Ingrediants
1lb ground turkey
1 cup chicken livers
1 cup chopped carrots
3 small yellow potatoes, diced
4 sheets Nori, torn up
1/4 cup soybean powder
Water
In a slow cooker, put all the ingrediants and enough water to cover the ingrediants. Cover and cook on HIGH for 3 hours.
Showing posts with label Poultry. Show all posts
Showing posts with label Poultry. Show all posts
Chicken Enchiladas
4 boneless chicken breasts, cubed
1 large red onion, minced
1 package Goya Sazon
2 cans enchilada sauce
1 cup shredded cheddar
10 large flour tortillas
2 tbsp oil
1/4 cup lime juice
1 large red onion, minced
1 package Goya Sazon
2 cans enchilada sauce
1 cup shredded cheddar
10 large flour tortillas
2 tbsp oil
1/4 cup lime juice
Preheat oven to 375F
In skillet on stove, heat oil to med-hi. Add onion. Cook till
transluscent. Add chicken, lime juice & sazon and brown chicken, evenly
coating it and the onions with the seasoning.
In large glass baking dish, roll tortillas filled with chicken mix and
lay side by side in dish. Pour enchilada sauce over top. Sprinkle with
cheese.
You can top further with jalapenos, olives, whatever suits your fancy
Cook in oven for 15 minutes and serve.
Serves 5.
Savory Turkey legs
1 pack turkey drumsticks (usually holds 3)
1 beer (Blue Moon Pumpkin Ale from bought 2 years ago)
1 habanero, minced
1 tbsp paprika
2 tbsp chili powder
2 cloves minced garlic
Marinate defrosted turkey legs in the mixture above overnight.
Preheat oven to 375F
Wrap the bony section in aluminum foil to keep from getting way too dry and place in glass baking dish.
Cook legs for till skin begins to brown. Then re-add the marinade to the dish and flip legs over. Cook till smells good...I really have zero idea how long these were in.
1 beer (Blue Moon Pumpkin Ale from bought 2 years ago)
1 habanero, minced
1 tbsp paprika
2 tbsp chili powder
2 cloves minced garlic
Marinate defrosted turkey legs in the mixture above overnight.
Preheat oven to 375F
Wrap the bony section in aluminum foil to keep from getting way too dry and place in glass baking dish.
Cook legs for till skin begins to brown. Then re-add the marinade to the dish and flip legs over. Cook till smells good...I really have zero idea how long these were in.
Tandoori Chicken
Good, but not mine. Just linking for future reference:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_102176,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_102176,00.html
Stuffed Quail with Squash Ragout
4 quail
2 cups stuffing mix
handful of dried cranberries
1 cup chicken stock
1 chicken apple sausage link (precooked)
1 sprig sage
1 sprig rosemary
1 sprig thyme
1/4 cup white wine
4 Tbsp butter
1lb baby sunburst squash
1/2 shallot, minced
4 slices of thick-cut bacon, chopped
1 zucchini, sliced
2 cups cherry-type heirloom tomatos
1/4 cup white wine
Salt and pepper to taste
Preheat oven to 375F.
Prepare stuffing by dicing sausage and combining it with cranberries, stuffing mix, and stock. Carefully clean the birds, making sure all feathers and organs are removed. Place stuffing and pats of butter inside the birds and place in 8x8 baking pan, breast up. Lightly butter the breasts as well. Place wine, remaining butter, herbs, and remaining stuffin in the pan around the birds. Cover with foil and bake for 15 min. Birds should be cooked thru but look as if boiled or steamed. Remove foil and place under broiler for 5min to brown.
In frying pan, fry on med the bacon and shallots. When bacon has begun to crisp, add the sunburst squash. Lightly brown the baby squash and add the remaining ingrediants, cover, and let simmer. When the baby squash has softened and the zuchini and tomatoes have almost become a lumpy sauce it is done and ready to serve.
Serves 2 very large portions or 4 moderate ones
2 cups stuffing mix
handful of dried cranberries
1 cup chicken stock
1 chicken apple sausage link (precooked)
1 sprig sage
1 sprig rosemary
1 sprig thyme
1/4 cup white wine
4 Tbsp butter
1lb baby sunburst squash
1/2 shallot, minced
4 slices of thick-cut bacon, chopped
1 zucchini, sliced
2 cups cherry-type heirloom tomatos
1/4 cup white wine
Salt and pepper to taste
Preheat oven to 375F.
Prepare stuffing by dicing sausage and combining it with cranberries, stuffing mix, and stock. Carefully clean the birds, making sure all feathers and organs are removed. Place stuffing and pats of butter inside the birds and place in 8x8 baking pan, breast up. Lightly butter the breasts as well. Place wine, remaining butter, herbs, and remaining stuffin in the pan around the birds. Cover with foil and bake for 15 min. Birds should be cooked thru but look as if boiled or steamed. Remove foil and place under broiler for 5min to brown.
In frying pan, fry on med the bacon and shallots. When bacon has begun to crisp, add the sunburst squash. Lightly brown the baby squash and add the remaining ingrediants, cover, and let simmer. When the baby squash has softened and the zuchini and tomatoes have almost become a lumpy sauce it is done and ready to serve.
Serves 2 very large portions or 4 moderate ones
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