turkey chili

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Hopefully everyone had a relaxing and delicious Thanksgiving!  Now that it’s officially December and the chilly nights are in full swing, chili has made its way back into the weekly dinner rotation.

Our family can thank Shirley for the introduction of chili.  Since then, it has become a favorite meal in the family.  We all love it for many reasons.  It’s easy to make, it tastes delicious, and it makes a huge quantity.  One pound of meat will get you a long way.  This means it gives me plenty of leftovers, which I have used as a pasta sauce, for chili dogs, or even in a chili omelet.  Feel free to try out the recipe with ground meat, but I’ve never had issues with using ground turkey.  It fact, I prefer it!  The sauce keeps it moist, and the spices keep it flavorful.  You really can’t go wrong.  Topped with some freshly grated mozzarella or a dollop of sour cream, it’s the perfect Sunday Night Football meal.

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Turkey Chili
(Serves 6)

½ large yellow onion, chopped
3 cloves garlic, chopped
3 tablespoons olive oil
1 pound lean (93%) ground turkey
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon ground Ancho Chili pepper
Hot sauce, to taste
1 can diced tomatoes
1 can crushed tomatoes
1 large potato, cut into small cubes
1 can red kidney beans
1 can chickpeas

In a large pot at medium heat, cook the onion and garlic in the olive oil until the garlic begins to brown.  Add the turkey, and stir it well with the onion and garlic.  Add the garlic powder, black pepper, salt, and Ancho Chili pepper.  Add as little or as much hot sauce as you prefer.

Once all the turkey is cooked, add the tomatoes, potatoes, kidney beans, and chickpeas.  Bring the mixture to a boil.  Once boiling, cover the pot, lower the heat to low, and let the mixture simmer for 30-60 minutes.  The more time, the richer the flavors.

Serve with a dollop of sour cream or a sprinkling of cheddar or mozzarella cheese.

- food on,
Sharon

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baked eggplant fries

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After a brief hiatus, I am back with a wonderful and easy recipe for you.  Eggplant fries.

I know what you’re thinking, because I thought the same thing.  French fries are crispy and delicious and cannot be replaced.  But that could not be further from the truth!  These eggplant fries are flavorful, crispy, and delicious.  And the best part?  100% baked.  Yup.  These are a great alternative to french fries.

As I’ve mentioned in the past, eggplant parmigiana is in our regular dinner rotation.  But there’s weeks when we stare at the eggplant in the fridge and we’re just not feeling a big filling meal.  Since there’s no fancy ingredients required, we can easily switch up the plan and have these fries instead for a light meal.  Served as a snack while you watch a football game, or as a side with dinner, this is a recipe you will not regret saving!

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Eggplant Fries
(Serves 3-4 as a side)

1 eggplant, cut into 3-4″ long matchsticks
1 1/4 cups Italian breadcrumbs
1 1/2 teaspoons salt, divided
1/2 teaspoon garlic powder
2 large eggs

Preheat oven to 400 F.  In a single layer, lay the eggplant sticks on a baking sheet that is lined with paper towels.  Sprinkle with 1 teaspoon of salt and let stand for 10-15 minutes.  Pat the sticks dry with the paper towels.  This will help make the eggplant crisp up more when baking.

In a shallow bowl, combine the breadcrumbs, salt, and garlic power.  In a separate bowl, beat the eggs.

Working a few sticks at a time, dip them into the egg, then to the breadcrumb mixture, and onto the baking sheet.  Be sure that the egg, and then the breadcrumbs, coat the sticks thoroughly.  Once all the eggplant sticks are in a single layer on the baking sheet, bake for 25 minutes, flipping each one halfway through.  Feel free to brush the sticks with a bit of oil prior to baking to make them extra crispy.

- food on,
Sharon

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coffee chicken

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As a child, when your mom tells you that she’s going to make coffee chicken for dinner, your initial reaction is, “Ew, Mom.”  And for most adults, coffee is coffee.  You don’t really mix it into savory foods very often.  But as I grew up, I came to realize that this is an absolutely unique and delicious dish.  This recipe has been in our family for many generations, and continues to get passed down.  Most people are reluctant, until they smell the chicken cooking in the coffee mixture.  The chicken cooks in a mixture made up of freshly roasted coffee, ketchup, soy sauce, and more.  The result is a juicy and flavorful piece of chicken.  One bowl, one mixture, one hour.  Couldn’t get easier than that.  Serve it with rice pilaf and broccoli, and you’ve got yourself a meal that will not disappoint!

Coffee Chicken
(Serves 6)

1 whole chicken, cut to small to medium pieces
¾ cup brewed coffee
¼ cup brown sugar
2 tablespoons sugar
¼ cup vinegar
¼ cup ketchup
1 tablespoon oil
2 tablespoons soy sauce

In a medium-sized bowl, combine all the ingredients except for the chicken.  Mix well.

Spread the chicken pieces onto the bottom of a large pot.  Pour the sauce over the chicken.  Bring to a boil.  Leaving the pot uncovered, reduce the heat to low and let cook for 45 minutes, or until the chicken is cooked and tender, and the sauce has reduced to a semi-viscous sauce.  Be sure to stir occasionally.

- food on,
Sharon

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roasted garlic cauliflower

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I think the wintry temperatures have officially hit south jersey.  The nights have been filled with hot showers, cuddling, blankets, reading, hot tea, and lana del rey playing throughout the house.  The short days don’t do much to help my motivation.  As a result, we’ve been relying on quick, simple, and filling dishes to get us through these first few weeks.  When 50 degrees feels like the coldest thing ever.  I know that sounds ridiculous.  Sharon from 3 months from now is currently laughing out loud at present Sharon.

I made this side dish last week on one of those cold nights.  It’s a easy and healthy dish.  Cauliflower has very high amounts of both vitamin c and vitamin k, and garlic is rich in antioxidants, so your taste buds AND body will be happy.  Win-Win.

So cuddle up with your loved ones on these chilly nights, and eat these cauliflower nuggets like you’re an extra on those hidden valley commercials.

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Roasted Garlic Cauliflower
(Serves 3-4)

1 head cauliflower, washed and cut into small florets
1/3 cup olive oil
4 heads of garlic, minced
Salt and pepper to taste

Preheat oven to 425 F.

In a large bowl, toss the cauliflower florets, oil, garlic, salt, and pepper.  Ensure that all the florets are evenly coated.

On a sheet pan, spread the florets evenly through the pan.  Bake for 15 minutes, flip the florets, and bake for 15 minutes more.  Serve warm.

- food on,
Sharon

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biscoff chocolate chunk cookie cups

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I’ve heard about biscoff spread for a long time now.  I’d always loved biscoff cookies (you know, those gingersnap-type cookies that they serve on Delta flights), but I never saw the need to purchase the spread.  Then, last week, I got a coupon for a jar of biscoff spread. I guess after drooling over so many biscoff recipes on the internet, it was just the kick in the butt that I needed to get a jar and try something out.

As soon as I got home, I couldn’t wait to open the jar and give it a taste.  Wow.  Pure deliciousness.  It’s like they took those delicious cookies, pureed them up, and somehow made it into a peanut-buttery-like creamy texture.  If I didn’t know I had to use the spread for this recipe, I may have just eaten the whole jar with a spoon.

Whether it’s for this recipe, another recipe you’ve seen on other blogs, or just to try it out with a spoon and your mouth [no judgement], I highly suggest you pick up a jar of your own to try.  Because I’m not sharing.

Biscoff Chocolate Chunk Cookie Cups
(Makes about 12 cupcake cookie cups)

1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup dark brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup creamy biscoff spread
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup bittersweet baking chocolate, broken into small chunks
vanilla ice cream, for serving (optional)

Preheat oven to 350 F.  Line a cupcake pan with liners.

In the bowl of a stand mixer, combine the butter, sugar, and brown sugar until light and fluffy.  Add the egg, vanilla extract, and biscoff spread.

In another bowl,  mix the flour, baking soda, and salt.  In a few batches, add the dry ingredients to the wet mixture until just combined.  Fold in the chocolate chunks.

Fill each cupcake liner about 1/2 – 3/4 full with the batter.  Bake for 10-12 minutes, or until the cookie cups are cooked on the edges but a little soft still on the inside.

Serve warm with a scoop of vanilla ice cream.

- bake on,
Sharon

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baked & breaded tilapia

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I can’t say enough great things about this meal.  This is the quickest filling dish that I have ever cooked.  K and I walked in the apartment this evening, and from the time it took to take these filets out of the shopping bag and onto our plates, just 10 minutes had passed.  And that was with a side of roasted asparagus.  Can you imagine?!

Another great thing about this meal is that it is very versatile.  I tend to favor tilapia because I like the taste and I think the portion size is ideal.  However, I’ve made this [successfully] with scrod and cod as well.  I use Italian-style bread crumbs with the fish, because, well, it’s an easy fix for when I’m lazy.  But I do think it’s the perfect seasoning for this gentle fish.  However, you can definitely use unseasoned bread crumbs and season the fish with salt and pepper however you wish.

Season with bread crumbs.  Add butter.  Pop into the oven for 7 MINUTES.  Dinner is served!

Baked & Breaded Tilapia
(Serves 2-3)

4-5 filets of tilapia, about 1 pound
about 1 cup italian-style bread crumbs
1/4 cup salted butter, diced into small pieces

Preheat oven to 360 F.  Line a baking dish with aluminum foil.

Arrange the filets flat on the baking dish, side by side.  Add a thin layer of bread crumbs evenly on top of all the filets.  Then add the small pieces of butter over the bread crumbs, evenly spacing the butter throughout each filet.

Bake in the oven for 7 minutes and serve immediately.

- food on,
Sharon

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Easy meatloaf and green beans dinner

meatloaf and beans
You know those crazy weeks that leave you totally frazzled and all you want to do is get back on track and reset expectations? But that’s just sooo sooo hard?  Instead you say, “tomorrow I’ll work out, cook healthy, and get to bed on time, but for tonight, it’ll be take out and a trashy movie”?  Yea, this was soo me last week.  Justin was away on the west coast and I used it as an opportunity to see some friends out of town and be super duper lazy.

So when life was supposed to return to normal, I struggled like nobody’s business.  This meal was my attempt to get back on track, and it worked.  It was easy enough of a meal to make, and homey enough to be exactly what we needed to get us back on track. It took about 15 minutes of touch time, exactly what I needed.

Easy meatloaf and green beans dinner
(serves 2-3)

For the meatloaf:
1.5 lbs of ground beef, veal, and pork, combined
1 1/2 tsp salt
1 egg
2 tbs ketsup
1/2 cup breadcrumbs
1 jalepano pepper, thinly sliced

Heat oven to 350 degrees F.  Combine all ingredients together in a bowl. Form meat into a meatloaf shape and place in an oven safe pan.  Bake for 45-55 minutes.

For the beans:
3 cups green beans
1 1/2 tsp salt
1 tsp chili oil
1 tsp soy sauce

Bring a pot of water to boil.  Place green beans in the boiling water, and cook for approximately 7 minutes, or until beans begin to soften.  Remove from heat and drain water.  Place cold water in the pot as to stop the cooking process, then drain.  Add salt, oil, and soy sauce to pot, and mix well.  Serve as a side.

meatload whole

food on,
– shirley