whee!

Slow Cooker Smoked Turkey Red Beans and Rice

June 20, 2014 - Written by Diana

Today as part of the summer series round robin, Sheena from Hot Eats and Cool Reads is guest posting today – I like her idea of Slow Cooker Smoked Turkey Red Beans and Rice to keep the kitchen cool on a hot summer day.

Slow Cooker Smoked Turkey Red Beans and Rice

Hi everyone! I’m Sheena and I blog at Hot Eats and Cool Reads! I am so excited to share with you today here at Cookerati! I’ve been blogging for almost 3 years and absolutely love coming up with new recipes. I’m a single Mom to a 7 year old daughter and we live in Central, Minnesota! Besides recipes, you can find book reviews, restaurant reviews and product reviews over at the blog. I would love if you stopped by!

We all love slow cooker recipes, so I’m bringing you my recipe for Slow Cooker Smoked Turkey Red Beans and Rice! They have tons of flavor and are really good leftover for lunch the next day at work. I love the smokey flavor from the turkey and the beans taste amazing. I’m such a fan of the slow cooker in the summertime. No heating up the house using the stove! I hope you enjoy this recipe!

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Turkey Soup – from your home made Turkey Broth

November 29, 2013 - Written by Diana

So you’ve cooked those turkey bones and created the wonderful Turkey Broth, now what.  Here’s a 30 minute (or less) recipe for one of those work or run out quick nights. The key to making it quick is to cut the pieces small enough that they will cook quickly, while at the same time a it needs to be a nice size tasty morsel in your mouth. You can swap out the veggies for ones you like better and customize it.  Crusty whole grain bread with some nice butter would go well with this.

Turkey Soup     Ingredients:

Directions:

Heat Olive Oil in Pan.  Sauté Onions, garlic, turnips and carrot.  When they seem almost al dente, add the broth.  After the broth heats to a simmer, add in the turkey and potatoes. Throw in the herbs. When the potatoes are the correct texture it’s ready.

Easy Peasy, well it would be if there were peas.  You can add them if you like.

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Citrusy Tequila Turkey

November 26, 2013 - Written by Diana

 

 

Thanksgiving is the big kahuna of family meals so when you invite your family or your in-laws to your Thanksgiving dinner, it had better be good.  I remember going to my sister-in-law’s and how they tormented her about whether her turkey would be dry.  I felt so bad for her, but she was used to it, growing up with 5 brothers who show no mercy.  In our family the women were the forced to be reckoned with, so the dynamic was more of encouragement.  Either way, it’s nerve wracking to try and come up with a dinner that everyone will be tasting, so I’m sharing an interesting twist on turkey using one of my favorite ingredients – Tequila.  This is a sweet citrusy turkey with a little tequila kick for your Thanksgiving Dinner. I hope your Thanksgiving dinner brings you a great family meal whether or not you have a Citrusy Tequila Turkey.  Feel free to pare down the ingredient amounts based on using a smaller turkey, since this recipe is for a huge one.

Ingredients:

Tequila Turkey

Directions:

Preheat over to 325 degrees F

Wash turkey well and pat dry then set turkey in roasting bag next set into roasting pan. Stuff cavity of the turkey with 1 lemon quartered, 1 orange quartered, 2 granny smith apples quartered, and 1 white onion quartered. Add Fresh sage and thyme bundle.Pour 1 cup of honey over the top of turkey, add salt and pepper to taste, and 2 teaspoons of garlic salt to the top of turkey. Cut 2 sticks of butter into half inch pieces and place around the bottom of the turkey in the bag. Inject one cup of Maestro DOBEL tequila into the turkey. Pour one cup of Maestro DOBEL tequila over the turkey in the roasting bag.

Place turkey in a roasting pan and bake for 5 hours

Easy Gravy-Strain the juices that have accumulated in the bag, skim off any fat, pour the turkey drippings into pan, add cup of flour and salt and pepper to taste. Stir on med. Heat until all the flour is mixed well.

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Turkey Wing and Red Lentil Soup

January 16, 2013 - Written by Diana
Turkey Wing Red Lentil Stew

Turkey Wing Red Lentil Stew

Did you know that Turkey Wings have just enough meat for a soup or stew ?  I buy whole turkeys portion the meat out into separate labeled containers or bags and use them for separate meals. The turkey wings were set aside together and tonight used in a really quick and delicious soup.  I am a beef and lamb lover – I also love turkey and chicken, but I forget sometimes that poultry is my husband’s preference over red meat.  He likes red meat a lot, but every so often he’ll whisper in my ear and let me know we haven’t had turkey or chicken lately.  That happened this week, so I today I dug through the freezer found a couple of turkey wings and threw together a delicious stew.  A little bit of meat, a bunch of veggies and red lentils that melt into a thick creamy broth.

Ever since my husband has been on a low sodium diet, we’ve given up the curry powder.  We try to stay away from herb and spice blends that include salt as an ingredient and curry powder included salt.  So instead, I’ve taken the list of ingredients and I throw some or all (minus the sodium) into my recipes.  Ginger and Turmeric have become one of my favorite combinations along with cumin.  Today I also threw in some dried green cardamon pods – which are oh my goodness tasty.

Because the red lentils cook and dissolve so easily – this is a quick cooking stew, easy enough for weeknight dinner.

Turkey Wing and Red Lentil Stew
 
Prep time
Cook time
Total time
 
A light but thick stew (soup) with lots of veggies, turkey and lentils.
Author:
Recipe type: Main
Cuisine: Stew / Soup
Serves: 3
Ingredients
  • 1 tbs olive oil
  • 2 large turkey wings
  • 1 onion diced
  • 1 garlic clove thinly sliced
  • 1 quart turkey broth
  • 2 carrots sliced
  • 1 parsnip sliced
  • 1 sweet potato peeled and sliced
  • 1 cup red lentils
  • Sage leaves
  • Ground Ginger
  • Turmeric
  • Paprika
  • 3 Cardamon Pods
Instructions
  1. Heat oil in ceramic dutch oven or soup pot.
  2. Place turkey wings into hot oil on one side and after it crisps a little turn the wings over. Add in onion and garlic, saute lightly .
  3. Pour the quart of broth into the pot and add in the rest of the vegetables.
  4. When the vegetables are softened add in the red lentils.
  5. While the lentils are cooking, pull the turkey wings out to cool.
  6. Remove all of the meat from the turkey wing, and then pull off the meat and return it to the pot and add in the herbs and spices.
  7. The lentils will get soft and start to melt.
  8. It's ready.
Notes
The recipe only feeds three because of the amount of meat on a turkey wing. If you have a little extra meat to go back in at the end, you can add a few more veggies to make it for four people.

 

 

Jennie-O Turkey Burgers – Will You Make the Switch? Coupon Giveaway.

September 7, 2011 - Written by Diana

Jennie-O Switch to Turkey Promotion

This Contest has been closed.

Jennie-O has a new Switch To Turkey Burgers Promotion.  Jennie-O sent a food truck to NY to show people how tasty turkey burgers could be and to convince them to make the switch to turkey over other burgers. For dinner, we tried out Jennie-O Turkey Burgers and let me tell you, they get an A+ from my family.  No, they don’t taste like beef hamburgers, they don’t taste like vegetarian Luna Burgers, they don’t taste like bison burgers, they taste like Jennie-O Burgers, delicious in their own right.

NYC Inspired Turkey Burgers (more…)

Turkey Chili

February 5, 2011 - Written by Diana

Delaware North is the company that provides a lot of venues – such as sports, music, national parks, gaming venues etc with their concession fare.  I gave my older brother the sports fanatic my copy of Homeplate after I reviewed it and he liked it.  It was a book based on recipes at their different sports arenas and parks.  Chef James Major and Chef Jeramie Mitchell sent us two of their favorite Superbowl recipes to share including a healthier Turkey Chili recipe to fit in with our revised healthier Superbowl swaps we’re trying out this year.

BUFFALO, N.Y (Feb. 5, 2010) – Delaware North Companies Sportservice, which serves fans at more than 20 major pro sports venues, knows that food is the best part of any Super Bowl party. Just days before the big game, football fans can still huddle up with two of Sportservice’s regional executive chefs for great party recipes that you can whip up in a hurry to impress your guests.

Sportservice Regional Executive Chef James Major, top chef for the Cleveland Indians at Progressive Field, helps you score big with a healthy-but-hearty turkey chili. “Chili is a traditional food staple at a Super Bowl party, but it’s usually not the healthiest dish,” Major said. “Turkey chili is a great substitute.”

Meanwhile, for a different version of a pub classic, Regional Executive Chef Jeramie Mitchell, who oversees the great food at the St. Louis Cardinals’ Busch Stadium, provides the perfect football food: “pig skins.” No, not pork rinds, but classic potato skins topped with pork. “We all know that Super Bowl Sunday is not just about the football game – it’s about the food,” Mitchell said. “With these pig skins, the name says football and the taste will be a big hit.”

Both chefs had a busy 2009, especially in July when they led Sportservice’s efforts at the 2009 Major League Baseball® All-Star Game® in St. Louis. Mitchell oversaw Busch Stadium’s premium dining and concessions for three days of events and developed St. Louis-themed menus for the two biggest parties outside the stadium. Sportservice served 4,000 guests at each party, with Major playing a lead role in overseeing the massive event catering.

Chef James Major’s Turkey Chili

Serves: 4-to-6 people


Directions
:

  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, garlic, salt, chili powder, oregano and cinnamon and cook, stirring, until fragrant, about 3 minutes.
  3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
  4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
  5. Add the beer and simmer until reduced by about half, about 8 minutes.
  6. Add the tomatoes into the skillet, along with their juices and the beans. (If using dried beans, add 3 extra cups of water). Bring to a boil and then simmer. Cook, uncovered, stirring occasionally, until thick.
  7. Serve and enjoy.

Chef Jeramie Mitchell’s Pig Skins

Directions :

  1. Make marinade for pork, using onion, garlic, white wine, apple cider vinegar, cracked black pepper, olive oil and salt. Whisk to incorporate ingredients. Pour over pork and rub into meat. Let pork marinate for 20 minutes.
  2. Sear pork in hot pan for 4 minutes each side. Place in 9×13 baking dish. Pour leftover marinade over pork. Whisk together 1 cup of BBQ sauce and 2 cups of chicken stock, and pour over pork. Add more cracked pepper, salt, and 2 bay leaves (in liquid). Cover pan with aluminum foil. Place in 300-degree oven and cook for 3 hours or until meat is fork tender.
  3. Make potato skins. Wash potatoes. Split potatoes in half, lengthwise. Lightly rub with olive oil and salt. Bake in 350-degree oven until cooked. Remove and cool. Scoop out potato leaving about ¼ inch of potato with skin (make a “boat”). When pork is ready, fry skin in oil or shortening (350-degree oil) until lightly brown and crisp. If you choose or prefer not to fry, bake the skins instead of frying. They won’t get as crisp but, they’ll taste just as good.
  4. Remove pork from oven and rest for 20 minutes, uncovered. Remove pork from liquid (reserve liquid). Pull excess fat from pork and discard. Break apart meat with fork and place in bowl. Test seasoning and add a little salt if needed. Pour ½ cup of cooking liquid in pork and add ½ cup of BBQ sauce.
  5. Place about a tablespoon of the pork on top of the finished potato skins. Top with shredded cheddar cheese and bake in 350 degree oven for 8 to 10 minutes or until cheese is completely melted. Garnish with diced chives and serve with sour cream.

Grilled Turkey and Avocado Salad

October 1, 2010 - Written by Diana

I’ve mentioned before my Cook Once Eat Twice Method of Cooking.  Grill up a bunch of stuff, and use part of it another day.  We grilled some Turkey Breasts the other night, and then I tore the turkey off the bone and used it for a great salad, with big pieces of vegetables, and some avocado.  We were going to use dressing, but instead, my husband and I (to use one of my sister’s phrases) rocked the salsa.  One of the best lowfat, low calorie topping for a salad is salsa.   Look closely at the salad, I used some zebra striped tomatoes.  This year was the first time we planted them, and they are so delicious and full of flavor.  Put striped tomato plants on your list for next year’s garden.  I love to throw sliced up avocados into the salad.  When my mom was visiting, she said she had never tasted avocados or guacamole before, so she was intrigued and liked it.  Avocado’s don’t have a huge amount of flavor, though they are good tasting, however, they are worth the effort to throw into the salad because they are so good for you.

Ingredients:

Throw down a bed of lettuce and then layer with vegetables.  I would add cukes and red peppers too if you had them.

The temperature has dropped a little, but don’t stop the grilling and eating fresh food. Scrumptious.

Turkey Enchilada Soup Recipe and a Jennie-O Coupon Giveaway

January 20, 2010 - Written by Diana

Turkey enchilada soup compressed Here’s another recipe by Devin Alexander using Jennie-O Turkey Sausage.  I love a spicy mexican soup, this lightened up version is just terrific.

Below the Recipe is our Coupon Giveaway. 

Turkey Enchilada Soup

Place a large non-stick soup pot over medium-high heat. Lightly mist the pot with spray and add the turkey, onion, and garlic. Sprinkle the Mexican seasoning over the turkey mixture, then cook the mixture, breaking the turkey into large chunks as it cooks, until no longer pink, about 5-7 minutes. Add the rice, broth, enchilada sauce, and tomatoes. Turn the heat to high, cover the soup and bring it to a boil. When the soup reaches a boil, reduce the heat to medium-low. Simmer it for 20 minutes, or until the rice is completely cooked.

Stir in the cheese sauce. Continue cooking for an additional 20 minutes, uncovered, or until the soup begins to thicken slightly. Stir in the black beans and continue cooking until they are just warmed through.

Divide the soup among 6 serving bowls (about 2 cups per bowl). Squeeze the juice of 1 lime wedge over each bowl, then top each bowl with 1 teaspoon of the cilantro. Using your hands break 4 chips over each bowl of soup. Serve immediately.

Makes 6 servings. Each (about 2 cups with chips) serving has: 340 calories, 31 g protein, 40 g carbohydrates, 7 g fat, trace saturated fat, 38 mg cholesterol, 5 g fiber, 787 mg sodium

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Jennie-O Coupon Giveaway

We have 5 coupons for three dollars off any Jennie-O Turkey product.  I am going to give away coupons to 5 different people.  Just tell me in the comments, what you would buy with your Jennie-O coupons, and what you would make with it. (You can even use some of the recipes from Cookerati)

 

The Rules:

The Prize:

Extra entries.

    One extra entry each(2 total) for a tweet or if you subscribe to either @Cookerati (twitter) , a reader or an RSS feed, or become a facebook fan (see link on right).  Leave a comment with a link to your tweet and/or your twitter name and let me know if you subscribe.

Recipes from Jennie-O and Devin Alexander

January 13, 2010 - Written by Diana

Jennie-O Turkey Store has partnered with Chef Alexander to share special, signature recipes that help you create lean, healthy meals that are full of flavor. These nutritious recipes are part of Jennie-O Turkey Store’s “30 Days/30 Ways” program, which offers hundreds of recipes with turkey that will help improve your diet.

TURKEY SAUSAGE SPIRALS PASTA Compressed Turkey Sausage Spirals

Mist a large nonstick soup pot or chef’s pan lightly with spray and place it over medium heat. Add the onion, bell pepper, and garlic and cook them, stirring occasionally, until they are tender (they should not brown), about 4-6 minutes. Remove them from the pan and set aside.

Increase the heat to medium-high. Add the sausage and cook it, stirring occasionally and breaking it into large chunks as you do, until it is no longer pink inside. Drain the fat from the pan. Reduce the heat to low and add the pepper mixture back to the pan. Stir in the crushed tomatoes, water, tomato paste, sugar, oregano, and basil until well combined.

Cover the pan and continue cooking, stirring occasionally, for at least 1 hour for best flavor.

Divide the pasta among 6 serving bowls. Top each with 1 cup sauce. Sprinkle 1 teaspoon parmesan over each bowl. Serve immediately.

Makes 6 servings. Each serving has: 425 calories, 22 g protein, 59 g carbohydrates, 10 g fat, 2 g saturated fat, 58 mg cholesterol, 5 g fiber, 961 mg sodium

*To remove the casings, simply run a knife along the length of a sausage just deep enough to cut the casing. It will then remove easily with your hands.

 

BAKED TURKEY WONTONS compressed Baked Turkey Wontons

Preheat the oven to 450 degrees. Line a large baking sheet with parchment and lightly mist the parchment with spray.

Add the water chestnuts, carrots and green onion to the bowl of a food processor fitted with a chopping blade. Process until the ingredients are minced, scraping down the sides of the bowl if necessary. Add the chopped vegetables to a fine mesh strainer. Using a rubber spatula or a spoon, press out any moisture from the chopped veggies. Transfer the vegetable mixture to a large glass or plastic mixing bowl. Add the turkey, sweet onion, sherry, egg, sesame oil, chili paste, ½ teaspoon salt and pepper. With a fork or clean hands, mix the ingredients until well combined.

Fill a small bowl or ramekin with water.

Place a wonton wrapper on a clean, flat work surface. Spoon 1 tablespoon of the filling onto the center of the wrapper. Fold the wrapper in half diagonally, to create a triangle. Dip your finger in the water and lightly run your fingertip along one side of the triangle (inside). Gently press the edges of the wrapper, sealing the dry side to the moistened side, being careful not to leave any air bubbles. Press on the filling slightly to spread it out (if the mound of filling in the center is too thick, the wontons won’t cook evenly). Transfer the wonton to the prepared baking sheet. Continue filling and sealing the remaining wonton wrappers until all of the filling mixture and wrappers are used. Working in batches if necessary, place all the finished wontons on the baking sheet in a single layer.

Lightly mist the tops of the wontons with spray and sprinkle them lightly with salt, if desired. Bake for 5 minutes. Then gently flip the wontons, spray and salt the tops, and bake them an additional 2-4 minutes, or until the outsides are lightly browned and the turkey is no longer pink inside. Serve immediately with sauce for dipping, if desired.

Makes 10 servings. Each (7 wonton) serving has: 208 calories, 18 g protein, 29 g carbohydrates, 3 g fat, trace saturated fat, 26 mg cholesterol, 2 g fiber, 365 mg sodium

Mediterranean turkey bowl Compressed 

Mediterranean Turkey Bowl

Place a large nonstick skillet over medium-high heat. When hot, lightly mist it with spray. Place the tenderloins side by side in the pan and sear them until they are browned on all sides approximately 2-3 minutes per side. Transfer them to a small, shallow roasting pan or baking dish and roast (bake) them for 35-40 minutes, or until a meat thermometer inserted in the center reads 175 degrees. Tent the cooked tenderloins with foil and allow them to rest for at least 10 minutes.

Meanwhile, bring the water to a boil in a medium nonstick pot with a lid. Stir in the couscous. Cover the pot and reduce the heat to a simmer. Cook it for about 2 minutes, or until all of the liquid has been absorbed. Remove it from the heat and fluff it with a fork. Cover and allow it to stand for 5 minutes.

Add the tomato, cucumber, red onion, garlic, parsley, lemon juice, and olive oil to a large glass or plastic bowl. Toss well to combine. Stir in the cooked couscous until well combined. Season with salt and pepper.

Slice the tenderloins into ¼-inch thick slices on a diagonal. Divide the couscous mixture among 5 serving bowls (about 1-1/3 cups couscous in each bowl). Top each bowl evenly with 1/5 of the turkey. Serve immediately.

Makes 5 servings. Each (about 1-1/3 cups couscous + 1/5 turkey roast) serving has: 399 calories, 36 g protein, 55 g carbohydrates, 6 g fat, <1 g saturated fat, 54 mg cholesterol, 9 g fiber, 622 mg sodium

Butternut Squash, Sausage and Campanelle Pasta

December 13, 2009 - Written by Diana

I had some great butternut squash just waiting for me to find the time to do something great with it. I put off using squash because it takes a while to seed and peel, but it’s such a terrific ingredient.  I found some soup recipes, but it wasn’t what I wanted.  So I came up with a pasta dish that was really tasty good, and hopefully good for you.  The only change I’d make is to cook the butternut squash a little bit less.  I used about a 1/2 of a butternut squash, and probably I should have used only a half a pound of sweet italian turkey sausage.  There were three of us at dinner, plus enough leftovers for two people, so cutting down the sausage makes sense.  There isn’t a lot of fat in this dish, but I can’t tell you how many calories or fat since I don’t know.

 

GEDSC DIGITAL CAMERA           Ingredients:

Directions:

Melt butter in a large sauce pan, then add pecans and toast until lightly browned. Place the pecans in a bowl and set aside.  Add 3 tbs of olive oil to the pan and when it is warmed, add the squash and the garlic cloves.  Saute until al dente.  If you like if soft, go for soft.  Ours was a little softer, but still really delicious.Remove pan from heat when it is ready.  At the same time heat 2 tsp oil in pan, then place turkey sausage and onions and brown.  On one more burner, place a pot of water to boil for the pasta.  When the sausage is almost ready, dump the pasta into the pot.  Drain the sausage and the onions, slice the turkey sausage so that it’s about the same size as the squash.  Drain pasta and dump everything into the pot and stir.  In the pan that had the squash, add a little butter and turn the heat on low, then add 1/4 cup white wine and simmer.  Pour into the pot with everything else, add in the parmesan and fold everything together.

 

You can probably substitute the pasta for another type, this is one I bought because it was interesting looking and it worked out well for this meal.