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Tag Archives: Goya

The Greatest Healthy Chili

I had intended to prepare this chili recipe on the stovetop on Monday evening. But Luke my brother had two basketball games about the same time I planned on cooking. I was bummed because I wanted to watch and support him and his team. However, I was excited to see that the chili can cook in the crockpot. I immediately got busy with cooking the meat and tossing everything in the crockpot so that it would be ready to eat when we got home from my brother’s games. My brother’s team did a pretty good job overall but they unfortunately lost. I’m proud of my brother he’s a really good ball player.

Anyway, this chili was amazing, excellently spiced and healthy. It’s made with lean ground turkey, kidney beans, and corn. This version is the greatest! My family loved it, and I’m sure your family will enjoy it too!

The Best Healthy Turkey Chili

INGREDIENTS

2 tsp. olive oil

1 yellow onion, chopped

3 garlic cloves, minced

1 medium red bell pepper, chopped

1 pound extra lean ground turkey or chicken

4 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. dried oregano

1/4 -1/8 tsp. cayenne pepper

1/2 tsp. salt

1 (28-oz) can diced tomatoes

1 1/4 C. Progresso chicken broth

2 (15 oz) cans Goya dark red kidney beans, optional

1 (15 oz) can sweet corn

For topping: cheese, avocado, tortilla chips, cilantro, sour cream

Directions

1. Pour oil in a large pot and place over medium high heat. Add the onion, garlic and red pepper and saute for five-seven minutes, stirring frequently. Next add in ground turkey and break up the meat; cooking until no longer pink.

2. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for approximately twenty seconds. Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for thirty-forty five minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Court’s Cooking Notes: To prepare this recipe in the slow cooker reduce the chicken broth to 1/2 cup and brown the turkey and onions before adding to the slow cooker. This is an awesome tailgating or football party recipe!

Source Ambitious Kitchen

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Releasing Your Inner Cowboy

This crockpot cowboy casserole will undoubtedly assist you in releasing the inner Cowboy in you. As it has potatoes, beans, pork, and Rotel tomatoes with green chilis. Not to mention it’s an incredibly tasty and family-friendly meal that everyone will love! No, you don’t have to a cowboy to eat this dish.

Crockpot Cowboy Casserole

Ingredients:

1 white onion, chopped

1 clove garlic, minced

2 lbs ground pork

6 medium Red potatoes, cut into small cubes

1 can Goya red kidney beans

1 can Rotel diced tomatoes w. Green chilis

¼ C water

1/2 tsp Salt

1/2 tsp pepper

4 oz shredded cheddar cheese

Directions:

1. Preheat a large deep skillet over medium high heat and pour two tablespoons of olive oil into the skillet. Add the ground pork, onion and garlic. Season with salt and pepper. Drain the fat.

2. Layer potatoes on the bottom of 6-quart crockpot. Add the cooked sausage mixture, beans, and tomatoes. Pour water into the crockpot. Cover and Cook on low for seven-eight hours

3. Sprinkle shredded cheese in the last fifteen minutes, cover crock, and serve after cheese melted.

Source Chasing Saturdays

 Slow-Cooker Chicken Burrito Bowls

 

Slow-Cooker Chicken Burrito Bowls

1 to 1 1/2 lbs boneless skinless chicken breasts, chicken thighs, or a blend
1 14.5-oz can diced tomatoes
1 C chicken stock, divided, plus more if required
2 tsp chili powder
2 tsp salt
1/4 tsp cayenne pepper, optional
1 tsp cumin
1 C brown rice, not quick cooking rice
1 15-oz can Goya black beans, drained and rinsed
1 C frozen corn

Optional toppings: shredded cheese, chopped cilantro, sour cream, diced avocado, salsa, hot sauce, diced green onions, shredded lettuce

Directions

1. Add the chicken breasts, diced tomatoes, one and a half cup of chicken stock, chili powder, salt, and cumin in the dish of a 2 1/2- to 4-quart crockpot. Make certain the chicken is covered, and combine additional stock if required. Cover with the lid and cook on low for three to four hours.

2. Lift the lid and combine the rice, black beans, frozen corn, and the remaining chicken broth. Return the lid and continue cooking on high for another three to four hours. Examine the rice regularly in the last hour of cooking, stirring a few times to make certain the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is finished when the rice is tender — if the rice is finished while there is still liquid left in the slow cooker, remove the lid and continue to cook on high to let the liquid evaporate.

→ Total cooking time from start to finish is six to eight hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this in the slow cooker itself and then mix it into the rice, or you can carry the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

Serve burrito bowls with a variety of toppings. The burrito mixture will last for one week refrigerated or three months in the freezer. This recipe makes about seven total cups of burrito mix.

Source  The kitchn

Court’s Cooking notes to prepare the rice separately: If you are not going to be home to combine the rice to the slow cooker, you can skip this step and cook it separately on the stove just before serving (use these directions). To modify the recipe, combine the chicken, diced tomatoes, 1/2 cup of stock, and spices in the slow cooker and cook for six to eight hours on low. Add the black beans and corn, and cook for another 1/2 hour, or until warmed through, while you’re cooking the rice (omit the remaining chicken stock)

Mexican Food Enthusiast

Who loves Mexican food? I know I do! I just do NOT get tired of eating it! Tacos, nachos, burritos, fajitas, and enchiladas. There are several recipes for enchiladas, but this one is my favorite. Beef enchiladas with something extra… a homemade enchilada sauce!

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Just look at that gooey, melted cheese in the photo above!! *drools*

Okay, Courtney, let’s concentrate on the recipe here! Preparing your own enchilada sauce is super easy! It only takes fifteen-twenty minutes and a few of ingredients I trust you already have on hand.

These beef enchiladas are stuffed with a delicious beef, bean, and chili mixture, covered in a delicious homemade sauce and smothered in gooey cheese!

Beef Enchiladas with Homemade Enchilada Sauce

Ingredients

2 Tbsp Olive oil
1 yellow onion diced
2 cloves garlic minced
1.5 lbs ground beef
1/4 tsp salt
1/2 tsp pepper
1 oz can diced mild green chiles
One can (15 oz) Goya black beans
10 flour tortillas
3 C Mexican-blend shredded cheese
1 can enchilada sauce; I used the brand El Paso or 1 batch homemade red enchilada sauce 
Dried cilantro for garnish

Directions

If you’re making homemade enchilada sauce, make it first.

Preheat oven to 350 degrees. Prepare a 9×13 baking dish by lining it with foil or parchment paper and grease it with non-stick cooking spray

Pour a few drops of the oil into a large skillet and heat over medium-high heat and wait about a minute for the oil to get hot. Next, combine the ground beef and crumble (If you have one, use a potato masher to make it easier). Once ground beef is about halfway cooked, combine the onion, garlic, and green chiles and saute for three-six minutes, stirring occasionally. Drain the beef mixture.

To assemble the enchiladas, spread a few tablespoons of the enchilada sauce over the tortilla. Add beans in a line down the middle of the tortilla, then add a spoonful of the beef mixture, drizzle some more enchilada sauce over the meat, then add one-third of a cup of cheese. Roll up tortilla and place in your previously prepared greased 9 x 13″ baking pan. Continue with remaining tortillas. Cover the remaining enchilada sauce over the top of the tortillas, and sprinkle with the remaining shredded cheese.

Bake for twenty minutes, broiling the last few minutes if you want the cheese to be a more golden brown. Top it with chopped cilantro and green onions.

Court’s cooking notes** you could simply change out ground turkey, diced chicken, pre-cooked shredded chicken or all beans for the beef in this recipe.

Homemade Enchilada Sauce

Ingredients

2 Tbsp vegetable or canola oil
2 Tbsp flour
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
1/8 tsp cayenne pepper
2 C vegetable stock or chicken

Instructions

Heat oil in a small/medium saucepan over medium-high heat. Combine the flour and whisk together over the heat for one minute. Mix in the remaining seasonings (chili powder through cayenne pepper). Then slowly add the stock, continuously whisking to reduce lumps. Reduce to low heat and simmer for ten-fifteen minutes until thickened.

Use immediately or refrigerate in an air-tight container for up to two weeks

Source the chunky chef

Coming up next week on cooking with Court

Chicken Noodle Soup

My Texas Crockpot Chili

Slow Cooker Juicy Reuben Sandwiches

Side dish Garlic Parmesan Green Beans coated with bread crumbs

 

The fun experience of using new cookbooks

I enjoy using new cookbooks. Whenever I buy a new one, I get full of excitement that I have a real hard time containing lol. Ha, it gets even more challenging when I hear certain cookbooks screaming out my name lol, while I’m shopping at my favorite bookstore Barnes & Noble or on Amazon.

Moreover, yesterday I had a blast using my new crockpot cookbook that I bought last week and made this Layered Mexican-Style Casserole. I at first was a little uncertain of how it was going turn out because I saw it was meatless, but to my astonishment, it actually tasted delicious. I am not kidding either this Mexican-Style Casserole was the Bomb.com. I for sure will give this meatless dish a 10-star rating.

Crockpot Layered Mexican-Style Casserole

Ingredients

1-2 cans (approximately 15 oz) Goya hominy

One can (15 oz) Goya black beans

One can (14 oz) diced tomatoes with garlic, basil, and oregano

1 C thick and chunky salsa, Mild or Medium

1 can (6 oz) tomato paste

1/2 tsp ground cumin

3-6 flour tortillas

2 C shredded Monterey Jack Cheese

1/2 C sliced black olives

Directions

1. Prepare foil handles (See Note). Coat inside of your crockpot with non-stick cooking spray. Combine hominy, beans, tomatoes, salsa, tomato paste, cumin in a large bowl; stir to blend. Press one tortilla into the bottom of your crockpot. Top one-third of hominy mixture and one-third of the cheese. Repeat layers

2. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining one-third of the cheese. Cover; cook on LOW for six to eight hours or on HIGH for two to three hours. Turn off the heat sprinkle with remaining cheese and olives. Cover; let stand for five minutes. Pull out tortilla stack with all oil handles cut into six wedges.

*Note: to make foil handles tear off six 18 x 2″ pieces of heavy duty foil or use regular foil. Get two strips and put one on top of the other, fold both ends together. Crisscross foil strips in spoke design and place in crockpot to make lifting of tortilla stack easier.*

Source CROCK-POT® I Can Make That in My Slow Cooker

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Lasagna Soup

This past weekend while I was watching day one of the Olympics I was going through some old Penzeys magazines and clipping out some recipes to put into my ginormous homemade cookbook. (lol I found 30+ recipes), and I came across this lasagna soup recipe. I, of course, became very excited about wanting to prepare it as I am a huge enthusiast of soup and lasagna.

Making the soup was relatively easy and it was very yummy.
Also, It tastes just like lasagna but takes less time. I promise! 🙂
I almost forgot lol it’s full cheese. Yum! Haha, that’s one of my favorite things about this soup.

Lasagna Soup

Ingredients

1 lb. ground beef
2 Tbsp. Olive oil
1/2 C. white or yellow onion, diced (1 medium onion)
1 green bell pepper, seeded and diced
4 garlic cloves, pressed or minced (1 tsp. PENZEYS MINCED GARLIC)
3 C. chicken broth (3 C. water with 2 tsp. CHICKEN SOUP BASE)
1 14.5-oz. can diced tomatoes
1 15-oz. can Goya tomato sauce
1 tsp. Penzey’s TUSCAN SUNSET
1 tsp. salt
1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
1 tsp. GARLIC SALT (or ½ tsp. GRANULATED OR ROASTED GARLIC)
1/4 tsp. CRUSHED RED PEPPER FLAKES (optional)
1 tsp. CALIFORNIA BASIL
1 box of noodles (I used a 16 oz. box of Barilla’s elbow)
3/4 C. grated Parmesan cheese
1 1/2 C. shredded mozzarella cheese

Directions

1. In a large skillet pour in the oil and brown the ground beef with the onion, green pepper, and garlic, stirring regularly, for about ten minutes. Add the chicken broth, tomatoes, tomato sauce, SEASONING OF CHOICE, salt, PEPPER, GARLIC SALT, CRUSHED RED PEPPER and BASIL. Stir. Bring to a boil over medium-high heat. Cook for two minutes and then reduce the heat to a simmer.

2. Cover and cook for thirty minutes, stirring occasionally. Add the noodles and cook until soft, about fifteen minutes. When ready to serve, stir in the Parmesan cheese. Scoop into bowls and sprinkle with mozzarella cheese.

Source Penzey’s Spices