kup of:breaded fish tacos

and im back with recipes! i know its been a long time but ive been working on a lot of other things. but dont worry, one of those other things are…wait for it…

I AM TEACHING MYSELF HOW TO CREATE MY OWN RECIPES. i am pretty much rachel ray up in here. all jokes aside, its been challenging because im that person who gets mad when food doesnt turn out.

now, i am almost embarrassed about this recipe because, its so easy. like easy easy. i dont know why i didnt think of this sooner but i thought of it now and thats what matters.

i came up with the best breading for fish (really chicken too) tacos.

ingredients:

  • about 1/2 pound of tilapia, cod or a thin white fish *
  • 1 taco seasoning packet
  • 1/3 cup of sour cream
  • 2 cups panko
  • 1/4 cup olive oil
  • *i normally use tilapia and i make sure its thin. this time around i used cod and didnt like it as much. but up to your taste buds!

steps:

  • pat off fish to remove all extra moisture.
  • place panko on the plate for breading, set aside until ready to use
  • mix together the taco seasoning and the sour cream. stir until combined.
  • pour oil into a tan and let it warm up on medium-low heat. i stick with a lower heat because then im not burning the breading on the fish.
  • take the sour cream mixture and coat all sides of the fish. i make sure i am layering it on semi thick.
  • coat the fish with panko.
  • repeat until all the fish is covered with panko.
  • check to see if the oil is hot, i always throw a panko crumb or two in the oil and if sizzles, its ready.
  • place the breaded fish into the pan and cook each side for 5-7 minutes. (thinner cut of fish will require less time) The internal temperature should be 145.
  • ****if your fish is thicker cut, i would reduce heat so the breading doesnt burn.
  • ****also less flipping is best because more flipping means breading can become loose and fall off the fish.
  • remove from heat, pat off extra oil, cut and add to your tacos!

now i want fish tacos! and i feel like making tacos look pretty isnt my thing? like i know i can dress up a bowl of mac and cheese like no ones business but tacos…that is something i need to work on. accepting taco plating lesssons by anyone 😉

as always, please let me know if you make these!

enjoy babes

xoxo kelsey

kup of: creamy mushroom and spinach gnocchi

ehi amici ,

yes, that is “hey friends” in italian…okay and that matters why?

BECAUSE i made gnocchi this week and it was amazing. okay, duh it wasnt as amazing as when i went to italy but it was still pretty good (& easy!)

this week i threw it down in the kitchen and made: creamy mushroom and spinach gnocchi. when i first saw this, all i could think about was how hard it was going to be but nooooo. i was wrong! this recipe is super easy, yummy & filling.

now, is anyone wondering what gnocchi is? let me yell ya, its small dumplings made from potato, semolina, or flour, usually served with a sauce, per the dictionary. dumpling is my favorite d word and i know youre all wondering, drinks is my second favorite d word 😉

its a must to channel your inner 1/8 italian for this, if you need to borrow mine, let me know and ill lend it to you lol.

here is what is needed:

  • olive oil
  • 1/2 medium onion chopped
  • 12 ounces portobello mushrooms chopped
  • 2-3 cloves garlic minced
  • 3-5 dashes Italian seasoning
  • 1 heaping teaspoon Dijon mustard
  • 1/3 cup dry white wine (i used pinot grigio)
  • 1 cup heavy whipping cream
  • 1 pound uncooked potato gnocchi
  • 1 small container of baby spinach
  • 1/2 cup freshly grated parmesan cheese
  • Salt & pepper to taste
  • Fresh parsley chopped, to taste

add the olive oil, i would say about a tablespoonish, a little more is fine into a skillet on medium high heat. add the onion and sauté for 5 minutes, stirring occasionally. and dont freak out if your onions do become a little brown, you wont die or anything.

next, add your mushrooms, garlic & italian seasoning. continue to cook, stirring occasionally, for about 5 minutes, add more oil if the pan becomes a little dry.

next, stir in the dijon mustard & white wine. let it bubble for a minute or two. ***if you havent already, this is where you pour yourself a glass of wine and make sure you finish the bottle. you wouldnt want to just let an open bottle of wine just sit in your fridge, now would you? no.***

now add the cream and gnocchi. wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. cook for 3 minutes.

this wine is from target and its super good! AND only $5

next, stir in allllllllllllllllllll the spinach, cover the pan again & cook for 3 minutes.

i know it doesnt look like i used the whole thing, but i did. took the pic and then added the rest lol

lastly, stir in the parmesan and season with salt & pepper to taste. well, you can parmesan to taste too 😉

** gnocchi should be soft. for some reason its not, continue to cook for another few minutes**

finish the dish with parsley & more parmesan, and tutto fatto!

godere !!

let me know if you make this, id love to see 🙂

xoxo kelsey

kup of mac n cheese

i know you guys have been waiting for this. you have probs been waiting for tooooooo long and thats allllll my fault!

well, its here.

my famous mac n’ cheese. yes, f.a.m.o.u.s.

it killed me slowly to measure for this recipe. i NEVER measure for this! i shake a little this, a little of that, add a hand full of whatever or keep adding until i think it looks/tastes good. i was actually super worried that i was going to add too much of something and it would taste gross. but i got it all tasting good on the first try…even with measuring…its from all my years of culinary experience 😉

now, dont go thinking that this is hard because you have to make a sauce. i have made this so much, i could make the cheese sauce in my sleep. well, maybe not. that seems as if that could get messy lol.

oh yeah, while i made the mac n’ cheese. nick made us drinks! just one of my favorites, a whiskey sour with egg white.

here is what is needed:

  • box of your favorite noodles, i use banza
  • 1.5- 2 cups of either broccoli or cauliflower, cooked
  • 2-4 tbsp. flour
  • 2 tbsp. butter
  • 1-2 cups milk, i use almond milk
  • ~2-2.5 cups of cheese of your choice, i normally use cheddar, feta and Parmesan but whatever you have on hand is fine.
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. mustard power
  • 1/4 tsp. pepper
  • 1/4 tsp. paprika

first things first, start boiling the water for your noodles and your veggies.

cut with your veggie of choice. i like both so its hard to say what i would recommend.

boil noodles as it says on the package and boil the veggies for only a few minutes, its up to you as to how soft you want them. normally boil mine for threeish minutes.

drain and rinse both and set aside.

now its time to make your cheese sauce! doing “ugh” me, its not that hard.

in a large saucepan, over low to medium heat, melt your butter.

once the better is melted, you will want to add in your flour by whisking it in. (i always start out with 2 tbsp. i slowly add little by little but i always end up using 4 tbsp). here, you want to create a paste. youll know if you have used enough flour because your mixture will be a paste rather than loose butter and flour.

next add your 2 cups of milk and continue to whisk until the milk and your butter-flour paste are combined and semi smooth.

turn down your heat to low and add your cheeses. here it is up to you as to how much cheese and what sort of cheeses you want to use. i normally just add what i think is going to work (or whatever i have in the house). once your cheeses are added, whisk in the cheese until combined and smooth. add spices and stir together. (at this point, the sauce can become a little thick so i always add more milk. the more milk you add, the thinner your cheese sauce will be. i would say i use an extra cup of milk when i make it. again, up to you as to the thickness you want).

stir your choice of veggies into cheese sauce and serve over noodles!

see, we made it!

enjoy & i hope to see you guys make this 🙂

xoxo kelsey

before the snow, crock pot risotto with butternut squash

HI!

coming to you before i either freeze or get lost in the snow, i figured i would share some food with you since no one is going anywhere tomorrow. plus, its been a long time since i posted about food or it feels like it anyway.

so i have to admit, i was going to make this recipe last week but that didnt happen. and thank goodness my butternut squash lasted for a week. another thing i have to admit, this was my first time cooking with a butternut squash…i was a little embarrassed because i had to youtube how to peel and cut it. WHATEVER, its fine, its fine.

anyways, i figured since its so freakin cold here, i would make something warm and in the crockpot. i ended up making risotto with butternut squash. nothing like having your whole house smell like shallots for the whole afternoon.

here is what youll need:

  •  2 teaspoons extra-virgin olive oil
  •  2 medium shallots, diced
  • 2 garlic cloves, minced
  •  1/2 cup dry white wine ( i used pinot grigio)
  •  1 medium butternut squash, peeled, halved, seeded, and cut into 1/4-inch cubes
  •  salt and pepper to taste
  •  4 cups vegetable or chicken broth (i used chicken)
  •  1 1/2 cups uncooked short grain brown rice
  • toppings: we did feta with parsley and italian seasoning blend with parmesan cheese. the recipe originally called for goat cheese and sage butttt i cannot stand goat so i made up the other combos. you really can add whatever you want, whatever you think will taste good together. i didnt measure my cheese or my spices, i kind of just kept adding until it tasted good 🙂

first, cut up the shallots, garlic and butternut squash. once that is done, add oil to a saucepan, add shallots and sauté over low to medium heat until the shallots are soft and translucent. i would say this takes about seven minutes, then add your garlic, salt and pepper. i just coated the shallots and garlic with a good layer of salt and pepper, you can always add more. make sure to sauté the garlic for a two to three minutes because you dont want it to burn. lastly, add the wine and cook for two minutes.

no, i didnt drink any wine…it was only 11 in the morning when i started this and i realized it might not go so well with my coffee.

next, take your onion and garlic mixture and add it to your crock pot. i used my bigger crock pot, im not sure the size but its a big one lol. then add your cut up butternut squash, uncooked rice and broth and cook!

hot oil and cold broth do not picture well

i cooked mine on low for six hours but you could cook on high for three hours. **i did have to add a about 1/4 cup more broth at the end because it was starting to get a little dry, i added this in about an hour before it was finished**

and there you have it!!

risotto with butternut squash. like i said before, this is just a base. you can get creative here! you can add whatever you think is going to taste yummy. remember to have fun, dont just stick to boring salt and pepper. i fixed mine up with feta with parsley and nick did italian seasoning blend with parmesan cheese.

well its been nice knowing all of you, i will be buried in snow for the next week!

have a good week my friends!!!

xoxo kelsey

they see me rollin’, they making lasagna rolls

hey my friends,

i never thought i would say this but it feels sooo good to finally eat at home again. its so hard to eat at home during the holiday season.

with that being said, i remembered a lot of you said you wanted me to post about my lasagna rolls i made forever ago. and i didnt forget about you!! its actually been on my mind ever since i asked about it.

for weeknights, i try and find recipes that are what i call: “dump everything into one big ass bowl and mix”. these roll are just that! you literally dump everything in one big ass bowl and mix. i mean, yes… you still have to cook the noodles and cook the roll ups 😉

i do have to admit though, frozen spinach kinda creeps me out but i deal with it because it tastes good in the end!

here is what is needed:

  • 9 lasagna noodles, cooked
  • 10 oz frozen chopped spinach, thawed and drained
  • 15 oz ricotta cheese (i used whole milk ricotta)
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • salt and fresh pepper
  • 1/4 tsp. garlic powder
  • 1 jar of spaghetti sauce (your choice of flavor)
  • Mozzarella cheese, shredded, enough to cover the top of rolls
i just really wanted to take a close up of cheese, okay?

first things first, preheat your oven to 350

boil your lasagna noodles as suggested on package, once finished rinse and set them off to the side.

and like i said before, i literally dump everything into a big ass bowl. i am really good at picking a bowl that is to small and when it comes to stirring everything together, i cant became my bowls to small which means food gets all over.

anyways,

rinse the spinach and squeeze out as much of the water as you can and then add to the bowl. add the ricotta cheese, parmesan cheese, egg and as much salt and pepper as you want and then the garlic power.

mix everything together until combined.

now comes the more time consuming part but dont worry, it wont take FOREVER like youre thinking.

i dry off the one of the noodles, put it on a plate and take about 1/3 cup of the spinach and cheese mixture and put it into the noodle. roll the noodle and place in a 9×13 pan.

now do this with the rest of the noodles. now take your jar of sauce (i just use marinara) and pour it over the rolls.

lastly, top the rolls with as much mozzarella as you want, i find that less is more, if that is even a thing with cheese.

cook for 40 mins. i always finish mine with a little broil to darken the tops.

annnnnd ENJOY!!

guys – i wanna know if youre making this! please share if you do, i would love to see!

xoxo

kelsey

crockpot enchilada chili

hey everyone!

i feel like ive been gone for so long…well im pretty sure i have. life has been nuts because WE GOT A PUPPY! yes, i can blog about that later. but weve been so focused on making sure glen (yes, we named him glen) isnt biting us, isnt peeing everywhere and that he is learning his name. but enough of glen.

 i have been making this recipe for a long time and its honestly too good to not share. 

i think one of the main reasons why i enjoy this recipe so much is because you literally dump everything into the crockpot and walk away. once everything is cooked, you whisk in cream cheese and BOOM enchilada chili. 

i normally make this for my lunches for work. its full of protein and flavor. yes, its not the BEST thing for you but its not the worst. i mean, what you put into this recipe is straight forward but its not like eating a salad. 

but its worth it 😉 

 here is what is needed:

  • 1 can (10 ounces) red enchilada sauce
  • 1 can (14.5 ounces) petite diced tomatoes with green chilis
  • 1 can (15 ounces) chili beans in mild chili sauce
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 bag of frozen corn
  • About a pound of chicken, you know me and my tenderloins
  • 2 cups chicken stock or chicken broth
  • 1 package (8 ounces) cream cheese very soft
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 and 1/2 tablespoons chili powder
(i got my pepper shaker at target, a while back now)

now, literally dump everything (well almost everything, the cream cheese will come last) into a crockpot. i use my bigger crockpot so i know for sure ill have enough room. 

cook on high for 3-5 hours or low for 5-8 hours, you want to make sure the chicken is able to shred once cooked.

dont forget to take your cream cheese out of the fridge a little before the chili is done cooking!

drum roll please…

youre almost done.

i remove all the chicken from the crock pot and let it cool a bit. i also turn off my crockpot. while the chicken is cooling, i take my room temp. cream cheese (no it doesnt have to me super soft but enough to whisk it into the chili) cube it and whisk the cubes into the chili. once combined, i then take my hands, yes my hands and shred the chicken and put it back into the crock pot. 

now stir the pot (lol) and WALA! enchilada chili!

this can be served right away for breakfast, lunch or dinner ORRRRR you can be portion it for your lunches 🙂 oh, this stuff freezes and reheats well too!

as always, i hope you enjoy!

xoxo kelsey 

lazy boy chicken nuggets

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hey chicks,

i think it was this past week where i asked (on instagram) if you guys wanted to know my secret chicken nugget recipe. a handful of you said you were on the edge of your seat, about to go crazy because you just NEEDED to know. just kidding, well kind of…that was a little extreme buttttttt a handful of you did say you wanted to know how its done.

and i know this may come as a shock to you but i can be lazy sometimes ( i mean, come on…we all can be!) and if youre lazy sometimes, its okay. i would be more concerned if you were like the energizer bunny and didnt stop and didnt gave yourself a break here and there.

so what does lazy have to do with chicken? well they go hand and hand because these chicken nuggets are EASY! but yet so good. i would say the “hardest” part of these is waiting for them to be finished in the oven. so if youre not feeling like making a huge, in-depth meal or you arent super good at cooking or youre just feeling lazy but hungry, this SECRET recipe is for you 🙂

this is what is needed:

  • 1 package of chicken tenderloins…about a pound ( you could use chicken breast too, but i like the tenderloins because theyre small and easier to bread)
  • 1 cup of white flour
  • 2 eggs, beaten
  • 2 cups of vigo plain panko bread crumbs – light & flaky (i have used this brand for the longest time and it works SO well!! i find it at woodmans but im sure its elsewhere too)
  • cooking spray

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first off, pre-heat the oven to 425 degrees.

cut your chicken into pieces, up to you as to how big you want them.

spray your cookie sheet with oil, because once youre done breading the chicken, you can put it right on the pan. (dont you wish all cookie sheets would stay clean?)

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next, you want to crack your two eggs into a bowl and whisk until theyre combined.

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after that, you will have to get two large plates, i just use our everyday ones and i measure out the white flour and panko. (to be honest, i do not measure these…but i know there is that one person who is thinking: “I NEED MEASUREMENTS, I AM NOT GOOD WITH GUESSING”, dont worry, i gotcha!)

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now we are to the meat and gravy – first youre going to coat your chicken with the flour, then soak the floured chicken in egg, make sure the piece of chicken is fully covered with egg and finish it by breading the piece of chicken in the panko. after your chicken is all breaded place on the oiled cookie sheet.

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the final touch is, i spray the breaded chicken with the cooking spray. this allows the breading to stay on and creates a better crunch.

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cook nuggets for about 15-20 mins, make sure the internal temperature is 165 degrees before chowing down.

now you eat, with dipping sauce of course & these dipping cups are a must!

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if youre anything like me, i HATE when my food touches, so problem solved by buying these dip cups. i also recommend buffalo and ranch for dipping sauces.

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***note, i did not season with spices or even use salt and pepper. the reason is because we really like our condiments and all the favor we need comes from the condiments. but i encourage you to try different seasonings. just mix all the spices you want in with the panko!***

well enjoy, as always!! i hope this recipe fills your void you had for chicken nuggets 🙂

xoxo kelsey

 

 

 

my famous black bean burgers

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we meet again!

ugh i have to say this right off the bat…i do not own flashy lights or a professional camera sooooo its a challenge to take pictures with lighting that looks “natural”. i quickly googled “how to fake daylight in your pictures” and i only read about one thing and realized, just go for it!

(heres your sign to just go for it!)

the whole reason as to why i decided to make black bean burgers is because i fell into the costco trap and thought that eight cans of black beans for six bucks was a deal. well. i have now have enough black beans for everyone on my street.

if you want to know anything about me, when i create MY OWN recipes…(yes, i actually didnt copy anyone this time lol) i never measure. i cannot tell you how many times a friend has ask me for a recipe and i truly cannot tell them how. i normally say something along the lines of: “i pour enough of this”, “i add two long drops of that”, no. no one understands that.

so guys, this is a big deal. i took the time, i measured everything so i could share it with you!

what youll need:

  • 1 can of black beans, drained
  • 1 egg
  • 1 small onion
  • 2 garlic gloves
  • 2 tbsp. flax seed (i used golden)
  • 2 tbsp. parsley
  • 1 tbsp. lime juice
  • 1/8 tsp. cayenne pepper ( i used 1/4 tsp. because i like it spicy)
  • 1/2 cup oats
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i used a food processor but if you dont have one, use a blender. i used a blender for this recipe for a lonnnnng time before i got a good processor.

and literally, dump everything into the food processor and mix until blended.

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trust me, youll know when its blended. its not going to turn into liquid if you “over do it”.

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from here, form your patties. i normally make two huge ones for nick and i but you can get three-four outta one can (obvi, youll have to eat more than just a black bean burger).

once your patties are formed, cook them over medium heat for about 15 minutes on each side. i used my middle griddle thing that came with my stove and its non stick so i didnt oil. if your pan isnt non stick, use oil. i know,  you know your pots better than anyone else.

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now, you enjoy! we top ours off with sriracha mayo and of course pair it with a veggie.

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i really really hope you guys enjoy this!! ive been making it for awhile now and figured i would share! and please, dont mind me still learning to take pictures that arent dark and awkward  😉

xoxo kelsey

meatballs for lunch

 

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and i hate to say it buuuut the weekend is almost over, why do weekends go so fast!? if someone has the answer, please let a girl know 😉

if youre anything like me (which i know you are because youre here reading this) you start to have a panicing feeling on sundays. could be for different reasons than mine but they suck regardless.

one thing i do freak out about is what i am going to make myself for lunches for the week. yes, i am THAT person who “meal preps” on sundays so i can have healthy lunches for the week.

if i had too, i would call myself a creative person, i do love to cook but i cannot for the life of me think of what to make myself for lunches *eye roll*. but it wasnt until my friend meghan posted about her meals for the week that i thought to myself “WHY DIDNT YOU THINK OF THIS?!

i am a little embarrassed about it…. but i have made these meatballs for three weeks in a row now but theyre SO easy and yummy. now that i am not embarrassed anymore, i realized that i should share my recipe with you guys! because who doesnt like a good meatball? thats right, everyone likes a good meatball.

even though i said i was creative, i am not THAT creative because i got the meatball recipe from here. but i did modify it because i am lazy….i mean come on, its sunday people!

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Whatcha need:

  • 1 package of ground turkey
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • 1 tsp. paprika
  • 1 large egg, lightly beaten
  • 3/4 cup quick-cooking rolled oats
  • 2 cloves garlic, finely chopped (SPOILER ALERT: 1/4 tsp. garlic powder is equivalent to 1 garlic clove)
  • 12 fresh parsley sprigs, finely chopped (SPOILER ALERT #2: i used 2 tbsp. dried parsley flakes because i did not have “12 fresh parsley sprigs” just laying around.)
  • 2 tbsp. tomato sauce, no sugar added (SPOILER ALERT #3: i used a small can of tomato paste because then youre not wasting anything!)

 

first things first, pre-heat your oven to 400.

 

grab a big ass bowl (bigger than what you think youll need, i always do this, i grab a bowl that i think it bug enough and never is…) while the oven is pre-heating, take the egg and whisk it in your big ass bowl.

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from there, literally and i mean literally dump everything into your big ass bowl. and from there channel your inner italian (yes, i am 1/8 italian) and mix everything together with your hands, obvi.

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next, i use parchment paper and line a cookie sheet with it, like i said before, i am lazy and am not looking to make more dishes than i have to wash. plus parchment paper allows the meatballs not to stick to the cookie sheet.

now, take your mixture and make them into balls (lol). i normally make three meatballs for each lunch but it all depends on what you are feeling for you lunches.

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cook the meatballs for 20 mins and POOF! you have lunch for the week 🙂 i normally pair my meatball with whole wheat noodles or some sort of grain.

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(i am fully aware the meatballs looks the same uncooked as they do cooked, these are cooked lol)

enjoy babes!

xoxo kelsey

& if you end up making some, let me know! id love to see! 🙂

chili on a chilly sunday

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GO PACK GO!

happy sunday!

my house is 63 degrees…does anyone else refuse to turn on the heat this “early”?

now, i didnt just wake up this morning and think to myself “i think im going to make chili for the packer game”. no. ive had this planned all week, well thats a lie too because ever since my blog friend made her chili, ive been wanting to make it. sooooo the chili want has been going on for weeks now.

if you know anything about my house, we consider everyday a party. what i mean by that is, we take any chance to make anything fun and well…a party. so when it comes to a packer game whether its just nick and i or we go to a party, we always have to make something. so today was chili!

how about i say chili one more time.

 

chili.

 

although, i wish i could say i created this recipe but i didnt, i got it from here. BUT i did add celery to mine and it added a little bit of a crunch. (i really added the celery because i bought it thinking it needed it but didnt but i just added it & it ended up working out).

here what what youll need:
  • 2 teaspoons olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 1 medium red bell pepper, chopped
  • 3 celery stalks (give or take, depends on how much youre feelin’)
  • 1 pound extra lean ground turkey or chicken (99%)
  • 4 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt, plus more to taste
  • 1 (28-ounce) can diced tomatoes or crushed tomatoes
  • 1 1/4 cups chicken broth
  • 2 (15 oz) cans dark red kidney beans, rinsed and drained
  • 1 (15 oz) can sweet corn, rinsed and drained

 

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first off, the recipe calls for “one red pepper” but when you send nick to get a pepper and he comes back with a bag of colorful small peppers, you just go with the flow. plus i like the colors 🙂

anyways, chop up the onion, garlic and peppers. since i used these small ones, i would say i used probs 10?

 

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then you realize that you have celery and you didnt take a picture of it with all the other stuff so you quick take a picture to prove that you added it and you arent scared to mixed things up lol.

 

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once you all EVERYTHING chopped up, add to a kettle (bigger the better 😉 ) with the oil and cook over medium heat for 5ish minutes.

 

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while everything is cookin’ away in the kettle,  you can get all your seasonings together. i figured it would be a good idea to put all the spices in one bowl. so i can just dump it all at once.

once all the veggies have been sautéing for about 5 minutes, add the ground turkey. yes, i didnt take a picture of the turkey…this isnt thanksgiving 😉 still continue to cook over medium heat. make sure youre breaking up the turkey into little chunks.

once turkey is cooked, add all those spices and stir until combined.

 

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once the spices are well mixed into the veggies and turkey, you will then add the kidney beans (drained and rinsed), a can of  crushed tomatoes, a pack of frozen corn (canned corn creeps me out) and chicken broth…i added about 1/4 of a cup more than what the recipe calls for.

 

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once everything is added into your kettle, bring it all to a boil and then reduce heat to low and simmer anywhere from 30 minutes to an hour. dont forget to stir here and there. i did not cover my chili but if you feel like covering it, go for it!

 

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and hello, are noddles even a question? elbows are must and make sure you cook them according to the package.

 

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do i have to say anything here? toppings are everything.

these . are . a . must .

 

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and then you put it all together and top it with whatever youd like. cheese and sour cream are a go in our house. dont forget to take a super unflattering picture of your chili like i did because you were so hungry you didnt care 🙂

 

well, enjoy my friends!!

please share if you make it! i wanna see!

 

xoxo