Ground Turkey Mexican Casserole
Serves 6
Ingredients:
1 pound lean ground turkey
2 tablespoons olive oil
1 14.5 ounce can diced tomatoes
½ cup each green and red bell peppers, chopped
1½ teaspoon ground cumin
2 teaspoons garlic powder
1 tablespoon chili powder
½ teaspoon salt pepper to taste
¾ cup dairy free shredded cheddar cheese
1 cup slightly crushed tortilla chips
Directions:
Heat olive oil in a large skillet. Cook turkey over medium high heat. Stir and break up the meat until no longer pink. Add diced tomatoes and green and red peppers. Add ground cumin, garlic powder and chili powder. Stir. Reduce heat and simmer 20 minutes or until the vegetables are well cooked. Add salt and pepper, and stir.
Transfer to a serving dish and sprinkle
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Continue cooking until meat is brown and onion and bell pepper is tender. Add remaining ingredients, except beans.
Heat on high until boiling. Reduce heat, cover and simmer 2 hours, stirring occasionally. Add beans to chili and keep heating until beans are warmed. Chicken and Vegetables
Serves 2
Ingredients:
2 teaspoon canola oil
1 cup chicken, cut into bite size pieces
¼ cup onion
½ cup celery, coarsely chopped
¼ cup green bell pepper
½ cup mini carrots
2 tablespoons canned diced tomatoes with its juice
½ teaspoon salt and black pepper to taste
1 cup chicken broth
Directions:
Place the canola oil in a medium size pan. Add the onion and cook until it is transparent. Then add the chicken and the rest of the
A quesadilla can be an easy and low costing college meal. Ingredients needed to make are two tortillas, corn, tomato, shredded cheese and refried beans. First, take two tortillas out of the package and butter thoroughly. Next, grill the tortillas on the George Foreman grill. This will make the tortillas crispy. After you’re done grilling put on toppings of corn, tomato and cheese onto a tortilla. Then, put the other tortilla on top of the toppings and put the quesadilla back onto the grill. Finally, take the quesadilla off the grill and put refried beans on the side. Sprinkling cheese on top of the refried beans will make a delicious dip. Have fun eating your cheap, but tasty quesadilla!
Steve Ells founded Chipotle in 1994. When the company first opened its first restaurant, their model of business was a first of its kind. They operated a restaurant business that lies between fast food restaurant and fine dining. The management of the company pride in providing the customers with food services in a fast manner without necessarily the customers experiencing the literal fast food services experience (Ragas & Roberts, 2015). According to the company, their services are high-quality fine dining but delivered in a fast manner synonymous with the common fast-food experience. That model of business practiced by Chipotle has come to be referred as casual restaurant business model.
When most people hear the word “Mexican”, a person instantly thinks of food. This is because Mexicans have been known through out America as a culture to have a variety of some of the best dishes. Hispanics males take pride in working, just as the females take pride in cooking. The women don’t do it just for the heck of it, they make a form of art and also competition. Every Mexican family has a person who competes with another, to see who can make the best dish. Mexicans have different dishes from soups to rice. The one soup you will here in the Mexican generation is pozole. This is a soup that consists of pork, hominy, and spicy herbs. This recipe has been in my family for a more then a decade, and now I share it with you. In order to cook this soup and make as good as Mexicans do, you must possess a certain passion for cooking. Most Mexicans do so do you?
In “Turkeys in the Kitchen,” an essay written by Dave Barry, humor is used as an aid to make a point about the usefulness of men after Women’s Liberation. “A Plague of Tics,” a personal narrative written by David Sedaris, uses a different kind of humor to explain the reasoning behind his behavior. Through these two essays and their author’s personal experiences, humor is presented as a device to captivate reader’s attention and declare the author’s intended meaning.
This is a disgrace! To all the turkey’s at Thanksgiving! forty-five million turkey’s are cooked a year. Not only are those awful humans eating us, now they are entrapping us in disgusting cages and making us eat only corn and soybeans. That’s not even the worst part, they put something in our food called vitamins and minerals. I heard yesterday from keith, my turkey friend, that they talk about how they feed turkeys healthy things so that the people who buy the turkeys won’t get sick or something like that. They also say we taste different at different ages.
Since thanksgiving is coming up, I’ve been reflecting on the things I’m thankful for that I don't thank often enough. One of those things is you. I'm very glad I had you in Spanish for both sixth and seventh grade because you really brought out my love of Spanish. I never thought I had it in me to learn another language but with your help I got an amazing start with Spanish. You always encouraged us students to learn Spanish so that we could actually know it, not just to get our worksheets done. Your Spanish classes have motivated me to continue learning Spanish even after high school.
Now the food served on thanksgiving day consist of items like a turkey, which can be baked or fried preferably fried, down south collard greens cooked with lemon, salt, and a mix of other ingredients that will not be told (family secret), honey smoked ham cooked and ba...
In a separate bowl cut the large scallions and half medium cabbage to small pieces. Peel and chop the potato, malanga, carrots, turnip, yam and the butter squash. Wash the vegetables and put in a separate boiling water. Cover it and cook it in high heat for an hour. After an hour reduce the heat and add scotch bonnet pepper. Once everything is fully cooked remove it from the pot. Used the cooking water to blend the squash into a puree. For the best flavor pour the vegetables, the squash and the cooking liquid into the pot that cooked the meat. After that add parsley, thyme, and broken spaghetti. If there’s no spaghetti, you can substitute with macaroni. Let them all cook for about an hour or until tender. Once done combine meat with soup and enjoy. You can eat this soup with bread has a side dish.
Now first things first. You need to go to the store for a few ingredients, because I’m sure you don’t just keep okra around for the sake of it. What you will need for the seasoning mix is: 1 tablespoon sweet paprika, 1 tablespoon dry mustard, 2 ½ teaspoons dried sweet basil leaves, 2 teaspoons of salt, onion powder and garlic powder each; 1 ¼ teaspoons dried oregano, 1 ½ teaspoons thyme leaves, ¾ teaspoons of black pepper and ½ teaspoons of white pepper and cayenne pepper each. That was the seasoning mix; you still need meat and veggies. That list contains: 1 pound of chicken breast’s, cubed into ½-inch pieces, 1 pound of fresh peeled medium shrimp, 2 cups of chopped green bell peppers, chopped celery and defatted seafood stock each; 3 cups of chopped onions, sliced okra, chopped collard greens, and defatted chicken stock each; 1 cup each of apple juice, 3 bay leaves, 6 cups of chopped mustard greens, and cooked long grain white rice and 6 tablespoons of all-purpose flour, browned. Now take a breath and get to the store to get the seasoning ...
The first thing you will need to do is gather everything that is essential to the task. This should be simple because there are only eight ingredients. They consist of flour tortillas, refried beans, ground beef, grated cheese, green onions, tomatoes, mushroom soup, and sour cream. You will also need a large mixing bowl, a frying pan, a pot, a knife, a spatula, four or five tablespoons, and a nine by thirteen glass baking dish.
In the bowl of 1 lb. of diced chicken mix in the 2 eggs (yolk optional), 1/2 tablespoon paprika, 1/2 tablespoon Caribbean seasoning, chicken seasoning, all purpose seasoning, and cooking oil. Mix the chicken with seasoning ingredients well until you believe the marinating mixture is completely mixed and chicken is lathered in the special seasoning. The season is what is going to give the chicken it's amazing Caribbean style flavor. marinating the chicken before hand helps the chicken soak in the flavor from the seasonings.
For dinner, I made the Beef and Broccoli Stir Fry. I did not have a wok large enough for this dish, so I had to make it in a pot which is probably why it came out more watery than a usual stir fry. In the future, I would probably cook the garlic and onions first before adding the meat and then consider increasing the coconut aminos and ginger a little more to give it more intensity. Of course, this is just more of a personal preference.
Add the garlic and ginger and sauté them until they are fragrant, about 1 minute. Add the soy sauce, vinegar, and hoisin sauce and simmer the mixture for about 2 minutes. Remove the saucepan from the heat. Pour the sauce carefully over the fish and vegetables.
Things You will need Turkey Ground beef Eggs Cottage cheese Celery Carrots Corn Spinach Potato's Rice Old fashion oats TURKEY STEW Ingredients 1 ½ cup turkey meat 1 carrot 1 stalk of celery 1 potato Instructions Chop carrot, celery and potato into chunks. Scrape the vegetables into a small pot. Add broth from your baked turkey for flavor. Simmer briefly until the vegetables just begin to soften and remove from heat.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of