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Oven Roasted Turkey Breasts with Sherry & Garlic

Oven Roasted Turkey Breasts with Sherry & Garlic

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Oven Roasted Turkey Breasts: Thanksgiving Turkey recipe

When you want an easy way to cook turkey for Thanksgiving, consider cooking only turkey breasts! You can buy whole turkey breasts at most markets and you only have to roast them for about an hour. You’ll have a much more relaxing day, and the turkey will still be delicious and juicy with this marinade of sherry, garlic, white wine and Maggi seasoning (similar to soy sauce).

Oven Roasted Turkey with Sherry & Garlic – by Meals.com

Ingredients:

  • 1/4 cup dry sherry
  • 1/4 cup dry white wine
  • 1/4 cup Maggi seasoning sauce or soy sauce
  • 4 pounds turkey breasts, uncooked
  • 2 large cloves garlic, sliced

Directions:
COMBINE sherry, wine and seasoning sauce in large bowl. Place turkey in marinade. Cut slits in turkey breast; spoon sherry mixture over turkey. Press garlic into slits. Refrigerate, brushing frequently with marinade, for 1 hour. Transfer turkey to roasting pan; insert meat thermometer in thickest part of breast.

PREHEAT oven to 350° F.

BAKE for 60 to 70 minutes or until an internal temperature of 180° F is registered on thermometer.

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Oven Roasted Turkey Breasts with Sherry & Garlic
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 serings
 
It's easy to cook perfect Thanksgiving turkey with this recipe for marinated turkey breasts with sherry and garlic.
Ingredients
  • ¼ cup dry sherry
  • ¼ cup dry white wine
  • ¼ cup MAGGI Seasoning Sauce
  • 4 pounds turkey breasts, uncooked
  • 2 large cloves garlic, sliced
Instructions
  1. COMBINE sherry, wine and seasoning sauce in large bowl. Place turkey in marinade. Cut slits in turkey breast; spoon sherry mixture over turkey. Press garlic into slits. Refrigerate, brushing frequently with marinade, for 1 hour. Transfer turkey to roasting pan; insert meat thermometer in thickest part of breast.
  2. PREHEAT oven to 350° F.
  3. BAKE for 60 to 70 minutes or until an internal temperature of 180° F is registered on thermometer.
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10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

10 Summer Grilling Tips + Zesty BBQ Ribs Recipe

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Zesty BBQ Ribs recipe
Zesty BBQ Ribs recipe – photo courtesy of Meals.com

Summer is grilling time! If you aren’t as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year. Well, we’ve got 10 summer grilling tips to get you heated up and in the swing of summer.

  1. Gas grills burn cleaner than charcoal grills, but give food a less smoky taste.
  2. Grilling is a great way to eat healthy (because grilled vegetables taste so good!) as long as you pick lean meats to grill.
  3. Make sure to preheat your grill 10-15 minutes before cooking, to get it to the right temperature and clean the grill.
  4. Cooking on high heat caramelizes the food on the outside, boosting flavors on the inside.
  5. Wet & dry rubs are a quick way to season meat and vegetables; marinades can be done the night before.
  6. Apply BBQ sauce after grilling or near the end of the grilling time. The sugar in the sauce can burn more quickly, charring the meat on the outside too soon.
  7. Try to turn the food as little as possible; keep the food on one side to get seared, turning it only once. If the outside is seared well and the inside isn’t done, consider lowering the heat or moving the food to the top shelf.
  8. Follow the FDA’s guidelines to safe cooking temperatures for meats.
  9. Pull food off the grill just before it’s done and let it rest for 5-10 minutes under foil; it will continue cooking and marinate in its own juices.
  10. If you want to cut fat off the meat, do it after cooking. Fat helps the meat retain juices during cooking and it will taste better.

Zesty BBQ Ribs (recipe courtesy of Meals.com)

Ingredients for 8 servings:

RIBS

  • 2 racks (about 4 pounds total) baby back ribs
  • 2 1/2 teaspoons packed brown sugar
  • 1 1/4 teaspoons instant coffee
  • 1 1/4 teaspoons sea or kosher salt
  • 1 1/4 teaspoons garlic powder
  • 1 1/4 teaspoons ground coriander
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1 1/2 cups dry red wine

BBQ SAUCE

  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1 1/2 cups apple cider vinegar
  • 3/4 cup packed brown sugar
  • 1 1/2 tablespoons chicken bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce

Directions:

FOR RIBS: FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.

COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.

PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.

PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.

FOR BBQ SAUCE: HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.

Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!

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Zesty BBQ Ribs Recipe
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Summer is grilling time! If you aren't as familiar with grills and how to use them to their full, delicious advantage, you can be out in the cold this time of year.
Ingredients
  • RIBS
  • 2 racks (about 4 pounds total) baby back ribs
  • 2½ teaspoons packed brown sugar
  • 1¼ teaspoons instant coffee
  • 1¼ teaspoons sea or kosher salt
  • 1¼ teaspoons garlic powder
  • 1¼ teaspoons ground coriander
  • ¾ teaspoon freshly ground black pepper
  • ¼ teaspoon baking cocoa
  • 1 teaspoon vegetable oil
  • 1 bottle (12 fluid ounces) amber ale or 1½ cups dry red wine
  • BBQ SAUCE
  • 2 tablespoons canola oil
  • 2 tablespoons chopped onion
  • 2 cups ketchup
  • 1½ cups apple cider vinegar
  • ¾ cup packed brown sugar
  • 1½ tablespoons chicken bouillon
  • 3 tablespoons Dijon mustard
  • 2 teaspoons chili powder
  • 2 teaspoons chipotle adobo sauce
Instructions
  1. FOR RIBS:
  2. FIT rack inside large roasting pan or rimmed baking sheet. Using knife, remove membranes from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; place on rack with meat side up.
  3. COMBINE sugar, coffee granules, salt, garlic powder, coriander, pepper and cocoa in coffee or spice grinder; cover. Process until smooth. Lightly rub ribs with oil. Sprinkle with rub mixture, pressing gently to help it adhere to the ribs. Let stand at room temperature for no more than 1 hour.
  4. PREHEAT oven to 250° F. Pour beer into bottom of roasting pan. Cover pan with foil; bake for 4 to 5 hours (this will be long enough for the meat to be very tender, but not falling off the bones). Prepare sauce during the last 30 minutes of baking.
  5. PREHEAT grill. Grill ribs over medium flame, turning once, for 5 minutes. Brush with sauce during grilling. Let ribs rest for 10 minutes before serving.
  6. FOR BBQ SAUCE:
  7. HEAT oil in medium saucepan over medium heat. Add onion; cook for about 3 minutes or until tender. Add ketchup, vinegar, brown sugar and bouillon. Stir until sugar and bouillon are dissolved. Stir in mustard, chili powder and adobo sauce. Cover; cook for 30 minutes. The sauce will thicken as it simmers.
  8. Cook’s Tip: Double or triple the spice rub and store in a tightly sealed container in a cool, dry place. It will remain fresh for up to 1 month. Use 2 to 3 teaspoons rub per pound of meat. Rub is also great on pork chops, pork tenderloin, skinless chicken breasts and salmon fillets!
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Chinese Inspiration: Shanghai Steamed Black Cod with Summer Vegetables

Chinese Inspiration: Shanghai Steamed Black Cod with Summer Vegetables

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Written by Liz –

Steamed Shanghai Black Cod with Summer Vegetables recipe

Eating out is probably my very favorite thing to do. I love to pick out a new restaurant, then go check out its neighborhood and decor, imagining myself living nearby and becoming a regular, noting coffee shops on the corner I might frequent in the morning and places to find new wines after work. I always ask the server what the chef recommends – after all, he is the expert. She is the one who knows what’s fresh, what’s done best in her kitchen.

I especially love small, family owned, neighborhood Chinese joints, where you can find dishes so authentic you could only dream of recreating them at home. On a recent visit to one such place, I promptly asked “What should I eat?” Chef sent several dishes: all traditional Chinese slightly tweaked to accommodate local ingredients and Chef’s recent culinary obsessions. My favorites were the Szechuan Lamb Loin in Traditional Orange Peel Sauce and the Braised Fresh Black Cod with Szechuan Chili Sauce. Chef gallantly shared his black cod recipe with me, which was 3 pages long and included ingredients I couldn’t pronounce! I immediately set about making a simpler version that’s also easy to cook (based on Chris’ fish packets recipe).

I love Szechuan cooking: really spicy but also a sweet or cooling element to balance it. In this recipe, you can adjust the amount of red pepper flakes to get just the right level of spice that you will love. Gourmet Chinese food at home! Also a great fish recipe if you’re eating fish on Friday.

Shanghai Steamed Black Cod with Summer Vegetables

Ingredients for 4 servings:

  • 4 tablespoons sesame oil, divided
  • 6 cloves garlic, chopped
  • Grated peel and juice from 1 Mandarin orange or tangerine
  • 1/4 cup chicken stock
  • 1/4 cup sake or dry white wine
  • 1 bunch green onions, half bunch sliced thinly lengthwise and other half diced for garnish
  • 4 quarter-sized slices fresh ginger, finely chopped
  • 1 tablespoon packed light brown sugar
  • 1 to 3 teaspoons red pepper flakes
  • 2 teaspoons ground cinnamon
  • 4 (4 to 5 ounces each) about 1-inch-thick Alaskan or Black Cod fish fillets (can use other white fish such as wild halibut, red snapper, orange roughy or talapia)
  • 1 bunch thin asparagus spears, cut on diagonal into 2-inch pieces (about 2 1/2 cups total)
  • 2 zucchini, sliced into 1/4-inch circles (about 1 1/2 cups total)
  • Heavy-duty foil
  • 2 tablespoons toasted sesame seeds for garnish

Directions:

Steamed Shanghai Black Cod with Summer Vegetables recipe

PREHEAT oven to 450° F.

HEAT 1 tablespoon sesame oil in large skillet over medium heat. Add garlic; cook, stirring frequently, for about 4 minutes or until brown.

Steamed Shanghai Black Cod with Summer Vegetables recipe

COMBINE remaining 3 tablespoons sesame oil, browned garlic, orange juice and grated peel, chicken stock, seasoning sauce, sake, thinly sliced green onions, ginger, brown sugar, chili flakes and cinnamon in large bowl. Mix well, as shown above.

Steamed Shanghai Black Cod with Summer Vegetables recipe

ARRANGE four 12 x 13-inch pieces of foil on work surface. Divide asparagus and zucchini evenly down center of each foil sheet. Place one fish fillet over vegetables.

Steamed Shanghai Black Cod with Summer Vegetables recipe

FOLD up foil sides to create small foil bowl. Pour about one-quarter cup of the sauce over fish and vegetables for each packet. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place on 15 x 10-inch jelly roll pan or rimmed baking sheet.

BAKE for 17 to 20 minutes or until fish is just opaque in center and vegetables are crisp-tender. Carefully open packets, allowing steam to escape away from you and let cool briefly. Using a spatula, gently push the fish and vegetables onto plate. Top with sauce, diced green onions and toasted sesame seeds. (This is also great served over rice.)

Steamed Shanghai Black Cod with Summer Vegetables recipe

Cook’s Tip:

Fish packets are also great on the grill! Preheat grill to medium. Place packets on grill; cover and cook over indirect heat for 20 minutes or until fish is opaque in center and vegetables are crisp-tender. Remove from grill and open carefully.

Links:

More fish recipes:

No Mess Summer Fish Packets with Pesto recipe
No Mess Summer Fish Packets with Pesto		 Lemon-Dill Salmon recipe
Lemon-Dill Salmon recipe
Fishin’ in the Garden: Marinated Swordfish with Avocado Butter

Fishin’ in the Garden: Marinated Swordfish with Avocado Butter

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Grilled Swordfish Kabobs with Avocado Butter recipe
Photo by Meals.com

 

I had just spent some time in Spain, Basque country to be exact, where I’d eaten so much amazing seafood. Octopus charcoal-grilled or swimming in fragrant broth, fish caught that day then wood-oven fired with wine and garlic and zesty, salty sardines to start every meal.

When I returned, I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it’s just coming to life and things are beginning to bloom. And if you’re eating fish on Friday, this is a great fish recipe.

As usual, I made a few changes to the recipe:

  • I used basic whitefish instead of swordfish. It has a similar taste to swordfish or tuna, but a more buttery texture.
  • I used fresh squeezed orange juice and orange zest instead of lemon. This gave it a more mellow, sweet-citrus flavor.
  • I broiled the fish whole instead of cubing it for kabobs (but limited serving sizes to less than 6 ounces). This kept it tender on the inside and perfectly broiled on the outside.

Grilled Swordfish Kabobs with Avocado Butter recipe

The dish was a hit! My guests said they would have been impressed with any chef that made this (perhaps at an outdoor restaurant in Spain?) along with the side of blanched asparagus with a farm egg, dressed with the same marinade. And I just might be a little impressed myself.

Grilled Swordfish Kabobs with Avocado Butter, from Meals.com

Ingredients:

AVOCADO BUTTER

  • 1/2 avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon MAGGI Seasoning Sauce
  • 1/8 teaspoon garlic powder
  • 1/4 cup thinly sliced green onions, tops included

SWORDFISH KABOBS

  • 1/4 cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • 1/4 cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1 1/2 pounds total) small swordfish or tuna steaks, cut into 1 1/2-inch cubes
  • 4 skewers

Directions:

FOR AVOCADO BUTTER:

COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.

FOR SWORDFISH KABOBS:

COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.

ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.

THREAD fish onto skewers. Discard marinade.

PREHEAT grill or broiler.

GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.

Note: If you are using wooden skewers, soak in water for 30 minutes before threading.

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Marinated Swordfish with Avocado Butter
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
I decided to make this Grilled Swordfish Kabobs with Avocado Butter recipe for my Easter guests in the garden. Spring is my favorite time to eat in the garden, when it's just coming to life and things are beginning to bloom. And if you're eating fish on Friday, this is a great fish recipe.
Ingredients
  • AVOCADO BUTTER
  • ½ avocado, peeled and mashed until smooth
  • 1 to 2 tablespoons butter
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon MAGGI Seasoning Sauce
  • ⅛ teaspoon garlic powder
  • ¼ cup thinly sliced green onions, tops included
  • SWORDFISH KABOBS
  • ¼ cup MAGGI TASTE OF ASIA Cooking Soy Sauce
  • ¼ cup canola or olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon peel
  • 1 clove garlic, crushed
  • 2 teaspoons Dijon mustard
  • 4 (about 1½ pounds total) small swordfish or tuna steaks, cut into 1½-inch cubes
  • 4 skewers
Instructions
  1. FOR AVOCADO BUTTER:
  2. COMBINE avocado, butter, lemon juice, seasoning sauce and garlic powder in a small bowl; fold in sliced green onions. Cover and refrigerate until ready to serve.
  3. FOR SWORDFISH KABOBS:
  4. COMBINE soy sauce, oil, lemon juice, lemon peel, garlic and mustard in a gallon-size resealable plastic bag; blend mixture with fingers.
  5. ADD fish cubes to bag. Seal bag and place in the refrigerator to marinate for 1 to 3 hours.
  6. THREAD fish onto skewers. Discard marinade.
  7. PREHEAT grill or broiler.
  8. GRILL or broil fish, turning over halfway through cooktime, for 4 minutes or until fish flakes easily when tested with a fork. Serve with Avocado Butter.
  9. Note: If you are using wooden skewers, soak in water for 30 minutes before threading.
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White Chicken Chili Recipe: It’s Not Complicated

White Chicken Chili Recipe: It’s Not Complicated

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White Chicken Chili
Photo by Meals.com

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

White Chicken Chili recipe

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili Recipe, from Meals.com

Ingredients for 8 servings:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breast tenders
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 to 1 1/2 cups mild salsa verde
  • 1 can (15 ounces) cannellini beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup water
  • 1/2 cup loose-pack frozen corn
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)

Directions:

HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.

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White Chicken Chili Recipe
Author: 
Recipe type: Entree
Serves: 8
 
Try this delicious low-fat version of white chicken chili!
Ingredients
  • 1 tablespoon vegetable oil
  • 1½ pounds boneless, skinless chicken breast tenders
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1½ teaspoons ground coriander
  • 1 to 1½ cups mild salsa verde
  • 1 can (15 ounces) cannellini beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup water
  • ½ cup loose-pack frozen corn
  • 1 can (12 fluid ounces) Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)
Instructions
  1. HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.
  2. ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.
  3. CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.
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Watch the Superbowl with Pumpkin Chili Mexicana & Wine

Watch the Superbowl with Pumpkin Chili Mexicana & Wine

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Pumpkin Chili Mexicana

Every year about now, the biggest sporting event in America rolls around: the Superbowl. There are many famous things about this game: the rivalry of the teams, the personalities of the players, and the best commercials of the year. But my favorite thing about the Superbowl is the food.

Now I don’t mean chips and dip, or hot wings from the local sports bar. I want something homemade, hearty and spicy. And easy…especially if I’m the one planning the party. And I love chili. I wanted to make mine a bit healthier, but still spicy, and pair it with some good wine – no beer for this girl.

 

Pumpkin Chili Mexicana

So I found a Pumpkin Chili Mexicana recipe, added extra pumpkin, extra tomato sauce and some beans with jalapeños, then topped it with fresh arugula (cilantro works well too), crème fraîche, white pepper and grated cheddar/jack cheese (shown above). This recipe is so versatile! And it goes well with wine.

Meat Substitutions:

  • Use ground lamb instead of turkey, with fresh mint and Feta cheese.
  • Use ground ostrich instead of turkey, with fresh oregano and Gruyère cheese (good ostrich can taste like filet mignon).
  • Use other exotic ground meats like rabbit or bison – these are a bit harder to find, but I’ve been recently inspired by meat-loving chefs in Los Angeles to try them.

Wine Pairings:

  • Lighter chilis go very well with dry to off-dry Pinot Gris or Riesling, like those from Alsace, France. You can also find excellent styles of Pinot Gris from Oregon.
  • Darker chilis go well with a Rhone-style blend or varietal. Try a full-bodied Grenache or GSM blend (Grenache, Syrah, Mourvedre). There are also many good choices from Australia and California.

So enjoy the Superbowl, try a new combination for your chili, and take a virtual wine tour. You’ll find the best pairing before the first commercial.

Pumpkin Chili Mexicana, by Meals.com

Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
    2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) Pumpkin puree
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • 1/2 cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

Directions:

HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.

ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.

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Pumpkin Chili Mexicana
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tablespoons vegetable oil
  • ½ cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 clove garlic, finely chopped
  • 1 lb. ground turkey
  • 2 cans (14.5 oz each) no-salt-added diced tomatoes, undrained
  • 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
  • 1 can (15 oz.) tomato sauce
  • 1 can (15.25 oz.) kidney beans, drained
  • 1 can (4 oz.) diced green chiles
  • ½ cup loose-pack frozen whole-kernel corn
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
Instructions
  1. HEAT vegetable oil in large saucepan over medium-high heat. Add onion, bell pepper and garlic; cook, stirring frequently, for 5 to 7 minutes or until tender. Add turkey; cook until browned. Drain.
  2. ADD tomatoes with juice, pumpkin, tomato sauce, beans, chiles, corn, chili powder, cumin and black pepper. Bring to a boil. Reduce heat to low. Cover; cook, stirring occasionally, for 30 minutes.
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Best St. Patrick’s Day Recipes

Best St. Patrick’s Day Recipes

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"Lucky You" Mint Pie recipe

1. “Lucky You” Mint Pie

Feel extra lucky (even if you’re not Irish) with this refreshingly decadent mint and chocolate pie, shown above.

Irish Crème Brûlée recipe

2. Irish Crème Brûlée

Just use Irish Cream coffee creamer flavor instead of the vanilla caramel and you have instant Irish flavor!

Chocolate Shamrock Bread Pudding recipe

3. Chocolate Shamrock Bread Pudding

Topped with fluffy whipped cream and a sprinkling of cocoa, celebrate St. Patty’s Day (or any day) this year with the delectable chocolately delight shown above!

Leprechaun-Rainbow-Party-Punch recipe

4. Leprechaun Rainbow Party Punch

This flavorful beverage features a mix of sparkling water and 100% all natural fruit juice topped with a scoop of tropical or berry rainbow sherbet.

Big Shamrock Cookie recipe

5. Big Shamrock Cookie

Celebrate the ‘eatin’ of the green’ on St. Patrick’s Day with the edible shamrock above.

St. Patty's Day "Green Eggs and Ham" recipe

6. St. Patty’s Day “Green Eggs and Ham”

Topped with a delicious pesto spread and sliced prosciutto, this tasty delight adds a flavorful twist to a morning classic.

Irish Soda Bread with Raisinets recipe

7. Irish Soda Bread with Raisinets

This sweet version of the traditional Irish favorite above features a taste of chocolate-covered raisins in every bite.

St. Patty's Day Mud Balls recipe

8. St. Patty’s Day Mud Balls

Who said playing in the “mud” wasn’t a good idea? Made from a combination of chocolate cake, chocolate milk and frosting, these St. Patty’s Day delights are dipped in colorful candy sprinkles and shamrocks for added luck – a festive twist kids will love.