Gameday Chili

Chili and football are kind of like peanut butter and jelly to me. This is a really easy recipe for chili, and I have been told that its pretty good - however before you decide to make this recipe I have to warn you of a few things. 1) I use ground turkey- so it's really healthy, and under the chili sauce it's hard for anyone to tell, although ground turkey has a "cleaner" taste than beef and some folks may not be too keen on the idea. 2) I will tell you what I put it it (including my "secret" ingredients- gasp!) but it is impossible for me to give measurements on the spices. I add as I go to taste with an extra dash of this and that. So you are on your own when it comes to the exact amounts of stuff. 3) It has a lot of beans.

Ok, disclaimer stated, so here we go!!



1 package of extra lean ground turkey (98%+ lean)

2 cans of diced tomatoes

2 cans of tomato sauce

2 cans of chili beans (I use store brand)

1 can of black beans

1 can of dark red kidney beans

1/4 of a white onion, diced

1 envelope of chili seasoning (McCormick's is my favorite)

3 cloves of garlic, pressed (or more to taste)

Olive oil



Spices:

Tony Cachere's

Fiesta Party Dip (Tastefully Simple)

Salt

Pepper

Powdered Garlic

Cumin

Chili powder

Cayenne pepper

Tabasco



***Secret ingredients***

Juice from the jalepeno jar

Heinz ketchup (about 2 Tbs)






Brown ground turkey in a skillet. Start another big pot for the finished product. Add diced onion and garlic to ground turkey to help flavor the meat, and a little olive oil to help with the process.



In the big stock pot, start emptying your cans. Tomatoes and tomato sauce first, then the beans. Add the packet of chili seasoning for a base. When turkey and onions and garlic are cooked through, add meat to the chili pot. Then the spice dance begins. Good luck! (I keep an extra can of tomato sauce handy just in case things ever get out of hand you can dilute the mistake and move on.)

The longer you let it cook the more the flavors develop, but you can eat it pretty much right away. I like to garnish it with jalepenos, tabasco, shredded cheddar and sour cream. Taco chips or crackers are a nice touch too.

Chicken Florentine with Tomatoes

Pasta can be such a quick and easy solution to a weeknight meal. Unfortunately Mr. F isn't a big fan so I don't get the chance to make pasta dishes very often. However, my Mom is a HUGE noodle fan so I whipped this one up last night in about 30 minutes and we all agreed that it is a winner!

Angel hair pasta
Boneless, skinless chicken breasts
1 package of chopped frozen spinach
Garlic cloves (about 3)
1 can of diced tomatoes
Parmesan Cheese
Olive Oil
Salt
Pepper

Boil water for your pasta while you are dicing your chicken into small, bite-sized pieces. Heat about 1 tablespoon of olive oil in a large skillet. Add diced chicken pieces and press about 3 cloves of garlic into the chicken. Saute until brown. Microwave a package of chopped spinach according to package directions. Drain spinach in a colander lined with a paper towel to get out most of the water. Add spinach to browned chicken and one can of diced tomatoes with juices. Cook pasta according to package directions. Remove and drain pasta when "al dente" and add to the chicken/spinach/tomato mixture. You may need to add a bit more olive oil. Add Parmesan cheese (the round can stuff is fine for this part) and salt and pepper to taste. Mix to combine and to allow pasta to soak up some of the tomato juices. Serve topped with freshly grated Parmesan cheese on top.

Very quick and the only fat in the dish is the olive oil (good fat from a vegetable) and a bit from the chicken and Parmesan cheese.

Potato Galettes

Credit for this one goes again to Melissa D'Arabian, winner of this season's The Next Food Network Star. She did a version of this recipe as her final dish. I searched for it, but couldn't find it so I had to recreate it with my own spin. I've made it three times, and alas, the third time is a charm and I've come up with a really yummy side dish that looks pretty fancy. I am also thinking about other variations of this to make a yummy appetizer, so stay tuned!

Potatoes (I used Yukon Gold tonight)
Olive Oil
Shredded Cheddar Cheese
Montreal Seasoning
Muffin Tin


Slice potatoes very thin. I used a mandolin to do this. Two medium sized potatoes yielded enough for 6 galettes. Place the potato slices in a bowl, and drizzle a small amount of olive oil over them- about a 1 1/2 teaspoons. Add some Montreal seasoning (about 2 teaspoons) and cheddar cheese (about 1/2 cup). Mix to combine. Spray muffin tin with non-stick spray. Layer seasoned potatoes in the muffin cups, pressing down. Make sure you have cheese in the layers. Bake in a 400 degree oven for 45 minutes or until the potatoes are cooked through. Remove by running a butter knife around the edges and pop out the pretty little stacks of potatoes. It's a fancy little side dish that really takes no effort.

Baked Brie

Ok, so that sounds really fancy, and it LOOKS really fancy but it is VERY easy and a cool dish for a party. I also have a "winter" version I'm sure I'll break out as the weather gets colder.

Granny Smith Apples
Round of Brie
Honey
Pillsbury Crescent Rolls
Oven

Take your round of brie and cut the rind off the top. Drizzle with honey. Unwrap the crescent rolls and place on a cookie sheet that has been sprayed with non-stick spray. Close the seams on the crescent rolls and fold over the brie. Bake according to the crescent roll directions. When brown, drizzle pan drippings over the brie and pastry and serve with sliced Granny Smith apples. The tartness of the apples is a nice compliment to the sweet honey and brie. This recipe started as a memory of an appetizer once served at the great (now closed) Mauby's here in Birmingham. You'll be a star...and no one has to know just how easy this is!