Individual Turkey Potpies

November 30, 2013 Leave a Comment
Individual Turkey Potpies

Individual Turkey Potpies

 

Savory, creamy potpies are a great way to make those old leftovers new again.  These are not your grandma’s pot pies…they are made with fresh herbs, a silky homemade Dijon sauce and a puff pastry top.

           Victoria Bond                                                            Tempe, Arizona

 

Individual Turkey Potpies Recipe

Individual Turkey Potpies

2 ½ cups cubed peeled potatoes

1 cup chopped onions

¾ cup sliced fresh carrots

½ cup chopped celery

1 Tbsp. olive oil

2 garlic cloves, minced

2 cups cubed cooked turkey

½ cup fresh peas

½ tsp. minced fresh thyme or 1/8 tsp. dried thyme

½ tsp. minced fresh rosemary or 1/8 tsp. dried rosemary, crushed

¼ tsp. salt

1/8 tsp. pepper

Sauce:   ¼ cup butter. cubed

6 Tbsp. flour

2 cups 2% milk

1 cup chicken broth

½ cup heavy whipping cream

3 Tbsp. Dijon mustard

1 Tbsp. capers, drained

1 tsp. minced fresh tarragon or ¼ tsp. dried tarragon

1 tsp. minced fresh thyme or dried thyme

1 tsp. minced fresh rosemary or ¼ tsp. dried rosemary, crushed

½ tsp. rubbed sage

½ tsp. dried marjoram

¼ tsp. ground nutmeg

¼ tsp. salt

1/8 tsp. pepper

Crust:   1 sheet frozen puff pastry, thawed

1 egg

1 Tbsp. water

2 Tbsp. grated Parmesan cheese

In a large skillet, sauté the potatoes, onions, carrots and celery in oil for 8 minutes.  Add garlic; cook 1 minute longer.  Stir in the turkey, peas, thyme, rosemary, salt and pepper; heat through.

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add milk, broth and cream.  Bring to a boil; cook and stir for 1-2 minutes or until thicken.  Stir in the mustard, capers, herbs, nutmeg, salt, pepper and potato mixture.  Divide among six greased 10 oz. ramekins.

On a lightly floured surface, roll out puff pastry into 13 x 9 inch rectangle.  Cut into six squares.  Place one pastry over each ramekin; pressing to seal edges.  Beat egg and water; brush over pastry.  Sprinkle with cheese.

Place ramekins on a baking sheet.  Bake, uncovered, at 400 F. for 20-25 minutes or until golden brown.

6 servings

 

(Recipe for Individual Turkey Potpies came from Taste of Home, 2013)

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Cheese and Pepper Soup

November 19, 2013 Leave a Comment
Cheese and Pepper Soup

Cheese and Pepper Soup

 

Every time we have a church fellowship supper, people ask me to bring this soup.  I don’t mind making it over and over – it’s so easy to prepare!  I also like serving this spicy Southwest soup when Northern friends visit-and fixing it for my husband and our two children all the year through.

Cheese and Pepper Soup Recipe

Cheese and Pepper Soup

1/3 cup finely chopped carrots

1/3 cup finely chopped celery

1 cup thinly sliced green onions

2 cups water

1 medium onion, chopped

¾ cup butter, cubed

1 cup plus 2 Tbsp. flour

4 cups milk

4 cups chicken broth

1 jar (15 oz.) process cheese sauce

1/8 tsp. cayenne pepper

Salt and pepper to taste

1 Tbsp. prepared mustard

 

Combine carrots, celery and green onion in water; cook until tender.  Set aside.

Sauté onion in butter until limp; stir in the flour and blend well.  Do not brown.   Combine milk and broth; bring to boil.  Whisk in onion/flour mixture.  Add cheese, cayenne, salt and pepper if desired, and mustard.  Slowly stir in vegetables and water they were cooked in.  Bring just to a boil; serve immediately.  Add cayenne gradually to taste.        12 servings

 

(Recipe for Cheese and Pepper Soup came from tasteofhome.com)

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Vegetable Soup with Dumplings o

October 5, 2013 Leave a Comment
Vegetable Soup with Dumplings

Vegetable Soup with Dumplings

 

Not only is this hearty soup my family’s favorite meatless recipe, but it’s a complete meal-in-one.  It’s loaded with vegetables, and the fluffy carrot dumplings are a great change of pace at dinnertime.

 

Vegetable Soup with Dumplings Recipe

Vegetable Soup with Dumplings

1 ½ cups chopped onions

4 medium carrots, sliced

3 celery ribs, sliced

2 Tbsp. canola oil

3 cups vegetable broth

4 medium potatoes, peeled and sliced

4 medium tomatoes, chopped

2 garlic cloves, minced

½ tsp. salt

½ tsp. pepper

¼ cup flour

½ cup water

1 cup chopped cabbage

1 cup frozen peas

CARROT DUMPLINGS:   2 ¼ cups Reduced Fat Bisquick Mix

1 cup shredded carrots

1 Tbsp. minced fresh parsley

1 cup cold water

10 Tbsp. shredded reduced-fat cheddar cheese

 

In a Dutch oven, cook the onions, carrots and celery in oil for 6-8 minutes or until crisp-tender.  Stir in the broth, potatoes, tomatoes, garlic, salt and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15-25 minutes or until vegetables are tender.

In a small bowl, combine flour and water until smooth; stir into vegetable mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in cabbage and peas.

For dumplings, in a small bowl, combine baking mix, carrots and parsley.  Stir in water until moistened.  Drop in 10 mounds onto simmering soup.  Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do NOT lift cover while simmering).  Garnish with cheese.            10 servings

 

(Recipe for Vegetable Soup with Dumplings came from tasteofhome.com)

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Almond Chicken Stir-Fry

September 17, 2013 Leave a Comment
Almond Chicken Stir-Fry

Almond Chicken Stir-Fry

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

 

Almonds and water chestnuts add crunch to this speedy supper.  It’s great the frozen stir-fry vegetables, too.

                Denis Uhlenhake                                                             Ossian, Iowa

 

Almond Chicken Stir-Fry Recipe 

Almond Chicken Stir-Fry

1 ½ Lbs. boneless skinless chicken breast, cut into strips

3 Tbsp. canola oil

1 ½ cups fresh cauliflowerets

1 ½ cups fresh broccoli florets

¾ cup julienned carrots

½ cup chopped celery

¼ cup sweet red peppers

1 can (8 oz.) sliced water chestnuts, drained

3 cups chicken broth

3 Tbsp. cornstarch

½ cup cold water

Hot cooked rice, optional

1/3 to ½ cup slivered almonds, toasted

In a large skillet or wok, stir-fry chicken in oil until no longer pink.  Stir in the vegetables, broth and soy sauce.  Bring to a boil.  Reduce heat to low; cover and cook until vegetables are crisp-tender.  Combine cornstarch and water until smooth; stir into chicken mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with rice if desired.  Sprinkle with almonds.             6 servings

 

(Recipe for Almond Chicken Stir-Fry was in tasteofhome.com)

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Italian Wedding Soup

April 9, 2013 Leave a Comment
Italian Wedding Soup

Italian Wedding Soup

This recipe for Italian Wedding Soup was given to me Ira Donewitz.  Ira woks with my husband and anytime he sees a recipe (cookies, desserts or this one) that he thinks I would like to have, he gives it to my husband.  This recipe came from Ira – I would like to thank him for it – and hope you all enjoy it.

Italian Wedding Soup Recipe

Italian Wedding Soup

1-  3 1/2 -4 lb. chicken

2 carrots, peeled and trimmed

2 rib celery

2 cups canned whole peeled plum tomatoes

Salt

½ cup acine de pepe (frog’s-eye) or other round pasta

1 bunch escarole, washed and coarsely chopped

½ lb. ground beef

1 egg yolk

2 Tbsp. dry bread crumbs

1 Tbsp. freshly grated parmigiano-reggiano

1 Tbsp. freshly grated romano

Leaves from 2 sprigs parsley, chopped

1 clove garlic, peeled and finely chopped

¼ tsp. dried oregano

Freshly ground black pepper

Put chicken, carrots, celery, tomatoes, 14 cups water, and salt to taste into a large pot.  Bring to a boil over high heat, skimming any foam that rises to the surface, then reduce heat to medium-low.  Simmer until chicken is just cooked through, about 40 minutes.

Meanwhile, cook pasta in a small pot of boiling salted water until just tender, 5-7 minutes.  Drain, rinse, and set aside.  Put escarole and 2 tablespoons water into a large skillet, cover, cook over medium heat until wilted, 4-5 minutes; and set aside.  Gently mix ground beef, egg yolk, bread crumbs, cheeses, parsley, garlic, oregano, ½ teaspoon salt, and ¼ teaspoon pepper together in a large bowl; form into ½” meatballs, then set aside.

Using a slotted spoon, transfer chicken to a large bowl and set aside to let cool.  Strain broth through a cheesecloth-lined colander into a clean medium pot, discarding solids.  Shred chicken meat and ser aside; discarding skin and bones.

Bring broth to a boil over high heat.  Add meatballs, reduce heat to medium, and simmer until cooked through; 10-15 minutes.  Add shredded chicken, escarole, and pasta, season to taste with salt and pepper.  Simmer for 15 minutes more.

(Recipe for Italian Wedding Soup was given by Ira Donewitz, from Saveur Reporter.)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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Beef-Barley-Mushroom Soup

April 4, 2013 Leave a Comment
Beef-Barley-Mushroom Soup

Beef-Barley-Mushroom Soup

I was looking through the Sunday Newsday (March 24, 2013), and I came across this recipe for Beef-Barley-Mushroom Soup.  If you’re like me – I’m always looking for recipes that are tasty.

 

Beef-Barley-Mushroom Soup Recipe

                Joe Falzone                                                                         Centereach, New York

Beef-Barley-Mushroom Soup

1 Lb. beef stew meat

2 Tbsp. flour

½ tsp. paprika

½ tsp. garlic powder

Salt, to taste

Black pepper, to taste

¼ cup canola or extra virgin olive oil

4 carrots

4 celery stalk, diced

1 medium onion, diced

3 garlic cloves, finely chopped

1 quart canned vegetable broth

2 cups low-sodium canned chicken broth

½ cup red wine

8 cups water

4 dashes Worcestershire sauce

1 cup pearl barley

6-8 oz. package sliced Portobello mushrooms

¼ cup finely chopped fresh parsley or 1 Tbsp. dried parsley; plus more for garnish

Combine first six ingredients in a small zipper-lock bag, shake until meat is coated and transfer meat to a plate.  Heat 2 tablespoons oil in a large saucepan over medium-high heat.  Add meat and brown on all sides, 6-8 minutes.  Transfer to a bowl.  Add 1 tablespoon oil, carrots, celery, onion and garlic to pan; cook until softened, about 8 minutes.

Add beef, broths, wine, 4 cups water and Worcestershire sauce to a pot and bring to a boil.  Lower heat, cover and simmer for 30 minutes.

Meanwhile, bring 4 cups water to boil in another pot.  Add barley, lower heat, cover and simmer 30 minutes.

In a small skillet, heat remaining 1 tablespoon oil over medium-high heat.   Add mushrooms and cook until tender.  Season with salt and pepper.

Add barley, mushrooms and ¼ cup fresh parsley to soup, cook uncovered until barley is tender, 15-20 minutes.  Adjust seasonings.  Pour into a large bowl, garnish with parsley.           4-5 servings

 

(Recipe for Beef-Barley-Mushroom Soup was in the Sunday Newsday, March 24, 2013, by Joe Falzone.)

 

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the top of each recipe on the right side…it will tell you to leave a comment.  I would like to know your thoughts of the recipe.

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