Tag Archives: turkey

Hearty Sloppy Joes

14 Mar

This weekend marks the end of spring break for us.  The kiddos might not be ready for the end of their vacation from school, but let’s just say I’m good with resuming their school schedule.  The ongoing freeze has made it hard to spend time outside during spring break this year.  Three kids plus a new puppy under one roof equals one exhausted mommy.  Thus, I packed everyone in the car today (puppy included) for a good romp in the empty, snow-laden park fields.  Energy outlet galore!

Hearty Sloppy Joes

Days of chaos render little time for padding around in my kitchen.  Crazy days like these call for simple yet fool proof meals.  Meals that everyone will happily run to the dinner table for.  Meals that can be made ahead of time and easily served.

Hearty Sloppy Joes 2

These tasty sloppy joes are one of my favorite go-to recipes for crazy weeknights.  If I know the next day is going to be hectic, I like to prep the ingredients for sloppy joes the night before.  Then, all I have to do is put it on the stove the next day.  Easy.  Hugely flavorful.  Satisfying.

Hearty Sloppy Joes 3

I often use ground turkey for my sloppy joes, but ground beef works well.  My guys inhale this stuff, and it makes enough for leftovers, which taste amazing!    Be sure to have enough buns on hand, as it’s easy to polish off several of these at one sitting.

Enjoy something yummy for your chaotic days 🙂

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RECIPE (approx. 10 servings)

INGREDIENTS

2 lbs lean ground turkey (or beef)
1 chopped brown onion
1 chopped green bell pepper
2 TB olive oil
4 cloves chopped garlic
1 TB mustard
2 cups ketchup
1 cup tomato paste
2 TB brown sugar
2 tsp kosher salt, divided
2 tsp freshly ground black pepper, divided
Shredded cheddar cheese for topping
Buns

DIRECTIONS

In a large pan, brown meat with 1 tsp salt and 1 tsp pepper over medium heat.  Drain and set aside.

In same pan over medium heat, stir together olive oil, onion, green pepper, garlic, 1 tsp kosher salt, 1 tsp pepper until veggies are soft.  Drain liquids.  Add back the browned meat to pan.

Stir in mustard, ketchup, tomato paste, and brown sugar.  Stir to incorporate well.  Bring to simmer.  Let simmer for 30 minutes, covered.  Can be made ahead of time, and reheated for serving.

Serve warm, with shredded cheddar cheese on hamburger buns.

Source:  Chew Out Loud

Turkey or Chicken Tetrazzini

22 Dec

Whenever we’re planning on having turkey or chicken leftovers, especially after the holidays, we can count on Turkey/Chicken Tetrazzini to take poultry to a whole new level.   Now this is a way to spin a bit of magic onto leftovers.

Turkey or Chicken Tetrazzini

Tetrazzini is like comfort food on steroids.  Combine poultry and veggies with mounds of satisfying pasta.  It’s an all-in-one meal that satisfies both young and old at the dinner table.  A hunger-inducing aroma will beckon you while it cooks.  Then, one bite leads to another until there’s nothing left of your leftovers.

Turkey or Chicken Tetrazzini 3

This scrumptious pasta dish is a transformation of the ordinary into something extraordinary.  With players like bacon, mushrooms, and cheese, Tetrazzini is an popular crowd-pleaser.  We love our Turkey/Chicken Tetrazzini with linguini noodles, but use whatever pasta you’re craving.  The recipe includes a fair variety of spices, but it’s mostly stuff you probably already have.

Turkey or Chicken Tetrazzini 4

In lieu of normal breadcrumbs, this Tetrazzini is adorned with crispy Panko breadcrumbs.  Gotta love Panko!  It’s been around a long time, but Panko has more recently started gaining well-deserved popularity.  Panko is the new breadcrumb.  You know, as in 40 is the new 30 (I wish.)

If you’ve never used it, try Panko just once – you might become its next big fan.  It’s extra crisp and light, and makes everything that much better.  I use Panko with anything from casseroles to finger foods.

Enjoy the holiday meals with your beloved peeps, and create something wonderful out of what remains.

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RECIPE (about 8)

INGREDIENTS

2 slices bacon
4 TB olive oil
2 small or 1 large chopped onion
1 red bell peppers, chopped
6 cloves minced garlic
8 oz mushrooms, sliced
1/2 tsp paprika
1/2 tsp dried thyme
1/2 tsp oregano
1/4 tsp garlic powder
1/4 cup all purpose flour
1 cup dry white wine
2 cups low sodium chicken stock
1/2 cup heavy cream
1/2 cup whole milk
1 1/2 tsp salt
1 tsp freshly ground black pepper
12 oz linguini noodles, broken in half
2 cups frozen broccoli florets
2-3 cups shredded cooked turkey or chicken
2 TB freshly copped parsley leaves
2/3 cup freshly grated Parmesan, divided
6 oz Panko breadcrumbs

DIRECTIONS

Cook bacon until crisp and browned in large, heavy pot.  Remove with slotted spoon, crumble into pieces, and set aside.

Saute 3 TB olive oil, onions, garlic, and bell pepper in same pot on high for about 4 minutes.  Add mushrooms, paprika, thyme, oregano, and garlic powder.  Cook until mushrooms are soft, about 5 minutes.  Sprinkle with the flour and cook for another 2 minutes.  Add wine and chicken stock, stirring until smooth and thick, about 2 minutes.  Add heavy cream, milk, salt, and pepper, and bring to a boil.  Reduce to simmer, until sauce is thick enough to coat back of spoon and very flavorful, 15-20 minutes.

Meanwhile, boil a large pot of well-salted water.  Cook linguini until just al dente, about 8 minutes.  Drain and sprinkle with some olive oil.  Set aside (do not rinse pasta.)

Oil a 9×13 casserole dish with 1 TB olive oil.  In a bowl, mix Panko with 1/3 shredded Parmesan and set aside.

When sauce has thickened, add drained linguini, crumbled bacon, frozen broccoli florets, shredded poultry, and 1/3 shredded Parmesan cheese to the sauce pot.  Stir until well combined.  Season with additional salt and pepper, if needed.

Transfer to prepared casserole dish.  Top with Panko/Parmesan mixture.  Bake uncovered until bubbly and golden, about 30 minutes.  Sprinkle with fresh parsley and serve immediately.

Source:  Chew Out Loud, inspired by Emeril Lagasse.

Hearty Turkey/Chicken Noodle Soup

21 Nov Turkey/Chicken Noodle Soup

Every year, the festive holiday season makes it easier to make peace with the fact that the days are getting much shorter and nippier.  Despite being a cold weather wimp, I still love the holiday season.  From the pretty lights popping up on neighbors’ homes and in stores, to the beckoning aroma of warm spices everywhere…this time of year is truly beautiful.

Turkey/Chicken Noodle Soup

This Thanksgiving and Christmas also marks the first year our youngest child, now age 3, comprehends the meaning behind the holidays and participates wholly in the festivities.  He can join his older siblings in counting his own blessings this Thanksgiving, no prompts needed.  In fact, he may try to present a lengthy monologue at the dinner table.  In which case, some prompting will be needed.

Turkey/Chicken Noodle Soup

With Thanksgiving nearly upon us, Hubby has a very big bird resting in a savory brine at this very moment.  The kids are excited for the hourly countdown to their favorite kind of turkey feast with all the trimmings (and for their 4-day weekend off school.)    I am thankful to have the opportunity to make a delicious mess in the kitchen with my favorite people in the whole world.

Turkey/Chicken Noodle Soup

One of our favorite things to do with leftover turkey (or chicken) and its great carcass is to save it!  Keep that turkey carcass after your holiday meal, even if you aren’t planning to do anything with it for a few days.  You can wrap it up and freeze it until you’re ready to use it.  Then, on a chilly, stay-home kind of day, take those poultry bones out and make the best broth ever.  Ever.

Turkey/Chicken Noodle Soup

All the flavor from the carcass and turkey/chicken meat get super concentrated into the broth with a long, slow simmer.  It does take time to get that deeply flavorful broth.  Once the broth has reduced enough, your patience will be rewarded with the tastiest broth you’ve had.   From there, it’s all game.  😉  Add your favorite veggies, favorite noodles, and throw in the leftover turkey or chicken meat.

This is one of those healthy meals my kids devour faster than french fries.  They gobble this up with such comical speed that I have videotaped their noodle-soup-eating-frenzy for future viewing.

Enjoy this most comforting of comfort foods.  Happy Thanksgiving!  🙂

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RECIPE
(This recipe is one of approximates, so the amounts given are flexible.  Just don’t skimp on simmer time.)

INGREDIENTS

For the broth:
1 TB olive oil
2 carrots, peeled and coined
4 stalks celery, washed and sliced thin
2 onions, roughly chopped
4 garlic cloves, minced
2 bay leaves
1 tsp whole black peppercorns
1 roasted turkey/chicken carcass, with leftover meat attached

For the noodle soup:
leftover cooked turkey or chicken meat, shredded
1 lb carrots, peeled and coined
5-6 stalks celery, washed and sliced thin
1 onion, chopped
4 garlic cloves, minced
noodles of your choice
fine salt and fresh ground pepper, to taste

DIRECTIONS

For the Broth:  Put olive oil, onions, carrots, celery, and garlic in a very large stock pot. Saute on medium high until vegetables are soft.  Add turkey/chicken carcass, bay leaves, and peppercorns.  Add enough water to just cover entire carcass.  (Broth will be reduced down to half.  If you are using a chicken and want more broth, just add more water to begin with, knowing you’ll end up with half that amount.)

Bring stock pot to boil.  Turn heat to low, and simmer uncovered until liquid is reduced to half its original amount (approx. 2-3 hours, or however long it takes to reduce to half)  Once liquid is reduced to half, set aside carcass and skim oil or impurities off top of broth.  Strain the broth into the pot you want to use for the noodle soup.

For the Noodle Soup: Season strained broth with salt and pepper to taste.  Add carrots, celery, onions, and garlic.  Bring to boil. Cook until veggies are very tender.  Meanwhile, cook noodles in well-salted water in separate pot.  Drain noodles (do not rinse), and add to broth.  Add all leftover shredded meat, including meat collected from the carcass.

If needed, season with more salt/pepper to taste.  Enjoy!

Source:  Chew Out Loud

* Note:  This recipe is written for utilizing leftover roasted chicken or turkey.  If you want to make chicken noodle soup with an uncooked chicken, just make the broth with the whole chicken instead of the carcass only.  Remove giblets first.  When the chicken meat is cooked through, remove the chicken and separate the meat from the carcass.  Return the carcass to the broth and finish simmering.  Shred the meat and continue with recipe.

Turkey Panini with Spinach and Roasted Garlic Butter

31 Aug Mesquite Turkey Panini with Garlic Butter

Quite often, a certain food or dish is easily traced back to a specific person, place, or time in our lives.  It’s not always that way, of course, because sometimes a delightful meal is just that – delicious, with no strings attached.    But, strings can sometimes be good.   For me, panini sandwiches come with happy strings attached. 🙂

Turkey Panini with Spinach and Garlic Butter

Turkey Panini with Spinach and Garlic Butter – easy, delicious lunch

Believe it or not, I can’t remember having a panini sandwich prior to a few years ago.  I’m sure I’ve lunched on some grilled Italian sandwiches before that, but my clearest memory of them began at a lunch date with my super-sweet friend, Staci.   Actually, our kids were all there…and we were in her beautiful kitchen.  So, it was more like a play-date that happily included a yummy lunch.

Turkey Panini with Spinach and Garlic Butter

Turkey Panini with Spinach and Garlic Butter – make it your way!

I had been eying panini presses for awhile.  Wouldn’t you know, Staci pulled one out of her pantry and whipped up some delicious panini sandwiches for us.  She arranged a make-your-own panini “party,” with various deli meats and toppings for everyone to choose from.  What fun, for both grown ups and little ones alike!  Everything always tastes better freshly made, just the way you like it.

Turkey Panini with Spinach and Garlic Butter

Turkey Panini with Spinach and Garlic Butter – melty Havarti cheese!

I immediately went and got myself a cute little panini press.  Of course, grilled sandwiches can just as well be made on a ridged cast iron pan, using a bit more oil/butter.  Or even a non-ridged pan, if you don’t care about grill marks.  But then, would it still be called “panini” if there aren’t grill marks?  I don’t know.  Anyhow, it’s a breeze to grill sandwiches on a press, if you want to go healthy and use less oil and/or butter.

I’ve since made all kinds of panini, including this delicious Turkey sandwich.  Our family loves garlic by the buckets, so I had to make roasted garlic butter for this as well.  This recipe is one of approximates, so feel free to eyeball it and make it your way.  Enjoy, and press on!

RECIPE (4)

INGREDIENTS

1 loaf Ciabatta bread
Mesquite or smoked turkey from the deli
fresh baby spinach leaves, washed and dried
2 vine ripened tomatoes, sliced
havarti (or cheddar) cheese slices
3 cloves roasted garlic
6 TB butter, softened
butter for grilling
kosher salt and fresh ground pepper

DIRECTIONS

To make garlic butter, roast garlic ahead of time.  Mix 3 cloves roasted garlic with 6 TB softened butter, incorporating well.  If desired, mix in a pinch of kosher salt and some freshly ground pepper.  Set aside until ready to use.

Slice ciabatta loaf into sandwich-size slices.  Spread inside of ciabatta slices with garlic butter.  Load sandwich with slices of turkey, fresh spinach, tomato slices, and cheese.  Brush tops and bottoms of sandwiches with butter.  Grill until desired grill marks appear and cheese is melted.  If using stove top grill, press down on sandwich to get grill marks on bottom side.  Flip over and repeat on other side.

Source:  Chew Out Loud

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