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.
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