Turkey Chorizo Tacos

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 4 ounces Spanish chorizo, chopped (I used 1 Chorizo sausage from Whole Foods)
  • 1/2 pound ground turkey (I used organic ground turkey)
  • kosher salt and black pepper
  • 8 corn tortillas, warmed
  • sour cream
  • sliced avocado
  • salsa
  • fresh cilantro sprigs
  • lime wedges

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook the onion and chorizo until the chorizo is crisp, 3 to 5 minutes.
  3. Add the turkey to the skillet, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, breaking the meat up with a spoon, until no longer pink, 3 to 5 minutes.
  4. Divide the turkey-chorizo mixture among the tortillas and top with sour cream, avocado, salsa, and cilantro; serve with lime wedges.

Notes: This was very good- and both kids and adults liked it!

Recipe Origin:

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Ravioli with Pea Puree

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 1 1/2 tablespoon unsalted butter
  • 2 cups frozen green peas
  • 1 cup chicken broth (I make my own)
  • 1/4 cup heavy cream
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  •  1 or 2 (8-ounce) packages Ravioli, prepared according to package instructions. If you only use 1 package, you may need to add some additional cooked pasta.
  • 4 packed cups baby arugula or baby arugula salad mix
  • 1/2 large lemon
  • 2 tablespoons finely chopped fresh mint

Directions:

  1. Melt butter in a large skillet over medium heat about 2 minutes.
  2. Add peas and cook, stirring occasionally, for 2 minutes.
  3. Add broth, cook for 2 minutes more and then carefully transfer to blender.
  4. Add heavy cream, salt and pepper and purée until very smooth.
  5. Toss in a bowl with hot ravioli and pasta (if you are adding pasta to the mix)
  6. Arrange arugula in four wide, shallow bowls. Top with a squeeze of lemon, the sauced ravioli and mint. Serve immediately.

Notes:

Recipe Origin: Whole Foods. I added pasta.

Pork Loin with Sweet Potato and Spinach

Serves: 4-6 | Total Time: 25 minutes

Ingredients:

  • 1 pork loin or pork tenderloin (1 1/4 lbs)
  • 1 TBSP plus 1 tsp olive oil
  • 1 tsp chili powder
  • salt and pepper
  • 2 TBSP maple syrup
  • 2 medium sweet potatoes, peeled and grated in food processor
  • 2 large shallots, chopped
  • 1 small package baby spinach, chopped
  • hot sauce or Heinz 57 sauce, optional

Directions:

  1. Heat broiler on high. Place pork on a foil-lined rimmed baking sheet. Rub with 1 tsp of the olive oil, chili powder and 1/4 tsp salt and pepper.
  2. Broil, turning occasionally and basting with maple syrup twice, until cooked through, 10 to 12 minutes. Let rest for 5 minutes before slicing.
  3. In a food processor with the grating disk, grate sweet potatoes.
  4. Heat 1 TBSP oil in a large skillet over medium-high heat. Add shallots and cook, until beginning to brown, about 2 -3 minutes. Add sweet potatoes and cook, tossing occasionally until tender, 7-9 minutes more.
  5. Add spinach and cook, tossing until wilted, about 1-2 minutes more.
  6. Serve pork and sweet potatoes with Heinz 57 sauce.

Notes: This was crazy good and a surprising hit with the whole family. Made great leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.

Pasta with Broccoli and Turkey

Servings: 4 | Total Time: 20 minutes

Ingredients:

  • 3/4 lb orecchiete
  • 2 cups broccoli florets
  • 1 lb ground turkey
  • olive oil
  • 1 tsp fennel seed
  • 2 cloves garlic, chopped
  • 1/2 tsp red pepper flakes
  • slat
  • parmesan

Directions:

  1. Cook 3/4 lb pasta. Set your timer for 1 minute LESS than the recommended cooking time. 
  2. When timer goes off, add 2 cups broccoli florets to the pasta and water. Cook for 1 minute and drain this in a colander.
  3. In a separate skillet, brown turkey in olive oil with 2 cloves chopped garlic, 1 tsp fennel seed, 1/2 tsp red pepper flakes, and salt to taste.
  4. Combine pasta, turkey, 2 TBSP olive oil, and freshly grated parmesan.

Notes:

Recipe Origin:

Pork Tenderloin with Herbs, Asparagus and Crispy Potatoes

Prep Time: 10 minutes | Total Time: 45 minutes | Yield: 4-6

Ingredients:

  • 1 1/2 lbs new potatoes, quartered
  • 3 TBS olive oil
  • salt and pepper
  • 1 pork tenderloin (about 1 1/4 lbs)
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 TBSP fresh thyme leaves (only the leaves, not the stems)
  • 1 bunch asparagus, ends snapped off
  • 1 lemon, sliced

Directions:

  1. Preheat oven to 425 F.
  2. Trim tenderloins of any silver skin.  Pat dry with paper towels.
  3. Rub all over with parsley, thyme, and 1/4 tsp salt and pepper.
  4. Put potatoes in oven and let cook for 10 minutes. Shake them and put them in another 10 minutes.
  5. Heat 1 TBSP oil in large ovenproof skillet over medium-high heat. Add pork and cook, turning occasionally, until browned, about 8-10 minutes.
  6. Add asparagus and lemon and drizzle with another 1 TBSP oil.
  7. Move pan with potatoes one level down in oven. Transfer skillet to oven and cook until pork is cooked through, about 10-12 minutes.
  8. Let pork rest 5 minutes before slicing.
  9. Serve with potatoes, asparagus and lemon.

Notes: This was good and made good leftovers.

Recipe Origin:  Real Simple– I added some time to the potatoes because mine weren’t crispy with their timing.

Marinated Meat and Veggie Packs

Notes: Prep work chopping veggies will take up most of your time. After that it’s super easy. Food for days!

Servings: 4-6 | Prep Time: 20 minutes

Ingredients:

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 4 cloves garlic, minced
  • 1¼ teaspoon dried Italian seasoning
  • ½ teaspoon salt + extra for sprinkling
  • 1½ pounds meat (chicken, beef, or combination), cut into 1½” to 2″ dice
  • 1 bell pepper (any color), cut into 1″ dice
  • 1 yellow onion, cut into 1″ dice
  • 2 small zucchini, cut into 1″ dice
  • 1 medium sweet potato, cut into ¼” to ½” dice
  • 8 oz baby bella or white button mushrooms, left whole if they are small. Sliced in half if not.
  • pepper, to taste
  • note: requires aluminum foil
  • Seasoning: Sprouts seasoning, Breakfast Klub, Tony Cachere’s, or whatever you like.

Directions:

  1. In a medium sized bowl, whisk together the oil, vinegar, garlic, and spices. Set aside.
  2. Cut 8 large pieces (about 12-14″ long each) of foil and lay them out double stacked to start 4 grill packets.
  3. Evenly distribute the diced meat and veggies onto each stack of foil and somewhat “flatten” out the contents for even cooking.
  4. Sprinkle with salt and pepper and then finish off each packet with equal amounts of marinade drizzled right on top.
  5. Carefully bring up the long sides of the foil so the edges meet at the center. Fold the two edges over together at least three times. Fold up the edges on the open sides at least two to three times and crimp those together with your fingers as well. 
  6. Let the food marinate for a minimum of 1 to 2 hours.
  7. Directions for Grill: Grill the packets flipping them once until the meat is cooked to desired doneness, about 20 to 25 minutes total.
  8. Directions for Oven: Cook on 375F for 25 minutes.
  9. Carefully open each foil packet to let steam release before eating. Serve with pasta or rice.

Recipe Origin:

Bucatini all’amatriciana

Prep Time: ? minutes | Total Time: ? minutes | Serves: 4-6

Ingredients:

  • 1 lb bucatini pasta
  • 2 TBSP olive oil
  • 6 oz. pancetta or bacon, diced
  • 1 yellow onion, chopped
  • 2 garlic cloves, minced, or 1 tsp minced garlic in jar
  • pinch of red pepper flakes
  • 1 – 14oz can crushed tomatoes (I like the fire roasted kind)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 1/2 cup grated Pecorino Romano cheese, or Parm if you don’t have Pecorino

Directions:

  1. In a large, heavy skillet, heat oil on medium heat. Add pancetta/bacon and cook, stirring until golden brown, about 5-7 minutes. Remove and set aside on paper towel.
  2. Add onion to skillet and cook for 5 minutes. Stir in garlic and red pepper flakes and cook about 30 seconds. Add tomatoes, salt, pepper and cooked pancetta/bacon.
  3. Simmer, uncovered, over medium-low heat until sauce thickens, about 15 minutes. Stir in cheese and season with salt and pepper.
  4. Cook pasta. Drain and combine with sauce.

Notes:

Recipe Origin:  Back of the pasta box recipe. I was surprised at how good it is.