Applegate Turkey Burger

If you are looking for a simple, easy and healthy turkey burger, these might do the trick…Applegate turkey burgers.

Before I continue, I need to give you a full disclosure… “I have been given Applegate Turkey Burgers as part of a product review. Although the product was a gift, all opinions in this review remain my own and I was in no way influenced by the company.

I have never made turkey burger but have used ground turkey for these recipes…and when eating ordering burger somehow it is always beef…therefore I did not have any turkey burger to compare with.

Moreover, I have not heard of Applegate until I was contacted by the company and they offer me to try their products. They have many other products that I would love to try, but was given the turkey burgers…

– Why trying Applegate Turkey Burgers?

They are organic and it contains two ingredients…yes you read it right, two ingredients…turkey and rosemary. How healthy can you get?

– How these turkey burgers taste?

For us, it was a bit dry…this might be my fault since I used an air-fryer. To be fair, it was delicious together with tomato, lettuce and some mayo.  You might want to add spices and herbs to bust the flavor.

– Would I but these turkey burgers?

Especially that we are trying to cut red meat.  These burgers are a great alternative for a quick and easy meal.

– Where can I find Applegate turkey burgers?

I saw it in the frozen section of many groceries stores around me, you might try to look at your local store.

– How should I cook these turkey burgers?

Because turkey meat is very lean, cooking on a pan with a little butter and/or oil will add moist to the patties.

– Are you ready to try Applegate Organic Turkey Burgers?

Sorry to disappoint you…there is no recipe for it…just cook the burgers you normally cook beef patties, grill, pan fry, air-fry…top with pickles, lettuce, tomatoes and with your favorite condiments…in between buns or wrapped in lettuce leaves. Cheese? Of course, which ever kind of cheese you like.

In another words, just use the turkey burger as you would use the beef patties…

Looking for more simple and easy meal? Check these out…

Did you know that lean turkey can provide you with a lot of protein? Make sure to choose fat-free portions of the turkey as they are rich in niacin (heart health), selenium (thyroid health, help immunity),  tryptophan (amino acid for the production of serotonin as well as immune system) and many others minerals.

Thank you for visiting Color Your Recipes…have a colorful week!




Chicken Mashed Potatoes Pie

This is a simple and super tasty chicken pie using mashed potatoes (freshly made or leftover) as a topping.

– What to do with leftover mashed potatoes?

Making chicken pie…yes chicken pie and you do not have to worry about making the crust…this is a way to create a totally new dish using leftover mashed potatoes…

– Why you need to make this pie?

Because it is super delicious and so easy to put together, especially if you have leftover mashed potatoes.

– What else can I add to the chicken?

Be creative, add olives, bell peppers, celery, carrots, peas, mushrooms…as you see you can pretty much add what you crave for…

– Want a creamy filling?

Sure, add cream cheese to the chicken or a touch of fresh cream

– Did I convince you to try this recipe?

Here we go…

Ingredients:

  • 2 chicken breasts, boiled and shredded
  • 1 medium onion, chopped
  • 3-4 garlic cloves
  • 2 tomatoes, seeds removed and chopped
  • ⅓ – ½ cup fresh parsley, chopped
  • 1 ½ tablespoons olive oil
  • Sat and pepper to taste
  • Leftover mashed potatoes or freshly made
  • Shredded cheese of your choice, I used mozzarela

Method:

In a frying pan add the oil in medium heat, then the garlic and onion, stirring until golden brown.

Add the shredded chicken and sauté for a minute.

Add the tomatoes and cook until the tomatoes are incorporated into the chicken.

Add salt and pepper to taste.

Toss the chopped parsley and mix well with the chicken.

Remove from the heat and set aside.

Assembly:

In individual ramekin or oven safe bowl, place a layer of the chicken filling. Then a layer of cheese.

Cover the cheese and chicken filling with mashed potatoes and finally another layer of cheese.

Bake in a preheated oven of 350oF for approximately 20-25 minutes or until the cheese is golden brown.

Serve hot/warm.

– Looking for more chicken recipes? Check these out!

Thank you for visiting Color Your Recipes…have a colorful week!




Green Rice with Chicken and Charred Corn

This is a super easy one pot meal dish…the rice is cilantro green loaded with shredded chicken and charred corn.

Being of Taiwanese background, it would be almost an offense not owing a Tatung rice cooker and  steamer.  I still remember my mom’s greenish color rice cooker, it was the everyday gadget since rice was present for lunch and dinner.

I must admit that I often use this gadget more as a steamer than rice cooker.  Steaming can  be kind of dangerous when done on the stove top as many times I forget about it and I just remember when smoke starts to arise from the pan…and all my stuff in it is infused with smoke flavor…not fun!

Now, my grandma would use this rice cooker and steamer as a multi cooker apparatus, she would cook rice, steam fish or chicken all at the same time, she had so wired that most of her meals would be done in this cooker…no need to mention that it was her favorite kitchen tool.

– Why is this dish so easy?

This green rice is mainly cooked in the Tatung rice cooker…I mean almost, as I like to sauté onion and garlic to bring all the aroma before adding to the rice, therefore it will be two pots instead of one. Nevertheless, it is super easy and when you less expect, the meal is ready.

– Please note…

The cup I use in this recipe refers to the cup which comes with the Tatung rice cooker and steamer and is equivalent to approximately ⅔ of your regular cup size.

Ingredients:

  • 2 cups jasmine rice, rinsed and well drained
  • 2 chicken breasts
  • 1 small onion chopped
  • 2 garlic cloves, finely minced
  • 1 ½ cup frozen charred corn
  • 1 bunch fresh cilantro
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • Salt and fresh ground pepper to taste

Method:

Slice the chicken breast horizontally into 2 slices. Place in a bowl and add salt and fresh ground black pepper.  Let it sit for a few minutes.

In the meantime, place the cilantro in the small food processor with a little of water and make a paste.

Sauté the onion and garlic with the olive oil until golden brown and fragrant under medium heat.

In the Tatung rice cooker inner pot place the rice, the mix of onion and garlic, the cilantro paste, frozen charred corn, chicken broth, salt and pepper and complete with water until the mark “2”.

Gently layer the chicken breast onto the rice, and place two cups of water into the outer cooker. Place the lid and press the switch down to cook.

Once the rice is done, the light will turn off, leave for 10 to 15 minutes.

Remove the chicken breast from the pot and place on a plate.  Use two forks to shred the chicken. Place the shredded chicken back to the pot and mix gently.

Serve hot.

– If you enjoy one pot meal dishes, you might want to look at the following…

Did you know that the distinctive smell of cilantro is due to is essential oil linalool? Interestingly people sense the smell of cilantro leave very differently, either they like, or they have aversion to it. Nonetheless, cilantro cleaves contain vitamin A, vitamin C, vitamin K and others. Every part of the cilantro plant is edible, and the stems have more flavor then the leaves, so please do not discard the stems.

Thank you for visiting Color Your Recipes…have a colorful week!




Air Fried Chicken Wings

This is the easiest, healthiest and fastest way to enjoy chicken wings…air-frying it!

If you are like me and enjoy crispy, and grease free chicken wings you must, I emphasize you MUST try this method…it is magical, and you just need a few ingredients besides the air-fryer and chicken wings, super simple!

Honestly since I got the air fryer I have been using it a lot and I kick myself for not have found this gadget sooner…it is true that is kind of bulky, but it does wonder and does not heat the kitchen as the oven… Did I convince you that this is the way to go?

When ordering chicken wings in a restaurant I always request them dry and the sauce or sauces on the side so I can dip the wings into the sauce as I like…not to mention that I can pretty much enjoy eating hot wings without having sauce all over my fingers.

In this post, I dip the wings in Moore’s Creamy Ranch Buffalo Sauce…a nice balance of tangy and heat…not to mention the creamy texture which coat the wings nicely…so good…by the way, I received this sauce as a compliment and all the opinion are mine.

Ingredients:

  • Chicken wings
  • Salt and pepper to taste
  • Drizzle of cooking Chinese wine (vodka, rice wine)

Method:

In a medium bowl toss together all the ingredients.

Preheat the air fryer to 350-375F according to the manufacture’s instructions.

Place the wings into the basket and cook for 25 to 30 minutes until the skin is browned and crisp. Make sure to shake or turn the wings during cooking.

Remove from the basket and serve with your favorite sauce.

I hope you enjoy this simple and healthy way to “fry” chicken wings.

Did you know that Chinese five-spices is made with a mix of star-anise, close, cinnamon, Sichuan pepper and fennel?

Thank you for stopping by Color Your Recipes…have a colorful day!




Air Fried Taiwanese Black Pepper Chicken

These little chunks of chicken are so tasty and totally addictive…they all come with lots of flavors and are a favorite in Taiwanese cafes…

I love this chicken, and with the help of the air-fryer I am not worry about of the fat that come with it…the original recipe calls for deep fry, since I have been avoiding deep frying at home I would only get this chicken when eating out.  Well, no more of ordering this chicken now that I can use the air-fryer and get the same crispy chicken.  I like to use chicken thighs for this recipe since it has a bit more of fat therefore more flavor.

This chicken is very often found in Taiwanese cafes and are sort of appetizer/snack…finger food.  I usually serve as appetizer or accompanied by a big bowl of salad if I want to use as a main dish. So here is how I make…

Ingredients:

  • 1lb chicken thighs, no skin and bone
  • ¼ to ½ teaspoon Chinese 5 spice powder
  • Pinch sugar
  • ½ tablespoon sesame oil
  • 1 tablespoon cooking wine
  • ½ tablespoon soy sauce
  • Salt
  • Black pepper (freshly ground) as much as you like
  • All-purpose flour for coating

Method:

Cut the chicken into small pieces of approximately 1 ½in.

In a medium bowl, place the chicken and add the salt, sugar, sesame oil, Chinese 5 spice, cooking wine, soy sauce and the black pepper.  Marinate for at least 30 minutes.

In a deep plate place the all-purpose flour and coat each piece of chicken.  Make sure that each piece of chicken is well coated with the flour.

In the meantime set the air-fryer to 350F. Once the temperature is reached, add the chicken to the basket and set it to cook for approximately 10 minutes.  Shake the basket in between the cooking time.

Remove the chicken from the air-fryer and serve hot.

I hope you enjoy this simple recipe for the very popular Taiwanese black pepper chicken adapted for air fryer.

Did you know that ½ cup of dry black-eyed peas are low in fat and provide more than 20% of the daily recommended amount of fiber?

Thank you for stopping by Color Your Recipes…have a colorful day!




Crispy Air Fried Chicken

Can you believe that these chicken drumsticks were cooked in an air fryer?

I am so excited to share with you my latest gadget…an air fryer…after searching on the internet and “flirting” with many models of air fryer I decided to get this one, the reviews were pretty good and the price was good as compared to the other ones in the market.

Since I got this gadget I have tried many things from air fried tofu, eggplant, crab cakes, egg rolls and so on…but the ultimate test would be fried chicken, and guess what, it pass our critique…the drumsticks were crispy on the outside and super moist on the inside…and all with only a spray of olive oil. I am really impressed with it…as I literally do not cook fried food.

I cannot say enough how much I really enjoy using the air fryer, as it is very easy to use and clean. Anyway, I am sure that all of them work pretty similar, so if you like “fried” food, you really need to consider getting one air fryer.

So here is my very simple fried chicken recipe…

Ingredients:

  • 1 lb chicken drumstick, I used the ones from Butcher Box
  • 2-3 garlic cloves finely chopped
  • 1 ½ cup water
  • 1 tablespoon sea salt
  • ½ teaspoon fish sauce (optional)
  • 1 tablespoon sugar
  • 1 tablespoon cooking wine
  • Red pepper flakes to taste
  • All-purpose flour

Method:

In a medium bowl add the water, salt, garlic, fish sauce (if using, sugar), cooking wine, red pepper flake. Mix well until all the salt and sugar are dissolved.

Rinse the chicken drumstick and place them in the marinade. Make sure that the chicken is all cover with the marinade.

Cover the bowl and place in the refrigerator for 3 to 6 hours.

When ready to air fry. Preheat the air fryer according to the manufacturer’s instructions to 350F.

Drain all the liquid from the bowl. Cover the chicken with all-purpose flour. Shake to remove excess of flour.
Once the bucket reaches the temperature, gently layer the drumstick in the bucket. Lightly spray olive oil and cook for 20 to 25 minutes.

After 10 minutes of cooking, you might want to check and flip the drumstick to get an evenly golden brown around it.

Serve hot.

I hope you enjoy this simple recipe  using air fryer…you might want to take a look at Air Fried Cauliflowers or Air Fried Taiwanese Black Pepper Chicken recipes.

 

Did you know that air fryer cooks by circulating hot air around the food? Moreover, due to the Maillard effect. Maillard effect is the caramelization between amino acid (protein) and sugar.

 

Thank you for stopping by Color Your Recipes…have a colorful day!




Sous Vide Flank Steak and Chicken Breast with Moore’s Marinades and Sauces

This is a very simple and easy way to make tasty steak or chicken using sous vide.

In this post I am sharing with you sous vide steak and chicken made with Moore’s marinades and sauces that I received as a compliment.  I got to use the Original Marinade for the steak and the Zesty Garden Herb Marinade for the chicken.  They both turned out very tasty…and really easy, especially when you do not have time to gather all the spices for the marinade or sauces, using the pre made bottles of marinades just come very handy and practical.

I find that most of the sauces are too salty for my taste, therefore I used about ½ to ⅔ from the amount suggested in the directions.

 

Ingredients:

  • Flank Steak
  • 1lb flank steak
  • ⅓ cup Moore’s Original Marinade

 

Chicken Breast

  • 3 chicken breasts
  • ½ cup Moore’s Zesty Garden Herb Marinade

Sous Vide Method:

Marinade steak and chicken for approximately 15 minutes before sous vide.

Place the steak and the chicken breast individually into a quarter freezer quality plastic bag.

To create a vacuum in the bag, carefully place the bag with steak or chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately ½ inch open and then immerse the bag until near the seal and finish by sealing the remaining ½ inch.

For the steak, preheat water oven to 55C and cook for 3 hours. Once the cooking time is off, remove the steak, drain the liquid, dry the steak in between paper towel and sear both sides in a hot cast iron pan, just enough to produce a golden color. Serve hot.

For the chicken, preheat water oven to 60C and cook for 2 hours. Once the cooking time is off, remove the chicken, drain the liquid, dry the chicken breast in between paper towel and sear both sided in a hot cast iron until both sides are golden brown.  Serve hot.

To freeze cooked steak or chicken breast, immediately after the cooking time, submerge the bags into a ice bath until cold and store in the freezer.

If you enjoy this sous vide recipe you might want to check on Butter Lemon Swai, Lamb Chops with Fresh Herbs or Lemon Thyme Chicken recipes.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful day!




Trader Joe’s Gnocchi with Sous Vide Chicken

Have you ever tried Trader Joe’s gnocchi? Well, if you like gnocchi you should give it a try…I must confess it was better than I expected. As a matter of fact, this is my second time cooking it and this time I dressed it with peas, roasted sugar tomatoes and sous vide chicken.

This is particular great especially if you are pressed for time (like now getting ready for the holidays…), in a short time you are ready for an almost “gourmet” dinner, considering that you have in your refrigerator roasted sugar tomatoes and in the freezer green peas, sous vide chicken and a bag of Trader Joe’s gnocchi. Don’t panic if you do not have the ingredients listed…you can add fresh spinach, mushroom, roasted garlic, bacon, sausage, you can literally add whatever you like…just search your refrigerator…and you will be able to mix and match…

Did I tell you about sous vide chicken? I always have it in my freezer, it is so convenient, you can use the individually frozen chicken breast in hot dishes like this one or cold ones like salad and sandwiches…they are always moist and tender and loaded with flavors. You can marinate the chicken with any kind of spice you want. Please check here for the sous vide chicken recipe.

How to freeze sous vide chicken:
Before placing the sous vide cooked chicken breast, simply drop the bags of chicken breasts into an ice water bath after the cooking time and let them chill completely.

 

Ingredients:

  • 1 Trader Joe’s Gnocchi
  • ½ to ¾ cup frozen green peas
  • ½ cup roasted sugar tomatoes (recipe here or here)
  • 1 sous vide chicken breast

Method:

Defrost the sous vide chicken breast in the refrigerator overnight or in the counter for an hour. Quickly sear both sides in a cast iron pan, just enough to produce a golden color. Slice and set aside.

In a cast iron pan add the gnocchi from Trader Joe’s and follow its instructions. When it is almost ready add the frozen green peas and roasted tomatoes, mix gently. Add the sliced chicken breast, mix and serve hot.

If you enjoy sous vide method, you might want to take a look on Flank Steak or Butter Lemon Swai recipes.

 

Did you know that gnocchi is a variation of pasta? It is usually made with the same ingredients as for pasta and it is eaten as a main dish.

Thank you for visiting Color Your Recipes…have a colorful day!




Lemon Thyme Chicken, Sous-Vide

Healthy chicken breast cooked to perfection…tender, moist and packed with flavor. How? Cooking using sous vide method.

Yes, I am still playing with the sous vide method…so far this method has not disappointed me…

This week, I am sharing with you a very simple recipe for a juicy, flavorful chicken breast. The good thing about this method is that you never overcook, even if you leave the chicken breasts in the water-bath longer than the set time. As your chicken is cooking (sous-vide) you have all the time to do whatever you need to do and not to worry that the chicken breasts will be over cooked, therefore, dry and rubbery.

The sous vide cylinder, that I use is from Anova and you can find it HERE.

Ingredients:

  • 2 chicken breasts
  • 1½ tablespoons olive oil
  • 6-7 sprigs of fresh thyme leaves
  • 2.3 garlic cloves finely chopped
  • Salt and pepper to taste
  • 1 lemon thinly sliced

Method:

Rinse the chicken breast and pat it dry. In a medium bowl add the olive oil, garlic, thyme, salt and pepper.

Cover and place in the refrigerator for about 2 hours.

When ready to cook, preheat water oven to 60.5°C.

Place the chicken breasts into a 1 gallon freezer quality plastic bag. Gently place the sliced lemon on top of the chicken breasts.

To create a vacuum in the bag, carefully place the bag with chicken breast into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 2 to 3 hours. Once the cooking time is off, remove the chicken breasts and sear both sides in a cast iron pan, just enough to produce a golden color.

Garnish with fresh thyme and lemon. Serve hot.

 

If you enjoy this sous vide recipe, you might want to check Steak recipe and Butter Lemon Swai recipes, both using sous vide method.

 

Did you know that “sous vide” is “under vacuum” in French? This method cooks food in a sealed plastic bag under vacuum in a controlled temperature.

Thank you for stopping by Color Your Recipes…have a colorful week!




Baked Thai Chicken Drumstick

Simple recipe for Thai inspired chicken drumstick. Easy and loaded with Southeast Asian flavors.

This is a very simple and easy recipe. I got a big package of organic drumsticks from Costco which comes in small package containing 6 drumsticks each, which e very convenient. After searching for recipes, I decided to try this recipe from here, with some changes.

In this recipe you will need some unusual ingredient such as fish sauce, which is a very common sauce used in Southeast Asia. You will need to acquire a taste for this sauce, although in this recipe there is only a hint, therefore no need to worry about the pungent and smelly nature of this sauce.

It is tastier if you marinate the drumsticks for a few hours, thus saturating the chicken with all the flavors. These chicken drumsticks can be served with the Thai sweet chili sauce or as it is. They are tasty, juicy and packed with Thai flavors.

Ingredients:

  • 6 chicken drumsticks
  • 3 to 4 tablespoons finely chopped cilantro stems
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 3/4 tablespoons fish sauce
  • 1 tablespoon honey
  • Black pepper to taste
  • ½ teaspoon Sriracha sauce
  • ¼ teaspoon turmeric powder
  • Thai sweet chili sauce, for dipping

Method:

Rinse the chicken drumsticks and pat dry. In a small bowl combine oil, fish sauce, honey, Sriracha sauce, turmeric powder, whisking well to mix them all.
Add the sauce onto the chicken drumsticks, make sure that they are all covered with the sauce. Add cilantro and garlic, rub into the drumsticks.
Cover and place the drumsticks in the refrigerator for at least 2 hours.
When ready to bake the drumsticks, preheat oven to 375F.
Arrange the chicken on a cookie sheet lined with aluminum foil or parchment paper.

Bake for 40 minutes or until a wooden stick inserted into the chicken a clear liquid comes through.

Serve with Thai sweet chili sauce if desire.

If you enjoy this simple chicken recipe, you might want to check on my Poultry Recipes Box here.

Thank you for visiting Color Your Recipes…have a colorful day!