2017-10-06 / Home & Garden

Star Chefs

Spinach and Feta Turkey Burgers

2 eggs, beaten
2 cloves garlic, minced
4 ounces feta cheese
1 (10 ounce) box frozen
chopped spinach,
thawed and squeezed
2 pounds ground turkey

Preheat an outdoor grill for medium-high heat and lightly oil grate.

While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and turkey in a large bowl until well combined; form into eight patties.

Cook on preheated grill until no longer pink in the center, 15 to 20 minutes.

Roast Duck with Apple Dressing

1 (4 pound) whole duck
Salt and pepper to taste
1 tsp. poultry seasoning
1/2 Tbsp. butter
3 Tbsp. chopped onion
5 stalks celery, chopped
3 cups peeled, cored and
chopped apple
3 cups cornbread crumbs
1 Tbsp. olive oil

Rinse duck and pat dry; rub with salt, pepper, and poultry seasoning.

Melt butter in a small skillet over medium heat. Saute onion and celery in butter until tender. In a medium bowl, combine with apple and cornbread crumbs. Mix together to make dressing (if necessary, add a little water to moisten).

Preheat oven to 350 degrees.

Fill the duck's cavity with dressing, and sew shut with kitchen twine. Rub outside of bird lightly with olive oil, and place in a shallow roasting pan or 9x13 inch baking dish.

Bake in preheated oven for 60 to 80 minutes, or until internal temperature reaches 180 degrees.

Pumpkin Turkey Chili

1 Tbsp. vegetable oil
1 cup chopped onion
1/2 cup chopped green
bell pepper
1/2 cup chopped yellow
bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced
2 cups pumpkin puree
1-1/2 Tbsp. chili powder

1/2 tsp. ground black
1 dash salt
1/2 cup shredded Cheddar
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Chicken Tortilla Soup

2 skinless, boneless
chicken breasts, cut
into cubes
1/2 tsp. olive oil
1/2 tsp. minced garlic
1/4 tsp. ground cumin
2 (14.5 ounce) cans
chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 tsp. chili powder
1 Tbsp. lemon juice

1 cup chunky salsa
8 ounces corn tortilla
1/2 cup shredded
Monterey Jack cheese

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.

Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Warm Chicken Nacho Dip

1 (14 ounce) can diced
tomatoes with green
chile peppers (such as
RO*TEL), drained
1 (1 pound) loaf processed
cheese food (such as
Velveeta), cubed
2 large cooked skinless,
boneless chicken
breast halves, shredded
1/3 cup sour cream

1/4 cup diced green onion
1-1/2 Tbsp. taco
seasoning mix
2 Tbsp. minced jalapeno
pepper, or to taste
1 cup black beans, rinsed
and drained

Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and jalapeno pepper into a slow cooker. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, one to two hours. Stir in the black beans, and cook 15 more minutes to reheat.

Barbeque Bacon Chicken Bake

Cooking spray
8 slices bacon
4 skinless, boneless
chicken breast halves
3/4 cup barbeque sauce

Preheat oven to 350 degrees. Spray a 9x13- inch baking dish with cooking spray.

Cook bacon in a skillet over medium heat until the edges begin to crisp, about five minutes; drain bacon on paper towels. Wrap each chicken breast with two slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.

Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees, 10 to 15 more minutes.

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