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Archive for March 30, 2017

RECIPE: Turkey Neck Soup

Broth With Vegetables

Turkey Necks

[1] The vegetables in this soup are made with a vegetable spiralizer. (photo courtesy Wholesomeness.au). [2] Turkey necks ([photo courtesy Oma’s Pride).

 

THE NIBBLE first created its Daily Food Holiday Calendar in 2004. But it’s taken us this long to address one of the more unusual holidays: National Turkey Neck Soup Day, March 30th.

Turkey neck soup is a concept we’d only come across on the calendar. This year, for the first time, we had enough down time to wonder:

Who established a holiday for turkey neck soup?

And do you need more than one turkey neck?

We couldn’t find an answer to who, but it turns out that turkey neck soup is a more economical way to feed a family than, say chicken or turkey soup made with the main parts of the poultry.

And yes, you do need more than one turkey neck. Some people freeze the necks from the giblets bags that come in whole turkeys and chickens, until they have enough.

You can buy turkey necks in the poultry department of supermarkets from Perdue and Shady Brook Farms, along with non-branded packages.

Turkey necks themselves are bony, but they do have meat; and thus can be used to make that Paleo diet darling, bone broth.

Want to make turkey neck soup?

  • The classic, economical recipe combines turkey necks with root vegetables—carrots, parsnips, rutabaga, turnips—plus onion, celery and parsley. Potatoes, noodles or rice can bulk up the recipe. Here’s a recipe.
  • A variation, this recipe uses two pounds of turkey necks, with the more elegant leeks and mushrooms as the main vegetables, plus a carrot and onion. It employs a mix of brown rice and wild rice to create a heartier meal soup.
  • Some recipes called “turkey neck soup” start with the entire carcass from a roast turkey dinner. The neck from the giblets bag is usually available to toss in; and perhaps the other giblets, if they didn’t go into the gravy.
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    However, if a so-called turkey neck soup has a good portion of turkey meat, then it’s regular turkey soup. If cooks have all that meat at hand, they don’t need to focus on the neck.

    For the first time in 13 years, we bid you a Happy National Turkey Neck Soup Day.
     
      

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    TIP OF THE DAY: Sheet Pan Dinners

    For its Fish Friday Favorites series, McCormick enlists food bloggers to develop easy recipes.

    This week’s theme is “baked in sheet pans,” using McCormick’s packets of seasoning mixes.

    McCormick makes 18 different seasoning packets: two each for Bag & Season (for meats), Chili, Gluten Free, Gravy, Home Style Classics, Italian, Mexican, Slow Cooker and Snacks & Dips. Here’s more about them (scroll down the page).

    We thoroughly endorse these easy dinner ideas: fresh, nutritious home cooking in a half hour or less, with big flavors and minimal clean-up.

    RECIPE #1: SHEET PAN SHRIMP-LIME FAJITAS

    Who doesn’t like fajitas?

    “Sheet pan chili lime shrimp fajitas make an easy, healthy, and delicious one-pan 20-minute meal—with tons of flavor the whole family will love,” says Tiffany of La Creme De La Crumb.

    Prep time is 10 minutes, cook time is 10 to 15 minutes.

     
    Ingredients For 4 Servings

  • 1 pound large white shrimp, peeled and deveined
  • 3 bell peppers, thinly sliced (go for a combination of red, yellow, and green)
  • ½ medium onion, chopped
  • ¼ cup oil
  • 1 packet McCormick Fajita Seasoning Mix
  • 2 teaspoons chili powder
  • 2 tablespoons lime juice, plus additional lime wedges for serving
  • 8-10 six-inch flour tortillas*
  • 1 avocado, sliced
  • Garnish: chopped cilantro
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    Preparation

    1. PREHEAT the oven to 400°F. Combine the first 7 ingredients (shrimp through lime juice) in a large bowl. Stir to combine and coat the shrimp and peppers well in the seasonings.

    2. SPREAD everything out on a large baking sheet pan in a single layer (note: line the pan with foil or parchment for easy clean-up). Items can overlap; just not heaped in a pile. Bake for 10-15 minutes until shrimp is pink, the tails begin to char slightly and the peppers are tender.

    3. DISTRIBUTE the shrimp and peppers on top of the tortillas along with avocado slices. Top with freshly shopped cilantro and serve with lime wedges for squeezing.

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    *Traditionally, a fajita uses the smallest tortilla, 6 inches in diameter; a soft taco 8 inches; and a burrito 10 inches.
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    RECIPE #2: SHEET PAN SHRIMP SCAMPI WITH ASPARAGUS

    “Those of you who are observing Lent: Don’t let Lent have you fishing for flavor! This sheet pan meal is big on flavor—and you don’t have to sacrifice on taste,” says Alyssa, The Recipe Critic.

    “I love using McCormick’s seasoning mix packets in recipes. They make it so easy to put together flavors and bust out a complete meal that will your family will love.”

    Who doesn’t love Shrimp Scampi†? Prep time is 5 minutes, cook time is 8 minutes.

    Ingredients For 4-6 Servings

  • 1 pound large shrimp, shelled and deveined
  • 1 pound asparagus, cut into two inch pieces
  • ¼ butter, melted
  • ¼ cup olive oil
  • 1 tablespoon lemon juice
  • 1 packet McCormick Garlic Butter Shrimp Scampi Seasoning Mix
  • Garnish: 1 lemon, sliced
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    Sheet Pan Fajitas

    Shrimp Scampi Recipe

    Sheet Pan Shrimp & Asparagus

    [1] Shrimp and lime fajitas (photo courtesy Le Creme De La Crumb | McCormick). [2] Seasoning the ingredients and [3] the final dish, emerging from the oven (photos The Recipe Critic | McCormick).

     
    Preparation

    1. PREHEAT the oven to 450°F. Lightly grease a sheet pan and set aside (note: first line the pan with foil or parchment for easy clean-up).

    2. PLACE the shrimp and asparagus in a large mixing bowl. Pour the melted butter, olive oil and lemon juice on top, sprinkle on the seasoning packet and mix until combined.

    3. SPREAD the shrimp and asparagus on the sheet pan in an even layer (note: line the pan with foil or parchment for easy clean-up). Scatter the lemon slices on top. Bake for 8 minutes or until the shrimp is pink and cooked through. Serve immediately.
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    †FOOD TRIVIA: Scampi is the Italian word for a prawn. In the U.S., it became the name of an Italian-American dish, Shrimp Scampi: broiled butterflied shrimp that been brushed with garlic butter or oil (and sometimes a splash of white wine). It’s amusing among the cognoscenti that Americans request a dish that translates to Shrimp Shrimp. But that’s not all of today’s trivia:

    SHRIMPS VS. PRAWNS: THE DIFFERENCE. Prawns and shrimps are both crustaceans with 10 legs. They can be found in salt water and fresh water all over the world, and have similar flavors. While the terms are often used interchangeably, with prawns, the first three of the five pairs of legs on the body have small pincers; with shrimps only, two pairs are claw-like. In the U.K. and Australia, prawn is the name consumers and restaurants use for what is called shrimp in the U.S. Both crustaceans are found in a variety of sizes. More information.

     

    Sheet Pan Baked Salmon

    [4] After 5 minutes of prep time, baked salmon in orange-butter sauce is ready in another 20 minutes (photo courtesy Avery Cooks | McCormick).

     

    RECIPE #3: SHEET PAN ORANGE CHILI SALMON

    “This salmon is healthy, so easy, ready in 30 minutes, and has restaurant-quality flavor,” says Averie of Avery Cooks. “It’s so moist and juicy. I seasoned the salmon with McCormick Chili Seasoning Mix (Original) for a pop of heat, which is perfectly balanced by the honey and orange juice. The seasoning adds flavor without being spicy and it doesn’t overpower the fish.”

    Prep time is 5 minutes, cook time is 20 to 25 minutes.
     
    Ingredients For 2 to 3 Servings

  • 1 to 1.25 pounds skin-on salmon fillet
  • 1 orange, sliced into thin rounds
  • 1/2 cup unsalted butter
  • 3 to 4 tablespoons honey
  • 3 to 4 tablespoons orange juice from about half an orange (substitute packaged orange juice)
  • 2 teaspoons McCormick Chili Seasoning Mix Original Flavor
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • Garnish: 1 tablespoon finely chopped fresh parsley
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    Preparation

    1. PREHEAT the oven to 375°F and place a piece of foil on the baking sheet to cover it completely. Place the salmon on the foil, skin-side down, with the longer side of the fish parallel to the longer side of the sheet pan. Pull the edges of the foil up 2 inches over the pan rim, or enough so that when you pour the butter sauce over the top, it will be contained in the foil.

    2. NESTLE the orange slices underneath the salmon, spaced evenly around the fillet. Set aside.

    3. PLACE the butter in a microwave-safe glass measuring cup or bowl and heat on high power to melt, about 1 minute. Stir in the honey and orange juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve the remainder. Evenly season with the seasoning mix, and add salt and pepper, to taste.

    4. ADD another sheet of foil on top and crimp or pinch both pieces together to get the seal as tight as possible. If you have time, set the pan aside to allow the fish marinate for about 10 to 15 minutes; you’ll get enhanced flavor. Bake for 15 minutes.

    5. REMOVE the pan from the oven and cut open up the top of the packet so the salmon is exposed (but the edges are still raised to contain the sauce). Set the broiler to to high. Spoon the reserved sauce over the salmon, if desired. Use your judgment: If there’s already lots of juice, you don’t need to add more (you don’t want it to start leaking). If you have extra sauce, pour it over the finished dish or bring it to the table in a pitcher.

    6. BROIL the salmon for 5 to 10 minutes, or until as golden as desired. The exact broiling time will depend on the size and thickness of the salmon, oven variances and personal preference. Keep a close eye on the salmon because all broilers are different and you don’t want to burn the fish.

    7. GARNISH with parsley and serve immediately. This recipe is best warm and fresh, but will keep airtight in the fridge for up to 3 days.

      

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