Tag Archives: turkey

Thanksgiving Day Place Mats

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Canadian Bacon & Egg Cupcake

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Use cupcake liners and place the Canadian bacon in the bottom to make a bowl. Drop egg on top and bake at 350 until egg is done. I have been told you can use regular pork or turkey bacon but have not tried it. Place several 1/2 pieces in one direction and then a few in the opposite direction to create your bowl. Serve with toast or for s special delight serve besides pancakes, waffles or french toast. Definitely an eye opener for breakfast… or anytime!

 

Jeffs Green Chile, Chicken, Bacon, & Rice

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INGREDIENTS:

1 pound chicken
1 half package of bacon (turkey or pork)
2 cups rice
1 pound cheddar cheese
1 half pound mozzarella cheese
10 green chiles (Anaheim or Poblano peppers will also work)
sprinkle of red chile powder
garlic powder
onion powder
sour cream (optional)
guacamole (optional)
small warm tortillas (optional)
crunchy tortilla chips (optional)
salsa (optional)

This is such a simple recipe and is always requested that I make it when bringing food to someones house.

INSTRUCTIONS:
1st:
*2 cup instant rice added to 2 cups boiling water.
*Sprinkle red chile powder to give rice flavor and color. This can be light or heavy depending on the factor of hotness of the end dish that you desire. Cook until rice is tender.

2nd:
*Cut 1 pound of chicken breast into 1″ cubes
*Cut 1 half pound of bacon (pork works best but I have made it with turkey and is still delicious) into 2″ lengths
*Fry and keep stirring until chicken and bacon are done (bacon will need to be crisp)
*While frying you can add: garlic powder, onion powder, a dash of Cajun seasoning or taco seasoning

3rd:
*Blanch or roast green chiles
*Cut the top of and slice them length ways on one side so you can lay them out

4th:
*Spread rice mixture out in a 9 x 13 dish
*Place the sliced open green chiles out on top of rice
*Place chicken and bacon pieces directly over each chile to cover them but leave the rice showing through
*Options at this time: chives, onion, tomato, salsa or leave like it is
*Cover each chile with a mound of cheddar cheese and sprinkle each mound with a little bit of mozzarella cheese

5th:
*Bake at 350 degrees until all cheese is melted

6th:
*Serve with a spatula and top with sour cream
*Serve with some soft warm tortillas or crispy tortilla chips and fresh cilantro salsa and a large cool glass of sweet tea.

Its always gone and I leave with an empty dish…. guess its good when I make one to take I make another to keep for myself…. makes great portions to make lunches with.

A Santa History

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Santa Claus was really St. Nicholas.  Saint Nicholas was born in 245 AD and died in 350 AD in Lycia, Anatolia, a province on the southwest coast of Asia Minor.  This part of the world is now Turkey.  He was a bishop of a church.  The legend of his generosity has been handed down throughout the years through thousands of churches.

In 1823, Clement C. Moore wrote “A Visit from St. Nicholas’, which showed Santa Claus driving a sleight drawn by “eight tiny reindeer.”  We know this story as “The Night Before Christmas.”   The image of Santa Claus, as we know him,  was drawn by Thomas Nast.

There are many legends of St. Nicholas, but this is the most famous legend and it includes elements of today’s Santa.  A nobleman who lived with his three daughters had fallen on hard times. The daughters had no chance of marriage, since their father could not pay their dowries.

One night, St. Nicholas threw a sack of gold through a window of the nobleman’s shabby castle, which was enough for one daughter’s marriage. The next night, he tossed another sack of gold through the window for the second daughter.

But on the third night, the window was closed. So, St. Nicholas climbed onto the roof and dropped the sack down the chimney. The next morning, the daughters found the gold in the stockings they had hung to dry by the fireplace.

That, my friends, is why we leave our stockings out for Santa Claus.

Frozen Turkey??? Here’s A Fix!

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Did you forget to unthaw your turkey?

No problem!

It’s perfectly safe to cook a frozen turkey. Here’s how- Remember it takes about 50% longer to cook a frozen vs. a thawed turkey so make sure you don’t buy one over 18 lbs. Preheat the oven to 325 degrees F.  Unwrap the turkey and bake in the oven for one hour.  Remove the turkey and brush with olive oil and season with poultry seasoning.  Place turkey back in the oven for two more hours.  Then remove turkey again and pull out bag of giblets. The bag should be soft at this point and no longer frozen.  This is the hardest part but you have to do it because you don’t want the bag to melt or you won’t be able to eat the turkey.   After you remove the plastic bag of giblets continue roasting the turkey until the internal temperature reaches 165 degrees F.  A 12 lb frozen turkey usually takes about 4 ½ – 5 hours to roast. Use an instant read thermometer not the pop up button to determine how done it is.

Your turkey is done and problem solved!

PS: As noted by a comment… this technique should also work with a chicken… and a ham!