Disappearing Act Chili

Disappearing act chili

Disappearing act chili

Disappearing Act Chili

By Joseph Arlukiewicz 

was in the

“Richard Simmons – Cookin’ on Broadway” Food Mover cookbook

I have been making this chili for 15 year – it has so much flavor.  But I use ground turkey instead of the very lean ground beef that it calls for.  You have to try this chili because it has so much flavor…that my son likes eating it and always is very happy when I tell him that I’m gonna make it.

2 Tbsp.  olive oil

2 lbs. very lean ground beef or ground turkey

1  1/2 chopped onions

2 chopped garlic cloves

1  1/2 Tbsp. ground cumin

2    28 oz.  cans diced tomatoes in juice

1  15 oz. can dark red kidney beans

1  15 oz. can pinto beans

2 chopped jalapeno peppers

2 Tbsp. pepper sauce (tabasco)

2 tsp. salt

1/2 cup low fat shredded cheddar

Heat oil in 5 quart pot over medium heat.  Add beef/turkey and cook until well browned; remove from heat to another bowl with slotted spoon to keep drippings in pot.

Add onion and garlic to drippings, and cook over medium heat about minutes or until slightly opaque.

Return meat to pot and add cumin.  Cook for another 5 minutes to blend.

Then stir is diced tomatoes, with their liquid, pinto beans, kidney beans, green chilies, hot sauce and salt.  Heat to boiling over high heat.  Reduce heat to low and let simmer for about 30 – 60 minutes, depending on consistency, stirring occasionally.

Serve each cup of chili with 1 tablespoon of shredded cheddar.       8 (1 cup)servings


Caramel Apple Crisp Squares

caramel apple crisp squares

caramel apple crisp squares

Caramel Apple Crisp Squares

Simple Holiday Joys by: Dessert.com

6 Tbsp. butter, divided

1 cup finely CRUSHED square shortbread cookies

3 Tbsp. sugar, divided

1 pkg. (8 oz.) Philadelphia Cream Cheese, softened

2 eggs

1 cup milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 Tbsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped Granny Smith apples (about 2 apples)

1/2 cup flour

1/2 cup packed brown sugar

1/2 cup old-fashioned or quick-cooking oats

10 Kraft Caramels

2 Tbsp. water

Heat oven to 350 degrees F.  Line 8 inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.  Melt  2 tablespoons butter; mix with cookie crumbs and 1 tablespoon granulated sugar.  Press onto bottom of prepared pan.

Beat cream cheese in medium bowl with mixer until creamy.  Blend in eggs.  Gradually beat in milk.  Add dry pudding mix; beat 2 minutes.  Pour over crust.

Mix cinnamon, nutmeg and remaining granulated sugar; toss with apples in medium bowl.  Spoon over cream cheese batter.

Melt remaining butter.  Combine flour, brown sugar and oats in separate bowl.  Add butter; mix well.  Sprinkle over apples.

Bake 1 hour or until toothpick inserted in center comes out clean.  Cool completely.

Microwave caramels and water in microwaveable bowl on HIGH 1 minute, stirring after 30 seconds.  Continue microwaving and stirring in 10 seconds-intervals until caramels are completely melted.  Drizzle over dessert.

Refrigerate several hours or until chilled.  Use foil handles to remove dessert from pan before cutting into squares.

TIPS:  Variation:  For a slated caramel  topping, stir 1/2 tsp. salt into melted caramels before drizzling over dessert as directed.


Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Hearty Butternut Squash Soup

Jaye Beeler                                              Grand Rapids, Michigan

1 lb. bulk Italian sausage

1 medium onion, chopped

1 medium sweet red pepper, chopped

4 garlic cloves, minced

1 large butternut squash (about 5 lbs.), peeled, seeded and cut into 1 inch pieces

1 package (16 oz.) frozen corn, divided

4 cups water

1 Tbsp. chicken base

2 cans (15 1/2 oz. each) great northern beans, rinsed and drained

2 cans (14 1/2 oz, each) fire-roasted diced tomatoes, undrained

1 tsp. salt

1/4 tsp. pepper

Heavy whipping cream and minced parsley, optional

In a stockpot, cook sausage, onion and red pepper over medium heat 9 – 11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles.  Add garlic; cook 1 minute longer.  Remove sausage mixture with slotted spoon; discard drippings.

Add squash, 1 1/2 cups corn, water and chicken base to the same pan; bring to a boil.  Reduce heat; simmer, covered, 15 – 20 minutes or until squash is tender.

Remove soup from heat; cool slightly.  Process in batches in a blender until smooth.  Return to pot.  Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through.  If desired, drizzle serving with cream and sprinkle with parsley.

12 servings (4 1/2 quarts)


Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli -2

Pumpkin Wonton Ravioli

Pumpkin Wonton Ravioli

by Ree Drummond

1 stick unsalted butter

2 cloves garlic, minced

1 can (15 oz.) pumpkin puree

kosher salt

1/4 tsp. chili powder

1/4 cup pine nuts

1 large egg

48 wonton wrappers

1 1/2 cups shaved Parmesan cheese

6 sage leaves, rolled and very thinly sliced

freshly ground pepper

Melt 2 tablespoons of butter in a large skillet over medium heat.  Add the garlic and heat it for a couple of minutes (don’t brown it).  Add the pumpkin, 1/2 teaspoon salt and the chili powder.  Cook this filling for a few minutes, stirring occasionally, to warm it and cook off some of the excess liquid.  Remove from the heat and let it cool slightly while you get the other components ready.

Toast the pine nuts in a small skillet over medium-low heat, tossing and stirring occasionally, until golden.  Remove them to a plate and set aside.

Next, make browned butter: In the same small skillet, melt the remaining 6 tablespoons butter over medium-high heat; let it cook and bubble up for an additional minute or so, until the foam is golden brown.  Watch it carefully and take the pan  off the heat as soon as it’s ready.  Finally, beat the egg with 1 tablespoon cold water.  Now you’re ready Operation Ravioli.

Bring a pot of salted water to a boil.  Lay out a few wonton wrappers at a time and spoon about 2 teaspoons of the pumpkin mixture in the middle of each one.  Then, one at a time, dab your finger into the egg wash mixture and “paint” around the pumpkin on the wrapper.  Lay a second wonton wrapper on top of each one, match up the edges and press the two wrappers together, gently pressing out any air bubbles as you go.  To seal the ravioli, use a knife or square cutter to neatly trim the edges.  Set them aside while you work on the rest.

Drop a few ravioli at a time into the boiling water.  Boil them for 1 1/2 to 2 minutes, then remove with a slotted spoon and place on a platter or serving plates.  Spoon a little bit of browned butter over the ravioli, then sprinkle on the parmesan shavings, sage, toasted pine nuts ans a little pepper.

(This recipe was in”Food Network Magazine the Trick or Treat 2016 issue)


Baked Egg Rolls

Baked-Egg-RollsBaked Egg Roll

2 cups broccoli slaw

1/2 red bell pepper, thinly sliced

2 tsp. finely grated fresh ginger

2  tsp. toasted sesame oil

4 egg roll wrappers

cooking spray

Preheat oven to 370 degrees.  In a large nonstick skillet, stir-fry slaw, pepper, ginger and oil with 2 tablespoons water until crisp-tender; 2 to 3 minutes; season.  Coat wrappers and a baking sheet with spray.  Divide filling among wrappers; roll up according to package instructions.

Place on baking sheet with seam side down; coat tops with spray.  Bake until golden, 25 to 30 minutes.

Serves 4

(Recipe for “Baked Egg Rolls”; EveryDay with Rachael Ray; 2016)


Kung Pao Shrimp

Kung Pao ShrimpKung Pao Shrimp

1 lb. medium shrimp. peeled and deveined

1 tsp. Chinese five-spice powder

1 tsp. cornstarch

2 Tbsp. oyster sauce

1 Tbsp. rice wine vinegar

2 tsp.  sesame chili oil

1 small onion, sliced

1 red or yellow bell pepper, sliced

2 tsp. grated fresh ginger

2 cups snow peas, trimmed

2 tsp. chopped peanuts

In a small bowl, toss the shrimp with the five-spice powder and cornstarch.  In another small bowl, mix the oyster sauce, rice vinegar and 2 tablespoons water.

In a large skillet, heat sesame chili oil over medium-high.  Add the onion, pepper, ginger and 1 tablespoon water; and stir-fry until vegetables soften,2 to 3 minutes.  Add the shrimp and cook 2 minutes.  Add the snow peas and sauce.  Cook until the shrimp are opaque in the center and the sauce thickens, 2 to 3 minutes..Garnish with the peanuts.

(Recipe was in EveryDay with Rachael Ray; Lighten-Up Chinese Food; 2016)


Baked Ziti with Summer Squash

baked zizi with summer squashBAKED ZITI WITH SUMMER SQUASH

Weight Watchers : Cook it Fast

2 cups (about 6 oz.) whole wheat ziti of penne

2 tsp. olive oil

1 yellow summer squash, thinly sliced

1 small zucchini, thinly sliced

2 garlic cloves, minced

2 cups fat-free ricotta cheese

1 cup shredded fat-free mozzarella cheese

Cook ziti according to package directions, omitting salt if desired; drain.

Preheat oven to 375 degrees.  Spray 8-inch square baking dis with non-stick spray.

Heat oil in large non-stick skillet over medium heat.  Add squash, zucchini and garlic; cook, stirring until softened, about 6 minutes.  Stir in cooked ziti and marinara sauce.

Combine all together; transfer mixture to prepared baking dish; top with some extra mozzarella cheese.  Bake until heated through and bubbling, about 20 minutes.

Cook’s Note:  To add even more flavor to this dish, stir a handful of chopped fresh basil into pasta before baking.

(Recipe: Baked Ziti with Summer Squash was in Weight Watchers – Cook it Fast; August, 2014)


Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites


Goat Cheese, Caramelized Onions & Prosciutto Flatbread Bites 

2 Tbl. olive oil, plus additonal for drizzing

1 large onion, sliced

1/4 tsp. salt

1/4 cup water

All-purpose flour, for dusting

1 package (about 14 oz.) refrigerated pizza dough

2 oz. goat cheese

4 slices prosciutto

1/2 tsp. fresh thyme

Preheat oven to 450 degrees.  Line baking sheet with parchment paper.

Heat 2 tablespoons oil in large skillet over medium heat.  Add onion and salt; cook about 18-20 minutes or until deep golden brown, stirring halfway through cooking.

Roll out dough into two (2)  9×5 inch rectangles on lightly floured surface.  Transfer dough to prepared baking sheet; top with onions, goat cheese and prosciutto.

Bake 12 minutes or until crust is golden brown and prosciutto is crisp.

Drizzle with additional oil and sprinkle with thyme.  Cut each flatbread into 12 portions.

(Recipe: “Goat Cheese, Caramelized Onions and Prosciutto Flatbread Bites”, was in “Flatbread: Recipes For Appetizers, Meals and Desserts”; 7/19/16)


Ginger Steak and Broccoli Stir-Fry

ginger beef and broccoli stir-fry

Ginger Steak and Broccoli Stir-Fry 

2 tsp. Asian (dark) sesame oil

10 oz. lean sirloin steak, trimmed and cut into thin strips

1 Tbl. minced peeled fresh ginger

2 garlic cloves, minced

2 cups small broccoli florets

4 scallions, cut into 1-inch lengths

1 Tbl. reduced-sodium soy sauce

1/2 tsp. hot chili paste

Heat large deep skillet or wok over high heat until drop of water sizzles in pan.  Add steak and stir-fry until lightly browned, about 2 minutes.  Transfer to plate.

Add ginger and garlic to skillet and stir-fry until fragrant, about 30 seconds.  Add broccoli and scallions and stir-fry until just softened, about 2 minutes longer.

Return steak to skillet along with soy sauce and chili paste.  Stir-fry until beef is just cooked through, about 2 minutes longer.

Cook’s Note:

To easily cut the steak into thin strips, put it in the freezer for 30 minutes before slicing.

(Ginger Steak and Broccoli Stir-Fry was in “Weight Watchers: Cook it Fast”, August, 2014)


Teriyaki Chicken & Snow Pea Stir-Fry

Teriyaki Chicken and Snow Pea Stir FryTeriyaki Chicken & Snow Pea Stir-Fry

2 tsp. Asian (dark) sesame oil

1 lb. skinless boneless chicken breast, cut into thin strips

2 garlic cloves, minced

1 (1/2 inch) piece fresh ginger, peeled and minced

1 red bell pepper, thinly sliced

4 scallions, thinly sliced

1 (5 0z.) can sliced water chestnuts, drained

6 oz. snow peas, trimmed

1/4 cup reduced-sodium chicken broth

1/4 cup teriyaki sauce

Pinch red pepper flakes

2 cups hot cooked brown rice

Heat large skillet or wok over medium-high heat until drop of water sizzles in pan.  Add oil and swirl to coat skillet.

Add chicken to skillet and stir-fry until browned and cooked through, about 5 minutes.  Using slotted spoon, transfer chicken to plate.

Add garlic and ginger to skillet and stir-fry until fragrant, about 30 seconds.  Add bell pepper, scallions and water chestnuts; stir-fry 2 minutes.  Add snow peas and stir-fry until bright green.  Add broth, teriyaki sauce and red pepper flakes; stir-fry until sauce is slightly reduced, about 1 minute longer.

Return chicken to skillet and stir-fry until heated through, about 1 minute.  Serve with brown rice.

Stir-fries are one of the quickest meals you can make, but once you start cooking, there’s little time to do anything but STIR!  Prep all your ingredients and arrange them near the stove before you begin for stress-free stir-frying.

Weight Watchers, Teriyaki Chicken and Snow Pea Stir-Fry, Cook it Fast, 2014