We recently, for March break, flew to San Diego for vacation. We have now been there 4 times and love the area. We are lucky enough to have a time share up in Escondido. I love going there for many reasons but one is to shop at Trader Joe’s, I am in heaven in that store!! Such great products/produce/wine, for incredibly inexpensive prices.
So on the plane I take all of my recent magazines and create a menu and shopping list. After checking in at the resort we are off to Trader Joe’s!! Woohoo, vacation has started. One of the recipes I wanted to try was Turkey Chili Nachos, man that sounded good!!
It was from a Canadian Living Magazine but I adapted it slightly to what I found available.
Now the photos are not the best as I just had my phone for pictures, but you get the idea of how delicious these are!! Honestly, one of the best if not the best nachos I have ever had or made. They were scrumptious!!
Amazing turkey chili nachos, great anytime of the year!!
2 tsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1½ tsp. ground cumin
Salt and pepper to taste
1½ lb. lean ground turkey
1½ cups Pomodoro sauce or your favorite tomato sauce
½ sweet red pepper, diced
2 green onions, sliced
1½ Tbsp. salsa picante
I large bag tortilla chips, baked or fried
1½ cups part skim mozzarella
2 Tbsp. chopped fresh cilantro
2 tsp. lime juice
Cook the onion until soft and slightly golden, in a skillet over medium heat. Stir in garlic, cumin, and salt and pepper and cook for 30 seconds. Stir in the turkey and cook for about 5 min. until it is no longer pink. Stir in the tomato sauce. Add half the green onions, red pepper and salsa, adjust seasoning with salt and pepper. Cook for about 5 min. until thickened.
Layer the chips and turkey chili in a large 9 x 13" pan or broiler pan. Top with cheese. Broil until the cheese is bubbling and starting to turn golden. Top with the remaining green onions, cilantro and lime juice. Serve immediately!!
I am really excited to be guest posting at Amuse Your Bouche today with these delicious Greek Stuffed Tomatoes with Quinoa and Black Lentils. A recipe that I developed just for Becca and one that we all loved so much.
Becca is off after getting married and now on her honeymoon. What a truly exciting time!! She is basking away on the shores of Cancun Mexico and I wish her the best vacation ever!!! Have a little cocktail with an umbrella in it for me Becca!!
Amuse Your Bouche is one of my very favorite vegetarian sites. Her dishes, one after another, are creative and scrumptious looking with her huge talent for exceptional photography. Come by to see my recipe but stay awhile to check out everything else. You will love it!!
I almost always make a meatless sauce for spaghetti or a clam linguini, never do I make a bolognese sauce, so this was a real treat for myself and my family. I had a hankering for it so decided to make a really good one. I found a recipe from Williams-Sonoma and it looked really good. I tweaked it only slightly and let it cook for hours to develop the flavors in our slow cooker.
What a fantastic sauce, Ken was so excited!!
I have recently started using whole San Marzano tomatoes, they were actually on sale at my local grocery store and were one third less than the usual ones I use. The ones I used also were in a puree. I loved the flavor that they give a recipe and I now have a new favorite tomato!!
This recipe takes a little bit of prep time in the beginning but the browning of all the meats and vegetables adds to the deep of flavor!! ENJOY!!
A rich and delicious bolognese made in your crock pot!!
1 Tbsp. olive oil
1¼ lb. ground beef
1¼ lb. ground pork
Salt and pepper to taste
4 oz. pancetta, cut into ¼" dice
1 yellow onion, finely diced
2 carrots, peeled and finely diced
1 celery stalk, finely diced
5 garlic cloves, minced or equivalent in garlic paste
⅓ cup tomato paste
1 cup dry red wine
1 cup milk
2-28 oz. cans whole San Marzano tomatoes in puree
2 Tbsp. Italian herb paste
2 bay leaves
1 Parmigiano Reggiano rind
1 lb. spaghetti
Grated Parmigiano Reggiano for serving
In a large saute pan brown the pork and beef and then add it to a large crock pot bowl, drain off the fat in the pan. Brown the pancetta and add to the beef/pork mixture. Drain off the fat. Add 1 Tbsp. of olive oil. Saute the onion, carrots and celery until softened. Season with salt and pepper. Add the garlic and cook for 1 min. Make an open area in the middle of the pan and add the tomato paste, cook for 2 min. Add the wine and reduce to make a thick gravy. Add this mixture now to the crock pot.
Add the milk, tomatoes, herb paste, bay leaf, and Parmesan rind. Stir well into the beef mixture and break up some of the tomatoes. Season with salt and pepper.
Cook on high for about 3½ hours. Stirring once or twice, make sure it doesn't burn to the sides. Discard the bay leaves and Parmesan rind. Adjust seasonings.
Cook spaghetti according to package directions and serve with the bolognese sauce and grated Parmesan. Serve immediately.