Posted in Chicken, Kitcheninspirations Original Recipe, Main Courses, Meat, Recipes, Vegetable Sides, tagged chicken, delicious, garlic, healthy, tasty on March 6, 2017|
31 Comments »
We just got back from a two-week holiday in Arizona. I apologize for not commenting as much as I usually do, but you know the drill on holidays.
Regarding Arizona, I would love to say it was perfect weather, and perhaps it was, for Toronto weather but it was cold, sometimes snowy and rainy. Our time with dear friends more than made up for the lousy weather. Although we did have a few gloriously sunny days before the ugly, rainy days we spent in Sedona. Fortunately, our time at the Grand Canyon was clear, albeit cold (read: two layers of leggings, three long-sleeved Ts and a light winter jacket with hat, mittens and scarf). Once I get our photos sorted, I’ll post a few good ones on the blog, in the meantime, I thought I’d share one of my favourite ‘diet’ dishes, chicken “schnitzel” with roasted garlic cauliflower mash!
Chicken “Schnitzel” with Roasted Garlic Cauliflower Mash
A KitchenInspirations Original Recipe
- 460 g cauliflower
- 2-3 cloves garlic, roasted
- 1/4 cup water
- 165 g chicken breast, boneless, skinless
- 35 g egg white
- 2 Ryvita whole wheat snack bread
- 10 g whole wheat flour
- 1/4 cup Herbes en Provence with granulated onion and garlic
- few sprays of non-stick spray
- chopped fresh dill for garnish
- Pre-heat oven to 425° F.
- Break down cauliflower into equal-sized florets and set on a baking sheet lightly sprayed with non-stick spray. Roast until softened. Add a bit of water at the end to steam to perfect tenderness for about 5 minutes.
- Add the cauliflower florets into a glass bowl and add the roasted garlic cloves. Blitz with the hand blender until creamy and smooth, adding a bit of water if necessary (I just added the left-over steaming liquid from the roasting pan). Set aside.
- Divide the chicken into two equal portions and butterfly each, cover the chicken with plastic and flatten it to about 0.5 cm or 1/4 inch with a kitchen mallet. Put them into the fridge.
- Add Ryvita to a small zip lock bag and smash into smaller but coarser bits. Add the Herbes en Provence and mix well.
- Add the egg whites into a large flat bowl and beat with a fork.
- Remove one chicken cutlet from the fridge and lightly dust each side with the whole wheat flour. Then dip it into the egg whites to cover both sides. Sprinkle each side with the Ryvita mixture to coat evenly. Repeat with second cutlet.
- Heat a non-stick frying pan. Spray each side of each cutlet and cook cutlets on both sides until nicely golden and the internal temperature is 185°F. Serve immediately with a slice of lemon and some fresh dill sprinkled onto it.
- The diet I use allows for two 100 g servings of protein per day.
- If you don’t have roasted garlic on hand, simply put a few unpeeled cloves into a ramekin filled with a little water or stock and sprinkle with sea salt. Bake until softened.
- Even though the chicken is very thin, it is so tender, it will knock your socks off.
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Posted in Crock Pot, Gluten Free, Kitcheninspirations Original Recipe, Main Courses, Vegan, Vegetarian, tagged Avocado, cilantro, comfort food, delicious, Gluten Free, low fat, Mexican, onion, tasty, Vegetarian on February 20, 2017|
24 Comments »
We had a bunch of dear friends for Superbowl a few weeks ago and I made this vegetarian chili. I know I’m a little late, but I wanted to capture the recipe for next year. It was delicious and it makes a huge amount (1 L or 8 cups). It has a lot of great flavours and textures, I’ll definitely add it to my repertoire for future Superbowl parties.
Vegetarian Butternut Squash Chili
A KitchenInspirations Original Recipe
Makes 1 L (8 cups)
- 180 g (1 cup) dried red kidney beans (soaked for 12 hours)
- 1 small onion, diced (100 g)
- 1 small carrot, diced (100 g)
- 1/2 butternut squash, diced (150 g)
- 2 celery ribs, diced (100 g)
- 250 mL puréed tomatoes (200 g)
- vegetable stock or water, to cover
- 1 tbsp tomato paste
- 1 tbsp red pepper paste
- 2 tsp ground cumin, toasted
- 1 tsp oregano
- 1 tsp cocoa powder
- 1 tsp smoked sweet paprika
- 1/2 tsp chili powder
- 1 cup frozen corn
- 1 cup Pearl Barley, cooked
- 1 avocado, for garnish
- 1/2 cup sour cream, for garnish
- chopped cilantro, for garnish
- Put the beans in a pot, cover with 2 inches of water, and bring to a boil. Boil for ten minutes. Drain.
- Combine beans with everything but the frozen corn, cooked barley and the garnishes in the bowl of a slow cooker. Add enough water to cover. Cook for 8 hours on low or until beans are tender. Add frozen corn and cooked barley about 30 minutes before serving to allow to heat through.
- Serve with garnishes or plain.
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Posted in Chicken, Gluten Free, Main Courses, Meat, Recipes, Vegetarian, tagged almond, chocolate, cilantro, coconut, comfort food, delicious, Mexican, onion, tasty, Vegetarian on June 20, 2016|
25 Comments »
My Father in Law passed recently. He made his 92nd birthday two-weeks earlier. It was very sad to lose him but to be honest, the last few years have not been kind to him, he simply existed, partly by choice and partly by nature (use it or lose it). That’s all of our parents now and I must tell you that it feels weird being an orphan at my age, both JT and I were very close to each other’s parents. Since Dad lived in Toronto, we made arrangements close to home and our home was the hub, which proved to be a lovely distraction. Our dearest friends Paul and T drove up from Wisconsin to help us and console us. Paul had known JT’s Dad through business so there was a strong connection with him. My newly married nephew and his bride also stayed with us because they live about two and half hours from the city. The house was alive with action! My FIL would have LOVED it!
Everyone came to the city to be at his bedside—I know he would have loved that too, although he didn’t love attention, he loved the buzz of activity. He passed very peacefully during the early hours of the morning of May 28, he didn’t suffer long. That evening, everyone gathered at our home and we had a wonderful family dinner telling stories and being there for each other. We ate rotisserie chicken, a variety of store bought salads and some homemade cookies I had in the freezer (I didn’t have time to throw anything together). We had the visitation on June 2 and the service on the 3rd. At 12pm on the 2nd, I discovered that everyone was coming for dinner just prior to the service the very next day so I sprung into action and made a huge batch of chicken mole out of the leftover rotisserie chicken. Fortunately, I had tried this recipe before and got the thumbs up from JT, so it was an easy decision to make it again.
We had a couple of leftovers that JT and I had for dinner later that week.
The mole sauce can be made in a slow cooker but I did it stove-top this time—I found it therapeutic to be involved in the dish, chopping, stirring and cooking. Like any saucy dish, this definitely tastes better the next day. The rotisserie chicken is an easy addition to the mole, just shred it and stir it into the cooled mole sauce, fill the corn tortillas, refrigerate overnight so the flavours can meld. It was a huge success! Everyone loved it.
JT usually orders a mole when we dine at a Mexican restaurant and I’ve always wanted to try my hand at it. Although there are many recipes handed down generations that take two to three days to make, this one can be made in about an hour. It developes the depth of flavour as it sits overnight. I would not rush it, make it a day or two ahead.
Chicken Mole Enchiladas
Makes 24 Enchiladas (15 cm or 6 inch corn tortillas)
For the original recipe, please click here.
- 750 mL (3 cups) sodium-free chicken stock (or vegetable stock)
- 500 mL (2 cups) freshly squeezed orange juice (about 3 good sized oranges)
- 30 mL (2 tbsp) EVOO
- 570 g (1 1/4 lb) sweet onions, sliced
- 55 g (about 1/2 cup) sliced almonds
- 6 large garlic cloves, finely chopped
- 8 g (4 tsp) cumin seeds
- 8 g (4 tsp) coriander seeds
- 4 g dried pasilla chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 4 g dried ancho chiles, stemmed, seeded, torn into 1-inch pieces, rinsed*
- 40 g (about 1/4 cup) raisins
- 4 8 cm x 1 cm (1/2-inch) strips orange peel (orange part only)
- 1.5 g (1 1/2 tsp) dried oregano
- 45 g semi-sweet chocolate, chopped
- 4 g ground cinnamon (omit if using Mexican chocolate)
- Chopped fresh cilantro or green onions
- 24 corn tortillas
- 1 rotisserie chicken (or 3 left over), shredded (replace with firm tofu or beans if vegetarian)
- 200 g (2 cups) Queso de Oaxaca or Mozzarella Cheese, grated
- Crème fraîche, sour cream or yogurt as garnish
- Sriracha sauce/or chipotle mayo as garnish
- Heat the EVOO (Extra Virgin Olive Oil) a large Dutch oven, add the sliced onions and sweat them out.
- Add the almonds and toast slightly. Add the garlic and cook until they release aroma, then add the cumin, coriander, two types of chilies (*replace with 15 mL (1 tbsp) smoked paprika if you prefer less spicy food) and raisins, cook until you can smell the spices.
- Add the raisins, orange peel, oregano, chicken stock and orange juice. Mix well. Simmer for 30-40 minutes, stirring occasionally. If using the dry chilis, remove them and discard.
- Add the chocolate and cinnamon (or Mexican chocolate) and stir until chocolate has completely melted. Using an emersion blender, blitz the sauce until very smooth. Cool completely. Set aside 2 cups of sauce. Stir in the cold shredded rotisserie chicken.
- Fill each corn tortilla with some chicken mole and a little cheese, tuck the rolls into an oven proof pan with the rolled end secured. Repeat until there is no more mole. Pour reserved sauce over the enchiladas, sprinkle with grated cheese. Cover with foil and refrigerate overnight.
- 1 hour prior to sitting down to eat, preheat oven to 350° F (177° C). Bake enchiladas for 30-40 minutes or until totally heated through (inside temperature should be around 150° F (66° C) and cheese should be melted and bubbling.
- To serve, drizzle with Crème fraîche, sour cream or yogurt and Sriracha sauce or chipotle mayo. Sprinkle with chopped cilantro and/or green onions. Serve over Coconut Cauliflower Rice (recipe to come).
We had these at the cottage a week or so ago. I added a little guacamole for fun. I don’t have many food style tools at the cottage so the garnish is quite rough.
- The enchiladas freeze well. You may wish to slip a piece of parchment between each enchiladas so you can easily separate them.
- *If you are concerned about the dish being too spicy, omit the dried chilis and replace them with 15 mL (1 tbsp) smoked paprika.
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Posted in Gluten Free, Kitcheninspirations Original Recipe, Main Courses, Meat, Recipes, Vegan, Vegetarian, tagged cheese, comfort food, delicious, Gluten Free, tasty, tomato, Vegetarian on May 23, 2016|
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I’ve been thinking about zucchini noodles a lot lately. Both JT and I love them because they maintain a similar texture to traditional flour noodles, yet they are considerably lower in carbohydrates and that, my friends is something I am always on the lookout for! I’ve created this recipe lower in calories than traditional lasagna and it’s absolutely delicious if I do say so myself. I won’t kid you, it does take some planning and some playing in the kitchen but as far as I know, you guys are excellent at both so I urge you to give it a try. Double or triple the recipe and make a large casserole-size version, freeze for a few hours and cut into single serves and bag individually and presto, you have instant lunch or a quick casual dinner. I know I will try the vegetarian version over the summer because I am always on the lookout for interesting vegetarian recipes for our vegetarian friends when they come up to the cottage.
Allow this dish to sit for about 15 minutes so that the excess liquid can be reabsorbed. It would be much too hot to eat anyway!
Like most things, this is much tastier the second day, if you have any leftovers, that is!
Zucchini Lasagna (Gluten Free and Easy to Convert to Vegetarian or Vegan!)
A KitchenInspirations Original Recipe
Makes 1 cast iron enamel terrine 30 cm long x 11 cm wide x 8 cm high, 6 servings.
Ingredients for noodles and cheese:
- 2 zucchini, sliced to about 3 mm (1/8″) (leave the ends, first and last slice and any leftovers for your compost broth)
- 2 roasted red peppers, seeded and peeled, cut into 1 cm (1/2″ slices) (see notes)
- 180 g (1 cup) mozzarella cheese (omit for vegan)
- 300 mL ‘Béchamel’ (recipe below)
- 500 mL (2 cups) Meat Sauce (recipe below, for vegan see notes below)
Ingredients for the ‘Béchamel’:
Makes 300 mL or 1 1/3 cups ‘béchamel’
- 90 g (a heaping 1/3 cup) red lentils
- 250 mL (1 cup) vegetable stock or water, plus a bit more to loosen the cooled sauce
- 50 g (1/2 cup or so) gruyère cheese, shredded (omit for vegan, see notes below)
- 250 mL (1 cup) milk, plus a little to loosen if required (vegan use vegetable stock or rice milk, see notes below)
- Pinch of smoked paprika
- Pinch of sea salt (to taste)
Directions for the Béchamel:
- Cook the lentils in water or stock until very soft. Remove from heat and purée until smooth. Add the liquid of choice slowly as you purée until it is extremely smooth and creamy. If you’re making this vegan, stir in the smoked paprika and salt, set aside.
- Return to low heat and stir in the cheese all at once and whisk until melted, smooth and thickened (about 2-5 minutes, don’t worry, this WILL thicken as it cools). Remove from heat and stir in the smoked paprika and salt. If the sauce has become grainy (as lentils sometimes do), just blitz it again with the immersion blender. Set aside.
Ingredients for the ‘Meat’ Sauce:
Makes 500 mL (2 cups) Sauce
- 5 mL (1 tsp) olive oil
- 1 small yellow onion, finely diced
- 15 g (about 3 cloves) garlic, finely minced
- 300 g of lean ground pork (vegans, use your favourite cooked beans or ground tofu)
- 300 g fresh tomatoes, puréed (or 1 1/2 cups passata)
- Pinch of sea salt and freshly ground pepper, to taste
- pinch of baking soda
- 1 tsp oregano
- 1 tsp basil
- pinch of nutmeg
- 1 piece of parmesan end (omit if vegan)
Directions for the Meat Sauce:
- Blitz the fresh tomatoes with an immersion blender until you can no longer feel the seeds and skin (no need to pass through a fine sieve, once incorporated into the lasagna you will not feel any tomato seed or skin texture).
- Heat the olive oil in a medium-sized Dutch oven and sauté the onions until soft. Add the minced garlic and stir until fragrant.
- Add the ground pork (beans or ground tofu) stirring occasionally, breaking up the larger bits of meat. Add the tomato sauce, baking soda, oregano, basil, nutmeg and Parmesan end and simmer for 15-20 minutes until thickened and not overly liquid.
- Remove the parmesan end (chef’s treat!) and transfer the ‘meat sauce’ to another bowl to cool.
- Pre-heat the oven to 350° F (177 ° C).
- Lightly grease a cast iron enamel terrine pan 30 cm long x 11 cm wide x 8 cm high (12 in long x 4 1/2 in wide x 3 in high).
- Lay strips of the thinly sliced zucchini on the bottom of the pan. Add 125 mL (~1/2 cup) of the meat sauce and spread out evenly. Lay strips of the red pepper on top of the meat. Spread 75 mL (~1/3 cup) of the ‘béchamel’ sauce evenly over the pepper layer (if ‘béchamel’ becomes too thick, loosen it by whisking in a little vegetable stock or ‘milk’). Sprinkle with 63 mL (1/4 cup) grated mozzarella cheese (omit if vegan), repeat until the pan is filled or you’ve used everything up. End with the béchamel sauce on top and sprinkle the top with the remainder of the shredded mozzarella (omit if vegan).
- Bake for 30-40 minutes or until cheese is bubbly and the zucchinis still have a bit of a bite to them (al dente). The internal temperature should be about 140° F. Broil the cheese version for about 10 minutes to caramelise the top.
- Remove from the oven and allow to stand for 10 minutes. Cut into 6 portions and serve with a light salad.
Do NOT omit the roasted red peppers, they add incredible flavour.
Just before I popped it into the oven.
Notes to make this a Vegan Lasagna:
- substitute vegetable stock or rice milk for the “milk” component.
- leave out the “cheese” component altogether, the lentils make a delightfully flavoured béchamel even without cheese (plus I am skeptical about vegan cheese, what is that?)
- Almond milk and coconut milk are too strongly flavoured, that is why I didn’t recommend it. On top of everything, I would avoid coconut milk because we are making this an Italian flavoured dish.
- Want to omit the ‘béchamel’? Add slices of Chinese eggplant, it will add the creaminess mouthfeel we crave with lasagna.
- Meat Sauce: substitute your favourite cooked beans or ground tofu in similar measures for the ground meat.
- Want to add even more flavour? BBQ the veg for a few minutes before you assemble, the smokiness adds a lot of flavour.
- I had pork from a previous meal that I ground up fresh for this recipe, use whatever meat or beans you wish.
- The lentil béchamel will thicken as it cools, just whisk in a bit more milk, rice milk or vegetable stock to loosen.
- I like the stringiness of mozzarella in lasagna but if you are lactose intolerant, feel free to substitute goats cheese, the tang will be incredible in this dish.
- Whenever I see beautiful red peppers, particularly if there is a sale, I buy a bunch, roast them on the BBQ and save the slices in the freezer for future pizza’s or in this case, lasagna (freeze on a parchment lined cookie sheet and when frozen, place in a plastic bag. Leave in whole pieces to give you more options in usage). Omitting the roasted red peppers is a mistake because they add incredible flavour and sweetness.
This is the nutritional facts for the meat version of my recipe above, based on 6 servings.
This is my vegan version using navy beans and omitted all cheese.
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Posted in Fish, Kitcheninspirations Original Recipe, Main Courses, Weight Watchers Recipes, tagged delicious, garlic, Gluten Free, healthy, low fat, Sauce, Vegetarian, weight watchers on January 11, 2016|
28 Comments »
So far, winter hasn’t been horrible (dare I say it out loud?). In the last week, we’ve only had a couple of super cold days (-23° C or -9.4° F) but we’ve only had one snow storm and although it was super wet, it wasn’t that bad (shovelling was awful!). The one thing I will complain about is the lack of sunshine November and December was…gloomy, gloomy, gloomy! Although January’s start has been chilly, it has been sunny! So if I have to give up warmth for sun, so be it.
Have you made a New Year’s Resolution? JT and I decided that we need to get back on track and eat more vegetables and limit eating out (oh dear, we do eat out a lot). So, I have determined that the next month or so I will dedicate the blog to super healthy, clean eating, roughly based on a ketogenic diet. I say roughly because I’m going to allow myself one day per week to ‘cheat’ (TBD)! I will comb through your lovely blog pages and get my inspiration there.
We’ve also decided to eat our main meal at noon instead our norm of 6 or 7 in the evening. We’re hoping that these changes will result in some shedding!
This condiment came about as I stared blankly in the refrigerator…so many vegetables but no inspiration! The bag of baby arugula called out to me…pesto, it whispered. Now I know many of you are pesto traditionalists and only basil, garlic, EVOO, pinenuts and parmesan will do…but what if you wish to limit calories? Yes, there is the argument that you should only use a little, but I wanted to start the week off right so I created this unique paste that resembles pesto (notice I didn’t call it pesto?). I received a solid thumbs up from JT, it has texture, a slight kick and it’s bright and beautiful green. A little sunshine on these gloomy winter days.
The raw cauliflower gives makes a good substitute for the nuts, providing the slight crunch needed.
Makes a 125 mL (1/2 cup) sauce
A Kitchen Inspirations Original Recipe.
- 60 g raw cauliflower (either stems or florets or both)
- 60 g baby arugula
- 1-2 cloves garlic, finely minced
- 2 tbsp white wine vinegar
- 3 tbsp vegetable stock (home made)
- sea salt to taste
- Add the raw cauliflower to a small processor bowl, process until it becomes a fine meal.
- Add the arugula (may need to be added in smaller portions), garlic, vinegar and stock and process until a desired consistency is achieved (I wanted it relatively fine).
- Season with sea salt and process until totally combined.
- See serving suggestions in notes.
- Serving suggestions: pasta, sautéed vegetables, zucchini noodles, drizzled on tomatoes, meat or fish.
- Add a spoonful or two into a simple oil and vinegar salad dressing or greek yogurt for a dip.
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Posted in Breakfast/Brunch, Gluten Free, Main Courses, Recipes, Vegetarian, tagged diet, healthy, Kale, lunch, sweet potato, tasty, tosca reno on August 3, 2015|
20 Comments »
Happy Holiday! Today is a civic holiday here in Ontario and we’re enjoying it!
In effort of trying to eat healthier, I decided to cook out of the lovely new cookbook by Tosca Reno, The Eat-Clean Diet. Of course, I wouldn’t be doing the blog justice if I just copied the recipes so I’ve changed them up a bit so if you’re looking for the exact recipe, you’ll have to buy the book!
This is a delightful combination of flavours and textures and the kale works beautifully as a wrapper! I’m definitely going to make this one again, although I can’t help but think how tasty bacon would be in it!
The kale within the quiche softens up beautifully but the kale sticking out of the quiche crisps up like kale chips!
Kale-Wrapped Mini Quiches
Makes 6 mini-quiches. Original recipe from Tosca Reno’s The Eat-Clean Diet, Vegetarian Cookbook
- 12 large kale leaves, stems and ribs removed.
- 1 small sweet potato, peeled and cubed
- 1 cup cauliflower florets
- 3 shallots, thinly sliced
- 1 tsp olive oil
- 2 eggs, large
- 5 egg whites
- 1 cup 1% milk
- 2 tbsp Cilantro pesto (see notes)
- Preheat oven to 375° F and roast the sweet potato, cauliflower and shallots for 30 minutes or until cooked through.
- Lightly spray a 6 tin large muffin pan with olive oil and line each cavity with 2 kale leaves, having the curly bits stick out a little over the top. Spray very lightly with olive oil.
- Into each kale lined cup, divide the roasted sweet potato, shallots and cauliflower evenly.
- Meanwhile, combine the eggs, egg whites and milk with the Cilantro Pesto (recipe found on page 52) and whisk well.
- Pour the egg mixture into each muffin cup evenly. Bake at 375° for 30 minutes. If the kale begins to darken early, cover with parchment and then foil to protect it.
- Allow the quiches to sit for 5 minutes before removing from the muffin cups. I used a silicon muffin pan like this one, which made plating very easy.
- Tosca roasts the kale in a 350° F oven first to soften it. I experimented without this step and it worked just fine (it was 30° C 86° F With high humidity and I didn’t want the oven on more than I had to).
- If you don’t like cilantro, use regular pesto but the nutrition will be different.
- The cilantro pesto contains only two tablespoons of oil and no cheese making this by far, the healthiest pesto on this blog.
Kale Wrapped Mini Quiches, Serving size is 1 quiche
Cilantro Pesto, Makes 1 cup and this is for 2 tablespoons
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Posted in Crock Pot, Gluten Free, Kitcheninspirations Original Recipe, Ladies Night, Main Courses, Meat, Recipes, Slow Cooker, turkey, Weight Watchers Recipes, tagged Avocado, cheese, chili, chocolate, cilantro, cinco de mayo, crock pot, delicious, garnishes, Gluten Free, Mexican, onion, slow cooker, tangy, tasty, tomato, turkey on May 11, 2015|
35 Comments »
The Japanese Sakura Cherry Blossoms in High Park
Our Cherry Blossom tree in the front yard
Cinco de Mayo Inspired Turkey Chili
A Kitcheninspirations Original Recipe
- 1 cup dried red kidney beans, soaked overnight in water
- 250 g sweet onions, chopped
- 25 g garlic, finely chopped
- 300 mL tomato sauce
- 2 tbsp tomato paste
- 500 mL water and or chicken stock
- 900 g ground turkey breast
- 1 1/2 tbsp cumin
- 1 tbsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp chili
- 1/2 tsp sea salt
- 5 g dried ancho chili (seeds and veins removed)
- 1 tbsp unsweetened cocoa
- 30 mL tequila (a nice smokey one)
- 1 ripe avocado, sliced thinly
- 10 tbsp Greek Yogurt (approx 150 mL)
- 10 tbsp mozzarella cheese
- handful of Cilantro, or to taste
- 3-4 Green onions, finely chopped
- 1 red chili pepper, finely sliced
- Pre-heat slow cooker on high. Rinse beans and add to the slow cooker along with the onions, garlic, tomato sauce, tomato paste and the water and/or stock and give it a good stir.
- Brown the turkey meat in a very hot cast iron pan in batches. Add the browned turkey and juices into the slow cooker in batches. Once you have browned all of the turkey, remove the pan from the heat and deglaze the pan with the tequila, scraping off all the delicious turkey bits from the pan. Add this liquid into the slow cooker.
- Give the chili a good stir. Cook on high for 4-5 hours or until the beans are fork tender. If the chili is too liquidy, then remove the lid for the final hour of cooking.
- Serve hot garnished with sliced avocado, a tablespoon of yogurt or sour cream, cilantro, chopped green onion, shredded mozzarella cheese and finely sliced peppers.
Based on 10 Servings
It’s heavy on the points but high on flavour.
A delicious Mexican Flavoured Chili
Ladies Night May 2015
I should have set up the tri-pod for an all in shot.
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