Don't let the long list of ingredients deter you; chances are you'll have most of them on hand.
Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1. Sauté chopped onion in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender; add garlic, and sauté 1 minute.
2. Add turkey, chili powder, and cumin, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in tomato paste, and cook 2 minutes. Add tomatoes and next 5 ingredients. Bring mixture to a boil; cover, reduce heat to low, and simmer, stirring occasionally, 30 minutes. Stir in cilantro. Garnish, if desired.
*Chicken broth may be substituted.
Southern Living OCTOBER 2008
Love grilled cheese sandwiches? Then this recipe is for you. Spread a mixture of butter and grated Parmesan cheese on slices of Italian bread, then top with high-quality provolone and mozzarella.
Photo by: Photo: Beth Dreiling Hontzas; Styling: Lisa Powell Bailey
1. Stir together butter and Parmesan cheese in a small bowl.
2. Spread 1 1/2 tsp. butter mixture on 1 side of each bread slice. Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up.
3. Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.
Southern Living OCTOBER 2008
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Grilled Cheese and Chili Menu
