Wednesday, October 15, 2014

Chili with a Little Kick and Spooktacular Baked Apples

Fall at Dad's House

Fall in the Mountains



















Time to eat!




















Whether traveling or at home, chili is always a favorite meal.
Fall is the season when you do not  need a reason to get out the crock pot.
It is time to try all the recipes you have been collecting.
Or maybe you just want to make a family favorite.

Turkey Chili

Ingredients

1/2 teaspoon extra virgin olive oil
1/2 pound 98% lean ground turkey
1 8 oz can low sodium chicken broth
1 can low sodium tomatoes, diced
1/2 cup ketchup
1 can kidney beans, drained
1 can black beans drained
1 can green chili peppers
1 sweet vidalia onion. diced
1/2 teaspoon black pepper
1 teaspoon chili spice
1 teaspoon dried basil
1 teaspoon cayenne pepper

Directions

Brown the turkey in olive oil in a medium skillet on medium heat
Remove from heat and drain
Add all the ingredients to the slow cooker
Cook on low for 7 or 8 hours or half the time on high


Spooktacular Baked Apples

Yield: 4 servings

Ingredients

2 teaspoons cinnamon
2  teaspoons ground nutmeg
1 /2 cup honey
1/2 cup roasted chestnuts (recipe at bottom of post)
4 apples ( we like Fugi)
 1/2 cup apple juice
1 slice colby cheese

Directions

Preheat oven to 345
Combine cinnamon, nutmeg, and honey in a small bowl. Set aside
Core apples, but do not puncture the bottom
Scoop half of the apple out and dice, add to the cinnamon mixture
Slice stem side of apple like a top(save)
Place apple in oven-safe casserole dish
Spoon mixture into each apple and put the apple (hat) on top
Pour apple juice around the apples
cook for 30 or 40 minutes
Apples should have a shiny sheen and apple mixture should be brown
Make a little stem with colby cheese and enjoy
Serve with crackers, cornbread, toasted cheese sandwiches, or hush puppies

Roasted Chestnuts
I picked up a bag of chestnuts at a produce market  in the mountains for a 1.00

Directions

 Wash chestnuts
Cut a large X on the flat side of nut
Place in a shallow pan and bake for 25 minutes
Allow to cool and peel off the shell
Be sure to peel as soon as they are cool


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