Posts tagged poultry
Fettuccine Rigate con Turchia e Pomodori
(fettuccine rigate with turkey and tomatoes)
1 lb fettuccine rigate (fettuccine w/lines)
1lb ground turkey breast
4 large Roma (a.k.a. plum) tomatoes, diced
1 large onion, diced
3 cloves garlic, minced
1 cup chicken stock
Extra virgin olive oil
Grated Parmesan cheese
4 leaves fresh basil, coarsely chopped
Handful fresh Italian parsley, coarsely chopped
Few dashes of salt/pepper
Crushed hot red pepper flakes (optional)
Bring 6 cups of water to a boil in a large pot. Cook fettuccine as directed on package. In the meantime, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add onions and saute until somewhat translucent, about 3 minutes. Next add the ground turkey and salt/pepper, break up turkey as small as you can and cook until no longer pink, about 5 minutes. Then add the tomatoes and garlic and combine. After about 2 minutes, add the chicken stock. Reduce heat to medium low, cover, and let simmer for about 5 minutes or until tomatoes and stock are cooked down. Once fettuccine is finished, drain and add to the mixture. Toss with basil, parsley, grated cheese, and crushed hot red pepper. Serve.
Chicken, Broccoli and Feta Pasta
1 lb spaghetti
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 head of broccoli, coursely chopped and steamed
4 cloves garlic, minced
1 cup feta cheese
½ cup white wine
Extra virgin olive oil
Crushed red pepper flakes (optional)
Bring 6 cups of water to a boil in a large pot. Cook spaghetti as directed on box. In the meantime, heat about two tablespoons of extra virgin olive oil in a large skillet, then add chicken. Cook for about 5 minutes. Add salt, pepper, and garlic. Reduce heat to medium low, add the white wine and let cook for another 5 minutes. Drain spaghetti thoroughly and toss with the broccoli/chicken mixture. Add feta cheese and crushed red pepper and serve.
Balsamic Glazed Pine Nuts Chicken
4 boneless, skinless chicken breasts
2 cloves garlic, minced
¾ cup pine nuts
4 fresh basil leaves, coursely chopped
½ cup balsamic Cream (or 1 cup of balsamic vinegar, reduced to half**)
Extra virgin olive oil
This is the balsamic cream I used- it can be found in the Italian section of your ethnic food aisle. If you can’t find it, use the balsamic vinegar as directed below:
** Pour the cup of balsamic vinegar into a small saucepan. Simmer on medium low (stirring frequently) until slightly thickened and reduced to about half.
In a large skillet, heat the oil over medium heat. Salt and pepper each chicken breast then add to pan. Cook about 5 minutes on each side.
Add pine nuts and let toast for about 2 minutes. Add garlic, then top each breast with the balsamic cream. Let cook another 5 minutes on medium low, until chicken is cooked through (all pink is gone and juices run clear). Top with the fresh basil and serve.
I served this with a simple tomato salad (tomatoes, garlic, fresh basil, extra virgin olive oil, salt, pepper) and my mom’s orzo pasta salad (orzo pasta, feta, grilled veggies, fresh mint, lemon juice, olive oil, salt, pepper)
Churkey” Pesto Sausage w/Butternut Sundried Tomato Couscous and Garlic Haricot Verts
Haricot Verts are french green beans- because, well, they’re cultivated in France. Trader Joe’s sells them frozen but if you cannot find them just use regular green beans.
Now, I can’t take credit for the sausage as it’s already prepared by the wonderful Trader Joe’s grocery store. However, I thought I’d personalize the dish with a catchy little name. Catchy, goofy, dorky, whatever you feel appropriate, just know that this is a dish you’ll be quite fond of!
“Churkey” Pesto Sausage:
1 package of the (Trader Joe’s) Sweet Basil Pesto Smoked Chicken & Turkey Sausage
Butterfly each one and pan fry (or grill) for about 3-4 min per side. These are fully cooked so they just need to be warmed through and browned. Set aside.
Butternut Sundried Tomato Couscous:
½ cup pine nuts
1 tablespoon of olive oil
1 tablespoon of butter
Whole wheat couscous (for 2-3 ppl I use 1 cup water and 1 cup couscous)
Sundried tomatoes in olive oil, sliced in thin strips (I get mine at Trader Joe’s- they’re already julienned)
In a medium saucepan, heat olive oil, butter, salt/pepper over medium low. Once butter is melted and combined with the olive oil, add the pine nuts and let toast until light brown. Don’t leave unattended as these nuts will brown pretty quickly and you don’t want to burn them. Once they are browned, add the water and bring to a boil. Then add the couscous, turn off the heat and cover. Just before you are ready to serve dinner, fluff it with a fork then top each serving with about a tablespoon of the sundried tomatoes.
Garlic Haricot Verts:
1 package of Haricot Verts (or regular green beans), frozen or fresh. Keep in mind fresh will take a bit longer to cook.
3 cloves of garlic, minced (use less if you don’t like it too strong)
1 tablespoon of olive oil
In a skillet, heat a tablespoon of olive oil (if you pan fried the sausage, you can use that same pan, just add only a teaspoon more olive oil). Add beans and sauté for about 5-7 minutes. Then add the garlic, salt/pepper and sauté for another 2 minutes. Depending on how you like your beans- continue cooking for another few minutes if you prefer them softer.
This is the first recipe I tried from The Filipino Cookbook (written by Miki Garcia) that the beautiful Melissa Tinio, aka @Princesschpmnk sent me from the Philippines! It’s a Filipino staple and I can see why! Also, the pictures in the book are a lot better than the ones I took so I used those as the “plated” (last) pictures.
2 ½ lbs bone-in chicken breasts/legs/thighs
1 tablespoon oil
3 cloves garlic, crushed
1 teaspoon whole black peppercorns
1 teaspoon brown sugar
1 bay leaf
1 large onion, sliced into rings
1 cup Filipino cane vinegar (or white or cider vinegar diluted w/water – half water/half vinegar)
¼ cup freshly squeezed lime juice
1 cup soy sauce
Combine marinade ingredients in a mixing bowl and mix thoroughly. Add chicken and store in fridge overnight.
Remove chicken from marinade. Reserve the marinade.
Heat a skillet over medium heat and add the oil. Add garlic and saute until lightly browned. Add the chicken and saute for 10 min.
Add the marinade, peppercorns, sugar, and bay leaf. Cover and bring to a boil. Reduce heat to medium low. Simmer until the meat is tender, approx 45 min. Add the onions and simmer 5 minutes more. Serve hot with steamed rice.
1 lb lean ground turkey breast
4 zucchinis, sliced into ½ inch rounds
3 eggs (1 for turkey mixture, 2 for zucchini breading)
1 cup Italian breadcrumbs
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
6 garlic cloves, minced (2 for sauce)
1 can crushed tomatoes
In a large bowl, combine turkey, 1 egg, 4 cloves of garlic, Italian breadcrumbs, parm cheese, salt and pepper. Form into meatballs, about the size of a golf ball (will make about 10 meatballs). You can either cook them in the oven (preheated @ 375 for 30 min) or on the stove top in a little olive oil for about 20 min until no longer pink. Set aside covered with foil.
In a medium sauce pan, heat some olive oil and the other 2 minced garlic cloves over medium low. Then add the can of crushed tomatoes, salt/pepper, cover, and simmer over medium low for about 20 min.
Heat more olive oil in a large skillet (you can use the same one as the meatballs just add a bit more oil). Add Panko crumbs to one shallow dish and in another shallow dish, beat eggs with a teaspoon of water. Generously salt and pepper the zucchini coins then one at a time, coat in egg first followed by the bread crumbs. Place in the heated olive oil and cook about 3 min per side, until the coating is golden brown and zucchini tender.
Serve meatballs and zucchini topped with marinara sauce and sprinkled w/parm cheese. You can also add some crushed red pepper flakes for heat
I can’t take credit for this one as my friend Shannon’s mom gave me this recipe. I did tweak a few of the ingredients as they are very versatile. It is one of my new favorite comfort dishes! Thank you Nancy!!!
4 boneless chicken breasts
1/2 onion, chopped
1 can of cream of mushroom soup
1 can of cream of celery soup
8oz cream cheese, softened
1/4 cup of milk
1 tsp paprika
2 cans of refrigerated Pillsbury Crescent Rolls
Preheat oven 375 degrees.
Cut chicken into bite sized pieces and saute with the onions in a little olive oil for about 5-7 minutes. Add a little salt/pepper (not too much salt as the soups contain sodium)
In a separate bowl, combine both soups, cream cheese, and milk.
Once chicken is done, let cool for about 2 minutes. Meanwhile, open one can of the crescent rolls and line the bottom of a baking dish. Some may separate at the perforation therefore just arrange so the bottom of the dish is no longer visible.
Add chicken to the soup mixture then spoon into dish; sprinkle with a little paprika.
Top with the second can of crescent rolls in the same way as the bottom layer.
Bake for about 25-30 min until browned and bubbly.
If you want this to be more like a pot pie, add some frozen peas, green beans, carrots, or any kind of veggies you like to the soup mixture before baking.
This came out so yummy! You can pretty much use any kind of veggies you like, I just happened to have cauliflower and peas on hand. You can also substitute the chicken for tofu if you prefer all vegetarian. And the sauce is so versatile- watch for the chilled version this summer in a special salad!
1 lb boneless chicken chopped into bite-sized pieces (breast or thigh meat or both)
1 lb cooked thin spaghetti
1 head of cauliflower, steamed (or 1 bag of the frozen, defrosted)
1 bag of frozen sweet peas, defrosted
4 cloves of garlic, chopped
1 scallion, chopped
2 tablespoons fresh ginger, minced
1 cup peanut butter
1/3 cup soy sauce
1/2 cup rice wine vinegar
1 tablespoon Vietnamese chili sauce (2 if you like it extra hot)
2 tablespoons sesame oil
In a large skillet, add chicken and a little pinch of salt/pepper to a few tablespoons of olive oil and cook for about 10 minutes on medium heat, until browned. Steam veggies and cook spaghetti as well. While all of that is working, wisk together peanut butter, soy sauce, vinegar, chili sauce, sesame oil, and garlic in a bowl. Once chicken is cooked, add the veggies and sauce and saute on medium low until sauce is warmed through; toss with spaghetti. Garnish with the chopped scallions and serve. You can also add some chopped peanuts and/or toasted sesame seeds.
This is so delish! And you can use any kinds of veggies (broccoli, lima beans, zucchini, artichokes, etc…) for the veggie bake- I happen to think cauliflower is underutilized and it goes perfectly with cheese. I added the spinach (which also goes perfectly w/cheese) because this whole dish needed a bit more color. Also feel free to experiement with different cheeses like gorganzola or gruyere.
And again, sorry for the lack of creativity in the presentation! I just like to get it on the plate and dig in! lol
Panko Crusted Turkey Cutlets with Sweet Chili Sauce and Cheesy Veggie Bake
1 package (contains 6 breasts) of turkey “scallopini” breasts (I use the Shady Brook Farms brand http://www.shadybrookfarms.com/ProductDetail.aspx?product_category_id=13&product_id=187)
1 cup of panko bread crumbs (Japanese bread crumbs)
1 egg, beaten
1 teaspoon of water
Cheesy Veggie Bake
1 package of frozen cauliflower
1 cup of frozen spinach
1 cup of shredded cheddar cheese
¼ cup of milk
2 tablespoons of butter
¼ cup panko bread crumbs
Pinch of nutmeg (optional)
Preheat oven to 425 degrees.
Defrost cauliflower in microwave according to package directions; set aside.
In a large skillet, heat about 1/2 a cup of olive oil over medium heat. Add bread crumbs to one shallow dish and in another shallow dish, beat egg with a teaspoon of water. Generously salt and pepper the turkey breasts then one at a time, coat in egg first followed by the bread crumbs. Place each breast in the heated olive oil and cook about 5 min per side, until the coating is golden brown and the meat juices run clear. You may have to cook them in batches (I did three at a time) because if you crowd the pan they will not brown well. Place cooked cutlets on a dish lined with paper towel to absorb some of the excess oil.
Note: Typically you fry foods like this in canola/veg/peanut oil as they have higher smoke points (the time where the oil begins to release clouds of smoke and has a very narrow window of time before it burns) however, olive oil is much healthier for you. I just fry at a lower temperature but enough to crisp/brown the food.
Mash cauliflower as you would mashed potatoes (leave them kind of chunky). Add the milk and one tablespoon of butter then combine. Next add the frozen spinach (this does not have to be defrosted ahead of time as it will defrost in oven), cheese, salt/pepper and the nutmeg. Mix thoroughly.
Transfer to a shallow baking dish then top with the ¼ cup of panko bread crumbs and the other tablespoon of butter (scatter pieces over top) and bake uncovered for about 15-20 min until brown and bubbly.
Serve along side cutlets drizzled with sweet chili sauce (I get my sauce at Trader Joe’s but you can also find it in the Asian section of your grocery store).
If you have any cutlets leftover, make them into sandwiches using crusty wheat bread or your favorite flavored wrap. Top with sliced fresh tomato and/or fresh spinach.
You can use the leftover veggie bake in an omelet or toss with pasta.
In the mood for the flavors of a Thanksgiving feast without all of the work? These mini turkey meat loaves are perfect to satisfy that craving sans the blood, sweat, and tears!
(and as always, please forgive the poor quality pictures)
Mini Turkey Meat Loaves w/Pan Gravy and Cranberry-Orange Relish
1 lb ground turkey
2 celery stalks (chop some of the leaves as they have tons of flavor)
2 large carrots
I large onion
½ cup crushed Saltine crackers
1 tablespoon of poultry seasoning
1 cup dry white wine
½ cup chicken stock
1 tablespoon of flour
I can of whole berry cranberry sauce
Zest of one orange
Preheat oven to 375. Drizzle some olive oil in a large oven-safe skillet or shallow roasting pan, set aside. Dice about ¼ of the onion and place in large bowl. Take remainder of onion, cube into quarters and scatter in the roasting pan. Take one carrot and one celery stalk and cut in half. Dice each half as small as you can and place in bowl. Cut the remaining carrot and celery stalks into chunks and scatter in pan with the onion quarters. Add ground turkey to the bowl with the veggies, then the poultry seasoning, egg, cracker crumbs, salt and pepper. Combine by hand. Score mixture into four even sections. (this ensures each loaf is the same size so it will cook evenly) Form each one into an oval shape and place in the pan nestled amongst the veggies. Drizzle everything with a little bit more olive oil then bake in the oven for about 30-45 minutes or until centers are no longer pink.
While loaves are cooking, empty the can of cranberry sauce into a small bowl. Add the zest of one orange (zest is the peel/rind of the outer-most layer of the orange-you can use a small grater or micro plane for this). Combine and chill in refrigerator.
When loaves are done, put everything on a separate plate and cover with foil. Let sit. Move that pan to a burner on medium heat. Using the remaining oil (you may have to add a little bit more), whisk in the flour until thoroughly combined. Then whisk in the wine, chicken stock, and a little salt/pepper. Bring to a small boil until gravy starts to thicken then drop the heat down to low.
I served these with herbed mashed potatoes- prepare mashed potatoes as you normally would and instead of butter, combine about 1-2 tablespoons of onion/chive (or any kind of herb cream cheese) a little milk, salt/pepper. Serve loaves on top of the potatoes, pour on gravy, and top with a dollop of the cranberry relish. The veggies that were cooked with the loaves can also be a side dish as they will be caramelized and flavorful from roasting in the oven.
*You can serve these with any of your favorite Thanksgiving side dishes.
*Don’t jive with wine? Use brandy or even white balsamic vinegar instead.