Texas Style Venison Chili

Yeah - I know.
My husband got a deer in the fall and our garage freezer is PACKED FULL of venison (and halibut from his fishing trip to Alaska last summer) so I'm always looking for ways to use up the venison - so I can put WHAT I WANT to eat in the freezer - LOL
My husband and kids all like venison - but it's a no for me.
I came across this recipe from Tyler Florence on the Food Network - and I gotta tell you - EVEN I liked it!


Chili:
3 tablespoons extra-virgin olive oil
3 tablespoons chili powder
2 tablespoons dried oregano
2 tablespoons sweet paprika
1 tablespoon chipotle powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1/2 teaspoon ground cinnamon
6 cloves garlic, chopped
2 onions, chopped
1/2 jalapeño, chopped
3 pounds ground venison
Two 28-ounce cans crushed tomatoes
4 cups (1 quart) chicken stock
2 tablespoons masa harina
1 teaspoon sugar
1/2 tablet Mexican chocolate, chopped

Cornbread:
12 tablespoons unsalted butter plus 1 tablespoon for greasing the skillet
1/3 cup cornmeal
1/3 cup all-purpose flour
3/4 cup buttermilk
3/4 cup water
1/4 cup sugar
3/4 teaspoon kosher salt
6 large eggs

For Serving:
1 cup sour cream

Zest of 1 lime 

Fresh cilantro leaves

For the chili: Heat the oil in a large pot over medium-high heat. Add the chili powder, oregano, paprika, chipotle powder, cumin, coriander and cinnamon and stir until toasted and very aromatic, about 1 minute. Add the garlic, onions and jalapeño and cook, stirring, until soft and translucent, about 3 minutes. Add the venison and cook, stirring, until slightly brown, about 4 minutes. Add the tomatoes, chicken stock, masa harina, sugar and chocolate. Bring to a boil and then lower to a simmer and cook for 45 minutes.
Meanwhile, for the cornbread: Preheat the oven to 350 degrees F. Grease a 10-inch cast-iron skillet with 1 tablespoon of butter.
Stir together the cornmeal and flour in a small bowl.
Combine the buttermilk, water, sugar, the remaining 12 tablespoons of butter and the salt in a medium pot. Heat over medium, stirring occasionally until the butter melts (about 180 degrees F). Add the cornmeal-flour mixture to the pot and cook, stirring constantly, until the bottom of the pot begins to brown, about 3 minutes. Transfer the batter to a stand mixer fitted with a paddle attachment and beat on medium-high speed until cool to the touch. Add the eggs, one at a time, and beat until the batter sticks to the side of the bowl. Transfer the batter to the prepared skillet and bake until a toothpick inserted in the center comes out with a few crumbs stuck to it, 25 to 30 minutes.
Serve chili and cornbread with dollops of sour cream, lime zest and fresh cilantro leaves.

Cajun Chicken Pasta

I usually make this per directions below, BUT the picture I took is one night that I was in a real hurry - and substituted rotisserie chicken for the parmesan chicken - a quick swap - but my entire family prefers it with the parm chicken.

As a note - my son doesn't like cream based sauces - like alfredo - mainly bc most jarred alfredo sauces have eggs in them - and he's allergic to eggs. THAT SAID - he LOVES this sauce AND even my picky eater who always answers the question "what do you want for dinner?" with a resounding "cheese quesadilla!" likes it too. 

CAJUN CREAM SAUCE

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese shredded
CRISPY PARMESAN CHICKEN
4 chicken breasts butterflied
1/4 cup flour
1 cup breadcrumbs
1/2 cup parmesan cheese grated
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil
PASTA
1 lb Farfalle pasta (I had penne)
2 tablespoons butter
1/2 yellow bell pepper
1/2 red bell pepper sliced
1/2 red onion sliced
8 ounces crimini mushrooms sliced
1 tablespoon minced garlic
1/4 cup parsley for garnish (optional)

Mix the Sauce ingredients together and set aside.
Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
Drain but do not rinse.
Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
In a second bowl whisk the eggs.
Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.
Let chicken sit on a tray while you cook the vegetables.
Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
Cook for 3-5 minutes until just starting to brown but not break down.
Remove the vegetables from the pan.
Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.

Focaccia Bread with Rosemary and Sun Dried Tomatoes

Saw this recipe on Food Network's "The Kitchen" Katie Lee made this and her co-host Jeff Mauro suggested that you could also use store bought pizza dough to make this even faster... so - that is what I did!

My kids and I used the focaccia to make pizza, sandwiches, as toast with an over easy egg on top - YUM! The possibilities are endless!!

Focaccia Bread with Rosemary and Sun Dried Tomatoes
1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons)
1 teaspoon sugar
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
2 teaspoons kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Nonstick cooking spray, for the baking dish
1 tablespoon extra-virgin olive oil, plus more for drizzling
1/4 cup chopped oil-packed sun-dried tomatoes

2 teaspoons chopped fresh rosemary 

Flaky sea salt 

For the dough: Fill a small bowl with hot tap water. Let the water sit in the bowl for 2 minutes to warm the bowl, then dump it out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour and 1/4 cup warm water (105 to 115 degrees F). Let stand about 5 minutes. (The mixture will be creamy and slightly bubbly; if it isn't, start over with new yeast.)

In a large bowl, mix together the kosher salt and remaining 2 1/2 cups flour. Make a well in the center and stir in the yeast mixture, olive oil and 3/4 cup warm water (105 to 115 degrees F) with a wooden spoon.

Mix until the dough starts to come away from the sides of the bowl (it will be sticky). If the dough looks dry, add an additional 2 tablespoons warm water. Turn the dough out onto a lightly floured surface; knead with floured hands until soft and elastic, about 8 minutes. Form into a ball. (If using a stand mixer, mix on medium speed until soft and elastic, 4 to 7 minutes.)

Brush another large bowl with olive oil. Add the dough and roll to coat with the oil. Tightly cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Stretch the dough into the prepared baking dish. Cover with plastic wrap and let rise 30 minutes.

Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. For the topping: Use your fingertips to dimple the dough. Brush with the oil, top with the sun-dried tomatoes and rosemary and sprinkle with flaky sea salt. Bake until golden brown, about 25 minutes. Remove from the baking dish and allow to cool slightly before slicing into squares. Finish with a drizzle of olive oil and more flaky sea salt.

Parmesan Naan

These are INSANE. So good - so easy - so fast!

I'm serving soup again and I wanted to do something a little "extra" on the side.

I saw the Stonefire brand "Naan dippers" at the store and thought - these would be SO GOOD with shredded parm on them - melted!

So, I laid out all the dippers on to a cookie sheet lined with foil. I used PAM so they wouldn't stick, and laid on the shredded parm. Put them in the oven at 400 degrees for 2 min and 30 sec and woah babe.

I especially love the little crispy bits on parm that land on the foil - they are equally as good! Enjoy some tonight!!

Green Chili Chicken Soup - A Better Cure For the Common Cold

I can't find the picture that goes along with this post - ARRRRGH! I'll update with a pic as soon as I can find one...

I got this recipe from The New Mexico Nomad They say:

"Whereas others advocate chicken noodle soup to alleviate the misery of the common cold, I recommend cream of green chile chicken soup. The green chile provides a vitamin c boost, relieves blocked sinus passages and, generally, increases sensations of well being and coziness. I normally make a double batch of this soup so I have leftovers for lunch.

You can adjust the heat by varying the amount, or type, of chile used. In California they have a similar soup using mild Anaheim peppers or Poblanos. That doesn’t have the same impact in terms of sinus release or culinary satisfaction. My preference is hot New Mexico green chile, usually Sandia or Barker. These chiles are related to the Anaheim but pack far more heat." I 100% agree!

Green Chile Chicken Soup Recipe
6 Tablespoons butter
1/2 cup flour
Melt the butter, stirring in the flour until smooth. Stir regularly to create a roux. Your roux is ready once it begins to tan and smells nutty. Add remaining ingredients.
3 cups chicken broth
1/2 cup milk
1/2 cup half & half
1 cup of green chile (or peppers of some sort) to taste
1 cup chicken (more if you like a lot of chicken)
Salt & Pepper to taste

Stir until smooth over medium heat for about 1/2 hour and serve.

Citrus Salad

• Peel the grapefruit,
• 1 grapefruit
• 1 Chinese grapefruit
• 2 navel oranges
• 3 blood oranges
• Half a pomegranate
• 1/2 tsp cumin
• 1/2 tsp vanilla extract
• 1 tsp raw honey
• 1/4 cup pistachio halves/pieces
  

Really any citrus that looks good will do.
Chinese grapefruit doesn't have the bitterness a traditional grapefruit.

I bought 1 extra if each citrus just to make the dressing.

Peel the grapefruit, navel oranges, and blood oranges. Before discarding, squeeze any excess juice from the pieces of the peel into a small saucepan. Slice the grapefruit, navel oranges, and blood oranges into rounds on a cutting board, then brush any leftover juice on the cutting board into the saucepan. De-seed the pomegranate half, and add that juice into the saucepan as well. Add the cumin, vanilla extract, and raw honey to the juices, then bring to a boil and simmer for five minutes. While the juices and spices cook down, arrange the fruit rounds on a tray. Garnish with pomegranate seeds and pistachio pieces, and drizzle with the juice mixture. Enjoy!