Wow, I’ve been blogging up a storm recently. Are you sick of me yet?
We had the most gorgeous 70 degree fall day here! It felt wonderful to be getting back into my no work Monday routine. First stop was the gym for a session with my trainer.
Afterwards, I dropped off a car load of household stuff at GoodWill (from our weekend of cleaning) and then went to the grocery store. I made a quick stop at home for a shower and to unload my groceries. Then I was out and about for a few more errands and returns. I ended up at Whole Foods for tasty salad bar lunch.
When I got home, I opened all the windows to let in the clean, fresh air, threw in some laundry, and dove into this week’s recipes. We brought a whole bunch of stuff back from Door County including a huge bag of apples.
For this reason, my interest was peaked when I found a chili recipe that uses apples. I got all the ingredients at the store and had some fresh cider in the fridge (also from the farm).
This is a stove top recipe and really quite easy. The flavors are odd but seem to blend together beautifully!
Once my chili was simmering, I was ready to make M&M Cookie Bars. I was super sad to discover that I did not read the recipe carefully enough to realize that I needed more oats and two different types of oats. But, I moved on quickly with my softened butter to corn muffins.
Only to discover that I bought too small of a package : ( I was having so much fun in the kitchen, between the sun light, clean cabinets, and new wedding gifts that I still wanted to make something. So I cut the recipe in half and turned it into a bread. I left the original recipe for muffins as written below. Just know that you can half it if you buy the tinny 55 cent Jiffy package on accident.
I have never made a pumpkin cornbread before, but I loved the idea and the smell.
And again as odd as the combinations sound, both worked together to create a delicious meal…for tomorrow night. But I had to try it for a pre dinner snack tonight.
The BOY came home to grill, one last time it seems, as the grill ran out of juice. He was able to make dinner in the oven. We’re planning to have the chili tomorrow since we both work later and the rest of the week, I planned out on our newish chalkboard. I’m hoping to have the M&M Cookie Bars made (and shared) sooner rather than later!
Meal Planning 11/02/15
Monday: Steak and Tilapia
Tuesday: Chipotle Apple Turkey Chili + Pumpkin Cornbread
Wednesday: Indian-Spiced Chicken Burgers
Thursday: BBQ Pork tenderloin and Veggies
What are you cooking this week?
What’s the oddest ingredient you ever added to your chili?
Chipotle Apple Turkey Chili
From Pass the Sushi*
*Recipe is mostly the same…I just rewrote it a bit to make it easier to follow!
- 2 tbs olive oil
- 2 lbs ground turkey
- 1 small can chipotle chiles in adobo sauce
- Salt and pepper
- 1 tbs ground coriander
- 1 tbs ground cumin
- 1 tbs smoked paprika
- 1 red onion, chopped
- 2 large cloves garlic, chopped
- 2 green apples, (1 peeled and diced; 1 sliced) NOTE: I used a red apple
- 1/2 lemon, juiced
- 1 cinnamon stick
- 2 bay leaves
- 3 tbs tomato paste
- 1 1/2 cups chicken stock
- 1 cup cider
- Shredded super sharp white cheddar cheese, toasted pumpkin seeds and/or honey corn bread, for serving
Heat the olive oil in a large dutch oven over medium-high heat. Add the turkey and cook until brown, breaking it into chunks while cooking.
Meanwhile, using a food processor, puree the chipotles and 2 tbs of the adobo sauce.
Once turkey is browned, drain liquid. Then stir 2 tbs of the chipotle puree into the ground turkey; season with salt and pepper. Reserve the remaining puree to adjust the heat at the end of cooking. Stir in the coriander, cumin, paprika, onion, and garlic.
Peel and dice one apple into 1/2″ chunks, add it to the chili. Slice the remaining apple and toss with the lemon juice; Set aside.
Add the cinnamon and bay leaves to the chili, cover and cook, stirring and lowering the heat, for 10 minutes. Stir in the tomato paste, then the stock and cider; bring to a boil. Then lower to a simmer for at least 20 minutes and up to an hour.
Top the chili with the cheese, reserved apple and the toasted pumpkin seeds if desired.
Pumpkin Spice Corn Muffins
From Together as Family
- 1 package (15 oz) Cornbread Baking Mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup canned pure pumpkin
- 2/3 cup milk, 2% or higher is best (I used coconut almond milk)
- 1/3 cup butter, softened
- 1 large egg
- Preheat oven to 375 degrees. Spray a 12-cup muffin tin with cooking spray. (can also use 8×8 pan for cornbread and bake 15-20 minutes)
- In a large bowl combine the cornbread baking mix, cinnamon, nutmeg and whisk together.
- Add in canned pumpkin, milk, softened butter, and the egg. Whisk together gently just until combined.
- Using a large ice cream scoop or spoon, scoop batter and divide evenly into the muffin cups. They will about 2/3-3/4 full.
- Bake for 14-16 minutes.