Korean Turkey (Instead of Beef)

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Here’s a super easy dinner that my friend, Heidi gave to me again!  I told her she’s been giving me so many recipes lately that she should just help me blog.

We have been very busy this week with the end of football season coming to an end.   When Heidi told me about this meal she had earlier and how fast it would be for me to make.  No kidding.  This was super easy!  There are very few ingredients and as I was told, this rice took the same amount of time as the meat cooked!

I loved the flavor of the meat.  We use ground turkey instead of ground beef, but I’m assuming using the beef wouldn’t give it much different flavor.

I have a few favorite spices/herbs.  Cilantro is by far my favorite but Ginger is a close 2nd!!  I love the smell and the flavor it adds.

I didn’t have the sesame oil on hand and I griped a bit at the cost for the small amount I needed, but wow, that really added great flavor to this as well.

Just looking at the meat you would think that it doesn’t have a powerful flavor, but it sure does.

I’m not a huge fan of rice, but the family is.  I would have preferred to put this over some rice noodle or some pasta!  But nonetheless, this was very fast and super easy.  And these days that’s what’s important.

I snapped a few pictures of the kids while they were eating too!

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Caleb is not a huge fan at all of getting his pictures taken.  I walked by and quickly got this one!  Notice the food on his plate is almost gone!  AND he has a green onion on his plate!  He can’t eat them ON the food but he can eat it on the side.  Whatever works bud!

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This one here doesn’t like to always eat her food.  She has more fun feeding the dogs that are hovering below her chair.  She used to stand near me and say cheese every time I’d get my camera out.  Now?   She tells me to stop.  So I had to quick take this as well of her!

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This girl here?  She’ll strike a pose any time she even thinks about a camera.  Oh here Nana, wait, let me hold my plate up higher!  Nothing wrong with loving those pictures!  I love taking them.  She’s going back to get some green onions on her plate!!  She is the picky person in our house beyond anyone.  Can’t have any food touching any other food.  If we are eating chips with our meal, she has to either eat out of the bag, which I dislike, or get a clean plate.  The chips can’t touch the plate that’s already had food on it.  Too bad she doesn’t feel this way about her room….maybe some day!

Anyways…looking for a quick go to meal, this is it.  Use either ground beef or turkey.  I thought about putting some pine nuts on it as well.  Maybe next time!

Enjoy.

Korean Turkey (Instead of Beef)
Author: Patricia
Serves: 4
Ingredients
  • 1 pound lean ground turkey
  • 1/4 – 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
  • 1/4 cup soy sauce (I use low-sodium)
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced (see note)
  • 1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
  • salt and pepper
  • 1 bunch green onions, diced (don’t skip this!)
Instructions
  1. Heat a large skillet over medium heat and brown turkey with garlic in the sesame oil. Add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Have a great day!

Patricia – Two Girls Cooking 😉

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Lizzy Writes

Cream of Celery Potato Hash

Ok granted it’s been in the 90s in Minnesota for quite a while (and in no way am I complaining), but I saw this recipe on Pinterest and it really sounded good. It may be a “Fall” type recipe, but hey, our air is on and I didn’t have to start the oven!! And we used the grill yesterday to make some brats, so all is good!!

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This was a super go to dinner.  I made a few adjustments to the recipe by adding some soup and corn.

Super easy, super good.  As you can see, Miss Khali thinks so too.

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By the time she was done with her dinner, she didn’t look so clean!  I was attempting to make a dessert and gave her the spatula to clean off and she made a pretty cute mess!

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She looks pretty upset that her bowl is gone and that I took away the spatula!!  (Yes, I had to give her more because the eyes get you every time!!).

Back to dinner.  There is something about cream of celery soup that I love.   I was going to add cream of mushroom and was happy to see that I had a can of the celery instead.  It’s something about the flavor.  I love it!!

Give it a try.  The kids will enjoy this one too!!

Have a great rest of the week.

Patricia – Two Girls Cooking 😉

Cream of Celery Potato Hash
Recipe Type: Hot Dish
Author: Patricia
Ingredients
  • Bag of frozen diced potatoes
  • 1 lbs pound of browned ground turkey
  • 1 onion diced
  • Oil
  • 2-3 cups shredded cheddar cheese
  • salt, pepper, garlic to taste
  • 1 can of cream of celery soup
  • 1 can of corn (drained)
Instructions
  1. In large pan. Brown ground turkey with one diced onion, salt, pepper, garlic salt or real garlic.
  2. In the pan add the bag of frozen diced potatoes. Use salt, pepper, and garlic salt to taste until the potatoes are soft and brown.
  3. Add the soup and corn and mix together.
  4. Cover with shredded cheddar cheese.

Source:

Key Ingredient

My Sister’s Bean Salsa

This past weekend I went to my brother’s house to watch the Superbowl, but more importantly to celebrate my 22.5 birthday for the 2nd time with him!!

My sister brought this salsa and I HAD to have the recipe for this.  It was so good.  I mean really good!

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I made this and ate it along side of the Creamy Chicken Cups that we had for dinner.  Oh my goodness.  I can’t get over the flavor of this.  I took out a couple of ingredients that I didn’t care for, but it was still pretty good.  This will be made over and over.  And I’m so glad that I have a huge bowl left to have some during the day for a light snack!  Or lunch..

Ingredients

Drain:
One can white corn
One can black beans
One can pinto beans
Chop:
One small onion
One small green pepper
Two jalapeño
I left out the red peppers and tomatoes – it’s well known I’m not a tomato fan!
2tbs of cilantro
It also calls for pimentos which I did not use.

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Boil:
1 cup sugar,

3/4 cup apple cider vinegar

1 tsp pepper

1 tsp salt

Then pour over top ingredients and cool.

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There isn’t one thing in this salsa that is bad for you.  I love the Organic White Tortilla chips that I buy from Target.  I have actually been to Target almost every single day this week so far.  And since I don’t have any of those chips left to dip into the large bowl of salsa, I’ll be going again!

This will be my lunch for the rest of the week!  Words can’t even describe how good this is.  If you’re a salsa fan and want to try out something new, then this is for you!!!

Happy Birthday to my brother last weekend.  Glad we got together to celebrate another year!  AND that I got to taste this stuff my sister made!  Yay!

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Every time I want to take a picture with my brother, he always, says:  “What are you doing?  NO pictures.”  But you always see the smile in the picture!!  He tells me not to post it on Facebook.  I did.  But now he’ll be on my blog too!!!!  Love ya bro!

Enjoy this.   You’re gonna love it.  Trust me.

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Have a great weekend.

Two Girls Cooking – Patricia 😉

Source

My sister, Kari

Creamy Chicken Cups

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Usually I make tacos every single Thursday (and probably still will this week) but I needed to have something a bit outside of that this week.  These little cups are a bundle of happiness once it hits your mouth!  The only problem is that I ran out of tortilla shells and couldn’t make more!  I ended up with half of the chicken mixture and no shells to use.  I was smart though and bought some pulled (pre made) chicken for those that dislike beans in our house!  So the girls ate this and the boys ate the other stuff!!

These are super easy to make.  I did have some troubles getting the tortilla in the muffin pan so I did warm mine up first so that it didn’t break apart.  I was afraid to push them in the pan so they were a better shape, but either way, they still taste really good.

INGREDIENTS:

2 cups of roasted chicken, chopped – I used Oscar Meyer Carving Board Chicken (1 container)
1/2 cup of black beans with 2 tbsp Mexican rice, mixed together (leftovers) – I didn’t use the mexican rice
2 tbsp cotija cheese – I used mozzarella cheese
2 tbsp green onions, diced – I used white onion chopped
2 tbsp cilantro, chopped
Juice from 1/2 a lime
2 tbsp sour cream
2 tbsp roasted tomato salsa (see link above) – I used a standard jar of salsa
Sea salt and freshly cracked pepper, to taste
3 large flour tortillas, cut into large circles
Refried beans (see link above) – I used a can of refried beans

Garnish:

Sour cream
Cilantro
Green onions
Tomatoes
Avocado
Salsa – I used a recipe my sister gave me (that will post later) of bean salsa

DIRECTIONS:

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.

Chop up the chicken then combine it with the beans mozzarella cheese, most of the white onion, most of the cilantro, juice from 1/2 a lime, the sour cream, and the salsa. Mix until evenly combined, taste then season with sea salt and freshly cracked pepper, to taste.

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Using a biscuit cutter (or a ramekin & a knife) to cut out small circles from the large flour tortillas. Carefully place the flour tortilla circles into the muffin tray. Add a spoonful of refried beans into each cup followed by a bigger spoonful of the chicken mixture. Top each cup with a small about of cheddar cheese. (I used mozzarella cheese – had the cheddar out, but decided to go with mozzarella).

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Place into the oven and bake for 15-20 minutes, or until heated through and the tortillas are crisp. Garnish the top with sour cream, avocado, tomato, green onion, and cilantro. Serve with salsa if desired.

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Next time I make this I will make sure to have more shells on hand!  These were really good.  Really good.

Add whatever your choice of topping is…you can’t go wrong with what you put on these.

Two Girls Cooking – Patricia 😉

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For the Love of Cooking

Chicken and Dumplings

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Wow!  It’s been almost 3 long months since I’ve posted anything.  The holiday’s have come and gone and nothing came from our kitchen.
I’ve made new things and have them saved to post, but just haven’t found alone time to get it done.  Or if I have alone time, I’m too tired to do anything but just sit.
This was a great winter meal.  The dumplings tasted so good.  I’m surprised this hasn’t been made again!!!
Ingredients
8 tablespoons (1 stick) unsalted butter, cut into pieces, for the Chicken gravy
1 cup all-purpose flour, for the Chicken gravy
7 cups chicken broth, for the Chicken gravy
2 teaspoons kosher salt, for the Chicken gravy
1/2 teaspoon freshly ground black pepper, for the Chicken gravy
2 cups all-purpose flour, for the Dumplings
1 1/2 teaspoons baking powder, for the Dumplings
1 scant teaspoon kosher salt, for the Dumplings
1 tablespoon finely chopped fresh Italian flat-leaf parsley, for the Dumplings
3 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, for the Dumplings
2/3 cup whole milk, for the Dumplings
5 cups cooked chicken
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley, for garnish
How to:
1 To make the gravy: In a large (8- to 10-quart), heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes.

2 Whisk the broth into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help prevent lumps). Add the salt, pepper, carrots, and celery. Bring the mixture to a boil over high heat, stirring occasionally, and then lower the heat and gently simmer for 15 to 20 minutes. Keep stirring occasionally and skim off any scum (Love Note 2) that rises to the surface.

3 To make the dumplings: Whisk the flour, baking powder, salt, and parsley together in a large bowl, and then cut in the butter using a pastry blender, two knives, or a whisk until it’s in small pieces. (Alternatively, you can use a food processor: Place the flour, baking powder, and salt in the bowl of a food processor. Pulse several times to combine. Add the parsley and pulse once or twice to incorporate. Add the butter and pulse until it is in small pieces.)  I used a food processor.

4 Add the milk and stir or pulse once or twice to moisten the flour mixture. (Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.) Gather the dough into a ball.

5 Using a large spoon or your hands, scoop out 1⁄4-cup chunks of dough, lightly roll them between your palms to round them out, and then drop into the simmering gravy (it’s OK if they sink), spacing them apart. Cover the pot and simmer until the dumplings are done (a knife inserted in the center should come out clean), about 20 minutes. (Avoid lifting the lid while the dumplings are cooking because it slows down the cooking process, and “if you’re lookin’ you’re not cookin’!”)

6 To serve: Gently stir the cooked chicken into the pot with the dumplings, return the liquid to a simmer, cover, and cook for 5 more minutes to heat the chicken through. Using a serving spoon or tongs, divide the chicken and dumplings among soup bowls. Ladle the gravy over the dumplings and chicken, sprinkle with the parsley, and serve.

7 In a pinch you can use canned low-sodium chicken broth and a rotisserie chicken and still have a good meal. When you add the chicken, feel free to stir in any leftover vegetables you have lurking in the fridge, such as steamed broccoli or green beans or braised greens.

8 When simmering gravies or sauces that include flour, be sure you skim off any scum that rises to the surface with a large serving spoon or ladle. This scum contains proteins and fibers from the flour that can make a sauce gummy.

Super easy to make.  Some ingredients were left out as usual for the picky pallet.  But it has great flavor and is truly filling.

Hope your winter cooking is good for you all.

Thanks for being patient as I’m trying to get into the groove of things.

Two Girls Cooking – Patricia

Source

iVillage

 

 

Cheesy Turkey Tostadas

I love having Taco night in our house.  I love it.  Since sports have started we’ve had to either eat really early or eat really late dinners depending on the night.  Usually we have Taco Thursday night.  However, I decided to try these home made tostada shells.

Tonight was baseball night at 6pm so that meant we eat afterwards.  I cooked the ground turkey and sat it aside while at the game so that was at least done.  Sometimes Craig meets us at the game, but tonight he didn’t.  I walked in the door to see him eating tacos.  He was a bit surprised when I told him that we hadn’t eaten yet.  He said he thought it was taco night.  Well he missed out on some pretty good tostada shells.

What you need:

6 flour tortillas (6 inch)

2 tsp. chili powder, divided

1 lb. lean ground turkey

1 can (15 oz.) no-salt-added black beans, drained, rinsed (I had to skip this)

1/2 cup Salsa

3/4 cup KRAFT shredded cheddar cheese

1/2 cup shredded romaine lettuce

1 large tomato, chopped

1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream (whatever brand you typically use – I use fat free)
Make it:

1. Heat oven to 400ºF. Place tortillas in single layer on baking sheet. Spray 1 side of tortillas with cooking spray. Sprinkle evenly with 1 tsp. chili powder. Bake 7 to 8 min. or until crisp.

2. Meanwhile, cook meat and remaining 1 tsp. chili powder in large skillet on medium-high heat 3 min. or until meat is no longer pink, stirring frequently. Add beans (didn’t have beans on hand – sure wish I did) and salsa; cook 4 min. or until heated through, stirring occasionally. Remove from heat. Stir in half of the cheese.

3. Spread meat mixture evenly on tortillas; top with remaining cheese, lettuce, tomatoes (I dislike those red things and skip them) and sour cream.

Got a thumbs up from Miss Brooklyn!

Mr. Caleb enjoyed his as well!

As I said, we have Taco’s at least once a week.  This was a fun, new way to enjoy one of our favorite meals.  Loved the flavor the chili powder added to the tostada shells.  I could have eaten more than I did but used that will power within!  Plus I wanted to have one for lunch tomorrow!

You could make some home made tortilla chips with the chili powder and cooking spray on the tortilla shells too.  That would be good dipped in your favorite salsa.

Good dinner tonight!

Ended it with a beautiful picture in the sky!

Patricia – Two Girls Cooking 😉

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Kraft Recipe

Pulled Pork Sammies

It’s the weekend, I just got paid…Just kidding (If you know me well, you know my stupid sense of humor – some find it funny, most probably don’t).

It’s that time for the weekly shopping list to be done and head out to do my least favorite thing….grocery shop.  I dislike trying to come up with a weekly menu that will please everyone but I dislike making that list as well.   Most times it takes me over an hour just to come up with what to feed these people.

And I have done my best to come up with something new at least, at least once a week.  This week is going to be good!  Well, I think it will be good anyways!

Everyone loves pulled pork sammies right!!!

Makes 8 Servings

Ingredients

  • 2½ pounds pork loin, trimmed of fat and cut into 3 pieces
  • 1 large carrot, peeled and shredded (about 1 cup)
  • 1 large red bell pepper, cut into ½-inch dice (about 2 cups)
  • 1 medium onion, cut in half and sliced into ½-inch wedges
  • One 12-ounce jar barbecue sauce
  • 8 whole wheat hamburger buns, lightly toasted

Directions

  1. Add the pork, carrot, red bell pepper, onion, and barbecue sauce to a 5- or 6-quart slow cooker and stir to combine (you can also add half the barbecue sauce now and stir in the rest when the dish is done). Cover and cook on low until the pork is tender, 6 to 8 hours.
  2. When the meat is done, remove from the slow cooker and place on a cutting board. Use two forks to pull the meat into shredded pieces.
  3. Stir the meat back into the slow cooker until it is well combined with the sauce (the vegetables virtually disappear). Divide the pork mixture evenly between the hamburger buns and serve.

Nutrition Information per Serving (1 sandwich): 400 calories, 11g fat (3.5g saturated), 46g carbohydrate, 4g fiber, 570mg sodium, 30g protein, 60% vitamin A, 50% vitamin C, 15% iron

I have to say that the flavor of the BBQ sauce and the pork…Oh..My…Goodness.  This was an awesome sammie by far!!!  I added some sliced swiss cheese and some pickles to top it off.  Delicious.

Enjoy your weekend.

Patricia – Two Girls Cooking

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Meal MakeOver Moms