Sunday, February 6

Sunday Supper

It's Super Bowl Sunday and y'all know what that means; chili and cornbread! My husband, Parker, got on this ground turkey "kick" about a year ago {blah} and although I a firmly in camp "ground beef", I have to admit that his turkey chili is to die for! Since I'm the baker in the family, my responsibility is the cornbread and of course yummy dessert. All of these recipes are super simple {with a few tricks, even pound cake can be simple} and serve between 6 - 8 folks. Y'all enjoy the game and most importantly, the spread. Pass the plates!

Parker's Very Famous and Very Spicy Turkey Chili
  • 1lb lean ground turkey
  • 2 1/2 tsp Tony Chachere's Seasoning mix
  • 5 tablespoons chili powder
  • 3 14.5 oz. cans kidney beans, drained and rinsed
  • 4 14.5 oz cans diced tomatoes, drained
  • 1 cup onion, diced
  • 1 garlic clove, diced
  • sour cream, sliced jalapenos and cheddar cheese for serving

Brown  turkey. Drain and add 1 1/2 tsp of Chachere's Seasoning and 2 tbsp of chili powder. Transfer meat to crockpot. Add kidney beans, tomatoes, onions, garlic, 1 tsp Chachere's Seasoning and 3 tbsp chili powder. Stir and cook either on low for 8 hours or high for 4 hours. Serve with sour cream, jalapenos and cheddar cheese.

Made-from-Scratch Cornbread
  • 1 cup self-rising cornmeal
  • 1/2 cup self-rising flour
  • 3/4 cup buttermilk
  • 2 eggs
  • 2 tablespoons vegetable oil

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour batter into a greased shallow baking dish. Bake for approximately 20 to 25 minutes. Remove from oven and let cool {or if you're like me, cut a big slice right out of the oven and eat with a tall glass of ice cold milk}.

Sour Cream Pound Cake*
  • 1/2 pound (2 sticks) butter
  • 3 cups sugar
  • 1 cup sour cream
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 6 large eggs
  • 1 teaspoon vanilla
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube  or bundt pan. Place pan in a cold oven on the lowest rack and bake for 1 hour at 325 degrees F. Increase temperature to 350 degrees and bake for an additional 20 minutes. Cool and serve with Vanilla Bean ice cream. Yum!

*The key to a good pound cake is simple. Use room-temperature ingredients, including the butter and eggs and start with a cold oven. Never open the oven door while baking a pound cake, it'll cause it to fall y'all!

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