If you didn’t know, today is Poultry Day! To celebrate the love for all poultry, I’ve decided to share 3 easy to make recipes for dinner! Whether you like chicken, turkey or duck, I’ve got you covered!

Turkey Taco Stuffed Bell Peppers

I just made this recipe last night and my boyfriend raved about it! I made a couple of changes to the original recipe from Tasty but in essence, it’s still the same.

Ingredients needed:

1 lb. of ground turkey

1 tablespoon of Kelapo Coconut Oil or Kelapo Ghee

1 onion (diced)

3 cloves of garlic (minced)

1 can of black beans (drained and rinsed)

1 can of yellow corn (drained and rinsed)

1 jar of salsa

1 teaspoon of ground cumin

1 teaspoon of paprika

1 teaspoon of salt

½ teaspoon of black pepper

Kelapo Ghee Non-Stick Cooking Spray

Guacamole (to taste)

Begin by preheating your oven to 400 degrees. Place the bell peppers on a cutting board and cut off the tops. With a knife cut out and remove the seeds and ribs from the inside of each bell pepper. Once the peppers are ready, use the Kelapo Ghee Spray to grease the pan you’re using and place the pepper in it. Next, add the Kelapo Coconut Oil to a skillet and heat over medium-high. When the coconut oil has melted add in the diced onion, cumin, oregano, paprika, salt, and black pepper. Sauté all these ingredients until the onions soften (about 2-3 minutes) and then add in the minced garlic cloves. I seasoned the ground turkey with Adobo before adding it in, but that’s optional! Move the seasoned onions from the center of the pan so you can add in the ground turkey. With a spatula start to break up the meat. Once the meat starts getting brown, mix it in with the onions. After it is fully cooked, make space in the middle of the skillet once again, and add in the drained and rinsed corn and black beans with the salsa of your choosing! Stir everything together and let sit for about 1 minute. Now grab your pan full of peppers and using a spoon add in the filling to each one. Fill them up to the size of the pepper. I added shredded cheese to the top of filling on each bell pepper and then added the tops of the pepper. Not everyone keeps them and it’s completely optional to do so. Toss in the oven for about 30 to 35 minutes or until the bell peppers have softened and wilted slightly. After they’ve finished baking, take the top of the bell peppers off and add the guacamole.  

Tomato Pesto Parchment-baked Chicken

This simple recipe can be done under 45 minutes and barely any prep time!

Ingredients needed:

2 chicken breast

5-10 oz of asparagus (you can make more should you wish)

1 Roma tomato (sliced)

4 tablespoons of pesto

2 tablespoons of Kelapo Ghee (melted)

Salt (to taste)

Pepper (to taste)

2 pieces of parchment paper

Begin by preheating your oven to 400 degrees. Then layout your parchment paper on your countertop. Fold each piece in half since you will be using only half of the parchment paper. Once you’ve trimmed the ends of the asparagus, open up each piece and lay out about 5oz of asparagus on each parchment paper. Drizzle about 2 tablespoons of Kelapo Ghee, salt and pepper over the asparagus on each parchment paper. Then place each chicken breast on top of the asparagus. I added a little Adobo to season the chicken but the original recipe just called for salt and pepper, so it solely depends on your taste. After, grab your pesto sauce and spread 1 tablespoon of pesto sauce over each chicken breast. Next, add the Roma tomato slices on top of the pesto sauce, this should be about 3 slices but it can vary depending on the size of the tomato. Fold the untouched half of the parchment paper over the chicken and cinch the paper together by folding it over itself along the edges. Place both pieces of chicken on a baking sheet and toss in the oven to bake for 25 to 30 minutes (or until the internal temp of the chicken reaches 165 degrees).

Seared Crispy Skin Duck Breast with Duck Fat Fried Potatoes

I’ve personally never made duck before but I found this recipe on Tasty and it looks amazing! I’ll definitely be trying this out this weekend. If you’ve never made duck before, I recommend watching the recipe video since it gives you explicit detail on how to cut the chicken.

Ingredients needed:

2 lbs. of duck breast (1-pound each)

Salt (to taste)

Pepper (to taste)

1 lb. of fingerling potato

1 sprig of fresh rosemary

1 cup of red wine

1 cup of chicken stock

½ orange

2 tablespoons of honey

Dry the duck breasts with a paper towel and score the duck skin with a knife. Make sure to not cut into the flesh. Next, season each side of the duck breasts with salt and pepper. I will probably season with Adobo as well but that it just my preference. Feel free to follow the original recipe word for word. You’ll also want to get your potatoes tender before frying so boil them inside a pot of water for about 15 to 20 minutes. You can check the texture of the potato by using a fork to make sure they’re tender. When they’re ready, drain them and set in a bowl. Using the bottom of a small plate, gently smash the potatoes and place them in a greased baking sheet. I used Kelapo Ghee Non-Stick Cooking Spray to grease the pan but you can also use parchment paper. 

Preheat the oven to 400 degrees. While your oven is preheating, place the duck breast with the skin side down on a cold oven-safe skillet. Let the duck breast cook for about 15 minutes on medium-low heat and then flip them over to sear the other side. Do this for about 1 to 2 minutes and then flip once more to the skin side down. In that same skillet, place the skillet in the oven and bake for about 4 to 6 minutes, depending on the degree of doneness. In the meantime, add the red wine, chicken stock, honey and half of a squeezed orange to a saucepan over medium heat. Try to reduce the duck sauce by half when heating it up. Take the duck breast out of the oven and put them aside to rest for 10 minutes skin-side up. Using the same skillet used for the duck breast add in the potatoes. Make sure you do not get rid of the duck fat on the skillet. This is what will be cooking the potatoes. Top the potatoes with salt, pepper and the sprig of rosemary, and let them sit on medium heat for about 5 to 6 minutes or until they’re golden brown. To serve, slice the duck breast into ½-inch pieces and drizzle the wine sauce on top. Now, you’re ready to serve!

If you have any delicious poultry recipes you’d like to share, leave a comment below!

Peace, love and Kelapo ♥


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