A little bit about Lisette.....

Born and raised in the Pacific Northwest I feel most alive surrounded by trees and breathing in the fresh mountain air.

When I am not working you will most likely find me spending time outdoors, volunteering with my church and exploring this beautiful planet with my family. 

This is my place to share my passion for life and to encourage you to take time to find the extraordinary in your life.

Tex Mex Turkey and Bean Chili

Another one from Martha Stewart's Everyday Food Fresh Flavor Fast.
I have never been a big fan of chili, but this was good enough to make again. Since I do not like leftovers, I cut the recipe in half and eliminated the bacon.
Serves 8
4 slices bacon cut into ½ inch strips
3 lbs ground turkey
4 onions coarsely chopped
4 garlic cloves, minced
2 jalapeño chilies, minced
3 T chili powder
3 T unsweetened cocoa powder
4 t ground cumin
2 cans (28 oz. each) whole peeled tomatoes in puree
2 T unsulfured molasses
1 C water
3 cans (15 ½ oz each) cannellini beans, drained and rinsed
Assorted toppings, such as cheddar cheese, sour cream and fresh cilantro for serving.
  1. Heat 5-quart pot over medium.  Add bacon; cook until crisp 6-8 minutes.  Raise heat to high; add turkey.  Cook till no longer pink 8-10 minutes.
  2. Add onions, garlic and cook until soft about 5 minutes.  Stir in cocoa, and cumin; cook about 1 minute.
  3. Break up tomatoes with kitchen shears or with your hands, and add them to the pot along with the puree.   Add molasses, the water and 4 t salt; bring to a boil.   Reduce heat to a simmer; cook, partially covered, 30 minutes.
  4. Add beans; continue cooking (uncovered) until turkey is very tender and liquid has thickened, about 30 minutes more.  Serve hot, with assorted toppings, as desired.
Can be refrigerated up to 2 days or frozen up to 3 months; let cool completely before transferring to an airtight container.

Halloween decorating

Autumn Apple Cake