Taco Turkey Rotel

I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the GroundRotel 045 Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.

The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs
  2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbsRotel 005
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  5. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  6. Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
  7. Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
  8. Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.Rotel 013
  9. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
  11. Jalapeno peppers, diced, recommended: Great Value, 4 oz.
  12. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  13. Avocado, diced, suggested: Haas, 1 Jumbo
  14. Sour Cream, recommended: Daisy, a dollopRotel 009
  15. Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.Rotel 017
  3. Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
  4. Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
  5. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  6. Add the Williams Taco Seasoning on top of the cheese chunks
  7. Add the drained meat on top of the Taco seasoning
  8. Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meatRotel 028
  9. Add the Fiery Tasty Seasoning on top of the onions
  10. Add 2 cans of Petite Diced Tomatoes on top.
  11. Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
  12. After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
  13. I diced the Avocado and placed it on top.
  14. I crushed some Dorito Tortilla chips and put that on the top.
  15. Then I added a dollop of Daisy Sour Cream.
  16. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!Rotel 032

I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Rotel 049

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YOUTUBE:
https://www.youtube.com/user/ShalimaraliRotel 046

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www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

 

 

 

Cajun Turkey Wings and Chicken Thighs

Turkey Wings 056About 10 years ago I got serious about baking the perfect Turkey. It took years of practice, because my mom usually cooked the Turkey for Thanksgiving. I purchased a large roasting pan and turkey kit with twine, injection needle, thermometer, etc.

Before I moved out on my own, I did not know how to bake a turkey. Turkey is an expensive meat, and I was too cheap to mess it up.

I had to start from the cooking basics. First learning how to fry and bake a cut up chicken. Then moving up to baking a whole chicken, a whole hen and finally, a whole duck.Turkey Wings 059

People loved my duck on Thanksgiving. So it was time to move up to baking a whole turkey.

But I had some secret weapons:

  • Bacon,
  • Butter,
  • Bag.
  • Smear the butter under the skin, and then stuff it with flavors like garlic, lemon and sage.
  • Bacon-wrap the turkey.Cookbook Recipes January 2020 022
  • Bag it in the Reynolds Turkey-size baking bag.

That Turkey was the bomb! It was tender, falling off the bone and finger-licking good.

But that meal only happened once a year for Christmas or Thanksgiving. Poultry for the rest of the year was baked or fried chicken wings or thighs.

One of my grocery stores had the turkey wings on sale for $1.34 a pound, while the chicken wings were $3.99 a pound. That was a no-brainer. Be cheap and buy the turkey wings! I also bought some chicken thighs, since they were on sale for $.65 a pound.Turkey Wings 007

Then I remembered my turkey kit from 10 years ago. I never used the injection needle, because I hate to get shots.

But then my grocery store had the pre-filled injection needle with butter marinade on sale.

That poor turkey has to get a shot from some who is nervous about getting shots.

I might have to have a beer first, to calm my nerves.

Paging Dr. Turkey Briner: It’s time to giveTurkey Wings 019 those birds a shot with a needle. Stat!

INGREDIENTS:

  1. Turkey Wings, 2
  2. Chicken Thighs 6
  3. Honey, recommended: Sam’s Choice, 2 teaspoons
  4. Lemon (cut into 4 wedges), 1
  5. Chicken Bouillon Cubes, recommended: Knorr, 4 teaspoons, divided
  6. Herbs of Provence, recommended: Delish, 1 teaspoon
  7. Smoked Paprika, recommended: McCormick Gourmet, ½ teaspoon
  8. Apple Cider Vinegar, recommended: Heinz, ¼ cupTurkey Wings 040
  9. Creole Style Butter Marinade, recommended: Tony Chachere’s Injectables,
  10. Creole Seasoning, New Orleans Style, recommended: Zatarains, 3 tablespoons for the poultry ( ¼ tablespoons for the fries)
  11. Chicken Fry Seasoned, recommended: Louisiana, 1 ½ bags (about 15 oz.)
  12. Panko Bread Crumbs, Italian Style, recommended: Great Value, ½ cup
  13. Cooking Vegetable Oil, recommended: Great Value, 1 ½ bottles (about 72 oz.
  14. Shortening Sticks, Butter Flavor, recommended: Crisco, 1 containerTurkey Wings 017
  15. Buttermilk Dry, Cultured, recommended: Saco, 2 teaspoons
  16. Cornstarch, 2 teaspoons
  17. Eggs, Jumbo, 2
  18. Buttermilk, recommended: Hiland, ½ cups, divided
  19. Potato Wedges, Deli style, seasoned, recommended: Great Value, 16 to 32 oz.
  20. Grated Parmesan Three Cheese Blend, recommended: Kraft, 2 teaspoons
  21. Water and teapot
  22. Paper bag, large
  23. Disposal gloves (I used at least 8)

INSTRUCTIONS:

  1. Make the Lemon-Honey Brine. Boil water in the teapot. In a large bowl add honey, lemon, bouillonCookbook Recipes January 2020 029 cubes, Herbs of Provence, smoked paprika, vinegar and boiled water. Stir and let cool. After it is cool, you can add the turkey wings & chicken thighs. I added 5 medium-size ice cubes to cool it down, before adding the meat. This can sit in the refrigerator for 2 to 3 days.
  2. The day before cooking, add the poultry to a large gallon bag and massage it with the buttermilk.
  3. Then season with the Creole Seasoning and inject the poultry with the Creole butter marinade.
  4. The day of cooking, beat one egg and add to the chicken bag. Beat the other egg and add to the turkey wing bag. Massage the beaten eggs with the poultry.
  5. Mix the cornstarch with the chicken fry, dry buttermilk blend and granulated chicken bouillon in a Cookbook Recipes January 2020 024large paper bag. This is a good time to get the plastic gloves.
  6. Dip the poultry in the chicken fry mixture and repeat, back to the egg bag, adding additional buttermilk as needed. And finally, one last dredge in the chicken fry mixture. Let it sit for 20 to 30 minutes in the chicken fry mixture (refrigerated).
  7. Heat the shortening stick and cooking oil in a large cast iron pot until 350 degrees F (175 degrees C).
  8. Preheat the oven to 350.
  9. Fry the turkey wings first about 10 to 15 minutes per side, until the meat is no longer pink at the bone. I used a cookie sheet with wire rack to drain the oil. Put in oven while frying the thighs and fries.Turkey Wings 024
  10. Next fry the chicken thighs, for 11 to 13 minutes per side to reach an internal temperature of 165 degrees F. Then rest in oven with the wings. Reduce oven to 180 to keep the meat warm
  11. Next fry the potato wedges about 5 to 7 minutes per side. I drain them in a colander and sprinkle with the Creole seasoning and parmesan cheese.

I love to make it “Buffalo” style with Louisiana Hot Sauce and Blue Cheese Dressing by Litehouse!

Happy Birthday Mom!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Turkey Wings 037

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/Shalimarali

BLOG:Turkey Wings 058
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/

Happy Birthday Mom! January 27, 1938–April 22, 2007

WP_000246 - CopyMy mom was the best mom in the world!  I’ll never forget Mom’s birthday a few years ago.  She requested that I make Chili for her birthday.  Now, whenever I make Chili, I feel so honored that my mom requested that I cook it for her birthday., one of the last few that we shared!

Today I am cooking Turkey, Dressing, Cheesy Broccoli & Asparagus, 2 Pies, Scalloped Potatoes with Swiss Cheese, Gravy and a loaf of bread in honor of Mom’s birthday and Brenna’s Mom’s birthday, both January girls!  These recipes will be in my upcoming cookbook!

My mom’s name in the book is LEANA, which means:
L = LOVING
E = ENCOURAGING
A = AWESOME
N = NUTURING
A = ATTENTION

WP_000092My mom loved all 7 of her kids!  She encouraged us to do our best.  I would not have became a dancer, if she did not have us dance the Twist at a young age.  She was Awesome and Inspiring!  She nurtured all 7 kids and had to endure a child that had a stroke, 2 that had cancer, car accidents, military stints, etc.  She gave all 7 kids so much personal attention, we all felt like an only child that did not suffer attention.

Happy birthday Mom!