Turkey Thighs and Herbs

As you can tell by my blog, I do not consider myself a journalist or a photo journalist.  My writing skills are basic at best, but this turned out so pretty and tasty.  I had to try and put it to words.

First in a medium to large skillet with lid; saute a medium onion finely chopped until slightly caramelized and 2 to 3 cloves of garlic.   Then add  two turkey thighs, seasoned with salt, pepper, paprika, and chicken soup base powder, browning each side until golden brown.  

Add water to the pan, and also add a little more chicken soup base.  I then went out to my little herb garden and got a little of everything... sage, basil, oregano and parsley.  Added the herbs to the top of the turkey, covered and simmered for about an hour.. 

Out came the most wonderful flavored turkey, with it's own sauce ready to serve.  The fresh oregano added just enough heat to the turkey to keep it from being "boring". 

Creamy Roasted Garlic Dip

Ingredients

1 head garlic, peeled and sliced (about 14 cloves)
1 cup sliced shallots (about 3 to 4)
2 tablespoons olive oil
1 package (8 ounces) cream cheese
1 package (6 ounces) goat cheese
1/2 cup dairy sour cream
1 teaspoon Cajun seasoning
2 tablespoons snipped fresh chives

Directions

Place garlic and shallots on foil-lined baking sheet. Drizzle with olive oil. Bake in 400˚F. oven, stirring occasionally, until very soft and lightly browned, about 10 to 15 minutes. Place cheeses, sour cream, and Cajun seasoning in work bowl of food processor fitted with steel knife blade; process until smooth. Add roasted garlic and shallots; process with on/off bursts just until combined. Spread mixture in shallow baking dish. Bake in 400˚F. oven until hot and bubbly, about 15 to 20 minutes. Sprinkle with chives. Serve warm with slices of toasted French bread or fresh vegetable dippers.

Makes 2 1/2 cups

Nutritional Information

Servings: Per 2 tablespoons

Calories: 94
Cholesterol: 19 mg
Fat: 8 g
Sodium: 127 mg
Carbohydrates: 3 g 

Saganaki on Greens

This classic Greek fried cheese appetizer is a terrific topper for a bed of mixed greens. Kasseri, available in the Deli self-service cheese case, is a sheep or goat's milk cheese with hard texture and sharp flavor.

Ingredients

1/2 pound kasseri or romano cheese
1 egg, beaten with 2 tablespoons water
1/3 cup Italian seasoned bread crumbs
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon dijon-style mustard
1/4 teaspoon salt
1 bag (8 ounces) European mix salad greens
2 tablespoons olive oil
Freshly ground black pepper

Directions

Cut cheese into 1/4-inch thick slices; cut into 1-inch pieces. Dip in egg mixture. Coat with bread crumbs, covering completely. Dip again in egg and coat with crumbs; set aside. In small jar or covered container, combine the 1/3 cup olive oil, lemon juice, oregano, sugar, mustard, and salt. Shake to blend well. Place greens in large bowl. Toss with half of the dressing. Divide greens among 6 salad plates; set aside. Heat the 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add coated cheese; cook until cheese softens and begins to brown, about 30 seconds per side. Divide cheese among salads. Drizzle with additional dressing and sprinkle with freshly ground pepper. Serve immediately.

Makes 6 servings

Nutritional Information

Servings: Per serving

Calories: 342
Cholesterol: 75 mg
Fat: 28 g
Sodium: 665 mg
Carbohydrates: 9 g 

Quick Lamb Gyro Pockets

A delicious Greek classic that's perfect for a light summer supper!

Ingredients

1 pound ground lamb
1 clove garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 pita bread rounds, cut in half
Shredded lettuce
Chopped tomato
Cucumber Sauce (recipe follows)

Directions

In medium skillet, cook lamb with garlic, oregano, salt, and pepper until no longer pink, about 5 minutes. Drain excess fat. Place 2 heaping tablespoons cooked meat into each pita pocket. Divide lettuce and tomato among pockets. Serve with Cucumber Sauce.

Makes 4 servings


Cucumber Sauce

1 cup ranch dressing
1/2 cup peeled, seeded and chopped cucumber
1/4 cup crumbled feta cheese
1/2 teaspoon dried dill weed

In small bowl, combine all ingredients. Stir until blended.

Tips

REDUCED FAT TIP Use low-fat or fat-free ranch dressing in sauce.

Nutritional Information

Servings: Per serving

Calories: 757
Cholesterol: 90 mg
Fat: 46 g
Sodium: 1025 mg
Carbohydrates: 58 g 

Shells Stuffed with Goat Cheese

Use ground lamb or ground goat meat.

Recipe by Steve Baetje, Baetje Farms | 

Serves | 8 |

• 1 box jumbo pasta shells
• 1 lb lean ground beef
• 2/3 cup chopped onion
• 14½-oz can stewed tomatoes
• 6-oz can tomato paste
• ¼ cup chopped fresh parsley
• 2 cups water
• 1 Tbsp beef bouillon
• 1 ½ tsp Italian seasoning
• 12 oz Baetje Farms garlic and chives Coeur de la Crème goat cheese
• 2 cups shredded mozzarella cheese
• 2 eggs

| Preparation | Preheat oven to 350°F. Prepare pasta according to package directions. Brown beef in saucepan and drain excess fat. Add onion to beef and cook till onion is tender. Add tomatoes with juice, tomato paste, parsley, water, bouillon and Italian seasoning. Simmer for 30 minutes. In separate bowl, mix together goat cheese, ½ cup mozzarella and eggs. Stuff shells with cheese mixture and arrange in baking dish. Ladle sauce over shells and sprinkle with remaining mozzarella cheese. Bake until hot and bubbly, about 45 minutes.

Chavrie® Cherry Bread Pudding

Serves 5

Ingredients

1 egg

¼ cup sugar

¼ cup Chavrie® Goat Cheese

½ cup half-and-half or milk

1 tsp. vanilla

2 sweet Hawaiian dinner rolls, torn in 1" pieces (from 12-oz. pkg.)

¼ cup dried tart cherries

Instructions

Heat oven to 325° F. Butter 2 oven-proof dishes or ramekins, 8 to 10 oz. capacity each.
Whisk together the egg, sugar and Chavrie® in medium bowl.
Whisk in the half-and-half and vanilla.
Stir in the roll pieces and dried cherries until well coated.
Let stand 5 minutes.
Spoon evenly into dishes. Bake 25 to 28 minutes or until set and knife inserted near center comes out clean.
Cool 15 minutes. Serve topped with a small scoop of ice cream.

Tarragon Chavrie® Chicken with Mushrooms

Serves 4

Ingredients

4 ea. (8 oz. each) Chicken breast, boneless, skinless

To taste Sea salt and black pepper

2 Tbsp. vegetable oil

1 Tbsp. unsalted butter

2 cups Shiitake mushrooms, sliced

3 oz. Shallots, minced

1 cup dry white wine

2 tsp. Dijon mustard

2 Tbsp. Fresh tarragon, chopped

1 pkg. 5.3 oz. Chavrie® Pyramid

1 pkg. (7 oz.) Alouette Crème Fraîche

Instructions

Season chicken with salt and pepper.
Heat oil and butter in large sauté pan until the butter is melted. Sear chicken, 2 mins. on each side, and remove from pan.
Add mushrooms and shallots, and sauté until mushrooms become tender.
Add wine, mustard, Chavrie® and Alouette Crème Fraiche to center of the pan stir until blended, reduce to low heat.
Return chicken to the pan and simmer for 10 mins.
Place chicken on serving dishes.
Add tarragon to sauce and salt and pepper to taste.
Top chicken breasts with finished sauce.