Chase’s Chilli

So I wanted to find a chilli recipe that was a little lighter and didn’t require beef. So I looked and found a white bean turkey chilli recipe and made it my own… so here is Chases Chilli

Chase

 

 

 

 

 

 

You will need:

2 sticks of celery chopped into small cubes

2 whole carrots chopped into small cubes

2 medium onions (any kind I like red or sweet white) chopped into small cubes

6 cloves of garlic chopped

1 lb (or so) of ground turkey

2 cans of Cannellini beans

28 oz diced tomatoes

olive oil

1 1/2 cups water

thyme

oregano

pepper and salt

smoked paprika

chilli powder

cinnamon

garlic powder

To top:

4 green onions

sour cream

grated cheese

To make:

1. In a  large pot over medium heat add olive oil and saute onions, celery, carrots, and garlic until tender. Step 1

2. Add in ground turkey and cook with veggies until turkey is browned and cooked.Step 2

3. Add in 1 tbsp garlic powder, 1 tbsp pepper and salt, 1/4 tsp cinnamon, 1 tbsp chilli powder, 1 tbsp smoked paprika, 2 tsp thyme, 2 tsp oregano.

4. Add tomatoes and stir untill pot is at a simmer. Add 1 cups water if tomatoes don’t have enough.Setp 3

5. Add in additional spices to taste. I added 1/2 tbsp of smoked paprika, 1/2 tbsp chilli powder, 1/2 tbsp pepper, 1/2 tsp garlic powder, and 1/2 tsp salt.

6. Add in Cannellini beans and last 1/2 cup of water to make sure all the ingredients are covered (if needed).Setp 4

7. Put a lid on the pot a simmer on low heat, untill the beans are warm or until you are ready to eat. Stil occassionaly.

8. Serve with grated cheese, sour cream, and green onions on top 🙂 Step 5

Other tips and tricks :

You can add in cumin, tamarack, or use regular paprika.

You can use any type of cheese, I use colby monterey jack.

You can use ground chicken if you want instead of turkey.

Instead of water you can add vegetable or chicken stock (adjust your spices accordingly). Add the liquid as needed to keep the ingredients covered.

SpoonBread Seasonsgirl’s Way

I thought I would share what we had as our side dish for dinner tonight. I had a lot of recipes for spoonbread and have tried many, but found my own version though trial and error that seems to be good 🙂

Seasonsgirl Spoonbread

You Need:

1 1/2 cups Water

3/4 cups Buttermilk

3/4 cups Heavy Cream

1 cup Cornmeal

2 tbsp Butter unsalted

2 large Eggs

1/2 tsp. Baking Powder

3 Green Onions – chopped (save some for garnish)

1 Can of Creamed Corn (14.75 oz)

2 cups Jarlsberg Cheese cut into small pieces or grated (freeze before grating to make it easier)

4 tbsp Parmesan Cheese grated

Salt and Pepper

Directions:

1.) Preheat oven to 400* and spray a 2 quart glass baking dish with baking spray or grease with butter.

2.) In a saucepan (I use a 4-quart) place the water, buttermilk, 1 tsp black pepper, and 1/2 tsp salt and bring to a slow boil.

3.) Reduce heat to medium-low and whisk in the cornmeal poring it in slowly.

4.) Place the lid on the pot and simmer 10 minutes until the mixture is thick stirring ever 2 minutes or more to prevent sticking and burning. At the end of the 10 minutes the mixture should be  thick and harder to whisk.

5.) Remove from the heat and whisk in the butter untill melted.

6.) Add in heavy cream slowly; whisking continuously.

7.) Whisk in the eggs one at a time.

8.) Whisk in the baking powder.

9.) Whisk in the green onions, creamed corn, both cheeses, and 1 tsp  pepper. Place the pot back on low heat and whisk continuously until it starts to get smooth and the cheese is dissolving. Add any more salt and pepper to taste.

10.) Pore mixture into glass baking dish and make sure it is spread evenly.

11.) Bake uncovered 45 mins-1 hour until a toothpick comes out clean.  (My over browns the top in 35 minutes and then I bake an additional 10-15 minutes covered to firm up the mixture (see tip #4))

12.) Garnish with remaining green onions and serve.

Makes 6-8 side dish servings.

Other Ideas and Tips:

1.) Instead of buttermilk use whole milk and instead of heavy cream you can use light. Or use whole milk for both.

2.) Instead of creamed corn you can use 1 1/2 cups whole kernels (frozen or fresh) but if you want the sweetness add 1 tbsp sugar when you add the corn.

3.) You can use most swiss cheeses the Jarlsberg just seems to give the best taste.

4.) If the toothpick is not coming out clean and the top is brown cover the baking dish with foil, decrease the heat to 375*,  and bake until it firms (make sure to get it out before the sides and top brown too much). You can smell when the top is getting brown so keep an eye on it after about 30 minutes.

All that was left after my gang got into it :)

All that was left after my gang got into it 🙂

Peach Shortcakes (gluten-free)

For 4th of July I tried something new… Since I am gluten -free I am always looking for ways to turn deserts gluten-free. Since strawberry shortcakes and peach cobbler are popular on holidays I combined them to make peach shortcakes. I had peaches and had found gluten- free Bisquick mix.

This was an easy thing to do… so I cut up the peaches and mixed them with a little Splenda (you can use sugar or your favorite sweetener). I chilled the peaches mixture for the afternoon. Before dinner I mixed up the shortcakes recipe off the Bisquick box (I only made 1/2 the recipe and it still gave me 5 shortcakes).

When I served dinner I plopped the piles on a baking sheet for the shortcakes as directed and baked them while we ate. When we were done I had taken the shortcakes out and they were cool enough so I cut them in half, put on some homemade whip cream, added the peaches, put on the shortcake top, and topped with the homemade whip cream and cinnamon. They were yummy and delicious.

Hubby and my Dad even said they did not taste gluten-free. To make the whip cream I combined heavy whipping cream and Splenda and whipped it with my hand mixer till stiff peaks formed. Now that I know this recipe will work I am anxious to try it with other fruit like blueberries, nectarines, and even maybe apples (would want to cook the apples first).

One Lovely Blog Award

Marsha Lee from http://tchistorygal.wordpress.com/, nominated my blog for the Lovely Blog Award! I am so blessed! This is my third award and each one is special in it own way and brings a different blessing. It is so wonderful someone appreciates my blog enough to nominate me so thank you Marsha Lee. Marsha Lee’s blog is filled with memories of her teaching, lovely photos, and engaging personal thoughts. Thank you Marsha Lee. 🙂

These are the rules for receiving this award:

1.) Thank the person who nominated you and link back to them in your post.  (See above)

2.) Share 7 things about yourself.

  •  I love the Lord… if you haven’t figured that out yet. God is my leader, provider, and keeper of my heart.
  • My husband and I are working to start our family. I have loved kids since I was one. I love to care for them and just be in their presence. I long for one of my (our) own and am just waiting on God’s timing.
  • I love animals, especially dogs, horses, chickens, goats, and most farm animals. I also love red pandas and otters (they are just so cute and interesting).
  • I love to cook, especially for my family.
  • I love to bake and have a special family cookie I make on holidays that are in high demand at my job (they are requested and people get mad if a holiday goes by and I don’t make them).
  • I play the clarinet (since age 12) and the piano (since age 5). I played though college and have tapered off since, but am working to get back my “skills”.
  • I am a neat freak… I love to keep my house clean and organized… sometimes to my husbands frustration 😉

3.) Nominate 15 or so bloggers you admire.

In no particular order, here are the 15 blogs that I have enjoyed during my blogging journey.

http://porterpondfarm.com/

http://tripodtrippin.wordpress.com/

http://gabbiesisland.com/

http://iago80.wordpress.com/

http://mybeautfulthings.wordpress.com/

http://viewsofmyworld.wordpress.com/

http://luxaeternaimaging.wordpress.com/

http://childrenshealthnaturally.wordpress.com/

http://mandyspath.wordpress.com/

http://adjustingyourfocus.wordpress.com/

http://realfoodrealdeals.com/

http://help4yourfamily.com/

http://scienceofmom.com/

http://wishuponanotter.wordpress.com/

http://refreshchristianresources.wordpress.com/

That is the time-consuming, but interesting part. Some of the sites you may not get back to as regularly as you mean to do, so this is a great way to revisit those who have encouraged you along the way. Thanks so much to all of you, and especially http://tchistorygal.wordpress.com/ Marsha Lee for this nomination.

Grandmas Pot Roast Updated

You will need:

  • 2-4 tbsp olive oil or coconut oil
  • 3-5 lb chuck roast
  • Garlic powder, Salt, and Pepper to season roast
  • 2 large or 4-5 small onions
  • 6 cloves of garlic
  • 4 medium potatoes
  • 1 tbsp thyme
  • 1 stem fresh oregano or 1 tbsp dried
  • 1 small bag baby carrots
  • 4 cups beef broth
  • 2 cups water

What you need…

What to do:

1. Preheat oven to 300*

2. Chop onions and potatoes into quarters or smaller if desired.

The onions and Potatoes quartered

3. Generously salt and pepper pot roast adding garlic powder.

The roast with salt, pepper, and garlic powder…

4. Heat over medium heat 2 tbsp of olive oil or coconut oil in a large dutch oven or large pot that can go in the oven.

5. Place cut onions in the pot and cook 8-10 minutes stirring occasionally until onions are evenly browned on most sides.

The onions browning…

6. Remove onions from the pot and put aside.

7. You may want to add more oil at this point. Put potatoes and carrots in the pot and brown like the onions. This usually takes about 10-12 minutes. Make sure you stir every couple of minutes so the potatoes don’t stick. The carrots and potatoes wont brown as much as the onions.

Carrots and Potatoes browning…

8. Add garlic till it starts to soften with the potatoes and carrots.

9. Remove all the vegetables and put them with the onions on a plate.

10. Add a couple more tablespoons of oil to a hot-pot over medium high heat and then sear the pot roast on each side. About 2 minutes a side.

Roast side 1

Roast side 3

11.When all the sides are seared remove the roast from the pot and de-glaze it with 1 cup of the beef broth, scraping all the brown bits from the bottom with a wooden spoon or wisk.

12. Place the roast back in the pot and add the vegetables on top.

It all goes back in

13. Sprinkle in the thyme and oregeno, and add the remaining 3 cups of beef brother and 2 cups water.

Broth in the pot

14. Cover and place in the oven. Cook about 1 to 1 1/2 hours per pound. For my 3.29 lb roast I cooked it for 4 1/2 hours or until the roast falls apart when you try to get it out of the pot. * cooking times can vary depending on your oven*

In the oven

15. Check the roast about every 1 1/2 hours to make sure you do not need to add any more water or broth as you want everything to stay covered.

After cooking it can look like this

16. Remove from the oven when your kitchen smells like your grandmother’s did on pot roast night 😉 Serve and enjoy!

The plated final product

Serving Ideas:  

  • You can also cook the potatoes separately and use them to make mashed potatoes (with cream cheese and chives very good) or roast the quarters with a little bit of EVOO and italian seasoning.
  • Other vegetables you can use with the roast in place of potatoes is parsnips and instead of onions you can use leeks. It will change the flavor, but can still be good.
  • You can also use cooking wine or red wine to de-glaze the pot instead of beef brother and just use the broth for cooking it in the oven. You will need less wine than broth if you choose to do this, only about 1/2 cup.
  • I used a boneless chuck roast (cut specifically for pot roast), but you can use other cuts of meat  including: boneless shoulder roast (cut also for pot roast, but is a little more tough), brisket (would be a good choice as it is very tender and soft),and sirloin tip roast or top round roast (but this tends to be a tougher pot roast and will not fall apart as much).

Other Tips:

  • Make sure you do not skip the browning and searing parts of the recipe as they are important to the flavor and moisture of the ingredients.
  • You can do two roasts and more vegetables at a time if you have a pot big enough, just make sure to cook it till the roast(s) falls apart.
  • Cook the roast about  to 1 1/2 hours per pound so for a 4-5 lb roast cook it 4-5 hours.

Prep Time: 5-10 minutes  depending on how fast you chop and season

Cook Time: Depending on your roast and oven 4-5 hours.

Serves: 6

Serving Size: About 4-6 oz of meat and a good scoop or so of vegetables.