Tuesday night, I found myself with an empty house and a surplus of Brussels sprouts inching their way to the trash bin. My Polish heritage inspired me to rescue the mini cabbages by pairing them with pierogies. I followed my usual Sauteed Brussels Sprouts recipe. Lazy & hungry, I resorted to boiling some frozen Poppy’s Potato, Swiss, & Monterey Jack Pierogies and quickly browned them in butter. I think I just discovered a new comfort dinner!
Sauteed Pierogies & Brussels Sprouts
With Dre getting done work at late, I have to think of quick, easy dinners for us. Last week, I whipped up what I call “Southern Burritos.” I seasoned Catfish Fillets with Minced Garlic, Tony Chachere’s seasoning, Sriracha, & Olive Oil and pan-fried them in bacon fat.
Burritos aren’t complete without rice & beans, so Dre made some Rice-a-Roni (read: quick) with sauteed Red Peppers & Onion to jazz it up a bit. Glory Foods Seasoned Blackeyed Peas are a favorite go-to side dish and were a perfect addition. After adding the Catfish, Rice, & Beans to a Whole Wheat Tortilla, we topped them off with Romaine & Sour Cream for delicious Southern Catfish Burritos!
Southern Catfish Burrito
The weather is getting cold and it couldn’t be a better time for my bi-annual batch of Turkey Chili. Each time, it’s delicious in its own way, but this round may be my best to date! It was smoky & spicy with a hearty texture from the mix of Ground Turkey & Turkey Kielbasa. I topped it with shredded Cheddar and Sour Cream and paired it with Egg Noodles for leftovers.
Chipotle Turkey Chili w/ Cheddar & Sour Cream
Chipotle Turkey Chili
- Turkey Kielbasa – (1) package cut into half moons
- 85/15 Ground Turkey – (2)lbs, browned & drained
- Chili Mix – 1/2 packet of Hot, Medium, 0r Mild
- Sriracha – a few squirts
- White Onion – (2) medium, chopped
- Garlic – (2) T, minced
- Crushed Tomatoes – (1) large can
- Chicken Stock – (1) can, low-sodium
- Black Beans – (1) small can
- Chipotles in Adobo Sauce – (2) peppers from can, chopped
- Worcestershire Sauce – (4) heavy dashes
- Dried Parsley – (1) T
- Brown the Ground Turkey in an oiled pan and transfer to Crock-Pot or Dutch Oven.
- Saute Onion & Garlic in same pan with a tablespoon of butter until aromatic & translucent.
- Combine Onions, Garlic, & remaining ingredients in Crock-Pot or Dutch Oven.
- Cook on HIGH 3-5hours or LOW 6-8 hours, stirring occasionally until you can’t resist a bowl!
Ground Turkey & Rice Stuffing from my Grilled Stuffed Peppers, jazzed up w/ Sriracha
Last Lonely Whole Grain Tortilla
Dollop(s) of Daisy
Lots o’ Shredded Romaine
Coulda used some Fresh Salsa or Chopped Tomatoes… but otherise, LEFTOVER LIGHTING!!
Leftover Lightning! Turkey Taco!