White Turkey Chili

Instead of using the left over Turkey from a holiday dinner on Turkey Noodles, spice things up with this hearty spicy Turkey Chili.

Ingredients:

  • 1 tbsp olive oil
  • 1 small onion diced
  • 1 tbsp diced garlic
  • 2 tsp oregano
  • 1.5 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp jalapeno powder
  • 8 ounces diced tomatoes with jalapeno peppers
  • 4 ounces green chilies
  • 2 red jalapeno peppers diced without seeds
  • 1.5 cups turkey broth (I use the turkey aspic broth from roasting the Turkey)
  • 1.5 cups water
  • 3 cans white cannellini beans
  • 3 cups shredded cooked Turkey
  • 3 tbsp corn flour
  • 1/2 cups evaporated milk

Directions:

  1. In a large soup pot, add oil and cook the diced onion and garlic until the onion becomes limp.
  2. Add oregano, cumin, ginger and stir together.
  3. Add turkey broth, chilies, tomatoes with peppers, the red jalapeno peppers & jalapeno pepper powder
  4. Bring to a boil for approximately 5 to 8 min while stirring.
  5. Add 2 cans of beans with juice.
  6. Add shredded turkey & water.
  7. Bring back to a boil.
  8. Mash the last can of beans with liquids until a lumpy mashed consistency and add to the chili.
  9. Continue to stir and lower to a medium heat.
  10. In a separate bowl, mix your corn flour and evaporated milk. Make absolutely sure there are no lumps
  11. Lower the heat on the chili to the lowest heat setting. Stir until there is no boiling activity.
  12. Add in corn flour evaporated milk mixture and stir, make sure there are no lumps.
  13. Turn off heat and stir until well mixed
  14. Serve & enjoy.

Until next time,

Mrs. Kay Rice

Coconut Mango Scorpion Pepper Sherbert

Just because it’s hot outside doesn’t mean you can’t enjoy a little fire & ice as a summer time heat!

Coconut Mango Scorpion Pepper Sherbert

Recipe makes a little over a quart.

Ingredients:

  • 1 pint of peeled cubed Honey Mango fruit.
  • 2 medium sized bananas
  • 2 1/2 cups of Coconut Milk
  • 1 can of thick coconut cream
  • 1 dried Golden Scorpion pepper crushed
  • 1 tablespoon diced fresh ginger
  • 3 tablespoons of Agave Syrup

Directions:

  • Make sure you have a freezer safe quart and a half container with a lid.
  • Add your fruit, ginger & Scorpion pepper to a large blender and blend thoroughly
  • Add your coconut cream and blend.
  • Add in your Agave Syrup and blend.
  • Add in half of your coconut milk in blend.
  • By now your blender is full.
  • Pull out half of your blended concoction into your freezer safe container.
  • Pour the rest of your coconut milk with what left in your blender and blend.
  • Pour the contents in your blender into your freezer safe container and stir contents until well mixed.
  • Put container in the freezer.
  • Every 30 min or so check your sherbet and stir up the forming ice sections. This makes it easier to spoon out when its completely frozen.
  • Once frozen dish out and enjoy.

Note: The heat does build, but it’s so hard to put the spoon down to stop!

Until next time,

Mrs. Kay Lynn Rice