Turkey Posole

I had a couple of cubes of this frozen and put away for a rainy day.  It’s sprinkling a bit, so, close enough.  I’m sure there are plenty of recipes out there but this one is about as simple as can be.  Bring chicken broth to a simmer, add green chilis from a can or fresh roasted if you would rather, minced onions, oregano, cumin, shredded turkey or chicken, canned hominy, salt and pepper.  I garnished with Monterey jack and a few grinds of dried red peppers.

These stews can be red or green depending on your chilis.  I tend to do green chilis for poultry and red for pork but that’s me.  There are no rules.

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Grilled Turkey Thighs and Garden Potatoes

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
  • sage
  • 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.



 

Super Bowl Sunday Favorite Snack Recipes

JeffreyW's Awesome Nachos

JeffreyW’s Awesome Nachos

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.

JeffreyW gets creative with his pizzas, here , herehere  and if you want to see them all, here (the man does love a good pizza).

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
  • Turkey
  • Salsa
  • Black olives
  • Shredded cheddar cheese

Roasted Red Pepper Tortillas and Sun-dried Tomato & Basil Tortillas

  • Cream cheese mixed with crushed roasted garlic
  • Spinach
  • Pepperoni
  • Grated Parmesan

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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…



 

Thanksgiving Files: Spatchcock Turkey Is the Way To Go

Spatchcock Turkey finish

This is the only way I’ve been preparing turkey since my first attempt. The only thing I changed up from that first time I prepared it, I skip the metal rack and instead place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor needs the boost the roasting veggies add.

From 2015:

Sometimes the scariest part of the Thanksgiving Dinner is the worry that the turkey will not turn out properly – undercooked, overcooked, dry, flavorless – and ruin the whole meal. I’ve cooked in bags, roasted, braised, fried, deboned – about everything but brine. I’m not a fan of brining. And still every year I worry.

This year I decided to try removing the backbone and flattening the bird, cooking it at a high temperature for a shorter cooking time. It seemed like it was pretty foolproof and stress free and the bird turned out great.

BTW, my recommendation is to always get two smaller birds instead of one massive bird – you’ll have a much better outcome with shorter cooking times. Not to mention not having to worry about fitting a huge bird in the oven. We usually do an oven bird, then grill, smoke or fry another.

For this recipe, a good set of poultry shears makes quick work of removing the backbone. I prepped the bird yesterday, wrapped it up and refrigerated it. This gave me time to make a nice broth from the backbone, giblets and neck last night (see notes below) and make the cranberry sauce, because it’s always better the next day.

Spatchcock Turkey Prep

Roasted Spatchcock Turkey

  • 1 tablespoon brown sugar
  • 2 tablespoons ground black pepper
  • 3 tablespoons Kosher salt
  • 4 tablespoons dried sage
  • 1 tablespoon dried rosemary
  • 1 whole turkey (10-12 pounds)
  • 4 tablespoons olive oil

Rimmed baking sheet, rack

In a spice grinder or with a mortar and pestle, crush together pepper, salt, sage and rosemary and add to brown sugar. Set aside.

With a sharp knife or scissors, remove the back bone of the turkey, flip over and press down on the breast bone to break and flatten. I wasn’t quite strong enough, so I turned the bird over, scored the bone, flipped it back and tried again, this time it broke easily. I then trimmed off the wing tips. See my notes below on what to do with the back and wing tips.

Place the bird flat, breast side up, on the rack in the baking sheet. Rub with spice mix and let rest at room temperature for 30 minutes. Preheat oven to 450 degrees. Before cooking drizzle olive oil over turkey and roast for 1 hour or until the temperature of the thickest part of the breast reaches 160 degrees. Remove from the oven, tent with foil and let rest for 30 minutes (during this time the bird temperature will reach 165 degrees and thighs should be 175 degrees).

Carve and serve.

NOTES: I took the back, wing tips, neck and giblets, covered them with water and simmered them for about an hour. I then used the broth for both the stuffing and gravy. I also cooked the stuffing in the oven, in a baking dish, uncovered, with the turkey. They finished up about the same time.

The next time I make this, I would forego the metal rack and instead use a roasting pan and place the bird on a bed of carrots, celery and onion. With the shorter cooking time, the flavor could use the boost. I do feel this is a great technique for wood grilling or smoking.

More Recipes: We have a bunch, a peck, a bushel, of Thanksgiving recipes, including my favorite Upside-Down Cranberry Cake (here), No Boil Mashed Potatoes (here), and Non-Traditional Sides (here), click on this link for all the other recipes or search by name or ingredient in the search box at the bottom of the blog.

Have a safe and Happy Thanksgiving!  – TaMara

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Turkey Dumpling Noodle Something

We had one of those frozen turkeys leftover from the holidays and decided to free up some freezer room.  It thawed in the basement fridge for a couple of days and then spent a few hours simmering it in a big pot with lots of veggies because we wanted a nice stock to come out of the effort.  I had dumplings in mind.  I made a half recipe, using only 1 cup of flour, rolled the dough very thin, and let it air dry for a couple of hours.  The dumplings nearly disappeared in the pot they were so thin!  Mrs J said she would need a few crackers, disappointed that the dumpling were so scarce.  I have to say, though, that the broth was great – thick and tasty!We had plenty of broth left and, lest it go to waste, I boiled some wide egg noodles in a separate pot to add in lieu of more dumplings.  They were good, not dumpling good, but they sufficed.

Friday Recipe Exchange: Thanksgiving Files

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Is this thing on? I know it’s been forever – the house, work and puppies have taken most of my time. Cooking lately is mostly just for sustanance, nothing terribly creative. But Thanksgiving is almost here! Time to get cookin’.

Thanksgiving is my favorite holiday, next to 4th of July. Food, family, friends…and leftovers. I’m going to have a house full this year and I’m excited to host. Although I wasn’t expecting to have a puppy thrown in the mix, but that just makes it more interesting. I have compiled some of my most requested holiday recipes for tonight’s exchange.

JefferyW makes Cornbread Stuffing, (pictured above) part 1 here and part 2 here.

Roasted Butternut Apple Soup makes a great starter, recipe here.

Hearty Garlic Mashed Potatoes, click here – my family loves these, though the first time I made them they mocked me until they were served because the cooking method is so unusual. I cook them early and keep them warm in a slow-cooker while everything else cooks and stove top space is at a premium.

Two Brussels Sprout dishes: Pan Roasted with Pancetta and Onions (recipe here) and JeffreyW’s Brussels Sprout and Potato Au Gratin (click here)

Yum. What do you mean I have to take a bunch of pictures before I can even try it?

There will be a variety of pies this year, but instead of the traditional Pumpkin Pie, I’m making Pumpkin Cream Pie (above), the recipe is here, plus there are additional pumpkin dessert ideas at the link.

For the main course, we’ve made turkeys a bunch of ways here, including a Spatchcock Turkey, recipe here. For something more traditional, here are some ideas from people smarter than I am: turkey four different ways, good stuff here.

What’s on the menu for your Thanksgiving this year? Do you have a must-have recipe for your holiday dinner?

I’m not a fan of traditional candied sweet potatoes, so tonight’s featured recipes are some non-traditional styles for sweet potatoes.

Cajun Sweet Potatoes

  • 4 large sweet potatoes, peeled and cubed
  • 1/4 cup water
  • 1 tbsp olive oil
  • 1/4 cup butter,  melted
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 2 tsp Cajun seasoning
  • ¼ tsp cumin (opt)

Covered casserole dish, well-greased

Steamer and saucepan

In saucepan, add water, steamer and sweet potatoes. Steam until you can easily stick a fork in them. They don’t need to be completely soft. About 10-15 minutes. Add sweet potatoes to casserole dish. Combine oil, butter and spices. Pour evenly over potatoes. Cover and bake at 375 degrees for 25-30 minutes until potatoes are soft. You can adjust cooking time if you prefer your firmer or softer potatoes.

Sweet Potatoes w/Apples

  • 2 large sweet potatoes, peeled & cubed
  • ¼ cup water
  • 2 apples, cored & sliced
  • 8 oz can sliced pineapple (including liquid)
  • 2 tsp butter
  • ½ cup orange juice
  • ½ tsp cinnamon
  • ¼ tsp salt

2 qt casserole dish, greased

Add ingredients to casserole dish. Stir gently and bake at 375 degrees for 40-50 minutes, uncovered, until apples and potatoes are very soft. Cover if it begins to brown too much

That’s it for this week. I hope you have a safe and happy Thanksgiving.   – TaMara



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