DRIED CHERRY CHILI
This recipe, which I haven't made yet, comes from the Cherry Marketing Institute and is loaded with antioxidants. They recommend that you garnish with corn strips, red onion and avocado. It could be made vegetarian, and I'd like to try it with beef. I would increase the spices, too.
Provided by firefly68
Categories Poultry
Time 30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat 1 cup of broth. Place cherries in small bowl. Add hot broth and set aside.
- Heat olive oil in a 4-quart saucepan over medium heat. Add onion; sauté until onion is soft, about 5 minutes. Add garlic and jalapeno; cook 1 minute. Do not brown. Add turkey; cook until it is no longer pink.
- Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook over medium-high heat, stirring occasionally, about 2 minutes. Add tomatoes and remaining broth; bring to boil. Reduce heat; simmer, uncovered, about 5 minutes.
- Stir in beans, cilantro and cherry mixture. Continue cooking until thoroughly heated.
CHOCOLATE, CHERRY AND CHILE BISCOTTI
If you like biscotti, expand your palate a bit with these deliciously spicy cookies. Chocolate and chiles are old friends, and the cherries add sweet contrast. Candidates for dipping include full-bodied wines like Zinfandel and Cabernet Sauvignon, port, and espresso, and just plain old coffee, tea or milk!
Provided by Nana Lee
Categories Dessert
Time 1h40m
Yield 10-14 serving(s)
Number Of Ingredients 13
Steps:
- Position the racks in the top third and center of the oven and preheat to 350º F.
- Using a hand-held electric mixer set at high speed, beat the butter, sugar, and orange zest in a large bowl until well combined, about 3 minutes. Beat in the eggs, one at a time, then the vanilla.
- In a medium bowl, whisk the flour, baking powder, chili powder, and salt to combine. Using a wooden spoon, gradually beat in the butter mixture. Work in the chocolate, walnuts, and cherries.
- Divide the dough in half. Using lightly floured hands on a floured work surface, form the dough into two 10 X 2-inch logs. Place the logs on an ungreased large baking sheet, at least 2 inches apart. Bake on the center rack until set and golden brown, about 30 minutes. Remove from the oven and let cool on the baking sheet for 20 minutes.
- Using a serrated knife and a sawing motion, carefully cut the logs into diagonal slices about 1/2 inch wide. Place the slices on ungreased baking sheets. Bake until the undersides of the biscotti are beginning to brown at the edges, about 8 minutes. Turn the biscotti over. Switch the positions of the baking sheets from top to bottom and front to back. Continue baking until lightly browned on the other side, about 8 minutes more.
- Cool completely on baking sheets. (The biscotti can be prepared up to 1 week ahead, cooled, and tightly covered in an airtight container at room temperature.)
- Reprinted from Back to the Table: The Reunion of Food and Family by Art Smith.
Nutrition Facts : Calories 356.7, Fat 18.8, SaturatedFat 9.3, Cholesterol 66.7, Sodium 175.8, Carbohydrate 44.7, Fiber 2.7, Sugar 20.5, Protein 6.2
CHERRY CHIPOTLE CHILI
Steps:
- In a large pot, heat oil over medium-high heat. Cook turkey with salt and pepper, stirring, until browned, 5 to 10 minutes. Add carrots, onion and garlic; cook, stirring occasionally, until carrots soften, 3 to 5 minutes. Stir in chili powder. Add tomatoes, cherries, chipotles, bay leaves and 1/2 cup water; bring to a boil. Reduce to a simmer; cook, stirring once or twice, until chili thickens, 10 to 15 minutes. Add beans; cook 2 minutes. Flavor with chipotle sauce to taste. Remove bay leaves. Divide chili among 4 bowls. Top each with 1 tablespoon yogurt and garnish with cilantro, if desired, before serving.
CHERRY CHILI
Lean ground turkey simmered with fire-roasted tomatoes, onions, garlic, bell pepper, cilantro, chili powder, cumin, mustard powder and chopped dried cherries.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 15
Steps:
- Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.
- Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.
- Add roasted bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occasionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.
- Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.
Nutrition Facts : Calories 224.4 calories, Carbohydrate 27.7 g, Cholesterol 43.1 mg, Fat 6.9 g, Fiber 6.4 g, Protein 17.1 g, SaturatedFat 1.5 g, Sodium 439.9 mg, Sugar 3.8 g
CHEESY CHILI
Steps:
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 396 calories, Fat 25g fat (15g saturated fat), Cholesterol 85mg cholesterol, Sodium 1166mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 29g protein.
CHERRY CHICKEN CHILI RECIPE
Provided by suzygav
Number Of Ingredients 18
Steps:
- -saute onion, celery and green pepper in oil for 5 min over Medium -add garlic, stir for 30 secs -Add all spices and continue to stir until spices are mixed well -Add beans, chicken stock, salsa and cooked chicken -Add Half and Half -Bring to a simmer -Combine starch with 1 cup of water and whip until lump free -Whisk slowly into chili -Bring to a simmer and allow to simmer for 20 mins, stir often MAKES 2.5 QUARTS (it fed about 7-8 of us) One thing...at first it was too liquidy so I added more starch/water. This helped thicken it.
CHERRY CHUTNEY
I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat!
Provided by Scott Simmons
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 6h
Yield 12
Number Of Ingredients 11
Steps:
- Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.
Nutrition Facts : Calories 80.4 calories, Carbohydrate 18.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 196.8 mg, Sugar 15.8 g
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CHERRY CHILI | MIDWEST LIVING
From midwestliving.com
Total Time 50 minsCalories 288 per serving
- In a 4-quart Dutch oven, melt butter over medium heat. Add celery, onion, sweet pepper and garlic; cook until tender. Add beans, broth, 1 cup cherry salsa, chicken, cumin and bay leaves. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes.
- In a screw-top jar combine cream and cornstarch. Cover and shake well; stir into chili. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Season to taste with salt and black pepper. To serve, remove bay leaves; discard. Ladle chili into bowls and top with additional salsa and sliced green onions, if you like. Makes 8 servings.
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