Turkey and Pinto Bean Chili (kinda)

It's that time of year again- Chili season! For some reason, once the weather turns a little bit cooler, it just feels like time to make chili. I'm pretty sure that I'm not the only one who feels that way.
I usually make a vegetable-heavy chili, sometimes with ground turkey and sometimes meatless with a few different kinds of beans. I saw this recipe in Everyday Food Magazine and it looked really delicious. I wasn't planning on adding anything extra, but I had some sweet potatoes in the fridge that needed to be used and well, an extra can of beans never really hurt anybody, right?

This was delicious!

Emeril's Turkey and Pinto Bean Chili
from Everyday Food
makes 6-8 servings

4 slices thick-cut bacon, diced
2 medium onions, diced
1 large red bell pepper, stemmed, seeded, and diced
1.25-1.5 pounds ground turkey
3 tablespoons chili powder
2 teaspoons cumin
1 tablespoon chopped garlic
2 teaspoons dried oregano
coarse salt and ground pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cans (15.5 ounces each) pinto beans, drained and rinsed
2 tablespoons finely chopped fresh cilantro
shredded cheddar cheese and sour cream (optional)
* I added 1 1/2 cups chopped sweet potato with the ground turkey and 1 can drained & rinsed black beans with the pinto beans + a little extra water :D

In a large Dutch oven or other heavy pot, cook bacon over medium-high heat, stirring occasionally, until bacon is crisp, about 8 minutes. Add onions and bell pepper and cook until vegetable soften, stirring occasionally, about 3 minutes. Add ground turkey, chili powder, cumin, garlic, oregano, and cook about 6-8 minutes, until lightly browned and cooked through. Continually break meat up with wooden spoon. Season with salt and pepper.

Add tomatoes with juice, beans, and 2 cups water. Bring to a boil then reduce to a rapid simmer. Partially cover, and cook, stirring occasionally, until sauce thickens. (This could take anywhere from 20-45 minutes, or more.)

Serve topped with cilantro and shredded cheese and/or sour cream, if desired.

Eggs Barbacoa, kindof

I don't like meat. I don't like to cook it or eat it, so we rarely have it on our dinner table. Of course, if my kids want meatballs or chicken strips/tenders, I take the time to make them, but we usually eat vegetarian meals and lots of fish/seafood.

Well, a couple of weeks ago I saw a recipe that I really wanted to try in Cooking Light Magazine. And it called for beef. It was weird for me because usually meat/chicken dishes do not appeal to me at all.

Then, at the Farmer's Market, a nice farmer/professor had a booth about his grass-fed beef and so I went to talk to him. I asked him lots of questions, even specific ones about how his cows were processed. I took his business card. I thought about it for a couple of weeks.
I decided that if we were going to only eat beef once a year, then it was perfectly okay to pay a higher price for it.

My neighbor happened to buy some grass-fed beef from the same man and she said it was the best beef she had ever tasted.

Now, I kinda did my own thing on putting this together. I cooked the beef according to the Beef Barbacoa recipe but made all sorts of changes when it came to the complete dish. I don't really remember what I did actually, so that is why the picture here and the picture featured over at Cooking Light look entirely different.

The beef was good, but I still just don't care for it. My family on the other hand was really excited about the meat.


Recipe for Eggs Barbacoa

Recipe for Beef Barbacoa

Mexicali Chop Salad with Crunchy Tortilla Strips

I don't usually get posts up this quick, but somehow I did with this one.
We had this salad for dinner a couple of days ago and it was really good.

The salad caught my eye in a recent issue of Vegetarian Times. It looked too delicious to pass up and seemed like the perfect summer meal.

First you crisp up some lightly seasoned corn tortilla strips in the oven. While that is happening you mix up a quick, light dressing. The dressing starts with warming some olive oil, garlic and spices, which is then combined in the food processor with lime juice, scallions, and cilantro.
The dressing was really good!

Then all sorts of veggies are chopped and added to a bunch of romaine. You've got celery, tomatoes, avocado, cucumber, fresh corn kernels, roasted red peppers and really, whatever else you want to add. I decided to add sliced mushrooms since my family likes them. Oh, and don't forget the pinto beans, for some protein.

My son doesn't like dressing on his salad, but this time I decided to go ahead and dress the entire salad before serving it to my family. I gave everyone a large bowl of salad and we all dug in.
The kids really liked this salad, even my son- with the dressing.
I loved it too. It was really fresh and delicious.
The tortilla strips gave just the right amount of crunch and the dressing was the perfect compliment for all the veggies. I had the leftovers for lunch today. Wish there was more for tomorrow!


Recipe for Mexicali Chop Salad with Crunchy Tortilla Strips
* I seasoned half of my tortilla strips with chili powder and half with paprika (for the kids)
* I used grape tomatoes, halved, in the salad
* I added sliced mushrooms to our salad
* I omitted the red onion

Aggie's Food and Football Days- His and Hers' Nachos and Red Velvet UGA Cupcakes 2 ways, with Fluffy Meringue or Lemon Cream Cheese Frosting

This is my entry to Aggie's Food and Football Days event. I made one of my husbands favorite things to eat while he watches the game, featuring our Georgia Bulldogs!

I try to serve my family healthy dinners, but my husband would be happier eating the way that he wants too. That is why I decided to make him the Nachos of his dreams and decided I was going to have to make 2 kinds, because our nacho dreams are very different.

So, here I go with my stereotype. I made 2 kinds of nachos, his and hers. You might disagree with me and maybe it is different in your family, but this is how it works in ours. Above, are HIS (a little less healthy) nachos-ground sirloin, seasoned with spices, jalapenos, black olives, and a melty cheese sauce (I usually use a nice white, Mexican melting cheese, but after searching every grocery store in town and even making a special trip to a bunch of authentic stores, with no luck,) I settled for Velveeta mixed with salsa. HER nachos are below- multigrain tortilla chips with flaxseeds and seasoned with sea salt, spicy blue corn chips, refried beans, pinto and black beans, red and green pepper, tomato, and shredded cheese- popped under the broiler.

Now on to our team. My husband was born and raised right outside of Athens, Georgia. I grew up in Utah. I was lucky enough to finish up my degree at UGA. College Football is a different experience down in Athens. I had never seen anything like it. The tailgating, the clothes, the millions of people that are everywhere. You can't understand it until you experience it. It blew me away. We are diehard University of Georgia Bulldog fans. (GO DAWGS!)

So, in honor of the red and black, I decided to make red velvet cupcakes. I did a taste test, using 2 different cupcake and frosting recipes and made the colors a little more fun with alot of food coloring. The black cupcakes with meringue frosting were more popular with the kids and tasted very chocolaty. The red cupcakes with black lemon cream cheese frosting were more popular with the adults, so everyone was happy!

His Nachos by Mary Ann-serves 2 hungry guys or more if servings are smaller :)

White Corn tortilla chips

1 pd. ground sirloin

dehydrated onion

cumin, garlic powder, chili powder, oregano

jalapeno slices

sliced black olives

6 oz Velveeta cheese, cubed

3/4 cup salsa

In a skillet, heat 1 Tbls canola oil. Brown ground sirloin, breaking up with a wooden spoon. Season with onion, cumin, garlic powder, chili powder, and oregano. Cook completely and set aside.

In a microwavable bowl, combine velveeta and salsa. Melt in microwave, 30-50 seconds at a time, stirring, until completely combined and melted.

Place desired amount of chips on a plate or serving platter. Place seasoned meat on top of chips. Add jalapeno slices and sliced olives.

Drizzle warm cheese sauce over the top and Eat!

Hers' Nachos by Mary Ann-serves 5-6 adults

Multigrain Tortilla Chips with Flaxseed and Sea Salt

Spicy Blue Tortilla Chips

fat free refried beans

1 can black and pinto beans, rinsed and drained

1/2 each, red and green pepper, diced

2 medium tomatoes, diced

shredded cheese

Preheat broiler. On a large cookie or baking sheet, layer desired amount of chips. Drop spoonfuls of refried beans over chips. Spoon beans over chips. Add bell peppers and tomatoes. Sprinkle shredded cheese on top

Broil until cheese melts and nachos are warm.

Red Velvet Cupcakes with Fluffy Meringue Icing
Recipe courtesy Wes Martin (found on Food Network site)

Cupcakes:

1 1/4 cups all-purpose flour

3 tablespoons unsweetened cocoa powder

1/4 teaspoon fine salt

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup sugar

2 large eggs, at room temperature

2 teaspoons red gel paste food coloring ( I used black) (See Cook's Note*)

1 teaspoon pure vanilla extract

1/2 cup sour cream, at room temperature (I used half nonfat Greek Yogurt)

1 teaspoon white vinegar

1 teaspoon baking soda

Red, pink and white miniature nonpareils, for sprinkling

Meringue Icing:

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Preheat the oven to 350 degrees F. Line the muffin tin with pink or white cupcake liners
In a medium bowl, sift together the flour, cocoa powder and salt.
In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Occasionally turn off mixer and scrape down the sides of the bowl with a rubber spatula. Reduce the speed to low, add the eggs, 1 at a time, and mix until incorporated after each addition. Add the food coloring and vanilla and mix well.
With the mixer on low, alternately add the flour mixture and sour cream in 3 additions, beginning and ending with the flour, waiting until each addition is well incorporated before adding the next. In a small bowl, combine the vinegar and soda, and once fizzing has stopped, add to the batter and mix well.
Divide the batter evenly in the tin, filling each liner about 3/4 full. Bake until cupcakes are set and spring back when touched, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
For meringue icing: Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more.
To decorate: Using a spoon or offset spatula, spread about 1/2 cup meringue over each cupcake and sprinkle with nonpareils. Cupcakes are best served the day they are made.
*Cook's Note: If you're unable to find gel food coloring, add drops of liquid food coloring until the desired shade of red is achieved.

Red Velvet Cupcakes from Better Homes and Gardens
3 cups all-purpose flour
2 tsp unsweetened cocoa powder
¾ tsp salt
3 large eggs, at room temperature
¾ cup butter, at room temperature
2¼ cups granulated sugar
1½ tsp vanilla extract
1 ounce bottle of red food coloring (2 Tbsp.)
1½ cups buttermilk
1½ tsp baking soda
1½ tsp vinegar

1 Preheat oven to 350°F. Line cupcake pans with paper liners.
2 In a medium bowl, whisk together flour, cocoa powder and salt. Set aside.
3 In a large mixing bowl, beat butter on medium speed for 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium speed after each. Beat in food coloring on low.
4 Alternately add flour mixture and buttermilk to egg mixture; beat on low-medium after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
5 Fill cupcake liners two-thirds full. Bake 15 to 17 minutes, or until toothpick inserted near centers comes out clean. Cool pans on wire racks for 10 minutes. Gently remove cupcakes from pans; cool.
6 Frost with lemon cream cheese icing* or dust with powdered sugar

*Lemon Cream Cheese Frosting by Mary Ann
1 stick butter, softened
6 oz cream cheese, softened
1 pd powdered sugar, sifted
juice and zest of 1/2 lemon

Beat butter and cream cheese in a large bowl until smooth and creamy. Add powdered sugar and beat until smooth. Beat in lemon juice and lemon zest. Frost cupcakes when cool