Roasted Vegetable & 4-Bean Chili

Ingredients:

1 large uncooked Red Onion, chopped

1 medium sweet Red Pepper, seeded, chopped

1 medium Orange Bell Pepper, seeded, chopped

1 medium Yellow Pepper, seeded, chopped

3 cups frozen Corn Kernels

1 large uncooked Zucchini, diced

1 tbsp extra-virgin Olive Oil

1 1/2 tsp Salt or to taste

1/4 tsp Pepper

45oz canned Diced Tomatoes

15oz canned Black Beans, rinsed, drained

1 1/2 cup canned Black-Eyed Peas (15oz can), rinsed, drained

15oz canned Red Kidney Beans, rinsed, drained

1 tbsp Chili Powder

1 tbsp Maple Syrup

1 tbsp minced Garlic

2 tsp canned Chipotle Peppers in Adobo Sauce, minced

1 tsp Paprika

2 tbsp chopped Cilantro

2 tbsp uncooked Scallions, chopped

Directions:
1. Preheat oven to 450. Line 2 large rimmed baking sheets with parchment paper.
2. In a large bowl, toss together onion, peppers, corn , zucchini, oil, salt, and pepper; spread evenly across prepared pans. Roast, stirring once halfway through cooking, until browned, about 30 min.
3. Spoon roasted vegetables and remaining ingredients, except cilantro and scallions, into a large soup pot; stir well. Set pot over medium heat; cook, stirring occasionally, for flavors to blend, about 30 min. Garnish with cilantro and scallions just before serving.

Dark Chocolate Cherry Cheesecakes

Ingredients:

2/3 cup Graham Cracker Crumbs

14 tbsp. plain low-fat Greek Yogurt, divided

8oz low-fat Cream Cheese, room temp.

2 large Eggs

1/3 cup Sugar + 1 tbsp.

1 tsp Vanilla Extract

10oz frozen Cherries

1 tsp fresh Lemon Juice

1 pinch salt

2 tsp Cornstarch

2 tsp cold Water

1/2oz 60-69% Dark Chocolate, shaved

Directions:

1. Preheat oven to 325. Line a 12-hole muffin pan with paper liners.
2. Mix graham cracker crumbs with 2 tbsp yogurt until evenly moistened; using the back of a spoon, press 1 tbsp crumb mixture into bottom of each prepared muffin cup.
3. Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 cup sugar, and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 min; let cool and then chill in refrigerator 2 hrs.
4. Meanwhile, to make topping, combine cherries, remaining 1 tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch witch cold water; stir into cherry mixture and simmer 1 min. Cool cherry topping completely before using.
5. To serve, top each cheesecake with 1 tbsp cherry topping; evenly divide chocolate shavings over top.

Thanksgiving

For those why want to know, for Thanksgiving I am making Japanese Beef Stir-Fry, Pumpkin Steamers, and Chicken Salad. All of which you can find on this blog! Links below.

Pumpkin Steamers

Stir-Fries

Chicken Salad

I haven't tried the stir-fry or steamers so I'm kind of nervous, but also excited! Comment if you want to, or have already, tried any of these three recipes! Also comment what recipes you had for Thanksgiving, and if you tried anything new! I'm always open to try new recipes! Happy Thanksgiving!

Grilled Cod Fillets with Lemon-Dill Butter

Ingredients:

2 tsp. Olive Oil

24oz uncooked Atlantic Cod, or other form of white fish (e.g. Tilapia, Sea Bass, Halibut)

1/2 tsp Salt

2 medium Lemons, sliced 1/4-in. thick (12 slices)

4 sprigs Dill

4tsp light butter, room temp.

2 tsp. chopped Dill

1 tsp. Lemon Zest

Directions:

1. Preheat grill to medium-high heat. Let heat for at least 10 min. Once temp. is reached, scrape grate clean and coat lightly in oil.

2. While grill heats, pat fish dry; sprinkle with salt.

3. Carefully place 3 lemon slices on grill, slightly overlapping; top with a dill sprig and a fish fillet. Repeat with remaining lemon, dill and fish. Cover grill; cook without turning, until fish is opaque all the way through and yields easily to a thin-bladed knife, 8-10 min.

4. While fish is cooking, combine butter, chopped dill and zest in a small bowl.

5. Using two thin-bladed spatulas, transfer each lemon-dill-fish portion to a plate; top each with 1 tsp. of lemon-dill butter and serve.

Milkshake

How I make milkshakes are very simple.

Ingredients:

Ice cream of your choice

Milk

Directions:

Put the ice cream in a blender with a good amount of milk and blend until smooth.

I tend to add chocolate syrup to chocolate and vanilla ice cream just because. I also add a bit of chocolate syrup to the sides of the cup I use and let it slide down a bit.

My Special Scrambled Eggs

Ingredients:

1 slice of Ham

1 medium/large Green Onion (or 2 small)

Eggs, scrambled 

Butter

Directions:

1. Chop up the green onion and dice the ham.

2. Melt the butter in a pan and cook the meat and onions until the onions start to brown. 

3. Add the eggs (however many you want) into the pan and cook thoroughly. 

You can either eat it as an omelette or as scrambled eggs.