Monday, November 24, 2014

Cranberry Spinach Salad w Honey Dijon Bacon Dressing

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This simple salad has everything! From the cranberries to the spinach to the lime honey and bacon balance that ties it all together. 
Your family will love you for it – YOU will love you for it, and you’ll be doing your body good in the process.

You’ll Need:
  • 6 oz. package of salad spinach
  • 1/2 C sweetened dried cranberries
  • 4 thin slices of red onions
You’ll Need For the Dressing:
  • 4 slices bacon or turkey bacon, cooked crisp and crumbled
  • /2 C plain or orange-flavored honey
  • 1/2 C lime juice
  • 2 tablespoons Dijon mustard
Wash and clean spinach.

Divide evenly among 4 salad plates.

Top each with 2 tablespoons sweetened dried cranberries and onion slices.

For the dressing:

Whisk together dressing ingredients in a small mixing bowl.

Heat in the microwave on HIGH for 1 minute or until warm.
Pour over salad and toss.

Friday, November 21, 2014

Chilled Turkey Burrito

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And yet another great recipe to enjoy that leftover turkey. And it makes a perfect lunch for watching football too.

You'll Need
  • 2 Jalapeno Peppers seeded and minced
  • 8 ounces cream cheese, firm
  • ¼ cup sour cream
  • 4 ounces green or red chili salsa
  • 3 Avocados, peeled
  • 2 Tablespoons Lemon Juice
  • ½ teaspoon onion powder
  • ¼ teaspoon pepper
  • 1 pound cooked turkey, shredded
  • Flour tortillas, warmed
  • Salsa of choice
DirectionsIn small bowl, mix together jalapenos, cream cheese, sour cream green or red and salsa until well blended; reserve.
In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth.
Thickly slather tortillas with jalapeno-cheese mixture out to edge.
Top mixture with turkey pieces, then slather avocado mash on top of turkey.
Roll up tortillas like jelly rolls; slice burritos on bias (space cuts about 3/4 inch apart) to make pinwheel shapes.
Serve with salsa

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Thursday, November 20, 2014

Cranberry Apple Sauce

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Cranberries are in season. Give this recipe a try sometime this week and you may want to consider incorporating into your Thanksgiving feast.
You'll Need:
  • 6 medium apples peeled, cut into small pieces (Braeburn, Rome, Fugi)
  • 12 ounces fresh cranberries
  • 1 cup sugar (less for more tart taste)
  • 2 Tablespoons apple juice or other fruit juice
Place apples and cranberries in food processor and pulse several times to chop.

Add sugar and juice; process until pureed.

Refrigerate 3 hours before serving.

Wednesday, November 19, 2014

Turkey Pot Pie

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With Thanksgiving right around the corner it's good to have some recipes to make with all that leftover turkey...

Time to the Table: 60 minutes
Yield: Serves 10

You’ll Need
  • 1 piecrust with top and bottom
  • 2 cups cooked turkey, chopped
  • 2 Tablespoons plus ½ stick unsalted butter
  • ½ cup onions, chopped
  • ½ cup carrots, chopped
  • ½ cup celery, chopped
  • ½ cup mushrooms, sliced
  • ½ cup all-purpose flour
  • 2 cups chicken or turkey stock
  • 3 Tablespoons dry sherry
  • 1 cup half-and-half
  • Salt and pepper to taste
  • 1 Tablespoon minced fresh rosemary or 1 teaspoon dried
In a large sauce pan sauté veggies in 1 Tablespoon of butter until they just soften and remove.
Sauté chicken in a second Tablespoon of butter until browned, but not crispy.
Over a medium flame, add the remaining ½ stick butter, and then the flour.
Stir these until the roux is chestnut brown.
Add the stock and whisk until all the roux is incorporated.
Bring this mixture to boil, reduce to simmer, and add the sherry, rosemary, half-and-half, salt and pepper.
Taste and correct the seasonings on the sauce.
After the broth has become quite thick, fold in the veggies and turkey and continue to heat for 10 minutes.

Into the ovenPour potpie mixture into the pie plate with crust on the bottom, and top with the second layer of crust.
Bake at 425 for 30 minutes. Serve right away, but be careful, it’s hot.
Play With Your Food!
The veggies you choose are absolutely up to you. Potatoes also go perfectly in this dish.
You will taste the rosemary right away, but another savory alternative is sage.
If you don’t have sherry, try a port wine instead.
Once you have the basics of this recipe, you can modify it any way you choose!
Tricks of the Trade
You don’t want your vegetables in the potpie to turn to mush, even though you’re going to cook them twice.
So make sure to undercook your vegetables at first, because they’ll be baked into the pie itself for 45 minutes.

Tuesday, November 18, 2014

Almond Crescents

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A delightful cookie to incorporate into your holiday baking...

You’ll Need
· 1 cup butter
· ½ teaspoon almond extract
· ¾ cup powdered sugar, sifted
· 2 cups flour
· ½ teaspoon salt
· 1 cup oats, uncooked
· ½ cup almonds, finely chopped
· Additional powdered sugar for sifting on top of prepared cookies

· Heat oven to 325 degrees F.
· Beat butter and almond extract till fluffy; gradually beat in sugar.
· Add combined flour and salt; mix well.
· Stir in oats and almonds.
· Shape to form crescents.
· Place on ungreased cookie sheet.
· Bake 15-18 minutes or until light golden brown.
· Sift powdered sugar over warm crescents.

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Monday, November 17, 2014

Almond Tart

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Almonds are awesome! This can be the perfect dessert to bring to any holiday gathering.

You’ll Need

For the Pastry
· 1 ½ cups flour
· 4 egg yolks
· ½ teaspoon salt
· ½ cup sugar
· 1 teaspoon vanilla extract
· ¼ pound butter

For the Filling
· ¼ pound butter
· 1 cup chopped almonds
· ¾ cup ground almonds
· 2/3 cup sugar
· 3 eggs
· ¼ cup cornstarch
· ½ teaspoon baking powder
· A pinch of salt


For the Pastry· Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix.
· Chill for 30 minutes.
· Roll out and line an 11-or-12-inch pie or tart pan.
· Prick the base and chill for 15-to-20 minutes.
· Preheat oven to 375F.

For the Filling· Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned.
· Cool.
· Melt the remaining butter in a small saucepan.
· Cool.
· Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick.
· Sift the corn starch with the baking powder and salt and fold into the almond mixture.
· Fold in the melted butter.
· Do not overmix.
· Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set.
· Quickly scatter the chopped almonds over the top in one even layer.
· Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

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Friday, November 14, 2014

Apple Filled Squash Halves

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A great way to take advantage of the acorn squash that is in season. This main course is presented in such a striking way too!

You'll Need

  •  2 acorn squash, medium
  • 1 pound lean ground beef
  • 1 ½ teaspoons salt plus additional salt
  • ½ teaspoon cinnamon
  • 2 cups apples, pared and chopped
  • ¼ cup raisins
  • 2 Tablespoons brown sugar, packed
  • 2 Tablespoons butter, melted

  • Heat the oven to 400 degrees F.
  • Cut each of the squash in half and remove the seeds and fibers.
  • Place the squash, cut sides down, in an ungreased baking pan.
  • Then add water to the depth of 1/4-inch and bake, uncovered, until the squash is tender, about 30 to 40 minutes.
  • While the squash is baking, cook and stir the meat in a large skillet until it is brown.
  • Drain off the excess fat.
  • Remove the skillet from the heat and stir in the 1 1/2 teaspoons of salt as well as the cinnamon, the coarsely chopped tart apples and the raisins.
  • When the squash is cooked, turn them so that the cut side is up and move them to a platter.
  • Drain off any remaining liquid in the pan and dry.
  • Scoop out the pulp from the acorn squash, making a shell that is 1/4-inch thick all the way around.
  • Season the shells with salt to taste.
  • Mash the pulp and mix in the meat mixture.
  • Return to the shells, piling them full and sprinkle with 1/2 Tablespoon of brown sugar on each.
  • Drizzle with the melted butter.
  • Bake uncovered until the apple is tender, about 20 to 30 minutes.