Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

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Buffalo Chicken Chili 055

Taco Turkey Rotel

I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the GroundRotel 045 Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.

The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs
  2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbsRotel 005
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  5. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  6. Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
  7. Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
  8. Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.Rotel 013
  9. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
  11. Jalapeno peppers, diced, recommended: Great Value, 4 oz.
  12. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  13. Avocado, diced, suggested: Haas, 1 Jumbo
  14. Sour Cream, recommended: Daisy, a dollopRotel 009
  15. Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.Rotel 017
  3. Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
  4. Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
  5. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  6. Add the Williams Taco Seasoning on top of the cheese chunks
  7. Add the drained meat on top of the Taco seasoning
  8. Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meatRotel 028
  9. Add the Fiery Tasty Seasoning on top of the onions
  10. Add 2 cans of Petite Diced Tomatoes on top.
  11. Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
  12. After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
  13. I diced the Avocado and placed it on top.
  14. I crushed some Dorito Tortilla chips and put that on the top.
  15. Then I added a dollop of Daisy Sour Cream.
  16. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!Rotel 032

I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!

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Greek Chili for a Chilly Night

Chili and Pineapple Coconut Rum Cake 085I used to Belly Dance in Greek and Middle Eastern restaurants back in the 80s. My favorite “taste” of Greek food included Gyros (with Feta and Lamb), Kabobs (with Sumac), Tzatziki (with Cucumbers), Hummus (from Garbanzo Beans AKA Chickpeas) and Spanakopita (with Spinach). So why not mix those flavors with my favorite dish: Chili?

My original chili was Beef Chili. My family loved it! It was thick, meaty and spicy! Using a slow cooker, instead of a stock pot, allowed all of the ingredients time to meld together. Next came CMcCormick Fiery Tastyhicken Chili made with Butter Beans, White Kidney Beans, Ground Turkey, Italian Sausage and chopped Polish Sausage.

To save calories, but keep the bold and spicy flavors intact, my next chili creation used Ground Turkey, Italian Sausage, Turkey Polish Sausage and Pork Chorizo. In fact, I liked it better than my “Slap Ya Momma” Beef Chili. None of the flavor was missing. And in fact, it was even spicier by using Diced Tomatoes with Jalapeno and Habanero peppers and the McCormick Tasty Fiery Seasoning Mix of Sriracha, Lime and Garlic!

The chili seasoning can make or break your chili. It makes all of the difference in the world. Back when I first started making chili, I would buy the cheapest chili seasoning. You know the one that is Chili and Pineapple Coconut Rum Cake 003the store brand or 50 cents or less. Then I discovered Williams Chili Seasoning. And I will admit: they are the best. They are the reason why my Chili brings so many compliments.

I have to admit that McCormick Seasonings are stepping up their game. They released the “Tasty” blends, that bump up the flavor using Sriracha, Lime, Garlic, Lemon Zest, Basil, Oregano, etc. I love using the Lemon Zest to season my Tuna and Catfish Nuggets. And when you mix Williams and McCormick together, get ready for a spicy flavor bomb!

Chili and Pineapple Coconut Rum Cake 042I had 3 hours of sleep and my Dishwasher is broken. Which means, I am mixing the meats in the skillet, instead of washing a bowl by hand. I have the slow cooker set for 4 hours, just enough time for a catnap before my Chili dinner on a chilly (19 degree) day!

INGREDIENTS:

  1. Ground Lamb, recommended: Marketside Superior Farms, 2 lb.
  2. Pork Chorizo, recommended: Cacique, 10 ozChili and Pineapple Coconut Rum Cake 040.
  3. Italian Sausage Mild, recommended: Great Value, 1 lb
  4. Spinach, frozen chopped, recommended Great Value, 12 oz
  5. Garbanzo Beans, Chick Peas, recommended: Bush’s Best, two 15.5 oz. cans
  6. Kidney Beans, Dark Red, recommended: Great Value, 15.5 oz.
  7. Diced Tomatoes with Jalapeno and Habanero, recommended: Del Monte, two 14.5 oz. cans
  8. Diced Tomatoes with Zesty Chili Style, recommended: Del Monte, 14.5 oz.Chili and Pineapple Coconut Rum Cake 046
  9. Jalapeno Peppers, diced, recommended: Great Value, 4 oz.
  10. Chili Seasoning, Tex-Mex style, recommended: Williams, 1 oz.
  11. Chili Seasoning, Original style, recommended: Williams, 1 oz.
  12. Fiery Tasty Seasoning Mix with Sriracha, Lime and Garlic, recommended: McCormick, 1 oz.
  13. Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.
  14. Garlic, smashed, 10-11 cloves
  15. Sumac, recommended: Zamouri Spices, ½ teaspoonChili and Pineapple Coconut Rum Cake 052
  16. Cabernet Sauvignon, recommended: Yosemite Road, 1 cup
  17. Balsamic Vinegar, 2-3 teaspoons
  18. Liquid to thin it out, such as Cola, Chicken Broth, Water or Ice Cubes (as needed, depending on how thick or thin you prefer your chili to be), ½ to 1 can.
  19. Plastic Gloves, disposal will do
  20. Slow Cooker Liners, recommended: Reynolds

INSTRUCTIONS:

  1. Gloves oChili and Pineapple Coconut Rum Cake 083n and ready to cut off the Garlic heads. Add them to the slow cooker liner and smash them with a small bowl.
  2. Mix ground Lamb, Italian Sausage and Pork Chorizo in the skillet and then brown in skillet for about 20 to 25 minutes. Add half of the Wine and Mirepoix. Cook on low for 5 minutes and then drain. I use an empty bean or diced tomato can for the grease.
  3. Drain and rinse beans. I top the beans with a dash of Sumac!
  4. Top the smashed Garlic with the remaining Mirepoix and Spinach. Then add the Tex-Mex Chili seasoning, Wine and Balsamic Vinegar. Chili and Pineapple Coconut Rum Cake 049
  5. Add the Meats and then the Fiery Tasty Seasoning packet.
  6. Add the drained beans and then the Original Chili seasoning
  7. Add the 3 cans of Diced Tomatoes.
  8. Thin out with Liquids, if you want thinner Chili. I used a half can of Cola for a “sweet” touch.
  9. Add the Jalapeno Peppers and Sumac during the last 30 minutes of cook time.
  10. Cook on high 4 hours or low 8 hours, stir halfway through.

Chili and Pineapple Coconut Rum Cake 086I like to top mine with Feta & Cheddar Cheese, Diced Cucumbers, Lime Juice and a dollop of Daisy Sour Cream.

 

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Ring in the New Year with a Spicy Meatloaf!

Italian Sausage Beef Meatloaf20200101_173252

Making Meatloaf gives you so many opportunities to experiment with different flavors. I started out cooking Meatloaf in an oven. But once I began using a Slow Cooker, I have not used the oven since. Meatloaf is so versatile that you can play with using Ground Beef, Italian Sausage, Ground Pork, Ground Turkey or add Chorizo for a Mexican-inspired Meatloaf. Instead of Ketchup, I normally use Condensed Tomato Soup for the topping. This time, I wanted something different, so I am using Tomato Basil Soup instead.

INGREDIENTS:

  1. Italian Sausage Mild, recommended: Great Value, 19 oz.20191231_022249
  2. Ground Beef, recommended: Great Value, 2 lbs.
  3. Meatloaf Seasoning, recommended McCormick, Two 1.5 oz. packets
  4. Cubed Stuffing Herb seasoned, recommended: Pepperidge Farm, 12 oz., divided (or use Salad Croutons)
  5. Diced Tomatoes with Basil, Garlic & Oregano, recommended: Del Monte, 14.5 oz.
  6. Diced Tomatoes Petite with Jalapeno and Habanero, recommended: Del Monte, 14.5 oz.
  7. Tomato Basil Soup, recommended: Progresso. 19 oz.
  8. Mixed Vegetables with Carrots, Green Beans, Corn & Peas, frozen, recommended: Great Value, 12 oz.
  9. Mirepoix with diced Yellow Onion, Carrot and Celery, 8 oz.20191231_131028
  10. Garlic, diced, 10-11 cloves, divided ¾ and ¼
  11. Sweet Potatoes, frozen, diced, recommended: Great Value, 10 oz.
  12. Eggs, 3 Jumbo
  13. Balsamic Vinegar, 2 teaspoons
  14. Liquid Smoke, 1 capful
  15. Worcestershire Sauce, 1 teaspoon
  16. Soy Sauce, 1 teaspoon
  17. Optional: Disposal plastic gloves
  18. Optional: Reynold’s Slow Cooker Liners or Reynold’s Aluminum Foil for the cooking vessel

INSTRUCTIONS:20191231_150135

  1. Beat 3 eggs in a mixing bowl, and set aside
  2. Combine the Ground Beef with Italian Sausage in a (different) large mixing bowl.
  3. To the meat mixture, add in gradually, the Diced Tomatoes, Mirepoix, Mixed Vegetables, Stuffing Cubes, Meatloaf Seasoning, Balsamic Vinegar, ¼ Garlic and Eggs. This is a good time to use disposable gloves for mixing.
  4. If using a Slow Cooker, line the bottom of it with half of the Stuffing Cubes, Sweet Potatoes, ¾ Garlic, Liquid Smoke, Worcestershire Sauce and Soy Sauce. If using a pre-heated 350 degree oven, mix this with the meat mixture.20191231_151251
  5. Slow Cooker on High for 4 to 6 Hours or Low for 8 to 10 Hours, or Bake in 350 Pre-Heated oven for 1 hour.
  6. Top with Tomato Basil Soup during last 30 minutes of cooking time.

HAPPY NEW YEAR 2020!

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Taco Turkey Surprise**

A new twist on an old favorite.  Try Turkey Tacos, instead of Beef.Taco Turkey 059

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs

2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbs

3. Pork Chorizo, recommended: Cacique, 10 oz.

4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)

5. Diced Tomatoes with Green Chilies Original, recommended: Rotel, 10 oz.

6. Diced Tomatoes with Green Chilies Mild, recommended: Rotel, 10 oz.Taco Turkey 061

7. Cheese Shredded Hot Jalapeno & Habanero Jack, recommended: Great Value, 8 oz.

8. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more

9. 3 Color Pepper & Onion Strips, frozen, recommended: Pictsweet, ½ cup

10. Salsa Chunky, Red, 2 teaspoons or to your taste

11. Salsa Verde, Green, 2 teaspoons or to your taste

12. Jalapeno peppers, diced, ½ teaspoonTaco Turkey 029

13. Sour Cream, recommended: Daisy, a dollop

14. Water or broth, ½ to 1 cup

INSTRUCTIONS:

  1. Preheat skillet for a few minutes
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo
  3. Brown in skillet until done
  4. Drain grease
  5. Move meat to back of skillet and cook 3 Color Pepper & Onion Strips for 2 minutes
  6. Add Diced Tomatoes, Taco Seasoning, canTaco Turkey 035 of water or broth (using Tomato can) and cook on low for 24 minutes covered. Stir occasionally.
  7. For each serving, melt shredded cheese on top of meat
  8. Garnish with Salsa Red or Green and Diced Jalapenos
  9. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!

I normally use Ground Chuck Beef for Taco meat and this was my first time using Ground Turkey instead. Ground Turkey rules! I did not miss the Beef and it was still very tasty, due to the flavor added by the Chorizo.

The Ground Chuck is $3.48 per pound. However the Ground Turkey was on sale for $1.00 per pound. Now the Ground Turkey is $1.50 per pound, but that is still way cheaper than the Ground Chuck.Taco Turkey 056

Once the Ground Turkey combined with Chorizo was properly browned, I could not tell the difference between the taste and look compared to using Ground Chuck Beef.

From now, I will save some cash $$$ and buy Ground Turkey instead.

**The surprise is the Ground Turkey Italian Sausage and Chorizo.

I love to smash my Dorito chips in a bag and then top the taco meat with the smaller bits of chips.

 

Taco Turkey 055Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

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