I pulled out my trustee Cuisine Tonight: Weeknight Menus book for this recipe. I knew it had to be good because before I sat down Mike took a bite and said, “Did you take a picture yet?” How can you go wrong, though, with pepperjack cheese, bacon and avocado?
I don’t think I’ve ever made this before. As I’m reading the recipe’s introduction: “In the Cuisine Test Kitchen, we agreed that this is one Brit food worth bringing over the pond” I realize that it’s just 2 short days after the big Royal Wedding I’ve been trying to NOT jump on the bandwagon of. Yet here I am…making Shepherd’s Pie. It turned out pretty good – needed a lot more salt & pepper than the recipe noted – and was a great way to use up some leftover mashed potatoes!
I was surprised at how good these were! Plus, if I hadn’t opted for oven baked fries as the side, dinner would have been ready in 15 minutes! You really should try them. And don’t forget the coleslaw on top! They’re a nice change from traditional sloppy joes made with ground beef and a bottle of chili sauce.
1/3 c. mayonnaise
3 T. honey
2 T. fresh lime juice
Salt & cayenne to taste
4 c. coleslaw mix
2 T. chopped fresh cilantro
1 lb. ground turkey breast
1/2 c. onion, minced
1/2 c. ketchup
1/3 c. frozen corn kernels, thawed
1 can diced green chiles (4.5 oz)
1 T. brown sugar
2 t. prepared yellow mustard
1 t. ground cumin
Salt to taste
4 whole wheat hamburger buns, toasted
Whisk mayonnaise, honey, lime juice, salt and cayenne together. Toss with coleslaw mix and cilantro; chill.
Saute turkey and onion in oil in a nonstick skillet over medium heat for about 5 minutes. Stir in ketchup, corn, green chiles, brown sugar, mustard, cumin and salt; simmer 5 minutes. Spoon into each of the 4 bottom buns. To serve, spoon slaw onto each sandwich and top with a toasted top bun.
Working until 5:00 has really cramped my cooking style. Before, working until 3:00 when Audrey got home on the school bus left dinner options wide open. Now I need to find meals ready in 45 minutes or less. Weeknight Menus from Cuisine at Home to the rescue! I made a few recipes from the book after getting it from my sister about 3 years ago. Last week I used it almost every night! The recipe below took 30 minutes. The thing that took the longest was the rice which cooked while I was making the stir fry. Here’s the recipe:
1 T. garlic, minced
1 T. sesame seeds, toasted
1 t. kosher salt
1 t. black pepper
1 t. red pepper flakes
20 large shrimp, peeled & deveined (I just buy a bag of raw shrimp in the freezer section)
1/4 c. cornstarch
1/2 c. juice from a jar of mangos (I used O.J. since I didn’t have jarred mangos)
Juice of 1/2 a lime
1 c. jarred mango, chopped (frozen mango worked just fine here)
1 c. scallions, cut on the bias into 1″ pieces
Combine garlic, sesame seeds, salt, pepper and pepper flakes in a dish.
Toss shrimp with cornstarch. Heat 3 T. oil in the skillet over medium-high, add shrimp, and stir-fry 2-3 minutes per side. Stir garlic mixture into shrimp and cook 1 minute.
Deglaze with mango juice and lim juice, and bring to a simmer. Stir in mango and scallions, cooking just to warm mango. Serve over steamed rice.