Showing posts with label turkey. Show all posts
Showing posts with label turkey. Show all posts
Can you remember the first time you ever had a Big Mac Burger? I was an adult. I didn't grow up with a McDonald's around me. I had moved out to Winnipeg, gotten married and was pregnant for my oldest daughter.
I was not a person who really liked hamburgers to be honest. I had never had one at any fast food place. The only hamburgers I had ever eaten were the ones my mother made us and they were not very tasty or appealing. And I am being kind in putting it that way! 😣
Big Mac's are still not something I eat very often. In fact I don't think I have had one since I moved back to Canada 2 1/2 years ago now. I had seen these Big Mac Tacos on Pinterest however and I was keen to try them out. The recipe I have adapted today comes from a page entitled Cravings Journal.
They looked really delicious and quite simple to make. I am all for delicious and simple! I decided to try them out for myself.
The original recipe was for two servings. I am only one so I cut it back to make only one serving (two tacos). To be honest that was more than ample. I could not eat both.
I also took the liberty of using ground turkey instead of ground beef. I am still not overly fond of ground beef much of the time, but I do really like ground turkey!
I also thought two slices of cheese per taco was a bit over the top, so I used only 1 1/2 slices and to be honest I thought that was a bit much for my taste. I think 1 slice per taco would have been plenty.
I also adapted the Big Mac sauce from the original recipe to something I thought I would like more. It sounded like it would be a bit runny to me. I wanted my sauce to be a bit thicker.
So now you know all the changes I made, lets get down to the recipe!
WHAT YOU NEED TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
Its actually not a lot of ingredients. The sauce has more ingredients than any other part of the burger!
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
I added sweet pickle relish to the sauce. Any Big Mac I have ever had distinctly had sweet pickle relish in the special sauce. Two all beef patties, special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.
Dang that is what was missing. The onions! Add some chopped raw onion for that true Big Mac experience!
Confession time here. I didn't have six inch flour tortillas. I had six inch corn tortillas and regular sized flour tortillas. I tried using the corn tortillas first. One word. DON'T!!!
They are far too flimsy. Use flour tortillas.
I cut my larger ones down to size. They worked perfectly. I used the six inch corn tortillas as a "pattern." You need a sturdier tortilla.
HOW TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
These go together and cook really quickly. It is important to have everything ready to go before you start. Although quantities are given for one serving (two tacos) you can very easily double or triple up to make more. Keep any extras warm on a cooling rack in a warm oven while you cook them all so that they stay crisp and don't go soggy!
Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
Whisk together all of the sauce ingredients until well combined.
Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and pickles. Serve immediately.
These were really quite good and they went together very quickly. Unless you are really fond of the flavor of processed cheese, use only one slice per taco. Add some chopped white onion for an authentic Big Mac experience.
I quite enjoyed this somewhat "healthier" version done with turkey! I actually found them to be very filling and could only eat one of mine, so if you are small eaters, this would be enough for two people to be satisfied with. You could serve a salad or some potato salad on the side and it would be more than ample.
SHREDDED BEEF TACOS - The filling for these tasty tacos cooks in the slow cooker. Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. Not too spicy. You can certainly adjust that if you like your tacos spicier! Delicious served in soft tortillas with all of your favorite taco toppings!
FRIED CHICKEN TACOS - This adaptation of the Pioneer Woman's recipe is a small batch recipe designed to feed only 2 to 3 people. Crisp shells, tasty chicken filling, spiced just right, a bit messy to eat. Altogether a wonderfully tasty taco experience!
BIG MAC TACOS (SMASH BURGER TACOS)
Yield: 1
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
These tasty tacos make for a great weeknight supper. Quick, easy and delicious. Have everything ready before you start. They go together very quickly.
Ingredients
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
Instructions
- Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
- Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
- Whisk together all of the sauce ingredients until well combined.
- Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
- Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
- Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
- Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
- Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and chopped pickles. Serve immediately.
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This is how I froze the remainder of the ground meat. I divided it into two packages, with 1 3/4 oz/50g grams in each, using medium sized zip lock baggies. I flattened the meat into each one until paper thin and zipped the baggies closed, expressing as much air out as possible.
I labeled each baggie with a black marker showing both the contents and weight of the meat, plus the date I froze it. That way I will know when it needs to be used by. Place in the freezer flat to freeze.
These thaw out really quickly any time you are wanting just enough ground meat for one serving.
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This recipe which I am sharing today is something I actually cooked prior to becoming sick. I am only just getting around to posting it now. Sorry about that! I hope you won't hold it against me! (I know you won't.)
It is a recipe that I had pinned from Eating Well 101. I had some turkey thighs in my freezer and had pinned a few recipes for cooking them. In the original recipe the thighs were roasted with sweet potatoes and fresh cranberries.
Yes, it was a holiday recipe. It is not the holidays but as I said I did have these turkey thighs I wanted to roast. I am trying to empty out my freezer a bit so that I can defrost it and so that I can make a trip to Costco.
They opened a new mini Costco not too far from us. Its called the Running Man Grocery Mart. Our regular Costco is several hours away. This one is about 45 minutes. Much more doable. My sister and I checked it out last week. Its about a third the size of a regular one and doesn't have everything, but has quite a lot!
Back to the turkey thighs. I will quite often buy turkey parts rather than a whole turkey. They sell it here both by the half bone in breast and in packages containing two thighs. This is much more practical for me, a single woman living on her own.
They are PC Free From, which means that the turkey has been raised without anti-biotics. I like that. I will sometimes pick up one of the other and shove them in the freezer to cook when I want something which is simple and healthy for my supper.
As I said, the original recipe was cooked with cranberries and sweet potatoes. I chose to do mine with a mix of carrots, regular white potatoes and sweet potatoes. I also sized it just for two people.
I also thought the method of rubbing it with an herb butter was a bit faffy, so I simply melted the butter and poured it over top. Simplifying the whole process. It turned out beautifully succulent and delicious.
WHAT YOU NEED TO MAKE ROASTED TURKEY THIGHS WITH GARLIC HERB BUTTER
Other than the turkey thighs you probably have everything you need in the kitchen right now. You could also use chicken thighs, but they would not take as long to cook.
- 2 bone-in, skin on turkey thighs
- 1 TBS flavorless oil, divided
- 1 medium sweet potato, peeled and cut into 1 inch chunks
- 2 medium baking potatoes, peeled and cut into 1 inch chunks\
- 2 medium carrots, peeled and cut into 1 inch chunks
- 1/4 cup (60 grams) butter, melted
- 4 cloves garlic, peeled and finely minced
- 1 TBS fresh rosemary (leaves only) finely chopped
- 1/4 tsp dried thyme, rubbed to a powder
- 1/4 tsp powdered sage
- 1/2 tsp red chili flakes (optional or to taste)
- fine sea salt and fresh ground black pepper to taste
As I said, you could also use chicken thighs. I would use four thighs for two servings. Pick the thighs on the larger side so that you don't need to rearrange the cook time too much.
You could also not brown them first, which would make the oven roasting time shown here about right.
Its up to you what you want to do. If you can get the turkey thighs, I highly recommend. The thighs have always been my favorite part of the turkey. Those and those little oysters of flesh on the bottom of the bird. I call them the "cook's treat." So tender and juicy!
I chose to use a mix of two potatoes, white and sweet. I love potatoes in any way shape or form, and these went very well together. I added carrots as well because I had some which needed using and I like carrots.
I thought that it would make for a beautiful meal all cooked in one roasting dish, with plenty of variety of textures and flavors. Plus the garlic and herb butter goes well with all of these things. I cooked some broccoli and cauliflower on the side. Totally unnecessary, but I like plenty of vegetables.
HOW TO COOK ROASTED TURKEY THIGHS WITH GARLIC HERB BUTTER
Nothing could be easier. Trust me on this.
Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a roasting tin, or deep casserole large enough to hold everything in a single layer.
Season the turkey thighs all over with some salt and black pepper.
Heat 1/2 TBS of the oil in a medium skillet over medium high heat. Place the turkey thighs in skin side down. Brown nicely and then flip over and cook the underside for a few minutes. Place into the casserole dish.
Toss the vegetables with the remaining oil and place into the casserole dish in a single layer around the turkey.
Whisk the melted butter, garlic, rosemary, thyme, sage, and red chili flakes (if using) together in a measuring cup. Drizzle evenly over the turkey thighs. Sprinkle with a bit more salt, if desired.
Roast in the heated oven for 30 to 35 minutes. Remove from the oven. Give the vegetables a stir and baste the turkey with some of the pan juices.
Return to the oven and roast for a further 10 to 12 minutes, basting the turkey every 3 to 4 minutes.
Remove from the oven and leave to stand for five minutes before serving.
Serve each thigh with a portion of the vegetables. I also steamed some broccoli and cauliflower to serve on the side.
This was really, REALLY good. I got to enjoy my favorite part of the turkey without having a whole cooked turkey to dispose of after. The vegetables were beautifully roasted and somewhat caramelized.
It might sound like a lot of garlic, but trust me that it totally works and becomes lovely and mellow, working beautifully with everything else.
The pan juices kind of get absorbed, so there is no gravy to serve with the dish, but trust me when I say that this is so delicious on its own, you won't miss having gravy at all! Simple and delicious works for me every time!
If you are a singleton or a couple of empty nesters and you are interested in a few more main dish recipes suited just for two people, you might enjoy the following:
CLASSIC POT ROAST FOR TWO - All the delicious flavors of a full sized pot roast except this version is perfectly sized for just two people, with a tiny bit of leftovers. Delicious and simple, it is a beautiful meal, with tender fall apart beef, roasted potatoes, carrots and plenty of delicious gravy to spoon over top.
EASY CHICKEN PARM FOR TWO - Chicken Parmesan is one of my favorite meals. Tender breaded chicken breasted, crispy and golden, topped with a delicious marinara sauce and cheese. This cooks on a bed of pasta. Beautiful served with a salad on the size and maybe some garlic bread if you are so inclined.
Yield: 2 generously
Roasted Turkey Thighs with Garlic Herb Butter
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
No fuss, no muss, beautifully cooked turkey thighs filled with plenty of flavor. Roasted with plenty of vegetables for a simple and delicious meal in one.
Ingredients
- 2 bone-in, skin on turkey thighs
- 1 TBS flavorless oil, divided
- 1 medium sweet potato, peeled and cut into 1 inch chunks
- 2 medium baking potatoes, peeled and cut into 1 inch chunks\
- 2 medium carrots, peeled and cut into 1 inch chunks
- 1/4 cup (60 grams) butter, melted
- 4 cloves garlic, peeled and finely minced
- 1 TBS fresh rosemary (leaves only) finely chopped
- 1/4 tsp dried thyme, rubbed to a powder
- 1/4 tsp powdered sage
- 1/2 tsp red chili flakes (optional or to taste)
- fine sea salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Have ready a roasting tin, or deep casserole large enough to hold everything in a single layer.
- Season the turkey thighs all over with some salt and black pepper.
- Heat 1/2 TBS of the oil in a medium skillet over medium high heat. Place the turkey thighs in skin side down. Brown nicely and then flip over and cook the underside for a few minutes. Place into the casserole dish.
- Toss the vegetables with the remaining oil and place into the casserole dish in a single layer around the turkey.
- Whisk the melted butter, garlic, rosemary, thyme, sage, and red chili flakes (if using) together in a measuring cup. Drizzle evenly over the turkey thighs. Sprinkle with a bit more salt, if desired.
- Roast in the heated oven for 30 to 35 minutes. Remove from the oven. Give the vegetables a stir and baste the turkey with some of the pan juices.
- Return to the oven and roast for a further 10 to 12 minutes, basting the turkey every 3 to 4 minutes.
- Remove from the oven and leave to stand for five minutes before serving.
- Serve each thigh with a portion of the vegetables. I also steamed some broccoli and cauliflower to serve on the side.
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Honey Sriracha Turkey Meatballs. This recipe I am sharing with you today makes either a simple and tasty appetizer for game nights or dinner parties, or a delicious main course when you add some rice and perhaps a salad or other vegetable on the side.
Not only are they delicious, but this is a very simple and easy recipe to create. It is also a small batch recipe, serving only two to three people. Simply double to serve more.
Juicy, tender meatballs filled with fresh oriental flavor . . . garlic and ginger with just a touch of seasoning . . . baked in a hot oven and then finished with a snappy zesty spicy sauce/glaze.
The sauce is what helps these fabulous meatballs to stand out from the rest. You can make them as spicy as you like. Sweet with honey and brown sugar, a bit salty from soy sauce, and that wonderful garlic heat from the Sriracha sauce.
So just what is Sriracha sauce and why do people love it so much? Its not something I ever heard of when I was growing up, but we live in a much more cosmopolitan world these days and our lives are filled with an abundance of tastes and flavors from around the world.
Sriracha Sauce is a Thai garlic/chili sauce, a bright red condiment which packs quite a bit of heat but not as much as Tabasco or cayenne pepper.
Its a delicious mix of heat (red jalapeno chilis), garlic, sugar, vinegar and salt, and some seasoning of course. Thick and unctuous it is like the Thai equivalent of tomato ketchup! Except a lot hotter!
I do enjoy it, but in small quantities, because I don't like my food especially spicy and hot.
It adds a delicious Unami to most dishes and is really quite addictive. You can add up to 1/2 TBS of the sauce to this dish. I am a weakling and only add a fraction of that. Yes, call me cowardly when it comes to hot spice! Blame my aging innards!
WHAT YOU NEED TO MAKE SRIRACHA TURKEY MEATBALLS
This is a small batch recipe, making only 12 1/2-inch sized meatballs. You could make them larger, but you will only get about six 1-inch balls. There are two components to the recipe. The meatballs and the sauce. The two combined are gorgeous.
For the turkey meatballs:
- 1/2 pound (8 ounces/226g) ground turkey
- 1/4 cup (30g) fine dry bread crumbs
- 1 egg yolk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- pinch black pepper
For the sauce:
- 2 TBS liquid honey
- 1 TBS light soy sauce
- 1/2 TBS corn starch (corn flour)
- 1/2 TBS (or to taste) Sriracha sauce
- 1/2 TBS soft light brown sugar
- 1/4 tsp garlic powder
- 1/2 cup (120ml) water
To garnish:
- toasted sesame seed
- finely chopped spring onions
- chopped parsley
I adapted this recipe from one I found on Mildly Meandering. She used ground chicken in her meatballs, which you can certainly do. The flavors of the sauce also would go very well with pork, and I even think beef.
I love ground turkey and it is something I always have in my freezer and so it was only natural that I adapted the recipe to use that. I also cut her quantities in half and I changed the sauce to make a much thinner sauce.
Her sauce was quite thick. I wanted a looser sauce. One that I could cook the meatballs in for a little bit of time so that its flavors would penetrate the meatballs a bit.
I like to use Kikkoman soy sauce. Its brewed and not as harsh as other kinds. I used regular liquid honey. I wouldn't waste a really expensive honey on this recipe as the other flavors will overpower it. You are really just going for the sweetness of the honey and its viscosity and propensity to glaze things quickly, more than the flavor.
HOW TO MAKE HONEY SRIRACHA TURKEY MEATBALLS
These are very simple to make. You make the meatballs and while they are baking, you make the sauce, simply coating the meatballs in the sauce for the last 10 minutes of cook time.
Preheat the oven to 400*F/200*C/ gas mark 6.
Place all of the ingredients for the meatballs into a bowl and lightly combine until well mixed together.
Shape into 12 1/2-inch meatballs. Place into a small cast iron skillet, leaving some space between each one.
Bake in the preheated oven for 20 minutes. While the meatballs are baking make the sauce.
Whisk together everything in a smalls saucepan. Cook, stirring constantly, over medium heat until the sauce begins to boil and thicken. Set aside and keep warm.
At the end of 20 minutes, remove the meatballs from the oven. Pour the sauce over the meatballs, turning them to coat them in the sauce.
Return the meatballs to the oven for a further 10 minutes until they are coated and glazed with the sauce.
Remove and garnish with the sesame seeds, spring onions and parsley. Serve immediately.
If you think the sauce is still too thick, feel free to thin it a bit more if you wish. You want it to coat the meatballs, but you don't really want them swimming in it.
You could add a bit of a fruity flavor by using fruit juice instead of the water. Orange juice would be particularly good with all of the other flavors.
These were really, REALLY good. Spicy without being over the top. Moist and tender. Not swimming in sauce. The chopped spring onion (my addition) provided a tiny hint of sharpness to blend in with the sweetness and spiciness of the sauce.
I served mine as a main with some steamed basmati rice. I also had a salad on the side. I think you are really going to enjoy these!
I am no stranger to turkey meatballs. As I have said ground turkey is my ground meat of choice. Here are some other turkey meatballs I have prepared here in The English Kitchen that you might enjoy!
CRANBERRY AND APPLE TURKEY MEATBALLS -Sweet and tangy, deliciously moist meatballs. These low fat meatballs make a great main course or a delightful appetizer or nibble. Grated apple really helps to keep these meatballs nice and moist!
TURKEY MEATBALLS AND LEMON RICE - A delicious one pan supper cooked in a skillet. What you have here are tasty tender turkey meatballs, with a lovely veg and lemon flavored rice pilaf. Quick, easy, colorful and delicious!!
Yield: 3
Honey Sriracha Turkey Meatballs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Deliciously spicy. Can be served as an appetizer on their own, or as a main course with some rice and a vegetable on the side.
Ingredients
For the turkey meatballs:
- 1/2 pound (8 ounces/226g) ground turkey
- 1/4 cup (30g) fine dry bread crumbs
- 1 egg yolk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- pinch black pepper
For the sauce:
- 2 TBS liquid honey
- 1 TBS light soy sauce
- 1/2 TBS corn starch (corn flour)
- 1/2 TBS (or to taste) Sriracha sauce
- 1/2 TBS soft light brown sugar
- 1/4 tsp garlic powder
- 1/2 cup (120ml) water
To garnish:
- toasted sesame seed
- finely chopped spring onions
- chopped parsley
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Place all of the ingredients for the meatballs into a bowl and lightly combine until well mixed together.
- Shape into 12 1/2-inch meatballs. Place into a small cast iron skillet, leaving some space between each one.
- Bake in the preheated oven for 20 minutes.
- While the meatballs are baking make the sauce.
- Whisk together everything in a smalls saucepan. Cook, stirring constantly, over medium heat until the sauce begins to boil and thicken. Set aside and keep warm.
- At the end of 20 minutes, remove the meatballs from the oven. Pour the sauce over the meatballs, turning them to coat them in the sauce.
- Return the meatballs to the oven for a further 10 minutes until they are coated and glazed with the sauce.
- Remove and garnish with the sesame seeds, spring onions and parsley. Serve immediately.
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