Turkey breast and trimmings

This could be your Thanksgiving meal!  Enjoy!

This is a recipe re-post of a turkey meal you can enjoy any day you choose!

Yummy!

One pot turkey breast 

It’s not Thanksgiving but when I feel like a turkey meal I make it to my liking and don’t have to wait for Thanksgiving…just saying.,

Easy meal when you’re wanting turkey not chicken for a meal.

All I did was with this bone in small turkey breast was to sear it on both sides it in vegetable oil in my cast iron pot with salt pepper and onion granules.  

After the turkey was seared  I then added about 1/2 +cup chicken broth. Put the lid on it and put in oven at 325° and it reached 165° in about 11/2 hours.  

The turkey breast was about 1.5 lbs. 

Once the turkey breast reached 165° I allowed it to rest for about 5 minutes and then sliced it with a large serrated knife. It made yummy gravy.

Served with great sides!  It hit the spot! Yummy!

Enjoy!

Rice Pudding using cooked rice

Allow to cool and serve immediately. Any leftovers store in refrigerator.

I had about 2 cups cooked rice leftover from a recent meal so I thought it was a good time to look for a recipe using cooked rice.

I found one and it came together quickly and is delicious

Note:  since I had 2 cups of rice I added 1 1/4 cups milk and followed recipe pretty close to original recipe. But did not add any raisins or nutmeg but did top it with fresh cinnamon 

Enjoy!.

Adapted from silly girls kitchen 

 

Tuscan bean soup, my version!

My version of a recipe I’ve been wanting to make for a very long time.

3 tablespoons vegetable oil

1tablespoon butter

2 cloves minced garlic

1/4 cup chopped celery 

1/4 cup chopped carrot

1/4 cup minced or chopped onion 

1/4 cup chopped spinach

1-15 oz can chicken broth 

1- can butter beans drained

1- 4 oz. Tomato sauce

1/2 cup heavy cream or half and half

Sauté onion carrots , onions, celery and garlic in vegetable oil and butter.  When tender add tomato sauce, chicken broth beans and spinach.  Slowly Add heavy cream and Cook slowly until

Slightly thickened.  It’s delicious!

Note: next time I’d add another can of beans to make the consistency to my liking.

It is delicious !

Quick chicken pot pie

We enjoy chicken pot pie  and I mostly make it in fall and winter.

Today’s was a quick imo meal.

I had rotisserie chicken in my freezer so I had it defrosted overnight not really knowing what I was going to make with it.

Today it came into place with all the ingredients handy.

So it’s Short cut chicken pot pie!

Note: I usually use my own cooked chicken and broth that I thicken with flour.  This was an easy game changer. I used cornstarch …to thicken it. 

It was thinner than I usually make mine so next time I’ll increase the cornstarch to more.  The amount is corrected in my above recipe,  I used 2 T cornstarch and I believe 3 T would thicken it better.  I also would add the extra carrot and potato for a more hearty a pot pie.

Enjoy!

2 +cups of rotisserie chicken shredded , 

1- 15 oz. can of chicken broth, 

1 cup of milk 

1 regular size can of cream of chicken soup 

3 tablespoons of cornstarch.

1 tablespoon of butter

One small onion, grated

One to 2 carrots shredded fine

2 small diced potato 

In a medium size pot place butter on low heat.  Add, onion, carrot and potato .  Simmer for a few minutes.

Add chicken broth.  Cook until you are sure potato is tender.  Add cream of chicken soup and milk. Stir and Cook slowly.  

In a separate dish add cornstarch and Make a thin paste of cornstarch with a little of your soup mix.  Slowly add to soup mixture.  Bring to a light boil. Add shredded chicken and stir until thick.

As you can see I tried to strain the cornstarch and made a little mess.

****In a separate bowl add 1 1/2 cup Bisquick mix

2/3 cup milk. Stir until milk is absorbed.

Place soup mixture in a buttered casserole dish.  Add dollops of  dumpling size spoonfuls to top of hot mixture

Biscuits:

1 1/2 cups Bisquick mix.  Approximately 2/3 cups of milk

Mix with spoon. NOTE:Mixture will be lumpy and thick. If too thick add a little more milk. Drop by tablespoons into boiling soup .

Bake 425 approximately 20 minutes or until slightly browned.

Yummy!

Simple Baked cod

Approximately 1 lb. Cod filet

1 whole lemon sliced

3 to 4 tablespoons softened butter

1 tablespoon dried parsley

3 to 4 cloves minced garlic 

Pinch of salt and pepper

Paprika sprinkle small amount

Seasoned bread crumbs( optional)

In a small bowl mix softened butter with garlic and parsley and salt

Drop by spoonfuls on cod.

Place several lemon slices under cod and around edges.

Bake 400° for approximately 15 minutes or until cod flakes with fork.

NOTE:   the next time I make this I will add seasoned bread crumbs to top of cod for added flavor.