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Twenty Minute Turkey Tacos….

Posted by on January 24, 2012

Can an old favorite be improved upon?  Of course!  Forget those little sodium packed seasoning mixes and follow this recipe instead.  Use this seasoned meat in taco or enchilada casseroles, taco salads and burritos.  I make extra for the freezer for an even easier meal down the road.  Feel free to use ground beef as well.

Turkey Tacos

1 tablespoon canola oil
1 large onion, finely chopped, or 2 teaspoons granulated onion
4 cloves fresh garlic, minced, or 1 teaspoon granulated garlic
2 1/2 lbs. ground 93% lean turkey
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

1)  Heat  a large skillet over medium-high heat, add the canola oil.  Add the onion and cook for 5-7  minutes.  Add the garlic and cook another minute.
2)  Add the meat and cook through.  Break up the meat with a spatula while cooking.  Add the chili powder, cumin, salt and pepper.   Stir to combine and add the water.  Allow to simmer for about 5 minutes or until most of the water has evaporated.  Serve with warmed soft or crunchy shells and your favorite toppings.

Enjoy with your happy family!

Angie

 

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Twenty Minute Homemade Sloppy Joes…..

Posted by on December 2, 2011

It is that time of year when there just isn’t loads of extra time to spend in the kitchen.  I do not make this meal often enough for my people as they go nuts when I make them!  So simple.   I make my Sloppy Joes with ground turkey and a few basic ingredients.  Since your family will love this, double or triple the recipe and freeze it for a couple of other quick weeknight meals.  You’ll be so happy you did!

If you REALLY want to drive ’em crazy make these.  My Oven French Fries  are sure to please and they actually taste like a real potato…imagine that!  They take a bit more effort than opening a bag (which I am certainly not above!) but will be well worth it!

Homemade Sloppy Joes

1 1/2 lbs. ground turkey*
2 teaspoons vegetable oil
1 medium onion, finely diced
4 cloves fresh garlic, finely minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chili powder, or more to your taste
1 6 ounce can of tomato paste
3 tablespoons brown sugar
2 cups water
8 hamburger buns

1)  Heat a large heavy skillet over medium heat.  Add the oil.  Add the ground meat to to the hot skillet and add the onion garlic and salt and pepper.  Cook until the meat is cooked through.
2)   Add the chili powder, tomato paste and the brown sugar.  Stir the mixture to incorporate the ingredients into the meat.  Add the water all at once.  Simmer for about 10 minutes or until you’ve achieved the right consistency for the saucy meat to to onto a bun.  Taste and adjust seasoning if necessary.  Makes 8 happy, smiley, and very much appreciated servings.

There you go.  An easy, delicious and healthy dinner for your family that everyone will LOVE.

Have a great weekend!

Angie

*you can substitute beef for the turkey meat.  I would suggest cooking the beef all the way through and then draining off any excess fat before adding the rest of the ingredients.

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Oven Roasted Turkey Legs…YUM!

Posted by on November 14, 2010

The unfortunate part about making a whole turkey is that there are only two legs.  Most people either love the breast or the leg….I think it a good idea when making a whole turkey to make additional turkey legs.  I make turkey legs occasionally for dinner, so easy and so delicious!  You could make them ahead for Turkey day and re-warm in the oven for 30 minutes prior to serving. 

Whip up some mashed potatoes and make a little pan gravy and you have one inexpensive and delicious weeknight dinner.

Oven Roasted Turkey Legs

4 large turkey legs
Olive oil
Salt and pepper
2 teaspoons oregano
1 1/2 cups water

1)  Line a cookie sheet with sides with non stick aluminum foil.  Preheat oven to 325′.
2)  Rub each turkey leg generously with olive oil.  Season generously with salt, pepper, and oregano.
3)  Place in oven and roast for 1 1/2 hours.
4)  Remove pan from oven, add 1 1/2 cups water and cover with foil.  Roast another hour.

Gravy

Pan juices
1/2 cup water
1 tablespoon corn starch

1)  Pour the pan juices into a gravy separator.  Drain off the juices you’ll be using into a one cup measuring cup and discard the fat.  Add enough water to measure 1 cup.  Pour into small sauce pan.
2)  Mix the cornstarch with the 1/2 cup of water until incorporated.  Pour immediately into the broth in the pan. 
3)  Cook over medium heat until it comes to a boil.  Remove from heat.  Serve immediately.

To re-warm turkey legs.  Place in a pan with sides and add 1/2 cup of water.  Cover tightly with foil and warm in 325′ oven for 30 minutes.
To re-warm gravy.  Microwave for one minute increments, stir between.  Whisk in a little water if necessary for a smooth gravy.

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Parmesan Turkey Meatball Soup

Posted by on November 30, 2009

I love this soup, it is quick and simply delicious!  You can use your own homemade stock or Better than Bouillon. 

Recipe:

4 quarts turkey or chicken stock (16 cups)
5 large stalks of celery, cut into ½” pieces
5 large carrots, peeled & cut into ½” pieces
1 medium onion, coarsely chopped
1 12-16 oz. package whole wheat soup noodles cooked according to package directions  -or- 2 cups cooked brown rice
1 16 oz. package frozen vegetables, mixed, green beans, peas, anything you like!
Salt & pepper to taste, at very end

Meatballs:

1 ½ lbs. ground turkey, I use the 93% lean
1 cup dried bread crumbs, or 2 cups fresh bread crumbs
2 large eggs
¼ cup grated parmesan cheese
1 small bunch fresh parsley, chopped (or 2 T. dried parsley)
1 teaspoon each granulated garlic & onion (or powder)
½ teaspoon kosher salt
¼ teaspoon pepper

In a large stock pot, add the stock through the onion.  Bring to a simmer over medium heat for 30 minutes.

For the meatballs:  In a large bowl thoroughly combine all ingredients.  Shape into 1” balls and drop into simmering stock & vegetables.  Simmer for 20 minutes.

Add cooked rice or noodles & frozen vegetables, simmer for another 10 minutes.  Add salt & pepper to taste.  Add additional chopped parsley if you like.

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Turkey Stock & Soup…..

Posted by on November 25, 2009

Making your own stock will make an amazing soup.  If the turkey carcass is frozen, allow it to thaw in the refrigerator for 24 hours. 

Stock Recipe:

One turkey carcass  
One bunch fresh parsley
One medium onion, quartered
2 large carrots, halved
2 large stalks of celery, halved

Place carcass into a large stock pot and cover with water & add vegetables.  Simmer over low heat for 2 1/2 -3 hours, you do not want the liquid to boil.  You will notice that you do not add salt or any other seasoning at this point, you want a simple, flavorful stock.  You do this so that whatever you will be making will not be over seasoned.

Remove the bones and vegetable pieces with a slotted spoon, discard.  I like to carefully strain the broth through a fine sieve over a very large bowl.  You then have a beautiful, pure stock.  If  If using the same pot for the soup, wash thoroughly and add the stock back to the pan.  (you want to remove any foam debris from the pot to keep your soup stock clear)  You can also allow it to cool, stirring often, and freeze.

Simple Turkey Vegetable Noodle Soup

Soup stock
Leftover turkey meat, torn into bite size pieces
2 16 oz. packages of mixed frozen vegetables
1 l6 oz. package of frozen chopped spinach (not the block)
1 12-16 oz. package of whole wheat soup noodles, cooked & drained
1 bunch of rinsed, chopped fresh parsley

This will take only a few minutes to make.  Over medium heat, bring the stock with the turkey meat to a simmer, add the vegetables and allow to cook for about 10 minutes.  Add the cooked pasta.

NOW season with salt, pepper, & fresh parsley.   If you’re going to top your soup with fresh parmesan cheese,  keep that in mind when seasoning, the cheese has a high sodium content.

Enjoy!

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