Italian Turkey Pasta

Sometimes I add more tomatoes when I need to stretch the recipe or use other varieties of canned tomatoes (or just plain). In other words, feel free to adapt and improve – let me know if you find any alterations that rock
~Suzy

Italian Turkey Pasta

1 lb Ground Turkey
3 TBSP Sage (rubbed)
2 TBSP Butter
2 TBSP Olive Oil
2 cloves minced garlic
1 large can diced tomatoes (garlic & basil variety turns out yummy)
1/4 cup Fresh Basil, chopped (to taste)

1. Heat butter and olive oil in a large pan.
2. Add garlic and saute for about 1 minute.
3. Add sage and toss in butter & oil.
4. Add ground turkey; cook for 5-10 minutes, turning frequently, until most of the pink is gone.
5. Add diced tomatoes (including liquid) and simmer for 5-10 minutes, until heated thoroughly.
6. Mix fresh basil in to the pan. It will wilt but will not cook thoroughly.

Serve over pasta. Toss with small mozzarella balls or add shaved parmesan as desired.

Note: I use sage and basil very liberally in this dish – not really sure how much, I just add until it feels right. Feel free to modify based on your tastes.

Stan’s Famous Chili

For those of you who haven’t had this yet, this one is destined to be a classic! It’s a delicious chili that is full of flavor. It’s filling without weighing you down, and the jalapeños give it just the right kick. Lovingly prepared by Stan Parmeter, this one is hard to beat. A word to the wise – it goes fast, so make a double batch! (Posted by Suzy, 11/25/08)

Stan’s Famous Chili
Serves 2-3
Prep time: 50 minutes

1 small onion, chopped (about 1 cup)
2 cloves minced garlic
1 Tbsp olive oil
1 Jalapeno pepper, minced
4 oz can chopped green chiles, drained
1 green or red bell pepper, chopped
1 tsp powdered cumin
½ teaspoon dried oregano
1/8 teaspoon cayenne pepper
½ tsp salt
1 14.5 oz can chicken broth
1 15 oz can cooked black beans, rinsed and drained
8 oz cooked chicken breast, cubed (about 2 cups)
¼ cup chopped fresh cilantro
½ cup shredded Monterey Jack cheese

Sauté onion & garlic in olive oil in a soup pot until tender. Add jalapeño, chiles, cumin, oregano, cayenne pepper and salt, and sauté another minute. Stir in chicken broth, beans and chicken. Bring to a boil. Cover and simmer for 25 minutes.

Serve with cilantro and cheese as garnish.

Kirstin’s Amazing Split Pea Soup

Sent by Kirstin on 11/11/08 – "This has been a soup that folks down here in Eugene request that I bring to potlucks. It’s a great cold weather soup, and makes good left overs. It also freezes well."

2 bags dried split peas, rinsed well (chuck any floaters)
big can of chicken broth
2 yellow onions diced
2 carrots sliced in rounds
1 bag frozen potatoes o’brien
package of bacon end pieces, or 1 package of bacon
4 cloves garlic chopped
salt and pepper to taste

Place peas in soup pot with water about 2 fingers higher than pea level. Add chicken broth. Bring to boil slowly, then reduce heat. Add onions, carrots, garlic, bacon in small pieces and bag of potatoes o’brien. Cook on low until peas are tender- stir frequently. This soup is very viscose, so make sure it doesn’t burn on the bottom of the pot. Add more liquid as necessary. Salt and Pepper to taste.

note: if you end up with white frothy gunk on top of the soup after boiling, remove it with a spoon. This is starch from the peas.

If people make this and leave their comments, I will consider revealing to you all my Chicken Lime Chili-Cook-off recipe that won 1st place at the grange a few years back. It’s labor intensive, but very good : )

Enjoy!
Kirstin

Dave’s Penne Chicken

Submitted by Dave Parmeter, 1/1/08

Dave’s Penne Chicken

2 or 4 oz package of sun dried tomatoes
2 tbsp Olive oil
2 skinless chicken breasts cut into thin strips
2 garlic cloves diced
3 1/2 cups penne rigate pasta
1 cup heavy cream
1/4 parmesan grated
salt and pepper
1/4 cup onion diced

cook pasta

sautee onion and garlic in olive oil
add chicken slices and brown lightly
add salt and pepper
add sun dried tomatoes and cook until slightly soft
add heavy cream
when cream begins to reduce, add parmesan

you can serve sauce on top of pasta or mix pasta into sauce. You can grate a little extra parmesan to sprinkle on top when served.

Blender Hollandaise Sauce

Submitted by Suzy, 1/1/08.

Ben & I created this recipe for a family breakfast while up in Oregon for Christmas. It turned out very tasty!

Blender Hollandaise Sauce

3 egg yolks
1/2 t. salt
dash of cayenne pepper
1 cup melted butter, boiling hot
1 tbps lemon juice

Place egg yolks, salt, cayenne pepper and butter in blender and blend until well mixed (approx 20-30 seconds on high). While blender is still at high speed, slowly add the hot butter. The the sauce should thicken as you add the butter. Use at once or store in well-sealed container for later in the day. Reheat slowly using double boiler on low or microwave at 50% power using 10-15 second intervals.

 

Roasted Garlic

Submitted by Suzy Parmeter, 12/30/07.

Ben & I discovered this recipe at one of our favorite restaurants in San Francisco – The Stinking Rose. We modified it to shorten the cooking time (and cut out the anchovie!). Serve with bread or crackers.

Roasted Garlic

3 bulbs of garlic (cloves seperated and peeled)
2 tbsp butter
1 c Olive Oil
1/4 tsp dried basil
salt, to taste

Heat olive oil in a skillet over medium heat. Add butter, basil and garlic cloves to the oil. Cook cloves over medium heat until softened, but before they are browned (approx 5-10 min). Cloves should be soft enough to be spreadable.

Serve with bread or crackers.

Makes approximately 6 servings.

Hot Pizza Dip

Awesome appetizer for parties – tasty and fairly healthy, too! Ben & my friend, Sharaun, first introduced us to this dish, and we LOVED it.

Hot Pizza Dip

8 ounces light cream cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce
4 ounces mushrooms, canned – drained
1 small red bell pepper – chopped
1 small tomato – chopped
3/4 ounce light Mozzarella Cheese — shredded
1 pkg turkey pepperoni (chop slices into quarters)
1 tablespoon grated Parmesan cheese
1 tablespoon chopped fresh basil — or 1 tsp dried
Italian bread or crackers

Preheat oven to 350 degrees.

In a medium bowl, with a mixer at medium speed, beat the cream cheese, Italian seasoning, and garlic powder until smooth. Spread in a 9″ pie plate. Top with the marinara sauce, mushrooms, pepper, and tomato. Sprinkle the mozzarella, top with turkey pepperoni, and sprinkle the parmesan.

Bake for 15 to 20 minutes, or until the cheese is melted. Top with the basil. Serve with the bread, crackers or try a Boboli whole wheat thin crust pizza shell, baked & cut it into small strips for dipping

Chicken, Broccoli, Rice & Cheese Skillet

This is a great one dish meal that Ben & I LOVE! It’s easy to make and easy to clean up (be sure to use a non-stick pot). We experimented with some velveeta left over from another recipe and created the recipe below…

Chicken, Broccoli, Rice & Cheese Skillet

2 chicken breasts (I use frozen and defrost in micro)
2 cups broccoli (frozen or fresh)
2 cups cooked brown rice (Trader Joe’s frozen brown rice is a great option)
4 oz Velveeta Cheese (2% Milk or Light)
cooking spray
salt & pepper, to taste

Chop chicken into chunks. Spray cooking spray into a deep dish skillet, then add chicken & cook over medium-high heat for 4-5 minutes. Season with salt & pepper to taste. Add broccoli & rice, cook over medium heat for 10-15 min. Add cheese and stir until melted and incorporated into the dish (don’t leave unattended after adding cheese, or it will stick to the pan and begin to brown). Serve immediately & enjoy!

The whole dish makes approx 4 servings. Easy to make, very filling and quite tasty!

(this one is also great in the pressure cooker, if you have one! It takes a bit longer, but is a nice alternative if you don’t have rice already made)

Welcome to Parmeter Recipes Online!

Hello all! Welcome to our little online collection of Parmeter recipes… to the right, you’ll see that this site is searchable so you can easily find all of your favorite recipes.

This site is maintained by Suzy & Ben, and we’re happy to add any recipes you have, or add you to this blog account so you can post your own! Email Suzy to get your recipes up on the site (please include a little background story on the recipe as well to share). Click here to email Suzy.