Turkey Bean Chili Soup!

A chili and soup all in one! a great Skinnytaste one and done recipe is here for this #TastyThursday

This lighter version of the classic meat chili that’s much better for you. Just add ground turkey, onion , black bean, diced tomatoes and corn and water . then Spice it up however you like ! Plus it tastes even better as leftovers . I’ve also used lean ground beef and top it sometimes with shredded cheese and sour cream! Perfect on a cooler day.

Recipe inspired from : https://www.skinnytaste.com/turkey-chili-taco-soup/

chef tip! for a veggie version you can add some veggies to the mix such as bell peppers or zucchini instead of the meat,

Boneless pork shoulder with fennel and onions

When I go to the butcher in my grocery store I see a good slab of meat is on sale I buy and cut it into portions and keep it in my freezer so have when I need it . Makes sense when your on budget especially.

The kitchen smells great today! I love good slow cooker recipe. I stayed a bit relaxing and reading. Then went out did some errands and also along the crock pot did all the work, Just LOVE that. and you have

You can also do this with other cuts like pork tenderloin to. Recipe below if you want it try it.

Mix into a paste , olive oil, fresh garlic parsley, fennel seed, salt, pepper and favorite pork or meat rub seasoning , Poke the meat to make slits and rub the mixture inside and out, let sit in fridge for 1 hour before cooking.
Sear the meat first in a skillet, add it to bottom of crock pot with raw sliced onions and fennel on top . Add a 1/4 cup water or stock if you want. Cook slow for 4 hours.

This was a large piece of meat. The cook time is around 2 hours per pound of meat. This was done in bulk to be used lunches and dinner.. Cost effective and saves time in the future.

Chef tip ! by cooking it first in a skillet after you marinate it seals in all the juices and gives a nice crust so it doesn’t fall apart while cooking in the crockpot .

Full of Farro love! Farro with Arugula, sweet sausage, and mushrooms

I look for interesting foods to continually please and provoke my palate. I found the ingredient in Trader Joes and was intrigued and now love it. 10 min Farro is great because it cut’s down on the long cooking time.

My love for Farro

I love farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with all kinds of spices, vegetables and meats.

Here is a simple recipe that combines Farro with Arugula, ground sweet Italian Sausage and oyster mushrooms.

chef tip! even make this a vegetarian dish by leaving out the sausage meat and adding in spinach leaves to make it more filling.

How to Make it

Clean and cut the mushrooms into slices, peel and crush the garlic, remove the skin from the sausages. Heat the extra virgin olive oil in a frying pan or skillet, add the garlic peeled and slightly crushed and fry. Add the chopped sausage meat and brown a little then add the mushrooms previously cleaned and cut into strips and cook through. Add the fresh arugula during the last 5 to 10 minutes of cooking. Season with a pinch salt and Pepper. Add in the cooked farro and combine. Top with grated Parmesan and serve immediately.

Exotic Bluefoot and Chanterelle mushroom cream sauce!

I spotted some unique varieties of special mushroom at specialty grocer in New York one day while grocery shopping a while back. I had never seen them before so of course, I had to swipe them up. I only managed to get two types before my wallet cried at me to please stop the torture. Sigh. After the sticker shock I bought a couple of each and they made one heck of a flavorful sauce was well worth the money.

How to make sauce

Begin by heating a cast iron pan until hot When the pan is hot, add the mushrooms, season with salt, and cook them until they’ve wilted, lighlty browned, and released water. Add the butter to the pan with a little oil, if the pan gets dry, add a little more. Add the shallots, salt, then the tarragon and cook for a minute or two to take the “raw” flavor of them away. Add some light cream at the end and then double check the seasoning for salt, adjust as needed and serve

Rock Shrimp, Cauliflower Risotto and Parsnip chips. A GREAT combo!

To my shrimp Lovers, I am sharing my take on how to make this easy and simple dish. All you need is some of your favorite herbs , 1-2 lbs of Jumbo Shrimp, some olive oil and fresh garlic.

Now try and serve it over my cauliflower risotto and parsnip chips and dish becomes amazing! This cauliflower risotto is super easy to make and is a low carb recipe. The parsnip chips on top add flavor to the dish to.

Ingredients for the Shrimp and Cauliflower Risotto

1 tablespoon olive oil
1 lbs rock shrimp, split and deveined
1/2 cup shaved parmesan
1/2 cup broth
1/4 cup heavy cream
1/2 cup shaved parmesan
2 cloves garlic, finely chopped
2 tablespoons minced parsley
1 teaspoon cracked black pepper
1 teaspoon salt
1 head of cauliflower chopped in florets

How to Make It

Grilled Shrimp

In a learge pot over medium-high heat add olive oil, salt, pepper, garlic and parsley. Add in shrimp. Cook for 3 to 5 minutes until shrimp are opaque and cooked through. Set aside in a bowl.

Cauliflower Risotto

In the same pot saute 1 large yellow chopped onion until translucent. In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice. Steam in the microwave for about 3-5 minutes. Add cauliflower to the pot and cook through. with the onion. Add the stock and cook through and turn off of the heat . Remove the lid and stir in heavy cream, Parmesan cheese.

chef tip : To make cauliflower like risotto you need to make sure you steam the cauliflower for a few minutes before you cook it in the pan

Parsnip Chips

4 parsnips (scrubbed clean, peeled and sliced thin)
olive oil spray
1 teaspoon kosher salt
Instructions
Place the oven rack in the middle and preheat the oven to 400° F/200° C.

How to make it

lay the parsnip slices on sprayed baking sheet, spreading them out. Bake in the preheated oven until chips are golden brown and crispy, about 10 to 15 minutes.

One Fabulous Frittata

Inside in mine I added mushrooms, bell peppers,onions, fresh chives garlic and onion powder and a 6 whole eggs. Plus one cup of Sargento® Shredded 6 Cheese Italian blend . The pre-packed Italian blend contains shredded Part Skim mozzarella, Provolone, Parmesan, Fontina, Romano and fresh Asiago. Adding the right kind of cheese makes the difference.

Note for meat lovers: I sometimes add in bacon bits to if there are meat lovers coming.

How I make my version.

In very large, bowl beat the eggs with the cheese herbs and spices and set set a side.

Saute any veggies and any meat that you want first in a large cast iron skillet, then pour the egg mixture over the mixture. While still hot, transfer to oven and bake about 20 – 25 minutes until the eggs set. Watch it carefully so the eggs don’t overcook or burn om top.

Pro tip I’ve learned : Don’t over beat the eggs.

I love that you can easily make frittatas for one in the microwave . Just mix and heat eat for 90 seconds. Or for many this way for a large group.

Need a mini version for many people?

Yes, this recipe will also work great to make individual mini frittatas using muffin pans. Just divide the egg mixture among greased muffin cups, filling each about 3/4 full. Bake at 350 about 13 – 18 minutes. These are great also for pre-made breakfast option on go.