Leave a comment as to what you think this is and what it could be used for. A handsome prize for the winner!
Wednesday, September 30, 2009
Name that devise.....
Leave a comment as to what you think this is and what it could be used for. A handsome prize for the winner!
Friday, September 25, 2009
A fitting first recipe....
Turkey Chipotle Chili with Peper Jack Cheese Corn Cake Toppers...
Ingredients
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded teaspoon chili powder
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter
Directions
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
I will be trying this out this weekend, and will let you know just how good it is!
Update 1: I cooked this yesterday and found it to be very good. If you like your chili hot and spicy this will be for you, if you prefer your chili a bit more mild you can use 1/2 the requried chipotle salsa, and add either a 4oz or 8oz can of tomato sauce. That will cut down the intensity of the heat.
Secondly, I did not like the corn cakes as the recipe called for. The pepper jack cheese was hardly noticable, a better solution would be to just make the corn muffins as the Jiffy box indicates, and serve them with the chili. They will compliment the heat of the chili with the sweetness of the corn, a very nice combination.
Update 2: This is just as good on day 3 as day 1.
Overall: I liked it....
Recipe courtesy Rachael Ray
Ingredients
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded teaspoon chili powder
2 chipotles in adobo, chopped, found on Spanish/Mexican foods aisle or, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter
Directions
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.
I will be trying this out this weekend, and will let you know just how good it is!
Update 1: I cooked this yesterday and found it to be very good. If you like your chili hot and spicy this will be for you, if you prefer your chili a bit more mild you can use 1/2 the requried chipotle salsa, and add either a 4oz or 8oz can of tomato sauce. That will cut down the intensity of the heat.
Secondly, I did not like the corn cakes as the recipe called for. The pepper jack cheese was hardly noticable, a better solution would be to just make the corn muffins as the Jiffy box indicates, and serve them with the chili. They will compliment the heat of the chili with the sweetness of the corn, a very nice combination.
Update 2: This is just as good on day 3 as day 1.
Overall: I liked it....
Recipe courtesy Rachael Ray
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