Shut down, Eat Up! Italian Fritatta

OK folks. So, this first shutdown recipe costs $17.60 at my local Harris Teeter, and that is before I use my store discount card. It is also super-duper easy, and good for breakfast, lunch, or dinner!

Think of a fritatta as a quiche without a crust. Puffy, cheesy, and delicious. here we go!

• ~10oz thick cut bacon ($5.49 for 20oz package)
• 8 eggs ($2.99/dozen)
• 1 pint light cream ($2.89)
• 3 Tbs tomato paste with garlic and oregano ($0.89 for 6oz can)
  
• ~6oz shredded mozzarella cheese ($2.69 for 8oz package)
• ~1/2 bag frozen Italian vegetable medley ($2.65 for 12oz bag)

Not included in price (aka pantry staples):

• 2 tsp Garlic powder
• 1 tsp salt
• 2 tsp black pepper
• Nonstick cooking spray

1. Preheat oven to 375 degrees.
2. Cut bacon into lardons (for what a lardon is, click here). Spray oven-safe saute pan with nonstick spray and heat over medium flame. Add bacon and cook until crispy and fat is rendered. Remove bacon with slotted spoon, leaving fat in the pan.
3. Add vegetables to pan and saute in bacon fat until starting to brown.
4. Meanwhile, crack eggs and combine with cream in bowl. Add tomato paste, garlic powder, salt, and pepper. Whisk thoroughly to blend.
5. When vegetables are ready, reduce pan to low. Spread the vegetables evenly in the pan. Pour in ~1/2 of the egg mixture. Sprinkle all bacon and 1/2 cheese on top and let cook for ~1 minute to set the eggs slightly, then pour on the rest of the egg mixture and top with remaining cheese.
6. Turn off stove and place pan in oven for 10-15 minutes, or until your fritatta has gotten puffy and golden brown. Let cool slightly, slice like a pie, and serve.
   

Hearty Turkey Chili

OK sports fans! Our first Superbowl food is a classic - chili - with a Billy twist. I'm sure those of you who are Tex-Mex connoisseurs will scoff at this recipe as inauthentic, but trust me, it tastes delicious!

I tend to make my chili with ground turkey (the 93/7 lean kind... 99% lean turkey breast turns into little tasteless nuggets when cooked) because I try to minimize the red meat that I eat, but you could just as well make this with ground beef.

Also, to serve, I top with grated cheddar cheese and my FAVORITE condiment, sour cream.

On to the recipe!

• 1.5 lbs. ground turkey, 93% lean, 7% fat
• 2 Tbsp flour
  
• 2 large onions, chopped
• 2 Tbsp. garlic, chopped
• 2 large bell peppers (red or green), chopped
• 1 large can (approx 32 oz) diced tomatoes, with their juice
• 2- 15oz cans dark red kidney beans, drained and rinsed
• 1 750mL bottle of inexpensive red wine (I usually use Yellowtail Shiraz)
• 1/4 cup chili powder
• 1 Tbsp ground cumin
• 1 Tbsp garlic powder
• 1/4 cup olive oil
• 2 tsp + 2 tsp salt, divided
• 1 Tbsp black pepper
  

Optional ingredients for a spicier chili:

• 2 cans diced jalepeno peppers, or 3 fresh jalepenos, seeded and chopped
• 2 tsp cayenne pepper
• 2 Tbsp hot sauce or sriracha
  

1. In large, heavy pot (I use an enameled cast-iron pot) heat olive oil over medium-high heat. Once hot, add ground turkey and brown, breaking it into small bits with a wooden spoon. Once mostly browned, add garlic, onion, bell pepper, and 2 tsp salt, and cook for an additional 5 minutes to soften veggies.
2. Once veggies are soft, add flour and stir to mix. Cook for one minute.
3. Add chili powder, cumin, garlic powder, and black pepper.
   
4. Pour in tomatoes with juice, drained kidney beans, and red wine. Stir to combine. If using optional ingredients for spicier chili, add now.
   
5. Bring to a boil, then reduce heat to simmer and let cook for 45 minutes to an hour, stirring occasionally. Taste and adjust seasoning with additional 2 tsp salt as needed, plus additional spice if you like.
6. Serve to friends, family, and all the passersby who've smelled your delicious chili!