Posts Tagged ‘cheese’

Turkey Pizza

In Comfort Food, Entrees, Leftovers on November 26, 2010 at 8:20 pm

There is maybe one thing better than Thanksgiving dinner…Thanksgiving leftovers! Turkey Pizza is a favorite in my house, and for this I couldn’t think of a better recipe to follow than my mom’s. Here are the ingredients:


  • Stove Top Stuffing Mix for Turkey (net wt. 6 oz)
  • 1 can Campbell’s Tomato Soup (11 oz.)
  • Shredded Cheddar Cheese
  • Leftover Turkey

My next step was to make the stuffing. I followed the directions on the box, and boiled 1-1/2 cups of water, but only used a tablespoon of butter, in a medium sauce pan. Once the contents of the pan had boiled I removed it from the heat and stirred in the stuffing mix. I then let it sit for about 5 minutes, before fluffing it with a fork. It was them into the pie pan for the stuffing, since it was the first layer of the pie.

Layer 1-Stuffing

My next task was to cut up the leftover turkey for the next later of the pie.


The turkey slices were then layered on top of the stuffing in the pie pan.

Layer 2-Turkey

Next, I poured the tomato soup over the turkey, though this time I had to use old fashioned tomato rice, since my parents didn’t have any classic tomato in the house. It was a good improvisation though.

Layer 3-Tomato Soup

Next, and possibly my favorite part, sprinkle cheese over the top of the pie. Add as much as you like, though watch the edges, you don’t want it to burn in the oven.

Layer 4-Cheese

The pie then gets baked at 350°F for 30 minutes, or until the cheese is completely melted and the turkey is HOT!

Ready to Serve

This is a delicious way to serve leftover turkey, though I don’t recommend serving the leftover cranberry sauce with it. Cranberry sauce and tomato, I don’t think so! But it does have some delicious looking layers all the same.

Look at those Layers

This is a delicious, quick and easy dish, that is perfect when you come home late from some successful Black Friday shopping. Hope everyone had a successful shopping excursion, and a tasty Thanksgiving. What were some of your favorite parts? Any favorite ways to serve leftovers?

Let me know! I’m ALWAYS hungry for a new idea!

Bon Appetit!


Cheesy au Gratin Potatoes

In Side Dishes on November 21, 2010 at 10:46 am

My family always referred to my aunt’s au gratin potatoes as ‘heart attack’ potatoes. She always joked that this was why she only made them twice a year at Thanksgiving and Christmas. Well, they are just so AMAZING that I hated waiting all year to have just twice back-to-back so quickly. So this year I set out to find a less ‘heart attack’ friendly au gratin potato recipe that was still as delicious, and while this is not the least fattening thing I have ever made it sure is DELICIOUS!


I started by scrubbing 3 large potatoes, which weighed a little over 2 pounds. I then cut them into about 1/8th to 1/4th inch slices, and spread them in a baking dish.

Sliced Potatoes

I then set to work on the sauce. I melted the butter in a large saucepan, and then added the onion. I let the onion cook for about 5 minutes, until it was tender. This time I DID NOT set off the smoke alarm!


Once the onion was tender, I added the flour, salt, and pepper. I stirred this continuously until it started to bubble.

salt, pepper, onion, and flour

I then removed the mixture from the heat and added the milk, and 2 cups of cheese (I used more cheese than the recipe called for, cause I LOVE cheesy potatoes).

added milk and cheese

I heated this mixture to boiling, and let it heat until the cheese was completely melted. I stirred it constantly, since I didn’t want to set off the smoke alarm again. Once the cheese was completely melted I poured the mixture over the potato slices in the baking dish.

Ready for the Oven

I baked the potatoes and cheese mix at 375°F for an hour.

Right out of the Oven

After I took the potatoes out of the oven I immediately poured 2 cups of shredded cheddar cheese of the top of them, as well as the bread crumbs, and paprika. Once the cheese melted, the potatoes were ready to serve!

Ready to Serve

This was DELICIOUS! Completely and utterly delicious, and it WILL be on the table for Thanksgiving! There isn’t a lot more I can say about this, because it was so good, I’m a bit speechless. All I can do is wish you…

Bon Appetit!

Cheddar Biscuits

In Comfort Food on October 16, 2010 at 11:59 pm


All Ready to be Served!


Well, you were promised, the good, bad, and ugly, these we, well not so good. They were also not as easy and low maintenance as I thought they would be. The recipe I followed was from the Food Network, because let’s be honest I LOVE the Food Network! I found the recipe for these, Almost-Famous Cheddar Biscuits while I was looking through their comfort food recipes. I was super excited about what I thought was going to be a yummy fall afternoon treat.

I ran into a few issues with these, the first being, I don’t have a food processor. I tried executing this recipe using a normal mixing bowl and a hand mixer, and made a super floury mess in my kitchen.


Dry Ingredients Before Shortening and Butter were added


Also, since the butter was supposed to be added while still cold, it was a challenge blending it with the shortening and other dry ingredients. Once, the shortening and butter were blended, I added the milk, which limited the floury fallout. I was very happy with how the hand mixer was working on this, until I went to knead the dough. It was much stickier than I had originally anticipated, and I ended up with a lot of it on my hands that was not easy to get off. I normally would have added some flour to this, but the recipe advised against this. In the end, I ended up with 12 biscuits ready to go into the oven.


Ready for the Oven


The recipe suggest baking for 15-20 minutes, my biscuits were more than a little brown and burned on the bottom after 13 minutes, so I recommend checking them sooner rather than later. Once they were in the oven, I moved on to the making the garlic butter mixture. This was super easy, and since I love garlic I added an extra clove. I once again experienced some technical difficulties here however. I wasn’t able to smash the garlic as well as I would have liked, owing to the fact that I don’t have a pestle and mortar. I definitely intend on acquiring a pestle and mortar soon, and certainly before I get a food processor. All in all it wasn’t a total loss, as the biscuits were fairly tasty, but next time there are several other things I would try, in addition to the notes above, I would add more cheddar cheese. I love cheese!


Garlic Butter


Let me know what you think. Changes? Anyone know a good way to crush garlic cloves?

In the meantime…bon appetit!