Southwestern Turkey Chili + California Spring Salad (Take 2)

Did I happen to tell you guys yet that I LOVE BACON...?? I love bacon and it is just like that commercial with the golden retriever for "Beggin' Bits"...

LOL

So I took this recipe and I added a few strips of chopped bacon after I browned the turkey, and since the turkey is so lean it didn't have the usual pool of grease in the pan, I cooked the bacon in the same pan while the turkey waited in a bowl on the side. Then I added the ground turkey back in and resumed with the rest of the directions... and yum!!

I had the left overs today at work and it was the best leftovers I've had in a while. And let's not forget the Mexicornbread! SO good!  I didn't think I would like it very much but I loved it! I didn't bake it in a square pan, I baked in a mini muffin pan so the cornbread is easier for single servings and leftovers.

I noticed something yesterday while at the store. When you are looking for ingredients, try to look for items that already have seasonings and 'extra' stuff in it. Like the ground turkey I got, it was already flavored with taco seasonings from Jennie O. And the black beans were canned with jalapenos. This helps when you want to make something quick and don't have very much for seasonings (or if you are camping and want fun food for dinner around the campfire).

Oh, and FYI I did try that salad recipe again and it was really good. If you follow the recipe, you'll have enough dressing for a few large salads, so have a bottle ready to store the remaining. WINNER!!!

Ingredients

Cornbread:

• Nonstick vegetable cooking spray
• 1 (11-ounce) can Mexicorn
• 1 egg
• 1 (8 1/2-ounce) package corn muffin mix

Chili:

• 10 ounces lean ground turkey, crumbled
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 (28-ounce) can whole tomatoes
• 2 (14 1/2-ounce) can spicy black beans
• 1/4 cup tomato paste
• Sour cream, for garnish
• Chopped fresh cilantro leaves, for garnish
• Chopped red onion, for garnish

Cornbread:

• Preheat oven to 400 degrees F.

Directions

Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.

Chili:
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.

Episode with Sandra Lee (http://www.foodnetwork.com/videos/chili--cornbread/1418.html)
Website (http://www.foodnetwork.com/recipes/sandra-lee/southwestern-turkey-chili-and-cornbread-recipe/index.html)

I wish you could smell this through your screen!!

Black Bean and Yam Enchiladas

Calling all people with food allergies!! This recipe is plant based and you have options to make it gluten and dairy free, but still be delicious!! Just think, you get your taste of Mexican food, without all the tummy issues.


I gotta say, I do love my meats, but I am not a chicken fan! I feel like most of the time, they pump the chicken breasts with water and I can never cook it so it is still moist when I eat it. This is why I love this recipe. That and yams are good for you. I am all about the 'good for you' foods. :-) ha... Sorta. I was just telling my co-worker Michelle today that I really craved Chips Ahoy today for some reason.


Anyway, the recipe says you should bake the yams but if you skin them and chop them into 3 pieces and boil them for about 10 minutes or until you can stab it with a fork easily. I also found that some people microwave potatoes, but I don't really believe in microwaving for longer than a couple minutes... that's just weirds me out a little... am I the only one on that??


The mole sauce is really easy to make while you are boiling the yams, and I love it because you get that chocolaty taste, but in a grown up way. I didn't have cocoa powder, but I did have instant hot chocolate powder... and it worked just fine I just used a little more than listed. It's great because this is the part where you can play with the spice level depending on if you like super spicy, not very spicy, or no spice (but who doesn't like spice!?). The recipe calls for all different kinds of spices so play with it if you have preferences, the way it is listed it is probably a 2 out of 4 star.

Theirs

Enchilada Ingredients:

• 1-2 large Sweet Potatoes or Yams
• 1/2 tsp Garlic Powder
• Salt and Pepper to taste
• 1 can Black Beans
• 6 small Tortillas, gluten-free corn or flour

Mole Ingredients:

• Olive Oil
• 3 cloves Garlic, minced
• 1/2 small White Onion, diced
• 1/2 Red Bell Pepper, diced
• 1 1/2 Tbsp Chili Powder
• 1 Tbsp Cumin
• 1/2 tsp Cayenne
• 1/2 tsp Crushed Red Pepper
• 1 tsp Cinnamon
• 2 Tbsp Cocoa Powder
• 1/2 cup Tomato Sauce
• 3/4 cup Water
• 2 tsp Salt

Toppings:

• Guacamole
• Cilantro
• Daiya Cheese, cheddar, mozzarella or pepper jack
• Sour Cream, if you can tolerate dairy

Directions:
1. Bake the sweet potatoes.
2. Prepare the Mole Sauce.

A. While the potatoes are cooking, prepare the mole sauce. Heat oil in a medium saucepan. Add garlic, onion and bell pepper and cook until onions are translucent.

B. Add remaining mole ingredients and combine well. Simmer, stirring often, 5-10 minutes or until desired thickness is achieved.

C. Transfer sauce to a blender or blend with an immersion blender until sauce is smooth. Set aside.

3. Prepare the Sweet Potatoes.

In a small bowl, mash the sweet potatoes and add garlic powder and salt and pepper to taste. Set aside.

4. Prepare the Black Beans.

Drain and rinse black beans. Set aside.

5. Assemble the Enchiladas.

A. Preheat the oven to 350 degrees.

B. Spoon some sauce into an 8 X 8 pan and spread to coat the bottom of the pan.

C. If necessary, heat the tortillas in the microwave to make them more pliable.

D. Fill tortillas with a scoop of sweet potato, a scoop of beans and a little mole sauce. Roll them up and place in the pan.

E. Pour remaining mole sauce over the enchiladas. Cover and bake for 30 minutes.

6. Garnish with your favorite toppings and enjoy!

(http://www.realfoodallergyfree.com/2011/08/sweet-potato-and-black-bean-enchiladas-with-mole-sauce/)

Mine.. Sorry it isn't so pretty like usual, I dove into it before I could get a pretty shot ;-)

California Spring Salad

I went to Vancouver BC last weekend... and I fell in love. I fell in love with a salad. I went to Milestones Restaurant and had the California Spring Salad and it is delish! I also had the California Eggs Benedict with shrimp and although it was a little cold, it was great! The food and atmosphere reminds me of Scotty Browns here in Bellingham (Scotty Browns is also a Canadian owned restaurant). This salad is crisp, sweet, and perfect for summer get togethers... can you tell I am excited for summer yet??

Although I would love to claim I am perfect at recipes 100% of the time and never make mistakes, I failed. BIG TIME. So I went to the store and forgot to get white wine vinegar, which is essential to the salad dressing. Anyway I figured, "White wine vinegar... white wine... ok I'll use white wine instead! Should be the same... right?!" LOL, no! I don't suggest trying to substitute on the fly without some kind of research first. Google knows everything so if I ever have a question, I just ask google, like, "What is a substitute for white wine?" Well, I still wanted a delicious salad with my meal, so I used Blush Wine Vinaigrette Dressing. My favorite dressing of all time, right next to Poppyseed.

Although it says to put a half cup of maple syrup, don't be afraid!! It is delicious and you can't even tell maple syrup is even in it! I think the white wine masks it a little.

I am really diggin on the red onion these days... it is sweeter and has a different taste than the usual sweet (yellow) onion or the white onion. It's great thinly sliced and broken into rings and thrown into salads, especially tasty with strawberries like this recipe.

Ingredients
Salad to Serve Two (as a meal)

4 cups mixed greens and spinach
1 cup sliced strawberries
¼ thinly sliced red onion
½ log crumbled goat cheese

Candied Walnuts/Pecans:

1 cup nuts (I mixed varieties, sometimes even Almonds)1 Tablespoon butter1/3 cup brown sugar1 tsp Cajun seasoning

Maple Poppyseed Dressing:

½ cup white wine vinegar
½ cup maple syrup
2 Tbsp Dijon mustard
Pinch of salt½ cup Extra Virgin Olive Oil
1/3 cup poppy seeds

Directions:

Salad: combine ingredients - easy!

Candied Nuts:

1. Toast in a hot frying pan about 2-3 minutes
2. Add butter, brown sugar and Cajun seasoning (I know random – but the salt and heat is masked, but still adds something)
3. Allow everything to melt and stir with a wooden spoon.
4. Before mixture begins to burn poor nuts out onto a silpad to cool, separate with the spoon as much as possible to avoid clumps
   

Dressing:

1. Put everything except for the EVOO in a food processor/blender and blend – slowly adding ½ cup Extra Virgin Olive Oil
2. Mix until emulsified; add 1/3 cup poppy seeds – blend again.

Combine salad, nuts and dressing, top with grilled chicken if you like meat and enjoy!

(http://bakergirlcreations.blogspot.com/2008/05/california-spring-salad.html)

3 Bean Salad + Onions! 101

This salad is great for the upcoming summer grilling season!! Quick, cheap, and easy!

I discovered marinated mushrooms! They are so delicious! Only $2.49 for the whole jar! Check 'em out. I am dreaming of chopping some up and tossing them in omelets and other leafy green salads... Yumm!

Ok also, I wanted to share a couple little secrets on dicing an onion. Quick and tear-free!

Step 1. Grab your sun glasses! They keep the 'onion air' from getting to your eyes. If you have goggles... Even better! Shout out to the FastCap goggles (http://www.fastcap.com/estore/pc/CatEyes-AF-Safety-Glasses-7p114.htm) they would work perfectly!

Step 2. Chop one end of the onion

Step 3. Chop a tiny slice off one side of the onion so when you start dicing your onion isn't rolling all over the chopping board... It's only a small slice so you won't even miss it.

Step 4. Now peel the first layer of the onion.









Step 5. Make cuts perpendicular to each other so you have 5-6 slices (depending on how tiny you want your pieces) horizontally and 5-6 vertically. Be carefull not to slice all the way through to the root! The root is what is keeping everything together until you make your final cuts!


Step 6. With the onion on the flat side. Cut through the onion from top to bottom all the way to the root.

And voila! Diced onion without the drama!

Also, just note. I used Dijon mustard with white wine vinegar in it already, but it may have more flavor if you add the white wine vinegar separately.

(Lastly, this is a Paula Dean recipe... who would have thought??? LOL)

Ingredients

• 1 (16-ounce) can dark red kidney beans, drained
• 1 (14.5-ounce) can cut green beans, drained
• 1 (14.5-ounce) can cut golden wax beans, drained
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped red bell pepper
• 2 tablespoons minced red onion
• 1/2 cup vegetable oil
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons Greek seasoning

Directions

In a medium bowl, combine first 6 ingredients.

In a small bowl, whisk together oil, vinegar, mustard, and Greek seasoning. Pour over bean mixture; cover and chill 4 hours, stirring occasionally.

(http://www.foodnetwork.com/recipes/paula-deen/three-bean-salad-recipe/index.html)