Fiesta Chili~ Crock-Pot or Not~ You Decide!



Fiesta Chili was shared with me ages ago while coloring my favorite Nail Tech, Pam’s hair. She owns Pampered Nails in the Harris Arcade in downtown Hickory. If you need to have your nails pampered she is the go to girl! LOVE!! I have adapted this a bit so here goes! It is so quick and easy and everyone loves it!!

1 lb ground turkey browned
1 small onion, diced
1 28oz can diced tomatoes
1 can Rotel
1 can corn
1 small can green chilies
1 can seasoned blackbeans, undrained
1 can white beans, drained
1 pkt taco seasoning
½ pkt ranch seasoning

Brown turkey and dump everything in the crockpot, set to low  or do on stove top which ever is most convient!

Onion Tomato Tart

tomato onion tart

Freaking Amazing!

This is a dish that will let your guest know just how much you appreciate them! It looks beautiful, tastes amazing, is so super fresh & yummy & comforting & just dang delish! You could serve it with anything! It is also so easy to make. Now, you can make your own pie crust, however that is just too time consuming for me- You can also use a freezer crust from the store or they have great ones in the cold section at the grocery. You decide how fancy you want to be!

Tomato Onion Pesto Tart

TIP: Do not use a deep-dish crust go with the standard shallow version.
3 sweet onions (I prefer Vidalia), sliced thin (trust me you need this many, they cook way down)
3 T olive oil
1 T  sea salt

1 T balsamic vinegar
Swiss Cheese or any mix of cheese you like, shredded
Apx 1 pint Cherry or grape Tomatoes, cut in half

1-2 T Perfect Pesto

Swirl olive oil in pan, add onions & cook on med/high for 5-10 mins until they start to get some color then reduce heat to med/low and continue to soften & caramelize for another 15-20mins then add balsamic and cook 5 more mins.  Put apx 2 tablespoons Perfect Pesto in bottom of pre-cooked pie shell, layer with onions,  cheese then cherry tomatoes. Cook for 12 mins on 350 and SIMPLY ENJOY!!!

xoxo, Bird

Summer in a Bowl {Gazpacho}

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Gazpacho is one of my favorite summer eats. It is so versatile and just screams “SUMMER”!! I have tried oodles of different recipes and found “MY” perfect Gazpacho! My recipe does not use tomato juice or V8 (I like both fine to mix in my Bloody Mary, however adding either to Gazpacho, in my opinion just makes it taste like tomato juice!) The secret is simmering the tomatoes. It brings out a depth of flavor that is just amazing!! I hope you enjoy!!

2 Vidalia onions, peeled & quartered

8 large tomatoes, peeled

1/2 cup red wine

1/2 cup red wine vinegar

1to 2 cloves garlic

1 T sweet paprika

2 t Hungarian Hot paprika

2 T olive oil

Start by placing 1 onion, half the tomatoes, wine and vinegar in food processor and blitz. Place in soup pot. Repeat with remaining ingredients adding the olive oil and spices, pulse just to chunk tomatoes and onion. Add to pot, simmer 10 mins. Chill overnight for best flavor!!

Add diced veggies such as cucumbers, celery, sweet bell peppers, grape or cherry tomatoes, croutons, shrimp, the possibilities are endless!!!!

What screams summer to you? Share your favorite summer recipe!!

Asparagus Salad

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I just LOVE Asparagus! I picked up some fresh local asparagus at the Farmer’s Market yesterday. My favorite way to cook asparagus is to roast it at 350 for about 15mins. I just drizzle a little olive oil and some sea salt.

I remember my Mom used to serve canned {gasp!} asparagus with sliced hard boiled eggs and Good Season’s Italian dressing. It was good and with that little combo in the back of my head I “fancied” it up a bit!!

This is so simple takes less than 20mins from start to finish.

1 lb fresh asparagus

cherry or grape tomatoes

splash of olive oil

sea salt/cracked pepper to taste

Roast at 350 apx 15 mins

2 hard boiled eggs, chopped, diced, sliced (however you like em’)

splash of balsamic vinegar

Place asparagus, tomatoes, olive oil & balsamic vinegar on a plate, top with egg and serve. DELISH!!

xoxo, Mama Bird

Peanut Butter Vegetable Soup

                                     Souper Sunday
Today I am featuring my dear friend, Annelise, she is an amazing Mommy to 2 adorable boys. She shared this recipe with me and I had to call and ask her if I read it right? Peanut butter in soup? I didn’t know… But, she confirmed it and I gave it a try! Wonderful! 
Below you will find 2 recipes, hers and mine. Not that I thought it need to be changed I just used what I had on hand and she says any veggie will work . This is that kind of soup that your grandma made, you know it’s always a bit different. Great way to clean out the fridge and it also freezes well!!
Peanut Butter – Vegetable Chicken Soup
8 c Chicken Broth (if broth is salty, use only 4 cups broth, the rest water)
2 c Diced cooked chicken
1 c peeled and diced potatoes (sweet potato’s are awesome in this soup too!)
1 c diced carrots
1 c diced zuccini
1 c broccoli or cauliflower florets
1 c diced tomatoes (I use one can of diced tomatoes from the store)
1/2 c chopped celery
1/2 c chopped onion
1/2 c chopped green pepper (I use red)
2 cloves garlic, minced (2 tsp)
1 c peanut butter (add more to taste – I use simply jiff)
1 Tbs minced fresh parsley or 1 tsp dried
S&P to taste
If you like a little kick add Cayenne pepper 🙂
In a large pot combine broth, chicken, carrots and potato – bring to a boil and cook for about 10 min or so.Add zuk, broc/cauli, toatoes, celery, onion, green pepper, and garlic – simmer for 8 min or so.Add peanut butter (make sure to taste and add more if needed), S&P and stirring until pb is melted and fully blended. Simmer for 4 more min.You can cook longer, but the main thing is to make sure potatoes and veggies are cooked to your liking. Enjoy :)!
My version:
4 cups each chicken stock & chicken broth
1 sweet potato, cubed
1 baking potato, cubed
2 carrots, sliced
2 celery stalks, sliced
1 onion, diced
1 28oz can whole tomatoes with juice, broken up with a fork (I like the texture)
1 cup peanut butter
2 cups leftover stew beef
1 cup baby lima beans
1 cup green beans
1 cup corn
several dashes Worcestershire sauce
S & P to taste
dash of red pepper (goes great with the peanut butter!)
In large pot combine broth, potatoes, carrots, celery & onion cook for 10-15 mins add tomatoes, peanut butter & beef cook for another 10 mins or so then add remaining ingredients. I let mine simmer on low for the entire afternoon! YUMMY!!

Pumpkin Chili

CoolClips_vc100642 For this edition of Souper Sunday it is Halloween week and it’s all about the PUMPKIN!! I am so excited to re-share my friend Michelle’s Pumpkin Chili Recipe. It may inspire you to whip up something fun for Halloween!! It is so odd, I know, but really yummy!! Give it a try!!

1 T. canola oil

1 onion, diced

1 clove garlic, minced

1 1/2 lb. lean ground beef or turkey (I used turkey)

1  can cannellini beans

1 can black beans

2- 28 oz. chopped tomatoes (I like a ton of tomatoes)

1 can  pumpkin (NOT pumpkin pie filling!!)

7 oz. chopped green chilies

1 can chicken broth

1 T. cumin

1 T. chili powder

1 t. sugar

1 t. salt

1/2 t. cinnamon

1 t. unsweetened cocoa

Saute garlic and onion in oil. Add meat and brown. Add remaining ingredients, cover; simmer for approx. an hour- stirring occasionally. This also works great in the crock pot. Enjoy!!

trick or treat! mama bird

Pizza Night!

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Almost every Friday we eat pizza (healthy, I know). Sometimes we order from our favorite, Frankie’s Pizza, sometimes we pick up a Wally World Special, and sometimes…. I make a homemade pizza! Tonight, I made an amazing pizza with roasted tomatoes, caramelized onions, buffalo mozzarella, and parmesan. It looked beautiful and tasted even better!!

1 thin pizza crust (Wallie World has a great all-natural crust in the deli for $2.50!)

1 cup marinara sauce or pizza sauce

1/2 roasted Vidalia onion

2 handfuls roasted cherry & grape tomatoes

slices of fresh mozzarella cheese

parmesan cheese

I spread my fav Trader Joe’s Marinara Sauce on the top and then just layered all my items. Then sprinkled a little extra virgin olive oil on top. Baked at 450 for 10mins. DELISH!!

xoxo, Mama Bird

Roasted Tomato BBQ Sauce

I am IN LOVE with this new bbq sauce I made last night. It smelled as good cooking as it tasted.

P1010139 3 tomatoes, ripe/firm, peeled, cored and cut in chunks

1/2 sweet onion, sliced

2 T olive oil

sea salt

1 T brown sugar

1 T balsamic vinegar

1 T red wine vinegar

1/2 tsp red pepper

1 tsp smoked paprika

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place tomatoes and onions on rimmed baking sheet, drizzle with olive oil and sea salt. Roast at 400 for 20 mins. Pour in cuisinart with sugar, vinegars & spices; blend until smooth. Perfect with grilled chicken, pork or grilled Tuna Steak would be yum.

I LOVED this and will surly add this to my summer arsenal.

xoxo. Mama Bird

Green Tomato Pie

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As I have mentioned before, I have tomatoes coming out of my eyeballs! I love tomato pie and had never tried it with green tomatoes! Thought I would give it a whirl! I started with spreading about 1 tablespoon of whole ground mustard on the bottom of the pie shell, then I sliced my tomatoes.

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Then I mixed apx one cup of shredded Swiss cheese and 1 cup of mayo with fresh basil, you can use whatever you like; thyme, oregano etc.

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Bake apx 35 mins until hot and bubbly, allow to cool slightly prior to cutting. This is the same recipe I use with RED tomatoes and it too is FANTAB! If using RED tomatoes be sure to de-seed as they get very watery. Enjoy!!

Today’s recipe is linked to the following, pop on over and check out more great recipes!

tmtt3 Tues at the Table

xoxo, Mama Bird