Wednesday, April 11, 2012

Turkey (or Chicken) Creole

I am always on the lookout for ways to use leftovers, and when I found this little recipe for using up some leftover cooked turkey I had a feeling it would be a great little find. I did some tweaking to it so it was more to our liking and that is what I am sharing here today. This is quick to put together and uses ingredients that I always have on hand. If you are like me and keep some cooked meats in the freezer this dish is easy and quick to pull together.

I left the amount of Tabasco up to you, I used about ½ teaspoon but use as much or as little as you would like. Be sure to taste as you go so you know if you have the seasonings just right or if your palate wants a bit of a change. That is half the fun of cooking, tasting and adjusting to make it just right.

Turkey (or Chicken) Creole

1 small onion (thinly sliced)
1 green bell pepper (thinly sliced)
¼ cup sliced celery
1 Tablespoon vegetable oil
1 ½ cups cut up cooked turkey or chicken
1 (8 oz) can tomato sauce
1 (14.5 oz) can stewed tomatoes
1 ½ to 2 teaspoons chili powder
1 teaspoon red wine vinegar
salt and pepper to taste
Tabasco to taste

Brown rice

Begin by sweating the onion, green pepper and celery in the oil in a skillet until tender, about 5 to 10 minutes. Add turkey and mix into vegetables, add remaining ingredients and bring to a simmer over medium heat. Turn down to low and allow to simmer for about 15 minutes.

Serve over brown rice

Wednesday, April 4, 2012

Dark Chocolate Mocha Baked Custard

I was in the mood for some chocolate for dessert this week and I decided to play around with my favorite baked custard recipe. The result was fantastic and I think you will agree.

First let me say I was lucky enough to find a canister of Hershey's Special Dark Cocoa powder at my local grocery store. I can't always locate this but when I do I make sure to buy some. It is a super dark rich unsweetened baking cocoa powder and is fantastic to bake with. This recipe will work out well with whatever cocoa powder you have but if you love dark chocolate and haven't tried the Special Dark Cocoa give it a try. I think you will like it. 

Dark Chocolate Mocha Baked Custard

2 large eggs
6 Tablespoons unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla
¼ teaspoon salt
2 cups milk
1 Tablespoon instant coffee powder

Preheat oven to 350 degrees Fahrenheit
In a medium bowl combine the eggs, cocoa powder, sugar, vanilla and salt and whisk to mix well.
Meanwhile heat the milk and instant coffee powder just to the point of scalding.
Pour the hot milk mixture into the egg mixture whisking well as it combines.
Strain the custard mixture and pour into 6 custard cups (or ramekins)
Place custard cups into a larger baking dish and add 1” of water to the larger dish. Be very careful not to get any water into your custard cups. This forms a water bath to allow the custard to cook gently.
Bake at 350 for 30 to 35 minutes or until just set (test with a knife if it comes out clean you are done) Don't over bake these.

Remove from water bath to a cooling rack then to the refrigerator
Serve cold. 
Serves 6