Ground Turkey and Chipotle Cream Casserole

A really tasty play off my previous zucchini recipe. (Sorry for no pic, but there will be a next time to make up for my slacking.)   A creation based on a creation based on an inspiration.  Just read the previous blog if you want more explanation than that.  I could go on and on with the bragging of my brilliance, but I'll just leave it at this: a simple recipe with simple ideas but perfect to begin my own original repertoire.  And Keith and his friend Doug were in agreement when it comes to the bragability of this dish's tastiness. 

INGREDIENTS:

• 1 cup rice, uncooked
• 1 1/4 cup water or chicken broth or a combo of both
• 1/2 TBSP olive oil
• 1 small zucchini, sliced
• 3 garlic cloves, minced
• 1/2 TBSP dried minced onions
• 1 - 1/2 cups chicken broth
• 1 pound ground turkey
• 1/4 cup spinach, chopped
• 2-3 fresh basil leaves
• 2 eggs
• 1/2 cup mayonnaise
• 1/2 tsp. dijon mustard
• 1 chipotle pepper, (I buy canned chipptle peppers in adobo sauce in the International Foods section at my grocery store) OR use more if wanting more spiciness
• 1/2 tsp. adobo sauce, from the chipotle pepper can
• salt and pepper to taste

DIRECTIONS:
STEP ONE- COOK THE RICE AND PREP:  Get the rice cooking, be it in a rice cooker or over the stove.  Preheat the oven to 350 degrees.  Spray a quart and half deep baking dish (I like Corningware) with cooking spray.  Cut the veggies. 

STEP TWO- SAUTE VEGGIES AND BROWN THE TURKEY:  Heat the olive oil in a small pot over medium heat.  Add the zucchini and minced garlic and saute until softened, about 6-7 minutes.  Add the minced onions and chicken broth.  Add just enough broth to ensure all of the zucchini slices are submerged.  Bring the broth to a boil and then reduce heat and simmer for 10-15 minutes.  Remove from heat and let cool.

While the zucchini is cooking, heat a large frying pan over medium high heat.  Add the ground turkey and cook until browned, about 5-6 minutes.  Be sure to stir frequently and stab the meat repeatedly to break it up into smaller pieces.

STEP THREE- FINISHING TOUCHES:  Combine all of the remaining ingredients into a blender or food processor.  Add the cooled off zucchini and broth mixture.  Puree until smooth.

Add the rice and turkey to the baking dish.  Stir to combine and the smooth it out evenly with a spatula.   Pour the mixture from the blender or processor over the rice and turkey.  Do not stir.  Bake for 35 - 45 minutes, just until browned.

THE KID STEP:  Just a warning with the chipotle peppers.  They can be pretty spicy little suckers, so use with caution if wanting to include children with the meal.