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Archive for the ‘Lunch/ Dinner’ Category

Healthy Turkey Sushi Rolls: Step-by-Step Guide

serving size 4


Ingredients:

  • 1 cup cooked rice
  • 4 Sheets of Seaweed
  • 4 slices Turkey lunchmeat or cooked turkey
  • 1 Carrots grated
  • 1 cup fresh Spinach
  • 2 Eggs
  • Cooking oil
  • Sesame oil
  • 1 clove Minced garlic
  • Pickled Radish to taste (optional)
  • Salt to taste (optional)

Directions

  1. Slice carrots and turkey into pencil-size strips and fry with salt and Sesame oil.
  2. Blanch spinach and gently squeeze out water. Season the spinach with cooking oil, minced garlic, and salt.
  3. Beat eggs with a pinch of salt and cook on preheated pan with cooking oil. Cut it into pencil-size strips.
  4. Cut radish into pencil-size strips. Season cooked rice with salt and sesame oil and gently mix.
  5. Place seaweed on a bamboo mat and thinly spread seasoned rice on it.
  6. Add all ingredients in the center and roll. Coat the roll with sesame oil and cut in to bit -size pieces.

Category:

Lunch/ Dinner, Recipes

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Quick Microwaved Beef Stew

GRANDMA’S BEEF STEW

Ingredients:

  • 1 to 1 1/4 lb. beef stew meat
  • 1 lb. red potatoes, cubed
  • 2 carrots, sliced
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 can (16 oz.) whole kernel corn, well drained
  • 1 can (6 oz.) tomato paste
  • 1 cup water
  • 1 tablespoon instant beef bouillon
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

  1. Combine all ingredients in water-soaked clay pot. Cover with water-soaked lid.
  2. Microwave 15 minutes on HIGH. Stir well and recover.
  3. Microwave 55 to 60 minutes on MEDIUM (Simmer), or until meat is fork tender.
  4. Let stand, covered, 5 minutes before serving.
    4 to 6 Servings

Category:

Lunch/ Dinner, microwave cooking, Recipes

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Various Ways of Cooking Turkey

Turkey thanksgiving dinner

For the leftover Turkey from Thanksgiving,

Turkeys Sandwich

Turkey Burritos

Pasta Dishes

Category:

Lunch/ Dinner, Recipes, Seasonal, turkey Recipes

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Delicious Turkey with Honey and Herbs

Prep: 10 min. Bake: 3½ hours Makes: 18 servings

Ingredients

  • 1 turkey (14 to 16 lbs.)
  • ¼ cup olive oil
  • 2 tsp. dried thyme
  • 1½ tsp. salt, divided
  • 1/4 tsp. pepper, divided
  • 1 cup honey
  • 1 cup corn syrup
  • 1/4 cup butter, melted
  • 2 tsp. dried rosemary, crushed
  • 1 tsp. rubbed sage
  • 1 tsp. dried basil

Directions

  1. Brush turkey with olive oil; tie the drumsticks together. Place the turkey breast side up on a rack in a roasting pan.
  2. Combine the thyme, 1 tsp. salt and 1 tsp. pepper; sprinkle evenly over turkey. Bake the turkey, uncovered, at 325° for 2 hours .
  3. In a bowl, combine the honey, corn syrup, butter, rosemary, sage, basil, and remaining salt and pepper. Brush over turkey.
  4. Bake until a thermometer inserted in thickest part of thigh reads 170°-175°, about 90 minutes longer, basting frequently with pan drippings.
  5. Cover loosely with foil if turkey browns too quickly. Remove turkey from oven. Cover and let stand for 15 minutes before carving.

Category:

Fall, Lunch/ Dinner, Party Food, Recipes, Seasonal, Seasonal, turkey Recipes, winter

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Easy Dinner rolls for the Holidays

Prep: 30 min. and rising time / Bake:15 min. /Makes: 1 dozen

  • 3 cups All-purpose flour
  • 2 tbsp. Sugar
  • 1 pkg. (1/4 oz.) active dry yest
  • 1 tsp salt
  • 1cup water
  • 2 tbsp butter
  • Melted butter

Steps

  1. In a bowl, combine 2 cups of flour, sugar, yeast, and salt. In a saucepan, heat water and butter to 1200- 130°.
  2. Add to dry ingredients; beat until blended. Add egg; beat on low speed 30 seconds, then on high for 3 minutes. Stir in the remaining flour (batter will be stiff). Do not knead. Cover; let rise in a warm place until doubled, about 30 minutes.
  3. Stir the dough down. Fill 12 greased muffin cups half full. Cover and let the dough rise until doubled, about 15 minutes.
  4. Bake at 350° until golden brown, 15-20 minutes. Cool 1 minute before removing from pan to a wire rack. Brush tops with melted butter.

Category:

baking, bread, Lunch/ Dinner, Recipes, Seasonal

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Easy Slow Cooker Thanksgiving Turkey Recipe


Prep: 25 min. Cook: 3 hours Makes: 12 servings

Ingredients

  • 2 boneless skinless turkey breast halves (2 to 3 lbs. each)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 3 fresh thyme sprigs
  • 2 Tbsp. butter
  • 1 cup whole-berry cranberry sauce
  • 1 cup apple cider or apple juice
  • ½ cup chicken stock
  • 1 envelope onion soup mix
  • 2 Tbsp. maple syrup
  • 1 Tbsp. Worcestershire sauce
  • ¼ cup all-purpose flour
  • ¼ cup water

Directions

  1. Place turkey in a 5- or 6-qt. slow cooker; sprinkle with salt and pepper.
  2. Add thyme and dot with butter. Combine cranberry sauce, cider, chicken stock, onion soup mix, maple syrup and Worcestershire; pour over turkey.
  3. Cook, covered, on low 3-4 hours or until a thermometer inserted in turkey reads at least 165°. Remove turkey and keep warm.
  4. Transfer cooking juices to a large saucepan; discard thyme sprigs. Combine the flour and water until smooth. Bring cooking juices to a boil; gradually stir in the flour mixture until smooth.
  5. Cook and stir until thickened, about 2 minutes. Slice the turkey; serve with gravy.

Category:

Lunch/ Dinner, Recipes, Seasonal, turkey Recipes

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Delicious Garlic Rosemary Turkey for Thanksgiving

Prep: 10 min. Bake: 1/2 hours + standing Makes: 15 servings

What you need

  • 2 Tbsp. olive oil
  • 8 to 10 garlic cloves, peeled
  • 3 Tbsp. chopped fresh rosemary or 3 tsp. dried rosemary, crushed
  • 1 tsp. salt
  • 1 tsp. paprika
  • ½ tsp. coarsely ground pepper
  • 1 bone-in turkey breast (5 lbs.)

What you need to do

  1. In a food processor, combine the olive oil, garlic cloves, rosemary, salt, paprika and pepper; cover and process until the garlic is coarsely chopped.
  2. With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin.
  3. Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325º until a thermometer reads 170°, 12-2 hours. Let turkey stand for 15 minutes before slicing. Discard toothpicks.

Category:

Fall, Lunch/ Dinner, Recipes, Seasonal, Seasonal, turkey Recipes, winter

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Easy Lemon Garlic Beef with Red Potatoes

Ingredients:

  • 2 pounds, baby red potatoes, skin on
  • 1 bunch asparagus, large sliced
  • 3 Carrots, large sliced
  • 1 cup peeled pearl onions
  • Zest 2 lemons and then cut lemon into wedges
  • 4 tablespoons olive oil
  • 2 sprigs diced rosemary
  • 7 cloves garlic, diced
  • 2-pound boneless beef steak
  • salt and pepper to taste
  • 1 tablespoon flour
    1 Large Oven Bag

Directions:

  1. PREHEAT the oven to 400°. MIX together the potatoes, asparagus, carrots, onions, lemon wedges, 2 tablespoons of olive oil, salt and pepper in a large bowl and set aside.
  2. COMBINE lemon zest, rosemary, garlic and 2 tablespoons in a separate bowl and mix and set aside.
  3. SEASON the beef on all sides with salt and pepper. Coat the beef on all sized with lemon, garlic, and rosemary mixture.
  4. UNFOLD a Large Oven Bag and open it up at the seal and add 1 tablespoon of flour. CLOSE the bag and shake.
  5. Place the bag into a 13×9 casserole dish and place the vegetable mixture into the bag along with the beef on top.
  6. CLOSE up the bag with the tie that’s provided and using a pair of scissors make 6 half-inch slits in the top of the bag.
  7. TUCK the extra plastic from the bag into the casserole dish. Bake in the oven on 400° for 60 minutes.
  8. Please enjoy the food that you made.

Category:

Lunch/ Dinner, Recipes

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One-Pot Mushroom Rice with Parmesan

Ingredients:

  • 1 tablespoon flour
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup chopped Mushrooms
  • 1 Cup rice
  • 1 finely chopped onion
  • 2 tablespoons butter, divided
  • 1 cup of water
  • 1 cup chicken broth
  • 1/3 cup shredded Parmesan cheese
  • Chopped fresh parsley, if desired
    1 Large Oven Bag


Directions:

  1. Preheat Oven to 400°F. Place Reynolds Kitchens Oven Bag, Large size in a 13x9x2-inch pan.
  2. Add flour, salt, and pepper to bag. Gently squeeze the bag to blend ingredients.
  3. ADD onion, mushrooms, rice, and 1 tablespoon butter to oven bag. Turn bag several times to mix ingredients. Then arrange ingredients in even layer in bag. Fold down bag opening two times to hold it open; set aside.
  4. MICROWAVE water and chicken broth in a medium microwave-safe bowl or measuring cup for about 3 minutes on high power until liquid is very hot.
  5. Carefully pour or ladle liquid over ingredients in bag.
  6. CLOSE bag at gathers with nylon tie. Cut six ½ inch slits in the top near the tie.
  7. BAKE 25 to 30 minutes or until most of the liquid is absorbed. 
  8. Let’s stand for 5 minutes.
  9. Carefully cut top of bag open. Spoon rice mixture into a large serving bowl.
  10. Stir in the remaining tablespoon of butter and shredded cheese. Stir in up to cup additional hot water, if needed to make mixture creamy.
  11. Add additional salt and pepper and garnish with parsley, if desired.

Category:

Lunch/ Dinner, Recipes

Spicy Corn Sweet Potato Curry Recipe

Ingredients:

  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1 Tbsp minced ginger
  • 2 cloves garlic, minced
  • 1 Jalapeño pepper, dices
  • 1 can (14.75 oz.) Cream Style Sweet Corn, undrained
  • 1 cup coconut milk
  • 1 Tbsp curry power
  • 1/2 tsp ground coriander
  • 3 cups cooked brown rice

Directions:

  1. Cut potatoes into 1-inch cubes. Combine with oil in skillet and cook 10 minutes on medium heat.
  2. Add ginger, garlic, and jalapeño; cook for an additional 3 minutes.
  3. Stir in corn, coconut milk, curry powder, and coriander.
  4. Bring to boil, then reduce heat, and simmer 5 minutes.
    Serve over rice. Makes 4 servings.

Category:

Lunch/ Dinner, other, Recipes, Spices

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