Turkey Rotini in Cream Sauce
Shared by Adam Merrifield
Category: DinnerCuisine: Italian Serves: 4
This is a delicious pasta dish that the whole family will love.
Ingredients
- 0.4 kg ground turkey
- 284 ml Cream of Mushroom/Broccoli soup
- 1/2 cup white wine
- 1/2 cup cream/milk
- 5 cups rotini (whole wheat)
- 1 red pepper chopped
- 2 tsp minced garlic
- 1 cup Parmesan cheese (fresh grated)
Directions
- In a non-stick or seasoned cast-iron skillet, brown turkey over medium heat (about 4 minutes).
- Add minced garlic and continue cooking for another 2 minutes.
- Add the soup, wine and cream and reduce for about 15 minutes, stirring constantly.
- Stir in chopped red peppers and continue cooking another 5 minutes.
- Remove from heat and mix in Parmesan cheese. Let stand for 4 minutes.
- Mix with cooked rotini and serve.
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Apple Baked Oatmeal
Shared by rbngndl
Ingredients
- 1 C home made applesauce with cinnamon/sugar
- 3/4 C brown sugar
- 1/2 c white sugar
- 4 eggs
- 6 C quick oats
- 4 tsp baking powder
- 1 tsp salt and cinnamon
- 1 tsp cinnmon or 1/2 cinnamon and 1/2 apple pie spice
- 2 C milk
- 2 apples peeled and chopped (I like granny smith)
- 2 C coconut
- 1 -2 C craisins or raisins
- 1/2 C chopped walnuts or pecans
Directions
- Beat together 1st four ingredients. Add remaining, mix well. Add apples, coconut, craisins last. Sprinkle nuts on top and pour into greased 9 x 13 and cover and refrigerate overnight. Remove from refrigerator while you preheat the oven. Or go ahead and bake at 350 for about 45 minutes or until center is set.
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I am making fish tonight! mmm…
Broiled Talapia Parmesan
Shared by DaveT8
Ingredients
- 2 lbs talapia fillet
- 1/2 cup good quality parmesan cheese
- 1/4 cup butter softened
- 3 Tbs mayonnaise
- 2 Tbs fresh squeezed lemon juice
- 1/4 tsp dried basil
- 1/4 tsp black pepper
- 1/8 tsp onion powder
- 1/8 tsp celery salt
Directions
- In a bowl combine cheese, butter, mayo, lemon juice.
- Preheat broiler.
- Season fish with herbs and spices.
- Arrange fillet in a single layer on a foil lined broiler or baking pan.
- Broil fish a few inches from heat about 2 to 3 minutes on each side.
- Remove fish from oven and liberally cover with cheese mixture over top of fillets.
- Return fish to broiler and broil several more minutes or until topping is browned and fish flakes easily
- Be careful not to over cook fish.
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Slow Cooked Pulled Pork
Ingredients
- 5-6 lb. pork shoulder/pork butt
- 1 medium onion, thinly sliced
- 1 cup ketchup
- 2/3 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup tomato paste
- 3 tbsp Worcestershire sauce
- 3 tbsp mustard
- 2 tsp paprika
- 2 tsp garlic powder
- pinch cayenne pepper
- 1 1/2 tsp salt
- 1 1/2 tsp ground black pepper
- 3/4 cup water
Directions
- Place onion on the bottom of your slow cooker. Place pork shoulder, trimmed of any obvious excess fat, into slow cooker on top of onions.
- In a large mixing bowl, whisk together all remaining ingredients to form the barbecue sauce. Feel free to adjust salt and pepper to taste, if necessary. Pour half of the sauce over the pork and cover. Set remaining sauce aside.
- Cook over low heat for about 8 hours (or according to your slow cooker’s presets).
- Remove pork to a large bowl and shred with two forks. Transfer meat back into slow cooker and cook for a few more minutes, until meat has soaked up the sauce. Pulled pork can be held on the “warm” setting in the slow cooker for serving.
- Serve on soft sandwich rolls, topped with extra barbecue sauce.
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Mmmm… 10 minute butter chicken
4 tbsp butter
1 tbsp red curry powder/paste
1 cup plain yogurt
2 cups cubed chicken (pre cooked)
1 tbsp vanilla
1 – 2 tbsp sugar/honey/young coconut juice
Combine in sauce pan and heat. Serve with bread and Ginger beer.
One of My Favorite Herbs
Know what this is? Only one of the finest herbs the planet! This is some cilantro (coriander) that I have been drying for a few weeks. I intend to crush it up into powder for the cupboard as well as mix some with some curry powder and olive oil for a ready-made curry paste with an aromatic punch.
This paste is great for for Tai Red Curry Soups. The cilantro counters the excessive sweetness that the coconut milk brings to the soup.
I don’t just dry my cilantro though. Some of gets used fresh (or course the best way), but because cilantro comes in such huge bunches I will often chop it up and store it in the fridge, packed in olive oil. This way it’s ready to be added by the spoonful to any dish and it’s almost as good as fresh.
Here is a tip for making the kids palettes a little more sophisticated; try adding a teaspoon of chopped cilantro to their Kraft Dinner. If their anything like my kids, they will love it.