Kitchen Sink Chili (GF/DF)

Why am I calling this Kitchen Sink Chili? Because the recipe is basic and you can change it up any way you like based on your preferences and/or what you have on hand. Usually I have all of these ingredients on hand and what changes is the kinds of beans I’ll use and the poultry. This version is with turkey, a yellow pepper, chili beans and white beans. Next time I might use chicken, green pepper, black beans and corn. Either way, super easy and versatile!

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Calories
Kitchen Sink Chili

Serves 6

2 teaspoons vegetable oil
1/2 cup yellow bell pepper, chopped
1/2 cup white onion, chopped
1 pound cooked turkey breast, cubed
2 teaspoons ground cumin
1 garlic clove, pressed
1 14oz can chili beans with sauce (I used these)
1 14oz can cannellini beans, drained and rinsed
2 cups chicken stock
1 8oz can tomato sauce
1 6-inch corn tortilla

  1. In the Stainless Steel Nonstick Wok, heat the vegetable oil over medium heat. Chop the bell pepper into dice using the Quick Slice. Chop the onion using the Food Chopper. When the oil shimmers, add the pepper and onions to the wok and cook 1-2 minutes.
  2. Add the turkey, cumin and garlic clove pressed with the Garlic Press. Stir to combine and cook 2 minutes.
  3. Drain the cannellini beans using the Easy-Read Measuring Colander, then add all of the beans to the Wok, stirring to combine.
  4. Add the stock and tomato sauce and stir to combine.
  5. Using the Salad Chopper, chop the tortilla into small pieces and add to the chili. (They will dissolve, thickening the chili).
  6. Continue heating over medium heat until warmed through.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Banana Bread Bubble Waffle (GF/DF)

This recipe was inspired by one I saw in the most recent issue of Rachael Ray Every Day. I’ve been getting that magazine since it first came out, have kept every single one of them and each issue cover to cover and soon as I get it. Yes, that’s who I am.

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This caught my eye and I knew I would adapt it for the Waffle Puff Pan! Because who doesn’t like banana bread? And who wouldn’t love to eat this super fun bubble waffle? Plus, it’s gluten free and dairy free! And if you want it to be nut free too, just swap the almond milk for coconut milk and omit the pecans.

I hope you enjoy this recipe as much as we did! In fact, we had these two times this weekend!
Screen Shot 2019-04-28 at 1.56.41 PMBanana Bread Waffle Puff
Serves 3

1/4 cup coconut oil, melted
1 cup almond milk
1 egg
1 banana, mashed
1 teaspoon vanilla
1 cup gluten free baking flour (I use this one)
1 teaspoon baking powder
1/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
chopped pecans
banana slices
maple syrup

  1. Add the coconut oil, milk, egg, banana and vanilla to the Batter Mixer & Dispenser. Then add the flour, baking powder, brown sugar, cinnamon, and nutmeg. Pump the handle the combine.
  2. Spray each side of the Waffle Puff Pan with oil. Heat the Pan over medium heat 3 minutes.
  3. Place the dispenser cap on the plunger of the Batter Mixer & Dispenser and select the medium dot.
  4. Dispense 2 pumps of batter onto the warm Pan, spreading if needed with the Classic Scraper.
  5. Close the Pan and cook 4 minutes per side. Remove with the Fork to a plate and repeat beginning with spraying the Pan with oil.
  6. Top with chopped pecans, banana slices and maple syrup.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Mint Chocolate Chip Ice Cream (GF/DF)

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I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!

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I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.

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Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Sweet Potato Avocado Toast

I came across this last week on Instagram and knew I had to try it! I was hesitant in the past because somehow each morning I manage to make myself run late, especially when I try to make breakfast!

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Then Leslie from Balanced-Life-Leslie shared how she makes it and I was sold! It’s so so easy so now there are no excuses!

I take two sweet potato slabs and poke a few holes in them with a fork. Then I microwave them for 2 minutes. I transfer them to a boiler-safe pan and rub the tops with ghee. Then I broil them for 3-4 minutes until browned. I top it with some avocado mash and an egg. Perfection!

To get Leslie’s recipe, click HERE!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Pumpkin Chipotle Chili

Once I really started cooking, I stopped buying a lot of convenience foods because I wanted to be authentic and make everything myself. Yes, overachiever… table for one. But then I remind myself that most people are just trying to get something on the table each night.

IMG_5600Last week when I was in Aldi, I came across some sauces that I found interesting and this was one of them! When I brought it home and showed it to Bill, his reaction was that of a nine-year-old as he turned up his nose and loudly said, “Ewwwwww!” It might have been in that moment that I knew I had a winner! (Both with the sauce and my soul mate).

I wasn’t sure what I was going to use it for until yesterday while I was eating my lunch and reading some food blogs that I came across a recipe for Pumpkin Chili. That’s when I knew what I’d use it for and I was excited to get home and give it a try!

Of course when I got home, my ground turkey was a solid mass of frozeness. So I hopped back online and researched how to thaw and cook the ground beef in my new Quick Cooker! (BTW, I’m really loving this thing and I never saw myself embracing it the way I have!)

After adding the trivet and some beef stock instead of water, I put in the frozen hunk of ground turkey on top of the trivet, set it to Chicken/Poultry and adjusted the time to 20 minutes. Off it went and when it was done, the ground turkey was perfectly cooked! I chopped it up with my Mix ‘N Chop, then drained it.

IMG_5602I set the Quick Cooker to saute and added the chopped onion and got it started and cooked it a minute or two until it started to soften.  Then I mixed back in the ground turkey. This will be the way I do my frozen ground meats from here on out. I used to thaw them in the microwave and that always ended up not great. It was overcooked in some spots and completely raw in others. Yuck! This was cooked perfectly and evenly throughout.

IMG_5603Next went in the red pepper (I’ll use green next time for more color contrast), beans, tomatoes (undrained) and the sauce. I gave it a quick stir and then set it to cook on the Stew/Chili setting for 8 minutes. I let it release on its own and then it automatically kicks into the Keep Warm setting (I LOVE LOVE LOVE that feature!) And it was absolutely perfect when Bill got home!

He loved it! (As I knew he would!) After he had eaten about half of it, I asked him if he liked the flavor. Then I asked him what he thought it tasted like? He wasn’t sure so I confessed and told him what I had used and he was genuinely impressed!

IMG_5613And then he ask that I make it again!  Guess I better run back to the store and get a few more bottles before it’s gone for the season!

I hope you try this recipe and let me know how you like it! And what was great is that most of these things (aside from the sauce) are usually what’s on hand so it’s easy for a weeknight and even easier in the pressure cooker!

 

 

Screen Shot 2018-10-24 at 1.42.58 PMPumpkin Chipotle Chili
Serves 12

2 pounds ground turkey
1 cup white onion, chopped
1 24oz jar Pumpkin Chipotle Pasta Sauce
1 cup red pepper, chopped
1 15oz can black beans, drained
1 15oz can cannellini beans, drained
1 14 oz can petite diced tomatoes, undrained
toppings of your choice

  1. Turn your instant pot to the Sear/Saute setting. Add in the ground turkey and break it up with the Mix ‘N Chop. Brown it for a couple minutes and then add in the onion and saute until the onions are translucent, about 5 minutes. (If you’re using ground beef you may have to drain off grease). Press Cancel.
  2. Add in the sauce, red pepper, black beans, cannellini beans, and tomatoes and stir to combine.
  3. Cover and secure the lid. Make sure valve is set to “sealing.” Set pressure cooker to Stew/Chili and adjust the time to 8 minutes.  Press Start.
  4. When the timer beeps let the pressure release naturally for 10 minutes (or more, if you have time). When you are ready to eat, manually release any remaining steam and remove the Lid.
  5. Stir the chili and then season to taste.
  6. Ladle into bowls and serve topped with desired toppings. This chili tastes better as leftovers than it does the day of! Store leftovers in an airtight container in the fridge for up to a week. This chili would also freeze well. Freeze in airtight containers for up to 3 months.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Baked Granola Bars with Orange Zest & Pepitas

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Since I fell in love with the Snack Bar Maker, making granola bars has becoming my Sunday afternoon baking ritual. And what I love about this master recipe is that you can change up the mix-ins in so many different ways! It’s like a new recipe each week!

There is a little bakery across the street from my office that has these great bars that they make and sell for $7.50 each (YIKES!). I’ve been trying to recreate them and I think this week I nailed it! And for much less $$$!

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Baked Granola Bars with Orange Zest & Pepitas

Makes 16

1 1/2 cups old-fashioned oats
1/2 teaspoon baking soda
1/2 cup semi-sweet mini chocolate morsels
1/2 cup salted pepitas
2 teaspoons orange zest
1/4 cup agave nectar
3 tablespoons brown sugar
2 tablespoons melted butter
1 tablespoon sea salt

  1. Heat the oven to 350˚F.
  2. Zest an orange to measure 2 teaspoons.  In a medium bow, combine the oats, baking soda, mini chocolate morsels, peptias and orange zest.  Add in the agave nectar, melted butter and brown sugar, stirring well to combine.
  3. Using a medium scoop, transfer the mixture into the wells of the Snack Bar Maker and press down with the Mini Nylon Serving Spatula.
  4. Bake 12 minutes or until the oats start to brown.
  5. Remove from the oven to a cooling rack and cool for 5 minutes.  Cover with the lid and chill in the refrigerator for 15 minutes until set.

Enjoy!

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See me make this recipe here:

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!