Recipes

Turkey Chili with Cheddar Biscuit Topping

2009-11-18T13:54:19Z

Serves 4 to 6

Ingredient Notes: I prefer more robust flavored dark meat ground turkey, but white meat turkey works just as well. The chili calls for 1 tablespoon chipotle chiles in adobo sauce; if you can take the heat and aren’t serving to children, feel free to increase to 2 tablespoons. Serve chili with sour cream, thinly sliced scallions, avocados, and hot sauce. If not making the Cheddar Biscuit Topping, serve with store-bought cornbread.

For the Chili:

•    2 tablespoons vegetable oil
•    1 onion, chopped
•    1 red bell pepper, seeded and chopped
•    Salt and pepper
•    2 garlic cloves, minced
•    2 teaspoons ground cumin
•    1 teaspoon dried oregano
•    1 tablespoon cocoa powder
•    1 tablespoon minced chipotle chiles in adobo sauce (see Note)
•    1 ½ pounds ground turkey
•    1 (14-ounce) can pinto beans, drained and rinsed
•    1 (14-ounce) can diced tomatoes

For the Cheddar Biscuit Topping:

•    ¾ cup yellow cornmeal
•    ½ cup all-purpose flour
•    1 ¼ teaspoons baking powder
•    ¼ teaspoon baking soda
•    ¼ teaspoon salt
•    3 tablespoons chilled unsalted butter, cut into small dice
•    1 cup (4 ounces) grated sharp cheddar cheese
•    ¾ cup chilled buttermilk

- Preheat the oven to 400˚F.

- Heat the oil in a Dutch oven or large oven-safe pot over medium-high heat until shimmering. Add the onion, bell pepper, and 2 teaspoons salt and cook until vegetables are tender, about 5 minutes. Stir in the garlic, cumin, oregano, cocoa, and chipotle and cook, stirring, until vegetables are well coated and mixture is fragrant, about 1 minute.

- Add the turkey and cook, breaking up with a wooden spoon, until no longer pink, 8 to 10 minutes. Stir in the beans and tomatoes and simmer, mashing approximately half of the beans with the spoon, until the chili is thickened, 10 to 12 minutes.

- While the chili is simmering, prepare the biscuit topping: In a large bowl combine the flour, cornmeal, baking powder, baking soda, and salt. Working quickly, rub the butter into the flour mixture with your fingers until it resembles wet sand. Stir in the cheddar cheese and buttermilk with a rubber spatula.

- Remove the thickened chili from the heat and using a 1/3-cup measure or an ice cream scoop, top the chili with the biscuit dough. Bake until biscuits are golden, 12 to 15 minutes. Serve.

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City. Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.

Leftover Magic: Easy Turkey Pot Pie

2009-11-02T20:25:39Z

Generously contributed by High Heels & Frijoles

Ingredient Notes:Pepperidge Farm brand ready-to-bake puff pastry sheets are perfect for this recipe. Thaw one of the sheets out according to package instructions and return the second one to the freezer. Use a 12-inch pot lid as a guide to trim the puff pastry sheet.

When making the filling, whisk vigorously while slowly pouring the milk into the roux (flour & butter paste) to ensure a creamy sauce.

For Puff Pastry Top:

1 puff pastry sheet, thawed according to package instructions
all-purpose flour for dusting

- Preheat the oven to 400˚F. Lightly dust a clean, dry counter with flour. With a rolling pin, roll out the puff pastry sheet to measure approximately 12- by 12 inches. Trim excess dough to create a 12-inch circle. Cut out four oval-shaped slits in the middle of the sheet.

- Place the pastry round on a baking sheet and bake until puffed and golden, about 15 minutes. Transfer sheet to a cooling rack.

For the Turkey Pot Pie Filling:

4 cups leftover turkey, shredded into bite-size pieces
4 tablespoons butter
1 onion, finely chopped
10 ounces button or cremini mushrooms, sliced
Salt and pepper
½ teaspoon dry thyme
3 tablespoons all-purpose flour
3 cups milk, warmed
1 ½ cups frozen peas-and-carrots

- Place the turkey in a large mixing bowl. Melt 1 tablespoon butter in a large (12-inch) skillet over medium-high heat. Add onion, mushrooms, and ½ teaspoon salt and cook, stirring occasionally, until the onion is softened and the mushrooms are golden brown, 8 to 10 minutes. Stir in thyme and transfer to bowl with turkey.

- Melt remaining 3 tablespoons butter in the now empty skillet over medium heat. Add the flour and cook, stirring constantly, until the paste turns deep brown and begins to smell toasty, 6 to 8 minutes. Very slowly and steadily start pouring in the milk, whisking constantly to avoid any lumps.

- Bring the sauce to a simmer and stir in the turkey, sautéed mushrooms and onions, and peas-and-carrots. Cook over medium-low heat until the sauce is slightly thickened, 6 to 8 minutes. Remove the skillet from the burner, season the filling to taste with salt and pepper, and top with the baked puff pastry round. Serve.

Yield: 4 to 6 servings

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute (FCI) in New York City. Prior to attending culinary school, María del Mar spent several years working at Lucky and Vogue magazines. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.

Sweet Pumpkin Seeds

2009-10-02T02:56:58Z

Take advantage of all those hollowed out pumpkins and make a satisfying, healthy treat for your tots!

Preheat oven to 250

Ingredients:
2 cups of seeds
1 tablespoons of butter
1 tablespoons of sugar

Add melted butter and sugar to seeds and spread on cookie sheet rubbed with salad oil. Bake until brown and crisp. (about 2 hours)

Keep in mind that all ovens are different and the baking times may vary.

Salty Pumpkin Seeds

2009-10-02T02:55:10Z

Preheat oven to 250

Ingredients:
2 cups of seeds
1 tablespoons of butter
1 teaspoon of salt

Add melted butter and salt to seeds. Spread on cookie sheet rubbed with salad oil. Bake until brown and crisp. (about 2 hours).

Keep in mind that all ovens are different and the baking times may vary.

Little Pitas with Apple-Grape-Chicken Salad

2009-08-01T15:00:00Z

Generously Contributed by High Heels & Frijoles

Ingredient Notes: You’ll need approximately 3 cups of shredded chicken for this recipe. Substitute shredded rotisserie or leftover chicken for the poached chicken suggested below. Nuts are optional.

Ingredients For the Chicken:

2 bone-in chicken breasts, skin removed
1 teaspoon salt
5 black peppercorns
1 bay leaf
½ onion, cut into large chunks
2 garlic cloves, cut in half

Preparation for the Chicken:

- Place all ingredients in medium saucepan. Add cold water to cover by about 1 inch. Bring to a boil over high heat then reduce to a simmer. Simmer until cooked through, about 20 minutes. Transfer to chicken to medium mixing bowl.

- When cool enough to handle, shred chicken into bite-sized pieces.

Ingredients For the Apple-Grape-Chicken Salad:

2 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons honey
Salt and pepper
1 apple, cored and chopped
½ cup red seedless grapes, quartered
¼ cup toasted, chopped pecans or walnuts
4 small (about 4 inches in diameter) pitas, halved

Preparation for the Salad:

- In a small bowl, combine mayonnaise, mustard, and honey.

- Toss shredded chicken with apple, grapes, and nuts. Add mayo mixture and stir thoroughly to combine. Season with salt and pepper.

- Divide chicken salad equally among pita pockets. Serve.

Yield: 4 Servings (recipe can be doubled)

For other simple recipes, please visit High Heels & Frijoles

High Heels & Frijoles is a food blog that was cooked up in 2007 by María del Mar Sacasa while studying at the French Culinary Institute in New York City. Prior to attending culinary school, María del Mar spent several years working in fashion publishing. Currently living in Boston with her husband Octavio, she hopes High Heels & Frijoles will inspire you to live deliciously.

Red, White, & Blue Mini-Shortcakes

2009-06-30T03:28:01Z

Generously contributed by High Heels & Frijoles

Ingredient Notes: If you don’t have a food processor, freeze the butter and grate it on the thickest holes of a box grater. Toss the butter shreds with the dry ingredients and continue with the recipe.

Ingredients for the Mini-Shortcakes:

1 ½ cups all-purpose flour
1 tablespoon light brown sugar, plus 1 ½ teaspoons for topping
1 ½ teaspoons baking powder
1 teaspoon salt
¼ teaspoon baking soda
4 tablespoons (½ stick) unsalted butter, chilled and cut into 4 pieces
¾ cup buttermilk or plain yogurt

Preparation for Shortcakes:

- Preheat oven to 425˚F and place rack in middle of oven.

- In a food processor, pulse together dry ingredients to combine (4 to 6 1-second pulses). Add butter and pulse until mixture resembles small pebbles. Transfer mixture to bowl.

- Add buttermilk (or yogurt) and stir with spatula to form a dough. Knead dough on a lightly floured surface, 5 or 6 times. Pat into a ½-inch-thick circle, cut out biscuits with a 2-inch biscuit cutter, and transfer to a baking sheet. Gather dough scraps and once again shape into a ½-inch-thick circle and cut out remaining biscuits. Top biscuits with remaining 1 ½ teaspoons light brown sugar and bake until golden, 12 to 15 minutes. Transfer to cooling rack.

Ingredients for the Fruit & Yogurt Filling:

1 cup sliced and hulled strawberries
3 tablespoons light brown sugar
2 cups fresh blueberries
Pinch of salt
1 tablespoon lemon juice and ½ teaspoon lemon zest
8 ounces plain Greek yogurt
¼ teaspoon vanilla extract

Preparation for the fruit filling:

- In a small bowl, toss strawberries with 1 tablespoon light brown sugar.

- Combine 1 cup blueberries, salt, lemon juice, and 1 tablespoons light brown sugar in a small saucepan. Bring to a simmer and cook, stirring occasionally, over medium heat until blueberries burst and juice is slightly thickened, about 10 minutes. Transfer to a bowl and stir in remaining cup of berries and lemon zest. Refrigerate until cooled, about 15 minutes.

- Whisk together yogurt, remaining tablespoon light brown sugar, and vanilla.

To Assemble:

- Cut each shorcake in half across the equator. Top each bottom half with about 1 tablespoon each blueberries, strawberries, and yogurt. Cover with opposite shortcake half and serve.

Yield: 4 Servings (recipe can be doubled)

For other simple recipes, please visit High Heels & Frijoles

Caribbean Salad

2009-06-11T00:11:12Z

Refreshing, tasty and healthy summer addition to your recipe library!

Ingredients – Salad:
1 lb cooked and deveined shrimp
½ lb flake style crab
½ red onion
1 avocado
¼ cup chopped cilantro
2 green mangos (not ripe)
1 cup coconut flakes (optional)

Ingredients – Vinaigrette:
¼ cup olive oil
1 tablespoon peach or orange marmalade
1 large lime juiced
1 teaspoon grated ginger
1 tablespoon soy sauce
salt & pepper to taste

Preparation:
- Chop the shrimp, crab, onion, avocado, and mangos in small cubes.
- Mix in a bowl with the chopped cilantro.
- Blend the ingredients for the vinaigrette together
- When ready to serve, incorporate vinaigrette with salad
- Add coconut flakes if desired over salad

Generously contributed by Myo's Gourmet.

Apple Muffins

2009-06-01T00:48:13Z

Sweet and tart treat for the whole family!

Ingredients:

1 stick of unsalted butter
1 cup of sugar
3 cups of sifted flour
2 tablespoons baking powder
3 eggs
½ cup of milk
1 big green apple
2 tablespoons powdered sugar
1 teaspoon powdered sugar

Preparation:

- Sift the flour and add the baking powder in a bowl
- Cut the apple in small cubes
- Beat the butter until completely smooth
- Add the sugar and beat until the mixture is very creamy (about 10 minutes)
- Incorporate the eggs one by one
- Alternate adding in the sifted dry ingredients and milk to the batter
- Slowly fold in the apple pieces
- Pour the batter in greased muffin pan
- Bake in a preheated 350 degree oven for about 30 minutes
- Sprinkle with powdered sugar and cinnamon mix

Apples can be replaced by cranberries, chocolate chips, raisins, etc.

Generously contributed by Myo's Gourmet.

Quiche with Leeks & Bacon

2009-06-01T00:10:40Z

Easy and satisfying breakfast or lunch option that can be customized!

Ingredients:

1 ready made 9” pie crust
2-4 leeks cut into small slices
1 ¼ cups shredded swiss cheese
6 strips of bacon
1 ¼ heavy cream
4 eggs
2 tablespoons oil
1 tablespoon butter
¾ teaspoon salt
¼ teaspoon pepper

Preparation:

- Preheat oven to 350 degrees
- Cut the leeks into small slices and sauté in the oil with the butter over low heat.
- Add the bacon that has been cut into small slices
- Poke the piecrust so it doesn’t rise
- Add the sauted mixture to the piecrust, followed by the shredded cheese
- Beat the eggs and mix in the heavy cream, salt and pepper and pour into the crust
- Bake in the oven for approximately 45 minutes or until it’s toothpick clean

Leeks and bacon can be replaced by any other ingredient that you have around - tomatoes, mushrooms, ham, onions, etc.

Generously contributed by Myo's Gourmet.

Eggs Malagueña

2009-05-31T23:04:22Z

Wonderful Spanish dish that can be eaten any time of the day.

Ingredients:

1 small onion
1 red pepper
1 chopped garlic
1 small Spanish sausage
6 bacon strips
¼ pound of ham
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
2 cups beef broth
6 – 12 eggs (depending on appetites)
salt and pepper
parmesan cheese (optional)

Preparation:

- Cut the pepper into strips and the onion into small circles.
- Sauté in the olive oil over medium heat.
- Cut the bacon, sausage and ham into pieces. Add to the pan and sauté for a few minutes. Add the Worcestershire sauce and the beef broth with a bit of salt and pepper to taste.
- After the ingredients have been cooked for about 10-15 minutes, place the mixture in a ceramic dish (you can also use individual dishes as shown in the picture). This mixture can be made the night before and refrigerated. When you are ready, crack open 1-2 eggs per person over the sauce (sprinkle parmesan cheese if desired) and place in a 350 degree oven for about 20 minutes depending on how you would like your eggs cooked.

Tastes great with sliced french bread slices.

Generously contributed by Myo's Gourmet.

Yield: 6 Servings