I was looking to grill chicken thighs, but while I was at the store, the clerk was marking down turkey thighs. I grabbed a couple of packages, froze two and cooked one, along with the remainder of the gold potatoes I dug from the garden. A simple and delicious dinner.
Grilled/Smoked Turkey Thighs
- 2 lbs of turkey thighs
- olive oil
- salt and pepper
Rub thighs with oil, sage, salt and pepper. Heat grill to 400 degrees and grill for 5 minutes, flip and grill an additional 5 minutes. Reduce heat to 325 degrees and continue to cook until the internal temperature of 175 degrees. Depending on the thickness of the thigh it can take 15 – 25 minutes. Let rest for 5 minutes before serving, to bring temp up to 180 degrees.
Roasted Garden Potatoes
- 4 medium gold potatoes (Yukon or other)
- 1 small onion, peeled and sliced
- 1 tbsp olive oil
- 1 tbsp butter, melted
- salt and pepper
- foil (or skillet)
- parchment paper
Scrub potatoes and cut into large cubes. Toss potatoes and onions with oil, butter, salt and pepper.
Make a pan with the foil and place a piece of parchment on the bottom. Add the potatoes and onions, don’t seal.
I grilled along with the thighs above, on the top shelf. They finished up at the same time as the thighs. Crispy and browned on the outside.
I say “skillet” corned beef and cabbage but the only things that actually cooks in the pan are the bacon, cabbage and onion. The corned beef was boiled till tender then removed from the pot. I set it aside and boiled the potatoes and carrots in the same water. Cook to desired state and set them aside with the beef. Cube the beef when cool, and chop the carrots and potatoes.Cook a few slices of bacon in a big skillet, I used my wok. Remove the bacon, leave the grease, and add a few tablespoons of butter. Slice a big sweet onion, chop your cabbage, and add them to the pan, toss to coat with the fats.Add back the bacon and continue cooking the veggies until they brown a bit and get tender. I was able to do the chef’s toss to this point but after I added the cooked carrots, potatoes, and corned beef it got too heavy for that.Cover and continue over low heat long enough to rewarm the late additions, correct the seasoning, and serve. I like a touch of red pepper flake added to the dish, YMMV. Variations on the dish might include bell peppers.
I’m so very tired of winter cooking. Stews, soups (ok, I’m never really tired of soup), roasted meats and veggies. Time to freshen things up.
But with what? The produce section is often disappointing with flavorless items that haven’t seen the light of day. But there are some bright spots and with those I can wave away the winter cooking blues.
First up: Peppers and onions.
This is the time of year when you can find a variety of sweet peppers in all kinds of colors at a pretty reasonable price. My recipes are usually fairly simple. Heat up olive oil, add thinly sliced onions and peppers, season with a dash of salt and pepper. Sauté until they soften and onion are golden. Remove from heat and now you can cook up any number of things: chicken marinated in lemon juice and pepper, thin beef strips marinated in teriyaki and ponzu sauce, pork medallions marinated in apple juice and a bit of apple cider vinegar. The ideas are endless. Serve over rice, mashed potatoes, butter noodles, quinoa…
Or how about Fajitas? That recipe is here.
Next up: Fresh salads.
I found a nice jicama one day and realized I hadn’t made a batch of Jicama Slaw since last summer. A big bowl of that in the refrigerator to munch on all week really lifted the flavor blahs. You can find the recipe here.
How about fruits?
Blood Oranges (recipes here)
And Grapes – one of my favorite grape recipes is Grapes and Sausages, recipe here.
That should be enough help you get through a few more weeks of winter while dreaming of the fresh vegetables soon to come from gardens and farm stands.
There will be a puppeh update today or tomorrow. Until then…
It’s almost Super Bowl Sunday, when you sit down to stuff your face with favorite snack foods, drink beer and watch the Super Bowl Commercials. I think there is some football in there somewhere.
It seems to have become a tradition to repost these recipes, some of my favorites. I’ve added JeffreyW’s Hot Wings to the group. Click here for his deep fried wings (pictured above) and Bleu Cheese Dip. For all his Hot Wing variations, click here.
You can’t go wrong with nachos – easy and easy to pile high with your favorites ingredients.
Here’s a kinda healthy version: Black Bean and Corn Nachos, recipe here.
For something a little different, Buffalo Chicken Dip recipe is here.
Now it’s your turn, what are you planning on making this Sunday and more importantly what beer are you serving? Do you make chicken wings or buy them from a favorite place? Most importantly, Broncos or Panthers?
Tonight’s featured recipes – one traditional, one a bit more creative:
Quick and Easy Chili
- 1 lb ground beef
- 3-5 Jalapenos finely chopped (depending on heat)
- 1/2 green pepper chopped
- 1/2 sweet onion chopped
- 2 cloves of garlic crushed and chopped
- Lg. can V8 Juice
- 2 cans kidney beans drained and rinsed
- 1 can Original Ro-Tel
- 2 Tbsp chili powder
- 1 Tsp cumin
- 1/2 Tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
Brown ground beef and drain. Saute jalapenos, green pepper, onion and garlic. In large pot combine all ingredients bring to boil. Lower heat and simmer, covered for at least 30 minutes.
In my house we serve chili with fritos and shredded cheddar, layered in a bowl – fritos, chili, cheese and more fritos.
Slow Cooker instructions: Following instructions above, add everything to slow cooker, cook on high for 15 minutes, reduce heat to low and let simmer for 6 to 8 hours.
Also, if you are serving at a party, you can cook in large pot above for 30 minutes and then transfer to slow cooker on low or warm to keep it hot during the festivities.
Looking for a little more kicked up chili? Check out JeffreyW’s Chorizo Chili here.
And my favorites to take to a party:
Basic Tortilla Pinwheels
- 1 (8 ounce) package whipped cream cheese
- 10 (10 inch) flour tortillas
- 1/2 cup green onions, chopped
- 1/4 cup black olives, chopped (optional)
- 3/4 cup chopped ham slices
You spread the ingredients on the tortillas, roll them up and slice them into 1 inch pinwheels. Couldn’t get much easier.
So how do we add some dazzle? Flavored tortillas and a variety of fillings.
Here are some ideas I had:
Jalapeño & Cilantro Tortillas and Black Bean Tortillas
- Cream Cheese
- Pickled jalapenos
- Sliced green chilies
- Black olives
- Shredded cheddar cheese
Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas
- Cream cheese mixed with crushed roasted garlic
- Grated Parmesan
What will you be doing during the big game? Have any fun snack recipes to share? Don’t be shy, I’m always looking for something new and unusual.
I will have a Bixby/Scout update this weekend! And I have the makings for a post on how to overcome the winter cooking blues (when I really need to have some lighter, fresher dinner ingredients about this time of year). Until then…
Kroger had pork shoulders for 99 cents a pound so I grabbed one. I figured it was past time for a big pot of posole.Mrs J eats hers with crushed nacho chips but I like to go with the traditional garnishes, sans cilantro because reasons. Posole as I made it here is a pork stew with hominy spiced with a sauce made from dried chilies. I soaked the chilies in hot water and then liquified them in a blender. Push the raw sauce through a sieve and saute the result in a shallow pan with a bit of oil to bring out the flavors. Stir it into the pork broth.