3 Things that Work in the Kitchen This Week – April 17

1.  Turkey in the Pressure Cooker – for sandwiches instead of the freezer

The other day on Facebook Live, I showed how to make a turkey breast (or boneless turkey breast roast, in this case) in the Instant Pot.  My intention was to put the meat in the freezer to use for recipes.  We ended up using it for sandwiches and things though.  Mia and I got home late from a soccer game the night I made the turkey.  It was waiting for us, since I’d left it on “keep warm” all day.

We sliced and chopped some of the meat and served it over quick quinoa and brown rice (more on that below), topped with shredded cheddar, salsa, lettuce and sour cream.  Yum!  The rest of the turkey got sliced and put in the fridge.  It made for great sandwiches over the next few days.

2. Quick Quinoa and Brown Rice combo

I know I shared this a few weeks ago, but I’m sharing again because these packets are so good and versatile.  This isn’t sponsored in any way, I’m just sharing a product I love.

I will say that for a family meal, this is not the way to go.  But for 1-2 people that need a quick, nutritious meal these packets are great.  They only have 2 servings in each packet and they cost $2.something  at the grocery.  I picked up a 6-pack at Costco the other day for $10 something. Cheaper but still kind of pricey.

But a 90 second spin through the microwave to have a great base for leftover meat, veggies, eggs, cheese etc – you can’t beat that.

3.  Money Saving Mom is hosting an Eat at Home Challenge

I’m so excited to partner with Crystal from Money Saving Mom for an Eat at Home Challenge.  Crystal will be on Facebook Live every morning this week, cooking from the Eat at Home Slow Cooker Plan.  We’d love to have you join in!

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How to Cook Turkey for the Freezer in the Instant Pot Pressure Cooker

Welcome back to our next post in the Cooking Meat for the Freezer in the Instant Pot Pressure Cooker! If you happened to miss last week’s post you can catch up by clicking on this link: How to Cook Beef for the Freezer in the Instant Pot Pressure Cooker.

This week we’ll be sharing some tips and recipes focusing on turkey. And just in case you didn’t know, turkey is great every month of the year, not just in November. One of the beautiful things about turkey is that you can easily use it in place of chicken in so many recipes. It allows for a slight change of pace and it’s really easy to cook up lots of it to freeze ahead and add to recipes in a flash. You will want to consider using a smaller turkey, or cutting it up before cooking because they are so much larger than chicken and typically will not fit in an instant pot whole.

How to Cook Turkey for the Freezer in the Instant Pot Pressure Cooker

The Instant Pot Pressure Cooker is a great way to cook a turkey breast.  Be warned though – a whole turkey won’t fit inside a pressure cooker, unless it’s very small.  You’ll want to use a turkey breast or boneless turkey roast instead.

Add at least 2 cups of water or more.  You can also add onions, celery, salt, pepper and other seasonings as you like.

Turkey cook times:

  • Boneless turkey roast: 15-20 minutes thawed or 30-35 minutes frozen
  • Turkey breast with bones: 25-30 minutes thawed or 40-50 minutes frozen

Here’s a quick video for you with tips for cooking a turkey breast in your pressure cooker.

Ideas for using frozen cooked turkey

Substitute the chicken in any of these for Turkey cooked in the instant pot.

Turkey Broccoli Picnic Pita Pockets

How to cook turkey for the freezer in the Instant Pot Pressure Cooker

Creamy Turkey Florentine Quesadillas

White Enchiladas

How to cook turkey for the freezer in the Instant Pot Pressure Cooker

15 Minute Skillet Turkey Curry

Turkey and Wild Rice Soup

How to cook turkey for the freezer in the Instant Pot Pressure Cooker

Easy Turkey and Tortellini  Kale Soup – substitute turkey for the chicken in this recipe.

Turkey Casserole

How to cook turkey for the freezer in the Instant Pot Pressure Cooker

Quick and Easy Chipotle Turkey Bowls

Mandarin Turkey and Rice Bake

How to cook turkey for the freezer in the Instant Pot Pressure Cooker

Easy Turkey Alfredo Pasta Bake

Get more ideas for recipes you can swap Chicken for Turkey in this post of 30 ways to use up leftover Thanksgiving Turkey.  And then there’s also this post 10 Recipes to Use Costco Rotisserie Chicken (or Leftover Turkey) and you’ll find even more ideas for using turkey in this post Ingredient Spotlight: How to Use Leftover Turkey

Tips for freezing cooked turkey

  • Zip top freezer bags, freezer tape and a sharpie or two are your best friends here. Since cooked turkey can be frozen for 3 to 4 months, you’ll want to label each bag and include the date it was cooked.
  • A good rule of thumb is about 3 cups of cooked turkey per bag. If you have a specific recipe in mind for your turkey, you’ll find some good ones listed in the next section, then include further prep instructions and sides that you may want to add.
  • Be sure to cool your cooked turkey before sealing it in the zip top bags to prevent ice build up and freezer burn.
  • If you are new to pressure cooking and the instant pot, check out my honest review of two brands I own, the Instant Pot vs. Cuisinart

What are you cooking in your Instant Pot?

If you own an instant pot, what meats have you already cooked in yours? And if it’s still on your wish list, where would you start? New appliances can be a bit intimidating, but hopefully, you’ll find enough inspiration here to tackle you Instant Pot and be an expert in no time. And for those of you still dreaming of your Instant Pot, you can use your slow cooker in the meantime. Whichever method you choose, having your meats already cooked and frozen sure does cut down the time and stress of fixing dinner.

We’ll have more meats, tips and recipes for you in the coming weeks, so be sure to check back.

 

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Turkey Breast in the Slow Cooker

Does anyone else feel like they can only have turkey at Thanksgiving and Christmas?! I’m not sure why I am 40 years old and have always relied on my mama for turkey.  Well, I have news for all us turkey cooking ‘fraid-y cats.  It’s easy!  As a matter of fact, you can cook a turkey breast right in your crock pot!

After getting a great deal on a turkey breast the other day, I started thinking about how I wanted to attempt to cook it.  I knew you could cook a whole chicken in the slow cooker so I didn’t see why you couldn’t do turkey as well.  Sure enough, I found a recipe at A Year of Slow Cooking.  I changed it up a little, and the end result was fantastic!

Turkey Breast in the Slow Cooker
Ingredients
  • 4-6 lb turkey breast
  • 2 cups white wine*
  • 1 onion, peeled and quartered
  • ¼ cup butter
  • handful of parsley (optional)
  • 1-2 celery stalks, halved
  • salt and pepper, to taste
  • *apple juice or chicken broth can be used in place of wine.
Instructions
  1. Wash and pat dry turkey breast.
  2. Sprinkle well with salt and pepper.
  3. Place breast side down in cooker.
  4. Add onion, parsley, celery, and butter into cavity.
  5. Pour wine over top of breast.
  6. Cook 4-6 hours on high or 7-9 on low (internal temp should read 170 on meat thermometer)

The turkey was moist and flavorful!  I think if you leave the skin on, you could probably omit the butter altogether.  I reduced the amount by half from the original recipe and it was fine.  Also, you can add any seasonings to your turkey that you like.  For serving, I removed the skin, and the meat came off the bones so easily!  I loved the flavor that the wine gave, but as noted in the recipe, you could easily substitute another liquid.  (The alcohol cooks out of the wine, and my kids did not notice any unusual flavor, but I did notice the wine a little.)  I’m so excited that I have discovered such an easy way to prepare turkey!

 Eat at Home Weekly Meal Plans

Join thousands of happy members and let us do your meal planning and grocery list making for you.  We make dinner fit easily into your days by giving you 15 minute meals, lots of slow cooker meals and keeping things simple.  Find out how you can become a member here.

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Kim is the author of  Makin’ it Mo’Betta and blogs about life with 3 kids, 2 crazy dogs, and adventures in the kitchen!

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Kentucky Hot Brown Bake

kentucky hot brown bake

This is not your traditional Kentucky Hot Brown.  If you’ve ever had the real deal, then you already know that.  If you’ve never had a Hot Brown, here’s a description for you:  Turkey, bacon, tomato on toast, served under so much cheese sauce that you can’t find the sandwich.  Amazing!

This bake is adapted from a recipe I found via Pinterest on Mr. Food for Italian Layer Bake.  I adapted the layers to make it a KY Hot Brown Bake.

This bake is easy to put together, although you do need to allow time for it to bake and set a few minutes before serving.  It’s delicious, with gooey cheese and bacon.  Everyone in the family loved this one.

Here’s what you’ll need:  [Read more…]

Turkey Legs, Italian Sausage and Potatoes in the Slow Cooker

Have you ever made a recipe that just didn’t turn out?  I’ve done it a lot of times, but one I remember well.

Jim and I were recently married and I was just learning to cook.  We used to invite friends to come to dinner and I would make a new recipe.  Most of our other meals during the week consisted of ramen noodles or instant potatoes.  We were college students and had no money, so it was a splurge to buy ingredients for a nice meal once a week.

On this occasion, I made a dish that had chicken, Italian sausage, potatoes and tomatoes in it.  The recipe called to bake it in the oven for 1 hour.  Needless to say, that was not nearly a long enough cooking time for so much meat and raw potatoes.  When I served it, we cut into raw chicken.  Yuck!

Thankfully, the guests we had were also college students.  They were easily satisfied with a bowl of cereal until the dinner had more time to cook.

I never tried making that recipe again, but I remember that when it finally cooked it did taste good.  So when Frigidaire recently asked me to share a “do-over” recipe, I knew this would be the one.  Except this time I made it in the slow cooker to give it a good, long cook time.

Frigidaire has a new Gallery dishwasher that features an OrbitClean Wash Arm that gets the dishes clean the first time.  Raise your hand if you’ve ever had to have a do-over on a load of dishes.  Frigidaire invites you to visit Facebook.com/Frigidaire to share your own “do-over” moment.  It doesn’t have to be food related.  One lucky visitor is going to win the ultimate do-over!  And Frigidaire is also donating $1 to Save the Children for every do-over submitted.  So pop over and share your do-over moment.

Back to my do-over recipe.  Here’s what you’ll need to try the slow cooker version, which worked out much better than the oven method I used so many years ago.  [Read more…]

21 Ways to Use Leftover Turkey

 

21turkey

Because Thanksgiving is later this week, I decided not to post a new Menu + Grocery List today.  Instead, we’re going to talk leftovers. I know the turkeys haven’t even been cooked yet, but it’s good to plan ahead.

All of the recipes listed here call for cooked chicken, but you can use cooked turkey instead.  If you have plenty of leftover turkey, portion it out in 2-3 cup quantities and freeze it for later.  Having a stock of pre-cooked poultry meat in the freezer is one of my favorite quick-dinner tricks.

On to the recipes.  They all have chicken in the name, but call it turkey whatever or fowl food (okay, maybe not that) and you’re good to go. [Read more…]

Homemade Cornbread Dressing

Every family has their own version of the *right* dressing or stuffing or filling or whatever you may call it.  For me, it just isn’t Thanksgiving without this cornbread dressing.

It has to have homemade cornbread.  Not the sweet kind.  Good country cornbread baked in an iron skillet.  Bonus points if you use bacon fat to grease the skillet.  It has to have celery and onion, of course.  And it has to have plenty of ground sage.  Lots of sage.

My favorite part of making the dressing, is tasting it for proper seasoning.  Taste a little.  Add sage and salt.  Stir.  Taste.  Add broth and sage.  Stir. Taste again.  Perfect!

Here’s what you’ll need: [Read more…]

Grilled Sandwiches

grilled sandwiches done

Have I mentioned how much I love our new grill?  Oh yeah, I think I have.

The other day I was reading a post on The Happy Housewife about a panini party.  That sounded good, but I don’t have a panini grill.  I usually use the George Foreman, but this time I thought it would be fun to grill the sandwiches outside.

[Read more…]

Gina’s Club Sandwich

Gina's Club Sandwich done whole

I have a sister named Gina.  Gina has a friend named Desiree who has been bothered by the fact that I rarely mention my sister.  So, in honor of Gina (and to put Desiree’s mind at ease) I’m featuring one of Gina’s excellent sandwiches today.  But before I give you the low-down on how to make these, here’s a few things about Gina.

  1. When she was little, Gina had a Mrs. Beasley doll, a Bugs Bunny doll and a J.J. doll with a pull string (Dynomite!)
  2. Her favorite doll was Baby Beans, who was so over-loved that mom had to stuff her with old pantyhose after all the beans fell out.  We also fed Baby Beans a marshmallow through her cracked mouth.  It’s still in there, black from age.
  3. In high school, she always matched her socks to her shirt.  And she had many, many pairs of shoes.
  4. She introduced me to my husband, Jim.
  5. Now she and her husband raise 3 children and a herd of bison.

Now for the Club Sandwiches.  They taste fantastic with hot melted cheese, bacon and seasoned, toasted buns.  Here’s what you’ll need:

[Read more…]