I think every kid has something that they were obsessed with in their childhood.
One of my friends loved rocks, another loved ballet, one was obsessed with beanie babies to which I was not allowed (another topic for another post). Me, I was whole heartedly, completely invested, head over heels in love, with the film The Parent Trap. Lindsay Lohan was my Queen. I don't want to hear any LL hate. Please Lindsay Lohan, come back to us. We are all rooting for you! I reference the word film, because I could write essays upon essays on its greatness. I think when I first saw the movie in first grade, in theaters (bless you mom) I was in shock. It didn't really hit me. Maybe I was young, maybe I was naive. Approximately two years later this film was shown on the Disney Channel and my mom (again bless you) programed our VCR to record it.
I have the entire, the ENTIRE film memorized. I used to make my neighbor act out scenes of it in my backyard. If I could teleport to one place in life it would be Nick Parkers vineyard. Preferably with Nick Parker there. Dennis Quaid was in his prime, am I right? Surprisingly this movie (I'm sorry film) inspired a lot of food creations for me. First off, you have Oreos dipped in peanut butter. Was that a thing before this movie? Second, you have Jessie's (Jessie or Chessy? The jury is still out on this one) creation of cornbread and chili, Halley's favorite meal. Before watching this movie, I had never heard of this combination before. Yet, as I mentioned, I memorized this entire film, so cornbread and chili became a natural thing for me. I'm shocked to say that I never have consumed the two staples together. Chessy/Jessie would be so ashamed of me. Also, she is the most under-rated character of the entire film. Can we all agree on that? I often imagine what my life would be like, if I had her as a live in nanny.
I decide to fulfill my Parent Trap culinary dreams and create this dish once and for all. For the chili, I decided to go a healthier route and use ground turkey. You can totally make this with beef or even ground chicken. Once you gather all the ingredients you just throw them in the slow cooker, turn it on and you are ready to go! I love making chili in the slow cooker because I feel like well, chili just really benefits from a slow cook. There are so many flavors that need time to meld together to make that delicious combination. It takes time people! I love chipotle peppers but be warned, they are really spicy. The original recipe I used called from two peppers but it added a ton of heat to my chili. I would say if you are more tame with spice, go for one or even a half. They are crucial to this dish though. I love the smokiness the adobo sauce brings to the meal. The recipe for this chili was inspired by Half Baked Harvest who will always hold the number one spot for me of favorite blogger ever.
For the cornbread, I did something I have never done before. I had to, I didn't want to disappoint Chessy. I purchased buttermilk. I don't do much baking but this ingredient as always been the elephant in the room of my life I guess. I just avoid it at all times. What even is it? Is it butter and milk? I guess not. It's sitting in my fridge right now like this foreign condiment. I just feel like Paula Deen right now. Whatever it is, I'm not making cornbread without using it ever again! I've never had my cornbread come out so fluffy. It's a must have!
Slow Cooker Turkey Chili:
1 pound ground turkey (can swap for beef or chicken)
1 yellow onion diced
1 tablespoon olive oil
3 cloves garlic minced
2 red bell peppers diced
28 oz can crushed tomatoes
2 cups chicken broth
1/4 cup tomato paste
14 oz can white beans
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
1 tablespoon smoked papriki
2 chipotle chilis in adobo sauce diced (use 1if you don't want it too hot)
cheese, avocado, cilantro, red onion (for topping)
In a large skillet sautee onions and garlic in olive oil for five minutes. Add in ground turkey and brown all over making sure to break up the meat as it cooks (5 minutes). Add the turkey mixture and the rest of the ingredients, aside from the beans, into a slow cooker. Cover and cook on low for 6 - 8 hours or high for 4 - 5 hours. During the last hour, stir in the beans. Serve with shredded cheese, avocado, cilantro, or red onions chopped.
Cornbread:
1 cup all-purpose flour
1 cup corn meal
1 cup buttermilk
1/2 cup unsalted butter melted
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
Preheat the oven to 400 degrees F. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. In a large bowl whisk together flour, corn meal, baking powder, baking soda, and sugar. Add in the eggs and the butter milk. Mix until fully combine. Stir in the melted butter and mix until just combined. Remove the pan or skillet from the oven and pour in the batter (you should hear a nice sizzle). Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20 - 25 minutes). Allow to cool then slice and serve.
I have the entire, the ENTIRE film memorized. I used to make my neighbor act out scenes of it in my backyard. If I could teleport to one place in life it would be Nick Parkers vineyard. Preferably with Nick Parker there. Dennis Quaid was in his prime, am I right? Surprisingly this movie (I'm sorry film) inspired a lot of food creations for me. First off, you have Oreos dipped in peanut butter. Was that a thing before this movie? Second, you have Jessie's (Jessie or Chessy? The jury is still out on this one) creation of cornbread and chili, Halley's favorite meal. Before watching this movie, I had never heard of this combination before. Yet, as I mentioned, I memorized this entire film, so cornbread and chili became a natural thing for me. I'm shocked to say that I never have consumed the two staples together. Chessy/Jessie would be so ashamed of me. Also, she is the most under-rated character of the entire film. Can we all agree on that? I often imagine what my life would be like, if I had her as a live in nanny.
I decide to fulfill my Parent Trap culinary dreams and create this dish once and for all. For the chili, I decided to go a healthier route and use ground turkey. You can totally make this with beef or even ground chicken. Once you gather all the ingredients you just throw them in the slow cooker, turn it on and you are ready to go! I love making chili in the slow cooker because I feel like well, chili just really benefits from a slow cook. There are so many flavors that need time to meld together to make that delicious combination. It takes time people! I love chipotle peppers but be warned, they are really spicy. The original recipe I used called from two peppers but it added a ton of heat to my chili. I would say if you are more tame with spice, go for one or even a half. They are crucial to this dish though. I love the smokiness the adobo sauce brings to the meal. The recipe for this chili was inspired by Half Baked Harvest who will always hold the number one spot for me of favorite blogger ever.
For the cornbread, I did something I have never done before. I had to, I didn't want to disappoint Chessy. I purchased buttermilk. I don't do much baking but this ingredient as always been the elephant in the room of my life I guess. I just avoid it at all times. What even is it? Is it butter and milk? I guess not. It's sitting in my fridge right now like this foreign condiment. I just feel like Paula Deen right now. Whatever it is, I'm not making cornbread without using it ever again! I've never had my cornbread come out so fluffy. It's a must have!
Slow Cooker Turkey Chili:
1 pound ground turkey (can swap for beef or chicken)
1 yellow onion diced
1 tablespoon olive oil
3 cloves garlic minced
2 red bell peppers diced
28 oz can crushed tomatoes
2 cups chicken broth
1/4 cup tomato paste
14 oz can white beans
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cinnamon
1 tablespoon smoked papriki
2 chipotle chilis in adobo sauce diced (use 1if you don't want it too hot)
cheese, avocado, cilantro, red onion (for topping)
In a large skillet sautee onions and garlic in olive oil for five minutes. Add in ground turkey and brown all over making sure to break up the meat as it cooks (5 minutes). Add the turkey mixture and the rest of the ingredients, aside from the beans, into a slow cooker. Cover and cook on low for 6 - 8 hours or high for 4 - 5 hours. During the last hour, stir in the beans. Serve with shredded cheese, avocado, cilantro, or red onions chopped.
Cornbread:
1 cup all-purpose flour
1 cup corn meal
1 cup buttermilk
1/2 cup unsalted butter melted
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
Preheat the oven to 400 degrees F. Lightly grease a 9-inch cast iron skillet or 9-inch square baking dish with butter and place skillet/dish into the oven to heat up. In a large bowl whisk together flour, corn meal, baking powder, baking soda, and sugar. Add in the eggs and the butter milk. Mix until fully combine. Stir in the melted butter and mix until just combined. Remove the pan or skillet from the oven and pour in the batter (you should hear a nice sizzle). Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20 - 25 minutes). Allow to cool then slice and serve.