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Been on a healthy eating kick lately, so decided to make turkey tenderloins in the oven. I greased the pan with coconut oil, then salt and peppered the turkey IMG_20160412_184632523_zpskrp52ahs.jpg
Flavor was incredible, and the turkey was very juicy! I didn't get a very good after pic, but this will have to do. IMG_20160412_194346486_zpsooukcnki.jpg
Took about 2.5lb of breast meat and put it into the crock pot.
Added 2 cups of chicken broth.
Added the pureed (used cuisinart) content of 1 can of chipotle peppers in adobo sauce.
Cooked for 6 hours on high.
Once done, removed and pulled with forks.
Took 1 cup of braising liquid and strained it (returned solids to crock pot) and then reduced the liquid to a thick consistency in a saucepan over medium heat. Added thickened liquid to mexican table cream for a spicy sauce.
Returned pulled chicken to crock pot to mix/coat with remaining braising liquid.
Served on corn tortilla with chopped tomatoes, cilantro, onion, cabbage and the cream sauce.
That sounds awesome! Although I would have used thighs.
I've got ginger chicken tikka masala in the crock pot right now myself...
We had some boobies left over, so we wanted to use them up... Plus, I think the white meat shreds a little easier into "strips" versus the chunky mush the dark meat ends up when I try to shred it.
The stuffed banana peppers came out really good, it was my first attempt so I learned some things and they'll be better next time for sure. I picked up a basket of organic banana peppers from a farmer's market this past weekend. It's a LOT of work, I spent about 1.5 hrs total from start to finish but the end result was well worth it. On to the pics... IMG_20160608_191009871_zpsstfyqy3p.jpg
After you core them you boil them for about 5 mins to soften them, then you make the sausage mixture. I used sweet turkey and chicken sausage from whole foods, but next time I'm definitely using pork (whole foods was out of pork sausage) Also the recipe I used called for 1.5 cups of bread crumbs and this was way too much, I'll definitely cut this back to a cup as well, and I ended up with tons of extra so I made them into meatballs. IMG_20160608_193718308_zpspi9eoum7.jpg
The recipe I used also had you make your own sauce with banana peppers and onions in it, could have saved some time and steps and used the canned sauce that I bought, but this sauce ended up being worth the extra effort IMG_20160608_193737432_zpshufpynss.jpg
So, thought I would jump in on this thread, since food is something I very much appreciate.
It's a mix of grilled/oven/stove top cooking.
Wife is a pretty fantastic cook/plater, so, I am sure you will be able to figure out what she put together for the photos. I will take credit for the grilled submissions, though.
Want to step up to a smoker at some point.
All of you that have been sharing pics of your smoker creations have definately inspired me!
Took two servings of the smoked salmon I made that was in the freezer and sauteed it with leeks, garlic, peas and some fresh corn in butter, cream, sherry. Salt and pepper and some Romano cheese over the top of pasta. Came out awesome.
Monday night I had planned on grilling swordfish, asparagus, and baked potatos. The weather had other plans instead though so that was scraped. Found some recipes I could make inside instead with the same stuff and went for it. I used my cast iron pan to make fish for the first time and it came out great.
Cajun swordfish, garlic peppercorn asparagus, and salt crusted bake potatos.
So thinking salad tonight to clean out all the burgers i`ve been eating lately. Usually put chicken on it or sometimes steak but saw some Canadian Bacon that looked good and thought I would buy it and try it.
Turned out to be really good. The saltiness of it really brought some great flavor.
Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/4 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
My homemade smoked salmon on top of organic field greens, with home grown tomatoes and red peppers from my garden, garlic vinaigrette and homemade pickled banana peppers IMG_20161006_190856746_zpsa1a9ew90.jpg
Made stuffed peppers again yesterday, this time I used pork sausage and less bread crumbs and they were fantastic!
I picked up some huge banana peppers when the gf and I went to pick out pumpkins, for 50 cents a piece I knew I had to make these IMG_20161024_183623998_zps2zeg4u9d.jpg
The grocery store didn't have ground sweet sausage, just hot sausage, but they had these on sale so I bought the links are removed the casing IMG_20161024_182107070_zps6rtzpicj.jpg
This was a trial for future thanksgivings, but I also did it with making Turkey Noodle Soup in mind. I ended up with a ton of extra smokey delicious turkey meat IMG_20161125_224849670_zpskt2uuxrw.jpg
I also picked up a pack of fresh herbs that contained fresh rosemary, thyme and sage, and chopped these and added them to the veggie mix IMG_20161127_183124601_zpsnowfxchz.jpg
And the finished product, the flavor is amazing. The smokey flavor of the turkey really shines, and the fresh herbs just tie in so well. Probably the best soup I've ever had! IMG_20161127_194423079_TOP_zpsabmmkktm.jpg
Been on a clean eating kick, lost 13 lbs already this month. Pizza is one of my biggest weaknesses, so I decided to try making cauliflower pizza crust. I cheated and bought riced cauliflower from Trader Joe's since I don't have a food processor. Then mixed it with some spices, coconut flower, some cheese, and eggs
The sausage isn't technically clean eating, but I had it in my freezer and wanted to use it up, I also topped with fresh basil, red onions, and banana peppers. I really enjoyed it, and unless you were thinking about it, you didn't notice the cauliflower taste. I made extras and froze them since it is time consuming work. Going to try different toppings next time, but my pizza craving is happy, and I have a whole nother pizza in the fridge for leftovers
High in fat isn't as bad as you think it is. Provided your carb level is low(er), you'll still burn the fat. It's easier for your body to burn carbs though so if you eat high in fat and carbs, you'll have issues. Most "fat free" or "low fat" foods will substitute the fat with sugar (carbs) which is worse than just eating the full fat variety. If you eat lower in carbs, you can effectively increase your fat intake if you maintain your exercise level. Note that this also means you need to maintain a high protein diet too which you should actually do regardless of carb level. If you're trying to lose weight, lower your carbs and increase your other intakes to make up for the calorie deficit. If you want to gain weight or bulk, increase your carbs and protein for more energy at the gym and muscle building.
In any case, pork is still a pretty lean protein especially when cooked well. When sausage is fully cooked, a lot of the fat will drain off. Hell, bacon is a really good food to eat for those trying to lose weight. Within reason that is, you can't eat an entire package and expect to lose weight. Key with everything is keeping things within moderation.
Originally Posted by 97BlackAckCL
Well, pork isn't really clean eating, plus it's processed
It was still good though
Pork absolutely is clean, it's a lean protein even in sausage form. Everything is processed to some degree, even a skinless chicken breast is processed. The bad processing is when there is added sugar, preservatives, etc. Basically anything other than meat, veggies, spices, and good carbs in moderation. (sweet potato, etc)
