I think I enjoy the cooking more than eating, there is nothing better than to watch the smile grow after someone’s first bite. Note from Steve: I am a flow of thought writer and apologize up front if I lose you. My family is used to it.
Got some ground turkey from a ButcherBox super sale and decide to use some and try a Shepherd’s Pie for the first time. Lyn usually made this using Lamb. I suppose you could use any ground meat. I had made a huge batch of mashed potatoes yesterday and used leftover for this. When very young my son insisted that everything be separate on the plate he had some rule about mixing foods. he also hated fat but loved pepperoni and Asian style ribs you known the red ones, which could be very fatty. Anyway I found a recipe and it had one of those handy how many you’re cooking for scalers so this is for TWO. I made some turkey burger patties for lunch today.
Ingredients for 2 servings
0.67 tablespoons olive oil
0.33 cup chopped yellow onion
0.33 lb. 90% lean ground turkey, beef or ground lamb
0.67 teaspoons dried parsley leaves
0.33 teaspoon dried rosemary leaves
0.33 teaspoon dried thyme leaves
0.17 teaspoon salt
0.17 teaspoon ground black pepper
0.33 tablespoon Worcestershire sauce
0.67 garlic cloves -minced
0.67 tablespoons all purpose flour
0.67 tablespoons tomato paste
0.33 cup beef broth
0.33 cup frozen mixed peas & carrots Note: Did not have frozen carrots so I saluted with the onions
0.17 cup frozen corn kernels
*Note: I used 2% milk and added the cheese
0.5 – 0.67 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
2.67 tablespoons unsalted butter -1 stick
0.11 cup half & half *
0.17 teaspoon garlic powder Note: I usually add 1-2 cloves when boiling potatoes so left powder out.
0.17 teaspoon salt
0.08 teaspoon ground black pepper
0.08 cup parmesan cheese
Make the Meat Filling.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground turkey to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving.
Anyway I did not have everything so I kind of adlibbed.
1 1/2 tablespoon olive oil, divided
2 pounds ground turkey breast — mine was frozen so I cut it in chuncks
1 green bell pepper, cored, seeded and chopped
1 medium yellow onion, chopped
1 tsp. ground coriander
2 Tbsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
1 bay leaf
1/2 jar of salsa
Lyn had some left over diced tomatoes maybe 1 1/2 cups
maybe 1/8 cup hot sauce
2-3 TBS of low fod taco season
2 cups low-sodium chicken broth
3 cups cooked Great Northern beans, drained
Heat 1/2 tablespoon of the oil in a large pot over medium high heat. Add turkey and cook, stirring often, until browned. Transfer to a bowl and return pot to heat. Add remaining 1 tablespoon oil, bell pepper and onion and cook until softened and golden brown. Return turkey to pot and add coriander, cumin, oregano and salt. Stir well to combine. Add bay leaf, tomatoes mixed and broth, reduce heat and simmer, uncovered, 45 to 50 minutes. Gently stir in beans and cook for 30 minutes more.
Came out pretty good but I feel the turkey would have been more tender if was fully defrosted.
Thought it was time to put one of our old time favorites up the book The Complete Asian Cookbook from 1976 is falling apart.
• Half a small ripe pineapple or one 15 oz can unsweetened in juice • 8 oz chicken breast – boneless • 1 TBS corn starch • ½ tsp salt • ½ tsp ground Szechuan pepper or black pepper • 1 TBS light soy sauce • 2 Tsp sesame oil • 1 Clove garlic crushed • 1 TBS peanut oil • 6 Spring onions, sliced • Fresh coriander leaves to garnish
Sauce • 2 tsp corn starch • ½ cup pineapple juice • 1 TBS light soy sauce
How Skin the pineapple, cut into triangular wedges. trim away the core, then cut across the slices. If using canned just chunk it. Slice the chicken thinly (I find partial freeze makes it easy to slice) Place chicken into mixture of salt, pepper, and corn starch Add soy sauce, sesame oil, garlic to chicken and mix well Heat peanut oil in wok, add chicken and fry until the color changes. Add pineapple, reduce heat cover and simmer for 3 minutes. Sauce: Add Pineapple juice gradually to the corn starch, mixing until smooth. Stir in soy sauce. Add sauce mixture, stir until thickened, toss in spring onions and mix thoroughly. Serve with Rice or noodles
We were just in Wholefoods for one thing but just like the Lays commercial you just can’t eat one chip you can’t go to the grocery store and get just one thing. We walked past the meats on sale and they had boneless turkey breast just sitting there saying take me home. I planned on smoking it on the grill but mother nature had other ideas and dumped almost 2 feet of snow so…….
boneless turkey breast
1 large onion – coarsely chopped
3 celery stalks – coarsely chopped
1 large carrot – peeled, coarsely chopped
1 Tbsp. herbs de Provence
1/2 tsp, kosher salt
1 tsp. garlic powder
3 to 4 Tbsp. butter – sliced
1 to 2 Tbsp. extra virgin olive oil
1/2 cup orange juice
Brine: in large plastic bag 1 cup of buttermilk big pinch of dried rosemary or 4-5 springs of chopped fresh and maybe 1-2 TBS kosher salt. I keep the powdered buttermilk in the frig so always have on hand.
Brine the Turkey in buttermilk, salt and crushed rosemary or chopped if fresh for at least 2 hours mine was over night.
Use large foil 10*12″ roasting pan or wrap your roasting pan with foil for easy clean-up.
Preheat oven to 325 degrees F (160C).
Place turkey breast on cutting board and pat dry and Sprinkle seasonings over entire roast and rub it in. Now put in center of pan with skin side up (no rack).
Toss chopped vegetables around the breast, top with butter and olive oil. Then pour orange juice around the breast.
Transfer it to the center rack in the oven.
Roast, uncovered, for approximately 15 to 20 minutes per pound,. The breast should be golden, brown. If the skin begins to become too dark, you may tent with foil during roasting.
Remove from oven and cover with foil. This will keep the roast warm, and moist before slicing.
Allow the breast to rest, covered, and for at least 10 minutes before slicing.
I got this from one of my goggle news feeds but had to search the internet to find the recipe from eatwell, I did not have green beans so I used Italian Green beans. I also added a little cornstarch and water to thicken the sauce I prefer a thicker sauce
Ingredients list for the Lemon Garlic Butter Chicken Thighs and Green Beans Skillet
1. To make the lemon garlic butter chicken thighs recipe with green beans: In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon of butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Push green beans to the side and add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!
Tips for the chicken thighs recipe
Remove chicken thighs from the refrigerator about 15 minutes before cooking to bring them close to room temperature.
We use boneless and skinless chicken thighs because they render less fat and cook quicker than bone-in. Plus, it is easier to rub the spice mixture deep into the chicken meat.
Season chicken thighs just before cooking to prevent drawing out moisture and drying out the meat. If you want to let it sit longer, omit the salt from the spice mixture, and add it 10 minutes before cooking.
You can add crispy bacon to the green beans for a nice flavor.