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Nov. 9th, 2009 05:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandTurkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon red chili powder, a palm full
2 chipotles in adobo, chopped, or 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili with cheese-corn toppers
Tres Leches Cake
Ingredients
1 package yellow cake mix or white cake mix (plus oil, eggs, etc. to make the cake)
1 cup milk
1 can evaporated skim milk
1 can sweetened condensed milk
1 teaspoon vanilla
1 (8 ounce) container prepared whipped topping
Directions
Prepare cake mix as directed on the box.
Pour cake batter into prepared 9 x 13 inch pan.
Bake cake as directed.
Cool cake.
Poke holes in the cake (a drinking straw works well).
Combine the 3 milks in a saucepan with the vanilla and heat almost until boiling.
Distribute milk mixture evenly onto the cake.
Refrigerate until thoroughly chilled (overnight is best).
Prior to serving, cover the top of the cake with the prepared whipped topping.
Sliced fruit or colored sprinkles/sugar can be added for a decorative touch.
2 tablespoons extra-virgin olive oil, corn oil or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 rounded tablespoon red chili powder, a palm full
2 chipotles in adobo, chopped, or 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring to loosen any bits from the bottom of the pan. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter, nesting the butter in a paper towel to hold on to it. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.
Serve bowls of chili with cheese-corn toppers
Tres Leches Cake
Ingredients
1 package yellow cake mix or white cake mix (plus oil, eggs, etc. to make the cake)
1 cup milk
1 can evaporated skim milk
1 can sweetened condensed milk
1 teaspoon vanilla
1 (8 ounce) container prepared whipped topping
Directions
Prepare cake mix as directed on the box.
Pour cake batter into prepared 9 x 13 inch pan.
Bake cake as directed.
Cool cake.
Poke holes in the cake (a drinking straw works well).
Combine the 3 milks in a saucepan with the vanilla and heat almost until boiling.
Distribute milk mixture evenly onto the cake.
Refrigerate until thoroughly chilled (overnight is best).
Prior to serving, cover the top of the cake with the prepared whipped topping.
Sliced fruit or colored sprinkles/sugar can be added for a decorative touch.
