Showing posts with label ground turkey. Show all posts
Showing posts with label ground turkey. Show all posts

Wednesday, August 20, 2014

Beefy 5 Layer Burrito - Taco Bell Copycat



I love Taco Bell. I admit. I know it's quite unhealthy but every once in awhile I got to have a Taco Bell fix. I have to admit, I've never had the Beefy 5 Layer Burrito.  One of my kids' friends orders it when we go there.  So when I saw this copycat recipe, I thought of him.  



I've been looking at Sarah's copycat recipes on her blog Fantastical Sharing of Recipes.  She has over 60 of them!!  There are several that I want to try.  



This Beefy 5 Layer Burrito was a hit and tasted very similar.  I think I went a little heavy with the cheese in this one but no one really complained.  What restaurant meal would you like to see a copycat of?





Beefy 5 Layer Burrito - Taco Bell Copycat Recipe
Recipe from Fantastical Sharing of Recipes


What you need:
1 lb. ground beef or ground turkey
Taco seasoning mix
Refried beans
Nacho cheese or salsa con queso
Sour cream
Cheddar cheese
Tortillas
Directions:
1. Brown ground beef and drain if necessary. Add taco seasoning plus water and simmer for 5 minutes.
2. Heat refried beans.
3. To build, spread beans on one half of each tortilla. Top with beef, sour cream, and cheddar cheese.
4. Spread nacho cheese on the empty half of the tortilla.
5. Fold the burrito tightly starting at the full end.



Monday, April 21, 2014

Turkey Meatloaf with Red Pepper Sauce


I think I've mentioned before that we are huge meatloaf fans in this house. I grew up with my brothers and my dad eating frozen pot pies, tv dinners and hamburger helper. We never had meatloaf.  Many people consider meatloaf ordinary and boring but we absolutely love it.  It helps that I never make my meatloaf ordinary and boring. 



I found this while searching through Christina's blog Mele Cotte. I had 5 lbs. of ground turkey and a whole bunch of red peppers and knew this would be a perfect dinner.  I love that the Secret Recipe Club has introduced me to so many great blogs.   I can't wait to make Christina's Pumpkin Hashbrown Casserole.


The sauce comes together super easily with just a food processor or blender. No precooking necessary. 

I love how the whole meatloaf was smothered in this fantastic sauce!  It comes out super tasty and caramelized over the meatloaf. Yum!



We made 2 loaves as we love leftovers the next day.  Meatloaf sandwiches rock!



It didn't take us long to go through these meatloaves!  I think I would call this anything but ordinary and boring!




Turkey Meatloaf with Red Pepper Sauce

Recipe from Mele Cotte
Meatloaf:
2 pounds ground turkey 
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs (I used gluten free)
1 small onion, finely chopped
2 cloves garlic, pressed
Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
1 cup water
1/2 teaspoon salt
plenty of black pepper

1/2 tsp. red pepper flakes (optional if you want some heat)
Meatloaf:
Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.
Red Pepper Sauce:
Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.






Monday, March 24, 2014

BBQ Bacon Stuffed Meatloaf



There is nothing pretty about meatloaf.  Especially when you stuff it with spinach.  Yep, not pretty at all.  But we're not going for pretty here.  We're going for an awesome, rockin', knock your socks off of meal.  This one totally rocked. My favorite meatloaf ever. 


As I was exploring Rhonda's blog The Kitchen Witch for The Secret Recipe Club, I found several recipes that I would love to make. I thought about making her Rice Pilaf with this meal but time just got away from me and it just didn't happen. Another day for sure. 


Meatloaf is one of our favorite and I knew that with the BBQ and Bacon that it would be awesome.  Stuffing it however, I wasn't sure about.  I'm not a big fan of stuffing things, but I was determined to give it a shot.  

I used a mixture of ground turkey and ground pork but you can certainly use ground beef or a combination. My son took the awesome picture of the meatloaf with spinach on it.  I had meatloaf hands. It's a little blurry but you can see everything that it is stuffed with.  Ya, this is what happens when an 11 year old photograph for me.  


Hubs isn't a fan of spinach.  He won't eat anything with spinach in it. Big baby. So I made two meatloafs. 

As long as I was going to make 2 meatloaves, I decided to stuff one of them as Rhonda did and the other I just mixed all up. Without the spinach of course.  

The rolling wasn't too bad.  However, just mixing it all up went well and was actually easier.  I'm all about easy.  


I pretty much stuck to Rhonda's recipe.  I did use gluten free bread crumbs instead of panko crumbs. Both will work the same.  Rhonda put BBQ sauce and sprinkled the leftover bacon on top of her meatloaf.  I am an onion fan.  So I cooked up some onion and mixed it with BBQ sauce and the leftover bacon and created a slightly different topping.  If you're not an onion fan, just stick with the BBQ sauce and bacon. It's all good.  But the onions really rocked this, I promise you. 


We at this with a Southwestern Salad and Pao de Queijo cheese bread. Nope, not pretty at all.  But seriously good eats. 




BBQ Bacon Stuffed Meatloaf Recipe
Adapted from The Kitchen Witch

1 lb. bacon, cooked and divided
1 lb. ground turkey (or ground beef)
1 lb. ground pork
1/2 large onion, chopped
2 cloves garlic, minced
Couple of handfuls of fresh spinach, chopped
2 eggs
1/2 cup bread or panko crumbs (I used gluten free)
1 1/2 cups barbecue sauce, divided
1/2 tsp. salt
1/2 tsp. pepper

Topping:
1/2 onion sliced in rings
about 1/2 cup bbq sauce (whatever is leftover from the 1/2 cups)
Leftover bacon 

Using your hands, mix the 2 lbs. of meat, eggs, bread crumbs, 1/2 cup BBQ sauce, onion and garlic, salt and pepper until well blended.  

Lay a piece of parchment paper and spread the meatloaf mixture evenly across the parchment paper.  Spread a thin layer of the BBQ sauce over the mixture. Cover with about 3/4 of the bacon strips. Chop up the remaining bacon and set aside. 

Sprinkle fresh spinach over the bacon. 

Carefully roll the meatloaf up and place it on a cookie sheet lined with parchment paper. Seal the ends and shape into a nice little loaf. 

Bake for 40 minutes at 375.

Cook sliced onions in a skillet with a bit of water for about 15 minutes to soften and start to caramelize. Add BBQ sauce and the rest of the crumbled bacon and cook for about 5 minutes.  Set aside. 

Cover with barbecue onion mixture and return to the oven for about 10 - 20 minute or until meatloaf is done.


**Alternate method: When you mix the meatloaf ingredients, instead of rolling the spinach and bacon in it, you can just throw it in with the meat mixture and shape it into a loaf on a pan. It isn't quite as pretty but it still tastes and cooks the same. 







Sunday, January 13, 2013

Teriyaki Broccoli Slaw Turkey Wraps - 17 Day Diet - Day 12



 I know this looks similar to a recipe I posted a few days ago, Asian Turkey Wraps.  I assure you, this is different though.  This is a recipe that I make every few weeks.  We love it.  I've posted it before but it's great for the 17 Day Diet so I'm posting it again. Plus, it really is awesome so you need to make it. 

It makes a really big batch.  You need a really big pan.  The broccoli slaw will fill right to the brim but it will cook down so it's okay.  This stores in the refrigerator nicely so it's ready for you when you need a quick meal.  My family generally eats this on whole wheat tortillas.  I put mine on corn tortillas or lettuce or just in a bowl, as is.  

It does use bottled sauce but like I said, it makes a really big batch so it's not like you're consuming a ton of sauce at one time.  Is that rationalizing?  Maybe, but I'm good with that.  :-)



Day 12 - 17 Day Diet Menu Plan
Egg Whites with salsa
Apple 
Yogurt
Teriyaki Broccoli Slaw Wraps
Yogurt

I know my meals aren't very original or exciting.  My morning usually starts out with eggs.  They are quick, easy and filling.  I've been eating a lot of lettuce wraps. I really, really love them.  You can stick almost anything in a piece of lettuce.  Salads are easier but the lettuce wraps seem more fulfilling to me. It is a pain to tear off the lettuce leaves in nice pieces but it's worth it.  I think that the 17 day diet frowns upon bottled sweet sauces.  I don't use them too often but I really, really like it in this recipe. 
 
 




Asian Turkey Teriyaki Broccoli Slaw Wraps Recipe

1 lb. lean ground turkey
1 large onion, chopped
1 tbsp. ginger (I use from the jar)
2 tbsp. garlic (I use from the jar, we're garlic lovers here)
2 cans water chestnuts, drained and roughly chopped
3/4 cup teriyaki sauce
1 tsp. sesame oil
Red pepper flakes (I just put a quick shake in it, use to taste)
Salt and pepper
3 - 12 oz. bags of broccoli slaw (sometimes they come in 10 oz, it doesn't really matter)

Brown ground turkey in a pan.  Throw in the onion, ginger, garlic and water chestnuts.  Season with red pepper flakes, salt and pepper.  Stir.  Pour in the teriyaki sauce and sesame oil.  Stir.  Put one bag of broccoli slaw in at a time and stir after each addition.  The last bag might not stir in right away because your pan will be FULL. It's okay, just cover and let it cook down a bit.  Cook for about 30 minutes, stirring every 5 minutes or so.  Serve on tortilla wraps or lettuce leaves. 



Tuesday, January 8, 2013

Asian Lettuce Wraps - 17 Day Diet - Day 7





 

Have you ever had P.F. Changs lettuce wraps?  They are phenomenal.  They totally rock. I skip the entre and just have the lettuce wraps as a meal. They are that good. 
 
A few weeks ago, I scoured the internet looking for a copycat recipe.  I found several different versions.  I tried one and found it to be just "okay".  Then I started the 17 Day Diet and knew that lettuce wraps would be a perfect meal for the program.  Veronica sent me a list of her 17 Day Diet friendly recipes and right on top was this recipe for the Asian Lettuce Wraps.  The timing was perfect, I didn't exactly know what was for dinner and was estatic when I realized that I had all the ingredients.  This was a perfect dinner. 
 
My first lettuce wraps used ground chicken, these I used ground turkey.  I always have ground turkey on hand and it's cheaper.  Plus, this recipe used coleslaw in with the meat.  That was my problem with the first wraps, they seemed like too much meat. This was perfect. I think I even used more coleslaw than Veronica did but we loved it!



I just know that these will make an appearance again on the menu.  The next day, I just tossed the meat mixture on a bed of lettuce. It's a much less messy way to eat them.
 
~~~~~~~~~~~
 
Day 7 - 17 Day Diet Menu Plan
 
Eggs
Bacon, 1 piece
Ham, 1 piece
Blueberries
Broccoli
Yogurt
 
I know that bacon and ham aren't on the first part of the 17 Day Diet menu.  I caved. I did just have a little bit though. And I rationalized because the meat and eggs were both breakfast and lunch.  Then we came home to a garlic smelled house. It smelled amazing in here!  I bought a huge back of PEELED garlic at Costco for only $4.99.  So worth not having to peel all those suckers.  I've been using garlic like crazy but have hardly put a dent in the package.  Then I had a yogurt for a late night snack.  All in all, the day went well.  I should have nixed the breakfast meat and had a yogurt instead.  Next time, I promise.





Asian Lettuce Wraps
Adapted from Veronica's Cornucopia
 
1 lb. ground turkey
2 tsp. teaspoons olive oil
5 cloves garlic, minced
1 onion, chopped
1 tbsp. fresh shredded ginger (I used the stuff in the jar) 
1/2 tsp. salt
1 bag coleslaw
2 cans water chestnuts, drained and minced
1/4 cup green onions, sliced
1/4 cup soy sauce
2 tsp. sesame oil
1 tsp. splenda or sweetener
1/2 lemon, zested and juiced
1/2 to 1 tsp. sriracha or hot sauce
1/3 cup cilantro
1 - 2 heads iceberg lettuce

Drizzling Sauce

1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tbsp. water
1 tsp. splenda or sweetener
1 tsp. fresh shredded ginger

Heat a big pan on the stove.  Brown ground turkey. When almost done, add chopped onion.  Saute for about 5 minutes.  Add garlic, ginger and salt.  Cook for a few minutes.  Add cabbage, water chestnuts and green onions.  Cook until cabbage is wilted, about 2 - 3 minutes. Then add soy sauce, sesame oil, sweetener, lemon zest and juice and sriracha if desired.  Remove from heat and stir in cilantro. 
 
To prepare the dipping sauce, combine all the ingredients and whisk to combine.  To serve, carefully remove each individual leaf from the head of lettuce, place chicken mixture on the leaves and serve with sauce.






Sunday, October 7, 2012

Pineapple Meatballs


 
I like to make my own meatballs but when they are on sale, I will pick them up.  They do make for a quick meal. Sweet and sour meatballs are my favorite.  This sauce is awesome!  We ate thse with brown rice and steamed broccoli. These would be a fantastic appetizer for football parties. 


Pineapple Meatballs Recipe

40 frozen meatballs
1/2 of a 20 oz. can of crushed pineapple, drained
1/4 cup ketchup
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/4 cup reserved pineapple juice or water

Put the frozen meatballs in the slow cooker.  In a food processor or blender, process the rest of the items and pour over meatballs.  Cook 4 - 6 hours on low until meatballs are warm and done. 





Tuesday, September 18, 2012

BBQ Beef Shepherds Pie


 
Did you know that before I started blogging 3 years ago, I'd never eaten shepherds pie?  Now I would say that it is one of my favorite meals.  I love putting meat on top of potatoes, so naturally potatoes on top of meat is a good idea.
 
 
The recipe below is for a big batch of the meat.  Feel free to reduce it if you'd like but I like to make a lot and eat it throughout the week or freeze it for another meal. This freezes beautifully.  You're free to add whatever veggies you fancy, I would have liked peas in it but didn't find any in the freezer. So I added the 1/2 bag of green beans on the top shelf that has been there for practically forever. You know the ones.  I loved all the veggies!  The more the better!
 
I wasn't sure how the flavored mashed potatoes would be with these flavors but it was wonderful and the flavors were perfect. 






BBQ Beef Shepherds Pie
Adapted from Our Eating Habits

  • 2 1/2  lb lean ground beef or ground turkey
  •  16 oz. corn, frozen
  •  1 onion, chopped
  •  1 red pepper, chopped
  •  1 cup green beans, frozen (or any desired veggie)
  • 2 (4 oz) can chopped green chiles, undrained
  • 1 1/2 cups barbecue sauce (you might need more)
  • salt and pepper to taste
  • 1 1/2 lb baby red potatoes, unpeeled
  • Butter and milk, for mashing potatoes
  • 1/4 cup sliced green onions (about 4)
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp ranch dressing
  • 4 slices bacon, cooked until crisp and crumbled
  • 1. Cook ground beef in large skillet until browned, drain. Add onion and red pepper and cook for 4 - 5 minutes. Add corn, green chiles, BBQ Sauce and salt and pepper. Bring to a boil. Reduce heat to low, continue to heat on low until potatoes are done.
    2. Cook potatoes until tender in boiling water. Drain and mash with butter, milk ans salt and pepper. Stir in green onions, cheddar cheese, ranch dressing and bacon.
    3. Scoop meat mixture on to plate and top with potatoes.

    Wednesday, May 30, 2012

    Triple Onion Burgers


    I could eat caramelized onions on just about anything. I'm surprised I don't make them more often just to throw on random food.  They stay in the refrigerator and heat up well.  I might just have to whip up another batch of them. Although, we go through so many onions as it is.  I buy them in bulk at Costco and it is strangely alarming how fast we go through them. 

    So of course it was my love of onions that drew me to this burger recipe of course.  I even thought to make an onion dip to top it with. 



    Instead I served it with this awesome ranch potato salad. If there is anything that I love more than onions, it's ranch.  It too, goes with just about anything.  The onion burger and the ranch potato salad make for an awesome meal!



    Triple Onion Burger Recipe

    2 lbs. ground turkey
    1/2 cup red onion, finely chopped
    1/3 cup green onions, sliced
    3/4 tsp. salt
    1/2 tsp. pepper
    4 cloves garlic, minced

    Caramelized onions
    2 onions, sliced
    1 tbsp. butter
    1 tbsp. oil
    Salt and pepper
    1/2 tsp. sugar
    3 tbsp. balsamic vinegar

    In a bowl, combine ground turkey, red onion, green onions, salt, pepper and garlic, mix well.  Shape into 6 patties.  Cook in pan or grill until done. 

    Caramelized onions:
    Melt butter in a pan, add oil and onions.  Stir, cover and cook for about 5 minutes.  Uncover, stir in salt, pepper and sugar.  Heat about 10 more minutes or until onions are golden brown, stirring occasionally.  Add vinegar, stir and serve.

    One Year Ago...











    Sloppy Maple BBQ Joes


    This is linked with:
    Works for Me Wednesday at We are THAT Family
    Real Food Wednesday at Kelly the Kitchen Kop
    Whole Food Wednesdays at This Chick Cooks
    Gluten Free Wednesday at Gluten Free Homemaker
    The Mommy Club at Crystal and Co.
    Bake With Bizzy at Bizzy Bakes
    Foodie Friday at Simple Living

    Wednesday, May 2, 2012

    Egg Roll Stir Fry


    I consider egg rolls a treat.  I will sometimes indulge in Chinese cuisine but won't often go for the egg roll.  Delicious might they be, they just have too many calories. 

    I was intrigued when I found this recipe.  I loved the idea of eating my beloved egg roll without all the calories of an egg roll, ya know?

    This was really good. Super healthy and filling.  I ate it plain and I did eat some with gluten free crackers the next day.  Does it taste like an egg roll?  Hmm...Maybe not exactly, but it is tasty, healthier alternative. 




    Egg Roll Stir Fry
    Adapted from Once a Mom, Always a Cook

    1 lb. ground turkey, beef or chicken (I used ground turkey)
    1 head of cabbage
    Bok choy, optional (I didn't use it)
    3 - 4 medium carrots
    1/2 onion, chopped
    3 garlic cloves, minced
    2 heaping tsp. ginger (I used the jarred)
    1 tbsp. sesame oil
    4 - 5 tbsp. soy sauce
    2 tbsp. seasoned rice vinegar
    1/2 tsp. fresh pepper

    First, shred cabbage with a serrated knife.  Next, chop the bok choy if using.  Shred carrots.  Set veggies aside. 

    Brown ground turkey with the diced onions and garlic.  Then add the cabbage and carrots.  Add the ginger, oil, soy sauce, vinegar and pepper.  Toss as best you can and cover and cook over medium heat until cabbage has wilted, stirring occasionally.  Cook for about 15 - 20 minutes until it's desired consistency. 

    One Year Ago...






    Easy Tasty Beer Bread

    This is linked with:
    Works for Me Wednesday at We Are That Family
    Real Food Wednesday at Kelly the Kitchen Kop
    Whole Food Wednesday at This Chick Cooks
    Gluten Free Wednesday at Gluten Free Homemaker
    Recipe Linky at Newlyweds
    The Mommy Club at Crystal and Co.
    Full Plate Thursday at Miz Helen's Country Cottage

    Thursday, April 12, 2012

    Sweet and Tangy Chili Recipe


    Another chili?  Yes, another chili!  Chili is incredibley versatile and can be made so many ways. And by golly, I am determined to try as many as possible!

    Did I really just say, "By Golly?!"


    The red wine with the balsamic vinegar add a wonderful tang that is perfect in this chili.  The cinnamon and the other flavors blend together perfectly!

    Throw it in the slow cooker and come home to an awesome meal.


    Sweet and Tangy Chili Recipe

    2 lbs. ground turkey
    2 onions, chopped
    2 peppers, chopped
    1 jalapeno, chopped
    2 tbsp. garlic, minced
    1/3 cup balsamic vinegar
    2 tsp. beef bouillion
    1 (15 oz) can of tomato sauce
    1 cup ketchup
    1/2 cup water (or more if desired)
    3/4 cup red wine
    2 (15 oz) can black beans, drained and rinsed
    2 (15 oz) can pinto beans, drained and rinsed
    1/4 cup + 2 tbsp. chili powder
    1/4 cup + 2 tbsp. brown sugar
    2 tbsp. paprika
    2 tbsp. cumin
    2 tsp. cinnamon
    Salt and pepper

    In a large saucepan, brown ground turkey.  Add onion, peppers, garlic and jalapeno and cook for about 5 minutes.  Pour ground turkey mixture into a large crock pot.  Add the remaining ingredients and stir thoroughly.  Heat on low for at least 4 hours, I cooked mine for more like 7 hours. Everything is cooked, you're just getting the flavors to come together nicely. 

    This makes a huge batch.  It freezes well if you want to freeze half for another meal.

    One Year Ago...









    Italian Vegetable Soup

    This is linked with:
    Foodie Friday at Rattlebridge Farm

    Monday, April 2, 2012

    Deconstructed Stuffed Cabbage Casserole


    Cabbage is a very underrated vegetable in this house.  I don't cook with it a lot and I just tend to forget about it.  I forget how good and tasty it is. 



    This casserole reminded me of lasagna.  No, it wasn't just like lasagna; you would need 3 times the cheese to accomplish that.  The cabbage is a fairly bland vegetable that works well with these flavors. The The health benefits of cabbage vs. pasta is of course is amazing.  This was super healthy and incredibly low in calories.  Oh, did I mention that it tasted amazing too? 




    Deconstructed Stuffed Cabbage Casserole
    Adapted from Kalyn's Kitchen

    1 lb. ground turkey or ground beef
    1 large onion, chopped
    1 tbsp. garlic, minced
    1/2 tsp. dried thyme
    1 1/2 tsp. paprika
    Salt and pepper to taste
    1 head green cabbage, coarsely chopped
    1 can (15 oz.) diced tomatoes with juice
    1 can (15 oz) tomato sauce
    1/4 cup water, (just enough to rinse out the can)
    2 cups cooked rice, I used brown rice
    2 cups cheese, I used 6 oz (I used colby jack)

    Spray a large casserole dish, I used a 12 x 15.  This makes a big casserole.

    Cook ground turkey and cook until almost done.  Add chopped onion and continue to cook for about 5 minutes.  Add minced garlic, dried thyme and paprika and cook for about 2 minutes more.  Then add the diced tomatoes with juice and tomato sauce.  Rinse out the cans out with a little water, just about 1/4 cup total and add it to the pan.  Let mixture simmer until it's hot and slightly thickened, about 15 - 20 minutes. 

    Meanwhile, cut cabbage in half, cut out core and remove any wilted outer leaves, then chop the cabbage coarsely into pieces.  Heat about a tablespoon of oil (I used bacon grease) in a skillet, add the cabbage, turning it over several times so it all wilts and cooks.  Season cabbage with salt and pepper. 

    When meat and tomato mixture has cooked for about 15 - 20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. 

    Layer half the cooked cabbage in the prepared casserole dish.  Then put in half of the meat mixture.  Sprinkle half the cheese and then the rest of the cabbage. Top with the rest of the meat layer.  Cover with foil and bake for about 40 minutes.  Remove foil, add the rest of the cheese and cook for another 20 minutes or until the cheese is melted and started to slightly brown. 

    One Year Ago....







    La Bamba Mexican Casserole


    This is linked with:
    $5 Dinner Challenge at $5 Dinners
    Made from Scratch Monday at Living with Food Allergies and Celiac




    Wednesday, March 28, 2012

    Next Day Chili


    Chili is one of my favorite things to have in the refrigerator as a leftover.  This chili intrigued me as you make it the day before and purposely eat it the next day.

    I will have to admit, I did sample some the same day as cooking and I didn't notice a huge difference from the day after.   



    I loved the chorizo meat. I don't eat it very often and I forget how incredible the flavor is in food.  Don't let the long list of ingredients scare you off, it came together easily. 

    Crackers and chili is one of my favorites, I prefer it to the traditional cornbread.  These are Mary's Gone Crackers gluten free crackers and they were fantastic!  



    Next Day Chili Recipe
    Adapted from Veronica's Cornucopia

    2 lbs. ground beef, 93%
    10 oz. chorizo
    1/2 lb. bacon
    1 tbsp. bacon grease
    1 can chili beans, undrained
    1 can kidney beans, drained and rinsed
    1 large onion, chopped
    2 tbsp. garlic, minced
    2 tbsp. cumin
    1 tbsp. oregano
    2 tbsp. paprika
    3 tbsp. black pepper
    2 1/4 tsp. salt
    1 tsp. sage
    2 tbsp. red wine vinegar
    2 tbsp. Worcestershire sauce
    3 - 5 tbsp. hot sauce, depending on taste
    1/2 cup chili powder
    1 tsp. coriander
    2 tbsp. maple syrup
    1 - 2 cups chicken broth, depending on desired thickness

    1 (6oz) can of tomato paste
    1 cup tomato juice, I used V8
    Red pepper flakes to taste

    In a very large pan, brown ground turkey and chorizo, drain and set aside. Slice bacon into 1 inch pieces and cook bacon until crisp, set aside on paper towels to drain. Take 1 tablespoon of the bacon grease and add it to the turkey/chorizo mixture. Add all remaining ingredients, except bacon, to large pot. Simmer for 3 hours, stirring occasionally and tasting to adjust salt, pepper, chili powder and red pepper flakes to taste.

    Let cool for an hour or so and then refrigerate overnight. Refrigerate bacon separately. Simmer again the next day for 2 - 3 hours, adding the bacon the last hour. Now it's ready to serve!

    One Year Ago...







    This is linked with:
    Works for Me Wednesday at We are THAT Family
    Real Food Wednesday at Kelly the Kitchen Kop
    Whole Food Wednesday at This Chick Cooks
    Gluten Free Wednesday at Gluten Free Homemaker
    Mommy Club at Crystal & Co.








    Pumpkin Hummus Wraps

    Thursday, March 22, 2012

    Zesty Sloppy Joes


    More sloppy joes.  It's my blog and I can do what I want. I like sloppy joes and rarely have to make the same ones twice. 

    These were quite zesty.  Thus the name. They went nicely with some mashed potatoes. 


    Zesty Sloppy Joes
    Adapted from Kiddie Corner Deals

    2 lbs. ground turkey, lean
    1 large onion, chopped
    1 green pepper, chopped
    1 red pepper, chopped
    2 tbsp. garlic, minced
    1 tbsp. mustard
    1 1/4 cups ketchup
    1 tbsp. seasoned salt
    2 tbsp. worcestershire sauce
    2 tbsp. brown sugar
    2 cans Rotel with green chile
    1 tbsp. tomato paste (optional)

    Brown ground turkey in a large skillet.  Add onions, peppers, garlic and seasoning. Cook 10 minutes uncovered, stirring often.  Add the ketchup, mustard, worcestershire sauce, brown sugar and rotel.  Simmer for 30 minutes, stirring every so often.  I added about a tablespoon of tomato paste to it to thicken it slightly and and more tomato taste.

    One Year Ago...









    Mexican Ground Turkey Quinoa Skillet

    This is linked with:
    Foodie Friday at Rattlebridge Farm
    Gallery of Favorites at 21st Century Housewife
    Friday Favorites at Simply Sweet Home
    I'm Lovin' It at Tiday Mom