Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need 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!
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 chiles, 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.
Cut squash into 1″ chunks. In a large pot, melt butter. Add onion & cook until translucent, about 8 minutes. Add squash & stock. Bring to a simmer & cook until squash is tender.
Remove squash chunks with a slotted spoon & place in a blender & puree. Return blended squash to the pot. Stir & season with salt & pepper. Serve.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute. 2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil. 3. Mix in the flour. Stir well & often until it becomes a paste-like mixture. 4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken. 5. Add water to the desired consistency. 6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
Posted by Trish | Under Beef, Dinner
Wednesday Oct 29, 2008
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
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)
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.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. 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.
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
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.
