Do ya'll have a favorite Thanksgiving recipe you'd like to share? I thought it would be fun to post your favorite dishes for a holiday dedicated almost solely to food. I mean, wow--what an awesome holiday? E-mail me at klou.evans@gmail.com if you'd like me to post yours!
Katie
Saturday, November 15, 2008
Tuesday, November 11, 2008
This Rachael Ray recipe came from Ellen--the Turkey Burgers were awesome. I didn't love the onion rings, but maybe it was because they weren't fried. If you try frying them instead of baking, let me know. The spice of the chipotle was really good with the corn meal, and I may play around with the recipe some more and let you know! Enjoy!
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Inside Out Turkey Burgers With Smoky Oven O-Rings
Ingredients
5 slices turkey bacon, chopped
1 cup cornmeal
1 to 2 teaspoons (about a palmful) smoked chipotle powder
1 cup all-purpose flour, for dredging
1 cup buttermilk
1 large sweet onion, sliced quarter-inch thick and pulled apart into rings
1 1/2 to 2 pounds ground turkey
Salt and freshly ground black pepper
2 teaspoons spicy brown mustard
1/4 cup aged sharp cheddar cheese, shredded (the sharper the better!)
1 tablespoon extra-virgin olive oil (EVOO)
1/2 head iceberg lettuce, chopped
2 to 3 beefsteak tomatoes, sliced
5 to 6 Kosher dill pickles, chopped
Aired on:
June 23, 2008
September 11, 2007
Recipe Categories:
Picky Eaters
Great for Kids
Family Favorites
Meat
Yields: 4 servings
Preparation
Preheat your oven to 425ยบ F and heat a large skillet over medium-high heat.
In the skillet, cook the bacon until crisp, 4-5 minutes, then set aside to drain on a paper towel-lined plate. Reserve the fat rendered from the bacon in the skillet to cook the burgers in.
While the bacon is crisping, combine the cornmeal and chipotle powder in a bowl with high sides. Set up two more small bowls with high sides, filling one with the flour and other with the buttermilk. Dip the onion rings first in the buttermilk, then dredge them in the flour, tossing them lightly in your hands to remove any excess. Dip them once again in the buttermilk, and finally coat them completely with the cornmeal mixture. Place the dredged rings on a cookie sheet and bake until crispy, about 20 minutes.
While the onion rings are baking, place the ground turkey in a large mixing bowl. Season it with salt and pepper, and add the mustard. Work the meat with your hands to incorporate the seasoning. Divide the meat into 4 equal parts and form patties out of each portion, making a well in the center of each one. Fill the well of each burger with some of the crisped bacon and 1 tablespoon grated cheese. Then carefully form the burger around the cheese and bacon filling, making sure the fillings are completely covered with the meat.
When all the patties are done, drizzle the EVOO into the skillet the bacon was cooked in, and place each burger into the pan. Cook 2 minutes on each side, then reduce the heat to medium-low and cook burgers 7-8 minutes longer, turning occasionally. Do not press down on the burgers as they cook.
Serve each burger on a bed of lettuce and tomato. Top each burger with pickles and a few crispy onion rings.
Tuesday, November 4, 2008
Chicken Salsa Verde Bake
I made this dish last Thursday and ate it last night for dinner as left overs. It is really tasty and even better after a few days. Don't you just love food that makes good leftovers? You can determine this spicy-ness of this one by the type of Salsa you use. It's very easy to make, besides all the chicken shredding! I gave up after a while and just started chopping. Enjoy!
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
2 Tbs Vegetable Oil
2 1/4 lbs. skinless, boneless chicken breasts
Two 16 oz. jars salsa verde
One 15 oz. can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
2 cups crushed tortilla chips
One 8 oz. bag shredded Mexican-style cheese
1. Preheat oven to 375 in a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.
2. Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixutre and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.
This recipe is from the Everyday with Rachael Ray magazine, November 2008
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