Posts Tagged ‘Chef Paul Sturkey’

Tater Tot Casserole

Any night is a good night for comfort food and an easy recipe you can serve up for the family! This is one of those dinners with only 6 ingredients and very little prep work, and gets gobbled up in no time at all.

Prep Time: 10 Min
Cook Time: 35 Min
Total Time: 45 Min
Serves: 6

Ingredients

1 1/2 lbs ground turkey
1/2 yellow onion, chopped
3/4 cup mushrooms, finely diced
1 can cream of mushroom soup
frozen tater tots
1 cup shredded cheese

Instructions

1. Preheat oven to 350°.
2. In a large frying pan, saute turkey, onion and mushrooms until meat is cooked through and vegetables are tender. Toss in can of soup and stir.
3.Pour meat mixture into the bottom of a 3qt casserole dish. Top with frozen tater tots (as much as you’d like). Sprinkle cheese over the top.
4.Bake for 35 minutes, or until tater tots are golden.

Roasted Portabella Mushroom Panini

Yield: 4

Ingredients

Sundried Tomato Pesto
10 pieces (4 ounces) marinated sundried tomatoes, drained
1/2 cup sliced or slivered almonds, toasted
4 teaspoons minced garlic
2 cups fresh basil leaves
1 cup extra-virgin olive oil

1/2 cup vegetable oil
1/4 cup balsamic vinegar
1 1/2  tablespoons minced garlic
2  teaspoons granulated onion
Salt and pepper
4 medium portabella mushrooms, washed and stemmed
2 zucchini, sliced lengthwise 1/4 inch thick
2 yellow squash, sliced lengthwise 1/4 inch thick
4 1/4-inch red onion slices
2 red bell peppers, seeded, cut into 2-inch-wide pieces

8 3 to 4-inch slices ciabatta
4 ounces Manouri or other fresh sheep’s-milk cheese
12 fresh basil leaves
Balsamic vinegar, as needed
1/4 cup unsalted butter, softened

Directions

To make Sundried Tomato Pesto: Combine sundried tomatoes, almonds, garlic and basil in food processor, puree. With motor running, add oil, puree until smooth.

In large bowl, whisk together oil, vinegar, garlic, onion, and salt and pepper to taste. In a baking dish, toss each kind of vegetable with some of the vinaigrette, marinate for 2 to 3 hours.

Preheat grill to medium-high heat. Drain vegetables, grill each kind until tender, 5 to 6 minutes.

For each sandwich: Brush 2 bread slices with 1 tablespoon Sundried Tomato Pesto each. Layer bottom half with 1 ounce cheese, 1 portabella, some of each grilled vegetable and 3 basil leaves. Drizzle with balsamic vinegar. Brush outsides of bread with softened butter. Cook on a griddle or panini maker until cheese is melted, 5 to 7 minutes. Slice on the diagonal and serve immediately.