Cooking With Chef DeSouza

Homemade Turkey Meatloaf

Ingredients

Ground Turkey meat family style pack

breadcrumbs 1/2 cup

Eggs (2)

Ketchup 1/3 cup

BBQ sauce 1/3 cup

Salt/pepper to taste

Pack of sazon (2)

Italian seasonings to taste

Tomato sauce 1 can

Sugar 2 tbl spoons

Garlic to taste

Mix ground Turkey,eggs bread crumbs and all seasonings in a bowl form a mold. Make sure it’s nice and firmly put together. Add ketchup and BBQ sauce on top for glaze in a zig zag across top

Pre-heat your oven to  350°F

Next step: Sauce/Glaze

For sauce

Mix in a pot the BBQ sauce ketchup, tomato sauce,  sugar and seasonings together one at a time. Stirring the pot cook on low medium heat make sure you are continuously stirring it because it tends to splat should take about 5-10 minutes depending once finished pour about a 1/3 of a cup over the loaf already prepared put repeat the ketchup BBQ sauce glaze and sprinkle parsley flakes on top for show not needed but if you want.

Total cook time roughly 2 hrs, serves four-six people.

Check after it’s half way cooked drain the fat from the loaf and add more of the sauce if drained off to coat should be done in about a hour or so depending on your stove great with homemade herb mashed potatoes or the store bought pouch if you don’t have time 😉 and goes with any veggies or a quick salad 😉 See next post for garlic herb mashed potatoes and my simple lightly crispy string beans.

Garlic Herb Mashed Potatoes

Ingredients

Garlic powder

Fresh Parsley

Milk

Butter

Salt/Pepper

8 Yukon gold potatoes

Itailan herb seasoning

Bundle of Green beans

Bread crumbs

Olive oil

Boil the potatoes in salt water for approximately ten minutes or until slightly tender get an ice bath ready shock them to easily peel the potatoes skin off. Then you use the potatoe smasher or a fork if you don’t have one and vigorously pound the potatoes now add the milk or cream to the potatoes garlic powder and butter mix it all together. I personally like my potatoes a little chunky so I don’t pound them to crazy and finish with fresh parsley for color.

Serves 4-6 people, approximate cook time 20 minutes.

Crispy Green Beans

This is a very simple side dish that anyone can make first thing pre geat your oven to 350°F. Also get a nice pot of boiling salt water going you’ll need that a bit later. Next get some italian bread crumbs about a half a cup place on a non stick oven pan, mix the bread crumbs with a lil’ salt and pepper and drizzle evoo on top place in the oven for five minutes or until golden. Set aside to cool.

Now get the string beans clip the ends or leave em on your choice and drop them in the boiling water. This is a fast process three minutes tops so as the string beans are cooking get an ice bath ready because you’ll need that very soon. With a tong or a drainer spoon lift the string beans out and quickly put them in the ice bath this will stop the cooking process and your string beans should be have a nice bite to them. Place them on a plate and sprinkle s/p to taste get those cooled bread crumbs and gingerly place them on the green beans.

Serves 4-6 , approximate cook time 10 minutes. Enjoy 😉

Chicken Pot Pie

filling:

2 1/4 cups (12 oz.) boneless, skinless chicken breast, cooked, cut into 1/2 inch cubes*1  bag frozen broccoli, carrots and cauliflower mixture, thawed1 can (10 oz.) condensed cream of chicken soup, undiluted 1 cup 2% milk 1/4 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix 1/8 tsp. ground black pepper

topping:

1 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix1 cup water 1 Tbsp. dried parsley1/8 tsp. poultry seasoning (optional) Preheat oven to 400° F.For filling, combine chicken and vegetables in large skillet.In medium bowl, combine soup, milk, 1/4 cup pancake mix and pepper with wire whisk.Add to chicken vegetable mixture. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture bubbles.For topping, combine 1 cup pancake mix, water, parsley and poultry seasoning with wire whisk until well blended.Pour hot chicken mixture into greased 2-quart casserole dish. Top immediately with batter; spread evenly.Bake 30-35 minutes or until topping is golden brown.To use Aunt Jemima® Original or Buttermilk Original Pancake & Waffle Mix, combine 1 cup mix, 3/4 cup milk, 1 Tbsp. Oil, 1 egg , 1 Tbsp. dried parsley and 1/8 tsp. poultry seasoning for topping. Proceed as recipe directs.*Substitute cubed ham or cooked, cubed turkey for chicken.Aunt Jemima® Complete Pancake & Waffle mix was used for the nutritional analysis This recipe was contributed by a loyal consumer and tested by a professional home economist.

Recipe Yield: 8 servingsServing Size: 1/8 of recipe

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