Tag Archives: ground turkey

Chili, Slightly Revisited

04 Sunday Jan 2015

Posted by in LuLu's Classics, Main Dish, Soups, Weeknight Meals

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Chili and Mini Cornbread Skillets

Many of the recipes on this blog could use a good old fashioned makeover – the recipes themselves are in good shape, at least in my mind where I tend to forget to write everything down…it’s the blog posts that need some work. Today, I wanted to revisit my mom’s Chili recipe. In the original, I don’t even put how much ground turkey or sausage to use! That’s because it’s a recipe that always turns out a little different for us each time because we wing it…I don’t ever believe anyone is making the recipes I post, they are mostly a guide for myself for the next time I make something. So today…I’m giving some more specifics. We also made Ina’s Jalapeno Cheddar Cornbread and baked it in mini cast iron skillets for about 10-15 minutes (I think…per usual, I eyeballed it).

Recipe
Mom’s Wingin’ It Chili
By Baked Northwest
Serves 6

Ingredients

  • 2-4 tbsp olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 20 oz ground turkey
  • 12 oz ground sausage
  • 1 (14.5 oz) can diced tomatoes
  • 1 (10 oz) can rotel tomatoes w/ green chilies
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 tsp. red pepper flakes
  • 1 can of Tecate, or other Mexican beer
  • 1 small can of tomato paste (about 6 oz)
  • dash of Worcestershire
  • about 1 tbsp sugar
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • a few tbsp spicy salsa (optional)
  • a few tbsp fresh diced jalapeno (optional)
  • 1 (15 oz) can of corn kernels, drained and rinsed (optional)

Directions

Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.

Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.

Add the cooked meat back to the pot. Add the the diced tomatoes and rotel tomatoes. Add the spices: the paprika, cumin, chili powder, cayenne, red pepper flakes, and oregano.

Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste. If you’d like, add a dash of Worcestershire sauce.

If  you want more kick, add some jalapenos and/or some spicy salsa.

Let simmer for about 30 minutes and taste again.

Drain the beans in a strainer, rinse them, and add them to the chili. Stir, let simmer for a bit longer to let the flavors blend together and serve. This chili always seems to taste better the next day.

Mom’s Meatloaf

28 Wednesday Mar 2012

Posted by in LuLu's Classics, Main Dish, Weeknight Meals

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Sometimes you just gotta have meatloaf. Apologies for the less than stellar photo, by the time this was done cooking we were starving and couldn’t wait.

I screwed up the bacon-wrapped part. Next time I will make sure the bacon pieces are long enough and tucked under the loaf so they don't curl over.

Recipe

Mom’s Meatloaf

Ingredients

For the Brown Sugar Ketchup glaze:

  • 1/4 cup ketchup
  • 2 tablespoons light or dark brown sugar
  • 2 teaspoons apple cider or white vinegar

For the Meat Loaf:

  • 2 teaspoons vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black paper
  • 2 teaspoons sweet-hot mustard
  • 2 teaspoons Worchestershire sauce
  • 1/4 teaspoon sweet chili sauce
  • 1/2 up milk (or buttermilk, or plain yogurt)
  • 2 pounds meat-loaf mix (I use 1 lb. ground turkey, 1 lb. ground sweet Italian sausage)
  • 1 cups fresh bread crumbs
  • 1/3 cup packaged italian-style breadcrumbs
  • 1/3 cup minced parsley
  • 6 ounces thin-sliced bacon

Directions

for the glaze:

Mix all ingredients in a small bowl; set aside.

for the Meat Loaf:

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with thyme, salt, pepper, mustard, Worchestershire, sweet chili sauce, and milk. Add egg mixture to meat in a large bowl, along with bread crumbs, parsley and cooked onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 by 5 inches.

Cover a wire rack with foil; prick foil in several places with a fork. Place a rack on a shallow roasting pan lined with foil for easy cleanup.

Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.

Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve.

Chili and Baked Potatoes

15 Wednesday Feb 2012

Posted by in Easy, LuLu's Classics, Main Dish, Soups

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Chili with ground turkey and pork sausage, beans, beer, and my favorite addition: black olives.

A few weeks ago, this super awesome guy I know mentioned he really wanted Chili and Baked Potatoes. He said he found some “healthy” recipe online, and I stopped him right there. No. We are making my Mom’s Chili. End of discussion.

It’s actually quite healthy. Except for maybe the bottle of beer. But that all cooks out, right? Whatever. Beer makes just about everything better.

Keep in mind that I am well aware my food photography is not going to win any awards anytime soon. Maybe one day I will get a fancy camera and take a food styling class and buy matching dishes – but for now we’re not even close to that. You just gotta trust this stuff is delicious.

Recipe

  • 2 – 4 tbsp Olive Oil
  • 1 onion, copped
  • 3 cloves of garlic, minced
  • 1 package ground turkey
  • 1 package ground sweet sausage
  • 1 bottle of beer
  • 1 Tbsp. chili powder
  • 1 Tbsp. cumin
  • 1 tsp. oregano
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto, black, or white beans, drained and rinsed
  • sugar to taste
  • 1 can petite cut tomatoes
  • 1 small can of tomato paste
  • spicy salsa (optional)
  • fresh diced jalapeno (optional)
  • 1 can sliced black olives (optional)

Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.

Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.

Add the cooked meat and herbs along with the tomato.

Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste.

If  you want more kick, add some jalapenos and/or some spicy salsa.

Let simmer for about 30 minutes and taste again.

Add the beans and olives (totally optional, since I am olive obsessed). Stir, let simmer for a bit longer to let the flavors blend together and serve.

serve with baked potatoes or jalapeno cheddar cornbread. Chili was made for them.

Basic Baked Potato

I don’t drown my baked potatoes in chili (like someone I know) I keep it simple: sour cream, chives, cheese, salt & pepper.

use 1-4 potatoes, however many you want to make!

Preheat oven to 375. Scrub and clean the potatoes with hot water. Poke some holes in the potatoes with a fork to let air escape. Lay potatoes and a sheet pan, directly on the rack, or wrap in foil. Let cook in the oven for 45 minutes to an hour. Test potatoes for desired softness, cut open and serve with sour cream, chives, and cheese. Enjoy!