I'm a terrible blogger - I haven't posted in 6 months, man
how time flies! Well the good news is, I
have a couple of recipes I'm ready to throw your way. In between going to school and working - I've
still been able to play in the kitchen, just not as often as I would like. I forgot how much I love just puttering
around in the kitchen, strolling through the grocery store, and just letting my
mind run wild with ideas. Cooking is
really a stress release for me and I love feeding people.
I've heard on many occasions that I should be
going to culinary school or have been asked why I chose cosmetology school over
culinary school. The truth is, I know
how to cook - I'm not a pro and I don't have a certificate endorsing my skills,
but I "get it" - it just comes natural to me. I, HOWEVER, had no clue on how to cut, color,
apply, shellac, perm, press, and all that jazz – so I chose the cosmetology
path and opted to work at Central Market.
Yes, my favorite store in the WHOLE WIDE WORLD – THE NIRVANA FOR
FOODIES!!! I love that I finally get to make
the world a beautiful place – one person at a time, AND play in the sacred land
of food. I’m inspired, motivated, and
hungry to live life and will make a better effort to share my food adventures,
recipes, and foodgasms with whoever will listen (actually more like read, but
whatever).
So, to kick of my blog frenzy I'll start with some turkey recipes. First off, let me start off by saying - I'm not a turkey fan, but every now and then I get a craving for turkey. I wasn't raised on turkey and for Thanksgiving we always had ham, prime rib, steaks, pork loin, etc - everything else but turkey. I'm not sure if it was because the few times I remember my Mom trying to make it, she dried the hell out of it or because we just didn't like the taste of it. So, when I get the craving for turkey (which is like once a year) I have to eat it in a way that it is disguised in flavor. Here are two of my favorite ways to prepare it and actually enjoy eating it!
So, to kick of my blog frenzy I'll start with some turkey recipes. First off, let me start off by saying - I'm not a turkey fan, but every now and then I get a craving for turkey. I wasn't raised on turkey and for Thanksgiving we always had ham, prime rib, steaks, pork loin, etc - everything else but turkey. I'm not sure if it was because the few times I remember my Mom trying to make it, she dried the hell out of it or because we just didn't like the taste of it. So, when I get the craving for turkey (which is like once a year) I have to eat it in a way that it is disguised in flavor. Here are two of my favorite ways to prepare it and actually enjoy eating it!
Turkey Chipotle Bolognese
1 ½ lbs of
Ground Turkey (85/15)
2 tbsp of
EVOO, Butter, Bacon Drippings, or Vegetable Oil
1 large
onion, diced
3 carrots, small
dice
3 celery
stalks, small dice
4 garlic
cloves, minced
4-8
chipotles in adobo
28 oz. can
of crushed tomatoes
½ tsp to 1
tbsp. Crushed Red Pepper Flakes
1 tbsp. Kosher
Salt
1 tbsp. Course
Ground Pepper
3/4 c. of grated parmesan
In a large
pot over medium high heat, heat the oil until it starts to ripple and add the
onions, carrots, and celery; cook until the onions are translucent. Next add the turkey, chipotles, and garlic –
be sure to break the meat up into small, fine crumbles. Add the crushed tomatoes, crushed red pepper,
salt, and pepper – be sure to adjust the seasonings to your taste. Simmer for an hour over medium low heat. Right before serving, stir in 3/4 c. of grated parmesan cheese and mix until the cheese has melted. Serve with spaghetti noodles, penne, or
farfalle.
Turkey Brie
and Strawberry Chipotle Panini
Roasted
Turkey Breast (lunchmeat or fresh carved)
Brie Cheese,
sliced into ¼” slices
Strawberry
Chipotle Preserves
Sourdough
Bread
In a large
heavy pan over medium heat, brush EVOO across the surface of the pan. I like to assemble the sandwich in the pan,
but whatever is easier or makes sense to you – go with it. Butter one side of the sourdough bread and
place it butter side down into the pan.
Layer the turkey onto the bread in the pan, followed by the brie. Next spread the Strawberry Chipotle preserves
on the 2nd slice of sourdough bread and place it preserve side down,
onto the brie. Butter the last slice of
bread while it is in the pan. Cook until
the bottom of the sandwich is golden brown; then flip it over carefully. Place a foil covered brick or a heavy pot on
top of the sandwich to press it while it is cooking. Check it frequently; cook until it is golden
brown on the second side. Remove it from
the pan and let it cool for a few minutes before cutting it – or- most
importantly before eating it….unless you like to burn your mouth with melted
hot cheese.
Strawberry Chipotle Preserves
12 oz. jar of Strawberry Preserves, Smucker’s Orchard‘s Finest
4 Chipotles in adobo, finely minced
Kosher Salt, pinch
In a small saucepan over medium heat, combine the strawberry preserves, chipotles and kosher salt. Bring to a simmer and cook for 5 minutes. Pour the preserves into a container and let it cool on the counter. Store the preserves in an airtight container in the refrigerator.
