Archive for the ‘turkey’ Category

Turkey Three Bean Chili

January 19, 2011


serves 6-8

This is perfect for the family to make and nutritious. A great way to incorporate beans into ones diet. The real fun begins with toppings you choose.

1 28 oz  can tomato sauce
2 pounds of ground turkey or beef
3 cups chopped onions
5 cloves garlic thru press
2 tablespoons of sunflower or vegetable oil

1 small red pepper pureed or chopped or 1 tablespoon of sweet paprika

5 tablespoons of chili powder
3 tablespoons of  ground cumin
1 teaspoon of Greek oregano
1/4 cup white tequila optional

1 6 oz can of tomato paste

1-2 tablespoons  of sugar, honey
1 tablespoon of el yucateco chipotle sauce
1 can 15 oz each of your favorite beans rinsed and drained – )pinto, dark red kidney, black beans, roman, navy beans, bola rojas)
3-4 dashes of parrot hot sauce
1 cup chicken  stock or 1 Herb ox Chicken boullion cube to 1 cup water
1/4 cup of  white tequila optional
2 tablespoons of fine yellow corn meal

Heat a large  inch skillet to medium -high  heat

add oil

saute onions , garlic and add turkey

separate turkey while cooking

add in tequila, tomatoes, paste, red pepper,  chili powder, cumin and simmer on medium

add in  stock, hot sauce, oregano, beans , sugar simmer 30-35 minutes

check on chili and add a small amount of water if chili becomes too thick half way through cooking time

add in corn meal and mix

when chili becomes thick its ready to serve

Toppings for a bowl of chili can be many.  Shown in bowl is guacamole*,  gypsy sour cream dip* and homemade  fire roasted salsa*  surrounded by all natural tortilla chips.

Other toppings that are great are chopped scallions, plain sour cream, lemon sour cream dip*, yogurt, chipotle dip*, corn, olives, chopped red onion and shreded cheese

* recipes available on this site and The Gypsy Kitchen Cookbook

Advertisements

Brine for Turkey

November 19, 2010

Brine for 5 lbs of turkey

I use this brine before frying or baking turkey. Recipe maybe doubled/ tripped for every five pounds of turkey!

3 tablespoons of bells seasoning

¾ cup of Florida sugar crystal or sugar

2 cups of water

3 Tablespoons of sea salt or Kosher salt

Mix ingredients and add to a large re-sealable bag that will fit desired amount of meat you are brining

Brine over night or for up to 3 days in refrigerator.

Rinse poultry before fry coating or cooking

 

Tip: Bell’s Seasoning created by William Bell has been around since mid 1800’s and is worth seeking out. Made in Massachusetts, all natural and no salt! Bell’s recipe has never changed over the years. This unique seasoning has 18 different herbs and spices and makes wonderful stuffing’s and can be added to gravies and turkey meat loaf.