Sunday, November 25, 2012

Leftover Turkey Frittata with Spinach and Mozzarella Cheese

 Leftover Turkey Frittata4 700x1024 Leftover Turkey Frittata Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
  1. 6 eggs
  2. 1/2 cup shredded mozzarella cheese
  3. salt and pepper to taste
  4. 1 tablespoon butter
  5. 3 cups fresh spinach
  6. 1 cup diced leftover cooked turkey breast
  7. 1 clove garlic, minced
  8. sour cream or thick yogurt, optional
  1. Preheat oven to broil setting.
  2. In a medium-size bowl, whisk together eggs, shredded mozzarella, salt, and pepper; set aside.
  3. Heat a 12-inch non-stick, oven safe pan over medium high heat.
  4. Add butter to pan and melt.
  5. Add spinach and cook for 1 minute; add in the turkey and garlic.
  6. Cook for 3 minutes, or until heated through.
  7. Pour in the egg mixture and cook for 5 minutes.
  8. Place pan into oven and broil for 4 minutes, until browned and fluffy.
  9. Remove and let cool for 5 minutes.
  10. Serve.

Leftover Turkey Panini: Turkey Jalapeno Melt

Turkey Jalapeno Melt Panini

Turkey Jalapeño Melt Panini
Serves 4
8 slices sourdough bread
4 slices Monterey Jack cheese
Sliced pickled jalapeño peppers
Leftover roast turkey, sliced or shredded
1-2 tomatoes, sliced thinly, seeds removed
Preheat the panini grill to medium-high heat.
For each sandwich: On one bread slice, layer on a slice of cheese, jalapeños, leftover turkey and tomatoes. Spread a thin layer of mayonnaise on another slice of bread, and place it mayonnaise-side down to close the sandwich.
Grill 3 to 4 minutes until the cheese is melted and the bread is toasted. Cut in half, serve immediately and enjoy!

Wednesday, November 14, 2012

Shells & Cheese

Macaroni and Cheese

A fresh spin on the classic blue-box variety of Macaroni & Cheese
  • 4 Tablespoons of butter
  • 4 Tablespoons of all-purpose flour
  • 2 cups of organic half and half, warmed
  • 2 cups of a combination of shredded cheddar and gruyere cheeses
  • 1/4 teaspoon of smoked paprika
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dry ground mustard
  • 1/4 teaspoon of turmeric
  • salt and pepper, to taste
  • 3 cups of dry shell pasta
  1. Preheat the oven to 350 degrees.
  2. In a large nonstick saucepan over medium heat, melt the butter. Add the flour, whisking constantly, until well incorporated, about 1-2 minutes. Remove from heat and gradually whisk in the warmed half and half. Stir until completely incorporated and slightly thickened, a few minutes. Add the smoked paprika, garlic powder, dry mustard, and turmeric.
  3. Return the saucepan to the stovetop over low heat and gently fold in the shredded cheese. Once cheese is completely melted and combined, season to taste with salt and pepper. Remove from heat.
  4. In a large pot, bring salted water to boil and cook pasta according to package directions. Drain pasta shells and add to cheese mixture. Combine with a rubber spatula.
  5. Bake in a greased casserole dish for 30 minutes, or until the surface is golden brown. Serve hot.
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Tuesday, November 13, 2012

Creamy Baked Chicken Taquitos

apted from Pennies on a Platter, originally from Our Best Bites
  • 3 oz cream cheese, softened (reduced fat is fine)
  • 1/3 cup salsa verde
  • juice of 1/2 a lime
  • 1 tsp chile powder
  • 1/2 tsp ground cumin
  • pinch cayenne pepper
  • 1/2 tsp onion powder
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 3 Tbs chopped scallions
  • 2 cups cooked and shredded chicken *
  • 1/2 cup shredded extra sharp cheddar cheese
  • 1/2 cup shredded Pepperjack cheese
  • 8-12 (6-inch) corn tortillas
  • kosher salt and freshly ground black pepper
  • cooking spray
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. 

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the chicken and cheeses.  Taste and season with additional salt and pepper if necessary.

Working 3 tortillas at a time, stack them on a microwave-safe plate and cover with plastic wrap.  Cook 30 seconds, or until tortillas are soft and pliable. 

Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.

Spray the taquitos lightly with cooking spray, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with salsa, sour cream, and/or guacamole.

*This is how I prepare my chicken if I don't have leftover chicken to use:  Preheat the oven to 375 degrees.  Spread a piece of aluminum foil across a baking sheet, and arrange chicken breasts in a single layer in the center.  Sprinkle with salt and pepper, and season as you wish.  Fold the aluminum foil over the chicken breasts, and enclose them to form a "packet."  Bake the chicken (on the baking sheet) 35-45 minutes, or until it is cooked through.

**To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold.  Wrap each taquito in plastic wrap or aluminum foil, and freeze.  To bake, unwrap the taquitos and cook  in a 425 degree oven for 20 minutes (no need to thaw first).

Wednesday, November 7, 2012

Emeril's Seafood Mac and Cheese


  • Coarse salt and ground pepper
  • 1 pound elbow macaroni
  • 6 tablespoons butter
  • 1/2 medium onion, finely chopped
  • 1 garlic clove, minced
  • 1/3 cup all-purpose flour (spooned and leveled)
  • 3 cups whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat, or a combination
  • 4 cups (1 pound) mixed grated cheeses, such as Parmesan, cheddar, Swiss, and fontina
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Emeril's Creole Seasoning


  1. Preheat oven to 400. In a large pot of boiling salted water, cook macaroni 2 minutes less than al dente. Drain; rinse with cold water. Set aside.
  2. While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a medium bowl, and reserve. Add onion and garlic to pan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.
  3. Remove pan from heat. Fold in seafood, macaroni, and cheese; transfer to a shallow 4-quart baking dish. To bowl with reserved melted butter, add breadcrumbs and Creole seasoning; toss, and scatter over macaroni mixture. Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

Cook's Note

A touch of Creole seasoning (a blend of spices like garlic powder, paprika, and thyme) adds oomph. Store-bough

Lobster Casserole

    • Lobster Casserole Recipe

      Original recipe makes 4 servings 


      1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
      2. Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
      3. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
      4. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.

Monday, November 5, 2012

Roasted Tomatoes With Shrimp and Feta

Roasted Tomatoes With Shrimp and Feta


  • large tomatoes, cut into eighths
  • 3  tablespoons  olive oil
  • 2  tablespoons  minced garlic
  • kosher salt and black pepper
  • 1 1/2  pounds  medium shrimp, peeled and deveined
  • 1/2  cup  chopped fresh parsley
  • 2  tablespoons  lemon juice
  • 1  cup  Feta, crumbled
  • crusty bread, for serving


  1. Heat oven to 450° F. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them.
  2. Sprinkle with ¾ teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes.
  3. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta.
  4. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread.
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