Author: ed

This chili is full of veggies and protein.  It’s packed with flavor and has mild, pleasant heat (unless you decide to kick it up a notch!).

Ingredients:

1 pound ground turkey (or chicken or beef)
1 med onion, chopped
2 cloves garlic clove, minced
2 ,medium carrots, diced
2 medium stalks celery, diced
1 yellow pepper, diced
1 orange pepper, diced
1 Tbsp chili powder
1 Tbsp paprika
2 tsp ground cumin
1 tsp dried oregano
1/4 tsp cayenne pepper, optional if you want it spicy
32oz, low sodium chicken broth
2 jars Due Cellucci Traditional sauce
15.5 oz can red kidney beans, rinsed and drained
15.5 oz can black beans, rinsed and drained

Preparation:

1. Brown turkey in a skillet over medium-high heat breaking up meat with a wooden spoon as it’s not longer pink and cooked through.
2. Mix in about half of the spice mixture (chili, paprika, cumin, oregano & optional cayenne). Turn off heat and set aside.
3. Coat a large pot (I like to use my cast iron pot) with cooking spray over medium heat. Cook onion, stirring occasionally, until soft but not browned, about 5 minutes.
4. Add garlic; cook, stirring for about 1 minute.
5. Add carrots, celery and peppers; cook, stirring occasionally, until soft about 5 minutes.
6. Add the remaining spice mixture (chili powder, paprika, cumin, oregano, & optional cayenne).
7. Add cooked turkey to pot and mix together.
8. Stir in broth, both types of beans and Traditional sauce; bring to a boil.
9. Reduce heat to low and simmer, uncovered, stirring about every 5 minutes until the chili thickens to your desired consistency about 35-40 minutes.

Serves 12

This light, flavorful dish is a super quick and easy way to make a meal that looks and tastes like you spent hours preparing it! (shhh..it took less than 10 mins).  Serve on it’s own or over a long pasta (like fettuccine, cappellini or spaghetti) or rice. 

Ingredients:
24oz (1 jar) Due Cellucci Tomato Basil Sauce (heated until warm)
2lb large shrimp
2 tablespoons olive oil
2 cloves Garlic, chopped
White Wine
Salt & Black Pepper
Red pepper, optional to taste

Preparation:
1. Season both sides of shrimp with salt and pepper.

2. In a large skillet, heat oil over med-high heat. Add garlic and sauté for 1-2 mins until soft but not brown.

3. Add shrimp and cook until no longer translucent, about 2 mins per side. Add a little white wine (about 1/4 cup) to  the pan and let it reduce for a minute or 2 (vodka or vermouth can be substituted for cooking if you don’t have wine open).

4. Add tomato sauce and toss with the shrimp until fully coated (make sure the sauce is warm before you toss it in or the shrimp will get overcooked while the sauce heats up).

5. Serve immediately, you can garnished with fresh basil or parsley leaves to finish.

Serve over rice or pasta.

Serves 4

Ingredients:

2 tbsp Olive oil

2 clove sliced garlic

½ med onion – very small dice

½ cup white wine

1 cup chicken or vegetable broth

4-5 tbsp Due Cellucci Tomato Basil sauce

4 pieces of fish fillet (can use sole, tilapia, swordfish, salmon, etc)

Salt, black pepper and Italian spice to taste

Preparation: Heat olive oil over medium heat and sauté garlic until light golden brown. Add onion and continue sautéing until onion is soft (about 5 mins).  Add  wine vegetable/chicken broth and tomato sauce.   Season with black pepper and Italian spices.  Boil for a 1-2 minutes to reduce liquid just a little.  Lay fish on top of liquid and lightly salt fish.  Spoon sauce over fish a few times to wet. Cover and cook over medium flame (some liquid will evaporate while fish is cooking).  Spoon/baste fish 2-3 times while cooking.  When cooked, sprinkle with chopped parsley and serve hot. Yields 4 servings

 

Approx cooking time:

white fish like sole or tilapia – about 5 mins

salmon or swordfish – about 7 mins