Chorizo meat loaf and broccoli chowder

1 lb ground ground turkey

1 lb ground beef
1/2 cup cider vinegar
2 tablespoons chili light powder

2 tablespoons ancho chili powder 
2 tablespoon sweet paprika
2 teaspoon ground cumin
1 teaspoon table salt
2 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano, crushed
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground black 

1 onion minced

1 tablespoon minced garlic 

1/2 cup bread crumbs 

1/2 cup milk 

4 tablespoons chopped parsley 

1 cup taco cheese 

1 onion minced 

1 tablespoon minced garlic 

2 carrots peeled and chopped 

3 stalks of celery chopped 

3 potatoes peeled and chopped 

2 pablano peppers roasted 

1 head of broccoli roasted 

1 can corn drained and rinsed 

1 bullion cube 

6 cups water 

Salt and pepper to taste 

1 teaspoon dried oregano 

1 bay leaf 

2 teaspoons ancho chili powder 

4 tablespoons butter 

4 tablespoons flour 

2 cups milk 

2 cups Mexican cheese blend 

In a large mixing bowl combine the ground beef and spices very well until the meat is a dark red color. Let this sit for at least 15 minutes, over night is better. In a large stock pot over medium heat add the onions, garlic, carrots, celery and potatoes. Drizzle with olive oil and season with salt and pepper. Stir in the ancho powder and the oregano. Look for about 10 minutes then add the bullion, water and bay leaf. Bring to a boil then simmer for 30-35 minutes. While this is simmering peel the broccoli stalks and chop it. Drizzle with olive oil and place in a 375 degree oven for 20-30 minutes or until tender. Add the broccoli to the pot and the corn. In a small sauce pot melt the butter and sprinkle in the flour let bubble for one minute then slowly whisk in the milk. Let this simmer for 5-7 minutes until thick then remove from heat and stir in the cheese. Add this to the soup pot and stir well. Let simmer to thicken. While the soup is cooking add the onions, parsley, garlic, bread crumbs, milk, eggs and cheese to the chorizo mixture. Place in a loaf pan and bake at 375 degrees for 50-60 minutes. Serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com

Boneless Buffalo Ranch Chicken Bites and Buffalo Ranch Fries

This is a fin way to have those spicy bites we all love, and never leaving the comfort of our homes. 

4 boneless, skinless chicken thighs cubed 

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tablespoon ranch powder 

2 beaten eggs 

2 tablespoons flour 

1/2 cup seasoned bread crumbs 

1/4 cup shredded Parmesan cheese 

Salt and pepper to taste 

3 potatoes peeled and cut into fries (match stick size) 

1 teaspoon chili powder 

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder 

1 tablespoons ranch powder 

2 tablespoons olive oil 

1/2-1 cup buffalo sauce of your choice

Place the chicken into a gallon storage bag and coat with the spices. Place in the refrigerator for at least 30 minutes. Once the chicken has marinated dredge in a small amount of flour and dip in the egg. Dredge in the flour and bread crumb mixture and place on a cooling rack over a baking sheet. Set aside. In a medium mixing bowl mix all of the spices and oil, place the potatoes in the bowl and turn to coat all over. Place these on a baking sheet. Place both baking sheets in a 400 degree over for 25-30 minutes or until the chicken is crispy and cooked through the the potatoes are crispy. Once the chicken is cooked remove it from the oven, place the buffalo sauce in the bottom of a large mixing bowl with the chicken pieces and turn to coat. Serve with your favorite dipping sauce. For more on this recipe or any others please email me at alesia.leach@gmail.com 

Taco Stffed Crust Pizza

 

Who doesn't love a good pizza? Fill the crust with cheese and it makes it that much better.

 

1 pizza dough recipe ( you can use mine or your favorite.)

10 string cheese

1/2 can vegetarian refried beans

3-4 tablespoons of taco sauce

1 pound ground beef

1 medium onion minced

1 yellow bell pepper minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon garlic powder

salt and pepper to taste

1 can fire roasted tomatoes in sauce

1/2 cup water

shredded cheddar jack cheese

1 head shredded iceberg lettuce

 

Spread the pizza crust on your baking sheet with a 1 inch over lap and place your string cheese along the edge and fold it over making sure to seal it. Place this in a 425 degree over for 7-8 minutes or until just slightly brown. Remove and spread with the beans and taco sauce. In a large heavey bottom skillet brown the beef with the onions and peppers. Once browned drain and replace in the pan. Add the spices and the tomates. Pour in the water and simmer uintil the liquid is gone. About 8 minutes. Spread the meat mixure over the beans and sprinkle with cheese. Place this in a 425 degree over for 15 minutes or until golden brown. Once the pizza has cooked sprinkle the top with the lettuce and more cheese. You can also drizzle more taco sauce over the top. For more on this recipe or any others please email me at alesia.leach@gmail.com

 

 

 

 

Chicken and Fig Tagine

This is a delicious twist on a Moroccan classic.

 

1 large onion sliced

Stems from 1 bunch of parsley

1/2 cup chopped parsley

2 tablespoons butter

2 tablespoons olive oil

1 red bell pepper sliced

2 tablespoons ras el hanout

2 boneless, skinless chicken breast cubed

3 potatoes peeled and cubed

4 carrots peeled and quartered

8 fresh figs halved

1/2 cup of water

 

Coat the chicken in half of the ras el hanout and set aside. Place the tagine over medium low heat on the stop top. Add the butter and oil. Layer the onions, parsley stems, pepper, chicken, carrots, potatoes, parsley and fig. pour the water over the top and cover. let this cook on medium low (no higher) for 2-3 hours. Serve hot. For more on this recipe or any others please email me at alesai.leach@gmail