Hold the Beef Chili

EVOO
2 diced onions
5 cloves minced garlic
1 lb. ground turkey
1 lb. ground pork sausage (hot & spicy)
1 lb. chopped smoked turkey sausage
1 can drained & rinsed black beans
1 can drained & rinsed red beans/chili beans
1 can drained & rinsed kidney beans
15 oz. can diced chili-ready tomatoes
8 oz. can tomato sauce
1 chopped bell pepper (any color)
1 bottle light beer (optional)
chili powder (3 Tblsp or to taste)
cumin (2 tsp or to taste)
red pepper flakes (to taste)
salt/pepper

Heat a large stock pot on medium heat.  In stock pot, coat the bottom of the pot with EVOO.  Saute onions and garlic until fragrant; season with salt & pepper.  Add the ground turkey and sausage, breaking it up with wooden spoon (or we use a potoato masher) until browned.  Season with salt/pepper.  Add the smoked sausage until heated through (5 minutes or so).  Add all cans of rinsed beans and the chili-ready tomatoes; stir together until well incorporated.  Stir in tomato sauce, bell pepper, and bottle of beer.  (If you like a thinner, more soupy chili, add chicken broth, beef broth, or water to desired consistency.) Season with chili powder, cumin, and red pepper flakes and stir in seasonings.  Bring to a boil.  Lower heat to simmer and cover.  Chili is ready to eat; however, we let it sit and simmer for 3-5 hours stirring occasionally to intensify flavors.

To serve:
Top with corn chips, sour cream, hot sauce, and shredded cheese as desired.

Jan. 30 - Feb. 5

With a hectic, crazy schedule this week, and an overflowing amount of frozen leftovers, we're having a leftover week for meals. 

There's a helpful hint - we often take our leftovers from the evening's dinner and immediately package them in individual serving-size containers to freeze for lunches during the week.  This eliminates eating frozen, prepackaged meals where we don't know what went into making it & we get to enjoy various delicious options throughout the week for lunch and dinner! 


However, just because we're having leftovers doesn't mean you can't try one of the recipes we enjoy.  Here are 2 recipes to choose from - picked especially for Super Bowl Sunday; as a matter of fact, we're having the nachos this Sunday!

Caesar Salad Nachos

Although we haven't tried this one yet, it is on our list to try soon.

1 gal. peanut or vegetable oil
1/2 cup EVOO
1/2 cup grated Parmesan
1/4 cup mayonnaise
2 Tbsp. fresh lemon juice
2 tsp. minced garlic
2 tsp. EACH - anchovy paste, dijon mustard, Worcestershire sauce, Tabasco sauce
Salt/Pepper
10 flour tortillas (6 inch)
2 cups chopped rotisserie chicken
1 cup shaved Parmesan, divided
3 cups shredded romaine lettuce
1 cup diced tomato

Heat 1 gal. peanut or vegetable oil in deep fryer or 7-8 quart pot until 375 degrees.
Preheat broiler with rack 6-8 inches from element.

In a bowl, whisk together olive oil, grated Parmesan, mayonnaise, lemon juice, garlic, anchovy paste, Dijon, Worcestershire, and Tabasco.  Season with salt/pepper to taste.

Cut tortillas into 6 wedges each and fry in 6 batches until lightly golden brown (1-2 minutes each batch).  Transfer chips to a bowl using a slotted spoon, toss with salt to season; then, transfer to a clean baking sheet while frying remaining tortillas.

Toss chicken with 1/3 cup dressing.  In a separate bowl, toss lettuce with 3 Tbsp. dressing.  Top fried tortillas with 1/2 cup shaved Parmesan, some of the remaining dressing, chicken, and remaining shaved Parmesan.

Broil nachos until cheese melts (about 2 minutes).  Top with dressed lettuce and tomatoes.  Serve immediately.

Sounds delicious, right?  Enjoy!

*Original recipe courtesy of Cuisine at Home

Jan. 22-29

Sunday - Southwestern Egg Rolls
Monday - Red Beans & Rice w/ Jalepeno-cheddar Corn Bread
Tuesday - Enchiladas
Wednesday - Broccoli Cheddar Soup in Bread Bowls
Thursday - "Beefy" Tex-Mex Stir fry
Friday/Saturday/Sunday - Restaurant Week in KC for Harvesters
Friday - Piropos in Parkville
Saturday - Chaz on the Plaza
Sunday - Le Fou Frog

"Beefy" Tex-Mex Stir-fry

EVOO
2 poblano chiles, seeded & finely chopped
2 chopped onions
3 cloves garlic, finely minced
2 Tbsps. chili powder
1 lb. ground turkey
1 tomato, finely chopped
2 cups crushed Fritos
Salt/pepper
8 oz. shredded Mexican cheese blend

In a large skillet, heat EVOO.  Add poblanos, onions, garlic, & chili powder and cook, stirring until fragrant (about 4 minutes).  Add the ground turkey, breaking it up as it is cooked.  Stir in the tomato and crushed Fritos & season with salt/pepper.

To serve:  divide the meat mixture among plates and top with the shredded cheese.
Serves 4
Possible side dish - mixed greens

*Original recipe courtesy Everyday w/ Rachael Ray Menu Planner August, 2008

Enchiladas

EVOO
1 medium chopped onion
1 lb. ground turkey
1 pkg. taco seasoning (more to taste)
3 cans Cream of Chicken soup
16 oz. sour cream
2 jalapenos, seeds and membrane discarded, finely diced
1 pkg. shredded cheese (16 oz)
1 bunch chopped cilantro
1 jar enchilada red sauce
Burrito-size shells

In a skillet, saute onion in small amount of EVOO.  Brown ground turkey and add the taco seasoning and half the cilantro.  In a separate bowl, combine cream of chicken soups, sour cream, the other half of cilantro, & jalapenos. 

To make the enchiladas:
1.  Take burrito shell and spread a little of the soup mixture on it.  Spoon meat mixture into middle of the shell.  Place a pinch of cheese over the meat mixture.
2.  Roll like a burrito.  Place in a greased pan fold-side down.
3.  Once all burritos are made, cover burritos with remaining soup mixture and top with encilada red sauce.  Sprinkle remaining cheese over the top of the enchiladas.
4.  Bake at 350 degrees until the cheese is melted (30-45 minutes).

Makes 12 large enchiladas (20 if using soft taco size shells)

 

This recipe is also a great make-ahead and freeze meal.  We usually make 2 pans of enchiladas; 1 for that evening and we freeze the other for another meal later on.  Enjoy!