Cowboy Chicken Chili

Well that little dream of a mid-winter tan has ceased, and the rain has returned. The skiers are happy and the East Coasters reading are ready to lunge through the computer as I complain about wearing a second layer.  Let's be honest highs of 21 degrees just isn't my sitch, and I think Uggs are necessary for anytime below 55. Sooo, I have a little soupy soup to warm us all up! Traditional chili can be a little too heavy, but this chicken alternative is a great substitute.

Ingredients:

1 tablespoon EVOO
1 medium white onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp cayenne or chipotle pepper

1 tsp chili powder
1 sweet potato, peeled, diced (optional)
2 15-oz cans white beans, rinsed, drained
1 28-oz. can fire roasted tomatoes, with juice
8-oz can chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tbs balsamic or apple cider vinegar
2 heaping cups cooked chicken pieces, or shredded
Juice of 1 lime

Directions:

Heat a large pot over medium heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar. Stir gently to combine it all.

Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add the cooked chicken and lime juice. If the chili thickens too much thin it with a little more broth. Cook for about 5-10 more minutes on low and serve. 

Optional toppings: cilantro, avocado, cheese, sour cream. 

Spicy Spaghetti Squash Tacos

You were warned, slightly obsessed with anything and everything spaghetti squash as of late. A few months ago I bought the Smitten Kitchen cookbook, and immediately got that salivating, fat kid moment while looking at the pictures. Somehow this one slipped through the cracks, but I am so happy I finally made it! I would have never thought lime juice would go well with spaghetti squash, but it is the perfect combo. And I just really, really wanted some tacos.

Ingredients:

1 large spaghetti squash

2 tbsp freshly squeezed lime juice

1/4 cup cotija cheese 

1 tsp chili powder

1 tsp cayenne pepper

1/2 tsp ground cumin

1/2 tsp ground coriander 

1/2 tsp salt 

16 6-inch flour or corn tortillas 

1 15oz can black beans, drained & rinsed

1/4  cup finely diced red onion 

1/4 cup chopped fresh cilantro leaves

Optional garnish: Tabasco sauce, chopped pepperoncini, salsa, avacado

Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up. 

Whisk together the lime juice, chili powder, cumin, coriander, and salt. 

Remove the spaghetti squash from the oven and set aside until cool enough to handle. Once it is cool, start to shred out the squash with a fork.  Pour the dressing over the strands of squash and gently toss together. Taste the squash and adjust the seasoning as desired.

I stuffed the tortillas with squash, beans, onion, and salsa. Sprinkle with cotija cheese, and cilantro. Line up all of the tacos in a pyrex dish and broil for about 5-7 min. Finally garnish with sliced avocado and hot sauce of your choice. 

Original recipe courtesy of Smitten Kitchen

Pesto Turkey Spaghetti Squash

The obsession started a few years ago. My roommate was in the kitchen attempting to dismantle the mother of all melons. (Or so I thought) Butcher knife, forks, leg up for leverage... the works. I thought to myself, "wow, gurlll really wants to get into this melon". She quickly corrected me, and informed me of this magical vegetable... SPAGHETTI SQUASH! Where had this delicacy been hiding all of my life? Admittedly, it totally irks me when it's called a great substitute for pasta. To that I say.... naaa naaa naaa. The true Italian in me knows there is no such comparison. Pasta is pasta. However, I've played with numerous combinations, and found that pesto is by far one of my favorites. It gives off that guiltless comfort food feeling. 

My other favorite thing about spaghetti squash is cooking it for people that have never tried it before. One of my frequent recipe testers gave the expected "what is this chick, diet food you are going to feed me look" when I was whipping up my latest concoction. To my delight, he loved it! 

Let's be honest, I could go on. You be the judge, and go have yourself a big ol' bowl of squash. Let me know what you think! And stay tuned for my post on SS tacos!

Ingredients:
1 spaghetti squash
1lb lean ground turkey
1/2 cup of pest0 (recipe here)
EVOO
Salt & Pepper to taste

Directions:
Preheat the oven to 350 degrees. Cut the spaghetti squash in half, length wise. Scoop out the seeds and pulp. Season with a little EVOO, salt and pepper. Cook for 35 min, face up.

While the squash is in the oven, start cooking the turkey meat in a skillet. Heat 1 Tbs of EVOO and add your turkey to the pan. Break it up into pieces, and season with salt and pepper. (Optional: add chili powder for a little heat) Add  3/4 of the package of pesto to the ground turkey, reduce heat to low.

Remove the SS from the oven and set aside until cool enough to handle. Once it is cool, start to shred out the squash with a fork. When all done, toss in with turkey and pesto! This recipe easily feeds four to six people, and keeps for several days in the fridge. 

Grandma's Meatballs

Attempting in Grandma's kitchen

Growing up, I was fortunate enough to spend a lot of time at my grandparents house. There was always someone sitting around the kitchen table telling a story, a handful of cousins wreaking havoc around the house, and something delicious simmering on the stove. This is without a doubt, where I learned to love cooking. 

My Grandpa would always answer the door the same way, "we don't want any". I would of course laugh, knowing they had bought their fair share of Girl Scout Cookies, wrapping paper, magazines, and whatever else I was peddling that month. My Grandma on the other hand would greet you in one of two ways. The first was a big hug, seeing how far around her arms could reach, and she would say, "you look hungry, let me make you something". The second was a big hug and, "you look healthy". The dreaded words out of Grandma's mouth. Instead of meatballs, you would get a bowl of her homemade, low calorie zucchini soup. What did you think you were going to leave without eating anything? There was always a batch ready in the freezer, because as our family likes to joke, when someone loses the weight, it just means someone else gained it. 

Lucky for you, today I'm sharing the meatball recipe. Hungry or healthy, making these brings me right back to her kitchen. And while I will never make them as good as my Grandma, I will keep trying until I come close! 


Ingredients:

1/2 pound ground veal

1/2 pound ground pork

1 pound ground beef

4 slices of fresh white bread crumbs, crusts removed

1/2 cup seasoned dry bread crumbs

1/4 minced yellow onion

1/2 bunch chopped fresh flat-leaf parsley

4 cloves of garlic

1/4 teaspoon ground nutmeg

1/2 cup freshly grated Parmesan cheese

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 cup of milk

2 whole eggs, beaten

Vegetable oil

Olive oil

Directions:

Soak the fresh bread crumbs in milk. Combine with the ground meats, seasoned dry bread crumbs, onion, parsley, garlic, parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Mix it all up with your hands. Lightly form the mixture into 2-inch meatballs.  Pour equal amounts of vegetable oil and olive oil into a large skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. 

Sauteed Mushroom Bruschetta

Do you ever get really excited about a new recipe, run to the store, buy all the ingredients, only to realize.... I didn't need cilantro and parsley? Maybe I'm just so ecstatic they are both still in stock during the Sunday night rush, I go into hoarding mode. Either way, this is one of the many products of my over indulgence! 

Ingredients:
1 pound crimini mushrooms
3 roma tomatoes
fresh sourdough baguette
3 cloves of garlic
basil
salt
pepper

Directions:
Heat enough olive oil to cover sauce pan and add minced garlic. Once oil is hot, add sliced mushrooms and saute until tender. Add chopped tomatoes and torn basil leaves. Cook on medium heat for 5 min. Season with salt and pepper.  In the meantime, toast sliced baguette in the oven until lightly crisped. Remove the pan from heat and top the bread with a heaping amount of tomato/mushroom mixture. Add shaved parmesan if desired!

Chipotle Lime Shrimp

Ingredients:

1 chipotle chili in adobo

2 teaspoons adobo sauce

1 teaspoon cumin 

1 tablespoon brown sugar

1 lime 

2 tablespoons cilantro 

1 pound shrimp 

Directions:

Chop the chipotle and mix with adobo sauce, cumin, brown sugar, lime zest, lime juice and chopped cilantro in a bowl.  Let marinate for 20 minutes. Skewer the shrimp.  Grill the shrimp until cooked, about 2-3 minutes per side. Garnish with cilantro and a touch of lime. Serve with spicy cabbage coleslaw. 

Tips and Tricks: I have made these in a stir fry pan. They turn out really well, but beware the spice doesn't cook off as much as on the grill. Hold back on the seeds in the chilis if you're guests are sensitive to heat! 

Loaded Mushroom Risotto

Ingredients:

4 cups low-sodium chicken stock

1 1/2 ounces dried porcini mushrooms

3 tablespoons butter

1 medium onion, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

1/2 cup grated Parmesan

3/4 cup (3 ounces) Gorgonzola, crumbled

1/4 cup chopped fresh chives

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Directions:

In a medium saucepan, bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Using a slotted spoon, remove the mushrooms and set aside. Reheat the stock to a simmer and keep warm over low heat.

In a large, heavy saucepan, melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed, about 2 minutes. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 to 25 minutes. Stir in the Parmesan, Gorgonzola, chives, salt and pepper. Let sit on very low heat for about 5 min, then remove from heat completely. Transfer the risotto to a serving dish. Serve immediately.

Original recipe courtesy Giada De Laurentiis

Zucchini Carpaccio

If you've been to Jackson Fillmore, then you have surely tried this signature dish. So simple, and so delicious! Jack was generous enough to share the video so we could attempt to recreate at home. Even the most picky eaters will devour their veggies with this Italian favorite. Mangia, mangia!!! 

Ingredients:
2-3 zucchini 

Slice of lemon

Olive oil

Shaved Pecorino

3 tablespoons toasted almonds

Directions:

Wash and dry the zucchini. Using a mandolin, shave thin ribbons. Reconstruct the zucchini and chop into small strips. Heat up 1-2 Tbs of olive oil. Toast almonds until golden brown. Remove pan from heat and toss in the zucchini to warm up. Immediately move to serving dish. Squeeze a small amount of lemon over the vegetable ribbons and drizzle with olive oil. Season the salad with salt and pepper, and sprinkle with thick slices of Pecorino.

Check out the video here! 

Original recipe from Jackson Fillmore Restaurant, SF