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.

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.

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.

GAMEDAY CHOMPOS

This game day nacho recipeis a pretty new one for me, although, I have no clue as to why I never thought of if before now.  In my opinion you can’t really go wrong with any form of Mexican food, whether it be authentic or Tex-Mex. Nachos are fairly easy to prepare while I’m watching my favorite team, go Packers, destroy their competition and I always have some kind of salsa around, most likely the fixings for guacamole, as well as cheese dip, and tortilla chips I buy in bulk.  So if you are looking for a simple and quick meal you can create while you are a bit pre-occupied you have to give my CHOMPOS a try.

Ingredients for nachos are incredibly interchangeable so if you would rather use beef rather than chicken or different veggies I encourage you to experiment and try anything you can think of and let me know how you make your specialty nachos.  With that being said feel free to try my exact recipe!

Ingredients:

 

• Shredded chicken (if you only have chicken tenders handy you can cut them into cubes to suffice)
• Sliced black olives
• Anaheim Peppers
• Red and green bell peppers
• Chopped white onion
• Shredded cheese
• Shredded lettuce
• 1 bag of tortilla chips
• 1 can of refried beans
• Sour cream

Start with cooking your chicken and season it to your liking.  Line a baking pan with aluminum foil and spread your chips evenly.  Layer on you chicken, chopped veggies and cheese.  You can sauté the vegetables with your chicken if you would like.  I also add black olives, lettuce, beans, and cheese dip after I pull the nachos out of the oven but as I said earlier that is all personal preference.  After your beastly mountain of nachos are stacked to the ceiling pop them into the oven at 300 degrees for about 20 minutes or until cheese is slightly browned.  Pull out your nachos, add your olives, shredded lettuce, cheese dip, guac., sour cream, and you have yourself CHOMPOS!  Last but not least don’t forget to bring the SRIRACHA!!!

Anaheim Avocado Burger

The #chefchomp original Anaheim Avacado Burger is a game-day classic for my friends and I.  Come to think of it, cooking on NFL Sunday might be the only reasons I have friends, anyways, let’s get started on these burgers!

Grocery list:  Start off with the main ingredient Beef!  I usually use a combination of ground chuck and ground sirloin but it all comes down to preference.  Now we can head on over to the produce section and snag a couple Anaheim Peppers.  These mild chili peppers have a long and slender body but pack enough punch to really help the burger pop!  Next up, White Onions.  Usually I use red onions to top my burgers but we will be chopping the onions and peppers to mix into our patties.  For our Toppings grab a ripe Avocado, Roma Tomatoes, and Green Leaf Lettuce.

Side Note:  Avocados are a super food, meaning they are absolutely great for you!  Although, peeling one can be a little tricky.  Grab a sharp knife, stand the avocado vertical and slowly circle the knife all the way around the avocado.  Delicately pull the two halves apart and you will expose the seed.  Take your knife and carefully tap the blade into the seed and you will be able to pull it right out very easily.   Take a spoon following the curves of the avocado to pop out the meat of the avocado in one whole piece.   Now back to the burgers!

First get your charcoal lit and cooking.  Gas grills work just as well but you can’t beat the taste of a #chefchomp Anaheim Avocado burger on a charcoal grill.  Second, chop your peppers and onions to about a quarter inch size.  Combine your peppers, onions, and beef into a bowl and throw in your preferred seasonings.  I’m going to use Adobo, black ground pepper, pinch of salt, and top the patty with some sesame seeds, now you are ready to begin constructing your patties.  Hopefully your charcoal is fully coated with grey ash and you can see the embers glowing.  Place your patties around grill and cook them to the desired gauge.  I enjoy my burgers cooked medium, warm all the way through with a slightly pink center.

While the burgers are on the grill you can prepare your sides.  Can’t go wrong with French fries but on this particular occasion I went with some zesty pasta salad.  Cole slaw, baked beans, or even simple potato chips compliment this meal very well.

About two minutes before the patties are ready to come off I place my cheese and crustini bun on the grill.  Yeah I said cheese! Muenster cheese is my personal favorite for this dish.  Finally we get to pull them off!  To those of you who have read the #chefchomp “Essentials” list you will know that any burger/sandwich #chefchomp approved will have SRIRACHA.  This time I will take two tablespoons of each mix them together and smear that spicy goodness on both top and bottom of the crustini.  Top your burger with the tomatoes, avocado, and lettuce and you have completed the #chefchomp Anaheim Avocado Burger, time to get your #chompon, #chompchomp!