Bacon, Turkey. What's not to like? This easy turkey breast recipe is great for small gatherings or snacking.
Bacon Wrapped Turkey Breast
3# turkey breast
8 strips thick-sliced bacon
2 Tbl spoons olive oil
3 garlic cloves, minced
2 carrots
2 stalks celery
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
Mix minced garlic, sage, and thyme with olive oil. Rub over turkey breast. Lay bacon over top of turkey, overlapping slightly. Sprinkle bacon with salt and pepper.
Lay carrots and celery stalks on sheet pan. rest turkey breast atop carrots and celery. Cover with aluminum foil tent and roast in pre-heated 375 degree oven for 1 hour. Uncover and cook 30 minutes or until bacon is slightly crispy. (Save drippings for gravy)
Crouton Dressing
2 packages seasoned croutons, crushed
2 whole eggs
1/4 cup diced onion
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 cup dried cranberries
2 cups chicken stock
Slightly smash croutons in package with mallet. Leave chunky. Add cranberries, seasoning and eggs. Mix thoroughly. Add 1 cup chicken stock. let sit 15-20 minutes until absorbed. Add more chicken stock until soft but not floating. (May not need all of second cup.) Place in greased or buttered casserole dish. Bake in 375 degree oven for 35-40 minutes.
Serve with cranberry sauce or gravy.
Easy gravy
1/4 cup fat (Turkey juice, butter, etc.)
1/4 cup flour
3 Tbl spoons heavy cream
1 cup chicken or turkey stock
1/8 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
Take juice from cooked turkey. Add enough butter to equal 1/4 cup. Melt in skillet over medium heat. Add 1/4 cup A.P. flour (Use white rice flour for gluten free). Cook while stirring until beginning to change color. Add stock a little at a time while stirring. Cook 15-20 minutes until thickened. Add cream. Season with thyme, salt, black pepper. Serve over turkey or dressing.
Recipes by Chef Jim Gurley, aka JE Gurley
Thursday, December 12, 2013
Thursday, November 28, 2013
Southwestern Turkey Chowder
Thanksgiving is over and you have leftovers. Here's a quick and easy recipe for a delicious chowder.
Southwestern Turkey Chowder
1 1/2 cups shredded turkey
4 cups vegetable or chicken broth
2 roasted Anaheim peppers, roasted,peeled, and chopped
1 red pepper, diced
1 red onion, chopped (Reserve 2 tablespoons and mince)
4 Roma tomatoes, chopped (reserve 1 Roma tomato and diced very small)
1 cup mashed potatoes
3 cloves garlic, minced
1/2 cup corn (Can use frozen if no leftovers)
1/4 cup chopped carrots (If already cooked add later)
1/2 tsp cumin
1/2 tsp sage
1 tbl spoon lime juice
1/4 cup chopped cilantro
1/4 stick butter
1/4 cup heavy cream
salt/pepper to taste
In a large pot over medium heat, add turkey, peppers, onion, tomatoes, garlic, potatoes, corn and carrots (If not cooked). Bring to boil and cook for 20 minutes. Stir to incorporate mashed potatoes.
Reduce heat to low, add cumin, sage, salt and pepper. Add carrots if pre-cooked. Heat 10 minutes. Slowly stir in butter and cream.
Add cilantro to reserved minced onion and Roma tomato. Add lime juice, salt and pepper to taste
Top chowder with cilantro mixture when serving.
Southwestern Turkey Chowder
1 1/2 cups shredded turkey
4 cups vegetable or chicken broth
2 roasted Anaheim peppers, roasted,peeled, and chopped
1 red pepper, diced
1 red onion, chopped (Reserve 2 tablespoons and mince)
4 Roma tomatoes, chopped (reserve 1 Roma tomato and diced very small)
1 cup mashed potatoes
3 cloves garlic, minced
1/2 cup corn (Can use frozen if no leftovers)
1/4 cup chopped carrots (If already cooked add later)
1/2 tsp cumin
1/2 tsp sage
1 tbl spoon lime juice
1/4 cup chopped cilantro
1/4 stick butter
1/4 cup heavy cream
salt/pepper to taste
In a large pot over medium heat, add turkey, peppers, onion, tomatoes, garlic, potatoes, corn and carrots (If not cooked). Bring to boil and cook for 20 minutes. Stir to incorporate mashed potatoes.
Reduce heat to low, add cumin, sage, salt and pepper. Add carrots if pre-cooked. Heat 10 minutes. Slowly stir in butter and cream.
Add cilantro to reserved minced onion and Roma tomato. Add lime juice, salt and pepper to taste
Top chowder with cilantro mixture when serving.
Saturday, November 16, 2013
Butternut Squash Soup
I love soup. Soup is a hearty, one-dish meal suitable for any occasion, especially in colder weather. One of my wife's favorites is Butternut Squash Soup.
Butternut Squash Soup
5 butternut squash
2 carrots, peeled and diced
1/2 cup diced onion
2 cartons chicken stock
1 cup heavy cream
2 tbl. spoons butter
2 tsps. dried thyme
2 tsps. pumpkin spice
1/2 cup maple syrup
2 tsps. salt
1 tsp. white pepper
To peel butternut squash, divide long top from rounded bottom. Peel like a cantaloupe, from top to bottom, with a paring knife. Slice bottom in half, remove seeds, and dice into smaller cubes. Dice upper portion the same way.
In a soup pot, melt butter on medium-high heat. Saute onions until soft. Add carrots and cook 2 minutes. Reduce heat to medium and add squash and stock.
Cook 1 hour until squash is soft. Buzz soup with blender stick until creamy. (For really satiny soup, strain through a sieve to remove pulp). Add thyme, pumpkin spice, salt, and pepper. If too thick, add additional water or chicken stock. Cook twenty minutes on low heat.
When reheated, additional stock may be needed to thin out cold soup.
Top with maple cream and a sprinkle of cinnamon.
Maple Cream
1 cup whipped cream (Bought or hand whipped)
2 tbl. spoon maple syrup
Mix thoroughly.
Butternut Squash Soup
5 butternut squash
2 carrots, peeled and diced
1/2 cup diced onion
2 cartons chicken stock
1 cup heavy cream
2 tbl. spoons butter
2 tsps. dried thyme
2 tsps. pumpkin spice
1/2 cup maple syrup
2 tsps. salt
1 tsp. white pepper
To peel butternut squash, divide long top from rounded bottom. Peel like a cantaloupe, from top to bottom, with a paring knife. Slice bottom in half, remove seeds, and dice into smaller cubes. Dice upper portion the same way.
In a soup pot, melt butter on medium-high heat. Saute onions until soft. Add carrots and cook 2 minutes. Reduce heat to medium and add squash and stock.
Cook 1 hour until squash is soft. Buzz soup with blender stick until creamy. (For really satiny soup, strain through a sieve to remove pulp). Add thyme, pumpkin spice, salt, and pepper. If too thick, add additional water or chicken stock. Cook twenty minutes on low heat.
When reheated, additional stock may be needed to thin out cold soup.
Top with maple cream and a sprinkle of cinnamon.
Maple Cream
1 cup whipped cream (Bought or hand whipped)
2 tbl. spoon maple syrup
Mix thoroughly.
Thursday, October 17, 2013
Yukon Gold Potato-Basil Soup
Fall is the perfect time to enjoy a hot bowl of soup. If, like me, potatoes are your comfort food, then there's nothing better than potato soup, unless it's Yukon Gold Potato-Basil Soup.
Yukon Gold Potato-Basil Soup
6 large, Yukon Gold potatoes, chunked not peeled
2 carrots, peeled and chopped fine
1/4 cup finely chopped white onion
2 boxes or three cans chicken stock
1 cup chopped fresh basil
1/2 cup heavy cream
4 ounces butter
1 tsp black pepper
2 tsps salt (Salt to taste if more needed)
1/2 tsp hot sauce
Wash and dice potatoes, peel and small dice carrots, and fine dice onion. heat stock pot to medium, add half the butter and sauté onions and carrots until onions wilted (3-4 minutes). Add potatoes and stock. Cook on medium heat until potatoes are done. Reduce heat and buzz potatoes. Leave slightly chunky, but you want a good thick soup.
Add salt, pepper, and basil. Simmer soup for 30 minutes. Add heavy cream and remainder of butter. Stir in hot sauce. Serve with shredded cheese or sour cream topping. I usually serve with cornbread muffins.
Each time you reheat, additional stock will be required.
Yukon Gold Potato-Basil Soup
6 large, Yukon Gold potatoes, chunked not peeled
2 carrots, peeled and chopped fine
1/4 cup finely chopped white onion
2 boxes or three cans chicken stock
1 cup chopped fresh basil
1/2 cup heavy cream
4 ounces butter
1 tsp black pepper
2 tsps salt (Salt to taste if more needed)
1/2 tsp hot sauce
Wash and dice potatoes, peel and small dice carrots, and fine dice onion. heat stock pot to medium, add half the butter and sauté onions and carrots until onions wilted (3-4 minutes). Add potatoes and stock. Cook on medium heat until potatoes are done. Reduce heat and buzz potatoes. Leave slightly chunky, but you want a good thick soup.
Add salt, pepper, and basil. Simmer soup for 30 minutes. Add heavy cream and remainder of butter. Stir in hot sauce. Serve with shredded cheese or sour cream topping. I usually serve with cornbread muffins.
Each time you reheat, additional stock will be required.
Monday, September 23, 2013
Slow Cooker Chicken-Corn Chowder
It's beginning to cool off outside, a perfect time for soups and chowders. One of my favorites is Slow Cooker Chicken-Corn Chowder. It's quick , easy, and delicious.
Slow Cooker Chicken-Corn Chowder
1 chicken breast, medium diced
1 cup frozen whole kernel corn
2 medium potatoes, peeled and small diced
1/4 cup small diced white onion
1 can cream of chicken soup
2 cups chicken stock
1/2 cup heavy cream
2 Anaheim peppers, small diced
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried basil
Add chicken, corn, potatoes, soup, stock, peppers, and onion to slow cooker. Add only HALF of salt, pepper and spices. retain other half for later. Set to Low and cook 4 hours. Add cream and remainder of spices and cook 1 hour longer.
(Anaheim peppers are not hot, but flavorful. I add 2-3 shakes of hot sauce or a dash of cayenne pepper for additional heat.)
Slow Cooker Chicken-Corn Chowder
1 chicken breast, medium diced
1 cup frozen whole kernel corn
2 medium potatoes, peeled and small diced
1/4 cup small diced white onion
1 can cream of chicken soup
2 cups chicken stock
1/2 cup heavy cream
2 Anaheim peppers, small diced
1 tsp salt
1/4 tsp pepper
1/4 tsp dried thyme
1/4 tsp dried basil
Add chicken, corn, potatoes, soup, stock, peppers, and onion to slow cooker. Add only HALF of salt, pepper and spices. retain other half for later. Set to Low and cook 4 hours. Add cream and remainder of spices and cook 1 hour longer.
(Anaheim peppers are not hot, but flavorful. I add 2-3 shakes of hot sauce or a dash of cayenne pepper for additional heat.)
Tuesday, August 27, 2013
English Cottage Pie
Let's go British for today. A quick and easy meal is Cottage Pie. The British use beef or kidney. I prefer ground beef.
English Cottage Pie
1# lean ground beef
1 small white onion, diced
3 carrots, diced
1 celery stalk, diced
2 Tbl spoons A.P. Flour
2 Tbl spoons dried Italian herbs
1 tsp. cinnamon (Optional)
2 Tbl spoons fresh chopped parsley
1 1/2 cups beef broth
1 Tbl spoon tomato paste
S/P to taste
Sauté ground beef over medium heat for 2 minutes. Add onion, celery, carrots and for 5 more minutes, and then add herbs and flour. Mix thoroughly.
In a separate bowl, mix beef broth and tomato paste. Add the ground beef mixture. reduce heat to simmer and cook 15 minutes or until most of the moisture has been absorbed. Add salt and pepper to taste. Place mixture into a 9-inch pie pan.
Potato Crust
(Instant potatoes will suffice instead of hand-mashed, but hand-mashed are tastier.)
4 potatoes, peeled and diced
1/4 cup butter or margarine.
3/4 cup milk
s/p to taste
1 cup shredded cheddar cheese
In a large pot, boil potatoes for 15 minutes until soft. Drain, mash and add butter and milk, Salt and pepper to taste. Spread potatoes over meat pie mixture. Cover with shredded cheese. Bake in 400 degree oven for 25 minutes.
English Cottage Pie
1# lean ground beef
1 small white onion, diced
3 carrots, diced
1 celery stalk, diced
2 Tbl spoons A.P. Flour
2 Tbl spoons dried Italian herbs
1 tsp. cinnamon (Optional)
2 Tbl spoons fresh chopped parsley
1 1/2 cups beef broth
1 Tbl spoon tomato paste
S/P to taste
Sauté ground beef over medium heat for 2 minutes. Add onion, celery, carrots and for 5 more minutes, and then add herbs and flour. Mix thoroughly.
In a separate bowl, mix beef broth and tomato paste. Add the ground beef mixture. reduce heat to simmer and cook 15 minutes or until most of the moisture has been absorbed. Add salt and pepper to taste. Place mixture into a 9-inch pie pan.
Potato Crust
(Instant potatoes will suffice instead of hand-mashed, but hand-mashed are tastier.)
4 potatoes, peeled and diced
1/4 cup butter or margarine.
3/4 cup milk
s/p to taste
1 cup shredded cheddar cheese
In a large pot, boil potatoes for 15 minutes until soft. Drain, mash and add butter and milk, Salt and pepper to taste. Spread potatoes over meat pie mixture. Cover with shredded cheese. Bake in 400 degree oven for 25 minutes.
Tuesday, August 13, 2013
Grilled Flank Steak Sandwiches
Summer grilling is the perfect opportunity to connect with friends and family, but there is no need to spend hours grilling or break the bank cooking out. Sandwiches are great for conversation. Guests aren't tied to the table. Grilled potatoes make an excellent side dish. This recipe is quick, easy, inexpensive, and satisfying.
Grilled Flank Steak Sandwiches
2# flank steak (should make 6 sandwiches)
Marinade mix
1/2 cup soy sauce
1/2 cup olive oil
1 tbl. spoon brown sugar
6 cloves garlic, minced
1 tsp cumin
1/2 tsp. black pepper
1/2 tsp salt
Mix ingredients in plastic baggie. Add steak and marinate in refrigerator for at least one hour. Remove steak.
On medium-high grill, cook steak ten minutes on one side and six on the other side. let stand ten minutes before slicing. Slice thinly against the grain using a bias cut that exposes the inside of the steak.
While grilling steaks, wrap 3 garlic cloves in aluminum foil. Grill with steaks. Allow to cool.
Grilled Potatoes
4 medium Yukon Gold potatoes, sliced thin, peeling on
1/2 cup olive oil
2 tbl spoon fresh rosemary
1 tsp black pepper
1 1/2 tsps. salt
Bring 6 qts, water to a boil, add sliced potatoes. Cook for two (2) minutes. Allow potatoes to cool. (Can be prepared ahead of time). Toss slice potatoes in the seasoned olive oil mixture. Allow to drain. Spread out potatoes on grill. Grill for three (3) minutes on one side.
Sandwich Spread
1/2 cup Mayo
1/4 cup Dijon mustard
1/4 tsp. cayenne pepper
3 roasted garlic cloves cooked with steak, mashed and minced
Mix ingredients.
Garnish
4 large tomatoes, sliced
1/2 head Iceberg lettuce, shredded
Use whatever bun or sandwich roll you prefer. Brush with olive oil and lay face down on grill until warm. Spread with Sandwich spread, add meat, sliced tomato, and lettuce.
Grilled Flank Steak Sandwiches
2# flank steak (should make 6 sandwiches)
Marinade mix
1/2 cup soy sauce
1/2 cup olive oil
1 tbl. spoon brown sugar
6 cloves garlic, minced
1 tsp cumin
1/2 tsp. black pepper
1/2 tsp salt
Mix ingredients in plastic baggie. Add steak and marinate in refrigerator for at least one hour. Remove steak.
On medium-high grill, cook steak ten minutes on one side and six on the other side. let stand ten minutes before slicing. Slice thinly against the grain using a bias cut that exposes the inside of the steak.
While grilling steaks, wrap 3 garlic cloves in aluminum foil. Grill with steaks. Allow to cool.
Grilled Potatoes
4 medium Yukon Gold potatoes, sliced thin, peeling on
1/2 cup olive oil
2 tbl spoon fresh rosemary
1 tsp black pepper
1 1/2 tsps. salt
Bring 6 qts, water to a boil, add sliced potatoes. Cook for two (2) minutes. Allow potatoes to cool. (Can be prepared ahead of time). Toss slice potatoes in the seasoned olive oil mixture. Allow to drain. Spread out potatoes on grill. Grill for three (3) minutes on one side.
Sandwich Spread
1/2 cup Mayo
1/4 cup Dijon mustard
1/4 tsp. cayenne pepper
3 roasted garlic cloves cooked with steak, mashed and minced
Mix ingredients.
Garnish
4 large tomatoes, sliced
1/2 head Iceberg lettuce, shredded
Use whatever bun or sandwich roll you prefer. Brush with olive oil and lay face down on grill until warm. Spread with Sandwich spread, add meat, sliced tomato, and lettuce.
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