Wednesday, November 25, 2015

Chilled Turkey Burrito

And yet another great recipe to enjoy that leftover turkey. And it makes a perfect lunch for watching football too.

You'll Need
  • 2 Jalapeno Peppers seeded and minced
  • 8 ounces cream cheese, firm
  • ¼ cup sour cream
  • 4 ounces green or red chili salsa
  • 3 Avocados, peeled
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1 pound cooked turkey, shredded
  • Flour tortillas, warmed
  • Salsa of choice
  • In small bowl, mix together jalapenos, cream cheese, sour cream green or red and salsa until well blended; reserve.
  • In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth.
  • Thickly slather tortillas with jalapeno-cheese mixture out to edge.
  • Top mixture with turkey pieces, then slather avocado mash on top of turkey.
  • Roll up tortillas like jelly rolls; slice burritos on bias (space cuts about 3/4 inch apart) to make pinwheel shapes.
  • Serve with salsa.

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Tuesday, November 24, 2015

Rosemary Turkey Salad

An easy and wonderful dish to make with the leftover turkey.

You’ll Need

  • ¼ cup mayonnaise
  • ¼ cup chopped fresh parsley
  • 1 Tablespoon fresh rosemary leaves
  • 1/8 teaspoon white pepper
  • 1 ½ cups cooked turkey
  • 1 large Granny Smith apple cored and shredded

  • Combine mayonnaise, parsley, rosemary and pepper.
  • Add turkey and apple. Toss gently.
  • Cover and chill until ready to serve.

Monday, November 23, 2015

Spicy Baked Sweet Potatoes

Here is another option for a Thanksgiving side dish. 

You'll Need
  • 2 medium sweet potatoes
  • 1 1/2 Tablespoons vegetable oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ginger powder
  • 1/2 teaspoon salt
  • Wash and scrub potatoes leaving the skins on.
  • Cut the potatoes into 1/4 to 1/2 inch sticks and set aside
  • Mix together the spices and oil
  • Add the potato sticks to the mixture and coat well
  • Lay onto a cookie sheet and bake for 30 to 40 minutes.
  • Stir them halfway through cooking.
This is a nice side dish to go with a piece of fish.

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Sunday, November 22, 2015

Baked Pineapple Stuffing

Submitted by Kristy at Eckert Seamans. Thank you Kristy! This sounds like a delectable side dish for the Thanksgiving feast.

You'll Need
  • 1/2 cup butter
  • 1 cup sugar
  • 6 slices bread (I use white bread) - cubed & cut tops off (only the tops - leave the remaining crust on bread)
  • 4 eggs
  • 1 can #2 crushed pineapple, drained

Cream butter and sugar, beat in 1 egg at a time (not all eggs at once!).
Add pineapple and bread.
Mix and turn into a square baking dish (if doubling, a 9x13 rectangle baking dish).
Bake approximately 45 minutes at 350 degrees until lightly browned on top.

Serves 8 - May double, but baking time may take 1 hour
This side dish goes great with ham - a "keeper" for the holidays!


Saturday, November 21, 2015

Herbed Bread Stuffing

A nice stuffing to go with the delightful Thanksgiving meal.

Yields 10 cups

You’ll Need
  • 1 cup butter
  • 2 cups celery, chopped
  • 1/3 cup onion, chopped
  • 2 Tablespoons parsley flakes
  • 2 teaspoons poultry seasoning
  • 2 teaspoons sage, dried
  • 1 ½ seasoned salt
  • 12 cups dry bread cubes
  • 13 ounces chicken broth
  • Melt butter in large skillet, saute celery and onion until onion is transparent.
  • Stir in next four ingredients.
  • Place bread cubes in large bowl; stir in onion and celery mixture.
  • Add chicken broth; toss to combine.
  • Stuff loosely into neck and breast cavities or place stuffing in casserole dish.
  • If placing in casserole dish bake covered in a 325 F oven for 45 minutes.

Friday, November 20, 2015

Wild Rice Soup

This is the perfect meal for lunch the day after Thanksgiving. 

You'll Need
  • 1/2 cup chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup all-purpose flour
  • 3 cups chicken stock
  • 1 (6-ounce) package long grain and wild rice
  • 1 cup chopped cooked chicken or turkey
  • 3 tablespoons sherry
  • In a large pot coated with olive oil, sauté the onion and carrots over medium heat until tender, about 5 minutes.
  • Stir in the flour.
  • Gradually add the broth and let the mixture come to a boil, stirring constantly.
  • Meanwhile, prepare the rice according to package directions, omitting any oil and salt.
  • Add the cooked rice and cooked chicken and simmer 5 minutes.
  • Add the sherry.
  • If the soup gets too thick, add more chicken broth or water.
  • Boil 1 minute and serve.

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Thursday, November 19, 2015

Pumpkin Pie

Despite the fact that Dottie’s pie has displaced my mom’s pumpkin pie as the fairest in the land, she and Dottie still speak. Actually, mom has given up the old ways of cooking with sweetened condensed milk, and adopted this recipe. So much for that old saw about old dogs and new tricks.

This recipe makes 2 pies. Important: The Fat Fallacy diet considers pumpkin pie to be an important part of a balanced breakfast.

You’ll Need
  • 1 large can pumpkin (not pumpkin “mix”)
  • Whole milk
  • 1 cup sugar
  • 3 eggs
  • 1 heaping tsp ground cinnamon
  • 1 level tsp salt
  • ½ tsp ground ginger
  • ½ tsp ground cloves
  • Pour the can of pumpkin into a very large bowl.
  • Fill that can with whole milk, pour it into the bowl, and mix until smooth.
  • Add the sugar and eggs. Mix well.
  • Take 1 cup of the mixture you just made and add cinnamon, salt, ginger, and cloves.
  • Be sure to mix it around to get out any clumps of spices.
  • When it’s smooth, add it back to the main bowl.

Preparing the pie:

  • Form the pie crust to the bottom of a pie pan, preferably one made of clay.
  • Pour the mix into the crust.
  • Bake at 425 for 10 minutes.
  • Reduce to 350 for 45 minutes to an hour.
  • You know it’s done when you get your hot pads and jiggle it a little.
  • The center will look like just-firm Jell-O.

Eating instructions

  • You have to let it cool a bit for it to firm up (about 2 hours).
  • If you’re in a hurry, put it in the refrigerator.
  • When you can’t stand it any more, here’s what not to do. Do not mar it with a fake whipped cream.
  • Because we all know that pumpkin pie screams for whipped cream, I’ll give you the recipe. It’s very easy.