Jaw-Dropping Turkey Chili

Recipe Found HERE

2 medium yellow onions (or one large onion)

1 red bell pepper 

6 garlic cloves (frozen garlic cubes work well)

2 Tablespoons vegetable oil 

¼ cup chili powder (I use Pendery's original blend)

1 Tablespoon ground cumin 

2 teaspoons ground coriander 

½ teaspoon red pepper flakes (add up to 1 teaspoon for a spicier chili) 

1 teaspoon dried oregano 

½ teaspoon cayenne pepper 

2 pounds 93% lean ground turkey, divided (see note) 

1 (15-oz) can kidney or black beans, drained and rinsed 

1 (28-oz) can diced tomatoes 

1 (28-oz) can crushed tomatoes 

2 cups chicken broth, plus extra as needed 

1¾ teaspoons salt 

For Serving (optional) 

cilantro

lime wedges

sour cream

cheese

avocado

scallions 

Roughly chop the onions, bell pepper, and garlic and place in the bowl of a food processor fitted with the steel blade. Pulse, scraping down the sides as necessary, until the vegetables are finely chopped. Do not over-process; the vegetables should not be puréed. Alternatively, finely chop the onions, bell pepper, and garlic by hand.

Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped vegetables, chili powder, cumin, coriander, red pepper flakes, oregano, and cayenne pepper and cook, stirring often, until the vegetables are softened, about 10 minutes. 

Add about 1¼ pounds of the turkey, increase the heat to medium-high, and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes. Stir in the beans, diced tomatoes and their juice, crushed tomatoes, broth, and salt and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until the chili has begun to thicken, about 1 hour. 

Pat the remaining ¾ pound turkey together into a ball, then pinch off teaspoon-size pieces of meat and stir into the chili. Continue to simmer, stirring occasionally, until turkey is tender and chili is slightly thickened, about 40 minutes. (If the chili begins to stick to the bottom of the pot or looks too thick, stir in extra broth as needed). Taste and adjust seasoning, if necessary, and serve. 

Notes:

Be sure to use 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast. (The 99% lean ground turkey breast will have a dry texture.) 

Make-Ahead/Freezing Instructions: The chili can be made up to 3 days ahead. Let it cool slightly, then refrigerate uncovered until cold. Once chilled, cover and keep in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Defrost in the refrigerator for about 12 hours before reheating on the stovetop over medium heat until hot.

Greek Chicken Bowls

A great simple recipe! We prefer to grill the chicken, add olives, skip the feta, and used store bought Tzatziki Sauce.

Recipe Found HERE

1 ¼ pounds boneless skinless chicken breasts

¼ cup olive oil

1 Tabespoon lemon zest 

2 Tablespoons lemon juice

2 Tablespoons honey

1 teaspoon garlic powder

1 ½ teaspoons dried oregano

1 ½ teaspoon dried basil

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon red pepper flakes 

2 cups halved cherry tomatoes

2 cups diced or chopped cucumber

4 cups shredded romaine lettuce

1 cup sliced red onion

Kalamata olives, pitted

Tzatziki Sauce

½ cup feta (optional)

Whisk together all ingredients for the chicken marinade. Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade. Let marinate for at least 30 minutes, or overnight. 

Prep the rice and veggies. Once the chicken is done marinating, grill chicken on med-high heat both sides about 4 min or until done. 

Air Fryer: Preheat your air fryer to 380 and air fry on one side for 7 minutes, then flip and cook for 3-4 more minutes or until the internal temperature reaches 165 Fahrenheit. 

Stovetop: Heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit. Let the chicken rest for 5 minutes away from the heat, then slice. 

Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. Option to drizzle on some olive oil and lemon juice as well!

Easiest Pan-Seared Chicken Thighs

Recipe Found HERE

1 ½ pounds chicken thighs, boneless and skinless 

Salt

Pepper 

½ cup of bone/chicken broth

Heat a skillet over medium-high heat. While the skillet heats up, season your chicken thighs generously with salt and pepper. 

Add the chicken thighs to the dry skillet, making sure they are not crowded, and cook, undisturbed, for 10 to 12 minutes or until they appear almost cooked through. It's important to not move them around while cooking because you want a nice crust to form. 

Flip the chicken and cook for another 5 minutes. 

Turn the temperature to medium-low and add your chicken broth (start with ¼ cup), scraping up the chicken bits as the broth deglazes the pan. 

Allow the sauce to reduce until there is only a thin glaze over the bottom of the pan, tossing the chicken in the sauce as you go.

Creamy Hatch Chile Chicken & Rice Soup

I use canned green chilies if I cannot find fresh hatch chilies. Also, if I have cooked or shredded chicken on hand I just throw that in instead.  

Recipe Found HERE

2 chicken breasts boneless, skinless 

3-5 roasted Hatch chiles peeled, chopped, seeds removed for less heat 

1 medium onion chopped 

3 cloves garlic minced 

1 cup white rice (Brown Rice also works)

4 cups chicken broth 

2 cups water 

1 cup heavy cream 

2 Tablespoons olive oil 

1 Tablespoon butter 

Salt & black pepper 

1 tsp cumin 

1 tsp smoked paprika 

½ tsp oregano 

1 tsp ground coriander 

1 tsp salt 

1 tsp white pepper 

1 bay leaf 

1 lime juiced (2 limes if you want to have extra for garnishing) 

Garnish: Fresh cilantro + lime wedges 

Char the hatch chiles over a gas range until blackened, turning with metal tongs until they’re blistered (about 5 min). Alternatively, you could place under the broiler or throw them on the grill. 

Place inside a bowl and cover with plastic wrap or a towel and let steam for 10 minutes. Peel off the skin, and chop. If you get hot hatch chiles you can remove some of the seeds to your liking. 

Pat dry chicken breast and season on both sides with salt and pepper. In a large pot over medium heat, add 2 tbsp olive oil. Add chicken and sear for a few minutes on each side until slightly golden. Set to the side and they will finish cooking in the soup! 

In the same pot melt the butter, add chopped onion, and stir for a few minutes until slightly softened. Add in chopped garlic, stir, and then your spices. Continue to stir for 30 seconds until fragrant. 

Add in the rice, coating it in the spices, onion and garlic, and toast for a minute. 

Add in the broth and water. Bring to a bubble, then add the seared chicken breasts back in, along with the chopped hatch chiles. Reduce heat to low, partially cover, and let simmer for 15-18 minutes. 

Remove the chicken breasts and shred with a fork. 

Squeeze in the juice from one lime into the soup, stir, and then add a cup of heavy cream. Simmer for a few more minutes and then the shredded chicken goes back in. Stir to combine and adjust seasonings to taste. 

Serve with fresh cilantro and lime wedges!

Roasted Brussels Sprouts with Balsamic Glaze

Recipe Found HERE

1 1/2 lbs brussels sprouts

3 Tablespoons olive oil

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 Tablespoons balsamic vinegar (or balsamic glaze)

2 teaspoons honey 

Preheat oven to 425°F. Line a rimmed baking sheet with aluminum foil or a silicone baking mat. 

Trim off the outer, dry leaves, cut the bottom off and slice sprouts lengthwise. 

In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes. 

Place roasted brussels sprouts back in bowl. Add balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve. 

If using frozen sprouts, thaw and shake off excess water. 

Roasted Carrots

Recipe Found HERE

1 pound carrots, about 1 large or 2 medium bunches, cut into 2-inch barrels 

1 Tablespoon extra-virgin olive oil 

1 teaspoon honey (or maple syrup) 

½ teaspoon sea salt 

Freshly ground black pepper 

Chopped fresh parsley, for garnish 

Preheat the oven to 425°F and line a baking sheet with parchment paper. In a large bowl, toss the carrots with the olive oil, honey, salt, and several grinds of pepper. Transfer the carrots to the baking sheet and spread in a single layer. Roast for 15 to 35 minutes, or until fork-tender and lightly browned but not mushy. The timing will depend on the size of your carrots. Remove from the oven and season to taste. Garnish with parsley and serve.

Roasted Broccoli

Recipe Found HERE

12 ounces broccoli florets 

Extra-virgin olive oil, for drizzling 

Sea salt

Black pepper, freshly ground 

Red pepper flakes, optional 

Lemon, optional

Spice mix (Penzey's sandwich sprinkle, etc)

Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the broccoli florets on the baking sheet. Toss with olive oil, salt/pepper, and spice mix and spread evenly on the baking sheet. Roast 15 to 22 minutes or until browned around the edges. 

Sprinkle with red pepper flakes and fresh squeezed lemon juice over the top, if desired.