Chorizo Turkey Thighs

My family has always preferred dark meat turkey. You can have the breast, we'll take the drumsticks and thighs!

>> See it done!


  • 1/2 lb Chorizo Sausage.
  • 3 C Cornbread Stuffing mix (1 1/2 boxes).
  • 3 - 5 lbs Turkey Thighs.
  • 1 C chicken broth.
  • 1 rib celery, chopped.
  • 1 bu cilantro, chopped.
  • 1 t chili powder.
  • 1 clove garlic, minced.
  • 1/4 t ginger.
  • 1/4 t pepper.
  • 1/4 t salt.
  • 2 - 3 T olive oil.
  • 1 small onion (1/2 C), chopped.
  • 4 - 7 oz can chopped green chilis.


  1. Set oven to 325 F.
  2. Heat up a large skillet, and add olive oil to cover the bottom.
  3. Mix chorizo and onion in the skillet. Cook until the chorizo is slightly brown, and the onion is transparent.
  4. Add celery and garlic, cook until celery is tender.
  5. Add chopped chilis, stuffing mix and chicken broth.
  6. Cook briefly, until most of the broth is absorbed by the stuffing mix.
  7. Add the cilantro, toss briefly.
  8. Spoon the stuffing mixture into a 9" baking dish.
  9. Put turkey thighs on top of the stuffing mixture, with the skin side up.
  10. Rub the skin with olive oil.
  11. Mix chili powder, ginger, pepper, salt.
  12. Rub the spice mixture into the thigh skin.
  13. Roast in the heated oven 2 hours - or until a poultry thermometer reads 175 F.
  14. Add more broth, until the stuffing is appropriately moist.
  15. Toss briefly, and serve immediately.

See it Done!

Turkey thighs, 1/2 lb of chorizo sausage, chili powder / ginger / pepper / salt.

3 C stuffing mix, 1 C broth, 1/2 C chopped onion, 1 rib celery - chopped, 1 garlic clove - minced, 4 - 7 oz chopped chilis, 1/4 C cilantro.

Mix chorizo and onion in a heated large skillet, and cook until the onions are transparent.

Add chopped celery, and minced garlic.

Cook until celery is soft.

Add chilies, stuffing mix, and chicken broth. Cook briefly, until most of the broth is absorbed by the stuffing mix.

Add cilantro, and mix. Spoon the stuffing into a 9" baking dish.

Put thighs on to top of stuffing, skin side up. Rub olive oil into the skin.

Combine the chili powder / ginger / pepper / salt.

Rub the spice mixture into the skin.

Roast at 325 F for 2 hours - or until a poultry thermometer reads 175 F.


Almost ready.

Add broth, until the stuffing is appropriately moist. Toss the stuffing briefly, and serve.

Bourbon Chicken

You can serve this as "bourbon barbeque chicken", with the sauce absorbed by the chicken. It is so fragrant, as it cooks.

Since I cooked it overnight, the first time, it made an excellent breakfast sandwich.

Grated ginger is a key ingredient. Avoid grating your fingers, when grating the ginger.

  • 2 or 3 lbs chicken
  • 1/4 C cornstarch
  • 1/4 C sliced green onions (to taste)
  • Bourbon Sauce

Bourbon Sauce
  • 1/3 cup apple juice
  • 1/4 cup bourbon
  • 4 cloves minced garlic
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon crushed red chili flakes
  • 1 1/2 tablespoons honey
  • 1/4 cup ketchup
  • salt & pepper, if needed
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar
  • 3 tablespoons cider vinegar
  • 1/4 cup water

  1. Mix all sauce ingredients in a bowl.
  2. Place chicken in slow cooker, pour sauce over chicken. Cover and cook on Low 6-7 hours / overnight.
  3. Remove cooked chicken from pot, leaving the sauce.
  4. Combine 1/4 C water with cornstarch. Turn cooker up to High. Pour cornstarch mixture into the sauce. Cover and allow sauce to thicken, stirring occasionally (5 - 10 minutes).
  5. While the sauce is cooking, shred chicken using two forks. With chicken properly cooked, it will almost shred itself.
  6. Stir shredded chicken back into the sauce and add green onions.
  7. Turn cooker to Warm, cover, get the rest of the meal ready (if you can wait). Sample as necessary - and pour yourself a finger of bourbon. Cook until the sauce is absorbed by the chicken, to serve as barbeque - or serve over rice, as is.

Inspired by SpendWithPennies: Crock Pot Bourbon Chicken - and simplified by me. This was my first recipe using freshly grated ginger - and the grating was worth it.

Apple / Kale / Raisin Salad

This is a salad - but i will also eat it as a dessert.

  • 1 apple, cored and chopped
  • 1 bunch kale, chopped
  • 1 C raisins
  • 1 to 2 T honey (adjust as you like it)
  • 2 T lime juice
  • 1 T olive oil
  • 1/8 t pepper
  • 1/8 t salt
  • 1/4 C plain yogurt

  1. Core and chop the apple. Halve the cored apple vertically, then chop each half 4 x 4 - 32 pieces.
  2. Wash the kale - then chop into thin ribbons, and cross cut into pieces sized similar to the apple chunks.
  3. Mix honey, lime juice, olive oil, pepper, and salt. Pour over kale, and toss carefully.
  4. Add the chopped apple and the raisins, and mix well.
  5. Chill for an hour or so.
  6. Toss again.
  7. Serve.

Skillet Cooked Apples

This is a perfect way to use up apples, getting slightly ripe in my refrigerator. It's healthy (if you use margarine or oil) - but tastes decadent.

I like an old fashioned cast iron skillet, from time to time - but a non stick pan made the picture taking easier.

>> See it done!

  • 1/4 C butter (margarine / cooking oil).
  • 3 lbs (8 or 9) apples, cored and chopped.
  • 1 C ripe grapes, or 1/2 C raisins.
  • 1/4 C brown sugar.
  • 1/4 t cinnamon.
  • 1/8 t ginger.
  • 1/8 t nutmeg.
  • 1/4 C bourbon / rum (opt).

  1. Core then chop the apples.
  2. Heat up a large skillet on high heat, add butter (margarine) to melt. Or use cooking oil for low cholesterol.
  3. Reduce heat to medium, and add apples and grapes or raisins.
  4. Stir fruit so each piece is lightly coated in melted butter (margarine).
  5. Sprinkle fruit with cinnamon, ginger, and nutmeg, stir to mix thoroughly.
  6. Sprinkle with sugar, stir again.
  7. Saute fruit mixture, stirring frequently, until apple pieces are soft. Cover, reduce to low heat, simmer 10 - 15 minutes. The pan will have a good amount (1/4 C or so) of juice in the bottom.
  8. Drizzle with bourbon or rum, if interested.
  9. Spoon cooked mixture into serving bowls, decorate lightly with ice cream - or Yogurt Sauce (opt).

See it Done!

Apples (cored), spices, raisins, sugar.

Chop the apples.

Melt butter in the skillet.

Add the apples.

Add raisins. Add spices, then sugar, stirring each time. The aroma fills the house.

Cook on medium, stirring occasionally, until apples are soft. Cover, simmer on low 10 - 15 minutes. Drizzle with bourbon / rum if desired.

Serve hot, from the skillet.

Cold Ramen Noodles

Most people cook Ramen Noodles. In hot weather, cold noodles are very satisfying - and can be “cooked” without heat.

This is great, for a planned emergency . When using all dried ingredients, this can be made any time when needed.

>> See it done!


  • 1/2 t Curry Powder.
  • 1/8 t Ground Garlic.
  • 1/2 t Ground Ginger.
  • 1 T Dried Chopped Onion - or 1/4 C Fresh Onion, minced.
  • 1/2 t Paprika.
  • 1 C Water.
  • 1 Package Of Ramen Noodles (Shrimp, for me).
  • 1/4 C Cottage Cheese.
  • 1 splash of Mae Ploy Sweet Chili Sauce.
  • Sprinkle of chopped chives.


  1. Combine spices, in a large cereal bowl.
  2. Mix in onion (chopped or fresh).
  3. Open Ramen Noodles package. Separate the noodles, flavour, oil, and vegs packets (Note that packets included will vary)..
  4. Mix flavour and vegs packets (as included) into the spices bowl.
  5. Crumble noodles into the bowl, mix with spices etc.
  6. Add water, mix with contents.
  7. Refrigerate noodles mixture, to marinate 2 - 4 hours.
  8. Remove from refrigerator, when marinated.
  9. Mix in cottage cheese, oil packet (as included), chili sauce.
  10. Serve promptly.

See it Done!

Add flavour packet, onion, spices to a large cereal bowl.

Crush Ramen noodles. I use a plastic bag.

Add ramen noodles and water, to the bowl. Mix.

Cover, and marinate.

Mix in chili sauce and cottage cheese, once the noodles have expanded.

Garnish with chopped chives.