Gourmet Food on a Budget - Recipes, Methods, and Meal Planning - Ever Forward, Ever Flavorful
Recipes and techniques for poultry, including chicken, turkey, duck, goose - and whatever flies!
Using a sous vide immersion cooker for the chicken in this salad makes it moist and full of flavor. A shout out to my good friend, Liza Boubari, who designed part of our logo, has a new show for women, about women, by women called The Original with Chris and Liza.
You really do want to learn how to debone turkey so you can have a moist bird that everyone will love and is very easy to carve.
Boo! No, these are not really bat wings - they are chicken wings napped in oyster sauce. This recipe was given to me by Chef John Farion a long time ago and this was the first time I made it. John did good, these were excellent.
Usually, Chinese lemon chicken is sliced breast of chicken, but when you have some lovely thighs, you can't resist that crispy skin from air fryer Chinese lemon chicken.
These Ham Cigars and Curried Chicken Croquettes are great for an appetizer, snack, or light lunch. They reheat easily as well. It's a good way to use up leftovers.
Egg Drop Soup is so easy to make. Add dumplings and vegetables to make a whole meal.
Asian Chicken with Molasses Glaze and Rice is a great combination of molasses, ginger, soy sauce, and garlic. This is easy to make, a dish perfect for a weeknight and ready in about an hour.
Roasting in an electric NESCO roaster oven delivers juicy meat and crisp skin every time. Prick the skin, use the rack to keep it out of the fat, and pair with raspberry sauce for a perfect balance of rich and tangy flavor.
This recipe for Oyster Cornbread Dressing has been in my family for generations. There's a reason for that - it's damn good. The oysters do not taste fishy, they just give the stuffing umami which takes it over the top.
Greek turkey burgers are a tasty, welcome change from ordinary burgers. Enjoy them with couscous and tabouleh.
Turkey burgers are great in the summertime because of their light flavor. They are also pretty good for keeping your summer figure as they have less fat than beef. Of course, if you don't have ground turkey available, ground beef would work for these burgers as well.
Feta cheese is a Greek brined white cheese made from sheep's milk or a combination of sheep and goat milk. Crumbly with a slightly grainy texture, it is formed into large blocks and aged in brine. Its flavor is tangy and salty, ranging from mild to sharp. Although Feta is a mild cheese, some prefer a less salty variety. French Feta cheese is less salty than its Greek forebearer.
The yogurt used in the sauce is plain yogurt we made using a sous vide immersion cooker. Mixed with mayonnaise and white pepper, it makes a light sauce perfect for these burgers. You can use whatever buns you like. If you don't want to use buns, feel free to put your Greek turkey burgers in Pita bread.
My good friend gave me some tabouleh, easily the best I have ever had. We will be featuring that recipe soon. Anyway, what goes better with tabouleh than Greek Turkey Burgers and some curried couscous?
These burgers are great for the summer, on the outdoor grill, or on an indoor cast iron griddle. Use your favorite Feta cheese. There are many varieties available, my favorite is French. Of course, if you don't like Feta cheese, you could substitute your favorite cheese instead. Don't be afraid of putting mint, it's not going to taste like peppermint candy.