Mexican haystack Recipe

This summer has been so fun and busy at my house.  I must admit that I have been a very lazy cook..something about the warm weather and running around.  There has been more than one night spent enjoying take out.

I decided that I had to put a stop to my food tomfoolery and I started to cook again.  I whipped up a yummy dish that my family loved.  Mexican Haystacks!!  Similar to Hawaiian Haystacks only about a million times more delicious.  I thought the Mango would be a little odd..but it was amazing!  Just the flavor pop that this dish needed.  Give it a try!  For reals..you won't be sad..you'll be satisfied. 

You will need Ground Turkey, Onion, Bell Pepper, Taco Seasoning, Cilantro, Mango, Salsa, Rice, Avocado, and Black Beans.

Start cooking the Rice according to package instructions.  Chop up the Onion and Bell Pepper and toss them in a warm pan with just a bit of oil.  Saute until softened.

Add the Turkey to the Bell Pepper/Onion mixture, toss in a little Taco Seasoning,  and cook until the meat is no longer pink.  Pour in some Salsa and let simmer a few minutes.  This is my top secret ingredient in all Taco meat. 

Dice the Mango (check here for instructions) and chop up the Cilantro.

Mix the Cilantro into the cooked rice.  Cilantro makes most things better.

Arrange the Meat, Rice, and toppings nicely so folks can put what they want on their Haystack.  See how tasty mine is!  Wowzers!  Enjoy!

Mexican Haystacks Recipe
Source:  Whole & Free

2 C Uncooked Brown Rice
1 Bunch Cilantro
1 tsp Olive Oil
1 Lb Ground Turkey
1 Onion, Diced
1 Bell Pepper, Diced
2-4 TBSP Taco Seasoning
1 C Salsa

Toppings:
1 Mango, Diced
1 Avocado, Diced
Black Beans

Cook the Brown Rice according to package instructions.

Meanwhile add the Onion and Bell Pepper to a pan with a drizzle of Olive Oil.  Cook for a few minutes until they begin to soften.  Add in the Ground Turkey and Taco Seasoning.  Cook until no longer pink.  Add in the Salsa and simmer about 20 minutes.

Chop up the Cilantro, Mango, and Avocado.  When the rice is done mix in a handful of the Cilantro.

Arrange all of the toppings so everyone can garnish as they please.  Start with rice on the bottom followed by the meat.  From there the possibilities are endless!

Enjoy!

Southwest stuffed Bell Pepper Recipe

I have been loving this summer.  My family purchased season passes to a waterslide this year and we have really been enjoying them.  My oldest, who is 4, is a real daredevil and wants to go on all the scary slides.  The other day I finally decided to take her on the big slides.  You can hold a child on your lap and go down a few of the less wild rides.  We get up to the top and the guy tells me that I have to hold my glasses.  Imagine..I am holding onto the tube for dear life with one hand.  Holding my glasses with the other hand with that arm wrapped around my child (who doesn't know how to swim but was wearing a life jacket).  Let me just say it was a wild ride.  She loved it of course!  So after that I left my glasses in my bag and we went on three more slides.  So much fun!

I saw this recipe on Pinterest and it looked so pretty and sounded very yummy.  I decided to give it a try.  My husband, my 4 year old, and myself really liked this dish.  It was very fresh tasting.  I love Southwestern flavors and all their glory.  My 1 1/2 year old wouldn't even give it a try.  I guess she is getting to that picky stage.  Give it a try, I think your family will like it too.  That is unless you have a picky toddler...

You will need frozen or canned Corn, Taco Seasoning, Salsa, Canola Oil, Black Beans, Sour Cream, Onion, Ground Turkey, Shredded Cheese, Avocado, Cooked Quinoa (mine has peas in it from leftovers), Bell Peppers, and Cilantro.

Cut the Peppers in half and pull out the seeds and membranes.  Leave the stems on because that makes them look neato.

You can use your awesome Misto tool to mist the Peppers with Canola Oil or you can just rub a little oil all over the peppers.  Place in a 400 degree oven and cook for 20-25 minutes until they are tender.

Meanwhile..warm a non stick pan over medium heat and add a bit of Canola Oil.  Cook the onions for a few minutes until they begin to soften.

Add the Ground Turkey, Taco Seasoning, and a bit of Salt & Pepper to the pan and cook until the Turkey is fully cooked.

Then add in the Quinoa, Black Beans, and Corn.

Add in your favorite Salsa.  I used Pace Picante because it's my one true salsa love.  Mix everything together really well.

When the peppers are tender stuff them with the Quinoa/turkey mixture.  Be generous.  Place back in the oven and cook for another 15-20 minutes.

Top with shredded Cheese and pop back in the oven for a couple of minutes until the Cheese melts.

Gooey melty Cheese is the very best.

Top with a bit of Sour Cream, Cilantro, and serve with a sliced Avocado.  Enjoy!

Southwest Stuffed Bell Pepper Recipe
Source:  Simply Love Food

3 Bell Peppers, cut in half remove the seeds and membranes but leave the stem on
Canola Oil
1/2 Onion diced
1/2 LB Ground Turkey
1 Heaping TBSP Taco Seasoning
2 C cooked Quinoa
1 can Black Beans, Drained and rinsed
1/2 C frozen or canned Corn
1 15-16 oz jar Salsa any flavor
1 C shredded Cheddar Cheese

Top With:

Cilantro
Sour Cream
Avocado

Pre-heat your oven to 400 degrees.  Using a Misto spray the Peppers on all sides with Canola Oil.  You can also rub the oil on with your fingers if you don't have a Misto.  Place the peppers in a baking dish and cook for 20-25 minutes until the Peppers are tender.

Meanwhile, add a tsp or so of Canola oil to a non-stick skillet over medium heat.  Saute the Onion for a couple of minutes until it begins to soften.  Add in the Ground Turkey and Taco Seasoning and cook until the turkey is fully browned.

Add in the Corn, Black Beans, cooked Quinoa, and Salsa mixing everything together really well.  When the Peppers come out of the oven generously stuff them with the Quinoa/Turkey mixture.  Place back in the oven and cook an additional 15-20 minutes.

Remove the Peppers from the oven and sprinkle with Cheddar Cheese.  Place back in the oven for a minute or two, until the Cheese is melted.  Serve with Cilantro, Sour Cream, and sliced Avocado.

Enjoy!

Sloppy Bombay Joes Recipe

Can I just say Yum!  This recipe was pretty amazing and smelled like heaven while it was cooking.  My husband walked in and said that whatever I was making smelled delicious. I got this recipe from Aarti Party by Aarti Sequeira on Food Network and I am so happy I decided to try this.  There are raisins in the recipe and I was afraid that they would be a bit goofy tasting.  But it was a really nice hit of sweet with all the savory in this dish!  Give it a try..you won't be disappointed.

You will need Half & Half, Cilantro, Pistachios, Raisins, Onion, Bell Pepper, Olive Oil, Ground Turkey, Garam Masala, Cumin, Paprika, Serrano Chile, Fresh Ginger, Garlic, Tomato Sauce, and Honey.  You will also need Water which isn't pictured.

Warm 1-2 TBSP oil in a medium pan, Add the Garlic, Ginger, 1/2 the Serrano Chile (remove the seeds and ribs if you don't want it too spicy) and cook until they begin to soften.  Add the Garam Masala and Paprika and cook about 30 seconds.

Stir in the Tomato Sauce and Water and brig to a boil.  Then reduce the heat and let simmer about 15 minutes. 

Meanwhile..in a second skillet over medium heat add 2 TBSP Olive Oil and allow it to get warm.  Add the Pistachios and raisins.

Cook until the raisins plump up and the pistachios are a bit toasted.  Remove from pan and set aside.

In the raisin pan add another 1-2 TBSP oil and toss in the onion and bell pepper.  Saute until everything is softened and starting to brown.

Try to ignore my terrible nail polish and then throw in the other half of the serrano pepper whole.  No need to remove the seeds and ribs, this one is just for flavor.  Saute a few minutes and season with the Cumin and a bit of Salt and Pepper.

Stir in the Ground Turkey and cook until it is fully cooked, breaking up the big pieces of meat.

Your sauce should be ready by now.  Pour the sauce into the pan with the meat.  Stir everything together and bring it up to a boil.  Then, lower the heat and simmer about ten minutes until everything thickens up a bit.

Remove the Serrano Chili and either toss out or eat if you feel like facing the fire.

Add the honey, Half & Half, and the Pistachio/Raisin mix and stir well to combine everything.

Oh wow, was this tasty!

Serve on a nice roll and top with chopped cilantro.  Enjoy!

Sloppy Bombay Joes Recipe
Source:  Aarti Sequeira -Food Network

Sauce:

2 TBSP Olive Oil
1 TBSP minced Ginger
2 Cloves Garlic, minced
1/2 Serrano Chile, seeded and finely minced (the other half goes in with the meat)
1 tsp Garam Masala
1/2 tsp Paprika
1 (15 oz) can Tomato Sauce
1 C Water

Meat:

3-4 TBSP Olive Oil
1/4 C Pistachios, shelled
1/4 C Raisins
1 tsp Ground Cumin
1/2 Large Onion, diced
1 Bell Pepper, diced
1/2 Serrano Chile, seeds intact and whole
1 Lb Ground Turkey
1/2 tsp Honey
1/4 C Half & Half
Small Handful chopped fresh Cilantro
Buns for serving

Warm a medium saucepan over medium heat and add 2 TBSP Olive Oil.  Add the Ginger, Garlic, and Diced Serrano Chili.  Saute until the ginger and garlic brown a bit.  Add the Garam Masala and Paprika and saute for about 30 seconds.  Stir in the tomato sauce and water and bring to a boil.  Then reduce the heat and simmer, uncovered, about 15 minutes.

Meanwhile for the turkey, in a large skillet warm 2 TBSP of Oil and when warm add the Pistachios and raisins.  Cook until the raisins plump up and the pistachios are slightly toasted.  Remove from the pan and set aside.

Using the same pan return to medium heat and add another 1-2 TBSP of Oil and warm.  Add the Onions and Bell Pepper and saute until softened and just starting to brown.  Add the whole Serrano Chile and saute for another few minutes.  Season with the Cumin and a bit of Salt & Pepper.  Stir in the Ground Turkey making sure to break it up well.  Cook everything until the turkey is cooked through.

At this point the sauce should be ready.  Pour the sauce into the skillet with the turkey.  Stir everything together and bring it to a boil.  Then lower the heat and simmer the mixture about 10 minutes or until it has thickened up a bit.  At this point you can remove the Serrano Pepper and toss it or eat it if you are feeling daring (I wasn't so I tossed it).  Add the Honey, Half & Half, and the Pistachios/Raisins mix.  Stir everything together well.  Before serving garnish with the fresh Cilantro and serve on buns.

Enjoy!

Approximately 6 servings (nutritional info for the meat and sauce not the buns)

Calories 333

Carbs 16

Fat 22

Protein 18

Ground Turkey Casserole Recipe

I don't use turkey much in my cooking.  I'm pretty much terrified of cooking a giant Thanksgiving type turkey.  I find that ground turkey just doesn't have the same texture as ground beef so I rarely use it.  So most of the turkey I consume is in the form of slices on a turkey sandwich.  I want to use ground turkey more and get more used to it.  I was excited to find this recipe on "Food on the Table" because it sounded delicious and had a couple good reviews.  I altered the recipe a bit because I thought it needed it, and in the end it tasted a bit like Beef Stroganoff to me.  Nice and tasty..plus plenty of leftovers, which I love.

You will need sugar, Tomato Sauce, Cream Cheese, Sour Cream, Shredded Cheese, Ground Turkey, Onion, Bell Pepper, and Egg Noodles.

Dice up half of the Onion and Half of the Bell Pepper.  Save the rest for Eggs or something you make another day.

Spray your non-stick skillet with a bit of non-stick spray and heat over Medium heat.  Then add your onion, bell pepper, and Ground Turkey saute until fully cooked.

Add in the Tomato Sauce and sugar.  Stir together very well.

In a medium bowl mix together the Cream Cheese and Sour cream.

Cook the Egg Noodles according to package instructions, rinse, and place in a baking dish.  Top the Noodles with the Sour cream mixture and spread all around.

Top with the Ground Turkey mixture and spread it all around.
sprinkle with shredded cheese and toss in the oven.

Bake 350 degrees 20-25 minutes until cheese is melted and bubbly.

Enjoy!

Ground Turkey Casserole Recipe
Source:  Food on the Table

1 Lb Ground Turkey
1 15 oz can Tomato Sauce
1 tsp White Sugar
1 8 oz Sour Cream
1 8 oz Cream Cheese
1 12 oz package Egg Noodles
2 C Shredded Cheese
1/2 Medium Onion, Chopped
1/2 Medium Bell Pepper, Chopped
Salt & Pepper to season


Preheat over to 350 degrees.

Pray a skillet with non-stick spray, over Medium heat add the Onion, Bell Pepper, and Ground Turkey, season with Salt & Pepper, and cook until the meat is browned. Drain off the excess fat or blot using a paper towell.  Stir in the tomato sauce and the sugar and set aside.  In a medium bowl, combine the sour cream and cream cheese.  Mix well and set aside.

Cook the Egg Noodles according to package direction.  Drain and place them in a 9x13 inch baking dish.  Top with the sour cream mixture and then the turkey meat.  Spread them out to fully cover the noodles.  Top with the Shredded Cheese.

Bake at 350 Degrees 20-35 minutes until the Cheese is melted and bubbly.

Enjoy!

Approximately 8 Servings

292 Calories
19 Fat
6 Carbs
23 Protein