Ingredients:

1 tablespoon olive oil
12 ounces yellow onion, diced
2 cloves garlic, minced
1-1/4 pound ground turkey
5 ounces red bell pepper, diced
3 ounces yellow bell pepper, diced
3 ounces orange bell pepper, diced
1 jalapeno, seeded, ribbed and minced
14 ounces diced cooked turkey breast meat
48 ounces Bush’s Chili Beans, medium (3 cans)
24 ounces V-8 juice
24 ounces Chicken broth
2 tablespoons Naughty Nelly's Ancho Chile Powder
1 teaspoon ground cumin
1 ripe tomato, very small dice
1 - 2 teaspoons Naughty Nelly’s Deadly Twelve Pepper Blend

Preparation:

Sauté the onions, garlic and turkey in the olive oil until the turkey is colored but not browned. Add 12 ounces of chicken broth and simmer for 15 minutes.

Add the peppers, turkey breast, beans, V-8, remaining broth, Naughty Nelly's Ancho Chile Powder and cumin. Blend and allow to come to a simmer over medium heat. Simmer for one hour. Add the tomatoes and hatch chilies and simmer for another half hour.

Add Naughty Nelly’s Deadly Twelve Pepper Blend to taste. Salt if you like.


Naughty Nelly’s Spanish Rice

A must with southwestern dishes of all kinds. This recipe is simple to make and holds up well in the refrigerator for leftovers.
Serves 4

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons Naughty Nelly’s Ancho Chili powder
1 pinch Naughty Nelly’s Deadly Twelve Pepper Blend
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you!



Naughty Nelly’s Cumin and Lime Grilled Corn on the Cob

Ingredients:

4 ears of corn, husk attached
1/4 cup butter, softened
1/2 teaspoon cumin, ground
1/2 teaspoon Naughty Nelly’s Deadly Twelve Pepper Blend
1/4 teaspoon salt (or more, to taste)
1 lime, zested and juiced

Preparation:

Preheat the grill to high. Pull back the husks most of the way down, without ripping them off. Remove any extraneous silky threads.

Combine the butter, cumin, Naughty Nelly’s Deadly Twelve Pepper Blend, salt, lime juice and lime zest together in a small bowl.

Slather the butter onto the corn kernels evenly. Replace the pulled down husks to cover the corn. Place on the grill and cook for 7-10 minutes, turning the corn every few minutes. Pull back a little of the husk to check for doneness.

Put any remaining butter for guests to put more on their corn.