Tag Archives: turkey

UFood Grill with Boston Food Bloggers

31 Mar

This past Monday night I had the opportunity to check out UFood Grill with a group of Boston Food Bloggers.

I have been a fan of UFood Grill ever since it was originally called Low Fat, Know Fat. I was curious to see what they were doing with a new menu. Luckily after a few name changes and menu tweaks, I’m still a fan.

We were greeted by a couple of representatives of UFood Grill, and after drinking some complimentary wines and beer, we were told to take our seats. After a rather long spiel about UFood Grill, it was on to the food! And be prepared, there was A LOT!

First off was a nice tossed salad with cherry tomatoes, feta, walnuts, and a blueberry pomegranate dressing. One of my favorite dishes of the night. It had a good crunch and the flavors melded extremely well.

Next up were the baked fries. I absolutely LOVE the baked fries over at B. Good and these tastes almost exactly the same which is a good thing! They still retained a crispy exterior and a soft interior. These were eaten up quite fast!

Next up was some balsamic glazed steak tips served with sweet potato and broccoli. The steak tips took the main stage, and they were bursting with flavor and were VERY tender. The sweet potatoes and broccoli were barely seasoned, but mixed together, they weren’t that bad. This was definitely another favorite dish.

Next up was a sausage pizza. Ever since discovering Naked Pizza (damn, that reminds me I need to do a write up on them too!! SO BEHIND!) I have yet to find a “healthy” pizza that I like more than them. This still stands. The crust was alright, crunchy and still chewy. The cheese was the right amount of stringy, but the sausage and the herbs turned me off. Too much oregano. The sausage was on the dry side and didn’t pack a lot of flavor. Later on in the night we got to sample their pesto pizza:

Thankfully the pesto pizza was a lot better, but I’d skip on the pizza here and go to Naked Pizza instead.

Throughout the night, we also got to sample some of their smoothies. I am a SUCKER for smoothies, and all of the smoothies we tried were refreshing and delicious! Perfect compliments to our meals!

Our next meal was the turkey burger with chitpotle mayo. I was VERY surprised at how juicy the turkey burger was. I was really impressed. I would definitely order this again!

The pulled chicken with brown rice had mixed reviews at our table. I appreciated the kick from the adobe sauce, but the brown rice was overcooked and too hard. The chicken itself was ok, but not something I would get again.

The next “course” was the pesto chicken panini. They explained to us that their pesto is made without pine nuts or any kind of nuts. It was very tasty! The pesto had a strong flavor, and the mozzarella was stringy, just how I like it.

At this point in the meal we couldn’t quite believe there could be more food coming!!! We definitely left quite satiated upon leaving. I’m never one to say no to anything with bacon on it, but I was not impressed with the bacon cheeseburger. After having the turkey burger I was excited to see if this burger would be just as juicy. It wasn’t. Sad face. This was also the part of the night when Kathy, Megan, Nicole and I started sharing plates instead of getting our own!

I did not enjoy their baked falafel wrap at all. Being Middle Eastern, I’m obviously very picky when it comes to items such as falafel, but this failed miserably. I’ve made baked falafel before, and it’s come out juicy and full of flavor. This falafel had no flavor, had the consistency of sand paper, and was just disappointing overall. I appreciate the pickled beets and the tahini sauce was tasty, but please, just skip out on this one.

Last but certainly not least, it was time for dessert. We had the option of choosing frozen yogurt with chocolate/vanilla or vanilla/berry. I went with the chocolate and I don’t regret it. I’ve had a hard time finding a chocolate frozen yogurt I can get behind, but UFood’s version is great! It had a strong chocolate flavor and I was very happy with it.

Overall I really enjoyed UFood Grill. There are definitely some hit and misses on the menu, but it’s nice to be able to find some good and healthy food that’s fast. They explained to us that they try to get all the food out in 3.5 minutes, so any place that can do that and have the food taste good, has my vote. We also learned that they try to source their food locally as much as they can, which I appreciate!

UFood Grill on Urbanspoon

Daring Cook’s: Papas Rellenas

14 Mar

When I found out what the next Daring Cook’s challenge was, I simulataneously went, AWESOME and WTF?!?

I told hubby that it was ceviche and papas rellenas. He was not very excited by the thought of try to do raw fish at home. And, as I thought about it, neither did I. I’d rather just go to a restaurant and have other people worry about freshness and doing raw fish right instead of me worrying about it.

That and I did my Daring Cook’s challenge at about 8PM last night.

Whoops?

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

Papas Rellenas

Recipe adapted from the recipe supplied to us from Kathlyn

Potato “Dough”

  • 1.5lb potatoes, peeled
  • 1 egg

Boil the potatoes until a fork pierces the poatatoes easily. Cook completely then mash them with a potato ricer. Add the egg and mix until a dough forms.

Filling

  • 1lb ground turkey
  • 1 yellow pepper, finely diced
  • 1 onion, finely diced
  • 2 cloves of garlic, diced
  • 1/4 cup chopped olives
  • 1 jalepeno pepper, chopped
  • 1.5 tsp cumin
  • 2 tsp paprika
  • 1/4 cup white wine
  • salt and white pepper to taste

In a saute pan heat 2 tbsp of olive oil. Add onions and garlic and stir for 4-5 minutes or until slightly translucent. Add jalepeno and pepper and stir additional 4 minutes. Add meat and cook until brown. Add olives ad spices and stire to combine. Deglaze the pan with the white wine. Add salt and pepper. Remove from heat and let cool completely.

Coating

  • 1 egg, beaten with a little water in one bowl
  • 1/2 cup flour with a sprinkle of cayenne pepper and salt in another plate
  • 1 cup panko bread crumbs in another plate

To assemble:

Scoop up some of the potato and flatten into a disc and scoop some of the filling into the middle. Wrap the potato around the filling, using extra potato to fill in the gaps if needed. Roll the finished ball first in the flour, then the egg mixture, and finally the panko bread crumbs.

In another deep pan, heat about 1.5-2″ of canola oil until it reaches about 350-375 degrees. Fry the papas for about 2-3 minutes on each side, until it reaches desired color. Serve immediately!

Turkey Pot Pie

3 Dec

Oh, I’m sorry, am I the only one that still has Thanksgiving leftovers? Maybe I should get around to throwing them out….after I make my Thanksgiving pizza tonight that is.

Mr. Kitchen Misfit basically demanded that I make turkey pot pie. Nevermind that I had never done it before. But hey, it can’t be that different from making a normal pie right? For the most part everything went smoothly, however, in an effort to make the dough chill quicker I may have kept it in the freezer for too long. And since I used part whole wheat flour I may have not added enough water, so it was a little….crumbly, shall we say? But even though it doesn’t look pretty, it still tasted delicious! And is something that I would easily make again, using turkey or chicken! Pot pie is great because you can basically customize it to your taste or to the season, well, except for maybe summer.

I knew I wanted to make a creamy herb sauce for the pie so while shopping at Whole Foods I picked up this packet of fresh herbs:

It contained sage, rosemary, and 2 other herbs I couldn’t quite figure out, but they smelled delicious!

Thanksgiving Leftover Turkey Pot Pie

Based on the recipes I found here, and here

Pie Crust

  • 1 cup whole wheat all purpose flour
  • 1.5 cup all purpose flour
  • 2 sticks cold unsalted butter, cut into 1/4 inch squares
  • 1 tsp salt
  • 1 tsp sugar
  • 2 tbsp chopped holiday mix herbs (or herbs of your choosing)
  • 8-10 tbsp ice cold water (I only used 8, but I think I could have probably used 10)

Store butter in the freezer while you mix the rest of your ingredients. Using a food processor, combine flours, salt, sugar and herbs until thoroughly mixed. Then add the butter and pulse until it forms a coarse meal. Add ice water 1 tbsp at a time and pulse until mixture starts to clump together. Pinch the dough, if it holds together, it’s ready.

Remove dough from machine and place on a clean floured surface. Gently shape into 2 discs. Try not to over-knead them. Wrap the discs in plastic wrap and refrigerate for at least an hour.

Creamy Herb Sauce

  • 2 tbsp butter
  • 2 tbsp all purpose flour
  • 1 cup heated milk
  • salt
  • pepper
  • 1 tbsp chopped holiday herb mix
  • 1/2 cup light cream
  • 1/2 cup chicken broth

Melt butter in a medium sauce pan over medium heat. Add the flour and stir. Gradually add the hot milk. Bring to a boil over medium heat, stirring constantly. It will thicken. Simmer and stir for an additional 5 minutes. Add chicken broth and simmer for an additional 2 minutes. Add herbs, salt, pepper and cream until heated through. Remove from heat.

 

Additional Ingredients

  • 12-15 pearl onions, quartered
  • 2 or 3 medium sized turnips, peeled and chopped
  • garlic powder
  • salt
  • pepper
  • 2 tbsp butter
  • 1.5 cups turkey
  • 1 cup meat stuffing (It’s my Mom’s recipe and it’s freaking delicious. I would probably only use meat stuffing for this pot pie)

With a medium saute pan add the butter over medium heat. Add onions and cook until just starting to brown, 5-7 minutes. Add garlic powder, salt and pepper to taste. Add turnips and cook for about 15 minutes, until the turnip is tender. Remove from heat.

Now it’s time to assemble your pie!

Remove dough from the fridge and let stand at room temperature for 5-10 minutes. Use a rolling pan to flatten out the dough. Flatten until the dough is about 1/8 inch thick. Using a 9″ pie pan transfer the pie crust to the pan. Make sure to press the dough down into the pan. Use a fork to perforate the dough. Then add the turkey, stuffing and onion/turnip mixture to the dough, mixing it up evenly. Pour the cream sauce over the mix and again mix it to it’s combined well. Take your second pie crust and lay on top. If you can pinch the top and bottom pie crust layers together. Using an egg wash of 1 egg yolk and a tbsp of cream brush the top of the pie. Bake in a 425 degree oven for 15 minutes. Drop the temperature to 350 and bake an additional 20 minutes, or until the top is browned nicely. Let cool for 5 minutes, cut a slice and enjoy!

Delicious!

Meatball Pizza

2 Oct

Remember those turkey meatballs I blogged about a few months back? I make them A LOT and I always forget to cut down the recipe so I end up with way too many meatballs I don’t even know what to do with them anymore. So I decided to make them into a pizza!

I mean, why settle for boring spaghetti and meatballs or meatball subs when you can have meatball pizza? You really shouldn’t even think twice before making this pizza. I love making homemade pizza because it’s simple and the possibilities are only limited by your imagination.

Meatball Pizza

  • 6-8 turkey pesto meatballs (or meatballs of your choosing), sliced
  • 1 green pepper, sliced
  • 1 small yellow onion, sliced
  • your favorite pizza dough
  • pizza sauce
  • sliced mozzarella
  • salt and pepper to taste
  • garlic powder and oregano to taste

Preheat oven to 475 degrees. Saute onions and peppers in saute pan on medium high heat and flavor with seasonings listed above. I like to bake my pizza crust for about 10 minutes before adding my toppings, it prevents and liquids from leaking and I think it makes the crust crunchier.

Ladle on your pizza sauce and then add sliced meatballs to the pizza.

Then add the peppers and onions.

And finally the sliced mozzarella.

Bake for an additional 12-15 minutes, or until the mozzarella starts to brown.

Let pizza cool for a few minutes, cut, serve and consume immediately.

Turkey Pesto Meatballs

21 Jul

I love me some meatballs. When my Momma would make meatballs, she always made a huge pot of them (She tends to make a lot of everything really), and every time I would walk past the pot I would dive in for a meatball. They were just THAT good.

These are NOT my Momma’s meatballs, but they are still pretty delicious. My Mom would make beef meatballs, and these are turkey. Although I think this recipe would taste delicious made with either beef, turkey, chicken, even lamb. You can buy store bought pesto but ever since I made my own homemade pesto, I haven’t gone back (Although, I have to admit, Whole Foods makes a delicious pesto). But I digress…

Turkey Pesto Meatballs

Adapted from Baked Bree’s Turkey Pesto Meatballs

  • 2lbs ground turkey breast
  • 1.5 cups bread crumbs
  • 1/2 cup pesto (recipe to follow)
  • 1/3 cup grated Parmesan
  • 2 egg whites
  • Salt, to taste
  • Pepper, to taste

Preheat oven to 375 degrees. Mix everything together in a big bowl. Take a large baking sheet and stick a wire rack on top. Roll into 1 inch balls and place on wire rack. Bake for 20-25 minutes, or until meatballs are browned. Serve over pasta or in a sandwich.

BONUS RECIPE!

Homemade Pesto

  • 1/4 cup pine nuts
  • 2 cloves of garlic, chopped
  • 5 cups of basil
  • 1 cup grated Parmesan
  • 1.5 cups Extra Virgin Olive Oil
  • Salt and Pepper, to taste

Combine pine nuts, garlic, basil and Parmesan in a food processor. While the food processor is on, slowly add the olive oil until fully combined. Add salt and pepper. Serve immediately or chill in the refrigerator.

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