She’s also raising four step kids, and in addition to working full time, she helps her husband run his business, too. She says, “No matter how busy we are, his stomach rules the house! I love to cook which is a perfect match to his love of eating.”
These Taco Burgers that she recently posted look amazing…And you could EASILY substitute ground turkey!
Jen also submitted a recipe to the National Turkey Federation’s contest that I posted about last week. Here is her entry:
I followed the recipe below from www.leftoverchicken.com, with my changes in italics.
Turkey TetrazziniNote: May be made 1 day ahead.1 T. flour1 T. butter1 c milk¼ t salt¼ t pepper¼ t paprika (sometimes my stomach doesn't like paprika, so I cut this out)¼ t sage¼ t dry mustardFew drops onion juice (onion juice? I diced one small onion and sauteed it with the mushrooms) i>1 t. lemon juice2 c. cooked chicken, cut in pieces (I used turkey, chopped into pieces, didn't measure, but it was enough to serve 5 in the end)¾ c cooked spaghetti (I cooked some angel hair pasta, again didn't measure)½ c chopped fresh mushrooms (I used 2 portebella mushroom caps)2 T. butter¼ lb. grated Parmesan cheese (I used about 1/4 c.)2 c. chopped spinachSliced, fresh mozzarella¾ c
butterbread crumbsMake a medium white sauce of the flour, butter, milk and salt. Add the pepper, paprika strike> sage, mustard and onion & lemon juices to the white sauce and heat to the boiling point. Add chicken turkey, spaghetti, spinach, parmesan cheese, and mushrooms and onions em> which have been sautéed in the butter. Fill 2 individual greased casseroles or one larger casserole with the mixture and top with mozzarella cheese and bread crumbs. Bake in 400 degree oven for about 15 minutes or until the crumbs are very brown and ingredients are warmed through.
Doesn’t it look delicious?!?! Thanks for letting me post it, Jen!
Check out From Mess Hall to Bistro for more amazing recipes and a weekly linky party, going on NOW!