Ground Turkey, Sun-Dried Tomato & Parmesan Mini Pies
- 1 package pre-made pie crust
- 1 package lean Jennie-O ground turkey
- 1/2 cup sun-dried tomatoes (jarred in oil) oil drained & chopped
- 2 tbsp tomato paste
- 1/2 cup chicken stock
- 1 yellow onion, diced
- 1 tbsp olive oil
- 4 tsp grated parmesan cheese
- hot red pepper flakes
- garlic salt
Heat 1 tbsp of olive oil in a pan on medium heat. Add the diced onion and sautee for about 5 minutes. Then add the ground turkey and cook for about 15 minutes. After the turkey is lightly browned, add in the chicken stock, tomato paste and sun-dried tomatoes. Cook for an additional 5 minutes to combine all ingredients.
Allow the turkey mixture to cool down a bit. Take the pie crust out and cut both the top and bottom piece in half. Add a scoop of the turkey mixture onto the halved crust and fold over and crimp shut (as shown below.) Repeat with all 4 pieces of pie crust. Top each mini pie with a tsp of parmesan cheese and bake in the oven at 350 degrees for about 35 minutes until lightly browned.
3rd Coast (www.3rdcoastcafe.com) is an all time favorite of ours and we have become regulars there. It’s a great spot for breakfast, lunch or dinner. It’s a hidden gem, tucked away in a Gold Coast apartment building. You’ll rarely have a wait there, even during peak hours. Their service is welcoming and friendly and they move quickly to get you seated and served. They have a liquor licence and serve delicious Bloody Marys and have an extensive wine list. Below are some of the dishes we’ve ordered over the last year or so. Yum!
BLOODY MARY: garnished with cheese, pepperoni and an olive.
THICK CUT SMOKED B.L.T.: with hash browns, soup, salad or fruit $10
SMOKED TURKEY AND BRIE SANDWICH: served with hash browns, soup, or fruit $10.25
SKIRT STEAK OR CHICKEN FAJITAS: Served with rice, homemade pico de gallo, avocado, sour cream and flour or corn tortillas $13
CAJUN CHICKEN PENNE: Penne pasta with grilled chicken in a spicy alfredo sauce $13.50
Whole Wheat Linguine With Avocado & Arugula Pesto, Golden Cherry Tomatoes & Shallots
This pasta is a slightly different, spiced up version of a dish that Giada De Laurentiis makes. I made a similar pesto in this dish using most of the same ingredients (just some slight adjustments) but also added in some bright veggies that compliment the creaminess and zest of the pesto. It’s not as heavy as traditional pesto and makes a great springtime meal!
- 1 box whole wheat linguine
- 1 avocado, diced
- 2 cups golden cherry tomatoes, diced
- 1 cup fresh basil
- 3 cups arugula
- 2 shallots, diced
- 1/4 cup slivered almonds
- 2 limes, juiced
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- garlic salt/black pepper
Begin by heating 1 tbsp of olive oil on medium heat and add the shallots and cherry tomatoes. Cook for about 15 minutes.
Boil water in a large pot to cook the pasta. While the pasta is cooking you can make the pesto. In the blender, add the avocado, basil, arugula, slivered almonds, lime juice, Parmesan cheese, 1 tbsp olive oil and garlic salt/black pepper and blend until smooth.
After the pasta has cooked, drain all excess water and add the pasta back into the pot. Then add in the pesto and tomato mixture and toss thoroughly to combine all the ingredients.