Category Archives: Recipes

July 3, 2009 · 11:02 am

Tasty Turkey Chili

Chili in summer?  At my house, anytime is chili time.  This one is a favorite, with or without beans.  I suggest Famous Bloemer’s® Chili Powder and Redneck Pepper® Jalapeño if you like yours extra spicy and hot. We save leftover chili to add to hotdogs.  Yummy!
 

RECIPE

 

Tasty Turkey Chili
Serves 4-6*

Ingredients:

1.3 pounds ground turkey breast
1  yellow onion, diced
1  10 oz. can Rotel® diced tomatoes and green chilies
1  15 oz. can tomato sauce
1 oz. Bloemer’s® chili powder
1 small can Bush’s chili beans (optional)
1 can or bottle beer, any kind
Redneck Pepper® Jalapeño (to taste)
¼ cup fresh chopped cilantro leaves (optional)

Directions:

Brown ground turkey and onion over medium-low heat in a covered 4-quart pan.   Gradually add the remaining ingredients except for the cilantro.  Bring to a boil, then cook, uncovered until the liquid reduces and chili is thick.  Don’t rush it.  This reduction can take from 20-45 minutes.  Remove from heat.  Stir in fresh cilantro and serve. 

Store leftovers in a covered container or freeze in an airtight bag or container.  *Stretch this recipe (or leftovers) by adding 1 cup pasta and heating until pasta is al dente. Or serve the chili over cooked spaghetti.  That’s how we ate it back in the day. 🙂

Products to make great chili

Products to make great chili

These aren’t paid endorsements, by the way. Bloemer’s® is a product out of Louisville, Kentucky, where I’m from originally, and I order their chili powder by the case via the Internet; Redneck Pepper® is in Lake City, Florida, not far from where I live. Each company makes a great product, so I hope you’ll give each a try.

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Filed under Chili and Stew, cooking, Healthful Eating, Recipes, Turkey Recipes

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May 24, 2009 · 4:50 pm

EASY SLOW COOKER ROAST BEEF

The 2QT Gourmet Slo-Cooker

The 2QT Gourmet Slo-Cooker

What makes slow cooker recipes work as hasty tasty meals is that they cook in the background, requiring no attention from you.  You’re free to enjoy a movie, run errands, clean house, or whatever.  Here’s a favorite of ours:

RECIPE

REDNECK PEPPER® ITALIAN ROAST BEEF

Serves 4

I make this roast in my 2-quart Gourmet Slo-Cooker.  If you use another type of slow cooker, such as a Crock Pot, you will need to brown the roast in a skillet then transfer it to the Crock Pot.

Ingredients:

1  2 lb. round beef roast

1 cup low sodium beef broth

1 tsp. Worcestershire sauce

1 clove garlic, minced

1 sprig fresh rosemary

1 yellow onion, cut into 2” pieces

3 potatoes, scrubbed and cut into 2” pieces

1 cup mushrooms, cleaned and sliced

Redneck Pepper® Italian Redneck

Directions:

Preheat pan over medium heat and preheat Gourmet Slo-Cooker base to a setting of 2½ (Low setting on a Crock Pot).  Add roast to the pan.  Brown on each side, approximately 2 minutes. Sprinkle each side generously with Redneck Pepper Italian.  Place the rosemary sprig and garlic clove beneath the roast.  Add broth around the roast (careful not to rinse away seasonings). Add Worcestershire sauce, cover the pan, then move it to Gourmet Slo-Cooker base.  Allow roast to cook at 2½ for 2 hours.  Do not lift lid and peek.  After two hours, add the potatoes, onion, and mushrooms.  Replace the lid.  After another hour, lower the setting to 1.  Cook on 1 for seven to eight hours.  At this setting, you won’t overcook.  The roast will be tender and juicy with plenty of flavor.
Optional: Add sliced carrots during the last two hours of cooking, if desired.

Roast, potatoes, onions, and mushrooms

Roast, potatoes, onions, and mushrooms

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Filed under cooking, Healthful Eating, Recipes, Roast beef

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May 5, 2009 · 7:06 pm

Just loafing.

The inspiration for this recipe was one of Rachael Ray’s 30 Minute Meals, in which she made spaghetti with turkey meatballs in a mushroom gravy, incorporating all the flavors of Thanksgiving turkey and dressing.  Instead of spaghetti and meatballs, I made a version of meatloaf using lean ground turkey breast.  My turkey-junkie husband declared it an absolute success.

RECIPE

Turkey Loaf
Makes 6 Servings

Ingredients:

1½ pounds lean ground turkey breast
2 cups seasoned stuffing mix ground into bread crumbs (yield: approx. 1 cup)
¼ cup egg substitute
¼ cup diced onion
¼ cup diced celery
1 Tbsp. poultry seasoning
1 regular size can condensed cream of chicken soup (reduced sodium and fat, if possible)

Directions:

Preheat oven to 350°.  Combine all ingredients except the soup in a large bowl until mixed well.  Mold into an ungreased stainless steel loaf pan (approx. 9” X 4”).  Pour ¾ of the contents of the can of soup over top of loaf (reserve the remaining soup for gravy*).  Cover with aluminum foil, shiny side down, and place on the center shelf of the oven.  Bake for 35 minutes.  Remove foil and bake for an additional 10 minutes.  (Times may vary for glass or stoneware loaf pans)  After removing the turkey loaf from the oven, let it stand for 10 minutes before slicing.  Divide the turkey loaf into six equal portions and slice.

*To make additional gravy, thin reserved ¼ cup of the cream of chicken soup with ½ cup of turkey or chicken stock.  Whisk together in a small pan over low heat.  Season as desired with poultry seasoning or other spices.  Serve on the side with the turkey loaf.

Now you don’t have to wait for the holidays to enjoy the flavors of Thanksgiving turkey. This dish is figure-friendly, too. Enjoy!

Cheri

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Filed under cooking, Healthful Eating, Recipes, turkey, Turkey Recipes

April 23, 2009 · 8:32 pm

Cajun Catfish Dinner

I love catfish, almost as much as I love salmon. Can you tell? This is my second catfish recipe this year. Although fried in cornmeal and served with cheese grits is tasty, it’s not figure friendly.  So here’s how I cook and serve catfish fillets (shown here with roasted squash/onion/red bell pepper, steamed green beans, and brown rice):

Cajun Catfish, brown rice, steamed green beans, and roasted vegetables.

Cajun Catfish, brown rice, steamed green beans, and roasted mix vegetables.

RECIPE

Cajun Catfish for Two

Ingredients:

2 fresh catfish fillets
1 teaspoon extra virgin olive oil
1 Tablespoon spices (Your choice: I like Redneck Pepper Cayenne)

Directions:

Preheat a quality stainless steel covered skillet over medium heat.  Sprinkle spices on both sides of each fillet.  Drizzle olive oil in the skillet then place the catfish fillets into the pan. Do not touch.  Lower heat to its lowest setting and cover.  Cook for at least 15 minutes without lifting the lid.  Check for doneness (do not overcook).   If necessary, cover and cook another 5 minutes.  It’s not necessary to turn the fillets.  Check again for doneness.  Fish should be moist and flaky.  Serve immediately.

This low, slow method is still hasty, giving the cook just enough time to get the side dishes ready. Enjoy fish at least twice a week. It’s good for you!

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Filed under cooking, Fish, Green Beans, Healthful Eating, Recipes, Roasted Vegetables