For the first time in months, I have a co-host! For this episode, I welcome Emily Quetel to the kitchen to share her avocado knowledge with us all. This is a very important step in this episode as I’m making fajitas. What better to accompany good Mexican cuisine than guacamole and fresh salsa? Be sure to check out this episode for the full scoop on how to create a delicious dish for one or the entire family.

Ingredients:

For fajitas:

• 2 chicken breasts
• 2 red bell peppers
• ¼ to ½ red onion
• Some paprika and Cajun seasoning
• Dash of salt and pepper
• Large tortillas

For Salas:

• 2 tomatoes
• 1 Serrano chili
• Handful of cilantro
• Olive oil
• Dash of salt and pepper

For Guacamole

• 2 or 3 avocadoes
• 1 tomato
• Dash of salt and pepper
• Dash of garlic salt
• Lime juice to taste
• Handful of cilantro
• ¼ of red onion

Looking in my fridge at yet more turkey, I decided I had to come up with some other way to use the leftovers besides another sandwich. After checking around a bit online I decided on a turkey pot pie. The recipe takes a bit to pull together but it is not difficult at all. The end result was well worth the effort.

Ingredients:

• 3 tablespoons butter
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 carrots, chopped
• 4 tablespoons flour
• 4 cups chicken stock
• 2 potatoes, peeled and diced
• 2 cups shredded turkey
• 2 tablespoons chopped parsley
• 1/2 cup frozen peas, thawed
• 1 prepared pie crust
• 1 egg, lightly beaten
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Preparation:

Melt butter in saucepan and cook chopped onion until tender. Stir in celery and carrots and cook for 2 minutes. Stir in flour and cook for 2 minutes. Add chicken or turkey stock and bring to a simmer. Add potatoes and simmer until tender. Stir in turkey, parsley, garlic powder oregano and peas.

Pour mixture into pie crust after letting cool for about 15 or 20 minutes. Top with pie crust and brush with egg. Bake for 10 minutes at 400 degrees and for 20 minutes at 350 or until crust is golden brown.

After much delay and anticipation, the chili recipe has surfaced. This is a recipe we obtained online about a year ago and have been tweaking ever since.  This time around we have it just about perfect for our taste preference and we are pleased this is the one we get to share with all of you.  Since chili is such an incredibly flexible recipe, feel free to experiment and change things up.

Also, we would love to hear from you if you do make some changes so we can try them out as well.  Send us an e-mail at recipes@cuisinemadequick.com or hit us up on twitter at cphadley, ebear6 or cuisinemq.  We would love to do a follow-up episode making your recipe.

Preparation:

Brown 1 pound of lean ground beef and drain grease.  Dice 1/2 of a sweet onion and 1/2 of a sweet bell pepper. Also, mince 1 clove of garlic.

Start heating a large pot over medium heat.

For drop 1, have the following ready:

• 1 pound lean ground beef browned
• 1/2 diced sweet onion
• 1/2 diced bell pepper
• 2 cups beef broth (you can just dissolve 2 beef bouillon cubes)
• 8 oz unsalted tomato sauce/paste
• 1 Serrano chili
• 2 tbsp. chili powder
• 1 can beans (your preference here)
• 1 clove minced garlic

For drop 2, have the following ready:

• 2 to 2 1/2 tbsp. chili powder
• 1 tsp cumin
• 1/4 tsp black pepper
• 1/4 tsp white pepper
• 1 chicken bouillon cube
• 1 tbsp. brown sugar
• 6 to 8 oz cola
• 1 cup salsa of choice (we used Salsa Verde)
• Dash of hot sauce

For drop 3, have the following ready:

• 1 tsp salt (to taste)
• 1 tbsp. chili powder
• 4 or 5 chocolate chips

Cooking directions:

Add ground beef to pot over medium heat and add tomato sauce, beans, Serrano chili, garlic, beef broth, onions and peppers.  Allow mixture to come to a mild simmer. Then add other dry ingredients from drop 1.

Turn up heat until mix reaches a boil.  Then drop heat to medium to medium-low.  Cover and allow to simmer for one hour.

After one hour add drop 2 and stir.  Be sure to remove your Serrano chili and use a spoon to squeeze the juices from the pepper into the chili.  For a hotter chili, allow some of the seeds to drop in as well.  Recover pot and allow to simmer for an additional 30 minutes.

Finally, add drop 3 and mix in allowing enough time for the chocolate chips to melt.  At this point taste and add anything you feel you may need.  If chili seems to thin, add in about 1 or 2 tbsp. creamy peanut butter to thicken mixture.  Leave pot uncovered and allow to simmer for about 10 to 15 minutes.

Turn off heat and grade your cheese of choice.  You may also use this time to prepare some fresh tortilla chips or open up a bag.  Use a ladle to add chili to bowl and add cheese if you desire.  Once cheese is melted, dip in a chip and enjoy!

You can move remaining chili into resealable containers and store in the freezer for months.  Simply allow thawing in fridge for about 6 to 8 hour and reheat in a pot for quick chili preparation.