Tag Archives: Turkey

Turkey Green Chile

21 Thursday Feb 2019

Posted by in New Traditions

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Green Chile was a novel concept to me until I moved from the midwest to Arizona and then to Colorado.  My Iowa roots only knew Chile as red, in Chile Con Carne.  I’ve grown to love green chile but I prefer mine mild.  This Green Chile was a favorite of mine made at a local office building cafeteria many moons ago.  It’s been years since I have made the turkey (vs. pork) green chile and I was happy to experience it once again.  The original recipe made a much heavier roux but I prefer it on the lighter side.

Warm flour tortillas to serve with the chile to warm you on these cold winter nights!

TURKEY GREEN CHILE

3 quarts (96 oz.) chicken stock (remove 1 cup for roux)
1/2 cup olive oil
2/3 cup diced onion
1/2 bunch chopped cilantro
12 ounces diced green chiles
2 pounds ground turkey
1 teaspoon crushed garlic
1/2 teaspoon oregano
1/2 teaspoon jalapenos
4 tablespoons flour (or more if you want the chile to be thicker)
16 ounces chopped tomatoes
2 to 3 chopped green onions
salt, cayenne or tabasco to taste

  • Prepare chicken stock. Simmer while preparing other ingredients.
  • Heat olive oil; add onion, cilantro, 8 ounces green chiles, turkey, garlic, oregano and jalapenos until turkey is cooked. Lower heat.
  • Combine flour with the 1 cup of reserved stock to make roux. Mix thoroughly. Add to stock and stir. Add sautéed mixture.
  • Add 4 ounces green chiles, chopped tomatoes and additional green onions. Season to taste.
  • Serve with warm tortillas.

Thanksgiving Family Favorites

21 Tuesday Nov 2017

Posted by in Family, Family Favorites, Holidays, Home

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And these are a few of my favorite things!  Wishing you all a wonderful Thanksgiving with family and friends.

CRANBERRY RELISH

Cranberry Relish

Cranberry Relish

CRANBERRY BREAD

Warm Cranberry Bread

Warm Cranberry Bread

PUMPKIN PIE

The Best Ever Pumpkin Pie

The Best Ever Pumpkin Pie

PUMPKIN BREAD

Pumpkin Bread Loaf

Pumpkin Bread Loaf

PUMPKIN BARS

Pumpkin Bar Square

Pumpkin Bar Square

QUINOA WITH ROASTED BUTTERNUT SQUASH, PINE NUTS, FETA

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ROASTED BRUSSEL SPROUTS, CINNAMON SQUASH, PECANS & DRIED CHERRIES

Roasted Brussel Sprouts and Squash

TURKEY AND DRESSINGroasting turkey

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup

Turkey Vegetable Soup

 

Thanksgiving Favorites

21 Friday Nov 2014

Posted by in Family, Family Favorites, Holidays, Home

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Thanksgiving is such a wonderful time of year with friends and family gathering together, sharing a meal, counting our blessings, and probably take in some football games.

This year I am sharing some of my Fork-Lore.com favorite Thanksgiving recipes that our family has enjoyed for many, many years.

Wishing you and yours a wonderful Thanksgiving memories!

ROAST TURKEY AND DRESSINGroasting turkey

CRANBERRY RELISH

Cranberry Relish

Cranberry Relish

PUMPKIN (OR APPLESAUCE) BARS

Pumpkin Bars iced and cut

Pumpkin Bars iced and cut

GRANDMA SUSIE’S PUMPKIN PIE

The Best Ever Pumpkin Pie

The Best Ever Pumpkin Pie

PUMPKIN BREAD

Pumpkin Bread Loaf

Pumpkin Bread Loaf

SILKY SQUASH SOUP

Butternut Squash and Apple Soup

Butternut Squash and Apple Soup

TURKEY VEGETABLE SOUP

Turkey Vegetable Soup

Turkey Vegetable Soup

How to cook a turkey…with a smile!

28 Thursday Nov 2013

Posted by in Family, Holidays, Humor

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English: Oven roasted turkey, common fare for ...

English: Oven roasted turkey, common fare for Christmas and Thanksgiving celebrations. (Photo credit: Wikipedia)

I’m back but you may see more humor, sarcasm and random topics above and beyond food. Understand, food is one of my passions, but so is laughter. When I saw this post on Facebook, it brought a smile to my face. While I don’t cook with a glass(es) of wine, typically, the humor of it all just got to me.

Photo: Just in time...How To Cook A Thanksgiving Turkey!

Credit:  Paleo Cupboard/Facebook

Don’t stress out about the holidays and cooking. It’s truly a time to be grateful for every precious moment we have on this earth. Look for the humor and blessings in every moment.

Happy Thanksgiving!

Thanksgiving Turkey and Dressing

26 Tuesday Nov 2013

Posted by in Family Favorites, My Roots

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Turkey and Dressing baking the morning of Thanksgiving is such a sensory experience, bringing back fond memories of Thanksgiving past and creating new memories as well.

This photo of my Uncle George carving our Thanksgiving turkey in the 1960s while my Dad and Aunt Wilma watched (or snitched pieces of turkey) transported me back to the Smaha farmhouse and large family gatherings.

Uncle George carves Christmas turkey while Aunt Wilma and Archie watch 1961

Traditionally, my family made the dressing from only white bread. When I married, Karl introduced me to cornbread dressing and I’ve become a big fan. The texture and flavor of the cornbread are a great addition.

Roast Turkey and Dressing

Roast Turkey and Dressing

ROAST TURKEY AND DRESSING

1 bag dried bread cubes
1 pan cornbread, crumbled
Chicken or turkey broth
Chopped onion
1 egg, beaten
Sprinkle of sage & poultry seasoning
Celery leaves
salt & pepper

  • Put bread cubes and crumbled cornbread in large bowl and saturate with broth.
  • Add onion, egg, salt & pepper, sage & poultry seasoning. Season to taste. Add chopped celery leaves.
Turkey Dressing ready for the oven

Turkey Dressing ready for the oven

  • Make sure stuffing is moist!
  • Stuff mixture in and around the turkey or chicken.
Stuffed Turkey ready for the oven

Stuffed Turkey ready for the oven

  • Cover with aluminum foil tent until last 2-3 hours of roasting.  (Note for stuffing as a side dish, cook a minimum of 1-1.5 hours at 350 degrees.)

Southwestern Roll-Ups

04 Tuesday Jun 2013

Posted by in Family Favorites

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Tortilla roll-ups have been a favorite of mine since the early ’80s. It’s fun to experiment and add ingredients that appeal to your specific taste. Daughter, Megan, made these for Sarah’s baby shower earlier this spring, adding Iowa dried beef (not the canned stuff) to the delight of our guests.

A chilled tortilla roll-up would be a great summer snack or sandwich replacement.

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Southwestern Roll-Ups

  • 5 large flour tortillas (we used spinach tortillas)
  • 1 bunch green onions, chopped
  • 4 ounces chopped green chiles, drained
  • 8 ounces cream cheese, softened
  • 8 ounces sour cream
  • 1/2 pound Cheddar cheese, shredded
  • salt and pepper to taste
  • dried beef, corned beef, turkey (optional)
  • salsa, sour cream, guacamole
Combine green onions, green chiles, cream cheese, sour cream, cheddar cheese and salt and pepper with an electric mixer until combined. Spread mixture thinly and evenly over tortillas to within 1/8-inch of edge.
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Place slices of dried beef, corned beef or turkey on top (optional).
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Roll up and wrap each tortilla in plastic wrap. Refrigerate for a minimum of an hour or as long as overnight.
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Immediately before serving,  slice in 3/4 inch rounds and arrange on serving plate. Serve with salsa, guacamole and/or sour cream.
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BLATO (Bacon, Lettuce, Avocado, Tomato, Onion) Sandwich Bar

17 Friday May 2013

Posted by in Family Favorites, New Favorite

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IMG_2164Family was visiting and we were gathering for lunch at my house.  It occurred to me that a BLT, or better yet at BLATO, bar would be fun.  Standing over the stove frying endless pieces of bacon didn’t sound appealing so I turned to baked bacon instead.

Early that morning I baked 30 pieces of bacon and it was a breeze!  I also washed and prepared the lettuce and sliced the onion for later.  Immediately before serving, I sliced the avocado and tomato.  I provided 2 types of bread along with the option of toasting the bread in the toaster oven and provided condiments of mayonnaise, mustard, ketchup.  In addition, I served sliced turkey and cheese for those that may not like bacon OR prefer to make a mega-sandwich with all of the above!

For the vegetarian or vegan in the group, they can still partake with a wonderful veggie sandwich!

BAKED BACON

Heat oven to 400 degrees F.  Place a baking rack in a large baking, or cookie, sheet.  The baking rack allows the drippings to fall away from the bacon.  Place bacon strips on baking rack.  Bake for 10-20 minutes depending on thickness of the bacon.  I used thick sliced bacon that took 16-20 minutes to bake.  For 30 slices of bacon, I baked 10-12 slices per pan.

Remove bacon and pat excess drippings with paper towel.  Set aside until time to serve.

Fresh Cranberry Relish for your Thanksgiving Feast!

20 Tuesday Nov 2012

Posted by in My Roots, Vegan, Vegetarian

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Cranberry relish is Thanksgiving tradition.  My Mother always served fresh cranberry relish and I have continue the tradition.  The relish is tart and crisp, a nice contrast to the savory turkey, gravy, and dressing.  If you prefer a sweeter relish, add more sugar to taste.

Cranberry Relish

As I prepare the relish, I wondered how my Mother chopped the ingredients without our Food Processors and the I remembered…she used the cast iron food grinder…which I still have.  It worked beautifully AND helped build those arm muscles.  If only I had a place to attach the grinder so I could use it!

This Thanksgiving, as always, be thankful for our families, our health, our friends and that we have the joy of sharing Thanksgiving with loved ones!

FRESH CRANBERRY RELISH

Fresh Ingredients for Cranberry Relish

1 bag fresh cranberries
1 red apple
1 orange
1/2 to 1 cup sugar (to taste)

A day or two before serving, rinse the cranberries. Remove any soft or blemished cranberries. Wash and core red apple and chop into large chunks. Wash and halve and orange. Remove white membranes and slice off top and bottom peel of orange. Chop into large chunks.

Cranberry Relish after Food Processing

Place cranberries, apple, orange and sugar in food processor and chop until coarsely ground. Chill for a day or more and serve.

Great with the Thanksgiving turkey.

Turkey ala Mumba … just in time for Super Bowl parties

13 Friday Jan 2012

Posted by in Family Favorites, New Traditions

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Similar to a enchilada casserole

Baked Turkey ala Mumba

My dear sweet friend and neighbor, Maribeth, made this dish for our family the summer of 1997.  We had several family members in town and they were crazy for this dish.  My step-daughter Karen, even had the leftovers for breakfast the next day.

It has since become a family favorite, any time of year.  After Thanksgiving, I freeze any leftover turkey to use specifically for this casserole.  Leftover chicken would work equally as well.   I often make the casserole the day before and let the dish rest and enhance the flavors.

This would be a great dish for Super Bowl parties!

TURKEY ALA MUMBA

1 pound cooked turkey or chicken (3 cups)
2 15 oz. cans black beans, drained
2 medium onions, chopped
7 ounce can diced mild green chiles
1 can cream of chicken soup
3/4 cup chicken stock
1 teaspoon chopped garlic
1 tablespoon cumin powder
1 tablespoon chili powder
3 tablespoons fresh cilantro, chopped or 1 T. dried
1 pound low fat Monterey Jack or Cheddar Cheese, grated
12 6″ corn tortillas, cut in half
Sour Cream
Salsa

1. Preheat oven to 350F. Set aside 1/2 cup black beans. Combine turkey, remainder of black beans, onions, chiles, soup, stock, garlic and spices.

Corn tortillas placed in bottom of greased 9×13″ pan.

2. Layer 12 tortilla halves in 9×13″ pan. Cover with half of mixture, sprinkle on half of cheese. Repeat layers of tortillas, mixture and cheese. Sprinkle reserved black beans across top.

Turkey ala Mumba ready for the oven

3. Bake 45 minutes until cheese is brown. Serve with sour cream and salsa. Freezes well if you are lucky enough to have leftovers!

Voila! Turkey ala Mumba

Thanksgiving Leftovers…Yummy Turkey Vegetable Soup…

27 Sunday Nov 2011

Posted by in Family Favorites, My Roots

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My Mother grew up in the depression and had a knack for making the most out of everything.  Every year, she would make a large pot of Turkey Vegetable Soup after the big day.  The aroma of the soup allowed us to relive Thanksgiving Day all over again.  I love to add caraway seed (if you are Czech…it’s a true passion).  Yum!

Turkey Vegetable Soup

Turkey Vegetable Soup

 

TURKEY VEGETABLE SOUP

1 Turkey Carcass (leftover from holiday meal)
Diced Potatoes
Pearl Barley
Corn
Green Beans
Green Peas
Diced Onion
Diced Celery
Diced Carrots
Diced Red or Green Peppers
Bits of leftover dressing
(Whatever you feel like throwing in the pot!)
Pinch of oregano, parley, thyme, dill, caraway seed
Salt & pepper to taste

1. Remove carcass/meat/skin from broth.  Strain broth.  Return bits of turkey to the broth.  Chill overnight.

2.  Skim fat from broth.  Bring broth to slight boil.

3.  Add vegetables, herbs, and seasoning.  Simmer until vegetables are tender.

Fresh Vegetables and Barley chopped and ready

The soup freezes so well and provides you with a taste of Thanksgiving long into the winter.

Do you have a favorite turkey soup that is tradition in your family?