Turkey Chowder

We made our favorite Turkey once again this year *Alton Brown's Super-Tasty, No-Fuss, Time-Tested, Totally Fool Proof Bird*  if you scroll down to the bottom of the recipe it gives you Bobby Flay's carving tips - which we are die hard fans of and even when everyone balks at our method - one taste changes their minds! And we had left over turkey. We saved the breast meat for future stars of dinner - and used the pieces both white and dark meat for this delicious chowder.

My husband searched recipes online and was craving something like this and set his mind to making it happen. We tweaked the recipe (of course) and it was AMAZING. What we came up with was (in his words) "the most delicious way I've ever eaten the pieces of turkey no one wants"

Turkey Chowder
2 T EVOO
1 medium yellow onion
1 1/2 c diced carrots
1 red bell pepper, diced
2 garlic cloves, minced
4 oz diced green chiles
24 oz chicken broth
1 1/2 c corn kernels
1/4 c flour
2 c half and half (or heavy cream)
3 c turkey

Heat EVOO in a large stock pot over medium heat. Add onion, carrots and bell pepper until the veg begin to soften. Add green chiles and garlic and cook for about 1 minute. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes. Add the corn and simmer for about 4 minutes.

Put flour in a medium mixing bowl and slowly whisk half and half in - making sure there are no lumps. If you use half and half - don't over whisk - you will get whip cream! This is your roux.

Add the half and half/flour mix slowly into the soup pot whisking to incorporate. Stir the pot often to encourage the roux to mix in with the soup while it thickens. Salt and pepper to taste.

Add the turkey last and cook just long enough to bring it up to temperature.

Serve with rolls and garnish with shredded cheddar if desired.

Soup in a Bread Bowl

Isn't this so cute? I picked up these pumpkin looking bread bowls at the grocery store and made a quick potato corn chowder for a festive fall dinner.

I used scissors to cut the tops off the bread bowls, then hollowed out the delicious bread inside and set it aside to be shared and dunked at the dinner table, then filled the hollowed out bowls with delicious soup!!

I made the soup in less than 30 minutes - and with these fun bowls - this is a meal the family will remember!

The soup isn't really a recipe - it's just Bear Creek potato soup (dry mix) and then anything you have around. I fried up some southern style hash browns in it's own pan, then in the soup pot, sautéed some onions, followed the directions on the package then added the cooked hash browns, corn, ham and cheese that was left over from a party tray the night before and voila!

My husband isn't really a soup enthusiast and he was the first one done! The kids thought it was so fun that you could eat the bowl… I'll definitely be doing this again.

Green Chili Frittata

This could also be named "Kitchen Sink Frittata" because you can use any leftover ingredients you have in your kitchen. The main components in this dish are the eggs and the milk - add whatever else you have on hand and WAHOO!! No wasted food!

I made Green Chili Enchiladas the other day and had leftovers of what went inside the enchiladas - minus the chicken - basically a bunch of veg… so I turned it into this!

Green Chili Frittata
1 onion, diced
1 clove garlic, minced
6 eggs
1 c heavy cream or milk
1 c frozen corn
1 c diced tomatoes
1 c black beans (drained)
Roasted green chilis!!!!*
Cheese
Salt and pepper to taste

Add the eggs and the milk together and whisk until incorporated.

If you are starting from scratch - and not with leftovers: sautee onions until translucent. Add all other ingredients except cheese - bring to a simmer.

Add the chili mixture to the egg mixture, add shredded cheese - stir until incorporated.

Butter an oven safe skillet (I use a 10" cast iron skillet) - pour mixture in - add extra cheese on top if you are totally crazy for cheese like I am and bake it at 375 for 40-45 minutes. You want the edges to be nice and brown. Let it sit for 5 - 10 minutes before serving.

* HUGE TIP ALERT!! I lived in New Mexico for 7 years - yes - the home of the Hatch Green Chili. When I don't have freshly roasted Hatch Green Chili (or freshly roasted and flash frozen by yours truly) I either buy the Hatch brand OR a brand called "505 Southwestern" which is roasted green chili peppers with lime juice - oh. so. delicioso. We moved out of New Mexico state a few months ago and the ONE THING my husband insisted on was that I would buy a new (large bottle 2 pack) of 505 every time I went to Costco before we moved. We moved out of state 3 1/2 months ago and we are on our last of 10 bottles!!!! I actually did a post on our tradition of picking up a 25 lb box of chili's, having them roasted, peeling them and dividing them into serving sized baggies and also into homemade green chili sauce - but it was on my family blog that has been outdated forever.

Sausage & Bow Tie Pasta with Vodka Sauce

Sausage & Bow Tie Pasta with Vodka Sauce
1 - 1 1/2 lbs sausage
3/4 - 1 lb pasta (I use bow ties a lot but anything will do)
1 c heavy cream
1 c tomato sauce (I've even used pre made marinara in it's place)
1 T EVOO
1 T Butter
2 cloves garlic
1/2 - 3/4 c chicken stock
Parsley, basil, salt & pepper to taste* Fresh Parsley and basil are the best - use it if you can.

In a deep pan (like my large Creuset) crumble and brown the sausage until it is no longer pink. When you are finished - set the sausage on a separate plate covered with a paper towel to soak up some of the grease.

Using the same large pot you used for the sausage, fill with water and set to boil for the pasta.

Meanwhile, dice your onion, garlic, parsley & basil.

Sautee your onion and garlic in butter and EVOO. When the onion is nice and translucent, add the chicken stock. Now, it's probably time to add your pasta to the boiling water - do that.

Then add tomato sauce and slowly add the heavy cream. When it is all incorporated add the cooked sausage to the sauce and incorporate that. The pasta should be ready to drain. Reserve 1 cup of the pasta water just in case the sauce is too thick for your preference.

After the pasta is drained, add the sauce (now including the sausage) into the large stock pot with the noodles. Add parsley, basil, salt and pepper. Serve!

*I hope this recipe makes sense - I make it all the time so it might seem all over the place - and sorry about the picture! I grabbed my sons lunch bowl with some leftovers the next day for the pic.

Breakfast Bake

Boy howdy do I love a good breakfast. My husband it the breakfast KING - when he is home he spoils us with omelets, waffles, pancakes, fried eggs, scrambled eggs - THE WORKS!

BUT - when he's not home we usually settle for cereal and once in a while I'll bust something delicious out - like this little number… I didn't have a recipe just whipped it up and DANG!

Breakfast Bake
1/2 - 3/4 bag frozen hash browns (diced or shredded)
Deli ham diced in bite sized pieces
7 Eggs
1 c Milk
1/2 t mustard powder
Salt, pepper, garlic powder to taste
Cheese - I used shredded cheddar

Mix eggs, milk and seasonings together - set aside.

In a 9x13" casserole dish, spray with PAM and line with hash browns. Sprinkle with ham and cheese then pour egg mixture over the top.

Bake at 350 degrees for 45 minutes or until a knife comes out clean.

Back to School Breakfast Ideas

I took a loooooong break from blogging - I've been busy moving out of state - living with my in laws while waiting to find and close on a new house - and now that we are finally here and mostly unpacked - I'm BACK!

3 of my kids started school, dance, soccer, scouts, tennis, etc. a couple of weeks ago and we are BUSY!! I am going to do a few posts on "game nights" those nights that you are running all over the place and you don't have time to make a meal at dinner time - and everyone needs to eat - but not all at the same time - you know those nights? Stay tuned...

I have found a couple of solutions to having your kids eat a hearty breakfast THEMSELVES without making a mess!!

1. Einstein Bros. Bagels has a deal running right now where you can get a bakers dozen of bagels for $6 every Monday. Six dollars people!! I buy a big tub of plain cream cheese at Costco (which I also use in many dinners and appetizers) and make sure not to buy any "gourmet" bagels so I can stick to $6 flat.

2. Green Monster Smoothies!! These are super delicious - the kids AND the parents love them! I make a big batch and freeze them in single servings.

3. Make ahead Breakfast Burritos!!! These are sheer genius. I can get 10-12 per batch!

Breakfast Burritos

12 tortillas

10 eggs

1/2 - 3/4 bag frozen shredded hash browns

16 oz package Jimmy Dean sausage 

1 medium onion, diced

Shredded cheddar cheese

Salt, pepper & garlic powder to taste

Cook the sausage (with the onion) and the hash browns according to the package directions - don't forget to season the hash browns. So far, I have just used scrambled my eggs. I add a splash of milk, salt, pepper and a little garlic powder. 

I put the ingredients into an "assembly line" and have my kids make their own. I stand at the end of the assembly line listening to them ooh and aaah over just how delicious breakfast will be every morning and then I fold the burritos and wrap them in saran wrap. They mark the burritos with their initials and stick them in a designated section in the refrigerator.

In the morning, they remove the saran wrap and wrap it in a paper towel. Microwave for 60 seconds! They eat them with ketchup, salsa, sriracha or tabasco, my daughter even eats hers with sour cream.

You can also freeze these - but since these have run out before Friday every week - we're sticking with the fridge.

*Make these your own!! Ham, bacon, spicy sausage, chicken sausage, pepper jack cheese - tons of options! 

Asian Crunch Salad

There are many variations of this salad - the common factor is ramen noodles and cabbage. I like all the variations I've ever tried for as long as I can remember. Tonight, I was craving it but didn't have what I needed to make my old stand by - and boy howdy I'm so glad!!

I'll be sticking with this version! The only addition I would make is add grilled chicken next time. I made this in-between my "bus driver" duties for the kids - so I didn't have time to defrost and grill the chicken.

Asian Crunch Salad
Dressing:
1/2 c evoo (I love Kirkland's Mediterranean blend oil)
1/2 c sugar
1/3 c rice vinegar
1 - 2 T Ponzu (citrus seasoned soy sauce)
salt and pepper to taste

Salad:
16 oz bag shredded coleslaw (or 1 head napa cabbage, shredded)
2 bags Top Ramen, crumbled (any variety)
Mandarin oranges (as many as you like - I like a lot)

Topping:
NUTS! Cashew pieces were awesome but slivered almonds, peanuts or sunflower seeds would also be good

Combine all ingredients for dressing, incorporate well and pour over the salad ingredients. Toss and refrigerate for at least an hour.

Top with nuts and thank yourself for this delicious bit of heaven!

Brussels Sprouts That Your Kids WIll Devour!!

I had the amazing opportunity to go to High School In Brussels, Belgium. My entire family moved there and man o man did we have the experience of our lives. 

I went to the International School of Brussels. English was the primary language but other languages were taught and many cultures were incorporated into our education.

I had the rare opportunity to have dinner with one of my awesome friends from ISB last month in Santa Fe while she was here on business. She looks more amazing than ever and told me that she is in the midst of a brussels sprout obsession.

Tonight at the grocery store I tapped into that obsession and texted her for her fav reciepe and she came through...

Tonight we had grilled pork tenderloin, brussels sprouts and rice - pork tenderloin and rice are faves amongst our children in this house.

We had a bigger crowd than usual last night - the usual 6 of us + my 10 year old had a friend over. They were a hit with EVERYONE adults and kids from 11 - 2. The Brussels sprouts were gone first - and I made a TON of them. Delicious recipe - one we'll eat again and again!!

Sautéed Brussels Sprouts & Bacon via Christina Fiorenza Davis
1 lb bacon - cut into small strips fried
5 lb brussels sprouts
EVOO
Fresh cracked black pepper
Kosher salt

Once bacon is fried - use a slotted spoon to drain the bacon on paper towels

Add thinly sliced brussels sprouts into the bacon fat and sauté until tender. Course salt and fresh black pepper as needed.

Garnish with bacon and toasted pine nuts!

Enjoy!