Here we are with October virtually behind us and only now will day time temperatures dip below 60. Yeah, yeah, yeah everyone around me loves it and I just feel like I’m being cheated out of that perfectly crisp New York weather. It’s just not natural to go apple picking in shorts people! Fall weather to me means new boots, outdoor running, good hair, and turkey chili. This is a recipe I can comfortably claim as a Flycakes original. I’ve tweaked and adjusted it over the years and honestly I barely even measure the ingredients anymore. It’s simple, healthy, delicious, makes your apartment smell like a spice market and yields so much you can freeze the leftovers for a night when you don’t feel like cooking.
I rarely make red meat at home since a) I don’t eat it b) my husband watches his diet like a girl (no offense honey) c) burgers and steaks are so much better on an outdoor grill and d) steak dinners just masochistically taste amazing when the markup is 500 percent and you’re being served by cranky waiters in ugly suits. So, I buy enough organic chicken to feed an army at Costco and within two weeks it’s gone. Yes, this is another flipping chicken recipe. But it’s delicious, so so easy (have I lied to you about that yet?), and perfect for a fall night when you don’t feel like cooking but feel like a shitty wife and mother if you don’t.
I’ve been debating since I started this blog if I should share this recipe. Why? Because it’s the type of ‘Good-Housekeeping-Sandra-Lee-semi-home-made” recipe that I hesitate to admit I love. Let’s face it no one REALLY reads this blog (yet?) and other than my family and friends (that I generously bribe), no one really gives a rat’s ass what I have to say. I’ve got nothing to lose so here goes. Continue reading →