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Archive for the tag “ground chicken”

Spicy Ground Chicken Chili

So, I haven’t posted anything on my NOF blog in a very long time.  No, it’s not that I haven’t been cooking or we haven’t been eating.  I just haven’t had the time or energy to post.  I HAVE set off the fire alarm a few times, however.

Lucky for me I have time today, since I’m sitting at the car dealership drinking an $871 soda.  😦

Last weekend I was looking for a decent chili recipe and found 2 I was interested in, but I didn’t like certain parts of them.  So, I got creative and combined the two recipes.  And my chili came out pretty good!  The only way I’m going to find this recipe again is if I post it here!  So, here goes…

Spicy Ground Chicken Chili

  • 1 Red Onion, diced
  • 1 Green Pepper, diced
  • 1 Yellow Pepper, diced
  • 1 Red Pepper, diced
  • 1 Jalapeno or 1 Poblano Pepper, minced
  • 3 Carrots, diced
  • 1/2 C frozen corn
  • 1 T olive oil
  • 2-3 cloves of minced garlic
  • 2 Tsp lime juice
  • 2 T sugar
  • 1 1/2 T cumin
  • 1 1/4 T chili powder
  • 2 Tsp Paprika
  • 4 Tsp Basil
  • 3/4 T salt
  • 1 T Chopped fresh Cilantro
  • 1/2 Tsp oregano
  • 3 14.5 oz can diced tomatoes, undrained
  • 2 14.5 oz cans tomato sauce
  • 1 small can green chilis
  • 1 cup elbow noodles
  • 1 lb ground chicken
  • Shredded cheese, sour cream for toppings, optional

Cook the elbow noodles according to package directions.  Meanwhile, in a large stock pot, heat olive oil and saute the onions and garlic for a few minutes until translucent.  Add the ground chicken and cook until the chicken is browned and cooked through.   Add all of the herbs except for the cilantro to the chicken mixture and blend well.

Add the remaining vegetables except for the corn.  Cook until softened.  Add all of the canned items, sugar, lime juice and and cilantro and combine.  Toss in the frozen corn.  Cover and simmer 15-2o minutes.   Add drained noodles when you are ready to serve.  Top with shredded cheese and sour cream.

Being Thrifty – Hearty Tomato Rice Soup

Since I made a bunch of brown rice a few nights ago to go with the Garlic-Lime Chicken, I had a container full of it in the fridge that I didn’t want to go to waste, and I knew I wanted to make a soup.  I found a recipe online for Stuffed Pepper Soup, but I added my own spin to it to come up with something on my own using up ingredients I had on hand that needed to be eaten.  The result was a excellent hearty soup, and the best part was that it didn’t require any trip to the grocery store!

Here’s my recipe for Hearty Tomato Rice Soup!

1 lb package of ground chicken

olive oil

1 chopped onion

1 diced green pepper

1 diced red pepper

2 roma tomatoes

2 stalks of celery, diced

2-3 garlic cloves, minced

1 14.5 oz can chicken broth

2 cups chicken boullion/stock

1 29 oz can diced tomatoes (don’t drain)

1 small can tomato sauce

1 small can tomato paste

Dried Basil

Dried Oregano

Dried Parsley

Salt and Pepper to taste

2 cups cooked brown rice

In a large stock pot, brown the  chicken until done.  Add all of the vegetables and cook for about 5 minutes.  Add the liquids, tomatoes, sauce, paste.  Add seasonings to your liking (I probably used about 1/2 tsp to 1 tsp of them).  Bring to a boil and let simmer for at least 15 minutes (I baked some biscuits during this time).  During the last 5 minutes, add the rice.  Heat through and serve.

Stuffed Peppers – for the very first time!

I have never eaten, let alone made, stuffed peppers.  But the recipe out of the cookbook Deni Pressure Cooking Cookbook  sounded pretty good, and pretty easy, so I decided to make them for dinner tonight.

The recipe called for a pound of ground beef, but I used ground chicken instead.  Other ingredients were bread crumbs, salt, pepper, an egg.  It was kinda like a mini-meatloaf inside of a green pepper.  I’m assuming that’s what they’re supposed to be like?   The pepper turned out tender and was done just right.  The instructions said 10-12 minutes at high pressure.  Being a little paranoid about chicken “doneness” I set it for 15 minutes instead.  The hubby said they were pretty good, but to “spice” them up next time we should try using  the recipe for Rachel Ray’s Chicken Parm Meatballs (which we’ve made before and they ARE yummy!) and stuff red peppers with that.  Hmmm…maybe have to give that a try.

The only liquid used in the recipe was a can of diced tomatoes and a can of tomato paste….and so today I had my first experience with food burning on the bottom of the pot.  However, it cleaned up pretty easy, which was a huge relief.  I remember spending quite a bit of time trying to chisel charred bits of food off of my stove-top pressure cooker.

Here’s my photo…of the stuffed peppers, of course, not the crap burnt on the bottom of the pot.  😉

 

 

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