recipe

Korean Beef Tacos

It was when we were on a family vacation in beautiful Traverse City, Michigan that I had my first Korean beef taco (ok my first 6… we went back for more- again, and again that trip, I couldn’t get enough!) The Little Fleet, is a great place to visit for live music and food, and in the summer they host a “fleet” of food trucks with exceptional menu options. If you’re ever in the area, I highly recommend you give them a try!

-Rachel

This recipe is a creation of our own. Perfect to feed a crowd with little fuss, or simply cut the ingredient amounts in half for a family sized portion. It’s everything we love about Korean beef, in super easy crockpot ready style. Also, these ingredients can be found at any grocer, with no need to visit a Korean market. Although we love the inspiring flavors we discover at specialty markets, we keep it convenient because when the craving hits (and it will)…you have to be ready!!

Easily makes 20 tacos…

3½ lbs Flank Steak
2 Tbsp Ginger Paste
½ cup Maple Syrup
2 Tbsp Sriracha
2 tsp Fish Sauce
1 Tbsp Sesame Oil
1 cup Soy Sauce

Place steak into crockpot laying flat.

Mix all other ingredients together in medium bowl.

Pour over beef. Try to situate the steak so it is submersed in sauce. Cook on high for 4 hours or low for 7 hours.

Remove meat and cut across grain into large sections about 3-4 inches long and then shred it, using two forks to pull it apart (it should be extremely tender).

*Sometimes I do this whole step while still in crockpot, but it can scratch your pot!

Place back into crockpot with sauce and serve from there.

I serve my tacos with sliced avocado, a dollop of spicy Greek yogurt (1 cup Greek yogurt with 1 tablespoon sriracha mixed in), a squeeze of fresh lime and thinly sliced purple cabbage.


Fails & Finds

For the first time, in a long time, I had a “laugh out loud” fail. I was trying to replicate “Jo’s Fatayar” from my Magnolia Table cookbook. It was an uphill battle from the start. I knew the name itself would draw criticism from my family. It did. Not that they had any knowledge on which to base their rejection, just the simple fact that my family had not heard of it before is enough to get them riled. Of course, after reading the ingredients (ground beef, cheddar cheese, thawed hash browns, biscuit dough, etc.), I knew there was nothing really objectionable. I likened it to a pasty; beef, potato and onion in a baked crust- a personal package of seasoned meat filling. I don’t know if it was because I replaced the suggested “Grands” with my organic “Annie’s” pre-made biscuit dough, or because the method just relied on pinching the triangle-cornered pockets together without any type of egg wash, or such, binding… But, I knew about half-way through the cooking process, when I went to switch the baking sheets on the oven racks for even heat distribution and saw that my ‘pockets’ looked more like little ‘pizzas’ with unevenly disbursed mounds of beef and cheese, that my attempt was a complete fail. It really was laughable compared to the picture from the cookbook. My kids certainly (after hearing the confession of my mess up) wouldn’t try it now. My husband was a good sport, after smothering it in ketchup. (I liked it best with a dash of Frank’s Red Hot Sauce.) The dough, easy to bend into a taco shape while warm, actually reminded me of a Taco Bell chalupa shell. I made a mental note of this for future experimentation, took a picture of the mishap, and reheated various leftovers to salvage dinner. The kids were pleased.

I, however, am pleased with one of my new cookbooks, Real Girl’s Kitchen. I’m a fan of Hailey Duff’s blog, Real Girl’s Kitchen, and have followed it for a while. I really love her not overly complicated, but heart felt approach to cooking and living. I know the book has been out for a while, but it was still new to me and instantly one of my faves. I appreciate how transparent she is about trying to make healthy choices while still being delicious (my goal in food), as opposed to many celebrity books I buy where I’m constantly questioning to myself as to whether or not they actually eat their recipes (although tasty). I also really like that the majority of recipes are for one. I know that might sound weird, but usually when I cook healthy or want to try something fun (like goat cheese stuffed chicken breast, wrapped in prosciutto with shallot sauce), I know I will have to fight my children to take every bite. This way I can make myself, or myself and a couple of friends, a fun lunch without waste. If I think it’s something my family would enjoy, I can easily double… or quadruple… or sextuple… the recipe too. But mostly, I think I LOVE how that the Real Girl’s breakfast recipe for one, Quinoa, Butternut Squash, Kale and Fried Egg, calls for one whole butternut squash and two eggs. I don’t know if that’s a misprint, but that’s my kind breakfast and I think we could be best friends. It also comes with great suggestions and tips (I’ll take everything I can get). Here are a couple gems I eagerly pass along to you: #1 If you are traveling to New York City please note that between 3-5 pm taxi cab drivers are doing a shift change and therefore make it more difficult to hale a cab, so plan carefully. #2 If you leave a wooden spoon across the top of a boiling pot of water, it will not allow the liquid to boil over. So clever!

Recently, my husband encouraged me to go out and take a morning for myself- a rare, but welcomed treat on a weekend where we try to make the most use out of our “family” time. I went to the local café and got a pastry, pain au chocolat, a coffee (from their in-house roaster)… and, ahem, a breakfast sandwich, a toasted english muffin with Gruyère and bacon. Diet fail… but a pampering win. Priceless.

Not very far from the local coffee roaster, is my favorite store in the whole world, Acorn Farms. They don’t know it, yet. They sell kitchen wares, Polish pottery (as seen in there store window display above), cookbooks, oils, etc. They’re fabulous, and I rarely can walk in without bringing something out. They also offer cooking classes (of which I have taken a couple, such as, Julia Child’s Boeuf Bourguignon, Cookie Decorating and Canning Strawberry Jam). One day, I will admit my affection toward them, and make a plea to let me feature them on my blog.

One of my recent purchases from my aforementioned favorite store was this book, Tablescapes. Oh my word, I cannot say enough about this treasure… What a find! Everyone should own it (at least everyone that has an interest in setting a pretty table). I want to show you every picture in the book, except I’m sure that would infringe upon copyrights. Just know this, it’s a goodie. See how inspired I was to set a pretty ‘scape’ around it just to take a picture? Lol!

I’d love to hear about your finds (especially in cookbooks). I’m always looking for inspiration! And of course, feel free to share your fails… the gift that binds us together!

 

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Fried Egg Sandwich

I’m a sold out breakfast-in-the-morning kind of person. You know those diet tips that say “don’t skip breakfast” and encourage you to start off your day eating a meal; I take them very seriously. And although my family would probably rather have a bowl of cereal, I am determined to make them real breakfast people, because it’s nice when people eat cooked food.

Pretty much anything that has eggs, bacon, and cheese is a winner, but this dish is childhood favorite that has been amped up with a little kale and gruyère (nod to Gwyneth Paltrow), and the “tangy zip of Miracle Whip”. (Because there is nothing else exactly like it.)

As organic as possible:

Serves 4

8 slices Bacon

1 cup finely grated Gruyère cheese

4 large Eggs

Salt and freshly ground Black Pepper

4 thick slices Country Bread

1/4 to 1/2 cup Miracle Whip

4 small or 2 large Kale leaves (hard stems removed)

2 tsp Olive oil

1/2 Tbsp (1 small pat) Butter

Arrange the bacon in a single layer in a large sauté pan, in two batches if necessary. Fry over medium-high heat until it reaches desired crispiness, then transfer to a paper towel-lined plate.

Wipe out almost all the bacon fat from the pan and make four 1/4 cup piles of cheese in the pan (they will sizzle and crisp immediately). Crack an egg over each flattened pile of cheese crisp. Generously salt and pepper the eggs. Cook until whites are set (not clear and runny).

In the meantime in a small sauté pan over medium heat olive oil and butter until butter becomes frothy. Coat the pan by swirling the oil and butter, add kale and sauté until kale is soften and slightly wilted (flipping once). Lightly salt and pepper the kale. Set aside.

While the eggs are frying and kale is sautéing, toast the bread in a toaster.

When all the preparation is finished it is time to assemble! Spread each piece of toast with 1 to 2 tablespoons of Miracle Whip, top with 1/4 of the sautéed kale, 2 slices of bacon, and one of the crispy Gruyère/fried egg combos. Repeat three more times.

Sadie’s Thanksgiving

I love Thanksgiving. It has always been a cherished and celebrated holiday in my family. My traditions have changed throughout the years; loved ones have passed, families have grown, houses have been sold and people move… But some things have remained the same; I still get dressed up even though we are just meeting up with family and friends. We don’t take for granted how blessed we are to be together and share in our feast. And I’m from Michigan, so there’s always a Lion’s game.

Many of you know how it goes. Children grow up and get married. They incorporate both sides of the family and coinciding-ly make new traditions. Sometimes parents are divorced, so there are even more houses to visit. If your blessed with grandparents still alive, many holiday routines include a visit to their house. Often those married couples begin to have children of their own… All of the sudden you feel like you’re spending the holiday in the car, and getting your baby and self in and out of it- so you need to reevaluate your traditions. (Maybe that last part is just my experience?)

Of course, I’m truly thankful I have places to go with people who love me and my family. And I’ve learned to accept change throughout the years too. We usually don’t have dinner at the cabin pictured above. (I really wish we did.) This photo was taken the first year, I believe, of owning the cabin and the first Thanksgiving spent without my grandmother. We had always gone at some point during the day to have Thanksgiving dinner at her house, even after I was married with baby in tow; a tradition I had followed since childhood and one that admittedly I miss. At this time, I was pregnant with my daughter and we spent the holiday in the woods with my parents and my sister’s family. It was a beautiful way to transition into new holiday experiences. It also gives you an idea as to the traditional American food we eat. Food that was prepared without a conventional oven that the cabin was missing at the time, I might add.

Confession: I have never made a roasted turkey. Although I have graduated from sitting at the kid’s table, I have yet to actually host a Thanksgiving dinner. Therefore, I have never made the prized turkey. That said, I do feel like I make an important contribution to the annual feast, namely desserts and any side dish with which I may want to experiment.

Here is a sneak peak into what I’ll be bringing to Thanksgiving dinner this year (for the available recipes I have included the link):

For the last, I don’t know, how many years I have been bringing my Cranberry Pecan Pumpkin Bread. It is a sweet bread that we eat with dinner along side the rolls. And if any is leftover, it makes for a great treat with coffee the next morning.

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I love pecan pie in all forms. Here is a Maple Pecan Pie that has become a part of our Thanksgiving tradition, that I will be bringing again this year. (Side note: I can’t wait to update this photo!)

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In addition to this pie I am going to make the “Ultimate Pumpkin Pie with Rum Whipped Cream” from the Barefoot Contessa’s Foolproof cookbook. Because if I can’t try something new, I’m not having fun. Also, let me take this opportunity to apologize to my dad in advance, because he is a pumpkin pie purist. Sorry pops, but keep an open mind! You might love it!

Lastly in the dessert category I am bringing my Pumpkin Cheesecake. And when I say “my” please note that it is not actually my recipe. But it is the same gorgeous creamy cheesecake with graham cracker crust that I love and have been making for years, that I wouldn’t change a thing about and have adopted as my own.

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I’ve also never made a green bean casserole. I’m not proud of that statement. But this is the year I make it happen. I’m just going to ease myself in by trying French’s Green Bean Casserole straight from their site. However, if any of you with experience know that I am making a mistake please feel free to leave me a link with your favorite recipe in my comments, I am open to suggestions… until this evening when I shop for my ingredients.

Lastly, I am making appetizers. But not appetizers for like before the meal, because everyone comes hungry (unless you’ve been to several dinners already ?) for the Thanksgiving feast. These are really more like snacks for later because we are having a late afternoon feast this year (to accommodate several families) and when evening rolls around I doubt people are really going to be hungry when we wake up from our naps (just kidding… someone has to watch the children), but we may want to snack. So I am going to make The Pioneer Woman’s Festive Goat Cheese with dried cranberry and pistachios from her “Friends-giving” episode, and my Smoky Cheese Ball; which I usually ingest while watching the parade… maybe I’ll make two.

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There you have it! Have a great holiday friends and God bless!

Love,

Sadie

 

Stroopwafels

I know I’ve mentioned it before, my fascination and appreciation of the Dutch stroopwafel. Visiting that street vendor was a highlight of my trip to the Netherlands. New York has its hot dogs. Paris has its crêpes. And Amsterdam has its stroopwafels. If you haven’t tried one before, imagine being attracted by a similar smell of an ice cream shop that is making its own waffle cones. But instead of cones, they are making fresh waffled cookie type sandwiches with a thin caramel-esque syrup-y  inner layer that you can hold in your hand while you walk around the outdoor market or town. They can be purchased in different sizes, but the stroopwafels are globally known for their cup-sized roundness; because the idea is that they come back to life as they are warmed through while resting on the rim of your morning (or afternoon… or evening…) coffee or tea. And the unfortunate truth is that I haven’t had any stroopwafels since being stateside that tasted remotely like what I remembered in Holland. Until now. When these are fresh, they are incredible.

As found on Food.com

Waffle cookies

4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (1/4 ounce) package active dry yeast
1/2 cup warm water
Filling

1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup

DIRECTIONS

Preheat a pizzelle iron. Or in my case a Belgian Cookie Iron.
To Make Waffles: Dissolve the yeast in the warm water.

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Cut butter into the flour.

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Mix in the sugar, cinnamon, eggs and yeast mixture.

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Mix well and set aside to rise for 30 to 60 minutes.

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Roll dough into 12 small balls.

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Squeeze each ball into the preheated pizzelle (or Belgian cookie) iron…

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and bake for about 30 seconds.

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Place the little beauties onto a wax paper.

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To make perfectly rounded edges, use a large biscuit cutter to trim off the excess. (Optional)

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Using a butter knife or the like, cut (or separate) the waffles into two thin waffles.

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Spread the filling…
To Make Filling: In a saucepan boil the brown sugar, the remaining one cup of the butter, cinnamon (this is a must-have ingredient), and dark corn syrup until it reaches the “soft ball stage” (234-240°F, 112-115°C), stirring constantly.

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To Assemble: Cut each waffle (or separate) into 2 thin waffles and spread with filling.

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I used an offset spatula and my fingertip table…

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Repeat this process until all the filling is used. If using store bought, simply spread about 1 tablespoon of filling on one waffle cookie, and place a second cookie on top.

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Makes about 12 servings. Look at these!!!

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Tip: Try eating stroopwafel by resting it over a warm cup of coffee or tea — the steam will warm these up just right.

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Pizza Pasta

Who enjoys having fun with their food? I do! Let’s face it, I’m not in the running to win a Michelin star. Although I think I get 4 stars on this! (One from each of my kids). We have growing athletes in this house, so we eat a lot of pasta. And I don’t know one kid who doesn’t like pizza! Let’s just get crazy… As if we needed further proof that easy weeknight meals can be as amusing as they are tasty.

Serves 6-8

As organic as possible:

1 lb Penne pasta or pasta of choice

1 – 14 oz. jar/can or homemade Pizza sauce

1 – 15 oz. jar/can or homemade Tomato sauce

1 tsp Sugar

1 tsp dried Oregano

Salt and Pepper to taste

6 oz. Pepperoni, sliced *reserve 12-15 slices for topping, quarter the remaining

2 cups shredded Mozzarella or Italian cheese blend, divided

1/4 cup (approx) of freshly grated Parmesan

*Optional diced veggie “toppings”such as onion, green pepper, mushrooms, etc.

Preheat oven to 350°.

Cook pasta according to package instructions, less 1-2 minutes. *I like to salt my water when it comes to a boil, before adding dry pasta. Drain and return to pot.

In the meantime, in a sauce pan, combine pizza and tomato sauces, sugar (to balance tomato acidity), oregano,  quartered pepperonis, and any diced/sliced veggies. Stir until combined and warmed through. Taste for further seasoning, i.e. salt & pepper.

*Side note: this could easily be a vegetarian dish by omitting the meat! 😉

Pour the sauce mixture into the pot of noodles and stir. Place half of the saucy noodles in a large baking dish in an even layer. Sprinkle half of the shredded cheese on the first layer of noodles and repeat with remaining noodles and shredded cheese. Strategically place the full slices of pepperoni around the top of the pasta dish, followed by the grated Parmesan, to create your piece of art. Kiss your grouped finger tips and throw your hand in the air while shouting “Bellissimo!”

Place the loaded baking dish into the oven for 25-30 minutes, until the cheese is melted and the top pepperonis are starting to brown on the edges. Yum!

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*It might also be noted that I reserved some of the saucy noodles, which I placed in a separate small baking dish for my dairy-free son. (Which you may or may not need to do yourself.)

 

Blueberry Muffins

Is there anything more beautiful than a blueberry muffin? Not if you’re into baked goods with crumbled topping and bursts of fruit- which I am. And it just so happens that I am in Michigan where we have the best blueberries in the world (and cranberries, and cherries, and apples…). We are fortunate enough to have two blueberry seasons, and by-golly we can freeze them in-between. So eat up buttercup, life is good.

Adapted from Muffins by Williams-Sonoma

As organic as possible:

For the Topping:

1/4 cup Flour

2 Tbsp Sugar

2 Tbsp Brown sugar

1/4 tsp ground Cinnamon

2 Tbsp cold unsalted Butter

 

For the Muffins:

7 Tbsp unsalted Butter, at room temperature

3/4 cup Sugar

2 Eggs

2 1/4 cups Flour

4 tsp Baking powder

1/2 tsp Salt

1 cup Milk

1 1/2 tsp Vanilla

1 pint Fresh Blueberries

 

Preheat the oven to 375°. Grease 12 standard muffin cups with butter or non-stick cooking spray.

To make the topping, stir together the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Using a pastry cutter or your fingers, cut or rub the butter into the dry ingredients just until coarse crumbs form.

For the muffins, using an electric mixer cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition until blended into the butter.

In another bowl, stir together the flour, baking powder, and salt. Reserve a tablespoon of the dry ingredients and set aside. Add the remaining dry ingredients to the butter mixture in 2 increments, alternating with the milk and vanilla. Stir just until evenly moistened. The batter will be slightly lumpy. Gently toss the blueberries in the reserved tablespoon of flour. Carefully fold the blueberries into the batter, just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do no over mix.

Spoon the batter into each muffin cup, filling it level with the rim of the cup. Sprinkle each muffin with some topping.

Bake until golden, dry, and springy to the touch, 20-25 minutes (until an inserted toothpick comes out clean). Let cool for about 5-10 minutes. Unmold the muffins and serve warm or at room temperature.

 

 

 

Easy Crockpot Chicken Teriyaki for Two

I love Teriyaki. I can’t remember a time when I didn’t like the flavor of Teriyaki. But for all my appreciation, I can’t get my kids to eat anything with the taste of Teriyaki. Which means there is no point in making a full meal that’s going to go to waste, hence my rare and personal-sized batch of this yummy chicken dinner (or lunch) for two. Of course if your family knows what’s good, feel free to double, triple or quadruple etc.

As organic as possible:

4 boneless skinless tenderloins
2 scallions, finely chopped, plus extra for garnish
1 thumb size piece of fresh ginger, minced or grated
2 small or 1 large garlic clove, minced or grated
1 cup Teriyaki Sauce
1 Tbsp freshly squeezed orange juice (optional)

1 cup cooked brown rice
1 broccoli steamed

Place the tenderloins, scallions, ginger, garlic, Teriyaki sauce and orange juice in a small crockpot. Give a little stir to incorporate all ingredients and set on high for 4 hours or low for 6-8 hours. (My little crockpot runs hot even on low, so six hours is plenty.)

Top with extra scallions and serve with rice and broccoli. You’re so healthy.

Sidenote: If you want to roll like we do, about 20 minutes before dinner place the frozen organic chicken tenders for the kids in a preheated oven.
(And if you really want to know how this is going to play out, it’s going to go something like this: my children are going to be really glad I made them chicken that doesn’t have sauce. And they’re going to like their rice. One of my children is going to eat all of his steamed broccoli, and probably ask for some of mine. Another child will eat her mandatory broccoli floret because she is sensible and has reasoning, but she won’t like it. The next child will have passed up every opportunity to eat his broccoli and it will be the last thing left on his plate. And it will have turned into a battle of the wills to take a bite of that broccoli (which is what it has been reduced to). And before it touches his lips, he will already be gagging. Because he has a ridiculous self-imposed gagging reflex. All threats will have been made, and he knows that he will be going to bed straight after dinner without watching any TV with the family. And he will finally take a nibble followed quickly by a drink of milk. And then he will ask for a treat, as if his effort deserves a reward. And the baby will have little green pieces of broccoli all over his chin and covering his tray. Because he has an amazing ability to sort and separate with his tongue the pieces of broccoli that you have tried to shovel in with the spoonfuls of rice. And you will just be satisfied that he at least has tasted the broccoli. After you clear the table you will spend 20 minutes picking and wiping up sticky pieces of rice from the chairs and floor, because not one of your children can get all of their rice in their mouth. And you might murmur to yourself something like “I should just wait until the morning when this is dry and sweep it up.” But you know that in your heart of hearts, if you made a decision like that, that this would be the night they would pretend the kitchen table was a rocketship and they’d all be under there playing and mashing rice with the knees of their pajamas and socks… Whew! Blogging, it’s better than therapy.)

Turkey Sloppy Joes

Sloppy Joes were kind of a staple growing up in my house. It’s game night and the cheerleaders are coming over for dinner, what are we going to have? Sloppy Joes! We had a big test in school today, and I could sure go for some comfort food, what’s for dinner? Sloppy Joes! Or it’s been a particularly busy day, mom hasn’t had time to prepare a huge meal for dinner, what should we have? Sloppy Joes! To be fair to my mom, maybe we had them 2 times a month at most, but it always felt like the best answer to me. Yummy comfort food, great for a crowd and easy to pull together. That just so happens to be my favorite kind of food to feed my family today. Here’s just a delicious and healthier twist, because eating healthy should be comforting too!

As organic as possible:

Olive oil cooking spray
1 medium Green bell pepper, finely diced
2 lbs ground Turkey
1 1/2 T granulated Onion
1 1/2 T granulated Garlic
1 tsp Chili powder
1/2 tsp Cumin
1 tsp Salt
1/2 tsp freshly ground Black pepper
1/2 tsp dried Thyme
1/2 tsp dried Oregano
1 14.5 oz can Tomato sauce
1/4 cup Ketchup (I use organic with a cane sugar, and I think it gives the mixture a little depth of color and flavor, but for die-hard clean eaters feel free to omit)

Whole grain Hamburger buns

Coat a large frying pan with olive oil spray over medium heat and add the green pepper and turkey. Start to separate the turkey with a wooden spoon (or utensil of your choice) and add the granulated onion, garlic, chili powder, cumin, salt, pepper, thyme, and oregano. Continue to incorporate spices into meat mixture as it browns.

(Side note: For Sloppy Joe’s made with beef, I prefer to use freshly diced onion and minced garlic. However, I like the concentrated flavor of granulated onion and garlic for ground turkey. Also, I like to flavor the meat as it is browning- I think it tastes better. Could you add the spices to the turkey after it has been strained -so you don’t lose any- along with the tomato sauce and ketchup? Yes… but I wouldn’t.)

When turkey is mostly cooked through (because turkey has a tendency to dry out, and it will continue to cook in the sauce) strain the majority of the excess fat- a little keeps some flavor… (Who knew Turkey Sloppy Joe’s were so technical?) Add the tomato sauce and ketchup. Stir until combined and saucy. Allow to simmer on low for at least 15-20 minutes.

Serve on whole grain buns, because there is no reason to cut corners on our healthy meal. And if I may, I suggest a side of baked sweet potato fries because they are awesome.

Yogurt Chicken Chili

The Super Bowl is two days away! And if you’re looking for a something to feed your home team that’s full of flavor and won’t bog them down, I’ve got the perfect idea. This chili is healthy and hearty, light and appetizing. It’s a crowd pleaser for sports fanatics, athletes, moms and kids alike. So regardless of the Game Day outcome, you’ll be a winner. Trust me on this.

As organic as possible

1 1/2 lbs boneless Chicken

1 Tbsp Olive oil

1 yellow Onion, chopped

3 cloves Garlic, minced

4 cups Chicken broth

1 Tbsp Cumin

2 Tbsp Chili Powder

1/2 Tbsp dried Basil

1 1/2 – 2 tsp salt (to taste!)

1 tsp freshly ground Black pepper

2 15.5 oz cans Cannelloni beans, rinsed and drained

1 cup Non-fat Greek Yogurt, (Organic or Chobani) divided, plus more for serving (optional)

1 Scallion, sliced for garnish (optional)

 

In a large pot boil the chicken in water until cooked and tender. I used organic chicken tenders (which are cut thin) and took about 10 minutes. If you are using halved breasts, it could take 15-20 minutes.

Meanwhile in another pot or dutch oven, heat the olive oil. Add the onion and let sauté for 2-3 minutes until starting to turn soft and translucent. Add the garlic and cook a minute more. Pour the chicken stock into the onion and garlic, and stir. Add the cumin, chili powder, basil, salt, pepper, and beans. Stir and let sit over medium heat, bringing to simmer. Reduce heat to low (keeping at a nice low simmer).

Using a slotted spoon or tongs carefully remove the chicken to a cutting board. When cool enough to handle I like to tear the chicken into rustic bite-size pieces. However, you can shred with a fork or chop with a knife if you prefer. Place the chicken into the pot of simmering broth, and stir. Allow the flavors to combine for at least 20-25 minutes. Add 3/4 cup of the Chobani Greek yogurt into the chicken chili and stir. Taste for seasonings and adjust accordingly. Allow flavors to meld for at least another 15 minutes. Top the chili with the remaining quarter cup of plain greek yogurt and scallions for serving. If desired, set bowls of the yogurt and additional sliced scallions for guests (or family) to dress their individual bowls. #madewithchobani

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