Tangy Turkey and Black Bean Chili

The Junior saga continues…

Wes and I rescued our little gem six months ago now and I can’t even fathom my life without her. It’s hard to look at her now with all the purring and snuggling and friskiness and remember the wide-eyed, hissing terror that she once was.

The past few months with her have been nothing but smooth sailing. Sure, she rips apart the carpet on the stairs like its her own personal scratching post, but it’s a small price to pay for my fluffy bundle of joy.

Last Sunday, after a few days of intense cooking and partying with friends and family, Wes and I opted for take out Thai and our couch for dinner.

When Wes returned with two bags full of food from our local favorite and left the gate and door open because he had his hands full.

And yes I’m purposely not telling you the name of the Thai place. It is as busy as a whole in the wall can be and I’m not trying to increase my wait time.

We have encouraged Junior to explore by taking her outside with us or just leaving our door open to the patio so she can check out the garden. But she took us both by surprise when she sauntered out the front door, out the open gate and out into the wild.

Slowly, Wes wandered after her trying to coax her back in the house since it was late and there are much bigger wild creatures in our area. But that little squirt did as she normally does when playing with Wes and ran she ran out of reach.

After a few hours of calling for her, we decided to call it a night but left the gate and the front door cracked for her when she was ready to come home.

At 4:30 in the morning we were elated when we heard her out on the patio munching on her food. Wes, excited his little buddy was home ran to the screen door to see her only to discover this in her place…

Oh yes. That is a baby possum that wriggled it’s way through our lattice barrier while Junior was out on her adventure.

Don’t worry, no opossums were harmed before, during or after the filming of this video. And yes, that is Wes hissing at the opossum like he is a giant cat. We should all let it slide since it was 4:30 in the morning.

After the traumatic incident with our unwanted visitor, Junior sauntered her way back home and all is right with the world again. Although we have no purchased chicken wire to cover the lattice so we don’t have any more rodent visitors.

While this was a major event in our little home, I do not want it to overshadow the awesomeness of this chili.

I’m always testing out recipes that will be on my future restaurant and this is for sure making the cut.

We had to fight mom for the leftovers. Of course she won.

You will need…

2 tablespoons olive oil

½ lb dark meat ground turkey

½ lb white meat ground turkey (you can always just do 1lb of either kinds of ground turkey if only one is available or you prefer one to the other)

3 garlic cloves, minced

1 medium onion, diced

1 medium bell pepper, diced

2 tablespoons ancho chili powder

1 tablespoon New Mexico chile powder

1 teaspoon cumin

2 tablespoons pineapple juice

14 ounce can of fire roasted diced tomatoes

15 ounce can of tomato sauce

15 ounce can of black beans, drained and rinsed

Corn tortillas for serving and dipping

Shredded cheese of your choice for garnish

Salt and pepper to taste

Start by heating the oil in a large, heavy pot. When the oil is hott, add in the turkey and season well with salt and pepper. Stir, breaking the meat up into smaller pieces until the turkey is white throughout. About 4 minutes.

Stir in the garlic, onion, chili powders and cumin and cook until the onions start to soften. About 5 minutes.

Pour in the tomatoes, tomato sauce, pineapple juice and 1 can full of water and stir well. Season well with salt and pepper.

Bring the chili to a boil then lower it to a simmer. Cover the pot and simmer, stirring occasionally until the chili has thickened. About 45 minutes.

Add in the beans and continue to simmer for about 15 minutes more.

Once the beans are in, warm your tortillas on the grill, stove or in the oven.

Serve chili hot topped with your favorite cheese or any of your favorite chili fixings with a side of warm tortillas for dipping.

Love and Beer Floats

Angela 

Tangy Turkey and Black Bean Chili

2 tablespoons olive oil

½ lb dark meat ground turkey

½ lb white meat ground turkey (you can always just do 1lb of either kinds of ground turkey if only one is available or you prefer one to the other)

3 garlic cloves, minced

1 medium onion, diced

1 medium bell pepper, diced

2 tablespoons ancho chile powder

1 tablespoon New Mexico chile powder

1 teaspoon cumin

2 tablespoons pineapple juice

14 ounce can of fire roasted diced tomatoes

15 ounce can of tomato sauce

15 ounce can of black beans, drained and rinsed

Corn tortillas for serving and dipping

Shredded cheese of your choice for garnish

Salt and pepper to taste

Start by heating the oil in a large, heavy pot. When the oil is hott, add in the turkey and season well with salt and pepper. Stir, breaking the meat up into smaller pieces until the turkey is white throughout. About 4 minutes.

Stir in the garlic, onion, chili powders and cumin and cook until the onions start to soften. About 5 minutes.

Pour in the tomatoes, tomato sauce, pineapple juice and 1 can full of water and stir well. Season well with salt and pepper.

Bring the chili to a boil then lower it to a simmer. Cover the pot and simmer, stirring occasionally until the chili has thickened. About 45 minutes.

Add in the beans and continue to simmer for about 15 minutes more.

Once the beans are in, warm your tortillas on the grill, stove or in the oven.

Serve chili hot topped with your favorite cheese or any of your favorite chili fixings with a side of warm tortillas for dipping. 

Herb Butter Grilled Lamb Chops with Summer Squash

I deserve some sort of punishment. I’ve been a bad blogger. Before I let you sentence me to something ridiculous like ten year peeling potatoes or trimming the ends of one million green beans, at least let me plead my case.

For starters, work has been insane. I know, I know. People always say that. But seriously, I went into work on Sunday. ON. A. SUNDAY. When did I become one of those people who work on the weekends just to get caught up? Whenever it happened, I don’t think I like it. Don’t get me wrong, I’m learning and growing, but oh my is it rough sometimes.

Things got a little more complicated last week when Wes moved into a new place and I was his trusty assistant. The good news about the move is that he moved into an awesome little one bedroom that we are both really excited about. The bad part about the move is that we moved till two on Friday moment and then decided (and by decided I mean I made us) to paint his vaulted ceilings. Genius. Straight Genius.

At this point, I’m pretty sleepy, with way more work to do, but nothing could keep me away from the kitchen.

Between the work and boxes and painting, I needed some Zen time in the kitchen and manning the grill.

And this is what came from it

You will need…

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. 

Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Love and Beer Floats

Angela  

Herb Butter Grilled Lamb Chops with Summer Squash

8 medium sized lamb chops

2 small zucchini, halved and thinly sliced

2 small yellow summer squash, halved and thinly sliced

3 tablespoons olive oil, divided

2 garlic cloves, minced

1 red bell pepper, chopped

2 ears of corn in the husk

10 tablespoons garlicy lemon and marjoram butter

Salt and pepper to taste

Start by heating your grill to a medium high heat.

While the grill is heating, soak the cornhusks in water.

When the grill is hot, add the corn to the grill and turn every 5 minutes until the corn is cooked through.

After the corn is cooked through with grill marks, remove from the grill and allow them to cool enough to handle. When they are cool enough, cut the kernels off the ear and set aside. 

While the corn is cooling. Lightly brush the lamb with 2 tablespoons olive oil and season well with salt and pepper.

Add the lamb to the grill and sear on a really hot part of the grill. About 3 minutes a side.

Move the lamb to a slightly cooler part of the grill and top each chop with 1 tablespoon of butter.

Continue to cook until medium rare and the butter has melted. About 6 minutes.

Remove the lamb from the grill and cover it with foil to rest for about 10 minutes.

While the lamb is resting, heat the remaining olive oil and garlic together in a medium pan over medium high heat. When the garlic is fragrant add in the bell peppers, squash, zucchini, corn and remaining butter. Cook until the peppers are slightly softened and the zucchini, squash and corn are hot. About 5 minutes.

Lay out the veggies on a platter, top with lamb chops and serve hot.

Garbanzo and Black Bean Turkey Chili

If you’ve been paying attention, you know by now that when anything with beans is on the menu, it means my dad is out of town.

My dad is with the U.S. men’s water polo team at the world championships in Barcelona, so I got the expected mid day call from my mother requesting one of her favorite things. Chili. On a ninety degree day.

Most might think this is a ridiculous request, but she gave me life and she let me live at home for free. So mommy gets what mommy wants.

Turkey makes this chili a little lighter and as “summery” as chili can get. Allright, “summery” is probably a stretch, but it was really tasty.

You will need…

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers.

Love and Beer Floats

Angela

Garbanzo and Black Bean Turkey Chili

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers. 

Roasted Bell Pepper Soup with Seared Scallops

Yes, I know what you are thinking. You took one look at the name of this post and thought, “Good lord this chick makes some weird stuff.”

Am I right or am I right?

And I do make a ton of weird stuff. You should see the recipes that I DON’T post. But I promise you that I post only the stuff I would eat again. Just consider me your personal taste tester of all the weird food combos out there.

Despite the fact that this combo might sound odd, I promise it works. Not only does it work, it is damn tasty.

You will need…

3 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.

Love and Beer Floats

Angela  

Roasted Bell Pepper Soup with Seared Scallops

4 large red bell peppers

3 tablespoons olive oil

1 tablespoon butter

2 garlic cloves, mined

1 medium onion, diced

1 teaspoon ground cumin

¼ teaspoon crushed red pepper

1 quart chicken broth

¼ cup fresh orange juice, plus zest of 1 orange

2 tablespoons cilantro, roughly chopped

8 to 10 sea scallops (depending on the size and how much you want)

Salt and pepper to taste        

Preheat the oven to 425 degrees F.

Put the peppers on a baking sheet and roast until the skins are blackened. About 45 minutes.

When the skin has blackened, place the peppers in a bowl and cover it with plastic wrap. Allow the peppers to cool until you can handle them.

By the time the peppers have cooled, the skin and stem will easily peel off. Clean the peppers of their skin and seeds and roughly chop.

In a large saucepan, heat 2 tablespoons of the olive oil.

When the oil is hot, add in the garlic, onion, cumin and crushed red pepper flakes.

Cook over moderate heat, stirring occasionally until the onions are softened. About 10 minutes.

Add in the roasted peppers and the chicken broth, increase the heat and bring the soup to a boil.

Once the soup boils, reduce the soup to a simmer.

Add in the orange juice, zest, cilantro and season with salt and pepper. Simmer for 20 minutes.

When the onions and peppers are very tender, blend in batches in your food processor or with an immersion blender.

Set aside.

In a medium skillet, heat the remaining oil and butter over medium high heat.

When the butter has melted and the oil is hot, season the scallops well with salt and pepper and add to the pan.

Cook until the scallops are well browned on both sides and cooked through. About 2 minutes a side.

Place the scallops in a shallow bowl.

Pour the soup over the scallops and serve hot with some crusty bread.