Friday, April 19, 2013

Mrs. Turner Cooks: Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki

1 lbs chicken, diced

1 cup chicken broth

½ cup teriyaki sauce

⅓ cup brown sugar

3 garlic cloves, minced

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
2. Add chicken to sauce, and toss to combine.
3. Pour chicken mixture into crock-pot.
4. Cook on low 4-6 hours, or until chicken is cooked through.
5. Serve over hot cooked rice and spoon extra sauce if desired.   My take-a-ways:  It was divine!

Mrs. Turner Cooks: Mexican Pizza

Mexican Pizza

Prep time: 20 min
Cook time: 25 min


1/2 pound Trader Joe's Ground Beef or Ground Turkey

1 medium onion, diced

1 clove garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon black pepper

1/2 teaspoon salt

1 15-oz can Trader Joe's Traditional Style Fat Free Refried Beans

4 9-inch flour tortillas

1/2 cup Trader Joe's Chunky Salsa, or your favorite salsa

2 cups Trader Joe's Lite 3 Cheese Blend

2 green onions, chopped

2 roma tomatoes, diced

1/4 cup Trader Joe's Extra Large Black Pitted Olives, sliced

1.Preheat oven to 350°F.

2.Place meat, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt, and pepper.

3.Coat 2 pie plates with non-stick cooking spray. Place one tortilla in each pie plate and cover with a layer of refried beans. Spread half of the seasoned meat over each tortilla and then cover with a second tortilla. Bake for 10 minutes in the preheated oven. Remove from the oven and allow to cool slightly.

4.Spread half of the salsa over the top tortillas. Top each pizza with half of the cheese, tomatoes, green onions, and olives. Return the pizzas to the oven, bake until the cheese is melted, about 5 to 10 minutes. Remove from the oven and allow to cool slightly. Slice each pizza into 4 pieces and serve.

Source (Trader Joes)

Mrs. Turner Cooks: Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries


1 lb large strawberries

1 (8 ounce) package cream cheese, softened

1/4 - 1/2 cup powdered sugar (depending on how sweet you want it)

1 teaspoon vanilla extract

1/4 - 1/2 cup graham cracker crumbs


1. Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out    with a paring knife, if necessary (some of them are hollow already. Prep all of the strawberries and set aside.

2. In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill the strawberries with cheesecake mixture.

3. Once strawberries are filled, sprinkle or dip the tops with graham cracker crumbs. If not serving immediately, refrigerate until serving.

Friday, April 12, 2013

Don't Let Anyone Demolish Your Dreams!

When I was in the 2nd grade, we made a book in Mrs. Norman's class that outlined what we wanted to be when we grew up... I said that I wanted to be an airline stewardess or restaurant manager for KFC like my mother.... The class roared with laughter because I didn't want to be a doctor, lawyer or Indian chief... I remember crying because I felt as though my dreams were not BIG enough!!! This morning as I reflect on the goodness of God, I laugh because the dream that He placed on the inside of me way back then is the currently my reality... Today I am a Product Manager for one of the largest food industries in the world that flies all around the nation ensuring the safety and quality of the food that we consume!! Isn't it funny how God works? So, today I will leave you with an excerpt from one of my favorite poems by Langston Hughes. Don't let anyone demolish your dreams!

Wednesday, April 3, 2013

Mrs. Turner Cooks: Loaded Potato and Buffalo Chicken Casserole

Yesterday, I made this dish and it was absolutely delish!  LOL!  Yes, yes, yes!  We will definately be revisiting this one!!!  Please see the recipe below:

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

 8-10 medium potatoes, cut in 1/2" cubes

 1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

 2 Tbsp. garlic powder

 6 Tbsp. hot sauce


 2 cups fiesta blend cheese

 1 cup crumbled bacon

 1 cup diced green onion
Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Serve with extra hot sauce and/or ranch dressing.
My take-a-ways: only use 8 potatoes.... I had to throw some away because they would not fit in one dish.. 6 or 7 filets will be plenty too!!! If you like it really spicy...add a little more hot sauce... Other than that it was perfection!!!
Please share your thoughts after making it in the comments section!  I can't wait to her from you!

Tuesday, April 2, 2013

Mrs. Turner Cooks: Strawberry Cobbler

So... I found this recipe on facebook a few weeks ago and I tucked it away until the most opportune time.... Well, that time finally arrived around 8:30 last night!  LOL!

Below you will find the recipe that I {borrowed} from Pampered Chef to create this wonderful Strawberry Cobbler....


1 stick ( 1/2 cup) butter

 1 egg, lightly beaten

 1 cup milk

 1 cup all-purpose flour

 1 cup sugar

 2 teaspoons baking powder

 1/2 teaspoon salt

 2 quarts whole strawberries, capped and washed

 4 ounces cream cheese, cut in small pieces


Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)
My Feedback and Findings:

The next time I bake this delectable dish I will probably make the following changes:
  • I would add whip cream or ice cream and fresh sliced strawberries to the top....
  • I would add a teaspoon of vanilla extract....
  • I would use 1 and 1/2 cups of sugar versus one....
All and all it was great and it made the hubby super happy! 

I can't wait to try it again :)!