Portuguese Chicken: bonappetit.com

My Mom has been telling me about this recipe for Portuguese Chicken for a couple of months. Last Friday night we were invited to some friends house for dinner and I thought I'd let them be my testers.  It was a hit. My husband fell in love.  He ate it for 3 nights in a row.

It's a little on the complicated side only because the recipe included things I don't normally stock in my pantry.

 I don't usually have jarred roasted peppers...Is that odd?

I followed the recipe to a t...which is usually not in my nature.  My second picture the colors aren't so great because I lost my sun...oh well..Happy Cooking!

Find it here: Portuguese Chicken: bonappetit.com

Sloppy Joes!

Need an easy idea for dinner?  How about Sloppy Joes!  You can buy seasoning organic, use turkey instead of beef, add two sides of veggies and voile....an easy, yummy low fat dinner ;)

Turkey Meatloaf...

Oh My Gosh!  

I am bored with cooking dinner and 

I am bored with this extra post baby weight...

A friend told me about this Feta Turkey Meatloaf she saw on the Food Network by Giada and it sounded great so I checked it out!

It was easy and fantastic and the best thing "The Kids Will Eat It!"
 It is now a staple in the household.  
Click here for Giada's original.  
I modified mine...

Turkey Meatloaf

B's Sweet Chili!

I cooked this batch of Chili at the beach, meaning to post before we left but just never had a chance. 

We are home.  Lily is back in school and is so happy.  

It has cooled off here tremendously, reminding me of Fall and hoping it will last.

This recipe is based upon the chili my Mom use to make for us growing up. She is a wonderful cook.  The Key ingredient in here is BEER! You can download recipe HERE!

YOU WILL NEED...

1.25-1.50 LBS. Ground Turkey or Ground Beef 

1 30 OZ Can of Kidney Beans

1 30 OZ Can of Tomato Sauce

2-3 Tablespoons of Tomato Paste

2 Tablespoons of Olive Oil

1/4 Teaspoon Red Cayenne Pepper

1/4 General All Purpose Seasoning

1/4 Kosher Sea Salt

1 Can of Beer

1/2-3/4 Cup of Brown Sugar

Directions

Brown the olive oil and seasonings in the pan.   

Add in meat.  Cover and brown till cooked through. 

Add in your brown sugar and beer. Cook uncovered, for a bit to cook off some of the extra liquid.

Add in (drained and rinsed) kidney beans, tomato sauce, and tomato paste.

Cover and Cook for about 30 minutes, stirring occasionally until chili thickens to your liking.

My Side Notes...

I prefer to use canned domestic beer. Not sure why it is just my preference.

I used Turkey bc it has less fat but ground beef is really yummy too. 

 I cover the meat in the browning stage, it seems to make it cooked more evenly.

With turkey the fat content is so low, you might need to add in about 1/4 cup of water when browning.

Make sure you drain and rinse your kidney beans.

You can tweak the amount of sugar you use to your liking...I prefer mine a little on the sweeter side.

Great toppings for chili are shredded cheese, sour cream, oyster crackers and/or onions.

Do you have a favorite recipe we should try for the fall?  Send it to us and if we like it we will post it ;)

Black Bean Recipe.

 I love Cuban food. My black beans are in no way  a "traditional" (mine are more sweet) Cuban recipe but were influenced by eating lots of Cuban food growing up in Florida.

YOU CAN PRINT RECIPE HERE.

Here's What You Need

3 Cups of Black Beans

2 Tablespoons Olive Oil

4-5 Pieces of Bacon

1Teaspoon Kosher Salt

1/2 Teaspoon Lawry’s Seasoning

1/3 Cup Brown Sugar

1/3 Balsamic Vinegar

Directions

In a large, deep skillet over medium heat, combine and brown: bacon, olive oil, Kosher salt, Lawry’s seasoning. Turn on low so that bacon stays soft. Saute for about 3 minutes stirring occasionally. Pour in dry black beans and stir around for about a minute. Cover beans with water and simmer. Needs to cook for at least 3 hours or until all beans are soft. Make sure to keep adding water so bean don’t burn. Serve with rice (like saffron yellow rice.)

I think the key to the flavor is the Brown Sugar, Bacon and Vinegar.

MAKE SURE YOU ADD ENOUGH WATER OR THEY WILL BURN!  

You will need to check often adding more water.

You can garnish with tomatoes, onions, cheese, hot sauce and/or sour cream.  I usually make a shredded pork to go on top (will add this recipe soon.)

DON'T FORGET about the Blog Hop.  You have till tomorrow to add your blog!

 I will be getting caught up with following everyone back!  Happy Tuesday!

www.LilysLaundryBoutique.Blogspot.com

Where's the Beef!

Summer Grilling.  Cheese Filled Burgers.

I love cheeseburgers and have a special way of making them.

I season the meat (my favorite seasoning is from Williams-Sonoma but you can use whatever you would like.  Sea Salt, Lawry's, Cracked Pepper)

I  put a hole in the middle (like a bird's nest) and fill it with cheese, covering the hole up when done.

My favorite is Blue Cheese but you can use Cheddar, Feta, Gorgonzola or try a combo...
Whatever impresses your taste buds.

Make sure to mark burgers so you know which ones are filled with what.  A great way to do this is with colored tooth picks.  Yellow for Cheddar...Blue for Blue Cheese etc.
 

This is my little brother John grilling.

Prep.

Complete. Yummy.

Helpful Tips!
1. Be careful not overcook.  These burgers  take less time because they're filled with cheese not meat.
2. Don't forget to toast your buns on the grill...Gives it just that little bit of extra favor!
3. Cook time est. 10 minutes... 160 degrees is considered safe.

Here is a great resource from Epicurious on food safety. 

Need A Side? How About Corn?

Soak your corn in water with a little bit of sea salt.  When you are ready to cook the corn put (with husks, add some butter) in tin foil and put on grill. It makes the corn extra moist.  Cook time about 30 minutes.

Happy Grilling!