Tuesday, January 19, 2010

Turkey Corn Chili

This chili recipe is from Rachael Ray. When I found this recipe, I also noticed many comments about it being very soupy. I would recommend reducing the amount of stock or broth. You could even just cook the chili longer. I think that because this recipe calls for left-over turkey rather than ground turkey, it doesn't absorb as much of the broth quite as quickly as we might like it to. If you don't mind a wet chili, then follow the recipe. If you like your chili drier, then reduce the amount of stock by half. I used ground turkey which helped the problem of "wet" chili. Check out the comments on www.foodnetwork.com for this recipe and see what others had to say.

Turkey Corn Chili
by Rachael Ray

Serves 4


1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1-1/2 pounds light and dark meat cooked turkey, diced
1-1/2 to 2 tablespoons chili powder
1-1/2 to 2 tablespoons ground cumin
1 teaspoon to 2 teaspoons cayenne pepper sauce
course salt
2 cups frozen corn kernels or leftover prepared corn
1 (32-ounce) can chunky style crushed tomatoes
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped


Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Stir in diced turkey meat and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.


The Creative Cook

Monday, January 18, 2010

Pumpkin Turkey Chili

When it gets chilly, I like to eat chili. I have a bunch of chili recipes to share with you this week. I have tried all of them. I did make changes where I felt necessary. My family doesn't like super-spicy chili so I reduced the amount of heat in this chili. Don't let the pumpkin put you off because it does taste really good in there. I also added a cube of bakers chocolate and a dash of cinnamon to give some interesting flavor to the chili. I got this recipe from www.seriouseats.com.

Pumpkin Turkey Chili
Serves 6


1 tablespoon vegetable oil
1 cup chopped onion
1/2 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 (4 oz.) can chopped green chiles
1 large clove garlic, minced
1 pound ground turkey
1 (14.5 oz.) can diced tomatoes
1 (14.5 oz.) can red kidney beans
2 cups (1 14.5 oz.) can pumpkin puree
1-1/2 tablespoons chili powder
1/2 tablespoon cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
cayenne pepper to taste (at least 3 good shakes)
1/4 cup fresh cilantro, chopped
1/2 cup shredded Cheddar cheese (optional)
1/2 cup sour cream (optional)


1. Heat oil in a large skillet or Dutch oven over medium-high heat.

2. Saute the onion, green bell pepper, yellow bell pepper, green chiles, and garlic until tender, about 10 minutes. Make room in the center of the skillet, add turkey and brown, about 10 minutes. Stir in tomatoes, beans and pumpkin. Season with chili powder, cumin, pepper, salt and cayenne.

3. Reduce heat and simmer for at least 20 minutes. Stir in fresh cilantro. If preferred, serve topped with Cheddar cheese and sour cream.


The Creative Cook

Saturday, January 16, 2010

Stacy's Chocolate Chip Cake

Almost two years ago, in March of 2008, I posted a recipe for Chocolate Chip Cake that I had gotten from an old Lang calendar. I just found a similar recipe for Chocolate Chip Cake in the Cake Doctor cookbook by Anne Byrn that I have owned for years. I decided to try the Cake Doctor recipe because I didn't have sour cream in my fridge. I am hoping for great results. The cake is in the oven as I write!

Stacy's Chocolate Chip Cake

Vegetable Oil Spray for misting the pan
flour for dusting the pan
1 bar (4 ozs.) German chocolate
1 package (18.25 ozs.) plain yellow cake mix
1 package (3.4 ozs.) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil, such as canola, corn, safflower, soybean
4 large eggs
1 package (6 ozs. or 1 cup)semisweet chocolate chips

1. Place rack in the center of the oven and preheat the oven to 325 degrees F. Lightly mist a 10-inch tube pan(or 3 8-inch loaf pans) with vegetable oil spray, then dust with flour. Shake out the excess flour. Set the pan aside.

2. Break the German chocolate bar into four pieces. Grate the bar using a food processor or a hand grater until the bar is finely grated. (If you are using a food processor, insert the steel blade and drop the chocolate pieces into the processor one at a time.) Set the grated chocolate aside.

3. Place the cake mix, pudding mix, milk, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine, fold in the grated chocolate, and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. Fold in the chocolate chips. The batter should look well blended, and the chocolate chips should be evenly distributed. Pour the batter into the prepared tube pan (or divide it equally among the loaf pans), smoothing it out with the rubber spatula. Place the pan in the oven.

4. Bake the cake until it is golden brown and springs back when lightly pressed with your finger, 58 to 60 minutes for a tube pan (50 to 52 minutes for loaf pans). Remove the pan from the oven and place it on a wire rack to cool for 20 minutes for a tube pan (5 minutes for loaf pans). Run a long, sharp knife around the edge of the cake and invert it onto a rack, then invert it again onto another rack so that it is right side up. Allow the cake to cool completely, 30 minutes more, then serve. (Cool loaves out of the pan, on their sides.)

5. Store this cake, covered in aluminum foil or plastic wrap, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw, the cake overnight on the counter before serving.


The Creative Cook

Saturday, January 9, 2010


It has been a long time since I have posted on here. I had a busy holiday season and a heck of a time getting all my Christmas paraphernalia put away. We are also trying to paint my son's bedroom. I'm sure that will take forever but at least we are finally trying!

I went to another Wining Women event last night. Those always inspire me to find a great new recipe. I didn't go along with the theme very well this time because the theme for the wines was the Pacific Northwest. The only thing that came to me for that was salmon and I do not eat seafood of any kind. Since that was out, I decided to go with something that I love and that is buffalo chicken wings. Buffalo wings are sections (also called wings or "flats") and wing drummettes that are often but not always fried and then almost always coated in sauce. Traditional Buffalo-style chicken wing sauce is composed of two ingredients: a vinegar-based cayenne pepper hot sauce and butter. I really enjoy buffalo chicken wings but they are so fatty and fattening. I didn't think anyone would appreciate me making them and bringing them to an event so close to Christmas and New Year's. Instead, I found a recipe for Buffalo Chicken Meatballs. This recipe comes from the Eat Well family meals column by Terry Grieco Kenny in the February 1, 2010 Woman's Day Magazine. This recipe completely eliminates the chicken skin and all that butter! It can't be nearly as bad for you as the traditional Buffalo chicken wings, right?

Buffalo Chicken Meatballs

1 lb ground chicken
1 cup fresh bread crumbs
1/3 cup sliced scallions
1 tsp smoked paprika
1 tsp minced garlic
1/2 tsp salt

Mix well. Roll into 32 balls; place on pan. Bake 10 to 12 minutes until browned and cooked through. Remove from oven and drizzle meatballs with hot pepper sauce (I used Anchor Bar Original Sauce) to taste, toss to coat. Serve on toothpicks to dip into reduced-fat blue cheese dressing. Be sure to include healthy raw vegetable dippers.


The Creative Cook

Here is a little bit of history about Buffalo Chicken Wings taken from Wikipedia:

There are four different legends about how the Buffalo wings came to be.

One story is that Buffalo wings were first prepared at the Anchor Bar, located at 1047 Main Street (between North Street and Best Street) in Buffalo, New York, United States on October 3, 1964, by Teressa Belissimo, co-owner of the Anchor Bar with her husband Frank. Upon the unannounced, late-night arrival of their son, Dominic, with several of his friends from college, Teressa needed a fast and easy snack to present to her hungry guests. It was then that she came up with the idea of deep frying chicken wings (normally thrown away or reserved for stock) and tossing them in cayenne hot sauce. While the wings were deep frying, Teressa decided to serve left over celery sticks with blue cheese to her son and his friends to tide them over.

A second version, as told by Dominic Bellisimo (Frank and Teressa's son) to The New Yorker reporter Calvin Trillin in 1980, stated: "It was Friday night in the bar and since people were buying a lot of drinks he wanted to do something nice for them at midnight when the mostly Catholic patrons would be able to eat meat again." He stated that it was his mother, Teressa, who came up with the idea of chicken wings.

The third version of the origin involved a mis-delivery of wings instead of backs and necks for making the bar's spaghetti sauce. Faced with this unexpected resource, Frank Bellisimo says that he asked Teressa to do something with them.

The fourth version has nothing to do with the Bellisimos or the Anchor Bar. Calvin Trillin stated in his 1980 New Yorker article that a man named John Young also claimed credit for serving chicken wings in a special "mambo sauce". Chicken wings in mambo sauce became the specialty at his Buffalo restaurant in the mid-1960s. Young had registered the name of his restaurant, John Young's Wings 'n Things, at the county courthouse before leaving Buffalo in 1970.