KCTG original recipe : Cajun Sweet Potato Stew

I found this contest at http://sweetbytesblog.blogspot.com/ and entered my sweet potato recipe.
We will see what happens. Enjoy!

Cajun Sweet Potato Stew
by Eric Flescher
Cook time: 30 minutes
Number of servings: 4
2 Medium sweet potatoes
1 tbl of olive oil
1 lb ground turkey
2 cups of water or broth
3 tbl of Cajun spices (buy from grocer or use below)
cooked rice (option)

Cajun spices (use this or similar if can’t get spice mixture made already in grocer)
1 tbl pepper
1 tbl paprika
2 tbl lemon juice
1 tbl dried basil
1 tbl dried oregano
2 tspn garlic salt
2 tspn rosemary powdered
1 tspn cayenne pepper
1 tspn nutmeg

(1) Take two sweet potatoes. Using a sharp knife, stab each about 8 times . (This is important so that the heat will expand inside the potato instead of exploding). Then heat potatoes in microwave for about 8 minutes or until potatoes are soft inside. Split open each potato and dig out the sweet potato pulp and place in bowl.

(2) Heat ground turkey on medium, stirring ocassionally until browned all the way through.

(3) Add the water or broth.

(4) Add other ingredients (or Cajun spices).

(5) Stir occasionally, about 5 minutes until thickens.

(6) Optional : Serve over cooked rice.

Thaw the turkey first before deep frying : see commerical too

Hilarious AT&T commercial has a guy talking about not getting a call from his brother, as he tries to hose down some flaming wreckage , continuing to fall from the sky. He says he never got "the call that you're supposed to " thaw the turkey before trying to deep fry it".

I have never deep fried a turkey but I hear it is delicious making the outside crispy but the inside soft, moist and delicious. If I ever get to do it, I will remember "THAW THE TURKEY FIRST".
Click on this to see the commercial
http://www.youtube.com/view_play_list?p=7B57DFD3BEA99C52

Eric's Turkey Red Grape Salad- My way

I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I selected while browsing the internet on cooks.com. Here is my version and the two others that you can use. Let me know if you try them or your own spins on these. My Eric’s Turkey salad I rated 9.2/10 good for this winter but possibly for spring/summer chicken or turkey salad. I like the horseradish taste of the wasabi (use regular horseradish if you don't have it) with the orange pieces and the crunch of the almonds and the red cabbage.

Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
0.5 cups of red grapes (split in half)
1 c. mandarin oranges (use juice for dressing )
Lettuce or endive leaves
0.5 cup of sliced, cut up red cabbage (raw)

dressing
3 to 4 tbsp. slivered almonds ( raw from grocery store)
0.5 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of o.5 lemon
pinch of pepper


Cube turkey into medium-size pieces. Add seasoning to Turkey cubes. Add and other ingredients with Turkey. Add dressing ingredients. Mix dressing the salad. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings. I have many cookbooks but sometimes it is easy and more efficient to find a recipe via Google and the internet. I made this recipe from two other ones I saw in cooks.com.


Eric’s Turkey salad
by Eric Flescher
2 c. chicken or turkey (cubed)
1 tsp cajun seasoning
.5 cups of red grapes
1 c. mandarin oranges (drained )
3 to 4 tbsp. slivered almonds ( raw from grocery store)
1 c. mayonnaise or salad dressing ( with 1 tspn wasabi mayonnaise (find at Asian or regular grocery store: optional )
Juice of 1/2 lemon
Lettuce or endive leaves

Cube turkey into medium-size pieces. Add seasoning. Slice celery. Add grapes, oranges and almonds. Add lemon juice and mayonnaises. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.




MANDARIN CHICKEN SALAD
cooks.com

2 c. chicken or turkey (cubed)
1 tbsp. minced onion
1 tsp. salt
1 c. seedless green grapes
1 c. chopped celery
1 c. mandarin oranges (drained)
1 c. salad dressing
1/2 c. slivered almonds
1 c. cooked macaroni rings
1 c. whipped cream or Cool Whip

Combine chicken or turkey, onion and salt. Refrigerate for several hours. Add grapes, celery, oranges, almonds, salad dressing and macaroni rings. Fold in whipped cream just before serving. Serves 12.

TURKEY, CELERY, GRAPE & NUT SALAD
cook.com

2 c. cubed turkey
1/2 c. grapes
1/2 c. sliced celery
3 to 4 tbsp. almonds
Juice of 1/2 lemon
Grated rind of 1/2 orange
1 c. mayonnaise
Lettuce or endive leaves

Cube turkey into medium-size pieces. Slice celery. Dip almonds into boiling water, remove skins. Brown halved nuts in moderate oven 2 minutes. Add lemon juice and orange rind to mayonnaise. Mix turkey and other ingredients into mayonnaise. Arrange on lettuce. Makes 4 servings.

PINEAPPLE-CASCABEL CHILE SAUCE

This sauce is good for mahi mahi or for other fish but I tried it on turkey (or you can try chicken). This sauce was good with turkey as a sandwich. 9.4/10

PAN ROASTED MAHI MAHI WITH ROASTED PINEAPPLE-CASCABEL CHILE SAUCE AND CARAMELIZED PINEAPPLE-GREEN ONION SALSA
Serves 4

Ingredients for Roasted Pineapple-Cascabel Chile Sauce
1 medium whole pineapple,
1/2 cup fresh pineapple juice
1/3 cup apple cider vinegar
1 teaspoon ground cloves
1 teaspoon ground allspice
2 teaspoons ancho chile powder
8 cascabel chiles, stems removed and soaked in hot water for 30 minutes until soft ( I used : guaiji chilies instead as they are easier to find and have a smokey flavor with mild heat like casabel)
2 teaspoons honey
Salt and freshly ground black pepper

Method for Roasted Pineapple-Cascabel Chile Sauce

1. Preheat broiler. Cut off the leaves and about a 1/2 inch of the top and bottom of the fruit. Do not peel the pineapple.
2. Place the pineapple on its side on a baking sheet and place under the broiler. Broil the pineapple until it is blackened on all sides, about 4 to 5 minutes per side. Remove to a cutting board and let cool slightly.
3. When cool enough to handle, cut off the pineapple skin by slicing down from top to bottom along each row of eyes (as revealed by your first cut). Your knife should be behind the eyes at approximately a 45-degree angle. Don't try to cut off too much of the peel at once or you will take a lot of good fruit with it. Coarsely chop the pineapple and set aside.
4. Combine the pineapple juice, cider vinegar, cloves, allspice, ancho powder and cascabel chiles in a large non-reactive saucepan over high heat and bring to a boil. Add the fresh pineapple and cook until the pineapple is very soft and starts to break down.
5. Transfer mixture to a food processor and process until smooth. Strain through a strainer into a saucepan and return to the stove over medium heat. Whisk in the honey and season with salt and pepper and cook for 5 minutes.