1/2 lb ground turkey
2 ears fresh Michigan corn :) (if not in season, frozen corn would work)
1/2 vidalia or spanish onion (diced)
1 can chick peas
handfull frozen peas
1 pint heavy whipping cream or half&half
2 cloves roasted garlic (smashed)
1 teaspoon chicken base
1/2 cup feta cheese (crumbled)
2 tablespoons butter
1/2 package of your favorite short pasta
* * * * * * * * * * * * * *
Brown turkey and onions in a deep skillet with a little oil and your favorite herbs, i used ground sage, salt, pepper and penzys pasta sprinkle. Set aside. Boil water and cook pasta to desired tenderness. In the same skillet you browned the turkey in, smash the garlic in the pan with the butter and heat till fragrant, about 1 minute. Then add corn and sautee for about 2 minutes. Whisk in cream & chicken base and bring to a simmer to reduce a little. Add feta, frozen peas, chick peas, and the ground turkey mixture. Stir to combine. I found it was easier to just spoon the sauce over the pasta than to toss it all together because the skillet gets really full! Top with fresh pepper and grated parmesan and enjoy!
Tuesday, August 17, 2010
Monday, August 9, 2010
Turkey and Black Bean Chili
1 lb ground turkey
1 6 oz. can tomato sauce
1 can petite diced tomatoes
1 can cambells cheddar soup
1 can black beans (drained and rinsed)
1 can tomato paste
1 can full of H2O
1 onion ( 1/2 in chili, 1/2 reserved fresh for topping)
3 cloves garlic (minced)
1 T ground cumin
1 tsp dried thyme
1 T chili powder
1 T cholula hot sauce
1 T cajun seasoning
1 tsp taco sauce
1 tsp granulated garlic
S & P to taste
* * * * * * * * * * * * * *
Brown ground turkey in skillet with a little bit of olive oil, add 1/2 of onion and all of the garlic. I like to season the meat and onion mix with a little extra cumin and chili powder to add depth of flavor. Then simply combine the remaining ingredients in a slow cooker and stir to combine. Cook on high for 4 hours and then on low for 1 hour. Stir occasionally. Top with fresh onion, shredded cheese and sour cream. Or whatever your favorite chili toppings are!
1 6 oz. can tomato sauce
1 can petite diced tomatoes
1 can cambells cheddar soup
1 can black beans (drained and rinsed)
1 can tomato paste
1 can full of H2O
1 onion ( 1/2 in chili, 1/2 reserved fresh for topping)
3 cloves garlic (minced)
1 T ground cumin
1 tsp dried thyme
1 T chili powder
1 T cholula hot sauce
1 T cajun seasoning
1 tsp taco sauce
1 tsp granulated garlic
S & P to taste
* * * * * * * * * * * * * *
Brown ground turkey in skillet with a little bit of olive oil, add 1/2 of onion and all of the garlic. I like to season the meat and onion mix with a little extra cumin and chili powder to add depth of flavor. Then simply combine the remaining ingredients in a slow cooker and stir to combine. Cook on high for 4 hours and then on low for 1 hour. Stir occasionally. Top with fresh onion, shredded cheese and sour cream. Or whatever your favorite chili toppings are!
Monday, August 2, 2010
Saffron Chicken
4 pieces of bacon (diced)
2 chicken breasts, cut in strips
flour (for dredging)
4 cloves roasted garlic
small pinch of saffron threads
1 small can of tomato sauce
2 carrots (diced)
1/2 spanish onion (diced)
1 cup chicken stock (may need more while simmering)
* * * * * * * * * * * * *
I a large deep skillet, cook bacon until crisp. Remove and place on a paper towel lined plate. Reserve fat to cook the chicken and veggies. Add veggies to bacon fat and sautee until tender. Coat chicken in flour, shake off excess and add to pan, cook till golden brown. Add tomato sauce, chicken stock, saffron and bacon pieces cover and simmer for about 30 minutes, or until chicken is tender and sauce is slightly thick. This recipe is a variation on Ina Garten's Chicken Bouillabaisse.
2 chicken breasts, cut in strips
flour (for dredging)
4 cloves roasted garlic
small pinch of saffron threads
1 small can of tomato sauce
2 carrots (diced)
1/2 spanish onion (diced)
1 cup chicken stock (may need more while simmering)
* * * * * * * * * * * * *
I a large deep skillet, cook bacon until crisp. Remove and place on a paper towel lined plate. Reserve fat to cook the chicken and veggies. Add veggies to bacon fat and sautee until tender. Coat chicken in flour, shake off excess and add to pan, cook till golden brown. Add tomato sauce, chicken stock, saffron and bacon pieces cover and simmer for about 30 minutes, or until chicken is tender and sauce is slightly thick. This recipe is a variation on Ina Garten's Chicken Bouillabaisse.
Tuna Casserole
Whole wheat pasta
1 fresh banana pepper (diced)
1 orange bell pepper (diced)
1 onion (spanish or vidalia) (diced)
1 clove garlic (minced)
Frozen peas
2 cans white albacore tuna
Alfredo sauce
Grated parmesan cheese
* * * * * * * * * * *
Sautee all veggies till just tender (don't overcook), season with penzys sandwich prinkle, penzys pasta sprinkle, garlic powder and salt & pepper. Cook pasta according to package directions, drain and add alfredo sauce (leave some pasta H2O in pan). Add veggies, tuna and parmesan cheese, stir to combine. Put in a glass pyrex and top with more parm and penzys sandwich sprinkle. Place in a 375 degree oven for 15-20 minutes or until top is golden.
1 fresh banana pepper (diced)
1 orange bell pepper (diced)
1 onion (spanish or vidalia) (diced)
1 clove garlic (minced)
Frozen peas
2 cans white albacore tuna
Alfredo sauce
Grated parmesan cheese
* * * * * * * * * * *
Sautee all veggies till just tender (don't overcook), season with penzys sandwich prinkle, penzys pasta sprinkle, garlic powder and salt & pepper. Cook pasta according to package directions, drain and add alfredo sauce (leave some pasta H2O in pan). Add veggies, tuna and parmesan cheese, stir to combine. Put in a glass pyrex and top with more parm and penzys sandwich sprinkle. Place in a 375 degree oven for 15-20 minutes or until top is golden.
Welcome!
Welcome to Meathook Cookbook! This is intended to be a spot where foodies, professional and domestic, can share recipes, thoughts and comments on different recipes. Most of mine aren't designed to be followed to the letter, mostly I just throw ingredients together and see what happens, so most of my measurements are just estimations. Feel free to try them out, change them to fit your tastes and let me know how they turn out! Bon appetite!
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