Saturday, November 24, 2012

Turkey TV Dinner & Potato Croquettes

Familiar dishes always return.  If you have had your fill of turkey (for now), freeze a few TV dinners for a busy night or for just when you get that "craving" again!  Old fashioned croquettes go great with steak or any meal.  Of course you can add the traditional turkey to the croquettes as well and serve with cranberry.

Fill up your container with whatever you want for your dinner
Be sure to include gravy to keep the meat and stuffing moist.
Add frozen veggies with a pat of butter.
Close container and wrap in plastic wrap and then in foil.
Label and freeze up to 4 months.
Defrost in microwave for 7 to 8 minutes.
Cook on HIGH 3 to 4 minutes or until heated through.

Potato Croquettes with Parmesan

2 cup mashed potatoes
2 Tbsp. minced onion
1 egg, slightly beaten
3 Tbsp. grated parmesan cheese
3/4 cup Italian Style Panko breadcrumbs
2 Tbsp. vegetable oil

Combine potato, onion, egg, and cheese in a medium bowl; blend thoroughly
Shape into 8 patties.  Refrigerate at least 30 minutes.
Spread bread crumbs onto plate.  Dip croquettes in crumbs, turning to coat evenly; set aside.
Heat vegetable oil in a large skillet on medium heat.  Cook croquettes in hot oil about 4 minutes per side until brown and crispy.  Serve hot.

Turkey Croquettes

2 cups finely chopped turkey
1 cup mashed potatoes
1/4 cup heavy cream
1/4 cup flour
1 egg, slightly beaten
Combine all ingredients and fry as for Potato Croquettes.

Friday, November 23, 2012

Brown Butter Apple Tart

Known by pastry chefs as beurre noisette (hazelnut butter), is what makes this Brown Butter Apple Tart so delicious.  This custardy fall dessert works best with firm, tart apples.  Be sure to begin the dough one day ahead.  The crust recipe makes enough for two, freeze the second one airtight for up to three months, or use it for a pumpkin or pecan pie.

1 refrigerated pie crust, defrosted
11" tart pan


4 large eggs
1 cup sugar
1 cup (2 sticks) unsalted butter
1 tsp. vanilla
1/2 cup all purpose flour
1/2 tsp. kosher salt
3 firm, tart apples (Pink Lady or Braeburn) peeled, cored and cut into 1/4" slices.

Place pie crust in tart pan.  Prick bottom and sides and bake as directed.
Let cool.
Adjust oven temperature to 350 degrees F.
Whisk eggs and sugar in a medium bowl just to blend.  

Brown Butter 101

Let butter cool for 10 minutes.
Don't try to do anything else while you brown butter.  It can burn in an instant!

Slowly whisk brown butter into egg mixture; add vanilla, flour and salt.
Line tart shell with apples.
Don't be a perfectionist!  The tart looks prettiest when the apples are scattered.
Pour filling over apples.

Bake until apples are deep golden brown and filling is puffed and set in center.
Let cool on a wire rack about 2 hours.  Serve warm or at room temperature.
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Tuesday, November 20, 2012

Figs for Starters

Delicious, sweet fig fruit is one of the prime fruits enjoyed since antiquity in the human history. Fig is naturally rich in much health benefiting phyto-nutrients, anti-oxidants and vitamins. Dried figs, in fact, are concentrated source of minerals and vitamins. 

Figs and sharp cheese are a perfect combination.

Who said you can't play with your food?
Shape figs into a heart shape and serve with shards of Parmigiano Reggiano

Gorgonzola, Fig and Walnut Tartlets

1 refrigerated pie crust, softened as directed
6 dried figs, coarsely chopped (1/3 cup)
1 Tbsp. dark brown sugar
1/8 tsp. cinnamon
1/4 cup chopped walnuts
1/2 cup crumbled Gorgonzola cheese
1 Tbsp. honey

Heat oven to 425 degrees F.  Unroll pie crust on flat surface.
Using a 2-inch cookie cutter, cut 24 rounds from pie crust.  Gently press 1 round in bottom and up sides of each of 24 ungreased mini muffin cups.

In a small bowl, mix figs, brown sugar, cinnamon, walnuts and figs.  Spoon 1 Tbsp. into each cup.
Bake 7 to 11 minutes until bubbly and golden brown.  Remove tarlets to serving plate.

Drizzle tartlets with honey and serve warm.

Bacon Wrapped Figs with Gorgonzola Cheese

24 dried figs
8 oz. Gorgonzola Cheese
8-10 thin smoked bacon strips

Preheat oven to 3575 degrees F.  In a medium saucepan, bring 2 cups water to a simmer.  Add dried figs and remove from heat. Allow figs to plump (about 5 minutes).  Remove from pan and place on paper towel to dry.  Soak toothpicks in water for 5 minutes.  Snip stems from figs, then cut an "X" into the top of the fig and open gently.  Place a small cube of cheese into the fig and close.  Gently stretch the bacon and cut strip into 3 pieces.  Lay bacon slice around the fig and secure with toothpicks.  Place figs on parchment lined cookie sheet.  Sprinkle with brown sugar and freshly ground black pepper.

Bake approx 15-20 minutes or until bacon is done.

Serve warm or at room temperature.

~Tartlet Recipe - Pillsbury

Sunday, November 18, 2012

Thanksgiving Leftovers #SundaySupper - Turkey & Mushroom Risotto

I think most of us will agree that LEFTOVERS are the best part of Thanksgiving Dinner.  After all the hustle and bustle and preparation of  the feast, we can all sit back now and enjoy all the delicious sides, sandwiches and gravy that are a cinch to put together.

 This week Isabel of Family Foodie and #SundaySupper have all the recipes you need to use leftovers!   Nicole from Daily Dish Recipes has pitched in this week as hostess and has put together our great line-up for this week!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina
Turkey Cranberry Muffins by In the Kitchen with Audrey
Sweet Potato Biscuits by Home Cooking Memories

Main Course

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways
Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen
Curried Turkey Salad  by Kimchi Mom
Potato Patties w/ Tomato Salsa by La Cocina De Leslie
Spicy Coconut Turkey Soup by Diabetic Foodie
Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks
Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen
Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips
Olive Tapenade by Fast Food to Fresh Food
Leftover Turkey Soup by Bobbi’s Kozy Kitchen
Sweet Potato Bread Pudding by MarocMama 

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef
Pumpkin Gingersnap Truffles by Chocolate Moosey
Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious
Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Turkey & Mushroom Risotto

8 cups Day-After Turkey Stock (see recipe below)
4 Tbsp. unsalted butter, divided
2 Tbsp. olive oil
2 cups chopped onion
2 garlic cloves, minced
10 ounces white mushrooms, thinly sliced
1-1/2 cups Arborio rice
2/3 cup dry white wine
1 cup frozen peas, thawed
1 cup shredded leftover turkey meat
2/3 cup grated Parmesan
2 Tbsp. flat-leaf parsley, chopped
Salt and freshly ground pepper to taste

For Day-After Turkey Stock combine 3 chopped celery stalks, 1 chopped onion and turkey carcass broken into pieces.  Cover with 12 cups water.  Bring to a boil.  Reduce heat and simmer until broth is reduced by 1/3, about 3 hours.  Strain; discard solids and continue with risotto.
Keep broth warm over low heat.

Melt 2 Tbsp. butter in a heavy large saucepan over medium heat.  Add olive oil.  Add the onions and saute until tender, about 8 minutes.  Add the mushrooms and garlic and saute until mushrooms are tender and the juices evaporate, about 5 minutes.  Stir in the rice and let it toast for a few minutes.  Add the wine; cook until liquid is absorbed, stirring often, about 2 minutes.  Add one cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes.  Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes.  Stir in the peas and leftover turkey.  Stir in remaining 2 Tbsp. of butter and Parmesan.  Season to taste with salt and pepper.  Garnish with chopped parsley and top with addition Parmesan and a drizzle of olive oil.

My best leftover dish is the first turkey sandwich warmed up with stuffing and gravy and cold cranberry sauce. Can't wait!

Please join on us on Twitter throughout the day during #SundaySupper on November 18.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe for Thanksgiving Leftovers on our #SundaySupper Pinterest board to share them with all of our followers, too.

Thursday, November 15, 2012

Extreme Banana Bread

This is not your typical banana bread.  Although the ingredients may be the same, this recipe packs 5 bananas in the batter (and one for the top).  It's the best banana bread you will ever make.

1-3/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
6 large very ripe bananas
8 Tbsp. (1 stick) unsalted butter, melted
2 large eggs
3/4 cup packed light brown sugar
1 tsp. vanilla
1/2 cup walnuts, toasted
2 tsp. granulated sugar

Adjust oven rack to middle position and preheat oven to 350 degrees F.  Spray your loaf pan with nonstick cooking spray and set aside.  Whisk flour, baking soda and salt together in a large bowl.

Place 5 bananas in a microwave-safe bowl; cover with plastic wrap and cut steam vents with a knife.  Microwave on high until bananas are soft and have released their juice, about 4-5 minutes. If you are using frozen bananas you can skip this step because thawed frozen bananas release liquid naturally.

Transfer bananas to a strainer over a bowl and allow to drain, stirring occasionally.  You should have 1/2 to 3/4 cup liquid.  Transfer liquid to a medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes.  Stir reduced liquid into bananas and mash until fairly smooth.  Whisk in butter, eggs, brown sugar and vanilla.

Pour banana mixture into flour mixture and stir until just combined.  Fold in walnuts.  Scrape batter into prepared pan.  Slice remaining banana and shingle slices on top of either side of loaf.  Sprinkle granulated sugar evenly over loaf.

Bake until toothpick comes out clean, 55 to 75 minutes.  Cool on wire rack 15 minutes.

Tuesday, November 13, 2012

Stuffing Stuffed Mushrooms

The turkey and dressing get all the attention on Thanksgiving, but it's the sides that really make the meal.
This is a favorite "stuffed mushroom" recipe that we have every Thanksgiving.  Instead of regular breadcrumbs for the "stuffing" - why not use stuffing!

Researchers at Mrs. Cubbison's Kitchen  did a survey that uncovers the latest data on similarities and differences on how our nation celebrates Thanksgiving.  Check out the fun facts at the new "Thanksgiving Across America" Survey.   I am excited to work with Mrs. Cubbison's Thanksgiving Event!  Mrs. Cubbison's has the answer for that Turkey Day Anxiety......Thanksgiving Tips for recipes, centerpieces for your holiday table and plenty of desserts.

Stuffing Stuffed Mushrooms

14 large white mushrooms
2 Tbsp. extra virgin olive oil
1/2 cup butter
1/2 cup onion, finely chopped
1/2 cup red bell pepper, finely chopped
1 6 oz. bag Mrs. Cubbinson's Classic Dressing
(or substitute 1/2 cup coarse bread crumbs)
1/2 cup grated Parmesan cheese
1/4 cup finely chopped Italian parsley
Salt and Pepper to taste
2 cups chicken stock, divided
1/4 cup dry white wine

Preheat oven to 425 degrees F.  Remove the stems from the mushrooms and chop fine.  Heat 2 Tbsp. olive oil in a medium skillet over medium heat.  Add the onions and cook until wilted, about 1 minute.  Stir in the red pepper and chopped mushroom stems and cook, stirring until tender, about 3 minutes.  Remove and cool.

Toss the Dressing cubes, grated cheese, 2 Tbsp. of the parsley and the sauteed vegetables until thoroughly blended.  Add chicken stock and season to taste with salt and pepper.  Stuff the cavity
of each mushroom with the filling.

Using 2 Tbsp. of the butter, grease a 12 x 18-inch baking pan.  Arrange the mushrooms side by side in the pan.  Using the remaining butter, dot the top of each mushroom with a small pat of butter.  Add the remaining stock, wine and 2 Tbsp. parsley to the pan. Bake until the mushrooms are cooked through and golden brown, about 20-25 minutes.

"Create with Mrs. Cubbison's Stuffing, Croutons and Toppings.  Made from fresh breads, seasoned just right, Mrs. Cubbison's stuffings and dressings have been trusted by home cooks for over 60 years as the perfect choice for the most important meals of the year.

For more recipes and tips visit
Become of Fan of Mrs. Cubbison's on  FacebookPinterest and YouTube!

This sponsorship is brought to you by Mrs. Cubbison's who we have partnered with for this promotion.

Visit The Country Cook at Weekend Potluck!

Saturday, November 10, 2012

Pepperoni Bread Twist

This recipe for Pepperoni Bread is great on it's own, but it's even better with some warm marinara.

  • 1 pkg. (3.5 ounces) pepperoni slices, diced
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 cup shredded mozzarella cheese
  • 2 Tbsp. all-purpose flour
  • 1 garlic clove, minced
  • 2 pkgs. refrigerated French bread dough
  • 1 egg
  • 1 tsp. oregano
  • 1 Tbsp. grated fresh Parmesan cheese
  • 2 cups of your favorite pizza sauce, warmed (optional)
Preheat oven to 375 degrees F.  Dice pepperoni and parsely.  Combine pepperoni, parsley, mozzarella cheese, flour and garlic.

Place bread dough, seam sides up on a cutting board.  Slice each loaf lengthwise, end to end, cutting halfway through to center of loaf.

Spread open flat and lightly sprinkle additional flour evenly over dough.  roll dough gently to a 4-inch width, creating a well down center of each loaf.

Spoon half of the pepperoni mixture down center of each loaf.  Gather up edges over filling, pinching firmly to seal. 

Place loaves, seam sides down, in an "X" pattern on baking sheet or stone.  Crisscross ends of dough to form a large figure "8" keeping leaving two 1-1/2-inch openings in center of twist.

Separate egg.  Beat egg white and oregano and mix; lightly brush over dough.  Using a serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal filling.

Grate Parmesan cheese over loaf. 

Bake 30-35 minutes or until deep golden brown.  I switched over to my stoneware to bake this.  Cool 10 minutes.  Slice and serve with warm pizza sauce, if desired.

~Adapted from The Pampered Chef
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Thursday, November 8, 2012

New Jersey Crumb Cake

If you are from New Jersey or New York you will love this recipe for "crumb buns".  We would get them every Sunday from the local bakery (now closed).

  • 2 Tbsp. canola oil
  • 4 cups all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 large egg
  • 1/2 cup milk
  • 2 tsp. vanilla extract
  • 1 cup light-brown sugar
  • 1-1/2 tsp. cinnamon
  • 1 cup (2 sticks) butter, melted and cooled
  • Confectioner's sugar for dusting
Preheat oven to 350 degrees F.  Spray 8 x 8 baking pan with nonstick spray.  Set aside.  In a medium bowl, sift together 1-1/2 cups flour, granulated sugar, baking powder and salt.  In a second bowl, whisk together egg, milk, canola oil and vanilla.  Fold dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  In a medium bowl, combining remaining 2-1/2 cups flour, brown sugar and cinnamon.  Pour melted butter over flour mixture and toss together until large crumbs form.  Sprinkle crumbs over batter.

Bake for 25 to 30 minutes until a cake tester comes out clean.  Transfer to a wire rack to cool.  Dust liberally with confectioner's sugar.  Cut into squares.

~Adapted from Martha Stewart 


Tuesday, November 6, 2012

Italian Beef Dip Sandwich - Pot Roast Style-Crock Pot

Turn everyday pot roast into the best beef dip sandwich!  If you make it the day before, you can slice the roast very thin for the most tender beef.

1 boneless beef bottom rump roast (about 4 lbs.) or Chuck Roast
2 cups beef broth
1 large onion, chopped
1 envelope Good Seasons Italian Dressing Mix
1 cup mild banana peppers
1/4 cup banana pepper juice from jar 

Shredded 4 cheese Mozzarella blend
Italian rolls

Season roast on both sides with salt and pepper.  Brown roast on both sides in 1 Tbsp. olive oil. Place roast in slow cooker.  Saute onions in same pan scraping up brown bits.    In a small bowl mix together beef broth and Italian Dressing Mix. Pour over roast.  Top with sauteed onions and peppers and juice.  Cook on HIGH for 6 hours or on LOW 7 to 8 hours.  Let meat rest about 30 minutes.  Chuck Roast can be shredded an rump roast should be sliced thin.

Toast rolls, place a layer of mozzarella cheese on one portion of roll.
Top with hot, sliced beef.
Top with sweet or hot peppers.
Dunk in hot au jus - use both hands and go to town!

If made the day before, reheat beef slices in au jus until hot.

Sunday, November 4, 2012

A Soul Warming #SundaySupper - Cowboy Beef Stew

 I never try a new recipe when I cook to feel better, and I don't think most people do. The familiar is what soothes.  When I found out the theme for this week was "Soul Warming", this was the first recipe that came to mind.  Our host this week for #SundaySupper is Susan @ The Girl in the Little Red Kitchen.  Our fabulous team has made recipes that keep us warm - heart and soul.  Our prayers go out to those affected by Hurricane Sandy, and hopefully they can get a nice, hot comforting meal.

This has to be one of my most favorite comfort foods.  Not only because it's delicious, but it brings me right back into my mom's kitchen.  I can only remember my mom making one thing in the pressure cooker - stew.  It was one of my Dad's favorite meals.  She used to serve it in a big bowl "family style" and he used to call it "Cowboy Food", hence the title of this recipe.  I still have my mother's pressure cooker from the 1950's.  Unfortunately, this was the last stew for the pot.  She finally gave out on me.  I think the pots back then were make out of German Tanks!  If I could get a replacement gasket for it I would, but it's time for a new one.

 When I cook my stew, the sound of the weight hissing, and jiggling on the pot, brings me right back home.  My mom is truly here in spirit when I make this for my family!

You will need:
  • 2 lbs. Chuck Stew Beef
  • 1 Tbsp. Oil
  • 1 Tbsp. butter, unsalted
  • 1 lb. fresh carrots, peeled and cut into half-moons
  • 2-1/2 lbs. potatoes, peeled and cut into 1-1/2" chunks
  • 1/2 large Spanish onion, roughly chopped
  • 3 cups beef broth
  • 1 10-ounce pkg. frozen peas
  • Garlic Powder, Paprika, salt and pepper to taste
  • 3 Tbsp. flour 
Cut stew beef into 1-inch cubes, removing any fat.  Heat oil and butter in pressure cooker on medium-high and brown beef cubes.  Continue cooking beef until all water from the meat evaporates and begins to caramelize.  Add onions, salt and pepper, garlic powder and paprika (I just sprinkle it in the pot - maybe 1 tsp. at the most).  Saute about 5 minutes.  Add beef broth, cover and set 15 lb. weight on cooker.  Cook at 15 lbs. pressure for 20 minutes.  Let pressure come down on its own.

While meat is cooking, peel carrots and potatoes and keep in a large bowl of cold water until ready to use.

 Remove cover, add potatoes and carrots and cover and bring back to 15 lbs. pressure.  Cook for 10 minutes.  Place pressure cooker under cool running water in the sink to bring pressure down quickly.  Remove meat, carrots and potatoes to a large baking pan or casserole dish.  Bring pan juices up to a boil.  Add peas and simmer 5 minutes.

To thicken gravy, mix 3 heaping Tbsp. flour into 1/2 cup cold water and stir to combine.  Gradually add into simmering pan juices until it is the thickness you like.  I kind of make it in between a soup and gravy consistency - Stoup - as Rachael Ray would say.  Adjust seasonings.

Pour gravy over meat and potatoes in pan, try to wait until it cools off for a minute before you dig in!
Chow Down Pardner!
Serve with crusty bread or biscuits

If you don't have a pressure cooker, I would suggest making this stew in the oven @350 degrees F for at least 2 hours or until the meat is very tender, add potatoes and carrots, bake an additional hour and finish on the stove.

Main Entrees: 


Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. 
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Artisan Cast Iron Dutch Oven Bread

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