23 Saturday Nov 2019
Posted in Entertaining, Food, Thanksgiving
Tags
Butternut Squash, Chorizo, cornbread, Dressing, Friendsgiving, mushrooms, side dish, Stuffing, Thanksgiving
I love chorizo!!! So why not put it in your Thanksgiving dressing (or stuffing!)?!? The combination of fresh baked cornbread, chorizo and fresh veggies makes this stuffing a homerun. It is my absolute favorite dish on the Thanksgiving table.
09 Saturday Nov 2019
Posted in Cooking, Food, Healthy Cooking, Pressure Cooker, Recipes
Tags
chili, Cooking, cornbread, Food, healthy, Ninja Foodi, Pressure Cooker, recipe
So my electric pressure cooker recently died. I’ve kind of been waiting for that day, so I could get one of the new gadgets that came out after I got that appliance. I took the leap and bought a Ninja Foodi. It was a great investment! This thing can just about do anything! Tonight was my first time really experimenting and making up my own recipe. I was incredibly happy with how it turned out!
This chili was delicious and I even managed to sneak in some vegetables! I had some zucchini that needed to be used, so I diced it up and threw it in. It was a great add!!!
I also loved the cornbread “dumplings”! I usually bake cornbread to accompany our chili and most of the time my husband crumbles his up and puts it right in the chili, so I thought I would try and simplify things and cook the cornbread right in the pot with the chili. It was perfect!!!
I hope you enjoy it! It’s a perfect meal as the evenings get chillier!
Turkey Chili with Pepper Jack Cornbread Dumplings (6-8 servings)
1 pound ground turkey
2 – 14 oz cans black beans, drained and rinsed
1 – 28 oz can crushed tomatoes in puree
1 – 4 oz can diced chiles
1/3 cup beer
1/2 large yellow onion, diced
1 jalapeno, seeded and finely diced
1/4 cup chopped cilantro
1 zucchini, diced
3 garlic cloves, chopped or pressed
1 heaping tablespoon chili power
1 tbsp cumin
3 tsp kosher salt
3 tsp ground pepper
3 tsp garlic powder
3 tsp onion powder
1 box Jiffy corn muffin mix
1 egg
1/3 cup milk
1/2 cup pepper jack (or cheddar) Shredded cheese
1 tsp Tajin seasoning
Sour Cream (optional)
Place turkey, beans, tomatoes, chiles and beer in the large pot. Break apart the raw meat. Put on the pressure lid making sure the pressure release valve is in the seal position. Select pressure and set to high. Set time to 15 minutes. Select start/stop to begin cooking.
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to vent. Remove the lid.
Select Sear/Sauté and set to Medium. Select Start/Stop. Add onion, jalapeno, cilantro, zucchini, garlic and spices, stir. Bring to a simmer and cook for 5 minutes, stirring occasionally.
Meanwhile, mix cornbread batter by combining muffin mix, egg, mild, cheese and Tajin.
When chili is done simmering, spoon cornbread batter over the top of the chili. Close the crisping lid. Select Bake/Roast, set temperature to 350 degrees and set the time to 15 minutes. After 10 minutes, open lid and insert a toothpick in the cornbread. If it comes out clean the corn bread is clean. If it’s not done cook for a few more minutes until done.
When cornbread is done sprinkle a bit more cheese over the top of the dish and allow to cook a couple more minutes until chili is done.
The chili is great topped with sour cream. Enjoy!!!
18 Friday Nov 2016
Posted in Cooking, Food, Thanksgiving
For some odd reason that I don’t understand, I am the only person in my family that likes stuffing/dressing. Who are these people I live with??? Since they don’t much care for it, I rarely make it. Thanksgiving is my one exception though! I ALWAYS make dressing on Thanksgiving and several years ago I came across a recipe that is so fantastic, even my dressing-free family and friends love it. One of my girlfriends stakes her claim on our leftovers every year!
One year we picked up a holiday edition of Sunset magazine and this is where I found my all-time favorite dressing recipe. This dish is extremely colorful and the variety of unique ingredients create a bold, bright flavor. Let’s just say there is chorizo involved! CHORIZO!!!! Geez I love that stuff!!! There is also fresh baked corn bread, mushrooms and butternut squash, just to name a few.
I just know you and yours will love it as much as we do!!!
Southwest Cornbread and Chorizo Dressing
1 butternut squash (1 1/4 to 1 1/2 lb.)
2 tablespoons firmly packed dark brown sugar
1 onion (6 oz.)
1 red bell pepper (8 oz.)
1 fresh fennel head (9 oz.)
1 pound mushrooms
1 pound chorizo sausage (see notes)
1/4 cup (1/8 lb.) unsalted butter
1/2 cup chopped fresh cilantro
1 tablespoon chopped fresh sage leaves
1 tablespoon chopped fresh thyme leaves
2 large eggs
1 cup fat-skimmed chicken broth
CORNBREAD (RECIPE FOLLOWS)
Preparation
1. Peel and seed squash. Cut into 1-inch chunks; you should have about 3 cups. In a 3- to 4-quart pan over high heat, combine 1/2 cup water with brown sugar and the squash. Bring to a boil, cover, reduce heat to medium, and cook, stirring once, until squash is almost tender when pierced, 8 to 10 minutes. Uncover and cook, occasionally stirring gently, until most of the water is evaporated, 3 to 5 minutes longer. Remove from heat and let cool.
2. Peel and chop onion. Rinse, stem, seed, and chop bell pepper. Rinse fennel and trim off and discard base of head and tough stalks. Chop enough fennel to make about 1 cup. Rinse mushrooms and slice 1/4 inch thick.
3. Squeeze sausage from casings and break into chunks into a 12-inch frying pan or 5- to 6-quart pan over medium-high heat; stir often until lightly browned and crumbly, 7 to 10 minutes. Pour sausage into a wire strainer to drain; discard fat.
4. Preheat oven to 350°. Add butter to unwashed pan over medium-high heat; when melted, add onion, bell pepper, and fennel and stir often until vegetables begin to soften, 7 to 8 minutes. Add mushrooms and stir until limp, about 3 minutes. Remove from heat and stir in sausage, cilantro, sage, and thyme. Add squash.
5. In a large bowl, whisk together eggs and broth. Break cornbread into 1/2-inch chunks and drop into bowl. Add sausage mixture and stir gently to combine. Scrape dressing into a buttered 9- by 13-inch baking dish and cover with foil.
6. Bake until hot in the center, 40 to 50 minutes. Uncover and bake until top is crisp and golden brown, 10 to 15 minutes longer.
Makes 10-12 servings.
Cornbread: Preheat oven to 400°. In a bowl, mix 2 boxes (8 1/2 oz. each) corn muffin mix, 3/4 cup milk, and 2 large eggs until blended but still slightly lumpy. I have also used Marie Callender corn bread mix. Just follow package instructions. Pour batter into a buttered 9- by 13-inch baking pan. Bake until top is golden brown, 15 to 20 minutes. Let cornbread cool in pan on a rack.
28 Saturday Nov 2015
Posted in cooking, Food, Thanksgiving
So after a day or two I get bored eating the Thanksgiving leftovers as is. I’m ready to start cooking again and get creative in the kitchen, so what can I make with all that leftover turkey? How about a yummy casserole!?!
This recipe uses pretty basic ingredients that most folks will have in their kitchen. I hope you enjoy it as much as my famly and I do!
Turkey and Cornbread Casserole
1/2 meidum onion, chopped
1 tbsp canola oil
3 cups crumbled cornbread, packed
1 tbsp poultry seasoning (if you don’t have this, see my tip below)
3 1/2 cups cooked turkey
1 1/4 cups low-sodium chicken broth (or use your turkey broth you made with your carcass!)
1 cup sour cream (I use fat free)
1 egg, beaten
1/2 cup sliced mushrooms
1/4 tsp crushed red pepper
1/4 tsp salt
1 cup reduced fat shredded cheddar cheese
Cook onion in hot oil in a skillet over medium-high heat until tender. Set aside. Combine cornbread and poultry seasoning in a large bowl. Layer half of cornbread mixture on bottom of a 11×7 baking dish sprayed with cooking spray. Combine onion mixture, chicken, and next 6 ingredients in a bowl. Spoon mixture evenly over top of cornbread mixture in baking dish. Top evenly with the rest of the cornbread mixture. Bake covered at 350 degrees for 30 minutes or until bubbly. Remove frrom oven and top with shredded cheese. Bake uncovered 10 minutes more or until cheese is melted and starting to turn golden. Makes approximately 6 servings.
Poultrry Seasoning Tip: I once found myself without poultry seasoning and looked up how to make it with other spices.
Mix together.
Inside Kel's Kitchen 