Coffee Chili with Beef and Black Beans

On Monday morning I woke up to a sick 5 year-old. When I say sick I mean lethargic, feverish, headache; the works. The kid laid/slept on the couch the ENTIRE day. If you are even remotely aware of this child you know he had to have been s-i-c-k to act that way. Tuesday morning (his birthday) my now 6 year-old woke up rarin' to go. No fever and seemingly no symptoms anymore. We played it safe and stayed home all day that day only leaving the house to pick up his older brother from school and then to go out for a birthday taco dinner. Wednesday morning he was fine so I sent him to preschool with donuts for his friends to celebrate his birthday. At about 12:30 I got a call from his teacher saying his fever was back. WHAT?! The kid was fine that morning! So I picked him up and sure enough, fever of 102.4. He laid on the couch all night sleeping off and on. Thursday morning he woke up fever free and said "What are we doing today, mom?" Um, be baffled my friend. How can someone so sick wake up the next day (not once, but TWICE) totally fine? It is a mystery. Know what else was a mystery many times this week? Dinner. Yep, we've all been there. A sick kid, an unexpected event changing our whole day, overtime...whatever it is, sometimes dinner does not come together the way we'd hoped and intended.

 Luckily, I had a small window of time while he was at school on Wednesday (and may I say he probably shouldn't have been at school, but how was I supposed to know?? Mother of the year!) to go to the grocery store and get the stuff I needed for this chili. I'm glad I did because it was quick, easy, and so, so tasty. Trust me, Wednesday night was not a night that I wanted to set foot in my kitchen and cook dinner. This chili came together in about 30 minutes and it had such depth of flavor. From what, you ask? Instant coffee, I say! Yes, that's right, just a tablespoon of instant coffee gave this chili a wonderful depth of flavor and it tasted like it had been cooking all day. For those that don't like coffee never fear. You can't really pinpoint the taste of coffee, but it really gives this quick cooking chili an extra oomph that it needs. We could all use an extra oomph every now and then. I know I could after the week I'd had. And it was only Wednesday...

Coffee Chili with Beef and Black Beans (adapted from Every Day with Rachael Ray, March 2015)

1 lb. ground beef (I used 93/7)
2 T. chili powder
1 T. instant coffee
1 T. coriander
1 T. cumin
1/2 t. salt
1/4 t. pepper
1/2 t. crushed red pepper
1 large onion, diced
3 cloves garlic, minced
2 T. tomato paste
1 1/2 c. beef broth
1 (15 oz.) can black beans, drained and rinsed
2 T. low sodium Worcestershire sauce
Toppings of your choice - I used Fritos, shredded cheese and cilantro

In a medium soup pot over medium heat brown the ground beef, breaking up with a spoon as it cooks. Add the chili powder, coffee, coriander, cumin, salt and pepper and cook for 2 minutes, stirring constantly. Add the crushed red pepper, onion and garlic and cook, stirring occasionally, for 6-8 minutes until the vegetables soften. 

Add the tomato paste and stir until blended then add the broth, beans and Worcestershire sauce. Bring to a bubble then reduce the heat to low and cook for 10 minutes. Serve with toppings of your choice.

4 servings (298 calories each serving not including toppings) according to my calculator on loseit.com

Chipotle Hummus

Hi friends, it’s Coco (aka Cori) again! How have you been? Good? It’s been so long since we’ve been together I feel we need a cup of coffee and a few minutes to catch up. You may remember that I like to bake and I have guest blogged for Shel in the past. I posted a Blueberry Buckle recipe as well as a Pumpkin Caramel Blondie recipe. Have you tried them yet? Well what are you waiting for? If you’re all settled in I’ll get started on today’s recipe, but first we need a little history - cue the FRIENDS theme song…

Have you ever watched FRIENDS? I know a silly question because who hasn’t? Well, Shel and my sister-in-law, Julie, are FRIENDS FAN-addicts! You see what I did there?!  They quote lines all the time!  All.The.Time.  In this case Shel and I were talking about my daughter’s upcoming birthday party and how I was making Shel’s hummus recipe (which is uber delicious). Not only was I making Shel's hummus I was mulling over the idea of making a Chipotle Hummus with the extra can of chick peas I had on hand.  I got Shel on the phone to tell her my plans and can you guess the first thing she said? “What gets out hummus?  What gets out hummus?” You guessed it, a line from FRIENDS!  After we had a good laugh and I got her back on track we began brainstorming this recipe.  Let me tell ya folks, it’s GOOD!  Never have veggies seen a better dipper but you can also dip pita bread, pita chips, crackers, or even make a wrap for lunch!  What’s great about this recipe is you can add more chipotle peppers and/or adobo sauce and kick up the heat factor to your liking! You’ll be glad you did…just like I’m glad for friends (like Shel) that will be there for me when the rain starts to pour. Because she’s been there and she knows I will be there for her too.   

Chipotle Hummus (adapted from foodnetwork.com)

1 (15 oz.) can chick peas, drained and rinsed
1 medium chipotle pepper + 2 t. sauce from a can of chipotle peppers in adobo sauce (more if you want it spicier!)
5 T. lime juice
1/3 c. tahini paste
2 T. water
1/2 t. salt
1 t. minced garlic
1/2 t. cumin
1/2 t. chili powder
Pita, for serving

Add all ingredients to your food processor and pulse until smooth. Serve with pita.

10 servings (102 calories each serving) according to my calculator on loseit.com

Chinese Pork with Snow Peas

Here in the Kansas City area we are innately fans of barbecue. What's better than a pulled pork sandwich, a crock of smoky baked beans and some creamy coleslaw on the side? Unless maybe you're talking about pork ribs with a side of fries and dill pickles. Or for our Kosher friends (yes, we even have a Kosher BBQ festival) smoked turkey on a bun with a side of cheesy corn. Wait, this is not a barbecue post. Okay, I was saying we like our barbecue here. What if I told you there is a way to make a Chinese-style barbecue pork roast in the crock pot with "steamed" snow peas that can be served over the rice of your choice? Tell me more, you say. The secret is in the sauce, which includes Chinese hoisin. If you've never heard of hoisin (pronounced: hoy SIN), it’s basically Chinese barbecue sauce; a mixture of soy, red chiles, garlic, vinegar and sugar mixed together, bottled and available right on your grocery store's Asian foods aisle! Yep, right by the soy sauce. Pick up a jar of this incredible deliciousness, combine it with other pantry ingredients (I'm almost certain you have most of what you need hanging out in your pantry) to make a delicious sauce to pour over a pork loin. Braise said pork loin all day in the crock pot, then add snow peas at the very end while you cook the rice that will soak up the delectable sauce you've created. Dinner is done, and you’ll have yet another variation on “barbecue” to throw in your repertoire.

 

Chinese Pork with Snow Peas (adapted from oneperfectbite.blogspot.com)

2 lb. pork loin, trimmed of fat

1/4 c. honey

1/4 c. low sodium soy sauce

2 T. hoisin sauce

4 cloves garlic, minced

1 T. dried ginger

1 t. Chinese five spice powder

1/2 t. crushed red pepper

1 1/2 lb. snow peas, ends trimmed
Cooked brown or white rice for serving, if desired

Place the pork loin in a 4 or 6 qt. slow cooker that has been sprayed with cooking spray. In a medium bowl whisk together the honey, soy sauce, hoisin sauce, garlic, ginger, five spice powder and crushed red pepper. Pour over the pork loin. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Remove the pork to a shallow bowl along with half of the sauce and shred with two forks. Cover with foil and set aside. Turn the slow cooker to high and place the snow peas inside. Cover and cook for about 20 minutes, depending on how done you like them (I like mine pretty crisp) - this can be done while you cook the rice! Serve the pork and snow peas over rice with extra sauce drizzled over the top.

6 servings (257 calories each serving not including rice) according to my calculator on loseit.com

Salsa Verde Honey Lime Pepper Jack Enchiladas

Last summer my family and I took a weekend trip to Oklahoma City. My husband’s band was playing a show and we also have dear friends originally from the area who now live in KC that traveled with us to show us around. One of the highlights of this fun trip was meeting my friend Lisa's friend, Carolyn who incidentally is now my friend. That's a whole lotta friend in one sentence. Lisa and I met Carolyn in Edmond, OK. at Cafe 501 for an afternoon drink and treat. The real treat was meeting my friend Carolyn for the first time. She and Lisa were neighbors when Lisa lived in Edmond so I knew I would like Carolyn because I love Lisa. I was right. Lovely people attract lovely people. Carolyn had been a follower of my blog for some time but we had never met in person until that day in July. Instant connection and friendship followed and we’ve kept in touch via social media; she always says we are "food soul mates" - is there any better kind of soul mate?! Not in my book. 

Since Carolyn and I have such similar taste in food I was not at all surprised when Lisa returned from Oklahoma in the fall with a jar of Carolyn’s lovingly homemade hatch green chile sauce that she had sent home with Lisa for me! What a joy to know a friend was thinking of me and sent me a food gift (the BEST kind of gift!) Like most of us would, I held onto that delicious jar of liquid gold, waiting until I found just the right dish to best put it to use. I decided on this recipe for enchiladas because I thought this sauce would make a great substitute for the salsa verde called for. Boy, was I right. The heat from the hatch chiles were set off by the honey, while the creaminess of the pepper jack cheese was just the ticket. I realize that you probably don't have a bottle of homemade hatch green chili sauce sitting around your house, so feel free to use salsa verde as I stated before. I'm just lucky enough to have awesome friends like Lisa and Carolyn who know how to speak my foodie love language!
 
Salsa Verde Honey Lime Pepper Jack Chicken Enchiladas (adapted from carlsbadcravings.com)

1 1/2 lb. boneless, skinless chicken breasts
1/4 c. honey
1/2 c. freshly squeezed lime juice
1 T. chili powder
1/2 t. smoked paprika
1/2 t. cumin
1/4 t. cayenne pepper
1 t. onion powder
1 t. salt
1/4 t. pepper
1 (16 oz.) bottle salsa verde (I prefer Herdez), divided
8 flour tortillas (I used La Tortilla Factory - 50 calories each)
2 c. grated pepper jack cheese, divided

Place the chicken breasts in a 4 qt. crock pot that has been sprayed with cooking spray. In a small bowl whisk together the honey, lime juice, chili powder, smoked paprika, cumin, cayenne, onion powder, salt and pepper and pour over the chicken. Cover and cook on low for 4-6 hours or on high for 2-4 hours. Shred the chicken and set aside.

Preheat the oven to 350. Spray a 9X13 baking dish with cooking spray then pour 1/4 c. of the salsa verde evenly over the bottom, reserving the remaining salsa. Divide the cheese in half. You will use half inside the enchiladas and half will be sprinkled on top. Spread 1/8 of the chicken mixture onto a tortilla then sprinkle with cheese, roll, and place seam side down in the prepared baking dish. Repeat with remaining tortillas, chicken and cheese. Pour the remaining salsa over the enchiladas then sprinkle with the remaining cheese, cover and bake for 30 minutes. Remove the foil, bake an additional 5-10 minutes until the cheese is bubbly and browned. Allow to sit for 5 minutes before serving.

8 servings (288 calories each serving) according to my calculator on loseit.com

Mashed Cauliflower

Let's talk mashed potatoes for a minute. I realize mashed potatoes are a staple side dish in many homes across the country. In fact, they're such a staple it makes me feel almost un-American to say I don't make them very often. It's not that I don't like them or am opposed to them in any way, it's just that they aren't one of the first side dishes that come to mind. Crazy, I know, because I grew up eating mashed potatoes in many forms, like my mom's mashed potato casserole. Once, in all my 4-year-old brilliance and curiosity, I stuck my pinky finger in the middle of the steaming mass. What was I thinking?! You're right, I wasn't. I remember running cold water on my finger for what seemed like forever then going outside to ride my big wheel with my pinky finger wrapped in a bandage, holding it up like I was drinking high tea. So you see this subconscious aversion to mashed potatoes is quite possibly trauma-induced...which brings me to today's recipe:

A few years ago when the low-carb craze was sweeping the country, restaurants started offering mashed cauliflower in place of mashed potatoes. Complete and utter genius, in my opinion! Just steam up some cauliflower, throw it in the food processor with a little bit of butter, cream cheese, milk, salt and pepper and whiz it up until it's smooth. Low-carb, low-calorie and low-guilt. You'll want to make this a mainstay side dish for years to come; just try to restrain yourself from sticking your finger in there and giving your mom a reason to feel guilty for the rest of her life.

Mashed Cauliflower

1 large head cauliflower, cut into small pieces
1/3 c. skim milk
2 T. unsalted butter
4 T. light cream cheese
Salt and pepper to taste

Place the cauliflower in a 2 qt. microwave safe dish, add about an inch of water to the dish, cover with a paper towel and cook on high for about 10-20 minutes (depending on your microwave) stirring every 5-7 minutes. Once the cauliflower is fork tender remove it using a slotted spoon to the bowl of the food processor. Add the milk, butter, cream cheese, salt and pepper and pulse until the cauliflower is smooth and dreamy.

6 servings (94 calories each serving) according to my calculator on loseit.com

Chicken with Spinach and Artichokes

It's winter, it's cold, you want to snuggle under a blanket and forget about dinner prep, am I right? I knew it. If you can drag yourself away from the couch and that episode of Scandal you are just dying to watch (my newest addiction; cliffhanger every. single. show! Must they?) you can throw a quick, healthy meal in the crock pot then get back to the couch ASAP. As many of my crock pot recipes do, this one starts with bone-in, skin-off chicken thighs. I am not always a fan of eating bone-in chicken (unless it's fried chicken) but when it's cooked low and slow in the crock pot the chicken absorbs the extra flavor the bone imparts before the meat conveniently falls away. Start with the thighs (or breasts if you prefer), chunk some veggies in on top, then add a little Italian seasoning to make a feast for the five senses! Boil up some egg noodles or steam up some brown rice and it's a complete meal. You'll be back in front of the TV before Olivia Pope can say "leader of the free world" or "it's handled.” See, you can be a fixer too.

Chicken with Spinach and Artichokes (adapted from diethood.com)

8 bone in, skin off chicken thighs
Salt and pepper
1 T. Italian seasoning, divided
1 large yellow onion, thinly sliced 
1 (14 oz.) can quartered artichoke hearts
1 1b. baby carrots
2 garlic cloves
1/2 c. low sodium chicken broth
1 (10 oz.) bag baby spinach

Place the chicken pieces in a 6 qt. crock pot then season with salt, pepper and 1 1/2 t. Italian seasoning. In a large bowl combine the onion, artichoke hearts, carrots, garlic, salt, pepper and remaining 1 1/2 t. Italian seasoning and toss to combine. Arrange the veggies on top of the chicken in an even layer. Pour in the chicken broth. Cover and cook for 6-8 hours on low or 2-4 hours on high. 5 minutes before time to eat add the spinach to the crock pot, cover and allow the spinach to wilt then serve over rice or noodles.

4 servings (314 calories each serving) according to my calculator on loseit.com

Skillet Chicken Lasagna

Lasagna has been a long-time favorite in my family. I can remember many family dinners around the table starring my mom's lasagna. In fact, if my memory serves correctly, my sister announced one of her pregnancies over a pan of lasagna. Yes, there is a lot of sentimental value attached to such a comfort food. There's also a lot of time necessary to prepare a great pan of lasagna. Don't get me wrong, I'm not opposed to putting in the time required to prepare lasagna on special occasions, but what if I told you it's possible to get all the flavor without all of the work? Would you be interested? Didn't you come here for the time-saving shortcuts? Okay, great, let's get cooking.

This skillet chicken lasagna delivers all the components and flavors of lasagna and can be made in about a half an hour (or, the time it takes for your children to turn their newly-cleaned room back into a pig stye). Just boil up some bow tie pasta, then combine it with a sauce (good store-bought marinara, please) that is dressed up with chicken, onion, garlic, tons of cheese and a dash of crushed red pepper for a little heat. Your family will snarf this down and ask for seconds. The good news is there will be seconds, because it makes a ton. Serve it up and start making some more family memories. Mama mia!

Skillet Chicken Lasagna (adapted from thepioneerwoman.com)

1 lb. bowtie pasta
1 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into small pieces
1 T. Italian seasoning
Salt
1 medium yellow onion, diced
2 cloves garlic, minced
1 1/4 c. low sodium chicken broth
1 (25 oz.) jar marinara sauce (I used tomato basil)
1 t. crushed red pepper
3/4 c. part skim ricotta cheese
1 1/2 c. grated mozzarella cheese
1/2 c. grated Parmesan cheese, plus more for serving if desired

Cook the pasta according to package directions, drain, return to the pot it was cooked in and set aside. Heat the oil in a large skillet over medium heat and add the chicken, Italian seasoning, salt, onion and garlic. Saute, stirring occasionally, for 10 minutes until the chicken is cooked through and the onion is translucent. 

Add the broth, scraping the bottom of the pan to loosen any bits then simmer for 3 minutes to let the broth reduce. Add the marinara sauce, crushed red pepper and additional salt to taste then simmer for 10 minutes. Add the sauce to the cooked pasta along with the ricotta, mozzarella and Parmesan. Serve immediately with extra Parmesan cheese if desired.

6 servings (588 calories each serving) according to my calculator on loseit.com

Beef and Barley Soup

My relationship with beef and barley soup goes back a looooong way. When I was a little girl my parents took me to Disney World and we had breakfast inside Cinderella's castle at King Stefan's Banquet Hall. This was every little girl's dream. I mean, eating inside the castle where Cinderella lives with Prince Charming and getting to meet them both over the course of a delicious lunch consisting of prime rib and yes, that's right, beef and barley soup!? Yes, I was in heaven. 

Fast forward a few years and a friend of mine had her second baby. She remarked on facebook how when she had her first baby she had the most delicious beef and barley soup at the hospital (of all places) and was hoping they would have it again. Luckily, I had a recipe and was able to make some for her and deliver it to the hospital so her wish came true. I couldn't help but think of Cinderella when I delivered that soup. Who besides a new mom deserves to feel like a princess for a day (or two or several)? All it takes is a little bit of comfort food sometimes.

Another reason to love this soup is how easy it is to prepare...in the CROCK POT! Hooray! Just brown up some ground beef with onion then add it to the crock with celery, carrots, barley and a few spices and let it simmer away all day on low. Your house will smell amazing and everything you need for a complete meal is right there in one belly warming pot. I'd say that's the royal treatment for sure.

Beef and Barley Soup

1 lb. (93% lean) ground beef
1 small yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
48 oz. low sodium beef broth
1 (28 oz.) can crushed tomatoes (diced work too)
1/2 c. pearled barley
1 t. dried thyme
1 T. dried parsley
1 bay leaf
2 t. salt
1/2 t. pepper

In a medium skillet over medium high heat cook the ground beef and onion until the beef is no longer pink and is broken up and the onion is translucent. Transfer to a 6 qt. crock pot. Add the carrots, celery, beef broth, tomatoes, barley, thyme, parsley, bay leaf, salt and pepper. Cover and cook on low for 6-8 hours or on high for 2-4 hours. Taste for seasoning and serve!

6 servings (204 calories each serving) according to my calculator on loseit.com

Pico de Gallo Rice Pilaf

Do you have the winter blues yet? Are you missing the fresh produce and flavors of summer? I was feeling this way a couple weeks ago, and this delectable rice pilaf cheered me right up. Nothing says fresh and flavorful like homemade pico de gallo: diced tomatoes, onion, jalapeno and cilantro tossed with lime juice. This recipe takes the zesty flavors you love from pico de gallo and combines them with orzo pasta and rice to create a substantial and quite delicious Mexican side dish! Yes that's right, just brown up some orzo pasta, add white rice, cook it all in broth for added flavor, then toss with your fresh pico de gallo. It's a burst of freshness bold enough to cure your winter blahs, but warm enough to fit comfortably into a winter menu. Make up a batch today and feel refreshed. Only six more weeks until spring...

Pico de Gallo Rice Pilaf (adapted from foodnetwork.com)

1/2 T. extra virgin olive oil
1/2 c. orzo pasta
1 c. white rice
2 c. vegetable broth
4 plum tomatoes, diced
4 green onions, sliced
1 jalapeno pepper, seeded and finely diced
1/4 c. cilantro, chopped
Juice of 1 lime
1 t. salt
1/2 t. pepper

Heat the olive oil in a medium saucepan over medium heat. Add the orzo and toast until golden brown. Stir in the rice and broth then bring to a boil. Reduce the heat to low, cover and simmer for 15-18 minutes. 

Meanwhile combine the tomatoes, green onions, jalapenos, cilantro, lime juice, salt and pepper in a small bowl and toss to combine. Fluff the cooked rice with a fork then stir in the pico de gallo and serve immediately. 

6 servings (181 calories each serving) according to my calculator on loseit.com