Pancakes, Pancakes, Pancakes, and More Pancakes!

I can easily get carried away. I sometimes don’t know how to do things in moderation. I feel like I’m at an obsessive’s anonymous meeting. My name is Christine and I don’t know when enough is enough.

So, with that said and out in the open, I can get on with this post. In the past month I’ve been obsessed with pancakes. And just like when I was obsessed with BLT’S, I have to try them everywhere and make them every which way I know how. I present to you: the banana nut pancake, the choc chip pancake, the sour cream pancake, and the pancake topped with fresh strawberry jam, with a recipe link and rated based on its yummy-ness:

Turkey Chili

I really didn’t know what inspired this recipe. It could have been the crappy weather. It could have been the massive text message my mom sent me a few weeks ago fawning over my aunt’s chili recipe. It could have been my recent obsession with chilies and spices. Either way, I got such an intense craving for it that I almost made it when I got home from work a week and a half ago. I know it would’ve meant that I would’ve been eating at midnight but I didn’t care. I was dying for it. But I waited. And I’m so happy I did.

This chili is special. It’s hearty and comforting and filling and warm and sweet and spicy! Boy was it spicy- but not too much- just enough to clear up your sinuses and give it a little kick. I’m happy I made this last night because I got to enjoy cooking it. Dicing the onions, peppers and chilies, crushing the tomatoes with my hands, and layering the spices was a fun way to experience this dish. And even though it doesn’t take too long to cook, it would’ve been a lot to handle when I come home as a raving, starving lunatic after on one of my hectic work days.

This recipe is a star- don’t underestimate it. If you’ve been looking for a great chili recipe you might be able to stop your search here.

Turkey Chili- 3 servings

(adapted from Ina Garten’s Chicken Chili recipe)

3/4 lb ground turkey
1 onion, roughly chopped
1 yellow and 1 red pepper, roughly chopped
3 garlic cloves, minced
1 canned chili, roughly diced
1 can whole tomatoes, crushed by hand
1 tbsp, chopped cilantro
1/2 lime, juiced
Salt and Pepper- to taste
1 tspn, cayenne pepper
1/2 tspn, red pepper flakes
1 tspn, chili powder
1-2 dashes, hot sauce
1/2 can red beans

1. In a small or medium pot heat about 1 tbsp of olive oil over medium heat. Add the diced onions and peppers and cook until softened, about 10 mins, stirring occasionally. After the onions and peppers have softened add the chopped chilies, beans, and minced garlic and cook for another minute.

2. At this point you can add your spices. All of my measurements are approximations because I went a little crazy. I also added a dash or two of hot sauce. I wanted my chili spicy!! If you want more spice, hot sauce might be a good option for you.

3. Add the crushed tomato’s and bring to a boil. Lower the heat to a simmer and allow to cook uncovered for 30 minutes. At this point, if you’d like, you can add the chopped cilantro and freshly squeezed lime juice. I suggest it strongly.

4. While the sauce is simmering start browning the ground turkey, making sure to break down the pieces so they are small. This chili is super versatile- you can add ground chicken, beef, roasted chicken or turkey (thanksgiving left-over chili??). Use whatever you have lying around and go crazy.

5. Add the browned chicken to the sauce and stir well. Allow to cook uncovered for another 20 minutes. This would be a good time to put the homemade tortilla strips in the oven.

6. When the chili is ready to be served, top with tortilla strips, a generous helping of shredded cheese, and a dallop of sour cream.