Turkey Tuesdays

I am writing this in shock from a phone call from back home that there was a death in my family. So please forgive me if this isn't the best blog. This month Allrecipes.com and Butterball teamed up for a promotion making Tuesday a Turkey Day. So another words every Tuesday in the month of September we ate Turkey. Below are the different meals I prepared during September. We really like turkey and these recipes were easy for a weeknight and they tasted good, too.

 Hawaiian Turkey Burgers
These were very good with Grilled pineapple, onion, and cheese. The grilled pineapple complimented the Turkey Burger perfectly. Quick, easy and tasty!

Grilled Turkey Cuban Sandwiches

This was our favorite! I roasted a Butterball Turkey breast then made a Cuban with it. Then put the sandwich on the grill and put a brick wrapped in foil on top of it to press it. Perfect for lunch or dinner. Yum!

Smoked Sausage Frittata

We had this for breakfast and it was delicious!  Eggs, Turkey Sausage and some veggies makes a tasty Frittata!

 

Mediterranean Turkey Pasta Salad

We enjoyed this for several days and I even halved the recipe but we love a Greek salad and this one was even better because it had a Butterball Turkey Breast in it. Yum!

 

 

I never realized that Butterball had so many different  products available.  It made doing Turkey Tuesday easy and fun. I know we will be eating more turkey now that I know how easy it is to incorporate turkey into our menus. I hope you will try to do at least one Turkey Tuesday this next month.  This is short and sweet this time.   







 

 

 

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey

 

A Fall Bison Dinner

 

I love September and the cooler temperatures and everyone is getting their fall decorations ready to celebrate the Harvest Season. I love to decorate my house in the warm colors of fall. I also like to prepare a special meal for my family to welcome the season.

I had a great opportunity with The Bison Council by being part of the Allrecipes Allstar Ambassador Program, because The Bison Council is our sponsor for this month. So I started to research about Bison and checking out methods and recipes to prepare it.  I went to The Bison Council where I learned a lot about cooking Bison. I thought you might like to know that Bison has half the calories than Beef.  Plus, it has more flavor than red meat. It also cooks quicker than beef and usually cooks at a lower temperature. Here is a chart from their website that shows some of the nutritional benefits of Bison.

 

 

 

 So I thought a Bison Tenderloin with Cherry-Onion Chutney would make a perfect fall meal.  Now, I did alter the recipe  a little bit as the cooking times seemed a bit wrong. I also added a touch of Chili powder and cumin to the rub. ( I like to spice things up a little, as you know) This is my grilled version of the recipe on Allrecipes.com.

Bison Tenderloin with Cherry-Onion Chutney

 

A 3-pound bison tenderloin roast

1 tablespoon olive oil

1 teaspoon kosher salt

1 teaspoon dried thyme

1/2 teaspoon coarsely ground black pepper

 1/2 teaspoon cumin

 1/2 teaspoon chili powder

1 tablespoon olive oil

1 1/2 cups chopped onion

3/4 cup packed brown sugar

1/4 cup balsamic vinegar

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Dash cayenne pepper

3 cups frozen tart red pitted cherries

1 medium pear, cored and chopped

Salt and black pepper

Bison Tenderloin

1. Preheat grill on high till hot enough to sear.  Leaving an area for indirect heat. . Brush the 1 tablespoon oil over bison tenderloin roast. For the rub, stir together salt, thyme, cumin, chili powder and coarsely ground black pepper in a small bowl. Spread this mixture evenly over the tenderloin and rub it in.
2. Place bison tenderloin on the hot part of the grill to sear it on all sides. Once seared move the tenderloin to the indirect heat and reduce heat to about 300 F. for about 40 minutes or until meat thermometer registers 135 degrees F for medium rare. (For medium, roast for 45 to 50 minutes or until meat thermometer registers 150 degrees F.)
3. Transfer bison tenderloin to a cutting board. Cover bison tenderloin with foil; let rest for 15 minutes. Temperature  should be 145 degrees F to 160 degrees F after resting.
4. Slice bison tenderloin across the grain and serve with Cherry-Onion Chutney.

Cherry-Onion Chutney

1. Heat the 1 tablespoon oil over medium-high heat in a large skillet. Cook onions in hot oil for 8 to 10 minutes or until golden brown. Remove onions from skillet; set aside. Add brown sugar, vinegar, cinnamon, cloves and cayenne pepper to skillet. Bring to boiling; reduce heat. Add cherries. Simmer, uncovered, for 15 minutes. Add pears and cook for 5 more minutes or until pears are softened. Stir in cooked onion. Season to taste with salt and black pepper.

 

 I will definitely do this again. It's great for company or a special occasion. This was amazing, tender and flavorful. I served it with some roasted asparagus and the Ultimate Twice Baked Potato.

#Bison , #BisonCouncil

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey 

New Tastes and A New Addition

 

 

August with the Allrecipes Allstar Ambassador program brought a lot of good food and flavor to my kitchen and dinner table.  Our sponsors for this month were Goya and Beef. “It’s what For Dinner”.  I want to thank them as they were amazing sponsors and I really enjoyed making some of their delicious dishes. I hope you will give a few of them a try, too.

Let’s start with Goya…I really liked using the Goya seasonings and products. They brought a lot flavor and they added a tropical flair to my menu.  My first dish (my husband’s favorite) for Goya was Empanadas (Beef Turnovers).

 

 

http://allrecipes.com/recipe/empanadas-beef-turnovers/detail.aspx

I have to admit I was a bit intimidated by this at first but using the Goya Pastry Discs (found in freezer section) made it very easy to create these delectable meat pies. The filing was made with beef, onion, tomato and garlic. My husband likes a little bit of heat so I added a jalapeno to the meat mixture as I browned the meat. The discs already to use, just put some filling Then just fry them. These were AMAZING! My husband was working from home that afternoon as I was making them and he came out of his office to investigate what smelled so good. Of course, he snatched up the first one. He has requested these to be made again soon. Plus, there is so much you can do with the discs. You can do sweet or savory… I will be experimenting with them very soon. Stay tuned…

 

 

My next Goya dish was Tropical Chicken Skewers. http://allrecipes.com/recipe/tropical-chicken-skewers/detail.aspx  This created a flavor explosion of sweet and savory in our mouths.  We loved these and they were so easy to make. Plus the cleanup was very easy too. Which in my house is a Big Plus!  I used GOYA® Mojo Criollo and a sweet GOYA® Pineapple Nectar to create a flavorful marinade. The flavors are incredible! Your taste buds and your family will really enjoy this dish.

  

My 3^rd dish for Goya was the Ropa Vieja (Cuban Meat Stew). http://allrecipes.com/recipe/ropa-vieja-cuban-meat-stew/detail.aspx  This is a braised beef (Flank Steak) that is cooked with onions, peppers and olives and then shredded.  I served it with Tostones. This was very good and filling. We liked this dish a lot.

Now it’s time for some Beef … It’s what’s for dinner!

 

Mediterranean Beef Meatball Kabob http://allrecipes.com/recipe/mediterranean-beef-meatball-kabob/detail.aspx

These little meatballs were excellent and very easy to make. These meatballs are put on skewers and baked/broiled in the oven. I made them up that morning and put them in the refrigerator and when I got home that night I popped them in the oven and about 20 minutes later these scrumptious meatballs were ready! I grilled the pita and added some tomato, onion and a homemade Tzatziki sauce. This Rocked!  I added a bit of Greek seasoning to my meat mixture as we like our meatballs with a bit more seasoning. These were awesome and great for any day of the week.

 

Chimichurri Flank Steak  http://allrecipes.com/Recipe/Chimichurri-Sauce-for-Steaks/Detail.aspx?prop24=RD_RelatedRecipes  I  had to include this as it was a great way to add flavor to a steak. I used a Flank Steak but you can add this sauce to just about any cut of steak. I used some of this sauce in my marinade and it really kicked up the steak.  I marinated the steak then slapped it on a hot grill… This was perfect to serve on a hot August evening. 

 

I just have to share that August also brought a new addition to our family. (A four legged addition that is.) We found a baby kitten in our garage.  He was literally skin and bones. I had to nurse the poor little guy back to health, with the help of our vet and the fluids they gave him. He could barely hold his head up the first day. Now he is running around and playing like a normal little kitten. We are still trying to get him to put on more weight as he’s still a bit skinny, frail and clumsy  but it won’t be long before he gets back up to a normal weight.  Let me introduce you to our new addition "Lil’ Max".  He has already brought so much joy and laughter into our lives. I am so grateful that he slipped into our garage and that we found him before it was too late.

 

Lil' Max



I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey

A Mexican Fiesta

 



The Allstar Program for Allrecipes had 2 sponsors this month: Herdez Cooking Sauces and Sauza® Blue Agave Tequila. Since the weather was perfect I thought about having a Fiesta using both sponsors to celebrate the warmer weather. So I invited a few friends over and I made a few pitchers of margaritas and fed them good. The party was perfect and we enjoyed ourselves.


Sauza® Mint Margito

I made a few pitchers of different Margaritas. the first one was the Mint Margito which was the favorite of the night.

You'll Need:

Serves 4

• 1 cup Sauza® Blue Silver 100% Agave Tequila*
• 2 cups club soda
• ¼ cup fresh lime juice
• 1 bunch of fresh mint
• 3 tbsp. sugar
• ice

*If Sauza® Blue Silver isn’t available, try Sauza® Silver

To Make:

In a small pitcher, muddle together the mint leaves, sugar and lime juice until they start to melt together. Add your Sauza® Blue Silver. Fill 4 glasses with ice and pour cocktail mixture ¾ of the way to the top of each glass. Fill each glass with club soda and garnish with a lime and an extra sprig of mint.

 

 

Sauza® Raspberry Margarita

Next we made the Raspberry Margarita and that was real good.

 

You'll Need:

9 ounces Sauza ® Silver Tequila

3 ounces Dekuyper® Razzmatazz                 

24 ounces Margarita Mix

GARNISH:                                                                  

Lime Wedge

 

To Make:

 

Combine the ingredients without ice and shake vigorously. Then just pour the mixture over ice in a 14 oz glass, garnish and enjoy the raspberry sensation.

 



 

 I also served a Chipotle Grilled Flank steak and a Slow Cooker Roasted Pasilla Chile Pork Tacos. Served it with Charro beans, tortillas, rice, salsa and guacamole. 

 



Chipotle Flank Steak

Chipotle Grilled Flank steak

Ingredients

• 1 1/2 cups Herdez Traditional Chipotle Cooking sauce 
• 4 large garlic cloves
• 1 Jalapeno
• 1/2 yellow onion
• 1 tablespoon vegetable oil or olive oil
• 2 teaspoons ground cumin 
• 1 lime, juiced 
• 1/2 teaspoon salt
• 1 bunch fresh cilantro
• 1 teaspoon Mexican Oregano
• 1 (2 pound) skirt steak or flank steak

Directions

1. In a blender container, combine cooking sauce and remaining ingredients except meat. Cover and run on high until smooth. Reserve 1/2 cup of the mixture for basting the steak on the grill.
2. Trim steak of any visible fat. Place steak in a non-metallic baking dish or seal able plastic bag. Add marinade; turn meat to coat. Cover and refrigerate at least 4 hours or overnight, turning meat one or more times while marinating.
3. Preheat grill to medium-high heat. Drain meat and discard marinade. Grill skirt steak about 7 minutes over direct heat with cover closed. Turn meat then baste meat with reserved sauce; grill with cover closed 3 minutes more or until cooked as desired.
4. Brush any remaining sauce on steak and serve with warm corn tortillas and salsa.                







Slow cooker Roasted Pasilla Chile Pork Tacos

Ingredients

• 1 Jar Herdez Roasted Pasilla Chile Cooking sauce
• 1 beer
• 4 large
•  garlic cloves
• 1 cup Chicken Broth
• 2 Jalapenos 
• 1 yellow onion
• 1 tablespoon Vegetable oil
• 2 teaspoons ground cumin 
• 1 lime, juiced 
• 1/2 teaspoon salt (for the sauce)
• 1 bunch fresh cilantro 
• 2 teaspoons dried Mexican Oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1 (3 pound) Pork Butt

Garnish:

Salsa

Cotija Cheese

Warmed Tortillas

Radishes

Lime wedges

Chopped Cilantro

Sour Cream

 

Directions

1. Heat oil in a skillet then season pork butt with salt and pepper and place in hot skillet to sear, till browned turning until all sides are browned.
2. Place remaining ingredients into the crock pot and stir. Then Remove pork butt from the skillet and add to the crock pot and cover.
3. Cook for 7 hours on low. Then remove roast to a cutting board and chop it up or shred it with 2 forks.
4. Return the pork back to the crock pot for another hour or two.
5. Remove the pork from the crock pot into a serving bowl
6. Take a hand blender and blend it until smooth. Pour a little bit of the sauce onto the pork chunks.
7. Serve with the garnish items             

 

I hope you enjoy these recipes, I know we did.  I want to thank Herdez and Sauza for being our brand sponsor this month for the Allrecipes Allstars Ambassador Program.

 

 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey

   

 





My Sausage Journey for March

March has been an unusually cold month for me this year and I live in Florida.  This has been the coldest March on record for my little town. So, when I received my March activities for Allrecipes Allstars Ambassador Program with Johnsonville Sausages,  our brand sponsors for this month,  I thought "YUM"... this should be good comfort food to warm our tummies!  I really enjoyed making these dishes and my family enjoyed eating them,too.  I hope you will enjoy these dishes too.
This month I made 4 dishes using Johnsonville Sausages. By the way, I was surprised to see all the different varieties of sausages. Though I mostly used Italian sausage for these recipes but you can try mixing it up a bit by using the Andouille sausage for the Shrimp and grits or maybe a chicken sausage for the Pesto. Experiment and enjoy.

.

 My first and one of my favorites was Hot Italian Sausage and Shrimp with Asiago Grits
This was so good that there were no leftovers, not even a bite. The grits were creamy and the sauce was a bit spicy but you can adjust it to your taste by not adding as much Cajun spice. I added more Cajun spice and some red pepper flakes because we like it spicy. It sure warmed us up on a cold March evening.

My second recipe and also my other favorite was

the Amazing Muffin Cups and they were definitely amazingly good! Eggs, breakfast link sausage, red bell pepper, and cheese are baked in hash brown potato 'cups' for a delicious breakfast that will feed a crowd.  I made these for a Sunday Brunch for just my husband and I.  The leftovers were great for breakfast on the go or a quick snack. Yum. One tip... be sure to really grease up the muffin pans good so the muffin cups come out easy. Now I am craving these again.

My third dish was a Creamy Pesto Gnocchi with Italian Sausage. A creamy pesto and Italian sausage sauce bring lots of flavor to gnocchi. We really enjoyed this dish, too. I added baby peas and made my own pesto sauce. Pesto sauce is easy to make and it tastes so much better when it's made fresh. Very simple and easy to make. Especially when you use a mini food processor. (My favorite appliance in my kitchen) here is a link to one of my favorite Pesto Sauces. http://allrecipes.com/recipe/15-year-old-pesto-sauce/detail.aspx

My fourth dish was Classic Beef Stuffed Peppers. You ask what's up? That has beef in it.
Well, we were asked to take a dish that we normally use ground beef and recreate it using Italian sausage. So I recreated this one using Italian sausage in place of the ground beef. This turned out really good, better than I expected. It took a bland dish and spiced it up. This dish uses a spaghetti sauce as it's sauce  I just added red pepper flakes, Mozzarella and Parmesan cheese in place of the cheddar cheese, since I was aiming at more of an Italian dish.  Just like sausage and peppers. Yum! Plus, it's great on a cold night to warm you up inside.

I hope you enjoyed these recipes, I know I did.
I want to thank Johnsonville for being our brand sponsor this month for the Allrecipes Allstars Ambassador Program.

 

 Disclaimer

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com.

Products received from advertiser are only used for experienced-based reviews on My Sweet-n-Spicy Journey. The reviews, content and opinions expressed in this blog are purely the sole opinions of Janet Henderson-My Sweet-n-Spicy Journey