Wednesday, October 28, 2015

Turkey Garden Spice Chili


3 TBSP vegetable oil, divided
1 1/2 pounds ground turkey
1 package taco seasoning mix
1 tsp ground coriander
1 teaspoon dried oregano
1 teaspoon chili pepper flakes
2 TBSP tomato paste
1 14.5 oz can of beef broth
1 7 oz can of salsa
1 14.5 oz can of crushed tomatoes or coarsely chopped tomatoes packed in puree
1 7 oz can of chopped green chill peppers
1 medium onion, finely chopped
1 green bell pepper diced
3 medium zucchini halved lengthwise and sliced

optionally we added kidney beans, jalapenos, and some other stuff and a little of this and that.

Serve with:

1 bunch of green onions, chopped
1 cup of sour cream
1 cup shredded cheddar cheese

  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.

Thursday, October 15, 2015

Tami's Chicken Fajitas


4 boneless, skinless chicken breasts
1 package fiesta ranch dressing mix
1 can black beans
1 can Rotel
1 can corn (not drained)
1 package cream cheese

Place chicken in crock pot.  Drain and rinse the black beans. Combine remaining ingredients and pour over chicken.  Cook on high for 4 hours or low for 6 hours.  Serve on tortillas.

Saturday, October 3, 2015

Smothered Pork Chops

1 package (6 oz) chicken stuffing mix
4 boneless pork loin chops (6 oz each)
1 T butter
4 medium apples, peeled and cut into wedges
1/2 C packed brown sugar
1/4 C water
1/4 tsp salt
1/4 tsp ground cinnamon

Prepare the stuffing mix according to package directions.  meanwhile, in a large skillet, cook the pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. Stir in the apple wedges, brown sugar, water and salt.  Bring to a boil.  Reduce heat; cover and simmer for 8-10 min or until apples are tender.

Top with stuffing/ sprinkle with cinnamon.  Cook, uncovered, over medium heat for 10-12 minute or until a meat thermometer reads 160 degrees.

Friday, October 2, 2015

Stacey's Chicken & Rice

4 frozen chicken breasts
1 can cream of chicken soup
1 small package cream cheese
1 package dry Italian dressing seasoning

Combine ingredients and pour over chicken in slow cooker.  Cook on high for 1 hour if frozen and then on low for 4-6 hours.  Serve with rice.

Penne alla Sicillana

6 roma tomatoes
3 clove crushed garlic
3 tsp fresh chopped oregano
3 T fresh chopped Italian parsley
1 1/2 C heavy cream
1/1 C sausage
1/2 C ground beef
2 T chopped onion
3 C penne pasta
Parmesan cheese

Please the halved tomatoes, skin side up in a saute pan with garlic, parsley and oregano and roast for 15 min at 350 in the oven.  Peel tomatoes.  Pour contents of pan into blender with cream and tomatoes and puree.

In skillet, cook sausage and beef over medium heat.  Drain fat and add onions.  Cook until transparent.  Add the tomato cream mixture.  Add hot pasta. Mix and serve with Parmesan cheese on top.

Zebra Cookies

1/2 C shortening
1 2/3 C sugar
1 tsp vanilla
2 eggs
2 1/2 squares unsweetened chocolate - melted
2 tsp baking powder
2 C sifted flour
1/2 tsp salt
1/3 C milk
1/2 C powdered sugar

Cream shortening, sugar and vanilla.  Beat in eggs and melted chocolate.  Sift dry ingredients and add to creamed mixture while alternating with milk.  Chill 2-3 hours.  Form into 1" balls and roll in powdered sugar and place on a cookie sheet 2-3" inches apart.  Bake at 350 for 12 minutes.