Good Morning! Hope your St. Patty's Day is off to a good start. I'm hoping this St. Patty's Day is better than last years. David & I are heading up to my parents house around 2 pm. David, my mom, and I are then off to Kenwood Vineyards to do a wine tasting. I went a few weeks ago and really liked their Chardonnay, but we really need to decide on a red wine for the wedding, like stat! So, hopefully we'll get that done today. Then we're heading back to their house for our annual corned beef and cabbage dinner. We do it in the pressure cooker and it's so fast (& loud!).
I thought I'd pop in today, and share one of my favorite fall/winter/spring meals! I know here in Northern California we're having some beautiful spring weather, so this may not be what you're craving, but I highly recommend it anyway. It's one of the easiest meals I've ever made!
Is it just me, or do you love one pot meals? This meal doesn't even require any chopping. Literally just throw everything in the pot, and it's done in about 30 minutes. I can't recommend it enough!
If you're in a part of the country that is still having winter weather than I'm sure you'll appreciate this recipe. I keep seeing so many recipes for summer type meals. I'm not sure why people skip right past spring and think it's summer. It kind of reminds me of clothing stores, where it's summer and they have fall clothes, and during the summer they have very limited summer clothes! It kills me...
Salsa Verde Turkey Chili
Recipe adapted from Blog is the New Black
2 teaspoons olive oil
1 pound ground tukey
2 cups chicken broth
1/2 cup quinoa, rinsed
1 (15 oz) can canellini beans, drained & rinsed
1 (15 oz) can kidney beans, drained & rinsed
1 (16 oz) jar salsa verde
Garnishes: shredded cheese, cilantro, sour cream
1. Heat a pot over medium high heat. Pour in olive oil, and cook turkey all the way through.
2. Add in chicken broth, quinoa, beans, and salsa verde. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes.