VEG-HEAD THREE-BEAN CHILI
This Tex-Mex pleaser is another vegetarian happy medium to please meat-eaters and meat-free-ers alike.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.
- Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.
GARLICKY HOLY GUACAMOLE!
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut avocados in half around the pit. Separate the halves. Pop out pit with spoon, then scoop flesh of avocados into a bowl. Squeeze the juice of a lemon over the avocados. Squeeze the juice with the lemon halves facing cut-side up, allowing the juice to spill down over the sides of the lemon into the bowl. This method keeps the seeds in the lemon and out of the guacamole. Add garlic, jalapeno, tomato, onion and salt to the bowl. Mash and mix the ingredients into a chunky dip using a fork. Serve with blue corn tortilla chips.
RAY'S GARLIC CHILI
If you love garlic...this may be the chili for you! This chili only takes about 30 minutes to make. I originally started with a simple Betty Crocker chili recipe. and it's slowly changed over the years.
Provided by Raymond
Categories One Dish Meal
Time 30m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 18
Steps:
- Set the cheddar cheese and sour cream aside until serving time.
- In a large frying pan, lightly roast the minced garlic in bacon fat over medium heat. Do not burn the garlic.
- Add the ground beef to the roasted garlic in the frying pan and cook over medium/high heat. Make sure to fully cook the ground beef in this step.
- While the ground beef is cooking you can combine the remaining ingredients in a 4-quart pot and stir. When the ground beef is fully cooked, add the beef & garlic to the 4-quart pot and stir to mix all ingredients.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Top each serving with shredded cheddar cheese and 2 oz. sour cream and enjoy!
Nutrition Facts : Calories 821, Fat 47, SaturatedFat 25.3, Cholesterol 202.2, Sodium 2308.9, Carbohydrate 38.3, Fiber 8.1, Sugar 5.8, Protein 60.9
CHILI-GARLIC ROASTED BROCCOLI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F.
- Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
RACHAEL RAY BASIL, CHILI AND GARLIC CHICKEN
Make and share this Rachael Ray Basil, Chili and Garlic Chicken recipe from Food.com.
Provided by tereez
Categories Healthy
Time 4h33m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, combine 1/2 cup water with the fish sauce, soy sauce, sugar and crushed red pepper. Stir to dissolve the sugar, set aside.
- In a large pot of boiling, salted water, cook the rice noodles al dente. Drain and set aside.
- While the noodles are cooking, heat a wok or large, deep skillet over medium-high heat until hot, about 1 minute. Add 2 tablespoons oil, then the sliced and chopped onion, and garlic. Stir-fry until fragrant and softened but not browned, about 3 minutes Transfer the mixture to a bowl and set aside.
- Add the remaining 1 tablespoons oil to the skillet and heat for about 1 minute. Working in 2 batches if necessary, spread the chicken in a single layer in the pan without crowding and cook, undisturbed, until the edges change color, about 1 minute. Turn and continue cooking, tossing now and then, until lightly browned all over, 2 to 3 minutes Add the reserved sauce and onion mixture and cook, tossing occasionally, until the chicken is cooked through and evenly coated, 2 to 3 minutes longer. Remove the pan from the heat and add the basil, tossing until slightly wilted. Serve the chicken over the noodles.
Nutrition Facts : Calories 552.2, Fat 15.1, SaturatedFat 2.4, Cholesterol 109, Sodium 1514.3, Carbohydrate 60.4, Fiber 2.4, Sugar 7.5, Protein 40.9
RACHAEL RAY'S ROASTED POBLANO STEAK CHILI
Make and share this Rachael Ray's Roasted Poblano Steak Chili recipe from Food.com.
Provided by Chef Petunia
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat broiler to high.
- To roast the poblano peppers, drizzle them with EVOO, season with salt and pepper, and place on a cookie sheet. Transfer to the broiler, turning every 1-2 minutes, until charred on each side.
- Remove from the oven, place in a brown paper bag and seal to keep the steam in for about 10-15 minutes. If you do not have a brown paper bag, place in a bowl and cover with plastic wrap for about 10-15 minutes.
- After that time, peel the skin off, remove the seeds and stem, and chop into bite-size pieces.
- While the peppers are steaming in the bag or bowl, place a large dutch oven over medium-high heat, add 2 tablespoons EVOO, 2 turns of the pan. Add the steak and brown, about 3-4 minutes per side.
- Add the red onion, garlic, chili powder, cumin, coriander and smoked paprika to the pot and cook for about 4-5 minutes.
- Add the beer, scraping the bottom of the pan with the back of a wooden spoon to release any brown bits. Add the tomatoes, chopped poblano peppers, lime zest and juice, and simmer for 10-15 minutes.
- To serve, ladle a portion of the chili into a bowl and top with grated manchego cheese and finely sliced scallions.
Nutrition Facts : Calories 594.7, Fat 21.3, SaturatedFat 5.5, Cholesterol 170.1, Sodium 526.2, Carbohydrate 28.7, Fiber 9, Sugar 7, Protein 68.4
RACHAEL RAY'S CHILI-GARLIC ROASTED BROCCOLI
Make and share this Rachael Ray's Chili-Garlic Roasted Broccoli recipe from Food.com.
Provided by Luvs 2 Cook
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F
- Place extra-virgin olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet.
- Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes.
Nutrition Facts : Calories 182.2, Fat 14.4, SaturatedFat 2, Sodium 83.9, Carbohydrate 12.3, Fiber 4.7, Sugar 2.8, Protein 4.8
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