Super Bowl Crock Pot White Turkey Chili

White Turkey Crock Pot Chili | Domesticated Academic

You’ll love this because it’s waiting for you, can be an inexpensive dish to serve, and can be great for large gatherings since it will stay warm. Put out a fun toppings bar of cheese, sour cream, chips, and hot sauces and you’ve got yourself a pretty fun pot luck! I put this in the ‘healthy dishes’ category for a few reasons: the turkey had no skin when I cooked it. Any fat that remained was picked and skimmed from the cold stock. The rest of the ingredients werenot heavy on calories so as long as you don’t get crazy w the cornbread or cheese, you actually have yourself a protein packed meal that won’t kill your waistline. Just don’t eat the whole crock pot in one sitting ūüôā

White Turkey Crock Pot Chili | Domesticated Academic

I love buying turkey around the holidays and freezing it. I’m not talking about the giant 20+ lb birds, but stores tend to sell thighs, legs, and breasts and at very reasonable prices. After the holidays: they seem to vanish with the cheesy decoration displays, making me sad. Turkey is versatile and a great treat on a rainy day. I picked up a couple of packages of thighs, wrapped them in foil, and tossed them in the freezer. I pulled a package out and cooked them off in my crock pot with plenty of onion, garlic, bay, and salt and pepper with enough water to make my own stock. After cooling and sorting, I decided on some white chili.

White Turkey Crock Pot Chili | Domesticated Academic

This was also my first foray in using dried beans. Dried beans are very inexpensive, are easy to soften back up, and can freeze well. I sorted the beans, removed the small stones, and soaked them overnight in a large bowl. I rinsed and drained them well and used about half of them in the chili. The rest went into the freezer for other fun things later.

Any meat would suffice if turkey isn’t your thing or you can go vegetarian and add several types of beans instead of meat. Go wild. Seriously. You won’t feel as much guilt chowing down on some of this. You can also make it and put it on top of tortilla chips w some cheese and melt it all down for some KILLER NACHOS!!!!!!!

You’ll need:

15 min. prep + 8 hrs in the crock pot

  • 2 pounds cooked turkey meat, shredded or cut into bite size pieces
  • 2 (14.5 ounce) cans stock of choice (I made mine when I cooked down the turkey)
  • 2 (14 ounce) cans¬†white or great northern beans, rinsed and drained
  • 1 bag (10 ounces or more) frozen corn
  • 2 (4 ounce) cans¬†chopped green chilies (I used one mild and one hot)
  • 1 1/2 teaspoons¬†minced garlic
  • 1/2 medium onion, chopped fine
  • 1 teaspoon chili powder
  • 1 teaspoon¬†dried oregano
  • 1/2 teaspoon¬†salt
  • ¬†1/2 teaspoon pepper
  • 2-3 tablespoons fresh cilantro, chopped fine
  1. Add all ingredients to the crock pot, stir to combine.
  2.  Turn on low for 8 hours.
  3. Taste before serving to adjust the spice level.
  4. Omit the hot green chile’s and go with all mild if hot isn’t your thing.
  5. Serve hot.
  6. This freezes very nicely as well.
crock pot chicken soup | domesticated academic
Buffalo Turkey Meatballs | Domesticated Academic
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Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu! ¬†I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Bacon Wrapped Grilled Cheese Bites (Tailgate Ready)

Bacon Grilled Cheese Bites | Domesticated Academic

You’ll love these because what’s NOT TO LOVE????? Bacon, cheese, and bread–the bread absorbs the bacon grease and you’ve got a killer tailgate/fatty snack on your hands. Put these three ingredients on your grocery list and don’t look back. I splurged on thick cut bacon because it was cheaper than the regular bacon, major sale, but don’t feel obligated. Go with what works. But one thing: DO NOT use turkey bacon…unless it’s an allergy or a religious choice…..and all jokes aside–these are amazing. ps: use what you want, i love me some pig!

Bacon Grilled Cheese Bites | Domesticated Academic

If you want a healthy tailgate dish please pass go, collect your $200, and leave me your share of these because this is WAY better payment than the new kitty cat piece in the monopoly game! I did see this recipe on Plain Chicken first so I can’t take full credit. The only change I made was the thick cut bacon and let’s be honest: this isn’t rocket science folks. Thicker bacon = more bacon lovin’….like McLovin’ but only BETTER!

Side note: you could serve these an appetizer and then no one will be hungry and care if you put out mud soup as the main course. These are ‘that good.’ I want to eat a whole pan….and then put myself on lipitor….. ūüėõ

You’ll need:

  • white bread
  • bacon (thick cut if possible)
  • cheese whiz/spray cheese in a can (man)
  1. Preheat oven to 375.
  2. Cut off bread crusts.  Flatten bread with a rolling pin. Cut bread slice in half.  Spread each half with cheese whiz.
  3. Cut bacon slices in half. Place bread slice on top of bacon half (cheese side up).  Roll up and secure with toothpick. Repeat with remaining bread and bacon.
  4. Place a baking rack on a foil lined pan. Place bacon roll ups on rack and bake 25-30 minutes, until bacon is crispy.

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Brown Sugar Chicken

Bacon Wrapped Weenies | Domesticated Academic

Bacon Wrapped Weenies

Bugle Cones

bugle cones | domesticated academic

Simply adorable. The end. Oh, and they’re amazingly good too! You’ll love these for any kind of snacking environment because they are simply adorable, portable, and let’s face it: sweet, salty, & peanut buttery to the core (really, the core of the bugle here folks). No jokes.

bugle cones | domesticated academic

These were a hit at the tailgate last week and I know we’ve got quite a bit of college football and a whole lotta NFL football left, so this recipe will NOT go to waste. Pin this bad boy, you’re gonna want to get some bugles the next time you the grocery store!

You’ll need:

  • a bag of regular bugles (remember when you put them on all of your fingers? no, just me? hhmmmm, forget i said that)
  • peanut butter (i use peter pan reduced fat creamy)
  • semi-sweet, milk chocolate, or white chocolate-melted in microwave or double boiler
  • sprinkles (which i had none of for fall–lame)
  1. Sort your bugles–the really narrow ones won’t fill with peanut butter which is a damn shame. A damn shame you have to eat them!
  2. Take a cup of peanut butter and warm it in the microwave about 20 seconds, just to get it a bit softer.
  3. Put the peanut butter in a sandwich bag or small plastic bag
  4. Snip corner.
  5. Fill the bugles. You can use a knife to do this, but I like to squirt it in. Don’t judge.
  6. Melt your coating of choice. I did half semi-sweet and half white chocolate.
  7. Dip your ‘cones’ into the chocolate and cool on waxed paper
  8. If you have sprinkles or other fun additions, put them on while the chocolate is still wet.
  9. Put in the fridge until firm and set. About 30 minutes.
  10. Store in airtight containers.
  11. Eat like a boss.

Bacon Cinnamon Rolls | Domesticated Academic

bacon cinnamon rolls

salted caramel butter bars | domesticated academic

salted caramel butter bars

Pizza Bites

pizza bites | domesticated academic

Tailgate food meet your mouth. You’ll love these because they bake up in no time, are super portable, and let’s just say it: they’re delicious.

pizza bites | domesticated academicPepperoni Pizza Puffs

  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 2 tablespoon Italian seasoning
  • pinch of salt¬†
  • pinch of red pepper flakes¬†
  • 1 teaspoon garlic powder
  • 1 1/2 cups milk (i used 2%)
  • 2 egg, lightly beaten
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup cubed pepperoni
  • 1/2 cup store-bought pizza sauce

1. Preheat the oven to 375 degrees. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, Italian seasoning, garlic, salt and red pepper flakes (if using) ; whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni; let stand for 10 minutes.

2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.

NOTE: All my batter did not fit into the 24-mini muffin pan. So I made a full size muffin with the leftover batter. Some pans are larger than others so you may not have have an issue.

Bacon Cinnamon Rolls | Domesticated Academic

Bacon Cinnamon Rolls

Garlic Sticky Wings | Domesticated Academic

Garlic Sticky Wings

Bacon & Caramelized Onion Mac & Cheese

Bacon Macaroni & Cheese {Domesticated Academic}

You’ll love this because it hits every ‘comfort note’ in your brain. Pasta, cheese, bacon, and some crunch from the panko breadcrumbs. This dish is as decadent as they come and in my mind, the only thing missing is a cold beer to go with it and a piece of something chocolate for dessert. This is not for the faint of heart in terms of the ingredients, it does have a lot of cheese! Make this to share and freeze. It freezes like a champ for a quick single serving lunch or night when no one feels like cooking. I promise, this treat is worth the effort every now and then.

Bacon Macaroni & Cheese {Domesticated Academic}

It is possible to make this dish up in one fell swoop in your kitchen or you can do it in stages. It’s up to you. I put the water on the boil, start the bacon and onions, and pre-heat the saucepan for the cheese sauce. While the pasta boils, the bacon and onions are working, and I’m whisking away at my cheese sauce. It is possible! If you’re not quite that confident, make the bacon and onions and set aside. Make the pasta and leave in strainer, and make the cheese sauce last. It’s up to you, but I have faith you can rock this recipe!

You’ll need:

an hour

makes a VERY FULL 9×9 pan when finished

  • 1/2 lb elbow pasta
  • 4 slices bacon, chopped into bite sized pieces
  • 1/2 cup thinly sliced white onion

Cheese sauce:

  • 1/4 cup finely chopped onion
  • 4 tablespoons olive oil
  • 4 tablespoons flour
  • 2-3 cups milk of choice
  • 2 cups shredded cheese of choice
  • 1 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon yellow mustard
  • hot sauce (optional)
  • Panko bread crumbs or corn flakes, crushed (optional)
  1. Cook bacon and onions together until bacon is cooked through and onions begin to brown and caramelize in a saute pan. You may like to remove the bacon before the onions are done if you prefer softer bacon. Should take about 15-20 minutes for the onions to brown up.
  2. Remove from heat and drain off any extra grease or set into paper towels to cool. Set aside.
  3. Bring water to a boil in a medium sized sauce pan. Boil pasta to desired doneness. About 9 minutes.
  4. Drain in¬†colander¬†and set aside until you’re ready for it.

To make the cheese sauce:

  1. Pre-heat oven to 350 degrees F.
  2. Pre-heat a small/medium sauce pan on medium.
  3. Add olive oil and onions.
  4. Cook until onions begin to get translucent, about 3-5 minutes. Stir to cook evenly.
  5. Add flour to make the rue.
  6. Whisk the flour into the olive oil. If you need to add a bit more olive oil to make a paste, do so.
  7. Cook rue for 2-3 minutes for a light rue. Overcooking the rue will burn it. Whisk this up!
  8. Add milk.
  9. Continue to whisk.
  10. When the milk is heated through, add the shredded cheese by the handful and whisk to incorporate.
  11. Once the cheese is added and melted into the mixture, it should be quite thick.
  12. Add salt, pepper, garlic, mustard, hot sauce, etc… to taste. This is the perfect time to taste your sauce before adding the noodles. Use your best judgment.
  13. Combine noodles, cheese sauce, and most of bacon/onion mix. Leave some out to sprinkle on top if you want.
  14. Pour mix into a 9×9 pan.
  15. Top with remaining bacon/onions/more cheese/panko breadcrumbs or crushed corn flakes.
  16. Bake uncovered for 20-30 min.
  17. Remove from oven.
  18. Let sit at least 15 min. before serving or it will melt all the skin inside of your mouth. Trust me on this one. ūüėõ

This freezes like magic too. I like to make a big batch (9×13 pan) and freeze at least half. I portion it out into bags and label into 2-3 servings for a dinner and a few lunches. This also makes a killer dish to pass. You can enjoy it and so can everyone else!

No Boil Macaroni & Cheese {Domesticated Academic}

No Boil Mac & Cheese

Butternut Squash Mac & Cheese {Domesticated Academic}

Butternut Squash Mac & Cheese

Siracha Kettle Corn

Siracha Kettle Corn | Domesticated Academic

You’ll love this because it’s sweet, salty, a bit spicy, and super easy to make. The hardest part will be to keep big and little hands out of it. I only know this because my hands have been in the current batch way too much! It’s fiber right??? <–that’s what i tell myself anyway. I use an air popper to make popcorn, but you can do it on the stove, in a paper bag in the microwave, or if you’re still under the spell of microwave popcorn in those greasy bags, go for it. Might want to think about the ‘no butter’ kind so your spicy sweet mix gets the most attention though.

Siracha Kettle Corn | Domesticated Academic

Siracha is my all time favorite condiment. And it looks as though I’ve found a way to sneak it into almost everything I eat. Including my popcorn! I once loved hot sauce (franks) on popcorn, but I think I might like this even more! There’s no denying my adoration for popcorn, sweets, snacks, and siracha. Now, I CAN have it all!

You’ll need:

10 min. prep + 10 min. cooking

  • 1/4 c. unpopped popcorn kernals
  • air popper
  • 3 T. vegetable oil or oil of choice (I used coconut oil)
  • 2 T. butter
  • 3 T. brown sugar (white sugar is fine too)
  • 1 T. siracha (you can add more….make it to taste or omit if you don’t like it)
  • salt to taste
  1. Pre-heat the oven to 250 degrees F.
  2. Pop the popcorn using your preferred method. Have in bowl ready to coat.
  3. Put the butter and the oil into a small pan and place the pan on a medium-heat stove
  4. Melt the butter, add  the oil and the sugar and whisk everything together just till the sugar dissolves completely (the sugar must not scorch)
  5. Take the pan off the stove.
  6. Whisk in siracha
  7. Pour mixture over popcorn
  8. Shake or stir the bowl until the mixture has coated the popcorn.
  9. Spread evenly on a cookie sheet.
  10. Sprinkle salt on the popcorn
  11. Bake for 10 minutes.
  12. Cool to let harden or dig in!

Kettle Corn | Domesticated Academic

Kettle Corn

Baked Tortilla Chips | Domesticated Academic

Baked Tortilla Chips