Tag Archives: turkey

Slow-Cooker Black Bean and Zucchini Chili

As I’m sure you’ve heard, we are supposed to get a little bit of snow here in the Northeast. I’m not someone who panics and runs to the grocery store when a storm is coming (although maybe I should) but I did happen to pick up a few things anyway. I did a lot of cooking this weekend so I have plenty of food to get me by (assuming I don’t lose power). After a quick trip to the produce stand on Saturday, I decided to use some extra zucchini for this Slow-Cooker Black Bean and Zucchini Chili. Warm and hearty, this chili will hopefully keep me warm while it snows.

Ground turkey (the recipe calls for beef), zucchini, black beans, onion, fire-roasted tomatoes and seasonings are combined in a slow-cooker where the meat melts into the sauce. Because I used ground turkey, I only cooked this chili for about 3 1/2 hours on high and it turned out perfect. The fire-roasted tomatoes given this chili so much flavor while the zucchini and beans help make it hearty. I’m really happy to nosh on this over the next few days. Now I just have to pray that I don’t lose power. Cold chili just isn’t the same.

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In a 4- to 6-quart slow cooker, combine the meat, tomatoes, beans, zucchini, onions, tomato paste, garlic, chili powder, oregano, 1½ teaspoons salt, and ½ teaspoon pepper.

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Cover and cook until the vegetables are tender and the meat is cooked through, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).

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Serve the remaining chili with the sour cream, avocado, and cilantro.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Real Simple magazine

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Grilled Tomato, Smoked Turkey, and Muenster Sandwiches

I was talking with my friend the other day about how the best food to eat at a diner at 3am is a grilled cheese with tomato and French fries. I haven’t actually had such food in a really long time because I haven’t been to a diner, let alone at 3am, since I don’t know when. And that scenario at that time of night is the only time I will let myself eat such food. Since that conversation, I’ve had grilled cheese and tomato on the brain. It’s no wonder I found myself dying to make these Grilled Tomato, Smoked Turkey, and Muenster Sandwiches.

Slices of sourdough bread are smothered in a sour cream/Dijon mustard sauce, topped with turkey, tomato, and Muenster cheese before being buttered and browned until perfectly crunchy and oozing. This sandwich didn’t stand a chance with me. Fresh tomato with gooey cheese and yummy turkey? Sold! If only I had some French fries. And I was in a diner. And it was 3am.

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Combine red onion, sour cream, Dijon mustard, and thyme in a bowl. Spread 1 teaspoon butter on one side of each bread slice.

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Spread 2 tablespoons mustard mixture over unbuttered side of each of 2 bread slices; top each with 3 turkey slices, 2 tomato slices, 1 cheese slice, and 1 bread slice (with buttered side out).

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Heat a large nonstick skillet over medium heat until hot. Add the sandwiches; cover and cook for 3 minutes on each side or until golden brown.

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Additions: None

Omissions:

  • Red onion

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Ginger Teriyaki Sliders

As you may have noticed, I haven’t been posting much the last two weeks because my life is changing and I’ve got a lot of good things going on so I’m stretched a little thin. I intend to keep up with this blog as best as I can so THANK YOU for hanging in with me! Anyway…you guys. These Ginger Teriyaki Sliders. OMG. Please try them.

Ginger, scallions, and mushrooms are chopped in a food processor and added to ground turkey (the recipe uses pork so use whatever you like!). Teriyaki sauce and panko crumbs are added and then formed into little patties and broiled – who knew?! – until perfectly cooked (use a meat thermometer when it comes to turkey and pork to make sure they are fully cooked). A little mixture of mayonnaise, more teriyaki sauce and a pinch of sugar are smeared onto slider buns with sprinkles of scallions, all of which add yet even more flavor. Seriously, I’m embarrassed to tell you that I ate all of these sliders almost in one sitting. Luckily I had two friends over on Saturday and they each had a few but yes, the rest are in my tummy. Embarrassing. But these sliders are insanely ridiculously good.

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Heat broiler. Line a baking pan with foil; coat foil with nonstick cooking spray. Wrap rolls in foil and place in lower part of oven to warm. In a mini chopper, combine mushrooms, 2 of the scallions and the ginger. Pulse until finely chopped.

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Transfer to a medium-size bowl and add pork or turkey, 1/4 cup of the stir-fry sauce and the bread crumbs. Stir to blend. Shape mixture into 12 equal-size patties, a scant 1/4 cup for each. Place patties on prepared baking pan; broil 4 inches from heat for 6 minutes, turning once, until instant-read thermometer registers 160 degrees when inserted into center of burgers.

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Meanwhile, stir together mayonnaise, remaining 1 teaspoon teriyaki stir-fry sauce and the sugar in a small bowl.

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Split rolls and top each with a burger. Spread 1 teaspoon teriyaki mayonnaise on each roll; sprinkle with scallion.

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Additions: None

Omissions: None

Substitutions:

  • Ground turkey
  • Whole wheat panko

Overall Rating: Love it

Source: Family Circle magazine

Stuffed Baby Bell Peppers

I’m in a fruit and veggies state of mind (sorry I just saw Billy Joel in concert over the weekend). I used to be diligent about going to the local produce stand (which isn’t all that close to me) each weekend and stocking up on fresh fruits and veggies. Up until this past weekend, I don’t think I’ve been there all year. Pathetic. And then when I go to my sad grocery store, I complain each and every time because the produce section is inevitably out of something I specifically went there to get and I wonder why I didn’t go the extra few miles to the produce stand. The peppers in these Stuffed Baby Bell Peppers were one such missing item from my grocery store after having seen bags of them for weeks. Then poof! They were gone.  Along with the purple cauliflower and the bags of cherries the store had advertised as being a special price in their circular. But I had my heart set on making these little snacks so I hopped in Zelda (my car) and drove to another grocery store farther away which I knew had a better produce department. The store stinks (literally, P.U.) …but the produce is good. And I walked away, satisfied, with a huge bag of these baby bells.

Baby bell peppers are blistered in a skillet before being halved and stuffed with a mixture of cooked ground meat (I used turkey but the recipe calls for pork), poblano pepper, onion, garlic, spices, fresh cilantro and Muenster cheese. After a quick trip to the oven, the cheese melts and these guys are ready to go. Sure, stuffing the peppers is the most time consuming part but when it’s all said and done, these peppers are the perfect one or two bites. The poblano gives a subtle kick and the ancho and chile powders add a punch of flavor. Make these as an appetizer or as a unique little lunch. People will walk by and wonder what colorful lunch you are having.

If you like these, definitely try Sausage-and-Feta Cheese-Stuffed Peppers.

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Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers in a single layer and cook, turning, until the skins blister and start browning, about 8 minutes. Transfer to a plate.

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Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes. Increase the heat to medium high and add the turkey. Cook, breaking up the meat with a wooden spoon, until no longer pink and thoroughly cooked. Remove from the heat; let cool.

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Meanwhile, preheat the oven to 425 degrees F. Make a slit in each baby bell pepper with a paring knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the cilantro and cheese. Stuff 2 to 3 teaspoons of the meat mixture into each pepper using your fingers or a small spoon; transfer to a baking sheet.

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Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt.

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Additions:  None

Omissions:  None

Substitutions:

  • Ground turkey

Overall Rating: Love It

Source: Food Network magazine

Sloppy Turkey and Chili Joes

I had a nice long 4-day weekend this weekend and I didn’t do much but read, relax and sleep. No, I wasn’t at the beach, or the lake, or the park, or the pool. I was home. I found myself going to Target two or three times just because I was bored and wanted someone to talk to. See, here in the Philadelphia area, people disappear in the summer. People either have a shore house or know someone who does. Or people go on their summer vacation, something I’ve been used to since growing up in Illinois (my birthday is in July and friends were always on vacation). Going into the weekend, I took a deep breath and resigned myself to the fact that I’d be riding solo all weekend. My only plans were to read and eat a turkey burger. Done and done. But once that was accomplished, I got bored again. So I started cooking these Sloppy Turkey and Chili Joes.

Ground turkey is cooked with onion and poblano pepper (one of my faves) until meat is browned and veggies are softened. Next, canned tomato sauce, a little brown sugar, Worcestershire sauce, chili powder, and garlic powder are added and brought to a simmer. This is such a quick and simple sloppy joe recipe that I honestly think this is my new go-to. It doesn’t require a slow-cooker or an electric skillet (what my mom used make her sloppy joes in) or a bunch of ingredients. The poblano pepper gives it a subtle bit of heat without it being too much (you can use green pepper here if you prefer) and the brown sugar gives it a mild sweetness that I like from my sloppy joes. These are messy, just the way you want them to be, so keep a lot of napkins on hand. I liked this so much that I might make another batch and eat it on some baby spinach or roasted veggies. It’s just as good when eaten with a fork.

If you like this, also check out Sweet Chili Rolls.

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In a large nonstick skillet cook ground turkey, onion, and poblano pepper until turkey is no longer pink, stirring to break up turkey as it cooks.

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Stir in tomato sauce, brown sugar, Worcestershire sauce, chili powder, and garlic powder. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Season to taste with salt and black pepper.

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Place bun bottoms on serving plates; add cheese slices. Top each with turkey mixture. If desired, top with basil leaves. Add bun tops.

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Additions:  None

Omissions:

  • Monterey Jack cheese

Substitutions: None

Overall Rating: Love It

Source: Better Homes & Gardens magazine

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs

Did you watch the Superbowl last night?  I did even though neither one of the teams were my team (I’m talking about you, Philadelphia Eagles).  I always used to find myself quietly routing for Denver in games I didn’t have a personal investment in because I lived there when I was 24-years old. But this time I found myself routing for Seattle and, even though I’m kind of a Peyton Manning fan and don’t know anything about anyone on Seattle other than what has been highlighted in recent interviews and sports news, I tend want to see the underdog win.

Regardless, did you know that the Pacific Northwest is a big producer of blackberries?  I didn’t know this until I read Blackberry Winter, a book by one of my favorite authors, Sarah Jio.  I didn’t intentionally make these Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs with the Seattle Seahawks in mind but they are what I made for Superbowl Sunday and I was plenty happy with them.

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Blackberry jam and hickory smoked barbecue sauce are mixed together and tossed with frozen turkey meatballs before hot tubbin’ it in a slow-cooker for a few hours.  I came up with this recipe after my sister and I made meatballs over Christmas using the typical chili sauce and grape jelly.  One of my sister’s friends mentioned how she used barbecue sauce instead of chili sauce so it got me thinking about using blackberry jam instead of grape jelly.  So this appetizer was born. Any of your favorite bottled or homemade barbecue sauces would work here but I particularly love how the smokiness pairs nicely with the sweetness of the jam.

Serve this as an appetizer or throw a few on a bun for a fun and different meatball sandwich.

Slow-Cooker Smoky Blackberry-Barbecue Turkey Meatballs (makes 8 servings)

  • 10 oz. seedless blackberry jam
  • 12 oz. hickory smoke barbecue sauce
  • 24 oz. frozen turkey meatballs

Place jam and barbecue sauce in the bowl of a slow-cooker and mix together. Add in frozen meatballs and toss until meatballs are coated. Turn slow-cooker on high and cook for 3 hours, stirring occasionally. Top with chives, basil, or scallions before serving.

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Turkey Burgers with Cranberry-Apple Relish

Here we are…2013 is almost over and the holidays will all soon be behind us.  There are certain foods that I only like to eat around the holidays and cranberries are one of them.  I know they are mostly used at Thanksgiving but some people make a whole Thanksgiving dinner for Christmas too so I tend to think of them as a holiday food, not just a Thanksgiving food.  These Turkey Burgers with Cranberry-Apple Relish are slightly festive and a good meal for these days between holidays when we are waiting for the New Year to come.

Fresh cranberries, orange, and apple are whirled together to come up with a unique relish that tops a homemade juicy turkey burger flavored with onion, parsley and sage.  Maybe you wouldn’t normally think to top a burger with a fruity relish but this adds a tangy yet slightly sweet contrast to the herby burger and really works.  I used provolone cheese and baby spinach to complement this burger but any cheese (especially a spicy cheese like cheddar jack) will do.  If you want some holiday flavors at some point but don’t really feel like making a whole big meal, why not try this burger?  It’ll take you back to the holidays any day of the year.

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The ingredients:

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Place cranberries, orange zest, orange, sugar and apple in a mini food processor. Pulse 10 times or until coarsely chopped. Stir in 1/8 teaspoon salt; set aside.

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Heat a small skillet over medium heat. Add oil; swirl to coat. Add onion to pan; sauté 3 minutes or until tender. Cool slightly.

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Combine onion, breadcrumbs, parsley, sage, pepper, turkey, and remaining 1/4 teaspoon salt in a large bowl, stirring just until combined.  Divide mixture into 4 equal portions, shaping each into a 4-inch patty.  Heat a grill pan over medium-high heat; coat with cooking spray. Add patties to pan; grill 5 minutes. Turn patties; grill 3 minutes. Top each with 1 cheese slice; grill 2 minutes or until cheese melts and turkey is done.

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Divide arugula evenly among bottom halves of buns. Top each serving with 1 patty. Divide relish evenly among servings; top with top halves of buns.

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Additions:  None

Omissions:  None

Substitutions:

  • Baby spinach
  • Provolone cheese

Overall Rating:  Love It

Source:  Cooking Light magazine

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