The original idea for this came from Rachael Ray. However, I never found the rare, pricey ingredients she always wants in there, so this is my poor man's version. Richard loves it!
The Burger:
1 lb Ground Turkey
handful of cubed cheddar chunks
1 Tbs Chili powder
1 Tbs Cumin
1 Tbs dried onion (or whatever the fresh equivalent is. I'm a crier.)
Mix together in a bowl and make into patties the size you want. I usually get 4-6 large patties.
The sauce:
Ranch Dressing seasoned with Garlic Powder
Directions: After fully cooking the patties, put them on a bun and instead of Ketchup and Mustard, use the Sauce. TASTY!
about 20 min total
Tip: The kids aren't so fond of this one, so when I'm feeling like a nice mom, I mix together the meat, make Richard and my patties and freeze the other uncooked patties for another day. Works great!
Showing posts with label Turkey. Show all posts
Showing posts with label Turkey. Show all posts
Friday, January 23, 2009
Wednesday, June 18, 2008
Turkey vs Chicken
You can switch turkey for chicken and visa versa in vertually any recipe. So if one is on sale but the recipe called for the other, just get the cheap one. It won't change the quality of the recipe at all. This also means that any recipe that calles for cubed cooked chicken, you can use your Thanksgiving turkey leftovers. I know I usually end up throwing alot of meat out when we cook a turkey just because I can't think of what to do with it and am sick of eating turkey sandwiches.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
The same goes with ground hamburger and ground turkey. Personally, I am not a fan of ground turkey, but I know some people are.
Turkey and Wild Rice Soup
Ingredients
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.
Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.
1 cup grated carrots
1 cup sliced mushrooms
1/2 cup coarsely chopped celery
1/2 cup chopped onion
1 Tbls butter or margarine
1/2 cup flour
2 (14-14 1/2 oz) cans chicken broth
1 (12 oz) can low-fat evaporated milk
1 1/2 cups cooked wild rice
1 cup diced cooked turkey
1/4 cup slivered almonds, toasted
Directions
Step 1
Grate carrots using Ultimate Slice & Grate. Slice mushrooms using Egg Slicer Plus. Chop celery and onion using Food Chopper.
Step 2
Melt butter in Professional Medium (3 qt) Saucepan over medium heat. Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes or until vegetables are crisp-tender.
Step 3
Stir in flour. Gradually add broth and milk, whisking until blended using Nylon Spiral Whisk. Bring to a boil. Stir in cooked rice and turkey. Reduce heat; simmer, uncovered, 5 minutes.
Step 4
Meanwhile, place almonds in Professional Small (8 inch) Sauté Pan. Heat over medium heat 3-5 minutes or until almonds begin to brown, stirring frequently. Remove from pan; cool slightly. Stir almonds into soup just before serving.
Cook's Tip: For convenience, this recipe can be made with quick-cooking or frozen cooked wild rice. Prepare rice according to package directions before stirring into soup.
Lemon-Pepper Turkey Pasta
Ingredients
1-1/2 lbs. turkey cutlets or slices, cut into 1/2-inch strips
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. cornstarch
1 tsp. lemon pepper
1 lb. linguine
2 tbsp. olive oil
6 scallions, sliced
1 lemon, cut into 10 thin slices and finely slivered
1 garlic clove, minced
One 10 oz. bag fresh spinach, washed, drained and chopped
Makes 4 to 6 servings
Directions
Step 1
In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
Step 2
Cook the pasta. In a large non-stick skillet, cook the turkey and marinade with the oil 2 to 3 minutes or until turkey is no longer pink in center. Add scallions, lemon slivers and garlic. Stir in spinach and cook until just wilted.
Step 3
To serve, combine the turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.
1-1/2 lbs. turkey cutlets or slices, cut into 1/2-inch strips
1 tbsp. soy sauce
1 tbsp. white wine vinegar
2 tsp. cornstarch
1 tsp. lemon pepper
1 lb. linguine
2 tbsp. olive oil
6 scallions, sliced
1 lemon, cut into 10 thin slices and finely slivered
1 garlic clove, minced
One 10 oz. bag fresh spinach, washed, drained and chopped
Makes 4 to 6 servings
Directions
Step 1
In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper; shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
Step 2
Cook the pasta. In a large non-stick skillet, cook the turkey and marinade with the oil 2 to 3 minutes or until turkey is no longer pink in center. Add scallions, lemon slivers and garlic. Stir in spinach and cook until just wilted.
Step 3
To serve, combine the turkey mixture with hot linguine and garnish with parsley and lemon slices, if desired.
Turkey Tortilla Casserole
Ingredients
½ cup chopped onion
1 10oz cream of chicken soup
½ cup chicken broth
1 tsp pepper
¼ cup chopped celery
1 cup shredded cheddar cheese
3 cups chopped cooked (4oz) Turkey or chicken
1 cup shredded Monterey Jack cheese (4oz)
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 cup salsa
1 4oz can diced green chili peppers, drained
Serves 5 to 6
Directions
In a medium saucepan combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or till vegetables are just tender. In a large bowl stir together un-drained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup, and pepper. Reserve ½ cup of each cheese; set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13x9x2 inch-baking dish. Top with salsa and reserved cheeses.
Bake in a 350 oven about 30 minutes or till heated through.
Let stand 5 minutes before serving.
½ cup chopped onion
1 10oz cream of chicken soup
½ cup chicken broth
1 tsp pepper
¼ cup chopped celery
1 cup shredded cheddar cheese
3 cups chopped cooked (4oz) Turkey or chicken
1 cup shredded Monterey Jack cheese (4oz)
10 to 12 (6 inch) corn tortillas, torn into bite-size pieces
1 cup salsa
1 4oz can diced green chili peppers, drained
Serves 5 to 6
Directions
In a medium saucepan combine onion, chicken broth, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 to 6 minutes or till vegetables are just tender. In a large bowl stir together un-drained onion mixture, cooked turkey or chicken, corn tortillas, chili peppers, soup, and pepper. Reserve ½ cup of each cheese; set aside.
Stir remaining cheese into tortilla mixture. Transfer mixture to a lightly greased 13x9x2 inch-baking dish. Top with salsa and reserved cheeses.
Bake in a 350 oven about 30 minutes or till heated through.
Let stand 5 minutes before serving.
Saturday, June 7, 2008
Nacho Turkey Casserole
If you like nachos with all the trimmings, you'll love this dish. Not a fan of turkey? Try it with ground chicken or beef instead.
Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.
For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.
Prep: 15 minutes
Bake: 30 minutes
Ingredients
5 cups slightly crushed tortilla chips
4 cups cubed cooked turkey or chicken
2 16-ounce jars salsa
1 10-ounce package frozen whole kernel corn
1/2 cup dairy sour cream
2 tablespoons all-purpose flour
1 cup (4 oz.) shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese
Directions
1. Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.
2. Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.
To Tote: Cover tightly. Transport in an insulated carrier.
For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.
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