10 slices honey wheat bread, stale*, toasted
1 yellow onion, diced
5 stalks celery, diced
1/2 MACINTOSH apple, diced
thyme to taste
leftover turkey, diced
1.5 cans cream of mushroom soup
1/2 stick butter
1.5 cups chicken stock
in a large skillet, melt butter and add onion and celery. sautee until translucent. add stock apple and herbs and stir until apple loses tumescence. it is highly recommended that you use a mcintosh apple for this. not another inferior strain *picks at thigh with knife* it must be a mcintosh or it won’t taste right.
ok the apple isn’t exactly diced. it’s slice into triangles. pointy pointy pointy!!!
in a large bowl, take toasted, stale bread and tear into small pieces.
*stale bread does not mean moldy. it means you wouldn’t make a sandwich with it but it is fine to eat. leave bread out for a day and then put in a containter when all signs of freshnesh have gone, i.e. it is no longer soft.
add toast bits and mixture and stir. then add diced turkey. mix in soup and stir, add to baking dish, bake at 350 until golden brown.
* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 1 teaspoon kosher salt
* Fresh black pepper
* Center cut ham slice, cubed
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni and cubed ham into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Remember to save leftovers for fried Macaroni and Cheese.
Smoked fish dip is a treat served all over the Florida keys. Making your own is quite simple.
2 cups flaked smoked whitefish
2 tablespoons fat-free mayonnaise
4 tablespoons fat-free sour cream
1 pinch Old Bay ™ Seasoning
4 drops hot pepper sauce, or to taste
3 drops Worcestershire sauce, or to taste
3 drops liquid smoke flavoring (optional)
racked black pepper to taste
Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
2 quarts chicken broth
3 cups chopped turkey meat
1 1/2 cups cubed potatoes
1 cup diced carrot
1/2 cup diced celery
1/2 cup diced onion
This is a similar salad to a local Italian restaurant with a couple of substitutions. Field greens (already prepared in the bag), tomato, red onion, cucumber, baby bella mushroom, macintosh apple, walnuts and craisins. I like the local vendor’s raspberry vinaigrette, but this I am having with red wine vinegar and oil.
I love blueberries and they are in season.
* 2 sheets frozen puff pastry, thawed
* 1/2 cup blueberry preserves
* 2 tablespoons cornstarch
* 2 tablespoons brown sugar
* 1/2 teaspoon grated lemon zest
* 1 cup fresh blueberries
* 1/2 teaspoon pure vanilla extract
* 1 egg, beaten with 2 teaspoons water
* 2 tablespoons granulated sugar
Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill.
Heat the oven to 375 degrees F.
In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares.
Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes.
Serve warm or let cool to room temperature. Serve within 1 day. Yeah, I don’t think that will be a problem.
Lasagna combines so many ingredients and (literally) layers of flavor. Fresh pasta, ricotta, marinara, bolognese, mozarella and parmesan. Together they marry and make a dish worth the time and effort.
- 2 medium onions, finely chopped
- 4 celery ribs, finely chopped
- 2 medium carrots, finely chopped
- 5 garlic cloves, thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 pound pancetta or slab bacon, ground by butcher or thinly sliced and pulsed in food processor until finely chopped
- 1 pound ground veal
- 1 pound ground pork (not lean)
- 1 (6-ounce) can tomato paste
- 1 cup whole milk
- 1 cup dry white wine
- 1 cup water
- 1 teaspoon fresh thyme leaves
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
1/4 cup olive oil,
1 29 oz. can of tomato sauce
basil, salt, pepper and crushed red pepper to taste
Mirepoix is the basis for many dishes, and is simple. Onion, carrot and celery chopped. Together these make a flavor that gives sweetness, savor and texture to any dish.
1 tsp kosher salt
8 cups whole milk
3 Tbsp fresh lemon juice
(1/2 recipe pictured)
Heat the milk and salt to simmer over medium high heat. Add the lemon juice and as curds form (1-2 minutes) remove them to cheesecloth with a finely slotted spoon. Chill in a covered bowl for at least 3 hours.