Turkey Milanese

Thanksgiving is upon us. (Insert mild freak out.) Everyone is buying their turkeys and getting ready for stuffing, mashed potatoes, sweet potatoes, cranberry sauce, etc. But what if you are only cooking for a couple of people and don't feel like cooking the big bird?

This recipe is here to save the day!

Sidenote - is anyone else having a hard time grasping the fact that Thanksgiving is less than a week away?! Where has this year gone?! It feels like Christmas was just here and now, it's back knocking at the door. Not that I'm complaining, it just that I'm way behind on decorating and shopping. And yes, I decorate before Thanksgiving and the decorations stay up until mid January. (Don't worry, we take the lights off the outside of the house earlier than that, haha.)

Anyways, back on track. This turkey recipe is good any day of the week, any month of the year, any season. Pair it with a nice salad (like the original recipe calls for) or serve it with the traditional Thanksgiving fare for a Thanksgiving any night of the year!

Turkey Milanese

Source: Giada

1 1/2 pounds (about 8 cutlets) turkey breast, pounded 1/8-inch thick
1/2 cup all-purpose flour
1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
3 eggs, beaten
2 cups Italian-seasoned bread crumbs
1/3 cup olive oil

Directions
Using a meat tenderizer or a small, heavy-bottomed saucepan, pound the turkey until 1/8 to 1/4-inch thick.

Combine the flour, 1/2 teaspoon salt and 1/2 teaspoon pepper in a medium bowl. Place the eggs in a second medium bowl. Place the bread crumbs in a third medium bowl. Season the turkey on both sides with salt and pepper Dredge the turkey in the flour and shake off any excess flour. Dip the turkey into the eggs and then into the bread crumbs to coat. Heat the oil in a large skillet over medium heat. Cook the turkey, in batches, until golden brown and cooked through, 2 to 3 minutes on each side, adding more oil, if needed. Remove from the skillet and drain on paper towels.

Printable version

Turkey Corn Chili

It's been raining constantly here. I can't even remember when we saw the sun last. It's becoming more like the Pacific Northwest than Arkansas at this point. So, in order to warm back up, I had to make some chili.

Chili is one of those foods that everyone eats differently. Me, I like to put cheese on it and put some chili on Saltine crackers. Brian, he goes more for a "chili lasagna" approach...he takes crushed Fritos and puts them in a bowl. On top goes the chili, then more crushed Fritos and then covers it in cheese. My mom puts ketchup on her chili. My dad adds more hot sauce.

So, how do you like your chili? Red or white? With beans or no beans? Saltines, Fritos, or plain? Cheese? Sour cream? Cilantro? On top of spaghetti? Let me know!

Turkey Corn Chili
Adapted from RR

1 tablespoon (1 turn around the pan in a slow stream) extra-virgin olive oil
1 medium onion, chopped
1 large bell pepper, red or green, chopped
1 jalapeno pepper, seeded and chopped
1 bay leaf, fresh or dried
1 1/2 pounds ground turkey breast
1 1/2 to 2 tablespoons (a palm full) chili powder
1 1/2 to 2 tablespoons (a palm full) ground cumin
1 teaspoon to 2 teaspoons (several drops) cayenne pepper sauce
Coarse salt
1/2 cup - 1 cup frozen corn kernels or leftover prepared corn
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
2 cups prepared chicken stock or broth, paper container or canned
2 scallions, white and greens, chopped

Directions
Heat a deep pot over medium high heat. Work close to the stove for your chopping. Add oil to your pot, 1 turn of the pan, and add vegetables as you chop them.

Add bay leaf and cook vegetables 5 minutes, stirring frequently, reducing heat if veggies start to stick. Add turkey and cook completely. Season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste. Add corn, tomatoes, and broth. Combine your chili well, adjust seasonings, reduce heat to medium low, and simmer for 7 to 10 minutes. Garnish chili with chopped scallions.