Category Archives: Turkey

One Pot Sausage, Tomato and Pesto Pasta & Hair

Standard

Hola!

Brrrrr! It’s cold here! I am home due to school closings today because of the cold. I figured I would spend the day studying and catching up on some organizing. I studied until I got a headache. I am baking a bit then will go and organize. There will be more studying this evening too!

I don’t usually share product opinions here on my blog but I absolutely have to share this one because I love it so! I received a sample of Carol’s Daughter Styling Creme in my Ipsy  monthly subscription before I went on vacation this past June. I took it with me figuring it was small and a great time to try something new. OMG! I haven’t stopped using it!

I have very fine hair and have always used gel to keep my hair up in a ponytail. That gel left my hair hard, too shiny looking and flaky when I brushed it out. This styling creme leaves my hair still soft and natural looking yet keeps my hair in place.And no flakes! It’s a bit pricey for me (about $13.00 for 3 oz.) but so worth it! I have since thrown out all the hair gels I had! I just had to share some information on this awesome product! Just FYI I did not receive any compensation (or free product) for this post. This is solely my opinion.

Let’s talk sustenance! Yesterday I wanted to cook something quick and easy! This recipe was just the thing!

This was done in no time. It gave me extra time to do some organizing and even watch TV and take a nap! Imagine that! It was delicious! There was enough leftover for today though it was a bit drier. It still tasted delicious!

One Pot Sausage, tomato and Pesto Pasta

Ingredients

  • 1-1½ lbs sausage, casing removed (I used turkey Italian sausage)
  • 1 tsp minced garlic
  • 1½ tsp salt
  • 5 cups dry rotini pasta (or other short pasta-I used penne)
  • 2 cups chicken broth
  • 3 cups milk
  • 1 14oz can diced tomatoes, drained slightly
  • 2 tsp basil pesto
  • 1 cup mozzarella cheese
  • ½ cup parmesan cheese

Directions

  1. In a large pot, crumble sausage and cook over medium-high heat until browned. Add garlic and salt and cook 1 minute.
  2. Add pasta, broth, milk, tomatoes, and pesto and bring to a boil over medium heat. Cook, stirring frequently, for about 10-12 minutes until pasta is cooked and liquid has reduced and thickened. Stir in cheese.
  3. If there’s still quite a bit of liquid in the pasta, let sit for 4-5 minutes and it will continue to thicken. If your liquid has reduced before your pasta has cooked, add in a small amount of liquid and continue cooking.

Easy Peasy! This was delicious and I think would make a nice filling meal for a group if you double or triple the recipe.

If you are somewhere cold-stay warm. If you are somewhere warm-enjoy that awesome weather!

Besos,

Flor

Recipe source The Recipe Rebel

 

 

 

Advertisements

Sausage, Corn, Potato and Cheddar Chowder

Standard

Hey!

It’s been a busy week. Comforting foods are like medicine when you are busy and tired. My comfort is Mexican food but this chowder did the trick too.  Chowders are usually made with seafood and contain cream or milk. The original recipe called for Italian sausage but I didn’t have any. What the heck, I had turkey kielbasa so why not? The kielbasa sausage was actually a nice substitute.

It was warm and comforting!

This was really yummy. All that was missing was a nice big chunk of bread.  Either way I ate it up! This recipe doesn’t make much chowder so I doubled all the ingredients for a double recipe.

Sausage, Corn, Potato and Cheddar Chowder

Ingredients

* 1/2 lb turkey kielbasa, diced or cut into half moons
* canola or olive oil, for cooking
* 1 large onion, finely chopped
* 1 stalk celery, chopped
* 2 Tbsp. flour
* 1 tsp. cumin
* 3 cups chicken broth or water
* 1-2 potatoes, unpeeled and diced
* 1 can sweet kernel corn, drained
* 1 cup milk or 1/2 cup half & half (or to taste)
* 1 cup grated old cheddar cheese
* Salt and pepper

Directions

Add kielbasa into a soup pot that has been drizzled with oil and set over medium-high heat. Add the onion and celery and cook, , until onion is translucent and the sausage is cooked.

Add the flour and cumin and cook, stirring, for another minute. Stir in the broth, add the potatoes and bring to a simmer. Reduce heat, cover, and cook for 8-10 minutes, until the potatoes are tender.

Stir in the corn, and the milk or cream if you’re using it, and allow the chowder to return to a gentle simmer. Don’t let it boil, or the milk may curdle. Add the cheese and stir just until it melts. Season to taste with salt and pepper.

This would be good on a cold evening but of course with that bread.

Besos,

Flor

Recipe source Babble

 

Turkey Sloppy Joes

Standard

Weekend, why can’t you stay longer? The weather was gorgeous. It was perfect for sleeping at night!

I went to the movies again this weekend. I saw The Hundred-Foot Journey. It was an ok movie. The story was very sweet but I think it needed a little more excitement but it was still good.

My husband  picked the last of the vegetables from the garden. Of course I had to make salsa!

I made salsa roja-red salsa.

And Salsa Verde de Tomatillo-Green Tomatillo Salsa.

The best thing out of the garden were these beauties.

These beauties will be in some delicious sweets soon!

Are you a big carnival/festival goer? I am not too big on them but this weekend we did go get dinner at a festival not far from us. The food was amazing. There was so much to choose from. I chose this Pambazo.

 

Sorry about the pic! People actually stop to look at me when I am taking pictures of my food. It’s such a normal thing now that why would people find it weird?

I have never heard of these awesome sandwiches. This one had chorizo and potatoes with toppings of cabbage, tomatoes, sour cream, and cotija cheese. the bread was slathered in some kind of pepper sauce. It was pretty messy but I didn’t really care…I still ate it all!

Even after all this food I still have a recipe to share.

Sloppy Joes. Sloppy and delicious!

Not all sloppy Joes are good. This one was delicious!

Turkey Sloppy Joes

Ingredients

*1/4 cup ketchup
*1 tablespoon dijon mustard
*1 tablespoon worcestershire sauce
*2 tablespoons tomato paste
*1 teaspoon red wine vinegar
*8 oz can tomato sauce
*1 tablespoon olive oil
*3 cloves garlic, minced
*1 large yellow onion, chopped
*16 oz extra lean ground turkey
*1 tablespoon chili powder
*1 teaspoon crushed red pepper
*1 teaspoon salt
*1 teaspoon fresh ground pepper
*6 whole wheat buns

Directions

In a small bowl, whisk together ketchup, dijon mustard, worcestershire sauce, tomato paste, red wine vinegar and tomato sauce. Set aside.

Heat olive oil in a large heavy bottomed skillet over medium-high heat. Add the garlic and saute until fragrant, about 30 seconds. Add onion and cook, stirring as needed, for 5 minutes or until translucent.

Add turkey and cook until browned through, breaking it up with a spatula/spoon as it cooks. Add chili powder, crushed red pepper, salt and pepper. Cook 2 minutes more and then add the ketchup mixture, stirring to evenly coat turkey mixture.

Simmer for 5 minutes more, or until thickened.

Enjoy and make sure you lick your fingers!

Besos,

Flor

Recipe Source The Novice Chef Blog

 

 

Busy Day Casserole

Standard

Hola!

It’s Monday again and the start of a new week! I have been so busy the last several weeks that I kind of don’t know whether I am coming or going. Tomorrow is the first day of school. I can’t believe my baby is in 8th grade!  Julian is officially moving into his apartment tomorrow for his last year of school..YAY!!! Julissa has a couple of or weeks before she starts. This means that we will be more on schedule and I am digging that!!!

I haven’t cooked much in the last several weeks because I’ve been so busy. I found the perfect casserole for those days.

This was quick, easy and filling. Best of all there were leftovers!

I mean who doesn’t love cheesy food?

Busy Day Casserole

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 1 can cream of mushroom or chicken soup
  • 1 cup carrots, sliced
  • 1 lb hamburger, cooked (I used ground turkey)
  • mild, medium or sharp cheddar cheese
  • Directions
  1. Heat oven to 350
  2. Stir the water, rice, meat, soup and carrots together. place in a 9×9 inch dish and bake for 1 1/2 hours.
  3. remove from oven and place cheese on the top and place back into the oven until melted.

Easy and delicious!

Besos,

Flor

Recipe source Oh Sweet Basil

Spaghetti and Meatball Soup

Standard

Happy Monday!

It is happy for me because I am home…Thank you Presidents!

Valentine’s Day on Friday was so great! I just love it! Here’s a little picture of the things I enjoyed. I had quite a few snacks and I received my Ipsy which was awesome!

Saturday was kind of sad because I had to go back to reality.  There was cleaning and groceries to do…oh, well!

As I look outside m window I see the snow falling and the wind blowing it is not pretty. I lied…it is pretty but I am just tired of the snow! At least I am home and don’t have to go out unless I want to.

Last Friday on my post I shared the picture of a disaster! I have a double oven…small on top, large one on the bottom. My husband said that there is something wrong with the regulator that regulates the temperature. That makes me sad! I have never baked cake in the bottom oven so I guess I need to start figuring out how it’s going to bake. I have only ever cooked my turkey in the bottom oven. The reason we bought this particular stove was because of the two ovens. Well, I guess today will be a practice run. The bottom oven takes longer to heat up and doesn’t cook/bake as fast or as hot as the top oven did. I hope I don’t have a disaster on my hands again!

Everyone likes Spaghetti and Meatballs but how about eating it in a soup version? It was really good!  Everyone liked it so it was a win-win situation!

 

Spaghetti and Meatball Soup

Ingredients

  • 6 oz extra lean (99% lean) ground turkey (or chicken) breast-I used turkey
  • 1/8 teaspoon garlic powder
  • 1 tablespoon grated Parmesan
  • 2 tablespoons plain breadcrumbs
  • 1 ¼ teaspoon Italian seasoning, divided
  • 1 egg white
  • 1 tablespoon skim milk
  • 1 tablespoon olive oil, divided
  • 2 medium carrots, grated (I used a box grater)
  • 1 small zucchini, grated (I used a box grater)
  • ½ medium onion, diced small
  • 2 garlic cloves, minced
  • Salt & pepper
  • 32 oz fat-free, reduced sodium chicken broth
  • 24 oz jar of marinara sauce
  • ¼ teaspoon crushed red pepper flakes
  • 1 cup uncooked broken wheat spaghetti pieces (1 inch sticks)
  • 1 oz Parmesan cheese, freshly grated

Directions

1.    In a large bowl, combine the ground turkey, garlic powder, tablespoon of grated Parmesan, breadcrumbs, ¾ teaspoon of the Italian seasoning, egg white and milk. Using your hands (or a spoon), mush all the ingredients together until well combined. Roll meat mixture into 30 separate (3/4” – 1”) mini meatballs.
2.    In a large stock pot bring 2 teaspoons of the olive oil over medium heat. Add the meatballs to the oil and cook them, stirring occasionally until all sides are browned. Remove meatballs to a dish and set aside.
3.    Add the remaining teaspoon of olive oil to the pot and continue to heat to medium. Add the carrots, zucchini, onion and garlic and sprinkle with salt & pepper. Cook for about 5 minutes or until vegetables are softened.
4.    Add the meatballs, chicken broth, marinara sauce, red pepper flakes and remaining ½ teaspoon of Italian seasoning to the pot with the vegetables. Stir together and cover. Bring the mixture to a boil, uncover and lower the heat to a simmer. Add the spaghetti pieces and simmer for 12-15 minutes or until the pasta and the meatballs are cooked through. Add the Parmesan cheese in the last couple minutes of the simmer and stir in.

With the long list of ingredients it looks like it’s a difficult recipe but it’s not! This recipe is Weight Watcher friendly and weights in at 6 Points Plus at 1 1/2 cup serving.

Enjoy!

Besos,

Flor

Recipe source Emily Bites

Slow Cooker Chickpea Stew with Italian Sausage, Tomatoes, and Pesto

Standard

Happy Valentine’s Day!

I love Valentine’s Day! I don’t just love it because of all the sweets and flowers but because I love love. I love romance…doesn’t just about every woman out there? It’s really meant for lovers but now it’s also about your children, friends, parents. Anyone can be your Valentine. Such a wonderful day! I also realize that not everyone likes Valentine’s Day so be careful who you talk to about Valentine’s day!

I have to say that I was going to post this delicious Cherry Nut Bread but…

It didn’t work out well at all! Disaster! It was burnt on the outside and raw on the inside….What the heck! Not every recipe turns out perfect!

So instead I have a delicious crock pot meal.

Now this turned out perfect!

Crockpot Chickpeas Stew with Italian Sausage, Tomatoes and Pesto

Ingredients

  • 2 tsp. olive oil (or slightly more, depending on your pan)
  • 1 pkg. (19.5 oz.) raw turkey Italian Sausage
  • 1 cup chopped onion
  • 1 T minced garlic
  • 1 tsp. ground fennel (probably optional, but this adds amazing flavor)
  • 2 tsp. Italian seasoning
  • 2 cans chickpeas (garbanzo beans), rinsed well and drained
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (15 oz.) crushed tomatoes (or use all diced or all crushed tomatoes if that’s what you have on hand.)
  • 3/4 cup water
  • 1/2 cup basil pesto (I used the basil I made and froze in the summer))
  • salt and fresh ground pepper to taste
  • freshly-grated Parmesan cheese for serving (optional, but good)

Directions

Heat the oil in a large non-stick frying pan, squeeze the sausage out of the casings (discard casings), and cook the sausage over medium-high heat until it’s nicely browned, breaking it apart with a turner as it cooks.    When the sausage is nicely browned, push it to one side of the pan, add onions, and cook until they’re starting to soften, about 3-4 minutes.  Add the minced garlic, ground fennel, and Italian seasoning and cook 1 minute more.  Transfer sausage onion mixture to the slow cooker.
Add Garbanzo beans, diced tomatoes, crushed tomatoes and water  to the slow cooker.    Cook for about 4 hours on high or 8-9 hours on low.
When the beans are quite soft and the flavors are well-combined, add the pesto and cook about 20 minutes more.  Season to taste with salt and fresh-ground black pepper and serve hot, with Parmesan cheese to add at the table if desired.
This was soooo good. I think the addition of pesto is what made this extra delicious. It’s also healthy so you can’t lose on this meal!
Have a wonderful day filled with love!
Besos,
Flor
Recipe source Kalyn’s Kitchen

 

 

Enchilada Rice

Standard

Happy Friday!

Have you ever heard of Enchilada Rice? I had not until I found this recipe. I was like what the heck is this? I know this isn’t really a Mexican dish but I was quite intrigued and figured I would try it. I can now answer this question…it is delicious!

I thought that my husband was not going to like it but he even had seconds!

Enchilada Rice

Ingredients

  • 1 cup uncooked rice
  • 1 pound lean ground beef or ground turkey
  • 1 medium onion, chopped
  • 1 red bell peppers, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/4 cup light sour cream
  • 2 cups green enchilada sauce (about 1 1/2 cans)
  • 1 cup shredded cheddar cheese, divided
  • 1 can sliced black olives
  • 1 cup canned black beans, rinsed
  • 1/2 cup sliced green onions

Directions

  • Cook rice according to package directions.
  • While rice is cooking, brown beef in a large skillet with onions and bell pepper.
  • While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, black olives and black beans.
  • When beef is completely browned, drain the fat and add chili powder and cumin and stir and heat one minute. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt.
  • Top mixture with remaining 1/2 cup cheddar. Cover skillet and heat until cheese has melted, about 1 minute. Top with green onions and serve.

I really enjoyed this too! It really pays to try new foods!

Have a great day!

Besos,

Flor

Recipe source Heat Oven to 350