Chorizo & Turkey Chili
If you have plenty of leftover turkey and are tired of making turkey sandwiches make my Chorizo & Turkey Chili. My chunky chili is just the thing for cold weather comfort or watching the game.
INGREDIENTS
4 Chorizo Sausages
2 Cups Diced Cooked Turkey
4 Tablespoons Olive Oil
1 Large Chopped Onion
1/2 Cup Water
1 Cup Water
1 Chopped Red Bell Pepper
4 Large Chopped Garlic Cloves
2 Teaspoons Ground Cumin
2 Tablespoons Chili Powder
15 Ounces Diced Tomatoes
28 Ounces Crushed Tomatoes
15 Ounces Kidney Beans
1 Cup Chopped Cilantro
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
Heat olive oil in a large Dutch oven or pot over a medium high heat. Remove the casings of the sausages and break up the sausage into pieces. Add the onion and sausage pieces into the pot and cook for 10 minutes. Stir occasionally. Add water to deglaze the pan. Add the red bell pepper, chopped cilantro and garlic. Cook for 5 minutes. Add the cumin, chili powder, kosher salt, pepper, tomatoes and beans along with 1 cup of water. Bring to a boil. Reduce to a simmer. Cover and cook for 1 hour over a low heat. Stir occasionally. Remove from the heat and serve hot. Serves 4
Ridiculously Easy Turkey Gravy
Here is the trick to making this gravy so easy just make it ahead of time and then add the drippings later.
INGREDIENTS
4 Tablespoons Unsalted Butter
1/3 Cup Unbleached Flour
4 Cups Chicken Broth
Turkey Pan Drippings
1/4 Cup White Wine
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
In a large saucepan heat the butter over a medium high heat for 2 minutes. Add the flour while whisking and cook for 1 minute. Whisk constantly. Heat the chicken stock and pour in the hot stock while continuing to whisk. Turn the heat down to medium low and simmer for 2 minutes. Whisk occasionally. Remove from the heat and refrigerate if you are not using immediately. This gravy can be made for up to two days ahead of time. When you are ready to finish the gravy reheat the mixture over a medium heat. When the turkey is done remove it from the roasting pan and let it rest before carving. Pour out the fat from the pan, but leave the drippings. Put the roasting pan on the burner over a medium heat. Pour the white wine into the pan with the reserved drippings. Stir and scrap with a spoon to loosen the browned bits. Pour into the warmed gravy mixture that you prepared ahead of time and cook for 10 minutes on low. Add the salt and pepper and cook for 1 more minute. Remove from the heat and serve hot. Makes 4 cups.
Oven Roasted Brussels Sprouts
When it’s a busy day of cooking it’s nice to have a simple preparation for Brussels sprouts with delicious results.
INGREDIENTS
1 Pound Brussels Sprouts
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Preheat your oven to 400° F. Trim and halve the Brussels sprouts lengthwise. On a baking sheet covered with parchment paper toss the Brussels sprouts with the olive oil, butter, kosher salt and pepper. Place in the oven and bake for 35 minutes. Stir a couple of times during the baking duration. You will want the sprouts to be deep golden brown and crisp on the outside while tender on the inside. Remove from the oven and transfer to a serving bowl. Serve warm. Serves 4
Gingerbread Rice Krispie Treats
Here’s a fall twist on Rice Krispie Treats. The gingerbread marshmallows are what give these treats a nice gingerbread taste without being too overpowering. If you can’t find the gingerbread marshmallows at your local grocery store you can order them from Amazon. My Gingerbread Rice Krispie Treats are sticky to make, but you’ll have fun licking your fingers!
INGREDIENTS
1/4 Cup Butter
1 (10 ounces – approx 40) package Gingerbread Marshmallows
6 Cups Rice Krispie Cereal
In a large saucepan, melt 1/4 cup butter over low heat. Next, add the gingerbread marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat and stir in the cereal – coating them well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan which has been greased or lined with parchment paper. Cut into squares when the mixture cools. Makes approximately 24 squares.
Pat Nixon’s Casserole
Pat Nixon was born, the day before Saint Patrick’s Day (March 16, 1912 to June 22, 1993), Thelma Catherine Ryan in the small mining town of Ely, Nevada. Her father was of Irish descent and gave her the nickname “Pat” referring to her birth date. Upon entering college in 1931 she dropped her first name and replaced it with Pat, occasionally calling herself Patricia.
INGREDIENTS
1 Large Package Cooked Noodles
2 Cups Chopped Celery
4 Cups Cooked Chicken – Cut Into Large Chunks
1 Can Cream of Chicken Soup
1 Jar Button Mushrooms
1 Teaspoon Onion Juice
Salt to Taste
4 Hard Boiled Eggs – Cut Into Large Chunks
1 Cup Grated Cheese
Potato Chips
2/3 Cup Sliced Almonds
2/3 Cup Bamboo Shoots
2/3 Cup Water Chestnuts
2/3 Cup Mayonnaise
2 Tablespoons Lemon Juice
1 Small Jar Pimientos
Preheat your oven to 350° F. Cook quantity of desired noodles. Cook the celery just slightly. Add the mayonnaise, lemon juice, onions, pimento, salt and chicken soup. Grease a casserole dish. Put a little of the mixture in the bottom of the casserole dish. Layer the noodles then the chicken chunks. Scatter some of the hard boiled eggs and repeat until the casserole dish is filled having covered each layer with the soup mixture. End with the soup mixture on top. Spread the grated cheese over the top. Sprinkle with the sliced almonds and crumble potato chips. Bake in the oven for 30 minutes until bubbly and heated through. Serves 4
No Bake Chocolate Peanut Butter Bars
Make this excellent treat for Halloween today! If you are fan of peanut butter and chocolate then you and your little goblins will surely love my No Bake Chocolate Peanut Butter Bars.
INGREDIENTS
10 Tablespoons Softened Butter
1 Teaspoon Kosher Salt
1 Cup Peanut Butter
1/2 Cup Unbleached Flour
1 1/2 Cups Powdered Sugar
8 Ounces Coarsely Chopped Semi-Sweet Chocolate
Line an 8inch square baking pan with parchment paper and set aside. In a large size bowl beat together the peanut butter, butter, kosher salt, flour and powdered sugar. Beat for 4 minutes while stopping to scrape down the sides occasionally. Spread the mixture into the baking pan and press down to spread evenly as well as compacting it. In a double boiler melt the chocolate. If you don’t have a double boiler then bring a pot of water to a simmer and place the chocolate into a heatproof bowl. Put the bowl over the pot of simmering water and cook until the chocolate is completely melted. Pour the chocolate into the pan over the peanut butter mixture and spread evenly. Let cool to room temperature and then put into the fridge for 2 hours. Remove from the fridge and cut into bars. Makes 18 bars.
Loin of Lamb
Lamb is so easy to make and is always delicious. Serve with a salad and mashed potatoes and you’ve got a great meal for any day of the week. 
INGREDIENTS
1 Pound Tied Boneless Lamb Loin
2 Rosemary Sprigs
1 Tablespoon Kosher Salt
1 Tablespoon Freshly Ground Pepper
1 Tablespoon Olive Oil
Preheat your oven to 425° F. Tie the rosemary sprigs to the lamb and sprinkle with the salt and pepper. In a large heavy pan heat the olive oil over a medium high heat. When the olive oil is hot put the lamb loin in the pan fat side down. Be careful to not let the olive oil smoke. Brown the lamb for 10 minutes making sure that you brown on all sides. Place the lamb loin on a roasting pan and put in the oven for 10 minutes. Remove from the oven and let sit for 8 minutes. Carve the lamb loin into 1 inch slices. Transfer to a serving platter. Serves 2
Hurricane Fudge
Today is the perfect day to make fudge that is if you still have power. Since most of us are stuck inside these next couple of days while Hurricane Sandy makes her way through our communities why not try out this easy fudge recipe. Hunker down and eat fudge!
INGREDIENTS
2 Cups Sugar
2/3 Cup Evaporated Milk
12 Regular Size Marshmallows
1/2 Cup Unsalted Butter
1/8 Teaspoon Kosher Salt
8 Ounces Semisweet Chocolate Chips
1 Cup Chopped Nuts – Optional
1 Teaspoon Vanilla Extract
Prepare an 8×8 inch pan by greasing with butter. Set aside. In a large size saucepan combine the sugar, evaporated milk, marshmallows, butter and salt. Cook over a medium heat and stir constantly until the mixture is bubbly. Boil and stir for 6 minutes. Remove from the heat and stir in the chocolate chips. Stir until completely melted. Add the chopped nuts, if you are using nuts, and the vanilla. Spread into the greased pan and place in the fridge for 5 hours. Remove from the fridge and cut into squares. Makes about 2 dozen pieces of fudge.
Radicchio Salad
Radicchio makes a great salad, but is often times forgotten about. Most grocery store produce sections will carry radicchio in the lettuce area.
INGREDIENTS
4 Tablespoons Walnut Oil
2 Tablespoons Balsamic Vinegar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
16 Ounces Washed & Sliced Radicchio
4 Ounces Crumbled Chevre
1/2 Cup Chopped Walnuts
In a small size bowl whisk together the walnut oil, balsamic vinegar, kosher salt and freshly ground pepper until well combined. Set aside. Wash, dry and slice the radicchio and divide evenly among 4 salad plates. Sprinkle each serving with the crumble chevre and chopped walnuts. Drizzle each with the dressing and serve immediately. Serves 4
Eyeball Punch
Halloween is fast approaching and if you’re having a party and in need of a creepy drink then look no further.
INGREDIENTS
8 Cups Grape Juice
3 Cinnamon Whole Sticks
1 Tablespoon Whole Cloves
1 Tablespoon Whole Allspice
3 Slices of Fresh Ginger
3 Cups Peeled Green Grapes
3 Bottles Chilled Ginger Ale (12 Ounces Each)
First you will need to peel the grapes by plunging them into boiling water for 20 seconds and then transfer them to ice water. This will loosen the skins. Peel the grapes and set aside. In a large size saucepan combine the grape juice, cinnamon sticks, cloves, allspice and fresh ginger. Cook over a medium heat and bring to a boil. As soon as you’ve brought to a boil remove from the heat and set aside for 1 hour for the mixture to cool. Do no put in the fridge just let it sit out on the counter. Strain out the cinnamon sticks, cloves, allspice and ginger. Throw the spices away. Pour into a pitcher and chill for two hours or until cold. When you are ready to serve pour into a punch bowl and add the ginger ale and grapes. Serve immediately. Serves 12
