Blog Posts

Homemade Turkey Chili

11/3/2014

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Cooking Time: 1 hour | Serving Size: 8

Ingredients

1 1/2 teaspoons olive oil
1 pound ground turkey
1 onion, chopped
2 cups water
1 (28 ounce) can canned crushed tomatoes
1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed

1 tablespoon garlic, minced

2 tablespoons chili powder
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Instructions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender

2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

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Jalapeño Cornbread

11/3/2014

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Cooking Time: 1 hour | Serving Size: 12

Ingredients

• 2/3 cup margarine, softened

• 2/3 cup white sugar

• 2 cups cornmeal

• 1 1/3 cups all-purpose flour

• 4 1⁄2 teaspoons baking powder

• 1 teaspoon salt

• 3 large eggs

• 1 2/3 cups milk

• 1 small can jalapeño peppers

Instructions

1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking dish or

muffin pan.

2. Beat margarine and sugar together in a large bowl until smooth.

Combine cornmeal, flour, baking powder, and salt in another bowl.

Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour

mixture alternately into margarine mixture; whisk until just mixed.

Repeat with remaining ingredients and stir in jalapeno peppers.

Spread mixture evenly into prepared baking or muffin pan.

3. Bake in preheated oven until a toothpick inserted into the center

comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes

before serving.

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