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Chipolte Turkey Legs
Here’s another fast and healthy recipe for you turkey lovers out there. Sure it takes 2-8 hours to cook, depending on the method you choose, but the prep time is about 10 minutes and if you use the longer cooking method(6-8 hours) in the crockpot you don’t even have to stir it halfway making this a very easy main dish.
2-3 turkey legs, about 3 pounds
3-4 chipotle peppers diced
1/2 yellow onion diced, about 1 cup
1/2 red bell pepper diced, about 1 cup
2 cloves garlic minced
1T olive oil
1 cup turkey or chicken broth
2-3 Italian tomatoes, or one 15 oz can of stewed tomatoes
1 t ground cumin
1 t chili powder
Brown turkey with oil, onions, and garlic in a 4 qt casserole on medium heat for 5-8 minutes. Add remaining ingredients and cook on low for two hours covered, stirring once halfway through. Serve when tender with steamed rice.
Note: With large turkey legs it’s a little harder to find a covered casserole dish that will fit a big turkey leg so substitute thighs if needed. This recipe can be cooked in a crockpot. Just leave out the oil then mix all ingredients except turkey legs in a mixing bowl and pour over turkey legs in the crockpot. Cook for 6-8 hours on low.
I like Le Cruset or similar cast iron enamelware that has a lid for cooking this recipe on the stovetop.
Grilled Salmon with Teriyaki Glaze
1 pound salmon filets
3 tablespoons of oyster sauce
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
Fire up the grill to preheat it. Mix oyster sauce, soy sauce and Sriracha together. Use spray oil to keep fish from sticking prior to putting on the grill, or rub with oil. Baste top side of salmon. Cook skin side down on medium high heat for 5-7 minutes depending on thickness of the salmon. Turn over and baste. Cook for 4 minutes. Turn over again and baste one last time then serve.
Serves two.
Spicy Black Bean Brown Rice Lunch Wraps
1 cup cooked black beans
1 bell pepper sliced thin
1 small yellow onion sliced thin
1 tomato diced
1 tablespoon olive oil
1 clove garlic minced
1-2 jalapenos chopped fine
1 teaspoon chili powder
salt to taste
Optional; shredded cheese
Saute onions, bell peppers, jalapeno and garlic in olive oil until tender. Set aside. On medium heat use same saute pan to heat beans and rice for 3 minutes then add tomatoes and cook for 5 minutes. If you are going to freeze these lay out one small sheet of aluminum foil at a time with a tortilla on top. First put 1/2 cup bean and rice mix an inch from the end nearest you. Then top with pepper and onion mix, following with shredded cheese if you like, and roll it up in the foil. For reheating put a sheet of wax paper in lunchbox to rewrap for microwave heating at work or school.
Makes 5-6 wraps.
This recipe is easily doubled to make about 10 wraps.
Filipino Chicken Adobo
This is my signiture dish I learned back in the 1970’s while cooking in the US Coast Guard. I tweaked it over the years to include jalapenos and broccoli. Other than the rice it’s served on it is a one pot meal that takes only 50-60 minutes start to finish.
1 whole chicken cut up
1-2 yellow onion chopped
3-6 garlic cloves minced
1-4 jalapenos chopped
1 teaspoon vinegar
1/4- 1/3 cup of Kikkoman soy sauce
Start by sauteing the onion and garlic in 3-5 quart pot with a lid. I use water instead of oil and get the same flavor without the extra calories. Use just enough water to cover the bottom of the pot to a depth of about /4 inch. Cook on medium-medium high uncovered for 7 minutes stirring often,then add the jalapenos and chicken. Cook for another 7 minutes stirring occasionally. Add the soy sauce and vinegar then cover. Cook for 40 minutes on medium-medium low keeping the pot simmering but not boiling. Stir about every 10 minutes.
notes:
Start your rice first.
Use the larger amount of soy sauce if you want a bit more salt.
Use the larger amount of garlic if ya luv da garlic.
Use up to 10 jalapenos if you can take the heat, or experiment with different hot sauces.
I like to add fresh brocolli to the top of the mix 10 minutes before it’s serving time to make it a balanced one pot meal.
Braised Chicken With Broccoli
It’s hard to beat this one pot meal for taste, simplicity, and nutrition. Best in cold weather, but good for warmer weather meals too.
One whole chicken cut into 8 pieces
2 ribs of celery cut in 1 inch length
4 carrots peeled and cut in 1 inch length
1 medium onion diced
2 cups red potatoes cut in 1 inch cubes, peeling optional
1 T better than bullion chicken base, or 1 chicken bullion cube
1 teaspoon spike seasoning blend
1/2 teaspoon dried thyme
2 cups water
2 cups broccoli crowns cut in bit sized pieces
In a 5-6 quart covered pot add enough water to cover bottom 1/4 inch. Cook onions and celery in water on medium heat for 5 minutes stirring occasionally. Add chicken, chicken base,spike,remaining water and thyme and cook for 20 minutes covered stirring once. Add potatoes, and carrots and cook 15 minutes covered. Skim fat from top before adding broccoli crowns and cook for 5 minutes covered. Serve in individual stew bowls with your favorite bread. Serves 4-6.
Notes:
Remove skin from chicken for a lower fat meal.
Can substitute Spike with 1 teaspoon salt, 1/4 teaspoon granulated garlic plus 1 teaspoon of dried Italian herbs
Green beans can be substituted for broccoli