Friday, November 27, 2015

Turkey Black Bean Quinoa Bake

With great power comes great responsibility. At least that’s what I tell myself about turkey leftovers.

Whoever cooks the turkey gets to keep the leftovers, right? Whoever has the extra turkey meat gets to decide what to do with it (at least that’s how it works around here). High expectations, people. That’s where the responsibility part of the power comes in. Whatever you do with the leftovers, it better be good.

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Turkey Tetrazzini

Turkey leftovers anyone? Try this American classic turkey casserole—Turkey Tetrazzini—a hearty pasta bake that includes sautéed mushrooms, a cheesy creamy sauce, leftover turkey peas, and egg noodles.

Tetrazzini is thought to have been originated in San Francisco, named after a famous opera singer of the early 1900s—Luisa Tetrazzini—who lived there for many years.

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Tuesday, November 24, 2015

Turkey Tortilla Soup

Do you like tortilla soup? It’s one of the easiest soups to make from scratch. You start by frying strips of corn tortillas in a little oil until crispy, then use that same tortilla-infused oil to sauté onions as you start to build the soup. The flavor is fabulous!

It’s usually made with chicken, but we can just as easily make this soup with leftover shredded turkey. If you have homemade turkey stock? Even better.

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Cranberry Sauce

Do you like cranberry sauce? My father can’t get enough of it during the holiday season. He’ll even stock up on fresh cranberries when they become available in late October, and freeze them to eat all year long.

I think he looks forward to Thanksgiving just because he knows he can have as much cranberry sauce as he wants with his slices of turkey, and plenty leftover for turkey sandwiches.

When he finally runs out of frozen cranberries sometime in May, he’ll start buying the cans. He’ll hide the cans in a remote corner of the pantry and eat up the canned cranberries all by himself. Yes, he’s a little obsessed.

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Monday, November 23, 2015

How to Make Gravy

There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings!

As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy.

We’ll use either cornstarch or flour to thicken the gravy, the process is similar for both.

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Pumpkin Spice Sweet Potatoes (Yams)

Mashed sweet potatoes or garnet yams can always be found on our holiday or Thanksgiving table. Most often we make a double or triple recipe because everyone wants the leftovers! Usually we just bake them, scrape out the insides, and mash with some butter and brown sugar.

Here’s the thing with sweet potatoes, they pair beautifully with oranges and holiday spices such as cinnamon and nutmeg.

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Mom’s Roast Turkey

When it comes to holiday cooking, my father and I spend weeks deciding who is making the various side dishes, but when it comes to roasting the turkey, there’s no discussion. Of course that task falls to my mother. Why? True, she has cooked our Thanksgiving turkey for over 50 years, so she knows what she’s doing. But the real reason is that her roast turkey is always perfectly done, the breast never dried out, but tender and full of flavor.

How does she do it? She cooks the turkey breast-side down. While the turkey roasts, the juices fall down towards the breast, resulting in the most succulent meat. The breast is also more protected from the heat, which helps keep it getting too dried out. She also uses a meat thermometer to take out any guess work of when the turkey is done.

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Saturday, November 21, 2015

Turkey Chili (with Leftover Turkey)

Is there anything better than a hot bowl of chili on a cold day? Here’s a favorite recipe from the archives that I recently remade, in preparation for the turkey leftovers we expect to have after Thanksgiving. With kidney beans, tomato, bell pepper, garlic and loads of spices, this chili terrific with shredded turkey meat (especially the dark meat!)

You could also easily make it with cooked shredded chicken if no turkey leftovers are available. Serve it loaded high with shredded cheese and diced onions, and better still, cornbread.

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Friday, November 20, 2015

Pumpkin Cheesecake

Move over pumpkin pie, and say hello to pumpkin cheesecake! If you really truly want to impress your guests this holiday season, I recommend this cheesecake. Tall and proud like a classic New York style version, this one has a pumpkin cream cheese filling with a splash of bourbon, all sitting atop a pecan graham cracker crust.

And if that wasn’t enough, we bathe it with homemade caramel sauce and whipped cream.

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Saturday, November 14, 2015

Balsamic Roasted Brussels Sprouts and Shallots

Every year I consider it my civic duty to create a brussels sprouts recipe that my father will actually eat. Every family has one, right? A sprouts-a-phobe?

No? Well consider yourself blessed. I guess we’re lucky that my dad is the only one who will roll his eyes when he sees the green orbs set before him. Oddly he claims to like the brussels sprouts recipes I’ve made for him, which makes his stated aversion seem even weirder.

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Thursday, November 12, 2015

Chard and Prosciutto Stuffed Turkey Breast

Just because it’s Thanksgiving doesn’t mean you have to roast a whole turkey. If you are only hosting a few people for dinner and you don’t want weeks of leftovers, you can just roast a turkey breast! (You can also make it in less than half the time of a whole turkey.)

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Sunday, November 8, 2015

Spicy Pumpkin Soup

Ah, fall, a perfect time for a spicy pumpkin soup! This soup comes together quickly, and has warm notes of ginger, curry, cumin, coriander, and black pepper. Great flavor additions that enhance not detract from the pumpkin.

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Tuesday, November 3, 2015

Roasted Butternut Squash Kale Sauté

Looking for a great holiday side? How about a drop dead delicious, healthy kale and squash sauté that is surprisingly easy to put together?

Roast cubes of butternut squash so they get tasty caramelized edges. While roasting the squash, prep the onions and kale and then sauté them with balsamic vinegar, adding the squash, pecans, and cranberries at the end. Simple. Beautiful. Packed with flavor and color.

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Sunday, November 1, 2015

Broccoli Cheddar Casserole

Oh la la. This is not your grandma’s broccoli cheese casserole. Ever since Christopher Kimball challenged people to Google broccoli casserole, insisting they would be disappointed with what they found, I’ve been meaning to post a killer broccoli casserole. And dear readers, this is it.

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Beet Greens

For so many years I loved beets but threw the beet greens away. Yikes! No more. This is a delicious way to serve greens, whether collard, kale, or beet. In fact, beet greens taste (and look) a lot like Swiss chard.

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