Monday, October 31, 2011

chipotle chocolate chili

i'm not a huge fan of chili, but this was delicious. i found this recipe on you can view the original recipe here. i used black and pinto beans instead of kidney beans, as noted below.
Chipotle Chocolate Chili

1 lb. lean ground turkey
1 large onion, minced
1 red bell pepper, minced
2-3 cloves garlic, minced
2 15-oz. cans diced tomatoes
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 15-oz. can chicken broth
3 Tbsp. brown sugar
2 Tbsp. chili powder
1 tsp. ground cumin
1 Tbsp. unsweetened cocoa powder
1/2 tsp. freshly-ground black pepper
1/2 tsp. Kosher salt
Chipotle sauce from the can of chipotle chiles (optional; i think this made the chili a bit spicy so if you don't want spice, i would omit this)
1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)
Light sour cream
Chopped green onions
3-4 Tbsp. red wine vinegar
Shredded cheddar cheese
Heat a bit of olive oil in a large soup pot over medium heat. Saute onion, garlic, and bell pepper. Add ground turkey and cook until meat is no longer pink. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired, about 30-40 minutes. If desired, add some chopped chipotle chiles. Add 3 Tbsp. red wine vinegar and small amounts of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili.
When thickened and seasoned as desired, serve with chopped onions or green onions, sour cream, and shredded cheddar cheese.

Sunday, August 21, 2011

Cake Mix Cookies

1 Box Cake Mix (Any Flavor)
1 Egg
1/3 cup Water
1/4 cup Oil
1 Cup Chocolate Chips, or White Chocolate Chips, Peanut Butter Chips, Whatever you want.

Preheat oven to 350 degrees.  Mix all ingredients in a bowl until a dough consistency is reached. Form dough into 1 inch rounds and space evenly on a cookie sheet.  Bake at 350 for 8-10 minutes.

Monday, May 2, 2011

cabbage + craisin salad

my sister-in-law has made this yummy salad for the last few family get togethers and everyone loves it. if you like the traditional oriental cabbage salad, you'll love this variation.

mix together:
1 bag shredded cabbage
1/2 to 1 bag rice noodles
1 cup mozzerella cheese
1 cup cashews
1 1/2 cups craisins
*this can be mixed the night before, then add dressing right before serving

1 cup oil
1/2 cup vinegar
1/2 teaspoon salt
1/4 to 1/2 cup sugar
1 t. poppy seeds
1 t. grated onion

Tuesday, April 5, 2011

Chicken Tostadas

1 lb boneless, skinless chicken breasts, cut in strips

1 can vegetarian refried beans, warmed

1 can corn, warmed

lettuce shreds

grated cheese

fresh salsa

6" tostada shells

Marinate (or season with garlic salt) and grill chicken strips. Spread warmed refried beans on the tostada shells. Then add chicken strips and corn. Top with cheese, lettuce, and fresh salsa.

Add additional toppings as desired like avocado, tomatoes, sour cream, olives, onions, etc.

Friday, February 18, 2011

Chocolate Cresents

Yes you read right CHOCOLATE CRESENTS. YUM Arby's has a chocolate turnover that is so good. This is a homemade smaller version but it is just as good!

1 pkg Pillsbury reduced fat Cresent rolls

1/2 pkg Mini Chocolate chips

Powdered sugar for dusting

Preheat over to 375. Lightly spray a cookie sheet to keep from sticking. Unroll the cresent rolls, put 2 tsp of the mini chocolate chips in the widest part then carefully roll them up. Follow the instructions on the package for baking, about 8-10 minutes. Once they are out of the oven dust with powdered sugar.

Sunday, January 30, 2011

Chicken and cheese taquitos

1 bar of cream cheese
1/2 C green enchilada sauce
2 tbsp lime juice (I used lemon juice and it worked just as well)
1 tsp cumin
1 tsp oregano
2 tsp chili powder

1 tsp onion powder
salt and pepper
2 cloves minced garlic
1/3 C. chopped cilantro
4 green onions, sliced ( I used a regular onion and it was the same)
3 C shredded cooked chicken ( I used a store bought rotiserrie chicken and shredded it. it was faster)
2 C shredded cheese ( I used just 1 cup. if you want it cheesier you can use more)
1 large pkg. flour tortillas

In a large bowl mash together the cream cheese, enchilada sauce, lime juice, spices, garlic and green onions.
mix together and add salt and pepper.
Add the cheese, cilantro and the shredded chicken.
warm up the tortillas so that they are pliable. put a few tablespoons of the filling in the tortilla and roll up.
Line a baking sheet with tin foil, spray with cooking spray.
place the taquitos seam side down and spray the top of the tortillas with cooking spray.
Bake in a preheated oven at 400 degrees for about 10 min. or until the tortillas are brown and crispy.

** these were SO yummy! Enjoy!

Monday, January 3, 2011

Mom's Pork Green Chili

I love chili verde, so I am always on the search for a recipe. I found this on the Tasty Kitchen website (my favorite website) This was SO good, try it!!
1/2 cup water
1 whole medium pork roast
3-4 cans diced green chilies (4 oz cans)
4 cloves garlic, minced
1 envelope (1.28 oz) Onion Soup mix
1 Tablespoon Oregano
Salt and pepper to taste
Put 1/2 cup water in the bottom of a slow cooker. Place roast in the slow cooker. Add the cans of green chilies on top and the sides of the roast. On top of the meat sprinkle the minced garlic, onion soup mix, oregano, and salt and pepper . Cook on low 7 to 8 hours Meat will fall apart, shred with fork.
Serve as burritos, tacos, enchiladas, eggs, anything it is so good and so easy!