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