PICO DE GALLO RECIPE | REE DRUMMOND | FOOD NETWORK
The secret to Ree Drummond's 5-star Pico de Gallo is equal amounts of chopped tomatoes, onions and cilantro.
Provided by Ree Drummond : Food Network
Categories condiment
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
- Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
INDIAN SUMMER TURKEY CHILI RECIPE | RACHAEL RAY - FOOD N…
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8 to10 servings.
Number Of Ingredients 29
Steps:
- Heat a pot over medium to medium high heat. Add extra-virgin olive oil, 3 turns of the pan, and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.
- Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. It using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.
- Tidbit:
- To make a double batch, heat 2 pots and make 1 batch in each pot, rather than using 1 massive pot that is hard to control.
- Choose from any or all of the following for dipping and scooping into your chili:
- All of the above can be found on either snack aisle or natural foods snack section in your market.
- Choose from any or all of the following for topping your chili:
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
Nutrition Facts : Calories 367 calorie, FatContent 19.5 grams, SaturatedFatContent 4 grams, CholesterolContent 103 milligrams, SodiumContent 717 milligrams, CarbohydrateContent 18 grams, FiberContent 3 grams, ProteinContent 29 grams, SugarContent 13 grams
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PICO DE GALLO RECIPE | REE DRUMMOND | FOOD NETWORK
The secret to Ree Drummond's 5-star Pico de Gallo is equal amounts of chopped tomatoes, onions and cilantro.
From foodnetwork.com
Reviews 4.7
Total Time 10 minutes
Category condiment
From foodnetwork.com
Reviews 4.7
Total Time 10 minutes
Category condiment
- Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
See details
INDIAN SUMMER TURKEY CHILI RECIPE | RACHAEL RAY - FOOD N…
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category main-dish
Calories 367 calorie per serving
Reviews 4.7
Total Time 35 minutes
Category main-dish
Calories 367 calorie per serving
- Defrosted frozen corn or leftover corn on the cob, scraped from cob
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