Turkey Sloppy Joes

This is a great recipe for dinner, my daughter always requests this meal all the times.

1 pound of ground turkey
2-3 celery stalks, chopped
1 small onion, chopped
1 (8 ounce) can of tomato sauce
1/4 cup of ketchup
1/4 cup BBQ sauce (we like the ad hoc brand)
1 tablespoon brown sugar
 1 teaspoon dry mustard
salt and pepper
1 tablespoon Worcestershire sauce
1 tablespoon vineager

• In a large skillet, brown ground turkey, celery and onions
• drain the fat
• stir in the remaining ingredients, simmer coverd.  15-20 mins, stirring occasionally
• If Joes appear to be too "loose", leave the cover off and let moisture evporate
• Serve on a bun

Chili

Chili

1 LB ground beef
1/2 onion(chopped)
1/2 green pepper(chopped)
1 to 2 tsp garlic powder
1 15 oz red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
2 to 3 tsp chili powder
1/2 tsp dried basil crushed

1. In a large saucepan cook ground beef, onion and green pepper, and garlic powder until meat is brown and onion is tedner; drain fat. Stir in kidney beans, black beans, undrained tomatoes, tomato sauce, chili powder, basil. Bring to boil; reduce heat. Simmer, covered for about 20 minutes



I made this for a party I had last week and a lot of people liked it.

Taco Soup

It is starting to get colder around here. Tonight I made Taco Soup. Yum! Nice and warm on a cool night.

Taco Soup

1 pound ground turkey
5 cans of beans (black, pinto, kidney, garbanzo, any kind will work)
1 can tomato sauce
2 packets of taco seasoning
1 can of corn

Brown the ground turkey in a skillet, drain and add to crock pot. Combine the beans with juices, tomato sauce and taco seasoning to the crock pot. Add can of corn about an hour before you are going to serve it, just so the corn gets warmed through.

Serve over tortilla chips. Suggested toppings avocado, cheese, fresh diced tomatoes, and sour cream. Enjoy!!!

The House Chilli

Every time I make this. I get tons of requests for the recipe. Enjoy!

2 to 4 slices thick cut cooked bacon

2 to 3 tablespoons bacon drippings

2 green bell peppers

Olive Oil

1 pound Foster Farms ground turkey

2 cans kidney beans

2 cans black beans

2 - 14 oz. cans ready cut premium, peeled tomatoes, diced in juice

2 – 15 oz. can tomato sauce

1 tsp. Sugar

1 tsp. Salt

1 tsp.Cinnamon

1 to 2 tablespoon Dark Chili Powder

Crook pot

Cook bacon. Chop bell papers into 1” pieces remove seeds. In a large skillet heat olive oil. Add green bell peppers. Cook until soft. Leave in pan and move to the sides of the pan. Add 1 pound Foster Farms ground turkey, brown. Chop bacon coarsely and add to skillet. Remove from stove and drain. Place in crook pot. Drain and rinse 2 cans kidney beans and 2 cans black beans. Add to mixture. Add tomatoes, and tomato sauce. Stir mixture. Add bacon drippings, sugar, salt, cinnamon, and dark chili powder. Mix in. Place in fridge overnight. In the morning skim fat and place crook pot in heating element. Cook for 8 hours on low.

To cook bacon in the oven. Place bacon on a cookie sheet. Loosely tent with aluminum foil, this is to prevent the bacon grease from splattering everywhere. Place in a cold oven. Turn oven on to 425 degrees. Cook until done. Usually 15 to 20 minutes.

Chicken Tikka Masala

Chicken Tikka Masala
1 cup plain yogurt
1 tablespoons lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 teaspoon paprika for the cayenne
2 teaspoons black pepper
1 tablespoons minced fresh ginger
1 teaspoon salt
3 boneless, skinless chicken breasts
Combine all ingredients except chicken. Pour sauce over chicken and refrigerate for one hour. Grill or cook chicken in frying pan. Discard marinade

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1/2 teaspoon salt
1 8-oz can tomato sauce
1 cup cream, I used milk and it was fine
1/4 cup chopped cilantro
Melt butter in large skillet over medium heat. Saute garlic and jalapeno for one minute. Season with cumin, paprika and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro. Serve over hot rice with naan.

We made this a couple of nights ago and it was really good...it's a keeper.

I found the recipe here

Tomato Basil Soup

Tomato Basil Soup



3 pounds ripe plum tomatoes, cut in half

1/4 cup plus 2 tablespoons good olive oil

1 tablespoon kosher salt

1 1/2 teaspoons freshly ground black pepper

2 cups chopped yellow onions (2 onions)

6 garlic cloves, minced

2 tablespoons unsalted butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, with their juice 4 cups fresh basil leaves, packed

1 teaspoon fresh thyme leaves

1 quart chicken stock or water


Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.



Recipe can be found here.

Chicken Stir-Fry Wraps

Ingredients
Serves 4
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)




Directions
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.



Recipe found here.

SALMON BURGERS WITH LEMON AND CAPERS

SALMON BURGERS WITH LEMON AND CAPERS

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless salmon fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high. Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.

Using on/off turns, coarsely grind salmon fillets in processor. Add ground salmon to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form salmon mixture into 10 patties, dividing equally. (Salmon patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed. Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices.

Mom's Chicken Enchiladas

This one is actually pretty good! :)


Prep time for shredding chicken about 2 hours. Can be done one day and the enchiladas can be done the next day or later that day.

To shred the chicken: Put 9 chicken breasts in a large kettle and cover with water at least 1 inch above the chicken, add ¾ tsp of salt. Bring to a simmer and let simmer for about 50 minutes or until the chicken is white though and still moist. Let the chicken cool in the water for about 30 minutes. Then shred the chicken. I used two forks to do it and it pulled about easily.) This can then be put in the refrigerator until later to fill the tortillas.

Prep time: about 1hour and baking time about 30 minutes.

Chicken: amount you were given
2 onions diced
4 cups of water
4 tablespoons chili powder
6 tablespoons vegetable oil
2 tablespoons flour
2 cans (15 oz.) tomato sauce
24 soft 8-inch corn tortillas
2 pounds cheese mix

Lightly brown onion in butter. Add shredded chicken and heat until the chicken is warm. Set aside. (This can be done while the onion is browning and the chicken is heating) Combine water and chili powder in a bowl and set aside. In a large frying pan, heat the oil and add flour, stirring constantly, until mixture thickens. Add the tomato sauce stir until well blended. Simmer, uncovered, about 5 minutes. Soften tortilla in the microwave (no more than 6 at a time.) Place some meat and onion mixture in each tortilla tip with some cheese and roll. Place seam-side down in a baking dish. Repeat this with the rest of the tortillas. Cover with tomato sauce mixture and rest of cheese. (At this point you can put in the refrigerator and bake later.) Cover with foil and bake for about 30 minutes in a preheated 350 degree oven.

Pizza Dough

I remember making this as kid...I think it's a great pizza dough recipe!

5 cups flour
½ teaspoon salt
½ teaspoon black pepper
¼ cup oil (olive oil is preferable)
1 cake yeast
1 ¼ cups warm water

When the dough has risen once, divide into 2 parts and stretch each part to fit an oiled pizza pan. Spread with desired filling and bake immediately in a 400 degree oven until done about 30 minutes or more, depending on the size of the Pizza and on the filling.