STYLETHREAD -- LET'S TALK SHOP!

These are my favorites:

Turkey Loaf

• 1 pound ground turkey
  
• 2 eggs, lightly beaten
  
• 1/2 cup chopped fresh mushrooms (optional)
  
• 1 1/2 cups Italian seasoned bread crumbs
  
• 1 (1 ounce) envelope dry onion soup mix
  
• 2/3 cup ready-to-serve creamy tomato soup, divided
  
• 1/4 cup ketchup, divided
  
• 1/4 cup barbeque sauce, divided
  
• 2 tablespoons Worcestershire sauce, divided
  
• chili powder to taste

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a bowl, mix the turkey, eggs, mushrooms, bread crumbs, soup mix, 1/3 cup creamy tomato soup, 2 tablespoons ketchup, 2 tablespoons barbeque sauce, and 1 tablespoon Worcestershire sauce. Mold the mixture into a loaf shape, and place in a baking dish. Sprinkle with chili powder.
   
3. In a separate bowl, mix the remaining creamy tomato soup, remaining ketchup, remaining barbeque sauce, and remaining Worcestershire sauce. Set aside.
   
4. Bake loaf 45 minutes in the preheated oven. Top with the sauce, and continue baking 15 minutes, to a minimum internal temperature of 165 degrees F (74 degrees C).

• 1/4 cup butter
  
• 1 cup chopped shiitake mushrooms
  
• 1 cup chopped portobello mushrooms
  
• 2 shallots, chopped
  
• 2 tablespoons all-purpose flour
  
• 1 (14.5 ounce) can chicken broth
  
• 1 cup half-and-half
  
• salt and pepper to taste
  
• 1 pinch ground cinnamon (optional)

1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
   
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

• oil for frying
  
• 3/4 pound cubed skinless, boneless chicken breast meat
  
• 1/2 (1.25 ounce) package taco seasoning mix
  
• 1 (15 ounce) can black beans, rinsed and drained
  
• 1 (8.75 ounce) can sweet corn, drained
  
• 1/4 cup salsa
  
• water as needed
  
• 1 cup shredded Mexican-style cheese
  
• 1 1/2 cups crushed plain tortilla chips

1. In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
   
2. Preheat oven to 350 degrees F (175 degrees C).
   
3. Transfer chicken mixture to a 9x13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
   
4. Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.