There are days when even those of us that make a living off of food don’t feel like cooking. There I said it. Those days may also include not wanting to reach for your camera, forget about trying to setup a nice setting in which to photograph the food. On those days you may even turn down the offer to go out for dinner because the idea of putting yourself together for the outside world seems like too much work.
On those very same days that I don’t feel like cooking, but still have to put an edible healthy meal on the table, I look for as many healthy shortcuts as possible. Often times for me those shortcuts involve roasting something. Roasting is perfect because it takes minimal work to throw ingredients together, put them in the oven, and forget about it for an hour or so. That is exactly what I did for this recipe. I rummaged through my refrigerator and cupboard, threw stuff in a blender, poured it over the meat, tossed it in the oven and didn’t think about dinner for nearly 3 hours. Oh, yeah and there were way fewer dishes to wash than on normal nights. Isn’t that great?
Initially I was not planning on photographing and sharing this recipe. As the turkey was roasting I kept being drawn to the kitchen by the smell. After the roasting time was up I took a taste and knew it had to be shared. But since we were starving I literally had but a couple of minutes to quickly set up the light and snap a few photos. Don’t let the horrible photos fool you, it was quite a tasty meal.
(If you would like to publish my recipe on your website please quote Spicie Foodie as the recipe creator, and place a link back to the recipe.)
Roasted Turkey in Tomato Chipotle Sauce
2 turkey drumsticks, 880 g or nearly 2 lb
1 can chopped tomatoes
3 tbsp canned chipotle salsa/sauce, or adjust to your taste
4 cloves garlic
1 small white onion, peeled and roughly chopped
1 large bay leaf, broken up
1/2 tsp dried oregano
1 tsp salt
1. Preheat oven to 220c or 428 f, have a small baking dish ready. Score the drumsticks and if you like you can also remove the skin. I left it on since there is no other fat used. Place all remaining ingredients into a blender and blend until the tomatoes have broken up into a thick sauce. Place the drumsticks into the baking dish and pour the sauce over them.
2. Roast in center of oven for 2.5 hours. Check on the drumsticks from time to time and scoop the sauce over them. Allow to cool for 10 minutes before slicing.
Serve with Mexican rice, beans and tortillas on the side. (Recipe for rice can be found here: Arroz ala Mexicana for Bicentennial Celebrations )
Cinco de Mayo (5th of May, Mexican Holiday) is in a few days, I thought I’d share some authentic Mexican recipes to inspire you to celebrate. Enjoy and Feliz Cinco de Mayo!!
- Chicken Tinga Tostadas
- Bean Burritos
- Queso Fresco
- Watermelon Feta Salsa with Fresh Horseradish, Euro-Mexican Fusion
- Cinco de Mayo and Guacamole
- Mexican Salsa ~ Salsa Fresca ~ Pico de Gallo
And if you have room for dessert why not try Pastel de Chocolate Mexicano or Mexican Chocolate Cake