I was apparently on a major turkey kick as I made two different recipes involving the poultry. I originally planned to make a crockpot recipe with a bone-in turkey breast. This did not work out as my size estimation skills are very off and the ass of the bird was hanging out the top of the pot. Oops. Realizing I had now thawed six pounds of something I have never cooked before, I did what any sane person would do and went to the store to get a roasting pan, because I don’t own one… While in line to check out with my pan, I bonded with a lovely chick who was in the same situation (she had never roasted a turkey on her own either). We shared our lack of roasting skills and laughed about not being sure if the pan was sufficient. I wish I had told her about the blog only so I could see how it went for her. For me, it went really well!
The recipe is SO simple. You only need three things: turkey breast, pack of beef stew mix, and some broth (chicken, turkey, veggie, whatever).
I poured the broth in the pan until it was about half an inch high. Since the unwrapped turkey had sat in the fridge while I was shopping and needed some moisture, I coated the turkey with the broth using a brush. Open the packet and rub all over the turkey and under the skin. Pop in the over and bake at 325F for about two and a half hours, depending on size & temp.
I cheated and used the instant stuff for the stuffing & mashed potatoes. Blasphemy, I know. I was crunched on time and after prepping, baking, running around, and cooking all day (and being slightly hungover), I took a shortcut.
The other thing I made which we enjoyed tonight for Monday Night Football was three bean turkey chili! This was another first (bear with me, I was not even remotely interested in cooking a little over a year ago). I used a recipe from this cookbook.
This book has a ton of awesome recipes, and not just soups and stews. I definitely recommend it if you own a wonderful crockpot cooker.
Three Bean Turkey Chili
Makes six to eight servings
Cookbook available here!
- 1 pound ground turkey
- 1 small onion, chopped
- 1 can (28 oz) of diced tomatoes, undrained
- 1 can (15 oz) of chickpeas, drained & rinsed
- 1 can (15 oz) of kidney beans, drained & rinsed
- 1 can (15 oz) of black beans, drained & rinsed
- 1 can (8 oz) of tomato sauce
- 1 can (4 oz) chopped mild green chilies
- 1-2 tbsp chili powder
Cook and stir turkey and onion in medium sized skillet over medium-high heat until turkey is no longer pink. Drain. Transfer to slow cooker (something close to a 4 qt size). Add tomatoes with juice, beans, tomato sauce, chilies, and chili powder. Mix well. Cover and cook on high for 6-8 hours, or until done.
We enjoyed a hearty serving for dinner tonight and it is delicious! Not really spicy, but it fills you up. I may add in some hot sauce for more of a kick the next time I make this. We have plenty left over for a few lunches, too!
In other news, Scott rooted my Droid Incredible and I am now running the McTwist Blue ROM. I love it so much more than the standard Gingerbread OS I had before. Look how pretty it is, too!
I’m still figuring out some of the features, but it’s running much faster and smoother. It’s good to date a computer savvy nerd.
And for no particular reason, Aki wore a coaster hat and doubled as a drink holder.
I also made it to the gym for 35 min of elliptical fun, then worked my arms with overhead dumbbell presses, barbell skullcrushers, dumbbell front raises, and biceps curls. Good stuff.
Not a bad Monday, I suppose.
Are coaster hats all the rage?