About Me

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I grew up in Annapolis, the capital of MD, on the Chesapeake Bay and the Severn River where we always had fresh fish and seafood. I love all things food: cooking, eating, trying new recipes and sharing what I make with family and friends. I must say that my most favorite (I have many favorites) food is fish and mostly catfish. So, I'm always seeking catfish recipes frolm all olver. I like my cooking, my daughter, Wendy's, cooking and my son, Dan's dishes, as well. I'm not a food snob; in other words, I also enjoy OPC, (Other People's Cooking) also. I've got loads of interests: cats and dogs, taking photos, Giant pandas, chandeliers and the arts. I am a former teacher, personal chef and recovering lawyer turned information marketer. I love (watching) football, basketball, extreme sports like mountain/rock climbing, snowboarding, skiing and surfing. My own extreme sports are swimming, walking and talking. Not necessarily at the same time.

Saturday, January 9, 2010

Day 4 of 30 Recipes from America's Secret Recipe Copycats


Really good, genuine copy cat recipes are not easy to come by. America's Secret Recipes Cookbooks are said to have the best. Great Super Bowl recipes can be used on other special days.

Tex Mex Turkey Stew from America's Secret Recipes

1 lb ground turkey
1 1/4 cup -- mild thick and chunky salsa -- divided
1 cup packed fresh cilantro, chopped and divided
1 cup chopped onion
1 tsp minced garlic
1 tsp cumin, divided.
1/4 tsp salt
nonstick cooking spray
1 17 ounce wh kernel corn, drained
14 1/2 oz nonfat chicken broth
15 oz black beans, rinsed and drained
4 oz chopped green chilies, drained
1/4 tsp chili powder
1/4 tsp oregano
corn chips, optional

Preheat oven to 400°F. In medium bowl, combine turkey, 1/4 cup salsa, 1/2 cup cilantro, the onion, garlic, 1/2 teaspoon cumin and the salt. Form mixture into 16 meatballs.

2. Place meatballs on l0-by-15-by-1-inch baking pan sprayed with nonstick cooking spray. Bake 25 to 30 minutes, or until meatballs are lightly browned and no longer pink in center.

3. Meanwhile, in 3-quart saucepan, combine corn, broth, beans, chilies, remaining salsa and cumin, chili powder and oregano. Increase heat and bring to boil. Reduce heat to medium and cook uncovered 5 to 10 minutes, or until mixture is heated through.

4. Add meatballs and remaining cilantro. Simmer 5 to 10 minute Ladle into bowls and serve with corn chips

Servings: 4

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