Classic Chili

 

This is my grandma's classic chili recipe that I've been eating my whole life. I always crave it when the weather starts to get cold. 

My mom has made a few adjustments over the years, as did I this last time I made it. She always made it with ground beef but I like ground turkey (dark meat if I can find it). I added jalapeno and a little chicken stock tonight. It's best with a little of my Aunt Dora's hot sauce but when we don't have that, we find other ways to give it a kick (like the jalapeño). Three generations perfecting the recipe. It's so good!

The toppings are essential, as is the cornbread. 

Classic Chili

Grandma Tess, Yia Yia and Me 

 

1 lb ground turkey, preferably dark meat

2 T olive oil or canola oil

1 small onion, diced

½-1 green pepper, diced small

2-3 celery stalks, diced small

½-1 jalapeno, minced

3-4 garlic cloves, minced

2 bay leaves

½ t oregano

½ t paprika

1 t cumin

2-3 T chili powder

½ t bit sugar

1/2 t salt

1 150z can tomato sauce

1 can stewed tomatoes

1/2 - 1 can diced tomatoes

2 cans pinto beans, drained and rinsed

1 cup chicken stock 

Salt & pepper

 

 

Heat oil in a large sauté pan over medium-high heat. Brown turkey. Season with salt, pepper, garlic granules and cumin. Turn off heat when 90% cooked. 

 

In a large crockpot, heat another splash of olive oil over medium heat. Sauté onions for a few minutes until soft. Add green pepper and celery and sauté until softening. Add jalapeno and then garlic. When almost ready, add bay leaves, oregano, paprika, cumin, chili powder, sugar and salt. Then add tomato sauce, stewed and diced tomatoes (beaking up with your hands), and chicken stock. Bring to a boil, then reduce and add the beans. Cook on low for 15 minutes. Season with salt. Add more seasoning to taste.

 

Serve with your choice of toppings:

 

Sour cream

Shredded cheese

Green onion

Red onion

Cilantro

Crumbled tortilla chips

 

Always best served with cornbread. I like Marie Callender’s Organic Cornbread.

Anne's Pasta Primavera

I got this recipe from my friend Anne's Instagram stories. My kids won't eat ANY pasta besides plain pasta with butter and cheese so I thought I would give this a try. I thought it was great and will definitely make it again. Great with broiled asparagus. * Measurements below are just my best guess, not exact. 

Pasta Primavera

 

½ yellow onion, diced

1 small zucchini, diced

1 heaping teaspoon of Better than Bouillon (chicken flavor)

1 carrot, shaved thin on mandolin

3-4 garlic cloves, sliced paper thin

1/3-1/2 cup frozen corn, in water to de-thaw, then drained

¼ cup pasta water

¼ cup heavy cream

Dap of butter

Freshly shaved parmesan 

Penne (1/2 – 2/3 bag)

 

 

Bring a large pot of water to a boil. 

 

Heat olive oil in a large sauté pan over medium heat. Cook onions until starting to soften a bit. Then add the zucchini. When both are soft, stir in the carrots, then the garlic. Maybe add a little more oil before the garlic and turn down to medium-low. Stir in chicken bouillon and some pepper, then add the thawed and drained corn.

 

Add salt to the boiling water and then cook the penne. Before you drain it, grab a scoop of the pasta water. Drain pasta and add to the pan with the veggies. Stir in some pasta water and the cream, just enough to coat. Add a little butter and check for seasoning.

 

Plate and sprinkle with shaved parmesan. 

Zucchini Boat Pizzas

My friend Anne posted these on her Instagram account and I was so curious if they were good that I was making them within days. And they were good! So good I made it again the next night too, which says a lot because I'm usually not one to go with the healthier option. I definitely liked the version with turkey pepperoni, which I made 3 days in a row, but you could do any topping combo you like. 

And no, my kids did not eat these but I have faith that one day they will try a zucchini. 

Zucchini Pizzas

Zucchini

Pizza sauce (I’m loving Rao's brand pizza sauce)

Mozzarella cheese

Parmesan cheese

Turkey pepperoni 

 

Preheat oven to 425. Cut zucchini in half the long way and cut or spoon out a little of the inside to make a boat. Place on a wire rack on a cookie sheet. Rub with a bit of olive oil and sprinkle with salt and pepper. Roast for ten minutes. Flip and roast for 10 more. 

 

Remove from oven and reduce heat to 400. Spoon pizza sauce over the top. Sprinkle with mozzarella cheese and some fresh grated parmesan. Top with turkey pepperoni or any toppings you like. Bake in the oven for 10 minutes or so. Watch and determine when the cheese is to your liking. 

 

Pour a glass of wine and enjoy! Biden Harris 2020 Woo Hoo!

Belynda's Greens

 

My friend Belynda hosted a fabulous indoor dinner party (pre-Covid! remember those?!) and everything was delicious. Since then, I've been making this veggie dish because it's so easy and delicious.

Broccolini & Snap Peas

 

1 bunch broccolini

1-2 handfuls of snap peas

3-4 garlic cloves smashed 

Sprinkle of red chili flakes

1-2 T olive oil

1-2 T butter

Salt & pepper

 

Heat olive oil and butter in a pan over medium heat. Add the smashed garlic and chili flakes. Add broccolini and snap peas. Sprinkle with salt and pepper and keep on medium heat for a minute or two. Reduce heat to low, cover and cook for 15-20 minutes, stirring here and there. If everything starts to brown, add a little water to the pan so it steams. Turn off heat and leave until you're ready to serve your main course. 

Second photo shows what was left because I eat it so fast and forgot to photograph. 

Chicken & Rice

Lots of stress eating and drinking happening over here this week while we wait for the 2020 Presidential results. Last night's fix was comfort food. I made this recipe for Chicken & Rice from Dinner: A Love Story, with a few minor changes. As she said.... I’m guessing you have everything you need for it in the house so when you don't know what to make, give this a try. 

Chicken & Rice

2 cups chicken broth plus 1 cup water (homemade stock is ideal obviously)
3 T olive oil
2 medium onions, about 8 ounces, peeled and sliced
salt & pepper
2 chicken breasts cut into bite size pieces
1 1/2 cups white rice (I used long-grain white rice)
handful herbs, chopped (I used parsley)
juice from 1/2 lemon (I used a ton of lemon)

Bring broth and one cup of water to a boil. While you are waiting for it to boil, add olive oil to a large skillet (that has a lid) set over medium heat. Add onions, salt and pepper. Cook until onions soften, about 4 minutes.

Add rice to the pan and stir until each grain is covered in oil. Nestle chicken in rice, add salt and pepper, then pour in the broth and water. Reduce heat to medium-low and cover.

Cook 2o minutes, until all water is absorbed and chicken is cooked through. Garnish with parsley and a huge squeeze of lemon.