Posts Tagged ‘thanksgiving’

Turkey Chili

In Comfort Food, Entrees, Leftovers on November 28, 2010 at 6:04 pm

I don’t know about all of you, but I have more than a little turkey still leftover. So I figured I would make one of my favorite meals that will last all week, with all the leftover turkey. Turkey Chili! I based my recipe on The Food Network‘s Ryder’s Turkey Chili, but of course I made more than a few changes. Here’s that I used:

I started by pouring the cans of pinto beans, kidney beans, and black beans into the slow cooker.

Beans

I then added the spices, onion powder, garlic salt, chili powder, paprika, and ground cumin to the slow cooker.

Beans and Spices

Next into the slow cooker were the chicken broth and tomato sauce.

Beans, Spices, Broth, and Tomato Sauce

It was then time to get to the business of dicing. First, I diced the onions and added them.

Onions

Second, I diced the green peppers and added them.

Green Peppers

Third, into the slow cooker were the diced red peppers.

Red Peppers

Finally, in went the diced jalapenos.

Jalapenos

I set to work on the leftover turkey next. I cut the meat into bit size pieces and added them to the slow cooker.

Turkey

Last into the slow cooker was the minced garlic.

Minced Garlic

Once that was added I thoroughly stirred the contents of the slow cooker, set the slow cooker on low, and let it cook for 6 hours before serving. I checked it every 1-2 hours and stirred the chili.

Ready to Serve

This was absolutely delicious, especially when served with a little cheddar cheese on top.

So Good!!

I may also top with a little sour cream next time. As I mentioned before I also absolutely LOVE that this meal will more than likely last me all week, and since we are rapidly approaching finals, I consider this a MAJOR WIN! I also like that this is a different take/twist on one of my favorite meals, traditional chili. I’m just not sure I would serve this chili with some corn bread; I’ll have to think on that one. Another plus, which is ALWAYS a plus with meals that are cooked in the slow cooker, my apartment smelled AMAZING! I highly recommend this meal as a way to serve up your leftover turkey, or as a delicious winter comfort food.

Hope everyone is enjoying their leftovers as much as I am!

Bon Appétit!

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:

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.

Turkey

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!

Bacon Stuffed Mushrooms

In Appetizers on November 25, 2010 at 3:38 pm

Nothing like being home for the holidays! Bring on the food, family, friends and football (though not in that order :-))! I absolutely LOVE Thanksgiving, and this year is turning out to be no different! My mom surprised us this year with a new approach to the traditional stuffed mushrooms that my aunt usually makes. She opted for Wind & Willow’s Bacon Stuffed Mushroom Appetizer Mix. This was super EASY, check out the ingredients:

Ingredients

First, we combined 8 ounces of low-fat cream cheese with the mix in the box.

Cream Cheese and Mix

I blended them together with a spatula, and since the cream cheese was already soft, the process was SUPER easy.

Blended

Next, I had to wash and de-stem the mushrooms. Once this was done I place them in a pie pan (cause most of the baking pans in my parents’ house are in use today), and spooned about a tablespoon of the mix into them.

Stuffed Mushrooms

Then it was time to add the topping, also, from the box (so EASY). I sprinkled on a little topping for each mushroom. Once this was done, the mushrooms were ready to bake.

Ready for the Oven

It was then into the oven at 400°F for 12 minutes, or until the mushrooms browned.

Ready to Serve

These were totally delicious, but they got me to thinking, what else would work. The filling tasted a lot like cream cheese mixed with Lipton Recipe Secrets Onion Recipe Soup and Dip Mix, if you added some bacon. The topping was a a cheesy breadcrumb mix. Next time, I think I’ll make them this way. You could also literally put stuffing in the stuffed mushroom, that would also be DELICIOUS! So many options. Well, I have to go check the turkey!

Hope everyone is enjoying their Thanksgiving, and…

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!

Ingredients

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!

Onion

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!

Caramelized Onion and Cornbread Stuffing

In Side Dishes on November 20, 2010 at 8:22 am

My search for the perfect stuffing continues! Today’s adventure was The Food Network’s Caramelized Onion and Cornbread Stuffing.  I have to admit, I haven’t settled on one for sure yet, but this was one for the books. It was also super easy, even if it did set off my smoke alarm, but more about that later.

Ingredients

I started by making my Honey Cornbread Muffins. I used 8 of them in this stuffing. After they cooled, I set to work on the stuffing. I began by chopping up both onions.

Onions

Then I melted the butter in a saucepan, and put in the onions to cook. As the onions cooked, I set to work cubing the cornbread muffins.

Cornbread Cubes

Once I had cubed the muffins, I put them into a bowl with a tablespoon of salt, and another tablespoon of pepper, and tossed them, so that they were coated evenly.

salt n' pepper cornbread

The onions were still cooking, so to speed up the process I turned the heat up. While they continued to cook, I set to work whisking together the egg, heavy cream, and chicken stock.

whisked ingredients

Insert, blaring smoke alarm here! Oops! Apparently, when onion is cooking on high heat, with butter in a saucepan, smoke happens. LOTS of SMOKE HAPPENS! On went the fans, off went the stove, up I went on the step stool waving a potholder at the smoke alarm. And it kept going, and going. Down I went off the step stool, and open went all the windows in my apartment. the smoke alarm eventually went off, but I’m fairly certain my neighbors want to kill me. Oops! Once, everything was under control again, I continued to cook the onions on LOW heat. Once they were soft I added them to the cornbread cubes.

Cornbread and Onion Mixture

Once the cornbread and onion was mixed thoroughly, I poured the egg, heavy cream, and chicken stock mixture over the cornbread. Then I thoroughly blended the mixture, and spooned it into a baking pan.

Ready for the Oven

I baked the stuffing at 375°F for about 30 minutes. The cornbread was just a little brown when I took it out.

Ready to Serve

This was completely delicious, and one of the perks is that if I had used vegetable stock, it would have been a vegetarian dish. I know there aren’t a lot of those on Thanksgiving, at least not with my family, so this would be a nice edition. If you are having any vegetarians for Thanksgiving dinner I highly recommend giving this a try. Actually, I highly recommend this stuffing even if you don’t have any vegetarians coming for Thanksgiving dinner.  This is definitely a treat I want on my dinner menu, but stay tuned, because there are more delicious Thanksgving dishes to come!

In the meantime….

Bon Appetit!

Green Bean Casserole

In Entrees, Side Dishes on November 19, 2010 at 8:15 am

The only way to get my father in the kitchen, after breakfast on Thanksgiving Day, is to let him make his FAMOUS Green Bean Casserole. Alas, his recipe has been SUPER, TOP SECRET since I was born, and probably before that. Thus, I am using the recipe on the back of the French’s French Fried Onion can. I know he uses the French’s French Fried Onions in his recipe, so logically this is a good place to be. The recipe calls for:

Ingredients

I started by combining the Cream of Mushroom soup, milk, 6 ounces of french fried onion, bacon bits, and black pepper in a large bowl.

onions, soup, pepper, and milk

Then I added the 2 cans of drained green beans.

Added Green Beans

I then combined the entire contents of the bowl, and poured it into a baking dish.

ready for the baking dish

I then topped the mixture in the baking pan with the rest of the french fried onions.

Ready for the Oven

The casserole was then baked at 350°F for 30 minutes.

Ready to Eat

This was delicious! Though I have to admit not as delicious as my father’s. I may need to launch a recon operation in the kitchen on Thanksgiving, to find out what exactly my father puts in his green bean casserole. Once again, I am the girl with a plan!

In the meantime, enjoy making your Thanksgiving plan, and…

Bon Appetit!

Cranberry Sauce

In Side Dishes on November 17, 2010 at 8:00 am

Cranberry Sauce was one of my sister’s and my favorite parts of Thanksgiving, however in our house it looked a lot like….

Cranberry Sauce in a Can

It just wasn’t Thanksgiving in our house unless the cranberry sauce had lines in it.

Cranberry Sauce with Lines

This year however I am willing to explore my options, and possibly take a step away from the sauce with the lines. This is all dependent on me finding a PERFECT alternative. I’ve decided to start here, or rather on AllRecipes. I came across this recipe for Cranberry Sauce. This looked like a good starting point for me, and I was all set to go. Until I started scrolling through the reviews at the end of the recipe, and came across one that suggested I use:

Ingredients

Always the adventurer, I decided to go with this take on the recipe. I started by combining the sugars, cinnamon, and orange juice in a large saucepan. I then heated the mixture on medium heat until the sugars and cinnamon dissolved in the orange juice.

Sugars, Orange Juice, and Cinnamon

Once the sugars and cinnamon were dissolved, I stirred in the cranberries.

Cranberries

I then turned the heat up, and covered the saucepan. Then all I had to do was wait for the cranberries to POP!

Poppin' Cranberries

After about 10 minutes, all the cranberries had popped, and I removed them from the heat, and poured the contents of the saucepan into a bowl to cool.

Cooling Cranberry Sauce

As the sauce cools it will thicken, and when it is completely cool it can be served. I’m a little sad that it won’t have lines on it, but it sure looks tasty. It also tastes tasty. I could certainly make a case of this on my family’s Thanksgiving table, though I’m sure it will end in a taste test.

Ready to Serve

I hope you are all enjoying getting ready for the approaching holiday!

Bon Appetit!

Broccoli, Wild Rice, and Mushroom Stuffing

In Side Dishes on November 11, 2010 at 8:15 pm

There’s nothing like the PERFECT stuffing to compliment an AWESOME turkey! I decided to start the hunt for the perfect stuffing early this year, and this was experiment one! I found this recipe on allrecipes.com, they refer to it as Leslie’s Broccoli, Wild Rice, and Mushroom Stuffing.

I made a lot of changes, so let’s start with the ingredients:

Ingredients

I combined the rice and water in a pot, and brought it to a boil. I then reduced the heat to low, and let it simmer for 45 minutes.

Boiling Rice

When the rice had about 15 minutes left I placed the butter into a skillet, and melted it.

Melted Butter

I then sauteed the onion and mushrooms.

Sauteed Onions and Mushrooms

When the rice had about 10 minutes left I put the broccoli in a large pot, with just enough water to cover it, and boiled it for about 5 minutes, or until it could easily be cut.

Broccoli

Once the onion and mushrooms became tender, I added the stuffing mix and chicken broth, and heated the mixture until it was hot through.

Onion, Mushrooms, and Stuffing Mix

When the rice was done, I poured it into a large mixing bowl, and then added the onion, mushrooms, and stuffing mixture.

Rice, Mushrooms, Onion, and Stuffing Mix

When the broccoli was done, I drained the water, and added it to the large mixing bowl.

Onion, Mushrooms, Stuffing, and Broccoli

Once everything was combined well, I poured it into a baking pan.

Ready for the Oven, or the Bird!

Since I didn’t have a Turkey to stuff…this time. I baked the stuffing for 30 minutes at 350°F.

Ready to Eat!

This was an AMAZING first try! Though if this is the stuffing I select for my turkey, I won’t be using the broccoli. I’ve come to the conclusion that broccoli is a separate Thanksgiving side dish. This stuffing had a lot of flavor, and was very filling (it was my dinner). I might try adding more broth next time as well, or not baking it as long, as it was a little dry. We’ll see what happens after I try my other stuffing experiments!

What kind of stuffing do you make/have with your turkey at Thanksgiving? Let me know, because I’m taking suggestions.

In the meantime, give this one a try, and…

Bon Appetit!

Old-Fashioned Pumpkin Pie

In Dessert on November 9, 2010 at 8:00 am

Pumpkin Pie!

Nothing says Thanksgiving quite like a Pumpkin Pie. And in my house, growing-up nothing said Thanksgiving quite like a Libby’s Famous Pumpkin Pie! The GREAT thing about this recipe is that it is right on the can, but here are the ingredients:

Here’s the other part about this that I LOVE. You combine the sugar, salt, cinnamon, ginger, cloves, eggs, pumpkin, and evaporated milk in a large bowl. So easy to just pour all the ingredients into a bowl and use a hand mixer to blend them all together.

Pumpkin Pie Filling

This makes 2 pies, so then I used a ladle to evenly distribute the mixture between the 2 pie crusts.

Ready for the Oven

The crusts will be VERY full, so be careful when you go to place them in the oven, which is preheated to 425°F. The pie is then CAREFULLY placed into the center of the oven and bakes at 425°F for 15 minutes. Then the oven gets turned down to 350°F, and the pie bakes for an additional 40-50 minutes (mine took 65). The pie is ready when you can place a knife in the center and it comes out clean.

One Done! One Ready for the Oven!

The best way to eat these yummy pies in my opinion is to then place them in the refrigerator for at least 2 hours, or until they call. I prefer my pumpkin pie cold, it just seems more natural to me. But in a pinch you can also serve the pie hot. Whip cream is a nice topper too!

I also prefer to serve the pies cold, because then I can bake them the night before Thanksgiving, because let’s be honest, the oven is a pretty busy place on Thanksgiving Day! DO NOT freeze the pies however, because that will cause the filling to separate from the crust, and no one wants to loose a perfectly good pumpkin pie.

mmmmmmm...PIE!

This simple dessert is must have on any Thanksgiving Day table, and for that matter in the weeks leading up to it. So take some time and give the pies a try, while you stay tuned for my next holiday side dish!

2 Pies Out of the Oven!

In the meantime…

Bon Appetit!

Warm Sweet Potato and Red Onion Salad

In Appetizers, Side Dishes on November 7, 2010 at 6:00 pm

This entry is dedicated to one of my best friends! Thanks Steph! She introduced me to one of her friend’s cooking sites, and I discovered this SUPER YUMMY dish!

I should note here that Steph’s friend is from Australia, so this recipe needed to be tweaked a little, and by tweaked I mean Celsius had to be converted to Fahrenheit, and kilograms had to be converted to pounds, but here’s my take on the original recipe for Warm Sweet Potato and Red Onion Salad.

Let’s start with the ingredients list:

I started by peeling 4 large sweet potatoes (about 4 pounds), then I sliced them into bite-size cubes.

Peeled Sweet Potatoes

Then I placed the sweet potatoes into a large pot, covered with water, and boiled until the sweet potatoes were just soft.

Boiling Potatoes

While the sweet potatoes cooked, I cut the red onions into thick wedges, and placed them into a large mixing bowl. I then covered them with 2 tbsp. of balsamic vinegar and 2 tbsp. of olive oil, and mixed them.

Red Onions

Once the sweet potatoes were slightly soft I drained the water and added them to the red onion in the large mixing bowl. I them poured another 2 tbsp. of olive oil and 2 tbsp. of balsamic vinegar over the sweet potatoes and thoroughly mixed the red onions, sweet potatoes, balsamic vinegar, and olive oil.

Ready for the Oven

Then it was into a baking pan for the mixture and baked it at 375°F for 35 minutes, or until the sweet potatoes were golden brown.

Just out of the Oven

I then took the bag of mixed salad, poured it out onto a large platter, and poured the sweet potato and red onion mixture over the salad leaves. Then I evenly drizzled 2 tbsp. of honey, and 2 tbsp. of balsamic vinegar over the entire salad. I then tossed the entire salad, as you would any salad, and then served while still warm.

Ready to Eat!

This was a completely delicious meal, that’s right, I said meal! I hadn’t intended it to stand alone, but there was so much of it, I made it into a meal for myself. There is enough to last me a few meals too, which I totally love. There’s nothing quite like being able to come home after a long day at work or school and just have to microwave a good meal. I intend on using this as a mid-afternoon, pre-turkey salad on Thanksgiving too, I just hope my family and friends LOVE it as much as I do.

Hope all you Foodies love it too!

Stay tuned for a classic Thanksgiving pie next!

In the meantime…

Bon Appetit!