Summer Slinger Recipes

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ST. LOUIS SLINGER



St. Louis Slinger image

This is a slimmed-down recipe makeover of the famous St. Louis breakfast hangover cure. The healthy turkey chili is sans beans, but feel free to add a can of rinsed beans during the last 20 minutes in Step 1 if you like.

Provided by Robb Walsh

Categories     Baked & Roasted Turkey Recipes

Time 1h30m

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 pound 93%-lean ground turkey
1 medium onion, chopped
1 clove garlic, minced
1 28-ounce can no-salt-added crushed tomatoes (see Tip)
1 cup water
2 tablespoons chili powder
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cumin
¾ teaspoon salt
½ teaspoon ground pepper
Crushed red pepper to taste
5 cups diced russet potatoes (1/2-inch; about 1 1/2 pounds)
1 tablespoon extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground pepper
4 slices bacon
4 large eggs
2 cups St. Louis Chili or your favorite chili, heated

Steps:

  • To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)
  • To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.
  • Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.
  • Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.
  • When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 39.6 g, Cholesterol 214.6 mg, Fat 14.8 g, Fiber 4.4 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 691.9 mg, Sugar 4 g

SUMMER SLINGER



Summer Slinger image

This is a cocktail of my own creation. I made it for a few girlfriends the other night and they made me write down the recipe. Very refreshing drink when it's hot outside.

Provided by graniteangel

Categories     Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

2 ounces lemon-flavored vodka
1 ounce fresh lime juice
1/2 ounce simple syrup
2 ounces soda water
1 ounce peach nectar
1 lemon slice
1 lime slice

Steps:

  • Pour ice into a large chimney or pint glass. Add vodka, lime juice and simple syrup. Stir with a cocktail stirrer. Add soda water and then peach nectar.
  • Garnish with lemon and lime.
  • Peach nectar can usually be found in any grocery store or Asian market.

Nutrition Facts : Calories 156.1, Fat 0.1, Sodium 15.3, Carbohydrate 7.2, Fiber 0.5, Sugar 0.7, Protein 0.3

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