Honey mustard grilled Turkey Wings
Honey mustard grilled Turkey wings
Ingredients
1 3/4 c of frenches mustard
1 cup of honey
1/4 cup black pepper
1/4 cup garlic powder
How to Cook Turnip and Mustard Greens Seasoned with Smoked Turkey Tails!
Hey Guys! Welcome back to my channel. In todays video I’m going to show you how to cook Turnip and Mustard Greens Seasoned with Smoked Turkey Tails.
I grew up eating these two greens cooked together by my Mother. Everyone else always seemed to either have one or the other but not mixed together. The Mustard Greens are milder and it cuts some of the strong taste from the Turnip Greens. If you can find both of them when the leaves are tender you are in for a real treat. My Mother used to cook her greens with some type of ham or pork to flavor them. I used to love to cook mine with country ham until I discovered Smoked Turkey Tails. Wow is really all I can say about this smoked meat. They are so meaty and smoky and that’s really what I’m looking for when I use country ham or ham hocks to season my greens, flavor.
I have found that while cooking my smoked meats in the crockpot is very convenient I prefer using the stovetop to cook these. They aren’t over cooked and all of the flavor remains in the meat.
When you are trying to eat healthier eliminating pork helps especially if you have high blood pressure.
Using this smoked meat as a replacement for the pork will truly surprise you when you try it for the first time. After that you won’t want them any other way.
I hope that y’all will give them a try.
Turnip and Mustard Greens Seasoned with Smoked Turkey Tails:
2 Packages Smoked Turkey Tails
2, 32 Ounce Boxes of Chicken Broth
6 Bunches Tender Turnip Greens
4 Bunches Tender Mustard Greens
Enough Water to Cover Meat
2 Tablespoon Dried Minced Onion
2 Tablespoons Avocado Oil or EVOO
1 Teaspoon Granulated Garlic
1 Teaspoon Granulated Onion
1 Teaspoon Garlic Salt
1 Teaspoon Sazon Seasoning
1 Teaspoon Slap Ya Mama Seasoning
1/2 Teaspoon Black Pepper
How To Cook Collard/Mustard Greens the RIGHT Way!
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How To Cook Collard/Mustard Greens the RIGHT Way! - If you're looking for a recipe that will show you how to cook collard/mustard greens the right way, you've come to the right place! In this video, we're going to show you how to cook collard/mustard greens the right way, using simple, step-by-step instructions.
Soak the collard/mustard greens in a large pot of water overnight, then Drain and rinse them before cooking. In a large pot, cook the collard/mustard greens over medium-high heat until they're wilted and bright green. This easy recipe is perfect if you're looking for a delicious and easy way to cook collard/mustard greens!
Ingredients:
3 - 4 bunches Collard Greens
1 - 2 bunches Mustard Greens
1 Smoked Turkey Leg or Ham Shank
1 - 2 tsp. Red Chili Flakes
4 cups Chicken Stock or Broth
Salt and Pepper, to taste
Creole Kick, to taste ( I used 2 tbsp.)
2 tbsp. Butter
6 - 8 slices of Thick Cut Bacon
1 tbsp. Vinegar
1 Onion, chopped
4 - 5 Garlic Cloves ( I used Garlic Paste), minced
All Purpose Seasoning:
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Mustard-rubbed beef tri-tip with grilled leeks
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***RECIPE***
Beef tri-tip roast, ideally with fat cap left on (1/2 lb or .25 kg per person)
mustard (I like coarse-ground dijon)
seasonings of your choice (I used whole cumin seeds, dried onion flakes, dried garlic flakes, salt an pepper)
oil
The night before, score the fat layer with many shallow cuts. Season the meat with salt and whatever spices you want, then rub it down with a heavy layer of mustard. Cover and refrigerate overnight.
Trim off any undesirable part of the leeks, but leave enough on the root end to hold the layers together. Slice the leeks in half lengthwise and be sure to wash away any dirt hiding between the layers. Dry the leaves, coat them in a thin layer of oil and season them.
If using your oven, get the broiler (what Brits call a grill) hot and brown both sides of the meat right under it. Roast the rest of the way at 400ºF/200ºC.
If using a grill (what Brits call a barbecue), get a very hot fire going on one side and keep the other side relatively cool. Brown the meat on both sides over the hot side of the grill, then transfer it to the cool side, with the thinnest part of the roast as far from the heat as possible. Cover.
My 2.5 lb (1.13 kg) tip-tip took half an hour of cooking, total. I pulled it at 125ºF/52ºC in the thickest part of the meat. It was medium after it rested for a few minutes.
Broil or grill the leeks covered, cut-side facing the heat, until they not quite as soft as you want them in the end.
Sandwich | Pulled Roasted Turkey | Dijon Mustard | Cranberry sauce | Organic | tasty recipe
Hello and welcome to the Pork 'n' Knuckles show, where we take a bite out of movies ... literally
In this week's episode Cinematic Cuisine, we will cover the below recipe dedicated to the Harry Potter Franchise:
Molly’s Turkey Hero:
2 x Bread for the Sandwich
2 x Turkey legs (skin on and marinated with below) – 1kg – 20 mins 200 degrees, 1 hour 180 degress, 40 mins 150 degrees – Roast in Oven
Hand pull meat of leg – and mix with:
40g Cranberry sauce
20g Dijon Mustard
Marinade:
20g Balsamic vinegar
20g Olive Oil
1 tbl spoon Dijon Mustard
1 tbl spoon Smoked Paprika
1 tbl spoon Black Pepper
Salt to taste
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Honey Mustard BBQ Turkey Sliders
We partnered with Oscar Mayer Selects Natural and Clever Girls to create this Honey Mustard BBQ Turkey Sliders recipe that includes bacon, gouda, and avocado. Perfect for get togethers and parties during winter or summer. Kids love these little bites too!