cajun hot cereal breakfast

Cajun Turkey greens hot cereal Breakfast

tofu scramble

Spinach pie

4 10-ounce packages frozen chopped spinach, thawed, drained
¼ cup olive oil
1 leek, white and pale-green parts only, thinly sliced
½ medium onion, chopped
5 medium scallions, white and pale-green parts only, sliced
2 garlic cloves, grated
Kosher salt, freshly ground pepper
1 large egg
1 large egg yolk
10 ounces feta, crumbled (about 2 cups)
1 ounce store-bought finely grated Parmesan (about ¼ cup)
1/3 cup chopped basil
1/3 cup chopped dill
3 tablespoons chopped oregano
1 teaspoon finely grated lemon zest
3/4 cup (1½ sticks) salted butter, melted, divided
12 14x9-inch sheets frozen phyllo dough, thawed, room temperature
Place spinach in the center of a clean towel, gather corners together, and twist towel to wring excess liquid out of spinach. Try and get as much out as you can (if spinach is too wet, phyllo will get soggy as it bakes). Transfer spinach to a large bowl and break up into small pieces.
Heat oil in a large skillet over medium and cook leek and onion, stirring, until just beginning to soften, 5–7 minutes. Add scallions and garlic and cook until vegetables are tender, 4–6 minutes more; season with salt and pepper. Scrape into bowl with spinach.
Whisk egg, egg yolk, 1 tsp. salt, and ¼ tsp. pepper in a small bowl; add to spinach mixture. Add feta, Parmesan, basil, dill, oregano, and lemon zest and mix until distributed. Don’t be afraid to overmix; you want herbs and cheese in every bite!
Preheat oven to 350°. Lightly brush bottom and sides of springform pan with butter. Remove phyllo from packaging and cover with a kitchen towel to prevent drying out. Working quickly, brush butter on 1 side of 1 phyllo sheet. Transfer phyllo, butter side up, to prepared pan, covering bottom of pan. Gently press and tuck sides of sheet into bottom edges of pan. Fold and ripple phyllo as needed to cover bottom of pan. Repeat with 2 more phyllo sheets.
Working quickly, brush butter on 1 side of another phyllo sheet. Transfer to pan, arranging butter side up and slightly off-center so long side of dough comes up and over side of pan, leaving a 2" overhang. Rotate pan slightly and repeat with another sheet so overhang covers another section of pan. Continue with remaining 7 sheets, rotating pan so there is overhang around entire pan.
Scrape spinach mixture into pan, pressing down firmly and smoothing top. Gently fold phyllo overhang over spinach mixture and continue to press until phyllo goes just below rim of pan. Don’t worry if phyllo breaks or tears; gather any broken pieces and arrange where spinach peeks through. You want the phyllo to look draped over the top with lots of waves and folds.
Bake pie until phyllo is golden brown and slightly darker around the edges, 50–65 minutes. Let cool in pan 1 hour before removing ring. Serve warm or at room temperature.
Do Ahead: Spanakopita can be made 1 day ahead. Do not unmold; wrap pan in plastic and chill. Reheat in a 300° oven 30 minutes.

Salted Carmel pecan and chocolate chip cookies

 

Salted Carmel pecan and chocolate chip cookies

1/2 cup salted butter softened

1/2 cup granulated sugar

1/2 cup lightly packed brown sugar

1 large egg

2 teaspoons vanilla extract

1 1/2 cups all purpose unbleached flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1 tablespoon buttermilk powder

1/4 teaspoon salt

1/2 cup mini semi sweet or dark chocolate chips

Carmel drizzle:

1 cup brown sugar

1/2 cup butter

1/4 milk

Preheat oven to 350: Cream the sugars and butter, then add egg and vanilla…. Mix dry in separate bowl and mix into wet until combined then add in pecans and chocolate chips.

Bake for about 7 minutes until edges are golden but centers might be a little gooey yet. Let cool for 5 minutes before drizzling with Carmel sauce…(cook the three ingredients until bubbling, and stir off heat for a few minutes…

cryptic mom pickles

 1 cup sugar

1 sliced  red onion

2 cups vinegar

1 Tsp turmeric 

Bay leaf

Tsp celery seeds

2-3 Tbs Mustard seeds 

Pinch red chili flakes three fingers 

1 TBs Peppercorn

1/4 sea salt

15 gloves of garlic

1/2 cup water 

Up to a quick boil 

Slice pickles (or cucs) just less then 1/4”

Slice onions thin 

Add pickles and onions together, 

In a big bowl pour hot (just to a boil liquid over them ) 

Stir, make sure they are covered in liquid.  Do not cover just let it sit for 30 minutes. 

(Pouring liquid over hot makes faster pickles as it’s cooking them just slightly) 

 

Green Goddess Turkey Burgers

This tasty turkey burger from F&W’s Justin Chapple gets its great flavor from anchovy, scallions and lots of fresh herbs. Slideshow: More Burger Recipes 

By Justin Chapple 

 

Updated on July 1, 2015

Total Time:

 

30 mins

Yield:

 

4 

Ingredients

• 1 1/2 pounds ground turkey

• 1/3 cup finely chopped basil

• 1/3 cup finely chopped scallions

• 1/3 cup finely chopped parsley

• 1 tablespoon minced anchovy

• 1/3 cup mayonnaise

• Kosher salt

• Pepper

• 4 hamburger buns, split and toasted

• Mayonnaise, sliced red onion and baby greens, for serving

Directions

1. In a bowl, using a fork, gently stir the turkey with the basil, scallions, parsley, anchovy, 1 teaspoon of salt, 1/2 teaspoon of pepper and the 1/3 cup of mayonnaise. Using 2 lids from 1-quart takeout containers, press one fourth of the turkey mixture into 4 perfect patties. Transfer to a plate. Repeat to form the remaining patties.

2. Light a grill or preheat a grill pan. Season the patties lightly with salt and pepper. Grill over moderately high heat, turning once, until cooked through, about 8 minutes. Transfer the burgers to the buns, top with mayonnaise, onion and greens and serve.

Turkey sweet potato and spinach or kale dish

 

• 2 Tbs olive oil
• ▢ 2 pounds lean ground turkey
• ▢ 1 small onion diced
• ▢ 3 cups sweet potatoes peeled and cut into chunks
• ▢ 3 cups Kale or Spinach
• ▢ 1/4 cup crumbled goat cheese or more to taste
• ▢ Salt and Pepper to taste.
• ▢ parsley optional for garnish

• Warm the olive oil in a skillet
• Add onions and saute until translucent, 5 minutes.
• Add the ground turkey, browning and breaking up until cooked through.
• Add the sweet potatoes, and cover. (you may need to add a little water) Cook until tender, 10-15 minutes.
• Add the Kale, and cook until wilted.
• Add the cheese.
• Garnish with parsley if desired
  
  
  this is yummy, thank your from table for a yummy recipe. https://www.artfrommytable.com/turkey-skillet-dinner/#wprm-recipe-container-6665

Cheddar Zucchini waffles a fav.

Savory cheddar zucchini waffles made using cheddar cheese, shredded zucchini and coconut flour. 

 Breakfast Servings: 2 people

 Ingredients 

1 zucchini medium-sized, shredded 

1/2 cup cheddar cheese 

2 eggs 

3 Tbsp Parmesan cheese 

1/4 tsp pink salt 

1/4 tsp garlic powder 

1/4 cup coconut flour 

Add more if necessary to thicken dough 

Olive oil spray 

 Instructions 

Mix all ingredients together in a bowl. Add the coconut flour last in small amounts. You may need more or less flour than 1/4 cup, depending on how watery the zucchini is. Spray waffle maker and cook waffles for 5-10 minutes each. Makes approx. 4 waffles. If making into zucchini fritters, add a tablespoon of olive oil to the pan and allow it to heat for a few minutes before adding a spoonful of dough. Cook 3-4 minutes on each side. Makes about 8-10 fritters, depending on size. 

 recipe from: 

https://www.theharvestskillet.com/savory-zucchini-cheddar-waffles/

King Arthur Peanut butter cake

 

PREP

30 mins

BAKE

30 to 45 mins

TOTAL

1 hr 15 mins

YIELD

two 9" round layers, three 8" round layers, one 9" x 13" cake 

Ingredients

• 1 cup (270g) peanut butter, creamy preferred*
• 8 tablespoons (113g) unsalted butter, softened
• 2 cups (426g) light brown sugar or dark brown sugar, packed
• 1 tablespoon King Arthur Pure Vanilla Extract
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 5 large eggs, at room temperature
• 2 cups (240g) King Arthur Unbleached All-Purpose Flour
• 1 cup (227g) milk, at room temperature

*If you use all-natural peanut butter, grind your own, or use low-fat or low-salt peanut butter, the cake won't turn out as described.

Instructions

1. Preheat the oven to 350°F. Choose your pan(s); this recipe will fit two 9" round cake pans, three 8" round cake pans, or a 9" x 13" pan. Grease the pan(s) or line with parchment. 

2. In the bowl of a stand mixer fitted with the flat beater attachment or working in a large bowl with a handheld electric mixer, combine the peanut butter, butter, and brown sugar. Mix until smooth. Scrape down the sides of the bowl and add the vanilla, baking powder, and salt. Beat in 2 of the eggs, then about 1/4 cup (30g) of the flour (this will keep the batter from curdling).  

3. Beat in the 3 remaining eggs one at a time. Scrape the bowl again and add 1/3 of the remaining flour to the batter, beating gently to combine. Gently beat in half the milk. Mix in half of the remaining flour, then the remaining milk. Stir in the remaining flour. Scrape the bowl once more, and beat for another 30 seconds. 

4. Divide the batter between the prepared pan(s) and level the top. (The total weight of the batter is about 1530g, if you’re weighing the batter evenly into your pans.)  

5. Bake the peanut butter cake(s) for 33 to 35 minutes for 9" layers, 30 to 33 minutes for 8" layers, or 45 minutes for a 9" x 13" cake, until the top springs back when lightly pressed in the center and the edges just begin to pull away from the sides of the pan.  

6. Remove the peanut butter cake(s) from the oven and cool in the pans on a rack for 20 minutes. Then turn the cakes out of the pans and return them to the rack to cool completely before frosting.  

7. Storage information: After cooling, peanut butter cake layers can be wrapped and frozen for up to 2 months; once frosted, the peanut butter cake can be kept at room temperature for several days; freeze for longer storage. 

Tips from our Bakers

https://www.kingarthurbaking.com/recipes/peanut-butter-cake-recipe?trk_msg=367MSMCPQAIK58P3UCAD9ADDAC&trk_contact=KO6E2TMVHPK9OMNPG341DDN8B4&trk_sid=344I4S6PPNSVOTSK7KKEHJR6P8&trk_link=GV9QQ2GJ8FC43DVMRK0MTQRIU0&utm_source=ltk_master&utm_medium=email&utm_term=hero&utm_campaign=ec-230427&utm_content=botw-peanutbutter-cake

• This cake pairs well with any number of other flavors and frostings. For a dessert version of a fluffernutter sandwich, finish with Seven-Minute Frosting (pictured above). For a candy bar vibe, fill with the caramel fudge filling from this Chocolate Caramel Cake. Or top with another classic, our Super Simple Chocolate Frosting, to celebrate the classic pairing of peanut butter and chocolate. 

• For an easy garnish that adds texture and even more peanut butter flavor, decorate the cake with pieces of our Microwave Peanut Brittle. 

Savory Granola. My fav.

 

1. Preheat oven to 350°. Toss oats, pistachios, walnuts, sunflower seeds, sesame seeds, fennel seeds, salt, and cayenne pepper with egg white, oil, and agave syrup in a medium bowl. Transfer mixture to a rimmed baking sheet and bake, stirring once, until golden, 25–30 minutes. Let cool.Savory granola

banana walnut date cake

 

ingredients

• 175g softened butter, plus extra for the tin
• 200g self-raising flour
• 1 tsp cinnamon
• 2 large eggs, beaten
• 3 tbsp clear honey
• 2 (about 350g with skins on)overripe bananas
• 100g stoned date
• 50g chopped walnut

For the glaze

• 2 tbsp clear honey
• 25g butter
• 50g walnut half

Method

• STEP 1

  Heat oven to 160C/140C fan/gas 3. Butter and line the base of an 18cm Bundt mould or round cake tin with baking parchment. Put the flour, cinnamon, butter, sugar, eggs and honey in a large mixing bowl and beat with a wooden spoon or hand-held electric mixer until light and fluffy.
• STEP 2

  Mash the bananas and chop the dates. Stir into the cake mix with the walnuts. Spoon into the prepared tin and smooth the top. Bake for 40-50 mins until firm to the touch and a skewer inserted into the centre comes out clean (a round tin may take 10-20 mins more). Cool in the tin for 15 mins, then turn out and cool on a wire rack.

Turkey Broccoli soup

 

Ingredients

• 2 lb broccoli
• 2 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 onion, finely chopped
• 4 cups low-sodium chicken broth
• 3 cups baby spinach
• ½ cup finely grated Parmesan cheese
• 1 Tbsp lemon zest
• 3 Tbsp lemon juice
• 2 cups shredded leftover cooked turkey or chicken

Instructions

1.  Cut tops of broccoli into small florets and thinly slice stems.
2. Heat oil in large pot on medium, then add garlic and onion. Cook until sizzling, about 2 min. Add broccoli stems, season with ½ tsp each salt and pepper, cover and cook 3 min.
3. Add florets and ½ cup water, cover immediately and steam until bright green, 3 to 6 min. Transfer half of florets to bowl and set aside.
4. Add broth and spinach and simmer 10 min. Add Parmesan, and lemon zest and juice then puree with immersion blender or standard blender. Stir in turkey and reserved broccoli florets.