Turkey Black Bean Chili

I've never thought of myself as much of a soup gal. It's just that, every time I'd crack open a can of soup, I was left wanting something else. Cans of soup with their loads of broth and little of anything else just leave something to be desired, am I right? I was just never satisfied!

Yet, being the naturally cold person I am (I shiver when it's 50 degrees...), I needed soup to warm me up this winter! Thus, I ushered in a homemade soups, stews and chili phase! And it welcomed me with a warm and satisfying embrace. Me and homemade soups, we have a mutual attraction.

This Turkey Black Bean Chili is a family favorite! I can't quite say where the recipe is from because all I have is a magazine clipping taped to an index card, but my mom tweaked the recipe a bit and it's just perfect!

What I like about this soup is its heartiness - no excess broth, but lots of protein! The diced tomatoes with jalapenos or chilies add a bit of heat which ties the whole dish together!

This chili is healthy, spicy and satisfying, and is sure to keep you full and warm in these cold winter months! As an added bonus, this would make a great addition to your Super Bowl tailgate menu because as you know, the most important part of the Super Bowl is the food (oh, and the commercials). So bundle up and enjoy!

Turkey Black Bean Chili

• 4 (15 oz.) cans black beans
• 1/2 - 1 large sweet onion, chopped
• 2 lbs. ground turkey
• 2 tablespoons olive oil
• 6-8 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 (14 oz.) cans low-sodium, fat-free chicken broth
• 3 (14.5 oz.) cans petite dice tomatoes with jalapenos or chilies
• Sour cream, cilantro, grated cheese (for garnish, if desired)

Directions

1. Drain and rinse 3 cans of black beans. Don't drain and rinse the 4th can!
2. Sautee chopped onion and ground turkey in hot oil in a large dutch oven over medium heat, stirring often, about 8-10 minutes or until turkey crumbles and is no longer pink. Stir in chili powder, ground cumin, salt and pepper; sautee about one minute. Stir in drained and undrained beans, chicken broth and diced tomatoes.
3. Bring to a boil over medium-high heat; cover, reduce heat to low, and simmer (at least) 10 minutes. Simmer longer for added flavor! Garnish as desired and enjoy!

I linked this post over at: Hungry Little Girl, Pocket Change Gourmet, Salt Tree, Buns in My Oven, Semi Homemade Mom, Recipes for My Boys, Chocolate, Chocolate and More Chocolate, Food Done Light, Six Sisters Stuff

Laissez Les Bontemps Rouler!! {Part 2}

I'm back with more of my NOLA trip!!! Yahoo! I know you've been anxiously awaiting my next recap. Don't worry, here it is.

On day two of our New Orleans adventure, the fam and I headed to the Super Dome to watch the Panthers beat the Saints! We were so excited to watch our hometeam in an away game, and it was all the sweeter to watch them end the season on a win!

It was really cool to be in a different stadium than we are used to. First, the Super Dome is indoors (duh) which is just so different from Bank of America Stadium. Second, the food options they offer at the Super Dome are so unique to New Orleans! You can get fried alligator, jambalaya and crawfish! It was great (and I can confirm that the jambalaya is indeed delicious).

The game took up most of the day (after we napped - lazy), but we went to a fabulous dinner at Pierre Maspero's. The restaurant itself was very charming and had a great ambience. We ate to our heart's content. We all shared Spinach & Artichoke Dip to start our dinner because well, you can't go wrong in that department  I ordered the Blackened Redfish because I kept seeing it on lots of menus and it did not disappoint! It was seasoned to perfection. My dad got the Fettuccini Corn Maque Choux and boy was it good. It was rich, creamy and decadent. My oldest sister, Kelley, ordered the Crab Cakes and they were served over a bed of veggies - the entire plate was heavenly. My mom and sister, Megan, went the lame route and ordered salads, but they were satisfied. Overall, it was probably my favorite meal of the trip. Would definitely recommend a stop here if you'll be in New Orleans!

Our last day in New Orleans was definitely our most packed, so get ready for Part 3 of these updates! Hope you have a great weekend!

Hummus Crusted Chicken

**Sorry about the darkness of these pictures. Dinnertime = terrible lighting that doesn't do justice to this amazing flavor.

If you know me, you know that I love hummus. I love it to a point that is probably a bit obsessive. I put it on any and everything. And I really do mean everything. It's gotten to a point where my hummus and "other food" combos have been made fun of (I am talking to you, Kenan). But I won't stop...mostly because I can't. It's an addiciton. Phone "Intervention," I'm ready for my 30 seconds of fame.

When I saw this Hummus-Crusted Chicken recipe on Pinterest I nearly fell over and died. How had a combination of flavors so perfect never crossed my mind?! Shame on me.

A week after I repinned this recipe, I was popping it in the oven. The quick turnaround was so worth it. This chicken was to.die.for.

Plopped over a bed of a yummy vegetable medley, the chicken was coated with a generous layer of roasted garlic hummus. Of course, you could use any hummus you'd like, but I thought garlic would give this a nice kick. The hummus stays a bit moist after it's baked, but it forms such a nice layer around the chicken. Plus some oozes onto the veggies and it's a flavor explosion. And healthy to boot!

I cannot wait to make this chicken again. You can use any veggies you'd like (I chose squash, zucchini, cauliflowers, and carrots), as well as any variety of hummus. I am currently FREAKING OUT over this White Bean and Basil Hummus from Trader Joe's (Kenan gets the shoutout once again for getting me hooked on this stuff), and can't wait to use it in this recipe.

This recipe is quick, easy, and healthy. It's simple and divine. Go makeu some.

Winner, winner, chicken dinner.

Hummus-Crusted Chicken
Recipe adapted from Gimme Some Oven

• 5 boneless, skinless chicken breasts
• salt & pepper
• 2 small zucchini
• 2 small yellow squash
• 1/2 head of cauliflower
• 6 large carrot
• 1/2 cup hummus
• 1 tbsp. olive oil
• 1 lemon
• 1 tsp. McCormick Hot Shot! Black & Red Pepper Blend (or smoked paprika or sumac)
• parmesan cheese (optional) to sprinkle on chicken

Directions

1. Preheat oven to 450 degrees F. Prepare one large baking dish with cooking spray.
2. Season the chicken breasts with generous pinches of salt and pepper. In a large bowl, toss the zucchini, yellow squash, cauliflower, and carrot with olive oil until evenly coated. (You could spray the veggies with olive oil "mist" but they may not cook as thoroughly). Season the veggies with salt and pepper (and other spices if you choose).
3. Place all of the vegetables on the bottom of the dish in an even layer. Lay the 5 chicken breasts evenly on top, then coat each chicken breast with the hummus so that the entire breast is covered. Squeeze the juice of the lemon over top of the chicken and vegetable mixture. Then, sprinkle the entire pan with the McCormick Hot Shot! Black & Red Pepper Blend (or smoke paprika or sumac).
4. Bake for about 25-35 minutes, until the chicken is cooked through and the vegetables are tender. Serve immediately.

Thanksgiving Tidbits {November 26, 2012}

Thanksgiving as told by my iPhone...
*PS - made an Instagram just for the blog! Check it out and follow!! (@tarheeltastebud)

I have never eaten so much stuffing in my life. Nor have I ever had a food coma that knocked me out for an hour. I've never been happier about it. Thanksgiving (and the break in general) was wonderful and I am so grateful for the many blessings in my life. Hope yours was just as fabulous!

Now back to the grind - finals time. Like I say every year, "If I can survive these 3 weeks, I can survive anything." Here's hoping...

***Stay tuned to the blog because later this week I'll be posting a delicious dinner recipe for you all!

Buffalo Chicken Burgers

Uhhh...it's not actually August 21st, I didn't just turn 20, and today is definitely not the first day of my junior year at UNC Chapel Hill. Nope. None of that is happening because that would mean that time is passing outrageously quickly and I just can't deal with that. Sorry 'bout it.

While I am sad that time is flying right before my eyes, I was very pleased about how quick and easy these burgers were to make. Not to mention they were delicious AND healthy - the ultimate combo. While I love turkey burgers, I think I may have just found a new and greater love for chicken burgers. Even my dad enjoyed these (the photos are proof!) and the men I know are not usually a fan of burgers unless they are made of red meat meaning these are scrumptious.

These burgers are perfect for college students with tight budgets and even tighter schedules, busy families on the go, football tailgaters, and anyone looking for a new and delicious dinner recipe - everybody wins! The burgers pack a little taste great topped with ketchup, ranch dressing, or even more hot sauce! They are a fun alternative to your typical burger and will spice up the end of your summer (punny). Enjoy!

Buffalo Chicken Burgers (makes 4 small burgers)
Recipe from Peanut Butter Fingers

• 1 lb. ground chicken
• 1/4 cup Franks Red Hot Buffalo Wing Sauce
• 1/4 cup parmesan cheese (we used the canned variety to make the patties stick together)

Directions

1. Combine all ingredients in a bowl and form four patties from the mixture. The patties will be more "wet" than typical burger patties, but that's ok!
2. On the grill, cook burgers for about 8-10 minutes on each side on medium heat. Or, if using a skillet, cook for about 7 minutes on each side on medium/high heat.
3. Top with muenster or provolone cheese and enjoy!

I shared this post at Taste and Tell

Spinach & Smoked Gouda Penne Bake

This past weekend, I visited my wonderful friends who are up in Chapel Hill for the summer. It was a great weekend that included a shopping trip with some lovely girlfriends (holler atcha Hannah and Bushman), Sweet Frog Frozen Yogurt (THE BEST), and a trip to the driving range with my boyfriend. I packed a lot into a couple of days and it made me all the more excited to get back to school for a new semester!

Over the weekend, I went to three classic restaurants in Chapel Hill and ate my heart out. I dined on my favorite veggie wrap at Spanky's Friday night, ate a drool-worthy sandwich at Sutton's on Saturday for lunch, and  enjoyed Sunday morning brunch at Breadman's. Like someone pinch me...total food heaven.

God Bless Sutton's Drug Store.

In order to not feel TOTALLY guilty about my food consumption AND to save money (I'm a broke college student 4 realz), I brought up a pasta bake so that one of my weekend meals would be taken care of.

This colorful dish is filled with tons of fresh spinach, bell pepper, garlic, and tomatoes, and it's all topped with lots of smoked gouda...YUM. It's healthy and delicious all in one. And more importantly for many, it's super easy to make and is a great meal to throw together in a pinch and serve alongside a simple salad.

When my mom found this recipe in our local newspaper, it quickly became a family favorite. Try it out yourself and I am sure you won't be disappointed!

Spinach & Smoked Gouda Penne Bake

Recipe from The Charlotte Observer

• 2 tbsp. (approx.) extra virgin olive oil
• 1/2 small/medium yellow bell pepper, finely chopped
• 2 cloves of garlic, minced
• 1/4 onion, finely chopped
• 1 (28 oz.) can diced tomatoes with basil and oregano
• 1 (6 oz.) bag washed baby spinach
• 1 (12-16 oz.) box penne pasta
• 8 oz. smoked gouda cheese, shredded

Directions

1. Boil the pasta in salted water according to package directions, drain, and keep warm.
2. Prepare 13x9 lightly greased glass casserole dish and pre-heat the oven to 350 degrees F. 
3. In a deep skillet pour in the olive oil (approximately 2 tablespoons or 2 turns of the skillet) and turn on medium-high heat.
4. Add the onion to the skillet and allow to cook for about two minutes, constantly stirring. Next, add the minced garlic and again, allow to cook for about two more minutes, stirring. Add in the yellow pepper, repeating the same steps to cook until the vegetables are softened.
5. Next, add the diced tomatoes.  Reduce the heat to low-medium and cook vegetable mixture together for about 5 minutes.  
6. Turn the heat off and add spinach, a little bit at a time, allowing to wilt.  Add vegetable mixture to the cooked pasta, and toss with 1/2 of the shredded gouda cheese.
7. Pour pasta concoction into greased casserole dish and sprinkle remaining shredded gouda over the top.
8. Cook in prepared oven for about 15 minutes, or until cheese is melted - ENJOY!

Chickpea and Tomato Salad with Fresh Basil

Colorful and wonderful!

Last Friday, my best friend, Nick, and I cooked a delicious and fresh summer dinner for my parents. My dad just had surgery and my mom has been extremely busy, so we thought we would try out some recipes and help them out all in one.

Our menu consisted of marinated grilled chicken (using Newman's Lite Caesar Dressing for marinade), oven-roasted asparagus (olive oil, salt, pepper), and warm, buttery rolls, but the star of the show was this Chickpea and Tomato Salad with Fresh Basil.

The recipe for the salad attracted my eye on Pinterest (thanks for pinning it, Alexandra!). I'm seriously obsessed with the site and feel so accomplished when I create something off of it...my life is very sad. That being said, it tasted every bit as good as the picture online looked.

All four of us diners couldn't help but dive in for seconds and much to my pleasure (and slight dismay), there were no leftovers! This side dish is super simple, extremely health, and so fresh. It is absolutely the perfect, light summer side dish.

Chickpea and Tomato Salad with Fresh Basil
Recipe from Green Lite Bites

• 1 can chickpeas, drained and rinsed
• 1 pint grape tomatoes, halved
• 25 large basil leaves, chopped
• 3 cloves of garlic, minced
• 1 tbsp. red wine vinegar
• 1 tbsp. apple cider vinegar
• 2 tsp. olive oil
• 1/2 tbsp. honey
• pinch of salt

Directions

1. Toss all ingredients together in a medium serving bowl.
2. Chill for at least 20 minutes, allowing all the flavors to merge.
3. Eat and Enjoy!

The complete meal.

Thanks for manning the grill, Nick!

Roasted to perfection.