Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts

Sunday, February 19, 2012

Stromboli



My husband and I were watching Big Daddy's house the other day and he was making Stromboli, I was telling my husband about the amazing meat Stromboli I had in Pennsylvania many years ago and he told me that he has never had it and was not sure what it was. We watched the show and my husband thought it sounded awesome but of course we knew that we could create our own version that would be even better. We started to play around with filling ideas and dough ideas and came up with for us a winner winner Stromboli dinner....


1 - Sheet Puff Pastry (thawed)
4 - Deli Thin Sliced Black Forest Ham
5 - Deli Thin Sliced Roast Beef
3 - Deli Thin Sliced Roasted Cajun Turkey Breast
5 Slices - Bacon (cooked)
1/4 C. - Shredded Pizza Blend Cheese
1 - Egg
1 Tbs. - Water

Preheat oven to 400 degrees…

Lay down a sheet of wax paper or parchment paper onto the counter, unfold the pastry and lay it on top of the paper. Top with another section of wax paper; use a rolling pin to just thin the dough slightly and to take the creases out then remove the top sheet of paper and lightly prick the pastry with a fork so it does not rise too much when baking. Lay down the ham then top with the roast beef then the turkey and bacon, cover the entire thing with the cheese. Use the paper to help roll the pastry into a log, lay the seam side down on a parchment lined baking sheet, mix the egg and water in a small dish then brush the top of the Stromboli. Bake in oven for 25 to 30 minutes or until golden brown, this makes enough for 2. Slice in half and drizzle with your favorite Alfredo sauce, marinara sauce or eat it as is.


Click here for Printable Recipe...

Sunday, November 27, 2011

Thanksgiving Leftover Sliders



My final November posting is not really a recipe but just a method, so you can play with it any way you wish. This is our contribution to Thanksgiving left over ideas, we all have so much food left over whether we cooked or brought home a plate home from a friends or family gathering. Don't get me wrong I love leftover turkey pot pie or gallons of turkey soup but we went a little simpler and quicker this year with our leftovers.


King's Hawaii Butter Rolls
Turkey
Ham
Stuffing
Jellied Cranberry
Stuffing
Gravy

Open the dinner roll, place down a piece of turkey then top with ham. Next… top with a small scoop of stuffing followed by the cranberry, and then top with the dinner roll. Serve alongside some gravy dipping sauce to dunk these little sliders into.


NOTE…We put our slices of Ham and Turkey in the smoker to warm them up and to give them the added Yum factor of the Hickory wood flavor…can you say YUMMMMO !


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Sunday, May 1, 2011

Gnocchi Turkey Meatball Soup



My husband and I simply love to eat out at Olive Garden, we will go to enjoy the all you can eat soup, salad & bread sticks. My favorite soup has always been the Zuppa Tuscana, we have made our own version of this and posted it on our blog 11-9-2008. Even though I simply love this soup my new go to favorite is their new Chicken Gnocchi Soup. My husband and I played with this recipe and made a few changes to create our version of this delicious soup.


Turkey Meatballs:

1 Lbs. - Ground Turkey
1 C. - Honey Flavored Panko Crumbs
1 Tbs. - Minced Garlic
1 - Egg
2 Tbs. - Half & Half
1 1/2 Tbs. - Olive Oil
2 Tbs. - Parsley
1/4 C. - Parmesan Cheese
1/4 Tsp. - Cayenne Pepper
1/2 Tsp. - Johnny's Turkey Seasoning
Salt & Pepper

Mix all ingredients together and form into about a walnut sized, maybe little smaller meatballs. Pan fried on all sides just until brown, and then bake the meatballs in the oven at 350 degrees for another 20 minutes to finish cooking.


Soup Base:

4 C. - Chicken Broth
2 C. - Half & Half
1 Tsp. - Celery Salt
1 Tbs. - Chopped Garlic
1/2 C. - Shredded Carrot
1/2 C. - Diced Onion
1 Tbs. - Olive Oil
1 Tsp. - Herbs De Provance
16 oz. - Package Potato gnocchi
1 C. - Frozen Defrosted Spinach
1/2 Tbs. - Johnny's Garlic Seasoning
Salt, Pepper & Cayenne to taste

Sauté the onion, carrot, and garlic in olive oil until tender and translucent. In a soup pot, add the broth, half & half, sauté veggies, and all seasonings. Heat to a rolling boil then add the gnocchi and gently boil for 4 minutes. Turn the heat down to a simmer and add the spinach and cooked meatballs simmer for an additional 5 minutes. If the soup is not the consistency you like, simply thicken with a corn starch slurry.


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Sunday, December 19, 2010

Turkey Doodles



We owe this recipe idea to my husband and his friends again, the same day that they thought of Pigs in a Puddle they also created this very interesting cookie. This is a twist on a very classic delicious cookie; it was actually not that bad.


2 Tsp. - Pure Vanilla
1 Box - Butter Yellow Cake Mix
1/3 C. - Vegetable Oil
2 - Eggs
1 Bag - Hershey Cinnamon Baking Chips
1/2 C. - Shredded Cooked Turkey Breast
1/2 C. - Sugar
3 Tsp. - Ground Cinnamon

Preheat oven to 375 degrees. In a mixing bowl combine the vanilla, cake mix, oil and eggs, stir until well mixed; add in the cinnamon chips and turkey, stir until well combined. In a small dish combine the sugar and cinnamon, stir well and set aside. Roll dough into 1 inch balls then cover in the cinnamon sugar mixture, place onto a parchment paper lined cookie sheet. Bake for 8-10 minutes or until golden brown. Let the cookies cool on the baking sheet for 1-2 minutes then transfer to wax paper or brown paper bag to cool and set.


Click here for a Printable Recipe...

Sunday, November 28, 2010

Turkey & Stuffing Dumpling Stoup



Today is our last installment of our Thanksgiving leftover ideas; this one was outstanding and very delicious! This leftover soup idea was amazingly easy and made use of all the rest of the leftovers. This is a very hearty, robust and thick soup/stew that has all the flavors and comforts of the original Thanksgiving dinner.


1 1/2 Lbs. - Diced Turkey
2 15oz. - Cans Diced Taters ( or diced leftover boiled taters)
2 C. - Leftover Stuffing
1 - Egg
3 Tbs. - Flour
2 32 oz. - Chicken Stock ( turkey stock if you have it)
2 Tbs. - Cream
1 Tbs. - Johnny's Seasoning
1 C. - Leftover Corn Kernels
1 Tbs. - EVOO
2 Tbs. - Butter
1 - Medium Onion ( diced )
1 - Bay Leaf
1Tsp. - Poultry Seasoning
1 Tbs. - Chopped Parsley
1/2 Tbs. - Chopped Garlic
Salt & Pepper to taste

Heat a large soup pot on medium high with the EVOO and butter, sauté the onion and garlic until just tender. Then add the turkey, corn, bay leaf, and seasonings, then cook for another 2 minutes. Stir in the stock and add the taters and bring to a boil, let the soup simmer for about 20 minutes. While the soup is cooking, mix in a bowl the stuffing, flour, and beaten egg. Once well mixed form into balls about the size of a walnut. After the soup has cooked for the 20 minutes gently place the stuffing dumplings into the boiling soup, reduce the heat to a simmer and cook for another 15 minutes. When the dumplings are cooked add the cream and thicken the stoup with a cornstarch and water slurry for a nice thick consistency. Serve this fabulous soup with Thanksgiving Day leftover green salad and enjoy.


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Sunday, November 21, 2010

Turkey Stuffing Cups



Today is our first installment of a Thanksgiving leftover idea, with already having leftovers in the fridge this is a very quick & easy dinner to toss together in minutes. The whole family will love these cute little turkey and stuffing cups, they are not only cute and adorable but extremely tasty as well.


1 Box - Frozen Puff Pastry Cups
3/4 C. - Leftover Stuffing
1 C. - Leftover Turkey Gravy
1/2 C. - Diced Leftover Turkey

Prepare the pastry cups according to the directions on the box. In a medium pot re-heat the stuffing with 1/2 C. of the turkey gravy. In another small pot or microwave safe dish re-heat the other 1/2 C. of gravy. When the pastry cups are done cooking remove the tops and spoon in equal amounts of stuffing into each cup, then top with equal amounts of turkey in each cup or you can put equal amounts of stuffing and turkey in a small dish mix together and then spoon into each cup. Top off each cup with a drizzle of the remaining gravy. Serve with leftover cranberry sauce, vegetables and fruit salad.


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Wednesday, January 20, 2010

Tuscan Turkey Soup


It has been really cold, windy and rainy in Beaverton lately and the only thing to cure that is to make a big pot of soup. My husband found a recipe for a soup that we thought would do the trick to warm us up from the inside out, we wanted a soup that was thick, hearty and full of flavor and this recipe had all of that. We did of course take the liberty to add a few things to make it more our own recipe and to make this soup really have a kick.


1 C. - Chopped Onion
1 Tsp. - Minced Garlic
2 Tbs. - EVOO
2 (14.5 oz) - Cans Chicken Broth
2 C. - Cubed Turkey
1 Can (15 oz) - Solid Pack Pumpkin
1 Can (15 oz) - Cannellini Beans
½ Tsp. - Salt
½ Tsp. - Dried Basil
¼ Tsp. - Pepper
2 Tbs. - Johnny's Garlic Seasonings
½ Tbs. - Italian Seasonings
½ Tsp. - Louisiana Season or Crushed Red Pepper Flakes
2 Large - Red Potatoes (cubed)
Wondra Flour or Corn Starch
Grated Parmesan Cheese

In a large soup pot sauté the onion and garlic in the EVOO until tender. Stir in the broth, turkey, pumpkin, beans, potatoes and all of the spices. Bring to a boil and cook until the potatoes are tender and everything is heated. Thicken with some Wondra flour or corn starch to the desired thickness you like, then dish into bowls and garnish with Parmesan cheese.


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Tuesday, March 10, 2009

Refried Bean Chili



Slow Cooker/Crock Pot Installment # 5......I know that I have said it a thousand times this winter, but I am freakin cold. I am beyond ready for the warm weather of Spring. I am tired of the snow and threat of snow, all I want is to be nice and warm. I would be very happy with a 60 degree day verses a 40 degree day. That being said I decided on making chili for this posting, this warming chili is full of beans, refried and chili. With a dollop of sour cream on top and corn bread on the side this made for one hearty and warm dinner.



Please stay tuned for a New Weekly Posting.. Every Thursday will be Dunkin DVD Movie Review. We are big movie buffs and will be given a review on a movie we have watched during the week.



1 Lbs. - Ground Turkey
1 Medium - Onion (chopped)
2 Tbs. - Garlic (chopped)
2 - 15 ¾ oz. Cans - Nalley Thick Chili
1 -16 oz. Can - Refried Beans
1- 14 oz. Can - Beef Broth
2 Tbs. - Chili Powder
1 Tbs. - Ground Cumin
2 Tbs. - Lime Juice
Sour Cream for Garnish

In large skillet cook the turkey, onion and garlic until the meat is brown and the onion is tender. In the slow cooker place the meat mixture, chili, refried beans, broth and spices. Mix throughly then cover and cook on low for 8 hours. Just before serving stir in the lime juice then dish up and top with the sour cream. Makes 8 -10 servings.


Thanks to my friend Donna from My Tasty Treasures for encouraging me to enter my Refried Bean Chili Recipe in the Chili Cook-Off Challenge on Foods And Flavors of San Antonio web site. This sounded like so much fun that I just had to give it a try, Thanks again Donna!!!

Click here to Print Recipe...

Sunday, February 8, 2009

Turkey -n- Ham Cheesy Bake



It has been such a busy weekend that for dinner we decided to just go simple, my husband helped me in the kitchen and we created the best little go to supper and or breakfast I have ever had. This was so easy to prepare but yet just full of wonderful flavors and textures, it would be great all alone or paired up with a green salad for dinner or some fruit for breakfast. Either way this was a simply delish meal, so the next time you want something quick, easy and just downright yummy give this recipe a try.


½ C. - Thick Sliced Deli Ham (cubed)
½ C. - Thick Sliced Deli Turkey (cubed)
1 Tsp. - Garlic (chopped)
2 - Scallions (diced)
1 Tbs. - EVOO
6 - Eggs
¼ C. - Milk
1-1/2 C. - Cheddar Cheese (grated)
4 Dashes Hot Sauce

In a medium sized oven proof pan heat the EVOO over medium heat, when the oil is hot cook the turkey, ham & garlic for about 3 minutes then add the scallions and cook for another 2 minutes. While the meat is cooking break the eggs into a bowl and mix in the milk, hot sauce and ½ c. of the cheese. Once the meat is ready add the egg mixture and stir lightly for about 1-2 minutes or just until it starts to set, then transfer to the oven and cook for 5-6 minutes. Pull the pan out and top with remaining cheese then back into the oven for another 5-6 minutes or until the eggs are fully set and the cheese is melted. When the egg bake is done carefully remove it from the pan and cut a wedge out, lay it on top of some country gravy and garnish with another dollop of gravy and some sliced scallions.


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Tuesday, February 3, 2009

Broc - N - Shells



Tonight’s dinner was one of those semi-homemade meals; you know the kind I speak of, a meal that comes together from rummaging through the fridge, freezer and or pantry. You start grabbing at things that you think will work well together and you just go for it, a pinch of this, a dash of that and your off in your own culinary adventure.


1 C. - Alfredo Sauce
1 Small - Head Broccoli
1 C. - Pasta Shells
6 Oz. - Hickory Farms Turkey Summer Sausage
½ C. - Parmesan Cheese
½ C. - Ricotta Cheese
½ Tbs. - Johnny’s Garlic Season
1 Tsp. - Smokey Mesquite Season
¼ Tsp. - Cayenne Pepper
1 Tsp. - Sea Salt
1 Tbs. - Chopped Garlic
Drizzle EVOO


Trim the stalk from the broccoli and cut the head into small pieces, lay them on a baking sheet and drizzle with EVOO, sea salt and garlic. Roast in a 400 degree oven for about 20 minutes. While the broccoli is cooking boil some water and cook the pasta for 8-10 minutes or until tender. In a small pan heat the sauce, Parmesan, Ricotta, meat and spices, when the pasta is done drain and mix it into the sauce. When the broccoli is finished gently stir it into the pasta & sauce, serve hot with a cup of fruit.


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Sunday, January 25, 2009

Creamy Turkey Wedding Soup



It has turned cold again here in Beaverton, so in turn that makes me crave soup once again. Let me just say that my husband was just thrilled (LOL), he doesn’t mind soup really as long as I make it thick and creamy. I had been having such a desire to make homemade Italian wedding soup; this is one of my all time favorite soups. I found a great recipe for it and then tweaked it to fit our taste, it turned out wonderful. The soup was thick, creamy, hearty and very filling to my craving.


1 - Egg
¾ C. - Parmesan Powder
½ C. - Seasoned Bread Crumbs
¾ Tsp. - Salt
1 ½ Tsp. - Garlic Powder
1 ¼ Tsp. - Ground Pepper
½ Lbs. - Ground Turkey
2 Q. - Chicken Broth
1 C. - Frozen Spinach
2 - Knorr Mini Onion Cubes
2 - Knorr Mini Garlic Cubes
1 Tbs. - Dry Parsley
1 C. - Ronzoni Acini Di Pepe #44 (cooked)
½ C. plus 2 Tbs. - Heavy Cream
2 Tsp. - Corn Starch

In a large bowl mix the egg, cheese, bread crumbs, ¼ Tsp. salt, ¼ Tsp. garlic and ¼ Tsp. pepper. Crumble the turkey over the mixture and combine well. Shape into 1 inch balls. In a large soup pot brown the meatballs in a little EVOO over medium high heat. When the meatballs are cooked and brown add the broth, spinach, parsley, onion cubes, garlic cubes, and remaining salt, pepper and garlic powder. Bring the soup to a boil, reduce heat and simmer uncovered for about 10 minutes. Stir in the cooked pasta and 2 Tbs. cream letting soup come back to a boil and thicken it with the remaining cream and corn starch. Garnish with fresh grated Parmesan and Serve immediately.


Click here to Print Recipe...

Thursday, January 8, 2009

Dunkin Clubs



When we went to the store the other day we came across the best looking and extremely soft hoagie rolls, my husband’s big down fall is good soft bread. He picked up the bag of rolls and we immediately starting to banter back and forth on what we could display on the beautiful rolls. Many ideas crossed our minds but the final winner is what we are calling Dunkin Clubs, they turned out better than any Sammie I have had out. I would defiantly say it was a two thumbs up winner! Or how Guy F. would say…a winner winner Sammie dinner.


2 - Hoagie Rolls (split open)
½ - Onion (caramelized)
4 Slices - Bacon (cooked)
4 Slices - Deli Honey Ham
8 Slices - Deli Smoked Turkey
8 Slices - Colby Jack Cheese
4 Tbs. - Whipped Cream Cheese
3 Tbs. - Kraft Dijonaise
1 - Roma Tomato
Shredded Lettuce

In a small dish mix the cream cheese and Dijonaise together, lay open the bread on a cookie sheet and spread each section with some of the cream cheese mixture. On top of the cream cheese lay out 4 ham slices and 4 turkey slices then top that with 2 strips of bacon, place some of the onions on top of the bacon and cover it with 2 slices of cheese. Place the Sammie’s under the broiler to melt the cheese and crisp the bread. When the Sammie’s are done pull them out of the oven and top with the lettuce and tomato. Place the top section on and slice diagonally. Serve with some fruit and you will have one great simple lunch or supper.

Friday, December 26, 2008

Comfort Food at Its Finest



My mother sent us home with some smoked turkey, OMG it was so good. We decided to make the ultimate comfort food dinner with it, turkey gravy over rice. At times I think there is nothing better than just a basic, simple comforting dinner, and this is one of my all time favorite go to comfort foods.


2 C. – Cubed Turkey
1 Small – Onion (diced)
3 C. – Turkey Gravy
4 Servings – Cooked Rice
Pepper & Salt

Heat EVOO in a large frying pan over medium high heat, cook the onions until they are soft and just a little brown, and then add the turkey and cook until fully warm and the turkey takes on a little color. Add the gravy and simmer over low heat for about 15 minutes or just until fully heated. Season with salt and pepper, ladle over the hot rice and enjoy.



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Sunday, December 14, 2008

Reindeer Snacks



Last night was our car club Christmas party; we do it pot luck style with an ornament exchange game and a white elephant gift exchange. We have so much fun with this gathering every year; the people associated with the club are a blast. This year I wanted to take a hot dish so I chose meatballs, I looked around and found what we thought to be a very interesting and holiday style sauce for the meat balls; it was a big hit with all of our friends.


2 Lbs. - Meatballs (pre-cooked)
1 16oz. - Can Jellied Cranberry Sauce
1 12oz. - Heinz Chili Sauce

In a sauce pan warm the chili sauce and cranberry sauce until the jellied cranberry sauce has completely melted into the chili sauce, while the sauce is heating place the meatballs into a slow cooker. Once the sauce is ready pour it over the meatballs and stir to combine, turn the slow cooker onto high and let cook for 4 hours or on low for 8 hours. Stir the meatballs once every hour to try and keep meatballs evenly covered in the sauce. Once cooked place some toothpicks alongside the slow cooker and watch them disappear.


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Thursday, November 27, 2008

Mock Turkey Pot Pie



This is my third and final installment of Thanksgiving turkey leftovers; I really love on a cold night a big bowl of hot and steamy goodness. On this night I chose to make a mock turkey pot pie, it turned out really well and defiantly hit the spot. This dinner is so quick and easy to make but at the same time, a very filling and satisfying dinner to eat.


1/2 Small - Chopped Onion
2 Medium - Red Potatoes
2 C. - Chopped Turkey
1 C. - Frozen Mixed Veggies
1 Can - Pillsbury Grands Flaky Biscuits
1 26oz. - Cream of Chicken Soup
Milk
1 Tbs. - Dry Parsley
1/2 Tbs. - Garlic Salt
1/2 Tbs. - Pepper
1 Tbs. - Celery Seed
1/2 Tbs. - Dry Basil

Cook the onion and turkey in EVOO over medium high heat just until the turkey has a little color and the onion is soft. Add the cream of chicken soup and then fill the can with milk and add it to the pan, stir the milk and soup mixture to incorporate the turkey and onions. Add the frozen veggies and spices then stir to combine. Cover with a lid and simmer for about 10-15 minutes just to heat everything through. While the soup mixture is simmering heat the oven to 375 and pre bake the biscuits for about 10 minutes. This is just to get the bottom of the biscuit set up a little before placing it onto the soup mix. Once the biscuits are ready transfer the soup mixture to a casserole dish and place the biscuits on top and finish baking for another 10 minutes and the biscuits are golden brown.


Serve with a bowl of fruit of a simple green salad.

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Tuesday, November 18, 2008

BLTT



This is my first of three installments using turkey leftovers, my husband and I put our heads together to create something new or at least new to us and something we thought would be really tasty. I think we did an excellent job with creating what we called BLTT, bacon, lettuce, tomato, turkey sammie’s. After we decided on the base of what the sammie would be we wanted to dress it with something other than mayo along with using more of our leftovers, so we matched cream cheese with some cranberries and it turned out great.


2 Large Croissants
4 Slices of Bacon
4 Slices of Turkey Breast
2 Slices of Swiss Cheese
3 oz. Cream Cheese (soft)
2 Tbs. Cranberry Sauce (whole or jelly)
1 Tomato (sliced)
Lettuce

Cook the bacon until crisp over medium high heat, while the bacon cooks place 2 slices of overlapping turkey portions onto a cookie sheet and the other portion on the opposite end of the sheet. When the bacon is done remove from the pan and drain on paper towel, lay 2 slices of bacon onto each portion of turkey. Place a piece of cheese on top of the bacon and place under a heated broiler until melted and brown. Mix the cream cheese and cranberries then spread onto both halves of the croissant. Slice the tomato and shred some lettuce, when the cheese has melted and browned remove from the oven and place a portion of turkey onto one half of the croissant and top with tomato and lettuce then top with the other half of croissant, serve with a bowl of soup and enjoy.


Click here to Print Recipe...

Sunday, November 16, 2008

Pre-Thanksgiving Dinner




So with all of this Turkey talk and Thanksgiving Day being only 10 days away I just simply could not wait and I had to have a full fledged dinner with all the trimmings. My husband and I bought a turkey breast and roasted it simply with poultry season, garlic, butter, and chicken stock. To accompany our meal we had dressing with corn mixed in, mashed red potatoes, and cranberry sauce (you know the kind…when put onto a plate it still looks like a can). Of course to top it off lots and lots of turkey gravy, the grand finale being pumpkin pie with whip cream. Really no recipes to share from this meal but you will find a few turkey leftover meals in the coming days.

Sunday, November 2, 2008

Tamale Pie




My husband made once something he called Tamale pie, I thought OMG how good is this going to be because I love tamales. But then when it came time to eat dinner and I found out that it had no tamales in it I thought how odd is this, then why is it called tamale pie? So this time when we made tamale pie we took some of the ingredients he used and some that I thought the recipe should have and blended the two together.





3 1/2 C. Jasmine Rice
4 C. Water
1/2 Chopped Small Onion
1/2 Lbs. Ground Turkey
2 15 oz. Cans Hormel Beef Tamales
1 C. Black Beans
1 C. Mexican Blend Shredded Cheese
1 8.5 oz. Jiffy Corn Muffin Mix
1/4 C. Frozen Corn Kernels
3 Tbs. Taco Bell Mild Hot Sauce
1/3 C. Milk
1 Egg

Cook the rice in the 4 C. of water covered, bring to boil, then reduce heat to low and cook for 20 minutes. While the rice is cooking, heat EVOO in a frying pan over medium high and cook the turkey and onion until fully cooked. Open the cans of tamales and drain the liquid into the frying pan, unwrap the tamales and place into the pan. Once all of the tamales are in the frying pan break them up and stir into the meat mixture, cover and simmer while the rice is finishing. Once the rice is done, spray a 14 inch spring form pan with cooking spray and pat the rice into the bottom of the pan and then up the side to make a crust. When the rice crust is ready, spoon in the tamale mixture and spread evenly. Layer on the black beans followed by the cheese, now you’re ready for the top. Put the corn muffin mix into a bowl then add the milk, egg, corn and taco sauce. Mix to combine all of the ingredients, once fully mixed spread over the top of the cheese layer. Bake in a 400 degree oven for about 15-20 minutes, or until golden brown and a tooth pick comes out clean when inserted into the center of the corn bread. Unmold and slice into wedges and serve with fruit or green salad.


Click Here for a Printable Recipe...

Sunday, October 19, 2008

Enchilada



I was going through the pantry and freezer and noticed that I had all the fixings for my huge burritos, but I really wanted to try something else so I turned my burrito fixings into Enchiladas. They were so quick, easy and very yummy. They really hit the spot on this cold and rainy night.


½ Lbs. Ground Turkey

1 Taco Season Packet

1 15 oz. Can mild Enchilada Sauce

Instant Rice (2 servings)

1 Small Onion (Chopped)

1 C. Frozen Corn Kernels

Large Flour Tortilla Wraps

12 oz. Shredded Mexican Cheese Blend

Heat EVOO in a frying pan over medium heat, add the meat, onion, and cook until meat is no longer pink and onion is soft. While the meat is cooking make the 2 servings of rice replacing the water for enchilada sauce. When the meat is fully cooked add the corn and taco season following the directions for water amount, cover and cook per the instructions. When the meat is ready stir in the cook rice and mix together, after the mixture is combined add about 1 C. of the cheese and stir in. Remove the pan from the burner and turn it down to low, warm one wrap at a time on both sides then place on the work surface and fill with about ½ c. of the filling. Roll over once and turn in the sides then continue to roll and place into a baking dish seam side down. After all of them are wrapped and in the dish cover with the remaining enchilada sauce and cheese. Bake in a 350 over for about 15-20 until the cheese is fully melted then turn on the broiler and brown the top of the enchilada.

Serves 2 (Very Well) or 3 (Just Right)




Friday, October 3, 2008

Cheesy Spaghetti Bake




This is another quick and easy but very yummy dinner that I have been fixing for the kids since they were small. As previously stated our daughter is leaving for College on Oct 1st and she made another dinner request. This was my husband’s first time for this meal and simply loved it also.





1 Lb Ground Turkey (Beef would be ok)
1 Jar Spaghetti Sauce (Whatever brand you like)
3 Tbs. Johnny’s Garlic Season
1/2 Lb Spaghetti Noodles
2 C. Shredded Cheese (Whatever kind you like)
2 Tbs. Montreal Steak Season

Fry the turkey in EVOO over medium high heat, season with garlic and steak seasoning. Cook until the meat is no longer pink. While the turkey cooks heat water in stock pot to cook the pasta. When the water is ready cook the pasta for 5-8 minutes. Add the sauce to the meat and let simmer for about 5 minutes. When the pasta is done add it into the meat sauce and mix well. Stir in 1 ½ C. cheese and mix well, transfer to a baking dished that has been sprayed with cooking spray. Press down in to the dish and bake at 360 for 15-20 minutes, top with remaining cheese and melt under broiler. Cut into squares , serve and enjoy.

Dunkin Cooking the Semi-Homemade Way

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We create a meal with some pre-made items then add our own twist to it. Some are family recipes some are whatever we throw together.