Three Bean Turkey Chili


It’s getting chilly, so it’s time for some chili! T.W.O. loves making chili during the fall and winter months. One of our favorite variations is turkey chili with 3 types of beans. The recipe is very simple and quick, so it makes for a great weeknight meal. The leftovers are delicious “T.W.O.!”


-Ground turkey, lean
-1/2 of white onion, chopped
-3 cloves of garlic, chopped
-2 cans (15 oz) of black beans
-1 can (15 oz) of kidney beans
-1 can (29 oz) of pinto beans
-1 can of stewed tomatoes
-2 cans (7 ounces) of diced, green chilies*
-1 package of chili seasoning
-1 package of crimini mushrooms, sliced
Crazy Salt
-Ground Pepper


 *T.W.O. likes a little spice to their chili, so we use the “fire roasted” Ortega chilies

Begin by sautéing onions and garlic in a pan.


After about 3-5 minutes, add in ground turkey. Cook for about 8 minutes or until meat is cooked thoroughly.


Next, drain all the liquid from the canned beans into a bowl and set aside. Pour all the drained beans into a large pot and turn stove to high heat.


Before adding in the stewed tomatoes, chop the tomatoes into quarters. Add tomatoes with their juice to the pot. Then add ground turkey mixture, green chilies, crimini mushrooms and chili seasoning and stir.


Once the chili is boiling, turn heat down to low to let it simmer. The chili can simmer any where from 20 minutes to 1 hour. The longer the better!


When you are ready to eat, turn off the heat and allow the chili to sit covered for 5 minutes. Ladle the chili into a bowl and garnish with your favorite toppings. T.W.O. likes to top their chili with sliced avocado, cheese, sour cream (or Greek yogurt), cilantro, and hot sauce. Now it’s time to warm up and enjoy a great bowl of chili!



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Chocolate-Dipped Coconut Macaroons


 Tired of making the same old cookie recipe? Need a new one in your life? Well, T.W.O. has the perfect recipe for you! Chocolate Dipped Coconut Macaroons! These cookies are so easy to make, only requires 6 ingredients and are so delicious you will find yourself going back for more!


-2/3 cup flour
-5 ½ cups flaked coconut
-1 (14 ounce) can sweetened condensed milk
-2 teaspoons vanilla extract
-2 teaspoons of butter-flavored Crisco
-2 ½ cups chocolate chips


Preheat oven to 350°F. Mix together flour and coconut. Add the sweetened condensed milk and vanilla and mix until all ingredients are blended. Refrigerate the dough for about 30 minutes.



Place dough (about a golf ball size) onto greased cookie sheet. Bake for about 12 minutes or until the tops of the cookies are slightly toasted.



Let cookies cool for about 45 minutes. Once cool, begin melting the chocolate by placing chocolate chips and Crisco into a microwave safe bowl. Microwave for 30-45 seconds and mix until chocolate becomes smooth.


Dip each cookie into the chocolate and place on wax paper.


Slide the wax paper onto a tray and place dipped cookies in the freezer for about 10 minutes so that chocolate hardens.  Now it is time to indulge!!!


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Sriracha Glazed Chicken Mango Salad


Remember that Sriracha Glazed Chicken Kebab recipe posted by T.W.O on Monday? Have you had the chance to try the recipe out? If you haven’t- you better get on it! And if you have, there are most likely leftovers! Hooray! T.W.O. decided to mix it up with the sriracha glazed chicken and add it to a salad! This dish is so refreshing, light, and has a nice balance of a sweet, but spicy kick to it!


Sriracha Glazed Chickendiced (link the post here)
-Mango, cubed
-Crimini mushrooms
-Cilantro Dressing**


*T.W.O. used romaine lettuce
**If you don’t feel like making your own dressing recipe, T.W.O. has discovered a great Cilantro dressing from Trader Joe’s. 

 First, wash and chop up the lettuce, mango, tomatoes, cucumbers, and mushrooms. Next dice your chicken into cubes. T.W.O. heated up their chicken just a bit before tossing into salad, but it can also be served at room temperature. After all the ingredients are platted, drizzle the dressing on the salad. Easy as that!

Bon Appetite!


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Peach Goat Cheese Crostini


Summer is not over yet; Peaches are still in season…So it’s time to get into the kitchen with T.W.O. and make these fabulous peach goat cheese crostini! They make a wonderful appetizer that all your guests will enjoy. And you will enjoy them to because they are easy to make so you can spend more time socializing with your guests and not stuck in the kitchen!


-Fresh baguette
-Goat cheese
-Fresh basil
-Balsamic vinegar
-Honey, optional


First, pre-heat your oven to 425°F. Next, slice your baguette and place on a foil-lined cookie sheet. (The foil makes for an easy cleanup!) Then, slice your peaches into thin wedges and chop your basil into small pieces.


Once the oven is heated, place your bread slices in the oven. After about 3 minutes, check the slices to see if they are golden brown. If so, flip them over to get the other side golden brown. Once both sides are done, take the bread out of the oven and get ready to prepare the crostini! While the bread is still hot, spread your goat cheese on the crostini. Next, place some basil on top of the cheese and finish with the peach slice. Repeat this for the remaining bread slices.


Once all the crostini are assembled, drizzle the balsamic over each piece. T.W.O. also drizzled honey over each crostini and found that it added an extra kick of sweetness. So if you are in the mood for a sweet, but savory treat, add the honey! Now it’s time to serve!


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