Meatless Monday: Slow Cooker Butternut Squash, Kale, and Quinoa Chili

Slow Cooker Butternut Squash, Kale, and Quinoa Chili | Sarcastic Cooking

Remember last week when I warned you that this was the month of soup and chili? I was not lying! This week holds both a chili and a soup recipe. Also, SPOILER ALERT, next week is looking to be kind of the same. You’ll thank me when that cold weather hits and all you have to do is pull a frozen Tupperware brick out of your freezer and plop it into a pot. [Read more…]

Meatless Monday: Beer Braised Sweet and Spicy Pinto Bean Tacos

Beer Braised Sweet & Spicy Pinto Bean Tacos \\ Sarcastic Cooking

Do you guys have a guilty pleasure fast food joint? That is a silly question. I guess everybody does. But don’t say Panera, because that is too healthy and it doesn’t have a drive-thru so I don’t really consider it fast food. I’m talkin’ greasy, chain fast food restaurant food.

For me, it is Taco Bell. Or as I lovingly refer to it, T Bell.

It is just something about that greasy mystery ground beef that calls to me sometimes. It is the best decision of my life and then very rapidly the worst decision. [Read more…]

Loaded Nacho Burgers

Let me tell you, if you have never lived in an apartment with noisy neighbors, count yourself very very lucky! Mike and I live in a two-flat in Chicago. The nice thing about that is we have a lot more room than a regular old apartment—we have a deck, and we have a little yard. I know you can probably get the same size apartment in the city, but I think rent would cost a bit more.

Anyway, the last few nights… or more like mornings, around 3am, our upstairs neighbors begin to get ready for work. Their getting ready starts with a shuffling of covers and squeaking of the bed (don’t get any gross ideas! Pervs…). The next noises are creaking floorboards. And they do not stop for the next hour! [Read more…]

Hearty & Healthy Crockpot Turkey Chili

Do you guys have a place that is super close to your house that you always love to go to? For dinner? Just a little sip? There is a restaurant and bar right by our house that we visit quite frequently. In fact there was a point during the summer where, every Friday, you could find us.

I know that my mom is not going to like what I am going to say, but we are all friends here, right? There was a weekend during the summer in which Mike and I went there twice in one weekend. Now before you jump to the conclusion that these were both boozing occasions, slow your roll. Maybe you are half right.

The real reason we love to frequent this place is the sandwiches, appetizers, the $3 bloody Mary’s on Sundays, and the turkey chili. I know that chili really doesn’t scream bar food, but they have this hearty meaty turkey chili there that is to die for!

For the longest time I have been saying I need to try and recreate this chili at home. After many trips for research and many times of ordering a side of chili in order to dissect the ingredients, I think I finally got it down. It is a meaty turkey chili with two beans. That’s it. No onions, no peppers, just meat and beans!

Then, since I am super lazy, I decided to test out the recipe in the crockpot. I was also thinking ahead to Super Bowl.  I also tried to replicate one of my favorite not healthy appetizers. The appetizer is kettle chips topped with turkey chili, fresh jalapenos, a little bit of cheese, and then a drizzle of low-fat sour cream laden with taco seasonings. Right!!!! I know you want that for dinner more than once a week.

I hope you all love the ease of this chili and now understand why we are regulars at a neighborhood bar.

Hearty & Healthy Crockpot Turkey Chili
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Cook time

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Recipe type: Soup/Chili
Serves: 6 – 8

  • 1.5 Pounds of Lean Ground Turkey
  • 3 Cups Pureed Canned Diced Tomatoes
  • 15 Ounces Canned Black Beans, drained and rinsed
  • 15 Ounces Canned Kidney Beans, drained and rinsed
  • 1 Teaspoon Sea Salt
  • ½ Teaspoon Pepper
  • 1 Tablespoon Pureed Chipotle in Adobo
  • ½ Teaspoon Garlic Powder
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Smoked Paprika
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Worcestershire Sauce

  1. Add all ingredients to the crock pot, stir to combine.
  2. Set crockpot to low and cook for eight hours or set to high and cook for four hours. Note: The last hour I left the lid off because I was home and wanted some of the liquid to cook off. If you don’t have the time to do this, fear not, it is still good with lid on the whole time.
  3. After set time, serve chili over some chips, rice, or all alone. Chili will last 5 days in the refrigerator stored in an air-tight container or frozen for a month.

Join Aggie’s Kitchen and Real Mom Kitchen to share a family favorite Winter Comfort Food recipe for the Bush’s BeansRecipe Exchange!

Open-Faced Mayo-less White Bean and Tuna Melts

I am going to keep today’s post short and sweet because I am exhausted. Yesterday I was at the hospital all day waiting for the birth of my brother and my sister-in-law’s baby.  Yes, ANOTHER nephew! I am so blessed!

Anyway, when I got home late at night and did not feel like cooking and was holding strong against picking up fast food, I was so happy my pantry was fully stocked and ready to help me make one of my super fast go-to’s, open faced mayo-less white mean and tuna melts. Dinner in ten minutes!!!

Remember my post about grocery shopping and meal planning tips? Well two of my staples, canned beans and canned tuna are mashed together to hold this simple mayo free salad together. Plus you will have plenty of left-overs for lunches and dinners down the road.

Open-Faced Mayo-less White Bean and Tuna Sandwiches
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Total time


Serves: 2-4

  • ½ Cup Canned Cannellini Beans, mashed/pureed
  • 10 Ounces Canned White Albacore Tuna in Water, drained
  • 1 Tablespoon Whole Grain Mustard
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Olive Oil
  • 1 Celery Stalk, diced
  • 1 Small Dill Gherkin, diced
  • 1 Shallot, diced
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 4 Slices Whole Wheat Bread
  • 4 Slices Cheddar Cheese

  1. Drain and rinse the cannellini beans. Mash with a fork or puree them in a food processor for a minute or two until smooth.
  2. Combine the white bean puree with the tuna, mustard, lemon juice, olive oil, celery, pickle, salt, and pepper in a medium mixing bowl. Mix well.
  3. Turn the broiler on high.
  4. Spread a few spoonful’s of the tuna salad on each slice of bread. Cover with a slice of cheese, place on a baking sheet, and place under the broiler for 2 to 5 minutes until the cheese melts. Serve immediately.

After you ooo and awww at this simple sandwich, head over to my friend Stephie’s site to see her pantry and shopping tips for the at-home baker.

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