ICEBERG CHOCOLATE MINT VODKA RECIPES

Name: Instant Pot Spicy Turkey Chili
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 tablespoons olive oil; 1 pound ground turkey; 80 grams (1/2 cup) yellow onion, diced; 80 grams (1/2 cup) red onion, diced; 75 grams (1/2 cup) diced red bell pepper; 75 grams (1/2 cup) red bell pepper; 3 large cloves garlic, minced; 1 tablespoon dried Mexican oregano; 4 teaspoons chili powder; 1 tablespoon Worcestershire sauce; 1/4 teaspoon ground cumin; 1/8 teaspoon ground clove; 1 teaspoon dark brown sugar; 2 cups chopped fresh tomatoes; 1 (16 ounce) can red kidney beans, rinsed and drained; 2 teaspoons kosher salt; 1 cup low sodium chicken stock; 1 tablespoon dry Jiffy Cornbread muffin mix; Shredded cheddar cheese, cilantro, and sour cream for garnish

INSTANT POT SPICY TURKEY CHILI | KAREN'S KITCHEN STORIES

Instant Pot Spicy Turkey Chili | Karen's Kitchen Stories image

This light and spicy turkey chili recipe, made in the Instant Pot or a stove top pressure cooker, is wonderful served in bowls with toppings, used as a dip with corn tortilla chips, and eaten with flour tortillas.

Provided by Karen's Kitchen Stories

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
1 pound ground turkey
80 grams (1/2 cup) yellow onion, diced
80 grams (1/2 cup) red onion, diced
75 grams (1/2 cup) diced red bell pepper
75 grams (1/2 cup) red bell pepper
3 large cloves garlic, minced
1 tablespoon dried Mexican oregano
4 teaspoons chili powder
1 tablespoon Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon ground clove
1 teaspoon dark brown sugar
2 cups chopped fresh tomatoes
1 (16 ounce) can red kidney beans, rinsed and drained
2 teaspoons kosher salt
1 cup low sodium chicken stock
1 tablespoon dry Jiffy Cornbread muffin mix
Shredded cheddar cheese, cilantro, and sour cream for garnish

Steps:

Heat the olive oil in the pressure cooker using the sauté function and add the ground turkey. Cook the turkey until lightly browned, 3 to 6 minutes.
Add the onions, peppers, garlic, herbs, and spices, continuing to stir until all of the ingredients, with the exception of the garnishes, are added.
Turn off the sauté function, and add the lid to the pot.
Cook the ingredients on high pressure for 10 minutes. Let the pressure release naturally for 7 minutes, and then use auto-release
Add the tablespoon of cornbread mix to the chili and cool over sauté until the chili has thickened.

Nutrition Facts : Calories 522.95, FatContent 30.82, SaturatedFatContent 8.05, CarbohydrateContent 27.01, FiberContent 6.38, SugarContent 8.27, ProteinContent 37.30, SodiumContent 1059.46, CholesterolContent 130.99

SHEET PAN PANCAKES | KAREN'S KITCHEN STORIES

Sheet Pan Pancakes | Karen's Kitchen Stories image

These sheet pan pancakes are a genius way to make delicious pancakes for a crowd without having to be a short order cook!

Provided by Karen's Kitchen Stories

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 11

Ingredients

2 1/2 cups whole milk
2 large eggs
1 tablepoon vanilla
12 1/3 ounces (2 3/4 cups) all purpose flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, melted
4 tablespoons (1/2 stick) salted butter, melted
1 cup blueberries
1 cup strawberries, coursely chopped

Steps:

Heat the oven to 425 degrees F with a rack in the middle.
In a blender, pulse together the milk, eggs, and vanilla.
Add the flour, baking powder, sugar, and salt, and blend for about 30 seconds.
Pour in the melted unsalted butter and pulse a few times.
Brush a half sheet pan (13 inch by 18 inch rimmed baking sheet) with two tablespoons of the melted salted butter. Pour the batter into the pan.
Sprinkle the batter evenly with the fruit and bake for 20 minutes.
Remove the pan from the oven, slice, and serve with the rest of the melted butter along with pure maple syrup.

Nutrition Facts : Calories 185.11, FatContent 7.87, SaturatedFatContent 4.56, CarbohydrateContent 24.36, FiberContent 1.03, SugarContent 6.61, ProteinContent 4.44, SodiumContent 298.11, CholesterolContent 42.32

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