Happy 1st Birthday To The K & K Test Kitchen

I am so proud of Kelsey for sticking with her conviction to create a blog that would inspire both of us to try new recipes. She faithfully posted and photographed the different recipes throughout the year. As I look back over the year, I must admit that I, being not so techie, did not contribute as much as I should have over the year. But I did try many more new recipes and expanded my cooking repertoire greatly during 2010. It has been a great inspiration to me and I find myself searching the Internet to find new recipes to try. So in honor of our one year anniversary, I made a complete dinner with new recipes. In keeping with Kelsey's Mexican theme this week, I choose a Turkey Black Bean Chili recipe from Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge (printed in Sunset Magazine, January 2011), Honey Cornbread Muffins which I found on Food Network contributed by the Neelys, and a Spinach, Endive and Tangelo Salad which I found in the January/February edition of Cooking Light. The chili recipe was very good but needed more heat (spice) to it, the cornbread muffins were disappointing and did not live up to the reviews given online and the salad was a refreshing alternative. To our faithful followers, I thank you for continuing to read our blog and to my special daughter, thank you for adding so much to my life and my waistline. Bon Appetit!

Turkey Black Bean Chili

From Kevin Nelson, executive chef at Terra Bistro at Vail Mountain Lodge (printed in Sunset Magazine, January 2011)

2 tbsp. safflower oil or olive oil
1 medium onion, chopped
1 yellow or orange bell pepper, chopped
1 large poblano chili, chopped
2 garlic cloves, minced
1 lb. ground turkey
2 cans (28oz) diced tomatoes
2 cans (15 oz) black beans, preferably reduced sodium, rinsed and drained
3 tbsp. tomato paste
3 tbsp. chili powder
2 tsp. ground cumin
1 ½ tsp. agave nectar or 2 tsp. of sugar
Juice of a lime
Kosher salt (optional)
Shredded cheddar cheese and chopped cilantro (optional)

1. Heat oil in a large pot over medium-high heat. Sauté onion, bell pepper, chili, and garlic, stirring often for 5-6 minutes. Add turkey, increase heat to high, and cook, stirring often and breaking meat into small chunks. Cook until it is no longer pink, 4 to 5 minutes.
2. Stir in tomatoes, beans, tomato paste, chili powder, cumin, and sugar. Cover and bring chili to a boil, stirring often. Reduce heat and simmer, stirring occasionally, until flavors are blended, 45 minutes to 1 hour. Stir in lime juice. If you like, add salt to taste and serve with cheese and cilantro.

Can be made ahead and stored for up to 3 days in refrigerator.

1 ½ cup serving 251 cal. , 33 % fat,, 16 g protein, 8.8 gram of fat, 27 g carb, 6.4 gram fiber, 45 g chol.

Honey Cornbread Muffins
Recipe courtesy The Neelys
Prep Time: 10 min
Cook Time: 15 min
Level: Easy
Serves: 12 muffins

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey

• Special equipment: paper muffin cups and a 12-cup muffin tin
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Spinach, Endive, and Tangelo Salad
2 tablespoons torn mint leaves1 1/2 teaspoons grated tangelo rind1 tablespoon fresh tangelo juice2 teaspoons thinly sliced green onions1/2 teaspoon Champagne vinegar1/4 teaspoon salt2 tablespoons walnut oil4 cups baby spinach leaves3/4 cup sliced peeled tangelo2 heads Belgian endive, halved and thinly sliced ( I substituted Arugula)1/3 cup walnuts, toasted1/2 teaspoon freshly ground black pepper
*note: I did double the recipe for the dressing as I was afraid it would be too dry!
1. Combine first six ingredients in a medium bowl. Gradually add walnut oil, stirring constantly with a whisk.2. combine spinach, tangelo slice, and endive in a large bowl. Drizzle dressing over salad, tossing to coat. Arrange 1 cup salad on each of 6 salad plates and sprinkle with walnuts and black pepper. Serve immediately.