Simple Turkey and Stuffing

Alrighty folks…

As my wife deemed it yesterday, “Thanksgiving in February.” I decided to make a quick turkey and stuffing dinner yesterday. It was the last grasps of a “winter” dinner and it was delicious. I hope you enjoy.

Here we go.

Ingredients:

For the turkey:

4 – 5 lb turkey breast

1/4 cup olive oil

1 Tbs Italian Garlic seasoning

1 Tbs Rustic Herb seasoning

1/4 cup flour

1 roasting bag

For the stuffing:

5 Tbs butter

2 cups of chicken broth

2 celery stalks, chopped

1 onion, chopped

1 bag Pepperidge Farms stuffing mix

 

Preheat your oven to 325.

Let’s start with the turkey.

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Prep your roasting bag by placing it in your baking dish and putting in a 1/4 cup of flour. It ensures the bag won’t burst while in the oven.

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Now, mix 1 Tbs of Tastefully Simple’s Italian Garlic seasoning and 1/4 cup of olive oil.

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Brush it on your turkey breast.

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Next, sprinkle on the Tastefully Simple Rustic Herb.

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Looks like a giant fish head, doesn’t it. Lol.

Put your bird in the bag and tie off. You will want to cut 5 – 6 slits in the bag. Place it in the oven for 1.5 – 2 hours. Cook until the temp is at 170.

While that is cooking, prepare your stuffing.

Melt the butter in a pot and add your onion and celery.

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Cook the celery and onion for 5 – 6 minutes at medium heat.

Now, I use bagged stuffing mix. So, this recipe is semi-homeade. I like it like that. It’s a time saver.

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Add your broth and bring to a boil then remove from heat.

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Add your stuffing, mix, cover and let set for 5 minutes.

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Once you are done, you will have this…

Stuffing:

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Looks good doesn’t it?

And your turkey chunked up…

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I’m gonna tell you that the roasting bag delivers such a moist turkey that I won’t make it any way else unless, of course, I throw it in a crock pot. 🙂

I hope you try this delicious dinner!

Check out more recipes at http://www.johnbokin.com

Feel free to comment below!

To your abundance, my friends.

John

The Tastefully Simple guy

 

 

 

BBQ Chicken Pizza

Hey everyone…

I’ve got a quick one today and who doesn’t like a quick and easy meal? Today’s recipe is going to combine two favorites: Pizza and BBQ. This will be a winner everywhere.

Here we go…

Ingredients:

1 pizza crust (I used pillsbury refrigerated)

1/2 cup Smokey Bacon BBQ sauce

1 Tbs Pizzeria seasoning

2 cups Mozzarella cheese

1 chicken breast

Preheat oven to 425

Let’s start with the pizza crust. Lay it out on a baking sheet. I pit some cornmeal down to prevent sticking.

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I used the Smokey Bacon BBQ sauce. As the name insists, this BBQ sauce is smokey and bacon flavored. Wonderful.

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Place a 1/2 cup on the pizza crust.

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Add 2 cups of cheese.

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Now, I use our Pizzeria seasoning. Sprinkle a tablespoon on top.

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Set the pizza aside for a moment.

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Let’s cut up a chicken breast.

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Sautee it up.

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Once the chicken is done, put it on the pizza.

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Cook for 12 – 15 minutes at 425 and there you go…

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Yummy!

This is a kid/family friendly recipe that you will LOVE!

For more great recipes, visit http://www.johnbokin.com

And check me out on FB at http://www.facebook.com/foodiejohnnyb

Talk with you all soon!

To your abundance.

John

The Tastefully Simple guy

 

 

 

 

Creamy Chicken Casserole

Hi everyone…

I’ve got a GREAT recipe for all of you casserole lovers out there. Pretty simple recipe and if you try it, you’ll LOVE IT! My wife says it’s a do-over and that’s good enough for me. Here we go.

Ingredients:

1 lb box of pasta shells or spirals

2 10 ounce cans of cream of chicken (or just make my homemade cream of chicken recipe in my previous blog post which is what I used here)

3 chicken breasts

6 – 8 slices of bacon

2 cups of colby jack cheese

Garlic Parm wing sauce (optional)

First, let’s preheat our oven to 400

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Cook up bacon and set aside.

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Cube up the chicken then sautee to a golden brown and set aside as well.

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Cook your pasta and set aside. (not pictured)

I am using the cream of chicken soup that I made in my previous post but you can use 2 cans of cream of chicken.

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Now, I used the same pot that I cooked the pasta in. Throw in the pasta, chicken, soup and mix up.

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Incorporate all the ingredients.

Once combined, add to a baking dish.

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Next, add the colby jack cheese, crumble then add the bacon.

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Bake in the 400 oven and there you go…

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If you want to kick it up a notch, add some garlic parm wing sauce.

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Simply delicious…

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This is crazy good whether you use the garlic parm sauce or not. Give it a try and you might find another chicken recipe that becomes the norm. 🙂

For more great recipes, go to http://www.johnbokin.com

and like me on FB at http://www.facebook.com/foodiejohnnyb

To your abundance, my friends!

John

The Tastefully Simple guy

 

 

Cream of Chicken Soup

Hey everyone…

I hope all is well in your neck of the woods. Mine is GREAT! Enjoying time with my bubba, spent a great V-Day with the wife, and just enjoying all the gifts that we are blessed with. 🙂

Today, I wanted to share a recipe for cream of chicken soup that you can use instead of those canned versions. Now, I am not opposed to using those as they are good in a pinch but I do taste the difference between homemade and canned. THERE IS A DIFFERENCE AND YOU WILL LOVE IT!

Here we go.

Ingredients:

2 1/2 cups of chicken stock or broth

1 1/2 cups of milk

3/4 cup flour

1 tsp Onion Onion

1 tsp Garlic Garlic

salt and pepper, to taste

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First, in a saucepan, combine the chicken stock and a half cup of milk and over medium heat, bring to a low boil then reduce heat and simmer.

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In a bowl, combine the flour, onion onion, garlic garlic, salt and pepper.

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Slowly add and wisk in the rest of the milk.

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Add to the sauce pan with the broth in it.

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Return to a boil then reduce heat and simmer for 10 minutes, wisking constantly. Remove from heat.

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This can be used immediately or stored in the refrigerator for up to a week. Makes a little more than the equivalent of 2 10 ounce cans of the condensed soups. Takes about 15 minutes and you have a great alternative to the canned version. Enjoy!

For more great recipes, check out http://www.johnbokin.com

Talk with you soon!

To your abundance,

John

The Tastefully Simple Guy