Food for Thought : October is National Chili Month

October is National Chili Month. A hearty chili can be a filling and nutritious one-pot meal that usually can be made with ingredients you have on hand. While most chili starts with a basic base of meat and tomatoes, some can be very complex with vegetables, beans and other ingredients. Here are a few tips to help you enjoy a healthful pot of chili:
1 .  When preparing chili, make sure you wash your hands frequently as you handle hot peppers. If you have sensitive skin, you may want to wear gloves. Be very careful not to touch your eyes, mouth or nose until you have thoroughly washed your hands.

2 .  Choose lean cuts of meat and add lots of beans. Try adding different types of beans such as black, small red beans, kidney beans and pinto beans. If using canned beans, drain and rinse these before adding to the pot.

3 .  Add whole grains such as barley or serve chili over brown rice.

4 .  Add extra vegetables. Onions, bell pepper, zucchini, squash, shredded carrots and celery make wonderful additions to your pot of chili.

5 .  Limit high-fat additions such as cheese, sour cream, and corn chips. A little of any of these is all you need to add a little extra flavor to your chili.

                        Mouth-watering Chili :

4 slices thick-cut apple smoked bacon, diced
3/4 pound chicken breast , cut into 1/2-inch cubes
1 tablespoon chipotle chili powder
1 teaspoon ground cumin
1 tablespoon Emil's Southwest Seasoning, (recipe below )
2 medium onions, diced
1/2 red bell pepper , diced
1 tablespoon minced garlic
1/4 teaspoon dried Mexican oregano
1 (14-ounce) can petite diced tomatoes, with juices
4 cups chicken broth 
3 cups water, plus more if needed
1 pound dried pinto beans, rinsed and picked over
3-1/2 tablespoons light brown sugar
2 tablespoons ketchup
1 teaspoon prepared yellow mustard
                    Emil's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Directions

1 .  In a heavy Dutch oven over medium-high heat, cook the bacon until the fat is completely rendered and the bacon is crisp, 4 to 6 minutes. Remove the bacon using a slotted spoon and set on the side. Add the cubed chicken, chili powder, cumin, and Southwest Essence to the hot rendered fat in the pan and cook, stirring occasionally, until the meat is well browned, 4 to 6 minutes.
2 .  Add the onions, bell pepper, garlic and oregano and cook until soft, about 4 minutes. Add the tomatoes,broth, water and beans and bring to a boil. Reduce the heat to a simmer, partially cover the pot, and cook, stirring occasionally, until meat and beans are tender and sauce is thick and flavorful, about 1 1/2 to 2 hours.
3 .  (TIP : add more liquid if the sauce gets too thick before the beans are tender.)
4 .  When the beans are tender and sauce is thickened, add the brown sugar, ketchup, and mustard and cook until thick and flavors have come together, about 20 to 30 minutes longer.

Serve hot.

                Emil's Southwest Seasoning:
Combine all ingredients thoroughly.
Yield: 1/2 cup

 Words of Wisdom :

For beautiful eyes, look for the good in others; for beautiful lips, speak only words of kindness; and for poise, walk with the knowledge that you are never alone.

People who think they know everything are a great annoyance to those of us who do.

Life is a dream for the wise, a game for the fool, a comedy for the rich, a tragedy for the poor.

Life is a song - sing it. Life is a game - play it. Life is a challenge - meet it. Life is a dream - realize it. Life is a sacrifice - offer it. Life is love - enjoy it.

　

　A proud  grandpoppa         G.

Rice with Andouille Sausage & Black-eyed Peas

                                       4 servings
  Corn bread  (recipe below)makes a nice accompaniment to round out this one-dish, Creole-inspired meal. Andouille sausage is a bit spicy. If you prefer a milder flavor, substitute regular chicken, turkey, or pork sausage.

1....................(3 1/2-ounce) bag boil-in-bag long-grain rice
1 ...................teaspoon olive oil 
1/2................ cup pre-chopped onion 
1 ...................teaspoon bottled minced garlic
1/2 ...............teaspoon Cajun seasoning
6 ..................ounces chicken andouille sausage, sliced
1 ..................cup fat-free, less-sodium chicken broth 
1 ..................(15-ounce) can black-eyed peas, rinsed and drained
1.................. (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 ..................teaspoon hot pepper sauce (such as Tabasco)
1/2 ...............cup thinly sliced green onions

　
1 .                 Place rice in an 8-inch square baking dish; cover with water. Microwave at HIGH 6 minutes; drain.

2 .               Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add 1/2 cup chopped onion, 1 teaspoon minced garlic, and Cajun seasoning to pan, and cook for 2 minutes, stirring frequently. Stir in sausage, and cook for 1 minute. Add the rice, chicken broth, black-eyed peas, and tomatoes to pan; bring to a boil. Reduce heat, and simmer for 4 minutes or until rice is tender. Stir in hot pepper sauce. Ladle about 1 1/4 cups mixture into each of 4 bowls, and sprinkle each serving with 2 tablespoons green onions.

               Bacon , Onion  and Cheddar  Corn Muffins
2 .................slices bacon
3/4 .............cup chopped onion
1-1/4 ......... cups fat-free buttermilk
1/4 ............. cup olive oil
1................  large egg, lightly beaten
4.5               ounces all-purpose flour (about 1 cup)
3/4 .............cup yellow cornmeal
2 ................teaspoons baking powder
1/4 ............teaspoon baking soda
1/4 ............teaspoon salt
1/8 ........... teaspoon ground red pepper
2 .............. ounces shredded sharp cheddar cheese (about 1/2 cup)
              **Cooking spray**

1.         Cook bacon in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add onion to drippings in pan; sauté 5 minutes.

　
2.         Preheat oven to 400°.

　
3.         Combine buttermilk, olive oil, and egg.

　
4.         Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

　
5.        Stir in bacon, onion, and cheese. Spoon into 12 muffin cups coated with cooking spray.

　
6.        Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Heart Healthy

Quick & Fast Jambalaya

                                           6 Servings
No time to shop? No problem! Grab a bag of shrimp and cook up something special.

2 ..................cups long-grain white rice
3 ..................cups chicken broth 
1/2 ...............teaspoon each ground cumin, dried thyme and gumbo file powder
1/4 ...............teaspoon each salt, black pepper and ground cayenne pepper
2 ..................tablespoons unsalted butter 
1 ..................pound easy-peel medium shrimp, peeled
1 ..................(6 oz.) medium andouille sausage, sliced
1 ..................medium onion, finely chopped
1 ..................large garlic clove, minced
2 ..................small bell peppers (red and yellow), diced to 1/2 inch 
1 ..................(8 oz.) can tomato sauce 
4 ..................scallion greens, thinly sliced

1 .   Put rice in a strainer and rinse thoroughly with cold, running water. Transfer to a medium saucepan, add 2 cups broth and bring to a boil over high heat. Turn heat as low as possible, cover rice and cook until tender, about 18 minutes; fluff with a fork.

2 .  While rice cooks, stir together cumin, thyme, gumbo filé powder, salt, pepper and cayenne in a cup. Melt 1 Tbsp. butter in a large skillet over medium-high heat, add seasonings and then shrimp, and cook, stirring, until firm, about 5 minutes. Transfer shrimp to a plate.

3 .  Add remaining butter to pan along with sausage, onion and garlic. Cook over medium heat, stirring, for 2 minutes. Add bell pepper and cook for 2 minutes more. Pour in tomato sauce and remaining 1 cup broth and simmer until vegetables are tender, about 5 minutes. Return shrimp to pan and cook, stirring, until heated through, about 3 minutes. Combine rice and scallion with shrimp mixture; toss.

Heart healthy

Food for Thought : Overnight oats are beneficial to healthy diet

Overnight oats have become an overnight success with many people lately. Overnight oats are basically oats that have soaked overnight to absorb the liquid you put into them. The benefits of oatmeal are well documented. It can help you lower your risks of certain cancers, help to lower your cholesterol, and can help decrease your risk of high blood pressure when consumed with an overall healthful diet that is low in fat. The fiber in oats also helps you feel full longer so they can help you lose weight and eat less. Here are a few tips to help you enjoy overnight oats:
1 .  Use small jars or plastic containers for a grab-and-go breakfast. Use one part raw rolled oats and one part milk or yogurt. Add any toppings or spices you would like, such as honey, brown sugar or cinnamon. Cover and place in the refrigerator overnight.

2 .  Don’t add anything to oats you don’t want to get soggy, such as granola or crunchy cereals. You should add these just before eating.

3 .  Oats can be eaten cold or warmed slightly in the microwave.

4 .   Add fruit such as blueberries, strawberries or bananas. Get creative by adding a little chocolate or peanut butter.

Words of Wisdom :
"People often say that motivation doesn't last. Well, neither does bathing - that's why we recommend it daily."


"A laugh is a smile that bursts."

"Commitments don't have to be chains. They can be rich with meaning." They can be the wings on which our spirits soar."

A man must be big enough to admit his mistakes, smart enough to profit from them, and strong enough to correct them.

People spend too much time finding other people to blame, too much energy finding excuses for not being what they are capable of being, and not enough energy putting themselves on the line, growing out of the past, and getting on with their lives.

Your  roving  reporter     Poppa

Cajun Chicken Pasta

                                     Makes 4 servings
One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.

12.................. ounces uncooked linguine
2 ....................pounds chicken breast strips
1 ....................tablespoon Cajun seasoning
1-1/4............ .teaspoons salt, divided
1/4 ................cup butter 
1 ...................small red bell pepper, thinly sliced*
1 ...................small green bell pepper, thinly sliced*
1 ...................(8-oz.) package fresh mushrooms
2 ...................green onions (white and light green parts only), sliced*
1-1/2 .............cups half-and-half
1/4 ................teaspoon lemon pepper
1/4 ................teaspoon dried basil
1/4............... teaspoon garlic powder
                     Garnish: chopped green onions

1.         Prepare pasta according to package directions.

2.         Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.

3.         Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.

4.        Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.

TIP:
*1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted. I used Birds Eye Pepper Stir-Fry.

Heart Healthy

*TO MAN*

WITH HUGS AND KISSES
LOVE

AUNT JEANNIE & UNCLE BRIAN

Italian Sausage & Ground Turkey -Stuffed Cabbage

A dear viewer asked us to re-post this dish from our sister blog ,I put  her  link so  you can visit  . Nee's Place .   It's a very delicious dish and as you all know , it time for comfort food .

This is for you Kathy Whittin , thanks for your visits and sharing .
'The Genie' & Witchy
PREP /TOTAL TIME: 1 HOUR 30 MINUTES 4 SERVINGS

1 ..............pound ground turkey
1/2 ..........pound sweet Italian sausage, casings removed
1-1/2 ......cups fresh white bread crumbs
4 ............medium shallots, minced
2............ garlic cloves, minced
2 ............large eggs, lightly beaten
1/4 .........cup chopped parsley
Kosher salt and freshly ground pepper
1/2 ..........teaspoon freshly grated nutmeg
1 ............1-1/2-pound head of cabbage, cored
2 .............tablespoons unsalted butter
1 ............large onion, finely diced
1 ............medium carrot, thinly sliced
1/2 .........cup dry white wine
2 ............cups chicken stock

1 .           In a bowl, combine the turkey, sausage, bread crumbs, shallots, garlic, eggs, 2 tablespoons of the parsley, 1-1/2 teaspoons of salt, 1/2 teaspoon of pepper and the nutmeg.
2 .          In a saucepan of boiling water, submerge the cabbage, cored side up. Simmer until the leaves are softened, about 1 minute. Using tongs, transfer the 16 largest intact leaves to paper towels and pat dry. Cut out the ribs; reserve the other leaves for another use.
3 .          Line a small bowl or coffee cup with a 8-by-10-inch piece of plastic wrap. Overlap 2 cabbage leaves in the bowl. Spoon 1/2 cup of the stuffing in the center of the leaves and fold the leaves over to enclose the stuffing. Cover with the overhanging plastic wrap and twist to form a compact, round cake. Unwrap the cake. Repeat with the remaining cabbage leaves and stuffing.
4 .          Preheat the oven to 350°. In an enameled cast-iron casserole, melt the butter. Add the onion and carrot and cook over moderately low heat until softened, about 10 minutes. Add the wine and bring to a boil. Add the stock and season with salt and pepper. Add the cabbage cakes, seam sides down. Cover and bake for about 35 minutes, until the filling is cooked through.
5 .          Transfer the cakes to shallow bowls and ladle in the broth. Sprinkle with the remaining 2 tablespoons of parsley and serve.

Suggested Pairing:
Bright, red-berried Russian River Pinot Noir.

Heart healthy