Thursday, October 25

Healthy Breakfast on the Go

I am always on the go (aka running late to work) and if you don't plan, it is really hard to eat healthy. That is why I make time each week to prepare some "eggies".  It's like a mini quiche without the crust! 

I have this for breakfast EVERYDAY so I change the ingredients weekly. We all know that you can make something that is healthy but if don't like or are tired of the ingredients, it will not get eaten and you will be more likely to make bad choices. Which is why this recipe is so fabulous: you are able to change this recipe to what YOU like, when you like!

Basic Recipe:
4 ounces meat 
1/2 veggie #1 
1/2 veggie #2 
1/4 veggie #3
6 large eggs 
1/2 cup sliced or shredded low-fat cheese (optional)

This weeks Recipe:
4 ounces Turkey Sausage
1/2 c Onions
1/2 c Chopped Spinach
1/4 c Sundried Tomatoes
6 large eggs 

Meat options: Choose a meat that is tasty like Canadian bacon, turkey sausage or crumbled bacon. 
Veggie options: green pepper, mushrooms, onion, spinach, asparagus, zucchini, broccoli, sun-dried tomatoes, green onions, roasted red pepper, poblano, kale.

Directions: Preheat oven to 350°F.  Coat a 6 cup non-stick muffin pan with cooking spray or line with foil baking cups + cooking spray . (I like to use a silicone muffin pan since I make these so often plus it makes super fast clean up.) In a medium non-stick skillet, cook the sausage, peppers, 
onions and mushrooms for 5 minutes, or until sausage is no longer pink. Salt & pepper veggie mixture and then evenly divide into 6 muffin cups, cool slightly. Whisk eggs and add one egg per muffin cup. (I like to stick ,my fork in each cup and mix up all of the ingredients) Sprinkle with cheese, if desired. Bake for 20-25 minutes, or until egg is set in the middle.

Tuesday, October 23

Killer K's Chili

Ahhh... Mid-October in Florida. The weather is getting crisp and cool (low of 63/ high of 85), the humidity is at bay (sort of). Obviously its time to break out the ole Chili recipe and try to recreate this belly warming, deliciously satisfying, spicy meaty mouthful.

A few years ago, along with my father in law, my husband and I entered Steve Otto's 22nd Chili Cook-off. We didn't win with our recipe but to be fair there are some serious chili heads out there! Like almost professionals- it wasn't a fair competition.

Be warned: this Chili is good. People might see/smell you eating this for lunch or taste it when you have them over for a game; they will ask you to make them a batch. It happens eveerrryytime. Below is my latest recipe (I change it up depending on what ingredients I have on hand). Its gonna take a few hours; DON"T WORRY IT'LL BE WORTH IT!

*Killer K's Chili

Basic Stock:
2 lb. Ground Chuck
1 lb. Sirloin Steak (1/2 inch cubes)
1 Chorizo Sausage
1 lg. Valdia (sweet) Onion
1 Green + 1 Yellow Pepper
1 Poblano
2 Serrano (if I want it really hot ill add a Habanero or two as well)
4 Garlic Cloves
2 Bottles Beer (dark if possible; that Coors Light in the fridge will do the trick)
2 (15 oz.) Tomato Sauce
28 oz. Diced Tomatoes
1(14 oz.) Beef Broth
1/4 tsp. Salt
1/8 tsp. White Pepper
1/2 tsp. Liquid Smoke

With your cast iron skillet, brown ground beef and sirloin in batches. Drain and set aside. In same skillet add chorizo along with onion & all peppers. Saute until soft, about 3 minutes. The grease in the chorizo should be enough to saute all of the vegetables but if it is not add some olive oil. Add garlic and continue to saute about 2 more minutes. Pour in beer to deglaze skillet and let alcohol burn off, about 5 minutes or once beer is reduced by about 1/3.

In a large stock pot, combine all browned beef, the chorizo/vegetables mixture, then add the remaining ingredients: tomato sauce, diced tomatoes, beef broth, salt/pepper and liquid smoke. Bring mixture to a boil, stir, and reduce heat to a simmer. Simmer for 1 hour.

Spices, Round 1: Mix all spices in a bowl. Add to Chili; simmer for 30 minutes.

2 tsp. of Chicken and Beef Bullion
1/4 c Cumin
1 tbsp. Jalepeno powder
1/2 tsp. White Pepper
1/4 c Brown Sugar
1 tbsp. unsweetened Cocoa
1 tsp. Cayenne pepper
3 tbsp. Chili Power
32 oz. Beef Broth
28 oz Chili Beans/Kidney beans (optional- I like Chili sans beans)

Spices, Round 2: Add remaining spices to chili; let simmer for another 20 minutes. **Keep a little extra beef broth on hand, you might need more if some liquid evaporates or if you like your Chili loose (in consistancy; not morals).

1 tsp. Cumin
1 tsp. Chili Powder
1/2tbsp. Liquid Smoke

This year's Steve Otto Chili Cook-off will take place in a combined event called Riverfest: Chili, Beers & Cheer. It's gonna be fun; You should go.

* Team Name from 2009 Chili Cook-off; recipe adapted. 

Thursday, October 11

Finally a GOOD jarred salsa

My last post (which was over a month ago...opps) was also about salsa so obviously I LOVE SALSA. But to be honest its hard to keep around.

Fresh salsa, roasted salsa, salsa verde; I feel like its only really good for two days MAX. I have been in search of a good jarred salsa for a while. Until recently, I was using a medium salsa verde from a familiar brand; it was a good standard. (much better than the mild/medium -never ever hot- red salsa that is in the "ethnic aisle") But I haven't been able to find it in any of my local grocery stores or online via Amazon Prime.

Four jarred salsas later.....

Green Mountain Gringo actually said "Hot" on the label which was intriguing... I am so glad I stumbled upon this little jar at Fresh Market. It is actually decently hot. "Are you trying to give me heartburn"- my other half said. I am going to try the medium too so if you aren't a hothead try the medium first. Additionally, this salsa is pretty chunky for my taste, if you like it that way your set. I like my salsa to be easily poured and more saucy so if your preferences are the same,  I suggest once you open the jar empty the whole thing in a food processor and give a few pulses until its to your liking.