Meat and Poultry Archives - Mysagegourmet

Meat and Poultry, Recipes

Carol’s Cajun Burgers

Carol's Cajun Burgers

Yield: 4

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

A real crowd pleaser with a little kick!

Delicious and simple to make.

No Ratings

Ingredients

1 1/2 lbs. 80/20 ground beef
½ brown onion
2 cloves fresh garlic
1 tbsp My Sage Gourmet Cajun Blend seasoning
½ cup ketchup
1 tbsp prepared mustard
2 tbsp Worcestershire sauce
3 tbsp. breadcrumbs
¼ cup milk or nut milk
1 egg, beaten
4 slices cheddar cheese
4 Burger buns or lettuce for wraps
OPTIONAL:
Sliced tomato, pickles, Lettuce

Instructions

Preheat grill on high heat
To a skillet, add olive oil allow to warm 1 minute, Add onion and garlic, sauté over medium-low heat till soft and onion is opaque
Reduce heat to low, add My Sage Gourmet Cajun Blend, ketchup, mustard and Worchestershire sauce and simmer 10 mins. to reduce, remove from heat and allow to cool for 15 mins. stirring occasionally.
In a small bowl, combine breadcrumbs and milk, then add beaten eggs. Set aside.
Place meat into a large bowl, add cooled onion/garlic mix well, then and add in breadcrumb mixture incorporating well then to form 4 patties.
Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt.

Recommended Products

My Sage Gourmet Cajun Blend

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 570Total Fat: 26gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 106mgSodium: 1961mgCarbohydrates: 58gFiber: 5gSugar: 13gProtein: 28g

July 8, 2020/by Carol Takakura

Meat and Poultry, Recipes

Chicken Schnitzel

Who doesn’t love fried chicken, a mouthwatering combination of crispy and tender at its best?

Although many countries have their own version of it, Schnitzel actually originated in Austria where it is the national dish. In both Austria and Germany where it is also very popular, Schnitzel is most commonly prepared using veal. For all you poultry lovers I’ve put my own delicious twist on it.

Chicken Schnitzel

Yield: 4

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour 10 minutes

Quick and easy to prepare. Perfect for an anytime meal.

No Ratings

Ingredients

2 lbs. chicken breast, pounded thin
Sauerkraut (if desired as a side)
Lemon slices (if desired as a side)

For the Marinade:

1 egg
1 Tbs. honey
1 Tbs. My Sage Gourmet All Purpose Blend
1/4 tsp. sea salt
1 Tbs. olive oil

For the Breading:

1 1/2 cups bread crumbs.
1/2 tsp. My Sage Gourmet All Purpose Blend
1/2 cup canola oil

Instructions

To prepare chicken, place pieces one at a time, in a ziplock baggie or wrapped in wax paper. Using a meat mallet or rolling pin, pound till it is evenly thin (about the thickness of your index finger.
In a medium sized mixing bowl, combine egg, honey, 1 Tbs. , All Purpose Blend, 1/4 tsp. sea salt and olive oil. - Mix well!
Add chicken breast and toss until all the chicken is well coated.
Refrigerator for at least one hour.
On a flat plate, mix breadcrumbs and 1/2 tsp. My Sage Gourmet All Purpose Blend.
Coat chicken breast, one piece at a time with seasoned breadcrumbs and set aside.
Preheat a cast iron or non-stick skillet to medium for one minute, before adding oil.
Coat chicken breast, one piece at a time with seasoned breadcrumbs and place in the heated oil.
Cook 5-6 minutes per side, until golden brown
Keep cooked pieces warm on a plate in a 200 degree or less oven until all pieces are cooked.
Delicious served with Serve with sauerkraut, fresh veggies or rice.

Notes

There are some really good Gluten Free breadcrumbs out there for those who require it. I use GF Panko bread crumbs.

Recommended Products

My Sage Gourmet All Purpose Blend

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 848Total Fat: 42gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 239mgSodium: 862mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 78g

April 15, 2020/by Carol Takakura

Entrees, Meat and Poultry, Recipes

Chicken Tofu Stir Fry

This Chicken Tofu Stir Fry recipe is so versatile and quick, it can be made in as little as 20 minutes.

I suggest the use of organic and free range meats whenever possible.

Chicken Tofu Stir Fry

Yield: 4-5

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Quick and versatile, can be made in as little as 20 minutes.

No Ratings

Ingredients

1 lb. ground chicken
2 tablespoons Sesame Oil
1 tablespoon Coconut Oil
1 teaspoon freshly ground black pepper
½ teaspoon My Sage Gourmet Garlic Herb
2 tablespoons Ponzu sauce
1 tablespoon Fish sauce
Sriracha sauce to taste
1 teaspoon dried lemongrass or fresh if you have it-shredded
Two handfuls kale (center rib removed, leaves torn into bite-size pieces)
Handful Napa cabbage torn into bite size pieces
3-4 scallions
2 8.8 oz. packages of Brown Basmati Rice (I recommend Full Circle Market)](http://fullcirclefoods.com)
I-16 ounce package extra firm tofu, drained

TOFU MARINADE

½ Cup Ponzu Sauce
2 teaspoon freshly ground pepper
1 teaspoon
1 teaspoon grated fresh ginger
Sriracha Sauce to taste
2 tablespoons Olive Oil
1 tablespoon Sesame Seed Oil

Instructions

Prepare the tofu: Drain and slice about 1/4-1/2 inch thick.
Dry Fry: Heat large skillet to medium heat. Do not coat pan. The purpose of the dry fry is to remove moisture allowing better absorption of marinate.
While tofu cooks, mix together marinade. Set aside.
Once tofu has lightly browned on both sides, place in a deep dish in one layer.
Pour reserved marinade mixture over tofu, turning once to coat well. Cover tightly and refrigerate.
In the same large skillet, heat Sesame and Coconut oil over medium high heat (no higher!) Crumble ground meat into pan. Brown meat then drain off excess liquid.
While meat is cooking , cook your rice according to package directions. If you prefer to use a different rice, be sure to allow for cooking time!!
Once meat is cooked and drained, add remaining ingredients (black pepper through scallions) to skillet. Stir to mix. Reduce heat to low simmer for 10 minutes.
Remove from heat. Add tofu to skillet, turning gently to mix.
Serve over cooked rice.

Notes

Makes a great lettuce wrap if grains are not your thing.

You can also eliminate the chicken and still have plenty of protein from the kale and brown rice.

Recommended Products

Garlic Herb

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 569Total Fat: 40gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 121mgSodium: 1242mgCarbohydrates: 16gFiber: 3gSugar: 7gProtein: 41g

Enjoy, and please share!

About Full Circle Market Brown Basmati Rice packets

I don’t usually go for heat-and-eat packets since I try to avoid microwaving but these little packets are delicious in any stovetop stir fry or fried rice recipe.

Find out more about their products at FullCircleFoods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own.

October 7, 2016/by Carol Takakura

Meat and Poultry, Recipes

Turkey Meatloaf with Sriracha Relish Sauce

Sriracha Relish Sauce makes this a meatloaf to remember. And that’s not all. Try it in or on your burgers, or as a marinade for tofu before pan grilling!

Turkey Meatloaf with Sriracha Relish Sauce

Yield: 4-8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

No Ratings

Ingredients

MEATLOAF:
1/2 cup fresh bread crumbs
1/3 cup whole milk or almond milk
2 pounds ground beef chuck, turkey or ground chicken
1/4 cup grated onion
1 carrot, or sweet potato peeled and grated
2 minced garlic cloves
1 large egg
2 teaspoons coarse salt
2 teaspoons fresh chopped thyme
1/2 teaspoon freshly ground black pepper
SRIRACHA RELISH SAUCE:
1/2 cup Traina Foods Sriracha Sun Dried Tomato Ketchup
1/4 cup organic sweet pickle relish (I like to use Cascadian Farms brand)

Instructions

Preheat the oven to 325°F with a rack in the middle position. In a large bowl, soak the bread crumbs in the milk for 5 minutes
Make your Sriracha Relish Sauce. Mix together the Sriracha Sun-Dried Tomato Ketchup and sweet pickle relish in a small bowl. (Makes 3/4 cup) (Any unused portion can be refrigerated and used later.)
Add the meat, onions, carrots or sweet potato, egg, thyme, salt, and pepper to the bread crumb mixture. Mix gently. 
Gently, shape the meat mixture into a loaf and put it in an 8 1/2-by-4 1/2-inch loaf pan. Note: If using turkey, oil or spray pan) Make 3 thumb size holes, evenly spaced lengthwise, in the meat loaf and fill them to the top with the Sriracha relish sauce.
Bake for 40 to 45 minutes, or until firm to the touch. Remove from the oven and let rest for 10 to 15 minutes.
Pour any accumulated juices over the top of the meat loaf. Slice and serve with the remaining Sriracha relish sauce on the side.

Notes

I always grate the onions to avoid large chunks in the meat loaf which are unpleasant . Use a box grater and they'll melt into the meat mixture as it cooks.

The addition of grated carrots helps keep the loaf moist. Also, if you choose to use ground turkey, mix it together only enough to bind ingredients together. Otherwise, you break down the fats and may cause the meatloaf to be dry.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 458Total Fat: 24gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 152mgSodium: 1255mgCarbohydrates: 19gFiber: 2gSugar: 10gProtein: 40g

Thanks for trying my recipes!

About Traina Foods

Over the last two decades, Traina Foods has grown into a full-scale provider of sun-dried fruits and vegetables serving a global market. Located in Patterson, CA at the original farm where they have been operating since 1926, this family-owned and operated company is committed to its roots, taking advantage of rich soils, mountain water and California sun to create products the old-fashioned way.

To learn more, visit Traina Foods.com

DISCLAIMER–As a food and fitness blogger, I often receive free samples to review but I am never paid for my opinions. The views expressed here are based solely on personal experience with the products and my interactions with the company’s staff. Your experiences and sentiments may differ from my own.

April 27, 2016/by Carol Takakura

Entrees, Meat and Poultry, Recipes, Vegetarian

Buckwheat Noodles

Buckwheat noodles provide a plethora of healthy benefits. Check out this blog post to see the perks a’ plenty.

This recipe is so easy and quick to make: 15 minutes top to bottom. I do suggest that you use organic, non-gmo products whenever possible and free range, organic meats. You might as well reap the full benefits in every way you can right? I only want the best for you!

Enjoy, and please share!

Buckwheat Noodles

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

No Ratings

Ingredients

1 pkg. buckwheat noodles
1 pkg. buckwheat noodles
I package extra firm tofu, drained/pressed then cut into cubes (optional add ins)
I package extra firm tofu, drained/pressed then cut into cubes (optional add ins)
1 pound ground turkey or Chicken breast
1 pound ground turkey or Chicken breast
2 tablespoons Sesame Oil
2 tablespoons Sesame Oil
1 tablespoon Coconut Oil
1 tablespoon Coconut Oil
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground black pepper
 ½ teaspoon sea salt
 ½ teaspoon sea salt
 1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite
 1tablespoon low sod. soy sauce mixed w/ juice of one fresh lemon OR Use Ponzu sauce instead (no lemon necessary) My favorite!
1 tablespoon Fish sauce (optional)
1 tablespoon Fish sauce (optional)
Sriracha aka Rooster sauce to taste
Sriracha aka Rooster sauce to taste
1 tsp dried lemongrass or fresh if you have to-shredded
1 tsp dried lemongrass or fresh if you have to-shredded
Two handfuls kale (center rib removed, leaves torn into bite size pieces
Two handfuls kale (center rib removed, leaves torn into bite size pieces
Handful Napa cabbage torn into bite size pieces
Handful Napa cabbage torn into bite size pieces
3-4 scallions (optional)
3-4 scallions (optional)
Sesame Seeds Optional
Sesame Seeds Optional

Instructions

Drain tofu in strainer, cover with a paper towel and put a heavy bowl or cup on top of it to press out extra moisture.
In a deep pot, bring water to a boil for the buckwheat noodles
In a large skillet, heat Sesame and Coconut oil over medium high heat (no higher!)
Crumble ground meat into pan. Brown meat then drain off excess liquid.
While meat is cooking cook your buckwheat noodles, They go quick, 2-4 minutes, so keep an eye on them .
Drain noodles and set aside .
Add remaining ingredients to skillet EXCEPT tofu.
Gently stir to mix then reduce heat to low simmer for 5 minutes.
Remove from heat. Add tofu to skillet turning gently to mix.
Serve over Buckwheat noodles

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 688Total Fat: 39gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 156mgSodium: 2366mgCarbohydrates: 38gFiber: 5gSugar: 19gProtein: 49g

October 24, 2015/by Carol Takakura