Well, today certainly has been a day full of posting on the blog. I must be procrastinating… AND we ate in all weekend, so more recipes to share. But seriously, anyone have any advice on making Constitutional Law a bit more interesting. After taking Crim Law and Torts last semester, I’m having a hard time focusing on Con Law. Without a real “serious” ok.. maybe serious isn’t the right word… how about bodily injury, I’m really struggling to get into the cases. There’s nothing to really pull me into the plaintiff or defendants’ issues and I have a hard time visualizing the case. I think that’s part of the reason I did so well last year, both classes were very graphic and I’m a visual learning (engineer by trade, remember). So, you’ll see me creating flow charts, tables, graphs, and pictures to remember cases and holdings.

Anywho, on to the food part here. This was really just a mixing that turned out well. We knew what we kind of wanted (Mexican in the slow cooker… with corn bread). And a few years back I did an amazing cornbread, but forgot to save the recipe! And it wasn’t in my photographic memory bank either, JK.. about the photographic memory, not about remembering the recipe. I could only wish for that kind of a memory. So, we just bought ingredients in the Mexican aisle that we though sounded good and mixed it up for this tasty concoction. Seriously, not too shabby what so ever!

Ingredients:

1 lb Ground Turkey (or beef)
1 tsp Garlic, Minced
1/2 tsp Montreal Steak Seasoning (or any other seasoning for the meat, taco seasoning could work too… but I’m addicted to Montreal Steak Seasoning)
1/2 – 1 Can Black Beans, rinsed & drained
1/2 – 1 Can Fire Roasted Tomatoes with Green Chilies, Diced
1 Small Can Green Chilies
1/2 – 1 Can Sweet Yellow Corn
1/2 – Red Bell Pepper, Chopped
1/2 – Medium Sweet Onion, Chopped
1 Can Red Enchilada Sauce
1 Jiffy Cornbread Package
1 Egg
1/3 Cup Milk

NOTE: The ingredients above are for a 4.5 qt crockpot, for a 7 qt – just use the full cans of all of the veggies and all of the pepper and onion.

Directions:

Step 1: Over medium-high heat, cook the ground turkey with the garlic and seasoning until well done and fully ground up.
Step 2: In a small (4.5 qt) crock pot, add in all of the canned items and the chopped pepper and onion.
Step 3: Mix in the cooked turkey into the slow cooker
Step 4: Add the enchilada sauce and mix everything in slow cooker thoroughly
Step 5: Follow the cornbread package instructions using the egg and milk and create the bread mix.
Step 6: Pour the cornbread on top of the crockpot mix and mix it in gently, so that it goes down about 1/3 – 1/2 way down into the meat mixture but still the majority of it is laying on top.
Step 7: Cook on high for 2 hours until the chili has been boiling for a while then set to low for at least another 2 hours. At this point it should be fully ready to serve.