Lettuce: A Typecast Love Poem

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“Lettuce” -A true story poem about true love, inspired by my wife. I’ve learned that if you can find what is profound in the seemingly mundane moments of life, you’ve got something that money can’t buy, coming from a well that never runs dry.  Copyright on picture and words: Luke Austin Daugherty, All Rights Reserved.

As always, thank you for reading and sharing my blog! I am an independent poet, author, and singer/songwriter and I have my own ebay business to keep me as flexible as possible. But, writing takes time and if you appreciate what I do, if you have been moved or made to think by my writing, OR have just enjoyed something on my blog, please throw a buck or two in my tip jar!:) Your kind contribution may buy me a cup of coffee out at my next writing session. Click my easy paypal “tip jar” link that follows and THANKS! -Luke

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How to Make Easy and Tasty Red Potatoes with Chili

Red Potatoes with Turkey Chili Recipe by Luke Austin Daugherty

Red Potatoes with Turkey Chili Recipe by Luke Austin Daugherty

This dish is a family favorite around our house! Our “Red Potatoes with Turkey Chili” is a complete meal when served in a larger portion and easy to make. The total time required from prep to service is less than an hour. This meal is a nice twist on regular chili cheese fries!

Homemade chili can be used in this recipe, but I’m giving you the “easy” way in this case via canned chili. You can also not use some of the ingredients I have listed and add some others of your own to suit your tastes or based on what you have available.

Ingredients:

-Large Red Potatoes: about 1 1/2-2 potatoes per person eating for a decent size “meal” serving.

– Canned chili- I like using Meijer brand turkey Chili: use about 1/2 a can per person

– One small onion- quartered and then thinly sliced

– 1/2 a bell pepper- chopped (color of your choice)

-2 cloves garlic- minced

-2 tbsp butter

-Shredded cheese

-Sour cream

-Cilantro

-Siracha

-Chili powder

Instructions:

-wash and thinly slice red potatoes leaving the skin on

-Using a large frying pan, add the potatoes to an already simmering mixture of the butter and 1 1/2 cups of water on slightly over medium heat. Cook covered for approximately 30 minutes or until potatoes are done (but not mushy or breaking). Stir occasionally for even cooking.

-As potatoes are starting to cook, chop bell pepper, onions, and garlic and add quickly to cooking potatoes . Add a couple shakes of salt and pepper.

-Heat chili in another pan on medium/low (you want it at a sufficient temperature to melt the shredded cheese when plated)

-Prepare toppings as potatoes finish cooking

-When potatoes are finished, plate the meal with chili on top, adding some shredded cheese, a dollop of sour cream, a few leaves of cilantro, thin bell pepper slices, chopped onion, a shake or two of chili powder, and some drizzled Siracha hot sauce (all toppings optional)

Enjoy!