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Fun, Food and Football

Yesterday was a perfect fun-filled Saturday at home.  Justyn’s friend, Tom, came over to watch the game with us…  and of course Nebraska pulled off yet another win!  Go Big Red!

We started our day on the patio, just relaxing and watching the humming birds.  Justyn refilled the feeder and the birds showed an overwhelming response!  Such amazing little creatures…  so cool!

Then, I got out the goods to make some chili… (but later decided to use chicken broth, not the beef broth that’s pictured below)

This smelled so incredible, and it turned out to be very, very delicious (recipe below).

Being from Nebraska, I had to make cinnamon rolls to go with the chili.  I used the easiest recipe ever for cinnamon rolls:  I took the package out of the freezer, placed it in the oven for 30 minutes, and cut open the packet of icing to frost the rolls when they were finished!

Marley really wanted to be “one of the guys”…  and I think he managed a little bonding time with Tom while he was here.

After the game, I was still a little hungry, so I made this Green Pizza.  The recipe calls for arugula, but we had spinach in the fridge so I used that instead.  It doesn’t look too wonderful, but I loved every bite!  Justyn really liked it too, and it was super easy to make.

For the chili, I used this Recipe as my “guide” but cut down on the ingredients and changed out a few things.  Here’s the recipe for my version:


  • 2 teaspoons olive oil
  • 1.25 pounds ground turkey
  • 1 cup sweet onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 celery rib, chopped
  • 1 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (15 ounces) tomato puree
  • 1 cup chunky salsa
  • 3/4 cup diced tomatoes, undrained
  • 3/4 cup chicken broth
  • 3/4 cups water
  • 1-1/2 tablespoons chili powder
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon dried basil
  • 1 teaspoon ground cumin
  • 1 teaspoon steak sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper


  • Heat oil in a large skillet, cook the turkey, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain.
  • Transfer turkey and vegetables to a 5 quart crock-pot.  Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings. Cook on high for 2-3 hours or until chili reaches desired thickness.

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