Filed under: Cooking, Main Dishes | Tags: bacon, garlic, ground turkey, onion, parmesan, red peppers
Ingredients
- 1/2 cup minced carrots
- 1/2 cup minced celery
- 1/2 cup minced onion
- 3 pressed garlic cloves
- 6-8 bell peppers (any color) cut tops offs and remove seeds *if peppers are large use 6, small use 8
- 1 pound ground Turkey
- 1/4 pound bacon, diced before cooking
- 1/2 teaspoon red pepper flakes
- 1 tsp Dry Mustard
- 1 tsp poultry seasoning
- 1/2 tsp rosemary
- 1 1/2 cups prepared Tomato sauce
- 1/2 cup red wine
- 1/3 cup heavy cream or 1/2 & 1/2
- 1 cup cooked white rice
- 1 cup grated Parmesan cheese, divided
- 1/2 cup Panko bread crumbs
Directions
- Preheat oven to 400 degrees F
- Cook bacon pieces until brown. Drain off most of the fat, leave about one tablespoon.
- Add carrots, celery and onion until tender.
- Add ground turkey and cook until browned and crumbled; drain off any excess liquid, and return to heat.
- Add in spices and cook for 2 mins.
- Add tomato sauce and wine, and simmer for 10 minutes.
- Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most liquid has absorbed.
- Place peppers in a shallow baking dish, and fill with turkey mixture.
- Mix together panko bread crumbs and remaining half of parmesan cheese.
- Top with Panko/Parmesan cheese mixture.
- Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
Filed under: Cooking, Family, Main Dishes, Uncategorized | Tags: apples, chipotle, chutney, dinner, ground turkey, lemon, onion, scallions
- 1/4 cup thinly sliced scallions
- 1/2 cup finely chopped celery
- 3 Granny Smith apples , peeled and diced
- 1/8 cup canola oil (I used Olive Oil cause I dont use canola)
- 4 pounds ground turkey breast
- 2 Tbsp. salt ( I use 1 Tbsp)
- 1 Tbsp. black pepper
- 2 tsp. Tabasco® chipotle pepper sauce
- 1 lemon , juiced and grated zest
- 1/2 bunch parsley , finely chopped
- 1/4 cup Major Grey’s Chutney , pureed
Directions:
Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes
Filed under: Canning, Cooking, Main Dishes | Tags: 30 min, Beans, Canning, chicken, cilantro, corn, dinner, garlic, green chilies, ground beef, mexican, onion, Soup, stock, tomato
4 chicken breast cooked and shredded, you also can do 1lb ground chicken, turkey or beef
1 large onion diced
2 garlic cloves crushed/minced
1 pkg ranch dressing mix OR
1 pkg taco soup mix OR
1 can pinto beans
1 can Chile hot beans
1 can black beans 1 can corn
2 can stewed tomatoes
1 can mild green chilies
1 can of olives drained
4 bay leaves
2-4 tsp cumin
1 quart chicken stock
Cook and shred chicken, place in large stock pot. Add all canned ingredients with liquid too and spices. Bring to a boil and simmer for 30 mins.
For tortilla soup: lightly drizzle olive oil over tortilla and brown in oven. 400 degrees till brown. Remove and slice with pizza cutter.
Serve with a lime wedge squeezed in to bowl and a dollop of cream cheese. Garnish with cilantro!! YUMMERS!!!
** I can the remaining soup in a pressure canner for quick grab meals!
Filed under: Chinese/ Asian, Cooking, Main Dishes, salad, vegetables | Tags: 30 min, appetizer, Asian, chicken, dinner, garlic, mushrooms, onion, Side dish, vegetables
Ingredients
- You’ll need:
- * Package of dried shiitake mushrooms – roughly 8-12
- * 2 teaspoons dry sherry
- * 2 teaspoons water
- * 2 teaspoons soy sauce
- * 1 1/2 pounds ground chicken – can substitute ground turkey
- * 5 tablespoons of cooking oil
- * 2 cloves garlic, minced
- * 2 green onions, thinly sliced
- * 2 small dried chilies, (optional)
- * 1 teaspoon freshly grated ginger (optional)
- * 8 oz can bamboo shoots, drained & diced
- * 8 oz can water chestnuts, drained & diced
- * salt and freshly ground pepper
- * 1 package cellophane Chinese rice noodles, deep fried & prepared according to package
- * Iceberg lettuce “cups” leaves – can easily substitute with romaine or bibb lettuce
- Cooking Sauce:
- * 1 tablespoon hoisin sauce
- * 1 tablespoon soy sauce
- * 1 tablespoon dry sherry
- * 2 tablespoons oyster sauce
- * 2 tablespoons water
- * 1 teaspoon sesame oil
- * 1 teaspoon sugar
- Dipping Sauce:
- * 1/4 cup granulated sugar
- * 1/2 cup water
- * 2 tablespoons soy sauce
- * 2 tablespoons rice vinegar
- * 2 tablespoons ketchup
- * 1 tablespoon lemon juice
- * 1/8 teaspoon sesame oil
- * 2 tablespoons chili sauce
- * 1 tablespoon Chinese hot mustard powder plus 2 tsp water (to taste)
Directions
- Preparation:
- Assemble the dipping sauce (for spooning over your lettuce wraps) by dissolving the 1/4 cup sugar in 1/2 cup water in a small bowl. Add soy sauce, rice vinegar, chili sauce, lemon juice and sesame oil. Mix well and refrigerate the sauce until you’re ready to serve. Combine the 2 teaspoons water with the Chinese hot mustard and set this aside as well. Upon serving, add your desired amount of Chinese mustard to the dipping sauce for additional spiciness.
- Cover mushrooms with boiling water, let soak for 30 minutes; then drain. Cut off stems and discard. Dice mushrooms. Set aside.
- Mix all ingredients for cooking sauce in bowl, and set aside.
- In medium size bowl, combine ground chicken with sherry, water, soy sauce, 1 tablespoon oil, and salt & pepper. Mix to coat chicken thoroughly. Let sit for 10-15 minutes to ‘marinate’.
- Heat wok or large skillet over medium high heat. Add 3 tablespoon of cooking oil, add chicken and quickly cook for about 3-4 minutes. Remove chicken from pan and set aside.
- Add 2 tablespoons of cooking oil to pan. Add onion, garlic, chilies, and ginger (if desired) and cook for 1-2 minutes. Add mushrooms, bamboo shoots and water chestnuts and cook for 2 more minutes.
- Add the cooked chicken and mixed cooking sauce to pan. Cook until thickened and hot.
- Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles.
- Make the lettuce cups by slicing the top off a head of lettuce right through the middle of the head. Pull your lettuce cups off the outside of this slice.
- Serve chicken over noodles aside the lettuce cups. Assemble lettuce wraps by spooning chicken filling into a lettuce cup, adding dipping sauce over the top, and rolling up.
Filed under: Cooking, Main Dishes, Soup, vegetables | Tags: Beans, broccoli, carrots, cauliflower, garlic, mushrooms, onion, parmesan, red peppers, stock, tomato, vegetables, Zucchini
1 med zucchini chopped and cut into quarters
1 1/3 C mushrooms, quartered
1 med onion, chopped
4 garlic cloves minced
32-48 oz chicken stock
2 cans diced tomatoes
1 C broccoli chopped
1 C cauliflower chopped
3 carrots sliced
1 C celery sliced
1/4 C red or yellow peppers
1 can tomato sauce
1 can kidney beans
1 tsp Italian seasoning
1 tsp dried mustard
1/2 tsp poultry seasoning
1 pkg frozen spinach or 2 C fresh
salt and pepper to taste
In a large stock pot saute zucchini, onion and garlic in a little bit of olive oil. Add in broth, tomatoes, broccoli, cauliflower, carrots, celery, tomato sauce, kidney beans and seasonings. Bring to a boil, reduce heat and simmer for 10-20 minutes or until all veggies are tender. Stir in spinach. Serve with grated parmesan shavings.
Filed under: Cooking, Main Dishes, Uncategorized | Tags: cheese, chicken, cream, garlic, Gorgonzola, onion, parmesan, rigatoni
This dish was good….not great. I think I would cut back on the gorgonzola cheese next time, it made it a bit tangy. Gorgonzola has a blue cheese taste to it and this called for a lot of cheese so I think cutting it back would make it better.
16 oz Cooked rigatoni pasta
1 pound skinless boneless chicken
1 tbls olive oil
1/2 onion thinly sliced
4 cloves of garlic minced
4-6 fresh sage leaves minced
1/2 white wine
1 cup heavy whipping cream
1/2 cup chicken broth
1 cup gorgonzola cheese crumpled
1/2 cup shredded Parmesan
pepper to taste
Brown chicken in oil until cooked throughout. Remove chicken set aside to cool a bit. Meanwhile saute onion and oil in pan until golden. Add sage cook for no longer than one minute. Add wine stirring constantly and scraping the bottom of the pan to remove onion and chicken drippings.
Cut chicken into 1/2 inch pieces and return to pan. Add cream and broth; cook until sauce has slightly thickened. Stir in gorgonzola and Parmesan, remove from heat and stir until cheese has melted.
Toss with cooked pasta top with a little more Parmesan and parsley and serve.
Filed under: Cooking, Main Dishes | Tags: 30 min, artichokes, onion, parmesan, shrimp, vegetables
This dish was delicious!!!!
Jamey loved it and Mom tasted it and liked it too! Two thumbs up! Very very easy and quick. I added chicken in because I didn’t think Jamey would eat the shrimp, and of course I was wrong. He sat there and picked out all the shrimp and gobbled them up! This is going into the cook again pile for sure!!
1 lb Shrimp
3/4 zesty Italian dressing
2 C mushrooms
1 small onion thinly sliced
1 can artichoke hearts, cut in half
1 tbsp fresh parsley
1 pkg any variety ( I prefer thin spaghetti
1/4 C grated Parmesan
Cook and stir shrimp and 1/2 C of the salad dressing in large skillet on med/high for 2-3 Min’s. Add in mushrooms, onion, artichokes and parsley. Continue cooking until shrimp are pink and veggies are tender.
Toss with cooked pasta and remaining 1/4 cup of the dressing. Sprinkle with cheese and serve.
Filed under: Cooking, Main Dishes, Side dish, Uncategorized | Tags: cauliflower, chicken, dinner, feta, garlic, mushrooms, noodles, onion, peppers, Zucchini
This recipe was really filling. Jamey didn’t like the feta, I think I may have used more than 1/2 cup. Next time I will definatly stick with the 1/2 cup! It is a great way to use up left over vegetables you have in the fridge! I am sure any combination I think would be great!!
Feta Chicken and vegetable medley
Feta Chicken and Vegetable Medley
1 tbls Flour
1/2 tsp dried Marjoram or Thyme
1/4 tsp Fresh Black Pepper
1/2 Salt
2 Skinless, boneless Chicken Breast
1 tsp Olive oil
1 Red bell pepper cut into strips
1/2 C Red onion cut into thin strips
2 Cloves garlic minced
1/2 C Cauliflower cut into small pieces
6 med sized mushrooms cut into quarters
1 small zucchini cut into 1/4 inch slices then cut in half
2/3 C Chicken broth
1 tbls Fresh Basil leaves chopped
2 tsp Rice wine vinegar
1/2 C Feta crumbles
2 C Penne pasta
Cook pasta until tender, I start the water at the same time as the chicken and then add the pasta to cook when I start the vegetables. Everything will be done at the same time!
Combine first four ingredients and dredge chicken in it. Heat oil in a nonstick pan over medium heat. Add chicken and cook for 5-6 min on each side or until golden brown. Remove from pan and keep warm.
Add bell pepper, onion and garlic to pan, cook over med/high heat until just starting to brown. Add in the remaining vegetables, basil, broth and vinegar. Cook until all vegetables are tender, about 8-10 min. Combine vegetables and feta in a bowl and mix.
Plate: Place noodles, then vegetable cheese mixture then top with chicken. Sprinkle a little more feta and garnish with basil leaf!
This could also be made into a side dish by omitting the chicken and noodles. A vegetable feta mixture, yummy!
Filed under: Main Dishes | Tags: 30 min, dinner, garlic, italian sausage, onion, pasta, Zucchini
Serves:6
Time: 30 min
12 oz fettuccine
1 tbsp Olive Oil
1 lb Mild or Hot Italian sausage
2 tbsp Minced garlic
1/2 c Sliced onions
1 lb Sliced zucchini
10 Cherry tomatoes cut in half or 2 large tomatoes sliced into 1” chunks
1/2 tsp Fresh ground black pepper
1/2 c Fresh shaved parmesan
- Cook pasta, drain, place back into pot and set aside.
- In a large nonstick pan heat oil over high heat. Add sausage and cook, stir often breaking into small pieces. Cook until meat is thoroughly cooked. Transfer sausage to a plate and set aside.
- In sausage drippings add garlic, onion and zucchini cook until everything starts to brown, about 4 min. Stir in tomatoes and black pepper, cook for 2 min. Combine sausage and vegetable with noodles and sprinkle with 1/2 the parmesan cheese.
- Plate and sprinkle with more parmesan!
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