The Last of the Turkey

I wanted to give you one more idea for leftover turkey.  This can also be used for cooked chicken or beef.  We had a wonderful Thanksgiving; However, when it’s over you want it to be over.  No turkey hanging around in the refrigerator.  We made enchiladas and no one recognized the turkey. Sorry for the picture of the partial pan of enchiladas. They were so good we dug in before I remembered to take a picture. This is one of my downfalls. I always forget to snap the picture; However they were “2 thumbs up”.

Turkey Enchiladas

3 cups of cut up cooked turkey (I used dark meat)
3 cans of red enchilada sauce
1 to 2 chopped onions
2 to 3 cups of finely shredded Mexican cheese
8 flour tortillas

Mix the cooked turkey, 1 1/2 cans of enchilada sauce and 2 onions in a saucepan. Put this on the stove and simmer it for 45 minutes. The turkey was falling apart and the onions were cooked through.

Preheat oven to 350 degrees.

Take a 9 X 13 inch glass baking dish and put 1/2 can of enchilada sauce in the bottom of the pan. Put one tortilla at a time in the microwave for 12 seconds to soften them up. Put the tortilla through the enchilada sauce in the pan until the outside is coated. Put about 4 tablespoons of the turkey onion mixture inside the tortilla. Cover the turkey mixture with Mexican cheese. Roll the tortilla with the seam side down in the glass dish.  Repeat this process with the remaining flour tortillas, adding enchilada sauce to the bottom of the dish as needed. Take the remaining enchilada sauce (about 1/2 of a can) and pour it over the enchiladas. Put about 1 cup of shredded cheese on top of the enchiladas and sauce. Put the pan in the preheated oven and cooked the enchiladas for 35 minutes.  Leftover enchiladas can be frozen and pulled out for a quick lunch or dinner.

The enchiladas were delicious. Just what the doctor (or Butcher) ordered.

Enjoy your week, until next time.…From our Butcher Block to your Table

Freezer Meal Workshop

I had such a great experience with my first Freezer Meal Workshop that I knew I wanted to bring this to Sherman Provision. I know a lot of women are like me. They want to cook, but “what to cook” is always the question. How nice to pull a ready made entree from your freezer and put it in the crockpot for dinner. I found the portions were very generous.  Investing 2 hours of my time to make 10 meals that fed 4 to 6 people (40 to 60 meals) was well worth the time and money.

We are doing a Freezer Meal Workshop at Sherman Provision on Thursday, September 26th from 6:30 to 8:30. We will have everything you need at the workshop (meat, spices, sauces, dairy and grocery items). You will be able to come to the workshop with freezer bags and take home the meals you create. Everything else will be provided.

This is the menu:
Bacon Ranch Chicken (or Pork)
Creamy Spinach Chicken
Drunken Steak
Garlic and Herb Roast (or roast Pork)
Herb Grilled Chicken
Merlot burgers (or meatloaf)
Onion Onion Chicken (or Pork)
Spinich & Herb Meatballs
Vidalia & Bacon Chicken
Vidalia Shredded Pork (or Chicken)

Herbs, spices and sauces will be $59.93 (Payable to Lillian Turano)
Cost for Grocery and Dairy items $16.00
Cost for meat approximately $90.00

Total cost for everything is $165.93.

Please let me know if you are interested in attending. We will be limiting this workshop to 10 people.  We will have prizes and surprises that night.

I can’t wait.  Until next time…From our Butcher Block to your Table.

Food Safety–Cooking recommendations

Meat and Poultry Temperature Guide

• Categories: Meat, Beef, Pork, Grilling
  

  Steaks grilling over charcoal heat

  This is for all of you who have been asking me about the proper cooking temperature for beef, pork and poultry.  I hope this handy guide from the Food Network Kitchen will be of value to you.

Use the Food Network Kitchen’s internal temperature chart to serve perfectly cooked meat every time

Invest in a simple instant-read thermometer and take all the guesswork out of serving perfectly cooked meat. Judging doneness by look and feel can be deceiving.

Internal Temperatures when Cooking Meat:
The following table shows Food Network Kitchens’ preferred internal temperatures for beef and pork based on taste and texture. Please note that out of a concern for safety, the USDA recommends higher temperatures than we do. We have included the USDA recommendations, leaving it up to you to decide. Our rule of thumb is that if we know and trust where our meat comes from, we’re okay sticking a fork in it before the USDA says it’s done.

				USDA			Food Network Kitchens
	Poultry
	Whole			165			165 breast 165-175 thigh
	Parts			165			same as above
	Stuffed			165			165
	Ground			160			170-75
	Beef and Lamb
	Ground			160			160
	Steak
	Rare						125
	Medium   rare			145			130-135
	Medium			160			135-140
	Medium   well						140-150
	Well   done			170			155+
	Pork
	Medium   rare						145
	Medium			160			150
	Well   done			170			160
	Ground			160			160

Because E. Coli is killed at 155 degrees Fahrenheit, the USDA sets the minimum safe temperature for ground beef at 160 degrees Fahrenheit. We can only second this.

This temperature guide combines the USDA recommendations along with the Food Network Kitchen recommendations. When you are cooking a pig on a spit, remember the shoulder is the last part of the pig to get done.  Make sure you take the temperature reading from this part of the pig.  That way you can be assured your pig is done to perfection.

Let us know what topics you would like to see addressed in, “From our Butcher Block to Your Table.”

Michael’s Special Seasoning

This is a very exciting time for us at Sherman Provision.  Michael’s seasoning is legendary with everyone who has experienced it on pigs for pig roasts, seasoned pork or seasoned beef roasts.  We have been using this secret formula for over 20 years.  We are now distributing this seasoning at Sherman Provision.  We will have an official “launch” later on in the year; however, it is on the shelf at Sherman Provision right now.  If you come into the store and mention this story, you will get $1.00 off the price of this seasoning.

Today is Farmers Market at Sherman Provision from 3:30 to 6:30.  We want farmers to bring their vegetables to sell.  There is no charge.  Just come to the market at 3:00 and set up.  We really want to see the farmers blessed.

We have the best customers in the world and we need your help.  Tell us some items you would like for us to stock at the store.  We will do our best to get the items.  Also, if you have a source for the requested items, please share that with us.

We will be at the store until 6:30 tonight.  Please stop in, we would love to meet you.