Do you include your appliances in your fancifulness?
At dinner one night, my children and husband were making light of the fact that I was drinking a glass of red wine with my steak. They continued teasing me about my “fancy” wine glass and my love for planning, preparing, and documenting good meals. (I’m not really very fancy, but I guess they have to have something to tease me about.)
As the ribbing continued about my fanciful ways, my son said, “Just look at your refrigerator.”
We all stopped.
What did the fridge have to do with me being “fancy”?
As I made my way through the recipe box, I wanted to share a variety of recipes that would appeal to diverse tastes and cooking abilities. These last 10 recipes range from appetizers to Thanksgiving centerpieces, but all are dishes that showcase turkey and its versatility.
21st Way: Turkey and Vegetable Tetrazzini
Turkey and Vegetable Tetrazzini
Ingredients: 16 oz. linguine pasta, 2 Tblsp vegetable oil, 1 lb. turkey breast cut into 1″ pieces or shredded, 2 cups broccoli chopped, 2 cups carrots sliced, 2 cups mushrooms sliced, 2/3 cup milk, 1 can cream of chicken soup, 1/3 cup parmesan cheese, salt and pepper to taste
Steps:
Cook linguine according to directions on package.
Heat oil and cook turkey until done.
Set turkey to side. Add broccoli, carrots, and mushrooms to pan and cook on medium for 3-5 minutes.
Add milk, cream of chicken soup, parmesan cheese, and turkey. Cook until heated through.
Stir in cooked linguine and cook till hot.
***Left-over baked turkey works great in this recipe.
22nd Way: Turkey Asparagus Risotto
Ingredients: 1 lb turkey shredded or cubed, 1 lb asparagus, 3 cups mushrooms sliced, 1 shallot, 4 cups chicken or turkey broth, 1 cup Arborio rice, 2 Tblsp olive oil, 2 Tblsp butter, 1 cup white wine, 1/2 tsp black pepper, 1/2 tsp Kosher salt
3. In a large pot, heat olive oil and butter over medium heat. Once butter melt adds shallots and cook just until softened.
4. Stir in the Arborio rice and mix until coated in butter. Toast slightly but do not brown.
5. Pour in wine and cook until wine absorbs.
6. Pour one cup of broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one cup at a time, until all liquid is absorbed by the rice.
***Left-over baked turkey works great in this recipe.
23rd Way: Turkey and Bisquick Dumplings
Ingredients: 2 cups turkey shredded, 2 1/2 cups Bisquick, 2/3 cups milk, flour to roll dough, 6 cups chicken or turkey broth, salt and pepper to taste
Steps:
Mix Bisquick and milk until in tight dough ball.
Coat rolling pin and rolling surface well with flour. Roll dough as thin as possible. Use butter knife or pizza cutter to cut 2 inch dough squares or strips. *Works best if you allow dough to dry out a bit before trying to pick up to place in broth.
Bring broth to boil in a large soup pan.
Add turkey and return broth to a boil.
Gradually add Bisquick dumplings to boiling broth with turkey.
Simmer for 7-10 minutes, stirring often to make sure dumplings are not sticking to bottom of pan.
Salt and pepper to taste. Serve in bowl.
***Left-over baked turkey works great in this recipe.
24th Way: Short Cut Turkey Pot Pie
Ingredients: For filling: 2 1/2 cups cooked turkey shredded or cubed, 2 Tblsp veg oil, 2 cups frozen mixed vegetables, 2 cups pre-made poultry gravy or poultry gravy mix, 1 15 oz can black beans, 1/2 tsp salt, 1 tsp pepper For crust: 2 1/2 cups Bisquick mix, 2/3 cup milk, flour for rolling crust or use pre-made pie crust
Steps:
Preheat over 350 degrees.
In large skillet heat oil. Cook turkey until done.
Drain and rinse black beans.
Add frozen vegetables and black beans to turkey and set to side.
Heat gravy according to directions on package.
Mix gravy, salt, and pepper into turkey and vegetables.
Mix Bisquick and milk. Once dough is mixed, use rolling pin and flour to roll dough flat enough to cover 9×13 baking dish.
Pour gravy/vegetable/turkey mixture into 9×13 backing dish.
Cover dish with crust and tuck edges around inside lip of pan. Use knife to cut two or three slits in center of crust.
Bake at 350 degrees for 30 minutes or until crust is golden brown.
***Left-over baked turkey works great in this recipe.
25th Way: Fancy Turkey Pot Pie
Ingredients: 2 Tblsp butter, 1 onion chopped, 2 stalks celery chopped, 3 carrots chopped, 4 Tblsp flour, 4 cups chicken or turkey stock, 2 potatoes peeled and diced, 2 cups shredded turkey, 2 Tblsp chopped parsley, 1/2 cup frozen peas thawed, 1 prepared pie crust (*or use Bisquick trick from Shortcut Turkey Pot Pie Recipe), 1 egg lightly beaten
Steps:
Preheat over to 350 degrees.
Melt butter in sauce pan and cook chopped onion until tender.
Stir in celery and carrots and cook for 2 minutes.
Stir in flour and cook for 2 minutes.
Add chicken or turkey stock and bring to a simmer.
Add potatoes and simmer until tender.
Stir in turkey, parsley, and peas.
Pour mixture into 9×13 baking dish.
Top with pie crust and brush with egg.
Bake 30 minutes unit crust is golden.
Remove from over and let set for 5 minutes prior to serving.
Here is the 2nd installation of “Turkey 30 Ways.” These are all turkey recipes that my family enjoys and I hope you will too!
11th Way: Sweet Hawaiian Crockpot Turkey
Ingredients: 2 lb. turkey breast chunks, 1 Tblsp olive oil, 1 cup pineapple juice, 1/2 cup brown sugar, 1/3 cup soy sauce
Steps:
Mix pineapple juice, brown sugar, and soy sauce in a bowl.
Heat olive oil in a skillet. Lightly brown turkey in skillet before adding to crockpot.
Place turkey in crockpot and cover with pineapple juice mixture.
Cook on low for 6-8 hours. Serve with warmed rice.
***If the dish looks too soupy, fry turkey and sauce in skillet until sauce is at a light boil. Boil until it thickens.
12th Way: Crock Pot Sweet and Sour Turkey
Ingredients: For the turkey: 2 lbs. turkey breast cut into chunks, sea salt and black pepper to taste, 1/2 cup cornstarch, 2 large eggs beaten, 1/4 cup olive oil
For the sauce: 1/2 cup brown sugar packed, 1/2 cup apple cider vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1/2 cup water, 1 tsp garlic minced
Steps:
In a large bowl, whisk sauce ingredients until well blended.
In a separate bowl, season turkey with salt and pepper. Add cornstarch and eggs. Mix until turkey is coated with egg and cornstarch batter.
Heat olive oil in large skillet and cook turkey until it is golden brown, usually 4-5 minutes.
Put turkey in crockpot and cover with the sauce. Stir evenly until turkey is coated.
Cook 3 hours on high or 6 hours on low. Serve over warm rice or noodles.
13th Way: Cashew Turkey Stir-fry
Ingredients: 1 lb. turkey breast sliced into thin strips, 1 clove garlic minced, 1/2 lb. sliced mushrooms, 1 medium green pepper sliced, 1 cup carrots thinly sliced, 1/4 cup soy sauce, 1 tsp. granulated sugar, 1 Tblsp cornstarch, 1 cup chicken broth, 4 Tblsp vegetable oil, 3 scallions sliced, hot cooked rice, 3/4 cup cashew nuts
Steps:
In small bowl, mix soy sauce, sugar, cornstarch, and chicken broth. Set aside.
Heat oil in large skillet. Cook turkey in oil until done.
Add garlic, green peppers, mushrooms, carrots, and scallions and cook for 2 minutes. Stir frequently to keep from uneven cooking.
Lower heat and stir in sauce. Cook until sauce thickens.
Serve over hot cooked rice. Sprinkle with cashew nuts.
***I like to add my cashews before plating. Having a little extra sauce on the cashews is extra yummy.
14th Way: Apricot Turkey
Ingredients: 2 lb. turkey breast sliced 1 – 2 inches thick, 1 – 10 oz. jar of apricot preserves, 1 bottle Russian dressing, 1 package instant Onion Soup Mix, 1/4 cup flour
Steps:
Coat turkey breast with flour and place in 9×13 baking dish.
Mix preserves, dressing, and Onion Soup Mix in a small bowl.
Pour preserve mixture over turkey breasts.
Cover with aluminum foil and bake at 350 degrees for 45-55 minutes.
I guess you could say I am grateful for opportunity this week because I am embracing two new ventures with Intentergy. First, I am starting a Monday’s Message video series with my new YouTube Channel. Please give my video a watch and let me know what you think or let me know if you have any suggestions for upcoming Monday Messages.
Second, I am starting a feature called “From the Farmer’s Table.” I plan to use this feature to share recipes from my own kitchen. This week I am beginning a three part series on ways to make turkey. We eat A LOT of turkey here on the farm and I’m sharing our 30 favorite ways to fry, bake, grill, or crockpot turkey. I’ve cleverly called the series “Turkey 30 Ways.” I hope you will try and enjoy the recipes. Let me know how they turn out!
With Thanksgiving in the forefront of our focus, reminding ourselves that there is always, always, always something to be grateful for is important. Not only because we have many blessings in our lives, but because we can also be positive reminders for others. We have the opportunity to help them remember they have much to be thankful for.
As always, thank you for taking the time to read Intentergy! I hope you know that your support is something I am sincerely grateful for. Please comment and let me know for what you are most grateful or how you help others remember to be thankful.
By: Melanie A. Peters
P.S. Putting a video of myself out there is terrifying. Thank you for being here for me!
The sound of the alarm clock is not the most pleasing to my ear. The cool air hitting my skin when I finally do roll out from under my quilts is less than reassuring. The fussing of my tired children as I attempt to rouse them less than inspiring, but the possibility of a new day is a smell that I can’t resist.
Today I would like to give you a sensory challenge. Consider the sights, tastes, touches, sounds, and, YES, smells that this day has to offer. Find ways to appreciate all you can physically experience. The joy you find may come in the softness of your socks, the smell of a shop as you enter, the calming noises of nature as you walk to your car or the hard rock blaring from you car speakers, the sight of someone’s smile, or the taste of your favorite snack. It is in the words, bites, hugs, high fives, fresh brewed coffee, and morning breezes that we know we are alive and that the day offers us possibility. And there is nothing I love more than the smell of possibility in the morning.
By: Melanie A. Peters
P.S. If you’ve lost your sense of smell, you know what a gift it is.
Doritos are not allowed in my house. Not in the snack size, family size, or the party size. Doritos are not allowed in my house in any size, shape, flavor, or package.
Why?
I will eat them.
That’s why.
If I have Doritos, I will eat them. EVERY. SINGLE. ONE.
On a camping trip this summer, I splurged and bought a bag of those delectable Doritos and said to myself, “I’m going to be on vacation. I want to eat like I’m on vacation.”
And I did.
A large portion of that bag was consumed by me. And a large portion of the next two days were drug down by a terrible stomach ache. (My stomach apparently does not share my love for those triangular treats.)
I would like to cordially invite you to have lunch with me. My desire for this lunch date is so sincere that you may choose the day, time, and location that works best for you.
You and I share some very similar interests. We both love to sing and love our nation. We share the belief that good leaders listen, stand up for what needs to be done, and that sometimes simple solutions are all that is needed to make big changes.
Your mom was a teacher, and I am a mom and a teacher. So we both value education and moms.
You’ve written and published children’s books and having children’s books published from my pen is on my bucket list. (Maybe you could recommend a good literary agent.)
You are much better at golf than I, but maybe you could give me some pointers as we dine.
A love of laughter and sincerity are also things we have in common, and I know we could both use a sincere conversation and laugh right now. (People tell me I’m pretty funny, so I’ve got that to bring to the table.)
I started writing this post prior to the COVID 19 crisis, but thought now was as good a time as any to share some ideas for self-care. I am probably not the poster child for making time for myself a priority, but it is something I am determined to move up on my list. A lot of us believe self-care consists only of bubble baths and keeping our water bottles with us at all times. These do help, but any doctor can tell you the 6 best prescriptions for procuring a positive outlook and sustained self-care are sunshine, water, rest, air, exercise, and diet.
 Brighten Your Day!
If you can find just a few minutes of outdoor exposure, even on the cloudiest of days, you will still benefit from vitamin D. Sitting by the office window, isn’t the same, as most modern glass is designed to block UV rays. As we approach May, hopefully there will be brighter skies and ample opportunity to get outdoors. Allowing some solar powered stress relief will also motive your mojo to getting moving and amp up your ability to wind down at bedtime. (Don’t forget the sunscreen though. Sun burns definitely don’t decrease stress levels.)
Ah, rest, the most elusive of healers. Getting good zzzz’s is tough because our brains are over-stimulated from work, worry, and too much time staring at electronic devices. Setting a schedule is one of the best ways to ensure that sleep is secured. Even thought our schedules are out of their normal whack, it’s still a good idea to stick to your regular bed time. Regulating a routine for bed time is also great for getting your brain to shift to a lower gear. Taking time to get sun and exercise each day will also motivate your mind to mellow out and cutting off the caffeine before evening is always a calming choice.
Breathe in. Breathe out.
Air is one option that actually isn’t too tough to take advantage of. A few focused breaths of breathing in the calm and letting out the crazy forces you to fixate on what you can and need to do and send the other stuff sailing with your exhalations. Daily meditation or mindfulness practices are super stress reducers. Simply setting your feet flat on the ground, placing your palms on your lap, closing your eyes, and slowly breathing in and out reduces your heart rate and allows your mind to mollify.
Thank you so much for accepting my lunch invitation. Meeting with you was wonderful!
Before we had our lunch date, the only times I had met you were at random school and community events and with each encounter I have admired you more and more.
In listening to you talk about your family, it is obvious you are passionate about those in your brood (both blood relation and those by happenstance). Your willingness to share the memories of your husband Don and the experiences you had together is so wonderfully appreciated. I cannot imagine the lengths you went through to keep your family moving (literally across the country) and growing. I am in awe of the steps you took to become an educator. If you hadn’t been so diligent, there are thousands of students, parents, and fellow educators who would not have benefited from your awesomeness (myself included).
I was particularly inspired by your storytelling ability. The art of telling a story is one that is not lost on me and I could have listened to your stories for hours. (We MUST have another lunch date!) It was in the stories you shared about the strength and resilience of women in your life that you showed great exuberance. When asked if you had ever considered writing a book, your answer about wishing you could document the life of Emma Busch was so cool to me. There are so many stories that never get told because they are simply forgotten.
I expected your answer to the book writing question to be that you would first consider writing on teaching or faith but that you had such a specific and vivid subject in mind, makes me REALLY want to read her story (as told by you, of course). The world would definitely benefit from the stories you have to share. Continue reading “Lunch was Lovely – Thank You Letter to Sue Gelven”→
I am so glad you accepted my invitation and am even happier that we made that lunch date happen!
I would like to apologize for taking so long to write this letter. Life just has a way of getting away from me. Before we met, I promised to limit my questions to 10. I hope I was able to keep that promise. There were just so many things I wanted to discuss.
When we sat down and I had a chance to tell you that my friends were all jealous of our lunch date, you said that you hoped, “We were not underwhelmed” by your responses. (Clearly you did not see how starstruck I was to be dining with THE Dr. Deeken.)Â
As always you listened, shared, taught, and inspired me.
One of the questions I asked was “What was your favorite advice for parents?”
Your sweet and smart responses of “Enjoy each and every stage of childhood, (speaking from personal experience),”“Don’t sweat the small stuff”, and “Don’t let kids dictate; You’re the parent. You’re not the friend” were true to the doctrines of appointments heard by thousands of parents and still need to be shared daily.
The fact that you have 10 children of your own is still one that awes me. The fact that you carried a panel of about 2000 patients floored me. When asked how you managed, you gave tremendous credit to your husband and said something that too many of us feel in the healthcare and educational professions, “I short-changed my family. You can’t get time back.” In learning that you often took your charts home to finish each night, after making your hospital rounds and full days of check-ups and medical emergencies, it’s no wonder you felt spread too thin. I think it’s fair to say that you did a marvelous job of tackling some tough stuff. Continue reading “Lunch was Lovely – Thank You Letter to Dr. Deeken”→
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