Tag: main course
Creamy Turkey Wild Rice Soup
Creamy Turkey Wild Rice Soup
Creamy wild rice soup is the ultimate comfort food on a cold day. Typically this soup is made with chicken, but using leftover turkey is just as good. You can use either breast or thigh meat, or a combination of both; as well as chicken or turkey stock.
Ingredients
- 4 tbsp butter
- 1/2 medium white onion finely chopped
- 3 ribs celery finely chopped
- 2 large carrots cut into small cubes
- 6 garlic cloves minced
- 1/2 cup pimentos finely chopped
- 3 cups cooked turkey breast or thigh diced
- 2 tsp dried thyme
- 2 tsp dried marjoram
- 2 tsp salt
- 2 tsp black pepper
- 1/4 cup flour
- 2 cups cooked wild rice
- 2 quarts turkey or chicken stock
- 1 cup heavy cream
Instructions
- Melt the butter in a stock pot over medium heat. Sauté the onions, celery, carrots, garlic, and pimentos for 8 minutes.
- Add in the turkey. Season with thyme, marjoram, salt, and pepper. Cook for 4 minutes.
- Add in the flour. Cook for 2 minutes; consistently stirring.
- Pour in the stock. Stir. Add in the wild rice and cook for 10 minutes.
- Pour in the cream. Simmer on low for 5 minutes until the soup has thickened.
Baked Whole Rainbow Trout
Serve either whole or remove the fillets from the backbone and cut off the head.
The Breakfast Meatloaf
The Breakfast Meatloaf
I was dreaming of being stoned one day at work and came up with this coronary of an idea: the breakfast meatloaf. (While I don’t really get high anymore, I can still pretend). Let’s turn breakfast sausage into a loaf; mixing in hash browns, French fried onions, English muffin breadcrumbs(biscuits would be even better), and an egg; wrap it in bacon, bake it, then top off with cheese and fried eggs. On this day of January 18th, 2024, I made it happen. This breakfast meatloaf is enough to serve 6; topping each slice with a fried egg and cheese. Wanna have double bypass surgery? Put a slice in between a glazed donut. Quadruple bypass surgery? Cover it in country gravy.
Servings: 6
Equipment
- grater
- food processor
- baking pan
- parchment paper
Ingredients
- 1 tbsp vegetable oil
- 1 small potato about 1 cup
- 1 1/2 lbs pork or turkey sage sausage
- 2 English muffins
- 1 large egg
- 1/4 cup French fried onions
- 6 strips thin cut bacon
Toppings
- cheddar cheese grated
Instructions
- Add 2 English muffins to a food processor.
- Pulse until breadcrumbs are formed. Set aside.
- Using a grater, grate one small potato.
- Heat up the vegetable oil in a small skillet over medium heat. Add in the hash browns in an evenly thin layer.
- Cook for 4-5 minutes a side until crispy. Let cool.
- In a large bowl, add in the sage sausage, egg, French fried onions, English muffin breadcrumbs, and the cooled hash browns.
- Form into an oval shaped meatloaf.
- Place the meatloaf on a baking sheet lined in parchment paper. Wrap the meatloaf with the bacon; 4 slices across the top and 2 around the perimeter.
- Bake the meatloaf in a preheated 350° oven for 60 minutes. Let rest.
- In a small skillet, fry up the eggs; sunny side up.
- Top the meatloaf with grated cheddar cheese and 2 sunny side up eggs.
Liver and Onions
Liver and Onions
Liver and onions is a classic southern dish that seems to get less and less popular with time. Deemed “old people food”, this is one of my favorites that doesn’t deserve to be forgotten. This dish is eaten across the world in various forms, typically using beef or veal liver. The liver and onions are sautéed with either butter or bacon grease, then quickly simmered in it’s gravy created by flour and beef stock. While you can most likely still find this on diner menus, it costs a fraction of the price to make at home; about $5 in total for 2 large servings.
Servings: 2
Ingredients
- 3 strips bacon diced
- 1 yellow onion sliced
- 1 lb beef liver cut into strips
- 1/2 tsp garlic powder
- 1/2 tsp cracked black pepper
- 2 tbsp flour
- 1/2 cup beef stock + 2 tbsp
Instructions
- Cook the diced bacon in a large sauté pan over medium heat until crispy. Remove from the pan, saving the bacon grease.
- Add in the sliced onions. Cook for 5 minutes until translucent.
- Toss in the beef liver. Season with garlic powder and black pepper. Cook for 5 minutes.
- Sprinkle the flour over the liver and onions. Add in 2 tbsp of beef stock until a paste forms. Cook for 1 minute.
- Turn the heat to low. Pour in the beef stock. Cook for 3 minutes until the stock thickens into a gravy.
- Turn the heat off. Add the crumbled bacon to the liver and onions.
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
