Turkey Chilli

Turkey Chili

It's getting to be cooler in Florida.  Nothing I love more then hearty food!  Winter is definitely my favorite time to cook.  We love Chili in our house and this is a typical bowl you would find.  I like to use ground turkey because it is lean and higher in protein then most other choices.  This is a super healthy and hearty meal that will keep you warm! :)

1- bay leaf

1-2 -- pound organic ground turkey (breast is the leanest)

3 --1/4 in side chopped slices of pancetta

4 -- garlic cloves - chopped finely

2-- carrots

1-- chopped green pepper, yellow, red, or orange or whatever looks freshest or mix

1- type of pepper to spice it up … we go Thai Chili Pepper but a Jalapeño will work too. Remember cutting out the spine and seeds will decrease the amount of flame that goes into your mouth and belly!! If you are not into spicy - Omit this whole step!

1-- decent size chopped onion

Assortment of beans around 32 Oz - depending on how beany you want to get.

1 - 28 oz can whole peeled tomatoes, I only like the fire roasted

Fresh Cilantro

Fresh Green onions

Cumin

Chili Powder

Red Cayanne Pepper

Any type of Cajan type spice you may want to add.  

Salt & Pepper

Sour Cream

Cheese of your choice - Cheddar, Jack, Jalapeño, Espresso Cheese, Parm (whatever you want)

Good Stock (chicken or beef I use - you can do vegetable if you want)

Optional Tomato Paste - I usually try to add

1. Heat a large pot with O.O. and add the Pancetta

2. Once Pancetta is getting crisp, remove from pot and set aside

3. Throw the Ground Turkey in and season with a good amount of salt and pepper, extra kick= add the other spices too and repeat again where it says to!

4. Let it start to brown once it is getting there - add chopped onion, garlic, bay leaf and spices.  I don't really measure spices but basically I got around the pot two times with the Chili Powder, Once or twice with the Cumin, and once with the Red Cayanne Pepper (depends how hot you want it)

5. When the onions and garlic are starting to look shiny and clear - add the carrots and green pepper

6. I let that cook for about 8 minutes or so on medium heat

*** here sometimes I add a tablespoon or two of tomato paste to the mix

7. Next I add a whole thing of stock and let start to bubble slightly

8. Whole peopled tomatoes. I crush each one as i put it into the pot with my hands. I do this with spaghetti bolognase sauce as well. 

9. I dump in the extra juice from the can - I use stock to get it out - why dilute it!!

10. Let it stew for good 20 minutes 'ish. 

11. Add the beans and let it cook on lower heat for an hour or so. I always think the long is better so it's your call here

12. When ready put fresh cilantro, green onions, sour cream, and/or cheese ….

*****You could even squeeze a lime over this!!!

Enjoy!!

Delicious Deviled Eggs with Chives

Who doesn't like deviled eggs?  Simply one of the easiest, delicious recipes that are always a crowd pleaser.  What's the secret?  Only a few small tips I can suggest:

1. Boiling Eggs.  Seems easy right?  Not really.  I feel after attempting for years - Finally I am not getting any green (which means over cooked & Karl would not approve) or not cooked enough.  This is the hardest part and takes a little bit of skill.  Here's my most recent approach and it seems to work:

           - Place eggs in a pot and cover with water.  Bring them to a boil and let them bobble around for about 5 minutes.   

          - After five minutes find a tight fitting lid and cover the eggs and cut the heat.  

          - Scoot eggs over to another burner that is not hot.

          - Let them sit for about 15-20 minutes

          - Drain and start running cold water over them

          - Grab a bunch of ice and add to the eggs and let them sit in an ice bath for awhile

          - About 15 minutes after they have cooled off, give them a tap on one end and start peeling

          - If you run them under cold water while you peel tends to make it easier

2.  Cut the eggs in half.  Gently remove the yolks and place them in a bowl

3.  Add Mayo (Preferably Duke's) and some delicious German mustard or spicy Dijon will do just fine

4.  Dash of sea salt and white pepper, throw in some black pepper while you're at it.

5.  Mix around ingredients with a fork, whipping it around until it is smooth.

6.  Take a small spoon and scoop the yolk mixture back into the whites.

7.  Sprinkle all of the eggs with a little more salt, pepper, paprika, and of course fresh chives!!

8.  Put out for guests but grab one yourself ---  they will quickly disappear!!!

 

Mushroom Love

This one is for my husband and father-in-law-----who just go crazy for mushrooms as do I.
My father-in-law is always telling me to teach my mother-in-law so I figured I would share it here.
Pretty simple but easy to ruin!

 First and for most this is by far my most favorite ingredient besides the ones I make myself.....

This is my usual method for making saute mushrooms and onions especially for burgers....
Sauteing Mushrooms
1. First you want to heat a decent sized saute pan with about 2 tablespoons of O.O
2. Once the pan is hot add sliced onions and season with Creole seasoning and a dash of S&P
3. Once the onions start to brown add your sliced mushrooms (I love baby bellas)

4. Give the mushrooms a stir and add about one tablespoon butter and another dash of S&P
         (It is important that the mushrooms have enough breathing room, if they don't they will get soggy and never brown)

5. Once the mushrooms have been cooking for awhile and the onions are starting to look browned
Add Apple Cider Vinegar.  Just enough to cover the bottom of the saute pan and not too much. 
6. Continue to cook until the liquid is nearly gone and your mushrooms look browned as you want!
7. Enjoy!

Roasting Chickens in WV with Thyme and Rosemary

To bring in the New Year of 2014 we packed the truck with 3 hounds and headed north to the West Virginia mountains.  We invited the Vinson's, their two four legged kids, and my brother and sister.  

Of course I designated myself as the chef for the week!

When you stay in West Virginia where we do ......

......you know if snow falls, there is a good chance you aren't getting out!

Therefore as the chef I start planning.........

I decided to roast these chickens although we had lots of deer chili knowing if no one was hungry when they were ready - I would make them into fantastic chicken salad (which I will share that recipe later for the Vinson's).

Roasting the Chicken

1.    First and foremost take the chickens out of the fridge at least an hour before roasting, wash them and make sure they are totally dry.  Also set the oven to 375 degrees.

2.    Gather: Olive Oil

                     3-4 garlic cloves or shallots

                     2-3 onions

                     2-3 lemons

                     Lots of fresh thyme

                     Little less rosemary then thyme (you can add sage if  you want as well)

                     Kitchen twine

                     S & P (white if you have it)

                     Paprika

3.  I start by cutting the whole garlic chuck completely in half, quartering the onions, and cutting up the lemons. Doesn't matter that you leave the skins on.  Ina taught me this!!!  

4. Open the chicken and salt and pepper the inside of the cavity pretty well.

5. Take half a lemon and squeeze it all over the chickens

6.  Put some garlic, onion, and lemon inside the birds so that they are stuffed

7. Add the thyme and rosemary right into the middle of the other stuffing

8. Rub the birds down with olive oil.  

9. Gently lift up the skin on the breast and put olive oil (soft butter is even better) in between the skin and meat.

10. Salt, Pepper, Paprika the chickens well, sprinkle with fresh herbs of thyme and rosemary. If you have any left over onions, garlic, and lemon is make it even better if you place them around the birds as I did!

11. Tie the legs together well (helps cook evenly)

12. Tuck the front little wings under or them as well.  

13. A 4 pound bird seems to take 1.5 hours.  The thing is in WV it is totally different.  Altitude definitely makes a difference. I recommend either having a meat thermometer or look for the skin to bubble.  Another trick is sticking a fork into the fatty part and clear juice should run out.

14. Baste now and then

15. When ready, let the bird rest after removing from the oven for at least 10 minutes before cutting.  

If you are eating the birds right then take advantage of the sauce drippings.  

-Remove the chicken from the pan.  

-Put the pan over your stove and turn the head on.  If you have a little wine handy add it to the pan.  -Let it reduce then add a tablespoon or two of butter and you have gravy! 

If you don't eat them save the juice!!!  That is the best chicken stock you could ask for.  Use it later for veggies, soup, more chicken, whatever.  

Don't waste the good stuff!!

Skirt Steak, Beans & Veggies

Skirt Steak is a favorite!!  Love to marinade it and leave it in the fridge for a day.  Sometimes I add the steak to Cuban bread with sauteed onions but other times I stay healthy, no bread.
Marinade:
 Olive oil
 Fresh garlic, minced, maybe 3 clove
 Red wine vinegar almost 1/2 cup
 Soy sauce, couple TBLS
 Fresh squeezed lime
 Lots of freshly ground black pepper
 Nice salt ground
 Fresh chopped cilantro
 Skirt or Flank steak

To cook the steak: 
-Heat a Cast Iron Skillet, Grill, or Grill Pan.
-Cook the steak for about 3 minutes on each side (should come out medium rare).
-Let it rest for 5 minutes before cutting.
-When cutting go with the grain of the meat.

For the beans I use organic red beans and lentils.  Just cooked them in broth, nothing fancy as instructed by the package.

For the veggies I used green beans, asparagus, carrots, broccoli and cauliflower.  I heated up my wok with about two tablespoons coconut oil salt and pepper.  I saute them until they are still crisp.  I don't care for soggy veggies !!!