Turkey Tetrazinni

Here is an easy and delicious way to use up some of that left over turkey and the nice thing about this recipe is that the flavors are so different. 

1 to 2 cups diced or shredded turkey (you can even use canned turkey)
1 bell pepper diced
1/2 a small onion diced
1 can cream of celery or mushroom soup
1/2 cup of milk
1/2 tsp black pepper
2 cups shredded cheddar cheese
1 lb angel hair pasta

In a pan saute bell pepper and onion until tender add turkey, soup and milk mixture stir in pan until hot - remove from heat.  Cook pasta per package directions drain well.  Spray a 9x13 pan with non stick cooking spray - add pasta, pour turkey mixture over top and stir in a bit - cover with shredder cheddar.  Bake in a 325 oven until cheese is melted and bubbly.  You can make this ahead of time and refrigerate over night it comes out just as nice.  Enjoy! 

Vegetable Soup

Here is a simple basic vegetable soup that will warm you and fill you up. Of course you can add any other vegetables that you might have on hand but here is the basic recipe.

4 cups of water
1 and 1/2 lbs of frozen mixed vegetables
3 ribs of celery
1 large onion chopped
1 small head of cabbage chopped
1 small rutabega or turnip diced
1 large can of tomatos in juice
1 32 oz container of vegetable stock

*****For vegetable beef soup add beef stock instead of vegetable and 3/4 lb of stewing beef diced.


In a large stock pot add all ingredients bring to a boil - turn heat down and simmer for 1 hour or until all veggies are tender. YUM!

Veggies YUM!

One of my favorite dishes to make and eat is "rattatouile" now I am sure there is some official recipe for this but, I usually just take whatever fresh veggies I have on hand throw them in my black iron pan with a little extra virgin olive oil and see what comes out. I enjoy it every time no matter what the combination. This particular combination was pretty darn good if I do say so myself. All that's in there is zucchini, grape tomatoes, sweet onion and portobella mushrooms.  I made some rice with parsley and put this over it -- eveyone in the family ate it and loved it including me and my none vegging eating hubby :) This makes a wonderful side dish or with rice a perfect main course.

Simply Croutons

These croutons are so simple to make and even better to eat. Once you've tried these you won't ever use store bought again. Here's all you need:

1 loaf bread (the staler the better)

1/2 cup olive oil

2 Tbls of garlic (more to taste)

1 Tbls sea salt (more to taste)

Cut bread into cubes. In a large bowl mix bread with garlic powder and salt mix well. Add olive oil making sure that all of the bread cubes are covered. Place on a cookie sheet and bake at 400 for 6 minutes turn bread over with spatula and bake for 6 more minutes. Let cool and enjoy on salads, soups or right out of the container.

Black Bean Cakes with Mango Salsa

BARBADOS BLACK BEAN CAKES
(Borrowed from Vegetarian Times Cookbook)

Two 15 oz cans black beans
1/4 cup chopped cilantro leaves
1/4 cup finely chopped red onion
1 egg white, slightly beaten
1 tsp ground cumin
1 tsp minced garlic
1/2 tsp groung allspice
1/8 tsp cayenne pepper
1/3 cup bread crumbs
Nonstick cooking spray
1 Tbsp olive oil

Place beans in a large bowl and coarsely mash them until they stick together. Add the cilantro, onion, egg white, cumin, garlic, allspice, and cayenne. Mix until well blended. Divide the mixture into 8 equal parts. Shape in 1/2 inch thick patties. Coat the patties with bread crumbs. Spray both sides with nonstick cooking spray. Heat the oil in a skillet over med-high heat. Add the bean cakes and fry until golden brown on both sides, turing once, about 8 minutes total. Serve warm with the mango salsa. Garnish with cilantro and lime wedges.

MANGO SALSA

2 cups peeled, diced mango
1/2 cup diced red bell pepper
1/4 cup finely diced red onion
1 serrano pepper, seeded and minced (I omitted this pepper)
2 Tbsp coarsely chopped fresh cilantro leaves
2 tsp minced fresh ginger root
1 Tbsp fresh lime juice

ENJOY!!

Stromboli

Stromboli is a favorite around here one reason I think everyone loves it is because the sky is the limit as to the combinations that can be created! These 2 here are definitely favorites of everyone in my house. On the left is the salami, pepperoni, provolone, mozzarella, garlic and basil - on the right is fresh spinach and mushroom sauteed and drained well - you don't want to add too much moisture to the dough as it makes it soggy - so after I saute I just blot the mixture with paper towels to dry it off pretty good then I added provolone cheese a small amount of Parmesan-Romano, garlic and basil. I cheat and use the pizza dough that I purchase at the Publix bakery roll it out nice and thin and as I said roll up just about anything that you like. Simple meal - just add a side salad and dinner is served!

Crabcakes with Spanish Rice and Corn Bread

Crab cakes one of my husbands favorites here's a simple recipe:

8 oz lump crab meat
1 egg yoke
1tsp dry mustard
2 tsp Worcestershire
1 Tsp mayonnaise

Mix altogether in a bowl -- the mixture will feel a bit dry - form into patties place on a cookie sheet (covered in parchment paper) bake in the oven on 350 for 5 minutes - flip and leave in for another 5 minutes until golden brown. Serve immediately. Your family will love these all meat no filler :) They taste great with rice and corn muffins or with coleslaw and french fries or whatever! Can even be served as an appetizer.

Fish Tacos

We either fry the fish in bread crumbs or just pop it in on the grill. Once your fish is ready spread some of the dressing on the taco shell put in the fish and top with the corn salsa - YUM!

This is one of my most favorite meals to make and enjoy - fish tacos. They are so delicious and as with most tacos you can make them however you like the one pictured I added a little tomato and lettuce. The way we make them around here is:

1/2 lb White fish
Soft Taco shells

Dressing
1/2 cup Mayonnaise
2 tbs Dill (I use the dill paste from the produce dept)
the juice of 1 lime
Combine all in a bowl mix well and refrigerate.

Salsa
1 can black beans (drained and rinsed)
1 can whole corn - or 2 cups thawed frozen
Fresh cilantro coarsely chopped
1/4 cup red onion finely chopped
Combine all in a bowl mix well and refrigerate.

Macaroni Salad with Shrimp and Crab

Perfect of Labor Day or any day picnics!

Macaroni Salad with Shrimp and Crab
1 lb of Elbow Macaroni
2 ribs of celery
1- 6 oz can of tiny shrimp with the liquid
1-6 oz can of crab meat with the liquid
1 cup Mayo
1 tsp celery seed

Cook the macaroni and drain well.  Slice celery.  Add all of the ingredients to the macaroni including the water from the shrimp and crab stirring all together.  Refriderate and serve nice and cold.

Cupcakes by "Star of the Sea"

Happy Sunday to you all - today I am "featuring" some of my daughter's (Star of the Sea) amazing cupcakes - she is an aspiring cupcake artist.  These Red Velvets were awesome!                       

SOUTHERN RED VELVET CUPCAKES

2 1/2 c flour

1 1/2 c sugar

3 tbs unsweetened cocoa powder

1 tsp baking soda

1 tsp salt

2 eggs

3/4 c room temp buttermilk

2 tbs red food coloring

1 tbs distilled white vinegar

1/2 tsp vanilla extract

1 1/3 c vegetable oil

Preheat oven to 350

Mix flour, sugar, baking soda, cocoa powder and salt.  In a separate bowl stir together eggs and oil.  Whisk buttermilk, food coloring, vinegar and vanilla together.  Gradually add dry and buttermilk mixtures to egg/oil mixture starting with and ending with dry - feel free to add more cocoa powder.  Pour into cupcake pan lined with papers mini cupcakes 3/4 of the way full bake 13

 to 14 minutes - full size cupcakes 22 minutes.

French Onion Soup

Ingredients:  6 large onions

        2- 16 oz bottles of Beef Stock or Vegetable Broth

1 cup of water

            1/4 cup Worcestershire Sauce

  2 Tbls butter

       4 slices of french bread cut thick-4 thick slices of Swiss Cheese

Chop onions. In a large stock pot simmer down the onions with the butter and worcestershire sauce until just tender.  Add water and your beef or vegetable stock.  Bring to a boil uncovered for 20 minutes then simmer for 30 more.  Pour into oven safe bowls - put bread and cheese on top.  Place in oven under low broil until cheese is melted.  Enjoy! 

 
 
 
 
 
 
 

Zucchini Fritters with Tzatziki

This Recipe came from Woman's Day and it is delicious, light and refreshing.

Zucchini Fritters

2 cups zucchini - grated, and squeezed to drain

1 handful of fresh herbs-such as parsley,dill...

2 green onions chopped

1/4 cup feta crumbled

1/2 cup flour

1 egg

salt and pepper to taste

2 tablespoons oil

Directions: Mix the zucchini, herbs, green onion, feta, egg,s&p in a bowl.

Heat oil in pan.

Spoon the zucchini mixture into the pan and cook until golden brown about 4 minutes on each side.

Tzatziki

1/2 cup Greek yogurt

1/2 cup cucumber - peeled, seeded, and grated, squeezed and drained

2 cloves garlic minced

1 tablespoons of fresh dill (I used the dill paste)

1 tablespoon of lemon juice

salt and pepper to taste

Directions: Mix everything together in a bowl and refrigerate for at least one hour before serving.