Tag Archives: Poultry

Leftover Turkey Recipes | Food Network

26 Nov

30-Minute Turkey Chili | Food Network

Total Time:           40 min
     Prep                    10 min
     Cook                   30 min
Yield:                      6 servings
Level:                      Easy

30-Minute Turkey Chili from Food Network Kitchens

INGREDIENTS

  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • cloves garlic, chopped
  • 1 tablespoon kosher salt
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 chipotle chile en adobo, coarsely chopped, with 1 tablespoon sauce
  • 1 pound ground turkey
  • 1 (12-ounce) Mexican lager-style beer
  • 1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
  • 1 (15 1/2-ounce) can kidney beans, rinsed and drained
  • Sliced scallions, cilantro sprigs, avocado, sour cream, gratedMonterey jack cheese, and/or tortilla chips, for garnish, optional

DIRECTIONS

  1. Heat the olive oil in a large, heavy skillet over medium-high heat.
  2. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes.
  3. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more.
  4. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes.
  5. Add the beer and simmer until reduced by about half, about 8 minutes.
  6. Add the tomatoes–crushing them through your fingers into the skillet–along with their juices and the beans; bring to a boil.
  7. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.

Ladle the chili into bowls and serve with the garnishes of your choice.

Cook’s Note: A skillet’s larger surface area reduces sauces faster than simmering in a saucepan.

You can find this recipe and other delicious recipes at FoodNetwork.com. Enjoy!

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White Cheddar Chicken Pasta | Homemade by Holman

23 Nov

White Cheddar Chicken Pasta | Homemade by Holman

White Cheddar Chicken Pasta recipe from Homemade by Holman

INGREDIENTS (for the chicken):

  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1 T fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil

DIRECTIONS:

  1. Heat olive oil in a large skillet over medium heat.
  2. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.
  3. When pan is hot, add chicken and brown about 3 minutes per side until cooked through.
  4. Remove to a plate and cover with foil.

INGREDIENTS (for the pasta):

  • 1 pound rotini or other short cut pasta
  • 2 T butter
  • 2 T flour
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
  • 1 T fresh thyme
  • 1 T fresh oregano
  • Crushed red pepper flakes to taste
  • Parmesan cheese to taste

DIRECTIONS:

  1. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
  2. Meanwhile, melt butter in a large skillet over medium heat.
  3. Add flour and whisk to combine.
  4. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.
  5. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken.
  6. Add cheese and stir to melt.
  7. Add chicken and pasta and toss to incorporate sauce.
  8. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
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