Pumpkin Chili

October 26, 2015 Leave a Comment
Pumpkin Chili

Pumpkin Chili

I found this recipe, Pumpkin Chili, tucked away in a can of recipes, that I haven’t looked through in YEARS!!  So why don’t you give it a try just in time for Halloween.

Pumpkin Chili Recipe

 

Pumpkin Chili

1 ½ lbs. butternut squash

¾ lb. lean ground beef

¾ lb. ground turkey breast

1 ½ cups chopped green pepper

½ cup chopped sweet onion

1 clove garlic, minced

1 ½ tsp. olive oil

¾ cup bottled chili sauce

1 (15 oz.) can crushed tomatoes

¾ cup canned diced tomatoes, undrained

1 (15 oz.) can chili beans

1 (15 oz.) can navy beans or cannellini beans

1/3 cup water

2 Tbsp. cider vinegar

4 ½ tsp. chili powder

¼ cup brown sugar

1 ½ tsp. (EACH) cumin, coriander, cinnamon and unsweetened cocoa powder

 

Place squash (discard seeds and pulp).  Place squash cut side down on baking sheet.  Bake 350 F. for 40 minutes or until tender.  Remove from oven, set aside to cool.

Meanwhile, in a 6 quart Dutch oven cook ground beef, turkey, pepper, onion, garlic in hot oil over medium-high heat until meat is brown and veggies are tender.  Add all remaining ingredients, except squash.  Bring to boiling; reduce heat.  Simmer uncovered 1 hour, stirring occasionally.

Cut squash in 4 wedges.  Remove rind and cut in ½ inch pieces.  Add to chili; simmer covered for 20 minutes more.

 

(Recipe for Pumpkin Chili, was dated September, 2000)

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Chicken Skewers with Spicy Cucumber Relish

July 15, 2015 Leave a Comment
Chicken Skewers with Spicy Cucumber Relish

Chicken Skewers with Spicy Cucumber Relish

This recipe, Chicken Skewers with Spicy Cucumber Relish, came from a recipe book that Stop & Shop supermarket handed out.  You can serve these skewers as a main course or as an appetizer for a crowd.  The Thai Chili sauce adds wonderful flavor: sweet, savory and with just a tiny bit of spicy.

 

Chicken Skewers with Spicy Cucumber Relish Recipe

 

Chicken Skewers with Spicy Cucumber Relish

1 red Pepper

1 lime

3 Tbsp. reduced-sodium soy sauce

3 Tbsp. sesame oil

¼ tsp. salt

1 ½ lb. chicken breast, cut into cubes

12 skewers

½ cucumber

½ oz. chives

2 Tbsp. cider vinegar

4 Tbsp. sweet chili sauce

 

Remove the stem and halve the pepper lengthwise, remove seeds and cut into small pieces.

Zest the lime; and put aside.  Then juice the lime; combine the lime juice, soy sauce, sesame oil and ¼ teaspoon salt in a shallow dish.

Thread the chicken cubes on skewers and place in the lime juice marinade.  Cover and let marinate for at least 1 hour in the refrigerator, turning once halfway through.

Grate the cucumber and to let drain in a sieve.  Press the cucumber down with a spoon to let as much of the moisture out.  Chop the chives and mix the lime zest, vinegar, chili sauce and cucumber.  Season with the rest of the salt and pepper.  Heat the grill; and grill the chicken skewers for 10 minutes until cooked through.          6 servings

Serve with Thai cucumber dip.

 

(Recipe for Chicken Skewers with Spicy Cucumber Relish, Stop & Shop recipe book, 2015)

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Apple Turkey Picadillo

June 12, 2015 Leave a Comment

 

Apple Turkey Picadillo

Apple Turkey Picadillo

This recipe, Apple Turkey Picadillo, is a twist on the Latin American staple that‘s made healthier with ground grand turkey and crisp apples.  It doubles well.  Try tucking it into whole-wheat tortillas or serve over instant brown rice for a quick and healthy supper.

 

Apple Turkey Picadillo Recipe

 

Apple Turkey Picadillo

2 tsp. extra-virgin olive oil

1/3 cup finely chopped red onion

1 garlic clove, minced

8 oz. 99% lean ground turkey

½ tsp. ground cumin

½ tsp. dried oregano

¼ tsp. salt

¼ tsp. freshly ground pepper

1/8 tsp. ground cloves

1 Tbsp. cider vinegar

1 medium tart green apple, peeled and chopped

1 cup chopped tomato

3 Tbsp. chopped green olives

½ tsp. Worcestershire sauce

¼ cup sliced scallion greens

 

Heat oil in a large skillet over medium heat.  Add onion and garlic; cook until soft, stirring often, about 2 minutes.  Add turkey; cook, stirring and breaking up, until lightly browned, 4 to 6 minutes.

Stir in cumin, oregano, salt pepper and cloves; cook for 30 seconds.  Stir in vinegar, scraping up any browned bits.  Stir in apple, tomato, olives and Worcestershire sauce.  Reduce heat and gently simmer. Stirring often, until any liquid in the pan has reduced to a syrupy, about 8 minutes.  Stir in scallion greens and serve.           2 serving, 1 ¼ cups each

 

(Recipe for Apple Turkey Picadillo, Diabetic Connect, 2015)

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Honey-Beer Braised Ribs

January 27, 2015 Leave a Comment

 

Honey-Beer Braised Ribs

Honey-Beer Braised Ribs

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table.  Serve them with baked potatoes, green beans and a salad for a memorable meal.

           Terry Serena                                                                       McMurray, Pennsylvania

Honey-Beer Braised Ribs Recipe

 

Honey-Beer Braised Ribs

½ cup packed brown sugar

1 tsp. pepper

¾ tsp. salt

6 lbs. pork baby back ribs

¼ cup honey

1 bottle (12 oz.) dark beer or beef broth

¼ cup cider vinegar

1 bottle (18 oz.) barbecue sauce

 

Combine the sugar, pepper and salt; rub over ribs.  Place ribs bone side down on a rack in a large shallow roasting pan.  Drizzle with honey.  Combine beer and vinegar; pour around ribs.  Spoon some of the beer mixture over the ribs.

Cover tightly with foil and bake at 325 F. for 1 hour. Reduce heat to 250 F.; bake 2 hours longer or until tender.

Moisten a paper towel with cooking oil; using long-handled tongs coat the grill rack.  Drain ribs.  Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce.  Serve with the remaining barbecue sauce.       6 servings

 

(Recipe for Honey-Beer Braised Ribs was in www.tasteofhome.com, 2015)

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Curried Scallop-Apple Salad

August 18, 2014 Leave a Comment
Curried Scallop-Apple Salad

Curried Scallop-Apple Salad

 

This recipe, Curried Scallop-Apple Salad is from Diabetic Connect.  Curry complements seared scallops, tart apples and sweet dried cranberries while toasted almond add crunch in this quick fall dinner salad.  Serve with toasted whole-wheat baguette and a glass of Sauvignon Blanc.

 

Curried Scallop-Apple Salad Recipe

Curried Scallop-Apple Salad

6 tsp. extra-virgin olive oil, divided

½ cup thinly sliced shallot

¾ tsp. curry powder

1 cup apple cider

½ tsp. salt, divided

1 tsp. cider vinegar

1 lb. dry sea scallops, tough muscle removed

¼ tsp. fresh ground pepper

8 cups mixed salad greens

1 tart, such as Granny Smith, diced

¼ cup dried cranberries

¼ cup sliced almonds, toasted

 

Heat 2 teaspoons oil in a large nonstick skillet over medium heat.  Add shallot and curry powder and cook, stirring, until the shallot is beginning to soften, about 3 minutes.  Add cider and ¼ teaspoon salt.  Bring to a boil and cook until reduced to ¾ cup, about 4 minutes.  Pour into a large bowl and whisk in 2 teaspoons oil and vinegar.  Reserve ¼ cup dressing in a small bowl.  Wipe out the pan.

Pat scallops dry and sprinkle with the remaining ¼ teaspoon salt and pepper.  Add the remaining e teaspoons oil to the pan and heat over medium-high.  Add the scallops and cook until golden brown, 2 to 3 minutes per side.  Transfer to a plate.

Add salad greens, apple, cranberries and almonds to a large bowl; toss to coat.  Top with the scallops and drizzle with the reserved ¼ cup dressing.        4 servings

 

(Recipe for Curried Scallops-Apple Salad came from Diabetic Connect, 2014)

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Lazy Man’s Ribs

August 14, 2014 Leave a Comment
Lazy Man's Ribs

Lazy Man’s Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I’ll have to admit these ribs are finger-lickin’ good and fall-off-the-bone tender!  I’ve made them for a lot of my buddies – including my preacher – and some have even suggested that I try bottling my sauce and selling it to the public!!!

            Allen Stackhouse Jr.                                                                       Jennings, Louisiana

 

Lazy Man’s Ribs Recipe

Lazy Man’s Ribs

2 ½ lbs. pork baby back ribs, cut into eight pieces

2 tsp. Cajun seasoning

1 medium onion, sliced

1 cup ketchup

½ cup packed brown sugar

1/3 cup orange juice

1/3 cup cider vinegar

¼ molasses

2 Tbsp. Worcestershire sauce

1 Tbsp. barbecue sauce

1 tsp. stone-ground mustard

1 tsp. paprika

½ tsp. garlic powder

½ tsp. Liquid Smoke, optional

Dash salt

5 tsp. cornstarch

1 Tbsp. cold water

 

Rub ribs with Cajun seasoning.  Layer ribs and onion in a 5 quart slow cooker.  In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, Liquid Smoke and salt.

Remove ribs and keep warm.  Strain cooking juices and skim fat; transfer to a small saucepan.  Combine cornstarch and water until smooth; stir into juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.          4 servings

 

(Recipe for Lazy Man’s Ribs was on www.tasteofhome.com, 2014)

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Holly’s Ridiculously Easy Blueberry Slaw

July 14, 2014 Leave a Comment
Holly's Ridiculously Easy Blueberry Slaw

Holly’s Ridiculously Easy Blueberry Slaw

 

This unique coleslaw is terrific for a barbecue or a brunch, says Holly Whitcomb.  It is also really great with Buttermilk Ranch or Country French Vinaigrette dressing.                                                                               

 

Holly’s Ridiculously Easy Blueberry Slaw Recipe

 

Holly’s Ridiculously Easy Blueberry Slaw

1 bag (about 16 oz.) shredded cabbage coleslaw mix (or make your own by shredding ½ head green cabbage and 2 peeled carrots)

½ small red onion, chopped

1 pint blueberries, washed and destemmed

½ bunch fresh cilantro, chopped (1/3 – 1/2 cup)

½ tsp. CRACKED BLACK PEPPER

Raspberry Vinaigrette Dressing:     ¾ cup olive oil

¼ cup cider vinegar

1 Tbsp. RASPBERRY ENLIGHTENMENT

2 Tbsp. sugar (more or less to taste)

 (HIGHLIGHTED – are found in PENZEYS SPICES)

 

In a serving bowl, combine the slaw ingredients.  Using a blender or a whisk, combine the dressing ingredients.

Drizzle over the slaw and toss to coat.  Try to dress the salad half an hour or so ahead of time.  Toss before serving.          10 serving

 

(Recipe for Holly’s Ridiculously Easy Blueberry Slaw was in Penzeys Spices catalog)

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Roasted Potato & Green Bean Salad

June 25, 2014 Leave a Comment
Roasted Potato & Green Bean Salad

Roasted Potato & Green Bean Salad

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

I made this salad to take advantage of in-season fresh potatoes, onions and green beans.  It’s a perfect twist on the tangy German potato salad my mom used to make.

             Blair Lonergan                                                                  Rochelle, VA

 

Roasted Potato & Green Bean Salad Recipe

Roasted Potato & Green Bean Salad

6 medium red potatoes, cut into 1-inch cubes

1 large red onion, cut into 1-inch pieces

¼ lb. fresh green beans, trimmed and halved

2 Tbsp. olive oil

8 bacon strips, cooked and crumbled

Vinaignette:    2 Tbsp. cider vinegar

1 Tbsp. minced fresh thyme or 1 tsp. dried thyme

1 Tbsp. lemon juice

1 Tbsp. Dijon mustard

½ tsp. salt

¼ tsp. pepper

¼ cup olive oil

 

Preheat oven to 425 F.  Place potatoes, onion and green beans in a greased 15x10x1 inch baking pan.  Drizzle with oil; toss to coat.

Roast 25-30 minutes or until tender, stirring twice.  Transfer to a large bowl; add bacon.  In a small bowl, whisk the first six vinaigrette ingredients.  Gradually whisk in oil until blended.  Pour over potato mixture; toss to coat.  Serve warm.           7 servings

 

(Recipe for Roasted Potato & Green Bean Salad was on www.tasteofhome.com, 2014)

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Slow & Easy Baby Back Ribs

June 10, 2014 Leave a Comment
Slow & Easy Baby Back Ribs

Slow & Easy Baby Back Ribs

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you enjoy ribs, you’ll love these fall-off-the-bone baby back ribs. Not only are they delicious, but the recipe is easy to prepare in the slow cooker.

                Barbara Birk                                                                      St. George, Utah

 

Slow & Easy Baby Back Ribs Recipe

Slow & Easy Baby Back Ribs

4 lb. pork baby back ribs, cut into 2-rib portions

1 medium onion, chopped

½ cup ketchup

¼ cup packed brown sugar

¼ cup cider vinegar

¼ cup tomato paste or tomato sauce

2 Tbsp. paprika

2 Tbsp. Worcestershire sauce

1 Tbsp. prepared mustard

1 tsp. salt

¼ tsp. pepper

2 Tbsp. cornstarch

2 Tbsp. cold water

 

Place ribs in a 5 quart slow cooker.  In a small bowl, combine the onion, ketchup, brown sugar, vinegar, tomato paste, paprika, Worcestershire, mustard, salt and pepper; pour over ribs.  Cover and cook on low for 5-6 hours or until meat is tender.

Remove ribs to a serving platter; keep warm.  Skim fat from cooking juices; transfer juices to a small saucepan.  Bring to a boil.

Combine cornstarch and water until smooth.  Gradually stir into the pan.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with ribs.         4 servings

 

(Recipe for Slow & Easy Baby Back Ribs was on www.tasteofhome.com, 2014)

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Gluten-Free Chocolate Cupcakes

May 9, 2014 Leave a Comment
Gluten-Free Chocolate Cupcakes

Gluten-Free Chocolate Cupcakes

 

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Both my boys have food allergies and really love these cupcakes!  Because it’s easy and budget-friendly, I grind whole oats in my blender, just pulsing until they’re flour.  This recipe is Diabetic Friendly!

           Desiree Glanzer                                                                                Carpenter, South Dakota

 

Gluten-Free Chocolate Cupcakes Recipe

Gluten-Free Chocolate Cupcakes

2 cups gluten-free oat flour

1 cup sugar

¼ cup baking cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup canola oil

1 tsp. cider vinegar

½ tsp. vanilla

2 tsp. confectioners’ sugar

 

In a large bowl, combine flour, sugar, cocoa, baking soda and salt.  In another bowl, combine the water, oil, vinegar and vanilla.  Stir into dry ingredients just until moistened.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Dust with confectioners’ sugar.           1 dozen

 

(Recipe for Gluten-Free Chocolate Cupcakes was on www.tasteofhome.com, 2014)

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