Archive for the Category » Poultry «

Electric Skillet Turkey Tetrazzini

Unit: Electric Skillet, Royal Prestige Whisk
2 cups shredded turkey, cooked
1 medium onion, chopped
3 Tbsp Butter
3 Tbsp Flour
3 cups Stock
3 Cloves Fresh Garlic, minced
1 1/2 cups half and half
8 oz mozzarella cheese block (#1 blade, divided)
1 cup plain greek yogurt
2 cups kale, finely chopped
1 tomato, chopped
1 cup chopped mushrooms
1 lb. thin spaghetti
Italian Seasoning
Cajun Darn Good
1 Tbsp Lea & Perrins Worcestershire
Salt & Pepper
2 tsp olive oil

Preheat Electric Skillet to 400 degrees with olive oil. Add onion, season with Salt and pepper. Sauté until onion is translucent. Reduce heat to 370 and add butter and garlic. Whisk until butter is melted. Add Flour and whisk for 2-3 minutes (be careful not to burn the flour).

Add Stock and stir frequently until it starts to simmer. Turn skillet off and add half and half, 1/2 shredded cheese and Greek yogurt. Whisk until well combined and cheese is melted. Add all other ingredients except spaghetti and mix well. Remove 2/3 mixture and set aside in a bowl.

Add 1/2 box spaghetti broken in half and arrange evenly across skillet. Add all but 2 cups remaining mixture on top of noodles and repeat with other 1/2 box noodles and 2 cups of mixture. Top with the rest of the cheese. Turn heat to 325 and cook 20 minutes. Stir well and reduce heat to 275 for another 15 minutes. Turn heat off and let stand for 5-7 minutes.
NOTE: Chicken may be substituted for turkey. If you are Vegetarian, use vegetable stock and if you leave out the chicken, everything else remains the same.

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Mexican Lasagna

Unit: 10.5" Skillet, 3 quart mixing bowl, food cutter
Total Time: Approx. 25 min. Serves: 6

3 tablespoons extra-virgin olive oil or cooking spray
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (#2 cone)
1 (15-ounce) can black beans, drained
1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
1 cup frozen corn kernels
Cajun Darn Good Seasoning
8 corn tortillas
2 cups shredded Cheddar or shredded pepper jack (#1 cone)
2 scallions, finely chopped

Preheat a 10.5" skillet over medium heat. Coat with Spray or Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with cajun darn good, to your taste.

Transfer the mixture to the 3 Quart mixing bowl. Scrape any excess food off of the pan. Coat skillet with spray or remaining extra-virgin olive oil, about 1 tablespoon oil. Build lasagna in layers of meat and beans, then 4 tortillas, then cheese. Repeat once: meat, tortillas, cheese again. Bake lasagna 10-12 minutes on medium low to medium until cheese is bubbly. Top with the scallions and serve.

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Strawberry Arugula Salad

Unit: 3 Quart Mixing bowl, Food Cutter
Prep time: 10 minutes Serves: 2
2 cups Arugula or baby spinach
1 cup strawberries (#3)
1/4 cup slivered almonds
1/2 triangle parmesan cheese (#1)
1/4 red onion (#2)
2 Tbsp Olive Oil
1 Tbsp Orange juice concentrate, thawed
1 Tbsp Balsamic Vinegar
1 1/2 tsp orange peel, grated (#1)
1/8 tsp ground ginger (#1)

Combine first 5 ingredients in the mixing bowl. Whisk together the rest and pour on top of the salad and toss. NOTE: You can add 1 cooked and shredded chicken breast to make this a meal.

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Ranch Chicken Enchiladas

Unit: 10.5" Skillet, Electric Skillet
3-4 Boneless Skinless Chicken Breasts
1 cup home made ranch (see recipe)
1/2 cup salsa
1 cup shredded cheddar cheese
8 corn tortillas
Cooking Spray

1. Cook and shred the chicken (Electric Skillet on 400 for 10-15 minutes)
2. Heat the 10.5" skillet to medium and spray the tortilla and the pan with cooking spray. Brown the tortillas lightly and remove the pan from heat.
3. Mix the 1/2 cup of ranch and 1/2 cup salsa in a bowl. Re-spray the 10.5" skillet and spread a very thin layer of the mixture on the bottom.
4. Start assembling the enchiladas by putting 1 Tbs of the ranch and salsa mixture on the bottom of tortilla. Then put the shredded chicken on top of that and roll it up.
5. Line up the enchiladas in the skillet and sprinkle heavily with the cheddar cheese. Bake on medium low to medium for 15 minutes or until cheese is bubbling and enchiladas are heated through.
6. Drizzle the top with ranch and enjoy!

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(Unit: Electric Skillet)

Flour tortillas
Pepper jack cheese
Darn good
Cooked chicken(or other meat)
1-2 tsp of pico de gallo
Cooking spray

Directions: heat electric skillet to 375 and spray. Layer a tortilla on bottom and add meat, cheese and pico de gallo. Sprinkle Darn Good to taste and add top tortilla. Cook 5 minutes on each side. Serve with salsa and daisy light sour cream.

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Stove Top Turkey

Unit: 6 or 8 Quart w/ dome cover


1 6-12 lb. turkey or turkey breast

2 tsp darn good seasoning

2 Tbsp butter


Place turkey in cold pan and sprinkle seasoning, then place the butter on top and cover. Add 1/2 cup of water and Turn heat to between medium and medium high for 10 minutes or until the cover is stinging hot to the touch. Reduce the heat to medium low (Do Not Go to low, it won't get done) and cook approximately 10 minutes per pound or until the meat begins to fall of the bones. The pan will have a considerable amount of broth left. Carve the turkey and pour the broth over the top to maintain moisture. Wow!!!


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Kicked Up Chicken and Rice

Unit: Large Skillet, Food Cutter

Time: Prep: 10 min Cook: 15-20 min


1 Onion, quartered and shredded (#2 blade)

2 fresh jalapenos, chopped

3 Tbsp Minced Garlic

2 boneless skinless chicken breasts, Cut into pieces

1 package Cajun Sides Dirty Rice

2 cups water

Dash of Darn Good or Darn Good Cajun Seasoning


Heat Skillet between medium and medium low. Pile shredded onions, chopped jalapenos and garlic in the center of the skillet for 2 min, then spread out and stir. Add chicken pieces and saute together, uncovered for 4-5 minutes. Add Water and Rice packet, stir and increase heat to medium until it boils, then reduce heat to low and cover. Simmer 5-7 minutes, stirring occasionally. Top with a dash of darn good or darn good cajun. Yum!

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Spicy Chicken Spinach Lasagna

Unit: Large Skillet, Food Cutter

3 Boneless Skinless Chicken Breasts
1 Bag Fresh Spinach
1 24 oz. Jar Pasta Sauce
16 oz. Box Garden Rotini Noodles
1 Can Rotel Diced Tomatoes (Original)
1 4 oz. Can Chopped Green Chilies
16 oz. Cottage Cheese
1 T. Chopped Garlic
1 tsp Darn Good Seasoning
8 oz. Pepper Jack Cheese

Place Chicken in a Cold skillet with cover on, turn to medium heat for 8-10 minutes. Flip over and cook with cover on another 10 minutes until done. Turn the skillet off. Chop into small bite size pieces and place into 3 qt mix bowl. Add Sauce, Rotel, Chilis and Garlic and darn good and mix together. Pour all but a few Tablespoons into skillet, then layer noodles, spinach, cottage cheese and then grate Pepper Jack using #2 cone on top. Spoon remaining sauce mix on top of cheese. Cover and cook on Medium until the pan signals then turn to Med-low for 15 minutes. Uncover and let stand for 10 minutes.

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Kielbasa and Cabbage

Unit: 6 or 8 quart and food cutter
Time: Prep 8-10 Cook 45

Turkey Polish Sausage
3 potatoes, scrubbed (peeling on)
1 onion, quartered
1 Carrot
1/2 Green Cabbage
Approx. 2 tsp Darn Good Seasoning

Slice sausage in ½ inch slices in the bottom of the pan. Place ¾ Cup water over it. Turn to medium heat and while it is heating, cut potatoes on #3 cone and pour it in on top of the sausage, then cut the onion on #2 cone, carrot on #2 cone and cabbage on #4 and pour them in the pan followed by the darn good Cover and leave on medium until the pan signals, then reduce the heat to medium low for approx. 30-35 mins. Wow!!!! Enjoy.

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Turkey Chili

Unit: 6 or 8 Quart

1 lb. lean ground turkey
1 bag white or sweet frozen corn
2 cans light kidney beans
1 can black beans
1 packet chili seasoning
1 can hunts garlic tomatoes
1 tsp darn good seasoning
1/4 cup bbq sauce

Turn Heat to medium and brown the meat. Turn the heat off and add the rest of the ingredients. Turn heat back on medium. When the pan signals, reduce heat to medium low for 15 minutes.
(for a spicier chili use hot rotel or add 2 tsp Tabasco)

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