Tag: cracked pepper

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

Spicy Fire Roasted Salsa

by Pam on April 15, 2013

We had friends over for dinner and they requested Mexican food. I made this spicy salsa to serve with chips and the chicken tacos that I was making for dinner (recipe to follow). I started out using 1 jalapeno but it didn’t have a strong enough spice (they turned out to be mild peppers) so I added another jalapeno. I loved the richness the roasted tomatoes gave to this salsa and I thought the tang from the lime was great. It was really flavorful and a big hit with us all, even the kids!

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle. Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

Print^[1]

Save^[2]

Spicy Fire Roasted Salsa

Yield: About 4 cups

Prep Time: 10 min.

Ingredients:

2 (15oz) cans of diced fire roasted tomatoes
1/2 cup of cilantro, chopped
4 green onions, chopped
1-2 cloves of garlic, chopped
Juice from 1/2 lime
1-2 jalapenos, chopped
1/4 tsp cumin
1/4 tsp oregano
Sea salt and freshly cracked pepper, to taste

Directions:

Pour the tomatoes into a large mixing bowl. Add the chopped cilantro, green onions, garlic, lime juice, and jalapeno. Toss in the cumin and oregano then season with sea salt and freshly cracked pepper, to taste. Blend using an immersion blender until thoroughly combined. Taste then add more jalapeno or seasoning if needed. Cover and set aside for at least 30-60 minutes for flavors to mingle.

Serve with chips, tacos, tostadas, eggs, or any of your favorite Mexican dishes. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Vegetable Rice Pilaf

by Pam on September 24, 2012

I wanted to find a rice recipe that was quick and easy. I adapted this recipe from The Kitchen Witch^[1] a little bit because I didn’t have spinach on hand. It was a nice change from regular rice and I loved that it added veggies to the mix. My son especially liked this rice and had second helpings. I served this simple side dish with the Dijon and Panko-Crusted Salmon^[2] and they paired perfectly together.

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.

Print^[3]

Vegetable Rice Pilaf

Yield: 6

Prep Time: 10 min.

Cook Time: 30 min.

Total Time: 40 min.

Ingredients:

2 tsp olive oil
1/2 cup onion, diced finely
1/2 cup carrots, diced finely
1/2 cup celery, diced finely
2 tsp chicken bouillon granules
1 cup of white jasmine rice
1 3/4 cups of water
Sea salt and freshly cracked pepper, to taste
1 tbsp fresh parsley, chopped

Directions:

Heat the olive oil in a medium sized sauce pan over medium heat. Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 4-5 minutes. Add the rice and bouillon granules and cook, stirring often, for 3-4 minutes. Add the water, sea salt and freshly cracked pepper, to taste and stir. Cover with a lid and reduce heat to simmer; cook for 20 minutes. Remove from the heat and let sit for another 5 minutes – don’t remove the lid!

Fluff the rice with a fork, taste and re-season if needed. Toss in the parsley and mix. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by The Kitchen Witch

References

^{^} The Kitchen Witch (www.thekitchenwitchblog.com)
^{^} Dijon and Panko-Crusted Salmon (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)