Archive for Poultry

Sriracha Marinara with Turkey Meatballs

This is based on a Martha Stewart recipe. I changed the meatballs a bit and increased the ingredients so there are a whole bunch to freeze.

Meatballs
2 lb Ground Turkey
16 oz frozen chopped spinach (I get the loose kind in a bag and throw it in the food processor while frozen to chop it up super fine)
2/3 cup seasoned breadcrumbs
1 tsp dried garlic
2 tsp dried onion
2 eggs

Sauce
1 diced onion
2 coves minced garlic
1/8-1/4 cup Sriracha
2 large cans crushed tomatoes
salt & pepper to taste

1 lb cooked pasta (I like thin spaghetti)

Mix all ingredients. Shape into 1″ balls. I use a cookie scoop because I don’t like toughing raw meat. Place on a parchment paper lined cookie sheet. Bake at 400 degrees for 30 minutes. Freeze about half of the meatballs and for next time.

 

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Crockpot Moroccan Chicken

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I work from a home-based office, so I’ve been trying to find good crockpot recipes. Most of them are not really all that great no matter what the promise was. This, however, is pretty tasty and probably fairly low-cal. I combined a couple of recipes and my own incredible culinary skills 🙂 I can whip it together on my lunch break, and by dinner time it’s ready to eat. Win.

Ingredients
2 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp pepper
3/4 tsp salt
6 chicken breasts cut into pieces
olive oil
1 medium onion cut into 1/2″ wedges
4 cloves garlic
1 tsp ground ginger
1 28-oz can diced tomatoes
1 can chickpeas, drained
1/2 cup diced prunes (or try raisins)

Serve on rice, couscous, or quinoa.

Directions
Mix first four spices in a large container that you can seal tight. Add chicken and shake it up to coat. In a large skillet, heat olive oil, add chicken and cook until it starts to brown (don’t cook it all the way, that’s the crockpot’s job). In the meantime, add onion, garlic and ginger to the bottom of the crockpot. Add chicken. Top with tomatoes, chickpeas, and prunes. Turn on crockpot and get your butt back to work. Cook on high for about 4 hours, low for about 8 hours (I’m guessing here). Stir it an hour or so before serving to mix everything together.

This makes a large pot, so invite your neighbors over. I made 3 cups of rice and that seemed to balance well.

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Stuffed Peppers

Stuffed Peppers

Just when you thought I exhausted all the possibilities of Things Based on Meatloaf, I came up with this beauty. I think this was my first time making stuffed peppers and they turned out really good. I added sliced eggplant and red peppers from our garden around the peppers and served it with cornbread.

Ingredients
4 large bell peppers of your favorite color
1 jar spaghetti sauce (I used a tasty organic vodka sauce)

Filling
1/3 cup rice
1 lb. ground turkey
1/2 cup seasoned bread crumbs
1 egg
1 tbs. dried onion
1 tsp. dried garlic
3 tbs. ketchup

Directions
Cook rice and 2/3 cup water. Mix all filling ingredients. Clean peppers, cut off top and core. Place in a casserole dish and fill with meat mix. . Microwave for about 5 minutes to start heating. Poor sauce around peppers and bake at 375 degrees for one hour.

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Turkey Burgers

From the “Things Based on Meat Loaf” series. This is the exact same recipe as Spaghetti & Meatballs, just without the cheese.

Ingredients
1 lb. ground turkey
1/2 cup seasoned bread crumbs
1 egg
1 tbs. dried onion
1/2 tbs. dried garlic
3 tbs. ketchup

Directions
Mix all ingredients. Form into patties, fry or preferably grill. Yummo.

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I Made Some Pretty Good Chicken the Other Night

Ingredients
– 2 Chicken breasts
– 1/2 cup of white wine
– Tablespoon or so of Butter/Margarine
– Teaspoon-ish of Dijon Mustard
– Little bit of Lemon Juice

Directions
Melt butter in pan. Add in wine, mustard, and lemon juice. Once it’s all good and hot and mixed, toss in the chicken and sear over high heat. Then, turn down the heat to medium and cover so it cooks through. Check after 8-10 minutes to make sure it’s not still pink in the middle. If it is, obviously keep cooking. The last step is crank the heat back up to high and take the lid off for just about 2 minutes, just to give the outside some color. Be careful with this last step because the liquid will splatter at high heat. And by be careful, I mean wear something with sleeves. You’ve been warned.

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Too Many Enchiladas

Here’s my super-easy recipe for Too Many Enchiladas. Enjoy!

Ingredients
1 lb chicken OR ground beef
1 can of Old El Paso refried beans
1 Old El Paso Enchilada dinner kit
1 package of tortillas (you’ll need it in order to make too many)
1 package of shredded taco cheese

Directions
Cook chicken or beef on the stove top, and stir in flavor packet as directed on Old El Paso box. Preheat the oven. Ok, on the box, it says to wrap desired amount of chicken/beef into the tortilla and place seam-side down in a 13 x 9 baking dish. You’re still going to do that, however you’ll need to add some refried beans into tortilla. Three reasons: A-number-1) The beans are soft and mushy, so they help the enchilada hold together when you roll it all up, B) Enchiladas will now have half meat/half beans which is super-mexi-fun, and 3) A little filler goes a long way, so there’s guaranteed leftovers. Then, cover with packets of enchilada sauce (I believe there’s two included in the box), sprinkle some cheese on top, and cover with foil. Toss in the oven for 20-25 minutes, and wah-laa. Too many enchiladas.

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Fiesta Helper

Courtesy of our good friend Dana Ross, white trash cook extraordinaire.
………………
Ingredients
1 cup frozen corn
Hamburger Helper – Cheesy Enchilada Flavor
1 lb. ground meat or ground turkey
1 can black beans
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Directions
Cook 1 cup of frozen corn. Set aside. Open box. Brown 1 lb. ground meat or 1lb. ground turkey. Prepare as instructed on the aforementioned box. During the last 10min of “cooking”: Add one can of black beans (drained), and corn, stirring occasionally until heated throughout.

Remove from heat, let stand for 5 minutes. Serve with tortilla chips, white or yellow, and a margarita. Olé!

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