JACKSONVILLE, Fla. -- Joyful Musings shares their best recipes with Good Morning Jacksonville.
Hearty Turkey Mushroom Chili
3/4 pound ground turkey
1 cup chopped onion
1/2 cup chopped green bell pepper
1 1/2 tablespoons vegetable oil
2 (35 ounce) cans TUTTOROSSO® Diced Tomatoes With Natural Basil Flavor
1 (15 ounce) can pinto beans, drained and rinsed
1/2 cup water
1 cup diced fresh mushrooms
1 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
Using a Dutch oven, cook turkey, onions, and green bell pepper in oil over medium-high heat until turkey is browned; drain. Add TUTTOROSSO® ITALIAN STYLE DICED TOMATOES with natural basil flavor, pinto beans, water, mushrooms, chili powder, cumin, salt, oregano, and cayenne pepper.
Bring to a boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally. Ladle into bowls. Top with sour cream and shredded cheese, if desired.
Chicken and Artichoke Pizza
1 (6 ounce) jar marinated artichoke hearts
3 boneless skinless chicken breasts, cut into 3/4 inch pieces
2 garlic cloves, minced
1 prebaked pizza crust
2 tablespoons Italian salad dressing
1/2 (28 ounce) can TUTTOROSSO® Peeled Tomatoes With Basil
Salt and black pepper to taste
1 tablespoon chopped fresh basil
1 1/2 cups shredded mozzarella cheese
Preheat oven to 425o F. Drain the artichokes and reserve the liquid. Coarsely chop artichokes. In a large skillet, bring artichoke liquid to a boil over medium-high heat. Cook until most of the liquid has evaporated.
Add chicken and garlic to skillet; cook 3 to 5 minutes. Stir in artichokes; remove from heat. Place pizza crust on a baking sheet and brush with dressing. Top with TUTTOROSSO® PEELED TOMATOES with basil and chicken mixture.
Season the pizza with salt, black pepper and basil. Top with cheese and bake for 12 to 17 minutes or until cheese is melted. Cut into wedges and serve.
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