Category: Recipes

The Best Turkey Chili

Published on by Amanda Leggette2 Comments

I’m calling this the best turkey chili because it really is the only recipe you’ll ever want to use when making a pot of chili.

Two of our best friends, Adam & Ashley, live in Yadkinville, NC. We plan regular trips to visit them – exploring NC wine country that they get to call home, hiking, and eating really good food either home cooked or at a new restaurant.

The first time we had this turkey chili was upon our arrival to their home. It had simmered in the crock pot all day & was the perfect fuel welcoming us after our road trip from Wilmington (at the time) and filling us up before our next day hiking and vineyard exploring.

Crockpot Turkey Chili

From the combined kitchens of Ashley & Amanda

INGREDIENTS:

2lbs Ground Turkey

2 Cans Kidney Beans (I use 1 can of dark red and 1 can of cannellini beans)

1 Can of Black Beans

(All beans should be drained and rinsed before adding them to the crockpot)

2 Cans Diced Tomatoes (undrained) – I’ve also used the Italian seasoned diced tomatoes if it’s what I have in the pantry and it’s just as good.

8oz Can Tomato Sauce

1 Vidalia Onion – Diced (Original recipe calls for 2 small onions, either are fine, we just always have vidalia on hand)

1 Green Pepper – Diced

2-3 Cloves of Garlic – minced

2 tbsp of Chili Powder

2 teaspoons salt (or to taste)

1 teaspoon pepper

*I buy all unsalted products of diced tomatoes and beans as I prefer to control the sodium content while cooking.

DIRECTIONS:

Dice the onion and bell pepper. Mince the garlic. Add turkey, onion and bell pepper to a skillet, stirring occasionally until meat is browned.

(There is no need to add the onion and bell pepper if you plan to allow the chili to simmer in the crockpot 8 hours.) I’ve found that if I sautee the peppers and onions ahead of time, it speeds up the process when you have less time for the chili to simmer.

While the meat and onions are cooking, drain and rinse all beans.

Add tomato products, beans, garlic, chili powder and salt & pepper to taste to the crockpot.

Add the turkey once browned.

Stir ingredients until blended.

All ingredients added and set to simmer.

Set the crockpot to simmer either for 8 hours on low or 4 hours on high.

You can top your chili with sour cream (or greek yogurt), cheese, hot sauce and sliced avocado or eat it as is.

Chili pairs well with skillet cornbread. We love Jiffy.

*Tip for making the best skillet cornbread – add about 1-2 tbsp of butter to a skillet. Put the skillet it in the oven while it’s preheating and you’re mixing the cornbread ingredients. Once the oven preheats, carefully take out the hot skillet and add the cornbread mix. You’ll hear it simmer. It gives a nice caramelization to the edges of the cornbread before baking.

This chili does freeze well should you want to save some for a later date.

Hope you enjoy this easy crockpot Turkey Chili. I’d love to hear what you think.

Blueberry Power Muffins

Published on by Amanda Leggette1 Comment

After our first born was comfortable with finger foods, I searched for easy breakfast options that would pack in the nutrition and make our morning routine simpler.  The ingredients are basic and almost always on hand in our house.

When I discovered the the author of this recipe deleted their website leaving me without the recipe, I was forced to come up with my version of the original.

These muffins are also freezer friendly. We often freeze 1/2 of the freshly baked muffins and pull them out individually as needed at a later time when a quick breakfast is needed.

Power Muffins

non-stick cooking spray

2 cups whole wheat flour (you can substitute almond flour, 1:1 ratio may work but if the batter is too wet, you may need to add more)

1 cup plain oats, quick or regular (we always have rolled oats on hand)

1/2 cup sugar (or substitute honey or coconut sugar)

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1.5 cups of nonfat vanilla yogurt

2 large eggs, lightly beaten

4 tablespoons unsalted butter, melted and slightly cooled

1 teaspoon vanilla extract

1.5-2 cups of fresh blueberries (I’ve also used frozen and they worked fine.  Do not thaw ahead of time if using frozen.)

Optional add-ins: shredded zucchini (1 small), chia seeds, & shredded carrot. Your little ones will never know!

Heat oven to 350.

Line a muffin tin with liners or parchment paper squares. 

In a bowl, combine dry ingredients – flour, oats, sugar, baking powder, baking soda, and salt. In a second bowl, combine the yogurt, eggs, butter, and vanilla.

Fold the yogurt mixture into the dry mixture and stir to combine well.

Gently fold in the blueberries. *the mixture should be very thick and sticky in consistency.

(If you’re opting to add in shredded veggies and/or chia seeds, fold them in at this step.)

Spoon the mixture into the muffin tins and bake until the top is golden and it springs back when gently touched, about 20-25 minutes.

Makes 12-15 muffins depending on how you portion batter.

Note: these can be frozen to use as needed.

gluten-free-blueberry-almond-muffins-600x900

*If you are looking for another gluten free option, try this delicious version from Sally’s Baking Edition.

Happy baking friends! – Amanda

Summer Favorites

Published on by Amanda Leggette2 Comments

This first recipe is pretty, healthy, & festive for any Summer party you’re invited to bring an appetizer.

Blueberry Salsa

Ingredients

2 cups course lunch chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup of fresh lime juices
1/3 cup of chopped cilantro 
2 jalapeño peppers, seeded and minced
1 diced red bell pepper
1/2 chopped red onion
Sea Salt to taste

Instructions

Coarsely chop 2 cups fresh blueberries. Stir together chopped fresh blueberries, 1 cup whole blueberries, fresh lime juice, chopped cilantro, 2 seeded and minced jalapeño peppers, diced red bell pepper, 1/2 chopped red onion, and 1/2 teaspoon kosher salt in a large bowl. Cover and chill until ready to serve.

Serve with a mix of blue and regular corn chips.

Any leftover salsa is great topped on grilled fish or chicken.

Corn-and-Lima Bean Salad

Prep: 15 min, Cook: 5 min, Cool: 10 min, Chill: 1hr (or serve immediately)

Also known as summer succotash, this recipe becomes a staple side item in our home, paired with BBQ chicken, grilled fish, or included in a veggie dinner. We have even used left overs on top of a southwest style salad.

Ingredients

3 cups fresh corn kernels (6 ears)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 cup of fresh baby lima beans*
1 tablespoon fresh basil leaves, cut into thin strips
1/4 cup diced red bell pepper
1/2 teaspoon kosher salt and 1/4 teaspoon dried crushed red pepper

*1 cup frozen baby lima beans, thawed may be substituted

Instructions

Saute corn kernels in hot oil in a large skillet over medium-high heat 3 minutes or until tender; add lima beans, and cook 2 minutes. Add bell pepper and cook 2 minutes until slightly tender.

Remove from heat, and let cool 10 minutes. Toss together lima bean mixture and next 4 ingredients in a large bowl.

Cover and chill 1 hour. (You may also serve immediately.)

Given that we have an abundance of cherry tomatoes and okra in our Summer garden this year, I’ll be making this variation of succotash next.

Best – Ever Succotash Recipe Source: Southern Living

Photo: Victor Protasio; Food Styling: Tina Bell Stamos; Prop Styling: Christine Keely – SL