Billy and Gwen
Turkey and Three-Bean Chili
January 25, 2011
Here’s one of the latest things I made for myself and hubs. First of all, I was afraid to make it because he’s very “anti” ground turkey. I made it anyway and he had no choice but to eat it. He loved it and gave it a 10! My friend Jill had some too and said it was awesome 
PS – I have no idea where this recipe came from. It was just in my recipe binder. I didn’t follow it exactly, but how I made it is detailed below.
• 2 tsp olive oil
• 1 large onion, chopped
• 2 green bell peppers chopped
• 4 to 6 cloves garlic, finely chopped
• 1 lb lean ground turkey
• 2 tbsp tomato paste
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp kosher salt
• Red pepper flakes
• Ground black pepper
• 2 (28 oz) cans fire roasted diced tomatoes
• 3 (15 oz) cans beans – black, kidney, pinto – rinsed
• Sliced scallions for serving
• Low-fat sour cream (optional)
Heat the oil in a large pot over medium heat. Sauté the onion, peppers and garlic until tender, four to six minutes. Add the turkey and cook, breaking it up with a spoon, until no longer pink – three to five minutes.
Add the tomato paste, chili powder, cumin, ½ tsp salt and cook, stirring, for one minute. Add the tomatoes and their juices, the beans, and bring to a boil. Add red pepper flakes and ground black pepper to taste. Reduce heat and simmer until slightly thickened, 12 to 15 minutes.
Serve topped with sour cream and scallions.
Photo by xJasonRogersx.
Overnight Chicken Enchilada Bake
January 22, 2011
Here’s a recipe that I made this week. It’s from a Pillsbury recipe magazine I’ve had for awhile. I picked it because it said “overnight” right in the title, and I wanted something I could make ahead. I wasn’t going to be home for dinner so I wanted to make sure hubs had food. He gave this recipe a 10!
• 1 lb boneless skinless chicken breasts, cut into thin bite-size pieces
• 1 can (10 ¾ oz) condensed cream of chicken soup
• 1 container (8 oz) sour cream
• 1 can (4.5 oz) chopped green chilies
• 2 cans (10 oz each) enchilada sauce
• 12 corn tortillas (6 inch) quartered (I used flour)
• 2 cups shredded cheddar cheese
• ¼ cup sliced green onions (4 medium)
Spray 13×9 inch glass baking dish with cooking spray. Heat skillet over medium-high heat and cook chicken for 3 to 4 minutes, stirring frequently. Remove from heat. Stir in soup, sour cream and chilies. (I used a dull knife and shredded the chicken pieces.) Add chicken to the soup mix.
Spread ¼ cup of the enchilada sauce on the bottom of the baking dish and top with half of the tortilla pieces, overlapping as necessary. Spoon and spread 1 cup of the enchilada sauce over the tortillas. Spread chicken and soup mixture over sauce and top with 1 cup of cheese. Repeat layers, starting with tortilla pieces. Cover tightly with foil and refrigerate overnight.
When ready to bake, heat oven to 375 degrees. Bake covered for 30 minutes. Uncover and bake another 25 minutes. Let stand 15 minutes and sprinkle with onions.
Hope you like it, and if you make it – let me know!
Photo by Little Blue Hen.
Cook This, Not That: Beijing Wings
January 9, 2011
Beijing Wings! Just the kinda thing an Asian girl like me would love. It has a few key ingredients that are my favorite: soy sauce, garlic, sriracha, sesame seeds and scallions. Now that I’m reading through the recipe again, I realize that yep, I screwed it up. See, hubs started the marinade off, and I cooked the wings. Yeah, I never added the lime, and apparently he added butter to the marinade? Wow. They tasted good anyway. I bet if you follow the recipe they’ll be better. Oh, and the recipe is from Cook This, Not That. Here goes …
Ingredients:
• 1/2 cup low-sodium soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 lbs chicken wings
• 1 tbsp butter
• 1 tbsp sriracha
• Juice of 1/2 lime
• Sesame seeds and chopped scallions (optional)
Combine the soy sauce, half the brown sugar, the garlic and ginger in a sealable plastic bag. Add the wings, mix to coat and marinate in the fridge for at least 1 hour or up to 8.
Preheat the oven to 450 degrees. Remove the wings from the marinade and lay out on a baking sheet lined with lightly oiled aluminum foil. Roast for 15 minutes. Discard the marinade.
Heat the butter, sriracha, lime juice and remaining brown sugar in a large nonstick skillet. When the butter has melted, add the wings and saute for two to three minutes, until the sauce clings lightly to the chicken. Garnish with sesame seeds and scallions.
Makes four servings, 290 calories, 10 grams of fat.
AllThingsGwen.com is my unofficial guide to health and happiness. It's a chronical of me finding my way.
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