Meat

Spicy Turkey Meat Loaf with Ketchup Topping

A few months ago, I made a meat loaf recipe that I enjoyed so much, I decided right then and there that it would be my go-to meat loaf recipe from here on out.  But, I had this Spicy Turkey Meat Loaf with Ketchup Topping tucked away in my recipe binder so I had to try it out also.  I almost didn’t want to like it because I loved the other recipe so much but oh boy, now I’m torn!

The “spicy” in this meat loaf is from Sriracha, hot chile sauce, which is a staple in my refrigerator.  It’s spiciness creeps up on you but is tamed slightly by the sweetness in the ketchup topping.  Since I’m in love with spicy food lately, I think I uttered “Yum” after every single bite.  The other special ingredient in this meat loaf is mushrooms.  Not only to do they add a low-calorie flavor boost but they also help keep the meat loaf incredibly moist.  I guess it’s better to have two winning meat loaf recipes than to have none at all, right?

Also check out Cheesy Turkey Meat Loaf.

The ingredients:

Melt butter in a large skillet over medium heat and cook onion, mushrooms, and garlic to pan for 8 minutes.  Remove from heat, place in a large bowl and allow to cool.

Add panko, broth, parsley, soy sauce, Sriracha, Worcestershire sauce, black pepper, ground turkey, and egg to the mushroom mixture and mix until just combined.

In a small bowl, combine ketchup, brown sugar, dry mustard, and nutmeg.

Pat turkey mixture into a loaf pan and top with ketchup mixture.  Bake at 350°F for 40 minutes or until a meat thermometer reads 165°F.

Additions:  None

Omissions:

  • Worcestershire sauce

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

 

Curried Chicken Sauté

Either you like curry or you don’t.  I didn’t use to and I admit it was because I didn’t like the smell.  I just assumed I wouldn’t like the spice until I tried it a few years ago.  Now, I crave Indian food and when I’m not sure what to eat, sometimes I’ll just have pasta and vegetables with a red curry sauce.  

This recipe for Curried Chicken Sauté seemed simple enough to make so I was eager to try it.  Chicken breasts are cooked with a simple rub of salt, pepper, and curry powder and then mixed with soft peppers and a creamy curry-coconut milk sauce.  This can either be eaten as a meal itself or over a little bit of rice.  The curry here isn’t overbearing and provides such a pleasant flavor to chicken and vegetables.  If you don’t want to try it, I won’t be offended.  But you never know, if you try it, you just might like it.

The ingredients:

Sprinkle curry powder, salt, and black pepper over chicken (I just put it on one side).

Cook the chicken breasts in a non-stick skillet over medium-high heat until thoroughly cooked.

Remove chicken from the pan and set aside.  In the same pan, sauté bell peppers and curry powder for 1 minute.

Add coconut milk and bring to a boil.  Reduce heat and simmer for four minutes until slightly thickened.  Add in juice from half of a lime.

Cut chicken into thin slices and add to the peppers and sauce.

Additions:  None

Omissions:  None

Substitutions:

  • Fresh whole peppers for pre-sliced packaged peppers

Overall Rating:  Like It

Asian Lettuce Cups

Have you ever eaten lettuce wraps at an Asian restaurant and thought, “I want to make these”? Or at least, “I wish someone would make these for me”? Well, here you go. These Asian Lettuce Cups turned out exactly how I wanted them to and didn’t disappoint at all. For some reason, I expected lettuce cups to be difficult, or at least annoying, to make but they were so easy!

You brown mushrooms and ground turkey with garlic and ginger over the stove and move it to a bowl. In another bowl is mixed a simple sauce of hoisin, soy, vinegar, and hot chile sauce. These tasty cups have a slight sweetness from the hoisin, a subtle saltiness from the soy, a real kick of spice from the chile sauce and a delicious crunch from the butter lettuce and celery. The recipe calls for water chestnuts which I don’t really care for so I used celery instead but I think carrots would be great too. I think you could use ground beef or chicken here too so use whatever you like! One serving is two lettuce cups but trust me, it’s difficult to stop at just two!

The ingredients:

Heat oil in a non-stick skillet and cook mushrooms until soft. I chopped mine up a bit because I don’t like big chunks of mushrooms but feel free to leave the caps whole if you prefer.

Once mushrooms are soft, move them to a large bowl to cool. In the same skillet, add the remaining oil, turkey, garlic, and ginger. Cook until turkey is fully browned.

Move turkey mixture to the bowl with the mushrooms and add scallions and celery (or water chestnuts). Mix well.

In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, and hot chile sauce.

Spoon two tablespoons of turkey mixture into one lettuce cup and top with a tablespoon of sauce. Enjoy!

Additions:

  • Celery

Omissions:

  • Water chestnuts

Substitutions:

  • Dried ginger for fresh ginger

Overall Rating: Love It

Source: Cooking Light Magazine

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