Category Archives: Dinner

Favorite Chili

19 Thursday Feb 2015

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Favorite Chili

Is there anything cozier than curling up with a big bowl of steamy chili on a cold night?  With this arctic chill that’s moved in, we need recipes like these to keep our bones warm!  You’ll especially love it because you can prep everything the night before, and just toss the ingredients into your crock pot before heading off to work in the morning.  Dinner will be ready and waiting to greet you when you come home… worn out, cold, and hungry!

Like any great chili recipe, this one has evolved over the years.  My mom made an incredible vegetarian chili chock full of beans and edamame when I was growing up.  It was always one of my favorite dinners, and the base of this recipe comes from her.  My husband’s chili is comprised almost entirely of meat (various cuts of pork and beef) with some onions and garlic, and his signature splash of cognac.  I’ve adopted his use of cognac, and I include ground turkey to give this chili a heartier quality.  I hope you take this recipe and morph it into your own creation over time, adding in and removing ingredients to your liking, to make your “Favorite Chili”!

Favorite Chili
Yield:  8 dinner servings
Time:  20 minutes active; 2-8 hours total (in crock pot)

For the chili:
5 cloves garlic, minced
2 red bell peppers, coarsely chopped
3 white onions, coarsely chopped
2 tbsp. extra virgin olive oil
28 oz. crushed tomatoes
30 oz. sliced stewed tomatoes (no salt added, preferably)
30 oz. dark red kidney beans
30 oz. pink beans
15 oz. small red beans
15 oz. small white beans
6 oz. tomato paste
28 oz. tomato sauce
4 tbsp. chili powder
1 tbsp. dried oregano
½ tsp. smoked paprika (or paprika)
¼ tsp. ground cayenne pepper
1 tsp. cumin
3 tbsp. cognac
4 links chicken and/or turkey sausage (photo at end)
1½ lbs. ground turkey
14 oz. frozen shelled edamame, thawed

For serving/garnish (if desired):
4 to 8 oz. cheddar cheese, shredded
2 large bunches scallions and/or chives, chopped
½ red onion, finely diced
sour cream

1.  Place the garlic, peppers, onions, and 1 tbsp. olive oil in a sauté pan.  Cook over medium heat until softened, about 5-8 minutes.  Transfer to a crock pot.

2.  Place the remaining 1 tbsp. olive oil and the ground turkey into the sauté pan.  Cook over medium heat until fully cooked, stirring occasionally, about 10 minutes total.  Transfer to the crock pot.

3.  Meanwhile, chop the sausages into bite-sized pieces.  Add to the crock pot.

4.  Add all of the remaining ingredients except for the edamame to the crock pot.  Mix well, then set on high and leave for 2-4 hours.  (Or you could set the crock pot to cook on the low setting and leave it for 8 hours.)

5.  About 30 minutes to one hour prior to serving, toss the edamame in and stir.  (I find that if I add them too early they get a bit mushy.  I prefer if they’re a little crunchy.)

6.  Transfer to serving bowls and top with any garnishes you like.  Enjoy!

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Here’s a photo of the Applegate Fire Roasted Red Pepper Chicken and Turkey Sausages that I love using in this recipe:

Favorite ChiliFavorite Chili

Orecchiette with Broccoli Rabe and Chicken Meatballs

09 Monday Feb 2015

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Orecchiette with Broccoli Rabe and Chicken Meatballs

Do you love broccoli rabe as much as I do?  It’s one of my favorites because it is surprisingly bitter, not hiding behind other flavors but boldly announcing its presence.  I’ve been enjoying it in pasta for years but since moving back to Jersey, I’ve noticed it all over menus, snuck into everything from sandwiches and pizzas to soups and omelets.  The most common way it’s presented is tossed with pasta, crumbled fennel sausage, garlic, and oil.  This is my lightened-up version of that classic favorite.  I hope you enjoy!

Orecchiette with Broccoli Rabe and Chicken Meatballs
Time:  30 minutes active; 80 minutes total
Yield:  6 servings (~40 meatballs)

For the meatballs (and garnish):
¼ cup whole milk
3 eggs
1 cup breadcrumbs with Italian seasoning
1 cup freshly grated Asiago cheese (reserve ½ cup for garnish)
¾ cup fresh basil, chiffonade (reserve ¼ cup for garnish)
¼ cup fresh parsley, coarsely chopped
1 onion, finely diced
1 tbsp. ketchup
1 tbsp. tomato paste (reserve the rest of the 6 oz. can for the sauce)
3 cloves garlic, minced
¾ tsp. salt
½ tsp. pepper
3 lbs. ground chicken (try ~80% lean so the meatballs are more moist)

For the pasta and sauce:
1 onion, coarsely chopped
3 cloves garlic, minced
2 tbsp. extra virgin olive oil
6 oz. can (minus 1 tbsp. used for meatballs) tomato paste
1 tsp. red pepper flakes
32 oz. your favorite pasta sauce
¼ cup fresh basil, chiffonade
12 oz. orecchiette
2 large bunches broccoli rabe

1.  To prepare the meatballs, whisk the eggs and milk together.  Allow to sit at room temperature until needed.  Combine the following ingredients in a large mixing bowl: breadcrumbs, ½ cup grated Asiago cheese, ½ cup basil, parsley, onion, ketchup, tomato paste, garlic, salt and pepper.  Stir in the egg/milk mixture and mix well to combine all of the ingredients.  Add the ground chicken, breaking up large clumps of chicken.  Knead the mixture with your hands to thoroughly blend all ingredients together.  Chill in the refrigerator for 30 minutes.

2.  Preheat the oven to 400ºF.  Grease a large baking sheet and set aside.  Form about 40 meatballs, each roughly 1½ to 2 inches in diameter.  Place them on the prepared baking sheet and cook for 24-30 minutes, until cooked through (cut one in half to check for done-ness).

3.  Meanwhile, cook the orecchiette al dente according to the package instructions.

4.  To make the sauce, place the onion, garlic, and 1 tbsp. olive oil in a medium-sized pot.  Sauté over medium heat until the onions are tender, about 5 minutes.  Stir in the tomato paste and red pepper flakes and cook for another 2 minutes.  Add the pasta sauce and basil.  Cover the pot and reduce the heat to low.  Simmer until step 6.

5.  Thoroughly rinse the broccoli rabe.  Chop off the tough ends (discard the bottom 1 to 2 inches of stalks) and cut into 2-inch segments.  Place in a stock pot with 1 tbsp. olive oil.  Cover the pot and cook over medium heat for 4 minutes.  Remove the lid and toss the broccoli rabe using tongs.  Cover and cook another 4 minutes until tender.

6.  Toss the al dente orecchiette with the sauce.  Transfer to a plate, top with sautéed broccoli rabe and tasty fully cooked chicken meatballs.  Garnish with additional grated Asiago cheese and basil.  Pour yourself a big glass of red wine and sit down to a delicious dinner.  You deserve it!

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Curried Carrot Soup

20 Tuesday Jan 2015

Posted by in Appetizers, Dinner, Healthy, Quick and Easy, Soup, Vegetarian

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Curried Carrot Soup

What’s better than a bowl of creamy, hot soup on a cold winter night?  How about one that doesn’t contain a drop of cream, packs a ton of flavor, is under 200 calories per serving and will fill you up?  Now we’re talking!

Curried Carrot Soup
Yield:  8 servings
Time:  20 minutes hands-on;  45 minutes total

3 tbsp. butter, cut into 1 tbsp. pieces
2 onions, diced
1 orange bell pepper, diced
1 tbsp. curry powder
1 tsp. ground ginger
1½ tsp. salt
¾ tsp. ground pepper
8 cups reduced-sodium chicken broth (or vegetable broth if making vegetarian)
5 lbs. carrots, peeled and cut into ½-inch thick slices
1 tbsp. lemon juice
½ cup fresh cilantro, chopped

1.  Place the butter in a very large stock pot or Dutch oven (8-12 quart).  Melt over medium heat.  Once the butter begins to foam, add the onions and pepper.  Cook over medium heat for 3 minutes, until onions and peppers begin to soften.  Stir in the curry, ginger, salt and pepper.  Cook for another 3-5 minutes, stirring occasionally.

2.  Add the carrots.  Pour in the broth.  Turn heat up to high and bring to a boil.  Once boiling for one minute, reduce the heat to medium-low and cover.  Simmer for 25 minutes until the carrots are tender.  Stir in lemon juice.

3.  Working in batches, transfer the soup to a blender, filling the blender no more than half full each time.  Puree until smooth.  (Be sure not to overfill the blender, as the hot soup will expand as it is blended.  Also, to allow steam to escape vent the lid and cover with a dish towel while blending.)

4.  Serve hot and garnish with chopped cilantro to serve.

PDF to Print Recipe for Curried Carrot Soup

Recipe adapted from Great Food Fast, Everyday Food from the Kitchens of Martha Stewart Living

Honey Mustard Glazed Chicken Salad

06 Tuesday Jan 2015

Posted by in Dinner, Healthy, Lunch, Quick and Easy, Salad

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Honey Mustard Glazed Chicken Salad

Happy 2015!!  I can’t believe we’re already into a new year.  I’m sure many of you are vowing to be healthier this year, whether that involves more exercise, healthier meals, or a combination of the two.  I hope that some of my healthy recipes like this one will help encourage you to keep going with the health kick, inspiring you to realize that healthy food is actually quite delicious and you don’t need to feel like you’re sacrificing flavor or constantly hearing your stomach grumble for more food!  My husband and I jump-started our resolution this year and made a commitment to end December weighing less and being more toned than we started it.  It’s the first December in our lives that we LOST weight instead of GAINED and it feels fantastic!  I feel like we’re already starting 2015 off on the right foot and salads like this have helped us get here.  This truly is one awesome salad!  It’s healthy and light but will fill you up and leave you feeling satisfied thanks to the barley and lentils, making it perfect for either lunch or dinner.

Honey Mustard Glazed Chicken Salad
Time:  20 minutes total
Yield:  4 dinner-sized servings

For the chicken:
4 fully cooked chicken breasts*
6 tbsp. Dijon mustard
6 tbsp. honey
2 tbsp. agave nectar

For the salad:
8 cups mixed greens
about 30 cherry tomatoes
2 carrots, diced
2 red bell peppers, diced
1 cucumber, diced
½ cup shredded cheddar cheese
1½ cup cooked green lentils
¾ cup cooked barley

For the dressing:
¾ cup extra virgin olive oil (EVOO)
¼ cup canola oil
2 tbsp. balsamic vinegar
2 tsp. lemon juice
6 tbsp. orange juice
2 tsp. Dijon mustard
1 tsp. honey
salt and pepper

1.  In a small mixing bowl, whisk together the 6 tbsp Dijon mustard, 6 tbsp honey and 2 tbsp agave nectar.  Dice up the cooked chicken breast and toss in the honey mustard sauce.  Transfer to a saucepan and warm over medium-low heat as you prepare the salads, stirring occasionally.

2.  Toss all salad ingredients together in a large mixing bowl.

3.  Whisk together all ingredients for the dressing.

4.  Plate the salad onto four serving plates.  Top with honey mustard glazed chicken and drizzle with dressing.  Enjoy!

*My preferred method of cooking chicken breasts for recipes such as this one is to: Bring a saucepan of water to a boil.  Drop in the raw chicken breasts, and allow to boil for 15 minutes.  Remove cooked chicken from the hot water using tongs and allow to cool before storing in your refrigerator for up to five days.

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Chorizo Stuffed Acorn Squash

18 Thursday Dec 2014

Posted by in Dinner

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Chorizo Stuffed Acorn Squash

With the hectic-ness of the holiday season in full swing, who doesn’t want a simple recipe that doesn’t require much hands-on prep, but is sure to bring hearty flavors to the table?  One of the main reasons I love this recipe, especially for this busy time of year, is that it’s what I refer to as an “on call recipe”, meaning that you can stock pile the ingredients weeks in advance and make it when you get around to it, without worrying about having to run to the grocery store to pick anything up.  Most winter squash will keep for at least 4 weeks if stored in a cool, dry location.  (Wash it before using it, instead of right after buying it, in order to keep it dry.)  The chorizo will keep for a few weeks in the fridge if it’s in a sealed package, and all the other ingredients are fridge, freezer, or pantry staples.  A stress-free, delicious dinner in mid-December?  Yes, please!

Chorizo Stuffed Acorn Squash
Time:  20 minutes active;  60 minutes total
Servings:  4 dinner portions

2 acorn squash
1 onion, diced
2 cloves garlic, minced
2 shallots, diced
4 celery stalks, diced
15 oz. white beans
2 cups cooked quinoa
2 cups chopped spinach
½ lb. chorizo (fully cooked), diced into small pieces
1 tbsp. extra virgin olive oil (EVOO)
salt and pepper
½ cup freshly grated Parmesan cheese

1.  Cut each acorn squash in half.  Scoop out and discard the seeds.  Brush the flesh with EVOO, and sprinkle with salt and pepper.  Place cut-side down in a greased baking dish.  Roast at 400°F for 30-40 minutes, until softened.

2.  Meanwhile, place the onions, garlic, shallot, and celery in a large sauté pan.  Cook over medium heat until softened, about 8 minutes.  Remove from the heat and stir in the white beans, quinoa, spinach and chorizo.

3.  Once the squash is roasted, remove from oven and flip over.  Stuff each cavity of the squash with the prepared filling.  Top with a sprinkle of freshly grated Parmesan cheese.  Return to the oven for 10 minutes, allowing the filling to get hot and the cheese to melt.

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