1 tablespoon(s) canola oil
1 medium onion, halved and sliced
2 clove(s) garlic, minced
1 tablespoon(s) ground cumin
1 teaspoon(s) chile powder
1 can(s) diced tomatoes with green chiles
2 tablespoon(s) lime juice
4 cup(s) shredded cooked turkey or chicken
1 can(s) pinto beans, rinsed
6 10-inch whole-wheat flour tortillas or wraps, warmed
3/4 dash(es) grated Monterey or pepper Jack cheese
2 cup(s) shredded green cabbage
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Directions
Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 2 minutes. Stir in garlic, cumin and chile powder and cook for 30 seconds. Add tomatoes and lime juice; bring to a boil. Reduce heat to a simmer and cook until the onions are very soft, 16 to 20 minutes. Stir in turkey (or chicken) and beans and continue cooking until the mixture is heated through, 3 to 5 minutes more. Divide the turkey-bean mixture among tortillas (or wraps). Top each with cheese and cabbage, roll into burritos and serve.
Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Tuesday, May 12, 2009
Crispy Turkey Tostadas
1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
1 medium onion, thinly sliced
3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
8 corn tortillas
Canola oil or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) reduced-fat sour cream
2 tablespoon(s) fresh cilantro, chopped
1 cup(s) romaine lettuce, shredded
1/2 cup(s) Monterey Jack cheese, shredded
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Directions
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.
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Tips & Techniques
To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
1 medium onion, thinly sliced
3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
8 corn tortillas
Canola oil or olive oil cooking spray
1 avocado, pitted
1/4 cup(s) prepared salsa
2 tablespoon(s) reduced-fat sour cream
2 tablespoon(s) fresh cilantro, chopped
1 cup(s) romaine lettuce, shredded
1/2 cup(s) Monterey Jack cheese, shredded
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Directions
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.
--------------------------------------------------------------------------------
Tips & Techniques
To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low, and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Sunday, November 23, 2008
Thanksgiving Day-Apple Cinnamon Glazed Turkey
This is a recipe that you'll love to bring to the Thanksgiving table. The sweet glaze add the perfect amount of flavor to the turkey.
Ingredients
10 apple-cinnamon herbal tea bags
1 C. boiling water
2 C. corn syrup
2/3 C. brown sugar
1 small turkey or large turkey breast (about 5 lb.)
1 tsp. olive oil
Directions
Preheat oven to 325 degrees. Place tea bags in a cup and pour in boiling water. Steep tea for 4 minutes. Remove tea bags and combine liquid with corn syrup and brown sugar in a small saucepan. Mix well and bring to boil. Follow the cooking directions for the turkey, basting several times using the apple-cinnamon glaze while cooking
Ingredients
10 apple-cinnamon herbal tea bags
1 C. boiling water
2 C. corn syrup
2/3 C. brown sugar
1 small turkey or large turkey breast (about 5 lb.)
1 tsp. olive oil
Directions
Preheat oven to 325 degrees. Place tea bags in a cup and pour in boiling water. Steep tea for 4 minutes. Remove tea bags and combine liquid with corn syrup and brown sugar in a small saucepan. Mix well and bring to boil. Follow the cooking directions for the turkey, basting several times using the apple-cinnamon glaze while cooking
Friday, November 21, 2008
Thanksgiving Day- Southwestern Rubbed Turkey
Southwestern Rubbed Turkey
Smoked paprika is the key to the turkey rub in this recipe. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist. To toast cumin seeds, place them in a small skillet over medium heat and stir occasionally until fragrant, about two minutes. Transfer to a plate to cool, then grind them in a spice mill or blender into a fine powder.
Serves: 12
Preparation time: 4 hours
Ingredients
2 tablespoons smoked paprika
1 tablespoon cumin seeds, toasted and ground
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons, plus 2 cups water, divided
1 12-pound turkey, giblets removed
Preparation
1. Position rack in lower third of oven; preheat to 350 degrees F.
2. Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste. Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.
3. Place the turkey breast-side down on a roasting rack in a large roasting pan. Add 2 cups water to the pan. Roast for 1 1/2 hours.
4. Remove the turkey from the oven and turn it over – either use silicon oven gloves or cover the bird with foil and use cloth oven mitts to turn it over. Continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 degrees F, about 1 1/2 to 2 hours more. If the bird is browning too deeply, tent it with foil while it continues to bake. If the pan runs out of juices, add about 1/2 cup water, scrape up any browned bits, and use this liquid for basting. Let rest at room temperature for 30 minutes before carving.
Enjoy!
Smoked paprika is the key to the turkey rub in this recipe. Roasting the bird breast-side down for the first half keeps the breast meat succulent and moist. To toast cumin seeds, place them in a small skillet over medium heat and stir occasionally until fragrant, about two minutes. Transfer to a plate to cool, then grind them in a spice mill or blender into a fine powder.
Serves: 12
Preparation time: 4 hours
Ingredients
2 tablespoons smoked paprika
1 tablespoon cumin seeds, toasted and ground
1 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons, plus 2 cups water, divided
1 12-pound turkey, giblets removed
Preparation
1. Position rack in lower third of oven; preheat to 350 degrees F.
2. Mix paprika, ground cumin, cinnamon, salt and pepper in a small bowl; stir in 2 tablespoons water to make a paste. Rub the mixture all over the turkey, particularly under the skin and onto the breast meat.
3. Place the turkey breast-side down on a roasting rack in a large roasting pan. Add 2 cups water to the pan. Roast for 1 1/2 hours.
4. Remove the turkey from the oven and turn it over – either use silicon oven gloves or cover the bird with foil and use cloth oven mitts to turn it over. Continue roasting, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 180 degrees F, about 1 1/2 to 2 hours more. If the bird is browning too deeply, tent it with foil while it continues to bake. If the pan runs out of juices, add about 1/2 cup water, scrape up any browned bits, and use this liquid for basting. Let rest at room temperature for 30 minutes before carving.
Enjoy!
Friday, November 7, 2008
Turkey Stuffing
Always make at least double the stuffing you need for the turkey and cook the extra stuffing in a casserole dish. For an extra taste delight, sprinkle some of the turkey juice or canned broth over the stuffing.
Ingredients
1/4-C. butter
2 garlic cloves, minced
1 C. fresh mushrooms, chopped
1 large onion, finely chopped
1 C. celery, finely chopped
1/4-C. bacon bits
4 C. multigrain bread, dried and cut into 1/2 inch cubes
1/4-tsp. salt
1/4-tsp. pepper
1/4-tsp. paprika
2 Tbs. poultry seasoning
1/4 tsp. dried oregano
2 Tbs. dried parsley
1 1/4 c chicken or vegetable broth
Directions
Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C. of stuffing
Ingredients
1/4-C. butter
2 garlic cloves, minced
1 C. fresh mushrooms, chopped
1 large onion, finely chopped
1 C. celery, finely chopped
1/4-C. bacon bits
4 C. multigrain bread, dried and cut into 1/2 inch cubes
1/4-tsp. salt
1/4-tsp. pepper
1/4-tsp. paprika
2 Tbs. poultry seasoning
1/4 tsp. dried oregano
2 Tbs. dried parsley
1 1/4 c chicken or vegetable broth
Directions
Brown garlic in butter. Add mushrooms and sauté. Add the rest of the vegetables and cook until they begin to soften. Stir bacon bits into mixture, then lower heat to medium and add bread cubes and seasonings. Continue cooking for approximately 5 more minutes stirring continuously. Add hot vegetable stock and mix well. Cover and cook over low heat for at least 30 minutes, stirring frequently, until bread cubes have broken down. (The secret to a good turkey stuffing is in the slow cooking and the frequent stirring). 3 - 4 C. of stuffing
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