Family favorites
I hope everyone had a wonderful Thanksgiving! Lots of cooking and lots of eating at my house.. along with a lot of napping! Thanksgiving is our favorite holiday with Halloween a close second! Well before we know it we will be baking, shopping, gift giving and more cooking. Lets not forget the much needed naps! This recipe is light but has a ton of flavor. After all, life is about balance. We ate lots of yummy food and desserts, so today your waistline with thank me with this recipe! I served these meatballs over Basmati rice, but could easily be served over pasta.
INGREDIENTS
1 pound ground chicken
4 scallions chopped
1/4 cup cilantro
1 tablespoon fish sauce
1 tablespoon red curry paste
1 cup bread crumbs (I used plain Panko)
1 egg
Salt and pepper to taste
PEANUT SAUCE
1 tablespoon sesame oil
1 can coconut milk (398ml)
1 tablespoon red curry paste
2 tablespoons peanut butter (I used creamy Jiff)
1 tablespoon brown sugar
Pinch of red chili flakes
Salt and pepper to taste
DIRECTIONS
Preheat the oven to 375 degrees. Spray a baking sheet with non-stick spray. In a medium bowl mix all of the ingredients for the meatballs together (mixing well). Form the meat mixture into small 1 inch balls. Place the meatballs on your prepared baking sheet and bake for about 30 minutes or until cooked all the way through. While your meatballs are baking you can start your sauce. Heat the oil in a medium sauce pan, add the red curry paste and cook for a couple of minutes, then add the remaining ingredients and cook for five minutes, stirring well. Add the meatballs to the sauce and toss so the meatballs are fully coated in the sauce. Garnish with cilantro if desired. Serve warm over rice, pasta or mashed potatoes.
Enjoy,
This recipe comes from www.jocooks.com
This is my favorite way to use leftover turkey. This dish does not last long at our house. I don’t use mushrooms, but you can certainly add them if you like. This is my own recipe, but feel free to change up the cheese or herbs.
INGREDIENTS
8 ounces of angel hair pasta
1/4 cup butter
2/3 cup diced onion
1/4 cup flour
1 cup of 1% milk
1 cup of half and half or heavy cream
Salt
Pepper
1/2 teaspoon poultry seasoning
1/4 teaspoon ground mustard
1/2 cup Parmesan cheese
1/2 cup Asiago cheese
1 pound cooked turkey, chopped
1 Tablespoon fresh chopped tarragon
1 Tablespoon fresh chopped basil
1 teaspoon fresh chopped garlic
Topping
1/2 cup Parmesan cheese
1 cup Panko bread crumbs
1 Tablespoon melted butter
DIRECTIONS
Preheat oven to 350 degrees. Bring a large pot of water to a boil, add salt and cook your pasta until al dente. Drain and set aside. Melt butter in saucepan over medium heat, add onions and cook until tender. Stir in the flour and whisk for 2-3 minutes. Gradually stir in the milk and cream, whisking out any lumps. Season with salt, pepper, poultry seasoning and mustard. Cook over medium heat stirring until thickened. Add the tarragon, basil and garlic. Add the cheese and remove from heat. Stir until the cheese is completely melted. Add the pasta to the sauce and mix so all the pasta is covered with the sauce. Add in your chopped turkey and mix again.
Prepare a 9 x 13 baking dish with non-stick spray. Add the pasta into the pan. Mix the Parmesan cheese and Panko crumbs together and cover the pasta. Drizzle the melted butter over the top and bake for about 20 minutes until the top is lightly browned and the sauce in bubbly.
Enjoy,
Thanksgiving is my husband’s absolute favorite holiday. He loves having family and friends together and enjoying his favorite foods! This panini sandwich is his favorite late night snack. I also really enjoy this sandwich, but I like mine without the potatoes! I have a panini maker, but you can make this on the stove in a skillet. Just add another heavy skillet on top of the sandwich and cook until golden brown!
INGREDIENTS
2 slices of your favorite sandwich bread
Mashed potatoes
Turkey
Gravy
Stuffing
Cranberry sauce
Butter
DIRECTIONS
Heat your panini maker or a skillet on the stove to medium heat.
Butter the OUTSIDES of the bread slices. I like to layer the sandwiches in the order I have the ingredients listed, but you can put it together anyway you want! Lay the first slice of bread with the butter side down on your skillet and add any amount of the ingredients you want Top with the second slice of bread, with the butter slice up. “Toast” on both sides until golden brown.
Enjoy,
I came upon this recipe about two years ago from Ina Garten and have loved it ever since. I love that I can make it the day before! This is fail proof and delicious!!
INGREDIENTS
1 stick of unsalted butter
1 1/2 chopped onions, I use Vidalia
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon ground pepper
warm chicken stock and turkey dripping enough to make two cups
1 Tablespoon cognac
1 Tablespoon white wine
1 Tablespoon heavy cream
DIRECTIONS
In a large sauté pan, cook the butter and onions over medium low heat for 15 minutes or until the onions are lightly browned. Don’t rush this step as browning th onions adds so much flavor. Sprinkle the flour into the pan and whisk, then add salt and pepper and cook for 2-3 minutes. Add the warm chicken stock and cognac let cook 4-5 minutes uncovered until thick. Add wine and heavy cream. I like to use my immersion blender and blend until smooth. I make this the night before I need it and keep it stored in the refrigerator.
when you roast your turkey you can add some of the drippings to the gravy!
Enjoy,
I only make this mashed potato recipe for holidays and when you read the recipe you will know why! Now with that being said, these are the absolute best mashed potatoes ever! I sometimes add roasted garlic for a little twist. I have had this recipe for almost 20 years (from Martha Stewart) and this is on my table for every holiday!
INGREDIENTS
2 1/2 pounds yellow or white potatoes, washed and peeled
1 stick of unsalted butter, cut into pieces
1 (8 ounces) package cream cheese
1/4 cup heavy cream
Salt
Pepper
DIRECTIONS
Cut potatoes into quarters and place them in a large stockpot with enough water to cover them. Bring to a boil over high heat. Lower heat to medium high and continue to cook uncovered for about 30 minutes or until soft. Drain and mash them (I use a potato ricer). While still hot, add butter, cream cheese, salt, and pepper to taste. Mix with a wooden spoon until smooth.
Enjoy,
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