Grilled Turkey Legs and Savory Butternut Squash

Once again I have done my food challenge, but waited most of the week to blog about it. I have just been too busy this week to even think about my blog. Yet, I seem to find the time to watch a couple of food network shows so I can be ready for my next challenge.

This food challenge: turkey legs, anaheim peppers, saltine crackers, cardamom

I have to say that I absolutely love turkey legs. They remind me of going to the county fair or renaissance festival and walking around with one in your hand, while you try so hard to eat it. Whenever you see one you say, "I've got to have one of those!" It was fun to make them at home!

Jason's boss has found our food challenge very interesting. He decided to pitch-in with one of the ingredients this week: cardamom pods. If you've never heard of this spice, you may know it as a spice in chai tea and is part of the ginger family. You can find it in your local grocery store, but it is pretty expensive. Since he gave us the pods, we just ground up the seeds in a coffee grinder.

Grilled Turkey Legs

3 turkey legs
1/4 cup worcestershire sauce
1 tsp hot sauce
3 tbsp spicy brown mustard
2 tsps canola oil
1 tsp garlic powder
1 tsp onion salt
1/2 tsp black pepper

Heat 2 qts of water in a large pot over medium-high heat. Add turkey legs to pot, having just enough water in pot to cover. Cook for 15-20 minutes. Remove turkey legs to shallow dish.

Heat grill to medium-high heat.

Mix worcestershire, hot sauce, mustard, oil, garlic powder, onion salt and black pepper in a small bowl. Pour over turkey legs to coat.

Finish cooking turkey legs on hot grill, about 10 minutes.


Savory Butternut Squash

1 butternut squash, chopped and seeded
2 anaheim peppers, chopped and seeded
1/2 pkg saltine crackers, crushed
2 pears, cored and chopped
1 onion, chopped
2 tbsp cardamom
2 tbsp olive oil
salt and pepper

Preheat oven to 350 degrees.

Combine, squash, peppers, pears and onion in a large bowl. Add olive oil and cardamom. Mix well. Add salt and pepper to taste.

Add squash mixture to a 9x12 baking dish. Top with crushed saltine crackers. Bake until vegetables are tender, about 35 minutes.

Enjoy!