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Hatch Red Enchilada Sauce

Is making the homemade Hatch Red Enchilada Sauce verses the store bought, really worth the extra effort? One thing for sure is that not all the store bought enchilada sauces are the same. Looking closely they all use similar ingredients but the big factor is all about the flavor profile differences. This prompted me to see if making a homemade enchilada sauce is  worth the effort.

Lessons to be learned

In the past I have made many different southwestern red sauces, using all different types of chilies. I love hot sauces, that was my biggest mistake. Most of my red sauces was so hot they overpowered the foods. Lessons to be learned save my super hot chilies for the hot sauces, but not in the red enchilada sauce.

Where to start

First thing to start when you are looking to make enchilada sauce, is the chilies. So this prompted me to use Hatch Dry Red Chilies. Why Hatch Chilies? Well Hatch New Mexico is the Red Chili Capital of USA. They produce most of the Red Chilies, they are so famous that they have Chili festivals every year. These New Mexican Red Chilies are mild and flavorful, perfect for making enchilada sauces.

Next is choosing the right companion chilies, this is where I always made my mistakes. I use some of my super hot chilies that would peel the paint off the wall, that’s not a good match. So this time tried ancho chilies which have a good depth of flavor without all the heat. The red sauce turns out darker in color but with a more deep complex flavor. Giving the sauce a wonderful flavor profile. Making this a perfect companionship to enchilada sauce.

Over the many of tries in making enchilada sauces, key is to have the right aromatics. Again in the past I always put too many aromatics and messed up the end flavors. So this time kept simple, using just garlic, onions, cumin, chipotle pepper for smoky flavor, salt and pepper.

Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Hatch Red Enchilada Sauce
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Red Enchilada Sauce recipe uses Hatch Chilies that makes this sauce worth extra effort. This recipe has wonderful mild flavors of chilies perfect for Chicken or Cheese Enchiladas.
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Servings Prep Time
3 cups 15 minutes
Cook Time
60 minutes
Ingredients
Enchilada ingredients
Aromatics
Servings: cups
Units:
Instructions
  1. Mise en place enchilada sauce, peeling garlic, chopping onions, measuring aromatics, gathering chilies.
    Ingredients to make Red Enchilada Sauce
  2. Heat olive oil and garlic until light golden brown, stirring often with spatula. This takes about 1 to 2 minutes.
    Sauté garlic cloves with olive oil in sauce pan
  3. Add the chopped onions to light golden brown garlic cloves. Stirring well until onions start to caramelize. Remove from sauce pan into holding bowl.
    Sauté garlic and onions with olive oil in sauce pan.
  4. Add the dry chilies to sauce pan add a little extra olive oil if need. Toast dry chilies turning often with tongs. Do not allow the chilies to burn. Remove from heat right away, to prevent chilies from burning.
    Toast dry chilies with olive oil in hot sauce pan.
  5. Add onions and garlic back to sauce pan with chilies. Pour water to cover chilies about 4 cups. Place plate on top of chilies to keep them covered with water. Bring chilies, garlic and onions to boil. Keep cooking chilies for about 30 minutes. Remove from the heat to cool slightly.
    Cook chilies with water, onions and garlic. Weighting down with plate.
  6. Remove any stems from chilies using tongs. Be sure to wear gloves when handling chiles.
    Remove the stems of the chilies using tongs.
  7. Place cooked chilies, onions, garlic and most of cooking liquid into blender. Reserve the remainder of cooking liquid if needed to finish cooking process.
    Placing cooked chilies, onion and garlic with most of cooking liquid in blender.
  8. Process the enchilada sauce in blender, starting at low speed and going to high speed. Be sure to place a towel over blend to prevent any splattering of chili puree as it's blending.
    Blending chilies mixture until smooth puree.
  9. Pour chili puree into sauce pan.
    Pour puree into sauce pan.
  10. Add the aromatics, oregano, cumin, chipotle powder, salt, pepper and Turbinado sugar. Bring the mixture to a boil and reduce to simmer.
    Adding all the aromatics to chili puree in sauce pan.
  11. Cook the enchilada sauce for 15 to 20 minutes. Taste the sauce and adjust with salt, pepper and sugar as needed.
    Finished cooking of the enchiladas sauce
Using Enchilada Sauce
  1. Coat baking dish with food spray like PAM. Spread a nice layer of enchilada sauce on bottom of baking dish. Place filled rolled enchilada like beef taco meat on top of enchilada sauce. Cover all enchiladas with enchilada sauce top with cheese. Bake in 350°f oven or grill until internal temperature reaches 165°f.
  2. Place some warm enchilada sauce on plate and lift with spatula cooked enchiladas onto plate. Garnish with cheese, radish slices. Enjoy
Recipe Notes

For recipe to make Chicken Enchilada Air fryer

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Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
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Air fryer Spinach Stuffed Chicken Breasts

Spinach Stuffed Chicken Breasts:

Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Greek Style Spinach Stuffed Chicken Breasts made in Air Fryer

Greek Style Spinach Stuffed Chicken Breasts

Looking for a new Spinach Stuffed Chicken recipe using the Air Fryer? This Spinach Stuffed Chicken Breast with Greek flavor is perfect choice. The Spinach Stuffed Chicken Breast only takes 20 minutes in Air Fryer with moist flavorful Greek profile. Key is to use Cavenders Greek Seasoning in stuffing and on chicken breasts.

Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Spinach Stuffed Chicken Breasts
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Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
Spinach Stuffed Chicken Breasts
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Greek style spinach filling stuffed into chicken breasts that only takes 20 minutes in the Air Fryer to make.
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 Portions 15 Minutes
Cook Time
20 Minutes
Ingredients
Greek Spinach Stuffing
Spinach Stuffed Chicken Breasts
Servings: Portions
Units:
Instructions
Greek Spinach Stuffing Mixture:
  1. Sauté onions with mince garlic and olive oil in skillet until fragrant. This should take about 1 to 2 minutes over medium heat.
    Sauté onions with garlic and olive oil
  2. Next sauté the onions, garlic, spinach, Greek seasoning, oregano, salt and pepper with some olive oil in the same skillet. This should take about 3 to 5 minutes to cook, until the excess moisture is evaporate off the filling.
  3. Combine cooked spinach mixture with, Manchego cheese, Feta Cheese in mixing bowl. Adding some extra Greek Seasoning and Oregano, with salt and pepper to taste. Mix this filling with spatula until combined.
    Combine cooked spinach mixture with cheeses and Greek seasoning, salt and pepper.
Spinach Stuffed Chicken Breasts
  1. First Butterfly boneless skinless chicken breast using sharp knife, folding chicken breast open with cut side up. Next sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
    Butterfly boneless chicken breasts and sprinkle with Greek Seasoning, Oregano, Salt and Pepper.
  2. Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
    Flattening seasoned chicken breasts with plastic wrap and meat mallet. Use the flat side of mallet by pounding chicken until even thickness.
  3. Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
    Stuff each flattened seasoned chicken breast with Greek Spinach Stuffing mixture. Then carefully fold the chicken breast up covering all the stuffing.
  4. Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
    Rolled Stuffed chicken breast, sprinkle with Greek Seasoning, Oregano, Kosher Salt and Black Pepper. Spray with Olive Oil using EVO Sprayer to get an even coating of Olive Oil over all the chicken.
  5. Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
    Placed the Spinach Stuffed Chicken Breasts carefully into basket of the Air Fryer. Set the Air Fryer to chicken setting. Using the PowerXL default setting 20 minutes at 350°F.
  6. Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
    Air Fried Spinach Stuffed Chicken Breast coming out of Air Fryer. See that wonderful golden brown color, that’s still in the Air Fryer basket.
  7. After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
    After air frying spinach stuffed chicken breasts, be sure to check the internal temperature. The thermometer should read 170°F. Be sure to stick the probe right in center of the stuffed chicken to make sure the filling reaches 170°F.
  8. Allow the Spinach Stuffed Chicken Breast to rest 5 minutes. Next cut each of breast in half on a diagonal. Place cut chicken breast onto plate in attractive manner. Try using Ranch Dressing as sauce smeared onto plate. Finally place your choice of cooked vegetables onto plate. Garnish with Manchego Cheese and Enjoy.
    Greek Style Spinch Stuffed Chicken Breasts made in Air Fryer
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Garden Fresh Tomato Salsa

Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden. Brandywine tomatoes are wonderful extra large heirloom tomatoes full of flavor and sweetness.  Complementing tomato salsa flavors with green onion, garlic, cilantro and sweet mini peppers.

Garden Fresh Tomato Salsa core ingredients with quart of Salsa

Getting the flavor profile perfect!

Achieving a perfect flavor that is enjoyable takes some adjusting. Salsa needs balancing of acidity from the tomatoes with peppers, garlic, onion and cilantro that is not simple task. My favorite trick of trade is using Chili vinegar, it adds acidic and some extra kick to salsa. If needed a little olive oil gives a more rounded end notes. I age my chili vinegar for at least a year this tops off heat from chilies giving more depth to chili vinegar taste. 

If the salsa is too fluid in consistency try using xantham gum, mix 1/4 to 1/2 teaspoon xantham gum to 1 quart salsa. This thicken sauce right up so when used on tortilla chip you can walk 2 feet and not drip on yourself. Xantham gum doesn’t need to be cooked it thickens naturally. 

 

Hot Chili Vinegar aged for 2 years.
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Garden Fresh Tomato Salsa
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Garden Fresh Tomato Salsa recipe utilizing fresh tomatoes, chilies from garden. This recipe used my Brandywine Tomatoes picked ripe from garden.
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Servings Prep Time
1 Quart 20 Minutes
Passive Time
60 Minutes
Ingredients
Garden Fresh Tomato Salsa Mixture
Tortillas Chips
Servings: Quart
Units:
Instructions
Garden Fresh Tomato Salsa
  1. Peel tomatoes and finely chop, place chopped tomatoes into mixing bowl. Trim green onions and rainse in cold water, drain and fine chop green onions. Place green onions into mixing bowl with tomatoes. Rainse peppers and remove stem and seeds. Finely chop peppers and place in mixing bowl with tomato mixture. Mince garlic cloves finely and place in mixing bowl with tomato mixture.
  2. Mix the tomato mixture well with spatula. Add minced chile peppers, salt, pepper, olive oil and minced cilantro to tomato mixture. Stir these seasoning well to incorporate flavors.
  3. Adjust flavor profile of the tomato salsa with fresh lime juice, sugar and chili vinegar or cider vinegar. If the mixture is very liquidity add 1/4 teaspoon xanthan gum to mixture and stir well this will thick sauce quickly. If you like spicy hot salsa add chopped chilies to your liking.
  4. Store in Ball canning quart jar in refrigerator for up to 1 week.
Fresh Flour Tortillas
  1. Cut 6 inch flour tortillas into 1/6 wedges. Spray with oil using EVO sprayer with 2 to 4 sprays of oil.
  2. Place in Air Fryer set at 400°f for 8 to 10 minutes. Give tortillas a shake mid way into air frying. This brown tortillas evenly.
  3. Serve baked chips with bowl of garden fresh salsa. One serving is about 12 chips.
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Texas Chili Chef Dave Style presentation in a bowl
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Texas Chili Chef Daves Style

Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Dave Style presentation

Texas Chili Chef Dave Style

This recipe is a new and improved version of my Classic Texas Chili, that I made for so many years teaching at Kirkwood. Many of students remember the heat level and running to walk-in refrigerator to get some milk to put out the fire. This is the recipe that’s improved and better with lots of extra heat too. Time to fine the fire extinguisher, grab a bottle of antacids and gallon of milk, it’s Texas Chili Chef Dave’s Style Time!

All about using the right chilies

Cooking dried chilies, garlic weighted down with plate.

Cooking dried chilies, garlic weighted down with plate.

Start off by choosing the best chilies which for practical purposes dried chilies work best. It’s better to use a good variety of dry chilies. Choosing good red chili like Guajillo or New Mexican Red Chilies, both are mild less then 1000 Scoville units of heat. Next is choosing a more complex flavor chili like Ancho Chili and Padilla chili adding slight smoky profile. Finally adding some good chilies that have lots of heat, like my super hot chili seasoning. The super hot chili seasoning is infused with some of my hottest varieties of chilies that grown in garden. These chilies are cooked with garlic and water until softened about 20 to 30 minutes weighted down with plate. Be sure to save all cooking liquids from chilies. This is chili stock that will be used throughout cooking process.

Making the Texas Gravy for chili

Blending chilies and garlic with chili stock.

Blending chilies and garlic with chili stock.

Texas Chili is all about having wonderful hot bright red chili gravy for chili. Don’t even think about putting in tomatoes! In Texas Chili it’s all about chilies and meat. To make this gravy you place all softened chilies with stems removed into blender. My preference is VitaMix, start on low speed with small amount of the cooking liquid. Blend into purée seeds and all. Adding more chili stock as needed to make wonderful red sauce. Taste the chili red sauce adjust flavors with salt, super hot chili seasoning and sugar. This is all a matter of personal taste preference. I love it super Hot where my wife likes it milder.

Where’s the BEEF!

Diced Beef Round cooking in cast iron pot.

Diced Beef Round cooking in cast iron pot.

Texas Chili has lots diced beef, some chopped onions and minced garlic. I like to use bottom round or sirloin tip diced into 1/2 inch pieces.

Cooking beef cubes in heavy cast iron pot has excellent even uniform heat. When meat is nice and brown, add onions, spices and herbs. Continue cooking to build layers of flavors.

 

Simmering low and slow

Long and slow simmering Texas Chili Chef Dave’s Syle

Long and slow simmering Texas Chili Chef Dave’s Syle

Combining the red chili gravy with the browned seasoned beef, then simmering long and slowly. Developing flavors, tenderizing the beef and building some heat. If needed adding extra chili stock as Texas Chili thickens. After a good two to three hours of slow cooking adjust seasonings with, cumin, garlic, salt, pepper and super hot chili seasoning to taste.

Topping of your choices

Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro. Of course many more possibilities, like sour cream, guacamole, olives, chilies and of course hot sauces. That’s the fun of enjoying chili and putting out he fire with some beers. Fond memories wonderful eats, time to make

 

 

 

Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Daves Style

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So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours

Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours

Texas Chili Chef Dave Style presentation in a bowl

Texas Chili Chef Daves Style

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So hot it came out of both ends!
Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours

Servings Prep Time
8 people 45 minutes
Cook Time Passive Time
1 1/2 hours 2 hours

Ingredients


Servings: people

Units:

Instructions
Chili Sauce
  1. Trim the beef of all gristle and excess fat, then cut into medium dice, about 1/2" cubes. Season with some salt and pepper. Set aside covered on ice.

  2. Heat canola oil in heavy duty stock pot or cast iron dutch oven with garlic, continue cooking garlic until skins loosen. Remove garlic onto side plate and take skins off. Add to hot oil pasilla chili, ancho chili and guajillo chili with tongs toss in the hot oil until toasted. They will puff up a little and have nice chili aroma. Note do not burn chilies. Remove from hot oil and place on plate to cool. Save oil to make the Texas Chili

  3. Place the toasted chilies, garlic in saucepan cover with water and weight down chilis with plate. Cook chilies and garlic for 15 to 20 minutes until tender.
    Cooking dried chilies, garlic weighted down with plate.

  4. Remove the chiles and garlic from cooking liquid, but do not discard cooking liquid. Take the stems off chilies.

  5. Place the chilies, garlic and cup of chili cooking liquid in blender, (VitaMix) Process on low speed then turn up to high, adding extra cooking liquid if needed to blend into red puree.
    Blending chilies and garlic with chili stock.

Cooking Texas Chili
  1. In Dutch Oven heat oil left from toasting chilies and garlic add the diced beef when oil is hot, brown meat well. Add the cumin, oregano and onions and saute for 5 minutes until onions are tender.
    Diced Beef Round cooking in cast iron pot.

  2. Add red chili puree, to beef mixture, and some Code Red fire in the hole pepper, if needed some extra cooking liquid bring to boil then reduce to simmer. Cook Texas Chili for 2 1/2 hours adding extra cooking liquid if needed.
    Long and slow simmering Texas Chili Chef Dave’s Syle

  3. Taste Texas Chili, adjust with Super Hot Chili Seasoning, salt, pepper, sugar, garlic, oregano and cumin. This Texas Chili should be hot enough to eat bowl make you sweat. For some grab quart milk. Toppings, shred cheese, sour cream and chopped green onions and cilantro.

  4. Time to build bowl of Texas Chili Chef Dave’s Style filling bowl of piping hot Texas Chili and topping chili with, some cheese, tortillas chips, chopped cilantro.

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Turkey Quinoa Chili, Sweet Potatoes

Chili is a ultimate cold weather comfort food, this recipe for Turkey Quinoa Chili with Sweet Potatoes has a healthy twist. The inspiration was sparked by the Linn County Heritage Agency to do demonstrations for the Lynn County Seniors Centers. The extremely cold weather triggers thoughts of the ultimate comfort food for cold weather, instantly Chili came to mind. Chili can often be loaded with excess calories that are totally empty in nutritional value. With this consideration in mind along with Weight Watchers new Freedom Style set me into motion.

Dried Red Kidney Beans soaking in water overnight.

The first thing that came to mind is the types of proteins that can be use in Chili recipes. The core part of this recipe is a vegetarian based, using dried beans or canned beans. These beans are healthy, and using the right ones have zero Weight Watchers Smart Points. Going back to basics by using dried red beans like red kidney beans would be a good starting point. Canned beans have less then desired flavor profile that’s filled with extra salt and processed flavors. Cooking dried beans is simple task, by just using water or homemade stock. Adding to the  dried red kidney beans, bay leaf, chopped onion, and chili powder will boost the flavors and keep calories down and achieving zero Weight Watcher Smart Points. Of course this takes extra time to make a batch of chili but it’s worth the extra effort to achieve the maximum flavor profile. When time is a issue or just don’t like to cook, canned beans will work. To Solve the time constraints by using  Insta pot or Power XL electric pressure cooker saves good 2 hours of cooking time. By cooking the whole vegetarian chili in the electric pressure cooker in about 30 minutes with the power of steam.

Rinsed Quinoa Lean Turkey and Taco Seasoning for meatballs.

Next consideration is in using creative healthy proteins, by adding turkey quinoa meatballs into the chili. Using lean ground turkey, in my past cooking experiences with extra lean 99% ground turkey ends up very dry tasting. But the 93% Lean turkey has just enough fat to have a nice moist flavor profile. Sadly 93% ground turkey is not Zero Points Weight, but is well worth the extra 1 point per ounce of turkey.

Remembering well using TVP in 70’s as additive and binder to extending proteins. This brought to mind the idea of using Quinoa as the extender rather then horrible TVP of 70’s. A trick learned is to soak and rinse off Quinoa with cold water. This extra step removes some of the bitter oils on the exterior of Quinoa. These combinations of the lean ground turkey and quinoa is a added great protein added source to chili. But just combining quinoa to lean ground turkey results in bland tasting combination. The simple solution is to add a package of taco seasoning to the mixture. Taco seasoning is Weight Watchers Zero Points and really boost the flavors of the turkey quinoa.

To get nice rounded mini scoops of turkey quinoa into meatballs by using a teaspoon measure. By dipping the teaspoon measure in hot water before scooping each meat ball provide easy scoops of meatball that came off the spoon without a struggle. Then browning meatballs in non-stick skillet sprayed lightly with oil over medium high heat. Be sure to shake the skillet a few times through cooking process, to produce evenly browning meatballs with little effort, in about 10 minutes.

Healthy Comfort Food

By adding extra garnishes to the chili can improve nutritional values, my first thought was using sweet potatoes shell as container for chili and add some of sweet potatoes  topping the chili. Using this technique gives the chili extra sweetness and a more hearty comforting food. The downside of this is adding calories and more Weight Watcher Smart Points. With the colder weather, the extra nutritional value of sweet potatoes, giving everyone more energy from sweet potatoes is a good trade off. The bonus is a wonderful garnished look rather then just a simple bowl of chili.

As thoughts come streaming into play, why not try using tater tots rather then sweet potatoes, less sweetness and everyone loves tater tots. The results was wonderful, not as sweet, a little more savory and oh so very tasty. The downside is extra Weight Watcher Smart Points and really no nutritional value like sweet potatoes. Still really nice way to change up chili in new ways.

So this is nutritional value for Turkey Quinoa Chili with Sweet Potatoes  

Nutrition Facts
Turkey Quinoa Chili with Sweet Potatoes
Amount Per Serving
Calories 482 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 1178mg 49%
Potassium 1107mg 32%
Total Carbohydrates 67g 22%
Dietary Fiber 14g 56%
Sugars 13g
Protein 29g 58%
Vitamin A 383%
Vitamin C 84%
Calcium 40%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

Time to change things up a little try something different and enjoy! Be creative experiment a little that’s the fun of cooking and enjoying.

Turkey Quinoa Chili with Sweet Potatoes
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Turkey Quinoa Chili with healthy added sweetness from sweet potatoes.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
30 Minutes 12 Hours
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
30 Minutes 12 Hours
Turkey Quinoa Chili with Sweet Potatoes
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Turkey Quinoa Chili with healthy added sweetness from sweet potatoes.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
30 Minutes 12 Hours
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
30 Minutes 12 Hours
Ingredients
Mini Turkey Quinoa Meat Balls
Vegetarian Chili
Garnish
Servings: People
Units:
Instructions
Mini Turkey Quinoa Meat Balls
  1. Soak the quinoa in cold for 15 minutes then rinse with cold water. This removes stronger off flavors of oils on exterior of quinoa.
  2. Combine in a mixing bowl the ground turkey, rinsed quinoa and taco seasoning mix. Mixing well by hand until all the ingredients are blend together. Cover and let rest for 5 minutes.
  3. Form teaspoon size scoops of turkey quinoa mixture, rolled into mini meat ball size shape. Place on tray or plate until all meatballs are formed.
  4. Heat a large skillet with small amount of oil until just to smoking point. Add the turkey quinoa meatballs and brown all sides. Turn heat off meat ball when the turkey quinoa meatballs are browned nicely.
Vegetarian Chili
  1. Sweat the onions, garlic and green peppers in electronic pressure cooker or large sauce pan, cook the vegetables until translucent. This should take about 4 minutes, setting cooker for 15 minuets cooking time.
  2. Add to the sweated vegetables the beans, tomato sauce, diced tomatoes, chili powder, cumin powder, chicken stock, salt and pepper. Stirring well to combine all ingredients. Bring chili mixture just to boil then reduce heat until chili is simmering. Cook for 30 to 45 minutes to develop flavors.
  3. Mean while as the chili is simmering cut the sweet potatoes in half. Then bake in 350°F oven until tender. Note a pairing knife should go cleanly into baked sweet potato without resistance. Remove baked sweet potatoes and allow to cool.
  4. Scoop out the sweet potato flesh carefully not to tear a hole in bottoms of the sweet potato skins. Reserve sweet potato skins for shell to hold chili.
  5. Note if you want meat into chili add the Mini Turkey Quinoa Meatballs to chili. Continue cooking for 15 minutes longer. I like to garnish finished chili topped with meatballs around sweet potato cup.
Garnishing Turkey Quinoa Chili with Sweet Potatoes
  1. Carefully dice sweet potatoes into bite size pieces. Then add the diced sweet potatoes as a garnishing.
  2. Place the baked sweet potato skin onto wide rim bowl, pour 1 cup of hot chili over skin, note if chili spills over no problem. Sprinkle shredded cheddar cheese over chili. Then place a few shards of crisp Kale Chips to give extra crunchy texture and added green color. Place turkey quinoa meatballs around sweet potato.
Recipe Notes

This chili recipe can be made totally vegetarian by using vegetable stock for chicken stock and omitting the mini turkey meatball in recipe. In this will reduce calories of recipe and loose some protein. I made recipe with and without meatballs both are very good.

Try pouring vegetarian chili over tater tots and maybe even adds some Turkey Quinoa Meatball too.

Try garnishing with Kale Chips or thinly sliced jalapeño.

Squirt some fat free ranch dressing over chili for extra dimension to chili.

Substitute one can of red kidney beans for 1 cup of dry kidney beans. Be sure to drain and rinse the canned beans.

Nutrition Facts
Turkey Quinoa Chili with Sweet Potatoes
Amount Per Serving
Calories 482 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 64mg 21%
Sodium 1178mg 49%
Potassium 1107mg 32%
Total Carbohydrates 67g 22%
Dietary Fiber 14g 56%
Sugars 13g
Protein 29g 58%
Vitamin A 383%
Vitamin C 84%
Calcium 40%
Iron 37%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Italian Chicken and White Beans using Electric Pressure Cooker

Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor. Trying both electric pressure cooker and stove top pressure cooker with same results, but stovetop pressure cookers has to be watched all through the cooking process.

By using white beans gives you more protein and better more complex carbohydrates, then if we were to use some pasta. My favorite types of white beans to use are great northern beans and cannellini beans, which are often used in Italian dishes.

If you like to do all prep work to this dish will take about 15 minutes time. I like to build flavors in cooking process for more flavorful results. Short cuts can be taken by just dumping everything into pressure cooker container and let it cook. It produces good results in 30 minutes, more then likely when your hungry you would even notice slight flavor profile change. I am old school using every step to build good flavors, it’s worth the extra effort.

This could be done in slow cooker for about 8 hours cooking time, same results just a longer time and a slower process of cooking. This could be a dish start in morning and enjoy at dinner time.

This is totally tasty dish, full of flavors, great textures and you well be very satisfied. Enjoy!

 

Italian Chicken and White Beans
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Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Italian Chicken and White Beans
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Italian Chicken and White Beans made in electric pressure cooker in about 30 minutes time. I even used dry white beans that have been pre-soaked for better flavor.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
15 minutes 12 hours
Ingredients
Italian Chicken & White Beans:
Garnishes:
Servings: people
Units:
Instructions
  1. Prepare all ingredients getting them organized before start cooking. I like to soak my dry beans overnight for quicker better cooking results. Cut the chicken into large stew size pieces.
  2. Turn on pressure cooker and add the garlic and olive oil to cooking container. Cook until garlic is flagrant.
  3. Mix the Italian Sausage Seasoning with large diced chicken stirring until the chicken is well coated.
  4. Add the seasoning Italian Chicken pieces to the cooking container, stirring occasionally to brown all the pieces of chicken.
  5. Remove seared Italian Chicken Pieces and place on resting plate. Then place sweet peppers, onions and fennel pieces into cooking container, sweat vegetables for 2 minutes. This builds another layer of flavor.
  6. Deglaze chicken with red wine.
  7. Next add to sweated vegetables the soaked white beans and stir them together.
  8. Finally add the artichokes, stock, tomato sauce, Italian Herbs, salt and pepper. Stir well to incorporate all ingredients together.
  9. Close the lid and set the timer for 15 minutes cooking. It will take a good 10 minutes to build up pressure, then it will cook for 15 minutes automatically. When finished it will beep and go into holding temperature and slow release the steam. This is best results, but you can quick release to achieve cooking time in 30 minutes time.
  10. Remove lid when pressure released and plate into wide rim bowls. Garnish with freshly grated parmesan cheese and fennel ferns. Enjoy!
Recipe Notes

For Italian Sausage Seasoning link.

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Italian Chicken Pasta

The Italian Chicken Pasta is a one pot dish, adapted to be made in a electric pressure cooker. The recipe only takes about 30 minutes to make and get it onto the table. To achieve the 30 minute time short cuts have to be taken. To accomplish this quick meal be sure to  have the chicken breasts thawed and trimmed. Purchase vegetables pre-cut ready to use, and have all ingredients ready to be prepared. If you like to prep your own ingredients, and trimming the meat, will take about 50 minutes from start to finish. By doing your own prep work, gives you slightly better taste and satisfaction doing everything from scratch. This is a very tasty Italian Chicken Dish that can be modified many different ways. You will never get board with it’s endless possibilities. For the Italian Sausage Seasoning mixture link.

Italian Chicken and Pasta
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Italian seasoned chicken and pasta dish that can be made in 30 minutes using electric pressure cooker, with happy smiles to satisfy hungry family.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Italian Chicken and Pasta
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Rating: 0
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Print Recipe
Italian seasoned chicken and pasta dish that can be made in 30 minutes using electric pressure cooker, with happy smiles to satisfy hungry family.
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
7 minutes 30 minutes
Ingredients
Italian Chicken Pasta
Garnishes for Italian Chicken Pasta
Servings: people
Units:
Instructions
Mise en place:
  1. Gather all ingredients ready for preparation.
  2. Trim chicken breasts into 1" pieces, place in mixing bowl. Sprinkle Italian Sausage Seasoning over chicken pieces, mix until coated. Set aside.
  3. Cut onions into medium dice and yellow bell peppers into medium dice. Place onions and yellow bell peppers into bowl, set aside.
  4. Trim the ferns off the fennel bulb, then cut fennel bulb into 1/4" thick strips. Place in bowl and set aside.
  5. Mince garlic and place in small bowl, pour olive oil over garlic. Set aside.
  6. Open all cans of tomatoes and artichokes. Drain just the artichoke liquid.
Pressure Cooking Pasta Dish
  1. Set pressure cooker for 7 minutes cooking time.
  2. While the pressure cooker is heating with lid off add the minced garlic and olive oil to container, stir.
  3. When garlic is flagrant add the Italian Seasoned Chicken Pieces to pressure cooker container and spread evenly over bottom of the cooker. Allow the chicken to brown on one side. Then with spatula turn chicken pieces over to brown on the other side.
  4. After chicken is browned add the onions, yellow pepper, and fennel bulb strips to pressure cooker container and stir. Cook the vegetable and chicken for 2 minutes.
  5. Add to pressure cooker container the red wine to deglaze all flavors from bottom of container, stirring with spatula. Then add to the container, diced tomatoes, tomato sauce, drained artichoke hearts, stock and Italian Herbs. Sir well.
  6. Finally add the pasta to pressure cooker pushing pasta under cooking ingredients to cover pasta. Place lid of pressure cooker on and secure lid on properly. Made sure pressure knob is set for steaming.
  7. Now Italian Chicken Pasta is cooking it will take about 5 minutes to build up pressure. Then Electric Pressure Cooker will count down set time and beep when finished.
  8. Quick release the valve to allow steam to come out. Leave the lid on for 5 minutes.
  9. Remove Lid of pressure cooker, give Italian Chicken Pasta a stir and serve in pasta bowls.
  10. Garnish with parmesan shavings and sprigs of fennel ferns.
Recipe Notes

A link to make Italian Sausage Seasoning

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“Kick in the Nuts” recipe!

kick-in-the-nutsSpicy snack recipe that has a little “Kick in the Nuts”!! Just enough heat to say OMG and put a smile on your face in puzzling way. The spicy snack has peanuts, popcorn, chilies garlic paste, sugar and spices, roasted to perfection.

"Kick N' the Nuts" recipe!
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Spicy Kick in the Nuts mixture that has just enough Kick to say "Thanks I will have some more!" Use any type of nut mixture, I like to use peanuts because of the cost and flavor.
Servings Prep Time
16 portions 20 minutes
Cook Time Passive Time
60 minutes 2 days
Servings Prep Time
16 portions 20 minutes
Cook Time Passive Time
60 minutes 2 days
"Kick N' the Nuts" recipe!
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Spicy Kick in the Nuts mixture that has just enough Kick to say "Thanks I will have some more!" Use any type of nut mixture, I like to use peanuts because of the cost and flavor.
Servings Prep Time
16 portions 20 minutes
Cook Time Passive Time
60 minutes 2 days
Servings Prep Time
16 portions 20 minutes
Cook Time Passive Time
60 minutes 2 days
Ingredients
Roasting the Kick N' the Nuts
Kick N' the Nuts Optional extra goodie Ingredients
Servings: portions
Units:
Instructions
Roasting the Kick N' the Nuts
  1. 1. Wear heavy duty protective gloves when mincing finely the hot Chilies and garlic. Do not touch your eyes or other sensitive parts of your body, the natural capsicum oils from peppers will burn you!
  2. 2. Combine the minced Chilies, garlic, smoked paprika, Turbinado Sugar, Kosher Salt and canola oil together in a non reactive bowl. This should have a good reddish color to oil. Add the nuts stirring with spatula to evenly mix all ingredients together. Cover and let the nuts infuse their flavors for 2 days.
  3. 3. After a minimum of 2 days for nuts to infuse flavor, drain excess oil off nuts. Use a fine mesh strainer so only the oil is removed. Let strain for at least 5 minutes.
  4. 4. Pour the drained nuts onto a sheet tray and spread evenly over the whole tray. Then place in a 250°F oven and roast for about 30 minutes. Be sure to stir every 10 minutes to evenly roast nuts. Remove from oven and place Roasted Nuts into mixing bowl.
  5. 5. Add Hot Pepper Salt like my Lethal Injection Pepper Salt Blend to Roasted Nuts tossing mixture well until all is coated. Test nut mixture adjust seasoning to taste, until achieving right desired Kick.
Adding extra goodies to Kick N" the Nuts
  1. Melt clarified butter in skillet, then add some Doritos Powder stirring in butter to combine. Note: if you desire a Nacho flavor profile.
  2. Add your choice of extra goodies to Roasted Kick N' the Nuts, tossing all mixture until evenly combined. Drizzle the melted seasoned butter all over mixture. Toss the mixture again until all is coated well with the Kick N' the Nuts. If you like Nacho profile
  3. Add your choice of extra goodies to Roasted Kick N' the Nuts, tossing all mixture until evenly combined. Drizzle the buttered caramel all over mixture. Toss the mixture again until all is coated well with the Kick N' the Nuts. If you like Sweet Caramel Kick N' the Nuts.
  4. Place the total mixture of goodies back onto sheet tray, spread evenly over tray and bake in 250° oven for 20 minutes. Stir once over period of time to evenly bake the mixture. Remove from oven and cool.
  5. Store the cooled mixture in zip lock bag. This is good for 1 week if it lasts that long. Happy smacking.
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Herbed Citrus Quark Cheese with French Radishes & Homemade Crackers

The Herbed Citrus Quark Cheese, with French Radishes & Homemade Crackers was inspired by fresh grown garden vegetables this is truly a refreshing starter course for a summer meal. If all possible use French Radishes sliced on a bias. I infused, lemon zest, freshly chopped dill, chives and parsley from the garden with some garlic and mixed it into Milton Creamery’s Quark Cheese. Along with homemade cheesy crackers inspired by Jason Wood’s spicy cracker recipe,  this makes it a total winner.

Radish, Arugula & Lemon Herbed Quark Cheese with Cheese Crackers
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Fresh Radishes and Baby Arugula from garden served with Herb and Citrus Quark and Cheesy Crackers.
Servings Prep Time
8 people 20 minutes
Passive Time
30 minutes
Servings Prep Time
8 people 20 minutes
Passive Time
30 minutes
Radish, Arugula & Lemon Herbed Quark Cheese with Cheese Crackers
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Fresh Radishes and Baby Arugula from garden served with Herb and Citrus Quark and Cheesy Crackers.
Servings Prep Time
8 people 20 minutes
Passive Time
30 minutes
Servings Prep Time
8 people 20 minutes
Passive Time
30 minutes
Ingredients
Herb Citrus Infused Quark Cheese
Cheesy Crackers
Fresh Radish & Arugula Starter with Infused Quark Cheese & Crackers
Servings: people
Units:
Instructions
Herb Lemon Quark Cheese Mixture
  1. To make the Herb Lemon Quark Cheese Mixture first chop finally equal amounts of dill, chives and parsley. Place chopped herbs onto paper towel wrap tightly, rinse under cold water squeezing 2 to 3 time until water comes out clear. Squeeze last time well to remove all excess water. Fluff chopped herbs into bowl.
  2. Measure 1 1/2 tbsp of chopped herbs, 1/2 tsp lemon zest to 8 oz Quark Cheese (Milton Creamery) into bowl. Mix well with spoon until smooth. Adjust seasoning with kosher salt and white pepper. Taste the cheese mixture add the necessary herbs, lemon zest, salt and white pepper to give you a nice up-front lemon and herb tasting cheese mixture.
  3. Using 2 teaspoons quenelle cheese mixture onto sheet tray, then refrigerate until assembly.
Cheesy Crackers
  1. To make cheesy crackers, place Rice Krispies, flour, and butter chunks into work bowl with knife attachment. Process until it looks like cornmeal, add the cheddar cheese, herbs and salt and pepper then process again until combined.
  2. While the processor is running add to the cracker mixture, heavy cream in a steady stream continue adding the cream until mixture comes together into a workable mass. Caution don't add too much cream, add just enough cream to from a workable dough. Stop machine and remove knife attachment.
  3. Place dough on workable surface and divide dough into 2 pieces, form into a rectangle pieces and wrap with plastic wrap. Refrigerate for 30 minutes so it becomes a more workable dough.
  4. Remove plastic wrap from cracker dough and roll out on lightly floured surface with rolling pin to about 1/8th inch thick. Using pizza cutter cut into desired shapes, squares, rectangles or diamonds. Note you can use cookie cutters too. Dock each cracker with fork.
  5. Using spatula carefully lift shaped crackers onto sheet tray lined with parchment paper. Bake in 325°F oven for 8 to 12 minutes depending on type of oven. Remove and allow to cool. Transfer to a container with a tight fitting lid. Store room temperature for 2 to 3 days.
Assembly
  1. Slice French Radishes on bias about 1/8 to 1/4 inch thick. Fan radish slices in attractive manner. Place 2 quenelle of herbed cheese onto plate. Attractively place a nice pile of baby arugula onto plate garnish with cheesy crackers and red and yellow cherry tomato halves. Finely fresh grind sea salt and black pepper over the food, and drizzle extra virgin olive oil. Serve right away.
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Braised Chicken Thighs thicken by Spanish Picada

Braised Chicken Thighs thicken by Spanish Picada was inspired by Cook’s Illustrated Recipe Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)

Braised Chicken Thighs thicken with Spanish Picada
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This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes
Braised Chicken Thighs thicken with Spanish Picada
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This braised chicken dish inspired by rich Spanish Sauce, that is thicken with Picada a pesto like puree of almonds, garlic, saffron, bread crumbs and hard cooked egg yolks with a hint of cinnamon.
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 90 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Heat oil and diced bacon in dutch oven, cooking bacon until crisp. Remove bacon and set aside. Season each of chicken thighs with salt and black pepper then, add to the dutch oven chicken thighs skin down and brown skins on chicken, then turn chicken thighs over browning well. Remove chicken to resting plate.
  2. Add to dutch oven, minced garlic and finely chopped onion continue cooking on medium heat until onions are lightly brown.
  3. Add the sherry to dutch oven and deglaze bottom of the dutch oven, cooking almost all sherry off, then add chicken thighs, bay leaf and cinnamon stick, chopped finely tomatoes and chicken stock. Cover with lid and bring braised chicken to simmer.
  4. Place covered pan of chicken thighs in 325°F oven and braise for 50 minutes.
  5. After 50 minutes of braising time in oven, test with pairing knife piercing chicken thigh with knife it should go into meat easy. If not continue cooking for another 10 minutes.
  6. Remove Braised Chicken Thighs from the oven, take cover off and remove chicken thighs from dutch oven onto resting plate. Once thighs have cooled enough, take the skins off each of the thighs. Discard skin.
  7. To make the Picada thickener, place separated hard cooked egg yolk, garlic cloves, bread crumbs, toasted almonds, soaked saffron treads, and spanish paprika into blender and process, adding enough cooking liquid from Braised Chicken Thighs into smooth paste on high speed.
  8. Pour the smooth picada mixture into dutch oven with cooking liquid mixture and bring to boil, stirring constantly until thickened, cooking about 2 to 3 minutes. Adjust seasoning with lemon juice, salt and pepper to taste and adding extra chicken stock to achieve right sauce consistency.
  9. Arrange the chicken braised chicken thighs onto platter and pour Spanish Picada sauce over braised chicken thighs. Garnish with chopped hard cooked egg whites, chopped parsley and reserved crisp bacon. Serve at once.
Recipe Notes

Serve the Braised Chicken Thighs thicken with Spanish Picada along with a bowl of white fluffy rice and crunchy french style bread.

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