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  • Mark & Samantha Redman

Love Your Kitchen - Recipes!

Welcome to our new Love Your Kitchen page :)

The kitchen is the heart of the home.


We are a family who love to eat and love to cook good food.

We would like to share some of our favorite recipes. We hope you enjoy!



Easy Weeknight Turkey Chili and Skillet Cornbread

Our family loves chili, it's a dish that everyone can have fun with and you can make it different every time! This week I made turkey chili.

Gather your ingredients:

1lb of ground turkey

1 onion

2 cloves of garlic

2 bell peppers

1 packet of mushrooms

2 cans of low sodium chopped tomatoes

1 packet of McCormick low sodium chili seasoning

olive oil

Garnishings:

spring onions

black olives

grated monterey jack cheese

hot sauce

sour cream

tortilla chips



cornmeal

all-pupose flour

granulated sugar

baking powder

baking soda

whole milk

buttermilk

2 large eggs

8 tablespoons of butter


Sam Adams Octoberfest!



Ready to create:

Place a cast iron skillet in the oven and preheat to 425 degrees F. This will prepare the skillet for THE most delicious cornbread! We have tried lots of ways to make cornbread but this is by far our favorite. Many, many thanks to my favorite celebrity chef - Alex Guarnaschelli!


Brown 1lb ground turkey in a skillet over a medium heat. I add a little olive oil as the turkey is so lean and can sometimes stick. Add in a chopped onion and a couple of cloves of garlic. I then add two cans of low sodium chopped tomatoes (I sometimes drain one can if the chili appears to have a lot of liquid), two diced peppers, and sliced mushrooms. This week, to save time, I cheated and added a packet of McCormick's reduced sodium Chili seasoning! Hey, it's a great flavor and when you're in the middle of all the after work and school craziness, it works! Salt and pepper to taste. Cover and let it simmer for about 30 minutes.


While the chili is cooking, mix together (I use my Kitchen-aid mixer, which I love almost as much as my family ha ha!!) 1 1/4 cups of cornmeal, 3/4 cup of all-purpose flour, 1/4 cup of granulated sugar, a pinch of salt, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda. Keep the mixer on a low speed and add 1/3 cup of whole milk, 1 cup of buttermilk, two lightly beaten eggs and about 7 tablespoons of melted butter.


Carefully take the heated skillet out of the oven and reduce the temperature to 375. Add about a tablespoon of butter to the skillet and coat the bottom and sides. Carefully pour in the batter, it will begin to cook as soon as it hits the skillet. Place it back into the over, center rack, and cook for about 20-25 minutes (or until the ever faithful toothpick test is clean!). Let it cool slightly before serving.


How to put it all together:

Mark: Put a good helping of chili into a bowl. Add a generous amount of grated monterey jack cheese, a super large dash (and by dash he means pour!) of hot sauce, a nice big dollop of sour cream and a sprinkle of spring onions to garnish. Add some Trader Joe veggie and flaxseed tortilla chips on the side, some cornbread and Sam Adams Octoberfest and he is a happy hubby!



Sam: Heat a single serving of brown rice in the microwave, put the chili on top, monterey jack, splash of hot sauce, a small spoonful of sour cream, spring onions and black olives.


Best thing is that you can use the leftovers to make Nachos the following night. This is from a couple of weeks ago when we used ground beef instead of turkey and added fresh salsa - Yum!

Holly: Our daughter likes things simple. She puts a small amount of chili with a lot of cheese in a bowl and loves to eat with the tortilla chips!


ENJOY!!





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