Here’s one more chili recipe for the season, this time inspired by flavors of Mexico and just in time to celebrate Cinco de Mayo. After slow cooking for hours, and filling the house with an amazing aroma, this chili is infused with smoky Mexican spices and the deep, slow roasted caramel malt notes from the beer. The addition of the sweet potatoes adds a healthy dose of vitamins B and C, plus their inherent sweetness balances the heat from the poblano peppers.
The chili itself is very hearty and filling; however, if you have a noodle-head at home as I do, the addition of the pasta works great here. Either way of serving, it’s sure to be a family favorite.
I was very pleased with this salad for two reasons. First of all, because it was delicious, healthy, and very satisfying, and second because I got my husband and daughter to eat Brussels sprouts; something they swore they would never do. I shredded the sprouts raw and mixed them into the greens. If you’ve never tried raw Brussels sprouts in a salad before, this would be the perfect time to try them.
Like tiny cabbage heads, raw Brussels sprouts have a richly sweet flavor, with just a hint of bitterness, and they taste great when paired with peppery arugula and the bright, citrusy vinaigrette.
Today, it’s time to talk meatballs. Sweet, savory, tangy, spicy – whatever you’re craving, you can pretty much go in any direction and come out with a very flavorful bite. For this recipe, I decided to make a spicy meatball, and incorporate the spicy mustard habanero pepper with earthy sun-dried tomatoes and mild ground turkey. I knew the amped up flavor profile with the turkey would work well together, and they turned out just as I hoped. The meatballs were tender and juicy, and they had a nice low heat at the finish. The tangy sauce had a little heat of its own as well so overall, this turned out to be a hit. Evidence of that was the lack of portion control I had at dinner that night! There were no survivors.
Ground turkey gets a bad rap for being too dry once cooked, mainly because it has so little fat. I’ll admit that it’s easy to let that happen IF you don’t plan ahead and make sure to add other ingredients to help add some moisture to the mix.
This recipe is a twist on chicken parmesan using ground turkey and making them sliders as opposed to the traditional breaded, browned and baked chicken breast. The marinara sauce mixed in with the meat makes them nice and juicy, and the addition of the chopped fresh basil and crushed red pepper infuse a fresh, spicy flavor into the mild turkey meat.
This dish came together in less than 30 minutes and the serving platter was clean at the end of the meal which means I have another family favorite.