There’s no better way to build a friendship than by joining forces to cook a wonderful meal in the kitchen. In this ‘foodie’ blog post, I had some help from a few of my friends. You may know the talented country duo, Jamelle and Brandon Fraley from Two Story Road. I am always looking for healthy meal options, and this lovely couple happens to know several gluten-free options. Brandon found out that he could not eat gluten for medical reasons a few years back. As a supportive wife, Jamelle joined him in this diet and lifestyle change. They both rave about the benefits of living a gluten free life, explaining that they feel healthier and have more energy. After learning about the effects of their diet and skimming through their recipes, I knew I had to share their family’s gluten-free White Turkey Chili. I paired a gluten free cornbread with their chili so we could all create and enjoy a meal together in one kitchen.
Now if you’re wanting to discover some new and good music, I would suggest checking out Two Story Road’s debut EP featuring 6 unbelievable tunes they recently released. I hope you all enjoy their chili and my cornbread as much as we did. Enjoy!
Two Story Road’s White Turkey Chili Recipe
1.5 lbs ground turkey
1 medium onion, chopped
1.5 t cumin
1 clove minced garlic (dried out garlic spices lasts longer)
1.5 t oregano
.5 t red pepper flakes
.5 t salt
.5 t white pepper
4 cups chicken broth
2 16oz cans white northern beans
1 can garbanzo beans
1 7 oz can of mild green chiles
*Plain Greek yogurt (to taste)
1. Brown ground turkey with chopped onion in a large pot and then add all the spices (cumin, clove minced garlic, oregano, red pepper flakes, salt, white salt)
2. Add broth
3. Mash one can of northern beans
4. Mash the garbanzo beans and add to thicken soup
5. Add the other can of northern beans and can of chiles
6. Simmer for as long as you want
7. Taste & adjust seasonings
8. Once served, stir in a scoop of Greek yogurt and garnish with cheese
Gluten Free Cornbread Recipe via Land O Lakes
1/4 CUP Land O Lakes® Butter, softened
3 TABLESPOONS sugar
1/2 CUP sour cream
1/2 CUP milk
1 CUP Gluten-Free Flour Blend (see below)
2/3 CUP yellow cornmeal
2 TEASPOONS gluten-free baking powder
1/2 TEASPOON salt
Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
Pour batter into prepared pan. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.