Turkey Chowder

November 30, 2014 Leave a Comment
Turkey Chowder

Turkey Chowder

 

I found this recipe for Turkey Chowder, in “The Everything Soup Cookbook”, this book has 300 mouthwatering recipes.  It’s one way to use up your leftover turkey.

Turkey Chowder Recipe

Turkey Chowder

1 onion

2 stalks celery

1 green bell pepper

3 carrots

3 russet potatoes

2 Tbsp. butter

2 cups chicken broth

3 cups cooked turkey, cubed

1 cup corn kernels

3 cups milk

¾ tsp. thyme

Salt and pepper

Fresh chopped parsley

 

Thinly slice the onions and celery, chop the bell pepper, slice the carrots and dice the potatoes.

In a soup pot, heat the butter on medium heat.  Add the onion and green pepper, sautéing for 4 minutes.  Add the broth and the carrots, bring to a boil, reduce to a simmer, and cook for 5 minutes more minutes.

Add the potatoes and celery, simmering the mixture for an additional 12minutes.

Stir in the turkey, corn kernels, milk and thyme; salt and pepper to taste.  Heat gently, but thoroughly.  Garnish with parsley and serve.

** For the chicken broth I use Fat Free and Lower Salt (50% less sodium).

 

(Recipe for Turkey Chowder was in The Everything Soup Cookbook, 2002,  2014)  

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Roasted Pumpkin Nachos

November 24, 2014 Leave a Comment
Roasted Pumpkin Nachos

Roasted Pumpkin Nachos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Previously, I had made this dish with black beans and corn off the cob in the summer.  Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin – yum!!  It’s also good with butternut squash.

              Lesle Harwood                                                                       Douglassville, Pennsylvania

Roasted Pumpkin Nachos Recipe

 

Roasted Pumpkin Nachos

4 cups cubed fresh pumpkin or butternut squash (about 1 lb.)

2 Tbsp. olive oil

¼ tsp. salt

1/8 tsp. pepper

1 package (13 oz.) tortilla chips

1 can (15 oz.) black beans, rinsed and drained

1 jar (16 oz.) salsa

3 cups (12 oz.) shredded Mexican cheese blend

Optional topping:  minced fresh cilantro, sliced green onion and hot pepper sauce

 

Preheating oven to 400 F.  Place pumpkin in a greased 15×10 in baking pan.  Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.  Roast 25-30 minutes or until tender, stirring occasionally.

Reduce oven setting to 350 F.  On a greased 15×10 baking pam, layer half of the chips, beans, pumpkin, salsa and cheese.  Repeat layers.  Bake 8-10 minutes or until cheese is melted.  Add toppings of your choice.  Serve immediately.        12 servings

 

(Recipe for Roasted Pumpkin Nachos was in www.tasteofhome.com, 2014)

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McCormick Savory Herb Rub Roasted Turkey

November 23, 2014 Leave a Comment

 

McCormick Savory Herb Rub Roasted Turkey

McCormick Savory Herb Rub Roasted Turkey

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Choosing high-quality McCormick flavors will turn the year’s most important meal into a feast that won’t be forgotten.

McCormick Savory Herb Rub Roasted Turkey Recipe

 

McCormick Savory Herb Rub Roasted Turkey

1 whole turkey (12 to 14 lb.) fresh or frozen, thawed

1 Tbsp. vegetable oil

2 Tbsp. Rubbed Sage

1 Tbsp. Paprika

1 Tbsp. Lawry’s Seasoned Salt

2 tsp. Garlic Powder

1 Tsp. Ground Black Pepper

¾ tsp. Ground Nutmeg

1 large onion, cut into wedges

6 Bay Leaves

**  All highlighted spices are McCormick  **

 

Place turkey on rack in roasting pan.  Brush with oil.  Mix seasonings in small bowl.  Sprinkle 1 tablespoon of seasoning inside turkey.  Spread remaining seasoning over entire surface and under skin of turkey.  Place onion and bay leaves inside turkey.  Add ½ cup water to pan.  Cover loosely with heavy-duty foil.

Roast in preheated 325 F oven for 1 hour.  Remove foil.  Roast 2 to 2 ½ hours longer or until internal temperature reaches 165 F. (175 F in thigh), basting occasionally with pan juices.  Remove turkey from oven.  Let stand 20 minutes.   Reserve pan juices to make gravy.         12 servings

 

(Recipe for McCormick Savory Herb Rub Roasted Turkey was in www.tasteofhome.com, 2014)

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Bourbon Pumpkin Tart with Walnut Streusel

November 22, 2014 Leave a Comment

 

Bourbon Pumpkin Tart with Walnut Streusel

Bourbon Pumpkin Tart with Walnut Streusel

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Because my husband loves pumpkin pie, I’ve looked high and low for that “perfect” recipe.  Bit as soon as he tasted this tart, he told me to stop searching, declaring this the best he’s ever tried!!

              Brenda Ryan                                                                       Marshall, Missouri

 

Bourbon Pumpkin Tart with Walnut Streusel Recipe

 

Bourbon Pumpkin Tart with Walnut Streusel

2 cups flour

1/3 cup sugar

1 tsp. grated orange peel

½ tsp. salt

2/3 cup cold butter, cubed

1 egg, lightly beaten

¼ cup heavy whipping cream

Filling:       1 can (15 oz.) solid-pack pumpkin

3 eggs

½ cup sugar

½ cup heavy whipping cream

¼ cup packed brown sugar

¼ cup bourbon

2 Tbsp. flour

1 tsp. cinnamon

1 tsp. ginger

¼ tsp. salt

¼ tsp. cloves

Topping:        ¾ cups flour

1/3 cup sugar

1/3 cup packed brown sugar

½ tsp. salt

½ tsp. cinnamon

½ cup cold butter, cubed

¾ cup coarsely chopped walnuts, toasted

¼ cup chopped crystallized ginger

 

In a large bowl, combine the flour, sugar, orange peel and salt.  Cut in butter until crumbly.  Add egg.  Gradually and cream, tossing with a fork until a ball forms.  Cover and refrigerate for at least 30 minutes or until easy to handle.

On a lightly floured surface, roll out pastry into a 13 inch circle.  Press onto the bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.

In a large bowl, combine the filling ingredients.  Pour into crust.

For topping, combine the flour, sugar, brown sugar, salt and cinnamon.  Cut in butter until crumbly.  Stir in walnuts and ginger.  Sprinkle over filling.

Bake at 350 F. for 45-55 minutes or until a knife inserted near the center comes out clean.  Cool on a wire rack.  Refrigerate leftovers.       14 servings

 

(Recipe for Bourbon Pumpkin Tart with Walnut Streusel was in www.tasteofhome.com, 2014)

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Roasted Cauliflower

November 20, 2014 Leave a Comment
Roasted Cauliflower

Roasted Cauliflower

 

I don’t remember where I had gotten this recipe for Roasted Cauliflower, but it’s going to be on my shopping list for Thanksgiving.

 

Roasted Cauliflower Recipe

 

Roasted Cauliflower

1 Tbsp. vegetable oil

1 head cauliflower

1 ½ cups plain Greek yogurt

1 lime zested and juiced

2 Tbsp. chile powder

1 Tbsp. cumin

1 Tbsp. garlic powder

2 tsp. kosher salt

1 tsp. pepper

 

Preheat oven to 400 F. and lightly grease small baking sheet with vegetable oil; set aside.

Trim base of cauliflower to remove any green leaves and stem.

In small bowl, combine the yogurt with zest and juice, chile powder, cumin, garlic powder, curry powder, kosher salt and pepper.

Dunk the cauliflower into a bowl and use a brush or hands to smear the marinade evenly over surface.  (Excess marinade goes in the fridge in airtight container for up to 3 days, to go on meat or veggies).

Place cauliflower on baking sheet and roast until surface is dry and lightly browned, 30-40 minutes.  The marinade will make a crust on surface of cauliflower.

Let cauliflower stand to cool for 10 minutes before cutting into wedges and serving alongside a big green salad.

 

(Recipe for Roasted Cauliflower was in www.tasteofhome.com, 2014)

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Pumpkin Swirl Bread

November 19, 2014 Leave a Comment
Pumpkin Swirl Bread

Pumpkin Swirl Bread

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look.  The surprise inside – a rich creamy swirl – is almost like a luscious layer of cheesecake in a slice.

            Cindy May                                                                          Troy, Michigan

 

Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread

Filling:       2 packages (8oz. each) cream cheese, softened

¼ cup sugar

1 egg

1 Tbsp. milk

Bread:        3 cups sugar

1 can (15 oz.) solid-pack pumpkin

4 eggs

1 cup canola oil

1 cup water

4 cups flour

4 tsp. pumpkin pie spice

2 tsp. baking soda

1 ½ tsp. cinnamon

1 tsp. salt

1 tsp. baking powder

1 tsp. nutmeg

½ tsp. cloves

1 cup walnuts

1 cup raisins

½ cup chopped dates

Topping:        1 cup confectioners’ sugar

¼ tsp. vanilla

2 to 3 Tbsp. 2% milk

Additional chopped walnuts

 

Preheat oven to 350 F.  Grease and flour three (3) 8×4 inch loaf pans.  In a small bowl, beat filling ingredients until smooth.

In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended.  In another bowl, whisk flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture.  Stir in walnuts, raisins and dates.

Pour half of the batter into prepared pans, dividing evenly.  Spoon filling over batter.  Cover filling completely with remaining batter.

Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean.  Cool 10 minutes before removing from pans to wire racks to cool completely.  Wrap in foil; refrigerate until serving.

Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency.  Drizzle over bread; sprinkle with walnuts.        3 loaves – 16 slices each

 

(Recipe for Pumpkin Swirl Bread was on www.tasteofhome.com, 2014)

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Spicy Sweet Potato Chips & Cilantro Dip

November 19, 2014 Leave a Comment

 

Spicy Sweet Potato Chips & Cilantro Dip

Spicy Sweet Potato Chips & Cilantro Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

This cool, creamy dip is a great partner for the spicy sweet potato chips.  They’re made for each other!!

            Libby Walp                                                                                         Chicago, Illinois

 

Spicy Sweet Potato Chips & Cilantro Dip Recipe

 

Spicy Sweet Potato Chips & Cilantro Dip

2 to 3 large sweet potatoes (1 ¾ pounds), peeled and cut into 1/8 inch slices

2 Tbsp. canola oil

1 tsp. chili powder

½ tsp. garlic powder

½ tsp. taco seasoning

¼ tsp. salt

¼ tsp. ground cumin

¼ tsp. pepper

1/8 tsp. cayenne pepper

Dip:        ¾ cup mayonnaise

½ cup sour cream

2 oz. cream cheese, softened

4 ½ tsp. minced fresh cilantro

½ tsp. celery salt

1/8 tsp. pepper

 

Place sweet potatoes in a large bowl.  In a small bowl, mix oil and seasonings; drizzle over potatoes and toss to coat.

Arrange potatoes in a single layer in two ungreased 15 inch x 10 inch baking pans.  Bake at 400 F. for 25-30 minutes or until golden brown, turning once.  Repeat with remaining potatoes.

In a small bowl, beat dip ingredients until blended.  Serve with chips.          12 servings (1 ½ cups dip)

 

(Recipe for Spicy Sweet Potatoes Chips & Cilantro Dip was in www.tasteofhome.com, 2014)

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Pumpkin, Sausage & Squash Pasta

November 17, 2014 Leave a Comment
Pumpkin, Sausage & Squash Pasta

Pumpkin, Sausage & Squash Pasta

 

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Pumpkin, Sausage & Squash Pasta Recipe

 

Pumpkin, Sausage & Squash Pasta

16 oz. box penne pasta (any type will do)

1 jar (25 oz.) Pumpkin Pasta Sauce (Stop & Shop Limited Time Originals)

1 tsp. canola oil

12 oz. pkg. chicken sausage, sweet apple flavor or hot & spicy flavor

1 Tbsp. butter

3 cups butternut squash peeled and cut into ½ inch chunks

1 small onion, finely diced

3 cloves garlic diced

1 ½ bags (6 oz. each) fresh baby spinach

½ cup grated Parmesan cheese

 

Cook pasta according to package directions, drain and return to pot.  Add pasta sauce, turn heat to low and allow the sauce to heat through.

While pasta is cooking, slice sausage into 1 inch pieces.  Heat oil in a large skillet over medium heat and cook sausage until browned.  Transfer to bowl and set aside.

In the same skillet, melt butter and add garlic, onion and squash.  Cook for 10 minutes or vegetables are tender and slightly browned.

Add spinach to the pasta and pasta sauce, stir until wilted.

Return sausage to pan with vegetables, stir until well mixed and allow to cook another 2-3 minutes.

Distribute pasta among bowls or plates, top with sausage-vegetable mixture, sprinkle with Parmesan cheese and serve.

 

(Recipe for Pumpkin, Sausage & Squash Pasta was in Stop & Shop flyer, 2014)

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Turkey Sausage and Arugula Pasta

November 17, 2014 Leave a Comment
Turkey Sausage and Arugula

Turkey Sausage and Arugula

 

This recipe, Turkey Sausage and Arugula Pasta is from Diabetic Connect.  The cheese in this dish is the key to the balance of flavors.  For the biggest impact, make sure to use imported Italian cheese.

Turkey Sausage and Arugula Pasta Recipe

 

Turkey Sausage and Arugula Pasta

12 oz. whole-wheat short pasta, such as shells or twists

8 oz. hot Italian turkey sausage links, removed from casings

3 cloves garlic, chopped

8 cups arugula or baby spinach

2 cups halved cherry tomatoes

½ cup finely shredded Pecorino Romano or Parmesan cheese, plus more to taste

1 tsp. freshly ground pepper

¼ tsp. salt

1 Tbsp. extra-virgin olive oil

 

Bring a large pot of water to a boil.  Cook pasta until just tender, 9 to 11 minutes, or according to package directions.

Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, breaking it up into small pieces with a wooden spoon, until cooked through, about 5 minutes.  Stir in garlic, arugula (or spinach) and tomatoes.  Cook, stirring often, until the greens wilt and the tomatoes begin to break down, about 3 minutes.  Remove from heat; cover and keep warm.

Combine ½ cup cheese, pepper and salt in a large bowl.  Measure out ½ cup of cooking liquid; drain the pasta.  Whisk the cooking liquid and oil into the cheese mixture; add the pasta and toss to combine.  Serve the pasta topped with the sausage mixture and an extra sprinkle of cheese, if desired.

 

(Recipe for Turkey Sausage and Arugula Pasta came from Diabetic Connect, 2014)

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Butterscotch Pecan Sweet Potatoes

November 16, 2014 Leave a Comment

 

Butterscotch Pecan Sweet Potatoes

Butterscotch Pecan Sweet Potatoes

I came across this recipe in my Stop & Shop flyer.  I hope you like it.

Butterscotch Pecan Sweet Potatoes Recipe

 

Butterscotch Pecan Sweet Potatoes

5 medium sweet potatoes, peeled, cooked and mashed

½ cup firmly packed light brown sugar

5 oz. evaporated skim milk

2 eggs

½ tsp. cinnamon

¼ tsp. allspice

1/8 tsp. nutmeg

1 box (3.4 oz.) instant butterscotch pudding

1 cup pecans

¼ cup sugar

 

In a large bowl, mix together all ingredients except pecans and sugar.  Stir well.

Place sweet potato mixture in 13×9 inch glass casserole dish.

Toss pecans and sugar together.  Sprinkle over sweet potato mixture.

Bake at 350 F. for 30 minutes, or until mixture reaches and internal temperature of 165 F. in the center of the casserole dish.

Serve in ½ cup scoop portions.

 

(Recipe for Butterscotch Pecan Sweet Potatoes was in Stop & Shop flyer, 2014)

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