I’ve been trying to alternate between chicken and turkey to
change up our meals. I can tell the
difference in meat, but they’re practically the same thing to me. I also prepare them basically the same way as
well. I prefer red meat, but know that
it’s not the best for us on a daily basis.
Nowadays, I don’t even go to the beef and lamb section of the refrigerated
sections in Sprouts. We tend to only
eat red meat when we are cooking for family so that it’s a little more special
for all of us. I know that my parents
and in-laws don’t eat much red meat either so it’s nice to save it for the
times that we eat together.
So, tonight we had turkey thighs cooked in a couple of
tablespoons of extra virgin olive oil with simple salt and pepper. I started the sear with the thighs skin-side
down. Once the skin was nicely browned, I flipped the thighs over, lowered the
flame and covered the pan. While the
thighs were cooking I prepped all of my veggies. After the thighs were cooked I sautéed some
zucchini in the leftover oil. In a separate
pot, I cooked about a cup of shell pasta.
Once the zucchini was done, I sautéed corn and tomatoes in the large pan and added
the shells. I had left over homemade vinaigrette
and added that to the pan. Holy moly,
the pasta was really good.
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