Turkey Taco Chili Mac, Texas Caviar & Green Chili Chicken Enchilada Dip...recipes from this morning's show :)

TURKEY TACO CHILI MAC

TEXAS CAVIAR

GREEN CHILI CHICKEN ENCHILADA DIP

TURKEY TACO CHILI MAC

Seasonings:

1 ½ teaspoon each of garlic powder, cumin, chili powder & paprika

1 teaspoon salt

½ teaspoon oregano

Mix all together and set aside.

1 ½ lbs. ground turkey

½ cup chopped onion

3 cloves garlic, minced

1 red or green bell pepper, chopped

1 can light or dark red beans, rinsed and drained

8 ounces tomato sauce

1 cup refried beans

1 (15-ounce) can chicken broth

1 ¾ cups water

8-oUnces shell macaroni (uncooked)

¾ cup sharp cheddar, shredded

Fresh cilantro

In a large pot, brown the turkey with the seasonings, onions and bell pepper until cooked.  Add the garlic and next 6 ingredients.  Bring to a boil then cook on medium low covered for 15 minutes.  Stir in the pasta and cover.  Cook on medium for about 15 to 20 minutes or until pasta is cooked. Remove from heat and top with the cheese.  Add fresh cilantro if desired.

TEXAS CAVIAR

2 (15-ounce) cans pinto beans, rinsed and drained

2 (15-ounce) cans black beans, rinsed and drained

2 (15-ounce) cans white corn, drained

1 (4-ounce) can green chilies

1 jalapeno pepper, seeded and chopped

1 red bell pepper, chopped

1 green bell pepper, chopped

½ cup chopped red onion

½ cup fresh cilantro, chopped

½ cup rice vinegar

½ cup olive oil

1/3 cup white sugar

½ teaspoon garlic powder

In a saucepan, place the rice vinegar, oil, sugar and garlic powder and bring to a boil.  Turn down the heat and let it simmer for about 5 minutes.  Let cool about 10 minutes.  While cooling, place the first 9 ingredients in a large bowl and pour sauce over it.  Stir well and refrigerate for at least 2 hours.

GREEN CHILI CHICKEN ENCHILADA DIP

1 lb. cooked chicken, shredded

1 (8-ounce) block cream cheese, softened

1 cup sour cream

¼ cup green chili enchilada sauce

1 small can green chilies

¼ cup fresh cilantro

8-ounces shredded Mexican blended cheese, divided

Spray a 13x9-baking dish with cooking spray.  In a large bowl, mix all the ingredients except ½ the cheese.  Place into the baking dish and top with remaining shredded cheese.  Bake uncovered for 30 to 35 minutes.  Serve with your favorite chips.

Here are the recipes from this morning's show :)

WHITE CHICKEN CHILI

MEXICAN CORNBREAD

PICO DE GALLO

APPLE ENCHILADAS

White Chicken Chili

1 onion, chopped

2 T. olive oil

3 cloves garlic, minced

4 chicken breasts cut into bite-size pieces

2 cups water

1 teaspoon each of salt, cumin, chili powder, oregano, white pepper

2 teaspoons garlic powder and onion powder

2 T. chicken granules

4 (15 -ounce) cans cannellini beans, rinsed, drained and divided

2 cans (14 ½-ounce) chicken broth

2 small cans green chilies

¼ cup water

2 tablespoons cornstarch

1 block pepper jack cheese, grated

Sauté onion in oil for 5 minutes and add the garlic and chicken.  Cook until chicken is lightly browned for about 4 minutes, stirring often.  Stir in 2 cups water and all the seasonings.  Reduce heat and simmer covered for about 15 minutes.  Place 2 cans of drained and rinsed beans in a blender, add broth and blend until smooth.  Stir the bean puree, remaining 2 cans beans and green chilies into chicken mixture.  Bring to a boil then reduce heat and cook 30 minutes to an hour, stirring often.  Mix the cornstarch and water together and add to the chili.  Lastly, and add grated cheese; simmer until cheese is melted then serve.

OLD-FASHIONED MEXICAN CORNBREAD

A black skillet is a must for this recipe J

2 cups self rising cornmeal

2 tablespoons vegetable oil + 1 ½ tablespoons more

3 tablespoons sugar, optional

1 small can chopped jalapenos or diced green chilies

¼ cup onion, chopped

1 small can mexicorn, drained

1 cup sharp cheddar cheese

1 ½ cups whole milk or buttermilk

1 egg, beaten

Place the 1- ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.

PICO DE GALLO

5 vine-ripe or plum tomatoes, chopped and seeds taken out

½ cup finely chopped red onion

1 fresh jalapeno, seeded and chopped

Juice of one small lime

½ cup fresh cilantro chopped

2 garlic cloves, chopped

salt and pepper to taste

Combine all of the ingredients into a bowl and refrigerate for at least one hour before serving.

APPLE ENCHILADAS

1 (21-ounce) can apple pie filling

6 (8”) flour tortillas

1 teaspoon ground cinnamon

1/3 cup butter

½ cup brown sugar

½ cup sugar

½ cup water

Vanilla ice cream

Spoon the apple pie filling down the middle of each tortilla and sprinkle each evenly with cinnamon.  Roll up and place seam side down on a lightly greased baking dish.  Bring butter and next 3 ingredients to a boil in a medium saucepan.  Reduce heat and simmer on low for 3 minutes, stirring often.  Pour over the enchiladas and let sit for 30 minutes.  Bake at 350 for 20 minutes.  Serve with vanilla ice cream and ladle the syrup over the ice cream.  Delicious!

Recipes from this morning's show..Spaghetti Squash Lasagna, Caprese Bites & Arugala Salad and Ricotta Cookies :)

SPAGHETTI SQUASH LASAGNA

CAPRESE BITES & ARUGALA SALAD

RICOTTA COOKIES

SPAGHETTI SQUASH LASAGNA

1 large spaghetti squash or 2 small

Olive oil

½ cup onion, chopped

1 lb. turkey Italian sausage

2 garlic cloves, chopped

4 cups of your favorite marinara sauce

2 cups ricotta cheese (I use part-skim)

2 eggs

½ cup grated Parmesan cheese

2 tablespoons fresh basil, chopped

½ teaspoon each of salt and pepper

8-ounces shredded mozzarella cheese

Place the spaghetti squash on a parchment paper-lined baking sheet.  Pierce 6 or 7 times with a knife.  Bake at 400 for 1 hour.  Let the squash cool completely then cut down the center.  Carefully scrape out the seeds and discard. Next, take a fork and shred the squash into a bowl.  Place all the squash on a cheesecloth-lined colander until most of the moisture is out.  (I like to do this step the day before if I have time).

Next brown the sausage, onion and garlic until the sausage is cooked.   Set aside.  In a bowl mix ricotta, eggs, Parmesan cheese, and salt and pepper.   Next place a thin layer of sauce in the bottom of a 13x9 baking dish.  Put a layer of spaghetti squash, next put a layer of sausage, then dollops of the ricotta mixture,  then ladle sauce over the ricotta.  Sprinkle a little mozzarella over the top and repeat layers 1 to 2 more times.  Sprinkle with ½ cup Parmesan cheese, cover with foil and bake for 30 minutes.  Uncover and bake 20 more minutes or until bubbly and golden brown.  Let it rest for 15 minutes before serving.

CAPRESE BITES WITH ARUGALA

Turkey pepperoni

Fresh mozzarella balls

Cherry tomatoes

Arugula

Olive Oil

Balsamic Glaze

Small wooden skewers

Thread a cherry tomato onto the skewer, then 2 slices of pepperoni, then 2 pieces of mozzarella.  Next place arugula on a salad plate, drizzle lightly with olive oil and drizzle with balsamic glaze.  Place 4 skewers onto each salad plate.

RICOTTA COOKIES

1 cup butter, room temperature

1 3/4 cups granulated sugar

2 eggs

15 ounces ricotta cheese

2 teaspoons vanilla extract

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

4 cups flour

Glaze

1 1/2 cups powdered sugar

1/2 teaspoon almond extract

3–4 tablespoons milk

1/4 cup sprinkles

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Instructions:

1.    Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

2.    In a large bowl, mix together the butter and sugar on medium speed for 2 minutes. Add in the eggs, ricotta cheese, vanilla, salt, baking powder, baking soda and mix for an additional minute until combined, scraping the sides of the bowl as necessary.

3.     Add in the flour, mixing until a dough forms. Portion out the dough using a medium (2 tablespoon) cookie scoop. Roll into balls and place on prepared baking sheet 2 inches apart.

4.    Bake for 9-12 minutes until the edges are lightly golden.

5.    Transfer to a wire rack.

6.    In a medium bowl, whisk the powdered sugar, almond extract, and milk, together until smooth. Spoon the glaze over warm cookies or alternately, dip the cookies into the gaze, and sprinkle with colored candy sprinkles.

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