Thursday, January 22, 2015
Leftover Turkey or chicken Pot PIes
This can be used when you have left over chicken, too. Just be sure to use chicken broth. This is extra yummy!
4 Tablespoons unsalted butter
1 small onion chopped
2 medium carrots peeled and thinly sliced
1 rib celery, thinly sliced
kosher salt
Pepper
4 Tablespoons all-purpose chicken or turkey broth, warmed
1/4 cup heavy cream
3/4 cup dried thyme
11/2 cups cooked, shredded, skinless turkey meat
1/2 cup frozen peas
2 Tablespoons chopped parsley
1 sheet frozen puff pastry, thawed
1 large egg
Oven should be preheated to 375F A rimmed baking sheet should be lined with foil.
Over medium heat warm butter in a large saucepan. The onions celery and carrot should be added. Then add sprinkled salt and pepper., After putting the mentioned ingredients and salt and pepper, occasionally stir while cooking about 10 minutes, and it is tender but make sure it does not brown.
Over the vegetables sprinkle flour and cook while stirring quite a bit for 3 minutes. The broth and cream should be whisked into this. The thyme should be added..
First bring it to a simmer then the heat should be lowered until it is to medium low and simmer it u ntil mixture is thickened around 8 minutes.. Taste to see what kind of seasoning it needs and then sprinkle on the salt and pepper to season it.
Take off heat, the peas, parsley, and turkey should be stirred into the saucepan.
.
Among four 8 ounces, ramekins divide the mixture. Then put these on the rimmed, lined baking sheet.
The puff pastry should be placed on work surface that is lightly floured. Then these should be sliced into 4 inch squares and put them over the four ramekins with the turkey mixture in it. An egg should be whisked with 1 Tablespoon water. Then the egg mixture should be brushed with the egg mixture.
The pot pies should bake until pastry is a dark gold and the filling bubbles which should take about 35 minutes, Stand for five minutes before you serve it.
Around the Table in Parade magazine November 30, 2014
Wednesday, December 24, 2014
overnight pumpkin pecan. waffles
1/2 cup warm water
1 (1/4 ounce) packet active dry yeast
1 cup milk
1/4 cup (1/2 stick butter) unsalted butter
1/3 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all purpose flour
2large eggs
2/3 cups finely chopped pecans
Mape syrup
The warm water and yeast should be combined.allow to stand until foamy which should take about 15 minutes.
The milk and butter should be heated over medium heat untilbutter melts in a small saucepan. This should be taken off the heat and the pumpkinpie spice, salt, pumpkin puree and salt should be added stirring them in.
To the bowl with the yeast add pumpkin mixture then until combined stir in the flour.
Cover this mixture and at room temperature let stand overnight.
The waffle uron should be preheated. The eggs should be whisked into the batter then fold into pecans .the waffles should be made according to the instructions made with the directions in your waffle iron. When serving add syrup and a pat of butter!
It doesn't have to be Halloween or Thanksgiving for pumpkin think about servi g this great dish on Christmas morning. Especially good if you have overnight guests in town for the Holidays. But this is good any time of year!
1 (1/4 ounce) packet active dry yeast
1 cup milk
1/4 cup (1/2 stick butter) unsalted butter
1/3 cup light brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup canned pumpkin puree
2 cups all purpose flour
2large eggs
2/3 cups finely chopped pecans
Mape syrup
The warm water and yeast should be combined.allow to stand until foamy which should take about 15 minutes.
The milk and butter should be heated over medium heat untilbutter melts in a small saucepan. This should be taken off the heat and the pumpkinpie spice, salt, pumpkin puree and salt should be added stirring them in.
To the bowl with the yeast add pumpkin mixture then until combined stir in the flour.
Cover this mixture and at room temperature let stand overnight.
The waffle uron should be preheated. The eggs should be whisked into the batter then fold into pecans .the waffles should be made according to the instructions made with the directions in your waffle iron. When serving add syrup and a pat of butter!
It doesn't have to be Halloween or Thanksgiving for pumpkin think about servi g this great dish on Christmas morning. Especially good if you have overnight guests in town for the Holidays. But this is good any time of year!
Wednesday, December 17, 2014
Spaghetti Carbonara
1 pound spaghetti
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
8 slices bacon cut 1 inch thick crosswise
3 large eggs
3/4 cup plus more for serving of grated Parmesan cheese
1/2 cup half and half
coarse salt and freshly ground pepper
pinch freshly grated nurtmeg
optional chopped parsley for garnish
TO cook the pasta put water in large pot and bring to a boil.
Bacon should be cooked over medium heat stirring occasionally in large skillet over medium heat for 8 - 12 minutes transfer to a paper towel lined plate .
The boiling water should be salted generously and add pasta and cook how the package it conmes in says cooking until it is al dente .
While the spaghetti is cooking the eggs should be whisked together along with the Parmesan cheese and half and half set aside.
The pasta should be drained leaving some water left on the noodles . Quickly add the pasta while it is hot to egg mixture The bacon should be crumbled and added to pan, this should have as seasonings. pepper, nutmeg and salt and they should be all combined by tossing it together , The eggs will be cooked from the heat of the pasta which is why you immediately add pasta to egg mixture. This should be served immediately and served with additional Parmesan cheese and parsley.
Adapted from Marthastewart.com rewritten by Gretchen McKay
Tuesday, November 25, 2014
gluten free baked potato soup
Soup ingredients
4 large baking potatoes
1/2 stick butter or 2 Tablespoons olive oil
1/2 CHOPPED ONION
8 cups low sodium chicken broth
Salt and freshly ground pepper
1/2 cup heavy whipping cream
2 cups shredded mild cheddar cheese
For the garnish
The oven should be preheated to 425 degrees.
The potatoes should be wiped with a paper towel after you rinse them. The potatoes should be pricked with forks to let the steam escape. Bake until cooked until cooked thorughly. For microwaving the potatoes, put the potatoes in the micrave and cook on high 5 minutes. Then after that five minutes turn over the baked potatoes and cook another 5 minutes. Remove and let rest for 1 minute.one potato should be cut with a sharp knife.if you find your potatoes not done then put in 1 minute then do the knofe test all over again.
In a large heavy soup pot add butter or olive oil.the. onion should then be added. Over medium low heat 4 -5 minutes or until it softens. The heat should be shut off. Then take the baked potato lengthwise and the baked potato flesh should scooped out and added to onion. Now add the chicken broth and season with salt and pepper, to taste.
Over medium heat let come to a boil. Stirring it while it boils on medium heat, then the heat should be put on low. Cover pot and let it simmer until soup is well combined about 15 minutes. Stir in cream.
The warm soup should be published while working in batches and put into a blender or food processor and puree until smooth.Return the soup to the pot and add 1 cup cheese.Cook stirring and add 1 cup of the cheese until it has melted 1-2 minutes. The soup can be refrigerated 2-3 days. To serve ladel soup into b o wls. Garnish with the one cup of cheese and add bacon .and chives or parsley.
4 large baking potatoes
1/2 stick butter or 2 Tablespoons olive oil
1/2 CHOPPED ONION
8 cups low sodium chicken broth
Salt and freshly ground pepper
1/2 cup heavy whipping cream
2 cups shredded mild cheddar cheese
For the garnish
The oven should be preheated to 425 degrees.
The potatoes should be wiped with a paper towel after you rinse them. The potatoes should be pricked with forks to let the steam escape. Bake until cooked until cooked thorughly. For microwaving the potatoes, put the potatoes in the micrave and cook on high 5 minutes. Then after that five minutes turn over the baked potatoes and cook another 5 minutes. Remove and let rest for 1 minute.one potato should be cut with a sharp knife.if you find your potatoes not done then put in 1 minute then do the knofe test all over again.
In a large heavy soup pot add butter or olive oil.the. onion should then be added. Over medium low heat 4 -5 minutes or until it softens. The heat should be shut off. Then take the baked potato lengthwise and the baked potato flesh should scooped out and added to onion. Now add the chicken broth and season with salt and pepper, to taste.
Over medium heat let come to a boil. Stirring it while it boils on medium heat, then the heat should be put on low. Cover pot and let it simmer until soup is well combined about 15 minutes. Stir in cream.
The warm soup should be published while working in batches and put into a blender or food processor and puree until smooth.Return the soup to the pot and add 1 cup cheese.Cook stirring and add 1 cup of the cheese until it has melted 1-2 minutes. The soup can be refrigerated 2-3 days. To serve ladel soup into b o wls. Garnish with the one cup of cheese and add bacon .and chives or parsley.
Thursday, August 28, 2014
cashew crusted pollock
4 (4 ounces) pollock fillets
1 lemon zested and juiced
2 teaspoon olive oil
1/4 cup chopped unsalted cashews
1/4 cup crushed cornflakes
1 teaspoon no salt added garlic herb seasoning
The oven should ve preheated to 450 degrees a rimmed baking sheet should be sprayed with nonstick cooking spray.
The fillets should be pit on baking sheet. The should be coated with nonstick cooking spray drizzle w ith lemon juice and oil. Set aside
Cashews, cornflakes, lemon zest and seasoning should be combined in a small bowl. Mix well. This spreads evenly over top of fillets, gently pressing to adhere.
Bakev10-12 minutes until the crust is golden brown and flakes eaily withva fork. Put fish on platter and serve.
1 lemon zested and juiced
2 teaspoon olive oil
1/4 cup chopped unsalted cashews
1/4 cup crushed cornflakes
1 teaspoon no salt added garlic herb seasoning
The oven should ve preheated to 450 degrees a rimmed baking sheet should be sprayed with nonstick cooking spray.
The fillets should be pit on baking sheet. The should be coated with nonstick cooking spray drizzle w ith lemon juice and oil. Set aside
Cashews, cornflakes, lemon zest and seasoning should be combined in a small bowl. Mix well. This spreads evenly over top of fillets, gently pressing to adhere.
Bakev10-12 minutes until the crust is golden brown and flakes eaily withva fork. Put fish on platter and serve.
Chicken and garden vegetables
1Reynolds Hot bags foil bag large size
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
1 Tablespoon flour
2 Tablespoons water
1 1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 skinless , boneless chicken breast halves
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes cut into wedges
1/3 cup shredded Parmesan cheese
If using grill preheat to medium high or oven to 450 degrees. Foil bag should be opened.
Combine flour and water, pour inside foil bag. The basil should be combined, seasoned salt and pepper. Arrange chicken in foil bag in even layer. Sprinkle half of seasonings over chicken. Place vegetables in foil bag, sprinkle with remaining seasonings.
To seal double fold open end of foil bag. Place the the foil pan in a 1 inch deep pan. To cook, skide foil bag onto grill, or leave foil bag in supporting pan v and place in oven . Grill20-25 mibutes in covered grill or bake 40-45 minutes in supporting pan in oven
Source Reynolds wrap kitchens!
Aji De Uchuvas a delicious Columbian recipe
3 1/2 ounces husked ground cherries
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
1/3 small white onion, chopped
7 Tablespoons water
6 Tablespoons sugar
7 Tablespoons Champagne Vinegar
3 1/2 Tablespoons olive oil
1/2 to 1 poblano pepper, chopped finely
1 teaspoon salt
In a food processor you should pulse together ground cherries, onion and water.
Combine the ingredients in food processor with the rest of the ingredients of the recipe in small pan and cook at low boil until sauce thickens, about 5 minutes..
Cool it then put in a refrigerator for about a month.after that toss it in the trash can.
Adapted from My Columbian Cocina (mycolumbiancocina)
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