Turkey & Sausage Chili

I hosted my first Chili Fest last night. I offered my Mountain Chili and White Chicken Chili, both of which are on this blog. I did a hot number for the diehards full of jalapenos and chipolte peppers. I like the mild flavor of ground turkey, so I added this one, too.

The night was a success. I had a lot of help. My apologies to the hungry vegetarians!

Turkey & Sausage Chili

1 lb. ground turkey, browned

1 chorizo sausage

2 cans diced tomatoes

1 can of pinto beans

1 can of kidney beans

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

7 garlic cloves, chopped

3 chipolte peppers, chopped plus some of the sauce

cumin

oregano

chili powder

Put all ingredients in a crock pot and cook on low for about 5 hours.

Make it a meal: Serve with corn bread.

Wine: Sauvignon Blanc or Pinot Noir

Cod with Lemon and White Pepper

Everyone has their favorite lemon and fish recipe. Here's mine. Don't go too heavy on the flour or it will be soggy. Keep it light. Divas usually do.

Cod with Lemon and White Pepper

1 lb cod fish fillet

1/4 cup butter and margarine mixture, melted

2 tablespoons lemon juice

1/4 cup wheat flour

1/8 teaspoon white pepper

paprika

Italian bread crumbs for sprinkling

Cut the fish into serving pieces.
In one bowl mix the lemon and butter.
In a second bowl mix the flour, white pepper and paprika.
Dip the pieces of fish into the butter bowl first, then lightly dredge through the flour mixture.
Place fish pieces on a baking sheet.
Sprinkle a bit of Italian crumbs atop each piece of fish.
Pour the unused butter mixture over the top of the fish.
Bake at 350 degrees for 25 minutes until fish flakes.

Make it a meal: Serve with roasted broccoli, garlic, and grape tomatoes with a dash of thyme.

Wine: Sauvignon Blanc

Soap

This isn't cooking, exactly, but I do use the microwave for this. I bought one of those kits at Michael's Arts & Crafts and have just loved the results. I can have all the pink soap I want. I add apricot seeds which add exfoliating qualities and I love all the designs that molds come it. Guess what everyone is getting for Christmas this year?

Spicy Beef

This is a great change-up from traditional pot roast. This is pot roast a busy diva attitude. Divas are nothing if not spicy.


Spicy Beef

3 lbs. boneless beef chuck roast

12 oz. jar of sliced pepperoncini, drained

3/4 cup beef broth

1 bottle of beer

oregano

basil

thyme

crushed rosemary

1 loaf sourdough bread

Put roast in the crock pot and cover with pepperoncini.
Add broth, beer, and herbs.
Cook for 8-10 hours.
Remove meat from cooker and shred.
Meat will shred easily with two forks.
After shredding, return meat to cooker and mix well.
Serve on slices of sourdough bread.

Make it a meal: Serve with a nice side salad.

Wine: Zinfandel

Creamy Broccoli & Chicken

It took me a long time to figure out the value of my slow cooker. Now I can't get enough of it. Make this on a rainy day and eat it in front of the fire. If you are fortunate enough to have a gas fireplace, this requires only the flip of a switch and you won't mangle your manicure.

Alas, I have an old-fashioned fireplace. Nail touch-up, here I come.

Creamy Broccoli & Chicken

6 chicken breasts

salt & pepper

your favorite herbs (I use thyme & oregano)

2 garlic cloves, chopped

1/4 cup chicken broth (or white wine)

1 can cream of broccoli

1 package of cream cheese (I use Neufchâtel), cubed

1/2 cup white wine

2 slices onion, chopped

Place chicken in slow cooker and sprinkle with salt, pepper, and herbs.
Toss in the garlic and pour chicken broth in.
Cook on low for 5-6 hours.
45 minutes before serving, mix soup, cream cheese, wine, and onion in a saucepan.
Cook until smooth.
Pour over chicken and cook another 30 minutes.
Serve over brown rice.

Make it a meal: Serve with crusty bread.

Wine: Chardonnay or Sauvignon Blanc.

Squash with French Herb Butter

This isn't really a joke. It just never occurred to me to make squash any other way than mashed with margarine--the way my mother made. The flavor possibilities are endless once you think about it.

Squash with French Herb Butter

1 butternut squash cut in half lengthwise

a few pats of French Herb Butter (see recipe)

Hollow out the seeds.
Put herb butter into the hollowed-out space.
Bake at 350 degrees for 45 minutes to an hour.
Scoop out of skin, mash a bit, and serve.

Option: Substitute Parsley Butter, Rosemary Butter, Sage Butter for French Herb Butter. Thyme and butter work, too.

Make it a meal: Serve with a simple rack of lamb and roasted potatoes with snow peas as a side dish.

Wine: Shiraz or Châteauneuf-du-Pape to go with the lamb

Tomato, Cucumber, & Feta Salad

Here in my hometown, the Greek-Americans are celebrating "Gledi." In honor of my Greek neighbors, I am making this versatile dish. These ingredients are in season, so this should taste especially fresh.

Tomato, Cucumber, & Feta Salad

2-3 cucumbers, chopped

2 tomatoes, chopped

1/2 red onion, chopped

2 hard-boiled eggs, sliced

basil

salt & pepper

1/2 cup feta cheese

Dressing

3/4 cup olive oil

1/4 cup balsamic vinegar

For the salad, just mix all the ingredients together in a pretty bowl.
For the dressing, mix and pour over salad.

Option: Add Kalmata olives, chopped

Make it a meal: Serve with your favorite gyro.

Wine: Greek wine is truly awful. Try a nice Cabernet Sauvignon.