Next Day Turkey Primavera

November 30, 2014 Leave a Comment

 

Next Day Turkey Primavera

Next Day Turkey Primavera

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

www.tasteofhome.com

 

I make this recipe often around the holidays.  It’s a wonderful way to use leftover turkey without feeling like it’s a “repeat” meal.  I love pasta, and the creamy sauce in this primavera is so easy to make.

           Robyn Hardisty                                                                                Lakewood, California

Next Day Turkey Primavera Recipe

 

Next Day Turkey Primavera

1 cup uncooked penne pasta

8 fresh asparagus spears, trimmed and cut into 1 inch pieces

2/3 cup julienned carrot

3 Tbsp. butter

4 large fresh mushrooms, sliced

½ cup chopped yellow summer squash

½ cup chopped zucchini

1 ½ cups shredded cooked turkey

1 medium tomato, chopped

1 envelope Italian salad dressing mix

1 cup heavy whipping cream

¼ cup grated Parmesan cheese

 

Cook pasta according to package directions.  Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes.  Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.

Stir in the turkey, tomato, dressing mix and cream.  Bring to a boil; cook and stir for 2 minutes.

Drain pasta; add to vegetable and toss to combine.  Sprinkle with cheese and toss again.        4 servings

 

(Recipe for Next Day Turkey Primavera was in www.tasteofhome.com, 2014)

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Buffalo Wing Dip

November 30, 2014 Leave a Comment

 

Buffalo Wing Dip

Buffalo Wing Dip

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

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

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

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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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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Cranberry-Pecan Corn Muffins

November 19, 2014 Leave a Comment

 

Cranberry-Pecan Corn Muffins

Cranberry-Pecan Corn Muffins

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

www.tasteofhome.com

 

I found a low-fat recipe for corn muffins and added cranberries and pecans to make a wonderful new holiday dish.  They have just the right flavor for this time of year.

                     Lisa Varner                                                                                               Charleston, South Carolina

 

Cranberry-Pecan Corn Muffins Recipe

 

Cranberry-Pecan Corn Muffins

1 ¾ cups yellow cornmeal

¾ cups flour

1 ¼ tsp. baking soda

½ tsp. salt

1 ½ cups (12 oz.) fat-free plain yogurt

1 egg

¼ cup canola oil

¼ cup honey

½ cup dried cranberries

¼ cup chopped pecan

 

In a large bowl, combine in the cornmeal, flour, baking soda and salt.  In another bowl, combine the yogurt, egg, oil and honey.  Stir into dry ingredients just until moistened.  Fold in cranberries and pecans.

Coat muffin cups with cooking spray; fill three- fourths (3/4) full with batter.

Bake at 375 F. for 18-20 minutes or until a toothpick inserted near the center comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.            1 dozen

 

(Recipe for Cranberry-Pecan Corn Muffins was in 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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