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Julie

Whats for dinner tonight

Smoky Beef-and-Bacon Chili

6 Servings

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 ½ lbs. lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked Spanish paprika (see Notes)
½ teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes (see Notes) or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2.Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3.Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.
4. Smoked paprika from Spain's La Vera area (pimentón de la Vera) and fire-roasted tomatoes are sold at gourmet, specialty, and Whole Foods stores.
5. Note: Nutritional analysis is per serving.

Amount per serving Calories: 465 Calories from fat: 62% Protein: 26g Fat: 32g Saturated fat: 12g Carbohydrate: 19g Fiber: 4.3g Sodium: 1078mg Cholesterol: 94mg

I found this @MyRecips.com



Julie

What's for dinner tonight

Salmon with Spicy Cucumber Salad and Peanuts

4 servings



4 cups sliced seeded peeled cucumber (about 2 large)
¼ cup seasoned rice vinegar
2 tablespoons chopped fresh parsley
2 teaspoons sugar
½ teaspoon crushed red pepper
½ teaspoon salt, divided
Cooking spray
¼ teaspoon black pepper
4 (6-ounce) salmon fillets
4 teaspoons chopped unsalted, dry-roasted peanuts

1. Combine the first 5 ingredients in a medium bowl; stir in 1/4 teaspoon salt.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle remaining 1/4 teaspoon salt and black pepper over fish. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet in each of 4 shallow bowls, and top each serving with 1/2 cup cucumber salad and 1 teaspoon peanuts.

Amount per serving Calories: 262 Calories from fat: 38% Fat: 11g Saturated fat: 1.7g Monounsaturated fat: 3.8g Polyunsaturated fat: 4.2g Protein: 30.5g Carbohydrate: 8.9g Fiber: 1.3g Cholesterol: 81mg Iron: 1.7mg Sodium: 666mg Calcium: 41mg
Ifound this @ MyRecipes.com



Julie

What's for dinner tonight

Easy Slow-Cooker Jambalaya

8 servings

Photo Coming

2 lbs. boneless, skinless chicken thighs
1 lb. smoked sausage, cut into 2-inch slices
1 large onion, chopped
1 large green bell pepper, seeded and chopped
3 stalks celery, chopped
1 (28 oz.) can diced tomatoes with juice
3 cloves garlic, chopped
2 cups chicken broth
1 tablespoon Cajun or Creole spice mix
1 teaspoon dried thyme
1 teaspoon dried oregano
1 lb. extralarge shrimp, peeled and deveined
1 ¾ cups long-grain rice
Parsley, optional

1. Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregano in a large (5-quart) slow cooker. Cook on low for 5 hours.
2. Add shrimp and rice; raise heat to high and cook for 30 minutes more. Sprinkle with chopped parsley, if desired.

Amount per serving Calories: 457 Fat: 22g Saturated fat: 7g Protein: 43g Carbohydrate: 19g Fiber: 2g Cholesterol: 216mg Sodium: 621mg

Found the recipes @ myrecipes.dk



Julie