Yes, I'm serious! A good smack never hurt anyone. (I hope you don't bruise easily.) Actually the kind of hit I'm referring to is about flavor! And you thought you'd have to report me. If there's any policing to be done, it will be to keep your family from asking for these yummy treats OVER AND OVER AGAIN.
Take a look and you'll understand! The SMACK is a twist on chili, with lots of intense and deep flavors to give you that nice chili/cayenne "hit" you love with the sweetness of carrots, celery, red onion and cool cilantro. It was created because I wanted to use everything remaining in my fridge as well as some straggler packets of Ramen seasoning I just couldn't seem to throw away.
The other is just so, so full of flavor! It has that KICK you just can't resist and it's the perfect appetizer for the fall. Roasted jalapenos with creamy goat cheese and a thyme, scallion white wine vinaigrette. I think I feel like hugging myself.
Rich beef broth and some Penzys Sate seasoning rounded out the menagerie of flavors for this chili twin. I really loved how the fennel in the ground sausage played against the deep Asian medley of the Sate seasoning. Gulp, gulp, gulp. Soup-erStar Status.
It's only a matter of time before you make this your new go-to chili choice. it's just so well rounded and satisfying. Ya gotta try it.
And look at all that color and crunch and heat on these jalapenos???!!!
You think you only want one. But you're wrong. You will eat the whole darn plate if you're not supervised! The acidity of the dressing, the cool goat cheese, the sweet tomatoes. OH MY GOSH!! Heaven...
Both recipes are below. And since you have been encouraged to SMACK and KICK your guests at your next party, I say do it with abandon!
RECIPE: Roasted Jalapenos with Goat Cheese and a Scallion, Thyme Vinaigrette
Makes 30 / Click here for printable version.
15 large jalapenos, cut and sliced in half lengthwise with all seeds and pith removed
4 oz soft goat cheese
8 San Marzano tomatoes, quartered
1 T fresh thyme
2 scallions cut into thin slices down into the green
½ t garlic powder
¼ C white wine vinegar
2 T light olive oil
½ t salt, ¼ t pepper
On a baking sheet covered with foil, place each cleaned half of jalapeno open side up on the sheet. Roast for no more than 20 minutes at 450 degrees F or until the stems char. Let cool. Fill with the soft cheese. Arrange on a plate and put one small tomato on each one. Then ladle the vinaigrette over the top and lightly sprinkle with coarse sea salt. SERVE!
RECIPE: Sausage Vegetable Chili
Serves 6 / Click here for printable version
1 lb ground Italian sausage (mild or spicy)
¼ medium red onion diced
2 small celery stalks sliced
2 carrots chopped
¾ of a green pepper chopped
4 garlic cloves, chopped finely
½ C cilantro, chopped
2 C beef stock (I used Rachel Ray)
1 15 oz. can regular chili beans
1 15 oz. can white chili beans
3 seasoning packets from Top Ramen Chicken Soup
3 C Beef stock
2 T Sate Seasoning (can substitute 1/8 T curry powder, 1/8 cinnamon, 1/8 cumin, 1/8 t garlic powder, 1/8 t allspice.)
Salt and pepper to taste
In a large Dutch oven pan, over medium high heat, brown the sausage with a little salt. Don’t cook all the way, just about 80 percent done. Add the onion and stir until onion is translucent. Add the garlic, celery, carrots, green pepper and stir until they’re hot. Then add the seasonings, including the packets and a little more salt and some black pepper; about ¼ t of pepper and about 1 t salt total. Stir to incorporate. Now add the cans of chili beans, three cups of water, and then let simmer on medium low, covered, for about 20 minutes. When done, stir in the cilantro and serve!
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Meet the Cook...
My name is Camine Pappas and I love to create beautiful and delicious food that anyone can make. My signature style is one of combining things in a way you might not expect as I work to find a hidden combination of colors, textures and flavors from the things that are in my pantry and/or easy to obtain.