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Apple Bacon Popovers

15 Nov

Popovers, muffins, puddings….whatever you want to call them. They make a great breakfast food, or appetizer before dinner. It’s very easy to make these light and airy popovers, and they go well with jams or apple butter.



  • 2 large eggs
  • 2 large egg whites
  • 2 cups milk (skim or 1%)
  • 2 cups all-purpose flour
  • 1 Tbsp. unsalted butter, melted
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2 strips turkey bacon (or your favourite kind of bacon 🙂
  • 1 large apple (I used Granny Smith)
  • cooking spray
  • apple butter (optional)


  1. In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk.
  2. In a separate bowl, combine flour, sugar, and salt.
  3. Gradually add flour mixture to egg mixture and whisk together. Let stand about 30 minutes.
  4. While batter is standing, preheat oven to 450 F.
  5. Cook bacon strips. Then drain, let cool, and finely chop.
  6. Finely dice the apple, including peel.bacon and apples
  7. Coat muffin tins with cooking spray.
  8. Fold bacon, apple, and butter into the batter. Stir well until blended.
  9. Pour batter into muffin tins.
  10. Bake at 450 F for 18 minutes. Then reduce heat to 325 F and bake for 10 more minutes.
  11. Serve right away, with apple butter (optional).

Makes about 18 regular-sized “muffins” (or a whole bunch of mini muffins)


Pumpkin and Chicken Chili

11 Oct

BusyFoodie's chicken chili

It’s October! That means it’s pumpkin time! I don’t know if it’s a chick thing, but the excitement over pumpkin doesn’t seem to extend to many of the men I know. Though you can definitely taste the pumpkin in this recipe, it’s subtle enough that my pumpkin-evading husband still enjoys it. I use ground chicken in this recipe, but you could also use chicken breast and thighs, cut into cubes. Alternatively, use turkey instead of chicken. I make this chili in a slow cooker so I don’t have to keep an eye on it, but you could also simmer it on a stovetop.


  • 2 lb ground chicken (or turkey)ingredients
  • 1 onion, diced
  • 1 cup carrots, chopped (about 3 small carrots)
  • 1 bell pepper, chopped
  • 1 plum tomato, chopped
  • 3 cloves garlic, minced
  • 1 ¼ cup pumpkin puree
  • 1 can (15 oz.) kidney beans
  • 1 can (15 oz) cannellini beans
  • 1 can (4.5 oz) green chilies
  • 2.5 cups chicken broth
  • 1 cup tomato sauce
  • 2 bay leaves
  • 2 tsp cumin
  • 1 tsp oregano
  • 1 tsp cinnamon
  • 1 tsp chili powder
  • salt, pepper to taste


  1. Saute chicken on high heat until white (about 5 minutes). Put chicken in slow cooker. DSC01020
  2. Saute onion and garlic for 3-4 minutes. Add cumin and saute for 1 additional minute. Add to slow cooker.
  3. Add remaining ingredients to slow cooker.DSC01026
  4. Cook on HIGH for 4 hours, or LOW for 8 hours.
  5. If you used chicken instead of ground chicken, pull the meat apart using a fork.  

    Nutrition Information
    per 12 oz. serving

    Calories: 270
    Total Fat: 8.2 g
    Saturated Fat: 2.3 g
    Sodium: 124 mg
    Sugars: 4.4 g
    Protein: 24 g

Pesto Turkey and Sweet Potato Mash

19 Oct

I love turkey… it seems to be popular only around the holiday season, and afterwards it’s promptly forgotten. But it is a great alternative to chicken, which can get boring when you eat it as regularly as I do. Because my basil plant continues to produce leaves faster than I can eat them, I thought that it would be great to make some pesto and use it as a rub on turkey breast.

Sweet potatoes seemed like a natural complement to turkey, so why not a mash? Potatoes take a while to cook, so get started on them first. This recipe makes about 6 servings.

Sweet Potato Mash

Scrub 3 lbs sweet potatoes and pierce skins with a fork,

Bake potatoes in oven at 400°F for about 45 minutes, or until soft.

Remove skins, and mash with:

  • ¼ cup milk, warmed
  • 2 Tbsp butter, melted
  • 2 Tbsp brown sugar
  • 2 Tbsp maple syrup
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • salt and pepper to taste


Pesto Turkey

Pound 4 turkey breast pieces to about 1.5 cm thick.

Tip: cover with a layer of plastic wrap and then pound, to prevent juices from flying across your kitchen.

Rub with basil-spinach pesto (as much as you like!)

pesto turkey on pan

Fry on pan, at medium-high heat for about 6 min. Then turn over and continue frying until done.



Handmade Wontons

17 Jun

Wontons are usually made with pork and shrimp, but I made a low-fat turkey version instead. Combine ground turkey, chopped mushrooms, cilantro, and a bit of sesame oil or egg, and put a small dollop of the mixture inside a pre-made wonton wrapper. (The Busy Foodie doesn’t have time to actually make wrappers from scratch.) Wrappers don’t keep well for long, so use them within a week of purchasing.

You can store them in the fridge or freezer, and cook them another day.

Wontons, served over rice noodles with mushrooms and bok choy.

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