Tag: dinner

Andouille Chicken Sausage Chili

Andouille Chicken Sausage Chili

I was lucky enough to have the staff over at ATK Foods send me over their line of chicken sausages. It is called “Sausages by AmyLu“… there were so many flavors. They are all natural and not to mention super delicious. I used their Apple & Smoked Gouda Chicken Sausage for my Sweet Potato Breakfast hash. Find the link to that post/recipe here! I plan on bringing you more recipes with some other flavors of their sausages.

The Andouille Chicken Sausage has a nice spice to it, and as soon as I tried it, I knew it would go great in a chili. This chili is spicy. I love the spice, but if you aren’t a spice person- I suggest leaving the jalapenos out. The diced chicken sausage is a nice mix-up in your chili instead of ground turkey or beef. Another nice thing about this sausage is that it is fully cooked. All you have to do is heat up the sausage!

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Aside from the sausage, this chili is absolutely packed with healthy veggies. Corn, black beans, sweet potato, onion, tomato and mini sweet peppers (plus jalapenos if you opt for those)… This chili looks like a rainbow (kinda, if you think outside the box). To cook this I use a Le Crueset Dutch Oven!

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To go with the chili, I made homemade cornbread. The recipe I used was the recipe on the back of the Aunt Jemima bag of corn meal we had in our cabinet. You can use your favorite recipe, or Google search for a basic cornbread recipe!

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Spicy Chicken Sausage Chili

Prep Time: 30 minutes

Cook Time: 6 hours

Total Time: 6 hours, 30 minutes

Ingredients

  • 4 tbsp Oil
  • 1 package Chicken Sausage, diced
  • 1 Sweet potato, peeled and diced
  • 1 Yellow Onion, diced
  • 7-10 Mini Sweet Peppers, diced
  • 2 Jalapenos, seeded and diced
  • 1 can Whole Kernel Corn, rinsed and drained
  • 1 can Black Beans, rinsed and drained
  • 2 28 oz. can Diced Tomatoes, with juice
  • 4 cups Chicken Stock
  • 2 tbsp Cumin
  • 1 tbsp Paprika
  • Salt & Pepper to taste

Instructions

  1. In a large pot, over medium heat, pour in your 4 tbsp of oil. Allow to heat for 5 minutes.
  2. Pour in your onions, potatoes, peppers and jalapenos. Sautee until the onions are just about translucent.
  3. Then, pour in your chicken, corn, beans, tomatoes (with juice) and chicken stock. Stir until mixed together.
  4. Stir in your cumin, paprika, salt and pepper.
  5. Cover with a lid and cook on low for 5 hours. After 5 hours, cook uncovered for 1 hour.
  6. Serve with cornbread, mac and cheese... whatever you like and enjoy!

Notes

If you prefer to cook this in a Crock Pot, simply pour all ingredients into the crock pot and cook on low for 7 hours.

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Maya Kaimal Indian Simmer Sauces

Maya Kaimal Indian Simmer Sauces

I love love love Indian food. The combinations of flavors are so delicious. I have tried to re-create Indian flavored/themed dishes and they have turned out terribly. The staff over at Maya Kaimal were nice enough to send me a box of their simmer sauces, along with some recipe cards. I have tried three of the six sauces, but I couldn’t wait to tell you all about the three I’ve tried! Keep an eye out for further recipes with the rest of the three sauces.

For two of the three sauces I tried, I used recipes off of the recipe cards I was given. First was a Roasted Cauliflower and Peas with the Butter Masala sauce. This was good, but this sauce wasn’t my favorite- butttt that doesn’t mean I didn’t enjoy it! I did enjoy the sauce. It was sweet, not as spicy. It is a good sauce for those who prefer sweets over spicy. I served it over a bed of brown rice.

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The second recipe I tried was their Chicken Tikka Masala. This sauce was very good (still not my favorite- the last one is my favorite thus far!!!).. This had a bit more of a kick to it. The flavor combination was delicious, and I really enjoyed the chicken. If I were to re-do these recipes, I would combine these two dishes and pick a sauce. I do like the combination of veggies and chicken.

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The third recipe is an Indian twist on a Hawaiian pizza… When I first received the simmer sauces I knew I wanted to make some sort of pizza. I love putting twists on pizzas. For this pizza I used the Jalfrezi Curry. The recipe card below will detail how I made this pizza. It was a combination of the simmer sauce, sauteed onions, chicken, mangoes and mozzarella cheese… It. Was. Delish. This was by far my favorite sauce. I have left-over chicken in the fridge and I can’t wait to make a pita/wrap/sandwich with it. 

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Indian Curry Pizza

Ingredients

  • 1 chicken breast, cooked and cubed
  • 1 c. Onion, sliced
  • 3/4 c. Simmer Sauce
  • 1/4 c. Mangoes, diced
  • 1/2 c. Mozzarella Cheese
  • 1 Naan bread

Instructions

  1. In a frying pan, put in your cubed chicken and onion slices. Over medium-low heat, pour in 1/2 c. simmer sauce.
  2. Simmer your chicken and onions in the sauce until the onions are just about translucent. Roughly 7-10 minutes.
  3. While your chicken and onions are simmering, pre-heat your oven to 400. Take your Naan Bread, pita or whatever you are using for crust and spread 1/4 c. simmer sauce on the crust.
  4. Spread the chicken and onion over the crust, distribute the mangoes, and top with mozzarella cheese.
  5. Bake at 400 for 7 minutes and then broil on high for 3. Enjoy!
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Ground Turkey Chili

Ground Turkey Chili

Yesterday in the Chicago-land area, we had a huge winter storm. It started in the wee hours of the morning, and ended at roughly 7:30/8.   It was an ice storm, and I knew that this was the perfect day to make the ground turkey chili I have been itching to cook.

I love chili. Last year while I was at school, I made a sweet potato chicken chili. That was unlike anything I’ve ever had. I really enjoyed it. This chili recipe is more your typical chili recipe, which still doesn’t disappoint.

I cooked this is a dutch oven. You could cook it in a large pot, or a slow-cooker. If you do cook it in a slow cooker, then ignore my instructions about boiling. You can just cook this on high for 3-4 hours.

To go along with the chili I made a healthy Greek yogurt mac and cheese. Because who doesn’t love a nice chili mac dinner?! I got the recipe off of Chocolate Covered Katie (find it here)

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Like my super fancy purple plastic bowls??

The dinner was a hit with my family (minus my little brother, Tommy. We won’t dive into his picky eating habits, hi Tommy)

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You’ve got the chili mixed with the mac and topped with avocado. Lots of complimentary flavors and textures.

Ground Turkey Chili

Prep Time: 30 minutes

Cook Time: 3 hours, 10 minutes

Total Time: 3 hours, 40 minutes

Ingredients

  • 1 lb Ground Turkey
  • 2 tbsp Oil, I use coconut
  • 1 large Yellow Onion, chopped
  • 3 cloves Garlic,_minced_
  • 1 28 oz can Diced Tomatoes, with the juice
  • 1 15 oz can White Kidney Beans, drained and rinsed
  • 1 15 oz can Black Beans, drained and rinsed
  • 1 15 oz can Whole Kernel Corn, drained and rinsed
  • 2 c. Chicken Stock
  • 1 6 oz can Tomato Paste
  • 1 1/2 tsp Cumin
  • 1 1/2 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/2 tsp Chipotle Peppers
  • 1/2 tsp Taco seasoning
  • 1/2 tsp Sriracha
  • 1/2 tsp Red Pepper Flakes
  • Salt and Pepper to taste

Instructions

  • In a large frying pan, cook and ground your turkey until it is browned. Set aside.
  • In a large pot, heat up your 2 tbsp oil. After a few minutes, dump in your chopped onion and your minced garlic. Allow to sautee for 3 minutes.
  • Dump in your diced tomatoes (including the liquid inside can!), your beans and your corn. Stir.
  • Pour in your chicken stock, and add your cooked ground turkey. Then add in your tomato paste. Stir until paste is fully incorporated.
  • Pour in your seasonings, and salt and pepper to taste.
  • Once everything is incorporated, and on high heat, bring your chili to a boil. Leave it boiling for 10 minutes, stirring frequently.
  • After 10 minutes, switch your heat to low, give it a good stir, cover the pot, and let it sit on low and simmer for 3 hours.
  • Pair with mac and cheese, top with cheese, plain Greek yogurt, avocados, green onion- the toppings are yours for the making!
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Roasted Cauliflower Soup

Roasted Cauliflower Soup

In Chicago, it has been raining like crazy… cause it has been crazy hot for the middle of December! Could anyone imagine if all this rain was snow?! It would be worse than the handfuls of blizzards we’ve had the past couple years. About this weather, people have been saying “hey, I’m not complaining”…. OK well I am!!!!!! I want the snow now, I want the below zero temps now, and I want March and St. Patrick’s day to be beautiful!! I don’t want to be wearing my huge, long, down winter jacket! Like people!!! You’ll only be complaining come March and April when it is all snowy!!!! *rant over*

I made a similar soup last winter break when I was home from school. I have been dying to make roasted cauliflower again, and decided that I will make another roasted cauliflower soup.

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Honestly, I kinda was just making this without knowing what the heck I was doing. I took it step by step, added certain aspects if I found them necessary. I’m very very very happy with the result. I surprise myself sometimes literally all the time .

The texture of this soup reminds me of a baked potato soup, sans the bacon, and half and half. I did include potatoes in this soup. I believe this soup is pretty healthy as it is, and it could be made a lot healthier. Here’s how you can make it healthier

Chicken Stock: using low sodium chicken stock- I used Better then Boullian Chicken Base, definitely not the healthiest chicken stock. But, hey, we had it in the fridge! May as well use it!

I did use 2 tbsp of flour to make this soup very thick and creamy, but if you want to leave that out- feel free!

Here is an article on how to roast cauliflower- this is what I referenced when I first roasted cauliflower, and it is what I have stuck to ever since!!

Here is the printable recipe for this yummy soup

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Roasted Cauliflower Soup

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Ingredients

  • 6 c. Chicken Stock
  • 3 c. Chopped Russet Potatoes, roughly 6 small ones
  • 1 head Cauliflower, roasted
  • 1 medium Yellow or Sweet Onion, chopped
  • 3 Celery Stalks, chopped
  • 2 Bay Leaves
  • 1 c. Milk, I used skim
  • 2 tbsp Flour
  • 3 cloves Garlic, chopped
  • 2 sprigs Rosemary
  • 1 tsp Thyme
  • 1 tsp Dijon Mustard
  • 1 tsp Cumin
  • Salt and Pepper to taste
  • Shredded cheese and green onion for topping, optional

Instructions

  • Boil your 6 cups of chicken stock. Once boiling, add in your chopped potatoes and roasted cauliflower. Cook on high-medium heat for 20 minutes.
  • Turn the heat off, and using an immersion blender, blend the potatoes, cauliflower and chicken stock. If you do not have an immersion blender, you can use a regular blender. Regardless of how you blend, be careful of the hot liquid!
  • Once those three ingredients are blended together, your soup will now have a thick, creamy texture. Turn your heat back on to medium and pour in the onions and celery. Also put your 2 bay leaves in at this time.
  • In a separate cup, whisk together your milk and flour. Once whisked together, pour into the soup.
  • Put in your seasonings- garlic, rosemary, thyme, dijon mustard, cumin, salt and pepper.
  • Stir together, and let the soup simmer on low for an hour. Stir occasionally.
  • Let cool, pour yourself a bowl, top with shredded cheese and green onion (like I said, optional)
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Beef and Broccoli

Beef and Broccoli

As you guys saw with my previous post, I recently decided to re-create some of my favorite Chinese dishes. Orange Chicken came first, and that was phenomenal. That was inspired by Damn Delicious- a great food blog for any cuisine. This beef and broccoli recipe I got from Jo Cook’s. This was my first time on her site, and I cannot say I was disappointed! Especially after this beef and broccoli turned out so so so yummy. Unlike my Orange Chicken, I did not stray from this recipe- because it was so simple! There was no need to. She already uses low sodium soy sauce, for those of you looking to create a healthier version. I will say though, I did add in onions to this as well.

I love love love beef and broccoli. That and Cashew Basil Chicken are probably my favorite Chinese dishes. The only exception I made to this dish was that I didn’t have 3 tbsp honey. I simply put 1 tbsp in (because that is how much I had) and called it a day!

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Below you will find the printable recipe, inspired by Jo Cook’s!

Beef and Broccoli

Ingredients

  • 1 lb thin cut Steak, like flank, sliced into thin strips
  • 1/2 c. Low Sodium Soy Sauce
  • 2 tbsp Cornstarch
  • 2 cloves garlic
  • 3 tbsp Sherry
  • 1 tsp Fresh Ginger
  • 2 tbsp Sesame Oil, I used Veggie Oil
  • 1 dash Red Pepper Flakes
  • 1 tbsp Sriracha
  • 1/2 c. Beef Broth (chicken works too)
  • 1 head Broccoli, cut into small florets
  • 1/2 Onion, sliced

Instructions

  • Slice your steak into thin strips, and set aside
  • In a bowl, whisk together your soy sauce, cornstarch, garlic, sherry, honey, ginger, sesame oil, red pepper flakes, Sriracha and broth. Set this mixture aside
  • Heat your 1 tbsp olive oil in a large pan, allowing roughly 3 minutes for the pan to heat (medium heat)- then put your steak on the pan.
  • After 4-5 minutes, add in your broccoli, onions, and mixture. Crank the heat to high and cook until desired consistency.
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“Flat-Out” Pizza- a healthy pizza!

“Flat-Out” Pizza- a healthy pizza!

I cannot stress how easy and simple this pizza is. Not only that, it is completely customize-able. It can also be seen as a “healthier” version of a favorite classic, pizza. My roommate used to make this often in college, and I kid you not- it takes 10 minutes to make. Flat-Out offers a ton of various products that can be used in so many different ways. Check out the link here to explore the products, and check out this link here to learn more about the company (plus a ton more recipes!) I recently purchased the Multi-Grain with Flax wraps from the store. I have made a few wraps out of them for lunch, but I wanted to try to make a pizza with it. I just did a basic, cheese pizza. However, I am dying to get creative. I mean, look at Flat Out’s page….. so many freakin’ recipes! They all look so good too!

I used just regular pizza sauce for the sauce, but you can use your favorite red sauce, tomato paste, whatever you choose! For the cheese I used a mixture of shredded cheese (because I had a little of both kinds left)- I used a pizza blend and a Low-Fat Mozz. I baked it for 6 minutes, let it cool, and I had myself a personal pizza pie. I baked it on a cookie sheet, but my mom suggested next time to bake it on a pizza stone (since we have a few). I will try that and let you all know how that goes!

Below you can find a picture, featuring my little brother Tommy, and a printable recipe for this super easy, simple pizza. You don’t have to break the calorie bank to enjoy your favorite foods and this recipe further proves that!

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Mexican Casserole

Mexican Casserole

Call it a casserole,  all it a pie, call it lasagna, call it whatever you want… It doesn’t matter. You will be too busy stuffing your face to even worry about a name. For the sake of this post, I decided to call it a casserole…. Which if any of you think like me, which may not be likely, I don’t associate the word “casserole” with an amazing dish. Yes, I know, there are phenomenal casseroles out there. I just think of the word, and think…. just a gross hodgepodge of leftovers. However, I am getting over that strange association… Does that mean I’m maturing? Getting used to this whole “adulthood” life? Nonetheless, this dish is the perfect thing to switch up your typical taco night!

the layers, as you’ll see in the recipe is (from bottom to top)

-little bit salsa

-tortilla shells

-chicken, cheese, salsa mix

-tortillas

-veggie salsa mix

-cheese

Mexican Casserole

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

8 4.5"x3" pieces

Mexican Casserole

Ingredients

  • 1 lb cooked meat, I used shredded chicken
  • 2 tbsp taco seasoning
  • 8 Tortilla Shells, I used corn
  • 2 cups shredded Mexican Cheese Blend
  • 5 tbsp Salsa
  • 1 cup Black Beans, drained
  • 1 cup Corn, drained
  • 1/4 cup Red Pepper, diced
  • 1/4 cup Green Pepper, diced
  • 2 tbsp Fire Roasted Diced Green Chilies
  • 1 9x13 baking pan

Instructions

  • Preheat oven to 425F.
  • Put your meat into a large skillet pan along with the taco seasoning.
  • Cook your meat until it is thoroughly cooked.
  • While your meat is cooking, lightly coat your baking pan with 1 tbsp salsa (yes, that comes out of your 1/2 cup)
  • Place 4 tortilla shells on your lightly coated dish
  • Once your meat is cooked (if it is chicken, shred it at this point), place it in a bowl and put 2 tbsp salsa and 1 cup of your cheese mix
  • Stir those three ingredients together, and spread the mixture on top of your base layer of 4 tortilla shells
  • Once you have evenly distributed your mixture, place 4 more tortilla shells on top.
  • In the same bowl (why make more of a mess for yourself?!), pour in your corn, black beans, red peppers, green peppers, and fire roasted peppers.
  • Pour 2 tbsp of salsa in, and mix it all together
  • Distribute this mixture ontology if your second layer of tortilla shells, and then top with the rest of your cheese
  • Place in the oven for 17 minutes, and then broil on high for the last 3 minutes.
  • Let it cool for at least 10 minutes before eating
  • Top with more salsa, sour cream, guacamole, get creative! Enjoy!
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Turkey Burgers with Veggie Juice Pulp

Turkey Burgers with Veggie Juice Pulp

I came across the idea of juicing, and bought myself a juicer for my 22nd birthday about a month and a half back. After doing my fair share of reading, I felt guilty juicing all these fruits and veggies, and then just throwing the pulp away. So when I made my Vitamin C Green Juice, I decided to use my pulp and create some turkey burgers.

Some of you may be thinking “Uh, ew.” Let me be the first to tell you, these are actually very tasty. They do not taste like a nasty hodge podge of veggies and turkey. You get the actual turkey burger taste, and the veggies are just kinda there. No taste, but a ton of nutritional benefits.

Ingredients

Pulp from 3 Kale Leaves and 3 Carrots

1 lb Extra Lean Ground Turkey

Garlic

Pepper

Directions

**Be very, very, very clean and sterile when dealing with this raw turkey!!**

-Put your ground turkey in a bowl, sprinkle garlic and pepper on it (to your taste)

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-Dump the kale and carrot (or whatever veggie pulp) in the bowl

There are carrots under there, I swear!
There are carrots under there, I swear!

-Use your hands to mash everything together

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-Make patties about 1 1/2 inches to 2 inches wide

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-Throw them on the grill, or whichever way you prefer to cook burgers, and cook until done

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-Top with whatever toppings/condiments you like, and enjoy!

I topped mine with 1/2 an avocado and dipped it in Trader Joe’s Jalapeno Greek Yogurt Dip.

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Have a great day!

Teriyaki Marinated Steak Wraps

Teriyaki Marinated Steak Wraps

Last night, my boyfriend and I decided to make dinner. We couldn’t figure out for the life of us what to make. Finally, we settled on marinated steak wraps with grilled peppers and onions, brie and goat cheese (I chose brie he chose goat) all wrapped in lettuce or tortilla shells. So here’s what you need for this suuuuper easy meal.

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Seriously it was a really simple meal to cook!

I bought two packed of steak strips, already pre cut. However, a skirt or flank steak would work well too. You just need to tenderize the steak so it is very thin and easy to slice and compile into wraps

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I marinated the steaks in a Teriyaki, Soy Sauce, Olive Oil, Balsamic Vinegar mixture along with some Oregano, Garlic and Pepper.

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I just cut the peppers and onions and threw them right on the grill. Normally, I like to marinade both my meat and my veggies for hours beforehand. However, seeing as though I got home from the store at 5:30, I was starrrrving and wanted to get cooking ASAP. Buttt because the steaks were so tiny, they would cook very quickly- quicker than the peppers and onion. So I did have a chance to marinate the steak for a little bit.

Then I threw on the steaks and the meal was ready in roughly 5 minutes! Those little steak strips did cook really really fast,  so you do have to keep an eye on them.

Ingredients

Steak- the quanitity depends on how much you want to make, who you’re feeding, etc. Just be sure to get a thin steak!

1 Green Pepper

1 Red Pepper

1/3 Sweet Onion

Pesto

Cheese of choice- like I said, I used brie cheese and my boyfriend used goat cheese. We were both very pleased with how they tasted.

For the Marinate

2 tbsp Teriyaki

1/4 c. Soy Sauce

1/4 c. Olive Oil

2 tbsp Balsamic Vinegar

Salt, Pepper, Garlic, and Oregano to taste

Directions

-In a container, flat enough to hold the steaks but “bowl” enough to hold a marinade (See pic above), put together the marinade, and then put the steaks in there. Poke holes in the steaks to ensure that the marinade is able to soak into it.

-Cut up your peppers and onion. Sprinkle them with some salt, garlic, and pepper. Then throw them on the grill. At my house we have a “pan” that is made for grilling veggies, shrimps, etc. on the grill. I suggest investing in one if you grill often. They are very useful.

-After putting the peppers and onions on the grill, prep whatever you want to wrap your wraps in. Whether it be cutting pieces of lettuce or getting tortillas out to warm them up. Now’s the time to prep because once you put those steaks on your meal is going to be ready in under 5 min.

-Once your peppers and onions are about half way cooked (see picture- some blackening starting, yet they are still somewhat hard/raw), put the steaks on the grill. IMG_0579

-Keep the steaks on for roughly 5 minutes, then take everything off the grill.

-Now, you’re ready to eat! Grab a drink, grab a seat, and enjoy your meal!

I must say I was pleasently surprised with how well the brie cheese paired with this. I have only had brie cheese with sweet things, such as strawberries and basil. The taste reminded me somewhat of blue cheese- how you have that tartness and yet with brie it melts right into the wrap so it adds a creamy cheesy texture. My boyfriend said he “thought the goat cheese was good in the steak wrap”– very descriptive, I know. Either way, we recommend either cheeses! I also do have a recipe for homemade pesto, but due to the time crunch I used the store bought stuff we have in our fridge. But if you can make it with homemade pesto, I will post my recipe and use that! Always go homemade instead of store bought.

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This was mine, with the Brie Cheese. There was more underneath all the peppers that melted right in there. It was great!
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This is the goat cheese wrap with tortilla shells.

Hope you all have a great Saturday!