The Beef Wellington tarts were fabulous-although the wee one ate most of mine and I was left wanting more. It is funny how last week she wouldn’t have anything (due to all the teeth) but this week we just can’t fill her enough.
I served the tarts with an arugula, orange and tomato salad. A glass of vino and some chocolate for dessert led to a really relaxed Valentine 🙂
The icecream hasn’t happened and it is frighteningly cold out so I think that I have a healthier idea for my extra milk. Thanks again to the great lady at 365 crockpot and Crunchy Domestic Goddess for reminding me of this neat plan-Yogurt in the crockpot!
Tonight though it is all about sausages and chili. Here is a recipe for chili that my friend Michelle ADORES! We have gorgeous sausages thanks to Dave and Diane at Ashton Glen and what better way to use them? I leave out the chicken breasts and am using pork sausage but otherwise I follow the recipe.
•2 tablespoons olive oil
•2 boneless chicken breast halves, diced
•12 to 16 ounces chicken sausage, such as chicken apple sausage or chicken other smoked chicken or turkey sausage
•1 cup chopped onion
•4 cloves garlic, minced
•2 cans (about 16 ounces each) Great Northern Beans, drained and rinsed
•1 1/2 cups tomatillo salsa
•1 cup chicken broth
•1 can (14.5 ounces) diced tomatoes with juice, fire-roasted, chili-style, or plain
•1 cup frozen corn kernels
•2 tablespoons finely chopped jalapeno peppers, or mild chile peppers
•1 1/2 teaspoons ground cumin
•1/2 teaspoon salt
•1/4 teaspoon ground black pepper
•Dash cayenne pepper, optional
In a large skillet, heat olive oil over medium heat. Add the onions, diced chicken, and sliced sausage; sauté until onions are tender and chicken is cooked through. Put the drained beans in a 4 to 6-quart slow cooker; add the skillet mixture and all remaining ingredients except cilantro. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours. Sprinkle with cilantro just before serving.