Cooking Through the Months with Betty Crocker: January

Last year I received a free calendar that Betty Crocker offers to it's members with a fun new recipe for each month. I was hoping to try each recipe each month but I missed January, then February, then I ended up just not doing any of it. I saved the recipes though so I'll eventually try last years. I did however get the same calendar this year and decided to be more motivated with keeping up with each recipe each month. For January, the recipe was Black Bean Chili with Cilantro. I may have waited until the second to last day of January, but I got it done!

Ingredients:
1/4 cup dry sherry or Progresso chicken broth (from 32-oz carton) - I used Cooking Sherry
1 tablespoon olive oil
2 large onions, chopped (2 cups) - I don't like onions so I replaced them with mushrooms
1/2 cup chopped celery
1/2 cup chopped carrot
1/2 cup chopped red bell pepper
3 cans (15 oz each) Progresso black beans, drained, rinsed - I used Goyo brand because they were cheaper but same thing!
2 cups Progresso chicken broth (from 32 oz carton) - I used veggie broth because I don't eat chicken and also I bought a different brand but again, same thing
1 large tomato, chopped (1 cup) - I had small tomatoes so I used two 
2 tablespoons finely chopped garlic- I used garlic powder
2 tablespoons honey
2 tablespoons tomato paste
4 teaspoons chili powder or to taste- I just sprinkled some in the pot
1 teaspoon ground cumin
1/2 teaspoon dried oregano leaves - I just sprinkled some in
1/4 cup chopped fresh cilantro - I love the smell of fresh cilantro, I also bought these herb scissors which make it really easy to chop up things like cilantro
Salt and pepper to taste

Garnishes, if desired: Additional chopped onion (I did not include this since I didn't include onion in the first place), shredded Monterey Jack cheese, plain yogurt or sour cream - I used the cheese and sour cream.

Step 1: In 4-to-5 quart Dutch oven, heat sherry and olive oil over meadium heat. Add onions; cook until softened. I didn't have onions so I just started with the next step which is to add celery, carrot and bell pepper; cook 5 minutes, stirring frequently. I also added the mushrooms in at this time.

Step 2: Stir in remaining ingredients except garnishes. Heat to boiling; reduce heat to low. Cover; simmer 45-60 minutes or until chili is desired thickness.

Step 3: Garnish individual servings with onion, cheese and a dollop of sour cream or yogurt.

I thought this chili was fantastic. Definitely something I'd consider making again. The cool thing about chili is you can really mix it up with what veggies and spices you add to it. You can also experiment with amounts. We added some extra olive oil, sherry and veggie broth.

Grilled Ginger-Lime Tuna Steaks

If you know me, you know I love BettyCrocker.com and their array of delicious yet simple recipes for drinks, baked goods and dinner ideas. I recently bought some tuna steaks and wanted to find a simple yet delicious twist on how to make them. I came across a recipe for Grilled Ginger-Lime Tuna Steaks, I already had most of the ingredients in my apartment (all I needed to buy was ginger root) so I decided to give it a whirl.

Grilled Ginger-Lime Tuna Steaks

1/4 cup lime juice

2 tablespoons olive or vegetable oil

2 teaspoons finely chopped gingerroot

1/2 teaspoon salt

1/8 teaspoon ground red pepper (cayenne)

2 cloves garlic, crushed (I used garlic powder instead)

Lime wedges, if desired 

Step 1: In shallow glass or plastic dish or resealable food-storage plastic bag, mix remaining ingredients except lime wedges. Add fish; turn to coat. Cover dish or seal bag and refrigerate, turning fish once, at least 1 hour but no longer than 24 hours.

Step 2: Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish about 4 inches from medium heat 11 to 15 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with lime wedges.

For Step 2, I have a George Foreman grill so I looked up the cook time for tuna steaks on there and used that cook time {which is 2-3 minutes per half inch thickness} while still brushing the marinade on 2-3 times while cooking. No need to turn on a Foreman since it has cooking plates on both sides.

I served mine with red skin mashed potatoes and a steamer bag of healthy colors vegetables which included cauliflower, snap peas, carrots and cranberries. The tuna steaks were so delicious, this is definitely a recipe I plan to make again!      

Not So "Hard" Lemonade

I love trying new food and drink recipes, especially when they're not so hard to make. That's why I love BettyCrocker.com. They always have fun, unique ideas and they're recipes usually aren't too complicated. A new favorite drink recipe I discovered recently was their Not So "Hard" Lemonade. It's a play on words because it uses alcoholic or "hard" lemonade but it's a super simple recipe!

Ingrediants:
3 orange slices, each cut in half
3 lemon slices, each cut in half
3 small strawberries, each cut lengthwise in half
6 green grapes
A 6-pack of lemon malt beverage, chilled
1/3 cup grenadine syrup

 Step 1: Slice up the fruit and remove any seeds from the lemon and orange slices

Step 2: In ungreased 15x10x1-inch pan, place orange slices, lemon slices, strawberry halves and grapes in single layer. Freeze at least 2 hours until fruit is frozen.

Step 3:  When ready to serve, pour malt beverage into each of 6 tall glasses. Drizzle 1 tablespoon grenadine syrup into each glass. Place orange slice, lemon slice, strawberry half and grape in each glass.

This drink is so refreshing! I'm not a big fan of Mike's Hard Lemonade by itself, but adding the grenadine and fresh fruit makes a world of difference! I just discovered this at the end of the summer but I look forward to sipping this while soaking up the sun in the future! I'm sure you can test out different kinds of fruit to slice up and freeze for variety and for a non-alcoholic version, just use regular lemonade!