Turkey Taco Stew

Turkey Taco Stew

Print

Turkey Taco Stew

Yield: 6-8 servings

Prep Time: 25 min

Cook Time: 40 min

Ingredients:

2 Tablespoons olive oil
1½ pounds ground turkey
1 medium onion, small dice
1 green pepper, small dice
1 15-oz. can diced tomatoes with chilies
1 10-oz. can pinto beans in chili sauce
1 6-oz. can tomato paste
1 envelope taco seasoning
1 10-oz. can tomato soup (undiluted)
1 cup water
Tortilla chips, for serving
Shredded Monterey Jack cheese, for serving
Sour cream, for serving
Chopped Scallions, for serving

Directions:

Place a Dutch oven over medium heat. Add the olive oil then the onions, peppers and ground turkey, sautéing until the turkey is fully cooked.

Add all of the remaining ingredients except for the chips, cheese sour cream and scallions.

Simmer the stew for at least 30 minutes until the onion and peppers soften and it is heated throughout.

When ready to serve, crumble a handful of tortilla chips into a bowl then ladle in the stew and top with shredded cheese, sour cream and scallions.

BBQ Chicken Pizza

BBQ Chicken Pizza

BBQ Chicken Pizza

(makes 1 large pizza)
Printable Recipe

Ingredients:
1/2 pound chicken breast (boneless and skinless)
1 pizza dough
1/2 cup bbq sauce
1 handful red onion (sliced)
1/2 cup gouda (grated)
1 cup mozzarella (grated)
1 ounce blue cheese (crumbled)
1 handful cilantro (chopped)

Directions:
1. Grill the chicken until just cooked all the way through, remove from heat, let sit and then slice it into 1/4 inch slices.
2. Roll the pizza dough out on a lightly floured surface.
3. Spread the bbq sauce over the dough followed by the chicken, onion, and cheeses.
4. Bake in a preheated 500F oven until golden brown, about 5-10 minutes.
5. Serve garnished with the chopped cilantro.

Greek Lamb Burger

Greek Lamb Burger

Ingredients:
1 pound lamb (ground)
1 small onion (finely chopped)
2 cloves garlic (chopped)
1 teaspoon oregano
1 tablespoon dill (chopped)
1 tablespoon mint (chopped)
1 teaspoon lemon zest
salt and pepper to taste
4 buns (I used whole wheat, or pitas)
lettuce
tomatoes (slices)
tzatziki
feta (crumbled)

Directions:
1. Mix the lamb, onion, garlic, oregano, dill, mint, lemon zest, salt and pepper in a bowl.
2. Form Patties with the mixture.
3. Grill, broil or pan fry the patties.
4. Assemble burgers.

Pizza Dip

Pizza Dip

Pizza Dip

A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers.

Servings: 8

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Printable Recipe

Ingredients

• 4 ounces cream cheese, room temperature
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 1 cup pizza sauce
• 1/2 cup mozzarella, grated
• 1/4 cup parmigiano reggiano (parmesan), grated
• 2 ounces pepperoni, sliced
• 2 tablespoons green pepper, sliced
• 2 tablespoons black olives, sliced

Directions

1. Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
2. Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
3. Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.

Cod Baked in a Tomato and Feta Sauce

Cod Baked in a Tomato and Feta Sauce

Cod Baked in a Tomato and Feta Sauce

Cod baked in a tasty tomato and feta sauce full of fresh herbs and a splash of ouzo to keep things interesting.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Printable Recipe

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• chili pepper flakes to taste
• 1/4 cup white wine
• 1 (28 ounce) can diced tomatoes or 4 cups of fresh tomatoes, diced
• 1 teaspoon oregano
• 1 splash ouzo or other star anise liqueur (optional)
• 1/4 cup parsley, chopped
• 1/4 cup dill, chopped
• 1/2 cup feta, crumbled
• salt and pepper to taste
• 4 (6 ounce) cod fillets
• crusty bread

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and chili pepper flakes and saute until fragrant, about a minute.
4. Add the white wine and simmer for 5 minutes.
5. Add the tomatoes, oregano and ouzo and simmer until the sauce just starts to thicken, about 15 minutes.
6. Remove from heat, mix in the herbs, feta and season with salt and pepper to taste.
7. Place the cod fillets in a baking dish and pour the tomato sauce over them.
8. Bake in a preheated 350F oven until the fish is cooked, about 10-12 minutes. The cod will be cooked when it flakes easily and it is no longer translucent.

Taco Burger

Taco Burger

Taco Burger

(makes 4 burgers)
Printable Recipe

Ingredients:
1 pound ground beef
3 tablespoons taco seasoning
4 buns
4 slices cheddar cheese
salsa
guacamole
tomato
lettuce

Directions:
1. Mix the taco seasoning into the ground beef.
2. Form into 4 patties 3/4 inches thick and press your thumb into the middle to form a depression on top prevent bulging.
3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side.
4. Set aside, cover and let rest for 10 minutes.
5. Assemble burgers to taste.

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

Parmesan Crusted Baked Zucchini Sticks with Marinara Sauce

(makes 4 appetizer sized servings)
Printable Recipe

Ingredients:
1/2 cup bread crumbs (I used panko)
1/2 cup parmigiano reggiano (grated)
1 teaspoon oregano
1 pound zucchini/courgettes (sliced into sticks and pat dry)
salt and pepper to taste
1 egg (lightly beaten)

Directions:
1. Mix the bread crumbs, parmigiano reggiano and oregano in a bowl.
2. Season the zucchini with salt and pepper.
3. Dip the zucchini in the egg and then dredge in the bread crumb mixture.
4. Place the zucchini on a baking sheet in a single layer with the skin side down.
5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.

Garlic Scape Pesto on Fusilli with Garlic Scape Garlic Bread

Garlic Scape Pesto on Fusilli with Garlic Scape Garlic Bread

Garlic Scape Pesto

(makes 1 cup of pesto)
Printable Recipe

Ingredients:
1 cup garlic scapes (sliced 1/4 inch thick)
2 tablespoons pine nuts (toasted)
1/4 cup parmigiano reggiano (grated)
3 tablespoons olive oil
lemon juice to taste (optional)
salt and pepper to taste

Directions:
1. Place everything into a food processor and blend.

Tip: If you find the garlic scapes to be too strong you can try blanching them before making the pesto to mellow out the flavour a bit.

Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas

Corn and Zucchini Quesadillas

(makes 1 quesadilla)
Printable Recipe

Ingredients:
1 ear corn (grilled and kernels cut from cob)
1 small zucchini (grated, squeezed and drained)
1 jalapeno pepper (chopped)
1 green onion (sliced)
1 handful cilantro (chopped)
1 teaspoon cumin (toasted and ground)
1 lime (juice)
2 tortillas
2 handfuls cheese such as cheddar or jack etc. (grated)

Directions:
1. Mix the corn, zucchini, jalapeno, green onion, cilantro, cumin and lime.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan.
4. Sprinkle some cheese on the tortilla followed by corn and zucchini mixture and top with more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted.

Tip: Place a plate onto the quesadilla and flipped it from the pan to the plate and then slide it back into the pan to flip the quesadilla.

Grilled Vegetables with Balsamic Vinaigrette

Ingredients

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon coarsely ground black pepper
• 1/2 teaspoon salt
• 4 garlic cloves, minced
• 4 plum tomatoes, halved
• 2 zucchini, cut lengthwise into 1/4-inch slices
• 1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices
• 1 red bell pepper, cut into 8 wedges
• 1 onion, cut into 2-inch-thick wedges
• 1 small bunch kale (about 8 ounces)
• Cooking spray

Preparation

• Combine first 6 ingredients in a bowl.
• Combine tomatoes and next 5 ingredients (tomatoes through kale) in a bowl. Divide balsamic vinaigrette and vegetable mixture evenly between 2 large zip-top plastic bags. Seal; marinate in refrigerator 1 hour, turning bags occasionally.
• Remove vegetables from bags; reserve marinade. Prepare grill. Place vegetables on grill rack coated with cooking spray; grill 7 minutes on each side or until onion is tender, basting with reserved marinade
  .

Creamy Artichoke Lemon & Chicken Pasta

This dish is one of our new favorite discoveries. It has all the goodies: chicken, bacon, pasta, artichokes, lemon, and cream.

Ingredients

• 12 oz spaghetti
• 3 slices bacon
• 2 skinless, boneless chicken breasts, halved and pounded to 1/4-inch thickness
• 1/4 cup all-purpose flour
• Salt
• Pepper
• 1 can artichoke hearts, drained and quartered
• 2 tsp capers, drained
• 1/2 cup white wine
• 1 cup chicken broth
• 1/3 cup fresh lemon juice
• 1/3 cup heavy cream
• 1 Tbsp butter, chilled
• Fresh parsley, chopped, for garnish

Instructions

1. Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
2. In a large Dutch oven, cook the bacon over medium heat, cook through.
3. Remove bacon with a slotted spoon and reserve.
4. In a bowl, stir together flour, salt, and pepper.
5. Lightly coat chicken with flour mixture.
6. Without crowding, carefully place chicken in the bacon grease. Fry until cooked through and golden brown on both sides. Remove the chicken to paper towels.
7. Stir the mushrooms, artichokes, and capers into the pan.
8. Deglaze the pan with the wine. Cook for 2 minutes.
9. Add the broth and lemon juice, cook for 2 minutes more.
10. Stir in the cream and the butter to the sauce, stirring until completely incorporated. Season with salt and pepper.
11. Cut the chicken breasts into strips, and return them to the pan. Stir the pasta and bacon into the chicken mixture. Serve.

Notes

Yields: 4 servings

Mini Twice-Baked Potato Appetizers

Makes 2 dozen

Ingredients:

• 24 baby Yukon Gold or red potatoes (small russets work too - but they are usually too big)
• 2-3 TBSP extra virgin olive oil
• 2 tsp freshly chopped Thyme
• 4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled
• 5 TBSP chives, finely chopped
• 1/2 cup creem fraiche or sour cream
• 1/2 cup Parmigiano-Reggiano, coarsely grated
• Sea salt and pepper

Preheat oven to 425 degrees.

Step 1: Wash, dry potatoes and place on a large baking sheet. Toss with olive oil to lightly coat potatoes. Sprinkle with half of the fresh Thyme, sead salt and pepper. Toss. Bake potatoes until they are very tender when pierced with a skewer or tooth pick... approximately 20-25 minutes. Remove from the oven and allow to completely cool.

Increase oven temperature to 450 degrees.

Step 2: Make sure potatoes are cool enough to handle. Cut the top 1/4 of the potato off. Discard tops. Use a small spoon to gently hollow out the inside. Scoop the potato flesh out and transfer it to a large bowl. Mash the potato flesh with a fork or masher. Combine it with bacon or pancetta, chives and creme fraiche and the remaining Thyme. Season to taste with sea salt and pepper.

Step 3: Again, carefully using a small spoon, gently fill each hollowed potato with the filling. Use your fingers to ensure it's all the way inside and it should be slightly mounded at the top. Sprinkle with Parmigiano-Reggiano.

Step 4: Make sure all potatoes are facing up on the baking sheet and return to the oven. Bake an additional 8-10 minutes until filling is completely heated. Sprinkle with the remaining chives. Serve immediately while warm.

Chicken and Ham with Cheese Rolls, Chicken Cordon Bleu Rolls

Ingredients:

3 large skinless chicken breasts, de-boned
10 pcs. sliced sweet ham, each slice divided into 4 strips
1 block quickmelt cheese, sliced into 1/4″ strips
white pepper powder
salt
lumpia, spring roll wrappers, about 40 pcs.
1/2 cup flour
2 cups bread crumbs
cooking oil
2 tbsp butter
2 tbsp cornstarch
1 cup milk

Cooking procedure:



Preparing the chicken: Slice chicken breast into thin slices. Place chicken slice in between waxed kitchen paper and using a kitchen mullet pound the chicken slices to make it thinner. Cut the chicken slices to about 2” X 4”sheets, keep aside.

To Assemble: In a large plate place one piece of lumpia wrapper. Place on top 1 sheet of chicken followed by ham then the cheese strips. Roll lumpia wrapper halfway, fold both ends, now fully roll and wet the end of flap with water to seal. Repeat process with the rest and keep aside.

Wrapping batter: Dilute the flour with water just enough to form a sauce like batter.

Frying: Heat generous amount of oil in a wok. Now dip each roll in the wrapping batter then roll in the bowl of breadcrumbs until evenly coated. Deep fry at medium to low heat for 2-3 minutes or until it turns to golden brown.

Dipping sauce: To make the roux heat butter in a pan until it start to smoke, stir in the cornstarch until it forms into a lump. In a separatesauce pan heat the milk until it start to boil. Add in the roux and simmer for 1 to 2 minutes stirring occasionally until sauce thickens. Season with salt and white pepper to taste.

Pinoy Ham and Cheese Bread Roll

Some tips to remember, fry at moderate heat use a big frying pan with generous amount of oil. If it’s possible fry the bread roll altogether in one batch. You do not want all those burnt bread crumbs sticking on the succeeding batches. Here is the recipe of my version of Pinoy Ham and Cheese Bread Roll.



Ingredients:

6 slices, white loaf bread, outed cut off
12 strips of cooked ham
12 strips cheddar cheese
1 egg, beaten
2 cup bread crumbs
honey
cooking oil



Cooking procedure:

Flatten each using slice of bread using the palm of your hand. In a big platter lay a flattened bread. Spread some honey, arrange 2 strips of ham and 2 strips of cheese at one side and roll. Apply some pressure for a few seconds to hold and maintain the roll in shape. Deep the roll in the beaten egg then in the bread crumbs, ensure that the bread is uniformly coated with egg and bread crumbs. Repeat process on the remaining slices of bread, keep aside. Heat generousamount of oil in a big frying pan until it start to smoke, set the stoveto moderate to low heat. Carefully place each roll with the seam at the bottom in the frying pan, fry for 1 to 1/2 minutes or until just browned and constantly flipping to maintain uniform cooking. When done remove from pan and drain oil in kitchen paper towels. To serve cut the roll in half crosswise and arrange in a platter.

No-Bake Strawberry Icebox Cake

No-Bake Strawberry Icebox Cake

No-Bake Strawberry Icebox Cake
serves 8

2 pounds fresh strawberries, washed
3 1/4 cups whipping cream, divided
1/3 cup confectioners sugar
1 teaspoon vanilla
1/2 teaspoon rosewater (optional)
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and slice each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holdsstiff peaks. Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan, or a similarly-sized platter. Lay down six graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat three times, until you have four layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least four hours, or until the crackers have softened completely. Garnish with additional berries.