Easy Three Bean Chocolate Chili

The contributor was compensated by Nielsen-Massey Vanillas for her time in developing this recipe and post. All opinions are her own. This Chocolate Chili is rocking my world right now! I'm always on the hunt for easy weeknight dinner recipes. At the end of the day, I have five hungry people to satisfy and never as much time as I'd like to make it happen. Finding something that everyone likes adds another level to my daily dinner dilemma. But one simple fallback that I can always count on is Chili. Over the course of my parenting-cooking years, I've made a lot of chili recipes. Many of those recipes are forgotten, but some get put on repeat, like Jenny Rosenstrach's Turkey Chili, which I often have a bag or two of in the freezer just for good measure. Others make it into our regular repertoire, like our family favorite Vegetarian Quinoa Chili, which is almost a weekly ritual now. And then there are a select few that are crowned Hall of Fame recipes. Only a few bites into this Easy Three Bean Chocolate Chili, we unanimously gave it Hall of Fame status. It's that good! What makes this Chili special is the added chocolate flavor. It doesn't actually taste like chocolate, but the chocolate flavor enhances the chili in taste-bud exploding ways. No joke! I've made a few chocolate chili recipes before, adding a tablespoon or two of cocoa powder to the chili, but none of them were memorable and I didn't make them twice. I think where all the magic happens in this particular Chocolate Chili recipe is in the spices and extracts. Instead of using cocoa powder, I used Nielsen-Massey's Chocolate extract, which smells as dreamy as it tastes. Then, to enhance the chocolate and chili flavors even more, I add just a little bit of Nielsen-Massey's Coffee extract. With the extracts and a pinch of cinnamon added to the ordinary chili spices, this Chocolate Chili really is an explosion of delicious flavor! The chili has a good ratio of beans to meat, with beans winning slightly. However, if you like a meatier chili, just increase the meat to 1 1/2 or 2 pounds and decrease the beans to only 1 or 2 cans. I've tried it both ways and they both work well. This hearty, warm Chocolate Chili is a rich, satisfying meal. Based on years of research (read: eating chili for dinner) in my personal lab (read: kitchen table), I am declaring this the most deliciously, flavorful chili recipe of all time.  Print Save Easy Three Bean Chocolate Chili Recipe Embed Ingredients 2 tablespoons Olive Oil 1 large Onion, diced 4 cloves Garlic, minced 1 pound Ground Beef 2 teaspoons Dried Oregano 2 tablespoons Chili Powder 1 tablespoon Cumin 1/2 teaspoon Ground Cinnamon 1 teaspoon Paprika 1 teaspoon Salt 1 6 ounce can Tomato Paste 1 tablespoon Nielsen-Massey Pure Chocolate Extract 1/4 teaspoon Nielsen-Massey Pure Coffee Extract 1 14.5 ounce can Diced Tomatoes 3 cups Beef Broth 1 15 oz can Black Beans, rinsed and drained 1 15 ounce can Pinto Beans, rinsed and drained 1 15 oz can Red Beans, rinsed and drained Directions Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 5 minutes. Add the garlic and sauté for another 30 seconds. Add the meat, breaking up large chunks and crumbling it with a spatula or wooden spoon. Cook until meat is completely browned. Crush the oregano leaves in your palms to release the flavor, and add to meat mixture. Stir in chili powder, cumin, cinnamon, paprika, and salt. Add the tomato paste and stir until well combined. Add the extracts, tomatoes with their juices, and broth to the pot. Stir well then bring to a boil. Add the beans then reduce heat to a low, gentle simmer. Simmer uncovered for at least 2 hours. Serve with all your favorite toppings.  Recommended Nielsen Massey Chocolate Extract Le Creuset 6.75 Qt French Oven Le Creuset Revolution Spatula Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2oj3wd6 Food Fanatic

Roasted Carrots with Feta

Roasting vegetables is my favorite way to prepare them. Roast any vegetable and I'll eat it like candy. Roasting actually brings out their natural sweetness! I usually take the simple route and season my vegetables simply with olive oil, salt and pepper. When I want to change it up, I add a sprinkle of lemon-pepper, red pepper flakes or fresh squeezed lemon juice to brighten up the flavor. And when I want to transform the dish into something spectacular, I add a handful of cheese. Feta cheese, fresh goat cheese and parmesan are my three favorites to pair with carrots. It's amazing what a little tangy, salty cheese can do for roasted carrots! If I'm feeling really indulgent, I'll add a sprinkle of bacon as well. Roasted carrots with feta is a side dish easy enough for the weeknight when you need a complete meal on the table fast yet fancy enough for an old fashioned Sunday supper with Pernil Roast Pork. They're also the perfect dish for a potluck when you need a dish to pass since they can be served hot or at room temperature. These roasted carrots would be wonderful for Easter dinner (if you celebrate) along with a side of Grandma's Rice Dressing. There's really no trick to roasting carrots. Make sure they're peeled since the outer skin will sometimes turn an unattractive brown color when baked. The most important part is to cut them all to roughly the same size. This will ensure that some pieces don't end up burned while others are still hard. Toss the carrots with olive oil, salt and pepper. I like to place them on a baking sheet with foil for easy clean up. Bake until softened, or until your desired char is reached. My husband likes his nearly burnt! Place them on a pretty serving dish and sprinkle with feta cheese. I like to garnish with fresh parsley or dill (both taste great with carrots). The whole family will love this one! Print Save Roasted Carrots with Feta Recipe Embed Ingredients 2 pounds Carrot 2 tablespoons Olive Oil 1 teaspoon Salt 1/4 teaspoon Black Pepper 2 ounces Crumbled Feta Cheese Fresh Dill, or parsley, for garnish Directions Preheat oven to 400°F. Line a baking sheet with aluminum foil for easy clean up. Peel the carrots and slice into 1/3-inch rounds. Toss with olive oil, salt and pepper. Spread in a single layer on baking sheet and roast for 30-40 minutes or until carrots are soft, turning halfway through cooking time. Allow carrots to cool for 5 minutes, then toss with feta cheese and garnish with dill or parsley, if desired. May be served hot or room temperature.  Recommended Le Creuset Jelly Roll Pan 360 Bakeware Jelly Roll Pan Demarle Silpat Non-Stick Baking Mat Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2nDfgEF Food Fanatic

Thai Turkey Avocado Egg Rolls

I swear I was a pro egg roll maker in another life. Despite my general struggle with all things delicate, I can somehow bust out egg rolls without having a single one burst on me. It's like magic. Magic, I tell you. Ok, so at first perhaps I was a little unskilled in my wrapping of the rolls. There was mild cursing and some throwing of things involved… BUT once I actually found my egg roll wrapping rhythm, it was like I had been doing it for years. I have filled egg rolls with all sorts of things from sweet to savory, from berries to everything you'd put on top of loaded nachos. This time, I'm going to Thailand with my egg rolls. Those Thai flavors hit a comfort zone for me. Even down to the fish sauce (which I still don't love the smell of, if I'm being completely honest), the combination of Thai ingredients comes together to form something truly unique in every dish I taste. A whole new flavor profile that I was never raised with, as a child, and can never seem to get enough of. Thus, Thai turkey avocado egg rolls were born. Crispy egg roll wrappers are filled with turkey, veggies, and a bunch of familiar Thai ingredients, including fish sauce and basil. The spicy peanut dipping sauce is just the icing on the cake. I like to add a little to the filling and serve up the sauce to dip the egg rolls in so you get a little extra punch of the sauce in every bite. You can also enjoy a little kick of peanut in every bite if you run out of the sauce (because you will, trust me). Print Save Thai Turkey Avocado Egg Rolls Recipe Embed Ingredients For the Peanut Dipping Sauce: 1 2/3 cups Coconut Milk 4 tablespoons Brown Sugar 1 1/2 teaspoons Red Curry Paste, depending on your level of spice preference, for a small kick start with 1/2 tsp 2 teaspoons Lemongrass, minced 1/2 cup Creamy Peanut Butter 1 1/2 teaspoons Fish Sauce Chopped Cilantro, for garnish Diced Green Onion, for garnish For the Egg Rolls: 12 Egg Roll Wrappers 1 teaspoon Olive Oil 1/2 cup Shredded Cabbage 1/2 cup Shredded Carrots 1/2 pound Ground Turkey, cooked 1 Jalapeño, seeded and diced 2 tablespoons Finely Chopped Basil, fresh 2 teaspoons Soy Sauce 1 teaspoon Garlic Powder 1/8 teaspoon Black Pepper 1/8 teaspoon Salt 3 tablespoons Peanut Dipping Sauce 1 Avocado, pitted and chopped Vegetable Oil 1 tablespoon Cornstarch 1/4 cup Cold Water Directions In a small bowl, stir together peanut dipping sauce ingredients until smooth. Set aside. In a medium skillet over medium-high heat, sweat the cabbage and carrots with 1 tsp olive oil for approximately 2 minutes, until softened. Add cabbage and carrot mixture to a large bowl. Stir in cooked ground turkey, jalapeno, basil, soy sauce, garlic power, black pepper, salt, and peanut dipping sauce. Gently fold in chopped avocado. In a small bowl, whisk together cornstarch and cool water. To Wrap Your Egg Rolls: Start with a clean, flat surface. Lay one wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. In the corner closest to you, spoon 1 to 1 1/2 tablespoon of the filling into the center. Lift the bottom corner up and begin to roll away from you, making sure you tuck the corner under as you roll.  Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them. To Fry the Egg Rolls: Fill a pot with 4-5 inches of cooking oil. Heat the oil to 350°F. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown on all sides, approximately 2 to 3 minutes. Place on paper towels to drain and cool. Serve immediately with peanut dipping sauce.     Recommended Breville Food Processor Cuisinart Stainless Steel Mixing Bowls Wusthof Santoku Knife - 5 inch via Food Fanatic http://ift.tt/2mSlLWR Food Fanatic

Roasted Red Pepper Quiche

I discovered a few years ago that despite being an introvert, one of the things I love is throwing parties and planning events. There's something about feeding other people that makes me tremendously happy, and the bigger the better, right? I tested that theory in February with a Galentine's Day brunch. I've always wanted to have one, so I basically invited every woman I knew, and encouraged them to invite others. It could have been a disaster, but as most things do it worked out to the perfect amount of people. Waffles were on the menu of course, but I also wanted to make sure we had some savory items other than the giant pile of bacon. Quiche is one of my favorite things to eat any time (this pressure cooker quiche is a savior weekly) so it was an easy choice, especially because it's easy to make vegetarian. Now, pie crust is still one of those things that can frustrate me. And considering I was already preparing a bunch of other foods, I needed a shortcut. Rather than buying some frozen prebaked shells, I turned to my freezer, where I had a couple boxes of puff pastry on hand. Voila! Puff pastry is the ideal crust for me, now. Who can argue with flaky layers? It does need a little extra fiddling since it comes in a rectangle and not a round, but that's taken care of with a knife and a tiny bit of re-arranging. This roasted red pepper quiche is one of the flavors I made for my brunch, but didn't actually get to eat. You forget that when you host a party that you tend to not get any of the food. It sounds cliché, but it's definitely true. Of course, the next time I made it, my husband took all the leftovers for his lunch, so I should be used to it by now. Time to go get more eggs!  Print Save Roasted Red Pepper Quiche Recipe Embed Ingredients 1 sheet Puff Pastry 2 Red Bell Peppers 1/3 cup Heavy Cream 3 Eggs 1 cup Aged Asiago Cheese, grated 1/4 teaspoon Fine Sea Salt 1/4 teaspoon Ground Black Pepper Directions Preheat oven to 400°F and line a baking sheet with parchment paper or silicone liner. Remove puff pastry from freezer and let thaw while you prepare the peppers. Halve peppers and place cut-side down on the baking sheet. Roast for about 20 minutes, until skin starts to blacken and blister. Place peppers in a Ziploc bag and let steam to cool and loosen the skins. Increase oven temperature to 425°F. Once cool enough to handle, peel off skins and discard. Chop peppers and set aside. In a large bowl, whisk together cream and eggs until frothy. Mix in peppers, cheese, salt, and pepper. Unroll thawed puff pastry and place in pie pan, pressing down along corners. Cut off excess and use pieces to fit any holes. Pour egg mixture into pie crust and carefully move to the oven. Bake for 20 minutes, until puffed and browned. Let cool 10 minutes before serving. Recommended 360 Bakeware Small Cookie Sheet 360 Bakeware Pie Pan Wusthof Santoku Knife - 5 inch Cuisinart Stainless Steel Mixing Bowls via Food Fanatic http://ift.tt/2oxRvgc Food Fanatic