Quick Chicken Chili

This is a really quick version of Chicken Chili. If you have all the ingredients on hand it take a jiffy to pull it together (about 30 minutes to the table) and I promise it tastes like it was simmered for hours! My kids also like this recipe, so in a pinch I know it is something I can make and everyone is happy - especially the nights when my husband Steve says "make something we can all eat honey." You may hear me refer to this comment often, it really makes me laugh as you'd think I spent hours slaving over the food I prepare, that I had the time to do that, or that I complained that I didn't like to cook food! All really funny stuff! Steve is a tri-athlete, quick, is a word he likes a lot. We are always hurrying up, making it quick, taking a speedy bath, let's move it people!. You get the picture. If you are making it for the family to enjoy, I would suggest picking a mild chunky salsa. I enjoy it with a medium salsa, but it is way too hot for the kids! Just ask my friend Amy, she accidentally made it for her family the other night with the medium and ended up having to prepare another meal for her kids. She really wasn't too happy about that, it really ruined the whole, Quick Family Friendly Chicken Chili idea……

Ingredients

1 rotisserie chicken

2 jars chunky style salsa

1 can black beans

¼ finely chopped cilantro

Juice of 1 lime

1 tablespoon chili powder

½ teaspoon of ground cumin and oregano

½ teaspoon coriander

1 container chicken stock (good quality)

1. Remove all the chicken from the bone and chop into small bite sized pieces. Discard the skin also (doesn't look too good and taste great in the finished chili)

2. Place chicken and all the remaining ingredients through the lime juice into a pot. Add in enough chicken stock until it is like a chili consistency. Bring to a boil and simmer for about ten minutes.

Serve with cooked rice and salad.

Corned Beef Sauce

This corned beef sauce recipe comes courtesy of my grandmother Icsis. It is really simple to make, I remember helping my grandmother to make it when I was about 8. My husband Steve likes corned beef, (well he really isn't a huge fan of boiled anything) but says that after having corned beef with this sauce won't eat it any other way. Enjoy and happy St. Patrick's Day.
Ingredients
1 cup of corned beef liquid cooled (the water the corned beef is cooked in)
1 tablespoon plain flour
1 tablespoon of sugar
1 teaspoon of mustard powder
1 tablespoon butter
1 egg
2 tablespoons cider vinegar

1. Put all ingredients into a food processor, blend until well combined.
2. Place liquid into a saucepan on medium heat until it has thickened to a sauce consistency, stiring often.
3. Place in serving dish and enjoy over the top of corned beef or on the side

Tex-Mex Calzones

I chose to make this recipe one evening as my husband was telling me to "keep it simple - make something that we can all eat.' I guess I often cook one thing for the kids and something similar, but slightly more tasty (spicy usually) for us. I really like this recipe, it is simple and everyone thought it was delicious. I hope you'll give it a try. Let me know what you think.

Ingredients

8oz ground turkey breast

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1/2 teaspoon ground cumin

3/4 teaspoon chili powder

2 garlic cloves, minced

1/2 cup chunky salsa

1 packaged of refrigerated pizza dough

3/4 cup preshredded Mexican blend cheese

Sour cream for serving

1. Preheat oven to 425

2. Heat a large nonstick skillet over medium high heat. Add ground turkey to pan, cook until no longer pink, breaking up into small pieces. Add onion, and next 5 ingredients to pan; cook about 4-5 minutes until veggies are tender, stirring occasionally. Remove from heat and stir in salsa.

3. Unroll dough; divide into four equal portions. Roll each portion into about a 6x4 inch rectangle. Place 1st rectangle onto a baking sheet coated with cooking spray. Spoon about 1/2 cup of turkey mixture on one side of dough and top with about 3 tablespoons of cheese. Fold dough over mixture and press sides together firmly to seal. Repeat this with the other rolled out dough rectangles. Bake at 425 until browned all over. Serve with sour cream.

Hint: It is best not to preheat the cookie sheet and a pizza stone does not work as well for this recipe. Recipe mainly adapted from Cooking Light Magazine.