Archive for Main Dishes

Turkey Black Bean Chili (Corrected)

Hey Everybody,

Unfortunately I’ve had too many things on my mind at once lately and I wrote down the turkey chili recipe incorrectly. I didn’t even include chili powder. ­čÖü Duh! It’s CHILI! (I should’ve stuck with my notes instead of my memory!) I’m posting this again in it’s correct form and will delete the incorrect one. So sorry for the inconvenience!

Here’s the post as it was intended:

 

Hi everyone!

We really like chili and I recently thought of a good recipe that uses ground turkey instead of ground beef. If you want, you can put in pintos instead but the black beans made it super good!

The cooking time is subjective…the longer it simmers, the better it is but I couldn’t wait too long. And, like soup, it tastes even better the next day.

I think you’ll love it!

Happy cooking!

~Renee

Browning the ground turkey with the onions.

Browning the ground turkey with the onions.

Putting the turkey an onions in with the tomatoes.

Putting the turkey an onions in with the tomatoes.

Here, I'm adding in the black beans.

Here, I’m adding in the black beans.

Voila! Yummy turkey chili over my favorite jasmine rice and, of course, topped with a little shredded cheese!

Voila! Yummy turkey chili over my favorite jasmine rice and, of course, topped with a little shredded cheese!

Turkey Black Bean Chili

1 Lb Ground Turkey

1 Small Onion, chopped

1 (14.5oz) Can Diced Tomatoes

1 Can Tomato Sauce

1/2 Cup Black Beans, rinsed and drained (about 1/2 can)

1/2 tsp Minced Garlic (I like a tad more)

1 1/2 tsp Chili Powder

1/2 tsp Cumin

1/4 tsp Dried Basil

Salt & Pepper to taste

Shredded Cheese, optional (for serving)

Cooked Rice, optional (for serving)

In a medium skillet, brown the ground turkey with the onion til it’s no longer pink; drain.

Transfer to a dutch oven (or stock pot). Add all remaining ingredients, except the cheese and rice.

Bring to a steady simmer over medium heat. Cook for approximately 30 minutes, stirring occasionally. Reduce heat to low. Continue to simmer on low, stirring occasionally for another 30 minutes.

Serve over rice and sprinkled with shredded cheese if desired.

Enjoy!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

┬ęRenee Norris 2015

All rights reserved.

 

Baked Spaghetti

Anybody that knows me very well knows my favorite food is spaghetti. In fact, every time we’d make the trip to Mama’s for a visit, she’d always ask, “What do you want me to have ready for supper when y’all get here?” My answer was ALWAYS “Spaghetti!!!” So, now she doesn’t even bother to ask WHAT to have…she just says, “The spaghetti’ll be waiting for ya when ya get here!” LOL!

I sometimes break from spaghetti “tradition” and make this version…Baked Spaghetti. It’s SUPER GOOD!!! And, if you want, you can experiment with other “cream of” soups (I have used cream of celery.) and other cheeses (Cheddar’s good too, but we prefer the Mexican blend.) to your taste.

Happy Cooking!

~Renee

Browning the ground beef and cooking the spaghetti at the same time.

Browning the ground beef and cooking the spaghetti at the same time.

Next, I mix together the beef, spaghetti sauce and cream of chicken soup til everything's well combined.

Next, I mixed together the beef, spaghetti sauce and cream of chicken soup til everything was well combined.

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the "crust".

After the spaghetti noodles were done, I drained them and put them in my 13 x 9 inch pan that was sprayed with cooking spray. This serves as the “crust”.

Then, it was time to layer on the sauce...

Then, it was time to layer on the sauce…

...and the yummy cheese.

…and the yummy cheese.

Oh my....so much yummy goodness!!! (I'm in HEAVEN!)

Oh my….so much yummy goodness!!! (I’m in HEAVEN!)

Baked Spaghetti

1/2 (or so) of a 1 lb Pkg Spaghetti Pasta (I like a lot of noodles!)

1 lb Ground Beef

1 (24 oz) Jar Spaghetti Sauce

1 Can Cream of Chicken Soup (undiluted)

1 (2 Cup) Pkg Shredded Mexican Blend Cheese

1. Preheat oven to 350┬░F. Spray a 13 x 9 inch pan with non-stick cooking spray; set aside.

2. Cook the noodles according to the package directions; drain.

3. While noodles are cooking, brown the ground beef til it’s no longer pink. Drain and put back in the pan. Add the spaghetti sauce and cream of chicken soup to the beef and stir til well combined.┬á

4. Top with the shredded cheese. Bake at 350┬░F for 20-25 minutes, til it’s hot and bubbly.

This is great served with a garden salad!

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

┬ęRenee Norris 2015

All rights reserved.

Yummy Hawaiian Chicken

This is a recipe I had posted on my first blog a while back and hadn’t transferred here yet. It’s a simple but OH-SO-DELICIOUS┬áchicken recipe. In addition to being pretty easy, it doesn’t take a lot of time to prepare.

I hope you enjoy it as much as we do! Happy cooking!

~Renee

Start by adding the chicken to the sauce mixture. You can let it marinate in the frig, right in the pan or in the container of your choice.

Start by adding the chicken to the sauce mixture. You can let it marinate in the frig, right in the pan or in the container of your choice.

Heat the marinated chicken and sauce mixture in a saucepan. Add the remaining pineapple juice (mixed with the flour) and heat til it's thick and bubbly.

Heat the marinated chicken and sauce mixture in a saucepan. Add the remaining pineapple juice (mixed with the flour) and heat til it’s thick and bubbly.

This is really yummy served over rice (or cilantro lime rice) and a garden salad!

This is really yummy served over rice (or cilantro lime rice) and a garden salad!

Hawaiian Chicken
1 1/2-2 lbs boneless chicken breasts
1 cup pineapple juice, divided
1/3 cup reduced-sodium soy sauce*
1/4 cup packed brown sugar
1/4 cup flour
1. Mix 1/2 cup pineapple juice, the soy sauce, and the brown sugar until the sugar is dissolved. Cut the chicken breasts into small pieces and add to the pineapple juice mixture. Allow it to marinate in the fridge for at least 30 minutes.
2. In medium saucepan, heat undrained chicken mixture on medium high just until boiling. Reduce heat and simmer for about 5-6 minutes. Mix the flour and remaining 1/2 cup pineapple juice until no lumps remain and add to the chicken.
3. On medium high heat, cook, stirring frequently, til almost boiling again. Reduce heat & simmer until chicken is no longer pink and sauce is thickened. (approximately 10 minutes) If sauce gets too thick, add some water or more pineapple juice til it’s the┬áconsistency you like.┬á
4. Serve over rice. (A garden salad is a nice addition.)
*You can use a little more soy sauce, to your taste.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
┬ęRenee Norris 2015
All rights reserved.

Green Salsa Chicken (Slow Cooker)

My husband loves spicy food, but I’ve never really liked it too much. (It makes my mouth burn like it’s on fire!) This particular recipe is just about as spicy as I can handle it but I really liked it! (Yes, I even went back for seconds!) This chicken will definitely be on the menu again! ­čÖé

If you like really spicy/hot food, just use hot salsa. I promise you won’t be disappointed!

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Just a few ingredients. If you want your chicken hot, just use hot salsa.

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Put the green salsa, taco seasoning, and salt in your slow cooker (crock pot).

Slice the onions really thin.

Slice the onions really thin and layer over the salsa mixture.

Layer the onions over the salsa mixture and lay the chicken over the top.

Layer the onions over the salsa and onion mixture and lay the chicken over the top.

When the chicken is done, shred it and add some of the salsa-juice.

When the chicken is done, shred it and add some of the salsa mixture.

Serve over rice...or, like I did, over cilantro lime rice. (It was really good!)

Serve over rice…or, like I did, over cilantro lime rice. (It was really good!)

Green Salsa Chicken (Slow Cooker)

1 1/2 lbs Boneless, Skinless Chicken Thighs

1 Large Sweet Onion, sliced thin*

1 Tbls Taco Seasoning**

1/2 tsp Salt, or to taste

1/2 Cup Green Salsa (I used Herdez Salsa Verde)

*Note: Slicing the onions thinly helps them cook at the same rate as the chicken.

**You can also use the Taco and Burrito Seasoning from this blog.

Directions:

1. Place the green salsa, taco seasoning and salt in the slow cooker (crock pot). Then, layer the thinly sliced onions on top.

2. Remove any visible fat from the chicken thighs and place them in a single layer over the onions. Cook on low 8-9 hours, or on high 5-6 hours.

3. When chicken is done, remove it from the slow cooker. Place it in a bowl and shred it with two forks. Add enough of the salsa mixture from the slow cooker to make it very moist, but not soupy.

4. Serve hot over rice or Cilantro Lime Rice.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

┬ęRenee Norris 2015

All rights reserved.

Hearty Chicken Noodle Soup

I LOVE soup any time but it’s beginning to get cold here and that makes me want soup more than ever! I thought I’d come up with a good chicken noodle soup. (My husband doesn’t like to have JUST chicken and noodles so I threw in some veggies.) I love the way it turned out and my hubby gave it a big thumbs up! ­čÖé

I chopped up the veggies and set them aside.

I chopped up the veggies and set them aside.

Cutting up the chicken breast. Sorry the pic is blurry...But, that's what I get for trying to do it myself...with my left hand...

Cutting up the chicken breast. Sorry the pic is blurry…But, that’s what I get for trying to do it myself…with my left hand…

Sauteing the veggies til they're tender.

Sauteing the veggies til they’re almost tender.

In the meantime, I'm cooking the noodles.

In the meantime, I’m cooking the noodles.

Now, I've added the cut up chicken to the pot with the veggies.

Now, I’ve added the cut up chicken to the pot with the veggies.

When the chicken is no longer pink, I take the flour together with some of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot...

When the chicken is no longer pink, I take the flour and 1/2 cup of the chicken broth and shake it in a glass that has a top. You can also just whisk it together in a cup. Then, pour it into the pot…

...and add the cooked noodles.

…and add the cooked noodles.

The finished product is really yummy!!! (Great with a tossed salad too!)

The finished product is really yummy!!! (Great with a tossed salad too!)

Hearty Chicken Noodle Soup

3 Tbls Butter

3 Tbls Oil

1 Cup Carrots, sliced

1 Cup Celery, sliced

1 Cup Onion, chopped

1 1/2 lbs Boneless Chicken Breast, cut into small pieces

1/2 Pkg. No Yolks* Extra Wide Noodles

1 tsp Minced Garlic

1/2 tsp Salt (or to taste)

1/4 tsp Dried Basil

1/4 tsp Poultry Seasoning

32oz Container Chicken Broth

1/4 Cup All-Purpose Flour

2 Cups Water

1. Put the first 5 ingredients into a dutch oven. Saute 8-10 minutes on medium high, or til veggies are beginning to get tender. In the meantime, cook the noodles according to the package directions.

2. Add chicken pieces and saute til no longer pink, about 8 minutes. 

3. Put the flour and 1/2 cup of the chicken broth into a cup that has a lid and shake to combine. (Or, if you’d prefer, you can whisk it together in a bowl.) Pour into the chicken-veggie mixture and add the remaining chicken broth. Add the salt and spices. Continue cooking til thickened.

4. Add cooked noodles and the 2 cups water. Continue cooking til heated through. If the soup is thicker than you like, just add water til you get the consistency you want.

*No Yolks is the brand name for egg noodles made only with the egg whites.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

Cheesy-Potato Shepherd’s Pie

Chopping up my veggies.

Chopping up my veggies.

Slicing the potatoes thin so they'll cook faster.

Slicing the potatoes thin so they’ll cook faster.

Sauteing the veggies til they're tender.

Sauteing the veggies til they’re tender.

I cooked the meat til it was no longer pink, then stirred in the tomato paste, flour and water.

I cooked the meat til it was no longer pink, then stirred in the tomato paste, flour and water.

This is what my topping looked like after I mashed the cooked potatoes, cheese and milk together.

This is what my topping looked like after I mashed the cooked potatoes, cheese and milk together.

When the meat filling was done, I spread it into my casserole dish. (I think it's about 12 x 7.)

When the meat filling was done, I spread it into my casserole dish. (I think it’s about 12 x 7…or 8.)

I dropped the topping in mounds on the filling and spread it to the edges.

I dropped the topping in mounds on the filling and spread it to the edges.

It tasted really good! Also pictured are our home-grown green beans and tomato...The combo was awesome!

It tasted really good! Also pictured are our home-grown green beans and tomato…The combo was awesome!

*Recipe serves about 8*

Cheesy-Potato Shepherd’s Pie

1 1/2 Pounds potatoes (about 3 large), peeled and sliced thin

1 Small Sweet Potato, peeled and sliced thin

Salt to taste

1 Tbls Olive Oil (Can use light)

1 (heaping) Cup Carrot, sliced thin

1 (heaping) Cup Celery, sliced thin

1 Large Onion, chopped

1/2 tsp Dried Thyme

1/4 Cup All-Purpose Flour

1/4 Cup Tomato Paste (about half a small can)

1 Cup Water

2 Pounds Lean Ground Beef

1/2 Cup Milk

1 1/2 Cups Shredded Colby Jack Cheese

1. Preheat oven to 450┬░F. Place the potatoes in a saucepan and add enough water to cover them by about an inch. Add salt to taste. Bring to a boil then reduce heat and simmer til potatoes are done, about 10-15 minutes.

2. In the meantime, heat olive oil in a Dutch oven (or heavy pot) over medium-high heat. Add the carrots, celery, onion and thyme. Cook, stirring occasionally, til veggies are tender, about 8-10 minutes. Add the lean ground beef and cook til the meat is no longer pink. Add tomato paste and flour. Add the water. Bring to a boil. Reduce heat and simmer 2 minutes, stirring occasionally. Set beef filling aside.

3. Drain potatoes; return to pan. Add the milk and 1 cup of the cheese. With heat on low, cook cook til cheese is melted. Mash til potatoes are smooth. Season with salt and pepper to taste.

4. Pour beef filling into a casserole dish (pr 13 x 9 pan) and spread it to the edges. Drop the topping by mounds onto the beef filling, then spread it to the edges. Sprinkle with the remaining 1/2 cup cheese.

5. Bake til topping is lightly browned and filling is bubbly, about 15-20 minutes. Let stand 5 minutes before serving.

**Recipe and Photos By Renee’s Gourmets** 

┬ęRenee Norris 2014

All rights reserved.

Chicken Black Bean Burritos

My soon-to-be-15-year-old daughter Hannah inspired this recipe. Lately, she’s been interested in cooking and finding healthy recipes. Last week she made a version of these burritos with steak that were delicious! I decided to make my own recipe using the one she found as a reference. I must say the end result turned out pretty darn good! Thanks for the inspiration Hannah! Mama’s proud of you and loves you sooo much!!!

Cutting up the chicken to cook.

Cutting up the chicken.

Cooking the chicken pieces.

Cooking those chicken pieces.

Assembling my ingredients so I can fill my tortillas...

Assembling my ingredients so I can fill my tortillas…

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it'll stay together.

After adding the filling ingredients, I fold one side of the tortilla over the other and flip it over so it’ll stay together.

Got my assembly line going...almost done...

Got my assembly line going…almost done…

And, tah-dahhh...the yummy finished product!

And, tah-dahhh…the yummy finished product!

Chicken Black Bean Tortillas

3 Boneless, Skinless Chicken Breasts

2 Tbls Olive Oil

4 Whole Wheat Flour Tortillas

1 Cup Frozen Corn, thawed

1 Cup Black Beans

1 Cup Colby Jack (or Mexican) Shredded Cheese

2 Tbls BBQ Sauce (your choice, but I used Kraft Original)

Granulated Garlic (just a tad to sprinkle)

Salt & Pepper to taste

1. Preheat the oven to 400┬░ F. Line a large cookie sheet with foil and spray lightly with cooking spray.

2. Put oil in skillet and cook chicken pieces til no longer pink. Transfer to a plate.

3. Lay the tortillas on the prepared pan and assemble them by dividing the corn, beans, cheese and BBQ sauce between them. Sprinkle each with a little garlic and salt and pepper to taste. Fold one side over the other and turn the burrito over so it’ll stay closed.

4. Bake for 12-15 minutes or til heated through and light brown on top. If you’d rather have a less crispy tortilla shell, cover the burritos with foil before baking.

5. Serve with shredded lettuce.

**Recipe and photos by Renee’s Gourmets**

Slammin’ Sloppy Joes

Slammin' Sloppy Joes...mmm mmm good!!

Slammin’ Sloppy Joes…mmm mmm good!! If you’re like me, you’d rather eat your sloppy Joe a little bit “neater”…with a knife and fork!

This is one of those recipes that’s really easy. It’s a basic recipe that you can tweak to your own taste. Use more spices (or less) or add different spices to your taste. My family and I really like this combination!

Slammin’ Sloppy Joes

2 lbs Ground Beef

1 Medium Onion, chopped

1/2 tsp Minced Garlic

1/8 Cup Ketchup

1/2 Cup Water

15 oz Can Tomato Sauce

6 oz Can Tomato Paste

2 Tbls Sugar

1/4 tsp Dried Basil

1/4 tsp Dried Oregano

1/8 tsp Dried Thyme

Salt & Pepper to taste

Hamburger Buns (for serving)

Cook the hamburger and onion til the burger is no longer pink; Drain well. Add the burger back to the skillet, along with all the remaining ingredients (except the buns, of course!) and bring to a steady simmer. Cook, stirring occasionally, for about 10 minutes or so, til well heated. 

Remove from heat and serve on hamburger buns. (We usually toast ours.) These are great served with a garden salad.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

#Hamburger #Easy #QuickMeals #MainDish

Veronica’s Vegetarian Alfredo

This recipe is dedicated to my best friend Veronica who’s a vegetarian. (Love you!!!) I have several other friends who are vegetarians too. This can be used as a main dish or it can serve as a side dish.

Delicious as a main dish or even a side dish!

Delicious as a main dish or even a side dish!

Chopping the onion and zucchini

Chopping the onion and zucchini

Also chopping up the squash. Next time I think I'll add some broccoli florets too

Also chopping up the squash. Next time I think I’ll add some broccoli florets too

Sauteing the veggies in the Pampered Chef pan I LOVE!

Sauteing the veggies in the Pampered Chef pan I LOVE!

Veronica’s Vegetarian Alfredo

1/2 of 12 oz Pkg Bow Tie Pasta

1 Cup Onion, chopped

1 Cup Zucchini, chopped

1 Cup Yellow Squash, chopped

1/4 tsp Minced Garlic

1 Cup Tomato, chopped

2-3 Fresh Basil Leaves, torn

16 oz Jar Alfredo Sauce

Parmesan Cheese for serving

1. Chop 1 cup each of onion, zucchini, squash, and tomato, keeping the tomato separate.

2. Cook pasta according to package directions and drain.

3. While pasta is cooking, saute on medium high the onion, zucchini, squash and garlic 8-10 minutes til tender. Add the tomato and torn basil and continue to saute for 3-4 minutes more.

4. Add three quarters of the alfredo sauce, using more if you prefer. Continue cooking only til heated through.

5. Remove from heat. Sprinkle each serving with Parmesan cheese.

*You can also add 1 cup chopped broccoli florets if you’d like.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

#MainDish #pasta #alfredo #sidedish #easy

Homestyle Beef and Gravy

Simple and good!!!

Simple and good!!!

This is one of those recipes that’s so simple, yet hard to tell somebody how to make ’cause I don’t really measure the ingredients…I just throw it together. It’s always good but never “exactly” the same as the time before.

First, brown 1 lb ground beef. (I use the lean ground beef.) When it’s no longer pink, add all-purpose flour. I sprinkle it liberally over the meat (See the second photo). Since I don’t measure, I just guesstimate how much. (I THINK it’s about 1/2 cup or so.) Mix them well, then add some beef broth, stirring til well combined. (Here, I know you’ll use at least 1 cup, and probably more.) Add a few spices that you like. I add garlic (I think I must have some Italian blood!) and salt every time. Depending on my mood, I sometimes add a little basil and maybe a sprinkle of beef bouillon powder.

Cook on medium high, stirring occasionally, til it gets thick and bubbly. If it starts getting too thick, just add more broth, a little at a time, til you get the consistency you like.

While the meat is cooking, cook some rice. (The “rule of thumb” is 1 cup rice + 2 cups water = 3 cups cooked rice.) It’s great served with a nice garden salad.

**Recipe and Photos by Renee’s Gourmets**

#Easy #BeefAndGravy #GroundBeef

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