Turkey and Red Bean Chili


August has been a rough month. Since our road trip to Portland, I never really got back on a good schedule & I have been exhausted! I have wanted to do nothing but lay in bed & sleep. Last week I had two days off in a row & I did nothing but lay in bed, catch up on my TV & read. I loved it. Now that September is here, it is like back to school time, even at 28. I am back onto focusing on my real estate classes & getting ready for holiday at work. So without wanting to change up too much I am bringing it back today to a recipe that I make pretty often. My turkey & red bean chili is something I have made forever & is quick, simple & easy. Enjoy.



1 lb ground turkey meat
3 carrots
3 celery stalks
½ sweet onion
3 Tbsp canola oil
2 Tbsp red pepper flakes
1/8 cup chili powder, or to taste
2 cans Red Kidney Beans
2 14.5 oz cans diced tomato
1 cup water
Salt and pepper

1. Brown ground turkey in a skillet seasoning it lightly with salt and pepper.
2. In a pot, add oil, chopped carrots, chopped onion and chopped celery. Allow onions to become translucent and veggies to become tender.
3. With a slotted spoon, remove meat from any extra grease and place in pot. Add beans, chili powder, and red pepper flakes.
4. Add diced tomatoes with the juice and 1 cup of water. Mix together and add salt and pepper.
5. Bring to boil and lower heat to medium for 45-60 minutes.

7 Layer Dip

I absolutely love football season, and as much as it is disappointing when football season is over, it means it is the Superbowl! One of my favorite sports time of year. Today everyone will be sitting around the TV wearing jerseys, yelling at the refs, watching some of the most expensive commercials ever made, and eating a ton of food. I, however, will be at work, so here is a recipe for you to enjoy of one of my favorite football foods. Let me live vicariously through you.

2 vine tomatoes
½ jalapeño (whole Jalapeno if desired) 
¼ head of iceberg lettuce
8 ounces sour cream
Small can of slices olives
28 ounces pinto beans
2 cups Mexican cheese
¼ cup whole milk

Empty can of pinto beans into saucepan and simmer on medium heat. Mash beans with a potatomasher. Simmer for 5 minutes and allow to thicken. Add Mexican cheese and milk to beans. Cook on low for another 5 minutes mixing milk and cheese into beans. Stir regularly to ensure beans don’t burn.When consistency is as desired turn off and allow to cool. Cut lettuce, tomatoes, and jalapeño and setaside. Beans should cool within a half hour. After a half hour build dip. Layer beans ½ in layer of beans along the bottom of 9×9 dish. Layer on sour cream, lettuce, tomatoes, jalapeños and olives. Put dip in refrigerator and let sit. When ready to serve cut avocado into chunks and layer desired amount on topof dip. Garnish with cilantro and enjoy.

Auntie Barbara’s Boston Baked Beans

Fourth of July is one of my favorite holidays. Like I mentioned earlier: it is a big holiday in my family. My uncle’s birthday is on the fourth and my grandmother’s was a few days later. We have had a standing Fourth of July party at my aunt’s house for as long as I can remember. My favorite part of my family gatherings is the fact that they are usually a pot-luck style. Everyone brings something to contribute. To feel a little closer to home I pulled out my recipe book and found my aunt’s famous Boston Baked Beans. They were an instant hit. Our friends and Chris ate them up, and Chris even requested them for this weekend when his family comes to visit us. Good thing it’s a pretty wallet friendly recipe. Enjoy!


Auntie Barbara’s Boston Baked Beans

2 large cans baked beans
¼ cup molasses
3 Tbsp ketchup
3 Tbsp brown sugar
1 tsp dry mustard
6 bacon strips, cooked


Mix all ingredients together except for the bacon and paprika. Put mixture into 13 x 9 inch pan. Cut bacon into bite sized pieces and layer on top of the bean mixture. Sprinkle paprika on top of beans and bake at 250⁰ for at least 3 hours.