WE’RE NEIL + WHITNEY

HI THERE! NICE TO MEET YOU!

We are Neil and Whitney Ostercamp, The Newlywed Chefs, and we're keeping a fresh outlook on life, love, and food. We love to cook, eat, travel, and we're excited to share our culinary adventures with you.

Turkey Chili

Turkey Chili

After every beautiful, lazy Sunday comes that dreaded feeling as the sun goes down. We love our jobs, and even so, that “it’s coming to an end” feeling invades our thoughts as we try to savor every sweet minute of the weekend. We do everything in your power to push that feeling away, until finally plopping in bed on Sunday night, recalling the joyous moments of the weekend, and surrendering to the week ahead.

It’s true, Mondays are inevitable.

But guess what? We’ve found a way to make them enjoyable. Prepping a Monday meal on a Sunday afternoon has made our Mondays easy. After the long day, we can celebrate that we don’t have to spend time being hangry and planning a tasty meal. Instead, this aromatic chili is  waiting for us when we walk in the door. Chili is a go-to during cold weather months, and this one is particularly easy and super tasty.

Turkey Chili

To save time on Monday morning, prep the veggies ahead of time on Sunday night and put them in a large ziplock container in the fridge. Then, in the morning all you have to do is brown and drain the meat, dump all the other ingredients in, and be on your merry way. Turkey chili is a great alternative to its standard beef counterpart, with the same hearty texture, yet a whole new flavor profile, thanks to the green chiles, corn, and chick peas. This dish has been a regular in our fall meal planning, and we hope you enjoy it as much as we do. It’s bound to add a little happiness to your Monday knowing you get to reward yourself at the end of the day with a big warm bowl of this chili. Oh, and not to mention, it makes great lunch leftovers for Tuesday!

Turkey Chili:

Prep Time: 20 min. Slow Cook Time: 6-8 hours

Ingredients:

1 lb. ground turkey

1 onion, diced

1 can fire roasted corn, drained

1 can chick peas, drained

1 poblano pepper, seeds removed and diced

2 4-oz. cans fire roasted green chiles

1 28-oz. can san marzano tomaotes with their juices

1/4 cup chili powder

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon black pepper

1 tablespoon ground cumin

4 bay leaves

Cilantro, white cheddar, hot sauce to top

Preparation:

In a non-stick sauté pan, brown ground turkey, then drain liquid. Add turkey to slow cooker. Add all other ingredients, and use a wooden spoon to crush the tomatoes and combine. Set slow cooker to low and cook for 6-8 hours. Top with fresh cilantro, cheddar cheese, and hot sauce.

6 servings

 

The Besto Pesto

Pesto

Now that summer is coming to an end and fall is gearing up, it’s time to make batches upon batches of fresh pesto and freeze it for the coming colder months. We’ve always used Ina Garten’s pesto recipe as a guide, but over the years we’ve changed it so many times that it’s really become our own. Our addition of mint and rosemary is pretty unique to a pesto, but the mint provides a nice (not overpowering) fresh, clean zing, and the rosemary just makes the pesto more fragrant.

Since we both work in the academic world, we’re back in the swing of busier schedules (goodbye, summer) and are sometimes scrambling for a quick, tasty meal. This is pesto is great for a chaotic weeknight meal. If you make a few batches of this stuff and store it in the freezer, you can easily thaw it and add fresh flavor to any pasta or chicken dish, or even serve it as a side with pita.

Eclipse Cookies

Eclipse Cookies

Once upon a time I was falling in love (with these cookies), now I’m only falling apart (because we ate them all)…

Eclipse Cookies

Monday is the GREAT AMERICAN TOTAL SOLAR ECLIPSE and folks here in St. Louis (including us) are PUMPED. People are taking off work, scrambling to find stores that are still selling eclipse glasses, and some schools even called off. Our house is in the path of totality, and we’ll get about 1 minute and 33 seconds of darkness. So of course, to celebrate, I made cookies! These cookies are super simple to make, and you can use store-bought ingredients to make them if you’re in a pinch for time. Since the eclipse is tomorrow, that might be a good option. If you have time to make sugar cookies from scratch, we recommend this recipe.

New Orleans

nola

This summer Neil and I traveled to New Orleans. I had been a few times, but Neil had never been. Since we both enjoy good food and music (and with Neil’s jazz background), we decided it was time to journey down south and as they say, let the good times roll. We stayed in an Air B&B just off Magazine Street, away from the touristy French Quarter, and close to public transportation so we could take the bus or streetcar wherever we’d like. It was the perfect location. For six days, we explored the city, eating and drinking our way around the unique historic town. At the end of each day, we wrote down every place we visited that day. Below you’ll find that list, along with our thoughts on the place and a few pictures.

Grand Center Arts District

Sophie's Lounge Patio

Disclosure: The Newlywed Chefs were paid for this post, however, as always, all opinions are our own.

Socially Jen + Co invited us to check out The Kranzberg Arts Foundation and the innovative work they are doing to help the Grand Center Arts District flourish in St. Louis. The Kranzberg Arts Foundation believes our artists, communities, and cultural experiences represent the heart and soul of our city—and they are committed to providing the opportunities and resources necessary for the arts to thrive, now and in the future.

GiftAMeal

Disclaimer: This post was sponsored by GiftAMeal. The Newlywed Chefs were paid for this post, but as always, all opinions are our own.

Taking a picture and posting it to social media during a meal has become commonplace in the culinary world. As foodies who want evidence of our tasty adventures, I used to feel the need to sneak a quick photo with my phone before restaurant staff noticed my bad manners. However, in recent years it has become a welcome gesture in most restaurants and a mindless act for patrons to snap a shot before digging in. But what if the act of snapping a pic of a dish wasn’t mindless? What if you made a conscious decision when taking a picture of your food in order to make a difference in someone’s life? What if your post doesn’t just benefit your buddy looking for the latest and greatest meal, but a stranger in need, looking for any meal? We are excited to partner with a local startup company who is turning those “what ifs” into reality, and making a difference in a unique, delicious way: GiftAMeal.