Crock-Pot Verde Turkey Chili

I originally published this post in November 2014. It’s been such a hit with friends and followers (and let’s be honest, with me too), that I decided to update the post and photos. Enjoy!

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When someone asks me for a recipe recommendation from my blog, the one I suggest the most is this chili. It’s made in the Crock-Pot so it’s basically no fail, and with minimal ingredients it’s cheap to throw together and relatively healthy.

Once the temperatures dip slightly, this recipe quickly gets thrown into rotation. The temps have yet to drop in Dallas, but it’s October so I’m ignoring mother nature and cooking what I seasonally want.

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Crock-Pot Verde Turkey Chili
yields 4-6 servings

Ingredients:
1 lb. ground turkey
1 can white navy beans
1 package frozen bell peppers
2 (12-16 oz) jars of verde salsa, I use Trader Joe’s
1 tsp. cumin
1 tsp. chili powder
Topping ideas: Fritos, plantain chips, cheese, avocado, sour cream, greek yogurt, lime and cilantro

Directions:
Cook your turkey meat in a non-stick pan. Once your turkey is cooked through, strain it. Next, strain your beans. In your Crock-Pot, add the cooked turkey meat, drained beans, frozen veggies, salsa and seasonings. Stir to combine.

Set your Crock-Pot to cook 4-5 hours or high or cook 6-7 hours on low. Taste the chili and add more cumin and chili powder if necessary.

Top with your choice of toppings. Fritos and chili go hand in hand for me, but I love swapping the highly addicting (and my favorite chip) for a healthier option like plantain chips.

For a fun side-by-side to show you how things have developed after 6 years of blogging…Picture on the right, currently, picture on the left circa 2014 on my iphone3.

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And a note from my original 2014 post “it’s even better the next day.” Which 5 years later I can still attest to.

Annie

 

Verde Chicken + Black Bean Cauliflower Rice Bowl

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Healthy 👏easy 👏weeknight 👏meal! This dish has burrito bowl vibes, but cuts the cals with cauliflower rice. I add cumin, lime juice and fresh cilantro to the “rice” to amp it up a bit and the whole thing comes together great.

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I keep it green with salsa verde, lots of cilantro, lime and avocado. I’m on a black bean kick, so those were a must and add an extra protein boost next to the chicken. Considering I bought the salsa instead of making my own and used a rotisserie chicken, this dish is e a s y.

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Verde Chicken + Black Bean Cauliflower Rice Bowl
yields 4 servings

Ingredients:
3 cups frozen riced cauliflower
2 cups shredded chicken (rotisserie works great)
15 oz can black beans, drained and rinsed
juice of 1 lime
1 tsp. cumin
1/2 cup chopped cilantro
1 avocado
salsa verde
salt and pepper

Directions:
In a non-stick pan over medium low heat, sauté your cauliflower rice for about 3-4 minutes. You do not need any oil in the pan. Stir in the cumin, freshly squeezed lime juice and 1/4 cup chopped cilantro. Divide the “rice” evenly amongst 4 bowls. Top each bowl with chicken, black beans and salsa verde. Add avocado slices, the rest of the chopped cilantro and a pinch of salt and pepper.

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Annie

Thin Mint Brownies

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I teased these brownies on my Instagram a few weeks back, but I was saving them to share until St. Patrick’s Day. I don’t know if the fact that the Thin Mint box is green or that when you think of mint you associate the color green, but when it comes to St. Patrick’s Day themed treats, several mint chocolate recipes come up.

A mint chocolate St. Patrick’s themed recipe I remember from growing up is when my sisters and I used to make little ice cream sandwiches from a scoop of mint chocolate ice cream between two Thin Mints. You would then wrap them individually in foil and freeze. The snack idea came from a March issue of the American Girl magazine, maybe circa 2000? Did anyone else get the American Girl magazine? Does anyone else associate mint chocolate with St. Patrick’s Day?

These brownies are insanely fudgey, but that’s how I like them. If you can’t do the mint chocolate thing, try my Perfect Fudge Brownies by themself!

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Thin Mint Brownies:
yields 9 brownies

Ingredients:
1 cup semi sweet chocolate chips
1/2 cup (1 stick) unsalted butter
1 cups sugar
2 eggs
2 tsp. vanilla extract
1/2 cup all purpose flour
2 tbsp. cocoa powder
1/2 tsp. salt
1 sleeve of Thin Mints, roughly chopped (16 cookies)

Directions:
Preheat your oven to 350 degrees. Grease and line an 8x8 pan with parchment paper and set aside.

Melt the butter and chocolate in a microwave safe bowl in 30 second increments until fully melted. Stirring between each 30 seconds. Make sure to scrape the bottom to keep from burning. In a separate bowl, use a whisk to beat sugar, eggs, and vanilla together. With a wooden spoon, stir in the melted chocolate mixture. Fold the flour, cocoa powder and salt into the mix.

Pour half of the batter into your prepared pan. Evenly distribute 1/2 of the chopped Thin Mints over the top. Repeat with the other half of the batter. I use a butter knife to help spread the batter over the cookie layer. Finish by distributing the rest of the chopped cookies over the top. Bake for 30-35 minutes or until a toothpick comes out clean.

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Support your co-workers daughter or your neighborhood Girl Scout and pick up a box of thin mints this week! Grab some Samoas while you’re at it for a batch of my Samoa Popcorn.

Annie

Samoa Popcorn

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Girl Scout cookies, you can’t, not, love them. My top three are Samoas, Thin Mints and Trefoils. Yours?

With it being peak Girl Scout cookie season, I wanted to repurpose the coveted cookies. I’m taking the flavors of Samoas, and actual Samoa pieces and turning it into a decorated popcorn recipe. With the Oscars this Sunday, it will be the perfect snack at my watch party!

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My sister, Kathleen and our two best friends Jillian and Taylor get together for almost all award shows (and pageants), especially the Oscars. I never do as well as I set out to, when it comes to actually seeing Oscar nominated movies, but you can bet I’ll be in front of the TV Sunday evening filling out my ballot and snacking on all the appropriate snacks. Exhibit A, this Samoa Popcorn.

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Are you watching the Oscars this Sunday? Hit up your local scout before the big show, so you too, can make this popcorn for your viewing and tastebud pleasure!

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Samoa Popcorn
yields 6-8 cups

Ingredients:
6-8 cups air popped popcorn (I used 1/2 cup kernels and 1 tbsp. coconut oil, prepared in my Lekue popcorn maker)
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips*
2 tsps. coconut oil
1/2 cup sweetened coconut
5 Samoas, roughly chopped

Directions:
Line a rimmed cookie sheet with foil. Pop your popcorn and evenly distribute on your prepared cookie sheet.

In a microwave safe bowl, melt your semi-sweet chocolate chips with 1 tsp. of coconut oil in 30 second intervals. Stirring well between each interval to keep the chips from burning. Once melted, set aside. I did 30 seconds, another 30 seconds and then about 10 seconds at the end. In another microwave safe bowl, do the same with the butterscotch chips and 1 tsp. of coconut oil, then set aside.

Toast your coconut in a small sauté pan, over medium heat. Stirring often, until light brown. Don’t take your eyes off of it, this happens fast. Once light brown, take off the heat and set aside.

Now it’s time to put it all together. Using a small spatula or spoon, drizzle the melted chocolate over the top of the popcorn. Repeat with the melted butterscotch. Sprinkle the toasted coconut over the popcorn. Finish by evenly distributing the Samoa cookie pieces. Let sit until the chocolate is hardened, about an hour. Break up the big chunks of popcorn and serve!

*you can use melted caramel instead of butterscotch chips, but I just really love butterscotch and prefer the way it hardens on the popcorn.

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Annie

My Oscar Ballot is from Studio DIY!

Bites of My Life

Happy fall! I had a really good first fall weekend taking it easy in preparation for a busy month ahead. After a successful Randy Rogers concert at The Jones Friday night, Saturday was spent relaxing, getting errands done and hanging out with two of my faves, Stacia and Taylor. We opted against heading down to Norman for the OU game and I couldn’t have had less fomo. It’s nice to say no sometimes and I’m working on doing it more and more when necessary.

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-Tried out egg cups for breakfast last week and actually really like them. It always kind of weirded me out to bake eggs then microwave them the next morning. But after making a breakfast casserole last weekend I had that ah ha moment that it’s essentially the same thing just in mini form. I did eggs, spinach and mushrooms with a little mustard powder baked at 375 for 20 minutes.
-A little work happy hour to celebrate our employees and our new office!
-Current Reads: Everybody Always by Bob Goff (reading this with my bible study) and Read Bottom Up (read this in 24 hours, a record for me). If you are, like me, out there in the millennial dating world, I highly recommend this hilariously accurate depiction of what it’s like to date/have a relationship in this day and age. See what else I’m reading on GoodReads.
-Jumped in on the celery juice trend hard this past week. After seeing Lauren Scruggs (and many others) posting all about it and it’s health benefits, I decided to give it a whirl. $8 at Whole Foods later and here’s hoping my digestion makes a turn for the best!. Check out this article to read more about the celery juice benefits.
-Recipe post for this Kale Quinoa Salad was posted last week. Did you see it? Did you make it? Did you love it?
-Tour de Taqueria with Pops continues! We took a 2-week hiatus while we were on vacation, but jumped back in, this week at El Fogoncito. After ordering two different kinds of tacos to find out they were out of those meats (eye roll), my tacos still came out good. We’ve been to better, but glad to have checked El Fog off the list.
-Love starting my Sunday morning with a window spot at Barre3. Sunday morning classes at B3, in my opinion, always have a slower and more restorative feel to them, and a playlist to match. I LOVE the window spot and love it even more when it’s raining or drizzly out like it was yesterday.
-Grocery Haul to prep for the “Fall Reset” I’m partaking in. Two girls I love in OKC, one a registered dietitian, the other a personal trainer and cycle instructor have teamed up to bring this month long reset program! Follow along with me as I reset via my instagram stories and highlights!
-After seeing a photo someone posted of red beans and rice from the Oklahoma State Fair this past week, I immediately texted my mom asking if she would make them. I have vivid memories of my mom making red beans and rice every Halloween growing up. We would have a big bowl before heading out to trick-or-treat. My dad calls it prison food, I call it delicious.

Annie