This is a remake of an old favorite, it’s easy, and I love it. I switched the meat and some of the spices, but the cooking method is the same as my Garlic Beef and Onions with Green Beans. This rendition has the tastes of Chicken Kiev but is way easier to make and no breadcrumbs needed. Enjoy!
Ground Chicken with Garlic, Onions, and Parsley
1 tablespoon avocado oil
1 large onion, chopped
5 cloves of fresh garlic, minced
1 pound ground chicken
1/2 cup chicken stock
2 tablespoons parsley
2 teaspoons salt (or to taste)
Add avocado oil to a skillet on medium heat. Then add the onion and cook for 3 minutes. Add the garlic and cook for an additional minute. Add the ground chicken and crumble. When the chicken is almost white, pour in the chicken stock and turn up the heat to medium high or until it begins to simmer. Add the salt and parsley. Cook until the broth cooks down or about 20 minutes.
This recipe, like so many, was truly created out of necessity. Typically, I would have used chicken broth, but I was out. I did have beef broth though, and thus, Pepper and Parmesan Beef Quinoa was born.
Pepper and Parmesan Beef Quinoa
1 cup water
1 cup beef broth
1 cup quinoa
1/4 teaspoon salt
1/2 teaspoon pepper (or to taste)
3 tablespoons butter
3 tablespoons Parmesan cheese
Make the quinoa according to the box directions. (So I added into a medium saucepan on high, the water, beef broth, and quinoa. Bring to a boil uncovered, then turn the heat to low, add the salt, stir, and cover. Cook for 15 minutes, then remove from the heat. Keep covered for 5 minutes, and lastly, fluff.) After it’s cooked, add the pepper, butter, and Parmesan and enjoy!
My first post Thanksgiving turkey meal was a turkey salad, and it was delicious. My second turkey meal was a full plate of turkey dinner, and it was just a good as the first.
Then, I used some more of the turkey to make turkey soup. I just threw in shredded turkey, vegetables from inside the turkey, leftover rice from the fridge, and gravy for the liquid, and boom, soup.
Just kidding! I didn’t use the gravy for the liquid in my soup, or the stuffing, but this was the easiest soup ever, and here’s the recipe.
The Easiest Leftover Turkey and Vegetable Rice Soup
1 cup leftover turkey, shredded
1 cup turkey vegetables
1 cup rice
1-2 cups chicken stock (whether you like it more chunky or more soupy)
pepper to taste
First add the turkey to the pan, then the vegetables, then the rice, and lastly the chicken stock. Pepper to taste, and salt if you want more. My turkey had tons of spices and flavor already so I didn’t have to add much to season the soup.
This soup is the easiest and quickest, not to mention super healthy, way to use up some of your leftover turkey and I know you will love it as much as I do!
Hope your Thanksgiving was great and full of love=)
You have to try these brussel sprouts, because bacon. This recipe is a great addition to any meal of the day. With just two ingredients, Baked Bacon And Brussel Sprouts is deliciously crispy and soon to be your favorite!
Baked Bacon And Brussel Sprouts
4 slices bacon, fried
3 cups of brussel sprouts, ends cut off and quartered
Fry bacon on medium heat while flipping throughout, until preferred crispiness. Take bacon out and set aside. Do not drain the grease from the pan!
Cut the ends off of the brussel sprouts and then cut in quarters, or so that all the brussel pieces are about equal size. Add them into the pan you fried the bacon in and coat the brussel sprouts with the grease.
Place brussel sprouts on a baking sheet and bake for about 20 minutes in a 350 degree oven or until they begin to brown. In the last 5 minutes, crumble the bacon on top of the brussel sprouts and mix.
Tip: When you take the bacon out, lay it on a paper towel and dab off the excess grease.