Turkey Chili


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I’ve been making this dish for a long time and have never written it down or taken a photo.  I’m not sure why but I will correct that today.  I make my chili slightly warm then I add chopped jalapeno peppers and lots of hot sauce to satisfy my desire for heat.

Ingredients:

½ yellow onion, chopped

1/3 red pepper, chopped

1/8 jalapeno, chopped

½ Anaheim chili, chopped

½ zucchini, chopped

1 tsp. black pepper, ground

1 tbsp. olive oil

1 lb. turkey, ground

5 tbsp. All-purpose spice mixture

1 can chopped tomatoes

1 can black beans, drained

1 tbsp. shredded cheese, Mexican blend

1 avocado, chopped

Cilantro to taste

Hot sauce, I like the rooster sauce

Directions:

Heat the olive oil in a large skillet and add the onion and all the peppers.  Cook until the onions are soft.  Add the zucchini and black pepper and cook stirring often for a couple of minutes.  Remove to a serving bowl.  Add the turkey to the skillet and cook until no longer pink.  Add the all-purpose spice mix and combine with the turkey.  Add the chopped tomatoes and the black bean.  Stir to combine.  Add back the onions and peppers and combine with the turkey.  Let the chili come to a boil, turn the heat to low and simmer for 10 minutes.  Serve with avocado, shredded cheese and hot sauce if desired.

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4

Chicken Tenders


 

Chicken Tenders 

Ingredients:

1 Lb     Chicken tenders

1 tbsp. Olive oil

2 clv    Garlic, chopped

½         Yellow onion, sliced

2          Roma tomatoes, chopped

Salt and pepper

3          Mushrooms, sliced

½         Chili, chopped (optional if you want some heat, I do)

 

Directions:

Heat oil in a medium skillet and add the chicken, season with salt and pepper.  Brown on both sides and remove to a plate.  Add onions, garlic, and chili to the skillet and cook and stir often till soft, don’t burn the garlic.  Add the tomatoes and cook until tomatoes break down.  Put the chicken back in the skillet, add mushrooms, stir and cook on simmer for ten minutes.  Serve with Brussels sprouts with artichoke hearts.

Steak Marinade


Don’t be concerned about the heat of the chili, when you cook the meat the heat reduces.  The chili helps tenderize and flavor the meat.

Ingredients:

1  Chili, your favorite hot variety

3  Garlic cloves

1/2  Yellow onion

Olive oil

Balsamic vinegar

Salt and pepper

Directions:

Place the chili, garlic, and onion in a food processor and chop until everything is combined.  Keep the machine running and add equal parts of the oil and vinegar.  When blended add salt and pepper to taste.  Cover your meat with the marinade at room temperature for about 20 minutes.  Cook the meat on the non marinated side first then flip to finish.

Orange Chicken with Turmeric Rice


Orange Chicken

Orange Chicken

2          Chicken breasts, boneless and skinless

2          Tbsp. Olive oil

Salt and Pepper

1 Tsp. Five spice powder

1 Med  Onion, chopped

½         Red Pepper, chopped

½         Serrano pepper, chopped

Juice of one orange

Zest of one orange

Cilantro, chopped

Directions:

Heat 1 tablespoon of oil in a skillet over medium heat.  Add the chicken to the skillet seasoning with salt, pepper, and five spice powder.  Brown both sides.  Remove from pan.  Add the remaining oil to the skillet.  Add onions, peppers and chili to the skillet and sauté till tender.  Add the juice and use it to deglaze the pan.  Reduce sauce; return the chicken and any juice to the pan.  Cover and cook on simmer till chicken is cooked through.  Remove the chicken to a cutting board to rest.  Add orange zest and cilantro to the skillet.  Slice the chicken and serve with the orange sauce and vegetables over the sliced chicken.

Turmeric Rice

2 Cups Chicken broth

1Tbs.   Butter

1 Tsp.  Turmeric

1 Cup White rice

Directions:

Bring chicken broth to a boil; add butter, turmeric and rice.  Bring back to a boil.  Lower heat to a low simmer and cook till rice is tender.