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Turkey Tenders with Eggplant and Zucchini

June 18, 2010 By The Recipe Mom Leave a Comment
grilledturkey

What You Need:

2 tbsp of olive oil
1 tbsp garlic chopped
1 tbsp fresh rosemary chopped
2 tsp lemon zest, grated
1/4 C lemon juice
1/4 tsp salt
1/8 tsp pepper
2 (1 lb.) turkey breast tenders
1 (1 lb.) eggplant
1 (1 lb.) zucchini
3 plum tomatoes

How to Make It:

Whisk together in a bowl the oil, garlic, rosemary, lemon zest, lemon juice, salt and pepper.
Remove 1/2 C of the marinade and refrigerate until ready to use.
Place the turkey into the bowl and toss to coat.
Cover the bowl and chill for 45 minutes.
Spray a baking sheet well with a non stick cooking spray.
Cut the eggplant and zucchini into 1/2 thick slices.
Cut the tomatoes in half then place all the vegetables onto the prepared baking sheet.
Preheat the grill.
Transfer the turkey from the marinade to the hot grill.
Cook for 7 minutes per side or until the internal temperature reaches 160 degrees.
Place the cooked turkey onto a platter and cover loosely with foil to keep warm.
Grill the eggplant and zucchini slices for 4 minutes per side or until tender.
Grill the tomato halves for 2 minutes per side or until charred.
When the vegetables have cooled just enough to handle cut them into bite size pieces.
Add the pieces to the reserved marinade and toss to coat.

Makes 6 servings

Turkey is easy to cook and takes well to many different flavorings like this marinade. Grilling your turkey makes it even more of a snap. Adding the grilled vegetables means less time in the kitchen. Turkey is also quite healthy for us. Both the white and dark meat contains many nutrients although dark meat does contain more fat. Use leftovers in a salad or as a lunchtime sandwich.

Preparation Time: approximately 15 minutes
Marinade Time: approximately 45 minutes
Cooking Time: approximately 26 minutes
Total Time: approximately 1 hour 26 minutes

Nutritional Information: (approximate amounts per serving)
Calories 243; Fat 6g; Saturated Fat 1g; Carbohydrates 10g; Protein 39g; Fiber 2g; Cholesterol 94mg; Sodium 159mg

Filed Under: Dinner Ideas, Health Concious, Kid Friendly, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

Slow Cooking Is It All It’s Crocked up To Be

May 25, 2010 By The Recipe Mom Leave a Comment
crockpot

Crock pot cooking or slow cooking can really amplify the juices and flavors of food making those taste buds go crazy. A slow cooker cooks foods very slow and steady infusing the flavors. While it’s cooking it can be left unattended.  This allows more free time. Yet is everything about slow cooking good? There are highs and lows when it comes to slow cooked foods.

The Highs

A lot of foods benefit from being slow cooked. A good example would be those “cheaper” cuts of meat. They are going to be more suitable for the crock pot because long simmering will soften not toughen the meat. Slow cooking enhances the meat giving it that mouth watering taste.

Another plus with slow cooking is that it eliminates overcooking foods and keeps food from becoming bland. With a crock pot it’s off to work while your dinner is cooking at the same time. Talk about multi tasking.

In today’s work world crock pot cooking is the norm for many. Here are a few ideas of things that can be made in the crock pot. Pot roasts, meatballs, ham, turkey, stews, soups, chili, dips, vegetables, fruits and even desserts can be made into slow cooked delights.

Everybody hates when the house gets all smoky and hot while dinner is cooking. That’s just one of the many pluses of using a slow cooker. Because of its design it keeps smoke in the pot and the heat around your food not around your house.

Slow cooking is also a safer method of cooking. Since you’re using a lower temperature to cook the food it’s not going to be such a hazard. The lid stays over the food so there is no popping, sizzling or chances of someone being burnt.

The Lows

When you slow cook food many of the vitamins and nutrients get lost. This occurs mostly when cooking vegetables. Slow cookers cook below the boiling point. More often than not vegetables have already been exposed to some form of water. Sitting them in more water and cooking them slowly can promote the loss of the nutrients our bodies need.

It also presents a challenge when trying to cook all your food equally. When cooking stews and soups there are many ingredients involved and everything is cooking at different speeds. There is a way around this challenge. Vegetables take longer to cook than meat, since the crock pot is a long slow cooking process the vegetables should be placed on the bottom and lay the meat over the vegetables. This will give vegetables a head start and keep them cooking at the right temperature along with meat.

Another downfall of slow cooking is the time it takes for your food is ready to eat. If you’re looking for something quick then a slow cooker isn’t going to be your best bet.

There are times when a slow cooker isn’t safe. The crock might crack or break.  There’s also the chance steam can escape around the lid. Keep an eye on the crock and make sure the lid fits snuggly and this will be a very low possibility.

There are highs and lows when it comes to slow cooking foods. No matter which way you look at it there’s something to be said about throwing it all into one pot and walking away only to have a delicious meal waiting hours later. Try slow cooking and determine if the highs are worth the lows at the end of the day.  Win your race on creating delicious meals at a slow and steady pace.

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Sliced Italian Turkey

May 17, 2010 By The Recipe Mom 1 Comment
italianturkey

What You Need:

1 turkey breast, cut into slices
1 (16 oz.) can of tomatoes, chopped and juice reserved
1 (8 oz.) can of new potatoes with water
1 tsp Italian seasoning
1 1/2 tsp bottled minced garlic

How to Make It:

Lay the turkey into the pressure cooker.
Place the tomatoes over the turkey and pour in the reserved juice.
Pour the potatoes, water included, into the cooker.
Sprinkle the Italian seasoning over the top.
Add the garlic and stir to combine.
Bring the pressure cooker up to high pressure.
Cook 10 minutes then reduce the pressure under cold water.

Makes 4 servings

To add to the Italian flavor of this dish use seasoned tomatoes instead of regular tomatoes. You may also change the taste by adding 2 tsp of your favorite mixed herbs instead of the Italian seasoning.

Filed Under: Dinner Ideas, Kid Friendly, Poultry, Pressure Cooking, Recipe Cards, Recipes Tagged With: , , , , , , ,

Roasting Means More than Just Meat

May 13, 2010 By The Recipe Mom 1 Comment
roasatedfoods

A trip to the kitchen when that roast is cooking is more than the imagination can fathom. The smell alone makes the stomach growl. Pull it out of the oven and it’s a sight to behold. Most often when we think of roasting something we think of large pieces of meat. A beef roast or a pork roast even ham and turkey are roasted. Yet there are other foods that benefit from roasting.

Roasting foods entails using dry heat. Dry heat means that the foods are cooked uncovered with far little if any liquids being added. This type of cooking caramelizes the meat and gives it that beautiful golden color. It leaves your roasts with superior flavor and brings out the best in any meat product.

Many roasting meats are knotted up using a knot called the packers knot. This keeps the meat in a tight ball keeping those hidden surprises intact and ensuring your food is getting cooked evenly all the way around.

Another cool fact about roasting is that in most instances the meat comes out of the oven before it’s all the way done. The internal meat is still cooking and gives us that slow cooked touch. It allows for all the juices to sink in giving you that mouthwatering taste.

Meats aren’t the only foods that benefit from the roasting process. Most vegetables can be roasted as well. Here are just a few vegetables that roasting will enhance in flavor.

•    Potatoes- When roasted the texture and taste of the potatoes skin change
•    Zucchini- Gives it a juicy yet crunchy taste
•    Pumpkin- Roasting really brings out the best in pumpkin
•    Turnips- Makes for a healthy treat
•    Cauliflower- Lets you add a zesty flavor to any meat
•    Squash- A great side dish to that main course
•    Peppers- Livens your food up and gives it a spicier taste

There are some tricks you should know to make that roasting experience better. Make sure to rub the meat or vegetables with a little butter or some sort of oil. This allows for moisture to remain in the meat rather than losing all of it in the air while cooking. Another good tip is to put your meat into a plastic bag while being roasted. This allows for the cooking time to be cut in half and also helps keep juices in the meat.

Roasting isn’t the healthiest way to cook your foods as it does take a lot away from what you cook. When roasting meat there’s a spicier taste, so if you like your taste buds to tingle then roasting is perfect way to go.

Roasting is just as effective as your traditional baking, seeing as it derived from that. Stop just imagining all the wonders you can create and go to your kitchen and start roasting up an unforgettable meal.

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Roast Turkey and Seasoned Vegetables

May 4, 2010 By The Recipe Mom 1 Comment
roastturkey

What You Need:

1 lb. new potatoes, quartered
1 lb. carrots cut into pieces
1 onion, cut into wedges
1 tsp salt
1 tsp dried rosemary
1/4 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp pepper
1/4 C of water
1 (3 lb.) turkey roast with netting

How to Cook It:

Coat the inside of the crock pot with a non stick cooking spray.
Mix together the potatoes, carrots and onions in the crock pot.
Sprinkle the vegetables with all the seasonings.
Pour the water over the top of the seasoned vegetables.
Lay the netted turkey onto the vegetables.
Cover the crock pot and cook on low for 9 hours.
Allow the turkey it to stand 15 minutes before removing the netting and slicing.

Makes 6 servings

This turkey may be cooked on high for 5 hours. Make use of the leftovers from this delightful dish. Store your leftovers in an airtight container for up to 3 days in the refrigerator. Reuse in a turkey pot pie or a hearty turkey soup or stew.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 9 hours
Total Time: approximately 9 hours 30 minutes

Nutritional Information: (approximate values per serving)
Calories 270; Fat 4g; Saturated Fat 1g; Carbohydrates 29g; Fiber 3g; Protein 29g;  Cholesterol 81 mg; Sodium 1,601 mg

Filed Under: Dinner Ideas, Kid Friendly, One Dish Meals, Poultry, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , ,

The Good the Bad and the Ugly of Leftovers

April 27, 2010 By The Recipe Mom Leave a Comment
leftovers

For some, leftovers can be a doom sentence. While some of us look at leftovers as the best thing in the world. All will agree that the leftovers with all that green furry topping are pretty ugly. Leftovers eaten three nights in a row can be pretty bad. Leftovers made into great tasting meals can be a good thing and believe it or not can save money. Let’s take a look at ways to use those leftovers to our benefit.

Re-purposing Those Leftovers

Holidays – Leftovers during holidays usually surmount into outrageous quantities. If you are getting tired of the same old turkey or ham sandwiches for the following week, try changing it up for breakfast. Combine the mashed potatoes, stuffing and diced meat in a pan creating a little creator for an egg. Pop it all in the oven for ten minutes on 350 degrees and you have a hearty egg in a nest for breakfast. This is a complete meal with your meat, grains and dairy. It’s also not a bad way to start a day off from the turkey hang-over from the night before.

Meat – A staple of many households is ground meat. It is a perfect start to practice re-purposing leftovers on. A couple pounds of ground beef can be used for hamburgers, then the next day for tacos and finally as an addition to spaghetti sauce or a warm crock pot of chili. Steaks are also great leftovers to utilize for a couple of days. Eaten first as a main dish with mashed potatoes and green beans, cut into strips to top a hearty salad and finally cut into chunks for stews or soups.

Remember to have fun with you leftovers. Try a different spice or mix and match them to create a new treat for everyone to try. Just remember that the taste is what is most important. Watch the ingredients while watching the taste. Sounds hard? It’s not. Let’s take a look at how to accomplish just that.

Ingredients

Let’s take the hamburger meat as an example. What ingredients did you put into it for the actual hamburger? Salt, pepper and maybe some Italian seasoning were used. Keep these ingredients in mind when re-purposing the hamburger because it may not need more salt in the dish you are trying to create. If there was plenty of salt for the hamburger, cut out the salt in the new recipe and see if that works well. Bread crumbs, ketchup and possibly even some A-1. If you went heavy on the A-1 sauce, this might not work well re-purposed as a breakfast casserole. A meatloaf on the other hand might be the way to go. Just remember what you put in will determine what kind of dish you want to reuse the meat for.

Taste

Let’s use a holiday breakfast make over as an example. One can only assume that since mashed potatoes, stuffing and turkey all go together in a meal, that they can all be used together in a single dish. Pretending with your mouth can get you a long way when cooking. If you think it will taste good together, go for it. If your instincts tell you otherwise then don’t try it. Think about how the food will taste together to get a good idea of the expected outcome.

Yes there is a good, bad and ugly to leftovers. Reusing leftovers can be a challenge but it can also be a blast. Have fun with your leftovers. Remember to keep tasting as you cook to insure you are on the right track. Most importantly be sure to use those leftovers before they become a green furry mess that ends up in the garbage disposal. Try reusing your leftovers to make hearty nutritious meals for your family and watch the dollars begin to stack up.

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The Comfort of Homemade Soups, Gravies and More

April 1, 2010 By The Recipe Mom Leave a Comment
soup

soupWhat are comfort foods? I’ll take Soups, Gravies and More for $500, Alex. In the long standing tradition of long-standing traditions, soups, gravies, broths and other indulgent liquids has been a constant reminder of the cold weather outside and the warmth inside. There are many varieties and variations on these simple, yet elegant, bases, some of which you may or may not know. Let’s dive right in to the world of warm, comfort foods.

•Soups

While broth and stock have very subtle differences, soups are generally better defined and easier to distinguish between. Every culture has some form of soup in their arsenal of food. From egg drop soup to chicken noodle soup, soups are an easy and affordable way to feed a large group of people.

Almost any combination of ingredients can go into a soup. There are the traditional soups which we are familiar with, such as broccoli and cheese, while others we may not have ever attempted with our pallets. With all the varieties of soup out there, take the time and let your family try out some comfort food from other areas of the world.

•Stocks and Broths

The difference between a stock and a broth is, while stocks are just boiled down and concentrated liquid flavoring of whatever was put in, broth is simply a well-seasoned stock. Usually the only difference between the two is the addition of salt, but other herbs and spices can also be used to flavor the broth. A good way to tell the difference is stock is usually a clear or slightly colored liquid, while a broth usually has noticeable spices incorporated within.

Stocks and broths are the base for everything comfort. There are many different types of these base foods. Chicken, beef and vegetable are the most common, but there are also turkey, ham, fish and even a stock and broths made from sticks.

•Gravy

Just like the differences in soups, gravies have a wide variety of flavors and textures. Most gravy is made from pan drippings, commonly known as pan gravies. With the addition of broth or wine we deglaze the yummy, stuck on pieces of whatever was cooked to make gravy that is tasty and comforting. Other gravies are created from scratch, such as those that top biscuits.

The great thing about gravy is that many different flavor combinations can be combined to make the perfect compliment to almost any meal. Most gravy starts out with a roux, pronounced roo, which is a combination of flour and butter, giving gravy its thick texture and rich flavor. The roux is the base, from which, other flavors are added. For instance, the classic biscuits and gravy recipe usually calls for some breakfast sausage to be browned and added to the roux, which is then thinned out by using a stock, broth or milk.

Comfort foods have been around for ages, and will continue to thrive due to their simplicity and the memories they invoke. There is nothing like sitting down at your grandmother’s table for a nice warm bowl of chicken noodle soup. Share the good memories and good food with your family, and try your hand at creating these different types of comfort foods.

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Cubed Turkey Salad with Strawberry Vinaigrette

March 31, 2010 By The Recipe Mom Leave a Comment
stawberries

stawberriesWhat You Need:

8 C of salad greens
2 1/2 C cooked turkey cut into cubes
2 C of kiwi, peeled and sliced
1 C of cherry tomatoes
1/2 C toasted almonds, sliced
1 C fresh strawberries, chopped coarsely
2 T of red wine vinegar
1/8 t pepper

How to Make It:

Place the salad greens into a large salad bowl.
Add the turkey and toss to combine.
Spread the kiwi over the top of the salad.
Add the cherry tomatoes.
Top with the sliced almonds.
Put the strawberries, vinegar and pepper into the blender.
Blend until smooth then drizzle the vinaigrette over the salad tossing to coat well.

Makes 4 servings

This refreshing summertime salad makes a great quick fix meal. Add slices of French bread, bread sticks or crackers on the side. Chicken may be used in place of the turkey if you like.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 318; Fat 11g; Saturated Fat 2g; Carbohydrates 25f; Fiber 7g;
Protein 30g; Cholesterol 67 mg; Sodium 138 mg

Filed Under: Dinner Ideas, Lunch Ideas, Poultry, Recipe Cards, Recipes, Side Dishes, Snacks, Soups and Salads Tagged With: , , , , , , , , , , , , ,

Five Spices Every Kitchen Needs

March 27, 2010 By The Recipe Mom Leave a Comment
spices

spicesThat spice rack? Everybody has one of those but do you know the spices that are on your spice rack? Are they the spices that every kitchen has? Salt and pepper are there I bet along with basil, oregano, sage, rosemary and thyme. All of these are great spices but slowing loosing their spot at the front of the rack.

Salt and pepper have reigned long enough and are slowly being picked off by other, more tasteful spices. Basil and oregano moved in for a stay at the top while rosemary and sage followed suite. The only problem with these spices, they become commonplace and are growing familiar to the tongue. Few people know that the tongue has over 10,000 taste buds, so it is safe to say that the tongue can grow tired of the same spices day after day. Here are 5 new spices that every kitchen should keep on hand.

Mint is a very romantic spice. It is the Romeo of spices and is sensuous on savory dishes, such as lamb and vegetables, while also a welcome deviation on deserts and fruits. The versatility of mint goes beyond food and adds a touch of class to almost any drink, including teas and other adult beverages. Studies show that mint also helps to produce stomach acid, thus aiding in digestion, which is a great thing if you like to eat. Another known fact about mint is that it repels rodents.

Bay leaves are delightful leaves commonly found in kitchens worldwide, they are hardly ever used except for beans, gumbo and the occasional turkey on Thanksgiving Day. This spice is rich in vitamin A and C and was once used to crown Roman Gladiators – reason enough. Next time, try bay leaves in your soup, casserole or roast, the longer the cook time, the more flavor will be pulled from the leaf. Just make sure to remove the leaf before eating, otherwise you will get a shock of strong, woodsy flavor when you bite down.

Mustard seeds are just like the common condiments yet these little balls are bursting with a spicy and noticeable flavor. Coming in a variety of colors and flavors, it will do good to try them all. Grinding up the seeds adds a beautiful color and taste while cooking rice. Using whole seeds while oil is warming, allows the seeds to pop open, releasing their sharp flavor to permeate the oil. Ground mustard seeds also go well on meats such as chicken and lamb; add a little mustard seed and brown sugar to your breading mixture and you have an extremely tasty and crunchy crust when baked.

Herbs De Provence is, essentially, the Swiss Army Knife of the spice rack. This one combo-punch packs all of the common spices, such as basil, marjoram, thyme, sage, savory and rosemary. This mixture gives a full and robust flavor to any meat, including Venison, Bison and other strong meats. It is also quite tasty on anything grilled. A little HDP on your skewers ties everything together and makes the meal memorable.

Pumpkin spice comes in fifth place, just besting its partner in crime, cinnamon. Pumpkin spice is mostly used during the holiday season, which makes it a dual spice, used for both baking and cooking. Pumpkin spice is phenomenal in pancakes and waffles to add that “wow, this is amazing” factor that hits you in the back of the throat. It can also be used in slow cooker recipes such as pot roast or chili.

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Cheesy Macaroni and Ham Chowder

March 18, 2010 By The Recipe Mom Leave a Comment
macchowder

macchowderWhat You Need:

1 (14 oz.) can of chicken broth
1 C of water
1 C of elbow macaroni
1 C frozen corn
1 C cooked ham, diced
6 oz. of American cheese, cubed
1 C of milk

How to Make It:

Whisk the chicken broth and water together in a saucepan.
Bring the mixture to a boil over high heat.
Stir in the macaroni and reduce the heat to medium low.
Cook for 12 minutes until the macaroni is tender but do not drain.
Stir the corn, ham and cheese into the chowder.
Whisk the milk into the soup.
Continue cooking 5 minutes or until the cheese has completely melted.

Makes 4 servings

This chowder is a quick easy meal to fix the kids in a rush. Top each bowl with extra shredded cheese. You may also use turkey or chicken in place of the ham if you wish.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 17 minutes
Total Time: approximately 27 minutes

Nutritional Information: (approximate values per serving)
Calories 393; Fat 18g; Saturated Fat 10g; Carbohydrates 35g; Fiber 2g;
Protein 23g; Cholesterol 64 mg; Sodium 1,338 mg

Filed Under: Chicken, Dinner Ideas, Kid Friendly, Lunch Ideas, Recipe Cards, Recipes, Soups and Salads Tagged With: , , , , , , , , ,
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