Posts Tagged ‘turkey’

• Apple Turkey Burgers

  Date: 2010.07.22 | Category: Cooking | Response: 2

  It’s Friday!  I hope you all have some fabulous plans for the weekend and it includes cooking or grilling or baking.  If you are grilling, give this turkey burger recipe a shot.  I have never tasted something so sweet and delicious yet good for you and full of protein.  I am going to try substituting pears for the apple and see how that tastes.  I will keep you posted!

  Ingredients:

  3/4 lb. ground turkey
  1/2 c. shredded, peeled red apple
  2 green onions, thinly sliced
  3/4 tsp. lemon pepper
  1/4 tsp. salt
  1/8 tsp. apple pie spice (or all spice)
  1/2 c. chili sauce
  1/2 c. apple jelly
  buns

  Combine turkey, apple, green onions, lemon pepper, salt and spice in large bowl.  Shape into 4 patties about 3/4 inch thick.  Combine chili sauce and jelly in small saucepan and cook over medium heat for 10 minutes.  Meanwhile grill up those burgers!  Pour sauce over burgers once burgers are safely inside their buns.

  Great alternative to a beef burger with a nice flavorful twist!  For a great tip on how to keep them juicy while grilling, check this out.  Enjoy.

  xo–me

• Tarragon Turkey

  Date: 2010.03.01 | Category: Cooking | Response: 0

  I love turkey and pasta.  I am not sure if it’s because the pasta is a nice substitute for mashed potatoes or if it’s because I like to sleep and between the carb overload and the tryptophan, I pass out!  This recipe came from my Crock Pot recipe book I picked up last week at Jack’s World for $5.99.  It’s the craziest combination store located in midtown Manhattan.  The first level is a 99 cent or dollar store as many of you know in your own communities.  The second and third level is known as “Jack’s World” and is a combination of Big Lots and Ollie’s (if you are lucky enough to have these close out stores in your area).   I never know what is going to happen when I go there–what I may find and what I may see in the bad behavior of crazy women trying to get the bargains.  Anyway, I digress.  This recipe is easy as most slow cooker recipes are.  The best part is the leftovers almost taste better the next day because the flavors soak into the pasta.

  Ingredients:

  2 lbs. turkey tenderloins
  1/2 c. thinly sliced celery
  1/4 c. thinly sliced green onions
  4 Tbsp. fresh tarragon, minced
  1/4 c. dry white wine
  1 tsp. salt
  1 tsp. black pepper
  1/2 c. plain yogurt
  1 Tbsp. fresh minced parsley
  1 Tbsp. lemon juice
  1 1/2 Tbsp. cornstarch
  2 Tbsp. water
  4 c. pasta of your choice (I like angel hair)

  Combine turkey, celery, onions, 2 Tbsp. tarragon, wine, salt and pepper in slow cooker.  Mix thoroughly and cover.  Cook on low for 6 to 8 hours (I needed the full 8).  When turkey is no longer pink, remove from pot and cut into 1/2 inch thick medallions.  Turn the cooker to high and add yogurt, remaining 2 Tbsp. tarragon, parsley and lemon juice to the juices in the stoneware.

  In a small bowl, combine the cornstarch and water.  Add the mixture to the cooker and cook until the juices thicken.  In the meantime cook pasta according to package instructions.  Serve turkey medallions over pasta.  Drizzle with tarragon sauce.

  The colors of the dish look lovely on your plate and the flavors are bursting in your mouth.  Enjoy!

  xo–me

• Turkey Cranberry Omelet

  Date: 2009.11.28 | Category: Cooking | Response: 0

  Ahh the remaining Thanksgiving turkey.  I spend Thursday evening having the reheated leftovers (as if I hadn’t had enough during the day), then again on Friday for lunch.  I then move to cold turkey sandwiches and then it’s finally time to make some turkey salad for sandwiches later in the weekend.  I then find myself saying “what else?”  There is so much remaining and I never want to waste it.  Here is a great way to have it in the morning (and use any remaining cranberry sauce!).

  Ingredients:

  1/2 c. diced/chopped turkey (looking for bite size pieces)
  2 Tbsp. drained cranberry sauce
  1/4 tsp. grated orange zest
  1 Tbsp. cream cheese, cut into small pieces
  3 large eggs
  1 Tbsp. milk
  salt & pepper to taste
  1 tsp. sugar
  1 tsp. butter

  Combine turkey, cranberry and orange zest.  Set aside.  In large bowl, whisk together eggs, milk, salt & pepper and sugar.  Heat omelet pan over medium heat.  Melt butter to coat pan.  Pour in egg mixture and let set until edges begin to cook, about 25 seconds.  With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg to flow underneath. Continue to do this until the top is almost dry, about 4 minutes.  Spoon turkey mixture over on half of the omelet.  Scatter cream cheese pieces on top and fold over the opposite side to cover.  Remove from heat and let stand for a few seconds (so cream cheese will melt).  Serve with orange slice garnish if you wish.

  Easy and quick way to incorporate turkey into your morning meal.  Sometimes I substitute apple butter for the cranberry.  Delicious!

  xo–me

• Chicken Pot Pie

  Date: 2009.11.10 | Category: Cooking | Response: 0

  Chicken or turkey pot pie is most likely the single greatest comfort food ever created.  The rich filling coupled with a nice flaky crust warms the coldest of days.  It’s the perfect meal to come inside to after you have shoveled the sidewalk or driveway.  It also works for the big holiday meal.  This is a delicious and gorgeous meal from a Williams-Sonoma cookbook.  It will not let you down.

  Ingredients:

  8 Tbsp. unsalted butter
  1/2 lb. button mushrooms, cleaned and thinly sliced
  2 carrots, peeled and diced
  1 yellow onion, chopped
  salt and pepper to taste
  1 garlic clove, minced
  1 tsp. chopped thyme
  1 1/4 lb. boneless, skinless chicken breast (or turkey) trimmed of fat and cut into bite sized pieces
  1/4 c. all purpose flour
  2 c. chicken stock
  1 c. heavy cream
  1 cup peas
  2 Tbsp. dry sherry
  2 Tbsp. chopped fresh chives
  2 Tbsp. chopped parsley

  Preheat oven to 400.  In an ovenproof frying pan or casserole at least 11 inches wide and very deep, melt 2 Tbsp. butter over medium heat.  Add mushrooms, carrots, onion and season with salt and pepper.  Cook stirring occasionally until lightly browned (about 10 minutes).  Add the garlic and thyme cooking for a couple of minutes.  Transfer to another dish.

  Raise the heat to medium high and add another 2 Tbsp. butter.  When the butter is melted, add the chicken and season with salt and pepper.  Cook, stirring often, until the chicken is lightly browned but not cooked through.  Remove chicken and add to the vegetables.

  Reduce the heat to medium low and melt the remaining 4 Tbsp. butter.  Add the flour and whisk constantly until bubbling but not browned, about 1 minute, scraping the brown bits from the bottom of the pan.  Pour in the stock and cream and raise the heat, bringing liquid to a boil.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 3 minutes.  Add the reserved vegetables and chicken along with the peas, sherry, chives and parsley.  Season with salt and pepper.  Remove from the heat and leave the filling in the pan.  Cover and set aside while you make the topping.

  Topping:

  1 c. all purpose flour
  1 Tbsp. sugar
  2 tsp. baking powder
  1/2 tsp. salt
  5 Tbsp. unsalted butter, cold, cut into pieces
  1/2 c. buttermilk

  In a bowl, whisk together flour, sugar, baking powder, and salt until well blended.  Add the butter and using a mixer cut in the butter until the pieces are no larger than peas.  Add the buttermilk and stir gently with a rubber spatula until soft dough forms.  Uncover the filling and bring to a boil over medium high heat, stirring occasionally (about 3 minutes).  Reduce the heat to medium and scoop up small amounts of the biscuit dough and drop onto the hot filling.  The topping will almost completely cover the filling.  Bake the pot pie 25 minutes until the biscuits are lightly browned and the toothpick inserted comes out clean.  Enjoy!

  I know, I know.  These seems like a lot of work but it is worth it.  Rich and creamy filling, delicious flaky biscuit topping, heaven in your belly.

  xo–me

• Herbed Turkey Roast

  Date: 2009.11.09 | Category: Cooking | Response: 0

  As much as I love traditional turkey with stuffing (or dressing, depending on your region of the country), some years I try to get creative with my turkey.  One year I made individual turkey pot pies for my guests.  Another year we had turkey pizza.  Throughout the next few weeks, I hope to share some other ways to make the bird.  Here is the first of many.

  Ingredients:

  1 turkey breast (4 to 5 lbs.), boned
  1/4 c. chopped parsley
  2 Tbsp. minced fresh thyme plus 3 or 4 thyme sprigs
  salt and pepper to taste
  2 oz. thinly sliced fontina cheese
  2 oz. thinly sliced prosciutto
  2/3 c. chicken broth
  1/3 c. dry white wine
  2 Tbsp. cornstarch blended with 2 Tbsp. cold water

  Rinse turkey, pat dry and place skin side down on a cutting board.  Sprinkle meat side of turkey (as opposed to skin side) with chopped parsley and minced thyme; season to your taste with salt and pepper.  Cover with cheese and prosciutto, overlapping slices.  Starting with a long edge, roll turkey firmly like a jelly roll.  Make it tight.  Overlap 3 or 4 thyme springs down length of roll  and tie securely with string at 2 inch intervals.  Place roll thyme side up, in a large slow cooker.  Pour in broth and wine and cover.  Cook at low setting for 9 to 10 hours.

  Carefully remove turkey from slow cooker to a platter and cover to keep warm.  Skim and discard fat from liquid remaining in cooker.  Blend in cornstarch mixtures and increase cooker heat to high setting.  Cover and cook, stirring 2 or 3 times until sauce is thickened–about 10 minutes.

  Cut and remove strings and thyme sprigs from turkey roll.  Slice 1/4 inch pieces and serve with sauce from slow cooker.  Enjoy!

  You can prep the roll the night before so to reduce the work load of the big day.  I love the slow cooker idea on any holiday because it allows you to spend time with friends and family rather than being in the kitchen all day.

  xo–me

• Football Food (or you may know it as Chili)

  Date: 2009.10.25 | Category: Cooking | Response: 0

  It’s Sunday morning and I am thinking about throwing something in the slow cooker for the men to enjoy this afternoon while watching football. This is a really simple recipe that any skill level can accomplish. It’s easy to create and easy to serve so if you want to toss this together now and get out of the house for the remainder of the day, those less skilled in the kitchen can dish it up for themselves later. Any of this sound familiar to you?

  

  Ingredients:

  1 lb. lean ground beef (or turkey)
  1 medium onion, chopped
  1 Tbsp. chili powder
  1 1/2 tsp. ground cumin
  2-16 oz. cans diced tomatoes, undrained
  1-15 oz. can pinto beans, rinsed and drained
  1/2 c. salsa
  1/2 c. shredded cheddar cheese (garnish)
  1/4 c. diced onions (garnish)
  4 tsp. sliced black olives (garnish)
  

  In large skillet, brown meat with onion. Drain fat and place in slow cooker with chili powder, tomatoes, beans and salsa. Stir well. Cover and cook on low 5 to 6 hours. Chili will be bubbly when ready. Season with salt & pepper to taste. Serve with cheese, onion and olives as garnish.

  If you have time to make some cornbread, it will complete the meal. Or cheat and pick up a loaf at the bakery!

  xo–me

• If You Eat Your Steamer…

  Date: 2009.10.19 | Category: Cooking | Response: 0

  …you love Eric Beamer.

  When I was in elementary school there was a boy named Eric Beamer.  His name rhymed with steamer (not the shellfish delicacy nor the electronic gadget to take out wrinkles), something we had in the cafeteria weekly.  We chanted this at the table every time they served us steamers.  Poor Eric.  Many of you call them Sloppy Joes.  We PA people called them steamers.  Still do.

  Today’s recipe is Nany’s.  I had forgotten how delicious her steamers were until I saw a cooking show making these sloppy sandwiches and thought to myself, “I must share Nan’s recipe with my readers!”

  Ingredients:

  2 lb. ground beef (or turkey)
  1 medium onion, chopped
  3/4 c. catsup (Nany’s words!)
  1 tsp. sugar
  3 Tbsp. mustard
  1 Tbsp. Worcestershire sauce
  1 can tomato soup

  Brown ground meat and onion in skillet, add remaining ingredients and simmer for 30 minutes.  Serve on fresh rolls.

  I use brown sugar in place of granulated sometimes if I want a very slightly different taste.  I also occasionally substitute BBQ sauce for tomato soup.

  xo–me