Mesquite Turkey & Sierra Nevada Pale Ale

Yesterday, I posted my chayote squash recipe I hope you all get a chance to try it with your favorite meat and starch in the coming weeks! I wanted to share what we cooked alongside this delectable vegetable. Ryan and I have been trying to stick to just having meat and vegetables for dinner, but plan ground turkey can get repetitive and dull. We gave our turkey the kick it needed with chipotle pepper sauce and smokey chipotle grilling salt, both of which can be picked up at William Sonoma.

When it comes to cooking, I'm not one to follow a recipe to the T. Instead, I make it my own, which typically results in me adding a bunch of crushed red pepper to make the dish SPICY! I encourage you to make this recipe your own. Turkey is perfect for soaking up any flavor you apply to it. Use what you have on hand, whether it's a BBQ rub or sauce I'm sure whatever you through in the skillet with the turkey will taste amazing!

Lately, we have been adding a fried egg to almost every dinner. So if your feeling egg-tra ambitious fry up an egg and add it to your plate. I topped the mesquite turkey, chayote squash and fried egg with some parsley and red pepper flakes. 

No dinner is complete without an adult beverage. Faithful to my roots I chose a cold Sierra Nevada Pale Ale. Grab your go-to drink, cheers your roomie, sweetie or feline friend and enjoy this easy and delectable dish!