Recipe

Maple Chipotle Turkey Chili

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Thanksgiving is on its way and of course I’m already thinking about what I can do with the leftovers. My priorities are on point.

Lately I have been in a love triangle with chipotle and maple.

What is it about maple in the fall? We typically make this stuff by the gallons in the spring, but I’m all jazzed up to use it in the fall. I don’t know what the deal is with that, but the combination of maple and chipotle is seriously holding the reins around here.

I’m putting it in everything, even my tea. Ok that was a lie, but you see where my obsession is going here. It’s an awesome combination that I think you should try soon and preferably with this recipe or this one. There may be more similar recipes coming soon, I know you’re as excited as I am.

This recipe is a pretty simple recipe you can make for a different twist on leftover turkey. Don’t get me wrong I love a good, hot turkey sandwich, pot pie or soup, but sometimes you just need a little something different.

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Cream of Chicken & Wild Rice Soup

By Jessica

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I have made Cream of Chicken and Rice before, so you already know I love it. However since cutting back on processed foods I have found myself actually craving more rice, specifically wild rice. Right now I see no issues with this.

What I like most about this recipe is that it’s super simple, and while it takes a while to cook, the flavors are so in depth and the texture so spot on that it’s totally worth the wait. I still dropped some blended spinach in this one mostly to boost the health factor, but you could probably add the spinach without blending or not at all if you so choose. I like to get the biggest bang for my buck however, so blending it is. I also added corn, because I felt it was needed.

It was well received and gobbled up in two eye blinks. Then I made it again a couple weeks later, just to make sure the recipe was right. It was. This time it was one eye blink. I think the one eye blink was due to the cooler temperature, something about warm soup and cool, rainy nights; they just go.

Cream of Chicken & Wild Rice Soup

Cook time: 30 mins

Total time: 30 mins

Serves: 4 to 6 servings

Ingredients

2 tbsp extra virgin olive oil
4 medium carrots, diced
2 celery ribs diced
1 onion, diced
6 cups of low sodium chicken broth
1 cup of wild rice
1 bay leaf
¼ tsp curry powder
1 tsp pepper
1 lb chicken, cooked & shredded
2 cups of spinach blended
1 cup of corn (frozen or fresh)
½ cup heavy cream

Instructions

Saute garlic, carrot, celery, onion in oil.
Add rice & broth, bay leaf, curry, & pepper. Cook stirring regularly until rice is aldente about 40 minutes.
Add chicken and stir.
Add spinach and corn cook for an additional minute.
Remove from heat and add cream, stirring well to incorporate
Serve immediately.

Lamb & Leek Shepherd’s Pie

By Jessica

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This dish right here is one of Chuck’s favorite, in fact he requests it every year for his birthday. This guy of mine really likes his comfort food, piled high with fresh herbs and earthy flavors. It’s easy, simple

and delicious what more could you ask for really?

This particular recipe I have been making since I met him, and trying desperately to perfect it for him. The meat must be tender, the leeks caramelized and all of it drowning in gravy. Then you top it with a pound and a half of mixed vegetables and top that with delightfully garlicky mashed potatoes, that is then topped with just a fine sprinkle of rich cheddar cheese and a pinch of fresh parsley.

Once that mashed potato crust is broken and the whole lot is piled on to the plate the gravy starts to ooze out and mix with everything else. The rich gravy mixed with the garlic and cheese in the mashed potatoes to form this earthy bomb in your mouth. The vegetables add a hint of texture and freshness to perfectly balance the whole thing. Now, all that is needed is a big glass of milk to wash it down and if you are me, a cup of weak tea to settle your overfull stomach afterward.

Now lamb is the favorite for this recipe in our house, but beef is a good second, however I suggest 90 lean beef or higher. The lower grade beef contains a lot of fat, that even when drained can make the gravy greasy, and totally change the mouth feel of the dish.

Lamb & Leek Shepard’s Pie

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 8 to 10 servings

Ingredients

1 lb potatoes, peeled & chopped
3 cloves of garlic, crushed
2 tablespoon butter
1/3 cup milk
1/4 cup cheddar cheese (plus more for garnish)
1 teaspoon salt
1 tablespoon butter
1 lb lean ground lamb
2 medium leeks, chopped
1 teaspoon pepper
1 tablespoon all purpose flour
1 cup low sodium beef or vegetable broth
½ teaspoon dried thyme
24 ounces of frozen mixed vegetables, defrosted
Pinch minced fresh chives

Instructions

Preheat the oven to 400 degrees.
Fill a large pan with water, the potatoes, and garlic. Bring it to a boil and cook for 10 to 15 minutes, until the potatoes are softened through.
Drain and return to the potatoes to the pan. Add the 2 tbsp butter milk, cheese and salt and then mash together, until smooth and well blended.
In a skillet brown the ground beef.
Once browned drain the beef of grease and add the butter and leeks and cook until they are fragrant.
Stir in pepper and flour until well mixed. Allow the mixture to cook for a minute before adding broth and thyme.
Stir well and bring to a simmer until the sauce has thickened, about 1-2 minutes.
In a 8×8 pan add the meat mixture, then layer the vegetables and mashed potatoes.
Top with a sprinkle of cheese, and chives and bake for 20 to 25 minutes or until the potatoes begin to brown, and crisp on top.
Remove from the oven and allow it to cool for 10 minutes before serving.

Duck Ragu

By Jessica

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This is the time of year that many of us back woods,
redneck, country (insert name you prefer here) women are very familiar with; the
season when all the men in our lives that are of age virtually disappear. Some
of us have significant others who also travel for work as well and so it seems
we are living the single lady (or mother) life for a while.

It’s hunting season.

And while Chuck does make an effort to stay home long enough
on a Friday night for some dinner and a conversation before heading off, I don’t
get to see him much these days. All of course is forgiven when he comes home
with such precious things as fresh duck. It’s one of those items that you would
be over the moon lucky to actually find, let alone be able to pay for.

I opted to make a duck ragu, because this bird like so many
other wild birds had a long physical life and was a bit tough. Allowing the
ragu to simmer low and slow for a while really did the trick for making this wonderfully
tender and delicious.

Duck Ragu

Prep time: 10 mins

Cook time: 1 hour

Total time: 1 hour 10 mins

Serves: 4 servings

Ingredients

1 tbsp butter
1 duck, deboned, and skinless
1 onion, chopped
1 cup chopped crimini mushrooms
3 cloves of garlic, minced
2 tbsp tomato paste
½ cup red wine
1 cup diced tomatoes
1 cup chicken stock
1 tsp orange zest
½ tsp ground cinnamon
Pinch of nutmeg
Salt & pepper to taste
1 lb parppedelle pasta cooked aldente

Instructions

In a large skillet melt the butter over medium high heat.
Add the duck to the pan and brown the duck on all sides, then remove the duck
and set aside.
Reduce the heat to medium and stir in the onion, and mushrooms.
Cook stirring occasionally until they are tender and golden. Add the garlic,
tomato paste, and cook for another minute, stirring continuously.
Add the wind and bring it to a simmer until it reduced to half, about 3 to 4 minutes.
Add the tomatoes, broth, zest, and spices, stirring well to combine.
Add the duckback to the pan and bring to a simmer. Cover and cook for 30 to 40 minutes.
With forks shred the duck meat and stir it in to the sauce until it is wellcombined. Serve over warm pasta.

Bravo Charlie Bravo Chili! Guest Post

By Jessica

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Before I let Pat take the reigns over here I want you all to leave him some love and tell him how much he needs to start a blog himself!! He’s one of our best friends, and always a ton of fun, so without further adu… here’s Pat!

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First of I would like to thank Jess for letting me take a
“celebrity shot” post on her blog. Second I would like to mention that yes
ladies I am a single man who loves the kitchen!

In the words of the great poet Robert Frost “Something there
is that doesn’t love a bowl of chili”.
Well maybe he might have said something different but let’s be honest, I
was not an English major back in college and there is a good reason for it.

Have you ever really thought about what makes chili actually
“chili”? Is it the meat and bean combination, the actual use of chili peppers
or is it a word that has become similar to the “old college try” where anything
goes. It’s funny how the term chili has changed over the years and boy what a
change it has taken.

To some the traditional chili just isn’t enough to be satisfying
and in came the invention of the “Man Cave Chili Cook-Off”. An annual event
that pushes the chili limits, boast food, libations and good times had by
all. Perfectly placed in the fall for
people to bust out the crock-pots, use up the fall garden ingredients and try
going someplace where no chili has gone before.

This year I attended the 3rd annual
event and as the reigning second place chili maker for the last three years
(always a brides made never a bride) I knew I was in for some competition.
Chili’s like the “Gnarly Nosebleed”, “Splat”, “Beefy the Taste Bud Slayer” and
“Port “O” Goose” filled the warmers with all kinds of ingredients and off the
wall recipes. We saw venison, fava beans, Bacon and poached eggs for the
top. As a side note with the poached
eggs, don’t knock it till you tried it ladies and gents it is the new wave in
chili cooking.

I went all out for my second place chili this year with the
“Bravo Charlie Bravo” or “BBQ, Chocolate Bacon” chili. The mixture of materials were a perfect
combination. A little heavenly bliss if you will. The sweetness from the chocolate with the
smoky BBQ flavoring and nip of spice on the end to remind you that it is still
a chili. It was definitely a crowd favorite but it did not have enough to bring
me victory (again). Looks like I will have to save my Rocky dance for another
day.

But that’s the fun in competition though, that drive to have
the first place chili on competition day, to be the one to beat. Guess we will
have to see what next year brings and what kind of ingredients will find their
way into my chili.

Bravo Charlie Bravo Chili!

1 (29 ounce) can tomato sauce

1 (28 ounce) can peeled and diced tomatoes

1 cup diced onion

3 Super Hot Chili Peppers, diced (Added for Heat adjust
accordingly if needed)

¾ teaspoon Cayenne Pepper (Again for Heat)

1 ½ teaspoons
Italian seasoning

½ pound bacon,
diced

1 pound spicy sausage

1 ½ pounds lean
ground beef

1 bottle hickory smoke barbeque
sauce (28 ounces+/-)

¼ cup chili powder

1 cans kidney beans, un-drained
(add a second can if you like beans and a root-tootin time)

1 Hershey’s Chocolate Bar ( ¾ for
chili rest for yourself)

	In a large pot over medium heat, combine tomato sauce, tomatoes, onion and Italian seasoning.
	In a large skillet over medium heat, cook bacon until slightly crisp. Drain and pat dry with paper towels and stir into the pot.
	In the same skillet over medium heat, cook sausage until brown. Drain and toss into the pot.
	In the same skillet over medium heat, cook the beef until brown. Drain and stir into mixture.
	Stir the barbeque sauce and chili powder, cayenne pepper into the pot; taste and adjust seasonings. Stir in the kidney beans, chocolate, diced chili peppers and simmer until flavors are well blended. Enjoy! Tip: As always with Chili it is best to let it sit for a night so flavors can blend. It will make a world of difference if you take the time to make it the night before and re-warm.

Recipe

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