Thanksgiving Casserole

Thanksgiving Casserole

This would make a perfect dish for leftovers, even so, it can be made using chicken and great for anytime of the fall and winter season.

Ingredients (leftover recipe follows):

• 1 Box stovetop stuffing -sage, chicken, or turkey
• 1-1/2 lbs. cooked turkey or chicken, left whole or broken into pieces or shredded 
• 2 cups chicken stock
• 1-1 1/2 sticks butter
• 1 pouch onion soup mix
• 2 tablespoons vegetable oil
• 2 stalks celery, finely chopped (optional)
• 2 tablespoons finely chopped red onion (optional)
• Chicken or Turkey gravy
• 3/4 cup mozzarella cheese, shredded

Directions:

 

1. Preheat oven to 400.
2. Cut chicken or leave whole, place in the oil/soup mix and coat generously.
3. Cook chicken over medium heat in a pan on the stove, 7-8 minutes each side (if the chicken is cut, place lid on top and cook 10-12 minutes, until cooked thru). 
4. Tun off the heat. Place chicken to the side.
5. Prepare stuffing according to the box, using chicken stock instead of water and 1 stick of butter. 
6. Mix cut or shredded chicken and mozzarella cheese in with the stuffing. Set aside.
7. Rinse and wipe out the pan used for the chicken. Place back onto stove, melt butte over medium heat.
8. Once butter is melted, place chopped onions and celery into the pan and cook till softened. Mix in with the stuffing and chicken.



1st time made, placed chicken on top of stuffing mix

9. Spoon 2-3 tablespoons homemade or bought gravy on the bottom of a casserole dish (this was 9x13). Pour the stuffing mix into the pan and flatten out to the corners. Drizzle or Pour 1/4 cup gravy on top and bake in the oven for 30-35 minutes, covered with tin foil or uncovered.

 

Leftover Casserole Recipe

 

Ingredients:

 

• 2-3 cups shredded or chopped cooked turkey
• 3-4 cups Stuffing
• 1 cup gravy
• 1/4 cup chicken stock
• 1 stick of butter
• Salt and pepper

Directions:

 

Preheat oven to 400°. Rub 1/3 of the butter around the bottom and sides of a casserole dish, then pour half cup of gravy onto the bottom. Mix turkey, chicken stock, and stuffing together, sprinkle in salt and pepper to taste. Pour the mix into the casserole dish and flatten out to the edges. Cut the rest of the butter and place on top of the stuffing mix, if desired pour the rest of the gravy on top or drizzle on top. Cook 30-35 minutes, covered or uncovered.

 

If there are leftover mashed potatoes, those can be used on the op or bottom of the stuffing as well, sprinkled with finely chopped cilantro and parsley or parsley, sage, and thyme. This is a very versatile recipe, perfect for getting leftovers eaten and overall delicious. Happy Fall!!! 

Roasted Turkey Legs

Roasted Turkey Legs

with butter, rosemary and garlic

Gobble, Gobble!!! This recipe is versatile, can be used with turkey thighs, breast, or even on the whole bird at Thanksgiving. Even so, for those who just want something for a simple dinner or for a small Thanksgiving gathering, this is the perfect recipe. Not only cheap, but simple.

Ingredients:

• 2 large turkey legs
  
• 3 tablespoons chopped fresh rosemary
• 1 tablespoon garlic salt
• 1 stick butter
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon poultry seasoning

Directions:

1. Turn the oven to 375°.
2. Wash the legs and pat dry.
3. Mix the rosemary, garlic salt, salt, pepper, and poultry seasoning in a bowl. Set aside.
4. Cut the butter into 10 half tablespoon slices. Set the rest aside.
5. Place the turkey legs in a small baking dish or roasting pan. Loosen the skin of the turkey legs and rub the dry ingredients underneath, then on top. 
6. Place at least 4 pieces of the butter into the skin of each leg. Rub the 5th piece over the outside of the leg (more butter can be used if desired. Cut another tablespoon of butter and set to the side.
7. Put the turkey legs in the oven and bake 30 minutes. Pull the legs out, rub some of the reserved butter over them and place back into the over for another 20 to 25 minutes (until the internal temperature in 180°).
8. Take out of the oven let cool and prepare to eat. 

Tip: Instead of putting the butter and spices on separately, soften the butter a bit and place in a bowl. Stir in the spices. Place into a Ziplock bag sprayed on the inside with nonstick cooking spray and push the butter down to form what looks like a log. Get all the air out, seal the bag and place in the fridge for 30 minutes. Cut the bag open, cut the spiced butter into pieces and rub onto the legs.

This is mouth watering delicious, and is a quick and easy meal. Happy Eats!!!

Sandwiches for Dinner

As silly as it seems sometimes the best dinner for family or even entertainment purposes is simply sandwiches! Sandwiches require no silverware, go perfectly alongside fruit, vegetables, chips and dip, pretty much any dessert, and can be served cold or hot. In fact it has become one of my families favorite dinners any time of year and here is an extremely simple recipe for your family to enjoy.

Ingredients:

• 2 loaves of Italian Bread cut in half and sliced in half
• 10-12 slices of cheddar, Havarti, or Munster Cheese (we mix-n-match)
• 1/2 pound of thinly sliced tavern ham from the local deli
• 1/2 pound of sliced pastrami or prosciutto 
• 2 large tomatoes thinly sliced
• 1/4 cup of olive oil
• Mustard and Mayo 

Directions:
 

1. Heat a panini press or George Foreman grill. If using the stove, heat a grill pan lightly coated with olive oil over medium heat. 
2. While the press is heating, prepare the sandwiches. Place the cheese on the bottom diamond or square shape all the way across, leaving some hanging over. Place thinly sliced tomatoes on top of the cheese, then the pastrami or prosciutto and ham. Place the top of the bread onto the items.
3. Using a kitchen towel or a brush coat the press with oil, generously (when using the towel, make a ball, dip it in the oil and spread onto the press quickly-do not hold the towel in one spot at all). 
4. Place the sandwich into the panini press and press down for 2-5 minutes depending on how crispy one desires it-until the cheese it melted at least. If using a George Foreman Grill, place a very large can of beans or other fruit or vegetable on top in order to keep the sandwich pressed, and if using the stove, place the sandwich on the grill, spread olive oil on top and place another grill pan or a small to medium skillet on top and press down.
5. Once the cheese is melted, repeat with remaining pieces and put mayo and mustard inside on the top part and enjoy!!!

For some added flavor, one could use sliced peaches, plums, or even oranges-but be careful when using fruit, the slices should be thin and the fruit can over power the sandwich but it really good. Enjoy!!!

 

Red, White, and Blue Cobbler

RED, White, and Blue Cobbler

Happy 4th of July-here is a super easy desert idea for America's Birthday.

Ingredients:

• Favorite cobbler mix recipe (mine is Paula Deen's + 1/2 cup each except the milk-self-rising flour, sugar, and milk)
• 1 package blueberries
• 1 package raspberries or strawberries
• 4-5 pounds  peaches, peeled and cut

Directions:

1. Place peaches in a pot with 1 cup of water a boil for 4-5 minutes, turn to low (be careful not to burn) creating a syrup around the peaches
2. Heat oven to 350 and place 1 stick of butter in a large baking or casserole dish and melt.
3. Mix batter as directed.
4. Pour the peach mix and other ingredients onto the batter.
5. Cook 45-50 minutes until knife comes out clean from center.

Very good, nothing says America like a good cobbler. Happy 4th!

Cool Whip Dessert

Looking for a dessert that's quick, chip, and not completely loaded with calories? Look no further. This recipe is perfect for anyone looking for something sweet, filling, and can be made with items already in the house.

Ingredients:

• 1 tub cool whip
• 1/2 -3/4 cup pecans or walnuts

• 1 1/2-2 tablespoons instant pudding or jello of your choice

Directions:

Mix all ingredients together, chill for an hour if wish and enjoy.

It's that simple. This is great mixed with peaches or kiwi (depending on what instant mix is choosen) and fabulous for the summer. Enjoy! 

Comfort Food Chili

Savory Chili

I am a chili lover, especially during the cold winter months. This chili recipe is great for a snow day. It's delicious, easy to make, and can be well under $10 (serving size: 8-10).

Ingredients:

• 2 pounds ground chuck or ground beef (personally, I prefer chuck for taste)
• 1 14.5 oz can kidney beans
• 1 14.5 oz can pinto beans
• 1 14.5 can whole corn (optional), drained
• 1 to 2 14.5 ounce cans diced tomatoes, drain the liquid into a separate bowl
• 1/4 to 1/2 cup brown sugar
• 2-3 tablespoons seasoned salt
• 2-4 tablespoons all purpose flour for thickening (optional)
• Ground black pepper for taste
• Sour Cream, Tortilla Chips, and Shredded Cheese for topping

Directions:

1. Mix the brown sugar and seasoning salt with the ground chuck in a large cooking pot. Brown on medium heat.
2. Once the meat is browned, pour in the cans of kidney beans, pinto beans, and drained corn. Then add the diced tomatoes and combine well. Pour in about 1/2 cup of the tomato juice (if desired and the family enjoys tomatoes, just pour the entire can, liquid included, into the pot). Turn the heat to medium-high and bring to a slight boil.
3. Once the chili is heated through, add some flour to thicken the liquid if desired and the ground pepper.
4. Serve in bowls with sour cream, tortilla chips, and shredded cheese.

This meal goes great with corn muffins, over rice or spaghetti noodles, with biscuits, or by itself.

Food Feature-Pumpkin Cream Cheese Muffins

Hello All!

After going to school full time, working, and having to play all my mom roles for the family, plus the holidays-I'm finally back on here and I got a pretty cool anouncement. One of my recipes from 2011 has been featured as a recipe of the day on the "Real Women of Philadelphia" website. Here is the link to the site: http://realwomenofphiladelphia.com/recipes/view/1073439/cream-cheese-pumpkin-muffins. Enjoy! Happy New Year.