Rustic Turkey Stew

January 18, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , , , ,

For a second Jennie – O Recipe, I’m passing along a recipe for Rustic Turkey Stew. Made with JENNIE-O® Premium Basted Bone-In Young Turkey Breast and JENNIE-O® Turkey Bacon along with Red Potatoes, Carrots, Onions, Celery, Spices, and more! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch in 2019! https://www.jennieo.com

Rustic Turkey Stew
INGREDIENTS

3 tablespoons flour
½ teaspoon salt, if desired
½ teaspoon freshly ground black pepper
2 cups cooked, chopped JENNIE-O® Premium Basted Bone-In Young Turkey Breast
4 slices JENNIE-O® Turkey Bacon, cooked according to package directions and chopped
2 teaspoons minced garlic
2 (14-ounce) cans chicken broth
⅓ cup red wine, if desired
2 teaspoons dried thyme leaves
1¼ pounds small red potatoes, halved
2 cups baby carrots
1 cup sliced celery
1 cup small boiling onions, peeled
2 cups cremini or button mushrooms, halved

DIRECTIONS

1) Mist Dutch oven with cooking spray. In plastic bag, combine flour, salt and pepper. Add turkey, shaking to coat. Add turkey mixture to Dutch oven; cook 2 minutes, stirring occasionally. Transfer to bowl with bacon. Add garlic to Dutch oven; cook 1 minute.
2) Add broth, wine, and thyme leaves; bring to a boil. Stir in potatoes, carrots, celery, and onions; return to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are almost tender. Add mushrooms, turkey mixture, and bacon. Simmer 10 minutes or until thoroughly heated. Always cook to well-done, 165°F as measured by a meat thermometer.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories240
Protein18g
Carbohydrates28g
Fiber4g
Sugars6g
Fat4.5g
Cholesterol30mg
Sodium720mg
Saturated Fat1.5g
https://www.jennieo.com/recipes/148-rustic-turkey-stew

Advertisements

One of America’s Favorites – Country Captain

December 24, 2018 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , ,

Country Captain is a curried chicken and rice dish, which is popular in the Southern United States. It was introduced to the U.S. through Charleston, Savannah, New York and Philadelphia, but has origins in India. The dish was once included in the United States military Meal, Ready-to-Eat packs, in honor of it being a favorite dish of George S. Patton.

It has also appeared on television shows in both the United States and in the United Kingdom, with chefs Bobby Flay, Atul Kochhar and Cyrus Todiwala all cooking the dish. Todiwala served his

Country Captain

version to Queen Elizabeth II as part of her Diamond Jubilee celebrations.

In its basic form, country captain is a mild stew made with browned chicken pieces, onions, and curry powder. Almonds and golden raisins or zante currants are usually added. Many versions also call for tomatoes, garlic, and bell peppers. The dish is served over white rice. With the exception of the rice, it is meant to be cooked all in the same pot. Chef Mamrej Khan has referred to the dish as one of the first fusion dishes to be developed, making it part of the Anglo-Indian cuisine.

Country captain originated in India as a simple spatchcock poultry or game recipe involving onions and curry and possibly enjoyed by British officers. One theory is that an early 19th-century British sea captain, possibly from the East India Company, working in the spice trade introduced it to the American South via the port of Savannah. The dish remains popular amongst the communities in Mumbai, India. The “country” part of the dish’s name dates from when the term referred to things of Indian origin instead of British, and so the term “country captain” would have meant a captain of Indian origin, a trader along the coasts of India. Others claim that the word “captain” in the title is simply a corruption of the word “capon”.

In 1991, New York Times columnist Molly O’Neill researched the origin of the dish known as country captain, which had been a steady feature in southern cookbooks since the 1950s. Working with Cecily Brownstone, they discovered that the dish originally published in the United States in the pages of Miss Leslie’s New Cookery Book published in Philadelphia in 1857.[8] The recipe required a “fine full-grown fowl”. It also appeared in the kitchens of Alessandro Filippini, who was a chef with a restaurant on Wall Street in the 18th century.

Fans of the dish have included Franklin D. Roosevelt, who introduced it to George S. Patton. It was Patton’s love for the dish which subsequently resulted in it being added in his honor to the U.S. Army’s Meal, Ready-to-Eat field rations in 2000. A variety of Southern chefs have recipes for the dish, including Paul Prudhomme, Paula Deen and Emeril Lagasse. The dish was featured on an episode of Throwdown! with Bobby Flay in season 6 guest-starring Matt and Ted Lee. It also appeared on the BBC One cooking show, Saturday Kitchen, with chef Atul Kochhar cooking the regular chicken and rice version of the dish.

Chef Cyrus Todiwala cooked a variation of country captain on Saturday Kitchen. His version was similar to Shepherd’s Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen’s Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on the menu of Todiwala’s London restaurant, Café Spice Namasté.

 

It’s Chili, Soup, or Stew Saturday….PRAIRIE HARVEST GREEN CHILI STEW

November 10, 2018 at 6:02 AM | Posted in It's Chili Soups or Stews Saturday, Wild Idea Buffalo | Leave a comment
Tags: , , , , , , , , ,

This week’s Chili, Soup, or Stew Saturday recipe is – PRAIRIE HARVEST GREEN CHILI STEW. This one is from the Wild Idea Buffalo website (https://wildideabuffalo.com/). Just one of many delicious and healthy recipes. To make the Stew you’ll be using Wild Idea Buffalo Stew Meat along with Roasted Green Chilies and your choice of cubed Pheasant, Grouse, or Chicken Breast. Again you can find this recipe or purchase the Buffalo Stew Meat all at the Wild Idea Buffalo website. Enjoy and Eat Healthy in 2018!

PRAIRIE HARVEST GREEN CHILI STEW
The flavors of the prairie enhanced with roasted green chilies of the Southwest make for a great pot of stew. Roasted chilies are one of the best smells on the planet, so when available, I like to roast my own in the fall. If you have access to fresh and would like to roast your own, increase your green chili weight to about 4.5 pounds, and about 1.5 pounds for the red peppers. Roast chilies and peppers over a hot grill until blistered. Place in paper bag and allow to cool. Remove skin, scrape insides clean, and follow recipe below. (Makes 8 hearty entree portions, as seconds will be requested.)

Ingredients:
2 – pounds Stew Meat
1 – pound pheasant, grouse or chicken breast, cut into cubes
2 – tablespoons butter
2 – tablespoons olive oil
1 – onion, diced
2 – tablespoons garlic, chopped
2 – tablespoons cumin
2 – tablespoons chili powder
2 – tablespoons coriander
1 – teaspoon cayenne
2 – teaspoons salt
1 – tablespoon black pepper
3 – pounds *Hatch frozen or canned, roasted & peeled green chilies, diced or flash processed
1 – 15.5 ounce jar roasted red bell peppers, diced or flash processed
2 – quarts organic chicken or vegetable stock
¼ – cup arrow root
or corn starch
½ – cup water
2 – 10 ounce cans Rotel diced tomatoes, with lime juice and cilantro
1/3 – cup cilantro chopped
garnish options – sour cream and additional cilantro

Preparation:
1) Rinse stew meat in colander and pat dry with a paper towel.
2) In heavy stew pot, over medium high heat, heat butter and oil.
3) Add buffalo, fowl, onions and seasonings, stirring occasionally until meat is browned & onions are tender.
4) Add roasted green chilies and peppers to stew pot and stir to incorporate.
5) Add stock and bring to a boil.
6) Reduce heat to low, cover and simmer for half an hour or until meat is tender.
7) Uncover and continue to simmer for an additional half hour.
8) Mix arrowroot and water together. Increase heat and bring to a boil, slowly whisking in arrowroot mixture.
9) Stir in diced tomatoes and cilantro.
10) Ladle stew in bowls and garnish as desired. Serve with grilled cheese Quesadillas.

*Hatch Green Chilies, are the best, so if available choose those. If using canned or frozen Hatch chilies, I use about 2.5 pounds of the mild chilies and a half pound of the hot. This gives the stew just the right amount of spiciness for our palate, adjust to your own.

https://wildideabuffalo.com/blogs/recipes/55163521-prairie-harvest-green-chili-stew

Healthy Oyster Recipes

July 29, 2018 at 5:01 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Oyster Recipes. Delicious Healthy Oyster Recipes like; Oyster Stew, Oysters Rockefeller, and Cioppino. Find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

 

Healthy Oyster Recipes
Find healthy, delicious oyster recipes including oyster stew and oysters rockefeller. Healthier recipes, from the food and nutrition experts at EatingWell.

Oyster Stew
This oyster stew can be transformed from a comforting one-pot meal to an elegant dish for guests when you top it with Caviar Toasts: Dollop toasted slices of baguette with 1 teaspoon sour cream, ½ teaspoon caviar and a sprinkle of herbs. Place each toast atop a steaming bowl of stew. Serve with a salad of butter lettuce, orange segments and red onion tossed with vinaigrette………………..

Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest Americans at the time, for its rich sauce. Antoine’s has kept the original recipe secret, but basically it includes a cream sauce with spinach and other greens, flavored with Pernod or anisette. This version omits the cream sauce but is still full of flavor………….

Cioppino
Cioppino is a fish stew traditionally made by Italian fishermen who settled in the North Beach/Fisherman’s Wharf section of San Francisco. It was originally made on fishing boats with whatever fish were at hand. This cioppino comes to us from California chef and cooking teacher John Ash, who has been an advocate for sustainable-food issues for years and has served on the board of advisors of Seafood Watch—the advocacy arm of the Monterey Bay Aquarium. Ash chose a variety of shellfish for this recipe, all of which are Seafood Watch Best Choices or Good Alternatives…………….

* Click the link below to get all the Healthy Oyster Recipes
http://www.eatingwell.com/recipes/19179/ingredients/fish-seafood/shellfish/oysters/

Healthy Bison Recipes

May 29, 2018 at 5:01 AM | Posted in bison, Eating Well | 2 Comments
Tags: , , , , , , , , , , , ,

From the EatingWell website and Magazine its Healthy Bison Recipes. Delicious and Healthy Bison Recipes like; Green Chile Bison Burger, Mexican Bison Stew, and Guinness-Marinated Bison Steak Sandwiches. If you’ve never tried Bison you are in for a treat! I switched from using Beef to using Bison back in 2007, and I’m healthier for it! Using Bison or Buffalo, I save myself Calories, Carbs, and Fat. Which is important for me being in a wheelchair and having Diabetes 2. So check all these Delicious and Healthy Bison Recipes out at the EatingWell site! Enjoy and Eat Healthy in 2018! http://www.eatingwell.com/

Healthy Bison Recipes
Find healthy, delicious bison recipes, from the food and nutrition experts at EatingWell.

Green Chile Bison Burger
Take a trip to the Southwest with this juicy green-chile cheeseburger made with rich-tasting ground bison. You could make these with freshly roasted green chiles, but canned green chiles, which you can find near other Mexican food in most supermarkets, keep this recipe a snap to make when you’re in a hurry. Serve with a sliced tomato salad…………

Mexican Bison Stew
Mexican cooks are great at turning tough chunks of meat into delicious and tender stews. This one, which uses tougher cuts of bison, such as chuck or brisket, is flavored with chili powder, cumin and tequila. Serve with warm tortillas………..

Guinness-Marinated Bison Steak Sandwiches
This open-face, “fork and knife” sandwich is piled with slices of Guinness-marinated bison steak, mushrooms and red onion……….

* Click the link below to get all the Healthy Bison Recipes
http://www.eatingwell.com/recipes/18240/ingredients/meat-poultry/bison/

Meanwhile back at the SayersBrook Bison Ranch…Bison Chili and Stew (Sampler Pack #6)

May 26, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
Tags: , , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) it’s a Bison Chili and Stew (Sampler Pack #6). With this Sample Pack you’ll get both the great-tasting Gourmet Bison Chili and Stew Samplers. They come frozen so all you do is heat them up when you’re ready! This is just one of the Heat n’ Eat items you can find at the SayersBrook site. You can choose from items like; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! So check it out now and fire up that grill! Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

Bison Chili and Stew (Sampler Pack #6)
Great-Tasting gourmet bison chili and stew samplers. They’re great tender chunks of bison meat make our stews and chili wholesome, hearty and delicious.
Keep them handy in your freezer. Pop them in the oven for a healthy dinner.
They make great gifts. Just make your order online. Shipped to your door, throughout the USA.

http://www.sayersbrook.com/bison-chili-and-stew-sampler-pack-6/

 

 


SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Meanwhile back at the SayersBrook Bison Ranch…….CLASSIC RABBIT STEW

April 28, 2018 at 5:02 AM | Posted in SayersBrook Ranch | Leave a comment
Tags: , , , , , , , ,

This week from the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its a recipe for CLASSIC RABBIT STEW. Made using SayersBrook Rabbit Whole Uncooked, 2.9 lbs. This is just one of the many delicious recipes you can at the SayersBrook site. You can also purchase the Rabbit online along with any of the other SayersBrook Bison Ranch Products like; Bison, Elk, Wild Boar, Ostrich, Hams, and more! With the grilling season here nothing better than a grilled Bison or Elk Burger! So check it out today. Now on to the recipe for CLASSIC RABBIT STEW. Enjoy and Eat Healthy in 2018! http://www.sayersbrook.com/

 

CLASSIC RABBIT STEW
Great tasting and tender and delicious white meat protein. Rabbit is lean and works well to replace chicken in many recipes.

Classic Rabbit Stew with Potatoes and Herbs
prep 10 minscook 45 minstotal 55 mins
yield 4 servings

Ingredients
Preheat the oven to 350°F (180°C)

1 Rabbit cut into pieces
1 large onion chopped
3 cloves garlic chopped
8 oz (225 gr) bacon chopped
1 cup red wine
2 sprigs rosemary
2 sprigs thyme
2 sprigs oregano
1 tbs. olive oil
12 new potatoes
salt and pepper to taste

Instructions
1 – Chop rabbit into 12 pieces.
2 – Chop the onion and garlic finely.
3 – Slice and dice the bacon.
4 – Sear the rabbit pieces in olive oil, until lightly browned, remove from casserole.
5 – In the same pan, fry garlic, onion.
6 – Add the bacon and allow to color slightly.
7 – Pour off excess fat.
8 – Return rabbit to pan and deglaze with the red wine.*
9 – Add 3 cups water, cover and cook for 1 hour 45 minutes.
10 – Cook until all water has evaporated and the sauce is caramelized.
11 – Peel and cut potatoes and carrots and add to casserole
12 – Add the sprigs of rosemary, thyme and oregano (tie them together with kitchen string to make them easier to remove)
13 – Cook covered until tender.
Notes
*To deglaze: Add the wine to the pan and loosen and dissolve the brown food particles that are stuck to the bottom. These particle have lots of rich flavour and add to the taste of the sauce.
http://cooking-buffalo.com/classic-rabbit-stew/

SATISFACTION GUARANTEE
Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Kitchen Hint of the Day!

April 1, 2018 at 5:00 AM | Posted in Kitchen Hints | Leave a comment
Tags: , , , , , , , ,

Leftovers are best………

The perfect leftover meal, stews are usually best prepared a day in advance to allow the flavors to blend. The same goes for Chili!

One of America’s (Irish) Favorites – Irish Stew

March 12, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
Tags: , , , , , , , , ,

Irish Stew

Irish stew (Irish: stobhach / Stobhach Gaelach) is any variety of meat-and-root vegetables stew native to Ireland. As in all traditional folk dishes, the exact recipe is not consistent from time or place to place. Common ingredients include lamb, or mutton (mutton is used as it comes from less tender sheep over a year old, is fattier, and has a stronger flavor, and was generally more common in less-affluent times) as well as potatoes, onions, and parsley. It may sometimes also include carrots. Irish stew is also made with kid goat.

 

“ Irish stew is a celebrated Irish dish, yet its composition is a matter of dispute. Purists maintain that the only acceptable and traditional ingredients are neck mutton chops or kid, potatoes, onions, and water. Others would add such items as carrots, turnips and pearl barley; but the purists maintain that they spoil the true flavor of the dish. The ingredients are boiled and simmered slowly for up to two hours. Mutton was the dominant ingredient because the economic importance of sheep lay in their wool and milk produce and this ensured that only old or economically non-viable animals ended up in the cooking pot, where they needed hours of slow cooking. Irish stew is the product of a culinary tradition that relied almost exclusively on cooking over an open fire. It seems that Irish stew was recognised as early as about 1800. ”

 

Stewing is an ancient method of cooking meats that is common throughout the world. However, the Celts did not possess their first bronze cauldrons, copied from Greek models, until the 7th century AD. After the idea of the cauldron was imported from Europe and/or Britain, the cauldron (along with the already established spit) became the dominant cooking tool in ancient Ireland, ovens being practically unknown to the ancient Gaels. The cauldron, along with flesh-hooks for suspending the meat, eventually became preferred over the spit for feasting purposes, as evidenced by archaeological findings that indicate a predominance of flesh hooks over roasting spits in Ireland and Britain (Cunliffe, Barry; “Britain Begins”; 2012). Many food historians believe that goat was originally the meat of choice, eventually being supplanted by beef and mutton.

 

The root vegetables and meat (originally goat) for the stew were then all in place, save for the potato. The introduction of the potato, originally a South American crop, did not occur until after the 16th century.

 

Diabetic Sweet Potato Recipes

December 30, 2017 at 6:53 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
Tags: , , , , , , , , , , , , ,

From the Diabetic Living Online website its Diabetic Sweet Potato Recipes. It’s Sweet Tater Heaven with these Diabetic Sweet Potato Recipes. You’ll find recipes like; Sweet Potato Pie, Turkey and Sweet Potato Chowder, and Southwestern Sweet Potato Stew. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Diabetic Sweet Potato Recipes
Sweet potatoes are a healthy and tasty vegetable to add to your diet. These colorful spuds are loaded with vitamin A and potassium. Plus, they’re inexpensive, leaving your budget intact this holiday season.

Sweet Potato Pie
Put down the pumpkin — make sweet potato pie instead. This lovely pie features cinnamon, nutmeg, and vanilla flavors, plus a dollop of whipped dessert topping……

Turkey and Sweet Potato Chowder
Canned soups can’t compare to this creamy chowder. Filled with corn and chunky sweet potatoes, one serving gives you 4 grams of fiber…..

Southwestern Sweet Potato Stew
This stew has almost half a day’s worth of vitamin C in one serving. Not to mention this spicy, fiber-packed dish will warm you up and keep you feeling full longer……….

 

* Click the link below to get all the Diabetic Sweet Potato Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/popular/diabetic-sweet-potato-recipes

Next Page »

Create a free website or blog at WordPress.com.
Entries and comments feeds.

Life On The Ridge

Life, Gluten-free, Kids... and Jesus!

mel, myself, and i

travel. eat. drink. explore. write. repeat.

The Spunky Saver

Saving money with savory creations.

food-trails

Explore, Cook, Enjoy!!! Rediscover and share some known, some unknown recipes, food stories and experiences.

Monkeying Around

Monks, monkeys and monkeying around. An adventurous life.

Lipika's foodeez express

Food ,recipes...explore my food world

Cook AZ I Do

Baking in the Arizona Sun

Alphe's Corner

Recipes, DIY, health, random lifestyle thoughts & more.

blessingsbyme.wordpress.com/

Crafts, DIY, Recipes & More

COOKING WITH LUCE

DISCOVERING MY INNER CHEF

Cooking with Brad

A Cooking Experience

Rock in the Kitchen

Each week I try to not be the worst cook in America

Lithuanian in the USA

Lithuanian girl's recipes and life in the USA

Articuleat

Recipes & Ramblings from Chef Patron Sebby Holmes (Owner of Award Winning Thai Restaurant, Farang London & Author of Cook Thai). A place where food and writing meet. Careful! It's a mouthful

A Vintage Kitchen

classic comfort food with a modern twist

Learn Fun Facts

An Archive of Curious Facts for the Curious

angelalimaq

food, travel and musings of a TV presenter

Hankerings

From cheeseburgers to foie gras — eat what you hanker for.