Zesty Oat Groats-Black Bean Chili

This rib-sticking chili offers a hearty mix of oat groats, beans, peppers and onion.  You can also substitute wheat berries for the oat groats.  I made my own black beans and measured accordingly. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large yellow bell pepper, chopped
• 5 cloves garlic, minced
• 2 teaspoons chili poweder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 15-ounce cans black beans, rinsed
• 1 14-ounce cans no salt added diced tomatoes, undrained
• 1 small can chopped jalapeno peppers
• 2 cups vegetable broth
• 2 teaspoons brown sugar (I didn't add this)
  
• 2 cups cooked oat groats
• Juice of 1 lime
• 1 avocado, diced
• 1/2 cup fresh cilantro

Preparation

1. Heat oil in a Dutch oven over medium-high heat.  Add onion, bell pepper, garlic, chili powder, cumin, oregano, salt and pepper, and cook, stirring occasionally until tender, about 5 minutes.  Add beans, tomatoes, jalapenos to taste, broth and brown sugar.  Bring to a boil over high heat, reduce heat, cover, and simmer for 25 minutes. 
2. Stir in cooked oat groats and heat through, about 5 minutes more.  Remove from heat.  Stir in lime juice.  Garnish each bowl with avocado and cilantro.

Makes 6 servings.  1 1/2 cups each

Around 386 calories per serving

Grilled Chili Turkey Burgers

Summer and burgers...they just go together! This burger is lower in fat and loaded with flavor.

1 recipe Chimichurri Topping (below)

1 1/2 lbs. ground turkey burger

1 tablespoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon ground cumin

3 whole wheat pita bread rounds, quartered and toasted

grilled red peppers

Prepare Chimichurri topping. Set aside. In a large bowl, combine ground turkey, chili powder, onion powder, cumin and 1/8 teaspoon salt. Shape into 6 patties

Grill patties on the rack of an uncovered grill 10 to 13 minutes. Place each patty on top of two of the pita quarters. Top with Chimichurri Topping.

Chimichurri Topping: In a small bowl, combine 1/2 cup finely snipped fresh flat-leaf parsley, 1/2 cup finely snipped fresh cilantro, 2 tablespoons red wine vinegar (could do without or use regular vinegar), 1 tablespoon olive oil, 2 cloves minced garlic, 1/4 teaspoon salt, 1/4 teaspoon ground pepper, and 1/8 teaspoon cayenne pepper.

Garlic Chicken Pesto Pizza

There hasn't been a food blog on here for quite a while! I'll start it out with PIZZA!! I wanted to do something totally different then what I usually do. Soooo.......here's the recipe.

2 teaspoons active dry yeast

1 cup warm water (110 to 115 degrees)

2 - 3/4 cups bread flour

1 tablespoon olive oil

1 tablespoon sugar

1 teaspoons salt

1/2 lb. boneless, skinless chicken breasts, cut into 1/2" pieces

1 small onion, halved and thinly sliced

1/2 each small green bell pepper, julienned

1 large clove garlic, chopped

1 small jar pesto

spinach leaves, torn into small pieces

1 tomato, thinly sliced

Cheese-I used a combination of mozzarella, provolone, parmesan and feta cheese

In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let raise in a warm place until doubled, about 1 hour.

In a large nonstick skillet over medium heat, saute the onion, pepper and garlic in a 2 teaspoons olive oil for a few minutes. I like mine to still be crunchy. Remove and set aside. In the same pan add chicken and cook until there is no longer any pink. Remove from heat and set aside.

Punch dough down; roll out dough according to your pan size; 14" round or a 15"x10" rectangle pan. I used my stone rectangle for this recipe.

Spread a tablespoon of olive oil on top of dough. Then layer some mozzarella on the dough.

Spread the jar of pesto over the mozzarella

Add some shredded mozzarella and provolone cheese, the chicken, tomato slices, sauteed veggies, torn spinach, parmesan and the feta cheese.


Bake at 400 degrees for 20 - 25 minutes or until crust and cheese are slightly browned.

Mini Meatloaves

I thought I would try something different with meatloaf. It was a great change from the same ol' thing!!

1/4 cup each of green, yellow, orange and yellow bell peppers, diced

1/2 cup onion, diced

1/2 cup panko bread crumbs

1 egg

1 teaspoon Italian seasoning

1 teaspoon dried parsley

1/2 teaspoon sea salt with garlic

pepper to taste

shredded mozzarella & provolone cheese mix

1 1/2 lbs lean ground beef

bacon (I used turkey bacon)

Mix all ingredients together except for the cheese.

Separate into fourths and pat out into a rectangle patty. Top with some of the cheese.

Roll patty and wrap 2 pieces of bacon around the roll.

Place on a broiler pan and cook at 350 degrees for around 30 - 40 minutes. Top with extra cheese.

Enjoy!!

Chicken Fricassee with Chive Dumplings

Don't eat this if you're afraid of calories!!

I did replace the milk with skim milk and the oil with EVOO (extra virgin olive oil in case you didn't know that!)

Chicken Fricassee with Chive Dumplings



1 cup all-purpose flour


2 teaspoons salt


2 teaspoons paprika


1/4 teaspoon pepper


4 ~ pound chicken, cut up (I used thighs, since that was all I had)



Shortening or vegetable oil


1 cup water


3 tablespoons all-purpose flour


Milk


Chive Dumplings (recipe below)

• Mix 1 cup flour, the salt, paprika and pepper. Coat chicken with the flour mixture. Heat thin layer of oil in a 12-inch skillet until hot. Cook chicken until brown on all sides. Drain fat from skillet: reserve. Add water to chicken. Cover and cook over low heat for about 45 minutes.
• Remove chicken; keep warm. Drain liquid from skillet; reserve. Heat 3 tablespoons reserved fat in skillet. Stir in 3 tablespoons flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to the reserved liquid to measure 3 cups; pour into skillet. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Return chicken to gravy.
• Prepare Chive Dumplings; drop by spoonfuls onto hot chicken. Cook uncovered 10 minutes; cover and cook for 20 minutes longer.

Chive Dumplings

3 tablespoons shortening

1 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

3 tablespoons snipped chives

3/4 cup milk

• Cut shortening into flour, baking powder and salt with pastry blender until mixture resembles fine crumbs. Stir in milk and chives. Drop by spoonfuls onto hot meat or vegetables in boiling stew. Cook uncovered 10 minutes. Cover and cook 10 minutes longer.
• Makes 10 dumplings

Recipe says that it serves 8 and is around 460 calories!! This is a "once you start eating, ya can't stop" meal!! It is Oooooh So Yum!!!

No Time to Cook!

This is just some food pics that I haven't posted.

Not a big deal, but fun and delicious!!

Homemade pizza night!!

Kami and the kids were here. Collin loved making his own pizza!

Turkey Cutlets a la Me!!

Plain turkey cutlets that I smothered in a concoction of olive oil, parsley, finely chopped onions, tarragon, McCormick Garlic Pepper Seasoning Grinder.

Baked at 325 degrees for 30 - 40 minutes.

Sliced it and served it with mashed potatoes and sauted brussel

sprouts in butter and bacon pieces.

Sausage Potato Stir fry served in an acorn squash ring.

Eggless Pumkin Pie

It turned out good!!

Trout from the neighbors! Thanks!!!

I made it so late at night that we just had sliced tomatoes and cucumbers with it.

That's it for now! I've been very busy working on other things and

haven't had much time to do anything fancy!!

Potato Kielbasa Skillet Dinner

This was surprisingly very yum, yum yummy!!!

Potato Kielbasa Skillet

1 pound red potatoes, cubed

3 tablespoons water

3/4 pound smoked kielbasa or Polish sausage, cut into 1/4 inch slices

1/2 cup chopped onion

1 tablespoon olive oil

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

1/2 teaspoon dried thyme

1/4 teaspoon pepper

4 cups fresh baby spinach

5 bacon strips, cooked and crumbled (I used Hormel bacon pieces)

Place potatoes and water in a microwave safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Easy Chicken Cacciatore

This is a two-thumbs-up recipe!!

2 pounds boneless skinless chicken

1/4 cup vegetable oil

1/2 cup flour

1 cup thinly sliced onion

1/2 cup chopped green pepper

2 cloves garlic, minced

1 16-ounce can whole tomatoes

1 8-ounce can tomato sauce

1/2 pound sliced mushrooms

1/4 teaspoon sal

1/4 teaspoon oregano

1/4 teaspoon basil

Dredge chicken in flour. In a skillet heat oil on medium heat. Brown chicken in oil, remove from pan.

In the same skillet, sauté onions, pepper, mushrooms and garlic. Stir in remaining ingredients. Add chicken and cover. Simmer for 30 to 40 minutes. Serve over thin spaghetti.

Serve Chicken Cacciatore with a tossed garden salad and Italian bread for a quick and easy family meal.

YUMMY!!!

Broiled Salmon with Onion, Tomato and Lemon

This was so good and yummy!!!

The piece of salmon that I had was huge, so I had to double the recipe and cook it longer, but I wanted leftovers for Joe to take to work. I do love salmon!!!

So here goes the recipe:

Broiled Salmon with Onion, Tomato and Lemon

1/4 cup (1/2 stick) unsalted butter

2 tablespoons minced parsley

2 large garlic cloves, minced

2 teaspoons fresh lemon juice

1 16-ounce salmon fillet with skin

4 thin onion slices

4 thin tomato slices

4 thin lemon slices

Melt butter in a small heavy saucepan over low heat. Add parsley, garlic and lemon juice and simmer 2 minutes.

Preheat broiler. Place salmon on large piece of heavy-duty foil; season with salt and pepper. Brush salmon with half of the butter mixture. Arrange onion, tomato and lemon slices over the salmon. Drizzle remaining butter mixture over the top. Fold foil over the salmon and crimp edges tightly to seal. Place salmon package in broiler pan. Broil 5 inces from heat source until salmon is just cooked through, about 10 minutes.

This is what it looked like just before I put it in the oven.

Halibut with Creamy Dijon Sauce

This is my first time trying Halibut! The halibut was more expensive than other fish, but I just wanted to try something different. This recipe is very low-carb and very good!! Another one I would make again!!

Halibut with Creamy Dijon Sauce

4 fresh or frozen halibut or sea bass steaks, cut 1 inch thick

1 tablespoon butter or margarine, melted

1/4 teaspoon onion powder or salt

1/4 teaspoon dried marjoram, crushed

1/4 teaspoon dried thyme, crushed

1/2 cup sour cream

1 tablespoon all-purpose flour

1 tablespoon Dijon-style mustard

1/8 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon dried thyme, crushed

1/2 cup reduced sodium chicken broth

4 cups shredded spinach

1 medium carrot, shredded

Lemon wedges (optional)

Thaw fish, if frozen. Rinse fish; pat dry with a paper towel. Set aside.

For basting sauce, combine butter or margarine, onion salt, marjoram, and the 1/4 teaspoon thyme.

Place fish steaks on the unheated rack of a broiler pan. Brush with basting sauce. Broil 4 inches from the heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once with the remaining basting sauce halfway through.

Meanwhile, for the mustard sauce, in a small saucepan, stir together the sour cream, flour, mustard, salt, pepper, and the 1/8 teaspoon thyme. Add chicken broth, stirring until well mixed. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Keep warm.

Toss together spinach and carrot. Divide the spinach mixture among 4 dinner plates. Arrange fish on the spinach mixture. top with mustard sauce. If desired, garnish with lemon wedges.

Sunday Dinner 6-1-08

On Sundays, I try to make one big meal and then snack on it or have a lighter meal the rest of the day. Roasted chicken, cracked potatoes, asparagus and pudding. It was all yummy!!!

I covered the chicken with some of the new McCormick Roasting Rubs made for chicken. I also added a touch of the Grill Mates for chicken. It was yummy!!!

Cracked Potatoes

12 small to medium Red or Yukon potatoes (I have used a mixture!)

1/2 cup olive oil

2 sprigs fresh thyme, plus 1/2 tablespoon chopped fresh thyme leaves

Course sea salt and freshly cracked black pepper

1 clove garlic, sliced

Using a rolling pin or heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.

Over low heat, add the olive oil to a medium-sized heavy bottomed pan, then add the potatoes and thyme sprigs and season generously with he salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly. Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.

Remove the lid and cook for another 2 to 3 minutes, for the condensation to evaporate.

Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Bacon Wrapped Asparagus

(This recipe is from Leanne, a friend on BakeSpace)

2 lbs. fresh asparagus, cleaned and trimmed

1 lb. bacon ( I used turkey bacon)

1 tablespoon extra virgin olive oil. (I used a spray olive oil)

Salt and pepper

Preheat oven to 500 degrees. Cut bacon in half length wise and wrap around asparagus. Arrange asparagus on a shallow baking sheet and drizzle with oil. Season with salt and pepper and roast in the oven for 8 to 10 minutes or until bacon is crisp, turning if necessary to avoid burning

Raspberry-Barley Pudding

1 3/4 cups water

1/2 cup uncooked barley

1 container (6oz.) Yoplait Original 99% Fat Free French Vanilla yogurt

1/4 cup maple-flavored syrup

1 cup frozen (thawed) reduced fat whipped topping

1/3 cup chopped walnuts, toasted

1/2 teaspoon ground cinnamon

1 cup fresh or frozen (thawed and drained) raspberries

dash of ground cinnamon

additional chopped walnuts, if desired

In a 2 quart saucepan, heat water to boiling. Stir in barley; reduce heat. Cover; simmer about 45 minutes to 1 hour or until tender. Cool completely, about 30 minutes.

in a medium bowl, mix yogurt and maple syrup together. Gently stir in whipped topping. Stir in barley, toasted walnuts and 1/2 teaspoon cinnamon. cover; refrigerate 2 hours.

Stir raspberries into pudding. Sprinkle pudding with a dash of cinnamon and additional walnuts before serving. Makes 6 3/4 cup servings.

Some Food Pictures

Don't really have recipes for some. Just threw them together, but they were yummy!!

Shrimp Stir-fry on Noodles

Ribs for Sunday Dinner

Parmesan Baked Fish

4 4oz. fresh or frozen skinless salmon or other firm fish fillets, about 1 inch thick

Nonstick cooking spray

1/4 cup light mayonnaise dressing or salad dressing

2 tablespoons grated Parmesan cheese

1 tablespoon snipped fresh chives or sliced green onions

1 teaspoon white wine Worcestershire sauce (?)(used regular)

Fresh chives (optional)

• Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Coat a 2-quart square or rectangular baking dish with nonstick cooking spray. Set aside.

• In a small bowl, stir together mayonnaise dressing or salad dressing, Parmesan cheese, snipped chives or green onion, and Worcestershire sauce. Spread the mayonnaise mixture over the fish fillets; place in the baking dish.

• Bake, uncovered in a 450 degree F. oven for 8 to 12 minutes or just until fish flakes easily when tested with a fork. If desired, garnish with whole chives.

Makes 4 servings. 169 calories

Turkey Stuffed Peppers

In my search for healthier meals, I came up with this recipe. I wanted it to be low in fat and sodium, but it definitely needed salt! Or at least more seasonings!

Peppers Stuffed with Turkey

4 large green bell peppers (I used red and yellow also)

1 1/2 teaspoons canola oil

1 small onion, chopped

1 clove garlic, minced

1 lb. ground turkey

1 1/2 cups cooked rice

1 8 oz. can tomato sauce, divided (I used more)

1 tablespoon chopped fresh parsley

1 teaspoon salt (optional)

1/4 teaspoon freshly ground pepper

Cut out stem ends of bell peppers and discard. Scoop out seeds. Bring 8 cups water to a boil in a large pot and blanch the peppers until tender-crisp, about 1 minute. Drain and cool under cold water. Set aside.

Heat oil in a large nonstick skillet over medium heat. Add onion and garlic and saute until softened, about 3 minutes. Add turkey and saute just until it loses its pink color, about 2 minutes. Drain fat.

Preheat oven to 350 degrees F.

Mix the turkey mixture with the rice, 1/2 cup tomato sauce, parsley, salt and pepper in a medium bowl. Stuff the peppers with the mixture and place them in a 2-quart casserole dish. Spoon remaining 1/2 cup tomato sauce over the peppers. Cover and bake until peppers are tender and filling is heated through, 30 to 35 minutes.

Joe's Birthday, May 2008!!

Today was Joe's 61st birthday! Holy Cow!!! 61!!!!!



We didn't really get to celebrate much since Joe is on night shift at work this week. I made him some Double Chocolate Chip cookies to take to work. They turned out real yummy! Hope the guys at work like them!!

Chocolate Chocolate Chip Cookies

• 4 cups semi-sweet chocolate chips, divided (2 12-oz pkgs.)


• 2 2/3 cups all-purpose flour


• 1 teaspoon baking soda


• 1 teaspoon salt


• 1 cup (2 sticks) butter or margarine, softened


• 1 cup packed brown sugar


• 1/2 cup granulated sugar


• 1 teaspoon vanilla


• 3 large eggs

Preheat oven to 375 degrees F.

Melt 2 cups semi-sweet chocolate chips in small, heavy-duty sauce pan over low heat; stir until smooth. Remove from heat.

Combine flour, baking soda and salt in a medium bowl. Beat butter, brown sugar, granulated sugar and vanilla in a large mixer bowl. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Gradually beat in flour mixture. Stir in remaining 2 cups chocolate chips. Drop by rounded tablespoons onto ungreased baking sheet.

Bake for 8 to 9 minutes or until cookies are puffed. Cool on baking sheet for 2 minutes; remove to wire racks to cool completely.

Make about 4 dozen.

Joe requested Shepard's Pie for his birthday dinner.

Shepherd's Pie

• 1 lb. ground beef or turkey burger


• 1 small onion, diced


• 1 (12 oz) can tomato soup


• 1 (15 oz) can green beans, drained


• 2-3 cups prepared mashed potatoes


• 1/2 cup cheddar cheese, grated

Brown hamburger and onion in skillet. Drain off any fat. Mix hamburger mixture, soup and green beans in a round casserole dish.

Spoon potatoes over hamburger. Top with cheese.

Bake at 350 degrees F. for 30 minutes or until potatoes start to brown.

Birthday Boy!!

Joe enjoying his Shepherds Pie!

Chocolate Lava Cakes

• 6 oz. semi-sweet baking chocolate
• 6 oz. butter (diced, at room temperature
• 3 eggs
• 2 tablespoons cocoa powder
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• butter for ramekins

Preheat oven to 350 degrees F. Butter 6 small ramekins or muffin tins. Use butter for best results, and not cooking spray. Set ramekins aside.

Melt the chocolate on low heat in a double boiler or microwave for 1 minute. Stir after 30 seconds, then add butter and melt it again until smooth and creamy. Remember to stir after every 30 seconds so that it doesn't scorch or burn and remains smooth.

Sift together the flour and cocoa powder. In another bowl, beat eggs and sugar, until it starts to whiten. Stir in the melted chocolate and then the flour mixture.

Take the buttered individual ramekins and pour in the chocolate batter. Do not fill up to the brim, keeping some room for expansion. Bake for about 8 to 10 minutes, no longer, at 350 degrees.

Remove cakes from the oven and let cool for 10 minutes, Loosen cakes and invert onto dessert plates. Serve warm topped with whipped cream.

Lava Cake with Chocolate Sauce and Whipped Cream

Close-up of inside. Sorry it's not a very good picture.