Tag Archives: chili

Bloody Mary Chili

Bloody Mary Chili

When I woke up this morning the temperature was in the single digits. As I stayed snuggled under the covers I thought about what we would have for dinner. I found the answer when I opened the Parade magazine in the newspaper.  Food Network Chopped judge Maneet Chauhan’s Slow-cooker Bloody Mary Chili was in the “What America Eats Celebrity Kitchen” section. I made it this evening and it is delicious! I love the addition of fresh grated ginger in the recipe. The ginger gives it a bit of an Asian twist which may account for the slightly sweet taste of the chili. I added the entire small can (6 ounces) of tomato paste because I end up throwing out the rest of the can if I don’t use it all in a recipe. I also added 1/2 teaspoon of sea salt. Here’s the recipe for you to enjoy this winter:

Photo by Adonyi Gábor on Pexels.com

Slow-Cooker Bloody Mary Chili

By MANEET CHAUHAN

  • SERVES 6
  • ACTIVE TIME 20 min.
  • TOTAL TIME 4 hr. 20 min.

INGREDIENTS

  • 1 Tbsp extra-virgin olive oil
  • 1 red onion, finely chopped
  • 1 red bell pepper, chopped
  • 2 stalks celery, chopped
  • 1½ lb ground turkey
  • Kosher salt and freshly ground black pepper, to taste
  • 2 Tbsp grated ginger
  • 2 Tbsp tomato paste (I used the whole can)
  • 2 cloves garlic, minced
  • 1 (32-oz) bottle Bloody Mary mix (I used Mr. and Mrs. T’s Bold and Spicy)
  • 1 (15-oz) can cannellini beans, rinsed and drained
  • 1 (15-oz) can pinto beans, rinsed and drained
  • 1 (15-oz) can black or garbanzo beans, rinsed and drained
  • 1 cup chopped green onion, plus more for garnish
  • 2 tbsp chopped cilantro, plus more for garnish
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp salt (if desired, this is my addition)
  • Shredded cheddar cheese, for garnish
  • Lime wedges, for garnish

DIRECTIONS

  1. Heat oil in a large skillet over medium-high. Add onion, bell pepper and celery; cook 4 minutes or until beginning to soften. Add turkey; cook 5 minutes, stirring with a spoon to crumble. Season lightly with salt and black pepper. Stir in ginger, tomato paste and garlic; cook 2 minutes or until fragrant.
  2. Transfer mixture to a slow cooker. Stir in Bloody Mary mix, beans, green onion, cilantro, paprika and cumin. Cover and cook on high 4 hours or until thickened. Adjust seasoning as needed. Serve garnished with cheese, additional green onion, cilantro and lime wedges.
Photo by Pixabay on Pexels.com
  • You are invited to visit my Facebook page: Bubblybee
  • Please follow me on Instagram: bubblybeeboop

Tempting Tailgating Recipes

My husband and I recently attended a Tailgating Extravaganza Cooking Class at the Shenandoah Club in Roanoke, Virginia.  Chef Roger Light shared with us his favorite tailgating recipes.  And this was no “mess o’ chicken wings”…this was fancy tailgating with surprisingly simple recipes! Thank you Chef Light!

sangria

We were greeted with our choice of Sangria:  Traditional Red Wine and Fresh Fruit Sangria or Falling Pear Punch.

Here’s Chef Light’s recipe for his fabulous Falling Pear Punch ~

Falling Pear Punch

20 ounces GREY GOOSE®  La Poire (Pear)

15 ounces Sparkling Wine

5 ounces Grand Marnier ®

5 ounces Pear Puree

5 ounces Freshly Squeezed Orange Juice

7.5 ounces Lemon Juice

Combine all ingredients in a punch vessel and chill using a large block of ice. Stir gently. Serve in cocktail cups with pear slice garnish/ground cinnamon on top.

This would produce a punch that has a volume of 57.5 ounces.

sangria cup

I consider Sangria to be the 5th food group since it has so many ingredients that are good for us! So I was very happy to get Chef Light’s recipe:

Sangria

1 bottle Red Wine

1/3 bottle Orange Juice

1/3 bottle Vodka

1/3 bottle B&B Brandy

1 Green Apple, diced

1 Orange, zested

1 Cinnamon Stick, cracked

1 cup Simple Syrup

Combine all ingredients in a large mixing bowl.  Cover and chill for several hours in the refrigerator. Pour sangria into a pitcher and serve ice-cold in chilled cocktail cups.

shrimp

The first tailgating tidbit we were served was pickled shrimp. Perfect for stand-up snacking at the game. Followed by delicious deviled eggs, warm bar nuts, ham and gruyere baguettes with mustard butter and avocado and bleu cheese dip with apples.

tailgate eggs

 

Then came the GRILL! We feasted on grilled beef tenderloin and salmon. One of the most delightful treats of the evening was the Texas Barbecue Dry Rub Ribs ~ grilled over charcoal.

tailgate ribs

…here’s Chef Light’s recipe ~ serve with Harvest (Vinegar Based) Slaw

Texas Barbecue Dry Rub

2 tablespoons Chili Powder

2 tablespoons Brown Sugar

2 teaspoons Black Pepper, freshly ground

1 teaspoon Dry Mustard

1 teaspoon Cumin, ground

1/4 teaspoon Red Pepper, ground

tailgate sea salt carmel peanut browniesCoffee with hearts

And for dessert ~ moist chocolately caramel sea salt peanut brownies.

tailgate chilitailgate chili jar

Chef Light sent us home with “Chili-Cornbread Jars” to  enjoy at our leisure.  What a fabulous idea – spicy chili layered with homemade cornbread topped with sour cream, shredded cheddar cheese and chopped green onion. Perfect for a hearty snack before the big game!

HAPPY TAILGATING!

wine not sign

Kittens

Kitten Update:  Ziggy Elman (grey kitten) and Artie Shaw (tabby kitten) are lovin’ life in their new forever home (day 3).  They are devouring their food, ignoring kitten toys because the other kitten’s tail and my fingers and toes are much better to chew on! Ziggy likes to put both feet in his water bowl (go figure)!

You are invited to visit my Facebook page: Bubblybee

Please follow me on Instagram:  Bubblybeeboop

virginiabloggersover-the-moon-link-party-600x600

fiesta-friday-2016

 

 

Weekend Dinner ~ The Buddha Bowl and Lime Cilantro Salsa Chili

Spring has sprung in Southwest Virginia where I live…even though there are 18 more days until it is officially Spring (March 20, 2017).  The flowering trees are in bloom, my daffodils are showing their cute little yellow blossoms and some of my lilies are popping out of the ground.

christina-cooking-class I have a major case of Spring Fever and can’t wait to get outside in the garden and visit our local Farmer’s Markets.  I love to visit a neighborhood village “Grandin Village” near my home when the weather starts to warm up. There’s lots going on in the village ~ cooking and food classes, wonderful restaurants, natural foods co-op and soon the village farmer’s market will open for the season.

I recently took a cooking class taught by food writer extraordinaire Christina Nifong at our local Natural Foods Co-op and I would love to introduce my readers to her fabulous recipes. One of her latest posts introduces “The Buddha Bowl” which is such a delightful way to utilize the fabulous fresh produce available in our farmer’s markets.

Christina explains the concept of the Buddha Bowl in her blog post: A Buddha Bowl is a bowl (some say it should be a favorite bowl or one with meaning so this meal feeds your spirit as well as your belly) that’s filled with one part grain, one part greens, one part protein. Top that layer with veggies (they can be grilled, sautéed, roasted, raw), and add nuts, fruit or herbs. Then tie the whole thing together with a clean, homemade dressing. 

http://christinanifong.com/2017/02/make-your-own-buddha-bowl/

Connect with Christina Nifong to sign up for her newsletter with this link:

http://christinanifong.com/category/blog/  (sign-up box for newsletter is on the right)

candy-cane-beettomatoescarrots

I will put these farmer’s market fresh vegetables in my Buddha Bowl (l to r: candy cane beet, Liberty tomatoes from Pulaski, Virginia, rainbow carrots)

chili-best-photorice

I am also on a “chili kick” these days.  Although chili is often thought of as a “Fall and Winter dish”, I enjoy chili all year round because there are so many variations of chili to choose from:

Cincinnati Chili:  Chili served over spaghetti

Chili Con Carne: no tomatoes, no beans

Vegetarian Chili

My recipe for Lime Cilantro Salsa Chili is not complicated so it’s easy to prepare for dinner.  The leftovers are delicious served over a baked potato or over tortilla chips topped with melted cheese and salsa to make nachos.

And my new favorite:  Lime Cilantro Salsa Chili

1.20 pounds ground beef

1.25 mild chili seasoning mix (I used McCormick’s brand for this recipe)

14.5 ounce can petite diced no-salt added tomatoes, not drained

2 cans (16 ounces) light red kidney beans, drained

16 ounce Frog Ranch mild salsa

1 (25.5 ounces) Muir Glen organic garden vegetable pasta sauce

(You can use your favorite brand of salsa and pasta sauce for this recipe.)

3 tablespoons honey

1/4 teaspoon salt

Garnishes: Avocado, sour cream, chopped green onion, fresh corn off the cob, shredded Mexican cheese blend,  hot sauce, tortilla chips

Brown the ground beef in a large soup pot. Drain the fat off the ground beef after browning.  Add the chili seasoning and the tomatoes. Stir to combine and heat over medium heat while adding other ingredients.  Add kidney beans, salsa and pasta sauce, stirring after adding each ingredient.  Add honey and salt and stir to combine all ingredients.  Simmer over medium-low heat for 30 minutes, stirring occasionally. (I’ve found that one of the secrets to good chili is to simmer it long enough to allow the flavors to meld.)

Top with your favorite garnishes and serve warm over Zatarain’s Cilantro Lime Rice.

You are invited to visit my Facebook page: Bubblybee

virginiabloggers11over-the-moon-link-party-600x600linkupbannerfiesta-friday-2016

 

 

Lovin’ Local ~ Deschutes Chili Recipe And Really Good Donuts!

Happy Holidays!

Holidays are the most wonderful time to shop and celebrate local!

coffee-maple-lattecoffee

Why is this coffee so special? Because it is the Pumpkin Spice Latte that my bubbly friend and I drink every morning from September through December…and then we have to wait an entire year to enjoy it again. Sweet Donkey Coffee, our local coffee shop makes this lovely latte with fresh pumpkin puree. Our favorite barista always designs a pumpkin in our latte foam.

http://www.sweetdonkeycoffee.com/

Last week I visited the Really Good Donut pop up shop located under a tent in Sweet Donkey Coffee’s front yard.  This is serious donut heaven.  They sell out every time they pop up at Sweet Donkey Coffee!

Like Really Good Donuts on Facebook to find out the days (usually Wednesday morning at 7 a.m. until they sell out…which can be 8:45 a.m.) Really Good Doughnuts will be at Sweet Donkey Coffee.

These photos tell the story of why Really Good Donuts are REALLY GOOD! Fresh…Fresh…Fresh!!! As their Facebook page describes them:

Have you had a Really Good Donut lately? A Really Good Donut is rolled by hand, made from scratch with all natural ingredients, and perfectly glazed.

doughnut-doughdoughtnuts-fryingdoughnuts

doughnuts-in-box-1doughnuts-coconut

Chocolate, vanilla, eggnog, raspberry (made with fresh raspberries, not artificially flavored!) cinnamon sugar and coconut are among the AMAZING flavors of Really Good Donuts!  Brian, one of the owners of Really Good Donuts said that the most popular flavors are Lime Toasted Coconut and Blackberry Crumble. He also explained that one of their goals is to eventually share with other entrepreneurs how to take a $1,000 investment (their initial investment in Really Good Doughnuts) and create a sustainable business.  It will be exciting to watch them thrive.

chili-6

Just for fun I sent my recipe for Bubblybee Chili Verde to Deschutes Brewery: https://www.deschutesbrewery.com

My Chili Verde contains Deschutes Black Butte Porter….yum!

Bubblybee Chili Verde

4 ounces thick cut black pepper bacon, fried crisp (reserve fat in frying  pan) and finely crumbled

½ cup finely chopped yellow onion

7  tomatillos, outer husk removed, chopped

1 Serrano pepper, seeds removed, chopped fine

7 ounce can diced green chilies, drained

6 ounce jar roasted red peppers, chopped

1 pound ground chicken

1 tablespoon vegetable oil

2 (15.5 ounce) cans cannellini beans, drained

1 teaspoon chopped fresh cilantro

½ teaspoon chili powder

12 ounce bottle Deschutes Black Butte Porter

1/8 teaspoon salt

½ ounce fresh lime juice (=juice of ½ lime)

½ teaspoon ground cumin

2 tablespoons honey

 

Garnish:  Grated Queso Quesadilla Melting Mexican Cheese, Sour Cream, Chopped Cilantro, Lime Wedges.  Serve with Hint of Lime Tortilla Chips.

Heat the reserved bacon fat in frying pan.  Add onion, tomatillos, Serrano pepper.  Stir and heat over medium high heat until the onions are soft and transparent.  Add the green chilies, roasted red peppers, cilantro, chili powder, salt, lime juice and cumin and cook over medium heat until the tomatillos are very soft, approximately 5 minutes.

Heat the vegetable oil in a large pot. Add the ground chicken and cook over medium heat until the chicken is thoroughly cooked.  Add the finely crumbled bacon and the Deschutes Black Butte Porter to the chicken. Stir to combine. Continue to heat over medium heat.  Add the cannellini beans and stir to combine. Add the tomatillo mixture and honey.  Stir to combine. Continue to cook over medium low heat for 30 minutes.  Portion into soup bowls and garnish with Grated Queso Quesadilla Melting Mexican Cheese, Sour Cream, Chopped Cilantro, Lime Wedges.  Serve with Hint of Lime Tortilla Chips. ¡que aproveche!

over-the-moon-link-party-600x600virginiabloggers11fiesta-friday-2016

 

 

 

 

 

 

 

 

 

%d bloggers like this: