Sunday, October 8, 2017

Marinated Turkey Burgers

menumusings.com
I can't take any of the credit for this recipe.  Actually, it was given to me by my oldest son, Nicholas.  How's that for making you feel old, huh? (Gulp!) His girlfriend doesn't eat red meat, so he made this recipe for her.  They looked and sounded so good that I asked him to send the recipe to me.  I knew these would be just perfect for prepping ahead for a low carb lunch option for my husband and me.  Of course, you could totally throw them on a bun and add any burger "fixin's" your heart desires, but you get the jest of it.  

These are super easy to make and come out so flavorful!  I think my husband may have been a little hesitant since they weren't beef when I sent a couple to work with him, but later that week he said to me, "Oh, by the way, those turkey burgers you sent for my lunch were AWESOME!"  SCORE!! 😊

Ingredients: (4 turkey burgers)
    menumusings.com
  • 1 pound ground turkey 
  • Dale's seasoning
  • Worcestershire sauce
  • Tony's Creole seasoning
  • Handful shredded Colby-Monterey Jack cheese
  • Toppings of your choice 
    • I chose sautĂ©ed mushrooms, Provolone cheese and a lettuce wrap rather than a bun. 











Step-by-Step:
This is a super touchy-feely recipe, with no exact amounts.  Sorry.  That's how it was given to me.  
1 lb ground turkey

Dale's seasoning - liberally added
Worcestershire sauce - several good shakes
Tony Chachere's Creole seasoning - several shakes
A big handful of shredded Colby-Monterey Jack cheese (probably ~ 2/3 cup or so)
These need to be mixed and packed tighter than ground beef, as the meat is so tender and juicy.  Or else they may fall apart.  The cheese does help them stay juicy and adds some fat to super lean turkey.  - and of course, flavor.
Since these are poultry, they do need to be cooked fully to 165 degrees either on your grill pan or grill.  Top them as you like.   To continue my low carb theme, I served mine with sautĂ©ed mushrooms and a slice of provolone cheese on lettuce rather than a bun.
menumusings.com

 I hope you enjoyed this recipe!
Here are some bonus recipes for you - 


Frankenstein Pudding Cups
menumusings.com

Chicken Tamale Casserole
menumusings.com

Crock Pot Beef and Broccoli
menumusings.com

Ham, Caramelized Onion, and Gruyere Quiche
menumusings.com

Tilapia en Papillote
menumusings.com

Thursday, September 21, 2017

Indian Chicken Korma

menumusings.com
In the last city we lived in, the little kids and I used to frequent this little Indian restaurant.  I dare say it was our favorite guilty pleasure.   One of those places that just walking in and smelling those exotic spices makes you feel so incredibly happy.   An additional perk to Indian food is that the spices used are super healthy, so at one point I got brave enough to try out a few recipe of my own.   We've made Naan and Curried Chicken Salad (which is probably NOT authentic Indian at all), and we've done this Korma recipe several times.   

It may seem like you have to gather up quite a few odd spices, but really you are just dumping them all together.  And Lordy, the smell!  Wow.   I will say that you could probably make this a lot more spicy than I did, but my little girl is quite sensitive to heat, so I limit the amount of chili powder to accommodate her.  This is a very simple recipe.

menumusings.com
Ingredients:
  • 2-3 pounds chicken, cut into pieces
    • I used chicken breasts
  • 8 Tbsp butter
  • 2-3 onions, thinly sliced
  • 3 large cloves garlic, crushed
  • 2 inches fresh ginger root, grated
  • 2 tsp chili powder
    • Add more for extra heat
  • 1 tsp turmeric 
  • 1 tsp ground coriander
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground cinnamon
  • 1 tsp+ salt (probably more)
  • 1 Tbsp flour
  • 1/2 cup milk
  • 1 cup half and half
  • Fresh cilantro leaves to garnish
  • Freshly cooked basmati rice to serve with

Step-by-Step:
Put the chicken into a large saucepan, covered with water and bring to a boil.  Simmer only until the chicken is cooked through.  This does NOT take long!  Remove the chicken and set aside, reserving 4oz of the cooking liquid.  Empty the saucepan and use for the rest of the recipe.
2-3 pounds chicken, cut into equal sized pieces
water to cover

1/4 cup retained cooking liquid
cooked chicken pieces
Heat the butter in the saucepan over medium heat.  Add the onions and garlic and cook, stirring for around 3-5 minutes until the onions are softened.
8 Tbsp butter
2-3 onions thinly sliced
Go with your preference and the size of your onions.
3 large cloves garlic, crushed
Or equivalent amount of garlic paste.
Add the ginger, chili powder, turmeric, ground coriander, cardamom, cinnamon and salt and cook for five minutes more.
2 inches fresh ginger root, grated
Or equivalent amount ginger paste.
2 tsp chili powder
*Add more for increased heat.
1 tsp turmeric
**oops.. forgot to take a pic of the 1 tsp coriander!  Don't forget to add it!  
1/2 tsp ground cardamom
1/2 tsp cinnamon + 1 tsp coriander at top right
1+ tsp kosher salt
You can always adjust this later.
And oh my goodness.  When you mix these spices together... the smell is just amazing!  
Add the reserved cooking liquid.  Cook for around two minutes.
1/4 cup reserved cooking liquid from the chicken
Blend the flour with a little of the milk and add to the pan.  Bring the mixture to a boil, stirring, then reduce the heat, cover and simmer.
1 Tbsp flour + 1/2 cup milk
Stir in the half and half and simmer until it reaches the desired consistency.  This may take around five minutes.   
1 cup half and half
You can use heavy cream if you'd like it to be richer.
Add the cooked chicken and heat just until the chicken is hot (it's already cooked).
The poached chicken.
Garnish with cilantro leaves.  
Serve over freshly steamed basmati rice and some warm naan.
menumusings.com

Here are some bonus recipes I hope you'll enjoy!
Dreamsicle Mimosas  - tailgating parties, anyone?
menumusings.com
Crockpot Chicken Tortilla Soup - equally perfect for after those soccer games and under the RV awnings for football game gatherings.
menumusings.com
Sesame Shrimp and Asparagus Stir-Fry - quick, low carb and elegant!
menumusings.com
Tomato Basil Chicken - all fresh ingredients.  MmmMmm good.
menumusings.com
5-Ingredient Berry Crisp Dump Cake - five pantry ingredients that you probably have on hand right now!  Great for emergencies like unexpected dinner guests or dinner invitations.
menumusings.com
Written Method:
Put the chicken into a large saucepan, covered with water and bring to a boil.  Simmer only until the chicken is cooked through.  This does NOT take long!  Remove the chicken and set aside, reserving 4oz of the cooking liquid.  Empty the saucepan and use for the rest of the recipe.

Heat the butter in the saucepan over medium heat.  Add the onions and garlic and cook, stirring for around 3-5 minutes until the onions are softened.  Add the ginger, chili powder, turmeric, ground coriander, cardamom, cinnamon and salt and cook for five minutes more.

Add the reserved cooking liquid.  Cook for around two minutes.

Blend the flour with a little of the milk and add to the pan.  Bring the mixture to a boil, stirring, then reduce the heat, cover and simmer.  Stir in the half and half and simmer until it reaches the desired consistency.  This may take around five minutes.

Garnish with cilantro leaves and serve over freshly steamed basmati rice and some warm naan.  

Tuesday, August 22, 2017

Spicy Roasted Okra

menumusings.com
Probably like most of you, I am on this never ending quest/game/journey of trying to discover new ways of expanding the palates of my family.  On one hand it can be a little frustrating, fighting that uphill "mom" battle.  "Here, try this.  Here, try that."  You don't want to get stuck in the same old rut of cooking only the same familiar things over and over.  On the other hand, if you think about it in a little different light, it can be fun.  "What can we do with this?  How can we cook this that would be cool and exciting, that everybody (okay, most everyone) would like it?" 

My mom taught me that farmer's markets are a great place to visit when you want to find awesome, local produce that is locally sourced, supportive of your local farmers, and the freshest and tastiest way to go.  Recently my husband and got up early one Saturday and found the cutest little purple and green okra at our local farmer's market.  I've NEVER seen purple okra!  But they were SO CUTE!!! The only problem is that I sort of only like fried okra.  LOL.   Okayyyyy.... that's a dilemma.  

menumusings.comMy husband suggested that I bring them home and "figure it out."  Ha!   This is when you start looking in the mirror.  We all love roasted vegetables, and I read of someone else roasting okra (which removes the sliminess), so I decided to give it a shot.  To give them a fighting chance with the kiddos, I knew they'd better have lots of flavor, so I mixed up a seasoning blend.  And you know what?  EVERYone ate them!  YAY!  Success!!!  


Ingredients:
  • 1 pound or so young okra 
  • between the length of your thumb and index finger
  • Extra virgin olive oil (EVOO)
  • 2 tsp kosher salt
  • 1 tsp restaurant style black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp ground coriander 
  • 1/2 tsp Spanish paprika 
  • Optional 1/4 - 1/2 tsp cayenne (if you want them spicy)
Step-by-Step:
Begin my mixing up your seasoning mix:
2 tsp kosher salt

1 tsp black pepper

1/2 tsp garlic powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp spanish paprika (or whatever paprika you have)
Mix the seasonings together.
** Add in additional 1/4 - 1/2 tsp cayenne if you'd like your okra to be spicy
Here are my super cute little okra.
Cut each in half lengthwise.
Drizzle with a bit of extra virgin olive oil.  Toss to coat.
EVOO
Spread them out onto a sheet pan.
Sprinkle the oiled okra with the seasoning blend.  The olive oil will give the seasoning something to stick to and help them crisp up (read as... not be slimy).
I roasted these babies at 400 x 20 min, then turned up to 450 x 5 min just to get a little extra crunchy edge.  That's up to you.  
I did shake them around every 10 min or so.  Just watch them.  Every oven is a bit different.  
The cooking time will also depend on the size of your okra.  I wanted them to be sort of like crispy seasoned okra "fries."
Here they are as a nice accompaniment to our goat cheese stuffed pork tenderloin, Romano rice pilaf, and stuffed artichoke leaves.
menumusings.com

Here are some other recipes I hope you'll enjoy:
Curried Chicken Salad
menumusings.com

Skinny Buffalo Chicken Salad
menumusings.com

Mediterranean Chicken Pasta
menumusings.com

Mongolian Beef
menumusings.com

Crab Rangoons

menumusings.com

If you'd like to order or check out the interactive MenuMusings Cookbook, Click the link!  These make amazing gifts!  Especially for your kiddos who have just moved out to a new dorm or apartment on their own, or the new happy couple!  Each recipe has "how to" photos and its own QRS code linking it back to the blog for complete step-by-step photos!

Written Method:
Begin my mixing up your seasoning mix.
Cut each in half lengthwise.
Drizzle with a bit of extra virgin olive oil.  Toss to coat.
Spread them out onto a sheet pan.
Sprinkle the oiled okra with the seasoning blend.  The olive oil will give the seasoning something to stick to and help them crisp up (read as... not be slimy).
I roasted these babies at 400 x 20 min, then turned up to 450 x 5 min just to get a little extra crunchy edge.  That's up to you.  
I did shake them around every 10 min or so.  Just watch them.  Every oven is a bit different.  
The cooking time will also depend on the size of your okra.  I wanted them to be sort of like crispy seasoned okra "fries."

Follow me on Pinterest

Follow Me on Pinterest

In-Article Adsense