Yum!

In preparation for Chili Bowl 2010, here’s the recipe for the spiced mulled wine we make every year (this is the regular recipe, but for the party we double or triple the recipe):

Ingredients
3/4 cup orange juice
3/4 cup white sugar
1 cinnamon stick
1 orange
10 whole cloves
1 (750 ml) bottle red wine (burgundy works well)

Directions
In a saucepan, combine the OJ, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour the syrupy mixture and the wine in a large Percolator or Crock Pot. Using the Percolator is best because you can put the cinnamon sticks and clove-studded orange peels in the coffee grounds section of the Percolator so that the wine mixture is continually cycled through the spices for more flavor. If you don’t have a large Percolator, maybe you could tie up those items in cheesecloth and place in the Crock Pot, so that guests don’t inadvertently scoop up a clove into their cup (ouch).
Serve hot.

This is what Margaret Engel brought to the party: 

“This recipe was adapted from The 150 Best Slow Cooker Recipes by Judith Finlayson. I didn’t like her cornbread crust, so I used Jiffy instead. Nobody makes cornbread like Jiffy!

Southwestern Turkey Pot Pie with Cornbread Crust

• Ingredients

• 1 Tbsp vegetable oil
• 2 lbsskinless turkey breast, cut into cubes
• 1large portobello mushroom, sliced
• 2medium onions, finely chopped
• 4large carrots, peeled and chopped
• 4stalks celery, diced
• 2jalapeno peppers, finely chopped
• 2 tspcumin
• 1 tspsalt
• 1 tspcracked black peppercorns
• 2 Tbspflour
• 1 cancondensed chicken broth (10 oz.), undiluted

• Crust

• 1 boxJiffy corn muffin mix (8.5 oz.)
• 1egg
• 1/3 cupmilk
• 2green onions, finely chopped

1. In a skillet, heat oil over medium-high heat. Add turkey pieces, in batches, and brown. Using a slotted spoon, transfer to slow cooker stoneware. You’ll need one of the larger slow cookers (5 quart).

2. Add mushrooms to skillet and saute until they begin to lose their liquid. Transfer to stoneware. Reduce heat to medium-low and add onions, carrots and celery to pan. Stir, cover and cook about 10 minutes until soft. Increase heat to medium. Add jalapeno, cumin, salt and pepper and cook, stirring, for one minute. Add broth and cook, stirring, until thickened.

3. Pour mixture over turkey and mushrooms and stir to combine. Cover and cook on Low for 7-9 hours or on High for 4-5 hours.

4. To make crust, follow directions on Jiffy box, blending in chopped green onion before spooning over turkey mixture in cooker. You can sprinkle some shredded cheddar cheese on top if you’d like. Cover and cook on High for 45 minutes.

If you like spicier dishes, just add another jalapeno and a dash of cayenne. If anyone is on a gluten-free diet, I’ve modified this recipe successfully and would be happy to share the GF version.”

Thanks for sharing, Margaret!

This is the dish I made for our Hot Luck party, which I got off Food Network’s website:

• Ingredients

• 2 minced fresh habanero peppers
• 1/2 cup brown or maple sugar
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1 15 ounce can pumpkin
• 2 eggs
• 1 12-ounce can evaporated skim milk
• 1 teaspoon vanilla extract
• 1 9-inch pie crust

Destem and de-seed the habanero peppers and mince finely. [Wear disposable plastic gloves!! Do not touch eyes or other sensitive areas until you wash hands and utensils well—you’ll be sorry!]  [The recipe called for 2 peppers, but in the future I will add 3 because I think it could’ve used more heat]

Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.

Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. [I used a pre-made graham cracker crust from the store, and next time I'll buy 2 because I had enough mix to fill at least 1.5 if not 2 crusts]

Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.

Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.

This is the dish Vanessa brought to the Hot Luck party – rolled up and cut into bite-sizes. It was one of my favorite dishes!

• Ingredients

• 1/4 cupsugar
• 1/4 cupcreamy peanut butter (i used chunky)
• 3 tblspsoy sauce
• 3 tblspwater
• 2 tblspcooking oil
• 1 tspminced garlic
• 6tortillas
• 1/2 tspgarlic salt
• 1/2 tsppepper
• 12 ozskinless, boneless chicken breast strips for stir frying
• 1 tblspcooking oil
• 4 cupspackaged shredded broccoli (broccoli slaw mix)
• 1med onion
• 1 tspgrated fresh ginger

Makes 6 servings.

DIRECTIONS -
1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, 2 tbsp cooking oil, and garlic. Heat until sugar is dissolved, stirring frequently. Set Aside.

2. Wrap tortillas in foil. Bake in a 350 degree oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3. In a large skillet heat the tblsp of oil. Cook and stir seasoned chicken in hot oil over medium high heat for 2 – 3 minutes or until cooked through. Remove chicken from the skillet; keep warm. Add Broccoli, onion, and ginger to skillet. Cook and stir for 2 – 3 minutes or until vegetables are crisp tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tblsp of the peanut sauce. Top with chicken and vegetable mix. Roll up each tortilla, securing with toothpick. Serve immediately with remaining sauce.