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Chocolate Lamb Chili

Deborah Smith, Executive Editor
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This is one tasty bowl of chili. If you like lamb, you will love this recipe. It’s the first time I’ve used cocoa powder in a chili recipe but I plan to do it more in the future. It gives the dish a beautiful dark color and rich flavor. I didn’t really taste a chocolate flavor at all but Peter said he could taste it. So, you’ll just have to try it and find out for yourself. I used Stone Smoked Porter for the beer but any smoky beer would do.

INGREDIENTS:

1 Large onion, chopped

1 Green bell pepper, chopped

1 tsp. red pepper flakes

1 Tsp. dried basil

2 tsp. cumin

1/4 tsp. cinnamon

4 large cloves of garlic, minced

6 Tbs. chili powder

1 Tbs. Smoked Paprika

1 tsp. oregano

2 tsp. unsweetened cocoa powder

2 tsp. white sugar

2 dried bay leaves

salt and pepper to taste

1 (28 oz) can diced tomatoes with juice

2 Cups Stone Smoked Porter

DIRECTIONS

Add red pepper flakes, basil, cumin, cinnamon, chili powder, oregano, and paprika to large dutch oven and toast until fragrant and just beginning to smoke. Remove spices.

Add onions and pepper to pot and saute until onions are translucent. Add lamb and brown. Add spice mixture, salt and pepper. Deglaze with beer. Add tomatoes, beans and bay leaves. Increase heat to bring to a boil. Reduce heat and simmer for 1 1/2 – 2 hours. Remove bay leaves.

Serve with a dollop of sour cream and chopped fresh cilantro. (optional)

Baked Spaghetti Squash

Deborah Smith, Executive Editor
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Happy New Year everyone,

I’m sure you will be thrilled to hear that I lost 2 1/2 pounds over the holidays. Woohoo!! Yey me. Alright, alright I can already hear the groans and the ” Good for you, you skinny b*&@#.” Well, don’t worry, I still have about 15 more to go.

And, this is where the problem lies. I am not a dieter. I absolutely hate depriving myself of good food. And I am cranky as hell when I’m hungry. The good new is that I’ve never been afraid of working out and that’s basically how I lost the weight over the holidays. Now, while I don’t and won’t “diet” what I will do is try to cook healthy meals and scale back on the carbs as much as possible, because that is where I pack on the pounds. So, last night when I was feeling like a nice bowl of comfort food, I decided to try this recipe that I clipped from Better Homes and Gardens in 2006. I’m so sorry it took me this long to try it. It’s delicious, and you could cut back on the fat even more by using turkey sausage. It was just what I needed to satisfy my craving and the carbs were under control. I even used Monterey Jack cheese which is a low carb cheese. Please try this one. The spaghetti squash is so easy to cook in the microwave and magically turns to spaghetti before your very eyes. I’ll be looking for more recipes using spaghetti squash so if you have any recommendations, send them my way. I know Joe Leone’s used to serve a fabulous “ss” dish. Maybe I’ll be able to persuade him to give JerseyBites the recipe. Whata you say Joe?

Baked Spaghetti Squash
1 Medium spaghetti squash (2 1/4 lbs.)
12 oz. bulk Italian Sausage (or Turkey sausage)
1 1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, chopped
1/3 cup finely chopped onion
3 cloves garlic, minced
1 can chopped pitted ripe olives (4 1/4 -oz.)
1/2 tsp. dried Italian seasoning
1 1/2 cups pasta sauce
1 1/2 cups shredded Monterey Jack, mozzarella, or Italian blend cheese
1/4 cup snipped fresh Italian parsley

1. Halve squash crosswise, remove seeds. Place cut sides down in 2 quart rectangular baking dish. Add 1/4 cup water. Cover with vented plastic wrap. Microwave on high 13 to 15 minutes or until squash is tender when pierced with fork. In a large skillet cook sausage mushrooms, sweet pepper, onion and garlic over medium heat until sausage is no longer pink; stir to break up sausage. Drain off fat.

2. Preheat oven to 350 degrees. Scrape pulp from squash with fork (about 3 cups) Wipe out baking dish, coat with nonstick cooking spray. Spread half of the squash in dish; coat with nonstick cooking spray. Spread half the squash in dish. Add half the sausage mixture and half the olives. Sprinkle with seasoning and 1/8 teaspoon black pepper. Top with half the sauce and half the cheese. Top with remaining squash, sausage, olives, and sauce. Bake for 30 minutes. Sprinkle with remaining cheese. Bake for 5 minutes or until cheese is melted. Let stand 10 minutes. Sprinkle with parsley. Serves 6.

Duck Coconut Green Curry Chili

Deborah Smith, Executive Editor
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This may sound a bit wacky but it is really delicious. If you have a friend or family member who enjoys duck hunting, share this recipe with them. They’ll love you for it. The recipe comes from the Beer Advocate magazine so of course the recipe calls for beer, very specific beer. The recipe also calls for Green Curry Paste which I found at Wegmans in the Asian section and is also available in our online store.

1 Tsp. cumin, ground
1 Tsp. coriander, ground
1 Tsp. paprika
1 Tsp. salt, kosher or sea
1 Tsp. black pepper
2 Tbsp. olive oil
1 Yellow onion, peeled and chopped
1 Green bell pepper, chopped
2 Garlic cloves, chopped
1 lb. duck, cubed
2 Tbsp. Green Curry Paste
1 Bottle German Pilsner Beer
1 Can Coconut Milk
1 Can (14.5 oz) chopped tomatoes
1 Tbsp. Corn Meal or flour
Salt and Pepper to taste

Add spices including salt and pepper to medium sized dutch oven. Toast spices over medium heat until you smell the spices and they begin to smoke (approximately 2 minutes). Remove spices and add onion and bell pepper to pot. Saute until onion begins to brown, approximately 10 minutes. Add garlic and cook for 1 more minute. Push the onions and peppers to one side of the pan and add duck to rest of the pan. Brown duck. Add Green Curry Paste and deglaze with Pilsner beer and 1 can of coconut milk. Add 1 Tbsp. Corn meal stirring well. Finally add can of chopped tomatoes. Simmer for 1 1/2 hours stirring occasionally. Very good served over Jasmin rice.

Our New Store

Deborah Smith, Executive Editor
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Jersey Bites is excited to introduce our new store of personal favorites. We’ve hand-picked our top picks for kitchen tools, cookbooks and hard to find spices.

If you have a favorite gadget or kitchen essential that we’ve forgotten, please send us your suggestions and a personal description of why you love it.

Thanks and happy cooking.

Shop Jersey Bites, Our Personal Favorites

Chili Beef Stew

Deborah Smith, Executive Editor
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Yesterday was a cold and windy day in New Jersey. Just the type of day for a pot of stew simmering all day on the stove. As usual, I really didn’t have a plan, so I did a random search on Google and came up with zillions of stew recipes. I wasn’t in the mood for the traditional beef with potatoes and carrots, etc., so the idea of a Chili flavored beef stew was intriguing to me. I have to say it was “okay.” I’m going to try tweaking it in the future. Actually, I did some tweaking to the original recipe already. I added one more tablespoon of chili powder, a teaspoon of ground cumin and a can of black beans. I also omitted the corn which the original recipe called for. So here it is. If you have any suggestions for future tweaks, I’d love to hear them. I served the “stew” over rice.

INGREDIENTS:

2 pounds beef stew meat, cut in 1/2 inch pieces
2 Tablespoons vegetable oil
1 Cup chopped onion
1/2 Cup chopped green bell pepper
2 Cloves garlic, minced
3 Tablespoons Chili Powder
1 Teaspoon Groun Cumin
1 (14.5 ounces) tomatoes
1 can (4 ounces) chopped mild green chle peppers
1 Cup heated beef broth
1 Teaspoon Salt
1 Can Kidney beans
1 Can Black Beans

PREPARATION:

In a heavy Dutch oven, brown stew beef in vegetable oil. Remove meat; set aside and drain off all but 2 T. of drippings In the same pot, saute the onion, green pepper and garlic. Stir in 2 T. chili powder and stir constantly for 1 minute. Add tomatoes and green chile, stir in beef broth, salt and return meat to pot. Lower heat and cover. Simmer for 1 1/2 to 2 hours, or until meat is tender. Add in beans and additional T. of chili powder. Cook until thickened. (I transferred the stew to my crockpot and set it on low.) We went to the movies and came back to a nice thick stew.)

Serve over rice.

Lemon Squares

Deborah Smith, Executive Editor
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I attened a very impressive “Cookie Party” last Sunday hosted by a young woman with a passion for baking that borders on maniacle. Only kidding Danielle. Actually, the amount of time and energy that goes into putting this party together is a little crazy. Danielle tells me that she starts baking pretty much around the clock 3 days before the big event. She bakes about 12 different types of cookies in addition to a Gingerbread house which you can see above.

I asked Danielle which of the cookies were the crowd’s favorite, and the Lemon Squares were the winner hands down. So, she has been kind enough to share her recipe. I hope you enjoy the recipe and the pictures from Danielle’s annual “Cookie Extravaganza.”

INGREDIENTS:
CRUST LEMON FILLING
1 C all purpose flour
1/4 C confectioners’ sugar
6 T softened butter
1 1/2 oz softened cream cheese

LEMON FILLING
2 lemons
1 C granulated sugar
3 T All Purpose Flour
1/2 t baking powder
1/4 t salt
2 large eggs
1 T confectioners’ sugar

Preheat oven to 350 degrees F

Line 8″ x 8″ baking pan with greased aluminum foil, making sure it extends over the rim.
For crust: In a large bowl cream together butter, sugar, and cream cheese. Add in flour and beat until dough forms.
Press dough onto bottom of pan and bake for about 30 minutes and lightly browned.

For lemon filling: Grate 1 tsp lemon peel and squeeze 1/2 C lemon juice from lemons into a small bowl.(if you don’t get enough juice, it’s ok to use the lemon juice from that REALEMON container we all have in the fridge)
Whisk in granulated sugar, flour, baking powder, salt, and eggs. Whisk until smooth.
Pour the filling over the warm crust and bake until filling is light golden brown and set, about 25 minutes.
Cool completely on wire rack. Once cooled, transfer foil to a cutting board; carefully run a knife between the edge of bars and foil to separate. Cut into squares.
Put in fridge to chill for a couple of hours. Bring to room temperature before serving (about 1/2 hour) and sprinkle with confectioners’ sugar.

Mexican Lasagna

Deborah Smith, Executive Editor
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Mexican Lasagna
My friend Melissa made this fabulous dish the other night and since it was far better than my recipe, I had to have it. This is great football TV watching fare or easy dinner. Kraft has come out with some new Cream Cheeses designed for cooking. I used their Santa Fe Blend and it really added some nice flavor to the dish.
 
Ingredients
 
1 pkg of large flour tortillas
1 can of refried beans
1 large can sliced olives
1 large jar picante sauce
1 10 oz. can of Ro*Tel Original
2 Chicken Breasts cooked and shredded or one roaster chicken light meat shredded
2-3 cups shredded cheese (mexican mix or cheddar)
8 oz. sour cream
4 oz. cream cheese
3 peppers (red, yellow, green)
1 lg onion sliced
 
Directions
Spray 13 x 9 pan with Pam. Saute’ onion in olive oil and butter until soft. Add the peppers. Cook until soft. Beat together sour cream and cream cheese and fold in can of Ro*Tel. Cut tortillas to fit pan.
 
Start with a thin layer of picante sauce at the bottom.
 
Layer tortillas, beans, sour cream and cream cheese mixture.
Add a layer of shredded chicken, then peppers & onions.
 
Finally a layer of olives, cheese, and Picante sauce.
Mexican Lasagna steps 7 & 8
 
Top with tortillas. repeat steps a second time. Top tortilla with cheese and picante sauce. Cover loosely and heat in a 350 degree oven for 45 min. Let sit 10 min. Can make a day ahead. This reheats in the microwave beautifully.

Fabulous Swordfish Marinade

Deborah Smith, Executive Editor
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I’m posting this to the blog so I never have to worry about forgetting or losing it again. It is as described, fabulous. This recipe comes from CDKitchen.com. I highly recommend the site.

1 tablespoon finely chopped shallots
1/4 cup dry red wine
1/4 cup freshly squeezed orange juice
1/2 cup oil, preferably walnut oil, plus oil for brushing the grill
2 1/4 pounds fresh, boneless swordfish fillet, cut into four pieces, each about 1 inch thick

At least two hours before you are ready to grill the swordfish, put the shallots, red wine, orange juice and oil in a mixing bowl and blend well. Add the swordfish pieces and coat well with the marinade. Cover and refrigerate.

Grill swordfish approximately 5 minutes on each side. I serve this with Harry & Davids Onion Relish or Costco’s Mango Salsa.

Turkey Chicken Chili

Deborah Smith, Executive Editor
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Turkey Chicken Chili RecipeOkay Guys, you’re in for a treat. Just in time for football season. Here is my famous Turkey Chicken Chili recipe. (Well, its not famous yet, but it should be.)

Honestly, I have made many a chili recipe using everything from your basic chopped meat to more interesting meats like short ribs and pulled pork. I even went out and bought an enormous cast iron pot just to make one specific recipe, never used it again. In my book, nothing has come close to the recipe below. If you try it, please submit your comments, suggestions whatever.

This chili is best when cooked for several hours. You can easily make it the day before and throw it in a crock pot on low the next day. Delish! It freezes great too. Actually, I think I’m going to go defrost some for lunch right now. See ya.


Turkey Chicken Chili
1 lb. ground chicken
1 lb. ground turkey
2 Tbs. Olive Oil
2 medium or 1 large yellow onion, coarsely chopped
1 green and 1 red or orange pepper, coarsely chopped
3 garlic cloves, chopped
2 tsp. ground cumin
4 Tbs. chili powder
kosher salt & black pepper
2 (28 oz) cans whole tomatoes
2 cans tomato paste
1 (15 oz) can dark kidney beans
2 (15 oz) cans black beans
1/2 cup water
1 cup dark beer
1 Chipotle chili pepper chopped + 1 Tbs. adobo sauce
1 cup corn

Heat large cast iron dutch oven over medium high heat, add olive oil. Add peppers and onions and saute until tender. Add garlic and saute for 1 minute. Add ground chicken and turkey, breaking up any large pieces with a wooden spoon. Salt and pepper meat. Add ground cumin and 2 Tbs. of chili powder and brown with meat. Add tomato paste and both cans of whole tomatoes. Break up tomatoes with wooden spoon as chili cooks. Add 1/2 cup water, beer, chipotle pepper, beans and corn. Simmer for at least one hour but better when cooked longer. If chili starts to get to thick during cooking, add more water. Toward end of cook time add last 2 Tbs. of chili powder and taste for salt level. Add more salt if needed.

Serve with suggested sides: Grated cheddar cheese, sour cream with chopped scallions, chopped fresh cilantro, corn bread, white french bread.

Goat Cheese and Mushroom Crostini with Caramelized Onions

Deborah Smith, Executive Editor
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This is one of my favorite appetizers. I was introduced to something similar at a restaurant in Red Bank years ago and it was so yummy I had to come up with a home version. It’s easy, affordable and great every time.

1 whole wheat baguette
1 package of sliced button mushrooms (you can go fancier and use a variety of mushrooms, which I’ve done in the past, but the button are quite yummy in this and a lot cheaper.)
1 stick butter
2 Tbs. extra virgin olive oil
1 Medium yellow onion, sliced thin
5 oz. Spreadable Goat Cheese ( I use Chavrie’s Goat Cheese with Basil and Roasted Garlic)


Heat approximately 4 tablespoons of the butter and 1 Tbs. olive oil in a large non-stick skillet. Saute onions on med-low until caramelized. (Tto do this right, the temp needs to be low, you are not trying to fry the onions, and it takes about 1/2 hour but the payoff is so worth it. You’ll know when they’re done because they will have a caramel color. Caramelized onions are my favorite thing in the whole world. I add them to salads, on top of steaks, burgers, you name it.)

Remove onions. Add another 4 Tablespoons of butter and saute mushrooms until tender and lightly browned. Meanwhile thinly slice the baguette on an angle. Brush with remaining Tablespoon of oil and broil until lightly browned.

To assemble. Spread goat cheese on toast, spoon mushroom on top of cheese and finish with a light layer of carmelized onions. So delicious and fancy enough for a nice dinner party. I wouldn’t want to make this for a really big party, its a little too much work. But, for 6 to 8 people, a very nice, elegant appetizer.

Healthy Veggie, Chicken and Bean Soup

Deborah Smith, Executive Editor
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Ok, this is packed with veggies and very yummy. You won’t feel guilty about having a second bowl. And, it cooks up in just 25 minutes.

4 Cups Chicken Stock (or low fat broth will do)

5 oz. of Frozen Mixed Vegetables (you can add more if you like)

1 Med. onion, chopped

1 Med. zucchini, shredded

1 15 oz. can Cannellini Beans

1 15 oz. can Crushed Tomatoes (preferably Muir Glen Organic)

1/2 tsp. basil

1/2 tsp. oregano

1/4 tsp. smoked paprika

1 Cup cooked chicken, shredded or cubed

Salt and Pepper

Spray the bottom of your soup pot with cooking spray and saute onions until tender, about 5 minutes. Add broth, tomatoes, frozen veggies and spices and bring to a boil. Simmer for 20 minutes. Taste for salt and pepper, add if needed. Add chicken, beans and zucchini and cook for another 5 minutes, and serve.

You can also add mushrooms, green beans and substitute lentils or any other bean you prefer for the Cannellini beans. I have also used smoked andouille chicken sausage in place of the chicken and that was tasty too.

Elizabeth’s Week Night Chicken Cutlets

Deborah Smith, Executive Editor
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Submitted by a Jersey Bites Fan

This is my go to recipe during the week. It can be paired with pasta or rice and is great the next day cut up in a salad. My husband loves leftover on Italian bread with cheese melted over it.

1 lb. thin sliced chicken cutlets

3 eggs

salt, pepper

1 cup flour

2 T soy sauce

1 T dried parsley flakes

2 T olive oil

Beat eggs, salt, pepper, soy sauce and parsley in medium size bowl. Pour flour, salt, pepper into plastic bag. Heat olive oil in skillet. Put cutlets into flour mixture, shake and coat. Take them out of the mixture and shake off excess flour. Put each cutlet in egg mixture and place in pan. Cook in oil, on each side till golden brown. Serves 4.

For 7 different Pan Sauces you could serve over these cutlets, click here

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