Turkey Chomp Chili

Every time I see the leaves change color, and feel the cold dry bite of winter, there is only one dish that is on my mind.  Chili, but not just any chili, Turkey Chomp Chili.  This is my newest dish to date and a quite obscure one at that.  Don’t get me wrong, I love the traditional chili recipes, in fact, I’m pretty sure my GrandMaster Chompski’s chili recipe is in the top 5 recipes of all time, but that’s just my opinion.  I wanted to try something new and create a chili that was a little more refreshing while at the same time staying hardy.  So Turkey Chomp Chili was developed.

What you’ll need:

1 15 ounce can of Red Kidney Beans

3  Cloves of garlic

2 ounces of shredded Colby Jack cheese

2 stalks of celery

1 Avocado

1 Lime

1 Bunch of Cilantro

1 Anaheim Pepper

1 Jalepeno Pepper

¼ cup of Jalepeno juice

½ of a White Onion

1 14 ½ ounce can of Diced Tomatoes

1 ½ Tablespoons of Chili Powder

1 lb. of ground turkey

Heat your pan to medium and cook the ground turkey.  Add your beans, chopped veggies, tomatoes and garlic.  Let that cook down for about 15-20 minutes.  You can always improvise and add whatever you like to chili too.  It’s chili, your main goal when creating chili is to combine pretty much whatever you can find.  After 15-20 minutes squeeze your lime into the mixture and you can leave the rind if you want, I always do.  Add the seasoning and let it cook for another 15 minutes on low.  Now you are ready to throw into a bowl, garnish it with avocado, cheese, crackers, and heck yes, SRIRACHA!!!

Enjoy.

Superbowl Sushi

Every year for the Superbowl all of my family and friends get together to watch the game.  Hopefully to watch the Packers win another title but I’m not telling you guys something you already know, ha ha.  The second best part about the Superbowl is the food!  We have made it a tradition to roll our own sushi rolls on Superbowl Sunday.  It’s turned into a great success and I’m just going to give you the rundown of my favorite sushi roll.  I call this one the Chomping Eel roll.  You can get all the ingredients at your local Asian market.

What you’ll need:

1 Sliced avocado

1 package of imitation crab

1 pickled yellow sqash

1 raw tuna steak

1 raw salmon steak

1 smoked and glazed eel filet

1 tablespoon SRIRACHA

1 tablespoon Japanese Mayo

1 cup of white sticky rice

1 Bamboo sushi roller

1 sheet of seaweed paper

1 cucumber

Remember to cut all the ingredients in slim rectangles.  Lay out your sticky rice onto the bamboo roller.  You can put the seaweed paper down first or after the rice, I prefer after.  Next I lay down the seaweed paper and begin to lay in the ingredients.  I start with the fish first, then the cucumber, squash, and the crab.  You can put other ingredients in the center but you don’t want too many on the inside because it makes it harder to roll.  Now begin rolling your roll.  Once you get a solid and tight roll we can add the avocado and eel.  You will slice each like a filet and lay them gently on top.  Mix the Mayo and SRIRACHA together and drizzle over the top of the roll.  Cut the roll into 2 inch pieces and you have completed your own Chomping Eel roll!  Pour out some soy sauce and wasabi and you are good to go.

Enjoy.

Stuffed Bell Peppers

My girlfriend actually came up with this recipe and I can’t help but share it with you guys.  Now seeing that it is her recipe I’ve got to leave out a secret ingredient that makes it super succulent.  Maybe you can figure your own secret ingredient out on your own the more you make the dish.  Stuffed Bell Peppers are a great southwestern dish to impress anyone if you family.  They are fairly simple to create, but they take a lot of time and have many parts so they seem to impress any audience.  Especially when they are cooked right, the bell pepper shell holds in all the juices and never disappoints.

What you’ll need:

(Serving for 2)

2 Red bell peppers

1 chopped green bell pepper

½ chopped small white onion

4 slices of provolone

2 chicken breasts cubed

First heat a cast iron skillet with a tablespoon of olive oil.  Throw in you chopped bell pepper and onion to sautee.  After you sautee the veggies put them to the side.  Now cook your cubed chicken, salt and pepper to taste.  Once the chicken is cooked add your veggies back to the mix.  Cook for 2 more minutes.  While the chicken is cooking, hollow out your red bell peppers.  Put one layer of cheese on the inside of the pepper and pour in the mixture.  Place the other slice of cheese on top.  Heat your oven to 350 degrees and once it is preheated throw in the peppers for 35 minutes or until the cheese is golden brown.  When you take the peppers out they are ready to eat as soon as you get the SRIRACHA out! Serve with black beans and rice.

Enjoy.

Spinach and Chicken Hoagie

I don’t know about you guys but I’m really big on diner style sandwiches.  Sadly, there aren’t any good diners where I’m from so I once again develop my own diner style sandwiches.  I cook min on a griddle as well to keep that diner style feel.  So heat up the griddle and grab some good ol’ butter and get ready to dive into the Spinach and Chicken Hoagie.

What you’ll need:

1 chicken breast

¼ chopped white onion

½ cubed red bell pepper

½ chopped Anaheim pepper

Goya Adobo seasoning

Salt and Pepper

1 cup of spinach leaves

1 tablespoon of mayonnaise

1 tablespoon of SRIRACHA

1 tablespoon of butter

1 of your favorite hoagie rolls

1 slice muenster cheese

Heat up your griddle to 325 degrees.  Start prepping your veggies.  I prefer to throw my veggies on the griddle first to get them warm and get a nice sautee on them.  Chop your chicken into one inch cubes and season them with Goya Adobo, salt, and pepper.  There are no measurements with the seasonings because it is truly all personal preference.  Slap half of the butter on the hoagie and the other half on the griddle.  Begin toasting the hoagie and cooking the chicken.   Once the bread is toasted mix the mayo and SRIRACHA to make spicy mayo.  Spread the spicy mayo on the hoagie and layer on your spinach.  Combine your veggies and chicken. Place your cheese over the chicken and veggies for about two minutes before you take it off the griddle.  Place the chicken and veggies on the hoagie and serve it with your favorite chips.

Enjoy.

Shrimp and Chicken Fried Rice

So I have really been craving some good fried rice for the past couple weeks.  There are a couple of Chinese restaurants in my town but they are all buffets and I just do not trust my stomach with a Chinese buffet.  I do enjoy the new Hibachi grill in town but a Hibachi grill is a bit out of a college students’ price range during the holiday season.  Which brings me to my next recipe, Shrimp and Chicken fried rice.  I am a bit new at this so feel free to comment and give me some pointers.

What you’ll need

1 cup white rice

2 eggs

1 peeled and sliced carrot

1 cup of green peas

1 cup of baby corn

2 cups of mushrooms

1 cup of snap peas

2 chopped chicken breast

2 cups of cooked and deveined shrimp

½ teaspoon of sesame oil

1 tablespoon of butter

1 tablespoon of soy sauce

AND AS MUCH SRIRACHA AS YOU CAN HANDLE!

Cook  your white rice in the rice cooker.  Thaw all the veggies, if they are not fresh.  Slice the carrots, cut up the chicken and thaw the shrimp.  Once the rice is cooked begin heating the wok.  You want to make sure the rice is really dry and cooled completely off.  Throw the butter in the pan and fry the chicken and shrimp, crack your eggs and fry them while continuously scrambling them.  Throw in the veggies to get a good sautee on them.  Once they are softened throw in the rice.  Give it a good stir for a couple of minutes and throw in the sesame oil and soy sauce.  Let the rice stand for a few minutes, cover the rice in SRIRACHA and yup…

Enjoy.

Sauerkrout Soup

I figured it was due time for me to pay some respect to my heritage and at the same time, introduce you guys to the GrandMaster, Chef Chompowski!!!  That’s right! Polska!!! I come from a polish family and trust me, there is no better food than a good Polish Feast! I’m gonna start you guys out simple though.  This is a Crock Pot dish, in which you can throw it all together and let it cook itself.  Like any other recipe, I’m sure you could find a million different ways to prepare this, or similar recipes but this is my take on Sauerkraut Soup!

What you’ll need:

2 lbs. smoked Polish sausage, cut into ½ inch pieces

4 medium potatoes

½ large yellow onion

2 large carrots, cut into ¼ inch slices

42 oz. can chicken broth

2lb. bag of sauerkraut

6 oz. can of tomato paste

The hardest part about cooking this dish is getting to the store and shopping for the ingredients.  After you sift through all the winter weather grocery store traffic get back to your house and begin prepping the ingredients.  Once you’ve accomplished the cubing and slicing you combine all the goods into the Crock Pot and give a good mix.  Cook them on high for 2 ½ hours.  Then give it another good stir and throw it on low for another 7-8 hours and the Sauerkraut Soup is ready to go.  Now grab your favorite bread, butter it up, and dig in.  I know what you’re thinking, here comes the SRIRACHA! Nope, I can’t bring myself to add in any extras into such an old rustic Polska recipe.

Enjoy.

Marinated Deer Wraps

I’m not really sure how many of you guys hunt out there, or have even tried venison for that matter.  Being that it is in season where I got help you guys out and try to persuade you in trying some of the most succulent finger foods ever invented.  Now if you don’t hunt it may be a difficult to get your hands on some fresh venison.  By the way, venison is one of the leanest and healthiest meats you can eat.  Ok, so once you kill your deer, the best thing to do after you find him is to gut him on sight. Bahahahaha just kidding guys.  I’m not going to inform you guys on the act of skinning a deer.  Although, if you really would like to know I could help you out.  Back to business.

What You’ll Need:

1 lb. of deer steaks cut into 3 inch square filets  (you can substitute the deer for beef filets)

1 bottle of Allegro Original Marinade

1 package of thin cut bacon

1 container of pickled jalepenos

1 package of toothpicks

1 large Ziplock bag

Take your deer steaks and set them into the Ziplock bag.  Pour the Allegro Marinade into the bag until all the deer is covered.  Zip it up and place the bag into refrigerator and let it sit for at least 30 minutes.  The longer you let it marinade the more flavor will soak into the meat.  While the meat is soaking cut your package of bacon in half.  When you are satisfied with the marinating time, bring out the steaks and get ready to prepare the finger food.  Place a jalapeno slice in the center of each steak and wrap the steak around as well as the bacon.  Shove a toothpick through to hold it together.  Proceed until all the steaks are used.  Throw them on a medium high grill and flip after 8 minutes, or until desired.  After about 16 minutes your succulent Marinated Deer Wraps are good to go!  Duh!  SRIRACHA makes a great dipping sauce.

Enjoy.

Cheese Ball

picture compliments of boozy saucy treats

Being that it is the holiday season I think that it is time for an easy appetizers.  This appetizer isn’t very hard to make and won’t take much time so I will just go ahead and get started.  What’s on the agenda?  My personally favorite appetizer of all time.  My mother makes one for every holiday and she usually has to make two because I devour it in about 10 minutes.  It is known as the infamous Cheese Ball.  This Cheese Ball will never disappoint and trust me they will fly right off the table.

What you’ll need:

2 packages of cream cheese

1 can of dried beef

4 stalks of green onions

Saran wrap

Large mixing bowl

In the large mixing bowl throw the two packages of cream cheese.  Let them sit for a couple of minutes to soften up.  While the cheese is softening grab your green onions and chop then very finely.  Now, on to the beef.  Cut the beef slices into fourths.  After you have chopped the onions and cut the beef grab a spatula and press the cream cheese.   Pour the onions and beef into the middle of the cream cheese.  Next, take your spatula and mix and massage the ingredients until they are combined evenly.  Once evenly combined layout your saran wrap flat on the table.  Work out the mixture onto the saran wrap.  Grab the ends of the saran wrap work the mixture into a large ball.  Last let it sit in the fridge for about 20 minutes to let the flavors soak in.  Sadly, ours never makes it to the fridge, ha ha.  And yes it goes great with some SRIRACHA!!!

Enjoy.

Chompbalaya

My next recipe was developed by the amazingly Cajun people from the deep southern swamps in Louisiana.  No I’m not talking about Gumbo, although we all could use a good gumbo recipe, I’m talking about Jumbalaya or as I call my own version of the great Cajun recipe, Chompbalaya!  Chompbalaya is another one of those you cook to serve for ten people or if you’re lucky you are cooking for yourself.  Be prepared though this requires a good chunk out of your day to cook and requires a lot of ingredients and quite a bit of patience.

What you’ll need:

2 cups white rice

1 whole chicken

14 oz can of tomato sauce

2 stalks of ribbed celery

1 yellow onion

4 green onion stalks

1 green bell pepper chopped

5 bay leaves

1 can waterchestnuts

1 teaspoon of ground cumin

5 cajun sausages

1 tablespoon olive oil

Tony satcheri’s seasoning and salt and pepper to preference

Throw your rice into a rice cooker or in a small pan on the stove.  While that cooks begin to quarter your whole chicken.  After the chicken is quartered pour in the olive oil and place in the chicken as well as the seasonings. Try to get a good brown seer on all side.  Next, chop the sausage links and they are ready to be thrown in as well.  After all of the meet has a good seer pull them to the side.  Now drain your pan leaving a quarter of the drippings and throw in your chopped veggies except for the water chestnuts.  After those are cooked down your rice should be ready to go in.  Combine rice, veggies, tomato sauce bay leaves and chopped green onions.  Cook for 5 minutes.  Take your chicken, peel off the skin and debone it.  When the chicken is deboned combine the meats with the rice and add in your water chestnuts and season to taste.  Cook 2- 3 more minutes.  Last take it off the heat and let it stand for 5-8 minutes.  Finally after a ling and enduring process you are ready to serve your Chompbalaya.  Of course you can’t forget the SRIRACHA!!! I also prefer to throw in a little hot sauce and serve it with toasted rolls.

Enjoy.

Chicken Tortilla Soup

picture compliments of starving kitten

One of my favorite soups to warm my soul on a cold winter day is Chicken Tortilla Soup!  You can not beat this southwestern style soup.  It’s affordable, simple, and only takes about 30 minutes to cook!  Not to mention you can it off of it for up to a week if you keep it refrigerated.

What you will need:

32 oz. of Chicken broth

4 cups of dry white rice

2 cans of rotel

4 chicken breasts

1 package of enchilada seasoning

1 pitted avocado

First cut up your chicken breasts into two inch cubes.  Now grab a four gallon soup pot and pour in you chicken broth, rotel, white rice and chicken.  You want to be sure not to boil it so keep the temperature around medium.  This is a great recipe to make if you are planning to clean the house or your favorite team is on the silver screen.  Just be sure to check on it and give a stir every four to six minutes.  Once the chicken is solid white add in half of the enchilada seasoning.  When the rice is tender stir in the last half of the enchilada seasoning, turn the heat down to about two.  Cover for about five minutes.  While you are letting the last of the seasoning soak into the rice and chicken, prepare your avocado.  Remember from my early post on how to cut an avocado.  Grab a couple of bowls and some silverware and prepare to dig in!  You know that can’t be it… We almost forgot the SRIRACHA!!!  Everyone knows no chefchomp meal is complete without that savory chili sauce!!!

Enjoy.