4-legged smoked turkey

4 smoked turkey legs
1 smoked turkey breast
2 pounds baby carrots
1 Tablespoon flour

Sprinkle the flour into a turkey roasting bag.


Hold the top of the bag closed, and shake the bag to distribute the flour all over the inside.

Pile turkey legs, carrots, and turkey breast into bag.

Tie roasting bag closed with twist tie that comes with the turkey bag.

Slash top of bag 3 or 4 times with sharp knife to let air escape.

Cook at 350 degrees Fahrenheit according to turkey bag directions. (The more weight in the bag, the longer the cooking time.)

Take out of oven. Cut open bag.

Serve meat on platter.

Enjoy!

Toasted turkey bagel sandwich

I am posting a lot of recipes today -- accumulated over the last week or so as we cleaned out our storage unit. There was a ton of physical labor -- lifting, hauling. Lots of mental/emotional investment, too, in the give away, throw away, put away sense.



This recipe was a mega popular meal after one such arduous day:

For each diner --

• toast a plain or onion bagel

• 1/2 bagel open-face with cheddar cheese (until the cheese is melted and the bagel slightly browned)

• 1/2 bagel open-face with sliced, seasoned precooked turkey breast

Serving suggestion:

I served these simple sandwiches with custom sliced pickle salad.

Ramen bok choy

Okay, a success! After yesterday's abject failure, I tried bok choy (three servings) again. This time, I stir fried chopped fresh bok choy in canola oil with:

6 largish fresh white mushrooms
6 chopped strips of turkey bacon
1 handful of roasted sunflower seeds
a quick dusting of garlic powder
an even quicker dusting of powdered ginger

Meanwhile I cooked three individual serving size packages of ramen noodles in boiling water for about three minutes. I drained the ramen noodles, and divided them among three shallow bowls.

I reheated the stir-fried mixture, added three eggs, and stirred the eggs (plus cooked ingredients) until the eggs were totally cooked. Then spooned the hot stir-fry mixture over the ramen noodles.

For color and complementary flavor, I accompanied the stir-fry with fresh plums.

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Review:

My diners had the option of further seasoning their stir-fry with soy sauce, fresh ground black pepper, or with the powdered seasoning pre-packaged with the ramen noodles.

• The soy-sauce-seasoning diner said the dish was excellent! He figured out the "crunchy things" were sunflower seeds and commented favorably on them.

• The other diners opted for some of the ramen noodle pre-packaged seasoning as an additional flavoring, as well as a bit of fresh ground pepper. They agreed that the ramen noodles were too dry -- perhaps too well-drained before the stir fry was added.

How do you wrap a wrap?

My question is asked with utter humility. Whenever I try to assemble a wrap, the filling falls out.

Last night, for instance. Boo and I made a filling for flour tortilla wraps. It was sort of lumpy.

*recipe*

Squash and cucumber turkey wraps

Have on hand:

Flour tortillas (enough for your diners)
Fresh leaves of spinach

Mix together chopped:

cucumber
yellow squash
hickory-smoked turkey breast (precooked)

Season with:

mustard
mayonnaise
Italian salad dressing

Assembly:

We placed each flour tortilla wrapper on a plate and lined it with a layer of fresh spinach leaves, Topped the spinach leaves with the mixture described above. Okay . . .

Now the hard part: rolling up the wraps. They just don't hold together. At all. The mixture falls out both ends and it is hard to figure out how to hold the wrap with my hands so it has some stability. Anyone have any suggestions?

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Review:

Besides the structural defects, the wraps taste pretty good.



Rating: 4 forks for flavor
3 forks for presentation (because it looked funny)

3 forks for entertainment factor while eating