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Thursday, October 30, 2014

Leftover Kickin' Turkey Chili

Thanksgiving dinners always provides leftover turkey. If you need an easy recipe to dispose of it, try this one - Turkey Chili. Chili relieves the blahness of some holiday meals. You can make Chili as hot as you want by increasing chili powder or a dash of hot sauce.

                                              Leftover Kickin' Turkey Chili

4 cups leftover cooked turkey, white and/or dark meat, chopped or shredded
1 can white Northern beans, drained
1 small white onion, chopped
1 Anaheim pepper, seeded and diced.
2 jalapenos, seeded, minced
1 can tomato sauce
1 cup chicken stock
1 tbl spoon Canola oil
1 tbl spoon flour
2 tsps. cumin
1 tsp. chili powder

1/2 cup sour cream
1/2 cup chopped green onions

Heat deep pan over medium-high heat. Add Canola oil. Add chopped turkey. Season with cumin and chili powder. Add flour and stir into turkey. Cook 4-5 minutes until seared slightly. Add chopped onion, diced Anaheim pepper, and jalapeno and cook 2-3 minutes until wilted. Add beans, tomato sauce, and stock. Bring to a boil, then simmer for 20-25 minutes until thickens. Season with salt/pepper. If you wish more heat, add hot sauce.

Ladle into bowls. garnish with sour cream and green onions.

Monday, October 20, 2014

Crockpot Southwestern Chicken Stew

Using a Crockpot or slow cooker is an excellent way to avoid the bother of cooking. It's great for when you're expecting company, too. This recipe covers all the bases in flavors.

                                  Crockpot Southwestern Chicken Stew

2 boneless chicken breasts or 3 thighs, medium diced
1 small onion, chopped
1 carrot, peeled and diced
1 bell pepper, diced (I prefer red bell peppers)
2 small sweet potatoes, peeled and diced
2 jalapenos, minced
1 can corn, drained, or 1 1/2 cups frozen corn
1 can black beans, rinsed and drained
2 cups chicken stock, or amount needed to cover ingredients in Crockpot
1/2 tsp cumin
1/4 tsp paprika
salt/pepper to taste
2-3 dashes hot sauce if you prefer more heat.
2 tablespoons flour mixed with water for a slurry to thicken stew. (I use cornmeal or rice flour to avoid gluten)

Place all ingredients (Except slurry) in Crockpot. Cover with stock and heat on slow for 7-7 1/2 hours or High for 3 hours.  Add slurry mixture and cook 15-20 minutes.

Serve in a bowl or over rice for a fuller meal.

Tuesday, October 7, 2014

Butternut Squash Soup

Fall is the time for soups. One of my wife's favorites is Butternut Squash Soup. It's easy to prepare and holds well in the refrigerator.

                                                  Butternut Squash Soup

2-3 small butternut squash. Peel and cube into 1-inch pieces.
1 small onion, peeled and diced
1 carrot, peeled and diced
2 tablespoons butter
8 cups chicken stock
1/4 cup heavy cream
1-1/2 tablespoons maple syrup
1/2 tsp. pumpkin spice
1/4 tsp. nutmeg
salt/pepper to taste

Peel and dice squash. Melt butter in large stock pot over medium-high heat. Add onion and carrot. Cook 7-8 minutes until onion is translucent. Add squash and stock. Reduce heat to medium. Slow simmer for 20 minutes or until squash is tender.

Use a blender stick to puree contents, or remove squash, carrot, and onion with slotted spoon and puree in a blender. Return to stock pot. Season with salt. pepper, pumpkin spice, and nutmeg. Cook for 5-6 minutes more.  Remove from heat. Add heavy cream and maple syrup.


1 cup whipped cream
1/4 tsp nutmeg
1 tablespoon maple syrup.

Spoon over individual portions before serving.