Posts tagged #party food

Sunday Chili

I made this for a chili Cook-off over the weekend. I got the original recipe


, but adapted it to my liking! My Dad really enjoyed this recipe! He mush have ate if for all 3 meals for 2 days straight:)! It's got a bit of heat to it but I'm in love!! This recipe makes a ton! It's great for Sunday pot lucks or a Chili bar at a fiesta!

What you need....


2 pounds of ground turkey


1 jalapeno pepper (minced)

2 red onions (diced)

1 Green Bell Pepper (diced)

1 Red Bell Pepper (diced)

10 cloves of garlic (minced)


3 teaspoons Garlic poweder

1 tablespoon onion poweder

1 tablespoon Cumin

2 teaspoons Cayenne pepper

3 tablespoons Chili powder

2 tablespoons Paprika

8 dried pasilla chili peppers

4 tablespoons of olive oil


2 cups of Black beans in the juice

3 cups of Pinto Beans in the juice

2 Cups of Kidney Beans in the juice

3 cups Tomato Sauce

1/3 cup of Tomato Paste

1 cup of low sodium chicken broth

What you do....

First you need to re-hydrate the pasilla chili peppers for about 30 minutes in hot water. Although these are a sweeter hot pepper, don't let that fool you. Wear gloves when handling these peppers, especially after you have rehydrated tehm.

After you have re-hydrated them, take the seeds and gooey stem, and give them a nice chop.

Warm a large pot and heat the oil on high. Once the oil is hot add the onion, peppers, garlic, jalapenos, and pasilla chile peppers. Saute for 8 minutes until you have a nice caramelizing going. You house will be smelling real good at this point!

Gently turn in the ground turkey until browned, about 4 minutes.

Stir in the tomato sauce and tomato paste for about 4 minutes.

Add chicken broth and seasonings. Once combined add the remain black, pinto, and kidney beans in their liquid.

Stir and lower heat. Cook the chili uncovered for at least one hour.

Serve with your favorite garnishes.... cheddar cheese, sour cream, oyster crackers, avocados....

What do you like to garnish your chili with?

Posted on February 9, 2014 and filed under Food.

Coconut Chicken Tenders

Studio Movie Grill Coconut Chicken Tenders

Have any of you heard of the new movie theater 

Studio Movie Grill

? It's a super modern, amazingly CLEAN movie theater that serves food and (alcoholic) beverages. My husband and I have been so many times because we found this amazing deal on groupon for 1 movie and free drink for $6!!

This post is not a paid advertisement... I was not compensated for this post... just so you know.

I just wanted to share the awesomeness of this place. It's a pretty great date night for the parents who have to fit a dinner and show in a couple hours!

One of my favorite items on the menu (and there are many) are their Coconut Chicken Tenders!!! OMG these things are so crunchy and so delicous! Let's not forget the option of sweet potato fries to go along!

So I tried to recreate this recipe on my own and I have to say... I almost nailed it!

We made these yummy bad boys last week and they hit the spot! I had to make them on two separate occasions to get the egg wash right. Here you go and I hope you all enjoy!

I  like to explain by stations... These are the three stations (in order) that you will have your chicken tenders go through. I bought a bag of frozen chicken tenders and actually cut them in half. This helped get them cook all the way through with out burning the crust. I would recommend completely thawing out the chicken tenders first!

Flour station...

Drop your tenders in a plate of flour. This takes off excess moisture on the chicken tenders and allows the egg wash and crust to stick better.

Egg wash Station.....

1 egg and 1/2 cup milk whisked together.

Dip your floured tenders in the egg wash and fully coat.

Crumb Station....

Dip your coated tenders in the crumb bowl and coat evenly.

50/50 of coconut flakes and panko bread crumbs. I like to chop the coconut flakes into smaller flakes but the choice is yours. I generally use 1 cup of each.


1/2 tablespoon Garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon sugar

Mix all ingredients in the Crumb Station together.


There are a couple methods for cooking your chicken tenders. You can bake them in the oven or pan fry them.... I pan fry then for the golden crispy crust. I usually do three tenders in a large fry pan with a nice coat of vegetable oil on the bottom. I turn the heat about half way. It takes about 1 minute per side. Test the first couple you do to make sure they are cooked all the way through. You may need to adjust the heat or oil level.

This recipe comes pretty close to the one I had at 

studio movie grill