Tag Archives: turkey

BUTTERNUT CHILI – FAYETTEVILLE PILATES AND BARRE

29 Thursday Oct 2015

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Perfect for a pumpkin carving party or to have simmering on the stove for friends on Halloween night!

BUTTERNUT CHILI

butternut squash chili

1 butternut squash

1 pound ground beef

1 pound ground turkey

1 green pepper, chopped

1 onion, chopped

4 cloves garlic, minced

1 teaspoon olive oil

1/2 cup bottled chili sauce

1 (15-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can chili beans

1 (15-ounce) can navy beans, rinsed and drained

1/3 cup water

2 tablespoons cider vinegar

1/4 cup brown sugar

4 1/2 teaspoons chili powder

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons unsweetened cocoa powder

Cut butternut squash in half, discard seeds. Place cut-side down, on a baking sheet. Bake in a 350F oven about 40 minutes or until tender. Remove from oven, set aside until cool enough to handle.

Meanwhile in a large saucepan, cook ground beef, ground turkey, sweet pepper, onion and garlic in hot oil over medium-high heat until meat is brown and vegetables are just tender. Add all the remaining ingredients, except the pumpkin. Bring to a boil, reduce heat, simmer, uncovered for an hour, stirring occasionally.

Dice and peel butternut squash, add to chili. Simmer, covered, for 20 minutes more.

Enjoy!

Recipe adapted from Comfort Food, 2015

www.midwestliving.com/food/comfort/

 

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PENNE WITH TUSCAN MEAT SAUCE

12 Sunday Jul 2015

Posted by in Pasta, Recipes, Sauce

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A superb pasta sauce to have simmering on the stovetop for a restful Sunday.

PENNE WITH TUSCAN MEAT SAUCE

penne with tuscan meat sauce

1 pound ground beef

1 pound ground turkey

1/2 pound ground pork

2 carrots, finely chopped

1 onion, finely chopped

2 ribs celery, finely chopped

1 (28-ounce) can crushed tomatoes

1 1/2 teaspoons salt

1 teaspoon ground pepper

1/4 cup chopped fresh parsley

1/2 cup chopped fresh basil

1 tablespoon dried oregano

1 tablespoon fresh oregano, chopped

1/2 cup beef stock

16 ounces dried penne pasta

1 cup grated parmesan

1 cup grated mozzarella

Brown beef, turkey and pork in a large saucepan. Add the carrot, onion and celery and sauté until tender.

Stir in the tomatoes, salt, pepper, parsley, basil, dried and fresh oregano and beef stock and bring to a simmer. Cook for 35 to 40 minutes.

While the sauce simmers, cook the pasta according to package directions.

To serve, place penne in a bowl, top with meat sauce, parmesan and mozzarella.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, September 2012

www.arkansasonline.com/news/features/food/

GRILLED SHRIMP TOSTADAS WITH LIME and TEX MEX TURKEY BURGERS

28 Thursday May 2015

Posted by in burgers and sandwiches, Recipes

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These toasted tortilla sandwiches are perfect for a deliciously light lunch or dinner.

GRILLED SHRIMP TOSTADAS WITH LIME

grilled shrimp tostadas with lime

SHRIMP

24 shrimp, peeled and deveined

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

BLACK BEAN SALSA

1/4 cup chopped green onions

1/4 cup chopped cilantro

1 tablespoon olive oil

1 tablespoon red wine vinegar

1 tablespoon minced chipotle chiles in adobo sauce

1 teaspoon minced fresh garlic

1/4 teaspoon salt

1 (15-ounce) can black beans, rinsed and drained

AVOCADO TOPPING

1/4 cup plain Greek yogurt

1 teaspoon lime juice

1 avocado, peeled

1 cup chopped seeded tomato

8 corn tostadas

4 lime wedges

TO PREPARE SHRIMP, combine shrimp, garlic powder, cumin, and 1/4 teaspoon salt in a bowl. Let stand 10 minutes.

TO PREPARE BLACK BEAN SALSA, combine green onions, cilantro, olive oil, red wine vinegar, chipotle chiles, garlic, salt and black beans in a medium bowl. Toss to coat.

TO PREPARE AVOCADO TOPPING, combine yogurt, juice, and avocado in a small bowl, mashing with a fork until smooth. Stir in tomato. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add shrimp to pan, grill 2 minutes on each side. Top each tostada with 1/4 cup bean mixture, 3 shrimp and 1 tablespoon avocado mixture. Serve with lime wedges.

Enjoy!

Recipe adapted from Cooking Light, July 2014

www.cookinglight.com/

TEX MEX TURKEY BURGERS

tex mex turkey burgers

1 lime

1/4 cup finely chopped red onion

2 garlic cloves, minced

1 tablespoon olive oil

1 cup fresh corn kernels

1 avocado, peeled and chopped

1/4 cup finely chopped fresh cilantro leaves

1 1/2 teaspoon salt, divided

1 pound ground turkey

1 (4-ounce) can chopped green chiles

1 egg, lightly beaten

3/4 teaspoon ground cumin

1/2 cup dry breadcrumbs

6 tostada shells, warmed

Toppings: cilantro, crumbled queso fresco, salsa verde

Heat grill to 350F. Grate zest from lime to equal 1 teaspoon. Cut lime in half, and squeeze juice from lime to equal 1 tablespoon.

Saute onion and garlic in hot oil in a medium skillet 1 minute. Add corn, and cook 2 to 3 minutes or just until corn begins to brown. Transfer mixture to a medium bowl. Stir in lime zest, lime juice, avocado, cilantro and 1/2 teaspoon salt.

Combine turkey, green chile, egg, cumin, breadcrumbs and remaining 1 teaspoon of salt. Shape mixture into 6 patties.

Grill patties, 4 to 5 minutes on each side or until done. Serve on tostadas with corn mixture and desired toppings.

Enjoy!

Recipe adapted from Southern Living, August 2014

www.southernliving.com/food

TORTILLA SOUP and SLOW COOKER CHICKEN TORTILLA SOUP

29 Saturday Nov 2014

Posted by in Recipes, Soups and Stews

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Whether you make the recipes as stated below, or substitute leftover turkey, for the pork and chicken – these are both wonderful, hearty dishes, especially on a chilly day.

TORTILLA SOUP

tortilla soup

1 tablespoon olive oil

1 onion chopped

1/2 cup chopped roasted capsicum

1 canned chipotle pepper in adobo sauce, chopped

2 to 5 cups of chicken stock

400 gram can of diced tomatoes

500 grams, pork fillet, cooked, cut into cubes

oil, for frying

tortillas, cut into strips

1/4 cup lime juice

1/2 cup sharp cheddar, grated

coriander leaves, to serve

Heat oil in a large saucepan on medium. Saute onion for 3 to 4 minutes until softened. Add capsicum and chipotle pepper, and cook, stirring for 1 minute until fragrant. Pour in desired amount of stock, and tomatoes. Simmer, uncovered, for 10 to 12 minutes. Add pork and cook until heated through.

Heat oil in a saucepan on medium-high. Fry tortilla strips for 30 seconds, until golden and crisp. Drain on paper towel.

Stir lime juice through soup. Season to taste. Serve topped with tortilla crisps, cheese and coriander.

Enjoy!

Recipe adapted from Inspire Magazine, Woman’s Day

www.womansday.com/

SLOW COOKER CHICKEN TORTILLA SOUP

slow cooker chicken tortilla soup

1 pound cooked chicken, shredded or cubed

1 (15-ounce) can sliced, stewed tomatoes, coarsely chopped

1 (10-ounce) can of enchilada sauce

1 onion, chopped

1 (7-ounce) can chopped green chiles

2 cloves garlic, minced

1 (14-ounce) can chicken broth

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

1 (15-ounce) can corn

1 (15-ounce) can black beans

7 corn tortillas

vegetable oil

1 tablespoon chopped cilantro

Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, chicken broth, cumin, chili powder, salt, pepper, bay leaf, corn and black beans in a slow cooker. Cover and cook on LOW for 8 to 9 hours, or HIGH for 4 to 4 1/2 hours.

Heat oven to 400F. Lightly brush tortillas with oil on both sides, then cut into strips and spread on a baking sheet. Bake until crisp, about 10 to 15 minutes. Sprinkle cilantro and tortilla strips over soup just before serving.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/

CAJUN SLIDERS

01 Monday Sep 2014

Posted by in Beef, burgers and sandwiches, Recipes

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Happy Labor Day!

CAJUN SLIDERS

cajun sliders

1/2 pound ground turkey

1 pound of ground beef

2 tablespoons ketchup

2 teaspoons Worcestershire sauce

1 teaspoon Cajun seasoning, plus more to taste

1/2 teaspoon hot sauce

4 round onion slices

1 tablespoon plus 1 teaspoon of mayonnaise

2 teaspoons spicy brown mustard

slider buns

Heat broiler. Lightly coat a rimmed baking sheet with cooking spray and set aside.

In a medium bowl, combine turkey, beef, ketchup, Worcestershire sauce, cajun seasoning and hot sauce. Form the mixture into patties, and set aside.

Lightly coat a large nonstick skillet with cooking spray and heat over medium. Place patties in plan, cover and cook for 4 minutes, then flip and cook for 4 to 5 more minutes or until the internal temperature reaches 165F (or cook them on a grill to the same temperature).

Meanwhile, place onion slices on prepared baking sheet. Sprinkle with Cajun seasoning and broil for 3 to 5 minutes or until edges are browned.

In a small bowl, stir together mayonnaise and mustard, then spread on the inside of each bun. Put a patty on the bottom of each bun, top with an onion slice and cover with bun tops.

Enjoy!

Recipe adapted from Shape Magazine, March 2013

TURKEY BURGER WITH PONZU CARROT AND CUCUMBER RIBBONS

27 Sunday Jul 2014

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The vegetables for the turkey burger were delicious, full of great flavors. However, I ended up eating most of them before they could make it onto the burgers.

TURKEY BURGER WITH PONZU CARROT AND CUCUMBER RIBBONS

turkey burger

FOR THE BURGER

16 ounces turkey, divided into four patties

salt and freshly ground black pepper

1 tablespoon olive oil

4 buns, sliced and toasted

lettuce

FOR THE PONZU CARROT AND CUCUMBER RIBBONS

2 tablespoons soy sauce

2 tablespoons fresh lemon juice

1 tablespoon sugar

1 tablespoon toasted sesame oil

1 teaspoon wasabi paste

1 carrot, sliced into ribbons using a vegetable peeler

1 cucumber, sliced into ribbons using a vegetable peeler

To make the ponzu carrot and cucumber ribbons, in a medium bowl, whisk together soy sauce, lemon juice, sugar, sesame oil and wasabi paste until incorporated. Add the carrot and cucumber ribbons and toss, set aside.

Season the turkey patties with salt and pepper. Heat olive oil in a pan and heat to medium-high. Cook turkey patties for 5 to 6 minutes, flip and cook for another 5 to 6 minutes or until the turkey patties are cooked all the way through.

To build the burgers, place a lettuce leaf and a patty on each bun bottom. Add the ponzu vegetables and a bun top.

Enjoy!

Recipe adapted from Shape Magazine, June 2014

http://www.shape.com/

SPICY PORK PO’BOYS and CURRY TURKEY PATTIES and GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS and SWISS AND CHEDDAR GRILLED SANDWICH

25 Tuesday Mar 2014

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The number one food consumed in America, at home and away from the home, is the sandwich (USA WEEKEND, December 2013).
At our house, we enjoy them for lunch or dinner, and usually with an interesting twist on a classic.

SPICY PORK PO’BOYS

1 pound ground pork
1 1/2 teaspons paprika
1 1/4 teaspoons dried thyme
1/2 teaspoon cayenne pepper
3/4 teaspoon garlic powder
salt and freshly ground black pepper
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 dill pickles, finely chopped
baguettes, split
shredded lettuce
tomatoes, thinly sliced
Hot sauce, for serving

In a large bowl, mix the ground pork with the paprika, thyme, cayenne pepper, and garlic powder, and season with salt and pepper. Form the mixture into 1/2 inch thick patties. Heat a frying pan over medium high heat and swirl in a tablespoon of olive oil, or spray with cooking spray. Cook the patties, turning once, until they are cooked through, about 10 to 12 minutes.
Meanwhile, mix the mayonnaise with the Dijon mustard and pickles and season with salt and pepper. Spread the mayonnaise on both sides of the baguette.
Place pork patties on the bottom each baguette and top with the lettuce, tomato and a few splashes of hot sauce. Close the sandwich and serve.
Enjoy!

Recipe adapted from Food and Wine Magazine
www.foodandwine.com/‎

CURRY TURKEY PATTIES

1 1/2 pounds ground turkey breast
salt and pepper
1/4 cup mango chutney
1/4 cup plain Greek yogurt
3 green onions, finely chopped
1 tablespoon grated ginger
2 cloves garlic, minced
3 tablespoons chopped nuts,
1 tablespoon curry powder
1 tablespoon ground cumin
handful of cilantro, finely chopped
4 pieces of grilled naan bread
Toppings: hot giardiniera, cucumber slices, lettuce leaves, tomato slices

In a large bowl, crumble the ground turkey and season with salt and pepper. Add the chutney, yogurt, egg, green onions, ginger, garlic, nuts, curry powder, cumin and cilantro. Mix and form into patties.
Heat a griddle or large skillet over medium high heat. Drizzle in olive oil, add the patties and fry, turning once, until cooked through, about 12 minutes.
Fill the naan breads with a patty and toppings of your choice.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2013
www.rachaelraymag.com/recipes/‎

GRILLED CHEESE AND BACON SANDWICHES WITH CHEESE CURDS

1 teaspoon beef bouillon
1/4 cup mayonnaise
2 teaspoons siracha
salt and freshly ground black pepper
1 tablespoon vegetable oil
1 onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons butter, softened
8 slices of white sandwich bread
4 slices of sharp cheddar cheese
3 ounces cheddar cheese curds

In a small bowl, mix the beef bouillon into 2 teaspoons of hot water until dissolved.
Whisk in the mayonnaise and siracha and season with salt and pepper.
In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.
Meanwhile, cook the bacon until crisp, drain on paper towels.
Set a skillet on moderate heat, butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion cheddar cheese curds and bacon.
Close the sandwiches buttered side out and placce in the skillet, cook until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.
Enjoy!

Recipe adapted from Food and Wine, October 2011
www.foodandwine.com/recipes‎

SWISS AND CHEDDAR GRILLED SANDWICH

2 eggs
1/2 cup milk
pinch salt
3 tablespoons parsley, finely chopped
2 ounces swiss cheese
2 ounces cheddar cheese
4 slices of sandwich bread, crusts removed
2 tablespoons olive oil
1 tablespoon butter

Whisk eggs in a bowl for 1 minute. Add milk, salt and herbs and whisk to combine. Set aside.
Cut cheese into slices, then each slice in half to make 8 pieces.
Cut each slice of bread in half to make 8 pieces.
Lay 4 slices of the bread on a flat surface and distribute the cheese evenly over bread. Cover remaining bread. Using your fingers, pinch edges of bread together to seal.
Heat oil and butter in a medium skillet over medium heat.
Dip sandwiches in egg mixure and coat on both sides as well as the edges. Place egg coated sandwiches in skillet and cook on one side until golden brown, then flip and cook remaining side until golden brown.
Serve hot.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2010
www.arkansasonline.com/news/features/food/‎

CRANBERRY POMEGRANATE COSMOPOLITANS and TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE and CRANBERRY AND LIME LEAF DRUNKEN CHICKEN and CRANBERRY SALAD DRESSING and APPLE CRANBERRY SLAW and ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS and CRANBERRY GOODNESS and SPARKLING CRANBERRIES

09 Thursday Jan 2014

Posted by in Cocktails, Dessert, Holidays

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While cooking before and after the holidays, I incorporated fresh cranberries, dried cranberries, cranberry juice, and cranberry sauce!

CRANBERRY POMEGRANATE COSMOPOLITANS

2 cups vodka
1 cup orange liqueur
1 cup cranberry juice cocktail
1/2 cup pomegranate juice
1/2 cup freshly squeezed lime juice

Combine the vodka, orange liqueur, cranberry juice, pomegranate juice and lime juice in a large pitcher. Fill a cocktail shaker half full with ice, pour the cocktail mixture in and shake for a full 30 seconds. Pour into martini glasses.
Enjoy!

Recipe adapted from Ina Garten, 2008
www.foodnetwork.com/ina-garten/recipes/‎

TURKEY MEATBALLS IN CRANBERRY BARBECUE SAUCE

1 can (16 ounces) whole berry cranberry sauce
1/2 cup barbecue sauce
2 egg whites
1.25 pounds lean ground turkey
2 green onions, chopped
2 teaspoons grated orange peel
1 1/2 teaspoons soy sauce
1/2 teaspoon freshly ground black pepper

Combine cranberry and barbecue sauces in a slow cooker. Cover, cook on high for 20 to 25 minutes, or until cranberry sauce melts and is heated through.
Meanwhile, place egg whites in a medium bowl, beat lightly. Add turkey, green onions, orange peel, soy sauce and pepper. Mix until well blended. Shape into meatballs.
Spray a skillet with cooking spray, heat over medium heat 8 to 10 minutes or until meatballs are no longer pink in the center, turning to brown evenly. Add to heated sauce in the slow cooker, stir gently to coat.
Turn the slow cooker to low, cover and cook for 3 minutes. Remove meatballs to a serving platter.
Enjoy!

Recipe adapted from The Crock Pot cookbook
www.crock-pot.com/accessories/cookbooks/SCBESTLOV.html‎

CRANBERRY AND LIME LEAF DRUNKEN CHICKEN

1 roasting chicken, giblets removed
2 cups cranberry juice
1 (750 milliliter) bottle of red wine
zest and juice from 2 oranges
zest and juice from 2 lemons
1 cup fresh cranberries
1/4 cup kaffir lime leaves, finely chopped
2 tablespoons lemongrass paste
2 tablespoons ginger paste
2 tablespoons whole black peppercorns
1 tablespoon whole black peppercorns
1 tablespoon salt

At least 8 hours before serving, place all ingredients in a bowl, large enough to hold chicken and liquid. Cover and refrigerate at least 6 hours or overnight. When ready to cook, heat oven to 400F.
Pour marinating mixture through a sieve. Discard liquid, and put solid remainder in chicken cavity.
Place chicken in a roasting pan and cook uncovered until an internal thermometer reads 160F and skin is golden and crisp 1 1/2 to 2 hours.
Let chicken sit for 10 minutes before carving.
Enjoy!

Recipe adapted from Oprah Magazine, November 2010
www.oprah.com/food.html‎

CRANBERRY SALAD DRESSING

Combine 1/4 cup balsamic vinegar, 2 tablespoons honey and 1/4 cup cranberries in a saucepan, bring to a simmer over medium heat. Turn off heat and allow to cool, then combine with 2 chopped dates, 1/3 cup olive oil and a pinch of salt.
Enjoy!

APPLE CRANBERRY SLAW

1/3 cup Italian dressing
2 tablespoons maple flavored pancake syrup
1/2 (14 ounce) package of coleslaw blend
1 apple, chopped
1/2 cup dried cranberries

Mix all ingredients together.
Enjoy!

ROASTED CARROTS WITH DRIED CRANBERRIES AND SMOKED ALMONDS

7 carrots, peeled and cut into slices
2 tablespoons honey
2 tablespoons olive oil
1 teaspoon dried thyme leaves
1/4 cup chopped shallots
1/2 cup dried cranberries
1/3 cup smoked almonds, coarsely chopped

Heat oven to 400F.
Place carrots in medium baking dish and drizzle with honey and olive oil. Sprinkle with thyme and toss to coat. Sprinkle with shallots and dried cranberries. Bake 15 to 18 minutes, or until carrots are tender. Sprinkle with smoked almonds.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2013
www.arkansasonline.com/news/features/food/‎

CRANBERRY GOODNESS

1/2 cup sugar
1/2 cup brown sugar
1 cup quick oats
3 tablespoons flour
1 teaspoon cinnamon
1 1/2 cups fresh cranberries
3 apples, peeled and diced
1/2 cup pecans, chopped
1/2 cup butter, melted

Heat oven to 350F.
Coat a 3 quart casserole dish with nonstick spray.
In a large mixing bowl, combine sugars, oats, flour and cinnamon. Add fruits and nuts, mixing well. Spread mixture in prepared dish. Drizzle melted butter over the top.
Bake for 30 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2011
www.arkansasonline.com/news/features/food/‎

SPARKLING CRANBERRIES

Cook 1 cup of pure maple syrup in a saucepan over medium-low heat, 1 to 2 minutes. (Don’t let the syrup get too hot or cranberries will pop). Remove from heat, stir in 2 cups of fresh cranberries.
Cover and chill 8 to 12 hours. Place 1 cup of sugar in a large bowl. Drain cranberries in a colander (about 15 minutes). Add 4 to 5 cranberries at a time to the sugar, gently toss to coat.
Repeat with remaining cranberries. Place cranberries in a single layer on a parchment lined baking sheet. Let stand until completely dry.
Enjoy!

Recipe adapted from Southern Living, November 2013
www.southernliving.com/food/‎

SWEET POTATO AND BLACK BEAN CHILI and TURKEY AND WHITE BEAN CHILI and THREE BEAN BEEF CHILI

07 Saturday Dec 2013

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I made this delicious sweet potato and black bean chili for my Uncle, who was visiting from New Zealand last year.
I wanted to make him some of the dishes I had been introduced to in my time in the United States, and chili, in any form – chicken, turkey, beef, buffalo, is one of my favorite fall and winter comfort foods.

SWEET POTATO AND BLACK BEAN CHILI

2 tablespoons vegetable oil
1 onion, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
2 cups chicken broth
2 sweet potatoes, peeled and cut into cubes
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
2 teaspoons orange zest
salt and pepper

Heat the oil in a saucepan, over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the chili powder and cumin, then add the broth and sweet potatoes and stir well to combine.
Bring the mixture to a boil, then cover the pan, reduce the heat to low, and simmer until the potatoes are almost tender, about 15 minutes. Add the tomatoes and beans and continue to simmer, uncovered, until the mixture is heated through and slightly thickened, about 15 minutes more.
Stir in the orange zest and season to taste with salt and pepper.
Serve with toppings of your choice – jalapeños, cilantro, sour cream, shredded cheese, green onions, or salsa.
Enjoy!

Recipe adapted from Family Fun, April 2011
familyfun.go.com/magazine/familyfun…/familyfun-april-2011/

TURKEY AND WHITE BEAN CHILI

3 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
4 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
salt
1 pound ground turkey
4 cups chicken broth
1 can cannellini beans, rinsed and drained
1 can white hominy, rinsed and drained
3 tablespoons cornmeal

In a large pot, heat oil over medium high. Add onion, cook until softened, 8 minutes. Add garlic, chiles, rosemary, cumin, oregano and cayenne and cook until fragrant, 2 minutes, season with salt. Add turkey and cook, about 5 minutes. Add broth, beans and hominy, bring to a boil over high. Partially cover, reduce heat, and simmer until chili is thickened slightly, 25 minutes.
Stir in cornmeal and cook 15 minutes. Season to taste with salt.
Enjoy!

Recipe adapted from Martha Stewart Magazine
www.marthastewart.com/cook‎

THREE BEAN BEEF CHILI

1/2 pound ground beef or turkey
1 can (28 ounces) diced tomatoes, undrained
1 jar (16 ounces) salsa
1 can black beans, rinsed
1 can kidney beans, rinsed
1 can great Northern beans, rinsed
1 teaspoon chili powder
1 teaspoon cumin

Cook beef or turkey in a large saucepan on medium high heat, for 10 minutes or until it is no longer pink, stirring occasionally.
Add to a slow cooker with all remaining ingredients, stir. Cover with lid and cook on high for 3 to 4 hours or low for 5 to 6 hours.
Enjoy!

Recipe adapted from Food and Family, Fall 2010
www.kraftrecipes.com/foodfamilyarchive/‎

CHICKEN ENCHILADAS and FALL CURRY CHICKEN

30 Saturday Nov 2013

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Although I used chicken in both of these pleasant recipes, left over turkey would be a perfect substitute. Transforming the bird from its previous Thanksgiving role on center stage to  b e a u t i f u l  back – up,   working well with other ingredients to create a completely new and different meal.

CHICKEN ENCHILADAS

5 tablespoons butter, divided
1 onion, chopped
1 red bell pepper, chopped
2 cups, chopped cooked chicken
3 (4 ounce) cans diced green chiles, divided
3 cups shredded colby-jack cheese blend, divided
8 flour tortillas
2 tablespoons flour
3/4 cup chicken broth
1/2 cup milk

Heat oven to 350F.
Melt 2 tablespoons butter in a large skillet over medium heat, add onion and bell pepper, and sauté 5 minutes or until tender.
Stir together onion mixture, chicken, 1 can diced green chiles and 2 cups of shredded cheese.
Spoon 1/3 cup of chicken mixture on 1 end of each tortilla, and roll up. Arrange enchiladas, seam sides down, in a lightly greased 13 by 9 inch baking dish.
Bake for 10 minutes.
Meanwhile, melt remaining 3 tablespoons of butter in a heavy saucepan over low heat, whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in chicken broth and milk, cook over medium heat, whisking constantly, 3 to 4 minutes or until thickened and bubbly. Remove from the heat and stir in remaining 2 cans of green chiles.
Remove enchiladas from oven. Pour green chile mixture over enchiladas. Sprinkle with remaining 1 cup of cheese.
Bake for 20 to 25 minutes or until bubbly. Serve with cilantro, chopped tomato and shredded lettuce as desired.
Enjoy!

Recipe adapted from Southern Living, October 2011
www.southernliving.com/food/‎

FALL CURRY CHICKEN

1 pound boneless, skinless chicken breast, cooked and cubed
1/2 teaspoon salt
1 1/2 teaspoons vegetable oil
1 onion, diced
2 teaspoons curry powder
1/4 teaspoon ground cayenne pepper
2 pods cardamom
1 tablespoon tomato paste
1 cup light coconut milk
3 tablespoons chicken broth
1 butternut squash, peeled and cut into 1/2 inch cubes
1/2 cup golden raisins
1 apple, peeled and diced

Heat oil in a saute pan over medium heat, add onion and cook, stirring occasionally, for about 2 minutes, or until onion begins to soften. Add curry powder, cayenne pepper, cardamom and tomato paste and mix. Pour in coconut milk and chicken broth, stirring until ingredients are combined.
Add squash to sauce and cover. Let simmer for 15 minutes, or until squash has softened. Return chicken and juices to pan. Simmer for 2 minutes, then add raisins and apple. Stir to combine.
(I ended up adding a jar of pre-made curry sauce to the mixture, as it seemed like it required more flavor).
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎