QUOTE OF THE WEEK
"What a wonderful life I've had. I only wish I'd realized it sooner." ~ Colette
We had grandkids sleep over last weekend and they wanted to make chocolate chip cookies... they helped both bake and eat them! When I printed out the recipe for baked cinnamon circle French toast from a blog post for breakfast our grandson recognized the photo of our 'quote cup' right away. I would guess that carved wooden vessel that came from Norway as a gift to my grandmother more than a half century ago will hold special meaning and memories for our children and grandchildren... we are now into our fourth year of pulling weekly quotes from it to share.
RECIPE OF THE WEEK
This week's recipe comes from Lunds and Byerly's... seems appropriate to use one of their recipes this week, as 'our' nearby Byerly's celebrates its grand opening after a major remodel. I would hardly call this chili, it's very mild and seems more like a hearty soup, but it combines two Minnesota favorites, wild rice and turkey. Great lunch leftovers!
MINNESOTA STYLE CHILI
1 cup chopped onion
- 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 3 cups cooked, cubed turkey
- 2 cups cooked wild rice
- 1 (48 ounce) package chicken broth
- 1 (19 ounce) can cannellini beans, drained
- 1 (9 ounce) package frozen shoe-peg white corn
- 2 (4 ounce) cans diced green chiles, undrained
- 1 teaspoon ground cumin
- 3 tablespoons chopped fresh cilantro
- 1/8 teaspoon Tabasco
- 1 (8 ounce) package 4 cheese Mexican blend shredded cheese
In large Dutch oven, saute onion and garlic in oil until onion is tender. Stir in turkey, wild rice, chicken broth, beans, corn, green chilies and cumin.
Simmer, covered, over medium heat for 30 minutes. Stir in cilantro and Tabasco. Ladle into bowls; sprinkle with cheese.
Sharlene Hensrud, RE/MAX Results - Email - HomesMSP.com
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