Peacock Special Recipes

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PEACOCK SPECIAL



Peacock Special image

Make and share this Peacock Special recipe from Food.com.

Provided by BEPeacock

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb ground turkey
1 (15 ounce) can corn
1 (15 ounce) can red beans
1 (15 ounce) can diced tomatoes
1 (8 ounce) packet chili seasoning mix
1 teaspoon kosher salt
1 medium sweet onion, finely chopped
2 garlic cloves, minced
1/2 tablespoon ground cumin
2 cups long-grain rice
4 cups water

Steps:

  • Note: You will need a large deep sauce pan. Recipe makes ample amount of food.
  • Prepare rice according to package instructions. Long-grain rice will take about 20 minutes all together including boil time for water.
  • While rice is cooking, brown turkey and add chili seasoning, salt, ground cumin, and chopped onions. Simmer for 10 minutes Simmer w/o lid to allow any water to simmer away.
  • Drain cans of corn, beans, and tomatoes. Add corn, beans, and tomatoes to ground turkey. Simmer for another 10 minutes Simmer w/o lid to allow any water to simmer away.
  • Serve on bed of rice.
  • Note: Ground turkey can be substituted with ground beef, or venison (deer) even.

Nutrition Facts : Calories 533.9, Fat 8.2, SaturatedFat 2, Cholesterol 59.8, Sodium 536.2, Carbohydrate 90.1, Fiber 8.7, Sugar 6, Protein 27

SCOTT PEACOCK'S QUICK-PICKLED CRUDITES



Scott Peacock's Quick-Pickled Crudites image

Quick-pickling vegetables for a crudité platter infuses them with a bright and snappy flavor while also preserving the crunch. This quick and easy recipe comes from renowned Southern chef Scott Peacock, who likes to serve these alongside a rich meal, like his smoky shrimp-and-sausage gravy and signature biscuits.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables

Time 1h15m

Yield Serves 10 to 12

Number Of Ingredients 4

1/2 cup distilled white vinegar
3 tablespoons sugar
Kosher salt
2 cups thinly sliced mixed vegetables, such as turnips, carrots, Chioggia beets, fennel, and red onion

Steps:

  • In a nonreactive bowl, stir together vinegar, 1/2 cup hot water, sugar, and 2 teaspoons salt until salt and sugar have dissolved. Pack vegetables into a nonreactive container, such as a canning jar.
  • Pour vinegar mixture over vegetables. Let cool completely, about 1 hour. Cover and refrigerate at least 1 hour and up to 1 week. Drain and serve.

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