Directions

1. In a large pot, saute the onion, jalapenos, and bell peppers until tender.
2. Add chicken broth and diced tomatoes and bring to a boil.
3. Add the rice and corn to the pot and mix well.
4. Season chicken with cumin, salt and pepper on both sides.
5. Place chicken inside the pot until it is covered in liquid. Cover pot and simmer for 10-15 minutes on each side until chicken is cooked through.
6. Uncover and let liquid evaporate. Remove from heat.
7. Add in the can of black beans and mix it up.
8. Top the chicken with cheese and avocado and place on top of rice and vegetables.

Saute the onion, jalapenos, and bell peppers

Step 5: Cooking it all up

Delivery and presentation:

Well, winter in the midwest is always a crap shoot.  Just outside of St. Louis, you never know what type of weather we will experience during these winter months.

Today, we have freezing rain and snow.  What better for a day like today, than to make up some chili.

Ingredients:

1 lb of ground turkey
2 caps diced tomatoes (undrained)
2 cans light red kidney beans (undrained)
large vidalia onion (chopped)
garlic cloves (sliced & diced)
large green pepper
black pepper (to taste)
1/2 tsp oregeno
2 1/2 tbsp chili powder
2 tbsp olive oil

Crackers
Shredded cheese

Directions:

In a crock pot, mix seasoning, tomatoes, and beans and turn on high.  Cover and let the mixture begin to heat up.

Chop up an onion, garlic, and green pepper.  Add olive oil to a skillet and heat oil using a medium heat.  Add onion, garlic and green pepper.  Cook until onion is translucent and green pepper is softened.  Transfer to crock pot when cooked.

In the same skillet, brown 1 lb of ground turkey. 

Drain any grease, and transfer to crock pot.

Leave crock pot on high if you are going to be around.  Cook on high for an hour and a half.  If you wish, you can cook it on low for 2-3 hours.

There you go... enjoy a good chili...

1 small yellow bell pepper and 1 small green bell pepper, seeded and cut into strips (I used only green this time around)
1/2 sweet onion(such as Vidalia), sliced
3/4 pound of red potatoes, cut into squares
2 tbsp. olive oil
1/2 tsp dried oregano
2 tsp garlic
1/2 tsp Italian seasonings
Pepper
1 pound of Italian sausage(4 links) cut into chunks
 
Preheat oven to 450 . Line a large baking sheet with foil.  Mist the foil with cooking spray.  In large bowl, toss the vegetables with oregano, garlic, Italian Seasonings and pepper.  Pour the olive oil over the vegetables and spices and toss again.

Spread veggies on baking sheet . Distribute sausage chunks among veggies.

Bake until the vegetables start to carmelize and the sausage is cooked through.  Stir around 20 minutes, and then cook for an additional 20 minutes or until the potatos are soft to your liking.

Prep Time: 10 min
Cook Time: 15 min Serves: 2 servings

Ingredients

• 2 tablespoons all-purpose flour
• 2 teaspoons chopped oregano
• 2 tablespoons chopped fresh parsley (which I left out this time)
• Pinch of black pepper
• Pinch of garlic powder
• 2 tilapia fillets
• 3 tablespoons olive oil
• 1/4 pound asparagus
• 2-3 green onions chopped up
• 1/2 tablespoon of minced garlic
• 1 small roma tomato, chopped
• 1/8 cup of orange juice

Directions
Combine the flour, oregano and parsley in a shallow dish. Season with pepper and garlic powder.

Place a large skillet, or in my case, a wok, over medium-high heat.  Add 2 tablespoons of olive oil prior to turning on the heat, allow the oil to heat up with the pan. Coat the fish in the flour mixture, shaking off the excess. Add the two fillets and cook until golden brown on the bottom, about 4 minutes.

Flip and cook through, 1 to 2 more minutes.

Transfer to a plate and keep warm.

Add 1 tablespoon of olive oil to the pan and let it heat up.  Add the minced garlic, asparagus, and green onions.  Cook 3-4 minutes, turning frequently.  Add the orange juice and reduce the heat, cook for five more minutes.  The orange juice really mixes up the tastes and is a wonderful surprise.  Remove the vegetables from the pan whenever the asparagus shafts appear somewhat tender.  Make sure to leave whatever juice is still in the pan.

Now, add the tomato into the pan and cook for 2-3 minutes, stirring frequently.  The tomatos will soak up the remained of the orange juice, which gives them a distinctively delicious taste.

Now, divide the fish and vegetables among two plates.  Add the tomatoes on top of the asparagus.  Garnish with oregano (didn't do it this time).

And here it is!