Jennie’s Turkey Chili

Ingredients

  • 2 pounds ground turkey
  • 1 medium onion, diced
  • 1-1/2 tablespoons olive oil
  • 4 cups chicken broth
  • 3 medium fresh tomatoes, crushed
  • 1 can (15.25 ounces) kidney beans, red or pink
  • 1 can (15.25 ounces) pinto beans
  • 1 can (15.25 ounces) black beans
  • 2 cans (15.25 ounces each) refried beans
  • 2 tablespoons minced garlic
  • 5 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste

Instructions

  1. In a large stock pot, cook the onion and turkey in oil until the turkey is crumbly, evenly browned and no longer pink.
  2. Stir in the chicken broth beans, garlic and tomatoes.
  3. Add the chili powder, paprika, oregano, cumin, cayenne, salt and pepper, and then bring the chili to a boil.
  4. Reduce heat to low, cover and simmer for about 90 minutes, stirring occasionally.
  5. Ladle into bowls, sprinkle with your favorite chili toppings, and enjoy.

Sourdough Naan

Ingredients

  • 1 cup sourdough discard
  • 1/2 cup warm milk 
  • 1/4 cup plain Greek yogurt 
  • 2 cups all purpose flour 
  • 1 teaspoon baking powder 
  • pinch of kosher salt 
  • 4 tablespoons butter, melted

Instructions

  1. In a large bowl, whisk together the sourdough starter, milk and yogurt until smooth.
  2. Add the flour, baking powder and salt, the stir until a shaggy, somewhat tacky dough forms.
  3. Cover the bowl with a damp cloth and let the dough rise in a warm place for 3-4 hours, depending on how warm your home is (It’s done proofing when you can gently dent the dough with your knuckle and it springs back).
  4. Dump the dough out on a lightly floured work surface and knead for a minute or two, until smooth.
  5. Preheat a heavy cast iron skillet over medium-high heat.
  6. Divide the dough into 8 pieces and roll each piece into about 1/4″ thickness (Use a small amount of flour on the work surface and rolling pin to help roll the dough out).
  7. One by one, brush one side of the naan with melted butter and place butter-side down in the skillet.
  8. Cook for about a 90 seconds, or until the dough starts to bubble and release from the skillet.
  9. Brush the other side with melted butter, flip, then cook for an additional 60-90 seconds.
  10. Transfer the naan to a plate and cover with a cloth to keep warm.
  11. Repeat with remaining pieces of dough, then enjoy with your favorite curry, dal or other dish.

The original recipe for this delightful naan can be found here.

Oatmeal Raisin Cookies

Ingredients

  • 1 cup raisins, soaked in warm water for 30-45 minutes to plump
  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon molasses
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • Pinch of nutmeg
  • 3 cups old-fashioned rolled oats

Instructions

  1. In the bowl of a stand mixer (or using a hand mixer), cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. 
  2. Add the eggs and mix on high until combined, about 1 minute. 
  3. Scrape down the sides and bottom of the bowl, then add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a large bowl, whisk the flour, baking soda, salt, cinnamon and nutmeg together.
  5. Add the dry ingredients to the wet ingredients in the stand mixer bowl, and mix on low until combined.
  6. Fold in the oats and soaked raisins with a rubber scraper until well combined.
  7. Chill the dough (it will be thick, yet very sticky) for one hour in the refrigerator.
  8. Preheat oven to 350 degrees, and line a large baking sheet with parchment paper or silicone baking mats.
  9. Roll balls of dough (about 2 tablespoons of dough per cookie) and place at least 1-1/2 inches apart on the baking sheet.
  10. Bake for 13-15 minutes until lightly browned on the sides (the centers will look very soft and under-baked).
  11. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely before eating.

The original recipe for these delicious, chewy cookies can be found here.

Firecracker Salmon Rolls

Ingredients

  • 2 tablespoons sesame oil, divided
  • 2 salmon filets (about 8 ounces total), cut into 8 equal pieces
  • 8 sheets rice paper
  • 1 cup warm water
  • 1 avocado, cut into 16 pieces
  • 1 large jalapeño, sliced into 8 pieces

Instructions

  1. In a large skillet, heat 1 tablespoon of sesame oil over medium heat.
  2. Cook the pieces of salmon in the sesame oil until it is done to your liking, flipping half way.
  3. Place one sheet of rice paper in the warm water until soft and pliable.
  4. Allow the rice paper sheet to drain slightly and place on a clean work surface.
  5. Immediately place a piece of cooked salmon in the middle of the rice paper, then top it with two pieces of avocado and one slice of jalapeño.
  6. Wrap the rice paper tightly around the filling, roll it up and set aside. Repeat the process with the rest of the salmon, avocado and jalapeño.
  7. Heat the remaining tablespoon of sesame oil in a large skillet.
  8. Place the firecracker salmon rolls into the pan and cook until crisp.
  9. Serve with your favorite Asian-style dipping sauce.

The inspiration for this recipe comes from My Nguyen, aka @myhealthydish on TikTok and Instagram.

No Beef Meatloaf

Ingredients

Loaf

  • 1.5 pounds ground pork
  • 1 pound ground turkey
  • 1 medium onion, diced
  • 1 cup seasoned bread crumbs
  • 2 large eggs, lightly beaten
  • 1 tablespoon minced garlic
  • 1 tablespoon ketchup
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Glaze

  • 3/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon spicy barbecue sauce of your choice
  • 1 teaspoon Worcestershire sauce

Instructions

  1. Preheat the oven to 375 degrees and line a 9-by-13-inch baking dish with aluminum foil.
  2. In a large bowl, combine all the loaf ingredients, and knead well with your hands until everything is well combined.
  3. Transfer the loaf ingredients to the prepared baking pan and mold it into a slightly domed loaf.
  4. In a small bowl, combine the glaze ingredients, stirring until well combined.
  5. Spoon the glaze over the loaf and spread it evenly over the top with the back of a spoon or using a rubber scraper.
  6. Bake the loaf in the preheated oven until the glaze is browned and the interior temperature reaches 165 degrees (usually about 60 to 75 minutes depending on the oven).
  7. Remove the pan from the oven and allow the loaf to stand for 10 minutes before cutting.
  8. Slice and serve hot with your favorite sides.

Stuffed Portobello Mushrooms

Instructions

  • 4 large portobello mushroom caps
  • 5 ounces fresh spinach, chopped
  • 1 block (8 ounces) cream cheese, softened
  • 1 tablespoon minced garlic
  • 2 teaspoons Adobo seasoning
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic salt
  • 1/2 cup shredded cheddar cheese

Instructions

  1. Preheat the oven to 350 degrees and line a baking sheet with aluminum foil.
  2. Clean the tops of the mushrooms by wiping them with a damp paper towel.
  3. Carefully remove the stems and innards of the mushrooms and place them, top down, on the prepared baking sheet.
  4. In a large bowl, combine the cream cheese, chopped spinach and garlic, and mix very well.
  5. Season the mixture with Adobo, black pepper and garlic salt, and stir until well mixed.
  6. Scoop the mixture into the mushroom caps and gently press down until it fills the entire opening.
  7. Sprinkle cheese on top of each filled mushroom cap.
  8. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly.

The inspiration for these stuffed mushrooms came from Jackie Hartlaub, aka @lowcarbstateofmind on TikTok and Instagram.

Glazed Ranch Carrots

Ingredients

  • 16 ounces baby carrots
  • 3 tablespoons butter, melted
  • 2 tablespoons ranch seasoning
  • 1 tablespoon honey

Instructions

  1. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large bowl, toss the baby carrots with the remaining ingredients until well coated.
  3. Spread the coated carrots onto the baking sheet in a single layer.
  4. Bake the carrots for about 45 minutes, stirring occasionally, until tender. Add more ranch seasoning after stirring if desired.
  5. Remove the carrots from the oven and serve hot alongside your favorite main dish.

Air Fryer PB & J Puffs

Ingredients

  • 1 package (2 sheets) puff pastry
  • 5-6 tablespoons peanut butter or other nut butter
  • 5-6 tablespoons jelly or jam of your choice
  • 1 egg, beaten

Instructions

  1. Preheat air fryer to 350 degrees.
  2. Unwrap puff pastry and cut both sheets into 5 or 6 equal pieces, depending on your technique (I used an Uncrustables cutter, so I could only make 5 from each sheet), and set half of them aside.
  3. Scoop at least 1 tablespoon of peanut butter (more depending on the size of your cutout) into the center of one of the cut pastry puff pieces, then repeat with the rest of the first half of your cutouts. Do not get too close to the edges!
  4. Scoop at least 1 tablespoon of jelly or jam on top of the peanut butter (same rules apply as above).
  5. One by one, place the puff pastry pieces you had set aside over the peanut butter and jelly filling and press the edges down slightly.
  6. Using a fork (or the inner piece of the Uncrustables cutter) seal the edges of the pastries.
  7. Brush the tops of each of the PB & J puffs with egg wash.
  8. Place the PB & J puffs into the fryer basket and air fry at 350 degrees for about 8-10 minutes, or until golden brown, flipping half way through (brush the bottoms with egg after flipping, if desired).
  9. Remove the puffs from air fryer and allow to cool slightly (the jelly is like lava right out of the air fryer) before serving.

Jalapeño Popper Dip

Ingredients

  • 5 jalapeños, diced
  • 1 tablespoon oil or bacon grease
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1 can (4 ounces) diced green chiles, drained slightly
  • 4 ounces shredded pepper jack cheese
  • 4 ounces shredded Italian cheese blend
  • 3/4 cup plain panko crumbs

Instructions

  1. Preheat oven to 400 degrees.
  2. In a medium skillet, sauté the diced jalapeños in oil or grease until tender, about 5 minutes; remove from heat and set aside to cool slightly.
  3. In a large bowl, combine the cream cheese, mayonnaise, green chiles, sautéed jalapeños and pepper jack cheese, and stir until well combined.
  4. Spread the mixture into the bottom of an ungreased pie plate (I found glass works best).
  5. Spread the Italian cheese blend over the top of the cream cheese mixture.
  6. Sprinkle the panko crumbs evenly over the cheese.
  7. Bake in the oven for about 25 minutes, or until the panko crumbs are lightly browned.
  8. Remove from the oven and allow to cool for about 5 minutes.
  9. Serve warm with tortilla chips, pita bread or crackers.

Chicken Salad

Ingredients

  • 2 cups cooked chicken
  • 3/4 cups mayonnaise
  • 1/4 diced onion
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon smoked paprika (more if you like the smoky flavor)

Instructions

  1. Dice the cooked chicken into bite-sized pieces and set aside.
  2. In a large bowl, combine the mayonnaise, onion, Adobo, parsley, pepper and paprika, and stir until well combined.
  3. Fold the chicken into the sauce and mix well.
  4. Taste the chicken salad and adjust seasonings as desired.
  5. Serve on bread, a bun, atop a salad or in a wrap, and refrigerate the leftovers.