Category Archives: Dinner

Turkey Chilaquiles

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chilaquiles by Masa Assassin on FlickrNeed a creative way to get rid of all that leftover turkey from Thanksgiving?  Check this out for a nice twist on the regular turkey sandwich leftovers!

Provided by Sandra Lee
Serves 6

Ingredients

2 tbsp vegetable oil 1½ c. red onion, chopped
4 oz. green chiles, diced (1 can) 10 oz. tomatoes & green chiles, diced (1 can)
3 c. leftover turkey, shredded 16 oz. chunky salsa (1 jar)
salt & black pepper 5 c. tortilla chips, crushed
1½ c. shredded Mexican 4-cheese blend ¼ c. cilantro leaves, chopped
¼ c. sour cream

Directions

  1. Preheat oven to 400°F.
  2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chilies, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
  3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.

Holiday Fried Oysters

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Submitted by The Crab Place
Serves 6-8

Ingredients

1 pt. shucked oysters 4 c. all-purpose flour
1 c. cracker meal (or crushed crackers) 2 c. vegetable oil
2 tbsp butter 1 tbsp sea salt

Directions

  1. 1 pt. shucked oysters from The Crab PlacePrepare the oysters.  Combine the flour & cracker meal & dredge the oysters in the mixture.  Let the oysters sit, refrigerated, for 20 minutes.  Heat the oil to about 350°F on medium heat.  Add in the butter (optional for flavor).
  2. Fry the oysters until crispy, about 1-2 minutes per side.  The oysters are done when they are golden brown & crispy.  Transfer the fried oysters to a paper towel lined plate.  Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.

Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!

Pumpkin Stew

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From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10

Ingredients

2 lbs. beef stew meat, cut into 1″ cubes 3 tbsp vegetable oil, divided
1 c. water 3 large potatoes, peeled & cut into 1″ cubes
4 medium carrots, sliced 1 large green pepper, cut into ½” pieces
4 garlic cloves, minced 1 medium onion, chopped
2 tsp salt ½ tsp pepper
2 tbsp instant beef bouillon granules 14½ oz. diced tomatoes
1 pumpkin (10-12 lbs)

Directions

  1. In a Dutch oven, brown meat in 2 tbsp oil.  Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper.  Cover & simmer for 2 hours.  Stir in bouillon & tomatoes.  Wash pumpkin; cut a 6-8″ circle around top stem.  Remove top & set aside; discard seeds & loose fibers from inside.
  2. Place pumpkin in a shallow sturdy baking pan.  Spoon stew into pumpkin & replace the top.  Brush outside of pumpkin with remaining oil.  
  3. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake).  Serve stew from pumpkin, scooping out a little pumpkin with each serving.

Baked Eyeballs Casserole

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From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8

Ingredients

1 jar (27.5 oz.) Prego© Hearty Meat Sauce – Authentic Italian Sausage 15 oz. part-skim ricotta cheese
¾ c. grated Parmesan cheese 8 c. hot cooked bow tie pasta (about 7 c. uncooked)
8 oz. small fresh mozzarella balls (about 1″) 2 tbsp sliced pitted ripe olives

Directions

  1. Spray 3 qt. shallow baking dish with cooking spray.
  2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish.  Spread remaining sauce over pasta mixture.  Sprinkle with remaining Parmesan cheese.  Cover.
  3. Bake at 400°F for 25 minutes or until hot.
  4. Arrange cheese balls randomly over pasta mixture.  Place sliced olive on each cheese ball.  Let stand 10 minutes before serving.

Chef’s Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella.  Cut crosswise into thirds.  Cut each third in 6 wedges, for triangle shaped eyes.

Garlic Crab

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Submitted by The Crab Place
Serves 6

Ingredients

16 blue crabs, steamed ½ c. olive oil
1 large garlic clove, skinned 1 head of cabbage, sliced into ¼” slivers
1 c. dry white wine (or water can substitute) 2½ tbsp kosher salt
½ tsp coarsely ground black pepper ½ lb. unsalted butter
½ c. flat leaf parsley, roughly chopped 1 loaf fresh bread

Directions

  1. Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.
  2. When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.
  3. Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.
  4. Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.

Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.