Turkey Chili

Sometimes simplicity is the key. It doesn't always have to be grass fed bison fillets on organic chanterelle risotto. Sometimes a nice warm bowl of spicy turkey chili is just what you need to get warm after spending it in the frigid fog of a short and dark December day.

Sure some people aren't impressed with turkey chili, but you know what? Those people wouldn't turn down a bowl of this delicious creation if it was offered to them. Not enjoying homemade turkey chili would be like saying you don't enjoy hanging out with your friend at IKEA. Sure she may take a little too long looking at bookshelves, and they all look the same to you, but the truth is you wouldn't choose to be anywhere else at that moment. Just like you wouldn't choose to be eating anything else while you're shoveling this chili into your mouth. Now get off your high horse and make this turkey chili, or some horse chili now that you won't be riding it.

Beef Stroganoff with Gorgonzola Gnocchis

Before we get into this post I just want to mention that we have a holiday ecookbook on Google Play! Which can be downloaded by clicking here, here or here. Or you can click on that ad to the right. It's a good way to support your favorite food bloggers!

This is our first post in a series entitled: Foods with Weird Names.  Sure Beef Stroganoff seems like an outdated dish, but adding the Gorgonzola Gnocchis turns this into a new modern classic. This is a perfect example of taking something from the past and making it fit today's tastes. It's not as hard as people make it out to be. 

Side note: I want to lick that steak. 

Baked Eggs

We're back with breakfast! It's been a while, but I proffer onto you yet another Cooking with B.S. breakfast recipe. I think after making Skip's Scramble I was a little burnt out the breakfast food group. If you're wondering what's in this food group, it's mainly the stuff on the top of the pyramid.

Sure baked eggs isn't the best looking dish but you know what? Like most things that look messy, once you dig into it's pretty darn good. I'm sure there's some sort of inner beauty metaphor here, but who needs that with good photography.

Makin bacon!

Side note: Fermented black garlic is my new favorite ingredient. It's sweeter and less intense than your average garlic. I found mine at Trader Joe's. I highly recommend putting it in your next dish, even if it's some sort of sugar cookie.

Chicken and Dumplings

"Winter is coming." Well screw you Ned Stark. I say winter doesn't need to be a cold barren wasteland of ice, snow and family gatherings. It can be so much better and warmer with Chicken and Dumplings, which is basically like a hug in a bowl. Just remember even if there's no one to keep you warm this winter at least there's this soup to keep you warm, and hell you can even bring it to your office's Holiday party! But don't let Tim hog all the dumplings.

I had never made Chicken and Dumplings until someone on the Cooking with B.S. Facebook page suggested I make it. I'm glad I did, because this is one delicious dish and perfect for any winter day. So I before I made this dish I did a little research on the dish. It turns out that this dish originated from the Chinese province of Hunan when a village came together one freezing winter day, each farmer giving up a piece of that year's crop to the soup that would feed the village and give the soldiers stationed at the village to fight off the invading Mongols. 

Well it turns out I was on the Sweet and Sour Chicken Wikipedia page and this dish actually originates from, I dunno the South? Maybe some place in Europe? If you really want to know, you're at a computer look it up yourself! I have a recipe to write! 

Big news coming from Grub NorthWest and their line of salts. We'll keep you posted!