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The muffins were a moist, sweet bread good enough to eat alone. Once you add the maple syrup glaze, you're talking a whole different kind of good! The recipe mentions that you can add any other ingredients that you would typically put in pancakes. Next time: blueberries!
Serve with tortilla chips, top with sour cream and jalapenos. These are a must, no questions asked, okay? Oh, you can add cheese too...if you want, but I didn't. Tony was in heaven and I wasn't far behind, we love this dish!
- 1 lb. ground turkey, 93/7
- 3 c. cannelini beans (canned or cooked from dry beans)
- 1 (4 oz) can diced green chile peppers
- 1 clove garlic, minced
- 1/2 tbsp. cumin
- 3/4 tbsp. oregano (a weird measurement, I know...but you can eyeball it)
- 1/2 tsp. cinnamon (trust me, you want the cinnamon)
- 1/2 tsp. chili powder
- 1/2 tsp. onion powder
-1/2 tsp. crushed red pepper (more or less depending on your taste)
- 3 c. chicken broth
- salt and pepper to taste
1) In a large pot over medium heat, saute garlic and turkey, about 10 minutes or until turkey is cooked through. Add the chile peppers and spices, saute about 5 more minutes.... this allows the spices to get all nice toasty, releasing the best flavor, before adding the liquids.
2) Add 2 1/2 cups of beans and chicken broth to the pot. Take 1/2 cup of beans, mash them well using a fork, add to pot -- this will give the soup a richer, more creamy consistency. Simmer on low for at least 30 minutes.
3) Don't forget what I said about the necessities: chips, jalapenos, sour cream.
...and go! Now hurry and make this before it's too warm outside!
Mini Baked Omelet Cups
Note: I adjusted my taco seasoning from the recipe by cutting the salt down to 1/2 tsp. I added 1/2 tsp of black pepper, 1/2 tsp crushed red pepper, and 1/2 tsp onion powder. It was perfect...and pretty.
I thought they were too messy so I turned mine into taco salad....so delicious!
Turkey Taco Lettuce Wraps
- 1.3 lbs 99% lean ground turkey
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 small onion, minced (I left out the onion, Tony hates it...hence, the onion powder. Shhh!)
- 2 tbsp bell pepper, minced (I used 1/2 of a red pepper)
- 3/4 cup water
- 1/2 8 oz can tomato sauce
- 8 large lettuce leaves from Iceberg lettuce
Wash and dry the lettuce. Place meat in the center of leaf and top with tomatoes, cheese and salsa or other toppings.
The ritual: wake up without an alarm, spend extra time playing with the pup, play some good tunes in the background, and then...get busy cooking.
Sit down to breakfast and enjoy the morning sunlight...a recipe for the perfect weekend morning.
A hearty, satisfying, and healthy soup that is perfect for the recent blast of cold weather! The soup starts with homemade turkey sausage- it's easier than you think to make your own! Making your own sausage allows you to have control over the seasoning and amount of fat, you can adjust the seasoning to suit your own taste. I served our soup with homemade pita chips.
Turkey Sausage, Kale and White Bean Soup
-1.25 lb homemade turkey sausage (recipe follows)
- 2 tsp olive oil
-1 clove garlic, minced
-1/2 bunch kale- rinsed, leaves removed from the ribs & rough chopped
-1 cup cannellini or other white bean - drained & rinsed
-4 cups fat free chicken stock
-2 cups water
-1 small pinch dried red pepper flakes (optional
-salt and pepper to taste
-Heat oil over medium-high heat in a medium sized pot. Add sausage meat, breaking it up with a spatula into large chunks.
-When completely cooked, add garlic and saute for 2-3 minutes (careful not to let the garlic burn).
-Add the water, stock, beans and red pepper flakes and stir thoroughly. Simmer on low for 10 minutes, covered.
-Throw in kale and allow to simmer for another 10 minutes, covered. Adjust salt and pepper to taste.
Servings: 4 - Serving Size: 2 cups - Calories: 253
Homemade Turkey Sausage
-1.25 lb 93% lean ground turkey
-1 clove garlic, crushed
-1/2 tsp sweet paprika
-1/4 tsp salt
-1/4 tsp black pepper
-1/8 tsp dried thyme
-1/8 tsp dried oregano leaves
-1/8 tsp dried marjoram
-1/4 tsp dried fennel
-Combine turkey, garlic and spices and mix well using hands. Use as desired.
Servings:4 - Calories:140
(my first trip to Chicago. I'm short.)
....and that about sums things up.
I've been baking cakes:
And the latest, 1st place on 2-13-10
And now we're here:
So like I said, I'm ready to get this blog back into shape. A few different things this time around:
1) Less adding to the list of "recipes to make" and more adding to the list of "been there, made that." I have to quit filing away recipes for the future and actually make them!
2) Every recipe I make will feature my own photos (I'll mark them with my blog name).
3) More about crafting, including fun tutorials.
Oh my, I almost forgot another update, I'm in the Etsy business now! You can see my shop, TheCommonThread, here. I vowed I would learn to sew as a new year resolution, bought a sewing machine on January 1, and opened up my shop a couple of weeks later!!! Take a look:
I didn't get to make any homemade sweets today, we were on the road home from our weekend getaway to the Smoky Mountains....but:
Here are some photos of sweet sugar cookies that I made last year in honor of Valentine's Day. You've got to try this recipe for icing, it's foolproof and easy to create professional looking cookies. Have fun!!
- 1 cup confectioners' sugar
- 2 teaspoons milk
- 2 teaspoons light corn syrup
- 1/4 teaspoon almond or vanilla extract
- assorted food coloring
- In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
- Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.