Having a "Recipe" page on my website wasn't a thought until I saw the idea on another bands page. What a brilliant idea! I hesitated as I didn't want to steal their concept. I thought about it for a long time and decided to go ahead with it anyway. A great way to share recipes with my friends and family.
I tried a few pumpkin chili recipes before finally coming up with this one. No, it's not "my" recipe. As with all the others, I modified it over time. This is where it landed and I am SO happy it landed in my pot!!! This is a good one, my friends. Give it a go! The photo is of my most recent rendition. Though, by the time you read this I may have made a few more batches...
2 lbs of ground turkey
1 large yellow onion - chopped
3 large garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped
2 - teaspoons of the adobo sauce from the above chipotle can…
2 - 4oz cans of diced green chili’s
2 teaspoons of Mexican oregano
4 teaspoons of ground cumin
2 table spoons of tomato paste
2 15oz cans of Pumpkin Puree
1 28oz can of diced fire-roasted tomatoes
This is what you do with all of these ingreeds…
Okay, this is a modified fajita recipe to exclude the tortillas. I was gonna call it a FajTimmy Bowl. I'll save the Timmy food puns for later. The photo was taken by yours truly.
- 1 Yellow Onion, chopped
- 2 Red Bell Peppers, chopped
- 2 Yellow Peppers, chopped
- 2 Orange Bell Peppers, chopped
- 2 lbs Flank Steak
- 1 Packet of Lawry's Family sized taco seasoning
- 6 cloves of garlic, minced
- 1 lime, juiced
- 14 oz can of chopped tomatoes
- 7 oz can of chopped green chilis
- 1 Cup of tomato puree
- 2 bags Banza Rice
- Cotija Cheese (crumbled) for garnish, optional
Put all chopped veggies into the crockpot, onion, red, yellow and orange peppers.
Place flank steak on top of veggies then sprinkle taco season generously over the meat.
Add lime juice, chopped tomatoes, green chili's then pour the pasta across the top.
Let the Crockpot work it's magic. Put it on eight hours for slow cooking. You can put it on four hours on high if you're in a hurry.
When the time is up, pull out the steak and place it on a cooking sheet. Broil on high for 4 to 5 minutes on each side. While steak is broiling, add both packets of Banza Rice to the crockpot.
When the steak is done broiling, remove from oven then cut steak across the grain into thin strips.
Place desired amount of food into a bowl, add steak and top with Cojita cheese.
I absolutely LOVE this recipe! I altered it a bit for my taste, as I'm sure we all do!
- 1 lb Chicken Tenders
- 3/4 cup of milk (I've also used an egg wash)
- Hot Sauce of your choice. I'm a big fan of Frank's Red Hot Original!
- Enough panic crumbs to cover your tenders to your liking.
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- spray olive oil spray
- 1/2 cup of peanut oil
- 1 to 2 tablespoons honey
- 1 1/2 tablespoons cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- Season your chicken tenders with a little bit of salt and pepper then set aside.
- Mix milk (or egg wash) and hot sauce in one bowl.
- In a separate bowl mix panko, Italian seasonings, salt, pepper, paprika, garlic powder and onion powder.
- Preheat air fryer to 375 degrees. 4 minutes should do it.
- Create a space for you to place the tenders before adding them to the air fryer.
- Coat chicken with liquid mixture. Let excess liquid drip off a bit before tossing it in the panko mixture. Make sure the entire tender is covered in panko for best results. Set aside and repeat until all of your tenders are ready to go.
- Lightly coat the air fry basket with olive oil spray.
- Put the chicken in the basket leaving a little bit of room between each tender. I use the tip of my finger as a guide for how much room to have in-between the chicken.
- Air fry on 375 degrees for 14 to 16 minutes. Flip the chicken about halfway through the cooking process. The chicken should be at a temperature of 165 degrees Fahrenheit when finished.
It's time to make the hot paste! About five minutes before your chicken is ready to come out of the air fryer add peanut oil, honey, cayenne pepper, paprika, dry mustard, garlic powder and salt in a sauce pan over a medium heat. Whisk until mixed and just starting to bubble. Turn the heat down to a low simmer for a minute or two then remove from heat.
When the chicken tenders are done, put them in a large bowl and pour the hot paste over the top. Use tongs to mix the chicken and hot paste, coating each tender as best as possible.
Plate, serve and enjoy.
This recipe is from Tyler Florence "The Ultimate Sloppy Joe" I've just adjusted the recipe to meet my taste bud needs. Tyler's recipe is amazing though!!! And yes, the photo is mine.
- Olive Oil
- 2 lbs ground turkey
- 1 yellow onion, diced
- 2 cups organic ketchup
- 1/4 cup yellow mustard
- 1/4 teaspoon cayenne pepper
- 2 tablespoons honey
- 2 tablespoons tomato paste
- splash or two of Worcestershire sauce
- 7oz can diced green chili's
- salt & pepper
- Your choice of bun. I like the brioche bun for this recipe.
- OPTIONAL: cheese. Smoked cheddar is amazing!
Drizzle a nice amount olive oil in a large pan over a medium heat.
Add onion then season with salt, pepper and paprika. Give it a good mix then let it sit on the heat for a minute or two. Give it another stir and another minute or two.
Add ground turkey. Break up the turkey adding salt, pepper, paprika and cayenne pepper. Continue to break up turkey, cooking for about 8 to 10 minutes making sure the meat is cooked all over.
Add ketchup, mustard, Worcestershire sauce, tomato paste and honey. Mix together and simmer for another 10 to 15 minutes.
Spoon mixture onto you favorite bun and enjoy. I cut mine in half to cut down on the mess! Trust me, it helps.