Who doesn’t love Thanksgiving dinner? I know I love it and I’m pretty sure you do too. That is why I created the (what was supposed to be) “Kicked Up 30-minute Thanksgiving dinner”, which I would now like to call the “Hour-or-so-but-still-well-worth-the-time-kicked-up-Thanksgiving dinner!”
I started off by turning the turkey portion of dinner into mini turkey meatloaves, “kicked up” by adding roasted jalapeños and Serrano chilies, a little chili powder and cumin, then topped off with a sriracha ketchup mixture. I then turned my favorite part of Thanksgiving dinner, the stuffing, into little Spicy Stuffing Cakes!
The result was so delicious I’ve already eaten the leftovers twice (and I made it yesterday!)
1 lb ground turkey
1 red onion (chopped)
2 carrots (chopped)
3 stalks celery (chopped)
1 green bell pepper (chopped)
2 cloves garlic (minced)
4 serrano chilies (roasted, de-seeded and chopped)
2 jalapeño peppers (roasted, de-seeded and chopped)
1 tsp fresh sage (chopped)
1 tsp chili powder
1/2 tsp cumin
½ cup Rice chex (crushed)
½ cup ketchup
2 tbsp Sriracha
Start by adding the chopped onions, carrots, celery and bell pepper to a skillet over medium heat with a drizzle of olive oil.
Sauté for 5-7 minutes, then add the minced garlic. Sauté for an additional 1-2 minutes, then add the sage, chili powder, jalapeños, chilies and cumin.
If you like it spicy, leave the jalapeño and serrano seeds in, most of the heat cooks out after they are roasted anyway! If spiciness scares you (ahhhh!) then go ahead and remove the seeds!
Next, remove the vegetable spice mixture from the heat and place in a large mixing bowl with the ground turkey. Add the crushed rice chex and egsg. Use your hands (or a spoon, if you’re civilized like that) and combine the mixture.
Place the mixture into a muffin pan (or if you have one, a muffin stone, my newest kitchen obsession!)
Place into the oven at 350° for 20 minutes. While in the oven, make the sauce to top them with by combining the ketchup and sriracha in a small bowl.
After 20 minutes, remove the mini meatloaves from the oven and top them with the sauce…. like this…
Once all the muffins have been topped with the sauciness, place them back into the oven for an additional 15-20 minutes or until the turkey is cooked through.
I might have eaten one or two straight out of the pan… maybe… allegedly… probably.
New favorite dish? Quite possibly!
Add the Spicy Stuffing Cakes and make a “however-long-it-takes-because-it’s-delicious” kicked up version of Thanksgiving dinner tonight!
This Spicy Frito Chili Pie Recipe is a twist on the Sonic favorite with added cayenne pepper & green chilies, topped with cheddar cheese and diced tomatoes!
Sometimes all I want to eat is a down-home, feel-good, Oklahoma meal that reminds me of home, and last night was one of those nights!
I always loved Frito Chili Pie growing up. Whether we would make it at home or eat it at Sonic it was always a favorite of mine.
I took the traditional Frito Chili Pie recipe and kicked it up a notch (or maybe three) to create this spicy version of a classic favorite!
1 lb ground beef
1/2 red onion (chopped)
1 large garlic clove (minced)
1 4 oz can diced green chilies
1 15 oz can chili beans
1 tsp kosher salt
1 tsp black pepper
1 tsp paprika
1 tsp chili powder
1/2 tsp cayenne pepper
1/2 tsp cumin
1/4 tsp red pepper flakes
1 cup cheddar cheese (grated)
1 bag (9.75 oz) corn chips (AKA Fritos)
Add the ground beef, onions and garlic to a large skillet over medium high heat. Cook for 7-8 minutes or until the beef is cooked through.
Drain any grease from the skillet, then add the chili beans and green chilies.
Mix together well, then add all of the spices.
Allow to cook for 5-7 minutes.
While the meat and beans are soaking in the spices, arrange the corn chips on a plate. Once the chili pie mixture is ready, spoon it on top of the corn chips. Top with cheddar cheese while the chili mixture is still hot so that the cheese will melt in.
I also topped it with a little arugula and tomatoes to calm the spiciness of the chili mix!
When your daughter is a food blogger, you not only get Fathers Day Brunch, you get Fathers Day Dinner! I told my Dad to let me know what he wanted for dinner. He finally decided on my Mexican Meatloaf (with a little persuasion from me, it is just so good!)
I decided to change it up with a couple new sides including these delicious Spicy Eggplant Stuffed Peppers.
Ingredients (makes 3 stuffed peppers)
1 tsp olive oil
1 large eggplant (peeled and cubed)
1/2 red onion (diced)
1 jalapeño (de-seeded and diced)
1 tsp chili powder
1 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
3 bell peppers (color(s) of your preference)
1/4 cup queso fresco
1 tbsp fresh cilantro (chopped)
Start by heating the olive oil in a large skillet. Add the eggplant, onion and jalapeño and sauté 3-4 minutes.
Add the chili powder, cumin, salt and pepper and sauté an additional 2-3 minutes.
Evenly distribute the mixture into three bell peppers.
Place the peppers standing in an oven safe dish. Bake at 375° for 35-40 minutes.
Remove from the oven and top with the cheese.
Place back in the oven for an additional 5-10 minutes. Remove, top with the cilantro and serve.
A little close up of these colorful beauties!
These could be easily made for 2 or 20 and add a colorful and flavorful dish to any Mexican dinner or fiesta!