Posts Tagged ‘Turkey’
One of my favorite comfort foods is Lasagna. Oh the pasta, cheese, carbs, cheese, meat, cheese, sauce, cheese……you get my point.
It just takes so long to make sometimes. So I wanted to shorten the time it took to make it…so I can make more of it and eat more of it.
Don’t judge…..ok judge.
Using ravioli eliminates 2 of the steps……holler
I mixed it up and used some cheese ravioli and some mushroom ravioli. I had to get some type of veggie in there
I wont waste your time with the step by step directions; as I am sure you are well aware of how to make a lasanga.
(sauce/meat layer followed by the pasta followed by some cheese and more sauce and repeat)
I was worried about the texture initially……my mind can rest easy. It was fan-tabulous.
- 4 cups spaghetti sauce
- 16 oz mozzarella
- 1 pound ground turkey
- 25 oz frozen cheese ravioli
- Pre heat oven to 375
- In a large pan cook ground turkey. Add sauce and cook until warm and bubbly.
- Bring a large pot of salted water to a boil. Cook ravioli only 2-3 min. Just so it is no longer frozen.
- Take ½ cup of sauce and meat mix and spread on the bottom of a 8×8 baking dish.
- Place on layer of ravioli, then some cheese and more meat/sauce mix.
- Continue layers.
- Top with any remaining cheese.
- Bake for 35 min, uncovered and over a cookie sheet.
- Remove and let stand for 5 min. Cut and serve.
- Serves 6-8 people.
It was another cold one today. Not as bad though. So we made some comfort food.
These little morsels are easy to whip up and have amazing flavor. Make a bunch and freeze for future meals.
First, in a food processor put your chicken, and blend until it becomes fully ground. Then add your egg, salt, pepper, garlic powder, and parmesan. Process until fully combine. (You can also use already ground chicken or turkey. Just mix with the above ingredients)
Add your chopped prosciutto to your chicken mix and combine. Scoop out about a tablespoons worth and roll into a ball.(Note: it is a bit sticky so put a bit of olive oil on your hands to prevent the meat from sticking). Place on a parchment lined baking sheet.
Stuffed Prosciutto Chicken Meatballs
- 1 pound chicken breast
- 1 egg
- ¼ cup Parmesan cheese
- 1 Tbsp Salt
- 2 Tbsp Pepper
- 1 Tbsp Garlic Powder
- 2 Tbsp Bread crumbs
- 3 oz Prosciutto
- 3 oz String cheese
- Preheat oven to 400
- In a food processor, process the chicken until is completely ground.
- Add egg and blend until incorporated
- Add cheese, salt, pepper, garlic, and breadcrumbs. Process until fully incorporated. Transfer to a large bowl.
- Chop Prosciutto and cook in a pan over medium heat, until it just starts to get crisp.
- Chop up prosciutto and add to chicken mix and combine.
- Using scoop out about at Tablespoon and roll into a ball. (note: it is a bit sticky so put a bit of olive oil on your hand to prevent the meat from sticking). Place on a parchment lined baking sheet.
- Cut up cheese into about 1inch slices.
- Take one of the balls of meat and a piece of the cheese. Press cheese into the ball of meat.
- Encase cheese with meat and place back on baking sheet.
- Finish with rest of meat and cheese.
- Bake for 20 minutes (or until done).
So because I woke up to this and it is only a mere 20 degrees outside (and snow is a rarity this season in AZ)….
I decided to break out one of the recipes my gorgeous mother gave me. It has fast become a family favorite. This is perfect, not only because my mommy gave it to me, but because it is easy, tasty, and warms your insides.
Here is your line up…..
Simply shred your cheese….we like it extra cheesy so we used the whole 2 pounds
Add your shredded chicken (or I just used my the leftover turkey from the Buffalo Cilantro Turkey)
(Crock Pot)White Chicken Chili
- 2 cans white beans (15 oz each)
- 1.5 pounds shredded chicken, cooked (or turkey)
- 1.5 pounds Monterey Jack cheese, shredded
- 1 jar (16oz) Salsa
- Shred up your cheese.
- Add everyone into your Crock Pot (chicken, salsa, cheese, beans); and give it a good stir.
- Turn your Crock Pot on low for about 2-3 hours. Check it about every hour or so to stir.
- Once cheese melts and everything looks as though it has come together, turn pot off or to lowest setting until ready to serve.
- Enjoy as is or with some tortilla chips.
So the other day my hubby came home with this…..
Oh the things I can do with it…… So to go along with my buffalo and cilantro kick I have been on lately, this beast was created.
Mix until fully combine and glove up
This is where the violations come in…..Put your bird in a large roasting pan. Take your gloved hand and separate the skin from the meat.
Now take your meat injector and suck up this delisousness and stab the bird and inject. I like mine spicy so we do this many times.
Carve her up and enjoy. Amazing dipped in the Cilantro Ranch from the buffalo slider recipe. Perfect with a side of the Potato Tots.
Buffalo Cilantro Turkey
- 1 Turkey (mine was huge…..about 20 lbs)
- 1 ½ cups butter, super softened
- 2 bunches cilantro
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 Tbsp garlic powder
- ¼ cup olive oil
For the buffalo sauce
- ½ cup butter, melted
- ¼ cup olive oil
- 2 cups buffalo sauce (I used Franks)
- Salt and pepper to taste
- Preheat oven to 250
- Chop of the ends of the cilantro bunches and toss, so you just have the tops.
- Finely chop up the tops/ leafs
- In a large bowl combine the butter, chopped cilantro, salt, pepper, garlic powder and olive oil.
- Mix until fully combine.
- Place turkey in large roasting pan, breast side up
- Separate the skin from the meat; all the way around (top)
- Take a large handful of butter and cilantro mixture and stuff under the skin. Rub in
- Once all butter mix has been stuffed in, rub any remaining on hand or in bowl all around exterior.
- For the sauce, take the melted butter in a large bowl and mix with olive oil, salt and pepper and buffalo
- Take a meat injector and fill up with buffalo mix. Inject all over turkey.
- Tent turkey with foil and place in oven for 1 hour.
- After 1 hour increase oven temp to 275 and cook for 30 min.
- Pull out and check, if juices have started to gather at the bottom or in the body cavity, baste with said juices. Put back in oven for 30 more min
- After 30 min crank oven up to 300 and cook for 45 min. Check and stick back in for another 45 min.
- After this crank oven up to 325 and put turkey back in until it reaches 160 (at the thickest point). Check every 30-40 min. Baste as juices become available.
- Once Turkey reaches 160 remove tent and continue to cook at 325 until internal temp reaches 170. Remove and let cool about 10 min. (internal temp will continue to rise about 5 degrees).
- Carve and serve. Goes amazing with cilantro ranch from the Buffalo Slider recipe.
As promised here is a recipe that doesn’t involve sugar, cookies or cake….but still deals with my mini obsession.
I love buffalo wings….and with it being football season it give me an excuse to make them everyday…..and I dont even watch football.
These little guys are so stinking good I polished away most of them myself. Even my little guy loved them. I hope you enjoy them as much as we do/did. This is actually going to be my second recipe submitted in the Pillsbury bake off.
The sliders have a wonderful buffalo heat to them, then you take a bit and find the secret stash of Gorgonzola in the middle…….man I am making my self hungry. Guess what we are having for dinner again….ok got to go back to the store.
Here is your lineup, (now if you can find ground chicken it will make it more authentic, my store didn’t have any, but the turkey tastes just as yummy)
Lets get started on the Cilantro Ranch. First cut the tops off the cilantro bunches and put into your food processor,
Pour into a sealed Tupperware and stick in the fridge for a bit (just to thicken)…we will break this out in a bit. Now on to the sliders. In a large bowl put your meat (I used ground turkey), reserved chopped cilantro, hot sauce, your favorite wing sauce, garlic powder and bread crumbs
Buffalo Chicken/Turkey Sliders with Cilantro Ranch
- 1 lb ground turkey or chicken
- 3 Tblsp breadcrumbs
- 1 tsp Garlic Powder
- 1 Tbsp cilantro, puréed (reserved from cilantro ranch recipe below)
- ½ cup Franks hot sauce
- 1 Tbsp your favorite wing sauce (or 2 more Tbsp Franks)
- 1 pkg Gorgonzola crumbs (5 oz pkg)
- 1 tube Grands Jr. Butter flavor Biscuits
- 5 slices Havarti cheese
- ½ pkg (about 2 cups) Romaine lettuce chopped
- 2 bunches Cilantro
- ¾ cup Ranch
- 3 cloves garlic
- Salt and Pepper to taste
- Preheat oven to 400F
- Start with Cilantro Ranch…..Cut tops off cilantro, so you just have the tops/leafs. Put in food processor and blend until broken up. Remove 1 Tbsp and set aside
- Add ranch, garlic and salt, pepper to taste. Blend until creamy.
- Transfer to sealed container and set aside in fridge to thicken.
- In a large bowl combine turkey/chicken, breadcrumbs, garlic powder, reserved pureed cilantro, Franks, wing sauce. Mix until well combine.
- Scoop out by the tablespoonful and place onto a parchment paper lined cookie sheet.
- Take each ball and flatten and make a well.
- Fill well with ½ -1 tsp of Gorgonzola cheese.
- Cover cheese with meet to form a patty.
- Bake for 20 min or until done
- Remove and let cool.
- Bake biscuits according to package directions (typically 10 min at 400F)
- Once biscuits have cooled to touch remove cilantro ranch from fridge and spread on ½ of the biscuit.
- On the bottom ½ add lettuce
- Add meat and ¼ of a slice of Havarti cheese
- Top with top part of biscuit that is covered with cilantro ranch.
Makes about 24 sliders