Tag: kosher salt

No Bean Turkey and Sweet Potato Chili

A quick and easy chili made with ground turkey, sweet potatoes and spices – the perfect weeknight meal. It has just the right amount of spice to compliment the sweet potatoes without being too spicy for those of you who prefer a milder chili (you can of course bump up the heat if you wish).

I served this with some sweet potato chips which I found in the grocery store
and set out some chopped cilantro, scallions, sour cream and cheddar on the side as optional
toppings. Because this has no beans, it’s perfect for picky eaters (my youngest daughter is not a fan) and it’s also gluten-free and Paleo-friendly. This will be a part of my regular rotation, I highly recommend this one… enjoy!!

No Bean Turkey and Sweet Potato Chili
gordon-ramsay-recipe.com
Servings: 5 • Serving Size: 1 cup • Old Points: 5 • Weight Watchers Points+: 6 pts
Calories: 235 • Fat: 8 g • Carb: 14 g • Fiber: 2 g • Protein: 23 g • Sugar: 4 g
Cholesterol: 81 mg • Sodium: 578 mg (without salt)

Ingredients:

20 oz 93% lean ground turkey
kosher salt, to taste
1/2 cup onion, chopped
3 cloves garlic, crushed
10 oz can Rotel mild tomatoes with green chilies
8 oz can tomato sauce
3/4 cup water
1/2 tsp cumin, or to taste
1/4 tsp chili powder
1/4 tsp paprika
1 bay leaf
1 medium sweet potato, peeled and diced into 1/2-inch cubes
fresh cilantro, for garnish

Directions:

In a large skillet, brown turkey over medium-high heat, breaking it up as it cooks into smaller pieces and season with salt and cumin.

When meat is browned and cooked through add onion and garlic; cook 3 minutes over medium heat. Add the can of Rotel tomatoes, sweet potato, tomato sauce, water, cumin, chili powder, paprika, salt and bay leaf.

Cover and simmer over medium-low heat until potatoes are soft and cooked through, about 25 minutes stirring occasionally. Add 1/4 cup more water if needed. Remove bay leaf and serve.

Incoming search terms:

Salt-Roasted Chicken – Tastes Like Chicken

There’s no mystery why “Chicken” is one of the most popular
recipe searches ever. Everyone loves chicken, but it’s easy to get tired of, so we’re always on the lookout for new things to try.

The problem is we get so tied up in adding things, that we
forget how amazing roast chicken can be when we take things away…like
everything, except a very generous dusting of kosher salt.

When you prep a
chicken like this, and roast it in a very hot oven, the bird has no choice but
to cook and crisp up in its own juices, which results in very moist, flavorful
meat. Thomas Keller, who helped popularize this minimalist method,
argues that cooking the thighs/legs as quickly as possible in a very hot oven
prevents the breasts from drying out, and I tend to agree.

Of course, no matter
how juicy and chickeny your chicken tastes, it can only get better garnished
with a little spoonful of thyme butter sauce. I wanted to remind everyone how simple it is to make these
quick, butter-based pan sauces. If you know how to make one, you know how to
make a thousand.

The important thing to remember is that any time there’s a pan
sitting around crusted with caramelized meat drippings, you’re always only
three minutes away from a world-class sauce. I hope you give this a try soon.
Enjoy!

Ingredients for four portions:

1 big chicken, about 3 1/2 to 4 pounds

lots of kosher salt (coat the entire surface of the bird,
inside and out, with the salt, being extra generous on the breasts)

– Roast at 450 F. for 50-60 minutes

For the sauce:

1 tbsp thyme leaves

1 lemon, juiced

1/4 cup chicken broth (plus all extra juices from rested
chicken plate)

2 tbsp cold butter cut in 4 pieces

salt and pepper to taste

cayenne, to taste

(Note: I’m totally guessing at measurements here, since you
kind of just splash stuff in. Use the force.)

Chicken Ropa Vieja

This Cuban inspired dish is made with shredded chicken breast cooked in the crock pot, then sauteed with bell peppers, onions, cumin and lots of Latin flavor!

Cuban cuisine is a favorite of mine and Ropa Vieja, which translates as “old clothes” is a dish I love. It’s traditionally made with shredded skirt steak, and served over white rice and fried plantains.

I created this lighter version a few years ago using lean chicken breast instead, sometimes I even use boneless skinless thighs or a combination of both. I like to serve it with baked tostones^[1] (plantain chips) and a salad. Leftovers make a delicious burrito bowl (I love Chipotle!) served over brown Cilantro lime rice^[2], Southwestern black bean salad,^[3] lettuce and shredded cheese.

Chicken Ropa Vieja
gordon-ramsay-recipe.com
Servings: 6 • Size: 2/3 cup • Old Points: 4 pts • Points+: 4 pts
Calories: 184.5 • Fat: 6 g • Carb: 6 g • Fiber: 1 g • Protein: 24.5 g • Sugar: 1.5 g
Sodium: 149 mg • Cholesterol: 61 mg
Ingredients:

For the Slow Cooker:

3 (22.5 oz) skinless boneless chicken breasts
1 small onion, quartered
1 tomato, quartered
1 carrot, peeled and chopped
2 cloves garlic, peeled
2 bay leaves
kosher salt

To finish:

1 tbsp olive oil
2 cloves garlic
1 small onion, sliced long
1 small green bell pepper, seeded and thinly sliced
1 small red bell pepper, seeded and thinly sliced
1/4 cup dry white wine (or chicken broth)
1/2 cup tomato sauce
1 tsp cumin
1/4 tsp garlic powder
1/2 tsp kosher salt, plus more to taste
black pepper to taste

Directions:
Place chicken, 1 onion, tomato, carrot, and 2 cloves of garlic into crock pot. Add just enough water to cover, add bay leaves and salt and cook high for 4 hours until the chicken is tender. When done, remove chicken and shred with two forks; set aside. Reserve the broth.

In a large deep skillet, heat the olive oil over medium heat. Add the remaining garlic, onions, green peppers, and red peppers. Cook about 3 to 4 minutes, or until soft. Stir in the cooked chicken, tomato sauce, white wine, and about 3/4 cup of the reserved broth to create a sauce. Season with cumin, garlic powder, salt, and pepper. Cover and simmer on low for about 8 to 10 minutes, adding more broth and seasoning if needed. Makes 4 cups.

References

^{^} baked tostones (www.gordon-ramsay-recipe.com)
^{^} Cilantro lime rice (www.gordon-ramsay-recipe.com)
^{^} Southwestern black bean salad, (www.gordon-ramsay-recipe.com)