POULTRY AND MEAT RECIPES
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Sesame-Paprika Fregola Recipe - Heidi Swanson | Food & Wine

Sesame-Paprika Fregola Recipe - Heidi Swanson | Food & Wine | POULTRY AND MEAT RECIPES | Scoop.it
This is an easy and unexpected pasta dish; to make it a main course, top with fried or poached eggs.
Alan's insight:
1 1/4 cups fregola or Israeli couscous (7 1/2 ounces)1 1/2 teaspoons coriander seeds1 small garlic clove1/2 teaspoon fine sea salt, plus more for seasoning1 tablespoon toasted sesame seeds, plus more for garnish1/2 teaspoon sweet paprika1/8 teaspoon smoked paprika1 teaspoon honey1/2 cup extra-virgin olive oil4 ounces feta cheese, cubed or crumbled1 cup arugula, chopped
In a saucepan of salted boiling water, cook the fregola until tender, about 20 minutes. Drain well, then transfer the fregola to a medium bowl to cool.Meanwhile, in a nonstick skillet, toast the coriander seeds over moderately low heat until fragrant, 2 minutes. In a mortar or mini processor, puree the garlic with the 1/2 teaspoon of salt. Add the toasted coriander and 1 tablespoon sesame seeds and both paprikas; process to a paste. Add the honey and olive oil until a chunky sauce forms.Add the sesame-paprika sauce to the fregola, stir well and season with salt. Transfer to a bowl and top with the feta and arugula. Garnish with sesame seeds and serve. PUBLISHED MARCH 2014
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Pounded Walnut Strozzapreti

Pounded Walnut Strozzapreti | POULTRY AND MEAT RECIPES | Scoop.it
Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.
Alan's insight:

While shopping for holiday gifts this year, I fell into a trap. The "one for you, one for me" trap. Some of you might know it? Not behavior I'm particularly proud of, but it is what it is. For example, I bought Ad Hoc at Home as a gift, then bought the Coco book for myself. Casa Moro = gift, River Cottage Bread Handbook = me. Phaidon's huge Cocobook surprised me. I thought it would be too restaurant-centric for my tastes, filled with recipes that wouldn't translate to my day to day cooking. But there I was, flipping through it, excited about many of the chefs who were highlighted within the 400+ pages - Mona Talbott, Skye Gyngell, and Amaryll Schwertner to name a few. And I've actually been cooking from it.

 

For those of you who haven't seen Coco, the premise is simple - ten culinary masters highlight one hundred contemporary chefs. The culinary masters are Gordon Ramsay, Ferran Adria, Alain Ducasse, Alice Waters, Rene Redzepi, Jacky Yu, Yoshihiro Murata, Fergus Henderson, Shannon Bennett, and Mario Batali. They, in turn, have selected one hundred of the best contemporary chefs working today. So, as you can imagine, there is a fascinating range of individuals highlighted here. There are chefs cooking not far from where I live, and others as far-fetched as Copenhagen, New York, Paris, Oslo, Hong Kong, Kyoto, Siena, and Singapore. You get a peek in each of their kitchens, and a selection of their recipes. It's fun to see all the different platings, and cooking styles ranging from simple and traditional to experimental.

 

Mona Talbott is the chef (and director) of the Rome Sustainable Food Project at the American Academy in Rome, and the pasta I'm highlighting today is hers. You make a pounded walnut pesto with marjoram and parsley, and toss it with farro pasta and Pecorino cheese. It's rustic, simple to make, and perfect this time of year. Each time I would flip to this recipe, I'd also notice her dried fava bean and chicory soup, and the chestnut flour cake with raisins and pine nuts. Both on the list of recipes to try from this book.

 

I suppose what I'm trying to say is that I've been delighted with this not-so-little holiday present to myself. I so appreciate each of these chefs giving us a glimpse into their kitchens, and even if my cooking style isn't in line with many of them, I found something inspiring in each profile.

    Pounded Walnut Strozzapreti

Use a short pasta here, I happened to have a farro strozzapreti, which was great, the sauce got caught up in its little curls. In the book Mona uses a ruffled edge farro pizzichi.

3/4 cup / 3.5 oz / 100g walnuts
1 clove garlic, peeled, germ removed if garlic sprouted
1/4 teaspoon fine grain sea salt

2/3 cup / 5oz / 150ml extra-virgin olive oil
3 tablespoons marjoram, chopped
3 tablespoons parsley, chopped
1/2 cup / 1 oz / 30 g pecorino Romano, grated
salt & pepper
1 pound / 16 oz / 460g short farro pasta

Start by heating a large pot of water, it will take a while for it to come to a boil.

In the meantime, toast the walnuts in a 350F / 175C degree oven until they are golden, 8-10 minutes. While still warm, wrap them in a clean dish towel and rub off the skins.

Place the garlic and salt in a mortar and pestle, and pound to a fine paste. Add the walnuts to the mortar and pestle and pound into a paste. Alternately, you can do this in a food processor.

Transfer the nut mixture to a bowl. Stir in the olive oil, then add most of the herbs. Stir in the pecorino, taste, and adjust the seasoning.

Salt the pasta water generously, and cook the pasta al dente. Drain and reserve a big cup of the pasta water. Toss the walnut pesto with the pasta, and thin out the sauce with the reserved water. Serve topped with a sprinkling of the remaining herbs.

Serves 6.

This recipe was adapted from Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs by Editors of Phaidon Press. Published by Phaidon Press (November 16, 2009).

Prep time: 10 min - Cook time: 20 min

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Baked Tortellini with Turkey, Butternut Squash & Chard Recipe

Baked Tortellini with Turkey, Butternut Squash & Chard Recipe | POULTRY AND MEAT RECIPES | Scoop.it
SkinnyScoop
Alan's insight:

 

For those of you who celebrated Thanksgiving yesterday, I hope you had a wonderful day with family and friends. Now that the festivities are over, you’re lying on the couch, aren’t you? Sweatpants on, hair unbrushed and surrounded by magazines you’ve been hoping to read for months. You did enough cooking yesterday to last you a year and now you don’t want to make anything that requires hours of effort or pounds of butter. So, let’s put those turkey leftovers to good use. Last year, I made a Turkey, Brie, Pear & Cherry Chipotle Panini that was out of this world. In fact, there are plans for a repeat this weekend. This year, it’s baked tortellini, mixed with turkey, butternut squash (you could also used leftover sweet potatoes) and Swiss chard. It’s healthy, it feeds a crowd and, best of all, it’s easy.

The recipe:
Preheat oven to 350 degrees F.

Place butternut squash pieces into a steamer, cover and cook until butternut squash is very tender, 10 to 15 minutes. Transfer to a bowl and mash with the back of a fork. Set aside.

Bring a large saucepan of salted water to a boil. Add tortellini and cook about 2 minutes less than directed by package instructions. Drain tortellini and transfer to a large bowl.

Stir in 1 cup tomato sauce, mashed butternut squash, turkey and chard.

Spread 3/4 cup tomato sauce on the bottom of a 9- by 13-inch baking dish. Transfer half of the tortellini mixture to the baking dish and spread evenly. Top with 3/4 cup tomato sauce and Parmesan cheese.

Transfer the remaining tortellini mixture to the baking dish, spreading evenly. Spread remaining 3/4 cup tomato sauce over top.

For the topping: In a medium bowl, mix together Parmesan cheese, sage and pecans.

Evenly sprinkle the topping over the casserole. Bake until the cheese is melted and the casserole is heated through, about 30 minutes. Serve.

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Tomato and Zucchini Frittata | Skinnytaste

Tomato and Zucchini Frittata | Skinnytaste | POULTRY AND MEAT RECIPES | Scoop.it
Delicious Clean and Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.
Alan's insight:
Tomato and Zucchini Frittata  
 Garden tomatoes, summer zucchini, and Asiago cheese make a scrumptious frittata that highlights the end of summer's bounty.


Summer tomatoes are abundant and delicious right now – my garden is overflowing with them! I've been enjoying them in salads and quick garden sauces, over grilled flank steak, and in my egg sandwiches. But today I wanted to make something different, using up some zucchini that I bought at the farmer's market this weekend and I came up with this delicious frittata.

What I love about frittatas is that you can enjoy them for any meal and they are so inexpensive to make. Today's leftovers from lunch are going to be tomorrow's breakfast. Perfect for meatless mondays, gluten free, clean eating and low carb diets. 




Tomato and Zucchini Frittata
Skinnytaste.com
Servings: 4  • Size: 1/4  • Old Points: 4 pts • Weight Watcher Points+: 4 pt 
Calories: 172 • Fat: 10 g • Carb: 8 g • Fiber: 2 g • Protein: 13 g • Sugar: 3 g
Sodium: 204 mg • Cholest: 186 mg 


Ingredients:

2 tsp olive oil1 medium onion, diced1-1/2 cups (7 oz) zucchini, diced into matchsticks4 large eggs4 large egg whites1/4 cup Asiago cheese, gratedsalt and fresh pepper2 medium (about 8 oz) vine ripe tomatoes, cored and thinly sliced crosswise
Directions:

Preheat oven to 400°F.


Heat oil in a 10-inch skillet over medium-low heat. Stir in onion and cook until slightly golden, about 8 to 10 minutes. Add zucchini, increase heat to medium-high, season with salt and pepper and cook 2 to 3 minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and pepper.

Pour the eggs into the skillet making sure they cover all the vegetables. Arrange tomatoes in an overlapping pattern on top and season with salt and pepper. When the edges begin to set (about 2 minutes) move skillet to oven. Cook about 16 to 18 minutes, or until frittata is completely cooked. Serve warm, cut into 4 pieces.
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Recipes

Recipes | POULTRY AND MEAT RECIPES | Scoop.it
Your Specialty Weight Loss Blog | Healthy Eating Recipes | Better Weight Loss Methods | Healthy Recipes for Weight Loss | Low Calorie Recipes | Better Health and Fitness Tips | The Best Fitness Tips and Advice | Lose Weight Fast | Lose Weight Meal...
Alan's insight:

Ingredients (serves 6)

1 lb. extra lean ground beef1/2 cup chopped yellow onion2 large carrots, sliced1 green pepper, diced2 cups sliced mushrooms2 cloves garlic, minced2 tsp dried oregano1 tsp dried basilpinch crushed red pepper flakes1 carton no-salt-added beef broth1 – 19 oz. can Italian stewed tomatoes1 1/2 cups of your favorite pasta sauce2 Tbsp tomato paste1 cup whole wheat pasta (fusilli, rigatoni, or shells)Cheese Base:1/2 cup light ricotta cheese1/2 cup grated parmesan cheese1 cup shredded mozzarella cheese

Instructions

In a large soup pot, cook ground beef until no longer pink.Add onion, carrots, green pepper, mushrooms and garlic. Saute for 5 minutes. Add oregano, basil, and pepper flakes and cook for 2 more minutes.Add broth, stewed tomatoes, pasta sauce, and tomato paste. Simmer for 20 minutes.Add pasta and cook for 15 more minutes, or until pasta is al dente.Divide cheeses among 6 bowls. Ladle soup over top of the cheese.Serve.NotesYou can substitute lean ground turkey for the beef. If you do this, then use no-salt-added chicken broth instead of the beef broth.
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Rustic Shrimp Stew - Whole Living Wellness

Rustic Shrimp Stew - Whole Living Wellness | POULTRY AND MEAT RECIPES | Scoop.it
Read Whole Living's Rustic Shrimp Stew recipe. Also get diet & weight loss advice, answers to medical questions, and learn about tips for better sleep at WholeLiving.com.
Alan's insight:
Ingredients2 tablespoons olive oil1 pound Yukon gold potatoes, scrubbed, halved, and thinly sliced2 carrots, thinly sliced2 garlic cloves, thinly sliced1 medium onion, quartered and sliced crosswise2 links (3 ounces) each fully cooked Italian-style chicken sausage, halved lengthwise, thinly sliced1/4 teaspoon cayenne pepperCoarse salt and ground pepper2 tablespoons all-purpose flour1 3/4 cup reduced-sodium chicken broth1 pound shrimp, peeled and deveined1/2 cup parsley leaves, choppedDirections

In a 5-quart Dutch oven or heavy pot, heat oil over
medium. Add potatoes, carrots, garlic, onion, sausage, and cayenne; season with salt and pepper. Cook, stirring occasionally, until potatoes are crisp-tender, 15 to 17 minutes.

Sprinkle flour over potatoes and vegetables. Stir in
broth and 1/4 cup water; bring to a boil. Cook until
potatoes are tender, about 5 minutes more. Top mixture with shrimp. Cover and simmer 3 to 4 minutes until shrimp are opaque throughout. Remove from heat and stir in parsley.

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Light Sesame Chicken

Light Sesame Chicken | POULTRY AND MEAT RECIPES | Scoop.it
Traditionally, Sesame Chicken is coated in a batter, deep-fried, and tossed with a sweet sesame sauce. This recipe lightens the Chinese-American meal by coating the chicken in a thin layer of flour...
Alan's insight:
Light Sesame Chicken

Prep Time: 10 minutes

Cook Time: 10 minutes

4 servings

  

Ingredients

1/2 cup all purpose flour

1/4 teaspoon salt

1/8 teaspoon black pepper

1 1/2 pounds boneless, skinless chicken breasts

2 tablespoons vegetable oil

1/4 cup soy sauce

1/4 cup sugar

1/2 teaspoon dark sesame oil

2 tablespoons toasted sesame seeds

1/4 cup chopped green onions

In a large bowl, whisk together flour, salt, and pepper. Cut chicken into bite size pieces and toss in the flour until well coated.

In a large wok or skillet, drizzle oil over medium high heat. Once heated, add coated chicken pieces. Cook, stirring often, until cooked through, about 4 minutes. Remove to plate.

Reduce heat to medium and whisk together soy sauce and sugar. Cook 1-2 minutes until sugar is dissolved. Stir in sesame oil and seeds. Add the chicken and green onions, tossing to coat.

Serve immediately with rice.

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Skillet Ground Lamb with Tomato Sauce, Green Beans, and Couscous | Serious Eats : Recipes

Skillet Ground Lamb with Tomato Sauce, Green Beans, and Couscous | Serious Eats : Recipes | POULTRY AND MEAT RECIPES | Scoop.it
[Photographs: Yasmin Fahr] In this recipe, green beans are braised in tomato sauce until they are tender. Adding couscous to the skillet rounds out the meal, but the couscous could also be substituted for rice if you prefer.
Alan's insight:

In this recipe, green beans are braised in tomato sauce until they are tender. Adding couscous to the skillet rounds out the meal, but the couscous could also be substituted for rice if you prefer.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her@yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

SKILLET GROUND LAMB WITH TOMATO SAUCE, GREEN BEANS, AND COUSCOUSSave RecipeAbout This RecipeYIELD:Serves 4ACTIVE TIME:20 minutesTOTAL TIME:30 minutesTHIS RECIPE APPEARS IN:Skillet Suppers: Ground Lamb with Tomato Sauce, Green Beans and CouscousIngredients1 ½ tablespoons olive oil½ medium onion, thinly sliced (about 1/3 cup)Kosher salt and freshly ground black pepper1 pound ground lamb1 teaspoon ground turmeric½ teaspon ground cumin1 teaspoon cayenne pepper (optional)1 (28-oz) can whole peeled tomatoes and their juices8 ounces green beans, trimmed and cut into 1-inch pieces1 cup water or homemade or store-bought low sodium chicken broth6 ounces pearled couscous2 tablespoons fresh juice from 2 limesProcedures1

 

Heat the oil in 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook, stirring, until softened, 2 to 3 minutes. Add the lamb, breaking it apart with a spoon. Add the spices and cook, stirring, until the lamb is no longer pink, 2 to 3 minutes.

 

2

 

Add the tomatoes and allow to cook for a few minutes to soften, then gently break them apart with a potato masher. Add the green beans and the water or broth and bring the liquid to a simmer. Add the couscous, cover, and cook until the cous cous is cooked through, about 12 minutes, stirring occasionally. Season to taste with salt and pepper, stir in the lime juice, and serve.

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Finding Joy in My Kitchen: Broccoli Beef

Finding Joy in My Kitchen: Broccoli Beef | POULTRY AND MEAT RECIPES | Scoop.it
Alan's insight:

Frog Prince really enjoys broccoli beef, and he misses regularly eating Asian food.

That’s one of the “perks” of being married to someone with a nut allergy…

On the plus side, I’m learning how to make some of his favorites at home.  We lovesweet and sour chicken, and also fried rice.  And, now, we’re adding broccoli beef to that list. 

This skillet-based broccoli beef is wonderful.  It has a different texture and flavor thanour crockpot version, and we liked it!  Plus, it was super easy to make. 

The only dinner time factor is that you’ll need to marinade the beef for about 1 hour before you start dinner.  So, plan accordingly! 

Broccoli Beef – Adapted from Rainy Day Gal

Ingredients

1/2 tsp. baking soda1 tsp. + 2 tsp. honey, divided1 T cornstarch1 T + 1/2 C soy-sauce {we used low-sodium}, divided1 T water2 T white whole wheat flour1 lb. steak, thinly sliced4 garlic cloves, minced1 T white wine2 T olive oil, divided16 oz. broccoli florets

Directions

Begin by mixing together 1/2 tsp. baking soda, 1 tsp. honey, 1 T corn starch, 1 T soy-sauce and 1 T water.  Add in the beef and stir.  Cover and refrigerate for 1 hour. 

When ready to make dinner, combine 1/2 C soy-sauce, 2 tsp. honey, 4 minced garlic cloves, 2 T white whole wheat flour, 1 T white wine & 1 T olive oil.  Whisk well and set aside. 

Meanwhile, heat 1 T olive oil over medium heat in a large skillet. 

Add in the marinated beef.  You will want to remove the beef from the excess marinade.  Do not be surprised if it foams!!   That’s the baking soda. 

Cook for 7-10 minutes, stirring often, as your beef cooks.  When it is no longer pink, add in the broccoli florets. 

Add the sauce, and simmer until beef is done and broccoli is tender and sauce is… slightly thick and oh so tasty! 

Serve over brown rice. 

Enjoy!

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Weeknight Bolognese

Weeknight Bolognese | POULTRY AND MEAT RECIPES | Scoop.it
Get this all-star, easy-to-follow Food Network Weeknight Bolognese recipe from Ina Garten.
Alan's insight:

Ingredients
2 tablespoons good olive oil, plus extra to cook the pasta
1 pound lean ground sirloin
4 teaspoons minced garlic (4 cloves)
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper flakes
1 1/4 cups dry red wine, divided
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
3/4 pound dried pasta, such as orecchiette or small shells
1/4 teaspoon ground nutmeg
1/4 cup chopped fresh basil leaves, lightly packed
1/4 cup heavy cream
1/2 cup freshly grated Parmesan cheese, plus extra for serving
Directions
Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits. Add the tomatoes, tomato paste, 1 tablespoon salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce. Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10 minutes, stirring occasionally until thickened. When the pasta is cooked, drain and pour into a large serving bowl. Add the sauce and 1/2 cup Parmesan and toss well. Serve hot with Parmesan on the side.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/weeknight-bolognese-recipe/index.html?oc=linkback

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Tenderly Tangy Chicken Thighs

Tenderly Tangy Chicken Thighs | POULTRY AND MEAT RECIPES | Scoop.it
Tenderly Tangy Chicken Thighs I had the idea to marinate chicken in yogurt a few weeks ago. Then I saw Alex Guarnaschelli do it during her demo at the South Beach Wine and Food Festival , and I was...
Alan's insight:

Serves: 2
Ready in: 1 hour

You'll Need:
8 oz plain, nonfat Greek yogurt
1/2 tablespoon ground coriander
1 teaspoon paprika
1/4 teaspoon red chili flakes
1/2 tablespoon lemon zest
the juice of one lemon
1 tablespoon olive oil
1/2 tablespoon salt
1 lb skinless chicken thighs
1 sweet potato, peeled and chopped into 1-inch cubes
1 small yellow onion, chopped
a few sprigs of time, plus extra for garnish.

Here's How:
1. Preheat the oven to 400 degrees.
2. In a large bowl, whisk together the yogurt, coriander, paprika, chili flakes, lemon zest, lemon juice, olive oil, salt and freshly ground black pepper.
3. Trim off any excess fat from the chicken thighs, then add them to the yogurt. Add the sweet potato and onion, and stir until well coated. (The longer you let this marinate, the better - up to one whole day!)
4. Arrange the chicken, sweet potatoes, onion, and some of the thyme on a baking dish. Roast for 30-40 minutes, until the chicken is browned and cooked through.
5. Serve, garnishing with extra thyme.

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Ethiopian-Style Beef Stir Fry Recipe « Chef Marcus Samuelsson

Ethiopian-Style Beef Stir Fry Recipe « Chef Marcus Samuelsson | POULTRY AND MEAT RECIPES | Scoop.it
Ethiopian-style stir fry is an easy dinner during hectic weeks. Spiced with chilies and African spice, this stir fry g…
Alan's insight:

Ethiopian-style stir fry is an easy dinner during hectic weeks. Spiced with chilies and African spice, this stir fry gets extra depth from red wine. I like to serve it with bread or couscous.

Ethiopian-Style Beef Stir Fry RecipeServings:6Prep Time:10 minutesCook Time:15 minutesTotal Time:25 minutesIngredients1/4 cup peanut oil1 cup thinly sliced red onions1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes1 teaspoon salt, or to taste1 tablespoons mild chili powder1/2 teaspoon ground cardamom1/2 teaspoon ground ginger1/4 teaspoon freshly ground black pepper3 garlic cloves, cut into quarters3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes2 jalapeño chilies, seeds and ribs removed, thinly sliced1/2 cup dry red wine2 red onions, sliced1/2 cup peanuts, coarsely chopped1 1/2 pounds baby spinachDirections

Mix dry spices in a bowl and add meat. Mix well.

Heat the oil in a large skillet over high heat. Add the onions and garlic and cook, stirring constantly, until they begin to color around the edges (about 2 minutes). Add the meat, sprinkle with the salt, and stir-fry until browned on all sides, about 3 minutes on each side.

Tilt the pan away from you to avoid the steam that will rise, and carefully add the tomatoes, jalapeños, peanuts and wine. Simmer for 1 minute, then season with salt if necessary.

Stir in the spinach and cook until heated through, about 2 minutes. Season with the salt.

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10-Minute Recipe: Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes Recipes from The Kitchn

10-Minute Recipe:  Scrambled Eggs with Fresh Corn, Goat Cheese & Tomatoes  Recipes from The Kitchn | POULTRY AND MEAT RECIPES | Scoop.it
We're all getting excited about Fall flavors, but technically, the fat lady hasn't sung yet on Summer. There are still mountains of corn and tomatoes at the markets, and if you haven't tried corn and eggs together yet, maybe this will entice you.
Alan's insight:

Scrambled Eggs with Fresh Corn, Goat Cheese, and Oven-Roasted Tomatoes
Serves one

2 thick slices of tomato (1/4 to 1/2 inch thick)
olive oil
salt and pepper
1 medium ear corn, with the husk still on
1/2 tablespoon unsalted butter
2 eggs, beaten
2 ounces goat cheese

Heat your oven's broiler on high. Drizzle the tomato slices with a bit of olive oil, coating both sides, and season with salt and pepper. Put them on a baking sheet and broil in the oven for 8 to 10 minutes, until beginning to caramelize on top.

While the tomatoes are cooking, microwave the corn (in its husk) for 3 minutes on high. Remove from the microwave and let cool for a few minutes, then strip off the husk and cut the kernels from the cob.

Heat the butter in a nonstick frying pan over medium heat. Add the corn, season with salt and pepper, and cook for 1 minute. Add the eggs and scramble (this shouldn't take more than a minute, although if you like your eggs creamy, you may want to lower the heat and cook them more slowly). Turn off the heat and crumble in the goat cheese.

Use a spatula to transfer the tomato slices to a plate, then top with the eggs. Season with more salt and pepper to taste.

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Slow-Cooker Smoky Braised Chicken and Fennel

Slow-Cooker Smoky Braised Chicken and Fennel | POULTRY AND MEAT RECIPES | Scoop.it
Chicken thighs braise slowly with a fragrant mixture of fennel, smoked paprika, onion, and brown rice for a delicious one-pot meal. Get the recipe for Slow-Cooker Smoky Braised Chicken and Fennel.
Alan's insight:
SLOW COOKER
Serves 4| Hands-On Time: 15m| Total Time: 7hr 15mIngredients8 boneless, skinless chicken thighs (about 1 1/2 pounds)3 small fennel bulbs, cut into wedges, plus 2 tablespoons fennel fronds2 1/2 cups low-sodium chicken broth1 cup long-grain brown rice1 small onion, chopped1 tablespoon smoked paprika1 tablespoons fennel seeds, crushedkosher salt and black peppersalad, for servingDirectionsCombine the chicken, fennel bulbs, broth, rice, onion, paprika, fennel seeds, ½ teaspoon salt, and ¼ teaspoon pepper in a 4- to 6-quart slow cooker. Cover and cook until the chicken and fennel are tender, on low for 6 to 7 hours or on high for 4 to 5 hours.Sprinkle with the fennel fronds. Serve with salad.

By Charlyne Mattox , September, 2013

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{Light} Orange Beef and Broccoli - Pinch of Yum

{Light} Orange Beef and Broccoli - Pinch of Yum | POULTRY AND MEAT RECIPES | Scoop.it
This recipe for light orange beef and broccoli is so simple and has just 250 calories per serving!
Alan's insight:

Beef reminds me of my Grandpa.

And Grandpa reminds me of the tour-de-Grandpa’s-old-farms that we did last summer after he passed away, which reminds me of cornfields, sunsets, and hanging off the back of trucks while driving down dirt roads.  And by hanging off the back of trucks, I mean hanging off the back of a minivan.  But still.  Grandpa would have been proud of all of us farm peeps.

 

Grandpa also would have been so proud to meet his newest great granddaughter last week.

Just a few days ago, my cousin and his wife delivered their sweet pea at only 26 weeks.  She only weighed 2 lbs.  Two.  Like, one, two.  She is precious and sweet and miraculous.

 

I wish I could feed her some of this beef because it makes me nervous that she only weighs 2 lbs, but I think we’ll have to wait on that one.   She’s a fighter so I think she’ll do fine with or without the beef.

Me, on the other hand?  I do need that beef.

I can’t fight through my week without it.  I just, I just… it’s just too much.

I could use a little inspiration from my new, um, cousin’s baby.  What do you call that?  Second cousin?  First cousin once removed?  Cutie pie baby relative through marriage?  Wait, though, I don’t think it’s through marriage.

Lalalalalala. Beef is making me crazy.

This orange beef and broccoli is going to knock your socks off for three reasons, and here they are:

Can you say easyeasyeasy?  It’s easy.According to Grandpa, it’s healthy.  (But really, it kinda is.)It’s deliciously, saucily orangey in a salty-sweet way.

 

 5.0 from 4 reviews

 

 

SavePrint{LIGHT} ORANGE BEEF AND BROCCOLI Author: Pinch of Yum Prep time:  10 minsCook time:  10 minsTotal time:  20 mins

 

 Serves: 4 

 

INGREDIENTSjuice of 1 orange1 tablespoon fresh orange zest2 tablespoons low sodium soy sauce¼ cup beef broth⅓ cup orange marmalade2 tablespoons cornstarch1 teaspoon oil1 lb. flank steak, very thinly sliced2 cloves garlic, minced1 head broccoli, washed and cut into bite-sized pieces See Kid-Friendly Halloween Treats  

 

INSTRUCTIONSMix the first 6 ingredients, whisking until the cornstarch is dissolved. Boil the broccoli for just a few minutes, until tender crisp. The broccoli will cook a little more once you add it in with the sauce, so make sure not to boil it for too long.Heat the oil in a skillet over high heat. Add the steak and garlic, draining off extra fat after a few minutes. Flip the pieces until each piece is cooked through and the meat is browned.Add the sauce to the pan and stir for 1 minute until the sauce starts to thicken. Remove from heat and stir in broccoli. Serve over rice and garnish with orange zest and/or scallions. 

 

 

 

 

You guys.

I’m not even a beef lover, but I can wrap my head around this.  And my heart.  And my soul.  Amen.

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One-Pot Cumin & Smoked Paprika Chicken with Potatoes Recipe

One-Pot Cumin & Smoked Paprika Chicken with Potatoes Recipe | POULTRY AND MEAT RECIPES | Scoop.it
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Alan's insight:

 

Today is a big day for my youngest son (T), and it’s appropriate that I’m posting this one-pot chicken and potato recipe, one of his favorite dishes. Today is T’s ninth birthday and, little does he know, but he has a big surprise coming his way this afternoon, something that he has been wishing and begging for over the last two years. So has my older son (M), for that matter.

When T comes home after school today, my husband, Steve, and I will lead him upstairs, blindfolded. When the blindfold comes off, he’ll be standing in front of a door adorned with birthday balloons. He knows it as the door to the guest room, but now…

Now it’s going to be his room.

His bed will be tucked in the corner, with a new alarm clock sitting on the bedside table. There will be a cool Bruce Lee poster hanging on the hall for my kung fu-loving boy, and a new striped rug on the floor to brighten things up. We’ll set up his dresser and bookcase along the wall, decorated with T’s kung-fu trophy, rock collection and prized Lego battleships.


T as a bright-eyed baby.


Taking his first steps.

Of course, Steve and I are excited for T, but there’s a small part each of our hearts that aches. For 7 years now, M and T shared a room, one on top of each other in their bunk beds. Listening to them whispering to each other at night, sharing experiences and stories, was such a joy. And now this will just happen on special occasions, when they decide to have a sleepover in one room or the other.


Just a few months ago.

But we know it is time for this rite of passage. M is heading off to middle school next year and they are both yearning for a little privacy, a space to call their own. And so Steve and I will swallow our stifle our sadness, and rejoice with T as he crawls under the covers of his bed….in his own room…as a big 9-year old.


M & T, our two boys.

Happy Birthday to my sweet and funny boy!

The recipe:

This is a recipe that I’ve been making for years. I adapted it from a Cooking Light Magazine recipe that, changing up the spices and proportions to fit our family. It’s one of those recipes that I make when I’m stumped for a new idea because I know it’s going to be a hit, and the ingredients are usually in my freezer and pantry.

I throw everything into my Cuisinart Everyday Pan (this is my Amazon affiliate link for the pan) and let it simmer until done. I truly use this pan at least 4 times per week.

In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, 1/2 teaspoon salt, pepper, cayenne and 1 1/2 tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.

In a large bowl, combine potatoes, 1/2 tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.

Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.

Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture.

Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with the parsley. Serve.

Other one-pot meals:

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Ground Beef & Butternut Squash Breakfast Skillet

Ground Beef & Butternut Squash Breakfast Skillet | POULTRY AND MEAT RECIPES | Scoop.it
A couple of weeks ago, George Bryant, aka The Civilized Caveman, posted this delicious, mouth watering picture on his Instagram account. I immediately wanted to eat this so bad, I had to do somethi...
Alan's insight:

Ground Beef & Butternut Squash Breakfast Skillet11 commentsPosted in: Beef / Red Meat, Breakfast, Eggs, Gluten Free, Grain Free, Paleo / Primal, Whole30

A couple of weeks ago, George Bryant, aka The Civilized Caveman, posted this delicious, mouth watering picture on his Instagram account.

I immediately wanted to eat this so bad, I had to do something about it right then and there. There was no time to wait for the recipe to be posted!

Besides, I’m so lousy at following recipes that it wouldn’t have served much purpose to wait that long.

And chances are, I wouldn’t have had all the necessary ingredients on hand, anyway, so I would’ve had to make a few substitutions.

 

I started to mentally retrace the contents of my fridge.

Conveniently, I had half a cooked butternut squash in there, as well as a whole one pound container of spinach that was just waiting for the perfect opportunity to get used up.

And luckily enough, I had taken a package of ground beef out of the freezer a couple of days prior also.

I figured I was in pretty good shape to come up with a dish that was similar enough to what my brain had seen to calm my craving down AND have it ready right on time for dinner, too.

Hey, who says you absolutely have to have Breakfast Skillets for breakfast?

 

The beauty of this dish, you see, apart from being incredibly tasty and nutritious, is that it is highly adaptable.

Don’t have butternut squash? No biggie! You could very well use sweet potatoes or acorn squash, or pumpkin or even spaghetti squash. Mashed rutabaga would also be a wonderful addition to this tasty skillet.

No spinach on hand? Sauteed collards or kale, or Swiss chards would very well do the trick.

And if ground beef isn’t your thing, why not sub ground turkey, or chunks of cooked chicken, or ground lamb… even. Oh yes! Lamb! Now THAT would work fantastically well in this.

Or sausage, why not?

 

Another great thing about this dish is that it reheats fairly well. So even if you’re making it only for yourself, you can very well enjoy one serving fresh out of the oven and put the other 2 in the fridge.

This way, you have breakfast taken care of for the next 2 mornings.

A few minutes in the microwave is all is takes, and voilà, breakfast is served!

Plus, the egg doesn’t even get all rubbery. WIN!

 

I think all that’s missing is a couple of slices of bacon on the side…

Or crumbled and sprinkled all over the top.

Oooooh yeah! Wouldn’t you agree?

 

Print Ground Beef & Butternut Squash Breakfast Skillet 

Yield: Serves 3

NF based on 1 of 3 servings

 

 

INGREDIENTS

1-2 tbsp lard450g grassfed ground beef1 small onion, chopped2 celery stalks, chopped3 cloves garlic, minced½ tsp Himalayan or fine sea salt¼ tsp ground white pepper1 tsp ground cumin½ tsp ground coriander1 tsp garam masala½ large butternut squash, cooked450g spinach, chopped3 pastured eggs½ avocado, peeled and sliced See How to Make Vanilla Strawberry Jam 

INSTRUCTIONS

Preheat oven to 375FDivide the spinach into 2 or 3 batches and cook them in the microwave for about a minute, until wilted. Allow the cooked spinach to cool until it can be safely handled and press them with your hands to squeeze out as much liquid as you possibly can. Reserve.While the spinach is cooling, scoop the flesh out of the butternut squash and set that aside.Melt the lard in a heavy skillet (cast iron preferred) set over medium high heat. When the lard is nice and hot, add onion, celery, garlic and salt and cook until the veggies are fragrant and softened, about 2-3 minutes.Add ground beef, white pepper, cumin, coriander and garam masala and continue cooking until the beef completely brown.Add squash meat and drained spinach and mix lightly, just to distribute the ingredients somewhat evenly.Create 3 dimples in the mixture and crack an egg into each dimple. Sprinkle the eggs with a little bit of salt and pepper.Place in the oven to bake for 12-15 minutes, until the eggs are set.Garnish with the sliced avocados and serve immediately. 

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Spinach Tomato Orzo Soup

Spinach Tomato Orzo Soup | POULTRY AND MEAT RECIPES | Scoop.it
A quick and easy soup for a delicious vegetarian weeknight meal.
Alan's insight:

Here’s a quick and easy dinner idea for those busy weeknights. This spinach and orzo soup can be made vegetarian by using vegetable instead of chicken stock and is so easy. Your just 6 ingredients away from “real fast food” that’s actually nutritious and filling. If you want to add meat to this dish, chopped boneless skinless chicken breast, or Italian chicken sausage would be a great addition. I used chopped Italian tomatoes in this soup that have added oregano, basil and garlic as a time saver. If you only have chopped canned tomatoes on hand, just add one teaspoon each dried oregano and basil, and an additional clove of garlic.

Spinach Tomato Orzo Soup

Ingredients

1 large onion, chopped
2 cloves garlic, chopped
1 lb spinach, fresh or frozen, defrosted
1 – 15 oz can diced Italian tomatoes (with oregano and basil)
1 lb package orzo pasta
2 quarts chicken or vegetable stock
2 quarts water
olive oil

Method

1. Preheat a large soup. Drizzle with olive oil. Add onions and saute until tender. Add garlic and saute for 2 – 3 minutes. Add canned tomatoes, spinach, chicken or vegetable stock and water. Bring to a boil and reduce heat to medium.

2. Add orzo cook for 12 – 15 minutes, or until orzo is tender.

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Baked Super Foods: Salmon, Kale & Sweet Potatoes from Zestuous

Baked Super Foods: Salmon, Kale & Sweet Potatoes from Zestuous | POULTRY AND MEAT RECIPES | Scoop.it
Alan's insight:

My husband read an article Thursday that featured five foods that are supposed to make you look younger. He must have scoured the house for these super foods because when I got home from work, all my tomatoes were gone and he asked me when I was going grocery shopping again.

The report claimed that sweet potatoes, wild salmon, tomatoes, citrus fruits and leafy greens help your skin in all sorts of magical ways. So, at my husband’s request, I went to Whole Foods after work Friday and bought these naturally magical foods. My goal was to cook them all together in one dish, and it actually worked.

The salmon had a few bones, so I used my handy kitchen tweezers and plucked them out. Hubby hates fish bones.

I julienned the sweet potato and tossed it in orange juice. Chopped the kale and tossed it in grapefruit juice. The salmon took a quick swim in some lemon juice. The tomatoes…well…I just shoved them in there. I was out of ideas at that point.

I prepared this dish in two single-serve baking dishes because it made for a really pretty presentation. If you don’t have two dishes like this, just use a 13 x 9 baking dish. The kitchen smelled so good when it was cooking. The orange juice and sweet potatoes just filled the air with a sweet aroma.

When it came out of the oven, I loved the variety of texture. The kale was slightly sour and crispy (like kale chips). The salmon was perfectly tender. The tomatoes popped in my mouth and didn’t even need added flavor. The sweet potatoes were like ribbons of pasta.

My husband devoured the dish. I was shocked that he loved it so much. His only complaint was that he wished I had added a little sugar to the sweet potatoes. This is supposed to be a super food dish, I told him. Sugar is definitely not a super food.

You’re welcome to add some sugar or honey, if you like your sweet potatoes sweeter, but I liked them just the way they were. I feel younger looking already 

 

Print Baked Super Foods: Salmon, Kale & Sweet Potatoes 

Yield: 2 generous servings

 

Ingredients

1 sweet potato1 bunch kale1 lb. filet of wild salmon1 orange1 grapefruit1 lemon3 tablespoons olive oil1 ½ tsp. kosher salt1 ½ tsp. course ground black pepper1 pat butter12 cherry or grape tomatoes

Instructions

I prepared this dish in two single-serve baking dishes. You could also prepare it in one 13 x 9 pan.

Julienne the sweet potato into strips. Toss with 1 tablespoon olive oil, 1 tablespoon orange juice, ½ tsp. orange zest, ½ tsp. salt and ½ tsp. pepper. Place half on one side of each baking dish.

Rinse and chop the leafy part of the kale. Toss with 1 tablespoon olive oil, 1 tablespoon grapefruit juice, ½ tsp. grapefruit zest, ½ tsp. salt and ½ tsp. pepper. Place half on the other side of each baking dish.

Cut the salmon filet in half. Toss with 1 tablespoon olive oil, 1 tablespoon lemon juice, ½ tsp. lemon zest, ½ tsp. salt and ½ tsp. pepper. Place a filet in each dish between the sweet potatoes and kale, skin side down. Top with a pat of butter and a lemon slice.

Place 3 cherry tomatoes on the sides of each filet.

Bake in a 400-degree oven for 25 minutes.

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Skillet Orecchiette with Sausage and Broccoli Rabe | Serious Eats : Recipes

Skillet Orecchiette with Sausage and Broccoli Rabe | Serious Eats : Recipes | POULTRY AND MEAT RECIPES | Scoop.it
[Photographs: Yasmin Fahr] I used spicy Italian-style chicken sausage for this recipe, but you can use turkey or pork as well. The amount of fat rendered from the sausage may vary, so just keep an eye on that when making...
Alan's insight:

I used spicy Italian-style chicken sausage for this recipe, but you can use turkey or pork as well. The amount of fat rendered from the sausage may vary, so just keep an eye on that when making the next step of the recipe. Because I love my food on the spicy side, I'd also recommend adding some extra dried red chile flakes to the oil when you add the garlic the pan for just an extra kick of heat.

About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her@yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

SKILLET ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABESave RecipeAbout This RecipeYIELD:serves 4ACTIVE TIME:20 minutesTOTAL TIME:30 minutesTHIS RECIPE APPEARS IN:Skillet Suppers: Orecchiette with Sausage and Broccoli RabeRATED:Ingredients1 tablespoon olive oil1 pound spicy Italian-style chicken or pork sausage1 pound broccoli rabe, coarse stems removed and leaves roughly chopped2 cloves garlic, minced or grated with a Microplane (about 2 teaspoons)Pinch red pepper flakes (optional)4 cups homemade or store-bought low sodium chicken broth3 cups whole wheat or regular dried orecchietteKosher salt and freshly ground black pepper2 tablespoons fresh squeezed juice and 1 teaspoon zest from 1 lemon½ cup grated Parmesan cheese (about 1 ounce)Homemade or store-bought breadcrumbsProcedures1

 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it apart, until no longer pink, 3 to 4 minutes. Transfer sausage to a plate. Add broccoli rabe and sautée until just beginning to wilt, about 2 minutes. Add to plate with sausage. Drain all but 1 tablespoon fat. Add the garlic and pepper flakes (if using) and cook, stirring constantly until fragrant, about 30 seconds.

 

2

 

Add the broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the pasta and adjust heat to maintain strong, active bubbles. Cook until just not quite tender, 7 to 9 minutes minutes, maintaining active bubbles in the liquid. Return broccoli rabe and sausage to pan and continue to cook, stirring occasionally to prevent pasta from sticking, until pasta is fully cooked and broccoli is tender, about 3 minutes longer.

 

3

 

Remove from the heat, season with salt and pepper, and stir in lemon juice and zest. Stir in the cheese, place into serving bowls and top with the breadcrumbs. Serve

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Finding Joy in My Kitchen: Broccoli Beef

Finding Joy in My Kitchen: Broccoli Beef | POULTRY AND MEAT RECIPES | Scoop.it
Alan's insight:

Frog Prince really enjoys broccoli beef, and he misses regularly eating Asian food.

That’s one of the “perks” of being married to someone with a nut allergy…

On the plus side, I’m learning how to make some of his favorites at home.  We lovesweet and sour chicken, and also fried rice.  And, now, we’re adding broccoli beef to that list. 

This skillet-based broccoli beef is wonderful.  It has a different texture and flavor thanour crockpot version, and we liked it!  Plus, it was super easy to make. 

The only dinner time factor is that you’ll need to marinade the beef for about 1 hour before you start dinner.  So, plan accordingly! 

Broccoli Beef – Adapted from Rainy Day Gal

Ingredients

1/2 tsp. baking soda1 tsp. + 2 tsp. honey, divided1 T cornstarch1 T + 1/2 C soy-sauce {we used low-sodium}, divided1 T water2 T white whole wheat flour1 lb. steak, thinly sliced4 garlic cloves, minced1 T white wine2 T olive oil, divided16 oz. broccoli florets

Directions

Begin by mixing together 1/2 tsp. baking soda, 1 tsp. honey, 1 T corn starch, 1 T soy-sauce and 1 T water.  Add in the beef and stir.  Cover and refrigerate for 1 hour. 

When ready to make dinner, combine 1/2 C soy-sauce, 2 tsp. honey, 4 minced garlic cloves, 2 T white whole wheat flour, 1 T white wine & 1 T olive oil.  Whisk well and set aside. 

Meanwhile, heat 1 T olive oil over medium heat in a large skillet. 

Add in the marinated beef.  You will want to remove the beef from the excess marinade.  Do not be surprised if it foams!!   That’s the baking soda. 

Cook for 7-10 minutes, stirring often, as your beef cooks.  When it is no longer pink, add in the broccoli florets. 

Add the sauce, and simmer until beef is done and broccoli is tender and sauce is… slightly thick and oh so tasty! 

Serve over brown rice. 

Enjoy!

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Chicken in Creamy Mustard Marsala Sauce

Chicken in Creamy Mustard Marsala Sauce | POULTRY AND MEAT RECIPES | Scoop.it
Ahhh to be home. It smells like only home can. Sweet and buttery, like Eau de Paula Deen, I imagine. It feels familiar, comfortable, and nostalgic. The floorboards sigh and squeal at just the same ...
Alan's insight:

I used leftover cooked chicken breast from two roasted whole birds I had made earlier in the day, and added it to the creamy sauce to heat through. I simply pulled the breasts from the bone and chopped them up to make this meal, but you can absolutely use fresh boneless chicken breast and saute them in the pan. To do that, you want to begin with uniformly thin chicken cutlets- so it’s best to pound the meat under a sheet of plastic wrap with a meat mallet or any heavy blunt object, and get them to about a third of an inch in thickness. Sprinkle them with salt and pepper and then add them to a large saute pan (the same one you’ll make the sauce in) set over medium-high heat with a few tablespoons of olive oil. Cook them for about 4 minutes per side (they’ll cook quickly if they’re thin enough). When they’re browned on both sides, remove them to a plate and make the sauce as I have below. While the sauce is beginning to simmer, after all ingredients, except for chicken, have been added, slice the cooked chicken cutlets into thin strips and then add those along with any juices that may have collected on the plate back to the pan and stir to combine well with the sauce. Let the whole mixture cook together for about 4 minutes to blend.

Here is how to make the sauce:

Heat a tablespoon of butter and a tablespoon of olive oil in a medium sized pan set over medium heat.

Add a quarter cup finely chopped onion and saute for a few minutes, just until the onion is soft and translucent.

Add mushrooms and stir. Let them cook for about 2 minutes.

Add minced garlic and stir constantly for 30 seconds, until fragrant.

Slowly stream in marsala wine, stirring to combine.

Bring the pan up to a simmer.

Add dijon mustard and stir.

Now add 1/3 cup (about 6 tablespoons) of mascarpone cheese. Stir to blend well. Add chopped, cooked chicken or turkey and stir to coat in the sauce.

Keep the pan on the burner for two to three minutes more, just to allow the sauce to thicken and become glossy.

Chicken with Mustard Mascarpone Marsala Sauce

(recipe adapted from Giada De Laurentiis)

(serves 4)

1 lb leftover cooked chicken or turkey breast

1 tablespoon olive oil

1 tablespoon butter

1/2 cup chopped onion

1 cup sliced cremini mushrooms

3 cloves garlic, minced

2/3 cup Marsala wine

1/3 cup mascarpone cheese

2 tablespoons Dijon mustard

2 tablespoons minced fresh parsley


Heat the oil and butter in a heavy large skillet over medium-high heat. Add the onion and saute until tender, about 2 minutes.

Add the mushrooms and saute for 5 minutes, stirring frequently. Add garlic and stir for 30 seconds, until fragrant.

Add wine and bring mixture to a simmer for a few minutes until slightly reduced. Stir in dijon mustard. Add the mascarpone cheese and stir until it has melted and the sauce is well blended.  Add the cooked, chopped turkey or chicken breast.  Stir to combine all ingredients. Simmer for a few minutes so that the meat has warmed through.

Stir in fresh parsley and serve.

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Naked Turkey Bruschetta Burger | Skinnytaste

Naked Turkey Bruschetta Burger | Skinnytaste | POULTRY AND MEAT RECIPES | Scoop.it
Delicious Clean and Healthy Recipes From My Family To Yours. All recipes include calories and Weight Watchers Points.
Alan's insight:

Lean, delicious, juicy turkey burgers made with zucchini and topped with a summer garden tomato bruschetta topping over a bed of baby arugula – no bun required!

Last week I went out to dinner with the girls and we went to this great little neighborhood spot. My girlfriend ordered the special, the bruschetta burger. Hers was a beef burger, but that inspired me to make this lighter version which turned out delicious. For the turkey burger, I went with my skinny turkey burger recipe I posted a few years back, it's made with shredded zucchini which gives it lots of moisture and great flavor. They are delicate, so I prefer to make them on a skillet instead of the grill.

This is the perfect summer meal for under 300 calories, especially if you have lots of tomatoes in your garden. You can easily make these vegetarian by using a boca burger or veggie burger of your choice. By the way the lovely fork is by For Such A Time Designs. Hope you enjoy!



Naked Turkey Bruschetta Burgers
Skinnytaste.com
Servings: 5  • Size: 1 burger  • Old Points: 6 pts • Weight Watcher Points+: 7 pt 
Calories: 288 • Fat: 14 g • Carb: 10 g • Fiber: 2 g • Protein: 27 g • Sugar: 0 g
Sodium: 169 mg (without the salt) • Cholest: 10 mg

Ingredients:

1/4 cup chopped red onion1 tbsp extra virgin olive oil1 tbsp balsamic vinegarkosher salt and fresh cracked pepper to taste3 medium vine ripe tomatoes2 small cloves garlic, minced2 tbsp fresh basil leaves, chopped3 oz part skim mozzarella, diced


For the turkey zucchini burgers:

1.25 lbs 93% lean ground turkey1 small zucchini, grated (1 cup, or 5 oz)1/4 cup seasoned whole wheat breadcrumbs1 clove garlic, grated1 tbsp red onion, gratedsalt and fresh pepperoil spray




For serving:


2 medium tomatoes, sliced into 10 thin slices4 loose cups baby arugula


Directions:



Combine the red onion, olive oil, balsamic, salt and pepper in a large bowl. Set aside a few minutes while you chop the tomatoes, then place in the bowl. Add the garlic, basil and additional salt and pepper, to taste and mix well and set aside. Toss in the cheese when ready to serve.

Squeeze the excess moisture from the zucchini in a paper towel. In a large bowl, combine the ground turkey, shredded zucchini, breadcrumbs, garlic, onion, salt and pepper. Form into 5 equal sized patties about 5 oz each, forming them as flat as possible.

Heat a large skillet on medium-high heat. When hot, lightly spray with oil. Add the burgers to the pan and reduce the heat to medium-low. Cook until browned, about 4 minutes, then flip and cook another 4 minutes, careful not to burn.


To serve, arrange 3 slices of tomatoes on each dish, then place 1 cup arugula on top in the center, then top with the burger and finish with the bruschetta (don't forget to add the cheese), serve right away.

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Turkey Sausage & Arugula Pasta

Turkey Sausage & Arugula Pasta | POULTRY AND MEAT RECIPES | Scoop.it
The cheese in this dish is the key to the balance of flavors.
Alan's insight:

Makes: 6 servings, generous 1 1/2 cups each

Active Time: 30 minutes

Total Time: 30 minutes

NUTRITION PROFILE

Diabetes appropriate | Low calorie | Low cholesterol | Low saturated fat | Heart healthy| Healthy weight | High calcium | High fiber |

View Our Nutrition Guidelines »INGREDIENTS12 ounces whole-wheat short pasta, such as shells or twists8 ounces hot Italian turkey sausage links, removed from casings3 cloves garlic, chopped8 cups arugula, or baby spinach2 cups halved cherry tomatoes1/2 cup finely shredded Pecorino Romano, or Parmesan cheese, plus more to taste1 teaspoon freshly ground pepper1/4 teaspoon salt1 tablespoon extra-virgin olive oilMORE HEALTHY RECIPE IDEASTurkey Sausage RecipesFarm Fresh DinnersHealthy Pasta Recipes for TwoHealthy Lasagna RecipesLow Calorie Pasta RecipesYOU MIGHT ALSO LIKEFusilli with Italian Sausage & ArugulaSausage, Mushroom & Spinach LasagnaSpaghetti with Arugula, Roasted Peppers & ProsciuttoFusilli with Lentils, Sausage & TomatoesTurkey Sausage with Fennel Sauerkraut & PotatoesPREPARATIONBring a large pot of water to a boil. Cook pasta until just tender, 9 to 11 minutes, or according to package directions.Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes. Stir in garlic, arugula (or spinach) and tomatoes. Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes. Remove from heat; cover and keep warm.Combine 1/2 cup cheese, pepper and salt in a large bowl. Measure out 1/2 cup of the cooking liquid; drain the pasta. Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine. Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.NUTRITION

Per serving: 352 calories; 9 g fat ( 3 g sat , 2 g mono ); 26 mg cholesterol; 47 g carbohydrates; 0 g added sugars; 18 g protein; 6 g fiber; 382 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin A (30% daily value), Fiber (26% dv), Vitamin C (20% dv), Calcium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2.5 starch, 2 vegetable, 2 medium-fat meat

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Brunch Recipe: Sweet Potato Hash with Sausage & Eggs

Brunch Recipe:  Sweet Potato Hash with Sausage & Eggs | POULTRY AND MEAT RECIPES | Scoop.it
I have told you that brunch is my favorite meal of the day, and the winter holidays are perhaps the high point for brunch. But while I am looking forward to these sleepy morning meals, I have to admit that many brunch recipes are too sweet for me.
Alan's insight:

 If this sweet monkey bread with a gooey glaze showed up it certainly wouldn't go to waste! But we would need something else too, to nourish and satisfy. I need something savory to start the day off right.

The other requirement for a good brunch recipe, of course, is that it be easy to make ahead. Because who can roll out dough and fry potatoes before breakfast? Not me. So I must tell you about my make-ahead favorite recipe for a big family brunch: Savory, garlicky sweet potato hash, roasted with sausage and rosemary, and baked the next day with eggs on top.

 

This entire thing is made ahead. (No chopping sweet potatoes at 9am.) In the morning you spread the refrigerated hash in a big pan, and crack a few eggs on top. Slide it into a hot oven, and go make coffee. When you come back the potatoes will be hot and crisped, and the eggs just baked. Easy, nourishing, delicious — your kitchen will smell amazing, and you'll be ready to serve a crowd.
And don't worry — there will still be plenty of room for something sweet too.

This recipe is also very vegetarian-friendly. You can leave the sausage out entirely, or substitute Soy-Rizo or another vegetarian sausage. And it's flexible; the proportions are all quite forgiving.

A couple other small notes: I leave the potato skins on, for convenience and for flavor, so I really do prefer organic potatoes given that their skins are staying on. Also, if you can find Italian sausage with fennel seed, scoop it up for this dish; it's delicious with the sweet potatoes.

This feeds at least eight, and I think it really could be stretched to more, depending on how many eggs you bake, and what else is served. I'm thinking of this with cream cheese braids, some fruit, and coffee. Brunch heaven!

Sweet Potato Hash with Caramelized Onions, Sausage & Eggs
serves 8

2 pounds onions, about 2 large
1 tablespoon unsalted butter 
Table salt
1 pound fresh Italian sausage or chorizo
3 pounds sweet potatoes, about 3 large potatoes, ideally organic
6 large garlic cloves
4 long stalks rosemary, about 1/4 cup of leaves
3 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste if necessary
Freshly ground black pepper

To serve:
Large eggs
Kosher salt and freshly ground black pepper
Parmesan cheese, to serve

To make the hash:
Heat the oven to 450°F. Peel the onions and cut them in half lengthwise, then cut them into thin half-moons. Cut the half-moons in half. Melt the butter in a skillet over medium-high heat. When it foams up add the onions and sprinkle lightly with salt. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower the heat slightly and cook the onions for about 30 minutes, stirring occasionally, and lowering the heat if they seem to be burning. Cook them until they are very dark brown.

Meanwhile, put the sausage in another skillet and brown over medium-high heat, chopping it up into fine crumbles with a spatula. Cook the sausage for about 10 minutes, or until it is browned and beginning to crisp. Drain away any excess fat.

While the onions and sausage are cooking, chop the unpeeled sweet potatoes into cubes that are about 1/2-inch to a side. Finely mince the garlic and rosemary leaves, and toss them in a large bowl with the sweet potatoes. Toss with the olive oil, kosher salt, and a generous helping of black pepper.

When the onions are dark brown and the sausage is crispy, stir these into the sweet potatoes as well. Line a large baking sheet with foil or parchment paper, and spread out the sweet potatoes evenly. Roast the sweet potatoes for 30 to 45 minutes (roasting time depends on the size and uniformity of the sweet potato chunks, as well as the variety of sweet potato you buy) or until they are soft and browned.

Refrigerate the cooled hash for up to 5 days.

To serve: 
Heat the oven to 425°F. Spread a relatively thin layer of the (already cooked) sweet potato hash in a baking dish, such as a cast iron skillet or a 9x13-inch baking dish. You can also bake in individual ramekins. Make small wells in the sweet potatoes and crack in large eggs. Sprinkle lightly with salt and pepper.

Bake for 15 to 20 minutes, or until the sweet potatoes are hot and the eggs are baked through. (Test the eggs by prodding them with a fork to check the firmness of the white and the yolk; baked eggs are deceptive in that the white often looks much less cooked than it really is.)

Serve immediately, with shavings or sprinkles of Parmesan cheese, if desired.

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