Fresh Garden Tomato Chili

I originally posted this recipe back in 2013.  I have been making it every year since.  I have simplified the recipe a little since then.  I originally would peel my tomatoes, but then I discovered the peel really doesn't stand out to me, so I don't do that anymore, which saves a ton of time.  I also have been throwing the tomatoes in my food processor instead of dicing them.  You can do whichever you prefer.

Here is my original post from 10/07/2013:

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some chopped green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) 

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, chopped
1/2 c. finely chopped onion
1 garlic clove, minced
*12 large ripe garden tomatoes (see notes down below)
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed.  Remove bay leaves before serving. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4-6.    

*For the tomatoes:  I like to remove the stem, cut the tomatoes in half and remove half of the seeds.  Then, I throw all of the tomatoes into my food processor and process until there are only a few chunks.  I pour the tomato puree into my chili.  The tomatoes break down when you cook them anyway, so I don't spend the extra time peeling or dicing them.

Or, if you prefer skinned and diced tomatoes, you can remove the peel, stem and seeds and dice, but this will take a lot longer. 

Ranch, Turkey and Cheese Stuffed Rolls

Only two more weeks until Thanksgiving.  Do you have your menu all planned out?  The menu part is a piece of cake to me.  I like the same dishes each and every year, but it's the leftovers that I make a plan for.  I love to find new ways to use up all that extra turkey.

These Turkey and Cheese stuffed rolls are a really delicious way to use up some of that turkey and by coating the rolls in Parmesan cheese and ranch mix, they instantly become a favorite of both adults and kids.  You are only a few short steps and six ingredients away from a warm and cheesy and totally comforting roll.  These are great, because you can grab them and go.  You really don't need a plate or any utensils to eat them.  You can also use chopped chicken or ham, if you prefer and feel free to switch up the flavor of cheese.    

Let me show you how easy they are to make. . .

First, get all of your ingredients ready.  I like to thaw my rolls in the refrigerator overnight, that way they are ready to go in the morning.  You will also need some chopped leftover turkey (or ham or chicken), some shredded cheese, melted butter, Parmesan cheese and ranch mix.  

Spray a large sheet pan with cooking spray.  Flatten each roll into a circle and place 1-2 inches apart on your sheet pan.  Top each roll with shredded cheese.  I used Cheddar, but you can really use any flavor your family likes.  

Then, top each roll with the chopped turkey.   

Pull up edges of roll to form a ball and pinch together to seal.  

Dip each roll into melted butter and then into the Parmesan/ranch mixture.  Place seam-side down into a greased 9x13-inch baking pan.  

Cover with plastic wrap and allow to rise until doubled in size.  

Bake in preheated oven until golden brown.  Serve.  

I am sharing this amazing RECIPE over at Rhodes Kids Baking Blog today.  Click HERE to get this delicious RECIPE.

This post is sponsored by Rhodes Bread.  All opinions are my own and I have always been a fan of Rhodes Rolls.  Thanks for allowing me to work with the brands that I love.

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Baked Tex-Mex Spaghetti

How's the weather in your neck of the woods?  It's been pretty chilly here in Utah which means all I want is warm comfort food.  This baked spaghetti is some seriously delicious comfort food.

It's super tasty and I love it so much that I think about it all the time . . . ha ha.

This comes together so quick that it can easily be a weeknight dish.  You can even make this ahead of time and reheat it later.  It's great on day one and it's just as good on day two.   

All you do is brown some meat, make an easy cream sauce and then stir it all together with a lot of cheese and some cooked spaghetti noodles and bake.  The sauce is so flavorful and super creamy and anything loaded with this much cheese has got to be good, right!!   

This will easily become one of your family's favorite dishes.

I also shared this recipe over at The Recipe Critic's site.  Click HERE to check it out.

You might also like:

Bobby Deen's Baked Spaghetti

Easy Weeknight Bowtie Pasta

Olive Cheese Bread

Shortcut Garlic Butterflake Rolls

Baked Tex-Mex Spaghetti
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 Lb. ground turkey or lean ground beef
1/2 c. finely chopped onion
4 Tbl. unsalted butter
1/2 c. all-purpose flour
1 1/2 c. milk
2 (8 oz.) cans tomato sauce
1 (10 oz.) can diced tomatoes and green chiles, undrained
1 (8 oz.) pkg. Cheddar cheese, grated
1 (8 oz.) pkg. Pepper Jack cheese, grated
2 Tbl. chopped fresh cilantro
1 Tbl. ground cumin
2 tsp. chili powder
1/2 tsp. salt
1 (16 oz.) pkg. angel hair pasta

Preheat oven to 350 degrees.  Spray a 9x13-inch casserole dish with cooking spray.  Cook pasta according to package directions for al dente; drain and set aside.  Meanwhile, brown ground turkey or beef in a large skillet over medium heat.  When meat is almost cooked through, add the onion and saute until tender and meat is cooked through.  Remove meat from the skillet and set aside.  To the same skillet, melt butter over medium heat.  Gradually whisk in the flour until a paste forms and cook for 2 minutes, whisking frequently.  Slowly whisk in the milk until thickened.  Add the tomato sauce and diced tomatoes.

Cook, stirring occasionally, until mixture is thick and creamy.  Stir in the meat mixture, grated Cheddar cheese, 1 cup of the Pepper Jack cheese, chopped cilantro, cumin, chili powder and salt.  In a large bowl, combine the cooked pasta and sauce mixture and stir until all pasta is evenly coated with sauce.  Pour into prepared casserole dish, cover with foil and bake for 30 minutes.  Remove from oven and top with remaining Pepper Jack cheese and return to oven, uncovered, for another 5 minutes or until cheese is melted and bubbly.  Let stand a few minutes before serving, then slice and garnish with desired toppings (olives, chopped cilantro, diced tomatoes, sliced green onions).  Serves: around 6 - 9.

Healthier Taco Pasta in under 30 minutes

 I love a good 30 minute meal and this one is fantastic.  The longest part is waiting for the pasta to finish cooking.  I have made this quite a few times.  The cottage cheese is what originally sold me on this dish.  I love adding cottage cheese to so many dishes.  It adds a lot of extra protein which means I can use less meat.  I added 3/4 Lb. of lean meat to this recipe, but sometimes I only add 1/2 Lb. and it is still just as hearty and delicious.   

My other version of Taco Pasta is fabulous and it's one of my favorites, but it has some butter in it and lots of cheese.  This taco pasta is healthier than other versions, because there is no butter or oil and the only cheese that is added is cottage cheese.  You could always add a little cheese if you prefer, Cheddar, Monterey or Feta would all taste fabulous, but honestly, I don't even miss the cheese.  

 I love using the large shells, because they fill up with the creamy sauce, but you can use whatever type of pasta you prefer. 

You might also like:

Chicken Enchilada Stuffed Shells 

Baked Mac & Cheese

Easy Baked Ziti with Cottage Cheese

Healthier Taco Pasta
(Printable Recipe) or (Printable with Picture)

8-12 oz. large shell pasta (or other type of pasta)
3/4 Lb. lean ground beef or ground turkey
1 packet of taco seasoning
1/4 tsp. cumin
1/4 tsp. onion powder
pepper, to taste
1 Tbl. brown sugar, opt.
1/2 c. hot pasta water
1 can low-sodium black beans, drained and rinsed
1 can mild Rotel, un-drained
1 heaping cup low-fat cottage cheese
2 Tbl. chopped cilantro

Cook pasta according to package directions; reserving 1/2 cup hot water.  Meanwhile, brown ground beef or turkey in a large skillet over medium heat.  Add the taco seasoning, cumin, onion powder, some black pepper and brown sugar.  Carefully add 1/2 cup of the hot pasta water to the skillet and stir to combine; allow to simmer for a few minutes.  It should be thickened at this point.  Stir in the beans, Rotel, cottage cheese and cilantro.  Continue to heat over medium heat and add the drained, cooked pasta.  Stir until pasta is evenly coated in sauce.  The sauce should be thick and creamy, but if it isn't, simmer for a few minutes until thickened.  Serves 4-5

slightly adapted from: Sweet Treats & More 

Linked up at Weekend Potluck!

Sloppy Joe Nachos

I love when I can get two dinner recipes out of one.  Although this one wasn't planned, it kind of just came to be when I realized I was going to have a LOT of leftover sloppy joe filling.

While the sloppy joe filling was simmering, "The Mr." couldn't wait to taste it, so he pulled out the Doritos and scooped up a bite full.  "This is good," he says and there was the moment we both realized Sloppy Joe Nachos would be amazing.

Think about it, the filling already has meat, peppers and onions in it and if you were to add cumin, it would taste like taco filling.  

Have you ever had nachos on Doritos?  I grew up eating nachos that way and it adds a lot of extra cheesy flavor!  Of course, regular tortilla chips would still be delicious too, but why have plain when you could have nacho cheese?

Might sound strange, but this really was delicious.  

Sloppy Joe Nachos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

*This is a "no-recipe" recipe.  Use as much of each ingredient as desired.

leftover Sloppy Joe filling
Nacho Cheese Doritos
Monterey Jack Cheese, shredded
chopped parsley or cilantro, for garnish, opt.

Cover plate with chips.  Top with leftover sloppy joe filling and grated cheese.  Microwave for about 60 seconds or until meat is heated through and cheese is melted.  Garnish with chopped parsley or cilantro.  Serve.

Kitchen Confidence Cookbook Review and Sloppy Janes

I have been a fan of Kelsey Nixon ever since I watched her on The Next Food Network Star.  She didn't win, but was still given her own cooking show on The Cooking Channel.  I watch every episode of her and her pretty red fingernails (anyone else noticed that?).

It was about time she came out with her own cookbook :)

So, what do I think of the cookbook?

I really like it.  My favorite section is surprisingly the "Sides" category and I want to try almost every recipe in that section.

There are quite a few recipes in this book that I grew up eating, except she has added her own "twist" to them.  Like taking chili that everyone loves, but introducing us to a new ingredient, like hominy.   Or like using sweet potatoes to make scalloped potatoes.  Or even adding a thinly sliced Granny Smith apple to a grilled bacon and Cheddar cheese sandwich.  Some of the recipes might seem a little "fancy", but not so much that you wouldn't ever try them.  I am convinced to step out of my comfort zone and try these new variations.  Not every recipe has a picture, but the ones that do are absolutely gorgeous.

As soon as the weather cools down, her Roasted Tomato Soup is at the TOP of my list of things to make.  Some others I can't wait to try are Chicken and Poblano Stew, Carnitas Tacos, Essential Stove-Top Mac and Cheese, Meatball Parmesan Heroes, Roasted Root Vegetables, Blueberry Muffins and her Chocolate Chip Cookies.

I did make her Sloppy Janes and they taste nothing like my go-to Sloppy Joe recipe, but they sure were delicious.  I remember watching the episode of The Next Food Network Star when Kelsey made these and served them to Martha Stewart and I have always wanted to try them.  Not sure why it took me so long?  Don't be afraid of the ground turkey.  I use it all of the time instead of ground beef and when mixed with all of the other ingredients, I bet no one would even notice the difference.

A few of Kelsey's other recipes that I have tried are her Rapid Rise Rolls and her Orange Rolls.

To find out more about Kelsey or to purchase Kitchen Confidence, click HERE.

Sloppy Janes

adapted from: Kelsey Nixon
(Printable Recipe) or (Printable with Picture)

1 Tbl. olive oil
1 1/2 Lbs. ground turkey
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. smoked paprika
salt and pepper
1 green bell pepper, ribbed, seeded and chopped
1/2 c. finely chopped onion
1/2 (28 oz.) can crushed tomatoes
2 Tbl. packed light brown sugar
1/2 c. ketchup
1 Tbl. Dijon mustard
splash of apple cider vinegar
1 Tbl. Worcestershire sauce
5-6 hamburger buns, toasted
Miracle Whip or Mayonnaise

Heat olive oil in a large skillet over medium-high heat.  Add the ground turkey, garlic powder, onion powder, smoked paprika, salt and pepper.  Cook, breaking up with the back of a wooden spoon until the meat is no longer pink, about 5 minutes.  Add the bell pepper and onion and cook until tender, about 5 minutes.  Add the crushed tomatoes, brown sugar, ketchup, Dijon mustard, vinegar and Worcestershire sauce.  Bring to a boil, reduce heat and simmer, stirring occasionally until sauce thickens, about 10-15 minutes.  Serve on toasted hamburger buns with Miracle Whip or Mayonnaise.  Makes 5-6 sandwiches.  

Jenn's Notes: My turkey came in a 1.25 Lb. package and that is what I used.  Kelsey serves these as sliders, but we opted for regular-sized sandwiches.   

I received this book from Blogging for Books for this review, but all opinions expressed herein are my own.

Turkey Bacon Ranch Pasta Salad

Father's Day is this weekend.  Do you have any plans?  Maybe a BBQ with the family?  Ya know, this pasta salad goes perfect alongside some grilled chicken or a burger and it can feed quite a few people!  Just saying :)

  

My Dad gave me a Betty Crocker Healthy Cookbook and this recipe was inspired by a similar one in the book.  Rather than using Mayonnaise, it calls for Light Ranch Dressing.  I always buy Light Ranch Dressing.  With the brand that I buy, I really can't tell the difference.

This pasta salad is delicious and I love that it is lighter than traditional pasta salad.  

You might also like:
Mom's Macaroni Salad
Roasted Red Pepper Macaroni Salad
Mexican Corn Pasta Salad

Turkey Bacon Ranch Pasta Salad
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

16 oz. medium shell pasta
1/4 lb. deli ham, diced
1/4 lb. deli turkey, diced
2 green onions, chopped
1 tomato, diced
1/3 c. imitation bacon bits
3 c. fresh spinach, chopped
3/4 - 1 c. light ranch dressing, or more to taste
salt and pepper, to taste
1/2 c. Parmesan cheese, for garnish before serving

Cook pasta according to package directions; drain and rinse well with cold water.  Allow to dry completely before preparing the salad.  Once pasta is dry, add the remaining ingredients and stir to combine.  Taste and adjust any ingredients, if needed.  Keep refrigerated until ready to serve.  Garnish with Parmesan cheese just before serving.  Serves: 8-10. 

Idea from: Betty Crocker Healthy New Choices

Linked up at Saturday Night Fever!

Ham, Turkey and Bacon Croissant Melts

It has been such a nice weekend.  I visited my swimming pool for the first time this season and it was so nice and relaxing.  Then, I cleaned my house really well and pretty much ate popsicles the rest of the day.  I would have made myself some Frothy Sunrise Punch, but I didn't have any orange juice on hand.  

But . . . now I am HUNGRY.  This sandwich is exactly what I want right now.  Croissants have got to be one of the best things ever created and when you bake them, they get EVEN BETTER.  It's true, check out these Baked Ham and Cheese Croissants to see why :)

This Croissant Melt really is so DANG GOOD.  Hello . . . it has ham, turkey crunchy bacon, Pepper Jack cheese and honey mustard, all served on a buttery, flaky, croissant.  Add an egg and make it a breakfast sandwich.  To-die-for!  

You might just find yourself making these on a weekly basis.  

Ham, Turkey and Bacon Croissant Melts

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

4 large croissants
1/2 lb. deli ham, sliced thin
1/2 lb. deli turkey, sliced thin
8 slices bacon, cooked
4 big slices Pepper Jack cheese

Honey Mustard
1/3 c. Mayonnaise (I use light)
1 Tbl. mustard
1 Tbl. Dijon mustard
1 Tbl. honey
1/2 Tbl. fresh lemon juice
a few dashes of Worcestershire, opt.
salt and pepper, to taste

Preheat oven to 425 degrees.  Slice croissants in half.  Spread honey mustard on each half.  Top the bottom half of each croissant with a few slices of deli ham, deli turkey, two slices of bacon and a slice of cheese.  Cover with tops and place on a baking sheet.  Bake for 4-5 minutes or until cheese is melted and croissant is slightly toasted.  Serves: 4

For the Honey Mustard: Stir together all ingredients.  Taste and adjust ingredients, if needed.  

Jenn's Notes: I used Black Forest ham and Cajun turkey.  

Linked up at Saturday Night Fever!

Ground Turkey Tacos

Happy New Year!  Let's start 2014 off right . . . with a good taco recipe.    

These tacos were meant to be our "healthy" night dinner.  Mine was healthy, but the pictures are of "The Mr.'s" tacos :)  Besides from the meat and bean mixture, he loaded his with guacamole, Mexican rice and Feta cheese.  I topped mine with only lettuce and tomato.  

Both versions were so good and if you choose to make them healthy like my version, I promise it won't taste healthy.  I didn't even miss the cheese, which was a shocker.  You could even go all out and eat these in a lettuce cup if you wanted.

"The Mr." loved his version too, but of course he did . . . just look at them.

Ground Turkey Tacos
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

3/4 Lb. lean ground turkey
1 green bell pepper, chopped
1/2 medium onion, finely chopped
1 garlic clove, minced
1 can black beans, drained and rinsed
1 c. salsa
1 1/2 tsp. chili powder, or to taste
1 tsp. cumin, or to taste
salt and pepper
juice of 1/2 a lime
8-10 taco shells

For garnish
lettuce
diced tomatoes
Feta cheese
chopped cilantro

Cook ground turkey in a large skillet over medium heat.  Just before the meat is cooked through, add the chopped green peppers and onion and saute a few minutes until tender.  Add the garlic and saute for 30 more seconds.  Add the beans, salsa, chili powder, cumin, salt, pepper and lime juice.  Taste and adjust seasonings, if needed.  Allow to simmer for 10 minutes.  Serve in tacos shells with desired toppings.  Makes: 8-10 tacos.  

Linked up at Weekend Potluck!

Creamy Turkey {or Chicken} and Bacon Wild Rice Soup

Are you all sick of turkey?  That's okay, you can always use chicken in this soup instead.

Even though I didn't cook the turkey this Thanksgiving, I was still sent home with leftovers, which was awesome.  I really wanted to make these Turkey Cheesesteaks AGAIN, but I had to make something with the ingredients I had on hand.  Yes, I always have bacon on hand . . . don't you?  

After seeing on the news that the weather is going to drop big-time this week (welcome to December), a soup needed to happen in my kitchen.   

This is a very thick and creamy soup with warm comforting flavors.

It's hearty enough that you can eat it as is, but I always prefer mine with sliced French bread or crackers.

Creamy Turkey & Bacon Wild Rice Soup

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice

  Original Recipe with 23 herbs and seasonings

2 (14.5 oz.) cans low-sodium chicken broth

1 c. water, plus more, if needed

4 Tbl. unsalted butter

1/3 c. finely chopped onion

1 clove garlic, minced

6 Tbl. all-purpose flour

2 c. half-and-half (I used fat-free)
1 1/2 - 2 c. chopped leftover turkey (or cubed cooked chicken)

1 (2 oz.) jar chopped pimientos, undrained

1 Tbl. Italian seasoning

1/2 tsp. poultry seasoning

pepper, to taste

4 slices bacon, cooked and crumbled, for garnish

3 Tbl. finely chopped green onions, for garnish

In a large pot, combine rice, the seasoning mix that comes with the rice, one can of chicken broth and one cup of water.  Bring to a boil, reduce heat, cover and simmer until rice is tender, about 25 minutes.  Meanwhile, in a separate medium-size saucepan, melt the butter and add the chopped onions and minced garlic.  Saute for a minute and then slowly whisk in the flour.  It should form a thick paste.  Continue cooking for several minutes, stirring occasionally.  Gradually whisk in two cups of half-and-half and cook until thickened.  Mine was extremely thick.    

When rice has finished cooking, add the half-and-half mixture to the pan with the rice along with the chopped turkey, pimientos, remaining can of chicken broth, Italian seasoning, poultry seasoning and pepper.  Stir together until well combined.  Cook over medium heat until thickened.  Reduce heat to low and simmer for at least 30 minutes, but the longer the better.  I let mine simmer for several hours.  Don't forget to stir occasionally, so it doesn't stick to the bottom of the pan.  If soup gets too thick, add water until it reaches desired consistency.  Garnish with crumbled bacon and green onions.  Serve with sliced french bread or crackers.  Makes 4 servings.    

Jenn's Notes: You can use a different brand of wild rice if you need to, but Uncle Ben's comes with a super flavorful seasoning packet.  If your brand does not come with that, your soup might not be as flavorful.

idea adapted from: Pinch of Yum

17 Leftover Turkey Recipes

I know 99% of these recipes call for chicken, but that is the beauty of it . . . you can swap the chicken out for leftover turkey and it will taste just as good.  Plus you might find some new favorites that you can make the rest of the year using chicken.  

My Fave - Turkey Cheesesteaks

Cheesy Chicken {turkey}, Bacon, Broccoli & Rice Casserole

Creamy Vegetable Casserole 

Turn this amazing side dish into a main dish by adding turkey

Chicken {turkey} Enchiladas - No Canned Soup 

Chicken {turkey}, Bacon, Ham, Asparagus & Cheddar Parmesan Pasta

 Chicken {turkey} Caesar Pita Pockets

Copycat Olive Garden Chicken {turkey} & Potato Florentine Soup

 Easier Chicken {turkey} Cordon Bleu Casserole

 Chicken {turkey} Broccoli Supreme

Chicken {turkey} Cordon Bleu Florentine Casserole

Chicken {turkey} Pot Pies with a Puff Pastry Crust

Linguine Carbonara 

Add turkey instead of sausage

Mini Biscuit Chicken {turkey} Pot Pies

Baked Tex-Mex Taquitos

Zucchini Casserole with Stuffing 

This is a great way to use up leftover stuffing too.

Pat's Chicken {turkey} & Wild Rice Casserole

Chicken {turkey} Hot Pockets

Linked up at Weekend Potluck!