Tag Archives: Turkey

Open-Faced Tacos

I have a fun dinner plan for you–open-faced tacos!

 

It was quite a hit at the homestead, I’ll tell you.

Well, it would have been, except that Fritz was a little crabby because it was 81 degrees inside (too hot) due to our temperature-unregulatable apartment, and I dropped a butter knife in between the wall and the floorboard heaters and I made Fritz try to extricate it (this is all underneath the table) while I was attempting to photograph dinner.  Without allowing him to move the said table.

So, needless to say, he was a bit of a downer during the actual consumption of dinner, but once he settled down and contemplated what he had actually eaten, he was pretty excited.  Especially because he gets to have it for lunch again tomorrow.

Now, I’m just going to give you the general idea, not really a recipe.  But here are the ingredients we used:

Open-Faced Tacos

  • 6 small corn tortillas
  • 3/4 lb ground turkey
  • 1 T chili powder
  • 1/4 t garlic, minced
  • 1 t dried cilantro
  • Salt and pepper to taste

Toppings:

  • Refried beans
  • Diced tomatoes
  • Avocado slices
  • Plain Greek yogurt
  • Cheddar cheese
  • Spinach, thinly sliced

Bake the corn tortillas in an oven (350 degrees) until crisp. 

Meanwhile, cook the ground turkey over medium heat and add the spices–but feel free to deviate and use whatever floats your boat.  Add some salsa if you want!

To assemble the tacos the way we did, spread the refried beans over the tortilla and add the meat and a sprinkle of cheese over the top.  Broil in the oven for a few minutes until the cheese is browned.

Now–go to town with your toppings.

Seriously.

Do whatever you want.

Enjoy!  These had a nice crunch and were fun to eat in an open-faced form.

I bought myself a present today!  I love cookbooks, but don’t have very many that are healthy, and lately I’ve been using the internet more and more to find recipes I want to try–that’s annoying because then my computer is in the middle of the table (and it has a very short battery life, so it needs to be plugged in) and plus..it’s just not as cute as a cookbook.  I leafed through this book in the store and saw so many recipes that I want to try so I just up and bought it!  Yay!

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Protein-Packed Italian Soup

Hi everyone!

I’m at my parents’ house, relaxing and enjoying just being at home (while my laundry is washing).  No matter how old you get, it feels so good to be home, doesn’t it?  Plus, the laundry is free here!

Last night my sister Kristen had some friends over to watch Jersey Shore and we made “Snookie Monsters”, which are ice cream sandwiches based on a dessert from the resturaunt Tully’s.  I’ll blog that tomorrow–but be prepared–it is not a healthy recipe.  But they are delicious!

Last week I made Fritz a big pot o’ soup to help fortify him for long hours of studying (he has a test and a quiz today–good luck dental students!).  He said he’s been feeling tired lately, and we decided to take a look at our diet and make sure we are really getting enough veggies and the right kind of proteins.

And this soup was born.

Protein-Packed Italian Soup

  • 1 small onion, diced
  • 2 cloves garlic. finely minced
  • 3/4 lb ground turkey
  • 1 can diced tomatoes
  • 1 C cooked red kidney beans
  • 1/2 C cooked lima beans
  • 1/2 C spinach (I used frozen leaf spinach)
  • 1/3 C red quinoa, rinsed
  • 1 T olive oil
  • salt and pepper to taste
  • 1 T Italian herb mix, or you could use oregano, basil, and parsley if you don’t have a mix sitting around
  • 4 C beef, chicken, or vegetable broth

No picture of the ingredients, but you can use your imagination!  I used dried beans, and soaked and started cooking them before I started the rest of the soup.  They finished with the rest of the soup.

Brown the onion and garlic in 1 T olive oil, then add the ground turkey and cook thoroughly.  Add the rest of the ingredients and combine.  Cover with the broth, adding extra water if necessary to cover the ingredients and bring to a boil. 

Now would also be a good time for your husband and sous chef to wander over and check out whats happenin’.

Reduce to low, cover, and simmer for 30 minutes to an hour until beans and quinoa are fully cooked.

Add salt and pepper to taste–and then get ready to feel amazing.  The protein and veggies packed into your bowl is a perfect lunchtime pick-me-up for the next day.

 Plus, you need all the protein you can get when your car looks like this:

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It’s Turkey Time!

Yes, the title of this post is indeed a Jersey Shore reference.  I’m cool like that.

Now that the Thanksgiving festivities are over and I have spent the whole day shopping (and therefore am inexplicably tired, as if shopping involves me sprinting hills with 50 pound ankle weights while completing world-title brain teasers in Japanese), I figured now would be a good time to blog. 

We are also watching Regarding Henry with my family, which is giving me very fond memories of starting PT school–back when I was an unsuspecting dewy-eyed newlywed still unaware of the impending drudgery that is graduate school.  Plus Harrison Ford has the most adorable beagle you’ve ever seen.

But back to business.  Part I of my two-part Thanksgiving post will be dedicated to the star of the show; the prima donna, if you will.  Things are run a little non-traditionally in my family–my dad is the master of all things turkey.  Because Fritz and I went out on Wednesday night, he was nice enough to let me sleep in until the very last minute, and woke me up at 6:30 with picture-ready displays of turkey and stuffing preparation.  He is, as some might say,

the man.

Thanksgiving Turkey and Stuffing (Serves 10 people with plenty o’ leftovers–we needed leftovers for two families)

  • 23 lb turkey, fully defrosted or fresh
  • giblets
  • 2 apples, peeled and diced
  • 2 bags stuffing bread cubes (he used 1 cornbread and 1 seasoned)
  • 3 eggs
  • 1 C dried cranberries
  • 1 C toasted almonds
  • 1 C freshly grated Parmesan cheese

These ingredients are highly variable.  Every year Dad looks through the kitchen for inspiration for that year’s stuffing–it does usually involve a fruit, a nut, and a cheese if you want a starting point.

Combine all the stuffing ingredients (that’s everything except the turkey, my friends), and mix.

Slowly add water.  I say slowly, because it takes a few seconds for the bread cubes to absorb it, and you don’t want to rush into it and realize you’ve ended up with a soggy wet mess.

 

Now here’s the important part.  Pay attention because this is what separates your regular, everyday Tom from a masterpiece.

 Stuff the turkey under the skin!  The leftover stuffing goes inside the cavity, but putting the stuffing over the breast meat helps seal in moisture and add flavor.  Dad suggests making sure the turkey is cold before attempting this to prevent to skin from ripping.  Use a spoon or your hands to release the skin from the meat, and cram that stuffing in there.

I have to blame bad lighting for the low quality of these pics--it was early!

Place the turkey in a roasting pan and cover with foil.  Put it in the oven at 325 (adjust as necessary), and cook until the internal temperature is 170 degrees.  Remove the foil at the end and start basting it to coax out that beautiful brown color.

Our turkey cooked for seven-eight hours, but obviously that has to be adjusted depending on how big your turkey is.  I believe the general rule of thumb is approximately 20-25 minutes per pound.

what a beauty

here's the money shot: stuffing and breast meat. mmmm.

The Top Chef himself (and his barely awake daughter):

high contrast makes me look better when I'm not wearing make-up

Because the turkey takes so darn long to cook, you’ll have to find something to do.  You’ll read about a lot of what we did tomorrow in Thanksgiving Blog Post II–but here’s one option:

We played with my mom’s giant dog, Hadley.  She’s a year and a half old Irish Wolfhound who considers herself a lap dog.  She weights 122 pounds.  Henry, who has been banished to the basement due to my dad’s allergies, has been standing at the door, meowing–torn between jealousy and gripping fear.

Poor baby.

He also needs to be fed–right now!  See you tomorrow for part II!

 

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