Weeknight Easy Turkey Chili #CANrecipe

by , on
Nov 8, 2016
mommydo.com || weeknight-easy-turkey-chili

mommydo.com || Easy weeknight Turkey Chili
Why is it called Weeknight Easy Turkey Chili?

I classify recipes three ways: Weekend. Weekend Easy and Weeknight Easy.

Weekend recipes tend to only be made on Saturdays and Sundays. Weekend easy recipes are involved for weeknights, but they still make their way in rotation.

But weeknight easy recipes are the ones we eat all the time. These recipes need to be quick. They must be made with ingredients usually have on hand. And they need to be good. Preferably really good.

This Weeknight Easy Turkey Chili is all three. It doesn’t matter if you swap an ingredient, add a little less or a little more of your favourite parts or even add extra liquid and pasta to make a Turkey Chili Soup. As we’re heading into winter, this is definitely a keeper for those busy, cold Wednesday nights when you’re sitting staring at each other saying “what do you want for dinner” and “I don’t know, what do YOU want for dinner”.

Weeknight Easy Turkey Chili

2

Prep time: about 15 min + min 20 minutes simmer time.

Ingredients

1 package ground turkey

1 med onion

1 red pepper

1 yellow pepper

2 cups chicken broth

2 cans diced tomatoes

1 can tomato paste

1 can black beans (drained and rinsed)

1 can chick peas (drained and rinsed)

1 cup frozen corn

3 clove garlic

3 tbls chilli powder

1 tbls cumin

Fresh ground pepper

Corse Salt

Method

Dice the onion and throw it in the pan as you brown the turkey.

Once it’s browned and the onions are translucent, toss them in a large pot.

Dice the peppers and add them to the pot too.

Toss in the broth, diced tomatoes, and tomato paste.

Rinse and drain the chick peas and black beans and pop them in there too.

Toss in about a cup of frozen corn.

Put 3 cloves of garlic into a garlic press and into the pot it goes.

Add the spices + salt and pepper to taste.

Simmer for a min of 20 minutes.

And done.

Garnish with any combination of avocado, sour cream, cheese, crunchy tortillas or crusty bread.

I’m pretty sure you’ll enjoy this as much as we do (pretty much every week).

mommydo.com || #canrecipe get-ready-for-winter

Today I’m glad to be sharing recipes from fellow Canadian bloggers under the hashtag #CANRecipe. November is the unofficial start of winter across the country and what better way to get ready for the season than with delicious food straight from our kitchens.


From the top the dishes are:

Easy Weeknight Turkey Chili @ Mommydo
Grape Jelly Meatballs @ The Inspired Home
Puffball Mushroom Soup @ OffThePorch.ca
Creamy Curry Meat Soup @ Allergy Girl Eats
Moong Dal (Indian Lentil Soup) @ Maple and Marigold
Chicken Pot Pie @ Red Cottage Chronicles
Pumpkin Molasses Muffins @ Everyday Allergen Free

Drunken Italian Noodles and a Green Thumb

by , on
Feb 18, 2014
Mommydo.com | Drunken Italian Noodles |Easy pasta recipe that's perfect for entertaining | uses fresh ingredients | 30 min or less

I just realized I haven’t posted about these noodles.

MommyDo Drunken Italian Noodles

Wha? I can’t believe you could have been eating these for months and instead I’ve been keeping this AMAZING recipe to myself. I feel like a bit of a jerk about that.

How good are they?

DSC_0890

I now have a plant – AN ACTUAL PLANT – so I always have fresh basil to make this specific recipe.

So, so good.

I’m pulling the recipe from here at The Cozy Apron. If you try them and like them as much as I do – (you know, ‘go out and get the only plant you have AND keep it alive just so you can make the noodles.’ like them) – pop over and let Ingrid know.

Saucy, Italian “Drunken” Noodles with Spicy Italian Sausage, Tomatoes and Caramelized Onions and Red and Yellow Bell Peppers, with Fresh Basil
(Serves 4)

Ingredients:

• Olive oil
4 spicy Italian sausage links, casings removed
1 large onion, quartered and sliced thinly
1 ½ teaspoons salt
1 teaspoon Italian seasoning
½ teaspoon cracked black pepper
1 red bell pepper, cored and thinly sliced
1 yellow bell pepper, cored and thinly sliced
1 orange bell pepper, cored and thinly sliced
4 cloves garlic, pressed through garlic press
½ cup white wine (I used Chardonnay)
1 (28 ounce) can diced tomatoes with juice
2 tablespoons flat-leaf parsley, chopped
¼ cup fresh basil leaves, julienned, divided use
8 ounces Pappardelle noodles, uncooked

Preparation:

-Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.

-Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.

-To serve, add equal portions of the “Drunken” noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.Enjoy!

Need a little Sunshine? Maybe these will help…

by , on
Feb 11, 2014
I have a friend who’s called me Lemonie for years and I happen to LOVE lemon,
so when I saw this recipe on Pinterest I had to try it.
Lemonies
Lemonies (From Rita’s Recipes)
Lemon Brownies
3/4 C flour
3/4 C sugar
1/4 t salt
1 stick butter, soft
2 eggs
juice from 1/2 lemon (about 1T)
zest from 1/2 lemon (about 1t)
Combine the flour, sugar and salt in a large bowl.
Mix in the softened butter.
In another bowl whisk the eggs with the lemon juice and zest.
Add to the larger bowl and mix well.
Pour into prepared 8X8 brownie pan.
Bake at 350 for 25 minutes.
You can double the recipe and bake in a 9X13 pan for 30 minutes.
Remove and let cool, then glaze.
Glaze
1/2C powdered sugar
1 T lemon juice
additional lemon zest
stir together
~~~~~~~~~~~~~~~~~~~~~~

note: 1 stick of butter is = to 1/2 C or 1/4 pound.
I use unsalted butter.

Craving Classic Chocolate Chip Cookies

by , on
Feb 7, 2014

That’s what happened to me last week. Just wanted to eat simple homemade cookies.

MommyDo Chocolate Chip Cookies

So, I grabbed my go-to recipe that I’ve been making since I first learned how to make cookies (which isn’t hard ’cause I use the one on the back of the Chippits bag).

Then I baked them. Then we ate them. Now I’m craving more classic chocolate chip cookies. Sigh.

Ingredients:

      1 cup – Softened butter
      1 cup – Brown Sugar
      1/2 cup – White granulated sugar
      2 – Eggs
      1.5 teaspoons – vanilla
      2 cups – All Purpose Flour
      1 teaspoon – Baking Soda
      1/2 teaspoon – Salt
      2 Cups – Hershey’s Chipits

Directions:

  1. 1 Heat oven to 375°F (190°C).
  2. 2 In large bowl, beat softened butter, brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until creamy.
  3. 3 In medium bowl, mix together flour, baking soda and salt. Gradually blend into creamed mixture.
  4. 4 Stir in CHIPITS® Pure Semi-Sweet Chocolate Chips and chopped nuts, if using.
  5. 5 Drop from small spoon onto ungreased cookie sheet. Bake 10 to 12 minutes until golden brown.

    Makes about 4 dozen cookies.

 

Meal Plan Follow-Up: Slow Cooker Pulled Chicken Tacos

by , on
Jan 28, 2014

On Sunday, I talked about my new commitment to meal planning.

I mentioned this weeks plan had me making Slow Cooker Pulled Chicken Tacos from this recipe from Dinner With Julie.

Let me tell you, it is both easy and delicious.

Pulled Chicken Tacos

The meat is so tender and so tasty. Husband couldn’t believe it was a 5-ingredient dish! Took me maybe 10 minutes to get it ready – and that includes pulling the recipe up online and digging out the slow cooker.

We made soft-shelled tacos with avocado, cheese (lactose-free for me), salsa and fresh tomato. It’s only as I type this that I remember that we had fresh lettuce too and I forgot all about it. It could have used a little cilantro but was still super yummy.

DSC_0811

Here is the recipe in case you’re too lazy to click the link. I think this one will be making it’s way into regular rotation.

From Dinner with Julie

Pulled Chicken Tacos

Adapted from Sweet Potato Chronicles

8 boneless, skinless chicken thighs – * I used boneless chicken breasts
5-6 garlic cloves, crushed or chopped *I pressed. I’m lazy like that.
1 – 1 1/2 cups salsa
1 Tbsp. chili powder (this sounds hotter than it actually is)
a pinch of salt

soft flour tortillas or hard taco shells
grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like

Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.

Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.

A fan of the plan. The meal plan that is…

by , on
Jan 26, 2014

Do you plan your meals for the week? There was a time when I shopped almost daily, made what I felt like, ate out on a whim and watched groceries wither and die in the fridge.

Nowadays, I find having one less thing to worry about each day is really worth the time spent on Sundays making a plan for the week and shopping all at once. It very much helps to ensure have healthy, hot food on the table each night.

I generally plan for each meal to last two nights – either as the same meal or using the same base – so I’m only doing a ‘full cook’ every second night.

Like this delicious soup I made tonight. Mommydo’s Made Up Hamburger Tortellini Soup.

Image

It was delicious and easy. Take a look down below to see how to make some of your own.

We’ll have more tomorrow. Then Tuesday, I’m planning to make Chicken Tacos using this recipe except I’m gonna use boneless chicken breasts. Thursday, I’m making this shepherd’s pie. Saturday, I’m gunning for takeout!

The next step in my meal planning for me is to post the list and make the recipes available for my DH who claims he would cook more if he knew what to make and how to make it. I’m doubtful, but hey, it’s worth a shot.

What’s on the menu at your house this week?

RECIPE: Mommydo’s Made Up Hamburger Tortellini Soup.

Ground beef

Canned Tomato

Tomato Paste

Beef Broth

Celery

Onion

Carrot

Basil

Oregano

Chili Powder

Crushed Chilis

Salt

Pepper

Water

Tortellini (I use beef because of the lactose intolerant thing, but cheese would be delicious)

Very easy.

Brown the meat with about 1/2 an onion. Put it in the pot with a large can of diced tomatoes, a small tin of tomato paste, about 3 cups of beef broth, 1 chopped celery stalk and 1 chopped carrot. Include about 1/4 teaspoon of all the dried herbs and spices listed.

Simmer for about an hour. Add extra water as needed to ensure it stays soupy and not like spagetti sauce.

Toss in a couple of handfuls of Tortellini (I used the ‘fresh’ kind)

Increase the heat so the soup is boiling gently and cook until the Tortellini is nice and soft.

Is delicious served with parmesan cheese on top.

Holiday Baking Hang Overs

by , on
Jan 14, 2014

Have a few things hanging around after your holiday baking? Chocolate wafers?  Maybe a few sprinkles? Some Skor bits, mini chocolate toppings? Nuts?

No need to let them go to waste! These dipped Mommydo Holiday Hang Over Pretzel Sticks are a fabulous way to use up some of the odds and ends left over from the holiday baking frenzy.

MommyDo "Holiday Hang Over" Pretzels

They take practically no time. And, your friends and co-workers have had just about enough of their New Years resolutions at this point and will be only too happy to take a few off your hands.

Mommydo’s Holiday Hang Overs Dipped Pretzels

Pretzel Sticks

Chocolate melting wafers, chocolate chips or baking chocolate

White chocolate candy coating or bakers chocolate

Whatever little bits you have hanging around that you can use for toppings.

Instructions:

Prepare a baking sheet or two with parchment paper.

Melt chocolate in the micro at 30sec intervals, stirring between until all the chocolate is melted.

Dip 3/4 of the stick into the chocolate and slowly spin the stick to allow as much chocolate as possible to adhere to the stick.

Place the stick on the parchment.

If you are adding a second kind of chocolate, now’s the time to melt that.

To drizzle the chocolate, use a fork. Gently swing the fork back and forth over the area you want to cover.

I did 2 or three sticks then topped them with extra chocolate and toppings. Then dipped two or three more and topped those.

Be sure to place them about an inch or more apart on the parchment as the chocolate will spread.

You might want to put then into the fridge to allow them to harden.

You can do nuts, but as I was feeding these to the boy, I kept them nut free.

Store in an airtight container to keep the pretzels fresh.

Delish.

The 12 Treats of Christmas: #11 Classic Sugar Cookies

by , on
Dec 19, 2013

I’ve got my binder open, and this recipe comes from a photocopy of a page from Chatelaine Magazine circa 1998. 15 years later, this is still my go-to sugar cookie recipe. As I said yesterday, I don’t have a photo yet, as we’re going to bake these over the weekend. But I find I like it when the dough chills for a good long while (overnight if possible), so I thought I’d post now so you too can get the batter together tomorrow and have a good old-fashioned cookie bake with the kids this weekend now that school is out.

You can find this recipe here on the Chatelaine site.

Roberto Caruso  Photo: Roberto Caruso

Classic Sugar Cookies

Preparation time: 15 minutes
Refrigeration Time: 60 minutes
Baking Time: 8 minutes
Makes: 96 cookies

Ingredients

  • 5 – 5½ cups all-purpose flour
  • 2 tsp baking powder
  • 1½ tsp salt
  • 1¼ cups unsalted butter, at room temperature
  • 2½ cups granulated sugar
  • 4 eggs
  • 4 tsp vanilla

Instructions

  • In a large bowl, using a fork, stir 5 cups flour with baking powder and salt. In another large bowl, using an electric mixer, beat butter with sugar on medium-high for 2 min. Beat in eggs, 1 at a time, scraping down side of bowl as necessary. Then beat in vanilla. Using a wooden spoon, gradually stir in flour mixture just until evenly blended. (Over-mixing toughens cookies.)
  • If dough is too sticky to form into a ball, stir in remaining ½ cup flour, 2 tbsp at a time, until dough is no longer sticky and easy to roll. (You may not need all the flour.) Divide dough into 4 portions. Shape each into a ball, then flatten slightly into a disc . Wrap separately with plastic wrap and refrigerate until firm, at least 1 hour or up to 1 week. Or overwrap with heavy foil and freeze up to 1 month.
  • When ready to bake, preheat oven to 375F. Lightly spray or oil 2 baking sheets or line with parchment paper. On a lightly floured surface, roll dough no thicker than ¼ in. (0.5 cm). Cut out shapes with a cookie cutter. Place on baking sheets, about 2 in. apart. Bake in centre of preheated oven until cookies are pale golden, 8 to 10 min, depending on thickness. Place cookie sheet on a rack for 5 min. Then remove cookies to a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container in the refrigerator up to 1 week or freeze up to 1 month.

The 12 Treats of Christmas: #10 Gingerbread

by , on
Dec 18, 2013

I realize I totally left you hanging but I had good reason. My father-in-law has been ill, which meant husband was out of town for a few days. And I had a First Birthday Party to execute. Husband did return in time for the party. Thankfully, I had premade the dough for this delightful gingerbread recipe. So I was able to quickly make a batch for kids to decorate at the party. It is a ‘fancy’ gingerbread recipe – in that there are a number of ingredients. But it also a delicious, and I mean REALLY delicious one, so it’s worth the trouble to track everything down. Credit goes to Canadian Living magazine – (circa 1999). I found a link to the recipe, but it’s for their house, so the baking is slightly different that the one I have.

MommyDo Gingerbread decorating

Ingredients

  • 1 cup (250 mL) butter, softened
  • 1 cup (250 mL) granulated sugar
  • 2 eggs
  • 3/4 cup (175 mL) fancy molasses
  • 1/2 cup (125 mL) cooking molasses
  • 6 cups (1.5 L) all purpose flour
  • 2 tsp (10 mL) ground ginger
  • 1 tsp (5 mL) baking soda
  • 1 tsp (5 mL) salt
  • 1 tsp (5 mL) ground cloves
  • 1 tsp (5 mL) cinnamon

In large bowl and using electric mixer, beat shortening with sugar until light; beat in eggs and fancy and blackstrap molasses.

Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands if necessary.

Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to 1 week.

Roll out one disc a time to 1/4 inch thickness.

Cut with cutters and transfer to cookie sheet.

Bake at 350 degrees for 10-15 min (depending on the size of the cookies you’re making. If you use tiny cutters, thee cookies will be done sooner.

If you’re using candies that need to bake into the cookie to be secure – little silver balls for eyes for instance. If you’re using frosting, make sure the cookies are cool.

Of course, you can get a merry bunch of elves to decorate your cookies at your babies 1st Birthday Party like I did. I’ll post more about the party later, but for now, here’s a sneak peek of the cookie decorating station at the party.

MommyDo Gingerbread decorating 5MommyDo Gingerbread decorating 7 MommyDo Gingerbread decorating 1

There are only 2 treats to go!

Christmas is nearly here! Tomorrow’s treat is just going to be the recipe. I’ll post pics on the weekend. We’re gonna make sugar cookies and you need to refrigerate the dough at least overnight. I want to bake these with the boy on the weekend but I want you to have the recipe so you can do the same!

Happy baking!

The 12 Treats of Christmas: #8 Peanut Butter Marshmallow Butterscotch Squares

by , on
Dec 10, 2013

These things need a shorter name. They’re quick to make and don’t hang around long at all. The length of their name is kind of misleading. Though, it does spell out pretty clearly what these guys are. They could also simply call them ‘delicious squares’ and have the same end result.

They remind me of my friend Marilyn’s mom, who used to bake these and keep them in the downstairs freezer… the perfect spot for sneaking from.

Image

Recipe

1 Cup creamy peanut butter

1/2 Cup butter

2 (6 oz) packages butterscotch chips

1 large package miniature coloured marshmallows

Put the peanut butter, butter and butterscotch chips in a heavy-bottomed saucepan and cook over low heat until melted and well combined.

Let cool.

Add marshmallows and press into buttered 8-inch square pan.Store in refrigerator.

Follow me on Instagram

Don't miss a thing. Follow now!