Recipes from the first game of the season are IN! They all look fabulous and do yourself a favor by visiting the equally fabulous blogs written by our players.
From KFarmer at KFarmer & The Dell:
Stacked Egg Plant
Cut up eggplant and brush with olive oil, sprinkle w/salt & pepper. Grill on high heat until mostly done. Set aside and let cool.
Chop up three or four sun dried tomatoes. To make rice use 1 cup chicken stock and 2 cups water to 1 1/2 cups rice. Add tomatoes and a pinch of saffron to liquid. Cook 20 minutes.
Chop up 2 celery sticks, three or four okra and 1/2 an onion. Cook in olive oil till tender. Add ground turkey and cook till done. Add salt, grated Parmesan cheese, lots of black pepper, parsley, rosemary, thyme, basil and ground red pepper.
Melt butter and add bread crumbs and fresh grated Parmesan cheese. Set aside.
Place roasted eggplant on foil covered cookie sheet; add scoop of rice, then turkey mixture, bread crumbs and a piece of roasted red pepper on top. Cook at 350 for 20 minutes or till bread crumbs are brown.
From Adopted Son (aka my oldest brother!) at Ear to the Heavens:
Dijon Chicken ala Robert
One cup rice
One lb. Fresh Ground Turkey
One cup sun-dried tomatoes
2 minced cloves garlic
One cup diced spanish onion
1/4 cup Dijon Mustard
1 cup cream or half-and-half
teaspoon fresh-ground Black Pepper
teaspoon Sea Salt
Dash of rosemary
2 TBSP Olive Oil
In a 2-Qt. Saucepan, prepare the rice.
(Boil 2 cups of water, then add the rice and lower to a simmer. Cover
and let cook for approx. 20 minutes. Stir and remove from heat. Leave
covered until ready to serve.
While the rice is cooking...
In a large fry pan, heat the olive oil over medium-high heat.
Once the oil is heated, add the salt, pepper, and garlic.
Stir with a wooden spoon until the garlic begins to soften. Be careful
to not burn the garlic.
Add the onions to the pan.
When the onions soften and get slightly transparent, add the ground
turkey. Stir frequently.
Once the turkey is thoroughly cooked, add the rosemary and the
sun-dried tomatoes and cook for 2-3 minutes until the tomatoes soften
Stir in the Dijon mustard.
Once the mustard is stirred throughout, slowly stir in the cream or
Reduce the heat and stir until the cream thickens.
Serve over the rice.
From Compulsive Writer at From the mixed-up files of a middle-aged mind:
Rice Bean Soup With a Tomato Twist
Steam the rice.
Brown the ground turkey in a pan light coated with olive oil.
Add chopped onion and minced garlic and cook through. Season with salt
Stir in one to two cups of tender green beans and 1 large can of cream
of mushroom soup.
Serve over the white rice.
Sprinkle liberally with the sun-dried tomatoes.
From Ian at The Gallumphing Gourmand:
Makes 12 big burgers
2 lbs. Ground Turkey
1/2 C Rolled Oats
2 tbsp Dijon mustard
2 tbsp Dark Soy Sauce
1 dash Tabasco (or to taste)
baguettes for buns
1 C Minute Rice
1 C water
1/4 C Ground-up sun-dried tomatoes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp ground chipotle pepper
salt & pepper
Boil water with a pinch of salt in a small saucepan.
When water is boiling, add rice, sundried tomatoes, oregano, basil,
chipotle, egg and pepper to taste.
Mix everything around a bit until the egg and the spices are incorporated,
cover and remove from heat.
Let stand for about 10 minutes. (Yes, I know the box says 5 minutes, but
with all the other stuff in there it takes longer to set properly)
Place ground turkey into a large mixing bowl.
Add all other ingredients except baguettes. (Just making sure)
Mix together gently with the fingertips until just mixed evenly.
Form the meat into twenty-four (24) thin patties, and group patties into
Add a spoonful or two of the rice mixture onto one patty, then cover with
Form into burgers, making sure that the edges are completely sealed.
Grill burgers, making sure that they're cooked all the way through. They're
BIG burgers, so they'll probably take longer than you would expect.
Cut baguettes into burger-sized sections, then cut in half.
Toast each half on the grill until slightly toasted.
Serve with lettuce and sliced red onion, then GOBBLE!
Turkey Meatballs in Sun-dried Tomato Cream Sauce
Make enough white rice for 6 servings and keep warm. (Rice cookers are great for this!)
1 lb. ground raw turkey
1 egg, beaten
1/2 c. bread crumbs
1/2 tsp. salt
1/2 tsp. pepper
1 clove galic, minced
1 tsp fresh basil. finely chopped
Mix ingredients together and make into meatballs about 1" in diameter-not too large.
Saute in a small amount of oil until lightly browned. Drain oil off and keep warm.
1/4 c. sun-dried tomatoes, chopped fine
1/4 cup fresh basil, chopped fine
1 clove minced garlic
2 T olive oil
2 T flour
1/2 c chicken stock or white wine
1 cup heavy or whipping cream
1/4 cup parmesan cheese
freshly ground pepper to taste
Heat the olive oil over medium heat, add garlic and sauté for 1 minute.
Add sun-dried tomatoes and basil, sauté until tomatoes are softened.
Add flour and stir well until there are no lumps.
Slowly add stock or wine until thickened.
Add cream in a thin stream until well combined.
Add Parmesan and stir well.
Stir meatballs into sauce and serve over rice. Balance this out with a very green salad and crusty rolls.