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

Wednesday, June 12, 2013

Polpettine di Tacchino (Turkey Meatballs)

Cookbook Recipe # 53

I kind of combined a couple recipes in this book for the meatballs. I took ingredients from both recipes to make one recipe. As I liked certain pieces of each one. I have made even a different turkey meatball recipe from Mario Batali that was very similar to this recipe and I loved how they came out. It is going to be my go to meatball recipe from now on for sure because they are the moistest meatballs I have ever had. Sometimes meatballs can come out so dense. Not these, they are very light and tender. It is the combination of panko breadcrumbs and milk with the meat that makes them that way. One of the recipes calls to use italian sausage in the meatballs as well as the turkey. I did this last time and they were really good, but I decided to just stick to the turkey this time.

I would recommend giving these a try for sure. You can always change up the meat mixture to your liking.

Turkey Meatballs
Adapted from Molto Italiano by Mario Batali


1 pound ground turkey
1 1/2 cups panko bread crumbs
1 cup milk
2 eggs, lightly beaten
1 tablespoon dried parsley
1/2 cup grated parmesan cheese
Salt
Pepper
Olive oil
Pasta sauce (for serving)
Pasta (for serving)


 In a large bowl combine all ingredients. Mix well. Mixture will be wet.

Heat a large skillet over medium heat with olive oil.

Form meatballs into 1 inch balls.

Brown in the skillet on all sides over medium heat for about 10 minutes. Add into your favorite tomato sauce to continue cooking for about another 10 minutes.

Serve with spaghetti.


Sunday, November 25, 2012

Sweet Potato Turkey Shepards Pie

I know people are always looking for ways to use up leftovers from Thanksgiving so I thought this recipe for turkey shepards pie with sweet potatoes would be a good one for now. This is a good way to use up alreay made sweet potatoes. Then you just have to make the filling. You could also use regular potatoes and/or leftover turkey instead of ground turkey to use up other leftovers. Or if you have any leftover vegetables, you could use in place of the frozen vegetables. The possibilities are endless!
This is one of those recipes that I feel like I am running all over the kitchen while making because there is a lot of components. So using premade potatoes would help with that. I, today, did not have leftover potatoes. Sometimes it is more fun when its a little crazy. I really like shepards pie though so it is worth it to me. This is a healthier twist on the classic version as well as it is made with sweet potatoes and ground turkey. We did like how this came out but I would have to say it is hard to beat regular shepards pie.
 
 
Sweet Potato Turkey Shepards Pie
Adapted from Skinny Taste
 
For the Potatoes:
 
1 1/2 pounds sweet potatoes, peeled and diced
1/2 cup milk
1/4 cup chicken broth
1/2 teaspoon garlic salt
Salt
Pepper
 
For the filling:
 
1 pound ground turkey
2 tablespoons butter
1 tablespoon minced garlic
8 oz mushrooms
10 oz frozen mixed vegetables
2 tablspoons flour
1 cup chicken broth
1 teaspoon poultry seasoning
2 teaspoons tomato paste
Salt
Pepper
 
Boil sweet potatoes in a pot until cooked and soft 15-20 minutes. Drain and mash with chicken broth, milk, salt and pepper.
 
Preheat oven to 400 degrees.
 
In a large saute pan brown turkey until no longer pink. Season with salt and pepper. When cooked set aside.
 
Add butter to pan. Add mushrooms and garlic and cook 4 minutes. Add flour, salt and pepper and mix well. Add vegetables, chicken broth, tomato paste, cooked turkey and poultry seasoning. Mix well and simmer for 5 minutes on low.
 
In a large oven proof casserole dish pour filling. Then top with mashed sweet potatoes.
 
Bake for 20 minutes.
 
Let cool for 5 minutes before serving.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 


 

Monday, November 12, 2012

Chicken Parmesan Meatloaf

I must be in an Italian mood lately as my last couple posts have been Italianesque. I don't think that is a word, but it sounds right haha.

I got this recipe in an email from a blog that I subscribe to a couple weeks ago. I thought it sounded really good. I really like regular meatloaf so I have a hard time trying different recipes for different types of meatloaf because I think it is hard to beat the real thing. This meatloaf was really good. It tasted very similar to chicken parmesan (even though I used ground turkey instead of ground chicken. I think the breadcrumbs and parmesan cheese inside the meatloaf gave the breading flavor and then the sauce and cheese on top completed the parmesan piece. It was really good. It was a great new twist on an old classic.

Chicken Parmesan Meatloaf
Adapted from Proud Italian

1 pound ground turkey (or chicken)
1 egg
1/2 teaspoon dried basil
1/2 teaspoon oregano
1 tablespoon minced garlic
1/2 teaspoon onion salt
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup grated parmesan cheese
1/2 cup pasta sauce
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a large bowl combine ground turkey, egg, basil, oregano, minced garlic, onion salt, salt, pepper, and parmesan cheese. Mix well and pour into a greased loaf pan.

Top with pasta sauce.

Bake 45 minutes.

Top with shredded mozzarella and bake another 5 minutes or until cheese is melted.

Let stand 5 to 10 minutes before serving.

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This recipe is linked on:   Mix it Up MondaysMelt in your Mouth MondaysOn the Menu Monday,  Makin You Crave MondayOr So she Says

Sunday, November 4, 2012

Phil's Chili

Every once and awhile on a Sunday in the fall or winter Phil and I will have a chili day. We will start early in the afternoon and both make a batch of chili for dinner. I like my chili a little plainer than Phil does so that is why we each make our own. Phil will put in peppers, onions, tomatoes in his and I just stick to beans and turkey. He has always gotten a lot of compliments on his chili when he makes it for other people which is why I figured I would post his recipe today.


Phil's Chili

1 pound ground turkey
1 14.5oz can diced tomatoes
1 14.5oz can black beans, drained and rinsed
1 14.5oz can chili beans
1 red pepper, seeded and diced
1 green pepper, seeded and diced
2 serrano chilies, diced with seeds
1 white onion, diced
1/4 cup chili powder
1 tablespoon minced garlic

In a large pot brown ground turkey. Add rest of ingredients and cook for 5 hours on low with cover on to keep in moisture. Slide lid off part way the last hour to thicken.

Serve with your favorite toppings.

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This recipe is linked on:Foodie FridayShow and Tell SaturdayStrut Your Stuff SaturdayFoodie FridayKitchen Fun with my 3 SonsWeekend PotluckSunday Link PartyThink Pink Sunday,Scrumptious SundaysChurch SupperCream of the CropSundae Scoop




Saturday, October 13, 2012

Oven Fried Turkey Burgers

I found this recipe in my Rachael Ray October issue. Rachael Ray has so many unique burger recipes. Like she makes everything into a soup, she also makes everything into a burger. I have never seen an oven fried burger before. Sounded pretty amazing to me. Phil is a really big burger guy to. He likes to try all sorts of different kinds of burgers. I thought this would be a fun way to try a new kind of burger that isn't too terrible for you either.

It seems odd to me to use cereal to bread meat. But it is surprisingly good. I added some poultry seasoning to the recipe because I really love the flavor that it gives to meat. I would probably use less thyme next time because I am not a huge fan of it....it is a strong flavor. It was really good though. I like the crunch the cornflakes gave the burgers.

Oven Fried Turkey Burgers
Adapted from Rachael Ray

1 pound ground turkey
2 1/2 tablespoons chopped parsley
2 teaspoons dried thyme
1 teaspoon poultry seasoning
Salt
Pepper
Flour
2 eggs beaten, with a few dashes of hot sauce added
1 1/2 cups crushed cornflakes
Cooking Spray
Hamburger Buns
Toppings

Preheat oven to 375 degrees.

In a medium bowl combine turkey, parsley, thyme, salt and pepper. Form into 4 patties. Coat the patties in the flour then the eggs, then the cornflakes.

Spray a baking sheet with cooking spray. Place patties on baking sheet and spray them with cooking spray,

Bake until crisp 18-25 minutes.

Monday, August 20, 2012

Taco Salad

 Phil is working a lot this week and will not be home for dinner. I have a hard time coming up with meals for just me. I always make way to much of everything even when it is Phil and I eating. So to try to cut a recipe for only one is tough. Plus I do not get as excited to make dinner for only myself, so I am not nearly as inspired.

I had some ground turkey in the fridge that I needed to use up so I decided to make taco salad. Although, I do not know if you can consider something without lettuce a salad. To me if you are dumping a bunch of ingredients in a bowl....it's a salad. So you all know about my crazy no onion policy....I even always use a specific brand of taco seasoning that does not have minced onions in it. I always use Old El Paso taco seasoning for my taco meat. The package says to use the whole thing for a pound of meat. I think it is too salty when I use to the whole package so I only use half. You can dump in all your favorite taco toppings and you have a really filling dinner that is not terrible for you, and even have plenty of leftovers.

Taco Salad

1 pound ground turkey
1/2 package Old El Paso Taco Seasoning
1 15.5 oz can black beans, rinsed and drained
3 hard corn taco shells
Taco sauce
Shredded Cheddar cheese
Sour cream
Tomatoes, diced

Brown ground turkey in a skillet on medium heat. Add taco seasoning. Brown turkey until no longer pink.

In another saucepan, heat up black beans on medium low heat for a couple minutes.

In the microwave heat up taco shells for 30 seconds. Once cooked, crunch up shells into small pieces.

Mix shells, turkey and black beans in a shallow bowl.

Top with your favorite toppings.

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This recipe is linked on: 
Mix it up MondayMakin You Crave MondayJust Another Manic MondayMouth Watering MondayMelt in Your Mouth MondayMust Try MondaysOn the Menu MondayMop it up MondaysMom's Test Kitchen Monday's


Wednesday, August 1, 2012

Taco Soup

I got this recipe from my mom. She always made good comfort food growing up which is probably why I like comfort food so much. I always especially liked when she made soup. She would make chicken and rice, chili, chicken noodle with homemade noodles. So I knew I would like this recipe that she gave me for Taco Soup.

The original recipe she gave me is more like a chili than a soup. I was in the mood tonight for more of a soup so I added tomato sauce and beef broth to make it a little thinner. So I guess you could say this is a Taco "Stoup" according to Rachael Ray. Thicker than a soup but thinner then a stew. Ooohhh Rachael.....she is so nerdy, but I love her anyway. I also used ground turkey instead of beef because I was trying to be a little healthier and anymore I just like ground turkey better.

I really like how this came out and will definitely be making it again. I like the use of taco seasoning because I did not have to keep adding different seasonings to get the taste I wanted, the taco seasoning was all the flavoring it needed. Thanks for this one Mom!

Taco Soup
Adapted from my Mother

1 pound ground turkey
1 packet taco seasoning
1 15.5oz can black beans, drained and rinsed
1 15.5oz can chili beans, undrained
1 14oz can tomato sauce
1 14.5oz can diced tomatoes, undrained
1 16oz bag frozen corn
2 cups beef broth
1 tablespoon garlic
1 beef bouillon cube

Brown ground turkey in a large pot or dutch oven.

Once ground turkey is browned add the rest of the ingredients and simmer for 20 minutes.

Top with your favorite toppings.

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Tuesday, July 24, 2012

Turkey and Black Bean Enchiladas

Phil and I were at a Mexican restaurant called Salsa 17 and I had fajitas, which they served with black beans instead of the traditional re-fried beans. Ever since I had those fajitas I fell in love with black beans. I want to put them in every Mexican dish I make...and I pretty much do. I like a lot of different kinds of beans but I think black beans are my favorite. So naturally I put them in my enchiladas as well.

Enchiladas are a staple in our house as we make them I would say at least 2 to 3 times a month.....and always with black beans. I also like to make enchiladas with whole wheat tortillas. I started making them with whole wheat tortillas to try to make it healthier and I ended up liking them better that way. It doesn't get much better then enchilada night at our house!

Turkey and Black Bean Enchiladas
Adapted from the Taste of Home

6-8 Whole wheat tortillas
1 15.5oz can black beans,, drained and rinsed
1 28oz can enchilada sauce
2 cups shredded cheddar cheese
1 pound ground turkey

Preheat oven to 350 degrees.

Brown ground turkey in a skillet over medium heat.

In a sauce pan heat up black beans over low heat.

Meanwhile in a 9 x 13 casserole dish pour enough enchilada sauce to cover the bottom of the dish.

Once turkey is browned assemble the enchiladas. In each tortilla fill with ground turkey, beans and a little cheese. Roll up and place in casserole seam side down. Continue until all enchiladas are made. Pour remaining sauce over enchiladas.

Bake for 15 minutes. After 15 minutes top enchiladas with remaining cheese and bake another 5 minutes.

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