Tag Archives: dinner in a bowl

Recipe: Cincinnati Chili

cincinnati chili

Growing up in Central Kentucky, with two sets of grandparents one state up in Ohio, I learned to love the joys of serving chili with a dash of cinnamon and a plate of slippery spaghetti noodles. I can remember slurping up this beloved regional concoction as a kid, whipped up at home and on family day trips to visit the Cincinnati malls. A few years ago, a Goldstar Chili opened up just blocks away from my mom’s house and our whole family greeted it with open arms. (Even the vegans among us…they’ve got that plant-based hook up at Goldstar, y’all.) In fact, a couple days ago when my mom texted our family group chat to say she didn’t feel like cooking dinner my sister and I BOTH responded she should hit up that Goldstar. But then that got ME craving the stuff…and since I no longer live by any Skylines or Goldstars…I headed to my kitchen instead!

What you’ll need:

– small onion, chopped

– 1 lb. ground turkey

– red bell pepper, chopped

– 2 cups chicken broth

– 1 28 oz can crushed tomatoes

– 2 6 oz cans tomato paste

– 1 1/2 tsps apple cider vinegar

– 1 tsp Worcestershire sauce

– 2 Tbsps chili powder

– 2 tsps ground cumin

– 1 1/2 tsps salt

– 1 tsp cayenne

– 1 tsp cinnamon

– 1 tsp paprika

– 1 Tbsp cocoa powder

– 1/2 tsp garlic powder

– 1 can of beans (red kidney, black, whatever you have on hand)

And how it all comes together: 

– Heat the chopped onion in a pan with some olive oil until the edges start to caramelize.

– Add the ground turkey and separate it with a spoon. Cook until browned.

– Transfer turkey and onions to a crockpot. Then add all of the remaining ingredients listed above except for the beans.

– Cook on low for 7-8 hours or on high for 5-6 hours.

– Add a drained can of beans to the crockpot for the last hour of cooking time.

– Serve chili over spaghetti or angel hair pasta noodles. Top with shredded cheddar cheese and oyster crackers!

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What’s your favorite type of chili? SHARE BELOW! 

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Recipe: Easy Broccoli Soup

5 ingredient broccoli soup

This soup is so easy to make it is insane and you’ll be kicking yourself for all those times you heated up a can of Campbell’s in the name of convenience. And because it’s mostly made up of produce it’s super easy on the wallet too. Pair the finished product with a crusty slice of bread for a simple, week-night meal. I love the way broccoli tastes with loads of black pepper but you could also top your bowl with a mountain of shaved parmesan cheese or a dollop of sour cream for a hint of creaminess. Enjoy!

What you’ll need: 

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– 32 oz of chicken broth

– 2-3 heads of broccoli, cut into pieces

– olive oil

– 1 large or 2 small russet potatoes, peeled and chopped

– 1 onion, chopped

+ water, salt and pepper, and anything extra you’d like to use for topping!

And how it all comes together:

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Heat some olive oil in your soup pot. When it gets hot add your chopped onion and some salt and pepper and cook until the onions get soft and fragrant.

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Then, add your potatoes…

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broccoli…

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and finally the chicken stock. Add a few cups of water so that your liquid line is a couple inches below the top of the broccoli. Let the liquid come to a boil.

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Cover the pot and simmer on low for about 15 minutes. The broccoli should still be a vibrant green color but also soft. Now you can go to town with an immersion blender.

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*Note* If you don’t have an immersion blender you can blend everything up in small batches in a blender or food processor. Just make sure there’s a way for steam to escape.

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Blend to your desired consistency. I like to leave mine a little chunky for a heartier, more rustic soup. But you do you.

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Top according to your tastes and enjoy piping hot! Sure, it doesn’t look like much but MAN is it delicious.

Easy, peasy lemon-squeezy, right? Let me know if you give this one a try! Got any 5 ingredient recipes to recommend? Leave ’em below. 

 

Recipe: Chicken and Sausage

Emotional ties to food have long been of interest to me. The way Chet talked about this dish; pining for it before he cooked it, savoring it while he gobbled it up, and re-hashing it’s glory long after the last drop was gone; I knew I wanted to share it with y’all. So that those who would like to can recreate it, yes, but also to share a small piece of what shaped him into the person he is. For him, the memories and comfort tied to this dish are just as important as ingredient ratios. This dinner may not be your jam but it’s creation is universal….a person, longing for a taste of home, steps into the kitchen…


 

Rice and gravy has been a staple of Cajuns since we started farming rice after arriving in Louisiana in the 1700s. It’s something I ate at least once a week growing up, and it’s a popular dish because of its simplicity and affordability. The method and cook time of the dish is good for turning otherwise tough or less desirable cuts of meat into an amazing meal that can feed a whole family This is a good Sunday meal because of the cook time involved, though the prep is simple.

Ingredients:

  • 4 Large chicken thighs with bones and skin removed
  • 1 lb of smoked sausage
  • 1 Large onion, diced
  • 1 Large bell pepper
  • Cajun/Creole seasoning (Tony’s or any similar brand should work fine, but you can also make your own by combining salt, onion powder, garlic powder, and cayenne pepper)
  • 2 TBSP Oil of your choice
  • 2 Cups water
  • 1 Cup of rice

Bring oil to medium high In a large pot (preferably cast iron). Add chicken and brown thoroughly. I usually do this for around a half hour. Keep moving the meat around and it won’t burn. If the meat is sticking to the pot too much, add a little water.

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After the chicken is browned, remove it and add veggies. Let the veggies cook down for about another thirty minutes. If they start to stick, add a little more water. Around 15 minutes in, your kitchen should be smelling really, really good. You should also begin to notice a nice yellow broth forming in the pot. That’s your signal to add the sausage.

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Keep cooking down the mixture and adding water as needed. Once your veggies are soft and you have a fair amount of that yellow juice, return your chicken to the pot, add enough water to cover the meat, and reduce heat to low (if you’re using a cast iron pot, you could even set your range to warm).

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Let it cook on low for a good 5-6 hours, stirring one every half hour. It’s going to reduce quite a bit, and that’s fine. Just add water as needed and let the meat cook down. Season to taste about halfway through.

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It will be significantly darker when it’s finished, and there should be some oil accumulating on top. Skim off what you can and then serve over rice.

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This dish is traditionally served with corn, and most folks like to toss it right in with the gravy. Enjoy!

Nostalgia aside this dinner was DELICIOUS. While I consider this dish pretty quintessential Cajun, there are similar meals and methods in many cultures. Do you prepare something like this? What dishes call up memories of home for you? What meals will you continue to pass down and keep cooking for years to come? Share below!