Turkey Chili and Cornbread Recipes

Fall is upon us and it’s finally starting to cool down in Valencia! I’m excited to actually be able to take the girls outside to play in the park. It was nearly impossible to do so in the summer due to the scorching heat.

To celebrate the beginning of autumn, I’m posting a turkey chili recipe and a cornbread recipe. It’s a healthy and hardy meal with lean turkey meat, beans, and veggies. Enjoy!

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Turkey Chili (Serves about 8)
Ingredients:
1 pound ground turkey
1 tbs garlic, minced
1 red onion, diced
1 red or green bell pepper,
1 can diced or crushed tomatoes (28 oz.)
1 can tomato paste,
1 can cannellini beans
1 can kidney beans
2 cups chicken broth
2 tbs chili powder
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp cayenne pepper
1/2 tsp cumin
1/2 tsp salt
1/2 tsp black pepper
1 bay leaf

Directions:
1) Sautee garlic, onion, and bell pepper with olive oil over medium heat. Season with salt and cook 5-8 minutes until the vegetables have softened.
2) Increase heat to medium high and add turkey. Break up the turkey and cook about 4-6 minutes until the turkey is no longer pink.
3) Add all the herbs (except bay leaf) to the turkey and veggie mixture and cook about 1 minute.
4) Add tomatoes and chicken broth, stir, and bring to a simmer. Add the beans and bring to a simmer. Reduce heat to medium low and add the bay leaf and simmer, stirring occasionally about 30 minutes to an hour.
5) Remove the bay leaf and season with more salt as needed.
6) If you like thicker or chunkier chili, add a few tablespoons of tomato paste to thicken the broth.
7) Serve with additional toppings and cornbread!

Toppings to serve with the chili:
Shredded cheddar cheese
Chopped green onions
Chopped onion
Sour cream (or substitute plain yogurt for a healthier option)

Cornbread (Serves 8-12)
Ingredients:
1 cup yellow corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/3 cup melted butter
1 large egg, beaten

Directions:
1) Preheat oven to 400 degrees.
2) Combine cornmeal, flour, sugar, baking powder and salt in medium bowl. Set aside.
3) Combine buttermilk, melted butter and egg in small bowl. Mix well.
4) Add milk mixture to flour mixture and stir until few lumps are left. Do not over mix. Pour into prepared (greased) 8X8 baking pan.
5) Bake for 20 minutes, or until toothpick comes out clean.

*Can easily double recipe by using a 9X13 pan.

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Valentine’s Day Inspired Red Velvet Cupcakes

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No fancy V-day dinner out for us tonight. It can be impossible to go out when you have a newborn and a toddler at home. But I still wanted to do something special for hubby. My husband (and I!) love all things red velvet. So I decided to make my first attempt at baking red velvet cupcakes. I followed the McCormick Holiday recipe I found on allrecipes.com. The sweet cocoa and the richness of the cream cheese frosting make this treat so delectable! I used festive baking cups which I placed into the muffin pan. I also decorated the frosting with red and white sprinkles.

Here’s the recipe for 6 servings/cupcakes:

Prep time: 20 minutes

Cook: 20 minutes

Ready in: 40 minutes

Ingredients:

½ cup flour

1 tbs and 1 ¾ tsp cocoa powder

¼ tsp baking soda

1/8 tsp salt

3 tbs and ½ tsp butter, softened

1/3 cup and 1 tbs sugar

¾ egg

3 tbs and ½ tsp sour cream

1 tbs and 1 ¾ tsp milk

¼ (1 ounce) bottle Red Food Coloring

½ tsp Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

¼ (8 ounce) package cream cheese, softened

2 ½ tsp butter, softened

1 ¼ tsp sour cream

½ tsp Pure Vanilla Extract

¼ (16 ounce) box confectioners’ sugar

Directions:

  1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in the eggs, one at a time. Mix in sour cream, milk, food coloring, and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into baking cups or muffin pan, filling each cup 2/3 full.
  3. Bake 20 minutes or until toothpick inserted in cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans and cool completely. Frost with vanilla cream cheese frosting.
  4. Vanilla cream cheese frosting: Beat softened cream cheese, butter, sour cream and pure vanilla extract in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

It’s a miracle that I managed to bake these cupcakes in between nursing, burping, diaper-changing, and putting Kate to sleep! Thankfully my mother-in-law is here and she graciously helped watch the kids while I was in the kitchen.