Category Archives: Recipes

Thanksgiving Leftovers Part II

Posted on by December 2, 2013

Turkey Pilaf

 This simple recipe has been tweaked by me several times in an attempt to accommodate the taste buds of my kids and husband. Feel free to tweak it yourself according to your own taste preferences.

You may notice a pattern in my recipes of the same 4 vegetables. This is caused from the general consensus in my household that they are the only good veggies for toppings. Like all recipes it’s about taste and preference.

*All my recipes feed 6-8 people with occasional leftovers.

Ingredients:

  • 1 cup Shredded turkey
  • 3 cups Jasmine rice
  • ½ cup Carrots (diced/sliced)
  • ¼ cup Red onion (diced)
  • ¼ cup Green pepper (diced)
  • ½ Mushrooms (diced/sliced)
  • ¼ tsp. Minced garlic
  • ½ tbs. Cilantro (diced)
  • 2 tbs. Worcestershire sauce
  • 14 oz Chicken Broth
  • 1 tbs. Butter or Margarine
  • 1 tbs. Olive oil
  • Sage (pinch)
  • ¼ tsp. Basil
  • ¼ tsp. Cumin
  • ¼ tsp. Parsley
  • ¼ tsp. Cayenne pepper

Directions:

  1. Heat the olive oil in a small frying pan.
  2. Steam the rice according to packaging. Pulling the rice out early while moisture still remains. While waiting for rice (approximately 15 mins) fry the turkey and sauté the veggies
  3. Add turkey, 1 tbs. Worcestershire sauce, basil, cumin, parsley, cayenne pepper, and sage to the hot oil cook approximately 5 mins or until brown. Remove from heat and cover to keep warm.
  4. Pour chicken broth in sauce pan. Cook on low heat. (I start this step while I sauté the vegetables.)
  5. Melt 1 tbs. butter in a pan. Add carrots, garlic, cilantro, onion, green pepper, mushrooms and 1 tbs. Worcestershire sauce into pan. Sauté over low heat until carrots soften.
  6. In large pan (I use a deep wok) add still moist rice and heated chicken broth stirring on a medium heat. Mix in the sautéed veggies and turkey cover stirring occasionally. Cook to desired consistency. (approximately 5 mins)

This recipe works really well with shredded chicken as well.

Thanksgiving Leftovers Part I

Posted on by November 28, 2013

Turkey Pizza

 As a special this week I’m releasing two extra blogs posts. Both will be posted under recipes. If you’re like me you always end up with lots of leftover turkey after the holidays. After years of the same routine, turkey sandwiches became blasé. To break up the monotony of the traditional same old, same old I came up with two recipes borrowed from my files of chicken recipes.

The first is a twist on a recipe I found almost two decades ago labeled Southwest Pizza. This is a simple recipe based on the cook’s preference. Just like any pizza the toppings are up to you. I chose cheddar cheese because I like the taste of it.

*All my recipes feed 6-8 people with occasional leftovers.

Ingredients:

  • 3 cups turkey
  • 8oz mozzarella cheese
  • 8oz cheddar cheese
  • 1 cup of salsa (your choice)
  • 3 whole mushrooms (chopped)
  • ¼ green peppers (diced)
  • ¼ red onion (diced)
  • 2 boxes pizza crust mix

Directions:

  1. For my turkey recipe I normally use the legs and wings – deboning them. The meat averages between 3-4 cups. I then pour the salsa in the meat, mixing thoroughly. I use a medium picante blend, but any will work. Set the turkey to the side or for better flavor leave it overnight.
  2. Shred both packages of cheese setting to the side.
  3. Make the pizza crust according to directions. I prefer the Jiff pizza crust placed in a 13 X 9 casserole pan. When spreading the dough I press it up the sides of the dish creating a deep dish crust. Always precook the crust before placing the ingredients over it.
  4. I use the precook time to work on the veggies. Dicing the onion and green pepper into tiny pieces. The mushrooms are based on preference. Both thinly sliced or chopped works.
  5. When the precook timer goes off (usually about 5 mins) Place ½ of both cheeses in an even layer over the surface along with some of the veggies.
  6. Taking the turkey and salsa mix, spread it evenly over the entire surface of the dish.
  7. Sprinkle more veggies over the top before placing the remainder of the cheese across the top. Place the remaining veggies over the top and cook according to directions on box. (usually 15 mins.)
  8. Once finished cool 5-8 mins. for best results. The cooled cheese and salsa serves as an adhesive to keep the pieces from falling apart as you slice. Slice and serve.

This dish has been a big hit during holiday pot lucks for years. Multiple layers of cheese, meat and veggies also works well. Keep in mind that a salsa with too much liquid, like some of the homemade blends needs an amount adjustment. Too much liquid will leave the pizza dough soggy.

Chicken Soup

Posted on by November 28, 2013

Chicken Soup

 I thought this week I’d do something a bit different. One of my favorite past times, next to reading of course, is cooking. My husband’s recent diet has allowed me to explore my creative nature.

Ingredients:

  • 2 pound boneless skinless chicken
  • Lipton chicken soup mix (1 pkg.)
  • Low Sodium chicken broth (32 oz)
  • Low Sodium Chicken bouillon (1 cube)
  • 3 cups Water
  • ½ tsp. Cilantro
  • ½ tsp. Basil
  • ½ tsp. Cumin
  • ¼ tsp. Oregano
  • Sage (pinch)
  • Minced Garlic (pinch)
  • ¼ tsp. Onion powder
  • ¼ tsp. Parsley
  • ¼ tsp. Cayenne pepper
  • Celery (1 stalk)
  • Carrots (5 baby carrots)
  • Package of small elbow noodles (16oz)
  • 1 tsp Worcestershire sauce
  • 1 tbs. Butter

Directions:

  1. Cook the chicken at 400 for 30 mins. Covering with tin foil. Allow to cool 5 mins before slicing into tiny pieces. Place in a bowl adding herbs and Worcestershire sauce before stirring.
  2. Dice carrots and celery then steam for 10 mins. To soften them up.
  3. Combine broth, water, chicken bouillon and the now stemmed veggies in sauce pan simmering at low heat.
  4. Cook noodles per directions on package draining when finished. Pour the sauce pan mixture over the top of the noodles. Add the chicken, Lipton soup mix and butter stirring occasionally over medium heat 5 mins. Serve as desired.

The seasoning of course is based on your flavor preferences. I found my kids going back for seconds with the added herbs and veggies. This meal is quick, easy and doesn’t hurt your wallet. The low sodium also fits into my husband’s new diet.