All Day Chili in 20 minutes

One medium yellow onion diced.
2 Tablespoons minced garlic
1 can cream style sweet corn
1 can diced tomatoes 
16 oz chicken broth
1 lbs ground turkey
1 can black beans
3 Tablespoons Chili powder
1 Tablespoon Paprika
1/2 Tablespoon Black pepper
2 teaspoons garlic salt


In a large pot put in onions on high heat with a tablespoon of olive oil. Let them cook for about 2 -3 minutes then added the minced garlic and 2 oz of the chicken broth. Let cook for 2-3 minutes while you open up all the cans then you can add the ground turkey let it brown for about 5 minutes then you can pour in all the remaining ingredients. Let it come to a boil and then turn down the stove to a medium heat for until your ready to serve. Great to serve with biscuits. Kaiden sad "mmmmm" with every bite!  You can make it spicier or more mild by adding or taking away some of the chili powder this was a fairly medium heat!

Turkey

If you Google how to make a turkey for thanksgiving you'll find thousands of recipes and how to guides. Butterball even has a hot line to call. So, I thought I'd get in on the act and share my how to. I make pretty moist, tender turkey. I actually make a turkey dinner about once every two weeks on a normal basis. It is actually a very economical meat. With one turkey breast I have dinner for three the first night and then our sandwich meat for the rest of the week, plus a few lunches just a leftovers. I broke it down and the last time I made it made about 10 different meals for 3 people resulting in about 23 cents per serving of meat. So, I know Thanksgiving is the time of the turkey, but try it out all year long. 


So, here's how I dress my bird. I like to make mine on the sweet and savory side. So, I use a whole carrot, half a white onion, half a granny smith apple, and a tablespoon of garlic to stuff the bird. I don't use any bread because I feel it just dries it out and it's a lot more calories. Then I lift the skin of the turkey I rub down the meat with about 1/4 cup of olive oil and about a tablespoon of minced garlic. I give the bird a good massage while I'm at it. Then I place the skin back down and drizzle a little more EVOO on the outside. I put the turkey backside up in the roaster and surround it with cut up carrot, sweet potatoes, onion, white potatoes and parsnips. Drizzle the vegetables with EVOO. Sprinkle everything with garlic salt and black pepper. If you want thinly slice the other half of the apple and put on top of the back of the turkey like little discs. Then follow the time and temperature that came with the turkey. To tell if the turkey is done use your meat thermometer poke it into the shoulder (don't hit to bone) when it reaches 180 degrees your turkey is fully cooked. About half way through your cooking time baste the turkey with the juices at the bottom of the pan then again right when you take it out of the oven. After taking it out of the oven let it rest for 15 minutes. Carve and eat. 

Happy Turkey Day!

Stuffed baby portabella mushrooms

1 package of baby portabella mushrooms

4 red potatoes (or small potatoes of any kind)

1 medium onion chopped

1 clove of garlic minced

1 tablespoon olive oil

1 tablespoon butter

¼ cup of milk

1 cup of mozzarella cheese

3 ounces of plain organic Greek yogurt  

½ tablespoon black pepper

½ tablespoon garlic salt

Peel the sink on the potatoes boil until tender. In a small pan sauté the onions and garlic in the EVOO and butter until browned. Mash the potatoes, onions and garlic together with milk, yogurt, pepper, & garlic salt. Take the stems out of the mushrooms turn upside down and stuff with the mozzarella cheese.  I used my pampered chef cake decorator to pipe the potato mix on top of the cheese in the mushroom, because it makes it pretty, but you can just spoon it on. Put mushrooms into a greased baking pan and place in the oven for about 15 minutes or until golden brown on top at 400 degrees. 

Hidden Veggie Lean Meatballs

O.k., my son won't eat his veggies but he loves his meat, so I created this recipe to sneak some into his diet. 


1 pound ground turkey
1 finely shredded carrot
1 finely chopped green onion
1 cup finely chopped spinach
1/2 cup Parmesan cheese
2 tablespoons ground flax seed
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce 
1/2 tablespoon black pepper
1 teaspoon sriracha hot chili sauce 
1 egg


Preheat oven to 350 degrees. Mix all ingredients together in a large mixing bowl. spray baking pan with olive oil cooking spray. roll meat into balls. Bake in oven for 25 min. Half way through turn the meat balls over. Serve with mashed potatoes and gravy, brown rice, spaetzles, or use with you spaghetti. They even can be a great starter or make a meatball sub. Recipe makes about 20. 

Made 10/25/2010 by: Kristina Beal

Kristina's Asian Salad

Baby Spinach
Carrots
Cucumber
Green onion


Dressing
1 Tablespoon Minced Garlic
2 Tablespoons Rice Vinegar
1 Tablespoon Soy Sauce
2 Tablespoons Sesame Oil
Orange Zest from the whole orange


Blend dressing in food processor or blender 


Sprinkle with 1/2 tablespoon of sesame seeds

Fall Recipe for the week

Cabbage Soup

Half a large head of cabbage chopped

2 medium onions

2.5 tablespoons minced garlic

3 tablespoons olive oil

2 cans chicken broth

1 ½ cups carrots

2 cans diced tomatoes

1 cup chopped celery

1 tablespoon black pepper

1 tablespoon white pepper

2 tablespoons dried parsley flake

1 tablespoon sea salt

2 cans of water (rinse out the left over tomato juice)

First sauté the onions and garlic in the olive oil until they are browned and tender. Add all ingredients to a large slow cooker or stock pot. Cook in slow cooker for about 4 hours until carrots are tender and cabbage has cooked down. If you’re cooking in a stock pot boil for about an hour on medium heat. You might have to add more water if you cook in the stock pot. I think the slow cooker is the best way to do it.

This is a large portion but I keep half of it out for dinner then the other half goes in the freezer for night that I need dinner in a hurry. Freeze in a zip lock bag or plastic ware its good for about 9 months. Make sure you let it cool before you put it in the plastic container and then freezer.  To thaw out it into your sink in warm water then reheat on the stove or microwave.

It's great to sever with corn bread or dinner rolls. For an added twist add sliced spicy sauage to the left overs for a whole new soup.