11 Best Dishes of 2018

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Happy New Year!

2018 was a year full of highs and lows but it seems that it went so fast that it was a blur.  The food we made was a full of variety.  The most popular dishes seem to have a comfort food theme with a little bit of restaurant flair thrown in.   

I've gathered the eleven most popular dishes (there was a tie for 10th place that I couldn't break) from 2018 in one spot for you to reference and enjoy!

Enjoy all the precious moments that 2019 will bring.  We only live once!

11 TOP RECIPES OF 2018

In no particular order...

Cajun Roasted Potatoes

Chili Lime Salmon with Roasted Vegetables

Baked Honey Soy Chicken Legs

Spicy Turkey Chili 

Garlic and Parmesan Crispy Oven Fried Chicken

Grilled Balsamic Chicken with Mediterranean Rice

Slow Cooker Italian Chicken Stew

Middle Eastern Chickpea Salad

Lemon Blueberry Muffins

Easy Cinnamon Peach Cobbler - Family Sized

Sheet Pan Beef Fajitas

There are plenty of dishes to come in 2019.  Lots of comfort food, weeknight meals, stir frys, southern dishes, and easy restaurant style meals.  Enjoy a prosperous holiday and I am so grateful for all of my followers.  I wish you the best to come in 2019 and will be talking to you in the new year!

Game Day Winner: Spicy Turkey Chili

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Need an easy, crowd-pleasing dish for game day?  

Make a batch of my Spicy Turkey Chili.  Ground turkey along with black beans and a few pantry staples is all you need to make a batch of the BEST TASTING, healthier version of chili.  This has become my new favorite chili dish and it is comfort food heaven on a cold day.

Spiked with cayenne pepper and jalapenos for heat you can amp it up to another level or mellow it out by adding more or reducing the amounts used.  We like a little spice so I put about 1/4 tsp instead of a pinch in our batch.  Bam!  it was soooo good!  

I love that this is a healthy version of chili, reducing the fat by using turkey.  I also love that this is a little soupier chili, it creates a soupy broth that is full of flavor.  If you like your chili super thick then I would reduce the liquid by a cup.  This is comfort food heaven (Did I tell you that already?).  Easy enough to throw together on a weeknight, and one your family and friends will love!

Don't be surprised when everyone gathers around on game day for this chili, and comes back for seconds.  So make a double batch to feed the all the sports fans!

Other chilies you might like:
Lightening Fast So-Cal Chili
Southwest Chicken Chili

Spicy Turkey Chili

serves 4

1 Tbsp canola oil
1 medium yellow onion, diced

2 cloves garlic, minced
1 jalapeno, minced
1 Tbsp tomato paste
1 Tbsp chili powder
2 tsp ground cumin
Pinch of cayenne pepper (more for increased heat)
1 lb. ground turkey
1 15 oz can black beans, rinsed
1 28 oz  can diced tomatoes
4 c. low-sodium chicken broth

Garnishes:  (optional) cheddar cheese, sour cream, green onions, tomato chunks, slivered onions 

In a large stockpot, over medium heat, heat oil.  Add onions and cook until tender and golden, about 6-8 minutes. Add garlic and jalapeno and cook 1 minutes more, stirring frequently. Add the tomato paste, chili powder, cumin, and cayenne pepper and cook, stirring, 1 minute more.

Add turkey and cook, stirring, until fully cooked browned, about 5 to 7 minutes. Add black beans and canned tomatoes, stirring to combine, then add the chicken broth.

Increase heat to high until chili comes to a boil.  Reduce heat and simmer for 25 minutes.  Serve immediately in bowls and garnish if desired.

Lightening Fast So-Cal Chili

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On weekends I tend to cook meals that are a little more time consuming.  But the day before a holiday, when you have a big bash planned, who wants to spend a lot of time in the kitchen?  Not me.  So that's when I pull out one of my quick weeknight meals.

I'm thinking my Lightening Fast So-Cal Chili sounds perfect.  This chili is a game changer for weeknight meals.  30 minutes is all you need.  Dinner...done.

My dad was a big chili fanatic growing up.  Me not so much.  I do recall my mom making chili often but since I didn't care for it then (finicky eater...) I didn't pay much attention to the type of chili she made.  When I started to appreciate a good chili I set out to find a good beef one.  MGG loves chili, so I had to be on my game to find one (or several) he would enjoy.  Most of my go-to chilis are made with some sort of stew meat or chuck roast.  Those have to be cooked low and slow to become tender. 

So the question was, how do we cook chili on the weeknight and still have a hearty beef chili?  

Use ground sirloin!  The meat still has a 10% fat ratio, and has great flavor.  The plus is that it cooks up quickly!  So by using ground sirloin plus a handful of other ingredients you can have a hearty, slightly spicy, beef and bean chili on the table in 30 minutes.  No joke!

LIGHTENING FAST SO-CAL CHILI

I use California Chili Powder in the recipe, however you can use whatever chili powder you prefer.  I also add in some cayenne pepper for a little heat.  Feel free to adjust it to your liking for a hotter preference or leave it out altogether.  I named this So-Cal Chili as an ode to southern California and all the fresh avocados that are abundant.  So on they go as a topping with a dollop of sour cream which help cool down the spice from the chili.

I hope you enjoy this and try it soon!  Please leave me a comment if you do.  I love to hear from you.

Enjoy!





Lightening Fast So-Cal Chili

1 lb ground sirloin
2 tsp minced garlic
1 large shallot, diced
1 15 oz can chili beans, drained (mild or hot)
1 6 oz can tomato paste
1 1/2 cups water
1 Tbls California chili powder
1/2 tsp cayenne pepper
Toppings:  sour cream, avocado (optional)

In a dutch oven add the ground sirloin, garlic, and shallot.  Cook over medium heat, stirring to break up the meat until browned.  Add the chili beans, and tomato paste.  Cook the tomato paste a few minutes then add the water.  Stir until the paste has liquefied and all is well combined.  Add the chili powder and cayenne pepper (if using) and stir until combined.  Cover and reduce heat, simmering for 15 minutes.  Stir occasionally.  Serve with a dollop of sour cream and a slice of avocado.

Southwest Chicken Chili

Father's Day is tomorrow and it's time to celebrate all the Dads you know. 

My dad loved a good steak dinner, but today I've made another of his favorites...chili.  Dad loved a good bowl of chili topped with shredded cheddar cheese.  So hearty, comforting, and just plain good!  So let's make a down home, comfort food meal for Father's Day.

Today's chili is my quick and easy version, since it uses pantry items and/or leftovers such as pre-cooked chicken and canned ingredients.  It makes a ton of chili...enough to share with the entire family.  You can certainly halve the recipe to make less if you want.  

This isn't your standard beef chili though.  It is a delicious southwestern style chicken chili.  It's the bomb and I can hear my Dad saying "Baby, this is some damn good chili!"

This would also be the perfect game day meal.  Serve it with cornbread and you are all good to go.

Kitchen Tip:  This chili is quite hot.  You can adjust the spice to your liking by increasing or reducing the amount of chili flakes that you use.

Make a dish your dad will love and enjoy!  Happy Father's Day!!

Southwest Chicken Chili

serves 10

2 T canola oil
1 medium onion, small dice
3 garlic cloves, minced
2 cans (16 ounces each) black beans, rinsed and drained
2 cans (15 ounces each) chili beans, drained
1 can (28 ounces) diced tomatoes, with the juices
3 cups cooked chicken, cut in chunks
1 1/3 cups 2% milk
1 cup reduced-sodium chicken broth
2 T chicken stock concentrate
1 bay leaf
2 tsp ground cumin
1 tsp onion powder,
1 1/2 tsp garlic powder
2 tsp chili powder
1/2 tsp crushed red pepper flakes
salt & pepper to taste
Optional Toppings:  shredded cheddar cheese, diced tomatoes, diced red onion, avocado slices, jalapeno slices, sour cream

In a large pot, heat oil over a medium high heat. Add onion and cook about 7 minutes, until translucent and tender. Add garlic and stir cooking 1 minute.

Stir in remaining ingredients and bring it to a boil. Reduce to a simmer and cook uncovered about 15-20 minutes. Remove the bay leaf and serve.  Top with your favorite toppings.