Main Dishes

TURKEY CHILI

Submitted by Annette Lucas | Water Resources – RDU

INGREDIENTS:

1 small yellow onion, diced 1 tbsp olive oil 2 cloves garlic, finely minced 2 (14.5 oz) cans low-sodium chicken broth 1 (7 oz) can diced green chilies 1 1/2 tsp cumin 1/2 tsp paprika 1/2 tsp dried oregano 1/2 tsp ground coriander 1/4 tsp cayenne pepper salt and freshly ground black pepper, to taste 1 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes 1 1/4 cup frozen or fresh corn 2 (15 oz) cans cannellini beans 2 1/2 cups shredded left-over turkey* 1 Tbsp fresh lime juice 2 Tbsp chopped fresh cilantro, plus more for serving Tortilla chips or strips, Monterrey jack cheese, sliced avocado for serving (optional)

PREPARATION INSTRUCTIONS:

Heat olive oil in a large pot over medium-high heat. Add onion and sauté 4 minutes. Add garlic and sauté 30 seconds longer. Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes. Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**. Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer. Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

We often take after holiday hikes with friends and family. This dish is great because it can be made the night before and heated up when needed to serve to hungry people who have been outside on a chilly day.

SWEDISH MEATBALLS

Submitted by John Maxwell | Residential - DFW

INGREDIENTS:

3/4 lb. lean ground beef* 1/2 lb. ground veal* 1/2 lb. ground pork (Have meats ground together twice) 1 1/2 C. soft breadcrumbs 1 C. light cream 1/2 C. chopped onion 1 TBSP butter or margarine 1 egg 1/4 C. finely snipped parsley 1 1/2 tsp salt 1/4 tsp ginger dash each pepper and nutmeg *Note: We have used venison or elk in place of these

Gravy 2 TBSP flour 3/4 C. canned condensed beef broth 1/4 C. cold water 1/2 tsp. instant coffee

PREPARATION INSTRUCTIONS:

Preheat large skillet at medium heat (cast iron works best). Preheat oven 325 deg. Soak bread in cream for 5 minutes. Cook onion in 1 TBSP butter till tender but not brown. Combine meats, crumb mixture, onion, egg, parsley, and seasonings. Beat until fluffy (about 5 minutes at medium speed in electric mixer, or 8 minutes by hand). Form into 1-inch balls. Brown evenly in skillet in 2 TBSP butter - not all at once, just enough to cover the bottom of the pan. When each batch is done combine in a large, greased casserole dish. Best eaten with mashed potatoes. This recipe makes 5 dozen meatballs.

Once all meatballs are cooked it’s time to make the gravy. Stir flour into drippings in skillet. Add beef broth, water, instant coffee. Heat and stir until gravy thickens. Add gravy to the meatballs in the casserole dish, cover, and cook about 30 minutes.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

All of my great-grandparents on my mother’s side came to the U.S. from Sweden in the early 1900’s so Swedish meatballs have been a family Christmas tradition that has been passed down and celebrated every year.

INVERSE SALMON AVOCADO TOAST

Submitted by Lauren Micallef | National Brands - RDU

INGREDIENTS:

6 slices of smoked salmon or lox 3 avocados 3 eggs 3 slices of bread, toasted 1/3 cup cream cheese 1 lime, zested and juiced 1 tbsp oil

PREPARATION INSTRUCTIONS:

Place a square of plastic film in each ramekin and brush the inside with a little oil. Break an egg in each plasticlined ramekin and close the plastic wrap around the eggs. Cook the eggs for 4 minutes in boiling water. In bowls, completely cover the interior of each bowl with 2 slices of smoked salmon. Remove the plastic wrap from around the cooked eggs and place one egg in salmon-lined each bowl. Place the (peeled and de-seeded) avocados in a bowl. Add the cream cheese, lime juice and mash with a potato masher. Then fill the bowls with the mixture. Cut each sliced of toasted bread into a disc the same size as the bottom of the bowl. Place them on top of the bowl, covering the avocado. De-mold the domes by turning the bowls upside down and removing the bowl. Sprinkle them with some lime zest and enjoy.

Video Instructions Here https://www.chefclub.tv/en-us/recipes/original/091d8c97-0b65-4023-bd88-05a71c78a579/inverse-salmonavocado-toast-an-epic-upgrade/

- The Trick - buy good salmon that is in large slices. The result is much nicer and doesn’t fall apart. Avocado must be a bit soft. Eggs must be fresh. Make extra bread toasts. Enjoy!

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

This is an improved version of what my grandma often made for holidays. It’s quick to make, looks great and everyone enjoys it.

WHITE CHICKEN CHILI IN CROCKPOT / SLOW COOKER

Submitted by Sarah Rasmusson | Human Resources - CLT

INGREDIENTS:

4-6 thawed and diced chicken breasts 1 jar of salsa 1 pack of sliced pepper jack cheese with jalapeños 3 cans of white Northern beans 1 tsp chili powder

PREPARATION INSTRUCTIONS:

3-4 hours on high or 7-8 hours on low in your crockpot! Start in the morning or night before to prep, then throw it in and have it for an early lunch/dinner or an in-between meal of the Holidays!

Serving suggestion: Serve with tortilla chips and a side of guacamole, or with white rice on the bottom of bowl.

WHY THIS DISH IS MEANINGFUL TO MY FAMILY OR CULTURE:

Not necessarily a culture thing, but my mom would always cook this when the seasons started to change and when there was a cold night approaching. She would make batches of this because it was so yummy 2-3 days later and you could eat it for lunch or dinner.