One Pot Turkey Mushroom Pasta

One Pot Turkey Mushroom Pasta

Bring on the leftovers!

Get ready for the inevitable week of turkey leftovers with this creamy and delicious One Pot Turkey Mushroom Pasta.  It will gobble up 2 cups of leftover turkey while being quick, easy and perfect for the whole family.  This one tastes a little like turkey pot pie, without the pie.  One of the ways I make sure there’s added flavour is to brown the mushrooms nicely.  The trick here is to start with a hot oiled pan, don’t overcrowd the mushrooms and allow them to cook on one side until golden before stirring.  It’s a great way to maximize flavour.  I also like to use flavoured cream cheese for added flavour.  For this recipe, I used a garden vegetable cream cheese, however, herb and garlic would also work well. 

While this post is geared at using up leftover turkey, you could also use leftover chicken, purchased rotisserie chicken or even frozen cooked cubed chicken. The whole premise is minimal cooking involvement but great tasting creamy pasta cooked in one pot.  

Being a shift worker, I’m a big, big fan of one pot dinners.  Working nights, I still cook dinner prior to leaving for work, so easy and relatively convenient is a must when it comes to getting dinner on the table. One Pot Turkey Mushroom Pasta is just one of my go-to meals to make my work week easier. 

Author:  Compelled to Cook

One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
One Pot Turkey Mushroom Pasta
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
25 minutes
Instructions
  1. In a large skillet heat oil over high heat. Add sliced mushrooms and allow to cook until golden on one side and moisture is starting to evaporate. Stir mushrooms and cook for an additional minute. Add chopped onion and garlic. Reduce heat to medium and cook, stirring occasionally until starting to soften, 3-5 minutes.
  2. Add wine and stir to deglaze the pan. Cook for 1-2 minutes until most of the wine has cooked out. Stir in 3 cups of chicken broth, pasta, thyme and parsley. Cover and cook for 10 minutes on low, stirring once.
  3. Whisk cornstarch into remaining 1/4 cup of chicken broth. Stir into pasta and allow to come to a full simmer to reach full thickness. Stir in cream cheese, turkey, peas, salt and pepper. Allow to cook 1-2 minutes to heat turkey and peas. Serve immediately with freshly grated parmesan cheese.

Crispy Chicken Sliders with Wasabi Slaw

Crispy Chicken Sliders with Wasabi Slaw

I love, love, love crunchy food! For me, the crunchier and saltier the better.  I’m the gal who’ll choose a bag of Doritos over a piece of cake. This may be why I love these amazing Crispy Chicken Sliders with Wasabi Slaw.  The traditional three stage breading using Panko or coarse homemade bread crumbs, makes the crispiest little chicken cutlets that are so perfect with creamy crunchy slaw.  And this slaw has a nice, but not too hot, nasal clearing heat from the wasabi.  It’s a fantastic combination.

Yes, you heard me right, there’s wasabi in the slaw, and it’s my new favourite coleslaw.  Creamy, crisp and cool with just enough wasabi to create a warming bite and provide a definite sense that you’re not in coleslaw Kansas anymore.  It’s not “reach for water hot” by any means, but if serving this coleslaw on the side, I’d warn the kids and grandparents…just saying!  With its creamy and tangy dressing, the coleslaw is absolutely perfect with the crispy chicken cutlets.  I like to really pile it on for the ultimate little slider.  Don’t forget this amazing slaw is also great with pulled pork or as a side to BBQ’d meats. But don’t take my word for it, go on and give it a try.  You’ll love these wonderful, easy to put together Crispy Chicken Sliders with Wasabi Slaw.  Enjoy!

Recipe source for Crispy Chicken Sliders with Wasabi Slaw:  Compelled To Cook

Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Crispy Chicken Sliders with Wasabi Slaw
Print Recipe
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Servings Prep Time
8 sliders 55-60 minutes
Cook Time
10-12 minutes
Ingredients
Wasabi Slaw
Chicken Cutlets
Servings: sliders
Instructions
Wasabi Slaw
  1. In a small bowl, whisk together mayonnaise, vinegar, sugar, wasabi, salt and pepper. Cover and keep chilled until ready to use.
  2. When ready to assemble sliders, toss cabbage, green onion and grated carrot with dressing.
Chicken Cutlets
  1. Slice chicken breasts in half horizontally and then cut each half into half again, getting 4 pieces (each being about 1.5 ounces) out of each breast. Place the chicken pieces between two pieces of parchment or wax paper and pound with a rolling pin or flat side of a mallet to 1/4" thick.
  2. Using 3 shallow bowls, to the first, add the flour, salt and pepper and whisk to combine. To the second, add eggs and water and whisk to combine. To the third, add the bread crumbs.
  3. Add several chicken pieces to the flour bowl and flip around to coat. Shake off excess and add pieces to egg bowl. Using a fork, flip to coat with egg and place in bread crumbs, turning each piece and patting gently to adhere crumbs. Place breaded portions onto a clean plate or wire rack and repeat breading procedure until all pieces are done.
  4. Add enough canola oil to a large skillet to just start to cover the bottom. Heat over medium high until hot. Add breaded chicken to pan, being careful not to overcrowd pan. Cook for approximately 2 minutes per side until golden. Remove from pan to a paper towel lined tray to dab off any excess grease and then to a clean plate. Keep warm in a low 225℉ oven while remaining cutlets are fried. Wipe out pan with a paper towel to remove excess crumbs that may start to burn prior to frying more cutlets.
  5. Slice slider buns in half and brush lightly with butter. Wipe out skillet with a paper towel and place slider buns buttered side down in pan and heat over medium until starting to brown and become warm. About 2 minutes.
  6. To each slider bun, add a chicken cutlet and top with a generous amount of wasabi slaw. Secure each slider with a long toothpick if desired and serve immediately.
Catalina Wings

Catalina Wings

A long, long time ago I used to make wings similar to these piquant Catalina Wings.  I was in college and had a summer job cooking at a golf and country club.  The food was basic fair, nothing too over the top, catering to the golfing crowd, small banquets and business meetings. It was a fun job, good people to work with and a happy crowd, because they’re golfing of course.  It wasn’t unusual for the dining room to be filled with thirsty golfers looking for a mid afternoon snack and beverage.

Like many places of the time, we offered hot wings, but not everyone liked there wings “hot”. So to please the masses we mixed the hot sauce with Catalina Dressing to lighten some of the heat.  The ratio of dressing to hot sauce was adapted to make the wings mild, medium or hot.  We didn’t have a formula, it was always eye balled, so I doubt anyone ever got the same plate of wings twice.  It’s the memory of this job and the tossing of bowl after bowl of chicken wings that Catalina Wings are derived.  Not new in concept but these Catalina Wings are made with fresh Catalina dressing, making them zesty and sticky.  You’ll love them! 

Recipe source for Catalina Wings:  Compelled To Cook

Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Catalina Wings
Print Recipe
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Servings Prep Time
30 wings 20 minutes
Cook Time
16-18 minutes
Ingredients
Dressing
Wings
Servings: wings
Instructions
Dressing
  1. Whisk all ingredients together in a small bowl. Makes about 1 cup of dressing. Refrigerate extra dressing for up to 1 week.
Wings
  1. In a large heavy duty pot fitted with a clip on thermometer, heat a minimum of 3" of canola oil to 350℉ 375℉. (oil will cool when wings are added)
  2. Pat chicken wings dry with a paper towel. Add half the wings to the hot oil, dropping them in one by one. Cook for 5-6 minutes, depending on size, until no longer pink. Remove with a slotted scoop to a paper towel lined plate. Repeat with remaining wings.
  3. Preheat broiler and line a large baking tray with foil. In a large bowl stir together Catalina Dressing and Franks Red Hot sauce. Add wings and toss to evenly coat.
  4. Arrange wings in a single layer on baking tray and broil 8" from broiler for about 2 minutes per side. Remove from oven and serve immediately.
Recipe Notes

Wings can be made hotter if desired by decreasing the amount of dressing and increasing hot sauce to your preference.

Tarragon Chicken Cutlets

Tarragon Chicken Cutlets

So let’s talk chicken, chicken breasts to be exact. Unless they’re bone in, skin on, it’s hard not to overcook them. Everyone’s been there if they’re honest with themselves. Myself included, more than I care to admit. This is why I am a huge fan of making chicken breasts into cutlets. Because by splitting them and pounding thin, a tender cutlet is formed that takes mere minutes to cook, leaving little chance of them turning into sawdust. Tarragon Chicken Cutlets are a fantastic use of such cutlets with a tangy buttery tarragon sauce that just happens to be splendid with mashed potatoes.

Naturally not all chicken dishes can be made using cutlets, but when given the opportunity, it’s the path I will take. Not only because because they’re tender but because they cook quickly, making them great for busy weeknights. Additionally, they can be paired with almost anything. For example, marsala sauce, piccata, creamy mushroom and the list goes on. Tarragon Chicken Cutlets are a classic pairing of tarragon and chicken, adding a splash of Dijon and butter makes for a simple yet drool worthy sauce. So versatile and delicious!

Recipe source for Tarragon Chicken Cutlets:  Compelled To Cook

Tarragon Chicken Cutlets
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time
20 minutes
Tarragon Chicken Cutlets
Print Recipe
Servings Prep Time
3-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
3-4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. In a shallow bowl stir together flour, salt and pepper. Set aside. Cut off fillet from chicken breast if attached. Slice each chicken breast horizontally into two pieces. Cut each piece in half, giving 4 pieces of similar size per chicken breast, plus the fillet if included. Place each piece, including fillet between two pieces of parchment paper. Pound with a flat mallet until 1/4" thick.
  2. Heat 1 tbsp oil in a large skillet over medium high heat. Toss chicken pieces in flour and shake off excess. Fry half of the chicken pieces 2 minutes per side and remove to plate and keep warm. Repeat with remaining oil and chicken.
  3. Reduce heat to medium and add 1 tbsp of butter to pan, add chopped shallot and sauté for 1 minute until softening but not browning. Add wine, stirring and scraping the pan to remove all the cooked bits. Stir in broth and reduce for 3-4 minutes until about 1/2. Whisk in mustard and butter, 1 tbsp at a time, allowing each to incorporate before adding more. Stir in lemon juice and tarragon. Season with salt and pepper. Add chicken cutlets back to pan and spoon with sauce. Serve immediately.

Italian Turkey Kale Rolls

Italian Turkey Kale Rolls

With this weeks wintery weather here in western Canada I can safely say it’s casserole season! Which for me is a great because I love saucy and satisfying dishes that warm the house and fill it with mouth watering aroma. So while I’m not actually crazy about the weather, it does give cause to make Italian Turkey Kale Rolls. They’re a tasty way to warm your belly and beat off this weeks chill.

Ground turkey is spiced up with Italian sausage, herbs and spices then combined with rice and rolled into kale leaves. Baked until flavours meld and the turkey is cooked through then topped with a sprinkling of cheese and given a quick broil. The resulting roll is tender, full of flavour and laden with tomatoey sauce. These tasty rolls are hearty and satisfying without being heavy, not to mention a great way to eat a little kale.

I would consider Italian Turkey Kale Rolls a weekend recipe as there’s some prep and an hour long baking time. So a lazy Sunday afternoon is in order. The recipe does make 14 large rolls which for many of us will mean leftovers. Easy to portion out and freeze the leftovers to save for another wintery day when your time is limited.  Enjoy!

Recipe source for Italian Turkey Kale Rolls:  Compelled To Cook

 

Italian Turkey Kale Rolls
Print Recipe
Servings Prep Time
14 rolls 45 minutes
Cook Time Passive Time
63 minutes 5 minutes
Servings Prep Time
14 rolls 45 minutes
Cook Time Passive Time
63 minutes 5 minutes
Italian Turkey Kale Rolls
Print Recipe
Servings Prep Time
14 rolls 45 minutes
Cook Time Passive Time
63 minutes 5 minutes
Servings Prep Time
14 rolls 45 minutes
Cook Time Passive Time
63 minutes 5 minutes
Ingredients
Rolls
Servings: rolls
Instructions
Rolls
  1. Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
  2. Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
  3. In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
  4. Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
  5. Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
Sauce
  1. In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
Recipe Notes

I found that it takes 3 bunches of fresh kale to yield the 14 large leaves.  Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely.  Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.