Pumpkin Turkey White Chili

Here is a new one that tried. It is great for the crock pot.

1- 1-1/2 lbs of ground turkey
1/2 onion chopped
1 garlic clove chopped
4 celery stalked chopped
3 Anaheim peppers cleaned and chopped
2 Bay Leaves
2-3 tsps of Chili powder (try 1-2 tsp first and then add more after it has cooked awhile, if you think it needs it)
1 (15 oz) Can Pumkin Puree (do not use pie filling mixture), if it doesn't say puree or pie filling that is what you use
1 Can of White Beans with the juice
1 Can Vegetable Broth
1 Can of Ro-tel Original
2 tsp of Oregano
Saute onion, celery, garlic and peppers in a large pan w/a little bit of olive oil for about 5-6 minutes on medium heat. Add in ground turkey and cook until ground turkey is just about done.

Then add the meat and vegetable mixture into the crock pot and add the rest of the ingredients. Cook on low for about 3-4 hrs. Remove the bay leaves before you serve.

Serve with bread and/or cornbread.

You will be surprised you cannot taste the pumpkin.

Pecan Crusted Chicken Breasts or Salmon (Updated)

4 Boneless/Skinless Chicken Breasts
1 1/2 Cups of Panko Break Crumbs
3/4 Cup of chopped Pecans
1/4 Cup Maple Syrup
1/2 tsp. salt
2 TBL of Mayonaise

Preheat oven to 400 degrees
Pound chicken breasts until they are about 1/2" thick
In a small bowl mix together syrup, mayonaise, salt together and put aside. In another bowl mix together pecans and panko bread crumbs.

Take each chicken breast and first dip into liquid mixture and then dip into panko/pecan mixture.

Spray a little bit of Pam over a cookie sheet. Lay all of the breaded chicken breasts in the cookie sheet pan and then spray the top of the chicken breasts with Pam as well.

Bake in oven for a total of about 20 minutes, turning once. Check to make sure the chicken is cooked.

*******NOTE: I used this recipe for Salmon and it was so good**** Followed the recipe, except, turned the salmon after about 4 minutes and then cooked again for another 5 minutes. I prefer my salmon a little undercooked so it is not well done and dry.

Serve with either Rice and/or Noodles.

Mustard-Ranch Chicken Marinade for the Grill

Well I tried this recipe that I found on the back of the Mustard container. It is pretty good so wanted to share:

Mustard-Ranch Chicken
1/3 C of Mustard (I used plain old yellow, next time I will try Dijon style)
2/3 C of Ranch Dressing
3 tablespoons of Borwn Sugar
4 Boneless Chicken Breasts (I am sure you could also use the Chicken with the rib bone in)

Mix the mustard, ranch dressing and brown sugar in a bowl. Put the chicken (thawed) into a plastic baggie (1 gal size) and add in the mustard-ranch-bs mixture. Zip close the bag and mix around.

Let this marinate in the refrigerator for a couple of hours.

Remove the chicken from the mixture and grill until cooked.

This received some good reviews. Had some left over, so I used the left over chicken and made a salad with it. This was good as well.

Too Much Time Has Past

Well, I started this blog with good intentions but then I got side tracked with other projects and hobbies.

With summer here, I am trying out some new recipes and I promise to start posting them on here.

Look for a new recipe later on today.