Cream of Mushroom, Turkey & Wild Rice Soup

This amazing soup is a product of Thanksgiving Day leftovers.  I used the leftover vegetables, turkey stock and turkey.  I added wild rice, mushrooms and cream.  The results were better than I could have imagined!  Enjoy!

Ingredients:
1 onion chopped
10 oz. pkg. of crimini mushrooms finely diced
1 pkg. of dried wild mushroom medley reconstituted in hot water
2 cloves of garlic minced
3 ribs of celery finely sliced
1 cup of leftover steamed carrots
2 cups of leftover diced turkey (light & dark combo)
4 tbs. butter
3 tbs. flour
fresh cracked pepper
1 tsp/ salt
1 sprig rosemary
2/3 cup of dry sherry
4 cups of turkey stock
1/2 cup of heavy cream
2 cups of wild rice prepared according to pkg.

Instructions:
In a small sauce pan add pkg. of dried mushrooms and 2 cups of cold water.  Bring to simmer for a couple of minutes and remove from heat.

To a large heavy bottomed skillet (like the dutch oven I prefer to use) over medium-low heat add butter, onions, celery, garlic, salt, pepper and diced crimini mushrooms.  After about 10 minutes add flour.  Let the flour cook for about 2 minutes, then add sherry and whisk.  Add remainder of the reconstituted and drained mushroom stock and 4 cups of turkey stock, slowly whisking constantly so there are no lumps.  Add dried mushrooms (diced finely) and rosemary.  Bring to a boil and reduce until just simmering.  Cook at a simmer for about 20 minutes.  Add 1/2 cup of heavy cream, leftover carrots, cut into small chunks and wild rice.  Continue to cook until all ingredients are heated through.  If the soup is too thick, thin out with a little more turkey stock.  Garnish with parsley.

Turkey Stock

Did you save your turkey carcass? If you did (and you should have) throw that baby in a stock pot with an onion, no need to peel it, a couple of carrots and celery stalks cut in large chunks, a couple garlic cloves, lemon, herbs & cover with water. Bring to a boil, reduce to a simmer for about an hour. Let cool, strain and you've got the perfect base for soups, sauces, I have so many uses! Enjoy!

Thanksgiving Traditions

As much as I love cooking, I have a confession to make... I have never made a Thanksgiving dinner myself. Not because I couldn't do it, but because I don't have to! I'm one of those lucky people who don't have to travel over the holidays. I live 10 minutes away from my parents and Old Papa, as my girls like to call him.  My mom's house is much larger than mine and her kitchen has two ovens and 10x's the counter space. She is also a fantastic cook! I learned how to cook from watching her prepare meals all through my childhood.  As I have gotten older I have taken on a few of the side dishes, but the main meal is still my mom's traditional Thanksgiving Feast.  So as I sit here, thinking about all the things I am thankful for, the most important thing to me, is family.  I am so blessed to be celebrating such an important holiday tomorrow with my parents, Old Papa, Uncle Hank, my girls and my husband.  I hope everyone has a blessed Thanksgiving Day and a wonderful Feast!!

Bolognese Sauce

Okay, so this isn't the easiest or fastest recipe I've ever written, but it's worth the time and effort, I promise! Plus it makes a ton and the leftovers can be frozen or used in other meals.

 

Ingredients:

1 large white onion chopped

4 cloves minced garlic

4 carrots peeled and julienned (finely diced)

4 celery ribs julienned

1lb. ground beef

1lb. ground Italian sausage, casings removed

1 1/2 cups of whole milk

1 1/2 cups of red wine

2 - 14.5oz. cans of whole or diced tomatoes

1 - 14.5oz. can of tomato sauce

2 fresh sprigs of oregano

4 fresh sprigs of thyme

1 fresh sprig of rosemary

1 tsp. salt

fresh cracked black pepper

2 tbs. olive oil

1 cup of whole milk ricotta cheese

1 cup of parmesan cheese

1lb. of linguini or fettuccini prepared according to pkg.

 

Directions:

In a large heavy bottomed pot, I use my dutch oven, over medium-high, heat olive oil and add ground beef and Italian sausage.  Cook until really brown, this is important, as you want to get as much flavor out of the meat as possible.  When your meat is completely cooked through and brown, brown, brown, add your veggies (onions, carrots & celery) and stir.  Continue to cook veggies until the onions begin to soften, then add garlic, salt and pepper, and herbs.  Add whole milk and bring to a bubble, then reduce until just simmering.  Cover with a lid and allow milk to reduce by half.  This usually takes about half an hour.  When the milk has reduced add the red wine and tomatoes.  Cover again and continue to simmer for another hour or longer.  When the vegetables are completely soft, you are good to go.  Since Bolognese takes so long to make, I cheat a little by using my emersion blender to puree my sauce a little.  It gives it more of the smooth texture that a true Bolognese has without the 3+hours of cooking.  If you like a chunky sauce go ahead and skip that step.  Before serving I fish out any of the remaining stems from my herbs, if I can find them.  I like to individually serve my pasta and sauce in bowls and top with a tablespoon of ricotta and parmesan cheese.  There will be leftovers of this sauce, unless you are serving an army for dinner.  I like to freeze it and pull it out when I don't feel like making a big production out of dinner.  Enjoy!

 

 

French Onion Soup

Soup is one of my favorite things to make in the fall and winter months.  There is just something comforting about a food that can warm you up when it is cold outside.  This French Onion is fairly simple and quite delicious, if I say so myself.  Give it a try and let me know what you think!

 

Ingredients:

1 stick of butter

4 large sweet onions sliced thin

4 cloves of garlic

1 tsp. sugar

1 tsp. sea salt

black pepper to taste

1 cup of dry white wine

1 quart of beef broth

1 cup of chicken broth infused with garlic and onions

5 sprigs of fresh thyme

 

Directions:

In a large dutch oven over medium heat add the stick of butter.  When melted add the onions.  (I use a mandolin to cut them, but you can do it by hand or in the food processor if you have the shaving attachment.)  Stir and add in the sugar, this will help them to carmelize a little quicker.  After about 5 minutes add the salt & some fresh cracked black pepper.  Keep stirring until they look like the ones below.  

 

When the onions are completely carmelized add the garlic and allow to soften and turn golden for a minute or two, then add the white wine.  Use a wooden spoon to scrape up all the brown bits from the bottom of the pot.  When the wine begins to cook off and bubble add your beef broth and chicken broth.  I find a combination of the two makes the soup a little lighter, which I like, but if you want a really rich soup using just beef broth is fine too. Once all your liquid is added, throw in a few sprigs of fresh thyme and allow to simmer for 15-20 minutes.  I served my soup with a baguette that I brushed with butter and garlic powder and topped with a gruyere/ swiss cheese blend and broiled until bubbly and golden.  I hope you like this as much as I did!

Pumpkin Cream Cheese Cinnamon Rolls

I had every intention in the world of getting this recipe out to you all earlier in the week.  How is it Friday already???  Between the minimum days, volunteering in my daughter's kindergarten class twice this week, parent teacher conferences....Well, this is basically the first time I've sat down all week!  So, here is my recipe for the most delicious treat on the planet!  I loved these, and hope you will give them a try!  They'd make the perfect breakfast on Thanksgiving morning!  Enjoy!

Ingredients:

Ingredients:

Dough:
1-1/2 cup whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast
1 cup pumpkin puree
4 1/2  cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
* You will need extra flour for rolling!

Filling:
1 stick 1/2 cup butter softened
4oz. cream cheese softened
3/4 cup brown sugar
1/2 teaspoon cinnamon

FROSTING
8oz. cream cheese softened
2 cups powdered sugar
2 tbs. half and half

Directions:
In a small sauce pan heat the milk and sugar until hot, but not boiling.  Turn off heat and let cool for about 5 minutes.  Add the yeast and let proof for another 5 minutes or so.  Add the milk mixture to the bowl of your stand mixer.  Add pumpkin puree and vegetable oil and mix until combined.  Add dry ingredients 1 cup at a time until combined, scraping the sides of the mixer so everything is incorporated.  Remove bowl from mixer and cover with plastic wrap.  Set bowl in a warm dry place and allow to rise for at least one hour.  When dough has doubled in size turn onto a well flowered board.  The dough will be quite sticky so make sure you use plenty of flour.  Roll the dough into a large rectangular shape.  In a clean mixing bowl combine softened butter, cream cheese and pumpkin puree.  Using a spatula spread the filling over the dough, then sprinkle with brown sugar and cinnamon.  Roll the dough into one long log and cut evenly.  Place in large greased casserole dish.  Cover and let rise again for at least 30 minutes.  At this point, if you were making the rolls the night before, you could cover with plastic wrap and refrigerate over night.  If you are preparing them right away, preheat oven to 350 degrees.  Bake for 20 minutes or until golden. 

While rolls are baking prepare the frosting by adding softened cream cheese, powdered sugar and half and half to a mixing bowl and beating until light and fluffy.  When the cinnamon rolls come out of the oven allow to cool for 20 minutes or so and then spread the icing on top.  They are delicious, I promise!

 

 

Family Photo Session

Any of you with kids know just how hard it is to snap a good picture of them.  Especially if you are trying to get more than one kid to smile at the same time... Especially if one of them is almost two and wants no part of the "getting your picture taken" business.  Well, it was quite a challenge, and they really made our photographer work for it, but we got some great shots.  Here's one of my favorites!  You can see more from our photo shoot by clicking on the Our Family  tab above.

Photos by Laurie Theriault Photography.

Sweet Potato Hash

My husband loves breakfast food.  He would eat it morning noon and night if he could, but at our house we are pretty limited on what I can make.  Our 23 month old daughter has a severe allergy to eggs.  So severe in fact that, I no longer keep eggs in the house.  That means that I am not able to make traditional breakfast foods very often.  This hash would have been fantastic with fried eggs, but it definitely hit the spot even without them!  I hope you'll give it a try using your leftover turkey!

Ingredients:

2 large sweet potatoes peeled & diced into bite sized pieces

1 onion chopped

2 cloves of garlic minced

2 slices of bacon diced

2-3 slices of leftover turkey chopped

3 sprigs of thyme

2 small sprigs of rosemary

2 tbs. olive oil

1 tsp. salt

black pepper to taste

 

Directions:

In a non-stick skillet over medium-high heat add olive oil and bacon.  Cook bacon until crispy and remove with slotted spoon and reserve.  Add onions to the bacon grease.  When onions begin to carmelize add garlic and potatoes.  Season potatoes with salt and pepper.  Stir with a wooden spoon or spatula frequently until all sides are golden brown and crispy. (About 10-15 minutes)  Add herbs, turkey and reserved bacon.  Check seasoning and serve family style on a large platter.  If you are cooking these in advance you can spread the potatoes on a cookie sheet and place in warm oven so they stay crispy.  Enjoy!

 

 

 

 

 

Minestrone Soup

Yesterday was one of the first cooler days we've had in Northern California.  By that I mean it was only in the 60's.  I have no objection to making soup when the weather is warm, but there is just something comforting about a hot bowl of soup when it's cold out!  This definitely hit the spot.  I hope you'll give it a try this fall/winter!

Ingredients:
1 lb. Mild Italian Sausage
1 yellow onion chopped
2 cloves minced garlic
4 ribs of celery
2 cups of baby carrots
1 can of red kidney beans drained and rinsed
1 jar of marinara sauce
1 quart of beef broth
1 cup of water
1/2 cup of red or white wine
1 sprig of fresh rosemary
2 sprigs of fresh oregano
4 sprigs of fresh thyme
1/2 lb of elbow noodles
2 tbs. olive oil
salt and pepper to taste
parmesan cheese

Directions:
In a large dutch oven heat pot over medium high heat, add olive oil and sausage.  Cook sausage until golden brown.  Add onion, garlic, celery and carrots.  Cook until onion begins to soften.  Add wine and scrape all the brown sausage bits up that may be stuck to the bottom of the pot with a wooden spoon.  Add broth, marinara, water, kidney beans and herbs.  Bring to a boil and taste for seasoning. (Be careful it's hot!)  Add salt and pepper as needed.  Lower heat to a simmer and continue to cook until the vegetables are tender, about an hour.  Garnish with celery leaves and parmesan cheese and serve with garlic bread or cheddar garlic biscuits.  Enjoy!

 

Round Two Meal- Harvest Mac & Cheese

I had a ton of leftover soup soup from Monday's post. I definitely loved the soup, but I wanted to find a way to use some of it in a new way. Since I have already made Butternut Squash Mac & Cheese before I switched things up a bit this time and used differet cheese and some yummy toppings! Enjoy!

Ingredients:

4 cups of leftover soup

1/2 cup of whole milk

1 tsp. salt

1 tsp. garlic powder

3 sprigs of thyme

1/2 cup Parmesan cheese

2 cups of shredded extra sharp white cheddar

1/4 cup diced pancetta cooked until crispy

1/2 cup crispy fried onions

1lb. Rigatoni 

Directions:

Prepare pasta according to package -2 minutes. It will continue to cook as it bakes and you don't want mushy pasta. In a sauce pan over medium heat add leftover soup, milk, salt, garlic, thyme and Parmesan. Stir until Parmesan melts. Add drained cooked pasta to squash mixture, stir and transfer to a greased baking dish. Top with sharp cheddar. Bake in 350 degree oven for 20 minutes. After 20 minutes turn oven to broil, remove when golden brown. Allow to cool for about 20 minutes. Serve in bowls and top with pancetta and crispy onions.

Turkey & Cranberry Panini Sandwiches

We all know the best part of Thanksgiving dinner is all the leftover food.  You know what I'm talking about... The turkey sandwich, potpie, casserole goodness that comes in the days following the actual feast.  Well this year I just couldn't wait.  When I saw the ingredients at Trader Joe's (yes I know I have an addiction to that place!) I just had to have a turkey sandwich.  And I'm soooo glad I didn't wait!  This will be a weekly menu item in our house for the next few weeks!  I hope you like it as much as I did!

Ingredients:

Ciabatta Rolls

Roasted Turkey sliced

Cranberry-Orange Relish

Extra Sharp White Cheddar Cheese

 

Directions:

Pre-heat your Panini press, or if you do not have one heat a skillet and have another heavy skillet or brick wrapped in aluminum foil ready.  Assemble sandwiches by slicing ciabatta rolls in half, smearing with cranberry-orange relish and adding cheese and turkey to the sandwiches.  Place in your Panini press and leave until bread his heated through and cheese is melted. If you don't have a Panini press place sandwiches in the skillet and press down with heavy bottomed pan or brick, turning over after a few minutes.   I served my sandwiches with the delicious squash soup that I blogged about yesterday.  These sandwiches are soooo good!  Did I already mention that....?

Delicious Squash Soup

This recipe came about because I was trying to recreate a soup I had for lunch when I was out with a friend recently. We both loved it so much and she really wanted me to make it so she'd have the recipe. Here's my best try! I thought it was pretty close!

Ingredients:

1 large butternut squash peeled and chopped into large chunks

1 granny smith apple chopped into large chunks

1 15oz. can of pumpkin puree

1 sweet onion chopped

2 garlic cloves minced

1 quart of vegetable broth

1/4 cup of apple cider

1/4 cup of half and half

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1 tbs. salt

2 tbs. olive oil

cracked black pepper

pumpkin seeds and parsley to garnish

 

Directions:

In a large dutch oven over medium heat sauté onions and garlic until translucent, about 5 minutes.  Add squash, apple, salt, pepper, cinnamon, nutmeg, vegetable broth and apple cider.  Bring to a boil and reduce until simmering.  Cook the squash until fork tender, about 15 minutes, stirring frequently.  When squash is tender use an emersion blender to puree until smooth.  If you don't have an emersion blender, use a food processor or blender in small batches, but be careful, as it is very hot!  When smooth, return to low heat and add can of pumpkin.  Just before serving add half and half and check seasonings.  Ladle into bowls and garnish with parsley and pumpkin seeds.  I served my soup with Turkey & Cranberry Panini's. (Be on the look out for this recipe tomorrow!)

 

Chicken Enchilada Casserole

I originally planned to make chicken enchiladas, but my husband came home from the store with super small corn tortillas. I didn't think they would roll very well so I decided to turn it into a casserole instead. Same ingredients, but much less assembly time! 

Ingredients:

1 pkg of corn tortillas

1 small can if diced green chilies

1 large can of green enchilada sauce

1/2 cup chicken broth

1 cup sour cream

3 cups of rotisserie chicken diced

3 tbs. salsa

1 clove of garlic minced

3 cups of shredded Mexican cheese blend 

Cotija cheese & cilantro to garnish

Directions: in a large sauce pan over medium low heat add entire can ofenchilada  sauce, chilies, salsa, garlic, chicken broth and sour cream. Stir until the sour cream melts and the sauce thickens slightly. Ladle a spoonful of sauce into the bottom of a greased casserole dish. Add a layer of chicken and cheese and top with more sauce. Continue to build layers until you run out of chicken. I made three layers, but my casserole dish was pretty big. I probably would have gotten a few more layers if I used an 8x8 dish. When you get to the top layer cover with the remainder of the sauce and top with cheese. Bake for about an hour at 350 degrees. You will want to let this cool for a bit before you cut into it or you'll have a runny mess. I garnished mine with cilantro and cotija cheese. If you have leftovers it is soo good if you reheat in the morning and top with a fried egg! Enjoy!

Rotisserie Chicken

I love shortcuts in the kitchen. Don't get me wrong, I love to cook, but with two kids, one in school, I am super busy. Between walking to school and back twice a day, homework, entertaining an alomst two year old and everything else that comes with being a stay at home mom, I'm all for cutting a few corners here and there. Rotisserie chickens make my life easier! I know it sounds funny, but I buy two chickens every week. For under $5 a piece I have a protein I can add to pasta, burritos, salads, sandwiches..... I could go on and on. By buying pre-cooked it saves me time and money! What are your favorite uses for rotisserie chicken? Leave me a comment if you have an idea for me!

Fusili with Chicken in Mushroom Artichoke Cream Sauce

This dish comes together pretty quick and is a perfect lunch or week night dinner, served with a salad and some garlic bread.  I "beefed" mine up with a little store bought rotisserie chicken, but if you left that out it would still be a hearty vegetarian meal!

Ingredients:
1 stick of butter
1 8oz. box of cream cheese cut into 1" pieces
2 cups of milk
1 cup grated parmesan cheese
2 tbs. garlic powder
1 pkg. of sliced white mushrooms (or you can buy them and slice yourself)
1 12oz. package of frozen artichoke hearts defrosted and chopped into bite sized pieces
2 skinless chicken breasts chopped into chunks
salt & pepper
parsley & basil to garnish
1 lb. of fusilli pasta (or fettuccini is great too!)

Directions:
Heat a large pot of water up for your pasta.  While you are waiting for the water to come to a boil you can make your sauce.  In a large skillet over medium to medium low heat melt your sick of butter (you don't want butter to brown, just melt).  When butter is melted add the cream cheese and begin whisking the butter and cheese together.  It will not melt completely, so don't be surprised by this!  When the cream cheese is softened add the garlic powder and whisk in about 1 cup of your milk.  Add parmesan cheese and continue whisking until the cheese melts and you have a thick sauce.  At this point continue to whisk in milk until your sauce becomes your desired consistency.  If you like a thick sauce you may not want to use all of the milk.  When your sauce reaches the consistency you like, add the mushrooms and artichokes and cracked black pepper and reduce heat to low.  You'll want to taste the sauce before you add salt, as the parmesan cheese is pretty salty and you may not need it.  When your pasta water comes to a boil cook pasta according to the package directions.  Continue to stir the sauce every couple of minutes.  If you decide to add chicken to your pasta this it the point when you'll add it to the sauce.  I used a rotisserie chicken and just chopped up the meat from the breasts.  When the pasta is cooked, drain and add to a large serving bowl.  Add sauce a little at a time to your pasta until you have enough sauce and mushroom/artichoke goodness in your bowl.  Garnish with parsley & basil.  You may have extra sauce which is why I suggest you add a little at a time.  You can use the leftovers to dip bread sticks in or save the rest for another day.  I hope you love this pasta as much as I did!  Enjoy! 

Fajita Dinner

I love making fajitas for my family. I like to set up a variety of "toppings" and let everyone assemble their own fajita. It's one of those meals that makes everyone happy, even the kids!

Ingredients:

1 thin cut bone in pork shoulder steak (mine was .64lb and was plenty to serve 4 adults) with bone removed and cut into bite sized pieces. (Chicken or steak can be substituted.)

1/2 cup of beer

1 sweet onion sliced

1 red bell pepper sliced

1 green bell pepper sliced

10 cherry tomatoes

1 can black beans drained and rinsed

1 avocado

1tbs. taco seasoning

salt

vegetable oil

flour tortillas

Cotija cheese

cilantro

sour cream

 

Directions:

Begin by heating two non-stick skillets over medium high heat.  Add 2 tbs. of  vegetable oil to one of the pans and add pork and taco seasoning.  In your other pan add 2 tbs. vegetable oil, onions and peppers.  Season both pans with a pinch of salt.  Stir both the vegetables and the pork frequently.  When the pork begins to brown add the beer and lower heat.  Both the pork and the peppers will take about 10-15 minutes to cook.  While the onions/peppers and pork are cooking assemble the rest of your items on a platter or in bowls and heat flour tortillas.  When the pork and onion/pepper mixture are finished you're ready to begin assembling your fajitas!  This is a picture of my fajita and it was amazing!*

 

*There are many substitutions or variations that can be used for fajitas, these are just the ingredients that I happened to have on hand.   Pinto or refried beans would be great or salsa instead of tomatoes!  Leave me a comment and let me know how you made your fajitas!  Enjoy!

Chili Extraordinaire

I make chili frequently in the fall/winter months because my husband LOVES it.  I change up the protein, types of beans, ect.  Here is one of many chili recipes that you will be seeing on my blog over the next few months!  Enjoy!

Ingredients:
1lb. lean ground beef
1 can pinquito beans with onions and cumin
1 can black beans drained and rinsed
2 cans diced tomatoes
1 whole mild green chili (or whatever spicy level you prefer)
1 whole onion chopped
1 1/2 cups of beef broth
2 cloves of minced garlic
1 envelope of taco seasoning
1 tsp. salt
3 tbs. siracha
2 tbs. olive oil

Directions:

In a large dutch oven set over medium high heat add olive oil, onions and green chili.  When onions begin to soften and turn translucent add the garlic, ground beef and one envelope of taco seasoning.  When beef is browned add tomatoes, beans, siracha, salt and beef broth.  Bring to a boil, reduce heat until just simmering and cover.  I simmered my chili for about two hours, then served it with sour cream, cilantro and corn chips.

Note: If you want to use your slow cooker for this recipe, please, by all means, go right ahead!  I would put the oil on the bottom then add the meat and cover it with the veggies, canned items and top with broth.  Set over low for 5-6 hours.

Mediterranean Chicken Bowties

This delicious dinner was a big hit at my house! I hope you like it as much as we did!

Ingredients:
1lb of bowtie pasta
2 boneless skinless chicken breasts
1/2 a jar of sundried tomatoes
1 can of artichoke hearts
1 can of whole black olives
2 handfuls of fresh baby spinach
4oz of feta cheese diced or crumbled
1/2 a cup of white wine
2 tablespoons of olive oil
2 cloves of garlic
1/4 cup of toasted pine nuts
salt and pepper to taste

Directions:
Bring a large pot of water to boil on the stove for the pasta.  While water is heating dice two chicken breasts into bite size pieces.  Heat non-stick skillet over medium high heat.  Add olive oil and chicken to skillet and cook until chicken begins to brown.  Lower heat to medium and add garlic.  Sautee chicken and garlic for a minute or two, being careful not to burn the garlic.  Add white wine, lower heat to medium low and cover chicken with a lid.  When water comes to a boil add a tablespoon of salt to the water and the bowtie pasta.  Cook pasta for about 7 minutes.  While pasta is cooking add the sundried tomatoes, artichoke hearts and olives to the skillet with the chicken.  When pasta is al dente, drain and add to the chicken, and remove from heat.  Toss in two handfuls of baby spinach and cover for a minute or so until spinach is wilted.  Transfer pasta to a large serving bowl and garnish with feta and toasted pine nuts.  Enjoy!