Archive for MEAT

Chicken & Spinach Alfredo Lasagne Roll-ups

I love good pasta.  Two of my favorites are chicken alfredo and lasagne, so how about we combine the two?

This is a rolled version.  I love how easy it is to serve up individual portions — all you have to do is scoop up a roll (or two).  There’s no messy cutting involved here!

To make this dish a bit more nutritious, I added frozen spinach — two entire boxes of it too! Even my daughter (who is an extremely picky eater) scarfed up her dinner, green stuff and all!

Give my recipe a try.  It’s so tasty, I know you’ll love it! 🙂

Chicken & Spinach Alfredo Lasagne Roll-ups

image

Ingredients:

The meat of 1 small roasted chicken
20 lasagne noodles, cooked al dente
2 10-oz packages frozen spinach, thawed and excess water squeezed out
1 15-oz. package shredded Parmesan cheese
2 large eggs
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
4 stalks green onions
2 15-oz containers ricotta cheese
3 jars alfredo sauce
2 cups shredded mozzarella cheese

Directions:

Shred the chicken. I’m all for a bit of convenience here and there so I used a small rotisserie chicken to save time.  Here are the Before and After photos. 🙂

image

image

Place the spinach into a medium sized mixing bowl.

image

Add the Parmesan cheese.

image

Add the eggs.

image

Add the seasonings.

image

Add the green onions.

image

Add the ricotta.

image

Mix all of the ingredients together. (It looks ‘kinda like spinach dip, doesn’t it?) 🙂

image

Lay the noodles on a flat surface.

image

Spread about 4 teaspoons of the spinach mixture onto the noodle.

image

image

Add shredded chicken to the top of the spinach mixture.

image

Roll up the noodle, jelly roll style.

image

Pour alfredo sauce in the pan, just enough to cover the bottom.

image

Place the pasta rolls over the sauce.

image

Pour alfredo sauce over the top of the pasta.

image

This recipe made enough for one 9×13 pan plus a smaller square pan! Yay! There will be enough leftover to pack 4 lunches the the next day!

image

Sprinkle the mozzarella cheese all over the top.

image

Cover with foil and bake at 350 degrees for 30 minutes or until the cheese is melted and bubbly.

image

It’s done!

image

Serve with a slice of garlic toast.  Enjoy!

image

Print Friendly, PDF & Email

Smoked & Grilled Turkey

Turkey doesn’t have to be served only during Thanksgiving or other holiday meal.  Chamorros love to BBQ, but occasionally, we like to smoke and grill a turkey instead of the traditional BBQ fare of ribs and chicken.

Whether baking, frying, grilling or smoking a turkey, I recommend brining the turkey at least 24 hours prior to cooking.  Brining not only adds flavor to the turkey, but it seals in the juices during the cooking process, yielding an incredibly moist, juicy, tasty turkey.

Smoked & Grilled Turkey

image

Ingredients:

  • 1 turkey, about 12-15 pounds
  For the Brine:
  • 2 gallons water
  • 1 cup sea salt
  • 2 tablespoons rosemary-garlic mix (or 1 tablespoon rosemary, 1 tablespoon garlic powder)
  • 1 tablespoon dried sage
  • 1 tablespoon whole black peppercorns
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon dried parsley flakes
  • 2 bay leaves
  • 4 tablespoons good quality honey
  • 2 tablespoons dark brown sugar
  • 1 tablespoon powdered chicken bouillon
  • 1 orange, sliced
  • 2 limes, sliced
  • 1 medium onion, sliced
  • 1 gallon ice cubes
   Stuffing:
  • 1 medium onion, sliced
  • 2 apples, cut into wedges
  • 1 whole head of garlic

Directions:

1.  Make the brine.

Place one gallon of water into a large pot.

image

Add the sea salt to the pot of water.

image image

Add the herbs/spices and bay leaves to the pot.

image image

image

Add the honey.

image

Add the brown sugar.

image

Add the chicken seasoning.

image

Give it a stir then bring the mixture to a boil.

image

Pour the brine into a clean bucket (we bought a PBA-free bucket at Lowe’s).

image image

Add the sliced limes, orange and onion to the bucket.  My daughter was being funny and called this “turkey punch”. 😉

Let the brine cool completely before adding the turkey.

image image image

Remove the giblets and neck from the cavity of the turkey.  Rinse well then add the turkey to the cooled brine.  I don’t think there’s a “wrong way” to place the turkey into the bucket, but I like to place it with the legs pointing up so that most of the turkey meat is submerged in the brine.  Of course, you could just add more water to the bucket until the bird is completely drowned. 😉

image image

Pour in the two gallons of ice cubes — about 2 pitcherfuls.

image image

Place the lid on the bucket (if yours doesn’t come with a lid, use aluminum foil to cover it) then place the bucket in the refrigerator.  Let the turkey soak in the brine for at least 24 hours.

image

2.  Smoke/Grill the turkey.

After 24 hours, remove the turkey from the brine.  Chop up 2 apples and 1 onion, and peel the skin/paper off each clove in an entire head of garlic.

image

Stuff the apple, onion and garlic mixture into the cavity of the turkey.

image

Place the turkey in the smoker/grill.  Follow the smoking/grilling directions for your smoker.  I have a Traeger smoker/grill that has automatic temperature settings.  Here are the procedures for using a grill (like a Traeger) that has automatic temperature settings.

After turning on the grill, set it to 450 degrees; let the heat build up for about 15 minutes.  Turn the heat back down to the Smoke setting then place the turkey on the grill, smoking it for approximately 9 hours.

NOTE:  If you want to cut down the cooking time, do NOT stuff the turkey until about one hour from being done.  An un-stuffed turkey cooks faster than a cooked one.  If you decide NOT to stuff the turkey, smoke it for 6 hours instead of 9.

This is what the turkey looked like after 3 hours of smoking.

image

After 8 hours of smoking, turn the heat up to 275 degrees and grill the turkey for one more hour or until the skin turns a nice dark brown color.

image

If you don’t own a smoker/grill, bake the turkey at 325 degrees using the chart below as a basic guide.

TURKEY ROASTING TIMES
Stuffed Turkey
Turkey Weight (Pounds)Cooking Time (Hours)
6 - 83 - 3 1/2
8 - 123 1/2 - 4 1/2
12 - 164 1/2 - 5 1/2
16 - 205 1/2 - 6
20 - 246 - 6 1/2
Un-Stuffed Turkey
Turkey Weight (Pounds)Cooking Time (Hours)
6 - 82 1/2 - 3
8 - 123 - 4
12 - 164 - 5
16 - 205 - 5 1/2
20 - 245 1/2 - 6

Serve with your favorite side dishes.  I recommend Chamorro Red Rice, Chamorro Stuffing (Riyenu) and Fina’denne’.
ENJOY!
image
image

 

Print Friendly, PDF & Email

Corned Beef with Corn and Tomato Sauce

Chamorros love canned corned beef!  It’s called Latan Kåtne (canned meat) in Chamorro. Corned beef can be prepared many different ways, depending on the ingredients you have on hand.

I love to gisa (in Chamorro, this means to stir fry) corned beef with onions, garlic, and eggplant.  For another variation, try adding cabbage or fresh green beans.  My dad used to grow winged beans–this is delicious with corned beef too.  The options are virtually endless!

This is a photo of winged beans, in case you’ve never heard of them before.  Just slice them into small pieces and saute them with a can or two of corned beef; add some onions and garlic and you’ve got yourself a yummy meal.  Serve with hot white rice, of course. 🙂

winged beans

My recipe below calls for canned corn with tomato sauce.  A slight variation to this is to omit the tomato sauce entirely (follow the directions below, and omit the part where you pour in the tomato sauce).  My husband actually prefers it this way, without the tomato sauce.

Either way you make it–with or without tomato sauce–it’s delicious.

Give my recipe a try.  I think you’ll like it. 🙂

Corned Beef with Corn and Tomato Sauce

image

Ingredients:

  • 2 cans corned beef
  • 1 medium onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cans whole kernel corn (15.25 oz. each), drained
  • 2 small cans tomato sauce (8 oz. each)

image

Directions:

To make it easier to open, pierce the top of the corned beef can.  *Make sure to rinse the top of the can first — there can be lots of dirt or dust on it from sitting on the grocery store shelf.

image

Place the corned beef into a medium sized skillet; sauté over medium high heat.

image

Add the onions to the skillet.

image

Add the garlic powder and black pepper.  Cook for about 5 minutes, or until the onions are translucent.

image

Add the corn.  Stir to combine.

image

Pour in the tomato sauce.

image

Stir to combine, then cook for a couple of minutes, just to heat the sauce and corn.

image

Serve with hot white rice.  ENJOY!

image

Print Friendly, PDF & Email

Corn Soup

Chicken corn soup is a classic dish on Guam.  It’s made many different ways, from cutting corn kernels off fresh ears of corn to using canned or frozen corn.

As with most recipes nowadays, you can find fresh ingredients right in the freezer section of your grocery store–ingredients frozen right at the peak of ripeness so that we can enjoy them year round.

My version of chicken corn soup is relatively quick and easy to make.  On a side note, I have an even simpler version of corn soup that I’ll share soon.  In fact, it’s so super-simple that I call it “Cheater Corn Soup”.  Come back soon for that one. 😉

Cook a pot of my chicken corn soup.  It’s perfect when you’re craving comfort food, or if you want something to warm up your insides on a cold, blustery day.

Give my recipe a try.  I think you’ll like it. 🙂

Corn Soup Tutorial - 01

Corn Soup Tutorial - 02

Corn Soup Tutorial - 03

Corn Soup Tutorial - 04

Corn Soup Tutorial - 05

Corn Soup - 14

 

Print Friendly, PDF & Email

Beef Stir Fry with Mushrooms, Tomatoes, Bell Peppers and Onions

I posted a recipe a while back for another version of Beef Stir Fry (with mushrooms, onions, broccoli, eggplant and bean sprouts).  Here is another version — this time I added mushrooms (we LOVE mushrooms in our house), bell peppers, onions and diced grape tomatoes.

I didn’t make this version spicy because one of my daughters doesn’t like to eat spicy food.  However, if you like pika (hot) foods, by all means, add your favorite hot pepper to this–even dried pepper flakes are good in this.

Give my recipe a try.  I think you’ll like it.   🙂

Beef Stir Fry

image

Ingredients:

  • 2 pounds thinly sliced beef
  • 1 cup diced cherry or grape tomatoes
  • 1 medium onion, sliced
  • 1 package fresh mushrooms, sliced
  • 1 green bell pepper, sliced
  • 2 tablespoons minced garlic
  • 2 tablespoons Dashida beef flavored seasoning
  • 1/2 teaspoon black pepper
  • 1 cup water
  • 2 tablespoons corn starch
  • 1/4 cup soy sauce
  • Hot pepper flakes, optional

Directions:

1.  In a large frying pan, place the beef, tomatoes, onions, mushrooms, bell pepper, garlic, and seasonings.  Cook over high heat until the beef is cooked.

image

2.  Mix together the water, cornstarch and soy sauce.

image

image

3.  Pour the cornstarch mixture into the frying pan; bring to a boil.  It is only when the liquid comes to a boil that the cornstarch will start to thicken.  Stir frequently, cooking until the sauce thickens.

image

4.  Remove from the heat and serve over hot white rice.  ENJOY!

image

 

Print Friendly, PDF & Email
« Older Entries Recent Entries »