After the Holiday... (and the turkey chili recipe)

We had a wonderful time in Tucson for the Holiday.
Plenty of laughs, traditions, and leftovers to feed a small army. If you are a bit hungry, you might want to prepare yourselves...

For Christmas Eve, we had a Mexican night. After all, we are in Tucson... We had the traditional 'greasy tacos' (family tradition on Adam's side, they make them throughout the year). They were complete with all the fixings (Adam considers ketchup a fixing, but we won't go there). We even made cheese enchiladas, and Adam's dad new recipe: Cheese crisps, made with a fresh flour tortilla. Delicious! The Prairiefire even made an appearance...

Christmas Day dinner was amazing. Adam's mom made stuffed pork tenderloins, fresh greens with cranberries and walnuts and a balsamic vinaigrette (one of my personal favorites!), spinach souffle, creamy mashed potatoes, sweet potatoes, Grandma E. yeast rolls, egg nog dessert with raspberries, and I am sure I am missing a few things. It was complete with some wonderful wines...

So now, you can understand why there not an inch to spare in the refrigerator.

Even before that, we had made turkey chili.

Usually, I'm all about the ground beef in a chili recipe but sometimes I like to change it up. Ground turkey is available at most grocery stores and is considered a leaner meat.

Here's the recipe (not too exact but the flavors are amazing together):

1 lb. ground turkey, browned
1 large onion, chopped
1 bag of frozen corn
2 large cans of chopped tomatoes
1 can of tomato paste
1 can of Rotel chopped tomatoes (the tomatoes with some peppers)
1 can of black beans, drained
1 can of red kidney beans, drained
1 can of pinto beans, drained
1 packet of Ranch dressing (dry)
1 packet of taco seasoning

Combine and stir all ingredients in a stock pot, simmer 20 minutes. Makes for wonderful leftovers.

Enjoy!