Black Friday

Black Friday Turkey Pot Pie

November 28, 2014

You cooked all day yesterday and have tons of leftovers and if you’re wondering what to do with leftover turkey you just might want to make this delicious Turkey Pot Pie. Sharp cheddar cheese gives this easy to make turkey pot pie its appeal.

Turkey Fajitas

November 29, 2013

original fajita sizzling hot  on iron plate

Turkey Fajitas

I knew a guy who, right after Thanksgiving dinner, would get up from the table and bring put 12 large paper plates.  He would lay the paper plates out on the table and make 12 of the exact same Thanksgiving dinners and then wrap each one in plastic wrap.  Stored in the fridge he would take one plate out each day, heat it up, and find a place in the house to relish his Thanksgiving dinner by himself for 12 days!  He loved Thanksgiving dinner that much.  Most of us have leftover turkey, but really don’t want to have two weeks of Thanksgiving dinner.  Here is a good way to use up leftover turkey and also feel like you’re having a completely different meal. 

INGREDIENTS

1 Tablespoon Olive Oil

1 Pound Turkey Cut Into Strips

1 Sliced Onion

1 Sliced Red Bell Pepper

1/2 Cup Water

1 Teaspoon Ground Cumin

1 Teaspoon Chili Powder

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Hot Pepper Sauce To Taste

2 Tablespoons Chopped Fresh Cilantro

Warmed Flour Tortillas

Toppings Of Your Choice

Heat olive oil in a large-size skillet over a medium-high heat.  Add turkey (dark meat may be more moist) and brown for 2 minutes.  Add onions and red peppers.  Cook for 2 minutes.  Stir occasionally until vegetables are tender.  Stir in water, cumin, chili powder, kosher salt and pepper.  Cook for 4 minutes.  Stir frequently.  Stir in hot pepper sauce and cilantro. Cook for 1 more minute. Remove from heat and transfer to serving bowl.  Serve with warm tortillas and your favorite toppings.  Serves 4

Mexican

Victoria’s Risotto

August 21, 2012

Victoria’s Risotto

This is my favorite risotto which should take only about 30 minutes to make from start to finish.  My risotto is such a great dish for either a side dish or the main course. 

INGREDIENTS

1/4 Cup Cooked Peas

1/4 Cup Diced Green Bell Pepper

3 Tablespoons Olive Oil

1 Minced Garlic Clove

2 Minced Shallots

2 1/2 Cups Beef Broth or Vegetable Broth

1/2 Cup Red Wine

1 Cup Arborio Rice

1 Teaspoon Kosher Salt

2 Tablespoon Butter

1/4 Cup Grated Parmesan Cheese

In a heavy saucepan, over a medium heat, heat the olive oil and sauté the garlic and shallots until they are soft. Add the kosher salt.  In a separate saucepan bring the beef or vegetable broth and red wine to a fast simmer over a medium low heat.  Add the rice to the olive oil pan.  Stir well until all of the grains are coated and the rice becomes translucent.  Add 1/4 cup of the broth mixture to the rice.  Stir the rice well until the liquid is absorbed.  The rice should still look moist and creamy.  Add another 1/4 cup of the broth mixture to the rice and stir until the liquid is absorbed.  Then pour in about a third of the remaining broth and stir well.  Simmer for 10 minutes over a low heat.  Stir occasionally.  Add the rest of the broth and cook for another 10 minutes.  The risotto will absorb the last of the liquid quickly.  The risotto will be done when the kernels are soft, but with just a little bite at the center.  There should be no liquid in the bottom of the pan and the risotto will be creamy and moist.  If you need a bit more liquid then add a tablespoon or two of water.  Stir in the cooked peas. At the very end add the butter and stir the risotto rapidly to incorporate.  Transfer to a serving bowl. Top with diced green bell peppers and serve warm. Do not stir in the grated Parmesan cheese as it will make the risotto sticky and dry.  Instead let each person top their own serving with Parmesan cheese if they wish. Serves 4

Pasta E Ceci Soup

March 11, 2012

Pasta E Ceci Soup

You have to love this soup! If you want a vegetarian version of this soup then use water instead of chicken stock. Serve with warm garlic bread and a salad.

INGREDIENTS

3 Tablespoons Olive Oil

2 Diced Carrots

1 Large Diced Onion

3 Cloves Minces Garlic

1/3 Cup Diced Tomato

1 ½ Cups Soaked Overnight Garbanzo Beans

6 Cups Chicken Stock or Water

3 Tablespoons Thyme

½ Cup Olive Oil

2 Tablespoons Rosemary

½ Teaspoon Kosher Salt

½ Pound Cooked & Drained Tubetti Pasta

½ Teaspoon Freshly Ground Pepper

Grated Pamigiano Cheese for Serving

Soak the dried garbanzo beans overnight. Add the olive oil to a large Dutch oven over a medium heat. Heat the olive oil for 1 minute. Add the carrots and onions. Cook for 7 minutes. Stir occasionally. Add the garlic and tomato and cook for 1 minute. Keep stirring. Add the garbanzo beans, chicken stock, thyme and rosemary. Turn up the heat to a medium high and bring to a boil. Turn down the heat to a medium low and simmer, uncovered for 1 hour. You want the garbanzo beans to be soft, but not mushy. Strain the garbanzo bean mixture through a colander. Reserve the liquid. Place 2 cups of the garbanzo bean mixture in a shallow bowl that is wide. Mash until almost smooth. Transfer to a large skillet. Add the remaining garbanzo bean mixture and 1 cup of the cooked liquid. Bring to a simmer over a medium high heat. Add the pasta dn1/2 cup of the olive oil. Cook and stir for 2 minutes. Add the salt and pepper. Cook for 1 more minute. Ladle the soup into warmed bowls and garnish with grated Parmigiano cheese. Serves 4

Beef Barley Soup

February 29, 2012

Beef Barley Soup

Ever since I was a little girl, Beef Barley Soup has been my favorite. Adding the barley makes this soup hearty. I like to make it over the weekend and serve it during the week. There is something that is so satisfying about a bowl of Beef Barley Soup.

INGREDIENTS

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 Cup Diced Celery

1 Cup Diced Carrots

4 Cloves Chopped Garlic

¾ Cup Pearl Barley

1/8 Teaspoon Crushed Red Pepper Flakes

8 Cups Beef Broth

2 Bay Leaves

2 Cups Diced Cooked Roast Beef

1 Large Diced Tomato

2 Thinly Sliced Green Onions

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

In a heavy large size saucepan, heat the olive oil. Add the onion, celery, carrot and garlic and sauté for 5 minutes. Stir in the barley and red pepper flakes and sauté for another minute. Add the beef broth and bay leaves. Cook over a medium heat, uncovered, for 1 hour. Add the beef and simmer for another ½ hour until the barley is tender. Stir in the tomato and green onions. Cook for another 5 minutes. You may need to add more beef broth. Remove the bay leaves. Add the salt and pepper. Cook for another 2 minutes. Ladle the soup into individual bowls. Serves 6

Garlic Mushroom Pizza

February 27, 2012

Garlic Mushroom Pizza

Soooooo good!

INGREDIENTS

1 Pizza Dough

¼ Cup Pizza Sauce

3 Finely Chopped Garlic Cloves

1 ½ Cups Shitake Mushrooms

1 Cup White Mushrooms

4 Tablespoons Herb Olive Oil

2 Cups Shredded Provolone Cheese

Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8

Soooooo good!

INGREDIENTS

1 Pizza Dough

¼ Cup Pizza Sauce

3 Finely Chopped Garlic Cloves

1 ½ Cups Shitake Mushrooms

1 Cup White Mushrooms

4 Tablespoons Herb Olive Oil

2 Cups Shredded Provolone Cheese

Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8

Stovetop Macaroni & Cheese

December 18, 2011

Stovetop Macaroni & Cheese

We are all super busy this holiday season. Here is a quick meal to rely on while wrapping those presents. Add a salad and some garlic bread and you’ve got a full dinner that everyone will enjoy.

INGREDIENTS

1 ½ Cup Macaroni

¾ Ounces Cubed Provolone Cheese

¾ Ounces Cubed Cheddar Cheese

1 Cup Half & Half

½ Cup Coarsely Crushed Seasoned Croutons

Cook the macaroni according to the directions on the package. Remove from the stove and drain the pasta. Combine the cooked macaroni, half & half and the cheeses in a 2 quart saucepan. Cook over a medium heat for 8 minutes. Stir occasionally. Spoon the macaroni into a serving dish and sprinkle with the crushed croutons. Serves 2

Turkey Soup

November 25, 2011

Turkey Soup

Such a great way to use those turkey left-overs! This soup is simple to make and friendly to the tummy!

INGREDIENTS

2 Cups Diced Cooked Turkey

1 Chopped Yellow Onion

1 Cup Diced Celery

1 Cup Diced Carrots

1 Cup Sliced Mushrooms (Optional)

1 Teaspoon Basil

½ Teaspoon Rosemary

2 Diced Garlic Cloves

3 Teaspoons Butter

3 Cups Chicken Broth or Stock

2 Cups Diced Potatoes

1 Cup Whole Milk

½ Cup Sour Cream

½ Teaspoon Kosher Salt

½ Teaspoon Freshly Ground Pepper

In a large soup pot sauté the onions, celery, carrots, mushrooms, basil, garlic and rosemary in the butter for 6 minutes over a medium heat. Add the potatoes, turkey and broth. Stir. Turn the heat down to medium low and simmer for 20 minutes. Add the milk, salt and pepper. Simmer for another 30 minutes. Remove from the heat and serve hot with a dot of sour cream. Serves 8

Camille’s Black Friday Pasta Salad

November 25, 2011

Camille’s Black Friday Pasta Salad

If you’re tired of cooking and want to lighten up a bit try making this Pasta Salad. It’s easy to make and is delicious. Happy shopping today!

INGREDIENTS

1 Pound Corkscrew Pasta

12 Ounces Marinated Artichoke Hearts

8 Ounces Cubed Smoked Mozzarella

8 Ounces Cubed Pepperoni

3 Tablespoons Chopped Peperoncini

¼ Cup Chopped Fresh Basil Leaves

½ Cup Halved Cherry Tomatoes

¼ Cup Chopped Kalamata Olives

Dressing

1 Clove Finely Chopped Garlic

2 Tablespoons Red Wine Vinegar

¼ Cup Olive Oil

1/3 Teaspoon Kosher Salt

1/3 Teaspoon Freshly Ground Black Pepper

Cook the pasta in a large pot of salted boiling water as directed on the package. Make sure that you don’t overcook the pasta as you always want it al dente. Drain well and cool. Drain and quarter the artichoke hearts. In a large bowl combine the pasta, artichoke hearts, mozzarella, pepperoni, tomatoes, peperoncini, olive and basil. Combine well. In a small bowl, whisk together the garlic, red wine vinegar, olive oil, salt and pepper. Toss the dressing with the pasta mixture. Serve chilled or room temperature. Serves 4

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