Green Chile Turkey Chili

Modified from the Penzey’s website

3 Tablespoons olive oil, divided
1 lb. ground turkey
1 medium yellow onion, diced
2 cloves garlic, minced
1 fresh pasilla/poblano pepper, diced
1 green bell pepper, diced
1/4 cup Penzey’s Bold Taco Seasoning*
2 bay leaves

*Or substitute
1 Tablespoon ground cumin
2 teaspoons Mexican oregano
1/4 teaspoon cayenne pepper
salt to taste

1 4-oz. can diced green chiles
1/2 12-oz. jar Trader Joe’s salsa verde
2 cups water
15-oz. can Navy beans

sour cream for serving

Heat 2 TB. of the oil in a stock pot or large saute pan over medium heat. Add the ground turkey and brown, turning and breaking up frequently to make it as fine as possible.  Once the turkey is no longer pink, transfer it to a bowl and set aside. Add the remaining oil, diced onion and garlic. Cook, stirring frequently until translucent, about 3 minutes. Add the pasilla and bell pepper and stir until fragrant, about 2 minutes. Add the taco seasoning (or cumin, oregano and cayenne) and stir until combined. Add the turkey, bay leaves, canned green chiles, salsa, beans, and water.  Stir to combine and then bring to a simmer.  Once simmering, cover and turn the heat down to low. Simmer for at least 30 minutes. Taste and add salt as needed. Ladle into bowls and garnish with sour cream if desired.

Turkey (or pork) Lettuce Wraps

Slightly modified from Lynda Balslev

Serves 4

Sauce

1/4 cup low-sodium soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon hoisin sauce
1 tablespoon sweet chili sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1/2 teaspoon kosher salt

Filling

2 tablespoons olive oil, divided
1 pound ground turkey, preferably dark meat (or ground pork)
1 large carrot, finely diced
1 large celery stalk, finely diced
1 small red bell pepper, finely diced
2 to 3 scallions, white and green parts divided, thinly sliced
3 garlic cloves, minced or pushed through a press
1 tablespoon finely grated peeled fresh ginger
1/3 cup fresh cilantro leaves and tender stems, chopped

Butter lettuce leaves
Sriracha sauce, for drizzling

Combine the sauce ingredients in a bowl and whisk to blend.

Heat 1 tablespoon oil in a skillet over medium heat. Add the turkey (or pork) and cook, stirring to break up any clumps, until no longer pink and beginning to brown in color, 5 to 7 minutes. Transfer the meat to a bowl.

Add 1 tablespoon oil to the same skillet. Add the carrot, celery, red bell pepper and white scallions. Saute over medium heat until the vegetables are bright in color and crisp-tender, 2 to 3 minutes.

Add the garlic and ginger and saute until fragrant, about 30 seconds. Return the meat to the skillet and stir in the sauce. Cook until the sauce thickens and to blend the flavors, 3 to 4 minutes, stirring frequently. Remove the skillet from the heat and stir in the cilantro and green scallions.

To assemble, spoon the filling into a lettuce leaf. Drizzle with Sriracha if desired. Wrap and eat.

I actually like it better as a rice bowl, with shredded stir-fried zucchini and drizzled with Trader Joe’s Chili Onion Crunch.

Mediterranean-Style Chicken Stew

Slightly modified from themediterraneandish.com. Similar to Catalonian Chicken, but simpler prep.

1 ½ pounds boneless skinless chicken thighs (about 8 thighs)
Kosher salt & black pepper, or Penzeys Tsar Dust seasoning
2 tablespoons extra virgin olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 carrots, peeled and chopped
1 red bell pepper, chopped
1 zucchini, chopped
1 teaspoon paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1 28 ounce can chopped tomatoes in juice
2 cups low sodium chicken broth
2 sprigs fresh thyme
1 tablespoon white wine vinegar
1 cup chopped parsley leaves (optional)

Pat the chicken dry and season well with salt & pepper, or Penzeys Tsar Dust seasoning, if you have it.

In a Dutch oven or large pot over medium-high heat, heat the olive oil until shimmering. Add the chicken, starting with the seasoned side down. Sprinkle the top with salt, pepper (or Tsar Dust). Cook until browned on the bottom, about 4 minutes. Flip and cook until golden on the second side, about 3 minutes more. Remove the chicken and set aside on a plate for now.

With the heat still on medium-high, add the onion, garlic, carrot, bell pepper, and zucchini. Season with the paprika, coriander, oregano, and a pinch of salt and pepper. Cook, stirring occasionally, until the veggies have softened and lightly charred, about 7 to 8 minutes.

Stir in the tomatoes, chicken broth, and thyme sprigs. Raise the heat to bring to a boil, then add the chicken back to the pot. Cook on high heat, stirring occasionally, for 5 minutes. Lower the heat to medium-low and cover the Dutch oven part-way. Let simmer until the stew has thickened and the chicken is nicely tender, 30-60 minutes.

Turn the heat off, remove the thyme sprigs, and stir in the vinegar. Top servings with fresh parsley if desired.

Catalonian Chicken with Spiced Lemon Rice

from The Mediterranean Slow Cooker Cookbook (but I make it on the stove)

Serves 4

3 Tbs all-purpose flour
2 Tbs paprika
1 Tbs garlic powder
1 tsp sea salt
1 tsp black pepper
6 boneless, skinless chicken thighs
1/4 cup olive oil
one 15 oz can diced tomatoes, with the juice
2 green bell peppers, in 1″ dice
1 large yellow onion, in 1″ dice
2 Tbs tomato paste
3 cups chicken stock (divided)
1 cup uncooked rice
1/2 tsp red pepper flakes
1 lemon, zested, then cut in half
1/2 cup pitted green olives, sliced

In a large paper bag, place the flour, paprika, garlic powder, salt, pepper and chicken. Close the top of the bag and shake to coat. (You can also do this in a bowl.)

Put a large saute pan (that has a lid) or small Dutch oven on medium heat and add the olive oil. When hot, add the seasoned chicken and brown on both sides, 3-4 minutes per side. Add the tomatoes, bell pepper, onion, tomato paste, and 1 cup of the chicken stock and stir to combine.

Put the lid on and cook over low heat for 4 hours or until the chicken is extremely tender.

Make the rice
In a 2 qt saucepan with a lid, ombine the remaining 2 cups of chicken stock, rice, red pepper flakes, and lemon zest. Add the juice from one half of the lemon and salt to taste. Bring to a boil, reduce the heat to low, and simmer, covered, until the rice is tender and has absorbed all the liquid, about 25 minutes.

To serve
Spoon the rice onto plates and lade the chicken and vegetables over the top. Garnish with the olives and squeeze the other half of the lemon over servings as desired.

Chicken Breasts with Mustard Cream Sauce

Slightly modified from Everyday Food: Great Food Fast from the kitchens of Martha Stewart Living

Serves 4

3 or 4 boneless skinless chicken breast halves, preferably of approximately equal thickness
salt & pepper (don’t be too generous or the sauce will be too salty)
2 Tablespoons olive oil (or 1 Tbs olive oil and 1 Tbs avocado oil)
1/4 cup chicken broth (I use filtered water and a 1/4 teaspoon of Penzeys chicken base)
1/2 cup heavy cream
1-2 Tablespoons Dijon mustard
1 teaspoon dried tarragon or oregano (optional)

1. Heat a large skillet (preferably cast iron) over medium+ heat. When hot, add the olive oil.
2. Season chicken breasts with salt and pepper.
3. Add chicken to skillet and cook. 1″-thick breasts will take about 8 minutes per side. Use your instant-read thermometer to check the temperate in the center of the thickest part – should be 165 degrees F. Transfer cooked chicken to a plate and keep warm.
4. Pour the chicken broth into the hot skillet. Using a flat whisk, loosen the browned bits (fond).
5. Whisk in the cream, mustard and tarragon or oregano, if using. Cook and stir for about 2 minutes.
6. Slice chicken 1/3″ thick across the grain. Arrange slices on a plate, pour sauce over chicken or into a little ramekin on the side, and serve.

Sean = yes
Sam = yes

To Try: Molly Yeh’s Falafel Turkey Burgers

From her book “Home is Where the Eggs Are” and foodtv.com

Patties:

2 tablespoons olive oil, plus more for cooking patties

1/2 yellow onion, finely chopped 

Kosher salt and freshly ground black pepper 

2 large garlic cloves, minced 

1 tablespoon coriander seeds 

2 teaspoons cumin seeds 

1/2 teaspoon ground cinnamon 

1 large egg 

1/2 cup (30 grams) panko breadcrumbs 

1 pound ground turkey (93 percent lean, or your preference) 

Pinch crushed red pepper 

1 bunch fresh cilantro, finely chopped 

Tahini Yogurt Sauce:

1/2 cup plain Greek yogurt (any fat level will work)

2 tablespoons tahini 

1 clove garlic, finely grated 

Zest and juice of 1/2 lemon

2 Tablespoons chopped fresh mint

Kosher salt and freshly ground black pepper

Hot sauce, optional 

Serving:

4 brioche buns, potato buns, or pitas

1/4 red onion, thinly sliced 

4 leaves romaine, torn in half 

1/4 cup torn fresh mint leaves 

1. For the patties: Heat the olive oil in a large skillet over medium heat. Add the onion and a pinch of salt and cook until soft, 5 to 7 minutes. Add the garlic, coriander, cumin and cinnamon and cook until fragrant, another minute. Remove from the heat and let cool slightly.
2. Meanwhile, combine the egg and breadcrumbs in a large bowl. Add the turkey, spread it out, and sprinkle it evenly with 3/4 teaspoon salt, a few turns of black pepper, the crushed red pepper, cilantro and the slightly cooled onion mixture and use your hands to mix to combine. Do not overmix. Form into 4 balls, then flatten the balls into patties (make the patties bigger in diameter than you ultimately want them since they’ll shrink while cooking—about 4 inches is good. If you’re forming these in advance, place them on a parchment-lined baking sheet, cover with plastic wrap and refrigerate until ready to cook.
3. Heat a large skillet with a thin layer of olive oil over medium-high heat. Sprinkle both sides of the patties with salt and pepper and cook until browned and the patties have an internal temperature of 160 degrees F, about 5 minutes on each side.
4. For the tahini yogurt sauce: Stir together the yogurt, tahini, garlic, lemon zest and juice in a bowl until smooth and spreadable. Stir in the mint and season with salt and pepper and hot sauce, if using.
5. For serving: Toast the buns in the skillet used for the patties, adding a little more olive oil as needed, until they get lightly browned and crisp around the edges. Assemble the burgers with a slathering of tahini yogurt sauce, a little pile of onions, a leaf of romaine and a couple of torn fresh mint leaves. Enjoy!

Chicken Enchiladas

Based on the recipe in “The Pioneer Woman Cooks: Dinnertime” by Ree Drummond.

1 teaspoon ground cumin
1 teaspoon chili powder mixed seasoning
1/2 teaspoon kosher salt
2 chicken breasts
2 Tablespoons olive oil
1 large onion, chopped
another 1/2 teaspoon kosher salt
1 14-oz jar green enchilada sauce (I used Safeway’s O Organics brand)
6 flour tortillas
2 cups grated cheese: jack, pepper jack, cheddar, or a combo

Preheat the oven to 350 degrees F.

Make the spice mix:
Mix the cumin, chili powder and salt in a small bowl or ramekin.

If using raw boneless skinless chicken breasts:
Coat both sides of the chicken with the spice mix.Heat a heavy skillet over medium heat, add the oil, then cook the chicken for 4-5 minutes on each side until done in the middle. Remove to a plate. Shred when cool enough to handle.

If using cooked chicken:
Shred your chicken, sprinkle with the spice mix, and set aside. Heat a heavy skillet over medium heat, add the oil.

Everybody:
Cook the onions and 1/2 teaspoon kosher salt in the skillet over medium heat, turning down to medium-low after they get going. Cover, stir frequently, and let cook until they are as brown and soft as you like.

In a large bowl, mix the shredded seasoned chicken, the golden onions, and about 1/3 of a cup of the enchilada sauce.

Pour about 2/3 of a cup of enchilada sauce in a 9×13″ baking dish and spread it around to coat the entire bottom of the dish.

On a cutting board or large plate, lay one of the tortillas. Place 1/6th of the chicken in a line in the middle. Top the chicken with about a 1/4 cup of grated cheese. Roll up and place seam side down at one end the baking dish. Repeat, filling the baking dish with the enchiladas touching each other. Pour the rest of the sauce over the top and sprinkle with the remaining cheese. Cover tightly with foil and bake for 30-40 minutes until bubbly. Let rest for a few minutes to set. Serve with sour cream, pico de gallo, avocado or guacamole, cilantro, Mexican-style coleslaw…

Sam = yes
Ma = yes
Sean = hasn’t tried yet
Anna = no thank you

Chicken Divan

3 cups broccoli florets, halved
3 cups cooked cubed chicken
1 1/2 cups grated cheddar cheese
1/3 cup milk
1/2 cup light sour cream
10.5 oz can cream of mushroom soup (or make your own sauce if you have time)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
optional: 3 Tablespoons breadcrumbs, mixed with 1 Tablespoon melted butter

Preheat oven to 400 degrees F. Grease a medium-sized casserole dish. Bring a pot of water to boil. Add the broccoli and cook 2 minutes. Remove and set aside.

Meanwhile, in a large bowl, combine 1 cup of cheese, milk, soup, sour cream, and seasonings. Stir in the broccoli and chicken. Pour into the casserole dish. You can top with buttered bread crumbs if you like. Bake for 18-20 minutes until bubbly and hot.

Serve over noodles, rice, or toast.

Sean = yes
Sam = yes

Starter Curry: Curried Chicken with Apple

Slightly adapted from Dinner: A Love Story, by Jenny Rosenstrach

My note: excellent with chopped roasted red peppers stirred in.

2 T canola oil, plus more as needed
1/2 large onion, chopped
1 garlic clove, minced
1/2 large stalk celery, chopped
1 large apple, such as Granny Smith, peeled, cored, and cut into bite-size pieces
1 tsp grated peeled fresh ginger
2 T madras curry powder (I used Penzeys Curry – yummy)
3 medium-sized boneless chicken breasts (about 1 1/2 lbs) (I used 1.5 lbs boneless skinless chicken thighs)
1/2 cup chicken broth
1/2 cup light coconut milk
Handful of frozen peas (optional)
Few dollops of plain yogurt
Suggested garnishes: chopped cilantro or mint, sliced or chopped almonds

Heat the oil in a deep, large skillet over medium high heat.  Add the onion and saute until it begins to soften, about 2 minutes.
Add the garlic, celery, apple, and ginger.  Cook for 2-3 minutes and then add the curry powder, stirring to combine.
Push the ingredients to one side of the pan, add a little more oil, and brown the chicken on all sides. (If your pan is too stuffed, you can do it in two batches.) Stir all the ingredients together then add the broth and coconut milk.  Bring to a boil and then reduce to a simmer.  Add the peas (if using) then cover and cook 10 more minutes, until the chicken is cooked through.

Serve with basmati rice or flatbread and top with a dollop of yogurt and desired garnishes.

Sean: no
Sam: no
Kristin: yes

Cal Peternell’s Mushroom Meatballs

Slightly adapted from Burnt Toast and Other Disasters by Carl Peternell

6 servings

2 cups fresh or 1 cup dried breadcrumbs, plus more as needed
1/3 cup whole milk, plus more as needed
1 medium yellow onion, peeled
12 ounces large button mushrooms
2 Tablespoons cooking oil, olive or vegetable, plus more as needed
kosher salt
1 pound ground turkey
1/2 pound ground pork
ground black pepper
2 eggs
2 garlic cloves, pounded with a pinch of salt
2 Tablespoons chopped fresh parsley leaves (I left these out for Sean’s sake)
2 Tablespoons chopped fresh mint leaves or 1/2 teaspoon dried mint (ditto)
1/2 cup grated Parmesan or Grana Padano cheese
2 cups tomato sauce (optional)
1 1/2 pounds pasta (optional)

In a medium bowl, combine the bread crumbs and milk and set aside to soak. (Have some extra bread crumbs on hand in case you nee to adjust the meatball mixture later.)

Using the large holes of a box grater, grate the onion and the mushrooms. Heat a large skillet over high heat, add the oil, then add the grated onion and mushrooms and 1/2 teaspoon of salt. Cook, stirring occasionally, until the liquid from the onion and mushrooms has evaporated, about 10 minutes. Set aside to cool completely.

Meanwhile, in a large bowl, combine the ground meats with 3/4 teaspoon salt, pepper, eggs, garlic, parsley & mint (if using), and cheese. Squeeze any excess liquid from the breadcrumbs and add them and the cooled mushroom mixture to the bowl. Use a large fork to mix well so that everything is well distributed. Remember that over-handling ground meat can make it tough. If the mixture seems too wet, add more bread crumbs.

Heat a small skillet over medium heat and add some oil. Make a tiny taster patty and fry in oil on both sides until cooked through. Let cool a little, then taste. Adjust the meatball mixture as needed for texture and seasoning.

Preheat the oven to 375 degrees F. You’ll need two large rimmed baking sheets, sprayed with olive oil spray. Put the oven rack in the middle position. Using your hands form the mixture into ping-pong ball or golf-ball sized meatballs, half on one sheet and half on the other, leaving as much space between them as possible. When the oven is hot, put in the first tray, for 8 minutes or until the meatballs are nicely brown on the bottom. Carefully turn each one over, then cook about 5 minutes more, until cooked through (cut one to check). Keep track of how long that took and do it again for the second tray of meatballs.

Serve however you like, perhaps with pasta and marinara sauce, or in a sandwich with marinara and melted cheese.