Tag Archives: turkey

Buffalo Chile


We love chili! Not the greasy chili that will send you to the pepto bismol but the tasty chili that is lean flavorful delicious and nutritious. We tried making chili with several types of meats , from turkey to venison, they were all chili in the academic sense but some struck a lovely note with all tasters. The top one was made of buffalo meat. Why Buffalo? Doesn’t it taste gamey???. Not quite. The buffalo or bison kept as we  we consume today is far the free roaming herds from the past, and in many cases they are kept  like regular cattle “sans le hormones. Mainly we chose to make chili with buffalo because it is lean and delicious, and has some described it , buffalo has a slightly sweeter taste that beef.
Not into bison? No problem,  the second place (with similar tasting rating) was made of lean  chopped sirloin beef. It was also lean and flavorful


2 lbs chopped buffalo or 90% lean chopped sirloin meat
2 Tbsp canola oil
1 Tbls ground cumin
1 Tbsp ground cinnamon
2 Tbls powdered garlic
3 Tblsp Chile powder
salt and pepper to taste
1 yellow pepper diced
1 large onion diced
2 cloves garlic chopped
10 oz ( one can or 1 and 1/2 cups) of fresh chopped tomatoes
Chopped green onions (optional)

In a dutch oven, heat 1 Tbsp of oil and  brown bison  on low heat . Add the  dry seasonings and cook till there is no liquid left. Remove from dutch oven into a tray and cover to keep warm. Place dutch oven back on heat  add 1Tblsp of oil and cook the onion and  pepper for 5 minutes or till slightly caramelized. Add  the garlic, stir for 30 seconds then add the meat with all the juices,the tomatoes, stir, cover and set heat to low. Let cook simmering for 30 minutes. It will taste just as if you were cooking it all day!
 Serving suggestions: Put a few broken tortilla chips in the bowl before ladling in the chili. Top with grated cheddar cheese.

Pan Gravy

Roasted meats are not the same without a good Gravy. Over the years of trying ( and feeding the family) we noticed that the tastiest gravy  came by incorporating the drippings of the cooked meat . It accentuates the favor of the meat and ties in perfectly with the typical trimmings: mashed potatoes, roasted vegetables, and the bird!  

Gravy is very easy to make and takes very little time, and, it has NO LUMPS! The trick to smooth gravy is to dissolve the cornstarch with a little liquid before adding to the hot gravy,. If one of guests has seafood allergies, omit the Worcestershire Sauce since  it contains anchovies. Use an extra shot of sherry instead.


Ingredients: for 4 cups

drippings from a roasted turkey or other meat
plus enough broth or water to make 4 cups of liquid
1/2 tsp dried thyme
1 tsp paprika
2 Tbsp cornstarch
2Tbsp Worcestershire sauce ( Omit for fish and shellfish free, use 2 TBSP) extra sherry)
2 tsp sherry

Place the pan drippings with the sherry and the Worcestershire sauce ( if using)  in a large sauce pan over medium heat. Stirring constantly,  add the paprika and the dried thyme .

Take a 1/4 of the liquid into a small bowl and stir in the cornstarch  till it dissolves. Add the mixture to pan , stir in and let boil.  Lower the heat and continue to cook while stirring till it thickens and is bubbly. Test for salt & pepper. Serve over mashed potatoes and or roasted turkey. Enjoy!

Turkey Involtini

The holidays can be a lovely time of year to get together with large groups of family and friends; but it can also be a good time for an intimate , quiet gathering. If you planning a Thanksgiving for two, a small holiday gathering, or are just plain tired of old fashioned turkey,  spice up your table with these delicious, quick and easy turkey involtinis.  Involtino is the Italian word for roll-ups. In our version, turkey cutlets are “stuffed” with onions, celery and  fresh sage mixture and braised in white wine . Serve with rustic potatoes, cranberry-cabernet sauce  and voila ! A sophisticated and wonderful feast, that is ready in less than an hour.

Ingredients: ( for 4 involtini)

4 turkey cutlets
1 medium onion, chopped
1 cup chopped celery ( about 4 large stalks)
1 apple pealed and chopped
1 egg beaten
1 bunch fresh sage or the herbs of your choice
nutmeg, salt and pepper to taste
flour for dusting the involtini
3 Tbls olive oil
2 cups dry white wine
12-20 toothpicks to hold the involtini while cooking


Salt and pepper each cutlet and pound ( if necessary) till they have a thickness of 3/4 inch. Take the celery, apple, onions and part of the sage and mix in a bowl. Add the beaten egg and condiment to taste.
Take each cutlet, place on plastic wrap and spread 1/4 of mixture on each. Then using the plastic wrap to aid yourself, carefully roll the cutlet. Place 3- 4 toothpicks on each cutlet so it remains closely together. Repeat with each cutlet, then dust lightly with flour, salt and pepper.

In a large skillet, heat the oil over med-high heat, add the involtini and brown , turn every 2 minutes to brown each side. This is best done with the use of cooking tongs. Once all sides are brown, add the wine, ( it will make a lovely noise). Reduce to medium heat, partially cover and let cook for 30 minutes or till half of the liquid evaporates. Let stand for 10 minutes before serving.

To serve: Remove toothpicks and slice each involtini crosswise ( see picture). Place on individual plate, and add a small amount of wine reduction on the side. Serve with Rustic potatoes and Cranberry- Cabernet sauce. ENJOY!

Low Carb Holiday

The Holidays are rapidly approaching and you are on a low carb diet. There will be mashed potatoes, pumpkin pie, cookies and candies galore! Are you feeling impending doom? Not to worry, it is possible to survive the Holidays and prepare a low carb menus that are worthy of this time of year and will not make you feel terribly deprived .

First of all, turkey, chicken and other roasted meats are not a problem  even if they are glazed with honey or maple syrup, because the amount of sugars you’ll get from the meat is still low. The problem consists  of the never-ending parade of side dishes, appetizers and dessert. 

So let’s put together a meal!


Best low- carb choices consist of veggies platters or cheese platters. Please check nutritional label on store-bought dips! Some are low fat but have tons of sugar and starch to compensate. But we all know, this is not everyone’s favorite.

Try these delicious and easy to make appetizers  

Roma Tomatoes With Mozzarella And Olive Tapenade,                      Marinated Olives

Zucchini fingers                                                    Buffalo style chicken wings


Main Courses: 

Honey-Mustard Roasted Turkey Breast 

Orange Roasted Duck                                             Tuscan Style Standing Rib Roast


Our favorite low-carb side dishes are:

Quick Creamed Spinach Bake                                              Green Bean Salad


Baked Cauliflower                                                 Yellow Squash With Jarlsberg and Grana Padano

Green Tomato Jam

Well it’s the end of the season and we are left with tons and tons of little green tomatoes!  What to do with  all these green tomatoes? We could pickle them, make green tomato salsa, make fried green tomatoes or…JAM???? 

Sure! we tried our regular recipes for tomato jam, hoping that with a little extra sugar they would work and found that we  ended up a green ketchup!  After several tries , we figured that by introducing some extra acidity from orange juice it was a true jam!  

Try it with cheese and crackers or  on our spicy cornbread as an appetizer.   We also found out it gives and extra twist of flavor on turkey and duck! 


For every 2 cups of quartered peeled tomatoes add:
1 cup granulated sugar
2tsp.orange juice
1 tsp cinnamon
1tsp Tarragon

Place green tomatoes in a non-reactive pot. Place over medium heat, add the orange juice and sugar.  Stir and  bring to a boil, stirring occasionally.  Once it has come to a full boil, reduce heat and simmer for 30 minutes, stirring occasionally with a wooden spoon or until most of the liquid has evaporated.  Remove from heat, then add the cinnamon and tarragon and stir. 
Let cool and place in sterilized canning jars or serve at once. If using as turkey or duck glaze, prepare at least an hour before glazing time