30-Minute Turkey Chili

Photo: 30-Minute Turkey Chili Recipe

Total Time:

40 min

Prep

10 min

Cook

30 min

Yield:

4 servings

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, chopped
• 1 teaspoon kosher salt
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 tablespoon tomato paste
• 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
• 1 pound ground turkey
• 1 (12-ounce) Mexican lager-style beer
• 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
• 1 (15 1/2-ounce) can kidney beans, rinsed and drained
• Sliced scallions, cilantro sprigs, avocado, sour cream, grated Monterey jack cheese, and/or tortilla chips, for garnish, optional

Directions

Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
Ladle the chili into bowls and serve with the garnishes of your choice.
Cook's Note: A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

sloppy joe

1 lb ground beef
1/2 c chopped onion
1 c ketchup
1 T white vinegar
1 T lemon juice
1 T worcesterhshire
1 t dijon mustard
1 t paprika
1 T dark brown sugar

brown meat and onions
add rest
cook 30 min

broiled tilapia

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• paprika, garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets
• old bay
• bread crumbs

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish. 
4.  

marinara annunziata

spare ribs - pork or sausage

meatballs
ground chuck (3 lbs)
crumbled bread
2 eggs
grated cheese (1/2 c)
salt, pepper, garlic, parsley

2 cans (28 oz each) concentrated crushed tomatoes with basil
1 15oz can tomato sauce
1 12oz can tomato paste

brown ribs and meatballs

brown garlic and onion
remove garlic unless minced
remove meat

add all tomoato products and 1 large can water
add salt, sugar, pepper and basil
put meat back and simmer few hours with lid on pot loosely

meatballs

1 lb ground meatloaf mix

1 egg 

1/4 cup milk 

1/2 cup breadcrumbs 

1/2 teaspoon salt 

1 teaspoon oregano 

1 tablespoon fresh parsley 

1/2 teaspoon garlic powder 

1/2 teaspoon fresh ground pepper 

1/4 cup grated parmesan cheese 

 

1 Mix all ingredients in a large bowl by hand. 

 2 Use your bare hands for best results. 

3 Roll meatballs to about the size of a golf ball. 

4 Drop raw meatballs into large (I use a stock pot) pot of sauce. 

5  Simmer for about 3 hours.

Baked eggs in ham cups

Baked Eggs and Mushrooms in Ham Crisps
3/4 lb mushrooms, finely chopped
1/4 cup finely chopped shallot
2 TBSP unsalted butter
1/2 tsp salt
1/4 tsp black pepper
2 TBSP creme fraiche or sour cream
1 TBSP finely chopped tarragon
12 slices Black Forest or Virginia Ham w/out the holes (10 ozs)
12 large eggs
** Preheat oven to 400 degrees
** Prepare mushrooms and shallots in butter w/ Salt and Pepper in a large heavy skillet over moderately high heat, stirring until mushrooms are tender and the liquid that they give up is evaporated, about 10 minutes. Remove from heat and stir in Fraiche and tarragon.
** Fit one slice of ham into 12 lightly oiled muffin cups (ends will stick up and hang over edges of cups) Divide mushroom mix among cups and crack one egg into each. Bake in middle of oven until whites are cooked but yolks are still runny, about 15 minutes. Season eggs w/ S&P and remove (w/ ham) from muffin cups carefully, using two spoons or small spatulas.

Puff pancakes

2 Tbsp butter
3 eggs
3/4 cup milk



3/4 cup flour
3/8 tsp salt

Directions

Preheat oven to 475 degrees F.
Add butter to a 9" pie pan and heat in the oven until butter is melted: do not burn butter.

In a blender, combine remaining ingredients until smooth. Pour into pie pan and return to oven. Bake for 12 minutes until side puff up and turn light brown. Cut into 8 wedges and serve as you would a pancake.


Number of Servings: 8

rice porridge

======Vegetarian Porridge (Yachae Juk)
1 cup of rice
Normal Porridge Water Level on the cooker
French Mirepoix (The french call this the holy trinity of carrots, celery, onions in this exact ratio)
     --1/4 cup super finely diced carrot
     --1/4 cup super finely diced celery
     --1/2 cup super finely diced yellow onion (I think I was supposed to use white onion?)
1 tablespoon of sesame oil

It comes out acceptable as a vegetarian porridge.  The only thing is that the Celery is quite powerful giving it an "earthy" taste.  If you don't like it then I also made a batch without the celery and the flavor is way, way milder but I think it goes better with Kimchi without the celery...

======Chicken Porridge
Same as above but instead of water I used Chicken Broth (made from real chicken)
I used Mirepoix again

Again... I'm not sure if celery belongs in there.  I know mirepoix works with french foods I have no idea if it will work with asian tastes.
 I might try the next batch of chicken porridge without the celery.

ghetto eclairs

13x9 pan

cover bottom of pan in graham crackers
3 c milk
2 pkg (4 serving) instant vanilla pudding
beat with whisk for 2 min
let stand 5 min
fold in 8oz coolwhip

1/2 of filling on top of graham crackers
another layer of graham crackers
rest of filling
layer of graham crackers
frosting/ganache on top

banana bread

350 degrees

1.75  c sifted flour
2 t baking powder
.25 t baking soda
.5 t salt
1/3 c shortening
2/3 c sugar
2 eggs
1 c mashed banana

sift together dry ingredients

mix sugar and eggs, mix in shortening
add dry ingredients to wet

add banana, nuts if desired
bake 1 hour

White and Dark Chocolate Cream Cheese Chocolate Cake Bars

Makes 24 bars
1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)
1/2 cup butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary. Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.

shrimp bisque

2 t old bay seasoning
12 oz. medium shrimp in shells
2 stalks celery, thinly sliced
12 oz. evaporated milk
1 c milk
2 T flour
2 t anchovy paste (can sub fish sauce)
2 c water

1. in 4 qt dutch oven, combine 2 c water, seasoning, shrimp and celery. Cook, uncovered over MH for 5 - 8 min. or until shrimp shells turn pink and shrimp are opaque. Remove shrimp and set aside to cool.

2. In m bowl, whisk together evap milk, milk, flour and anchovy paste. Add to dutch oven. Cook uncovered over M for 10 min, stir occasionally.

3. Peel the shrimp. Chop about half and add shrimp to soup. Cook for 1 -2 min until heated through.

chocolate cake

350 degrees (basically from bakerella) 

1 1/2 cups all purpose flour  (180g)

2/3 cup natural unsweetened cocoa (29 g)

1 1/2 cup sugar (300 g)

1 1/4 teaspoon baking soda 

1 teaspoon baking powder 

1/2 teaspoon salt 

2 eggs 

1/2 cup vegetable oil 

2 teaspoons vanilla 

3/4 cup buttermilk 

2/3 cup hot water(or coffee)

Buttercream Frosting: 1 1/2 cups butter 1 teaspoon vanilla

6 cups powdered sugar 4-8 Tablespoons milk

2/3 cup semi-sweet chocolate morsels, if desired

Chocolate Ganache: 3/4 cup heavy cream 1/4 cup butter 3/4 cup semi-sweet chocolate morsels

For the cake:

• Preheat oven to 350 degrees.
• Grease the bottom of two 9-inch cake pans. Then place parchment paper cut to size on the bottom of each pan and grease paper. Dust pans with cocoa.
• Sift dry ingredients together and place in a large mixing bowl.
• Add eggs, oil, milk and vanilla and beat for a couple of minutes until combined.
• Scrape down the sides of the bowl and add hot water and mix together.
• Pour into prepared pans and bake for about 28-30 minutes. Batter will be very liquid.
• Cool for about 5 minutes in the pan. Transfer to wire racks to cool completely.

For the frosting:

• Beat the butter in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in several additions, scraping down the sides after each addition.
• Add milk a tablespoon at a time and mix together until you achieve a smooth consistency.
• Note: If you want your frosting whiter without using shortening, add a little white icing color to tint.

For the ganache:

• Heat cream and butter in a saucepan until melted and remove before it starts to boil.
• Place chocolate morsels in a small bowl and pour cream on top. Let sit for a few seconds and whisk by hand until completely incorporated and smooth.
• Let cool until thick and pourable.
• The ganache can take a bit to thicken. You can make it before the buttercream, to save time. Just use a wire whisk to stir it every few minutes and keep it smooth

To assemble: trim tops off of cake layers with a long serrated knife so they have a nice, flat top. Place one layer bottom side up on cake stand. Mix about 2/3 cup morsels with about 1 cup of the frosting. Spread frosting on top of bottom layer. Place second layer on top. It helps to have a crumb coat on the outside of your cake first. Simply apply a thin coat of frosting to the entire cake to catch andy excess crumbs. Then place cake in freezer for a few minutes to firm up frosting and cover the entire cake again with a thick layer of buttercream. This will help you keep all those crumbs from getting caught in your pretty work. Slowly, pour ganache over center of cake. Pour just enough to start dripping down the sides.

roman stew

2 lbs top round - cubed
1/2 c seasoned flour
1 T olive oil
6 oz chopped bacon
1 medium onion- chopped
2 cloves garlic
2 stalks celery - sliced
1 T marjoram
1 c red wine
1/2 c beef stock
2 T tomato sauce

1- dredge meat in flour, brown in olive oil
2- cook bacon
3- use fat to saute vegetables
4- add meat and remaining ingredients (sans tomato sauce)
5- simmer 30-40 min to 1 hour with no lid
6- after meat is tender, add tomato sauce and simmer additional 30-40 min

notes: i generally don't have tomato sauce and use marinara or tomato soup concentrate

stupid turkey noodle bake

350 degrees
brown 1-2 lbs ground turkey
2 c shredded cheese
1.5 c uncooked noodles
1 can condensed cream onion soup
1 c milk
8 oz frozen peas

1- brown turkey, season with s + p, paprika, garlic powder, thyme
2- boil egg noodles
3- mix all in bowl. grease 2 qt casserole dish and bake
30-60 min covered

4- uncover and top with last 1/2 c cheese for 15-20 min

crock pot chicken burrito

3 or 4 chicken breasts (frozen or not)
1 pkg taco seasoning
1 can ro-tel (undrained)

put in crock pot and cook on LOW for 5 hours

with about 1 hour/30 min left
use forks to shred chicken
throw in frozen corn
15oz can rinsed & drained black beans

when time is up, stir in 1 block of cream cheese