Dishes Worth Cheering For
Friday, January 31, 2014
2 lbs. ground turkey
1 lg. yellow onion, diced
3 cloves garlic, minced
1 lg. can diced tomatoes, in juice
1 can tomato puree
1 can black beans, drained
1 can kidney beans, drained
3 jalapeños, finely chopped
1 can beer
1 cube bouillon
1 tsp. crushed red pepper
2 bay leaves
1 tbsp. chili powder
1 tsp. each ground coriander, cumin, oregano
1. Sauté turkey in olive oil until brown, crumbling with a wooden spoon. Add onion and garlic and cook until soft.
2. Add cooked mixture to the slow cooker. Stir in tomatoes and their liquid, tomato puree, beans, 1-2 jalapeños (save the rest for serving), beer, bouillon, and the spices. Let cook for 4-5 hours, stirring occasionally.
3. Remove bay leaves. Serve with shredded cheese, sour cream, lime wedges, and remaining jalapeño.
3 tbsp. paprika
2 tsp. chili powder
1 tsp. cayenne
1 tsp. rosemary
2 tbsp. kosher salt
3 tsp. black pepper
1/2 cup red wine vinegar
1/2 cup honey
1/4 cup olive oil
1 yellow onion, peeled and cut into chunks
2 garlic cloves, peeled and halved
3 lbs. pork (a thicker cut is better), cut into manageable chunks
1. Combine the spices in a bowl. Pour in the red wine vinegar, honey, and olive oil. Mix well.
2. Put half the onion and garlic at the bottom of the slow cooker. Layer on half the pork and pour half of the liquid mix over the top. Repeat with remaining half. Mix with your hands to make sure that all sides of the pork are covered with mixture.
3. Let the meat cook for approximately 7 hours, or until tender. Pour out extra liquid and remove onions and garlic. Coarsely shred the pork with a fork and serve.
Super Side: Jalapeño-Cheddar Cornbread
1/2 cup cornmeal
1 1/2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. kosher salt
1/2 tsp. black pepper
1 cup buttermilk
1 large egg, lightly beaten
1 stick butter, slightly melty
1 small yellow onion, finely chopped
1 jalapeño, seeded and minced
4 ounces aged white cheddar cheese, grated
1. Preheat oven to 350 degrees. Grease a 9 x 9 baking dish.
2. Mix together cornmeal, flour, sugar, baking powder, salt, and pepper in a large bowl. In a smaller bowl, combine the buttermilk, eggs, and butter.
3. Slowly pour the wet mixture into the dry, mixing well. Add the onion, jalapeño, and three quarters of the cheese.
4. Pour the dough into the baking dish, shaking it to level out the top. Sprinkle the remaining cheese on top.
5. Bake for 25-30 minutes or until golden brown. Cool, cut into squares, and serve.
By Allison Malecha
Photo Credit: Wiki Commons