Main Dishes

Spicy Shredded Turkey Two Ways – leftover style

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For Christmas I made a 26 lb turkey for 2 adults and 3 little kids. Yeah — I HAVE A LOT OF Turkey left over and have been making sandwiches galore with the leftover meat and then decided I wanted to make burritos for dinner. AND my parents were here over the New Year and brought us several packages of Udi’s Gluten Free tortillas which I needed to use up. So burritos it was!

I took a gallon size ziploc filled with leftover turkey and dumped it into the crockpot with 2 cans of tomato sauce and 1 packet of Trader Joe’s Taco Seasoning and let it cook for 4 hours.

I opened the lid and the meat had a wonderful aroma and shredded as soon as I touched it with the fork!

Spicy Shredded Turkey burrito | Small Town Living in Nevada

Spicy Shredded Turkey Burrito | Small Town Living in NevadNext I warmed up the tortillas, spread a very generous amount of sour cream on each tortilla, topped with refried beans, shredded turkey, sliced avocado and rice. Rolled the tortillas and cut them in half.

I love making something creative for dinner from leftovers the night before. I had made homemade sushi and had a lot of rice leftover in the fridge and basically heated that up, too,  and added it to the burritos as well.

Regardless, I had A LOT of shredded turkey leftover and 2 more packages of tortillas left so a few nights later I made Enchiladas with Sour Cream Sauce with the shredded turkey and extra tortillas!

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Roasted Prime Rib

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My parents bought my family a prime rib to have for New Year’s Dinner. I have to say it was very generous on their part and very much appreciated as well. I took the roast and spayed it with Olive Oil then generously covered it in Pappy’s prime rib rub seasoning, minced garlic, rosemary and parsley…. because sometimes Prime Rib can be a little flavorless unless seasoned correctly. I Roasted the Prime Rib for 3 hours and then let it sit for 5 or so minutes after pulling it out of the oven before slicing. I love the ribs — give me a rib any day over the steak and I am in heaven! It was delicious and I didn’t need any horseradish either!

Roasted Prime Rib | Small Town Living in Nevada

Roasted Prime Rib

9-10 lb Prime Rib Roast

Seasoning is as much as you want to put on the roast:

Pappy’s Prime Rib Rub Seasoning
Fresh Rosemary
Dried Parsley
Garlic Minced
Olive Oil

Preheat the oven to 325 degrees F.

In a bowl, mix all the herbs well, and mix thoroughly. Next, add the oil, whisk to mix, and then apply to the exterior of the roast evenly on all sides. Roast until the internal temperature reaches 120 degrees F for medium-rare, about 2-1/2 to 3 hours (15 minutes per pound for medium-rare). Then allow to rest for 10 minutes before carving.

Serve with the pan drippings or sauce if preferred.

PrimeRib1

Pan-Seared Rib-Eye

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Tonight felt like a steak night and my favorite is Ribeye. To me it has the most flavor of all the meats. Since it had snowed the weather is ungodly cold outside to even attempt to heat up the barbecue. So I decided to try cooking the steak in the oven something I had never done before. And I will have to say – I cooked it to perfection — not a piece of meat was left!!

Pan-Seared Rib-Eye | Small Town Living in Nevada

Ingredients

1 boneless rib eye steak, 1 lb or more
Olive oil, to coat pan
Steak Seasoning of your choice –  ( I used a mixture of Olive Oil, Pappy’s Prime Rib Rub, Rosemary, Parsley and Olive Garden Garlic & Herb Italian Seasoning )

Directions

Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.

When the oven reaches temperature, remove the skillet from the oven. Coat the pan lightly with oil.

Immediately place the steak in the middle of the hot skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 5 minutes. Flip the steak and cook for another 5 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)

Remove the steak from the skillet and let sit for 2 minutes before slicing.

Pan-Seared Rib-Eye | Small Town Living in Nevada

Veal with mushrooms and capers

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I really like veal yet never buy it. I can’t even tell you the last time I made a dinner with veal or have even been able to order it on a menu. Most veal dishes at a restaurant are dredged in flour and thus not gluten free.

My husband and I are going to Las Vegas for his birthday this weekend and my parents drove up to take care of my kids, home and animals while we are gone. Well, my mother brought up a package of Veal from the Italian Deli Antipastos in San Jose. I was excited and said, “I am making Veal Scallopini!”

Veal with Mushrooms and Capers | Small Town Living in Nevada

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Roasted Turkey with Sage and Rosemary

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Thanksgiving all over again….

Being out of town for Thanksgiving is great and bad all rolled into one. Great because I get to see family and relax more. Bad because I don’t get to have leftovers in my fridge. Sooooooooo, I decided to make a Roasted Turkey with all the fixings for our Sunday dinner. And it literally felt like I was putting on a Thanksgiving. I over indulged on the dark meat. The sink was filled with dirty dishes and everyone at my table was stuffed from the wonderful spread.

After I picked all the meat off the bones… I cracked the bones open and am making Bone Broth to can and store in the freezer for later use. Yes, I have been busy in the kitchen today!

Roasted Turkey Dinner | Small Town Living in Nevada

Menu

Roasted Turkey
Green Jello Salad
Brown Sugar Carrots
Mashed Potatoes
Caesar Salad

The turkey came out extremely moist!! It was perfect – plain and simple. I preheated the oven to 325º F placed my Raw 10.5 pound Turkey in a Turkey Roaster with a dome lid for an hour and 15 minutes, then removed the lid and baked the turkey for another 1.5 hours. I basted the turkey twice in the 2-3/4 hours I baked it.

Roasted Turkey | Small Town Living in Nevada

Roasted Turkey with Sage and Rosemary

  • 10.5 pound Turkey
  • 1/2 cup butter
  • Sage
  • Rosemary

Take your butter stick and cut in half. Throw 1/2 a stick of butter into the cavity of the bird with a good, liberal sprinkle of sage and rosemary. Take the other 1/2 of the butter and place into a microwave safe bowl with more sage and rosemary. Place in the microwave for 45 seconds or until melted. Stir to combine and brush all over the top of your turkey.

Put the turkey on a rack in a large covered roasting pan, and into the oven and bake at 325° for 2-3/4 hrs or until a meat thermometer reads 170° for the turkey.  After 1 hr remove the lid, baste the turkey, return to the oven leaving the lid off to let the heat crisp the skin for the next 1.5 hours.

Gluten Free Sautéed White fish with Lemon Butter Sauce

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I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!

White Fish with a Lemon Butter Sauce | Small Town Living in Nevada

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Gluten Free Individual Serving of Meat Loaf

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I have no idea why my daughter loves meatloaf, but she does. And she tells me all the time “Mama, you make the best meatloaf! Can you please make meatloaf for dinner?” So who can say no to making meatloaf, when you get such a 5 star review!

So this time around I decided I was going to do something from the normal “Loaf” that I make. I decided to use a Large Muffin Tin to make individual servings. And I have to say — it came out great. And the little muffins popped really easily right out of the tin!

Individual Serving Meatloaf | Small Town Living in Nevada

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Turkey Tenderloins in a sweetened sage mushroom sauce

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Turkey Tenderloins in a sweetened sage mushroom sauce

I am trying to me mindful and use what I already have in the freezer. I am literally getting bored of food at the moment. Or maybe I am just too tired to cook. Let’s see – I volunteer at my kid’s school twice a week. My daughter is in Girl Scouts and we do something with the Troop at least once a week. I do PTO once a month. And then the rest of the time I am playing catch up with dishes or laundry or both at the same time all the while refereeing my children and trying to keep my sanity.

And on top of everything I have to have dinner ready for when my husband gets home from work so so we can sit down and eat as a family  – well not immediately. But at least with in 20 minutes of him getting home. We usually eat anywhere between 6:30 or 7 every night.

Nevertheless, I scoured the cupboards and grabbed a can of Gluten Free Cream of Mushroom soup and a can of Condensed Milk and said — I can definitely make a gravy with these two ingredients and the rest is sweet history. Think of a sweet sage sauce taken up a notch.

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Crockpot Pork Stew served over Mashed Potatoes

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Yesterday was going to be my late night. My daughter joined Girl Scouts and her meetings run til 6:30 and it was easier for me to throw dinner together in the crockpot then have to make supper as soon as we got home. I am sure the husband and kids appreciated that logic — And it was COLD outside, too, so the warm stew was perfect to warm us up!

I originally was going to make a Beef Stew, but when I was looking for a package of Beef in the deep freezer, I noticed a package of the thin pork chops was punctured and decided to use that instead.

Pork Stew

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Butternut Squash Pasta Sauce

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My family – myself included loves Dave’s Gourmet Butternut Squash Pasta Sauce. It is tasty, yet expensive to buy, so I only buy it when it is on sale. Well today I decided I was going to try and make my own version. And it came out really great!

IMG_8806 Butternut Squash Pasta Sauce | Small Town Living in Nevada

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Butternut Squash Pasta Sauce | Small Town Living in Nevada

INGREDIENTS
For the sauce:
  • 1 whole Butternut Squash – Roasted (4-lbs)
  • 1 roasted red pepper
  • 1/3 cup butter
  • 1/2 yellow onion, diced
  • 4 stalks celery, sliced
  • 2 TBSP garlic, minced
  • 6 oz can tomato paste
  • 1/4 cup sugar
  • 1/2 tsp salt
  • Pepper to taste
  • 1 tsp lemon juice
  • 6 oz water
  • 1 TBSP olive oil
INSTRUCTIONS
  1. Melt butter and olive oil in a pan over medium-low heat. Add onion and celery and sauté until onion is translucent. Add garlic and sauté another minute. Add tomato paste, sugar, salt and pepper, and stir to combine. Sauté another minute. Remove from heat and add all ingredients with water. Process until smooth texture.
  2. Serve over pasta.