Still more jalapenos!

This is a variation on Vic's recipe that I also coincidentally tried. I got the recipe online using google's recipe search (see below)

Add to the cream cheese some salt, chopped sundried tomatoes, and chopped basil. Wrap in bacon and skewer, then barbeque until the bacon is done.

I brought these to a potluck at work and people were wrapping them up to take home to spouses, and I got rave reviews all week long from said extended family members.

I think jalapenos are the new black!

Phil's Favourite Turkey Chili

2 lbs ground turkey (I use turkey chunks from leftover turkey)

1 large onion, chopped (1 cup)

3 cloves garlic

2 Tbsl chili powder

1 tsp crushed red pepper

2 16-ounce cans tomatoes, cut up (I use diced) (undrained)

1 cup water

2 Tbsp unsweetened cocoa powder

1 tsp ground cumin

½ tsp salt

1 15 1/2-ounce can red kidney beans

1 cup shredded cheddar cheese.

Sautee onions and garlic if you wish. Throw all the ingredients, except cheese) in the slow cooker and abandon for 4-5 hours (that's my guess...I rarely time things). If the turkey isn't cooked before you start, cook it in a Dutch Oben until brown. Drain off the fat, if necessary.

You can also do this stove-top more quickly.

When it is done, serve into bowls and sprinkle cheese on top.

I like my chili with tortilla chips sometimes, too.

Crock Pot Morrocann Stew

Crock pot whether has come to Edmonton. Krista and I made this for her Mom's pot-luck birthday party on Sunday night and it was a real favourite.

Ingredients:
- two tablespoons of olive oil or ghee;
- 1 pound of Beef or Lamb, cut into cubes (I used round steak);
- 2 large onions, chopped;
- 5 cloves garlic, finely chopped;
- two bay leaves;
- spice mix made up of three heaping tablespoons cumin, 2 tablespoons chili powder or harissa paste (more to taste if you like), one heaping tablespoon ground cinnamon, tiny pinch of allspice, and a good bit of sea salt (approx. two tablespoon);
- 2 cup chopped carrots;
- 2 cups chopped potatoes;
- 1 half-cup of cashews;
- 1 cup of Medjool dates, chopped;
- three cups of beef or lamb stock;
- one cup Manschewitz wine.

Method:
- heat crock pot on medium, adding olive oil or ghee (crock pot is always covered);
- throughly coat cubed meet in spice mixture, let stand while doing next step;
- add in onions, garlic, and cashews, and dates, letting them cook on their own for about a half an hour;
- add in beef, carrots, potatoes, bay leaves - stir together with onion mixture already in the crockpot;
- cover with wine and stock, stir all together;
- cook on low/medium crock setting (not "warm" or "high") for eight hours, stirring ever couple of hours. You really need the slow, low-heat cooking. Shorter, higher-heat cooking will toughen the meat. The long-slow cook results in melt-in-your mouth deliciousness, "just like Grandma used to make."

Even better the next day!

Delicious Cheese, Bacon, Spinach, & Rice Dish

This one has evolved in our house over time. Here's the current version:

Ingredients:
- Jasmine Rice;
- sweet yellow onion, finely chopped;
- one clove of garlic;
- Spinach (we use frozen). I've also used fresh spinach from the garden, but it takes an astonishing amount considering how it cooks down;
- freshly ground black pepper;
- bacon, fried to almost crispy and chopped into smallish pieces;
- good quality cheese (we've used aged sharp cheddar, or also Oka).

Method:
- Cook the rice (we use our trusty rice cooker);
- saute the onion in butter until golden, add finely chopped garlic clove;
- cook the spinach according to package directions, add freshly ground black pepper;
- grate the cheese;
- mix togeher rich with the onion/garlic bits of golden deliciousness, incorporate the spinach and the bacon, stir all together;
- add in grated cheese, and stir it all up.

A great simple supper, or a side dish in a smaller portion.