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. 

Chicken Apple and Andouille Sausage Chili

In my home, when the dad goes away the beans come out and play.

My mother and I love beans, but dad is very anti. Like, I can’t serve them in anything. Ever.

As soon as we know he will be away, Mom and I start plotting what bean dishes we will be having in his absence.

Chili is always first on our list.

I wanted to create a chili that was hearty but also had a tangy sweetness about it that wasn’t quite expected. A Springy chili, if there is such a thing.

Luckily for my taste buds, Dad will be traveling a lot more due to landing his dream job.

Go Dad! And go beans!

You will need…

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

Love and Beer Floats

Angela 

Chicken Apple and Andouille Sausage Chili

2 tablespoons vegetable oil

1 ½ lb chicken apple sausage, casings removed

1 ½ lb andouille sausage, casings removed

2 medium onions, diced

1 red bell pepper, diced

6 garlic cloves, minced

3 tablespoons tomato paste

2 tablespoon chili powder

2 tablespoons paprika

1 tablespoon cumin

1 tablespoon dried oregano

2 28-ounce cans diced tomatoes

2 16-ounce cans kidney beans, drained

2 cups water

Salt to taste

In a large Dutch oven, heat the oil until hot. Add in the sausage and cook over high heat, breaking it up as it cooks. Cook until browned about 15 minutes.

Add in the garlic, bell pepper and onions and season with salt. Cook down, stirring occasionally until the onions are translucent. About 8 minutes.

Add in the tomato paste and cook another 3 minutes.

Add in the chili powder, paprika, cumin and oregano and cook for 1 more minute, stirring in all the spices.

Then, add in the tomatoes, beans and water.

Lower the heat just until the chili is simmering slowly.

Cook down until thickened, about 1 hour. Season with salt and serve hot with your favorite chili garnishes.

Crunchy Thai Chicken Salad with Sweet Chili Vinaigrette

You know what really chaps my hide? What really cooks my grits? What really burns my butter?

Yoga without music.

Don’t get me wrong, I love yoga. It is my escape. But it is NOT easy. You push your body’s flexibility, strength and balance boundaries. It is exhausting. And the only thing that gets me through is a rocking play list.

But not today! Today I rocked out to the sounds of other people’s bodies cracking, their heavy breathing and sweat.

The worst part is that you don’t know it is happening till it’s too late. In the beginning of the hour-long class, we start out with stretching with out music. It wasn’t until about seven minutes into class that I realized I was screwed. And by then, it was too late for me to escape.

Fifty-three more minutes of awkward yoga noises.

I had to come home tonight and make something to bring back my yoga Zen. And this tasty salad did just that.

 

You will need…

For the Salad:

5 chicken breast tenders

1 small napa cabbage, chopped

½ small red cabbage, chopped

6 green onions, chopped

1 large cucumber, quartered and sliced (you can peel if you like but I like the peel)

1 cup grated carrots (you can buy them already grated in a bag)

2/3 cup fresh cilantro

1 red bell pepper, chopped

2/3 cup chopped peanuts

Salt and pepper to taste

For the Vinaigrette:

½ cup sweet chili sauce

¼ cup rice vinegar

¼ cup light coconut milk

3 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon creamy peanut butter

1 teaspoon, ginger

1 lime, juiced

1 tablespoon soy sauce

Start by heating a grill pan or your outdoor grill to a medium heat.

Season your chicken well with salt and pepper and when the grill is hot, lightly place the chicken onto the grill and grill for about 5 minutes a side.

When the chicken is cooked through, remove it from the heat and let it cool.

While the chicken is cooling, combine all the ingredients for the dressing in a mason jar or small bowl.

Whisk or shake the mixture well until it is completely combined.

By now, the chicken should have cooked enough to handle.

Use 2 forks to pull apart your chicken into little shredded pieces.

Combine the cabbage, carrots, green onions, cucumbers, cilantro and bell pepper together in a large bowl.

Top the salad with the shredded chicken and peanuts.

Drizzle with the vinaigrette.

Toss and serve.

Namaste

Angela  

Crunchy Thai Chicken Salad with Sweet Chili Vinaigrette

For the Salad:

5 chicken breast tenders

1 small napa cabbage, chopped

½ small red cabbage, chopped

6 green onions, chopped

1 large cucumber, quartered and sliced (you can peel if you like but I like the peel)

1 cup grated carrots (you can buy them already grated in a bag)

2/3 cup fresh cilantro

1 red bell pepper, chopped

2/3 cup chopped peanuts

Salt and pepper to taste

For the Vinaigrette:

½ cup sweet chili sauce

¼ cup rice vinegar

¼ cup light coconut milk

3 tablespoons brown sugar

2 garlic cloves, minced

1 tablespoon creamy peanut butter

1 teaspoon, ginger

1 lime, juiced

1 tablespoon soy sauce

Start by heating a grill pan or your outdoor grill to a medium heat.

Season your chicken well with salt and pepper and when the grill is hot, lightly place the chicken onto the grill and grill for about 5 minutes a side.

When the chicken is cooked through, remove it from the heat and let it cool.

While the chicken is cooling, combine all the ingredients for the dressing in a mason jar or small bowl.

Whisk or shake the mixture well until it is completely combined.

By now, the chicken should have cooked enough to handle.

Use 2 forks to pull apart your chicken into little shredded pieces.

Combine the cabbage, carrots, green onions, cucumbers, cilantro and bell pepper together in a large bowl.

Top the salad with the shredded chicken and peanuts.

Drizzle with the vinaigrette.

Toss and serve.