Family Favorite

Ingredients

1 lb ground turkey

1 can of cream of mushroom soup

Salt, pepper, and garlic powder to taste

Prep

Season turkey with salt, pepper, and garlic powder. You can add bread crumbs to keep your patties together better. Mix and form into 8 or 9 small burger patties. Pan sear the patties until brown and cooked through. While the meat is cooking, whisk together the soup with 3/4 can of water until smooth. Pour over patties in the pan and stir. Simmer until heated through. Serve with mashed potatoes or rice. 

Another Chili

I know what you're thinking, "Another chili?" But its so easy and so hearty; its effortless cooking at its best. Just chop everything and throw it in a pot for an hour. I may need to do one of those 7-, 10-, or 30- days of chili posts; something to think about because I've got a million of them. Anyhow  I don't really have a name for this chili, but it is a white chili and it has southwestern flavors, so I guess I'll go with that for now.

Southwest White Chili

Ingredients

2 cans of cannelli beans
3 cans of great northern beans
2 cans of white beans
2 lbs of ground turkey
1 large can of petite diced tomatoes (drained)
1 box (32 oz) of chicken stock
6-8 tomatillos (diced)
3 small poblanos (diced)
1 medium onion (diced)
2 tbsp of chili powder
2 tsp of cumin
1 tsp of cayenne pepper
2 tsp of pepper
1 tsp of Adobo
1 tsp of paprika (for turkey)
Seasoning salt (for turkey)
Garlic powder (for turkey)
Onion powder (for turkey)

Directions

1. Dice all the veggies before starting to cook
2. Season (to taste) and brown the ground turkey
3. Add in the onions and cook until translucent
4. Pour in the chicken stock and add tomatillos and poblanos
5. Cook for 15-20 minutes
6. Add beans, tomatoes, and remaining seasoning
7. Bring to a boil, stirring occasionally
8. Simmer as long as you like, but at least 30 minutes

White Chili

Since fall is right around the corner I wanted to share a fall favorite of mine, white chili. This recipe was inspired by Rachael Ray's Lazy Turkey Jerky Chili.

My Jerk Chicken Chili

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast (about 3 medium sized ones)
1 onion, finely chopped
4 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, grated or finely chopped (I used ground ginger not fresh)
3 tablespoons fresh thyme, chopped
1 scant palmful sweet paprika
1 teaspoon chili powder
Fresh cracked pepper and seasoning salt (very little salt)
1 can chicken stock (14.5 ounces)
1 can diced tomatoes (depends on how much you like tomatoes, but I used the large I think its 28 ounces)
1 tablespoon dark brown sugar
1/4 cup of your fav jerk marinade (anything made in the Caribbean is good)
2 cans of canelli, great northern, and navy beans (6 cans altogether)
Scallions, thinly sliced, for garnish
Sour cream for topping

Preparation

Marinate your chicken (no more than 24hrs). Heat the oil in a large Dutch oven or small stock pot over medium-high heat. Add the chicken and cook until done, remove from pot and allow to cool before cutting (you can also cut it before but its easier to get smaller pieces once its cooked). Add all the beans (drain first for thicker chili), the onion, garlic, and ginger. Stir in the thyme, paprika, seasoning salt and cracked pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, brown sugar. Drop the chicken back in and simmer to combine the flavors, about 30 minutes. Serve in bowls and top with sour cream and scallions.

Rachael's Lazy Turkey Jerky

Ingredients

2 tablespoons vegetable oil
2 pounds ground turkey or turkey breast
1 onion, finely chopped
4 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, grated or finely chopped
2 Scotch Bonnet chili peppers, finely chopped (for a milder jerk, use 1 chili pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno chili pepper)
3 tablespoons fresh thyme, chopped
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon ground allspice (about 1/2 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
2 cups chicken stock
1 can diced tomatoes with chilies (14.5 ounces)
1 bottle lager beer (12 ounces) or omit the dark brown sugar and add 1 cup cola
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chili peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire sauce, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.

*Note: This freezes very well!