Mediterranean Chickpea Salad Recipe!
Mediterranean Chickpea Salad Recipe!
If you like my videos, please like, share and subscribe to support the channel!
Ingredients:
For Salad:
Garbanzo Beans 15 Oz
Cucumber 1 Cup
Cherry Tomato 1/2 Cup
Mixed Bell Pepper 1/4 Cup
Olive 1/4 Cup
Onion
Parsley
Dressing
For Dressing:
Garlic Clove 1
Lemon Juice 1 Tbsp
Honey 1 Tbsp
White Vinegar 1 Tbsp
Olive Oil 2 Tbsp
Salt
Black Pepper
#chickpeasalad #mediterranean #salad #dishanddevour
Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
You'll want to save some turkey for Rachael's spiced-up leftover casserole.
Subscribe ►
Get the recipe ►
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today:
If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Turkey, Mushroom and Corn Mexican Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr
Prep: 15 min
Cook: 45 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Sauce:
3 medium poblano peppers, seeded and stemmed, chopped
1 cup chicken stock
2 cloves garlic, chopped
1 small onion, chopped
A small handful fresh cilantro leaves, plus a few leaves for garnishing
Salt and freshly ground black pepper
3 tablespoons butter
2 tablespoons flour
1 cup milk
1/2 cup heavy cream or Mexican crema
Casserole:
2 tablespoons EVOO
3 tablespoons butter
12 ounces sliced button or crimini mushrooms
2 cups fresh (about 4 ears) or frozen and defrosted corn kernels
2 shallots or 1 small red onion, chopped
4 to 5 cups chopped cooked turkey meat
1 cup chicken stock
Six 8-inch flour tortillas
2 1/2 cups shredded Monterey Jack or Cheddar
1 1/2 cups shredded Manchego cheese
Directions
For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
Char the tortillas over an open flame on a gas burner, or in dry skillet.
Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
Cook's Note
To roast turkey breasts when it's not Thanksgiving time, preheat the oven to 325 degrees F. Rub the skin of the whole turkey breast with butter or oil, sprinkle with salt and pepper and cook until temperature reads 165 degrees F on thermometer (1 hour for boneless and 75 to 90 minutes for bone-in). Let rest covered with foil.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
Stream full episodes and more:
Like Food Network on ► FACEBOOK:
Follow Food Network on ► INSTAGRAM:
Follow Food Network on ► TWITTER:
Visit Food Network online:
#RachaelRay #WeekInADay #FoodNetwork #TurkeyMushroomandCornMexicanCasserole
Rachael's Leftover Tex-Mex Turkey Casserole | Rachael Ray's Week In A Day | Food Network
The BEST Baked Turkey Meatballs | LOADED With of Flavor!
It’s hard to say what exactly it is that makes meatballs so special, but there is definitely something about somebody forming each little sphere, especially for you that gives them an extra measure of love. Turkey Meatballs are one of those “just right” snacks after a long day of school or a super easy protein for a weeknight family dinner.
For these Turkey Meatballs, we will be saving ourselves time, effort, and a greasy mess by enlisting the help of the oven. None of that pan-searing stuff for us today; we are taking the easy way out, and trust me when I say we aren’t compromising on flavor one bit! These things are full of fresh herbs, veggies, and just the right amount of seasoning, which makes them delicious all on their own, yet versatile enough to pair with a variety of meals.
Whether you’re adding them to pasta and marinara, mashed potatoes and green beans, or just eating them as a delicious, high-protein snack, this quick and easy recipe will do the trick!
What you'll need:
⅓ cup Italian breadcrumbs
⅓ cup milk
½ yellow onion minced
3 cloves garlic minced
2 tablespoons freshly minced parsley
¼ cup freshly grated Parmesan cheese optional
1 large egg slightly beaten
1 ¼ teaspoon Kosher salt
½ teaspoon black pepper
2 pounds ground turkey
Cooking spray (avocado, canola, or olive oil)
How to make Turkey Meatballs:
You’ll start off by preheating your oven to 400° and lining 2 baking sheets with non-stick aluminum foil.
Now, add your bread crumbs and milk to a medium mixing bowl and stir until all the milk has been absorbed. Then, add in the minced onion, garlic, parsley, parmesan, egg, salt, and black pepper and mix until all ingredients are well combined. Add your ground turkey and gently stir it in.
You’ll want to get your hands wet to prevent the mixture from sticking to them. Scoop about 2 tablespoons of the meat mixture at a time into your damp hands and roll it into balls.
Take care to set each Turkey Meatball at least 1” apart on the prepared baking sheets and bake for 25-35 minutes depending on the size of your meatballs. Allow them to cool a little and serve them up however you’d like!
❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thanks so much for watching! Pretty please, hit that LIKE button and SUBSCRIBE so you can stay up to date with all of my new recipe releases. Stay tuned, there's more yumminess to come!
???? SUBSCRIBE ????:
???? Like what you see? There's SO MUCH more! ????
⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️⬇️
If comfort food soothes your soul and entertaining is your happy place, this is your channel!
The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!
You can find all TAK recipes here!
5 Classic Thanksgiving Side Dishes For The Perfect Turkey Day Spread
Hello Food Wishers! This is Chef John's Corporate Overlords back again with 5 classic Thanksgiving side dishes pulled from the archives to round out your perfect Turkey Day spread! No Thanksgiving feast would be complete without Chef John’s Ultimate Mashed Potatoes, or the best French Onion Green Bean Casserole you’ve ever tasted. Plus, Chef John takes your stuffing game to the next level with his Gravy Stuffed Stuffing Muffins! Whether you’re looking for tender, flaky Rosemary & Honey Pull-Apart Dinner Rolls or an elevated take on Candied Yams, Chef John has the perfect Thanksgiving recipe for you!
Ultimate Mashed Potatoes:
French Onion Green Bean Casserole:
Rosemary & Honey Pull-Apart Dinner Rolls:
Candied Yams:
Gravy Stuffed Stuffing Muffins:
0:00 Ultimate Mashed Potatoes
5:52 French Onion Green Bean Casserole
11:05 Rosemary & Honey Pull-Apart Dinner Rolls
17:22 Candied Yams
24:15 Gravy Stuffed Stuffing Muffins
How to Make the Juiciest Roast Turkey Breast
This roast turkey breast recipe is the answer to getting beautiful turkey meat without too much hassle. FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
INGREDIENTS:
For Turkey
???? 2.5 lbs bone-in turkey breast half (so 1/2 of a whole breast)
???? Kosher salt this is the one I use
???? 1 tsp ground allspice
???? 1 tsp paprika
???? 1 tsp ground black pepper
???? ½ tsp nutmeg
???? 1 head garlic about 14 cloves, peeled and minced
???? Large handful of chopped fresh parsley about 2 ounces
???? Extra virgin olive oil
???? 7 to 8 small shallots peeled and halved
???? 7 celery sticks cut into large pieces
For Grapes
???? 1 lb seedless red grapes
???? Extra virgin olive oil
???? Kosher salt
NOTES
???? Make sure your turkey thawed before cooking. It will typically take 1 day or so to thaw out in the fridge.
???? Salt the Turkey Breast First. Do not skip salting the turkey. If you have the time, salt and refrigerate the turkey uncovered for 2 hours or even overnight. But if you're short on time, salt and leave it at room temprature for 30 minutes while you work on other things. I use low-sodium kosher salt which will do its work of tenderizing and flavoring the turkey. And if you do end up chilling it uncovered, the circulating air will dry up the skin some which will help it cook to a cripsy golden brown while the tukey breast stays nice and juicey.
????Let the cooked turkey breast rest before serving. When you take it out of the oven, it's a good idea to cover the turkey loosley with some foil and leave it undisturbed for 15 minutes or so. This allows the juices to redistribute (you don't see this part in the video, but I always do it).
???? The roasted grapes are optional. If you skip the grapes, still, heat the oven to 450 degrees F to start with and reduce the heat to 350 degrees F when you insert the turkey in the oven.
???? Storing leftovers. If you've roasted turkey breast to use for sandwiches for example, or if you have leftovers, you can refrigerate for later use. Store roast turkey breast in tight-lid glass containers and refrigerate for up to 4 days.
GROUND TURKEY BREAKFAST CASSEROLE | GROUND TURKEY RECIPE | LOW CARB BREAKFAST IDEAS || FRUGALLYT
Welcome back to my channel. Today I’ll be showing you how to make this delicious Turkey breakfast casserole.
INGREDIENTS:
1 lb ground Turkey
Salt to taste
2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
Chopped parsley
1/2 small onion chopped
3 garlic cloves chopped
1 sprig scallion chopped
2 seasoning peppers chopped
Bell peppers chopped
Fresh thyme chopped
6 eggs
1/2 cup evaporated milk
1 cup cheese of choice
Total bake time was 25-30 minutes.
——————————————————————————
If you liked this video don’t forget to subscribe, like, comment & share!❤️
Thanks for all the support.
————————————————————————————
S O C I A L M E D I A ❣️ L E T' S C O N N E C T
FOLLOW ME ON IG: @ FRUGALLYT
FOLLOW ME ON FB: Frugallyt
COLLABORATIONS: frugallyt767@gmail.com