Tag: chili powder

EASY PEASY TACO SAUCE

This is a great “all around” taco sauce. It is a LOT like the mild taco sauce at Taco Bell and it is made from ingredients that are in EVERYONE’s pantry. The only “trick” is that it’s best to let it chill in the fridge overnight to develop that great taste!!

As for “degree of heat”……this one is A-OK with teens AND picky-picky husband, so it is fairly mild. If you want more heat, add extra cayenne pepper.

16 ounce tomato sauce
2/3 cup water
2 tablespoons white vinegar
1 tablespoon ground cumin
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon garlic salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon cayenne pepper (this will give you a mild heat)

Mix together in heavy saucepan and simmer gently for 15 minutes or just until it is slightly thickened.

You can eat this right after it cools down, but it is SO MUCH TASTIER if you chill it in the fridge overnight!!!

This keeps in fridge for a week (if it lasts that long). You will find yourself using it on everything!!

ENJOY!!!

Leftover Turkey Chili in a Crockpot

Has it hit you yet? The “I don’t want to throw it away but what do I do with it” blues. The kids have eaten all the white meat and only a few people will nibble on the dark meat. What to do? The age old answer is make soup or chili.

I started with way too much dark meat left over from the family 23 pound turkey for Thanksgiving. Nobody was eating the dark meat and I have a home alone week coming. I needed something to freeze. I started with shredded cooked turkey. We all have that right now. Add some beans, tomato, garlic, onion and spices. You will have a nice chili to keep you warm on the snowy days to come.

Rating:

An excellent way to handle that leftover problem.

Notes: I happen to use light red kidney beans and some cannelloni beans but any beans would do. I was really looking for great northern in the pantry but was out. Adjust the spicing to your taste but this is a nice 4/10. Start with things you have on hand.

Shred and trim 1 pound of cooked turkey. This makes 2 cups of meat.

Add 2 – 14 – ozs cans of beans of your choice, 1 – 14 oz can of chicken broth, 1 – 14 oz can diced tomatoes, 2 T chili powder (double if no grandchild present), 1 t cumin, the diced small onion and 2 cloves crushed garlic.

Mix well and cook on low for 4 hours.

Leftover Turkey Chili in a Crockpot

What to do with all those turkey leftovers? Whip yourself up a batch of chili to keep you warm on a cold November day.

Ingredients

1 pound precooked turkey (about 2 cups)
1 small onion chopped
2 cloves garlic crushed
1 -14 oz can diced tomatoes
1 -14 oz can chicken broth
2 -14 oz cans beans of choice
2 Tbs chili powder
1 tsp cumin
salt to taste

Instructions

Start by trimming and shredding 1 pound (2 cups) of precooked turkey
Chop 1 small onion
Add to a smaller crockpot (I used 3.5 qt) with all the ingredients.
Cook on low for 4 hours.

2.2

http://www.101cookingfortwo.com/leftover-turkey-chili/

From DrDan at 101 Cooking For Two

Updated
November 30 2013

HONEY LIME CHICKEN ENCHILADAS

I love chicken enchiladas and have tried several different recipes that are very similar and they have all been good. Some of my friends have been raving about this particular recipe for a while now and so I finally decided to give it a try for a family dinner and it was a big success! The honey and lime marinade for the chicken adds fantastic flavor and a fun little twist on a time tested classic dish!

Honey Lime Chicken Enchiladas

1/4 cup honey
1/4 cup lime juice
2 tsp. to 1 Tbsp. chili powder, to taste (I used 2 tsp and it still had a pretty good kick to it so be careful not to make the mixture too spicy!)
2 large garlic cloves, finely minced
2 large chicken breasts, cooked and shredded
8 flour tortillas
3 cups Mexican cheese blend, shredded
2 – 10 oz cans green enchilada sauce
1/2 cup heavy cream
1/4 cup milk

Place chicken in a bowl. In a small bowl, whisk together honey, lime juice, chili powder and garlic. Pour over chicken and toss to combine. Marinate in fridge for 30 minutes to an hour. Preheat oven to 375. Slightly heat up tortillas in the microwave to make them more flexible. Spray 9X13 pan with cooking spray. In another bowl, combine enchilada sauce, cream and milk. Spread about 3/4 cup of the mixture in the bottom of the 9X13 to prevent tortillas from sticking. Fill each tortilla with cheese and chicken and then roll up and place in pan, seam-side down. Top with remaining sauce and sprinkle with remaining cheese. Bake for 30-35 minutes or until bubbly and lightly golden brown.