Mexican dishes, chile, tacos, tostadas, ...

Corn tortilla recipe
Flour tortillas recipe
Enchilada Pie
Brenda's stuffed poblanos
carne guisada
non-fat chile rellenos
Poblano chiles stuffed beans baked
3 chile chili and other chilis
Poblano Green Rice
New Mexico Recipes
Chile recipes, mixed

Ground Turkey Recipes

egg substitutes
Turkey meat loaf generic recipes
Applesauce Meatloaf (recipe is for beef and pork)
Turkey meatballs with penne

Honey apple turkey meatloaf

turkey meatloaf and glaze

1. Turkey Sausage from Mt. Ashland

2. Maple Turkey Sausage

3. Turkey Sausage with liquid smoke.

4. Turkey Sausage with ginger

5. Turkey sausage with blueberries. Won awards. Rated

6. Spicy Turkey Patties I

7. Spicy Turkey Patties II

8. Real Spicy Turkey Patties

9. Taste of Home turkey sausage patties

Greek Turkey Burgers

Ground Turkey Cabbage Rolls

Turkey Meatballs with Yogurt Sauce

Turkey Burritos

Turkey feta meatballs with yogurt in pita

Turkey meatballs with yogurt and dill sauce

Bastille day Côtelettes de Porc au Chef Dereque

Pork Chops with brandy and apples
Thinest pork chop cooked to 142 then the thickest to 145 F . DON'T GO MORE DONE.
Pork Chop brine for 1 chop.
1 cup apple juice
1 oz of salt.
1 Tbs brown sugar
3/4 tsp black pepper
1/4 tsp sage
2 Tbs apple cider vinegar, this seems pretty acid but you dont notice the final dish is acid.

Brining

Chez Panisse brine
Weber How_to
Bruce Aidells use 2/9 cup "kosher salt" per cup of liquid. = 1.11 oz per cup
America's Test Kitchen uses 1 cup kosher salt in 2 quarts of liquid.
America's test kitchen uses 1 cup table salt in 4 quarts of water
Weber says 5/8 oz per cup of liquid.
I compromised on 1.0 ounces per cup. 4 hrs brine.
1.0 ounces avoids the big density problems between types of salt (factor of two)
1 oz of Morton Kosher Salt = 2 Tbs.

Cook's Illustrated High Temp Brine
High-Temp Brine
1 quart cool water
1/4 cup Diamond Crystal Kosher Salt = 5/4 ounces
2 tablespoons sugar
Mix in a non-reactive container until dissolved. Substitute 3 TBSP Morton Kosher Salt or 2 TBSP table salt for Diamond Crystal.

Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.

Pork Chop brine for 1 chop.
1 cup apple juice
1.0 oz of salt. = 11 145.9664 milligrams of Na
1 Tbs brown sugar
3/4 tsp black pepper
1/4 tsp sage
2 Tbs apple cider vinegar

Salt in stuff
1 g salt = 393 mg Na
1 cup lite soy sauce has 9200 milligrams of Na
1/4 tsp(1 g) of MSG contains 135 mg of Na
1 tsp (3 g) of maggi chicken caldo has 600 mg of Na
1 tsp knorr caldo de pollo has 870 mg sodium
1 tbsp 3 crabs fish sauce has 1420 mg sodium
1 tbsp lee kum kee soy sauce has 1150 mg sodium
1 tbsp san-j tamari has 700 mg sodium
1 tbsp of Silver Swan soy sauce has 1020 mg sodium
1 top ramen flavor packet = about 1420 mg sodium

chicken leg brine. brine 2 hrs.
5.5 g msg
3 cups water
3oz salt = 85 grams
3tbs brown sugar
1 tsp black pepper
3/4 tsp mix sage and thyme
6 tbs chinese black vinegar

Special Balsamic Chicken from KimJ

For landen
Balsamic-Glazed Chicken and Bell Pepper Sandwiches
4 teaspoons olive oil, divided
1/2 teaspoon salt, divided
1 1/4 pounds chicken breast tenders
1/2 cup balsamic vinegar, divided
2 cups red bell pepper strips (about 2 medium)
2 cups vertically sliced onion (about 1 large)
2 (8-ounce) loaves focaccia bread, cut in half horizontally
4 ounces provolone cheese, thinly sliced
1/8 teaspoon black pepper

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt over chicken. Add chicken to pan; cook 1 minute on each side or until lightly browned. Add 1/4 cup vinegar; cook 2 minutes or until chicken is done and vinegar is syrupy. Remove chicken mixture from the pan; cover and keep warm. Wipe pan clean with a paper towel.

Return pan to medium-high heat; add remaining 2 teaspoons oil. Add bell pepper and onion; sauté 7 minutes or until tender. Stir in remaining 1/4 teaspoon salt and remaining 1/4 cup vinegar; cook 1 minute or until vinegar is syrupy.

Arrange chicken mixture evenly over bottom halves of bread; top with bell pepper mixture. Arrange cheese over pepper mixture, and sprinkle with black pepper. Top with top halves of bread. Place a cast-iron or heavy skillet on top of sandwiches; let stand 5 minutes. Cut each sandwich into 6 wedges.


Yield: 6 servings (serving size: 2 wedges)

NUTRITION PER SERVING
CALORIES 433(24% from fat); FAT 11.4g (sat 4.2g,mono 5.4g,poly 1g); PROTEIN 34g; CHOLESTEROL 68mg; CALCIUM 170mg; SODIUM 709mg; FIBER 1.9g; IRON 3.6mg; CARBOHYDRATE 49g

Appetizers

Kraft ground beef stuffed jalapenos
Stuffed mushrooms, green bell pepper, onion, etc.
sharp cheddar stuffed mushrooms
salmon stuffed mushrooms
roasted garlic eggplant
Crab canapés with cumin pita toast
Many, including crab
Kipper anchovy green olive spread
Hot Feta Artichoke Dip
Hummus parsley pine nuts.
Black Olive, garlic, cheese, paté
Several from Oprah