Turkey Pad Thai

 

Courtesy of Milissa D'Arabian. Got great reviews and can be tailored to your liking. I did not have fish sauce, so substituted with Tamari. Added a tad more sriracha hot sauce, used fettucini rather than linguini and eliminated bean sprouts. This makes a generous 4 servings, so for us, two dinners. I divided up the meat mixture into 2 dinner servings; made pasta for 2 each time and used 2 eggs. I used 1/2 of one lime to drizzle on top for each 2 dinner serving as well.

Ingredients:

• 1/4 cup boiling water
• 1/4 cup brown sugar
• 2 limes, 1 juiced and zested and 1 lime saved to drizzle on top of the shredded carrot and chopped scallions
• 1/4 cup Tamari
• 2 tablespoon rice vinegar
• 1 tablespoon sriracha hot sauce, or to taste
• 1 pound ground turkey
• salt to taste
• 8 ounces fettucini ( 4 ounces per 2 dinner serving) (cooked to packaged instructions)
• 2 tablespoons canola oil
• 1/2 yellow onion, chopped
• 3 cloves garlic, chopped
• 4 eggs, slightly beaten ( 2 per 2 dinner servings)
• 2 carrots, shredded
• 1/2 cup chopped cilantro
• 2 scallions, chopped
• 1/2 cup peanuts, chopped, (1/4 cup per 2 dinner servings)

Directions:

To make the sauce:

Pour boiling water over the brown sugar and stir to dissolve.

Add the juice and zest of one lime, tamari, rice vinegar and sriracha. Stir to combine and set aside.

Add the canola oil to a large skillet and heat on medium high. Add the onion and garlic and saute till softened. Add salt to taste. 

Add the ground turkey and cook till pink is no longer visible.

Add the sauce mixture to the cooked turkey mixture, place in a bowl and allow to cool. Once cooled, place in the refrigerator overnight, to allow flavors to meld. 

In a large skillet, drizzle a little canola oil and heat over medium heat. Add the 2 beaten eggs and cook 30 seconds. Add 1/2 the meat mixture (if you are making 2 dinners),  heat till hot, stirring frequently. Serve a top 4 ounce hot cooked pasta

Place servings in bowls and garnish with grated carrot, chopped cilantro, scallions and drizzle with lime juice. Top off with chopped peanuts.

Printed

Chicken Satay with Peanut Sauce

 

The recipe is from Ree Drummond on Food Network. This is a little work, but worth it. Will serve 2 meals; depending how hungry and how many sides served. I ended up with 8 skewers total. I froze 4 after prebaking, see directions. I then packaged the four leaving the skewers intact; ready to be defrosted and grilled. I also froze the remaining peanut sauce. 

Ingredients for Chicken:

• 2 pounds boneless, skinless chicken breasts, cut into strips
• 1 small container plain greek yogurt
• 1 heaping tablespoon curry powder
• 4 dashes hot sauce or to taste, I used Frank's
• 2 cloves garlic, minced
• 1 shallot, minced
• 1-inch piece fresh ginger, minced
• salt to taste

Directions for Chicken:

Place chicken strips in a large bowl.

Whisk together the yogurt, curry powder, hot sauce garlic, shallot, ginger and salt. Pour over chicken and refrigerate for 2 hours.

I prebaked the skewers for easier handling on the grill... 400-degree oven 4 minutes, then turn over for another 4 minutes. Finish on a hot grill to sufficiently charred and cooked through. Turn over for even grilling.

Ingredients for Peanut Sauce:

• 1 tablespoon canola oil
• 1 heaping tablespoon curry powder
• 2 garlic cloves, minced
• 1 shallot, minced
• 1-inch piece fresh garlic, minced
• 1/2 cup smooth peanut butter
• 1 small container plain greek yogurt
• 1/4 cup tamari
• hot sauce to taste, I also added some hot pepper flakes
• 2 tablespoons brown sugar
• juice of 2 limes
• salt to taste
• 1/2 cup hot water, to thin sauce
• cilantro, chopped, for garnish

Directions:

In a small pot heat oil. Add curry powder, garlic, shallot and ginger until aromatics are soft. Scrape into a food processor.

Add peanut butter, yogurt, tamari, brown sugar, hot sauce, lime juice and pinch of salt.

Process adding the hot water a little at a time to thin and make smooth. 

Adjust salt and hot sauce.

Transfer to a bowl, cover and refrigerate.

To serve, put a ramekin of peanut sauce in the center of a plate. Arrange the skewers in a circular pattern. Sprinkle with some finishing salt. Sprinkle with cilantro. 

I served with Jasmine rice with peas.

Ta Da a delicious meal!

Printed

Meal Prep Roasted Chicken Thighs

 

Love, love having chicken ready to go to use in recipes. Stir-frys, tacos, pasta whatever... Thighs tend to stay more moist than chicken breasts and I have froze in portions successfully.

Ingredients: 

• 2 pounds boneless, skinless chicken thighs
• 1 tablespoon EVOO
• 1 tablespoon red wine vinegar
• 1 large clove garlic, finely grated
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper
• 1 1/4 teaspoons salt 
• black pepper

Directions:

Preheat oven to 425-degrees. 

Toss the chicken with olive oil, vinegar, garlic, Italian seasonings, crushed red pepper 1 1/4 teaspoon salt and a few grinds of black pepper until evenly coated.

Place chicken on a parchment paper lined baking sheet and roast until golden and an instant read thermometer inserted into the thickest part registers 165-degrees, about 25 minutes.

Serve whole, sliced or cubed.

Chicken will keep 4 days in refrigerator. Let cool completely before refrigerating.

Chicken Fried Rice

 

From Valerie Bertinelli Food Network. I had made Meal Prep Roasted Chicken (blog: 02/24/2024 label: chicken) last weekend and froze in portions. Subsequently, just a few chops later dinner is served. Oh, and I prepared Perfect Rice in the Oven (blog: 1/6/2024 label: rice) and refrigerated; as recipe calls for cold rice. Really great flavor. Also very conducive to tailoring what veggies and or protein you like.

Ingredients:

• 1 tablespoon canola oil
• 2 tablespoons toasted sesame oil
• 2 large eggs
• 1/4 teaspoon salt
• fresh ground pepper
• 1 tablespoon freshly grated ginger
• 2 medium carrots, peeled and diced
• 2 garlic cloves, minced
• 3 cups cold cooked rice
• 1 cup frozen peas, thawed
• 3 scallions, chopped, reserve some for garnish
• 3 tablespoon soy sauce
• 2 thighs from Meal Prep Roasted Chicken, diced

Directions:

Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan over medium high heat.

Add the ginger, carrots and garlic to the pan and cook until vegetables soften, about 2 minutes.

Combine the eggs, salt and pepper and whisk. Set aside.

Add the rice, peas and scallions to the carrot mixture, reserving some scallions for garnish.

Add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat.

Press the rice mixture gently into the pan and cook 3-4 minutes.

Make a well in the center and add the eggs and cook until set. 

Stir in the chicken and cook until heated through.

Transfer to bowls and garnish with the remaining scallions.

Baked Rice with Spinach and Feta

 

Courtesy of The Neelys on Food Network. I followed instructions except substituted crumbled feta for cheddar cheese. The fresh thyme absolutely makes this dish so flavorful...

Ingredients:

• 2 tablespoon olive oil
• 1 small onion
• 1 package frozen spinach, thawed, chopped
• red pepper flakes (recipe called for cayenne pepper)
• 1 cup milk
• 2 eggs
• 2 cups feta cheese, cut into small cubes ( recipe called for shredded sharp cheddar) I like to buy the block feta.
• 4 cups cooked rice
• 1/4 cup fresh parsley, chopped
• 1 teaspoon fresh thyme, chopped
• salt and pepper to taste

Directions:

Preheat oven to 350-degrees. Butter a large casserole dish.

In a large pan over medium-high heat, saute the onion and red pepper flakes in the olive oil until translucent.

Add the spinach and cook 3 minutes. Set aside.

Whisk egg and milk together.

Add 1/2 of the feta cheese, rice, parsley, thyme, spinach mixture and salt and pepper. Combine well.

Add the milk mixture and combine.

Pour into prepared casserole dish and top with remaining feta cheese. 

Bake for 30 minutes.

Printed

Buffalo Chicken Meatballs

This recipe comes from The Pioneer Woman. Easy and delicious. Done. Now I love spicy, so if not your jam; move on... I was thinking of filling taco shells or serve with tortilla chips.

Ingredients for Meatballs:

• 1 pound ground chicken
• 1/3 cup seasoned panko breadcrumbs
• 2 tablespoons finely diced celery, I did about double
• 1 tablespoon Frank's Red Hot sauce
• 1 large egg
• 1 scallion, finely minced, used white and green parts
• 1 clove garlic, probably did more
• salt and pepper
• crumbled gorgonzola
• celery stalks

Ingredients for Sauce

• 4 tablespoons unsalted butter
• 3/4 cup Frank's Red Hot sauce

Directions for Meatballs:

Preheat oven to 400-degrees.

Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and salt and pepper to taste.

Gently mix until combined. Do not overmix.

Roll mixture into balls. I got about 24 meatballs.

Place on a parchment lined cookie sheet and bake till cooked through, about 15 minutes.

Directions for the Sauce:

In a saute pan over medium-low heat, melt the butter with the hot sauce, stirring until combined. 

Once meatballs are cooked, add the sauce and toss to coat well. 

Serve with toothpicks.

Skillet Chicken Parmesan with Artichokes

 

This was inspired because I had a half of package of artichokes in the freezer. This is from Food Network. I used basil pesto instead of fresh basil and recipe called for 4 ounces fresh mozzarella and I used the whole 8 ounce package; cause why not! I served with capellini pasta. 4 servings

Ingredients:

• 2 tablespoons EVOO
• 1/2 package frozen artichoke hearts, thawed, I cut into smaller chunks while still frozen,  recipe called for the whole package
• 2 garlic clove, minced
• 1/2 teaspoon red pepper flakes, or to taste
• 1 28 ounce can crushed tomatoes
• salt and pepper
• 3 cups chopped rotisserie chicken, skin removed
• 1/4 cup basil pesto
• 1/4 cup panko bread crumbs
• 8 ounces fresh mozzarella, thinly sliced
• 1/4 cup parmesan cheese, grated

Directions:

Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the thawed artichokes and cook, stirring occasionally, until tender and browned in spots. About 5 minutes.

Add the garlic and red pepper flakes. Cook, stirring, about 30 seconds.

Add the tomatoes, 1 cup water, 1 teaspoon salt and few grinds of pepper. Bring to a boil, then reduce to a simmer and cook, stirring occasionally until sauce thickens, about 10 minutes.

Stir in the chicken and pesto. Adjust salt. Remove from heat.

Preheat oven to broil setting.

Sprinkle panko over top of chicken mixture and top with mozzarella and parmesan.

Transfer the skillet to the broiler and cook until cheese is bubbling and starting to brown, 3-5 minutes. 

Let cool 5 minutes before serving. Top with additional pesto.