Tag Archives: turkey

Tamale Chicken Potpies

August 4, 2015
Shannon
0 comments
corn, cornmeal, tomatoes, turkey, zucchini

I’ve got more work travel coming up so I figured I better try to get a post or two in while I can. It’s amazing how quickly time flies when you are traveling. Doesn’t it seem that way when you are on vacation? You want to stop time but it just goes by too fast. Next thing you know, you are back at work. Traveling for work doesn’t always seem to go by so quick but then you wake up one day and all of the sudden realize the summer is almost over. How does this happen? I haven’t had a vacation all summer and I’m dying for some time off. Until then, I’ll just keep making some comfort food like this Tamale Chicken Potpies to help soothe my soul until I can sit by a beach somewhere with a book.

Ground chicken and onion are livened up with some cumin and chile powder before being mixed with some spicy diced tomatoes, tomato sauce, zucchini, and corn. The whole mixture simmers together and is spooned into ramekins (you could make this in one big dish too) where it’s topped with a creamy cornmeal mixture that’s made even better with some cheese. A short trip to the oven gets these little treats golden brown and perfectly bubbly. I love meals like this that are already portion controlled for me. The great thing about this recipe is that the chicken mixture is good enough alone. I had a little bit left over and warmed it up for a quick lunch one day. A perfect little meal. Maybe I can’t jet off to Mexico for some tamales, but I can close my eyes and pretend, right?

Preheat oven to 400°F. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute.

Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.

Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese.

Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese.

Bake at 400°F for 15 minutes or until light golden brown.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

New England Turkey Burger

This summer has been a struggle for me to a keep up with my blog. If I’m not traveling for work, I’m working from home and sometimes just can’t stand to be in front of my computer any longer. So, thank you for those of you who are hanging on and checking in here for my periodic posts. The thing is, I still cook and still take pictures. I’m just bad and getting the blogs written up. Every time I think maybe I should just give this whole thing up, I remember why I did it in the first place. Because I enjoy cooking, I enjoy writing and I have to eat anyway, right? Well, my typical diet this summer has basically been burgers and pizza so here is yet another burger I made: this New England Turkey Burger.

This turkey burger is flavored with beer-infused caramelized onions which help to keep the meat juicy and vibrant. I used the seasonal beer Sam Adams Porch Rocker instead of Summer Ale but any beer can be used. A mayonnaise-mustard spread, cheese, tomato and lettuce top this burger – oh and another big dollop of caramelized onions. For someone who absolutely hated onions as a kid, I’ve found a newfound respect for this veggie, especially when it’s softened up with some beer! So, it’s summer and it’s another burger. But isn’t that what summer is for?

Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

Preheat grill or pan to medium-high heat. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey.

Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack or pan coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes.

Top with cheese; grill 1 minute or until cheese melts and turkey is done.

Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

Additions: None

Omissions: None

Substitutions:

Sharp cheddar
Seasonal beer
Spinach

Overall Rating: Love It

Source: Cooking Light magazine

Chunky Turkey and Veggie Chili

February 19, 2015
Shannon
2 comments
carrot, chili, chipotle, peppers, tomatoes, turkey, zucchini

I think I’m a little bit obsessed with this chili. I’ve been eating a bowl of it every single day. And when it ran out? I made another batch. And another. All of this started because I had one lonely zucchini sitting in my produce drawer that I wanted to do something with. After taking a look around, I realized all the other vegetables I had on hand and decided right then and there to throw them all in a chili. I happened to have canned tomatoes and ground turkey on hand anyway so it was a no brainer. The result is this Chunky Turkey and Veggie Chili.

Onion, green pepper, red pepper, zucchini, and carrot are all sautéed with ground turkey until the veggies are soft and the turkey is cooked through. A few spices are added along with canned tomatoes and chipotle in adobo sauce and then the whole pot simmers until the flavors meld and the chili is hot and bubbly. I’ve made this chili with both ground turkey and ground chicken and have no preference. Want to use ground beef? Go right ahead! Chili is so easy to make and easily adaptable to accommodate picky eaters. Make it with beans, or don’t. Make it with meat, or don’t. Make it spicy, or don’t. I’ve been making a batch every single week for the last month. I portion it out immediately into containers to keep in the refrigerator so that I can grab one at lunch and heat it up quickly. What I love about chili (especially in the winter) is that it’s satisfying. I’m never let down and always feel warm and comforted when I’m done. Chili, you have my heart.

Chunky Turkey and Veggie Chili (makes 5 servings)

1 tablespoon coconut oil
1 medium yellow onion, chopped
1 medium green pepper, chopped
1 medium, red pepper, chopped
1 medium zucchini, chopped
1/2 cup chopped carrot
1 lb. ground turkey (or ground chicken)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon ancho chile powder (or regular chile powder)
1 teaspoon dried oregano
1 28-ounce can petite diced tomatoes
2 chipotle peppers in adobo sauce, chopped

Melt coconut oil in a large pot or Dutch oven over medium-high heat. Add onion, green pepper, red pepper, zucchini, and carrot. Cook until vegetables soften, approximately 6 minutes.