The title of this post basically sums up my current detox. “Healthy” with a good ol’ dose of “terrible for you”. Kind of like my dating life. Actually just kidding there are currently tumbleweeds rolling around in that department, however if I did have a dating life, it would more than likely reflect my eating habits.
And if I’m being fully honest, scratch the healthy part….. the “terrible for you” (most of the time) would do just fine. This is why I am now trying to develop a deep & meaningful relationship with my fridge. And if you asked my rear end, it would tell you that it’s working out jusssssst fine.
But back to my detox, that isn’t a detox at all. Just makes me feel better when I eat an apple, and ten times worse when I dip (shovel) it in peanut butter and melted milk chocolate.
Just like that apple dipped in peanut butter/chocolate, here I present to you healthy and incredibly flavorful chili (paleo) and jalapeño cornbread doughnuts for your viewing (and hopefully consuming) pleasure.
This chili is a little thicker than most, however if you prefer yours a little on the “soupier” side, add an extra can of crushed tomatoes – salt and pepper again to taste.
For the cornbread, a doughnut pan is completely optional. You can add the batter to a 13 x 9 ” baking dish and increase the baking time to 22-25 minutes (just poke with a knife and remove cornbread when just a couple of crumbs come out with it. This way you can ensure a moist cornbread — which I prefer).
And if you really want to up your cornbread game, a nice sprinkling of cheddar cheese on top will go a long way…. just sayin’.
1 cup frozen sweet corn thawed to room temperature
1 jalapeno, stemmed, seeded & cut into small pieces
For the Chili:
Preheat your oven to 375. On a baking sheet toss your sweet potatoes in 2 tsp oil and sprinkle with salt & pepper. Place in oven and roast for about 20-25 minutes.
While potatoes are roasting in a large heavy pot (or dutch oven) over medium heat add your oil, bacon & onions. cook for about 5 minutes and then add your ground beef & ground turkey. Cook until browned then drain off ½ fat content. Return pot back to heat.
Add your paprika, cumin, oregano, garlic powder, cayenne, and coarse pepper. Mix.
Next add your crushed tomatoes, worcheshire sauce & honey. Mix.
Reduce heat to a low simmer (for at least 30 minutes before consumption to really meld the flavors.)
Add sweet potatoes whenever they are ready. Serve with cornbread doughnuts (recipe to follow).
Preheat your oven to 400 degrees and grease doughnut pan.
In a large bowl add your flour, cornmeal, baking powder and baking soda & salt. Mix together.
In a small bowl add your butter, sugar, eggs, milk & cream. Whisk together.
Take your wet ingredients and add them to your dry ingredients, folding a couple of times until just mixed together. Next fold in the corn and jalapeño pieces.
Add about a ⅓ cup of batter to each doughnut mold (until batter almost reaches top... just like you would fill a cupcake pan).
Place in oven for about 8-10 minutes. Checking at 8 minutes by poking with a knife and if some crumbs but not gooey batter comes out they are done.
Repeat this until all batter is used. Serve warm or at room temperature with your chili.