Friday Foodday

Today's Friday Foodday is what to do with turkey leftovers.

Leftover Turkey Noodle Soup
c/o Skinny Taste

Ingredients

• 6 cups homemade turkey stock (or low sodium canned)
• 1 bay leaf
• 1 cup diced carrot
• 3/4 cup chopped onion
• 3/4 cup diced celery
• 2 garlic cloves, minced
• salt to taste
• freshly ground black pepper
• 1/4 cup chopped parsley
• 3 oz uncooked Ronzoni Smart Taste egg noodles
• 2 cups leftover shredded turkey (about 8 ounces)

Directions

Fill a large saucepan with homemade turkey stock (or canned). Add bay leaf, carrots, onion, celery, garlic, salt and pepper to taste and simmer 10-15 minutes, until the vegetables are soft. Add parsley, noodles and shredded turkey; cook according to noodle directions, about 5 minutes.

Discard bay leaf and serve.

Turkey Tetrazzini

c/o Pioneer Woman

Ingredients

• 1-1/2 pound Thin Spaghetti, Broken In Half
• 4 Tablespoons Butter
• 4 cloves Garlic, Minced
• 1 pound White Mushrooms, Quartered
• 1/2 teaspoon Salt
• 1 cup White Wine
• 1/3 cup Flour
• 4 cups Turkey (or Chicken) Broth
• 1 block 8 Ounce Cream Cheese
• 3 cups Cooked (leftover) Turkey, Shredded Or Diced
• 1 cup Finely Chopped Black Olives
• 1-1/2 cup Frozen Green Peas
• 4 slices Bacon, Fried And Cut Into Bits
• 1 cup Grated Monterey Jack Cheese
• 1 cup Grated Parmesan Cheese
•  Salt And Pepper, to taste
•  Extra Broth For Thinning
• 1 cup Panko Bread Crumbs

Directions

Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.

In a large pot, heat butter over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.

Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.

Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.

Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.

Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.

Leftover Turkey Pot Pie

c/o Damn Delicious

Ingredients

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 small onion, diced
• 2/3 cup frozen corn kernels
• 1/2 cup frozen diced carrots
• 1/2 cup frozen peas
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 3/4 cup milk
• 1 teaspoon fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 cups chopped leftover Thanksgiving turkey
• 1 puff pastry sheet, cut into four 4 1/4-inch squares
• 1 large egg, beaten

Directions

• To make the filling, melt butter in a large skillet over medium high heat. Add garlic, onion, corn, carrots and peas and cook, stirring occasionally, until onions become translucent, about 2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in turkey; season with salt and pepper, to taste.
• Divide the filling evenly into the ramekins. Top with puff pastry and gently cut 4 vents in the top of the crust. Brush each crust with the beaten egg.
• Place into oven and bake until the crust is golden brown, about 20 minutes. Let cool 5 minutes before serving.

Friday Foodday

Happy Friday lovebugs! Tomorrow is my dad's birthday so today we are looking at recipes that he would love!

Steak with onion blue cheese sauce
c/o Food Network

Ingredients
4 rib eye steaks (about 5 ounces each)
Salt and freshly ground black pepper
1 stick softened butter
1 large yellow onion, sliced
1 cup heavy cream
3 to 4 tablespoons Worcestershire sauce
3/4 cup crumbled blue cheese

Directions
Preheat the grill to a high heat or light your outdoor grill.

Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.

Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)

Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.

Place the steaks on plates and spoon the sauce over the top.


Creamed Spinach
c/o The Pioneer Woman

Ingredients

• 1 stick Butter
• 8 Tablespoons Flour
• 1/2 whole Medium Onion, Finely Diced
• 3 cloves Garlic, Finely Minced
• 2 cups Milk
•  Salt And Pepper, to taste
• 1 pinch Ground Nutmeg
• 3 Tablespoons Butter
• 24 ounces, weight Baby Spinach

Directions

Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in milk, whisking constantly, and cook for another five minutes while you cook the spinach.

To cook spinach, melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.

Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine. Serve immediately.

White Cheddar and Garlic Mashed Potatoes

c/o Closet Cooking

Ingredients

1 pound potatoes, peeled and cut into 1 inch cubes
4 cloves garlic, peeled
1 tablespoon butter, room temperature
1/4 cup sour cream or cream cheese or Greek yogurt
1/2 cup aged white cheddar cheese, shredded
milk to taste
salt and pepper to taste

Directions

1. Boil the potatoes and garlic until the potatoes are fork tender, about 20-30 minutes.
2. Drain the potatoes and garlic and mash.
3. Mix in the butter, sour cream, cheese and enough milk to bring the potatoes to the desired consistency.
4. Season with salt and pepper to taste.

Friday Foodday

Happy Friday! Here are my favorite recipes this week!

Sugar Biscuits
c/o The Pioneer Woman

Ingredients

• 3 cups All-purpose Flour
• 2/3 cups Sugar
• 5 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 sticks Butter, Cold & Cut Into Pieces
• 1-1/4 cup Heavy Cream (more If Needed)
• 5 cups Powdered Sugar, Sifted
• 1/2 cup Whole Milk
• 1 teaspoon Vanilla Extract
• Dash Of Salt

Directions

Preheat oven to 350 degrees.

Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.

Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick.

Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.

GLAZE

Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.

When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)

Chicken Corn and Pepper Quesadillas

c/o Stephanie Cooks

Ingredients

2 tsp olive oil
1/2 small yellow onion, diced
1/2 cup bell pepper, diced small
1/3 cup frozen corn

1/2 cup shredded cooked chicken
3 oz cream cheese

1 tbsp butter
1/2 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray
Salt

Directions

1- Heat olive oil in a small pan over medium-high heat. Add onion and peppers and saute until soft. Add the corn, chicken, and spices and saute for about a minute. 

2- Add the cream cheese and stir until melted. Set aside.

3- Heat a skillet with the butter. Place 4 tortillas down. Divide chicken mixture and cheeses evenly over the tortillas. Place a second tortilla on top of each, flipping to brown both sides. 

4- Serve hot with salsa or sour cream if desired.

Peach Parfait

c/o Table for Two

Ingredients

2 6 oz. containers of vanilla Chobani Greek yogurt

1 large peach, diced

1 cup granola (I used Bob’s Red Mill honey oat granola)

Directions

1. Using a spoon, layer bottom of the trifle glass with a few spoonfuls of yogurt.
2. Then layer on some diced peaches.
3. Then granola.
4. Then top with more yogurt.
5. Repeat until desired amount of layers or until the trifle glasses are full.
6. Eat immediately. They don’t keep well as the granola will get soggy.

Friday Foodday

Happy Friday lovebugs! Here are my favorite recipes from the week.

Take Out Fake Out Mongolian Beef
c/o Table for Two Blog

Ingredients

Vegetable oil

1 tsp. fresh ginger, minced

2 tbsp. garlic, minced

1 cup low sodium soy sauce

1 cup water

1 1/3 cup dark brown sugar

2 pounds flank steak, sliced

1/2 cup cornstarch

Green onions, sliced

Directions

1. In a small saucepot, over medium heat, add 2 tsp. of vegetable oil and sauté ginger and garlic until fragrant, about 2 minutes. Add the soy sauce, water, and brown sugar and stir to combine. Bring mixture to a boil and let boil for 3 minutes, then remove from heat and set aside.
2. In a large bowl, toss sliced flank steak with cornstarch, shaking off the excess. Place in fridge for 10 minutes to allow coating to stick better on the beef.
3. After 10 minutes, in a heavy bottom saucepan, over medium high heat, add 1/2 cup of vegetable oil and add the beef to the pan, in batches, to sear the outside on all sides, but barely cooked in the middle. Remove and let drain on paper towels as you finish up the rest of the beef. Pour out any excess oil in the saucepan.
4. Place the saucepan back on the burner, but on medium heat, and pour in the sauce from earlier. It should come to a boil immediately. Add in the steak and coat with the sauce. Continue cooking beef and sauce at a boil for 2 minutes, stirring constantly. The sauce will thicken gradually. Add in the scallions.
5. Serve hot over white or brown rice.
6. Place leftovers in an airtight container in the refrigerator.

Restaurant Style Salsa
c/o The Pioneer Woman

Ingredients

• 28 Ounce Whole Tomatoes With Juice
• 10 Ounce Rotel (Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1/4 teaspoon Sugar
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Directions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour.

Creamy Baked Ziti

c/o Stephanie Cooks

Ingredients

1/2 pound ziti
1 tbsp butter
1/4 cup diced onion
2 cloves garlic, minced
Salt and pepper, to taste
1 26 oz jar sauce (or equivalent of homemade)
4 ounces sliced provolone cheese
3/4 cup sour cream
4 ounces cream cheese, softened
4 ounces shredded mozzarella

Directions

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook according to package directions; drain and return to pot. 

2. In a large skillet add butter and onion over medium heat. Cook until softened. Add garlic; cook and stir for 30 seconds. Add spaghetti sauce and simmer until slightly thickened. Taste for seasoning and season with salt and pepper (and any additional seasonings you like).

3. Stir together cream cheese and sour cream in a small bowl.
4. Preheat oven to 350 degrees. Spray a 8x8 inch baking dish. Add about 1/2 cup of the sauce to the bottom of the dish and spread evenly. Layer as follows: half of the ziti, the provolone cheese, the sour cream/cream cheese mixture, half of the sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
5. Cover with foil and bake for 30 minutes in preheated oven. Remove foil and bake an additional 10 minutes.