Pass The Salt: 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)