Turkey Chili - Slow Cooker

Serving: 5

Ingredients:

1. 1 pack ground white turkey (approximately 16oz)

2. 2 (10 oz) cans diced tomatoes with green chiles 

3. 2 teaspoons crushed garlic

4. 1 can kidney beans (15.5 oz)

5. 1 frozen pack bell pepper strips (approximately 16 oz)

6. 1 teaspoon chili powder

7. 1 diced onion

Salt and Pepper to taste

Directions:

1. Add all ingredients to a crockpot and mix.

2. Leave on high for 6-8 hours. You can eat it at this point or choose to continue cooking it for a full 24-hours. If so, turn it on low once you hit the 8-hour mark. The benefit of cooking it longer will allow your chili to develop additional flavor.

Tzatziki Sauce

Serving: 4

Ingredients

1.     3 Plain full-fat Greek Yogurts 2% (5.3oz)

2.   1 tablespoon of dill

3.      1 Persian cucumber

4.    1 teaspoon of crushed garlic

5.   1 tablespoon of lemon juice

Salt & Pepper to taste 

Directions

1. Drain the excess liquid from the top of the yogurt and add to a bowl

2. Finely chop the dill and add to the yogurt

3. Shred the cucumber and squeeze out all excess liquid. You can use a cheesecloth or paper towel

4. Add the crushed garlic, lemon juice and salt and pepper to taste

5. Mix well and enjoy!

Spicy Garlic Edamame

Serving: 4

Ingredients

1.     1 (16 oz bag) of lightly salted Edamame

2.     2 tablespoons of Garlic Chili Sauce (Huey Fong is the best!)

3.     2 teaspoons of toasted sesame oil

Directions

1. Microwave or steam edamame

2. Mix the garlic chili sauce and toasted sesame oil

3. Add your sauce mixture and edamame into a frying pan

4. Sauté your edamame until the skin darkens

**Note: Depending on your tolerance for spice, the amount of chili garlic sauce can be altered to your liking. 

Spinach Puffs

Serving: 12 puffs

Ingredients

1. Frozen Chopped Spinach - 14.5 oz package

2. 2 Puff Pastry Sheets - 17.3 oz package

3. 2 Eggs

4. 1/4 cup of Minced Onions

5. 2 tablespoons of Olive Oil 

6. 1 teaspoon of Crushed Garlic

7. All Purpose Seasoning to taste (I used Emeril's Original Essence)

Directions

1. Pre-heat oven to 400 degrees

2. Squeeze all of the water out of the spinach in order to prevent soggy puffs.
3. In a mixing bowl, stir spinach, minced onions, olive oil, and crushed garlic.
4. Season to taste with your all purpose seasoning.
5. Mix in 1 egg.
6. Spray your 12 muffin cup tin (or lightly dab  with olive oil) to prevent puffs from sticking.
7. Slice your puff pastry into squares and place inside each muffin cup allowing the corners to stick up.
8. Fill each cup with spinach mixture.
9. Fold over the puff pastry ends.
10. Beat second egg in a bowl and brush on top of the puff pastry to give a nice gloss.
11. Put spinach puffs in the oven for 25 minutes.

~Happy Thanksgiving~

Blackberry Mojito

Serving 4-6

24 oz box of Blackberries

1.5 cups of Rum

6 cups of Club Soda

3/4 pack of fresh Mint Leaves

5 Limes

6 tablespoons of Sugar

6 cups of Ice Cubes

1. Place mint leaves in a mixing bowl. (Leaving a small amount for garnish)

2. Add blackberries. Mash until blackberries become a liquid and mix well with the mint.

3. Add sugar and squeeze in the juice from the limes. Mix well.

4. Pour mixture into a large pitcher. 

5. Add rum, stir mixture. 

6. Add club soda, stir mixture. 

7. Once you're ready to serve the mojitos add ice to each cup. (Do not pour the ice into the mojito's because it will dissolve quickly and water down the mojitos). 

Cheers!

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

Four Ultimate Hot Dog Recipes

In honor of the 4th of July, Seven Bites will be posting 4 unique hot dog recipes to try out at your barbecue. Happy Holidays!!
1. Sautéed Mushroom and Onions Hot Dog

Roasted Onions

Serving: 4

Ingredients

2 large red onions

1 tablespoon of dijon mustard

2 tablespoons of olive oil

salt and pepper to taste

Directions

1. Preheat oven to 400 degrees

2. Slice onions 1 inch thick from the center point of the onion, downwards. Or slice 1/4 inch in circular shapes as shows in the photo above. 

3. Spray a baking sheet with cooking spray

4. Place onions on the baking sheet.  

5. Mix your dijon mustard and olive oil in a small bowl and evenly spread on top of the onions.

6. Add salt and pepper to taste. 

7. Bake for 20 minutes or until onions start to brown.