Lumberjack Dinner

We made two containers of chili – a traditional tomato based chili with beans and surface turkey. I also made a white chili broth-base with chicken and cannellini beans.

Chicken Chili Recipe:

Components:

3 pound ground turkey
2 large onions, diced
3 15oz cans renal beans
2 15oz cans black colored beans
1 15oz can Mexicorn
60 oz diced tomatoes
30 oz tomato puree
30 oz water
3 tsp salt
1 tsp paprika
5 tsp taco seasoning
4 T sugar
Tabasco to desired style

Brown the turkey, garlic and onions very first, adding other ingredients and simmer for 45 moments.

White Chicken Chili Recipe:

1 tablespoon olive oil
1 teaspoon garlic, minced
1 1/2 pounds diced chicken white meat
3 15-ounce cans cannellini beans
2 teaspoons ground cumin
1/4 teaspoon sodium
1/4 tsp black pepper
1 15oz can black beans
1 container chicken broth, to desired persistence

Saute the chicken, garlic and onions first, adding all of those other ingredients and simmer for 45 minutes.

Baked Potatoes

Cooked potatoes were the easy way to the potato area of the dinner. When I scrubbed some yellowish potatoes, we wrapped all of them in aluminum foil. I prepared them on a cookie sheet at 300 degrees for 90 moments.

Since I have made the chili 2 days in advance, an hour or so before the celebration, we stuck the chili on the kitchen stove and potatoes into the oven. Everything was self-serve.

I created a toppings bar on the sideboard of your dining area:

For the Toppings Club

bad lotion
shredded cheddar
chopped up bacon
black beans
diced chives
choice of hot sauces.

Cornbread

We rounded out of the meal with a few Jalapeno Cheddar Cornbread. We made Jiffy Cornbread, adding 2 de-seeded, diced jalapenos and 1/2 cup shredded cheddar per box of corn muffin combine. (For our celebration we made 3 boxes). Cook per box directions.

Beverages

I experienced several bottles of liquid up for grabs and many bottles of pop in the refrigerator. In addition obtained some lighter moments beverages: Maine Root Handcrafted Soda-Pop in Blueberry and Mandarin Orange (YUM! The Blueberry is the best. We found it at my cousin’s Maine wedding ceremony come early july!), Angry Orchard Ciders and some summertime Shandy (optimistic reasoning – it’s nearly summer, correct?)

Maple Bacon Cupcakes

Maple Bacon Cupcake Batter: (This recipe yielded 24 cupcakes)

2 1/2 glasses all-purpose flour
2 teaspoons cooking powder
1 tsp baking soft drink
1/2 teaspoon salt
3/4 teaspoons floor ginger
1 stick unsalted butter, softened (we changed 1 tb with bacon fat)
1/2 cup brown sugar
2 big eggs
1 cup maple syrup
2 teaspoons vanilla extract
1/2 glass buttermilk

**NOTE: Keep an eye on these cupcakes while cooking. We over-baked mine just a touch. Due to the maple sugar/brown sugar consistency it’s harder to tell when they’re completed.

Maple Frosting:

8 ounces cream cheese, at room-temperature
1 stick (8 tbsp.) unsalted butter
1/4 cup maple syrup
1/2 teaspoon vanilla herb
2 cups sifted confectioner’s sugar

Candied Bacon

Fry bacon as usual in a frying pan – add brown sugar to pan while frying. View very carefully to prevent burning. When completed individual bacon to dry and harden. We sliced into smaller pieces when it comes to cupcake topper. We used 8 pieces of bacon.

I spread the tops of cupcakes with cinnamon and plopped the cooled-down bacon on the top.