Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Ground turkey
|
10 ounces |
| 2. |
Turkey Italian sausages, casings removed
|
3 |
| 3. |
Chopped green bell pepper
|
1 cup |
| 4. |
Chopped onion
|
⅔ cup |
| 5. |
Celery, thinly sliced
|
4 stalks |
| 6. |
Stewed tomatoes
|
2 (28 ounce) cans |
| 7. |
Zucchini, cut into cubes
|
6 |
| 8. |
Low-sodium chicken broth
|
4 (10.75 ounce) cans |
| 9. |
Italian seasoning
|
1 tablespoon |
| 10. | Sea salt | ½ teaspoon |
| 11. |
Dried tarragon
|
½ teaspoon |
| 12. | Garlic powder | ½ teaspoon |
| 13. |
Ground black pepper to taste
|
½ teaspoon |
| 14. |
Grated Parmesan cheese, or to taste
|
¼ cup |
Cooking
1 . Stage
Cook and stir ground turkey, sausage, bell pepper, onion, and celery in a large pot over medium-high heat until meat is no longer pink and vegetables are tender, 10 to 12 minutes.
2 . Stage
Stir tomatoes, zucchini, chicken broth, Italian seasoning, sea salt, tarragon, garlic powder, and black pepper into turkey mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, about 1 hour. Ladle soup into bowls and garnish with Parmesan cheese.
1 . Preheat the grill for medium heat.
2 . In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat.
3 . Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning! Melissa Goff
1 . Preheat oven to 350 degrees F (175 degrees C).
2 . Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon.
3 . Bake 50 minutes in the preheated oven, until lightly browned and apples are tender.
1 . Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, Greek seasoning, salt, and pepper in the crock of a slow cooker. Cover; cook on Low for 7 hours.
2 . Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth. Stir into slow cooker. Cover and cook on Low for an additional 30 minutes.
1 . Mix corn muffin mix, salt, garlic powder, onion powder, black pepper, and cayenne pepper in a bowl until blended.
2 . Stir eggs and evaporated milk into dry ingredients until moistened.
3 . Stir cream-style corn into mixture to make a moist batter. Let batter stand while oil heats.
4 . Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
5 . Gently drop a teaspoon of batter at a time into the hot oil, staying as close to the oil as possible to avoid splattering. Fry hush puppies until golden brown, about 3 minutes per batch.
6 . Remove hush puppies with a slotted spoon and place on a paper towel-lined plate to drain. Sprinkle with salt if desired.
1 . Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
2 . Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 . Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
4 . While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
5 . Serve steak tips with sauce in a bowl on the side.
1 . Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2 . Arrange bacon slices on the prepared baking sheet.
3 . Bake in the preheated oven until browned and crisp, about 15 minutes; drain on a paper towel-lined plate.
4 . Combine maple syrup, peanut butter, and vanilla extract in a small saucepan over medium-high heat; cook and stir until sauce is smooth and heated through, about 5 minutes. Reduce heat to low and keep sauce warm.
5 . Whisk flour, baking powder, sugar, and salt together in a large bowl. Whisk buttermilk, egg, and olive oil together in a separate bowl; slowly pour into flour mixture and whisk until batter is smooth.
6 . Heat a griddle or flat skillet over medium heat; spread melted butter on surface to coat. Arrange bacon slices about 2 inches apart on the hot griddle, working in batches if needed.
7 . Slowly pour batter over each bacon strip; cook until bubbles start to form on top and edges are dry, 2 to 3 minutes. Flip pancakes and cook until other side is golden brown, 3 to 4 minutes. Serve with warm maple-peanut butter sauce.
1 . Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2 . Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
3 . Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
4 . Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
1 . Stir apples, sugar, and cinnamon together in a small saucepan over medium heat until apples are tender, 5 to 7 minutes. Spoon 2 or 3 heaping tablespoons of mixture into each tortilla; roll tortillas into cylinders that are 1 inch in diameter.
2 . Warm 1/2 inch of oil in a frying pan over medium heat. Place 2 flautas carefully into the hot oil with metal tongs and fry until light golden brown on all sides, 3 to 4 minutes. Drain on paper towels. Repeat with remaining flautas.
3 . Mix confectioners' sugar, milk, and vanilla extract together in a small bowl until smooth and consistency is slightly thick, but pourable. Drizzle over flautas.
1 . Place an oven rack in the center of the oven and another oven rack about 6 inches from the heat source. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with aluminum foil.
2 . Blot chicken wing pieces with a paper towel and place in a gallon-sized resealable bag.
3 . Combine orange marmalade, five-spice powder, sesame oil, avocado oil, ginger, sambal oelek, garlic, salt, and white pepper in a blender; blend until smooth. Add marinade to chicken wings in the bag, squeeze out all the air, and seal. Squish chicken wings around in the sealed bag until well coated with marinade.
4 . Place coated chicken wings in a single layer on the prepared sheet pan.
5 . Bake in the preheated oven on the center rack for 30 minutes. Flip and bake an additional 30 minutes. Remove from the oven.
6 . Preheat the oven's broiler. Broil chicken wings until they sizzle and turn a deep brown color, watching carefully so they don't burn, 3 to 5 minutes. Remove from the oven. Sprinkle with chives and sesame seeds.
1 . Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.
1 . Preheat an air fryer to 400 degrees F (200 degrees C).
2 . Place buns in a single layer in the air fryer basket; cook in the preheated air fryer until crisp, about 2 minutes. Remove buns to a plate.
3 . Place hot dogs in a single layer in the air fryer basket; cook for 3 minutes. Serve hot dogs in toasted buns.
1 . Preheat oven to 400 degrees F (200 degrees C). Grease a pie pan.
2 . In a bowl, mix cornmeal and water and allow to stand for 10 minutes. Meanwhile, whisk the whole wheat flour, sugar, baking powder, and salt together in a large bowl. Whisk the egg and vegetable oil into the wet cornmeal; stir the wet ingredients into the flour mixture until just combined and pour into the prepared pie pan.
3 . Bake the cornbread in the preheated oven until lightly browned and a knife inserted into the center of the cornbread comes out clean, 20 to 30 minutes. Remove from oven and set aside to cool.
4 . Reduce oven heat to 325 degrees F (165 degrees C).
5 . Cook the bacon in a large skillet over medium-high heat until browned and crisp, about 6 minutes per side; drain on a paper towel-lined plate. Crumble the bacon when cool. Stir the onion, garlic, celery, red bell pepper, poultry seasoning, sage, and oregano into the bacon drippings left in the skillet; cook and stir until the onion is translucent, about 10 minutes.
6 . Remove cooled cornbread from the pie pan and cut into small cubes; place into a large bowl and mix in the rye bread cubes. Stir the bacon and cooked vegetables into the stuffing until well combined; drizzle the chicken broth into the dressing, stirring to evenly moisten the bread cubes.
7 . Rinse the turkey inside and out and pat dry with paper towels. Place turkey into a large roasting pan with a lid. Fill the body and neck cavities loosely with stuffing, folding the neck skin over the stuffing and securing in place with toothpicks. Place any leftover stuffing onto a large square of aluminum foil and fold and seal the edges to enclose the stuffing. Refrigerate stuffing packet until about 45 minutes before serving time.
8 . Place the turkey in the oven, and roast until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), 3 1/2 to 4 hours. Remove lid after about 2 1/2 hours to brown skin. Baste occasionally with pan drippings. About 45 minutes before serving, bake the extra stuffing if desired.