Posts tagged ‘turkey’

November 7, 2011

Food: Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce.

It is sometimes hard to condense recipe titles.

I want to include as many ingredients into the title as possible. I’ll work on condensing them.

Moving on. Check these shells out. The roasted garlic and mushroom combination with ricotta cheese is really tasty. Then you add the smoky and spicy tomato sauce – you now have a complete meal. Maybe next time I’ll make a green salad to go along with it?!?!

These freeze really well too. If I have time, I make two baking dishes. Freeze one and eat one.

Roasted Garlic and Mushroom Shells with Smoked Spiced Turkey Tomato Sauce

Ingredients:

  • 1 box of large pasta shells
  • 6 garlic cloves, roasted and mince
  • 1 8 oz. container sliced mushrooms
  • Kosher Salt
  • freshly ground black pepper
  • 2 cups Ricotta cheese
  • 1 1/2 cups grated mozzarella cheese, divided
  • 1 egg
  • 1 teaspoon dried oregano
  • 2 tablespoons chopped fresh basil or dried basil (reduce amount if dried)
  • 1 1/2 quarts Smoked Spiced Turkey Tomato Sauce

Method:

1. Cook pasta shells according to package directions – cook about 1-2 minutes less – since the shells will cook more in the oven. Strain and let cool in sink. Adding a drizzle of olive oil on the top of them, helps prevent them from sticking together.

2. Saute sliced mushrooms in a little bit of olive oil, salt and pepper, until browned and somewhat soft – only 4 minutes on medium high. Let cool.

3. Combine garlic, mushrooms and remaining ingredients into a bowl (only 1 cup of mozzarella). Stir to combine. Add more salt and pepper to taste.

4. Once pasta shells are cooked and are cool enough to handle, spoon in about 1 1/2 tablespoons or more of cheese filling into each shell. Place in a baking dish, that is covered with a layer of tomato sauce. Fill baking dish completely up – top with more sauce and remaining 1/2 cup of mozzarella cheese.

5. Bake in a preheated oven at 400 degrees until sauce is bubbling and cheese is melted and begins to brown. Serve hot.

**to roast garlic cloves…cut the ends off, drizzle a little olive oil on top, wrap in foil and roast in a hot oven until they are soft. Push them out of their skins and mince.

 

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November 2, 2011

Food: Smoked Spiced Turkey Tomato Sauce.

I am going to tell you a secret.

But don’t tell anyone.

Homemade meat sauce is SO easy to make.

Don’t be intimidated. With a few staple ingredients that I usually have around, this delicious flavorful sauce is born.

There are a million variations. I had ground turkey in the freezer, that was reaching it’s freezer life – ground beef, ground pork and a combination works great too.

This sauce freezes great! I make a lot of this and freeze in quart containers.

Smoked Spiced Turkey Tomato Sauce

Makes 2 quarts

Ingredients:

  • 1 tablespoon Olive Oil
  • 1 medium onion, small dice
  • 2 medium/small carrots, small dice
  • Kosher salt
  • freshly ground black pepper
  • 1 lb. ground turkey
  • 1 tablespoon medium chili powder
  • 2 dashes cayenne powder
  • 1 tablespoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can italian stewed tomatoes
  • 1/4 cup chopped parsley

Method:

1. Heat large pot on medium heat with Olive oil. Add diced onion and saute for 2-3 minutes. Add carrots and a dash of salt and pepper, cook for another 2 minutes. Stirring occasionally.

2. Turn up heat to medium high. Add ground turkey and cook until browned and all pink is gone. Add the remaining ingredients. Turn heat to low and simmer for at least 15 minutes. Taste and season with more salt and pepper.

3. This can be simmered more but is great right away. I freeze 1 quart and eat 1 quart right away.

 

April 28, 2011

Food: Turkey Meatloaf Muffins with Zucchini: Take 2.

We had some ground turkey in the freezer and I wanted to recreate the meatloaf muffins but change it up a bit.

I might just say that I think I like this version better than the previously posted meatloaf muffins. But you will have to be the judge.

I know the photo is a little boring. This was lunch the next day- I forgot to photograph them the night before with all our gorgeous sides- we were hungry and they smelled good.

Turkey Meatloaf Muffins with Zucchini

  • 1 tablespoon Olive Oil or butter
  • 1/2 white/yellow onion, minced
  • 2 cups mushrooms, minced (1 cup when minced)
  • 1 carrot, minced
  • zucchini, minced
  • 1 clove garlic, minced
  • 1 package ground turkey – 1.5 lbs.
  • 1 teaspoon smoked paprika
  • 1 teaspoon medium chili powder
  • 1 cup Ketchup, separated (1/2 cup for turkey mixture, 1/2 cup for topping)
  • 3-4 dashes Worcestershire sauce
  • 1 teaspoon Siracha hot sauce, more if you like it hot (and more for topping)
  • 1/2 cup Panko bread crumbs
  • 1 egg, whisked
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup brown sugar
Preheat oven to 400 degrees.
1. In a small sauce pan, heat oil or butter with medium high heat. Add onion, mushrooms, carrot and zucchini. Saute for 5 minutes, stirring occasionally. Add garlic and stir to combine. Cook for another 1-2 minutes. The mushrooms and zucchini should be browned but not burnt. Remove from heat.
2. In a medium to large-sized bowl combine all ingredients from turkey through salt and pepper. Using your hands is the best for this. You don’t want to work it too much but make sure that all the ingredients are fully incorporated so that each bite contains everything!
3. Spray muffin pan with cooking spray. With hands, take about 1/2 cup of turkey mixture and make into a ball and push into the muffin molds. I added a little extra to the tops on some to make them a little bigger. They will shrink a little once cooked.
4. To make topping, combine 1/2 cup ketchup, brown sugar, 1-2 dashes of Worcestershire sauce (and more Siracha if you like it hot) into a small cup/bowl. I used a measuring cup and it worked great. Using a spoon, top each ‘muffin’ with about a tablespoon of the ketchup/brown sugar mixture.
5. Place in oven and cook for 18-20 minutes. Remove from oven and let sit for 2 minutes. With a large spoon scoop the muffins out of the muffin forms- they will come out smooth and will stay intact.
*make sure that your vegetables are minced finely. You don’t want huge chunks of them in your ‘muffins’. You can see in the top picture how small the carrot is!


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January 5, 2011

Food: Turkey Meatloaf Muffins.

That’s right, I said it. Muffin. Instead of making the large brick of meatloaf and waiting for 50+ minutes for it to be done. I put mine in a muffin pan to make personal sized mini meatloaf’s. Trust me, not only do they cook more quickly – 18 minutes to be exact, they look great on your plate and are super easy to put into Tupperware for tomorrow’s lunch. Plus they stay super moist! I followed a recipe that I found in my Cooking Light magazine, but naturally changed a few things. Here is my version.

  • 1 tablespoon of butter
  • 2 cups chopped yellow onion
  • 1 (8-ounce) package pre-sliced mushrooms – I use Cermini mushrooms for their depth of flavor
  • 3 garlic cloves, chopped
  • 3/4 cup Panko bread crumbs
  • 3 tablespoons chopped fresh flat leaf parsley
  • 1 tablespoon low-sodium soy sauce
  • 1/2 tablespoon Sriracha (I usually use a little more than this, depending on how spicy you want it)
  • 1 tablespoon of Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds ground turkey breast
  • 1 large egg, beaten
  • Cooking spray
  • 1/2 cup ketchup
  • 1 tablespoon packed brown sugar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon ground nutmeg

1. Preheat oven to 400 degrees. Coat muffin pan with cooking spray, coat the entire pan.

2. Melt butter in large skillet over medium heat. Add onion and saute for 2-3 minutes until softened. Add mushrooms and garlic; cook for 6-8 minutes, stirring occasionally. Remove and let cool.

3.  Combine Panko and next 8 ingredients (to egg) in large bowl; add mushroom mixture once cool. I use my hands to blend all ingredients together.

4.  Take small to medium handful of meatloaf mixture and pack between two hands (almost like you are making a burger), place in muffin form, press down so that it’s compact. I keep a small peak so that the meatloaf’s look like muffins.

5. Combine ketchup, brown sugar, mustard and nutmeg together in small bowl (I added a little hot sauce to the mix too). Spoon about 1 tablespoon of mixture on top of each meatloaf top.

6. Bake for 18 minutes. I’ve turned the broiler on for the last-minute or 2, just so it’s a little crispy. Let cool for 1 minute before serving. Dig in!




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