It's a Keeper: Texas Turkey Chili

Summer is a great time to bust out some chili recipes.  I'd recommend Texas Turkey Chili by Ashley Moore in Every Day with Rachael Ray.  I also have about 8 boxes of cornbread that I got for super cheap, so I'm looking for cornbread-friendly recipes like this one!

This recipe is a keeper because it was yummy, cheap, and easy peasy to make.  Next time I think I'd add some cheese on top and eat it with corn chips or tortilla chips instead of the cornbread.  I just like a little crunchy something with my chili.

Here's the recipe with my comments in brackets:

4 Servings
Prep 10 min
Cook 25 min

1/4 cup extra-virgin olive oil
1 bell pepper, finely chopped
1 onion, finely chopped
1/4 cup tomato paste
1 tablespoon chili powder
3/4 pound ground turkey [I have to buy at least 1 pound of ground turkey at my store because of how it is packaged, so that's what I used.]
Salt and pepper
One 14.5-ounce can fire-roasted crushed tomatoes
One 12-ounce bottle beer [Corona works well, but I think you can use whatever you have.]
One 15.5-ounce can kidney beans, rinsed

In a large Dutch oven, heat the olive oil over medium-high heat. Set aside 2 tablespoons chopped bell pepper and add the remaining bell pepper and the onion to the Dutch oven; cook, stirring, until softened, about 5 minutes. Stir in the tomato paste and chili powder. Add the turkey, season with salt and cook, breaking it up and stirring to combine, 3 to 4 minutes.

Pour in the crushed tomatoes and beer, bring to a boil, then lower the heat and simmer, stirring occasionally, for 10 minutes. Add the kidney beans and cook until heated through, about 5 minutes more. Season with salt and pepper. Serve in bowls, topped with the reserved bell pepper.

Menu Plan Monday

Here's this week's menu plan. It's the end of the month and my budget's getting a little tight, so I went for cleaning out the freezer and doing more low-price protein picks. Check out more ideas over at Menu Plan Monday!

Sunday: Asparagus Carbonara, Salad, and Bread

Monday: Biscuit Sausage Egg Pie with Roasted Broccoli (or whatever other green vegetable that's on sale at the store this week!)

Tuesday: Tacos, Green Beans (a Farmer's Market buy), and refried beans (I have way too many cans of them)

Wednesday: Kielbasa and Onion Pizza, Sauteed Yellow Squash (another Farmer's Market find)

Thursday: Sloppy Buffalo Joes with Wasabi Mashed Potatoes (Darcy likes things spicy, but I think I'll skip the wasabi)

Friday: Takeout

Saturday: Takeout

Rachael Ray Roundup

How do you guys pick recipes each week?  Just by what sounds good?  I've started buying meat on sale and freezing it, so that's pretty much making the decision for me these days.  I also try to use up what's leftover from the week before.  I seem to be wasting less food, but time will tell.

One more thing - if you want to subscribe to or renew your subscription to Rachael Ray's magazine, go here and use coupon code PXSS627 when checking out, it's $3.99 per year.

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Jenn of The Bean Queen adapted Rachael Ray's recipe for Chicken Suiza Tostadas.
• Judi of Dear Kitchen: Let's Be Friends made Grilled Corn with Parmesan Butter.
• Metromix has pictures of Block Party Rachael Ray threw in Brooklyn.
• Nesty features a review of Butterflied Chicken from Every Day with Rachael Ray.
• Reluctant Entertainer made Rachael Ray's Herb Sliders for a World Cup party.

Rachael Ray at the White House

Check out this video of Rachael Ray's recent participation in a White House event to combat childhood obesity and teach kids about food:

It's a Keeper: Chicken Parmigiano with Polenta

I had no idea (a) how yummy polenta was and (b) how easy it is to make. I rank polenta up there with couscous for the ease of making factor. It's quick, it easy, and it tastes great with the addition of a tremendous amount of cheese. It's really a recipe for success, if you think about it. Therefore, making Rachael Ray's Chicken Parmigiano with Polenta was a no brainer.

You can see from the picture at left how darn pretty it turned out.  This would be a great recipe for having people over, but it's so quick that it it a great weeknight dinner, too.  I served it with a side salad since I felt like I needed something green on the plate.  Here's the recipe with my comments in brackets:

2 tablespoons EVOO – Extra Virgin Olive Oil
1 small onion, chopped
2 garlic cloves, finely chopped or grated
1 28-ounce can of whole plum tomatoes
1 cup (about a handful) basil, chopped and divided
Salt and freshly ground pepper
1 1/2 cups all-purpose flour
2 1/2 cups quick-cooking polenta, divided
1 cups Parmigiano Reggiano, divided
2 eggs
2 tablespoons water
2 pieces of chicken breasts, boneless and skinless [using only two breasts makes this more budget friendly, too.]
1 cup chicken stock
1 cup milk
2 tablespoons butter
1/4 cup vegetable oil
Salt and freshly ground pepper

Yields: 4 servings

Heat the EVOO in a medium saucepot over medium-high heat and sauté the onion and garlic until soft [make sure the garlic doesn't burn because then you'd have to start over!]. Add the can of tomatoes to the pot, crushing them with a potato masher or the back of a wooden spoon [go for the masher, it's more fun]. Simmer the tomato sauce, until slightly reduced and thickened. Once that is done add some basil and adjust seasoning with salt and pepper.

On a clean work surface area, arrange three shallow dishes: Place some flour in one, pour 1 1/2 cups polenta and 1/2 cup of Parmigiano into another one and mix until combined. In the last dish, beat the eggs with a splash of water.

Butterfly the chicken cutlets then cut each into two pieces for a total of 4 cutlets. Place the cutlets about 3 to 4 inches apart on top of a large sheet of plastic wrap then place another sheet over the top. Using meat mallet or the back of a frying pan, lightly pound the chicken cutlets to about a quarter of an inch thick.

Season the cutlets with salt and pepper on both sides then turn lightly into the flour. Next, coat the cutlets in the egg and finally into the polenta-cheese mixture. Reserve the breaded cutlets on a plate.

Place the chicken stock and milk into medium large saucepan and bring to a boil.

Meanwhile, heat a large nonstick skillet over medium to medium-high heat with a thin layer of vegetable oil. Cook the cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned.

Once the stock and milk mixture is at a boil, add the remaining cup of polenta in a slow and steady stream while whisking. Continue whisking until slightly thickened. Add butter and remaining Parmigiano to finish.

To serve, pour some cheesy polenta onto the bottom of each plate the lie the crispy cutlets over it. Top it off with a ladle full of the tomato sauce.

Menu Plan Monday

This week's menu was mostly dictated by my very full freezer.  It's time to get rid of some of the meat I've been stockpiling!  It is a great way to get some variety in your diet, too.  We've got pork, chicken, turkey, and a veggie meal this week.  You can share your own menu and check out more over at Menu Plan Monday.

Sunday: Molasses-Glazed Spareribs with Zucchini and Garlic Bread

Monday: Sweet Pepper Chicken with 5-Spice and Brown Rice

Tuesday: Sloppy Dudes and Chips

Wednesday: Ginger Pork Chops with Spinach Salad

Thursday: Peas and Cheese Tortellini

Friday: Takeout!

Rachael Ray Roundup

I'm trying to raise a miniature chef, so I'm proud to say that one of Darcy's favorite things to play with is oatmeal.  You give that kid a bag of oats, a spoon, and a few containers and she's amused for a god 15 minutes (which for a two year old, might as well be an eternity).  Now if only I could get her to start setting the table....

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Cat of Having Fun in the Kitchen was inspired by Rachael Ray's recipe for Spanish Chicken Cutlets and Olive Rice with Artichokes and Piquillo Peppers to make her own Almond Crusted Turkey.
• ABC has a few picture of Rachael at the event with Michelle Obama last week.
• Saturdays with Rachael Ray over at Taste and Tell featured Sweet Potato and Ham Fritters.  Added those to my list!
• Lynn of Lynn's Kitchen Adventures made Cowboy Spaghetti.
• Kathy's Kitchen features a bunch of Rachael Ray recipes including Steak and Paprika Potato Salad, Satay Lettuce Wraps, Smoky Salmon with Bacon-Corn Couscous, Shrimp Po' Boy, and Grilled Pork Tenderloin with Quick Slaw and even more.
• Madame Deals made Frittata Nests.
• The Examiner informs us that Rachael Ray is still working hard in Washington DC.
• Alana of Sunshine and Bones made Orange Balsamic Chicken Thighs with Pecans and Sage Butter Pasta.
  
• Rebecca Irvine made her own version of Ranch Style Chicken Chili.

Menu Plan Monday

I am very excited to report that I bought all my groceries for this week's meals for $63.67 and that's for five meals.  That also includes snacks, beverages, and some extra stuff for Darcy.

So how on earth did I get 5 meals out of 64 bucks?  I stock up on meat when it's on sale, used coupons (only $2.25 worth this week), choose recipes with fewer ingredients than I used to, use up things left in my fridge from last week, and choose a couple recipes from the $10 Spot.  I also try to do at least one meat-free meal.  Let me know if you try any of these!

Sunday: Lemon Chicken with Sweet Pea Tortellini (ate this last night and it was outstanding- a perfect example of the non-processed food that Rachael Ray likes to make!).

Monday: Sweet Potato and Ham Fritters (I'm serving it on mixed greens)

Tuesday: Fiesta Pork with Cheesy Polenta

Wednesday: Leek-y Chicken with Cous-Cous (a recipe I have made before and I don't do that often!)

Thursday: Eggplant Roll Ups (I'm planning to do some roasted broccoli on the side.  This is a another rare repeat for me)

Friday: Takeout!

Saturday: Takeout!

Check out more Menu Plan Monday ideas.

Rachael Ray Roundup

Maybe I spoke too soon about grilling season. It is rainy and overcast here in Northern California and I am not amused. I had a whole weekend of grilling planned in my head and now I'm going to have to reevaluate. Maybe I'll squeeze one more soup out of the Spring?

Here are some Rachael Ray posts from around the blogosphere this week. If you see a post that you think would be good for the Roundup, or you write one yourself, e-mail me (everythingrachaelray at gmail dot com) so I can be sure to include it.

• Melynda of Mom's Sunday Cafe made Honey Mustard chops and Potato Broccoli Cheddar mash.
• Sarah of In Praise of Leftovers tweaked Rachael Ray's recipe for Thai Chicken Pizza.
• Rachael Ray will be helping out Michelle Obama with her anti-obesity program.
• Page Six informs us that Rachael is pretty angry at Good Housekeeping for putting her on the cover without her permission.
• April of Meals for Real made Cheesy Cauliflower.
• Alana of Sunshine and Bones made Parmesan Crusted Chicken Picatta.

It's a Keeper: Ultimate Patty Melts

Hello, Grilling Season!  I consider it a little vacation from dishes when we can finally grill all the time. Plus, the lack of heat in an already hot house is a bonus, too.  With grilling season arriving quickly, I had to have one just more skillet burger.  Give Rachael Ray's Ultimate Patty Melts a try if you are in the mood to do the samel.

These burgers sound sorta boring, but trust me, they are not!  They are basically a grilled cheese sandwich, with the addition of a burger patty.  I was lazy and served it with a green salad and some chips, although Rach recommends this Chopped Veggie Salad.  A nice Summer dinner!

Here's the recipe with my comments in brackets:

3 tablespoons EVOO – Extra Virgin Olive Oil, divided
1 small onion, very finely chopped [Now, Rachael doesn't often say "very" finely chopped, so I pay attention when she does, because she must really mean it.]
1 1/4 pounds ground sirloin [I only use a pound because that's how my store sells it and the burgers turned out fine.]
1 tablespoon Worcestershire sauce
Salt and ground black pepper
8 slices white Pullman bread or whatever sandwich bread you like
3 to 4 tablespoons butter, softened
3 to 4 tablespoons Dijon mustard
8 slices Swiss cheese
8 slices bacon, cooked until crisp
8 slices tomato

Yields: 4 servings

Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the onion to the pan and cook until tender, 4-5 minutes. Remove to a large mixing bowl and wipe the pan clean.

When the onions have cooled slightly, place the pan back over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. To the mixing bowl with the onions, add the sirloin, Worcestershire, some salt and pepper and mix thoroughly to combine. [But don't mix it too much or else the burgers will be too dense.]  Divide the meat into 4 portions and shape into 4 thin burgers. Add the patties to the hot pan and cook until golden brown and cooked through, about 4 minutes per side.

While the burgers are cooking, butter up one side of each slice of bread then flip them over and spread mustard on each.

When the burgers have finished cooking, make stacks by laying down the slices of white bread, butter side-down, and top them with a slice of cheese, a patty, another slice of cheese, 2 slices of bacon and tomato and another slice of bread (butter side-up).

Wipe out the pan that the burgers were cooked in and return it over medium heat. Add the stacks to the pan and cook until the bread is toasted golden brown and the cheese has melted, 2-3 minutes per side.

Serve with Chopped Veggie Salad alongside.