Our favorites Chilis

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Chili is a delicious satisfying meal, perfect for an Autumn Football Sunday.  Here are four of our favorite chili recipes.  All of these can be done on the stove top or can be started in a pot on the stove top and moved to a slow cooker on low setting, or to keep warm,  to enjoy later in the day or throughout the whole game!

Beef or Turkey Chili

This recipe can be made with ground beef or turkey.

1 Tablespoon olive oil

1 onion, diced (1 cup)

1 red bell pepper, diced (1 cup)

1 green bell pepper, diced (1 cup)

2 carrots, diced (1/2 cup)

1 lb. lean ground beef, or ground turkey

1 28-ounce can crushed tomatoes

1 cup water

1 chipotle chili in Adobe sauce seeded and minced (optional)

2 teaspoons Adobe sauce (optional)

1 15.5 ounce can black beans, drained and rinsed

1 15.5 ounce can kidney beans, drained and rinsed

1 15.5 ounce kidney beans, drained and rinsed

3 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Garnish with grated cheddar and sour cream

Please note you can use any chili seasoning you prefer in any of these recipes to make it to your liking!

In a Dutch oven or large pot heat the oil and on medium heat sauté the onions, peppers and carrots until they are soft.  Add salt, pepper, cumin and chili powder and stir.  Warm up the seasoning to bring out the flavors.  Add ground beef, raise heat and brown.  Stir in tomatoes, chili and Adobe sauce.  Lower heat.  Simmer for 30 minutes.  Add beans and cook 20 more minutes in low heat.  Serve with grated cheddar and a dollop of sour cream.

Vegetarian Lentil Chili

1 Tablespoon olive oil

1 medium onion, diced

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

3 cloves of garlic, minced

4 cups vegetable broth

1 (16 ounce ) package lentils, we use brown lentils

1 (15 ounce) cans diced tomatoes

3 teaspoons chili powder

1 teaspoon cumin

salt and pepper to taste

cilantro to garnish

In a Dutch Oven or large pot heat the olive oil.  Sauté the onions and peppers until the onions start to become translucent, add the garlic and continue to sauté to soften the garlic.  Stir in the seasoning.  Let the seasoning warm up.  Stir in the broth, lentils and tomatoes.  Bring to a boil and reduce heat.  Stir again, and let it simmer partially covered on low heat for about 45 minutes.  You can garnish it with cilantro.

Chicken and White Bean Chili 

1 tablespoon olive oil

2 whole bone in, skin on chicken breasts

1 medium onion, diced

3 gloves garlic, minced

1 (8 ounce) can roasted green chiles, drained

1 teaspoon cumin

4 cups chicken broth

2 (15 ounce)  cans white beans, rinsed

salt and pepper to taste

sour cream and chives to garnish

In a Dutch Oven or large pot heat the olive oil.  Season the chicken with salt and pepper and lay it skin side down in the hot oil to brown.  Brown both sides of the chicken and transfer to a plate.  Add more oil if needed and sauté the onions for a couple of minutes, add the garlic and sauté. Add the chiles and cumin and stir to warm up the seasoning.  Add the chicken broth.  Place the chicken back in the pot. Bring to a boil and reduce to a simmer, add the white beans and simmer partially covered until the chicken is cooked through, about 1 hour.

Remove the chicken.  Take the skin and bone off the chicken breast and discard.  Shred the chicken.

To thicken the soup you can use a hand blender to partially blend some. Or you can remove about 1 cup of beans and 1 cup of brother and thicken it in a blender, then add it back to the pot.

Add the chicken back to the pot and serve.  We like to garnish with sour cream and chives.

 

Cowboy Sirloin Chili

4 slices bacon, chopped, this is optional, if you don’t want to use bacon, you can use 2 Tablespoons of vegetable oil

1/2 cup flour

salt and pepper

2 pound sirloins, chopped into 1 inch cubes or bite size chunks

2 large onions, chopped

1 large green bell pepper, seeded and diced

1 large red bell pepper, seeded and diced

1 jalapeño, seeded and diced

3 gloves garlic, minced

2 tablespoons chili powder

1 tablespoon cumin

1 (12 ounce) bottle of beer, we like to use an brown ale

2 cups beef stock

4 cups crushed tomatoes

2 cups canned black beans, rinsed and drained

2 cups canned kidney beans, rinsed and drained

Garnish with the browned bacon crumble, grated cheddar, sour cream and chopped scallions

Heat a Dutch Oven or large pot and brown the bacon.  While the bacon is browning, in a pie plate add the flour and some salt and pepper and toss the sirloin to coat.  Remove the browned bacon and set aside.  Shake of the excess flour on the sirloin and brown the sirloin in the bacon fat.  Remove the sirloin, sauté the onions, peppes and jalapeño for about 3 minutes, and the garlic. Add the chili powder and cumin and stir.  Add the sirloin back to the pot and pour the beer, beef stock and tomatoes.  Bring to a boil  reduce to a simmer and simmer on low heat partially covered for about 1 hour.  Stir in beans and simmer for 15 more minutes.  Serve garnished with crumble down bacon, cheddar cheese, sour cream and scallions.

Enjoy!!

 

 

 

 

 

 

 

 

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Chicken Marbella…Full of Flavor and Easy to Prepare!

  Chicken Marbella is a simple yet delicious recipe that is easy to prepare. It can be made ahead of time so it is great to serve when guests are over. This goes well with fettuccine alfredo, cous cous, rice, potatoes…or a salad.

This is Betsy’s version…. (serves 6-8)

  • 6-8 pounds chicken (I use the thick chicken breasts cut in half) but this can be made with chicken thighs, legs etc…
  • 12 oz bite size Pitted Prunes (if they are large cut them in half)
  • 3.5 ounce jar of capers (drain the liquid before adding it)
  • .5 ounce bottle of oregano (I only had 1/2 bottle and it worked)
  • 6 bay leafs (can use more for decoration)
  • 1 garlic bulb minced (about 1 tablespoon)
  • 1 cup stuffed Pimento Olives (drain before adding)
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 cup brown sugar
  • 1 cup dry white wine (cooking wine is ok to use)
  • 1/4 cup parsley (optional)
  • 1 table spoon sea salt or kosher salt
  • 2 table spoon pepper

Combine all (except brown sugar, white wine and parsley) in a baking dish and marinade for 8 hours or overnight. Before baking add the white wine, brown sugar and parsley. I had to use 2 baking dishes and I added more red wine, olive oil, white wine and sugar as it did not look as juicy as my moms. I doubled the amount of each…(make sure to add equal amounts to balance the flavor. So 1 cup oil to 1 cup red wine vinegar etc…)

Bring to room temperature and bake at 350 degrees for 50 minutes or until chicken is done… enjoy!

SIMPLE & DELICIOUS SUMMER SALADS!

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Tomato & Kale

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Black Bean, Corn & Avocado in Cilantro Lime Vinaigrette

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Alexandra’s Simple Summer Salad

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EASY SUMMER SALADS 

These are all delicious served alone or as a side to chicken, fish or meat

Alexandra’s Summer Salad

  • 2 cups Romaine
  • 1 tomato, diced
  • 3/4 cups grapes, halved
  • 1/2 an avocado, diced
  • light vinaigrette of 2 Tbsp extra virgin olive oil, 2 teaspoons rice wine vinegar, salt and pepper to taste

Mediterranean Orzo Salad

  • 1 box orzo, cooked and drained
  • 3/4 cups red onion, finely diced
  • 1 cup pitted Kalamata olives, chopped
  • 1/2 capers drained
  • 2 cups grape tomatoes halved
  • 1 cup crumbled feta
  • 1/2 basil, chiffonade
  • Balsamic Vinaigrette :  1/2 cup balsamic vinegar, 2 Tbsp Dijon mustard, 1 1/4cup extra virgi  olive oil, salt and pepper to taste
  • Cook and drain the orzo.  Toss the orzo in the vinaigrette and set aside to cool for about 15 minutes while you chop the olives and tomatoes.  Then add all the ingredients and toss together.

Tomato and Kale Salad

  • 2 large ripe tomatoes cut into wedges
  • 1 yellow pepper, thinly sliced
  • 3 cups kale,  chiffonade. We like baby kale because it is a little less bitter
  • 2 cups chick peas
  • 1 cup cucumber, diced
  • 1/2 cup red onion, thinly sliced
  • Red wine vinaigrette : 1/4 cup red wine vinegar, 1 Tbsp Dijon mustard, 3/4 cup extra virgin olive oil, salt and pepper to taste
  • Toss all the ingredients together in the red wine vinaigrette

Black Bean and Corn Salad in Cilantro Lime Vinaigrette

  • 3 ears of corn, cooked and taken off the cob, about 1 1/2 cups. If you are feeling lazy use 1 can of drained canned corn
  • 1 1/2 cups black beans
  • 2 Red Bell Peppers diced
  • 1 shallot diced
  • 1 cup cilantro chopped
  • mix all of these ingredients together.  Then toss in the juice of 3 limes, 1/2 cup olive oil, salt and pepper to taste, and optional 1/4 teaspoon chili powder for some heat
  • lastly add 1 avocado diced (always toss avocado in last so it doesn’t get really mushy)

Enjoy!

AWESOME IDEAS FOR SUMMER WATERMELON

watermelon discs watermelon and kiwi watermelon margarita watermelon-blueberry-salad watermelon and feta skewersWatermelon-Slices-Beach

 

WATERMELON is one our favorite Summer treats! 

It is outstanding with Feta, pureed into a yummy frozen drink and delightfully refreshing in a salad.  It is also perfect to slice up, seal in a plastic container, put it in the cooler and take to the beach for a refreshing snack!

Watermelon and Blueberry Salad

  • 1 Tbsp Honey
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh mint
  • 1 cup seedless watermelon, cubed
  • 1/2 cup blueberries
  • 1 cup arugula
  • Toss watermelon and blueberries in the honey and lemon juice. Pour over the arugula. Top with chopped mint.

 

Watermelon and Goat Cheese Discs – Rum is optional

  • Cut a seedless watermelon into small round disks about a half inch thick
  • Using a metal round disc/cookie cutter/jigger (shot glass/alcohol measurer) makes cutting the disks very easy
  • RUM IS OPTIONAL – If you are keeping it safe for the little ones – skip this step – Pour rum (I used Captain Morgan) into a shallow dish with sides to hold the liquid, about 1 cup. Place watermelon in the rum and set in the frig for 30 minutes, flipping watermelon half way through so both sides soak. Remove watermelon from the rum
  • Top with goat cheese disk/mound that you press with your finger to make a disk (cold wet hands help)
  • Drizzle with balsamic drizzle
  • Top with chopped fresh mint
  • Refrigerate until ready to enjoy

Watermelon and Feta Skewers

  • cube seedless watermelon and feta into same size cubes
  • top with basil
  • stick a toothpick in it

 Watermelon Margaritas

  • Puree 1 1/2 cups seedless watermelon, 1 cup tequila, 1/2 cup fresh lime juice, 1/2 cup orange liquor or triple sec, 1 Tbsp agave or simple syrup, and 3 cups ice in a blender
  • Pour into 4 glasses and garnish with slice of watermelon and lime wedge
  • Optional salted rim

Watermelon, Kiwi, Feta (Rubik’s Cube)

  • Cut Watermelon, Kiwi and Feta into squares
  • Place 9 squares on bottom (any order you like, but mix it up)
  • Do 2 more layers of this on top so you have 3 layers all together
  • If it is not staying in place you can stick a toothpick through it on one side to keep the shape
  • Garnish with mint or basil (optional)
  • Drizzle with Olive Oil (optional)

Enjoy!

Chic and Carefree Lifestyle

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Sisters who keep it “Chic and Carefree”