Saturday, June 1, 2013

Skip the Hassle Sliders

I got this idea from Rachel Ray.  She was making mini sliders in the oven for a party.  So, I used my turkey burger recipe and gave it a shot...super easy and is a really great way to make a lot of food if you are having a party!

What you will need...
  • 1.5 lbs ground turkey
  • 1 can pinto beans, rinsed and drained
  • 1 small onion, diced
  • 2 tbsps olive oil (1 tbsp is for the pan)
  • 1 tbsp burger seasoning
  • 2 tbsps Worcestershire
  • generous amount of salt and pepper
In a bowl, combine the turkey, beans, onion, olive oil, burger seasoning, and Worcestershire.  Mash good with a potato masher.  Season with some salt and pepper.  Brush a baking dish with olive oil and make an even layer of burger mixture in the bottom of the pan, about an inch thick.  Bake on 350 degrees about 20 minutes or until done. Serve with all the fixins' on a slider bun...YUM-OLA!!!

How many people can eat...depends on how hungry you are:)...makes 15 sliders.

Sunday, February 10, 2013

Whole Wheat Pancakes

In honor of National Pancake day, I decided to try a new recipe for pancakes...success!!!

What you will need...

  • 1/2 cup quick cooking oats
  • 2 cups whole wheat flour
  • 4 tbsps brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 cups milk
  • 3 eggs, beaten
  • 4 tbsps butter, melted
  • 1 cup fresh blueberries
Combine the oats, flour, brown sugar, baking powder, and salt together in a large bowl.  In a separate bowl, combine the milk, eggs, and butter; pour over the dry ingredients.  Stir well.  Add your choice of fruit or other favorite toppings to the mixture.  On a nonstick skillet that is already hot, pour 1/4 cup of the mixture to make small pancakes.  Stack and top with more fruit or other toppings, and pour on some syrup...YUM-OLA!!!

Sides to think about...great with turkey sausage and eggs made to order.

How many people can eat...makes 20 to 24 pancakes.

Sunday, January 20, 2013

Sweet Potato Chili

With our love for sweet potatoes and it getting ready to turn really really cold, we thought we would give it a try...

What you will need...
  • olive oil
  • salt and pepper
  • 6 cloves garlic
  • 2 lbs ground turkey
  • 4 sweet onions, diced
  • 3 red bell peppers, diced
  • 3 to 4 tbsps chili powder
  • 3 tbsps cumin
  • 1/4 cup jalapeno peppers, diced
  • 1 tbsp red pepper flakes
  • 6 cans black beans, rinsed and drained
  • 5 cans fire roasted diced tomatoes
  • 1 box chicken stock
  • 3 cans of water
  • 6 medium sweet potatoes, peeled and diced
  • shredded cheese of your choice for topping
You will need a super large stock pot (or two large pots because we are making lots!).  Sauté the garlic, onions, and peppers in olive oil over medium heat for a few minutes.  Add a bit more oil if needed and add the turkey.  Add the spices and cook until meat is no longer pink.  Add the red pepper flakes and jalapeno peppers and cook for a couple minutes.  Add the beans, tomatoes, stock, water, and potatoes,  Bring to a boil for a few minutes.  Cover and simmer 30 minutes.  Top with cheese if you want...YUM-OLA!!!

Sides to think about...great with a red pepper hummus and veggie tray, jalapeno cornbread,  or spicy cheese quesadillas. (The cornbread is our favorite!!!)

How many people can eat...this makes a HUGE amount, and should feed 15 hungry folk.

Shepherds Pot Pie

We had so much turkey left over after our first roasting attempt, that we started getting creative with how we used it...and this was so good!  Perfect for a cold winter night...and the leftovers are even better!

What you will need...

  • 10 red potatoes, diced
  • 2 tbsps butter
  • milk
  • salt and pepper
With these items, you are making mashed red potatoes with the skins still on.  Dice the potatoes and add them to a pot of water.  Bring to a boil until tender, drain, and add the butter, salt and pepper, and milk.  Use what I like to call the "splash and mash" method of mashing and adding a bit of milk until you get the potatoes just the way you like them.

  • 3 cups pulled turkey leftovers (or chicken)
  • 4 cups left over stock and 2 cups water
  • 1 cup leftover gravy (To make use 1 cup of stock and bring to a boil in skillet, add flour slowly and stir often, and season with salt and pepper.  It will thicken as you stir and it just takes a bit of flour.)
  • tbsp rosemary
  • tbsp thyme
  • salt and pepper
  • 1 onion, diced
  • 1 frozen bag french green beans, thawed
  • 1 frozen bag diced carrots, thawed
  • 1 frozen bag diced peas, thawed
  • 1/2 frozen bag of corn, thawed
Bring all ingredients to a boil and simmer for 30 minutes.  Stir in flour to thicken.  In a large baking dish (you may need 2), place pot pie mixture and top with a layer of the mashed potatoes.

Broil until browned a bit (about 5 minutes).  Let set and serve in bowls...YUM-OLA!!!

How many people can eat...should feed about 15 people.

Carrot and Raisin Muffins

I was trying to think of a new muffin to make and it hit me while I was peeling carrots for the week...why not make a whole wheat carrot cake like muffin!  These are great alone cold or hot, with syrup or honey, or even with cream cheese.

What you will need...
  • 1 cup milk
  • 1 cup applesauce, unsweetened  
  • 2 eggs
  • 1 tsp vanilla
  • 4 tbsps oil 
  • 2 cups whole wheat flour
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3 tsps cinnamon
  • 2 tsps nutmeg
  • 1 tsp vanilla
  • 3 carrots, chopped in food processor
  • 1/2 cup raisins
Mix milk, applesauce, eggs, vanilla, and oil in a bowl.  Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix until well blended, then add in the carrots and raisins and combine.  Use an ice cream scoop to fill a nonstick muffin pan.  Bake at 400* for 20 to 25 minutes, or until a tooth pick comes out clean.  Let set just a couple minutes and then carefully transfer to cooling rack.  After cooled, store covered in refrigerator to keep about 1 week.  Enjoy!