Chipotle Turkey Chili

So apparantly I really SUCK at keeping up with blSUCK at cooking too. Haha.  We haven't been doing much cooking.  Eating go to meals (what I keep in the freezer and grilling)  But this is a good one!

ogging.  Buuuut in my defense....I really

Chipotle Turkey Chili

Usually I'm not one for turkey, but this is delicious.

A little spicy and very filling. 

It would also be tasty with chicken instead

The original recipe says it makes four servings...but I call bull.  It was MAYBE 3 servings....but let's be honest here...TheHubby and I ate the whole pot for one dinner (Shameful...I know...)

TheHubby liked it so much, he requested it again.  Being a WONDERFUL wife (Just in case he reads this, and doesn't know that already) I made it again.  But, having learnt (learned?) the lesson, I made a double batch. And it was perfect for dinner one night, and leftovers for lunch the next day!

Let's get started!

Firstly The Crew

 (lets start of by saying you need onion, but as I'm a heathen, I was OUT of onion.  :-(  Who does that happen to?! at least amongst those who cook?) So I just used onion flakes.  A handful of them. :-\ Better than a stick in the eye, but nothing like Real onion. You can use more than one Chile if you like it spicier  (but beware, the heat sneaks up on you!) (This has been your public service announcement)

Chop up onion and garlic

Cook the turkey, onion and garlic until the turkey is no longer pink. (This takes a while.)  So you can take this opportunity to be productive

{like pack a box, or do the dishes}  or you can do what I did {have a glass of wine, take some pictures of aforementioned boxes that are as yet unpacked, and rompus with the puppies}

Add the corn, beans, chicken stock, and pepper.

(If you don't thaw out the corn, it doesn't matter, I always forget) (The chile pepper comes in a 7oz can in the international food section, since you only use one, I put the rest in a tupperware, and tossed them in the fridge)

Bring to a boil, cover, reduce heat and let cook for 10-30 minutes (the longer you leave it on the stove, the lower the heat should be)

Stir in half of the sour cream.

The top with the sour cream and cheese.

And There You Have It

For a printable version of the recipe, click here

Pizza Pizza

We broke down and bought a cast iron pizza stone.  I mean, it was Lodge Cast Iron, On clearance!  How could we not?! 

I mean seriously!

So, anxious to bust out a pizza later that week, I ran to the grocery to pick up ingredients, because we were starving, and didn't have time to make our own crust

                 

But next time, with some fore thought, I will make the crust (in an effort to reduce our grocery bill)

So I get home, and stretch out the crust (which I thought was ok at the time...looking at the picture...clearly it wasn't)

Then I let TheHubby put the toppings on (we are lame: Pepperoni and Cheese) while I clean up the kitchen, feed the puppies, snuggle with TheIttyBitty, etc

When I look back over I see a MOUND of toppings.  He had layered cheese and pepperoni like FIFTEEN times.  Ok more like four, but still...

I laughed, and was glad I picked up extra cheese at the store. Lest we run out.

We popped it in the oven (according to the directions on the crust) and a short 15 minutes later, we had this masterpiece!

                                    

You can almost see the convex shapr of the pile of toppings in the picture!

But it was potentially the MOST DELICIOUS pizza I have ever had, in my entire life! 

Like: FOR REAL!

The crust crisped up nicely with the cast iron. (Which is perfect for when you have a pound of cheese and a pound of pepperoni to support)  Next time, I'll put a sprinkly of corn meal on the bottom of the crust (I've heard that give it a nice crispy outside)

We can't wait for our next pizza!