TURKEY PICADILLO II
A traditional Cuban dish made dieter and taste bud friendly. Serve with brown rice or make them into Cuban Sloppy Joes by putting the mixture inside whole wheat hamburger buns.
Provided by jeidipippins
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
- Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.
Nutrition Facts : Calories 245.9 calories, Carbohydrate 17.9 g, Cholesterol 55.8 mg, Fat 10.8 g, Fiber 3.4 g, Protein 17.9 g, SaturatedFat 2.2 g, Sodium 589.8 mg, Sugar 8.8 g
ARMADILLO EGGS
Enjoy these cheesy armadillo eggs that are made with jalapeño chiles, sausage and Original Bisquick® mix - tasty appetizers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 15x10-inch pan with cooking spray. Cut lengthwise slit on one side of each chile, leaving other side intact; remove seeds. Stuff each chile with about 2 teaspoons Cheddar cheese. Pinch edges to close; set aside.
- In large bowl, mix remaining Cheddar cheese, the Monterey Jack cheese, sausage and Bisquick mix. Shape about 2 rounded tablespoonfuls of sausage mixture into 1/4-inch-thick patties. Place 1 stuffed chile in center of each patty and wrap mixture around chile. Dip in eggs; roll in coating mix. Place in pan.
- Bake 30 minutes or until golden.
Nutrition Facts : Calories 535, Carbohydrate 32 g, Fat 2, Fiber 1 g, Protein 24 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1666 mg
EASY ARMADILLO EGGS
A quick and easy version of this spicy Texas favorite. Be sure to have something to drink close by!
Provided by HYATTTM
Categories Appetizers and Snacks Spicy
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a bowl, mix the cream cheese, bacon bits, chives, and hot sauce. In a separate bowl, mix the uncooked sausage and Cheddar cheese. On a flat surface, mix the seasoned coating mix, cumin, and chili powder.
- Cut a slit lengthwise into each jalapeno pepper, and remove the seeds. Stuff the peppers with the cream cheese mixture. Press the sausage mixture around the stuffed jalapenos, and roll in the seasoned coating mix to coat.
- Arrange the coated jalapenos on a baking sheet in a single layer. Bake 25 minutes in the preheated oven, until the sausage is evenly brown.
Nutrition Facts : Calories 397.5 calories, Carbohydrate 16.5 g, Cholesterol 80.6 mg, Fat 29.5 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 13.6 g, Sodium 1227 mg, Sugar 3 g
ARMADILLO TURKEY RECIPE - (4/5)
Provided by á-45363
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 325F 2. Rinse the turkey well, inside and out, until the water runs clear. Pat it thoroughly dry, squeeze the lime in the cavity of the turkey, to season it. Sprinkle the cavity with salt and pepper, and place the squeezed lime halves and the onion in the cavity. 3. Truss the turkey, and place it in a roasting pan large enough to hold it without crowding. 4. Scrub the pineapple well with a brush under hot water. Slice off the top of the pineapple, and set it aside. Remove the skin from the pineapple in four equal pieces, cutting it from top to bottom with a stainless steel knife. Leave 1/4 inch of the pulp on two pieces of the skin. Set aside those two pieces and the fruit (for a Pineapple Salad). Discard the extra skin pieces. 5. Pour 1/2 cup of the pineapple juice over the turkey, and place the turkey in the center of the oven. Roast until it is a deep golden brown, the thigh is tender when pressed, and the leg joints move easily up and down in their sockets, which should take 3 1/2 to 4 hours. Baste the turkey every 30 minutes, using 1/2 cup pineapple juice each time until it is gone, then using the accumulated juices and fats in the bottom of the pan. One hour before the turkey is done, place the two pieces of pineapple skin on the breast meat, completely covering it. Secure them in place with small metal skewers. Continue basting the turkey, pouring the basting liquid over the pineapple skin. 6. Remove the turkey from the oven and the roasting pan, and let it rest for at least 30 minutes, or as long as 45 minutes, before serving. While it is resting, turn the turkey over so that it is resting on its breast. Prop the legs so they are slightly higher than the breast, allowing the juices to run back into the breast meat. Reduce the cooking juices slightly over medium high heat, about 2 minutes, scraping up any brown bits. Season to taste with salt and pepper. Strain and pour into a gravy boat. 7. To carve the turkey, remove and discard the pineapple skins. Place the carved turkey on a heated platter. Arrange the top of the pineapple at the foot of the turnkey, for garnish. Serve with the gravy and a Pineapple Salad.
45 MINUTE ROAST TURKEY (MARK BITTMAN)
Another great recipe from Mark Bittman. It's almost a given that time and oven space are at a premium on Thanksgiving Day, and this method of roasting turkey, unorthodox as it is, addresses both. Split, flattened, and roasted at 450°F (lowering the heat if the bird browns too fast), a 10-pound bird will be done in about 40 minutes. Really. It will also be more evenly browned (all of the skin is exposed to the heat), more evenly cooked (the legs are more exposed; the wings shield the breasts), and moister than birds cooked conventionally. But it works only for relatively small turkeys.
Provided by blucoat
Categories Whole Turkey
Time 45m
Yield 10-14 serving(s)
Number Of Ingredients 5
Steps:
- Heat the oven to 450°F Put the turkey on a stable cutting board, breast side down, and cut out the backbone. Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.
- Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.
- Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).
- Begin to check the bird's temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155-165°F on an instant-read meat thermometer; check it in a couple of places.
- Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. Or serve at room temperature.
Nutrition Facts : Calories 493, Fat 28.5, SaturatedFat 7, Cholesterol 180.6, Sodium 173.3, Carbohydrate 1, Fiber 0.1, Protein 54.4
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