Saturday, November 28, 2015

Favorite after the turkey recipes

The Turkey sandwiches have been consumed & you've still have turkey meat .............

want to take a break  from the traditional turkey dinner flavors?


Using leftover turkey and gravy

Lasagna Chicken Florentine

adapted from Cooking Light

Lasagna Chicken Florentine

Serving Size  : 4    

   1 1/2  tablespoons   butter
   3    tablespoons   flour (sweet rice flour for gluten free)
   3 cups milk   or 2 12 oz cans  evaporated  skim milk
   1/2  teaspoon      nutmeg
   6 no-boil lasagna noodles
   1 1/2  cups   shredded cooked chicken breast
   1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
   1/2  teaspoon  black pepper
    3/4  cup    pizza cheese

Spread 1/2 cup sauce in bottom of an 8-inch square baking dish coated with
cooking spray. Arrange 2 noodles over sauce; top with half of chicken and half
of spinach. Sprinkle with 1/4 teaspoon pepper; top with 3/4 cup sauce. Repeat
layers, ending with noodles. Spread remaining sauce over noodles. Cover and
bake at 450 degrees for 25 minutes or until noodles are tender and sauce is
bubbly. Uncover and top with cheese; bake an additional 5 minutes. Let stand 5
minutes. Yield: 4 servings.

I don't care for the taste of evaporated skim milk so I use reg milk.
I use tinkyada gluten free noodle which work better partially cooked first about 5 minutes

Chicken Chili

Chicken Chili


2  pounds skinless, boneless chicken breast, cut into bite-sized pieces (left over works fine too)
2  cups finely chopped onion
1 cup diced celery
1 cup diced peppers (I like to mix red, yellow, and green)
½ cup diced carrots
3  garlic cloves, minced
2  teaspoons ground cumin
1/2  teaspoon dried oregano
1  teaspoon ground coriander
2  (4.5-ounce) cans chopped green chiles, undrained, I like the hot ones
1/4 jalepenos chopped, I like it hot
1  cup water
2  (15.5-ounce) cans cannellini beans, rinsed and drained (such as Goya)
1  (14-ounce) can  chicken broth
1/2  to 1 teaspoon hot pepper sauce (to preference)
water plus 2-3 tablespoons corn starch for thickening

2  cups shredded Monterey Jack cheese
1/2  cup chopped fresh cilantro
1/2  cup chopped green onions
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Season chicken with salt and pepper.  Add chicken to pan; cook until browned, stirring frequently.  Skip this if you are using left over chicken cubes.

2.  Heat a large pot over medium-high heat. Coat pan with cooking spray. Add onion, peppers, celery, and carrots to pan; sauté until tender, stirring frequently (lightly season with salt and black pepper, if you want). Add garlic; sauté 2-5 minutes, stirring frequently. Stir in cumin, dried oregano, and coriander; sauté 1 minute. Stir in canned chiles; jalepenos reduce heat to low, and cook 10 minutes, partially covered.

3.  Add the chicken, water, cannellini beans, and broth; bring to a low boil.

4.  Mix together water and 2 tablespoons cornstarch removing all lumps.  Add to pot.  Cover and simmer 10 minutes. Stir in hot sauce. Salt and pepper to taste.  If you want it spicier, add a ½ teaspoon of your favorite chili spice or more of your favorite hot sauce.

5.  When in the bowl, top with tablespoons cheese, cilantro, and 1 tablespoon green onions. 

Great thrown in a crockpot and cooked on low for 6-8 hours

Comfort Food Chicken and Noodles

Comfort Food Chicken and Noodles

2 -4 cups chopped cooked turkey or chicken
4 cups chicken stock
3 tbs butter
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
2 cloves garlic, crushed
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon Pepper (more To Taste)
1/4 teaspoon Ground Thyme
1 tsp Italian seasoning
2 teaspoons Parsley Flakes
2 cups frozen peas

16 ounces, fresh Egg Noodles if using dry noodle add more broth
3 Tablespoons All-purpose Flour (sweet rice flour gf)
Parmesan cheese to sprinkle 

Melt butter in soup pot over medium heat.  Add the carrots, celery, onions, & garlic to the pot, followed by the herbs and spices.  Stir to combine sauté on low heat for ten minutes to meld flavors.
Add broth, increase heat and add fresh egg noodles and chicken. Cook for 8 to 10 minutes.
Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Taste and adjust seasonings as needed.

Serve in bowls and sprinkle with parmesan cheese

Fannie Farmers 1912 Turkey Tetrazzini

Turkey Tetrazzini

Recipe By     : 1912 Fannie Farmers cookbook my changes
Serving Size  : 8    Preparation Time :0:00
Categories    : Main Dish Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      ounces        spaghetti
     1/2  cup           butter
     1/2  pound         mushrooms
   3 1/2  tablespoons   flour
   3      cups          turkey or chicken stock
   1 1/2  cups          light cream
   3      tablespoons   dry sherry
                        salt and pepper
   3 1/2  cups          cubed cooked turkey
1 cup peas
   1 1/2  cups          coarse dry bread crumbs-  ½ c Italian ½ cup plain ½ cup parmesan
     1/2  cup           grated parmesan cheese for cream sauce and ½ cup for crumbs

Cook Spaghetti according to pkg. directions.  chop it into 3" lengths. and set it aside.
Melt 2 tbs. of the butter in a nonreactive skillet over medium heat, add the mushrooms, and saute until well browned.  Remove and reserve.
Add 3 tbs. more butter to the skillet, stir in the flour, and cook for 2-3 minutes.  Slowly stir in the stock and cook, stirring occasionally, until the sauce is slightly thickened and creamy, 15-20 minutes.  Stir in the sherry and cream. Stir in 1/2 cup parmesan and the peas and carrots. Add turkey and spaghetti season to taste with salt and white pepper, and reserve.   
 Heat oven to 375 degrees.
Put in a buttered  shallow 2 qt. casserole. Melt remaining butter, mix with bread crumbs and cheese, and spread this topping evenly.  Bake until browned and bubbling, about 45 minutes.

Original Directions:
 Combine half the sauce with the mushrooms and spaghetti and place the mixture in a ring around the sides of the casserole.  Combine remaining sauce with turkey and put it in the middle.
Melt remaining butter, mix with bread crumbs and cheese, and spread this topping evenly.  Bake until browned and bubbling, about 45 minutes.

I just mix it all together in a casserole and bake no fancy rings