Hello All! I hope the week is treating you well, prayers to those that need them. As we have said many times before, winter is slow cooker time. But of course it's super smart when you can use it in the summer because it doesn't heat things up! Today's recipe is from www.bakedbyrachel.com. Easy and yummy. I hope it's a hit. Enjoy the rest of your week, see you on Thursday! P.S. Super grateful to Spicy for holding this Asylum together so well! Much Love!
Slow Cooker Turkey and Potato Chowder
4 1/2 -5 Cups potatoes
3 cloves garlic, minced
1 Cup onion, chopped
3/4 Cup carrot, chopped
3/4 Cup red bell pepper, chopped
1 Cup corn
1 1/2 teaspoon salt
1 1/2 teaspoon ground black pepper
1 1/2 teaspoon dried thyme
3-4 cups turkey
4 Cups turkey or chicken broth
1 Cup heavy cream
2-3 slices of bacon, cooked and crumbled (For Topping)
Peel and chop potatoes into 1-inch chunks. Add potatoes and remaining chowder ingredients to the bowl of a 5-6 quart slow cooker, reserving heavy cream and bacon for later. Cover and cook on high for 4 hours or until potatoes are fork tender.
Stir in heavy cream. Cover and cook on high for an additional 30 minutes.
Serve with crumbled bacon and crackers.
If a thick consistency is desired, mix together 1 Tablespoon of flour at a time with 1 Cup liquid in a separate container before adding to slow cooker.
(*Inspired by America's Test Kitchen Cooking for Two 2012)
Hello All and Happy Thursday! Thank you for taking time out of your busy life to stop by and see us, we really do appreciate it. Prayers to those that need them. Ah, Friday.........so close I can smell it LOL. So new cookbook/magazine Cooking Light Dinner Tonight 2015 Edition is where I found today's recipe. Was super excited that it turned out so good. The only thing it needed was some salt and well, of course when you healthy food up, something has to give. It was really great for Mom and Dad on this chilly, rainy day. I had to have a small bowl because I just enjoyed it so much during tasting ;-)! So simple, healthy and still comforting..........WIN! Hope you have as good of luck with it as I did. Enjoy the weekend with those you love. And always remember to take time for you, you are super important in this world! ;-). See you next week!
Italian Turkey and Orzo Soup
Hands on: 28 minutes Total: 35 minutes
1 Tablespoon olive oil
12 ounces 93% lean ground turkey
1 Tablespoon choped fresh oregano
4 ounces sliced cremimi mushrooms
5 garlic cloves, chopped
3 cups unsalted chicken stock
2 cups water
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper (I had to omit)
1 15 ounce can petite diced tomatoes, drained
3/4 cup uncooked whole wheat orzo pasta (I couldn't find, used regular)
3 cups spinach
1/2 teaspoon grated lemon rind
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add turkey; cook 6 minutes or until lightly browned, stirring to crumble. Add oregano, mushrooms, and garlic; saute 5 minutes. Add stock, 2 cups of water, salt, red pepper, and tomatoes, scraping pan to loosen browned bits; bring to a boil. Add orzo; cook 7 minutes. Sit in spinach and rind; cook 2 minutes.
Hello All! Happy Tuesday! Prayers to those that need them. Hey, thanx for stopping by, Spicy and I are very glad to see you. It is so a Tuesday, I have nothing left. My weeks worth of givin a S#%^ has already been used up lol. So, comfort food, easy dish, I hope your peeps love it, all mine in both Asylums did. Prayers to those that need them. Look forward to seeing you on Thursday!
ONE POT MEXICAN SKILLET PASTA
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Yield6 servings
This Mexican-inspired pasta dish can be made in 30 minutes or less. Even the pasta gets cooked right in the pot!
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Stir in pasta, salsa, chicken broth and tomato sauce. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Stir in tomato, corn and black beans, and gently toss to combine. Stir in cheese until melted through, about 1-2 minutes.
Serve immediately, topped with avocado and cilantro.
Crazies!!!! :). It's very nice to have you all here. Happy Tuesday! We are all still dealing with snow and cold so here is another warm meal to help pass the time away. Not a lot to making this stuff either which is a plus. Ha, since it had Italian seasoning in it I figured we needed bread stix with it and I was right! LOL Yummmmmm. Hope it keeps all the Residents at your Asylum warm and satisfied. Hang on for the weekend! Keep keepin' on :)! See you Thursday
(Either I couldn't find light or just didn't look hard enough, I used regular)
2 Cups shredded fresh spinach
Finely shredded Parmesan cheese (optional)(we definitely used it)
In a Dutch oven combine chicken broth, sweet pepper, onion, and Italian seasoning. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add turkey and ravioli. Return to boiling; reduce heat. Simmer, uncovered, about 6 minutes or just until ravioli is tender. Stir in spinach. If desired, sprinkle with Parmesan cheese.
*Recipe from Better Homes and Gardens New Dieter's Cookbook! Great cookbook
Hello All! Happy Thursday! I sure hope everybody's week is going well! Things here are crazy as always! I am blessed to have family visiting so casseroles always comes to mind! This one is delicious and simple. Doesn't get much better than that! Have a great rest of the week and I will see you on Saturday! Oh yeah, sorry this recipe came from a cookbook I have by the name of Crazy for Casseroles by James Villas. Thank you Mr. Villas :)
Turkey, Broccoli and Noodle Buffet Casserole
1/4 Cup (1/2 stick) butter
1/4 Cup all purpose flour
1/2 teaspoon Dijon mustard
Salt and black pepper to taste
3.5 Cups of milk
1/2 pound sharp cheddar cheese shredded
8 ounces medium wide egg noodles, cooked according to package directions and drained
4 Cups diced cooked turkey
1 10 oz package frozen broccoli florets, cooked according to package directions and drained
1/2 Cup coursely chopped smoked almonds (I personally didn't use the smoked ones as my family and I aren't fans of things that are smoked)
1. Preheat the oven to 350°F. Butter a 2 quart casserole and set aside.
2. In a medium size heavy saucepan, melt the butter over moderate heat then add the flour, mustard, and salt and pepper to taste and stir for 2 minutes. Gradually add the milk, stir constantly till thickened, and remove from the heat. Add the cheese ,stir till it melts and set the sauce aside.
3. Arrange the cooked noodles in the prepared casserole, layer the turkey over the top, then layer the broccoli over the turkey. Pour the sauce evenly over all, sprinkle the almonds over the top and bake till bubbly about 30 minutes.
I had told you awhile back I would share my turkey recipe with you. It gets rave reviews every year! I was going to wait until Monday, but it does take two days to prepare so I wanted to make sure you had it ahead of time!
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Recipe courtesy Alton Brown, also featured in Food Network Magazine
Looks like Saucy and I were cooking the same this weekend! Go check out her roast Chicken!
So the other day I knew I wouldn't get home from a girls day out in time to make supper. I also had a thawed turkey in my fridge. So I whipped out the crockpot and started adding ingredients! I make Alton Brown's Roast Turkey at Thanksgiving so this is based loosely off that recipe. I will share that one closer to November!
Today's recipe is one my kids like but my hubs doesn't! That never happens right? I have found it in several crockpot cookbooks as well as the Internet.
Add meat to crockpot, cover with stuffing. In a separate container mix the milk and Cream of soup mix together. Pour over stuffing and cook low for 4-6 hours. If it looks dry after 2 hours add some more milk! Some recipes say to mix your cream of soup, milk and stuffing together and then put over the chicken.
It does dry out so I wouldn't cook on high and any longer than six hours.
Hope you are having a great week! If not, well, it's almost over! Pull up a chair and stay awhile! Maybe our crazy will make you feel better about yours!
Sorry we are running late this morning! Still recovering from last night!
I threw in some extras to my meal last night and thought I would share those, we call them horse-derves! We had a wonderful time with our neighbor family! Sadly the other neighbors had a few mishaps with stray fireworks! We live on top of a hill so we had a great view of Rapid City's fireworks as well! There were so many to watch!
Mexican Pinwheel
From my Aunt Amy
1pkg cream cheese, softened
1 cup salsa (or if you don't have it, diced tomatoes and taco sauce)
black olives (optional)
Mexican cheese (shredded)
Tortilla shells (soft)
Mix together and spread on the tortilla shells. Roll them up and put in the fridge for an hour or until close to serving time, slice them and serve on a nice plate!
Spread the cream cheese on the tortilla shells layer with deli meat. Pit the whole pickles down the center. Roll tightly and put in fridge until close to serving time. Slice and serve!
I am sooo going to be in trouble with Saucy when she comes back! She is never going to let me be in charge again! Porcupine Balls, Cow Pies and now this? Shhhh... maybe she wont read the blog while she is gone and I will get away with it!
Today I am honoring our military soldiers who have had to eat this dish. This is a dish that my mom served several times, I always made faces while eating it, but once I got past the look I usually ate it all!
Are you ready for it? $h!t on a shingle (SOS), for our more polite readers Stuff on a Shingle works as well. There is a great website dedicated specifically to this dish. If you are interested in the history and seeing some of the original recipes the military used back in 1901, or for more versions, go HERE to check it out! It is an interesting read. I found out that the British Royal Navy calls this $h!t on a Raft!
So I am going to give you three different ways to make this dish, because not all of us can afford chipped beef! If you think this isn't a healthy dish, head to the last recipe! We cover all the bases here!
The first recipe is for sausage or beef. If you haven't used Food.com I recommend you try it! They have a feature for serving sizes. You enter in how many servings you want and they will recalculate the recipe for you! The recipe below is for 6 people. The note at the bottom of this recipe made me laugh, so I left it included!
SOS
Food.com
1 1/2 lbs ground beef or 1 1/2 lbs jimmy dean's hot sausage
3 cups milk
6 tablespoons butter
6 tablespoons flour
3 teaspoons salt
1 1/2 teaspoons pepper
9 slices whole wheat bread
Brown the ground beef or sausage, drain and set aside. Be sure to season the ground beef with a little salt and pepper.
Melt butter in sauce pan. Add flour and stir till butter/flour mixture is bubbly.
Add milk, salt, and pepper.
Stir constantly until thick and bubbly.
Add meat and stir.
Serve over whole wheat toast. Great over biscuits as well. Note: For an evening meal substitute chipped beef.
Chipped beef version...
SOS
allrecipes.com
2 tablespoonsbutter
In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.
Healthy SOS
I don't know where this one comes from, I found it in the recipe box!
In the military this dish is traditionally served with peas. Surprisingly, they do work well together. The plating doesn't look great, but this is a very good dish!
Now if everyone could say a quick prayer for Saucy while she is taking care of her family and that she doesn't kick me out of the Asylum when she gets back! I wouldn't know how to live in the "real world"!
