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Tag Archives: chili

VEGGIE BURGER

03 Thursday Jul 2014

Posted by Ceri Wilkin in burgers and sandwiches, Celebrations, Summer

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Tags

beans, chili, onion. rolled oats

By no means an equal substitute for a beef burger, this veggie pattie, packed with beans, oats and an egg, is definitely an interesting and flavorful alternative.

VEGGIE BURGER

veggie burger

2 cups beans (I used a mixture of black beans, pinto beans and red beans)

1 onion, quartered

1/2 cup rolled oats

1 tablespoon chili powder

salt and freshly ground black pepper to taste

1 egg

1 tablespoon of grapeseed oil

Place the beans, onion, oats, chili powder, salt, pepper and egg in a food processor and plus until chunky but not pureed.

With wet hands, shape into patties, refrigerate for 15 to 20 minutes.

Heat a large skillet over medium-high heat and add just enough oil to coat the bottom of the pan. When hot, add the patties and cook until nicely browned on one side, about 5 minutes, turn carefully and cook on the other side until firm and browned, about another 5 minutes. Serve on buns with desired burger fixings.

Enjoy!

Recipe adapted from Parents, October 2010

http://www.parents.com/recipes/

SWEET POTATO AND BLACK BEAN CHILI and TURKEY AND WHITE BEAN CHILI and THREE BEAN BEEF CHILI

07 Saturday Dec 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

beef, black bean, cannellini, chili, comfort food, Great Northern, kidney, salsa, sweet potato, three bean, turkey, white bean, white hominy

I made this delicious sweet potato and black bean chili for my Uncle, who was visiting from New Zealand last year.
I wanted to make him some of the dishes I had been introduced to in my time in the United States, and chili, in any form – chicken, turkey, beef, buffalo, is one of my favorite fall and winter comfort foods.

SWEET POTATO AND BLACK BEAN CHILI

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken broth
2 sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons orange zest
salt and pepper

Heat the oil in a saucepan, over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.
Serve with toppings of your choice – jalapeños, cilantro, sour cream, shredded cheese, green onions, or salsa.
Enjoy!

Recipe adapted from Family Fun, April 2011
familyfun.go.com/magazine/familyfun…/familyfun-april-2011/

TURKEY AND WHITE BEAN CHILI

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt
1 pound ground turkey
4 cups chicken broth
1 can cannellini beans, rinsed and drained
1 can white hominy, rinsed and drained
3 tablespoons cornmeal

In a large pot, heat oil over medium high. Add onion, cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt. Add turkey and cook, about 5 minutes. Add broth, beans and hominy, bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.
Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Martha Stewart Magazine
www.marthastewart.com/cook‎

THREE BEAN BEEF CHILI

1/2 pound ground beef or turkey
1 can (28 ounces) diced tomatoes, undrained
1 jar (16 ounces) salsa
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can great Northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin

Cook beef or turkey in a large saucepan on medium high heat, for 10 minutes or until it is no longer pink, stirring occasionally.
Add to a slow cooker with all remaining ingredients, stir. Cover with lid and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

BEEF AND BLACK BEAN CHILI and BEEF CHEEKS STEW WITH CARIBBEAN SPICES and FLEMISH BEEF STEW and MARINATED FLANK STEAK and STEAK PITAS and VAMPIRE STEAK

07 Thursday Nov 2013

Posted by Ceri Wilkin in Caribbean

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Tags

beef, beer, black bean, cheeks, chili, flank, flemish, garlic, ground, marinated, meatballs, pita, spices, steak, stew, Swedish, vampire

Although a hearty steak has become our oldest childs meal of choice, I don’t often serve beef for dinner.
However, whether for friends, a dinner party, overnight guests, family, at home or while on vacation, beef seems to have been a frequent feature at our table lately. My husband even served marrow bone with crusty bread at a recent dinner party.
I also, have experimented with cuts of the cow I have never tried before, as well as followed more familiar recipes.

BEEF AND BLACK BEAN CHILI

1 pound of ground beef
1 onion, chopped
1 orange bell pepper, chopped
3 cloves garlic, minced
1 15 ounce can of black beans, rinsed and drained
1 28 ounce can of diced tomatoes
3/4 cup beef broth
2 tablespoons unsweetened cocoa powder
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoons smoked paprika
green onions and grated cheddar cheese to garnish

In a large skillet, cook ground beef, onion, pepper and garlic over medium heat until browned.
Drain fat. Transfer meat mixture to a slow cooker. Add beans, tomatoes, broth, cocoa powder, chili powder, cumin and paprika.
Cover and cook on high heat setting for 4 to 5 hours.
Garnish with green onions and cheese as desired
Enjoy!

Recipe adapted from Better Homes and Gardens, December 2012
www.bhg.com/recipes/‎

BEEF CHEEKS STEW WITH CARIBBEAN SPICES

2 1/2 pounds beef cheeks, trimmed and cut into 1 inch cubes
4 tablespoons cider vinegar
6 garlic cloves (2 chopped and 4 whole)
pinch nutmeg
3 tablespoons olive oil
2 teaspoons brown sugar
2 tablespoons cassareep (or substitute 1 tablespoon molasses, 1/2 teaspoon vinegar, juice of 1 lime)
2 sprigs parsley
3 scallions, finely chopped
1 onion, finely chopped
1 shallot, finely chopped
1 2-inch piece of ginger, finely diced
3 sprigs of fresh thyme
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
salt and freshly ground black pepper to taste
3 cups beef stock
4 bay leaves

Marinate meat for 8 hours or overnight in cider vinegar, 1 chopped garlic clove, nutmeg and 2 tablespoons of oil.
Heat pan over high heat. Add remaining oil and brown sugar. When sugar caramelizes, after about 3 minutes, add the beef and the cassareep. Cook meat, turning occasionally, until browned on all sides, 5 to 7 minutes.
Add parsley, scallions, onions, shallots and remaining garlic. Saute until onions begin to brown, 5 to 10 minutes, then add ginger, thyme, cloves, allspice, salt and pepper.
Continue cooking for another 10 minutes, then add enough stock to cover the meat. Add bay leaves and lower the heat and simmer for 40 minutes.
Remove herb sprigs and bay leaves before serving.
Enjoy!

Recipe adapted from The Wall Street Journal, September 2012
online.wsj.com/public/page/magazine-food.html‎

FLEMISH BEEF STEW

4 tablespoons unsalted butter
3 pounds flank steak, cut into cubes
salt and freshly ground black pepper
3 cups diced onions
1/2 cup flour
Three 12-ounce cans of beer
1/2 teaspoon dried thyme
2 bay leaves
chopped parsley, for garnish

In a heavy pot or enameled casserole dish, melt the butter. Season the beef with salt and pepper and add it to the dish (add in batches if needed).
Cook over moderate heat until lightly browned. Transfer meat to a bowl. Add the onions to the casserole dish, cover and cook over low heat, stirring, until browned, 8 minutes. Stir in the flour until the onions are well-coated, then slowly add the beer. Return the meat to the casserole along with any accumulated juices. Add the thyme and bay leaves, cover and simmer over low heat, stirring until the beef is tender, 2 hours.
Uncover and transfer the meat to a bowl. Simmer the sauce over moderate heat until thickened slightly. Discard the bay leaves. Return the meat to the casserole and season with salt and pepper. Sprinkle with parsley and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

MARINATED FLANK STEAK

6 green onions, thinly sliced
1 garlic clove, chopped
1/3 cup soy sauce
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon light brown sugar
1 teaspoon hot pepper sauce
1 teaspoon toasted sesame oil
1 2 pound flank steak
salt

Combine greeen onions, garlic, soy sauce, lime juice, olive oil, brown sugar, hot pepper sauce and toasted sesame oil, in a large resealable plastic bag and mix well. Add steak, seal bag, pressing out excess air. Turn steak to coat. Refrigerate overnight, turning bag occasionally.
Heat grill to high. Remove steak from bag, season both sides lightly with salt. Grill steak until well browned, about 6 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes. Slice thinly against the grain.
Enjoy!

Recipe adapted from Bon Appetit, June 2012

www.bonappetit.com/recipes‎

STEAK PITAS

1/4 cup Greek yogurt
2 tablespoon mayonnaise
2 tablespoons prepared horseradish, drained
1 clove garlic, finely chopped
2 onions, cut into 1/8 inch thick slices
salt and pepper
1 1/2 pounds of filet mignon, cut crosswise into 4 even pieces
4 plain pitas
handful of spinach leaves

Heat a grill to medium.
In a small bowl, mix together the yogurt, mayonnaise, horseradish and garlic.
Lightly brush the onions with olive oil, place them on the grill. Season with salt and pepper, cover the grill and cook, carefully turning once, until softened and lightly charred, about 5 minutes, transfer to a bowl.
Pat the beef dry and brush with olive oil. Season with salt and pepper. Grill for about 2 to 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes before thinly slicing crosswise.
Grill the pitas, turning once, until just warmed through but not crisp, about 1 minute.
Slice the pitas in half, spread the insides with 2 generous teaspoons of horseradish sauce, then stuff with the spinach, sliced meat and grilled onions. Finish with a dollop of the remainig sauce and serve immediately.
Enjoy!

Recipe adapted from Rachael Ray Magazine, June 2011
www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search‎

SWEDISH MEATBALLS

MEATBALLS
3 pounds ground beef
1 onion, diced
2 eggs, lightly beaten
1 cup bread crumbs
1/2 cup parsley, chopped
salt and pepper to taste
GRAVY
4 tablespoons flour
2 (10.5 ounce) cans beef consommé
1 tablespoons Worcestershire sauce
2 cups milk
salt and pepper to taste

Place a large nonstick frying pan on medium-high heat. While pan is heating, thoroughly mix together ground beef, diced onion, eggs, breadcrumbs, parsley, salt and pepper. Form mixutre into 1 inch meatballs. Brown meatballs on all sides, in batches if necessary. Use a slotted spoon to remove browned meatballs to heatproof plate, leaving drippings in pan.
Sprinkle flour over drippings and whisk until combined. Cook 3 to 4 minutes or just until flour turns light golden brown. Slowly whisk in consommé and Worcestershire. Add milk, salt and pepper while whisking constantly. Cook 5 to 6 minutes, stirring occasionally, or just until gravy starts to thicken. Add meatballs back to pan along with any accumulated juices, gently toss to coat meatballs. Lower heat to medium and simmer uncovered for 10 to 15 minutes or just until meatballs are cooked through.
Enjoy!

Recipe adapted from The Dining Guide, June 2013
www.nwaonline.com/dining/‎

VAMPIRE STEAK

4 teaspoons minced garlic
1 tablespoon fresh lemon juice
2 teaspoons smoked paprika
2 teaspoons chopped fresh tarragon
1 (1 1/2 pound) flank steak, trimmed
salt and freshly ground black pepper to taste

Combine garlic, lemon juice, smoked paprika and tarragon. Score a diamond pattern on both sides of steak, rub juice mixture evenly over both sides.
Cover, refrigerate for an hour.
Heat grill to high heat.
Sprinkle both sides of steak evenly with salt and pepper. Place steak on grill rack coated with cooking spray, grill 6 minues on each side or until desired degree of doneness. Remove steak from grill, let stand 5 minutes. Cut steak across grain into slices.
Enjoy!

Recipe adapted from Cooking Light, July 2012
www.cookinglight.com/food/recipe-finder/‎

PUMPKIN SLOPPY JOES and SMOKY CHICKEN CHILI WITH CORNBREAD GHOSTS

30 Wednesday Oct 2013

Posted by Ceri Wilkin in Uncategorized

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Tags

bacon, chicken, chili, cornbread, dinner, food, ghosts, halloween, Jack-o-lantern, pumpkin, sandwich, sloppy Joes

This is the perfect time of year for  jack-o-lanterns and ghosts, and making something delicious to feed hungry witches, goblins, Ninjas and ladybugs.

My own scarecrow, clown and cheerless leader have visited pumpkin patches, carved jack-o-lanterns, paraded in their costumes every night since they arrived on the doorstep in a big box, eliciting much excitement, and sampled many kinds of candy. We love our trick-or-treat traditions and these Pumpkin Sloppy Joes and Chili and Cornbread are delightful treats, guaranteed to delight and nourish anyone who has been practicing their tricks.

PUMPKIN SLOPPY JOES

1 pound ground beef
1 onion, chopped
1 garlic clove, minced
1 cup canned pumpkin
8 ounces tomato sauce
2 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons chili powder
1/2 teaspoon salt
8 hamburger buns
American and Mozzarella cheese slices

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink, drain. Stir in the pumpkin, tomato sauce, brown sugar, mustard, chili powder and salt. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.
Meanwhile, cut American cheese slices with a pumpkin shaped cookie cutter. Cut mozzarella cheese into shapes to make pumpkin faces. Spoon meat mixture onto buns and top each with a pumpkin.
Enjoy!

SMOKY CHICKEN CHILI

5 slices smoked bacon
1 onion, chopped
2 cloves garlic, minced
3 teaspoons chili powder
1 teaspoon smoked paprika
2 to 2 1/2 cups smoked chicken, diced
2 cups chicken broth
1 can pinto beans, drained and rinsed
1 can fire roasted diced tomatoes, drained
1/4 cup barbecue sauce
1 cup shredded cheese
1/4 cup sliced green onions

In a large skillet, cook bacon until crisp, drain on paper towels. Chop bacon and set aside.
Wipe out the skillet, cook onions over medium heat, stirring occasionally, until tender. Add garlic, chili powder and paprika, cook 1 minute, stirring constantly. Stir in chicken, broth, beans, tomatoes and barbecue sauce. Heat to boiling, reduce heat. Simmer uncovered for 20 to 25 minutes.
Spoon into bowls, and sprinkle with cheese, green onions and chopped bacon.
Enjoy!

Recipe adapted from the Pillsbury Best Ever Fall Entertaining, October 2013
www.pillsbury.com/holidays-celebrations‎

CORNBREAD GHOSTS

2 cups flour
2 cups cornmeal
1 teaspoon baking soda
1 teaspoon salt
2 sticks unsalted butter, melted
1 1/3 cups sugar
4 large eggs
2 cups buttermilk

Heat oven to 375F.
Mist a large, rimmed baking sheet with cooking spray.
In a medium bowl, combine flour, cornmeal, baking soda and salt. In a large bowl, whisk melted butter and sugar. Whisk in eggs until well combined. Whisk in buttermilk.
Add dry ingredients to buttermilk mixture and stir with a wooden spoon until just combined, do not over mix.
Pour onto baking sheet, spreading evenly, and bake until golden and a toothpick inserted in center comes out clean, 20 to 25 minutes. Place pan on a wire rack to cool.
Use a ghost shaped cookie cutter to form cornbread ghosts.
Enjoy!

Recipe adapted from All You, September 2011
www.allyou.com/food/recipes/‎

SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS and SLOW COOKER BEEF TACOS and BLACK BEANS AND YELLOW RICE and MEXICAN COLESLAW and MEXICAN BROWNIES

31 Wednesday Jul 2013

Posted by Ceri Wilkin in Appetizers, Dessert, main

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Tags

beef, black beans, brownies, chili, coleslaw, hummus, jicama, Mexican, rice, side, slow cooker, tacos, tortilla chips

A friend had Lasik surgery, which she was thrilled with, and I was thrilled to help out in some small way, and take her and her family dinner – even though it gave her respite from cooking for only one night.
I settled on a Mexican theme, and hoped it was a fiesta feast they would enjoy!
SPICY HUMMUS WITH CHILI DUSTED TORTILLA CHIPS

1 garlic clove, minced
1 can garbanzo beans, rinsed and drained
1/4 cup tahini
juice and grated peel of 2 lemons
1 packet (1.25 ounces) taco seasoning mix, divided
1 can (4 ounces) diced green chiles
6 flour soft tortillas or corn chips, for serving

Pulse garlic, beans, tahini, lemon juice, lemon peel, and all except 1 tablespoon of seasoning mix. Pulse several times until well combined. Pour into a bowl, fold in chiles.
Heat oven to 350F. Cut tortillas into 6 to 8 wedges, spread evenly on cookie sheet, spray with cooking spray, sprinkle with remaining 1 tablespoon seasoning mix.
Bake 4 minutes. Remove from oven, turn wedges over and bake 4 minutes more or until toasted and crispy. Serve with hummus.
Enjoy!

Recipe adapted from Homemade Mexican Favorites, 2012
www.ortega.com/
SLOW COOKER BEEF TACOS

2 pounds boneless beef chuck roast, cut into cubes
1 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon chili powder
1 (6 ounce) can tomato paste
2 cups beef broth
1 onion
1 (8 ounce) can tomato sauce
1/2 green bell pepper
1 teaspoon ground cumin
1/2 teaspoon pepper
flour tortillas, warmed
toppings: sour cream, shredded cheese
Sprinkle beef evenly with salt.
Cook beef, in batches, in hot oil in a skillet over medium-high heat 5 to 7 minutes or until browned on all sides. Place beef in slow cooker, add chili powder, tomato paste, beef broth, onion, tomato sauce, green bell pepper, ground cumin, and pepper. Stir to combine, cook on high 4 hours or low for 6 hours, or until beef is tender.
Serve with tortillas and desired toppings.
Enjoy!
Recipe adapted from Southern Living
www.southernliving.com/food/
BLACK BEANS AND YELLOW RICE
1 package yellow rice mix
2 cans black beans, drained and rinsed
1 can mexican style stewed tomatoes
1 can chopped green chiles
1 cup shredded cheese
Prepare rice mix according to package directions. Heat beans, tomatoes, and chiles in a large skillet over medium heat. Add rice and cheese, stirring until cheese melts.
Enjoy!
Recipe adapted from Southern Living 
www.southernliving.com/food/
MEXICAN COLESLAW

1/3 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 (10 ounce) package finely shredded cabbage
1/2 pound jicama, shredded
1 carrot, shredded
1 jalapeño pepper, seeded and diced
1/4 cup fresh cilantro
Whisk together olive oil, orange juice, lime juice, garlic, cumin, salt and pepper, in a large bowl. Add shredded cabbage, jicama, carrot, jalapeño pepper and cilantro, and toss to coat.
Enjoy!
Recipe adapted from Southern Living
www.southernliving.com/

MEXICAN BROWNIES

FOR BROWNIES
4 ounces semi-sweet chocolate, chopped
1/2 cup butter
1 1/4 cups brown sugar
1 tablespoon cinnamon
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla extract
3/4 cup flour
1 cup chocolate chips
FOR THE BROWN SUGAR TOPPING
1 cup brown sugar
1/4 cup cream
1 tablespoon butter
3/4 tablespoon vanilla extract
1/2 cup sliced almonds

MAKE BROWNIES
Heat oven to 325F. Line an 8 inch pan with foil, extending foil over sides. Stir semi-sweet chocolate and butter in large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.
MAKE TOPPING
Whisk sugar, cream and butter in small saucepan over low heat until mixture is smooth and comes to a boil. Remove from heat, mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour.
Enjoy!

Recipe adapted from Bon Appetit, August 1996
www.bonappetit.com/magazine/toc

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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