4 g); Cholesterol 56 mg; Sodium 552 mg; Carbohydrate 19 g; Fiber 5 g; Protein 38 g

Lemon-Tropical Macaroons

These were delicious! I made these for my people at FastCap, and they loved them! The thing I heard the most was that they were not too sweet. They were easy to make and fun to experiment with. I only spent about $15-20 and made enough for about 15-18 pieces.

The original recipe called for currants, which at the time I had no idea what a currant was. So, your daily cooking lesson... here it is:

Currant may refer to: ...dried Black Corinth grapes; smaller than raisins


--Wikipedia.com


Ew, raisins. Gross! Well I wanted something more tasty than a raisin, so I substituted it with a tropical medley of dried mangoes, pineapples, and papaya. I just had to dice it up a bit so I wouldn't have huge pieces in it. Also, I used dark chocolate morsels instead of milk chocolate, because 1) I am a huge fan of dark chocolate and 2) dark chocolate is healthier for you...

Melt your chocolate with a small pot with water
and a bowl on top so you don't burn your chocolate.

Why is Dark Chocolate Healthy?:

Chocolate is made from plants, which means it contains many of the health benefits of dark vegetables. These benefits are from flavonoids, which act as antioxidants. Antioxidants protect the body from aging caused by free radicals, which can cause damage that leads to heart disease. Dark chocolate contains a large number of antioxidants (nearly 8 times the number found in strawberries). 

--Ask.com (http://longevity.about.com/od/lifelongnutrition/p/chocolate.htm)

FAIL!!
Try using parchment paper.. or just a REALLY greased pan
and  be patient while cooling after baking.
I fixed this by spooning my chocolate on the bottom
and using the melted chocolate as paste to hold it together.

Theirs

Directions

Whisk 3 egg whites, 3 tablespoons sugar and a pinch of salt until frothy. Stir in 3 cups shredded coconut, 1/3 cup currants and 1 teaspoon lemon zest. Drop by packed tablespoonfuls onto an oiled baking sheet. Bake at 325 degrees F until golden, 25 to 30 minutes. Let cool, then dip in melted chocolate.

(http://www.foodnetwork.com/recipes/food-network-kitchens/lemon-currant-macaroons-recipe/index.html)

Mine

Orecchiette With Spicy Sausage

Wow, I set the bar high with this recipe right off the bat. Very delicious and filling. It was easy to prepare and cheap to buy at the store for dinner. Feeds two with leftovers for lunch the next day, or four people. I made this for Deryk and I last night and it was so good, he even snuck a few extra bites off my plate! It says it takes half an hour for prep and cook time, and I found that to be true, but be sure to start boiling your orecchiette pasta before you even start the rest of the meal (it takes 11 minutes to boil the pasta).


So one thing before I go on, while I was shopping for the ingredients, I was trying to figure out what the heck "spring onions" or "scallions" were. I asked the produce guy what it was and he said, "oh just use green onions." Apparently on the east coast people call green onions scallions and spring onions are basically the white part of green onions. Here is the Wikipedia definition of spring onions: "Scallions (also known as green onions, spring onions, salad onions, green shallots, onion sticks, long onions, baby onions,precious onions, yard onions, gibbons, or syboes), are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb." Also, if you are wondering what cremini mushrooms are, they are baby portabellos. 

Instead of using chorizo, I substituted with sweet Italian chicken sausage, you can usually find something like this by all the hot dogs and sausages. I also added a little sweet chili sauce while cooking the meat and mushrooms. I wanted to have a salad with this dinner but I didn't want to prepare a whole other part, so I just added the pasta and meat to a 50/50 mix of greens and made a salad dinner out of it all. It was perfect! Most of the time, I've found that you can transform your meal into a salad by  just laying the main dish onto a bed of greens (keep in mind spinach is the healthiest for you as far as leafy greens go).

Ingredients

• Kosher salt
• 12 ounces orecchiette pasta
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 8 ounces fresh chorizo or other spicy sausage, casings removed
• 2 spring onions (white and light green parts only), thinly sliced, plus more for topping
• 2 cloves garlic, thinly sliced
• 8 ounces cremini mushrooms, sliced
• Freshly ground pepper
• 2 cups cherry tomatoes, halved
• 1/2 cup low-sodium chicken broth
• 1/2 cup grated pecorino or parmesan cheese, plus more for serving

Directions

Bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes. Add the spring onions and cook until softened, about 3 more minutes. Add the garlic, mushrooms, 1/2 teaspoon salt, and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3 minutes. Add the cherry tomatoes and cook until they soften slightly, about 3 more minutes.

Reserve 1 cup of the pasta cooking water, then drain the pasta. Add the broth to the skillet and cook, stirring, 1 minute. Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with more cheese and spring onions.

Per serving: Calories 571; Fat 19 g (Saturated 6 g); Cholesterol 40 mg; Sodium 809 mg; Carbohydrate 73 g; Fiber 5 g; Protein 28 g