Susu's Red Chili!

So I usually make white chili but I have been having a "hankering" for some good old fashioned chili.  Now I am not gonna lie!  I'm going to Susu-fy it a little bit but it will STILL feel like a bold, fall game day Saturday Pot of goodness!

This is also an excellent food for healing and inflammation.  While meatless is best, turkey burger is better (and I will put Venison here as equal) and last resort for the anti-inflammation train would be beef steak chunks or ground beef that is extremely lean!

I use my Vitamix blender  but you can chop by hand or use a food processor to make this base.  I use:

1        sweet onion
3        sections of fresh garlic, first smashed then chopped. Fresh is  best!
4        fresh tomatoes.  Canned if you don't have them but fresh is better!
1        small red, orange or yellow pepper or a combination of all for color!
1         can Hatch mild green chili.  Two cans are better!
1          can or fresh mushrooms
            (I saute my onions and mushrooms sometimes first then mix.)

So go ahead and mix all that up!  And leave it there.   Then go get your big stock pan and add olive oil to brown your meat choice. I always put some salt and pepper as well as ancho chili powder and garlic salt in with the meat.  Makes it smell better and I like layering spice! (Skip this step if going meatless!)  You can drain the fat made during this process if you desire.

Now it's time to take the blender stuff and add it into the meat.  Add a can of chicken stock to the mix at this point as well.  And this is where it gets good!!!!  Grab a bottle of beer (gluten free) and add to the mix. Use your judgment on how much.  You can adjust the liquids by using more or less of whatever you choose but the beer is important to the flavor so add just enough chicken stock to keep liquid level good.

Let all of this start cooking on a very low heat.  Slow and steady is better than burned.  This can also be dumped into a crockpot and left to simmer all day after the meat is browned.  Now you want to add beans.  I am not a fan of the traditional Kidney and or Navy bean so I use Great Northern and Pinto.  Sometimes black beans.  You decide because this is YOUR chili!  Then take a can of Refried beans and add that to the mix. This helps thicken but imparts flavor as well.

I am horrible about amounts of spices to add. I like spicy (as in flavorful not HOT) chili so I add quite a bit.  Not as much of one as another……..so again, this is where you get to decide.  Try keeping the ratios though.  Not as much cumin as the chilis or it is more Mexican than you want.

I also add Garlic salt even though I have used fresh garlic.  Each has a unique flavor profile and I think it’s important.  Okay so maybe a half teaspoon of garlic salt, half to two thirds teaspoon of cumin, quarter to half teaspoon cayenne, whole teaspoon of smoked paprika (or whatever kind you have! ), whole teaspoon of  oregano, a half teaspoon of turmeric ( I know that this is a middle eastern spice but it is the number one anti-inflammatory spice and you just need to use it.  This much won’t even be tasted!)  And at least a whole teaspoon of Ancho Chili Powder. I use a lot more.  Also add salt (I use Himalayan pink salt) and pepper again.

Now you let the chili kind of simmer for a long while.  This part is sometimes easier in a crock pot because it rarely burns.  Keep track of it on the stove because you don’t want it to burn.  Taste as needed and adjust spice levels.  If it is still too liquid (I like mine thick) you can add a roux to it. (melt butter in a pan, add gluten free flour to it and then when it smells nutty add some half and half or milk).  

When you are ready to eat this you can garnish with what you want.  I use a few tortilla chips (since I can no longer eat saltines!), shredded cheese and sour cream.  YUM!

Creamy Gruyere Cheddar Scalloped Potatoes!

These are so amazingly yummy that you will fight to get seconds!  Seriously, they are THAT good!  I usually think that making scalloped potatoes is a waste of a lot of time.......but the prep goes pretty fast when you have made them a few times.

The first thing you want to do is add this to a saute pan:

3 T. butter
medium onion chopped fine
at least two sections of fresh garlic (I use more!)
optional:  white and light green part of a leek. (optional but phenomenal!)

Really cook these slow to get that perfect just browned but not burned "oniony" goodness. Then when they are perfect, add:

1 c. organic milk
3 c. organic half and half.  (you can also use equal parts milk and heavy cream)
6 to 8 large potatoes sliced as thin as you can.
1/2 to 1 t. garlic salt (yes, besides the fresh!)
1/2 t. California Gold BBQ rub Heroic! Herb and Spice Seasoning
1/2 t. Ancho chili powder
Himalayan salt to taste
Black pepper to taste

The thinner you slice the potatoes the quicker and more evenly they cook.  Now, you want to cook these on low until the potatoes are pretty much al dente or better. 

You want to have a shallow pyrex or corelle type baking dish ready that has been sprayed (I use olive oil).  I start by using a little shredded assorted cheese (My choice is Costco Kirkland's Mexican cheese blend). to put in the bottom of the dish.  Then you spoon half of the potato mixture in and spread it evenly.  Then you take shredded gruyere cheese, about a half cup (or more if you can afford it because this is spendy cheese!) and then a half cup of sharp cheddar as well.  You can also add more cheese blend if you like it super cheesy like me!

Then add the rest of the potato mixture and again hit it with the same cheese again.  Gruyere, sharp cheddar and then some mixed cheese.  I usually sprinkle some additional Ancho powder, salt and pepper on top at this point.  Then I cover it with foil so it doesn't burn on top.

Cook at 350 degrees for about 30 minutes.  You can uncover if you want your cheese to brown up a bit with five minutes left but I leave the foil on the entire time.  This recipe is decadent and looks great on a Holiday buffet!  Enjoy........

Pollo Fundido Enchilada Casserole!

Okay, I love Via Delosantos #16 with Fundido sauce here in Phoenix.  They are quite honestly the BEST enchiladas I've ever had.........but sometimes I can't eat there so I made my own version of this amazing meal.

There version has a cream sauce with a lot of jalapenos in it.......and I can handle them because they do something to them to make them spicy mild.  I think they roast them.  But my version uses green chili's because honestly I am scared of Jalapenos due to all my skin issues.  I roasted two of them and it was so stressful that I just say NO!  You can use them in any form if you want to but not me!

First you make this sauce.  I use my Vitamix because it's awesome and it has the SOUP setting which heats this stuff up quick!  You can use a bowl or the stove if you want to.  I'm sure all ways would work.

Sauce:

2 c. cream cheese
1 to 1.5 c. sour cream
1/2 c. half and half
half teaspoon cumin
half teaspoon ancho chili powder (or plain chili powder)
half teaspoon Heroic Herb and Spice Seasoning by California Gold BBQ Rubs**


I use a ceramic baking dish and I coat it with olive oil spray.  I then take unfried corn tortillas and put a single layer down over the oil.  Then I put a layer of chunked Queso Blanco (Mexican White Cheese) like Cacique or El Mexicano.  Then I put down about a cup of shredded mixed cheese.  Then a layer of the cream sauce and then another layer of the tortillas. 

FOR Vegetarians you can just keep layering these items but for Chicken lovers this is the magic!

Chicken layer: (You can cook this ahead of time or cook a big bunch to use in many different recipes and pull out enough for this dish!)

Cook two large boneless, skinless chicken breasts or about six thighs with half an onion, a small can of green chilis, add mushrooms here if you want to and about two cloves of garlic.  I then add another half teaspoon of the seasonings from above but include about a teaspoon of ground cumin to this step as well.  Again I use olive oil to cook in.  This mixture goes down next.....

Then you keep layering the tortillas with cheese and sauce making sure you have sauce as the top layer when finished.  Then just pop in the over at 325 for about 30 minutes.  Make sure you check it after about 20 minutes as you don't want to burn the top sauce.  

I forgot to take a picture because it looked so good that people were tearing into it before I could!  It's that good!

**I was given a free sample to use of this rub.  I am going to try several different recipes with it  so stay tuned!  It is salt and sugar free, GLUTEN FREE, and has no additives or preservatives.
More information on them can be found here: Heroic Rub

Jewel's Bakery and Cafe Review!

As a person with celiac I think I miss being able to walk into a restaurant and not have to only choose from a select few gluten free items, but then having to worry about cross contamination and gluten knowledge of the staff.  Well, at Jewel's that is a thing of the past because everything is gluten free!

I have been a customer of Jewel's Bakery for about two years now.  Julie Moreno, the owner, started in her kitchen cooking up the baked goods that made my life bearable as newly diagnosed with  celiac.  I think I truly would have laid down and cried if I hadn't found her!  (Okay, full disclosure here:  I did lay down and cry when I found out.  But then I found her stuff and life became better!)  She began to bake gluten free when her daughter was diagnosed with celiac.

Mom and I became devout followers.  We purchased cupcakes, cookies and brownies.  Got custom cakes for all special events and were ecstatic when she offered cooking classes to learn your way around the gluten free lifestyle!

Julie was already delivering her goods to various bakeries and restaurants, adding some convenience stores to her list only made her desire to have her own restaurant even more of a goal.  Well, her goal has become a reality with the opening of Jewel's Bakery and Cafe!

The business, located at 4041 E. Thomas Road, Phoenix, AZ 85018 is in the 40 Palms Shopping Center.  The interior is an eclectic melange of White tile and a cute assortment of chairs and tables.  It's the perfect combination of hard and soft surfaces.  The menu is displayed on overhead signs and chalk boards tout the food and donut specials. They are open from 7 a.m. till 3:30 p.m. Monday through Friday (lunch taking over at 11:00 a.m.) Then open weekends for brunch 9 a.m. until 3 p.m.

There is a walk up counter where you place your order.  Of course, you must pass by the dessert case on your way through the line (excellent marketing ninja is she!) which means you will be getting some treats boxed up to take home along with your meal because I guarantee you that you cannot go past this case without purchasing!  She also has some of her frozen items in a case so stock up on whatever is available there as well. (Flatbread, ciabatta, etc.  It changes so grab it when you see it!)

The menu is an eclectic mix of fun and changes seasonally.  LOVE the Kale and Cheese Dip it's flipping fantastic and served with her flatbread.  I also love the house chips which has a Buffalo Sauce.

The Grilled Cheese has three different cheeses including a fantastic bleu and is served on a ciabatta bread.  You can get fries with it for a couple of extra bucks and they're worth it.  The Greek Chicken Salad is the best I've had anywhere and the Loaded Potato Flatbread???!!!!  Orgasmic.  Seriously.  Get some.  Get some NOW!!!!  You will be forever changed.  Not even kidding.

Oh, did I mention that she always uses the best ingredients around?  Yeah, some of her offerings include items from Queen Creek Olive Mill, Shreiners, McClendon's and Red Bird.  You will taste the difference.  The Iced Tea is made to order and worth the wait.

They just started a weekend brunch which I have not tried yet.  I want to try the sausage and biscuits or perhaps the house made chorizo soon.  Yes, I will eat some pork in the name of trying this menu!  Ha!

I was lucky enough to attend the Grand Opening last night and taste samplings from the menu.  I got to see her loving family including her daughter Justine who takes the pictures on her blog and website and who helps Manage the restaurant.

I want such good things for this venture!  It's so amazing being able to go into a restaurant and order ANYTHING off the menu!  If you call ahead ( 602-714-5243)  she can even have custom orders available for you to pick up.

Did I mention the donuts and the brownies and my favorite chocolate ganache cupcakes?  Oh, I did?  Well I had to give them one more mention because they are THAT good! Oh, did I also mention that the non gluten restricted family members go here willingly?  Yeah, they all love the food here! Go in and try everything on the menu and tell them Susan sent you.

Yummilicious Bean and left over ham from Christmas soup!

So I tweaked my Bean soup recipe a bit.  I am still eating only pork that makes it into my soups.  Bit of bacon, bits of ham.  Not really eating it but there is a bit in here.  Well, there are chunks for the pork eaters but it does have ham FYI!

Start crockpot with about half a carton of organic chicken stock (I use Kirkland from Costco exclusively.)  Then add your left over ham bone.  Mine always has about a pound or  two of ham still on it and I find this ideal.  Then add your other ingredients and turn the crockpot on high.

Other ingredients:
1 cup or so of organic cooked carrots, diced
3 cans great northern white beans
half of large sweet onion diced
1 small can mild green chili's
1 small garlic clove finely chopped
Frank's Red Hot to taste (I use a LOT)
cumin to taste
Ancho or other chili powder to your hotness
Himalayan Salt and a good finely ground pepper to taste.  I add this several times throughout cooking time.

Cook about three hours and then take 3/4th of ingredients out including stock and blend (or use immersion blender careful not to blend everything down.)  I use my vitamix and just click it on about four times.....taking care not to blend it much at all.  Take ham bone out and cut off the rest of the meat to chunks and discard bone, then take blended stuff and put it back along with the meat chunks, cut up.  Continue cooking in crock for another hour or so then turn to warm and add about a half stick of butter and a cup of half and half.  Allow this to sit on warm for another hour before eating.  This is just a bit spicy when I make it and totally yummilicious!  Does NOT last long in our home!

"TL's Famous Fried Chicken" Reworked Gluten Free by Me!

I've been getting a lot of requests for my "TL" Gluten Free Fried Chicken Tenders recipe. Honestly, I only made the recipe gluten free........a family friend gave my sister the recipe years ago and it continues to be requested.   I made them more like chicken nuggets this time and I think the smaller size makes for better frying so I would suggest the approximate one and a half inch size nugget for even frying.

I always use peanut oil to fry in........yes, it is a lot more expensive BUT it tastes amazing and it hasn't made headlines for being bad lately so it's my GO TO oil for deep frying.  You can use what you want but the deliciousness factor may be affected.

Okay, get some really good boneless, skinless chicken breast.  I use Organic Free Range......you use what you are okay with.  You could probably use bone in chicken as well.  I don't.

A couple of hours before cooking, no more than a day before cut up your chicken and put in a gallon ziplock bag.  Squirt a few big squirts of Ranch Dressing ( I use Hidden Valley Original;  don't use the light as it is NOT gluten free) enough to cover all the chicken a few good shakes of Frank's Red Hot Sauce. Not a LOT just a "taste"!  You can use another type of Cayenne Sauce but I love Frank's.

Now it's time to add the seasoning to this ziplock of chicken.  The important thing to remember is to season in both steps, in the marinade and in the flour.   So you add a few shakes of garlic salt, white pepper (or regular but white is my favorite) and Ancho or Regular Chili Powder.  Season to your level.  Close up this ziploc and put in fridge until ready to cook.

Now get the flour ready.  Take another gallon ziplock and add your favorite brand of gluten free flour (and/or Arrowhead Mills or another brand of Baking Mix;  I've made it with both and either is fine!)  I start with a few cups of flour and then again add the same seasonings used before:  Garlic Salt, Pepper and Chili Powder.  If there's another seasoning you like then try it! You want to be able to see the seasonings a little bit in the flour to know you have enough.

Get your peanut oil to the correct temperature and take some of the chicken from the marinade into the flour bag.  Do as much as you can put in your oil to cook evenly.  Make sure you close the zip and shake the flour around with the chicken to evenly coat it.  Then add the chicken to the oil using tongs.

 Make sure you use a different pair of tongs to take the chicken out of the oil so you aren't contaminating the cooked chicken.  The gluten free flour will darken a bit more than normal flour so be prepared for that.......but don't worry!  It will NOT affect the taste!  Make sure the first few you do to cut in half to ensure it's cooked.  Cook it all up and see how fast it gets eaten!

I dip mine in bleu cheese dressing by Lighthouse.  You can use Ranch or gf Honey Mustard;  whatever you like.  Enjoy!

I've Been Really Lazy Lately So Here Is A KILLER Recipe!

TURKEY BURGERS WITH TASTE!

I never embraced Turkery burger.  I used to think: YUK when my sister insisted it was good.  She would just brown and season burger and mix it with rice.  Not my idea of fun but she swore it was tasty.

Now, even though I have used the burger in many replacement recipes instead of ground beef I was still nervous about making a turkey burger.  I was afraid it would not be a juicy or good and then I'd be disappointed........so I did my usual when I'm afraid I'll be disappointed and did nothing.  For a long time.

Roll on to Labor Day.........grilling out!  And I am sick to death of grilled chicken.  Everyone else is having burger.  Beef burgers.  What to do?  Okay, it's time to get serious about making a tasty turkey burger.  One I am proud to serve and eat!  So I scoured recipes and added and deleted on paper for a while and then I made my concoction.  The Hubs was afraid it wouldn't make it on the grill (it's kinda juicy and too falling aparty to be a grill burger so we pan fried.........but OH BABY!  Was it worth it!

Moist and Juicy and full of flavor! You need to try this now!  I was lucky enough to have some amazing burger buns from Jewel's Bakery and Cafe because of course, mine MUST be gluten free.  You could use any type of bread or lettuce wrap if you want to but try to get a nice yummy bun to enhance the flavor!

Okay:  Using your Vitamix or blender: Blend until smooth and creamy:
2 small cans mild green chili's
one half large onion
red bell pepper, seeds and stem removed
two small sections of fresh garlic clove

Then get a big bowl and plop in two pounds of turkey burger.

add a couple of good shakes of  worcestershire sauce (Again, make sure it's GF, I use Lea & Perrin's. but be careful as some are NOT gluten free.)

At this time you can put your blender mix into the meat, making sure to use a spatula to get all the goodness into the bowl!

Now you are ready to add seasonings.  Be a little bold here too.  Not overpowering but remember:  This is Turkery burger and it needs a little flair!  I add some shallot salt, chili powder (ancho if you have it), white or black pepper, some sea salt and just a little chipotle to make it sing!  Again, make sure all of your seasonings are GF.  I cook exclusively with Penzy's Spices because all of their stuff is Ah-mazing and GF!

And I use a a potato masher to then really mix up the blender mix, meat and spices.  You want to make sure you get a good blend so keep mixing after you think you have it done!  Then patty these and put them in a very cold fridge to again make sure they stay together when cooked.

I use a little olive oil in a good fry pan to cook these puppies.  Make sure you cook them all the way through as well.  Remember there can be no medium well with poultry!  Serve these up with whatever condiments sound good.  You could do more green chili's on top or a good chevre.  I like mine with just a lot of mayo and some ketsup.  I'd rather try to make up some bell pepper aoili and try that as well. Maybe next time!  Enjoy!

Oh, I make two pounds up at a time because they freeze two or three to a small ziplock and make for a quick meal later!