Pressure-Cooker Spanish Chili

Be sure to check out our March Click It To Win It contest on our website at www.thedrummer.com, for a chance to win $100. We are asking you to share your Favorite Easter Meal Recipe. If you have a special story or tradition, please include that. Photos are welcome! The deadline to enter is Thursday, March 26. Recipes may be published in this column, or on our website.

Pressure-Cooker Spanish Chili   

1 lb. ground beef

1 med. onion, chopped

1 med. sweet red pepper, chopped

1 med. green pepper, chopped

1 can (15 oz.) tomato sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

1 tsp. packed brown sugar

2 tsp. chili powder

1 envelope Goya Sazon with coriander and annatto (1 tsp.)

1 tsp. baking cocoa

1/2 tsp. pepper

1/4 tsp. salt

1/4 tsp. cayenne pepper

1 can (16 oz.) chili beans, undrained

2 tsp. red wine vinegar

Optional Toppings: sour cream and green onions

Select sauté or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook beef until no longer pink, 5-7 minutes, breaking into crumbles; drain. Stir in onion, sweet red pepper, green pepper, tomato sauce, diced tomatoes, brown sugar, chili powder, Sazon, cocoa, pepper, salt and cayenne. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes. Let pressure release naturally.

Select sauté setting and adjust for low heat. Stir in beans and vinegar. Simmer, stirring occasionally, until heated through and chili reaches desired consistency. If desired, serve with optional toppings.

Cast-Iron Favorite Pizza 

1 pkg. (1/4 oz.) active dry yeast

1/2 c. warm water, 110°- 115°

1/2 c. butter, melted & cooled

3 large eggs

1/4 c. grated Parmesan cheese

1 tsp. salt

3 to 3-1/2 c. bread flour

2 T. yellow cornmeal

1/2 lb. ground beef

1/2 lb. bulk Italian sausage

1 small onion, chopped

1 can (8 oz.) pizza sauce

1 jar (4-1/2 oz.) sliced mushrooms, drained

1 pkg. (3 oz.) sliced pepperoni

1/2 lb. deli ham, cubed

1/2 c. chopped pitted green olives

1 can (4-1/4 oz.) chopped ripe olives, drained

1-1/2 c. shredded part-skim mozzarella cheese

1/2 c. shredded Parmesan cheese

In a small bowl, dissolve yeast in warm water. In a large bowl, combine butter, eggs, grated Parmesan, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; let rest for 5 minutes. Grease a 12-in. deep-dish cast-iron skillet or other ovenproof skillet; sprinkle with cornmeal. Press dough into pan; build up edges slightly.

Preheat oven to 400°. In a large skillet, cook beef, sausage and onion over medium heat until meat is no longer pink and onion is tender, breaking up meat into crumbles, 8-10 minutes; drain. Spread pizza sauce over dough to within 1 in. of edges; sprinkle with meat mixture. Top with mushrooms, pepperoni, ham, olives, mozzarella and shredded Parmesan.

Bake until crust is golden brown and cheese is melted, 30-35 minutes. Serve with additional pizza sauce.  Eight slices.

Dump-and-Bake Spring Pasta 

1 c. diced cooked chicken

1 (14 oz.) can quartered artichokes, drained

1 c. diced fresh asparagus, about 10 spears

1/2 c. grated carrots

1-1/2 c. uncooked penne pasta

1-3/4 c. low-sodium chicken broth or vegetable broth for a vegetarian option

1/2 c. loosely-packed chopped fresh chives or green onions, divided

1/4 c. chopped fresh parsley, divided

2 tsp. minced garlic

1/4 tsp. salt

1/2 c. fresh or frozen peas

1/4 c. grated Parmesan cheese, divided

Preheat oven to 425 degrees F. Spray 8-inch square baking dish with cooking spray.

In the prepared dish (or in a separate bowl), stir together cooked chicken, artichoke hearts, asparagus, carrots, uncooked pasta, chicken broth, about half of the chives, half of the parsley, minced garlic, and salt, and 2 tablespoons of Parmesan.

Cover the dish tightly with foil and bake for 35 minutes.

Uncover; stir. At this point, you should check the pasta to make sure that it is firm but just about finished cooking. If it’s still too hard, cover the dish and return to the oven until pasta is just about finished cooking.

Stir in the frozen peas and sprinkle remaining 2 tablespoons Parmesan over the top. Bake uncovered for 5-10 more minutes (or until pasta is tender).

Garnish with remaining chives and parsley just before serving. Serves four.

Garlicky Roasted Trout Caesar Salad

1 whole large garlic bulb

3 T. + 2 tsp. extra-virgin olive oil divided, plus extra for roasting garlic

1 lb. rainbow trout fillet

1/4 c. tahini (condiment made from toasted ground hulled sesame), if desired

1 chopped shallot

2 minced anchovies, optional

2 tsp. grainy Dijon mustard gluten free, if desired

1 tsp. lemon zest

1 T. fresh lemon juice

1/4 tsp. salt plus extra

1/4 tsp. black pepper plus extra

8 c. torn Tuscan or regular kale

1 c. sliced roasted red pepper

1/4 c. sliced toasted almonds

1/3 c. shaved Parmesan

Preheat oven to 375 F. Remove excess papery covering on garlic bulb and slice a little bit off the top of the head to expose most of the cloves. Drizzle a little oil over exposed cloves, wrap bulb tightly in parchment paper, and bake for 40 minutes, or until garlic cloves are very soft. Let cool.

Reduce oven temperature to 300 F. Season trout with salt and pepper and place skin-side down on parchment paper-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of the flesh. Let fish rest for 5 minutes and then gently break apart flesh into 1-inch pieces.

Into bowl, squeeze roasted garlic flesh and mash well. Stir in tahini, 3 Tbsp oil, shallot, anchovies (if using), mustard, lemon zest, lemon juice, 1/4 tsp salt, and black pepper. Add warm water, 1 Tbsp at a time, until thinner consistency is reached.

In another bowl, place kale, drizzle on 2 tsp oil, and add a pinch of salt. Massage with your hands until leaves are softened.

Divide kale among serving plates and top with roasted red pepper, trout, and almonds. Drizzle on dressing and top with Parmesan. Four servings.

Gourmet Burgers with Sun-Dried Tomato

1 jar (7 oz.) oil-packed sun-dried tomatoes

3 med. onions, halved and thinly sliced

3 T. balsamic vinegar

1/2 c. finely chopped red onion

2 T. dried basil

2 tsp. ground cumin

2 tsp. ground chipotle pepper

1/2 tsp. salt

1/4 tsp. pepper

3 lbs. lean ground beef (90% lean)

1 c. crumbled goat cheese

8 hamburger buns, split

Mixed salad greens, optional

Drain tomatoes, reserving 1/3 cup oil; set aside. In a large skillet, sauté sliced onions in 3 tablespoons reserved oil until softened. Add vinegar. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes.

Meanwhile, chop sun-dried tomatoes and transfer to a large bowl. Add the red onion, seasonings and remaining oil. Crumble beef over mixture and mix well. Shape into 16 patties. Place 2 tablespoons goat cheese on the center of 8 patties. Top with remaining patties and press edges firmly to seal.

Grill burgers, covered, over medium heat until a thermometer reads 160° and juices run clear, 5-7 minutes on each side.

Place buns cut side down, on grill until toasted, 1-2 minutes. If desired, top buns with mixed greens. Serve burgers on buns with onions.  Eight servings.

Chocolate Potato Chip Crispy Treats

Non-stick cooking spray

3 T. unsalted butter

10 oz. pkg. of marshmallows

9 oz. bag of rippled potato chips, broken into large pieces

2 (1.5 oz.) chocolate crispy rice candy bars, broken into pieces

Flaky sea salt, for sprinkling

Spray an 8-inch pan with non-stick cooking spray and set aside. Melt butter in large saucepan over low heat. Add marshmallows and stir until melted, then remove from heat. Add potato chips and stir until well coated. Spray a spatula or your hands with non-stick spray and press the mixture evenly into the prepared pan. Sprinkle candy bar pieces on top of chips and press down gently to adhere. Sprinkle with flaky salt to finish. Refrigerate until chocolate sets, 15 to 20 minutes. Cut into 2-inch squares.

Note: You can use any type of crushed up candy bar for your topping.

Trail Mix Slices

2-1/2 c. sliced almonds

1/4 c. honey

1/8 to 1/4 tsp. almond extract

1-1/4 c. finely chopped dried cherries or dried cranberries

1 c. mixed nuts, finely chopped

2/3 c. M&M’s® minis

Place almonds in a food processor; process until finely ground. While processing, gradually add honey and extract. Remove to a large bowl; stir in cherries, mixed nuts and candies. Divide mixture in half; shape each into an 8-in. long roll. Wrap tightly in plastic; freeze 1 hour or until firm.

Unwrap and cut rolls into 1/2-in. slices. Store between pieces of waxed paper in airtight containers.  Makes 2 ½ dozen.

Quote of the Week:

“Springtime is the land awakening. The March winds are the morning yawn.” 

~ Lewis Grizzard