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Tuesday, February 27, 2024

Easy Turkey Chili Mac

A lightened up version of your favorite Chili Mac use ground turkey as the base and is loaded with everyday spices, beans, pasta, and ooey gooey cheese!  A one pot meal that's easy enough to make on a weeknight.




Easy Turkey Chili Mac


Everyone is talking about Spring but we are still in winter mode here in Southern California.  So more comfort food is on the menu.  Last night I decided to make some Chili Mac because it is stick to your ribs good.  What is Chili Mac?  It's a combination of a good chili and macaroni and cheese.  Yum! 

Typically Chili Mac is made with ground beef but since we are always on the road to healthier eating I decided to make it with ground turkey and it came out extremely tasty.  My Easy Turkey Chili Mac is a one pot meal and a weeknight warrior.  It can be made in 45 minutes including all the prep work.  I like a dish like that!

Imagine a dish filled with a hearty chili made with ground turkey, shallots, garlic, kidney beans, tomatoes, and spices.  Then you add in some beef broth for body, macaroni, and stir in some gooey cheese.  This dish is what makes eating fun!  Everyone including the kids love this dish.  Serve it with some crusty bread and a garden salad and you'll have a hearty meal that will be on repeat.

Enjoy!




What Ingredients do I need?

  • ground turkey - I buy the 93/7% ratio to ensure the turkey has a little fat, flavor, and doesn't become dry and rubbery.
  • olive oil
  • shallot
  • garlic cloves
  • diced tomatoes and tomato paste
  • kidney beans
  • beef broth - low sodium
  • spices - chili powder, cumin, paprika, ground coriander, dried oregano 
  • pasta - macaroni, or other short pasta.  I used mini shells.
  • cheddar cheese



Substitutions and Variations

  • Ground meat - use your favorite, chicken, turkey, beef or even lamb
  • Cheese - for a little heat substitute the cheddar with pepper jack cheese
  • Add some heat - add a little cayenne pepper (start with a pinch).  Taste and add more to your desired heat level. 
  • Bean - switch it up with Black, pinto, or cranberry beans



Kitchen Tips and Notes

  • Toppings are always fun - avocado slices, shredded cheese, or a dollop of sour cream
  • Cooking vessels:  I used a 12 inch skillet for this meal and it was full.  You could also use a Dutch oven like my Lodge one.  It's very sturdy and comes in a dozen colors.  Another alternative is a Braising pan.  It's shorter in height than the Dutch oven but is a great pan to have for food that is stewed, fried, baked, and braised.



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Easy Turkey Chili Mac


Serves 4-6


1 lb ground turkey
1 shallot, small diced
2 cloves garlic, minced
14 oz  petite diced tomatoes
6 T tomato paste
14 oz kidney beans, drained & rinsed
3 - 3 1/2 cups low-sodium beef broth
3 teaspoons chili powder
2 t
easpoon  cumin
1 teaspoon paprika
1 teaspoon  coriander
1/2 - 1 teaspoon kosher salt
1  teaspoon  dried oregano
2 cups mini shell pasta - or macaroni
2 cups shredded cheddar cheese

Add ground turkey, shallot, and garlic to a very large skillet over medium-high heat. Season with salt & pepper then cook, chopping the meat, until no longer pink. 

Add petite diced tomatoes, tomato paste, kidney beans, beef broth, and spices to the skillet. Bring to a boil then add pasta and place a lid on top. Cook for 5-7 minutes or until noodles are just barely al dente (do not overcook,) stirring once. Add cheese then stir until smooth. Let dish sit off the heat and thicken for 10 minutes before serving.










Wednesday, February 21, 2024

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!



 

Wine Braised Short Ribs


Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!





What Ingredients do I need?

  • boneless or bone-in beef short ribs (English cut)
  • flour
  • olive oil
  • carrots, celery, and onion
  • garlic cloves
  • tomato paste
  • red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.
  • beef broth (low sodium)
  • fresh rosemary and thyme
  • bay leaves
  • Cornstarch (optional for thickening)

Substitutions and Variations

  • Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here



Kitchen Tips and Notes

How long does it take to braise beef short ribs?

  • Oven – 3 hours at 325 degrees Fahrenheit

  • Stove – 2.5 hours

  • Pressure Cooker – 50 minutes with a 10 minutes natural release

  • Slow cooker – 8 hours on low, 5 hours on high


How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

  • Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
  • English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.




More braised recipes:










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Wine Braised Short Ribs


serves 4-6


8 boneless beef short ribs (or bone-in English cut, for more flavor)
kosher salt & fresh ground black pepper
1/4 cup flour
2 Tablespoons olive oil
3 large carrots, peeled and small diced
3 ribs of celery, small diced
1 medium yellow onion, peeled and small diced
5 cloves garlic, minced
1/4 cup tomato paste
2 cups red wine
2 cups beef broth (low sodium)
3 sprigs of fresh rosemary
7 sprigs of fresh thyme
2 bay leaves
Cornstarch 


Instant Pot Method:
Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  


Oven Method:
Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.   













Friday, February 9, 2024

Winter Wonder: Slow Cooker Salsa Verde Chicken Casserole

This Tex-Mex chicken casserole has the bold flavors of green chiles and salsa verde; plus it's made in the slow cooker for a one pot comfort meal!




 

Slow Cooker Salsa Verde Chicken Casserole


 

We had one heck of a storm over here in Southern California!  It rained to 3 days non-stop and we got about 8-11 inches of rain.  All the flooding and mudslides caused us to hunker down where it's dry and safe and think of all the comfort food dishes we could make to tide us over.  My slow cooker is one of my comfort food tools.  I love using it during the winter months.  So I wanted to share a Tex-Mex style chicken casserole that I made in the slow cooker.  It's sort of a cross between a green Enchilada casserole and a King Ranch Casserole.

Using the flavors of salsa verde, green chiles, and Latin flavors like cumin and cilantro you can make one zesty comfort meal.  You layer plain old tortilla chips, (they become soft when cooked and your base for the layers) a shredded chicken mix and and a layer of a salsa verde that's mixed with cream cheese to make it rich and creamy.  Set it and forget it in your slow cooker and then top it with some shredded cheddar cheese and some crunchy tortillas and dinner is served.  Excellent comfort food and really just a dump and go kind of meal.

Enjoy!





What Ingredients do I need?


  • shredded chicken - (3 cups) buy a rotisserie chicken, use leftovers, poach your own, or make it in the instant pot like I did.
  • cream cheese - I used Neufchatel cheese to reduce the fat and calories - block style
  • salsa verde - 16 oz jar
  • diced green chiles, mild, medium or hot depending upon your heat preference
  • yellow onion
  • cilantro - for garnish
  • garlic
  • cumin
  • tortilla chips
  • cheddar cheese - shredded


Substitutions and Variations


Protein: use shredded beef or pork for a different flavor

Add vegetables: sliced bell pepper (any color) or poblano pepper would work well. Add corn if you like.

Switch up the cheese:  use pepper jack or queso fresco

Base layer: use torn up corn tortillas instead of tortilla chips as your base layer. They will turn out the same.




Kitchen Tips and Notes

Shredded Chicken:  I cooked my chicken in the Instant Pot and then shredded it.  You could buy rotisserie chicken, or purchase already shredded chicken.  Or you could use leftover chicken.

Softened cream cheese:  Make sure to leave your cream cheese out for at least an hour to bring to room temperature.  It will need to be soft to mix with the salsa.

Leftovers will stay in the refrigerator for 3 days.

Time: Cook in the slow cooker on low for 4 hours or on high for 2 hours.

Toppings:  cheese and crumbled tortilla chips for extra crunch.


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Slow Cooker Salsa Verde Chicken Casserole

serves 6

1 8 oz package cream cheese, softened to room temperature
1 16 ounce jar salsa verde
3 cups cooked shredded chicken
2 4 oz cans diced green chiles, undrained
½ cup yellow onion, diced
⅓ cup cilantro, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
8 cups tortilla chips
1 cup shredded cheddar cheese 

Spray the lining of your slow cooker with non-stick cooking spray.  

In a large bowl stir together cream cheese and salsa verde until combined. Add the shredded chicken, chiles, onion, cilantro, garlic and cumin.  Stir until combined.

Layer 2 cups of the tortilla chips in the bottom of  the slow cooker. Top with one-third of the chicken mixture. Repeat layers two more times.

Cover; cook on low 4 hours or on high 2 hours. Top with shredded cheese and let stand 5 minutes or until cheese melts.  Serve in individual bowls or plates and top with the remaining tortilla chips (crunched if you like).