1 lb ground meat – browned and seasoned with smoked paprika and chili powder
2 green peppers – diced (sauté if desired)
1 large onion diced (sauté if desired)
1 can fire roasted diced tomatoes
2 roma tomatoes, diced
1 small can tomato paste
2 cans dark red kidney beans or chili beans
½ cup barbecue sauce (hickory smoked)
½ cup brown sugar
1 tbsp minced garlic
1 tsp masala ((See link))
2 tsp chili powder
3 tsp cocoa powder
½ tsp cayenne powder
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp smoked chipotle pepper sauce
1 tbsp Worcestershire sauce
Mix together in crock pot and cook on low for 8 hours. Can cook on high for 3 hours also…
Serve with cheese & a dollop of sour cream
I vary this recipe almost every time I make it… the tandoori masala spice – while is only a small amount, adds an amazing depth and flavor. today I sautéed the onions with garlic… and I sautéed the green peppers, separately, though… one of them was just in olive oil.. the other was in olive oil and liquid smoke… I added the chipotle pepper sauce today and the Worcestershire sauce… it’s just SO good!!!!!!!! I can’t stop eating it!! and neither can people in my section!! it’s sweet and smoky, but not overly sweet… but you can definitely add whatever spices and stuff you want… like more cayenne, or peppers of the spicy sort…
try it out, and let me know your variations!! 🙂
i feel that this post needs to be redone.
1. the link in the original post doesn’t work any longer
2. if you follow the link’s recipe and then go back to mine, you may miss the tweaked steps that i feel make the recipe worthwhile…
so, here goes.
2 tbsp olive oil
2 tbsp butter — BUTTER. DON’T USE MARGARINE… that’s horrible
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 large red potatoes, diced, (not peeled, peeled, it’s up to you – i keep my skin on b/c nutrients baby…)
1 leek, diced (make sure you rinse this REALLY well, you don’t want dirt/sand throughout your entire dish)
1 bag frozen corn
2 cans cream corn (you could keep this out and just use 2 bags of frozen corn, but i feel that it makes the creaminess of the dish)
4 slices bacon
2 chicken breasts – cut into small chunks
2 plum tomatoes, seeded and cut into small chunks
1 cup half and half
5 cups veggie/chicken broth
3 tbsp flour
1/2 cup thinly slivered fresh basil leaves
1/4 tsp pepper
1/4 tsp salt
1/4 tsp smoked paprika
cook your bacon to desired crispness, set aside – do not drain pan
take your cut up leeks, onions and peppers and brown them in the bacon grease
set your veggies aside and throw your chicken into the oil…
while that’s cooking, crumble up your bacon
in a large pot, throw the onion and leeks in with the butter and olive oil. i know they are already cooked, but bear with me here…
allow the oil and butter to coat them and then throw the flour in and let cook for 3 – 5 minutes, stirring constantly
add the broth, chicken, bacon and potatoes, bring to a boil. reduce the heat to medium and cook, partially covered ((what is that?!?! i just put the lid on it and stirred it occasionally)) for 10 – 15 minutes until potatoes are tender. then add the corn, peppers, spices, and half and half. cook over low heat for about 10 minutes. throw in the tomatoes and basil and stir. let sit for about 3 minutes.
serve and enjoy! 🙂
so… if you know me, you know my schedule is, well… I don’t even have words for what my schedule is…
regardless – – i do know, that i’m exhausted.
… the time.
b/c – every six days, i have duty… no big deal you say… right, it’s not. i signed up for it yadi yada yada… blah blah blah.
what i didn’t sign up for, though, is to go over 24 hours without sleep…
i will give them credit, they changed our shifts. they used to be at least 24 hours, but more often than not, it was AT LEAST 32 hours.
and we could sleep at work.
if the section had the manning, and there weren’t trouble calls, and you could actually sleep at work…
i took to attempting to sleep in my car, but for awhile, sleep wasn’t possible due to manning issues and shit going wrong…
and then i finally did start getting between 2 to 4 hours of sleep… which really, just made me ill, so i stopped doing that… but then i couldn’t do it anymore, i had to get SOME sleep, so i was doing 3 to 4 hours, and while it was wreaking havoc on my body, i suppose it was less havoc than no sleep…
anyways, like i said, they changed our shifts. we don’t come in until 3:30 pm the day of duty, and we leave around 8:30 the next morning…
but. we can’t sleep.
that’s fine and dandy… you can say what you like, we did anyways…
until this morning when people got caught sleeping and it wasn’t a pretty situation… ((it wasn’t JUST the fact they were sleeping, i’m told))
so now, there’s a big deal about not sleeping…
but here’s the thing
here’s my example that i’m giving out while discussing this with co-workers tonight.
for duty on friday:
you want me to work monday thru thursday 7:30 am to 3:30 pm. ok – no big deal.
but – at the end of the day on thursday – i’m tired, just like i am at the end of every day. i need to go to bed…
granted i go to bed a LITTTTTTTLE bit later, but i’ve been up and running all day .. . i need sleep… i sleep in until 9 or 10 on friday … and then i just can’t sleep anymore, and more often than not – that sleep is disturbed and not solid, consistent sleep… but i get up and then do whatever it is i do throughout the day, and then go to work…
do you know how difficult it is to stay up until 9ish the next morning!?!?! not to mention – not safe, and not healthy??
we have to drive home after our shift. in traffic usually, and the bright morning sun…
with. no. sleep.
which has been proven to be just as bad as driving drunk.
also… we have six sections right now. we had four when we did shift work.. .but they claim we don’t have enough people to go back to four.
isn’t four less than six?!??
so, the other night – as per usual when i cook… i was trying to figure out what to make…
sometimes i definitely have something in mind…
sometimes.. .((more often than not)) i don’t…
so we had just gone grocery shopping (which means i absolutely can’t go out to eat that night – right?? …sigh…)
i had some ground turkey that was ready to be used (read: not frozen like the chicken i forgot to lay out)
so i browsed some recipes and couldn’t really come up with anything worthy.. i had seen a turkey meatball and kale soup that looked interesting, but it took way to long to cook, so that was out of the question
(i use so a lot… hmmm)
i chopped up some onions and it ended up being a lot of onion (it was about half a large one) . . . and decided that was too much to throw in with some turkey,
ok… sweet potato — ok, chopped that up and threw it in with the onions that were browning up… (maybe a little olive oil also…)
and of course some garlic – because what meal is complete without garlic??
and i had the turkey going in another pan, i threw some mild smoked spanish paprika on it b/c why not!?
so, i had this stuff cooking… and i just couldn’t figure out what to do with it…
i have some fresh kale and i threw that in the potato and onion mixture…
and was just looking back and forth from pan to pan…
mix it together?
will that even be good?? or just a big old mess?
hmmm… look through the cabinets… and i have a can of coconut milk.. .
which reminds me, i need to get more… oops
threw that in with the potato mixture while the turkey continued to cook
decided that it was tooooo thick, so i filled the can that the milk was in with some chicken broth and added that to it
and then i threw my turkey in to the mix and seasoned with salt and pepper and a tablespoon of lime juice
AND THEN I DIED AND WENT TO HEAVEN BECAUSE IT WAS SO DAMN GOOD!!!!!!!!!!!!!!!!!!!
i don’t have pictures… sorry.
it was tooooo good, and there was hardly enough for us to eat at lunch the next day and it didn’t look as pretty after it had been refrigerated ((still tasted just as good though!!!))
so – it’s definitely something you have to try!!!
if you want it less fattening – i guess you could cut the coconut milk down and increase the chicken broth…
but i’m not sure it will taste as delicious 🙂 🙂 🙂
1 lb ground turkey
1 tsp smoked paprika
1 large sweet potato – peeled and cubed
1/2 large onion – chopped finely
1 tbsp extra virgin olive oil
2 cups kale – chopped to preference
1 can coconut milk ( i don’t know how large this can is – probably 12-20 oz; i know that’s a large range, but i honestly am not sure, it is, however, the regular size can, not the little one)
the same amount of chicken broth as your coconut milk can
salt and pepper to taste
in a separate pan – cook your turkey and season with the paprika
in a different pan – heat olive oil on medium heat and throw in your onions, wait a few minutes and add potatoes and garlic
cook until potatoes are semi-firm
cook until wilted
add coconut milk
add chicken broth
stir together and let cook for about five minutes
add cooked (and drained if necessary) turkey
stir together and then add salt, pepper, and lime juice.
let simmer for 5 minutes to let the tastes meld together.
serve and enjoy
this will probably make 6 normal size servings . . . however, i’m not quite certain my serving sizes are normal…
so, if you’re a wordpresser, you know that being “freshly pressed” is kind of a big deal…
or at least it used to be…
i thought they emailed you to let you know that they (or the general public) was choosing your post for a freshly pressed post ((So that you could clean it up maybe?? and make sure it was ready for the world to see it))
well — i was browsing around on freshly pressed, and didn’t really scroll too far down and lo and behold!!!
i saw that!!!
dude!!! wasn’t i supposed to get an email or something!?!?
so i went and checked my email and found nothing…
but – hey !! i finally was freshly pressed!! and it’s an amazingly delicious recipe — so make it. enjoy it, and yay me!!
so, I knew tonight I wanted to make some turkey burgers…
I browsed around the internet looking for recipes, and found one that looked pretty delicious…
but… if you know me at all – you know that no recipe is safe from my tweaking…
so here goes:
1 lb ground turkey
1 heaping cup of feta cheese (crumbled)
1 egg white
1/4 cup panko crumbs
1/4 cup chopped red onion
2 tbsp. greek seasoning. that I made. from another site, and of course tweaked… link to follow after this recipe.
mix it all together and make your patties and grill or cook in pan until temperature is 165
(that part is pretty straightforward and non-tweakable)
they. were. DELICIOUS.
omg I took a bite and was in food heaven.
so, the original recipe called for mint, oregano, and pepper… I don’t have any mint.
so I was like… hmmm… greek burgers?
(but, of course, I don’t have any of that either… ) SO I MADE SOME!!!
based off this recipe:
I did tweak it a bit.
1 Tbsp + 1 tsp Oregano
1/2 tsp Salt
1 Tbsp Onion Powder
1 Tbsp Garlic Powder
2 tsp Black Pepper
2 tsp Parsley
2 tsp Paprika
1 tsp Cinnamon
1 tsp Ground Nutmeg
1 tsp Thyme
really the only thing I changed was that I used Smoked paprika and added 1 tsp of grated lemon peel
and threw it in a spice grinder
pretty yum, and DEFINITELY made the flavor stand out in the turkey burgers
I topped them with some tzatziki style sauce…
but I don’t like cucumbers.
so I mixed:
3/4 cup plain greek yogurt
1 tbsp. dried dill
1 tbsp. minced garlic
2 tbsp. lemon juice
mix well and serve on top the burgers.
I also put a tomato slice, some lettuce and some sliced white onion on the bun.
I served with a salad that I made a lemon vinaigrette to top!!
6 tbsp. extra virgin olive oil
6 tbsp. lemon juice
1 tsp oregano
1 tsp minced garlic
1/2 tsp ground black pepper
I put in a mason jar and shook well.
so light and delicious.
it was an amazing dinner that I wolfed down much too quickly to take a picture of the entire thing, but here’s the burgers that I had leftover!! 🙂
there’s a girl I know who I met when I was stationed in Great Lakes… she’s a pretty cool girl (she helped me move when I got to Virginia!!!) and I would love to be a fly on the wall for a majority of the things she goes through, she’s very witty, and I’d say friendly — but the stories she tells prove otherwise — to the people she doesn’t know – or that try to mess with her.
anyways, Amanda is getting out of the Navy soon (lucky) and is about to start an Equine Therapy Ranch… however, she needs funding – read about it and then go help her out!!!
Here’s Amanda’s story from her GoFundMe page:
Everyone has a dream. Unfortunately, when you grow up, you realize dreams cost more than just good intentions and desire. Currently, I’m serving in the military, due to get out next July or possibly earlier thanks to an injury – there goes that dream.
Now I’ve found a new dream. It’ll be a minute before I get it up and running, but I’m starting off at the bottom. Ultimately, the plan is to get a equine therapy program up and running, specializing in rehab therapy for Wounded Warrior Programs, other veterans, people with PTSD and other mental health concerns. It will also include programs for the Special Olympics, and therapy for children, including ADHD, depression, autism, etc. I’m even hoping to be able for it to be a foster home, and an work with rescue awareness with the animals I intend to have for the programs. I know that in order to succeed at this, I’ll need the right property (The second picture is the one I have my eye on in Vermont), tools and people to help out. That’s the ultimate purpose – the non-profit side of it. In order to continually support this idea, I plan on grants and business partners (I’m sure most people aren’t surprised to find lower tier enlisted military make barely minimum wage), and having what people have started calling “adult summer camp”. The business end of it that would support the charity work are things like: trail rides, riding lessons, horse boarding, vacation cabins, skiing…it will also be some place I hope groups like Venture Crew, Boy Scouts and Girl Scouts will be able to come for space and wilderness experience. There will be home grown vegetables and fruits from the gardens and the orchards, signature foods and drinks (I’m hoping for a vineyard), etc. I have staff, trainers and even maintenance people all lined up. This is the ultimate goal – but not where I’m at now. I’m starting off low down on wish list, which is why I have this posting.
I currently need, and will need in the future, a horse trailer. One, for people who plan on boarding at the facility. Two, to take people to various trail heads at the National Parks in the area (like the Green Mountains and White Mountains). The third reason is so I can use my time now to getting money together for the property, employees, and horses by renting it out to people in the area who can’t afford one on their own. I live near highly horse populated areas – Gloucester County and Virginia Beach, and I know from experience there’s only two people who rent trailers nearby (and by nearby, I mean within 50 miles), and they charge $100 a day, plus gas. I’m hoping to start off with less than that and build a customer base that will start me towards the farm.
Amanda has some great plans already and though this is in the early stages, I’m sure those plans will become a reality with time and some financial help. If you’d like to learn more about some of the specific plans she has, and see some pictures of what she has in mind, check out the White Cardinal Farm Facebook Page. If this seems like something you’d like to support, please ‘like’ the Facebook page and head over to the GoFundMe webpage and donate what you can, every little bit helps get her closer to making this dream a reality.
so a few weeks ago, we made this soup.
it was pretty good.
last night i decided to make it again — with some modifications…
you know how i like to modify things…
so . . . . that’s what i did…
IT WAS AMAZING!!!!
SO MUCH BETTER THAN BEFORE!!!
1 sweet potato – peeled and cut into 1/2 inch cubes
1 large chicken breast – cut into bite size pieces
1/2 onion – cut into 1/2 inch pieces
1 medium zucchini – cut into 1/2 inch cubes
1 cup snow peas ((these are the flat peas normally used in asian dishes…not to be confused with snap peas, which are delicious too… but i don’t know if they’d work here))
1 red chili pepper chopped
5 cloves garlic, minced ((roughly 4 1/2 tsp)
2 1/2 cups water
1 – 20 oz can pineapple chunks
5 tbsp soybean paste
1 green onion stalk – chopped
1/2 cup cashew pieces (dry roasted, not salted)
2 inch bundle of rice noodles… i know that’s not very specific, but honestly – i just grabbed a handful, i think it was 2 inches in diameter and then i broke them in half…
1/2 cup chicken broth – or water
combine first 8 ingredients in large pot.
make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste, green onion, pineapples, and cashews and stir well. cook for another 10-15 minutes… stir occasionally. . . and then add in the rice noodles and broth (or water)… the rice noodles don’t take too long to cook – so let it go for about another 10 minutes so the flavors mix together well
serve and ENJOY!!!
^^^ this is where i got my inspiration for dinner tonight…
actually … husband found it last night but it was after we had already eaten … he was just still hungry and he actually almost made it last night… but it was too late and he didn’t feel like cooking…
so we had it tonight.
except. of course. with modifications…
b/c — anchovies and shrimp are just not my thing… no way . . . no how…
and while i’d be willing to try the tofu – we don’t have any in the house…
but – we do have soybean paste and we have to figure out how to use it … before it goes bad…
so here’s what we did –
1 large chicken breast – cut into small pieces (ours weighed in probably around 12 oz)
1 med/large potato – peeled and cut into 1/2 inch cubes
1 medium zucchini – cut into 1/2 inch pieces
1 red chili pepper – chopped
1/2 large onion – cut into 1/2 inch pieces
5 garlic cloves – minced or put through your garlic press
2 1/2 cups water
5 tbsp soybean paste
1 green onion stalk – sliced
put all of the ingredients except the soybean paste & green onions into a large pot – make sure that the water only just covers the ingredients. (if it takes less than 2 1/2 cups that’s fine…)
bring to a boil (should take about 10-15 minutes), add in the soybean paste and stir well. cook for another 20-25 minutes… stir occasionally. . . ((it might not take this long — ours didn’t and our chicken was cooked all the way through … keep in mind the bites were very small though))
stir in the chopped green onion and serve with rice ! 🙂
it was pretty good.. husband didn’t like the zucchini aspect — but then again – he never likes zucchini in the first place…
it was kind of mushy.. so next time we make it we were thinking about the following modifications –
it definitely would work with cashews… and we were thinking of adding carrots, snap peas, and possibly pineapple. . .
i’ll let you know how it goes next time!! but until then — enjoy!!