Coriander

Dont’a Touch My Taco and Shredded Chicken Treats
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Dont’a Touch My Taco and Shredded Chicken Treats

Week 3

When watching football you don’t want something that will make you miss that play, instant replay is not quite the same.  While eating these make perfect mouth popping eats or two bites for the ladies. Not only are they easy to eat but quick to make. I kind of threw this together so the measurements are estimated

Loosely based on about 3 recipes I read.

 

Ingredients

1 chicken breast I had ½ rotisserie chicken and I have talked about using left overs

1/2 pound ground beef

Mrs. Dash southwest seasoning

Hot sauce

¼ green or red pepper diced

2-4 tablespoons  chopped cilantro

Pepper to taste

1 package of wonton

Salsa – I used homemade

Shredded Monterey Jack Cheese

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How

Preheat oven to 400 degree

Sauté the hamburger with a couple of shakes of Mrs. Dash when cooked add remaining cilantro, peppers, and some hot sauce, mix and set aside

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Using two forks shred the chicken and mix with half the cilantro, peppers, a shake or two of Mrs. Dash and hot sauce, set aside.

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Using mini muffin pan place a wonton wrapper in each cup crimping slightly.

You can use a spoon or as I did my hands and place about 1 tablespoon of chicken mixture in each cup, top with salsa and then shredded cheese . Repeat with second tray and meat mixture.

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Bake at 400 degree  6-8 minutes

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Now plate and eat

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You could do this with BBQ sauce as well…I can taste them now….

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White Turkey Chili
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White Turkey Chili

After a week of temps in the 80’s, spring decided to return with temps in the 40s and with the chill in the air something that warms the belly was called for. So we decided that the Sunday which according to our new menu plan was special meal day and what better than a steaming hot bowl of chili.

 Ingredients

  • 2 Tbsp. olive oil, divided
  • 2 pounds ground turkey breast
  • 1 green bell pepper, cored, seeded and chopped
  • 1 medium yellow onion, chopped
  • 1 tsp. ground coriander
  • 2 Tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1 bay leaf
  • 2 (16 oz) jars of Salsa Verde medium heat
  • 1 (4 oz) can diced green chiles, drained
  • 1 small jalapeño, seeded and finely sliced
  • 2 cups low-sodium chicken broth
  • 2 (15.5 oz) cooked Great Northern small white beans, drained
  • Chopped cilantro, for garnish
  • 7 tsp. grated Monterey Jack cheese, for garnish (optional)
  • 7 tsp. sour cream, for garnish (optional)

White Chili ingredients

How

Heat ½ of the oil in a large pot over medium high heat.

Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat.

Add remaining oil, bell pepper and onion and cook until softened and not brown.

Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine.

Add bay leaf, salsa verde, chiles, jalapeños and broth, reduce heat and simmer, uncovered, 45 to 50 minutes.

Gently stir in beans and cook for 35 minutes more.

Ladle chili into bowls and garnish with cilantro, cheese and sour cream, if you like.

Butternut Squash and Apple Soup
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Butternut Squash and Apple Soup

Lyn is laid up on the couch with her foot properly raised about 6” above her thigh and I am playing the part of Nurse Steve. We have nicked named her foot “Gronk Envey”.

Anyway, I was having a practically lonely time shopping and said to myself what makes one feel good, soup I answered, getting a strange look from the person next to me.  I had a long-necked butternut squash in my hands and went straight to the granny smith apples. This shopping trip suddenly had a dual purpose make Lyn feel better and a good soup.

               

Takes about 2 hours total time to the table, quicker if you are not a talker.

 Ingredients

  • 2 Tbsp. Unsalted butter (We keep butter in the freezer since we don’t use it all the time)
  • 1 ½ cups roughly chopped sweet onions
  •  1 Tbsp. minced garlic
  • 6 cups peeled and roughly diced butternut squash (I like to buy the squash with a long neck this part has no seeds and usually can get enough for what I need. The bottom I save for roasted later.)
  • 3 cups peeled and roughly diced granny smith apples (about 3 apples)
  • 2 tsp. Toasted Spice Rub, recipe below. ( I make a lot and store with my spices for future use.)
  • About 30 to 32 ounces low sodium, low-fat chicken broth or you can use vegetable broth.
  • 3 cups of water to add to the broth. I have left this out it makes a thicker richer soup.)
  • Salt and pepper to taste (Don’t add until you taste finished soup a lot of times it really does not need)

How:

Melt the butter in a large pot over medium heat, and cook until it turns nut brown, just about the time it stops foaming. Add the sweet onions and cook until slightly softened, about 2-4 minutes. Add the garlic until you smell it 10-20 seconds

Now add the squash and apples, raise temp to high, and cook, stirring, until the vegetables begin to caramelize, about 5-8 minutes. Stir in the Toasted Spice Rub and cook briefly to toast it, about 1 minute.

Add the broth-water mixture, bring to a simmer, and partially cover (use a wooden spoon across the pot rest the cover on that. Adjust the heat to maintain a gentle simmer and cook until the squash and apples are tender, about 40 minutes.

In about 3 or 4 batches transfer to a blender and blend until smooth. Return to a pot, reheat and season with salt and pepper if desired.

Toasted Spice Rub

Ingredients

  • ¼ cup fennel seeds
  • 1 Tbsp. coriander seeds
  • 1 Tbsp. black peppercorns ( I have made with a mixture of pepper corns not bad)
  • 1 1/82 tsp. crushed red pepper flakes
  • 1/4 cup chili powder
  • 2 Tbsp. kosher salt
  • 2 Tbsp. ground Cinnamon

In a small heavy pan over medium heat, combine the fennel seeds, coriander seeds, and peppercorns. When the fennel turns light brown, work quickly. Learned this during my Chinese wok cooking stage, turn on the exhaust fan; add the red pepper flakes, and toss, toss, toss, always under the fan. Having trouble breathing? I said under the exhaust fan silly, I did bold it!” Immediately empty the spice mixture onto a plate to cool. I have a small coffee grinder for grinding spices; grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining chili powder, cinnamon and salt. You can use a blender and blend until the spices are evenly ground.  Either way works for me.