Jiggy's Special Turkey Leg

2 pounds lean ground turkey
2 tablespoons chicken liver finely diced
2 medium carrots coarsely chopped
1 cup green beans diced
1 cup cauliflower florets
2 tablespoons olive oil

Add 1 1/2 cups water to a double boiler, place vegetables in a steam basket over the pot and cover. Heat until boiling, reduce heat to a low-boil and steam until veggies are tender, about 10 minutes.
In the meantime, add the turkey and liver to a large skillet and cook on medium-high heat until done. Drain off any fat and discard. Chop veggies or pulse in a food processor. Add veggies to cooked turkey.
Add the olive oil and toss with turkey & veggie mixture. Allow to cool before dividing into freezer safe containers.

Jiggy's Yummy For Your Tummy Edible Cookie Dough Balls
1 cup all-purpose flour
¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips
To heat-treat your flour so it is safe to use: Place flour in a microwave-safe dish and cook for 1 minute and 15 seconds, stirring it every 15 seconds. Set aside.
Beat sugar and butter with an electric mixer in a large bowl until creamy. Beat in vanilla extract and salt. Add heat-treated flour; mix until a crumbly dough forms. Stir in milk until dough is just combined; fold in milk chocolate chips and mini chocolate chips.

Jiggy's Flamboyant Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon white sugar
½ teaspoon salt
1 tablespoon margarine
½ cup milk
Stir together flour, baking powder, sugar, and salt in a bowl.
Cut in butter until mixture is crumbly. Stir in milk and mix until a batter forms that is thick enough to be scooped with a spoon. Allow batter to rest for 3 to 5 minutes.
Drop batter by spoonfuls into boiling stew or soup. Cover and simmer without lifting the lid for 15 minutes. Serve.
Serve hot and enjoy!

Jiggy's Professional Crab Cakes
1 large egg
3 tablespoons mayonnaise
1 tablespoon minced green onions
4 teaspoons lemon juice
1 teaspoon dried tarragon
⅛ teaspoon red pepper flakes
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter
Prep:
Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties.
Heat butter in a skillet over medium heat.
Cook patties in the skillet until golden brown, 5 to 6 minutes on each side.

Jiggy's Mongolian Beef and Onions
2 teaspoons vegetable oil
1 tablespoon finely chopped garlic
½ teaspoon grated fresh ginger root
⅔ cup dark brown sugar
½ cup soy sauce
½ cup water
1 pound beef flank steak, sliced 1/4 inch
¼ cup cornstarch
1 cup vegetable oil for frying
2 bunches of green onions
Heat 2 teaspoons of vegetable oil over medium heat. Add garlic and ginger; cook and stir. Stir in brown sugar, soy sauce, and water. Increase heat to medium-high; stir until sauce boils and slightly thickens, about 4 minutes. Remove sauce from the heat and set aside.
Place beef into a large bowl; add cornstarch and mix until beef is thoroughly coated. Set aside until most of the cornstarch has been absorbed, about 10 minutes.
Heat vegetable oil in a deep skillet to 375 degrees F
Stirring briefly and frying until edges become crisp remove beef
Heat the skillet over medium heat; add beef slices and stir in prepared sauce. Add onions and bring to a boil

Jiggy's Butter Chicken
2 lb skinless chicken breast
pepper, to taste
2 tsp chili powder
½ tsp turmeric
6 tbsp. butter
1 ½ cups yellow onion
3 tsps garam masala
1 tsp cumin
1 tsp cayenne pepper
1 tbsp. ginger, grated
3 cloves garlic
1 cinnamon, 3 inch stick
14 oz tomato sauce
1 cup water
1 cup heavy cream
Prep
In a large bowl, season the chicken breast with salt, pepper, 1 tsp of chili powder, and 1 tsp of turmeric. Let
sit for 15 minutes.
Melt 2 tbsps. of butter in a large pot over medium heat. Brown the chicken, then remove from the pot.
Melt another 2 tbsps. of butter, then add the onion, garam masala, remaining tsp of chili powder,
the cumin, ginger, garlic, cayenne, cinnamon, salt and pepper. Cook until fragrant.
Add the tomato sauce and bring to a simmer.
Add the water and cream and return to a simmer.
Return the chicken to the pot, cover, and simmer for another 10-15 minutes.
Stir in the last 2 tbsps. of butter and season with more salt and pepper
Serve the chicken over rice