Friday, January 29, 2016

Super Bowl Menu Ideas

Check out the Super Bowl recipe roundup below. There are some yummy and simple recipes, all curated from BSFB. 

// Go ahead and make a big bowl of chili and keep it on the stove/slow cooker all day on low heat: //


- Chili de Arbol Chili
- Three Chili Chunky Beef Chili
- Tomatillo Chicken Chili
- White Chicken Chili

// Make sure you've got lots of finger food options too: //


- Asian Lettuce Wrap Tacos
- Baked Curry Chicken Bites
- Buffalo Cauliflower/Broccoli Dippers
- Buffalo Chicken Meatballs
- Kale Pesto Baked Shrimp
- Teriyaki Chicken Skewers

// And finally, the people love dips. So make some tasty dips: //



- Creamy Black Bean & Yogurt Dip
- Chorizo Queso
- Goat Cheese and Poblano Guacamole
- Spinach Artichoke Dip

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Wednesday, January 20, 2016

Update: White Chicken Chili


Time for another chili recipe, just in time for the Super Bowl. I'm kind of horrified of it because it's going to be in San Francisco/Santa Clara this year which means traffic to everyone that lives here. Traffic is already slightly nightmarish in the Bay Area, so add a few thousand extra people to the mix and you might as well pitch a tent on the 101. Ok, so back to the chili.

This is a pretty soupy chili, so feel free to leave out the 2 cups of water if you want it a little thicker. Also, you could use sour cream in place of Greek Yogurt for something a little more rich.

White Chicken Chili
makes 1 big pot of chili

1.5 lbs boneless, skinless chicken breast (cubed)
1 yellow onion (diced)
1 poblano pepper (charred and diced)
4 cloves garlic (minced)
1 4 oz. can hot green chilies 
2 tbsp flour
1 15 oz. can garbanzo beans
1 15 oz. can white beans
4 cups low sodium chicken broth
2 cups water
1 cup full fat Greek Yogurt
1/2 lime (juice)
olive oil

 the spices:
1 tsp cumin + 1 tsp cumin
1 tsp Ancho Chili powder +1 tsp Ancho Chili powder
1 tsp garlic powder + 1 tsp garlic powder
1/2 tsp ground coriander + 1/2 tsp ground coriander
1 tsp Mexican oregano
1 bay leaf
salt and pepper

the toppings (all optional):
shaved cabbage
shredded cheese
Greek yogurt/sour cream
crushed tortilla chips
fresh cilantro
lime wedges

Char poblano pepper on gas flame, or put under the broiler, turning until all sides are charred. Remove stem and seeds, and chop up. Leave the charred skin on there.

Heat a Dutch oven over medium to medium-high heat. Add olive oil, chicken cubes, 1 tsp cumin, 1 tsp Ancho powder, 1 tsp garlic powder,  1/2 tsp ground coriander, salt and pepper. Cook for 7 minutes until browned. Remove with a slotted spoon to a dish and set aside.

Turn heat down to medium and add a bit more olive oil. Now add onion, diced poblano, canned green chili and all remaining spices, including salt and pepper. Let cook for 7 minutes, until veggies are soft. Add garlic and let cook for an additional 1 minute.

Now add the flour and mix to combine. Let the flour cook down for about 1 minute. Now whisk in chicken stock, water, both beans, chicken, a healthy dash of salt and pepper. Bring to a simmer. Lower heat, cover and let cook for 45 minutes.

Turn off heat, stir in Greek Yogurt and squeeze lime juice in. Taste and adjust salt as necessary. Turn heat back on as low as it will go to re-warm everything.


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Wednesday, January 13, 2016

More Meatloaf: Buffalo Turkey Meatloaf



Another meatloaf recipe, because it's winter. I've written 2 recipes this winter and both were turkey meatloaf. I'm clearly on a kick, plus meatloaf is super duper easy for our busy schedules lately. 

So what's new? Everything really. We were in Ohio for the holiday recently, and my sister ended up getting engaged. The wedding is pretty much already planned for July, and I can't wait to start celebrating. And then, last weekend my sister-in-law got engaged! So much love and so many weddings to plan! 2016 is off to a good and exciting start! 

Cheers to 2016 and lots more meatloaf!

Buffalo Turkey Meatloaf
makes a loaf

1/2 red onion (diced)
1 stalk celery (diced)
1 Anaheim pepper (seeds removed, diced)
4 cloves garlic
1 tbsp tomato paste
1/2 lb. ground dark turkey meat
1/2 lb. ground white turkey meat
2 eggs (lightly beaten)
3/4 cup panko or regular bread crumbs
1 tbsp Worcestershire
1 tbsp Buffalo wing sauce + more for topping
1 tsp ground cumin
salt & pepper
olive oil

Pre-heat oven to 375 degrees. 

In a saute pan, heat olive oil over medium heat. Add onion, celery, Anaheim pepper, salt and pepper and cook for 5 minutes. Add garlic and tomato paste and cook for 2 more minutes. Transfer to a mixing bowl and let cool slightly.

To the mixing bowl, add turkey meat (both dark and white), beaten eggs, bread crumbs, Worcestershire, Buffalo sauce, cumin, a good pinch of salt, and pepper. Mix with your hands until thoroughly combined. Try to fold it into each itself rather than smash it. This will help to keep it light and not dense. 

Transfer mixture to a bread pan that has been greased with olive oil. Pat it down so that it has a smooth top. Add a good amount of Buffalo sauce over top of it so that the whole surface is covered. Pop into the oven for 45 minutes.

Remove and let cool before slicing and serving. 



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Monday, December 7, 2015

Turkey Kale Meatloaf w/ Mustard Butter Sauce


There's no sense in me rambling about how I haven't written a recipe since we got back from the honeymoon. I needed a break. And now I'm back.

It's that time of year for comfort foods, and meatloaf is an all time fave of the Platzbecker family. My mom and dad made it probably once a week, and we weren't the kids who ran away from meatloaf. We loved it. We even asked for it for our birthday dinners. Hello Midwest!

Anyways, this one is a little bit different adding some kale and a fancy mustard sauce. At the end of the day though, it's still meatloaf, and it's delicious.


Turkey Kale Meatloaf
makes 1 loaf

1 yellow onion (diced)
4 cloves garlic (minced)
5-6 curly or Lacinato kale leaves (stem removed, rough chop)
1/4 cup low sodium chicken broth
1 lb ground turkey (dark and white combo is best)
2 large eggs
3/4 - 1 cup bread crumbs
1/4 cup Parmesan (grated)
1 tbsp whole grain Dijon mustard
salt and pepper
olive oil

Get the kale started first. Heat a saute pan over medium heat with olive oil. Add onions and garlic and cook for 4 minutes. Add kale, chicken broth, salt and pepper and let cook down for 5 minutes. Remove to a cutting board and finely dice everything. Add to a large mixing bowl.

Preheat oven to 375 degrees.

Add ground turkey, eggs, bread crumbs, Parmesan, Dijon, salt and pepper to the bowl with kale mixture. Mix with hands until just combined. Coat a meatloaf pan in olive oil, and drop in the meat mixture. Cover with foil and pop into the oven.

After 40 minutes, remove foil. Let cook for 5 more minutes. Remove from oven and let cool for 5 minutes before serving.

As meatloaf cools, make the sauce below.


mustard butter sauce
3 tbsp unsalted butter
2 tbsp course ground Dijon mustard
1/2 cup low sodium chicken broth
1/8 tsp garlic powder
pinch salt

Combine all ingredients in a small sauce pan and bring to a simmer. Let simmer for 5 minutes, whisking often. Remove from heat and serve over the meatloaf. Print Friendly and PDF