Monday, November 25, 2019

Easy Turkey Tetrazzini


Another great recipe to use up those Turkey Leftovers.

Here is what you need:
8oz spaghetti
1/2 cup butter
1 small yellow onion, diced
1 8oz container of white mushrooms, cleaned and sliced
2 cups peas
1/2 cup parsley
1 1/2 cups of milk
1 1/2 cups  vegetable or chicken stock
1 cup Parmesan cheese
1/2 cup Pecorino Romano
Salt & Pepper to taste
4 cups cooked turkey meat or 1 1/4 lb
1/2 cup seasoned bread crumb
1 TBSP Olive oil
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 1: Cook pasta according to package directions, once cooked drain and set aside.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 2: Clean and slice mushrooms, then chop onion and parsley and set aside.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 3: Melt butter in pan, then saute mushrooms, onion, peas and parsley, add pepper and salt to taste. Then remove mushroom and pea mixture from pan and let cool in a bowl.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 4: Next make your roux by mixing 1/4 cup butter with 3 tablespoons flour. Cook roux until light tan.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 5: Then add milk and stir until smooth then add cheeses and stock until all the cheese is melted. Then add mushroom mixture and turkey meat to cheese sauce and stir until combined.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 6: In a small bowl; mix Olive oil, bread crumb and grated cheese together.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 7: Next butter your baking dish, then add cooked pasta, top with cheese sauce mixture, then top with bread crumb mixture.
 
Got turkey leftovers? This Turkey Tetrazzini recipe is one creamy, comforting, and easy to make casserole recipe that will delight your whole family!
 
Step 8: Bake for 15 minutes at 400. Then enjoy!
 
Enjoy this delicious Turkey Tetrazzini recipe.


FROM Living Well Spending Less


 

Leftover Pie



This recipe comes from A Bountiful Kitchen
aboutifulkitchen.com

What to do with all of your leftovers from holiday meals?
Make a Thanksgiving leftover pie of course! So easy to make and everyone will love leftovers packed into a savory pie!

The key to Best Thanksgiving Leftover Pie is to layer correctly and make sure to have enough moisture (gravy) to keep the pie from being dry. I start with putting the dressing on the bottom, potatoes next and then the gravy and meat together. If you want to throw in some corn or peas or green beans, they will only add to the goodness! Just remember to not fill the pie too full or overload with stuffing and potatoes or you’ll end up with a dry pie. You can also double the gravy and serve it along side the pie after it’s baked which I highly recommend!

Add a green salad and you’re set. It’s a main dish loaded with everything savory we love. Pair it with Fresh Cranberry Sauce for the perfect accompaniment to this dinner!

Ingredients

  • 2 cups mashed potatoes
  • 3 cups stuffing
  • 2 1/2 cups turkey or chicken, boneless, skinless
  • 4 tablespoons butter
  • 1/3 cup all purpose flour
  • 1/2 teaspoon pepper
  • 1 teaspoon sea salt
  • 2 cups chicken broth (no MSG)

for crust:

  • 2 cups all purpose flour, plus another 1/2 cup for rolling out and adding to pastry
  • 1 teaspoon sea salt
  • 1/2 cup + 2-3 tablespoons cold water
  • 1/2 cup shortening I use half butter flavor and half regular Crisco

Instructions

  1. Remove leftover stuffing and mashed potatoes from refrigerator. 
  2. Preheat oven to 425 degrees (or 400 convection), place rack on lower third of oven. 

Make gravy:

  1. Melt butter, add flour, whisk until smooth over medium heat. Slowly add chicken broth half cup at  a time, whisk until gravy is smooth and thickened, about 4-5 minutes. Season with salt and pepper. Turn off heat and set aside. 
  2. Place 2 1/2-3 cups chopped chicken or turkey in gravy. Love sitting on stove top with heat off. 

Make pie crust:  

  1. Place 2 cups flour in a medium size bowl. Add salt. Cut shortening into flour mixture until the shortening is pea sized, using a pastry cutter. 
  2. Add 1/2 cup of the water and fold the water into the flour/shortening mixture with a fork. This should take a few seconds. When the dough begins to come together, if it is still a little dry to form a ball, add a couple more tablespoons of water. You should be able to press the dough together into a ball. 
  3. Split the dough in half. Roll out half of the dough a floured surface,  into a circle about 3 inches larger than the pie plate. Place the rolled out dough into a 9 inch by 2 inch deep pie plate. 
  4. Place 3 cups of leftover stuffing on top of the bottom crust. Top with 2 cups of mashed potatoes (it's okay if the mashed potatoes are crumbly!).
  5. Add gravy and meat mixture on top of the mashed potatoes. 
  6. Roll out remaining dough and top the pie. Cut slits for steam to escape. Crimp edges, folding under to keep gravy inside of pie. 
  7. Bake for 40 minutes or until crust is golden and gravy is bubbly. Let sit for 10 minutes before cutting. 
Recipe Notes
  • If you don't have enough leftover turkey, you may cook chicken or use chicken previously cooked.
  • Don't increase the amount of stuffing or mashed potatoes by too much or your filling will be dry. The gravy to filling ratio in this recipe is just right!
  • You may use a store bought crust if you don't want to make your own. 
  • If you want to make this in a 9x13, roll out the pie dough to a rectangle and just fit the crust on top, no need to make a bottom crust! 

Tuesday, November 19, 2019

Ruth’s Chris Sweet Potato Casserole

Let Harter House Supermarkets help you with everything you need for a wonderful Holiday Meal.


If you have ever been to Ruth's Chris Steakhouse, you may have experienced their signature Sweet Potato Casserole. It is awesome. When you want something really special and maybe to impress your guests at Thanksgiving, this is the recipe!

Serves 4
CRUST MIXTURE
3/4 cup brown sugar
1/4 cup flour
3/4 cup chopped nuts (pecans preferred)
1/4 cup melted butter

SWEET POTATO MIXTURE
2 cups mashed sweet potatoes
3/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 eggs -- well beaten
¼ cup melted butter

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.
Preheat oven to 350 degrees.
Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl
in the order listed. Mix thoroughly.
Pour sweet potato mixture into buttered baking dish.
Sprinkle the surface of the sweet potato mixture evenly with the crust mixture.
Bake for 30 minutes. Allow to set at least 30 minutes before serving.


Of course, my very good friends Maureen Hays, offered this alternative recipe for a healthier choice!

Sweet Potato Soufflé
5-6 Sweet Potatoes baked & peeled
1 stick butter
3 eggs
1 tsp vanilla
1 Cup shredded Coconut (Raw & unsweetened)

Whip all the ingredients above on high and place in a buttered baking dish.
TOPPING:
2 Tbls Maple Syrup or Molasses
1½ Cup pecans chopped
½ stick of butter

Combine above and pour over top of sweet potatoes.
Bake at 350 degrees for 30 to 45 minutes.
Tastes like a dessert and a favorite for just anytime.





Whole Turkey Know-How

At Harter House Supermarkets, we're gearing up for the Thanksgiving Holiday. We're ready to assist you in any way we possibly can!

How did turkey become part of Thanksgiving?Availability probably dictated menu choice. At the time the Pilgrims first celebrated Thanksgiving, turkey was a dietary mainstay. In fact, they ate so much turkey that it probably wasn’t much of a treat. Turkey meat from wild and domesticated birds was also a staple in the diet of many Indian tribes.


Fresh or Frozen?
First things first: You need to know what to buy. If you’re shopping just a few days prior to your dinner, Harter House Supermarket recommends buying a FRESH TURKEY. Fresh always tastes best! We advise cooking a fresh bird within three days of purchase. Also, ordering ahead guarantees availability.

If you buy a frozen bird remember that thawing it in the refrigerator will take a few days. If you’re entertaining a small group, consider serving a turkey breast instead of a whole bird.

Buying the Right Size Whole Turkey
The general rule of thumb is to plan on at least one pound (uncooked) per person; however it is often recommended buying 2 pounds or more per person. That may sound excessive, but everyone loves turkey. This way, you’re assured of generous second helpings all around, plus enough left over for savory second-day dishes.
2-4 People - 8-12 lb.
5-7 People - 12-16 lb.
8-10 People - 16-20 lb.
11-13 People - 20-24 lb.

Thawing a Frozen Bird
Leave the turkey in its original wrapping and place it on a tray in your refrigerator. Allow five hours of defrosting time per pound. For example, a 14–19 lb. turkey will need 3–4 days to thoroughly defrost. If your turkey hasn’t completely thawed by the time you’re ready to cook it, place it under cold, running water to accelerate the thawing process.

Suggested Refrigerator Thawing Times for Whole, Frozen Turkey
8-12 lb. - 1-2 Days
12-16 lb. - 2-3 Days
16-20 lb. - 3-4 Days
20-24 lb. - 4-5 Days

If you need to quick-thaw your turkey, leave it in its original wrapping and place it in COLD water. The water must be changed every 30 minutes. Allow approximately 30 minutes per pound using this method.
Suggested Cold-Water Thawing Times for Whole, Frozen Turkey
8-12 lb. - 4-6 Hours
12-16 lb. - 6-8 Hours
16-20 lb. - 8-10 Hours
20-24 lb. - 10-12 Hours

Foolproof Cooking
Check the roasting guide below and preheat your oven to 325° F. Release the legs from the metal clamp. The neck and giblets should be removed from the body and neck cavities. Rinse the turkey both inside and out with cool water and pat it dry with paper towels.

Now you’re ready to season or stuff your bird. When you’re finished, put the legs back into the hock lock and tuck the tips of the wings under the back of the turkey.
Place the turkey, breast side up, in a shallow (2-inch-deep) roasting pan. Brush the turkey with vegetable oil, melted butter or margarine to prevent drying of skin. Some turkeys are self-basting, so you don’t need to worry about that task.

Before placing your turkey in the oven, loosely shield the breast with a tent-shaped piece of aluminum foil to prevent over-browning. You’ll want to remove the shield 1 1/2 hours before the bird is done so it can turn a golden brown. Roast the turkey until the timer pops up or your meat thermometer registers 185° F in the thigh or 170° F in the breast.

When a whole turkey is done, the leg joint moves freely when the drumstick is rotated, and the juices run clear when a knife is inserted into the deepest part of the leg joint. The turkey needs to cook longer if you see any tinge of pink in the juices.

When your turkey is done, move it to a warmed platter, cover it loosely and let it stand for 15–20 minutes before carving. This allows the juices to settle and makes slicing easier. Use the following timetable to approximate the roasting time for your fresh or thawed whole turkey.

Roasting Time Chart
Recommended Whole-turkey Roasting Times - (Fresh or Thawed) at 325° F
Weight---------Unstuffed------Stuffed
8-12 lb......2¾-3 Hours......3–3½ Hours
12-14 lb.....3-3¾ Hours......3½-4 Hours
14-18 lb.....3¾-4¼ Hours.....4–4½ Hours
18-20 lb.....4¼- 4½ Hours....4¼-4¾ Hours
20-24 lb.....4½-5 Hours......4¾-5¼ Hours
Cook stuffing to an internal (center of stuffing) temperature of 165°F.


Enjoy!
Harter House Supermarkets wishes you and yours a safe and Happy Holiday.

Carving The Turkey


Turkey is the main attraction of the Thanksgiving Table. While you may serve a whole roasted turkey as a centerpiece of the table, sliced meat and carved turkey are easier to serve. Here are some tips on how to carve your Harter House turkey for Thanksgiving:



Equipments You May Need:
Warm serving platter
Pair of kitchen scissors
Flexible and sharp 10-inch slicing knife
Carving fork for arranging and serving the meat

Method:
Let the turkey cool for about 20 to 30 minutes at room temperature.
Put the turkey on a carving board using paper towels.
Cut through the trussing with scissors and remove all the string.

Remove the drumsticks by placing the knife against the thigh and cut down to the leg's second joint, where you apply the pressure with the knifepoint and twist it to sever the drumstick.
Make an oval incision in the neck cavity and remove the stuffing, taking care to leave the skin intact.
Transfer the scooped out stuffing into a serving bowl using a long-handled spoon.
Slice the thigh meat from the bone.
Cut carefully while placing the knife horizontally at the bottom curve of the bird's breast and slice in towards the rib cage from the top down.
Cut vertically through the breast meat while carefully preserving some of the skin on each slice.
Severe the wings from the first wing joint.
Arrange the carved turkey on the serving platter by placing the breast-meat slices in rows along both sides of the platter, the slices of thigh meat in the center, the drumsticks crossed at one end and the wings on top, facing each other with the skin side up.

Thanksgiving Trivia
Here are some interesting facts about Thanksgiving that each of us should know about:

The first Thanksgiving celebration can be traced back to the Plymouth Pilgrims in the fall of 1621.

The first Thanksgiving feast was held to thank the Lord for sparing the lives of the survivors of the Mayflower, who landed at Plymouth Rock on December 11, 1620. The survivors included four adult women and almost forty percent children.

The Wampanoag chief Massasoit and ninety of his tribesmen were also invited to the first thanksgiving feast. Governor William Bradford invited them for helping the Pilgrims surviving and teaching them the skills of cultivating the land.
The celebration in 1621 lasted for three days and included games and food.

The president to proclaim the first 'National Day of Thanksgiving' in 1789 was George Washington.

Sarah Josepha Hale, a magazine editor, campaigned to make Thanksgiving a National Holiday in 1827 and succeeded.

Abraham Lincoln announced Thanksgiving to be a national holiday in his proclamation on October 3, 1863.

The 'wishbone' of the turkey is used in a good luck ritual on Thanksgiving Day.

Puritans of Mayflower used to drink Beer. (My husband liked this fact!)

Tuesday, November 12, 2019

The Great Pumpkin Dessert


Canned pumpkin and cake mix make these bars an effortless alternative to pumpkin pie. It's a tried-and-true dessert that always brings big smiles. —Linda Guyot, Fountain Valley, California


Ingredients

1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3 large eggs
1 cup sugar
4 teaspoons pumpkin pie spice
1 package yellow cake mix (regular size)
3/4 cup butter, melted
1-1/2 cups California Walnuts

Vanilla ice cream or whipped cream

Directions
In a large bowl, beat first five ingredients until smooth.
Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts.
Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

Test Kitchen Tips 
If you don’t have pumpkin pie spice, you can substitute 2 teaspoons of cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon ground cloves or allspice.

Unless otherwise specified, Taste of Home recipes are tested with lightly salted butter. Unsalted, or sweet, butter is sometimes used to achieve a buttery flavor, such as in shortbread cookies or buttercream frosting. In these recipes, added salt would detract from the buttery taste desired.
Nutrition Facts
1 piece: 385 calories, 21 g fat (8 g saturated fat), 70 mg cholesterol, 326 mg sodium, 44 g carbohydrate (30 g sugars, 3 g fiber), 8 g protein. 

Monday, November 11, 2019

Pecan Pie Bars

Pecan Pie Bars with a shortbread style crust, a sweet, creamy filling and crisp, toasted pecans on top; they're like pecan pie only without all the work!



Pecan Pie Bars
Slightly adapted from The Girl Who Ate Everything

Crust Ingredients:
2 cups all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
3/4 cup cold, unsalted butter - 12 tablespoons

Filling:
3 large eggs
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 cup light corn syrup
2 tablespoons melted butter
1 teaspoon vanilla extract
1 3/4 cups chopped pecans

1. Preheat the oven to 350 degrees F. Grease or spray a 9x13 inch baking pan with cooking spray. 

2. In a bowl mix the flour, sugar, and salt. Cut in the cold butter until the mixture is fine particles. Or you can mix this in a food processor and pulse until you have fine crumbs. Pour crust mixture into the prepared baking pan. Spread out evenly and press crust down firmly all over.

3. Place crust in oven and bake for about 20 minutes until just lightly golden around edges.

4.While crust is baking prepare the topping. Mix eggs, sugars, corn syrup, melted butter and vanilla together in a bowl until smooth. Stir in the chopped pecans. Spread the topping over the crust as soon as it comes out of oven.

5. Place bars in the oven and bake for 25-30 minutes until the topping is set. If the topping jiggles, it is not done. If the topping begins to brown to much, loosely place a sheet of foil over the pan.

6. Allow Pecan Pie Bars to cool completely before cutting. Enjoy!

From Lyndasrecipebox.com



Tuesday, November 5, 2019

Week 14 - Starting Over Again


I LOVED writing my blog last week. (The Desire To Find a Way)

I was feeling very motivated and thinking a lot about a real exercise routine. with a trainer, at the Y, or at a workout facility very close to my house.
I have been feeling I need structure, a routine, and someone to keep me accountable.  Although I thought about it all week, I never took the first step to making it happen.

I have been slipping back into my old habits.  Eating delicious savory meals and enjoying high calorie beverages.  Needless to say, I am making NO progress.

I have been feeling discouraged and disappointed in myself. 
Yes, I’m still feeling out of it, but not defeated.

I need to revisit what it is that I really want.  
I know I can do better.  I want to do better.  I NEED to do better.

I know we all have access to far more power, authority, and influence over our lives than we often believe.  The power of our mind is truly great.

I need to be focusing on how I'm feeling, what I'm thinking, and how I plan to respond.
I have to remember to have faith and continue to take one step at a time. 
Even the tiniest possible step is progress. 


Our beliefs direct our choices, behaviors, and actions.
I believe I can overcome my addictions and bad habits.

When I first started changing my diet I was focused and determined.  And honestly I thought at the time, that it was easy. I eliminated the foods that I knew were unhealthy for my body. 
I wasn't hungry because I was feeding my body healthy foods.
And my scale was going down regularly.  How exciting is that!  

When I evaluate my progress up to this point, I appreciate the progress I have made so far.

I revisited WEEK 7.
Week one I lost 4 lbs. - It felt good to see the scale go down.
Week two,  Just 1 more pound down. I noticed I was leaving the table not feeling stuffed.  I was still taking too many liberties with my choices and I wanted faster results.  So I focused on paying closer attention.
Week three, down 2 more pounds.  I'm choosing far fewer adult beverages.  I am making better food choices.  This week I noticed that my nice shorts are much more comfortable.  I remember thinking, I must have lost a full inch in my waist.
Week four -  My scale is down 9 pounds in four weeks,  I'm starting to really feel it in my clothes now.  My routines are getting a little easier.  I'm not fighting hunger and food cravings like I was before.
Week five -  A Labor day party.  It's easy to get derailed.  I reminded myself that I've got this.  Keep going, don't give up.
Week six -  I got into a pair of jeans I hadn't worn in years.  And a favorite top is not puckering at the buttons.  I am getting into my old favorite clothes again.   Now I am really starting to get excited.
Week seven - I am now down 13.5 pounds.   I tell myself that if I don't eat or drink this thing I'm craving, that the scale WILL go down tomorrow.  It is my motivation.  I think my face looks thinner too.  I did see a picture of myself this week that I didn't like, which only reminded me that I am not where I want to be. 

Today I am still 16 pounds down.  That is worth celebrating.

I will make a plan this week to start working with a trainer.  I want to be stronger and have more endurance.

I believe in Visualization too.  I visualize myself healthy and strong.
I say to myself, “My body is getting stronger every day!”
It’s amazing how our body quickly responds to this thought. 

We are Human, which means we falter, we doubt, and we feel pain sometimes.

But, TODAY, I am ready to start anew!





Monday, November 4, 2019

Grilled Ribeye Steak with Cabernet Mushrooms


This recipe for Grilled Ribeye Steak with Cabernet Mushrooms is the last of the incredible grilled steak recipes Chef Brandon Douglas taught participants at the “Sizzling Summer Steaks” event that was part of the “Made from Scratch” cooking classes in 2013 at the Winrock Institute on Petit Jean Mt.



Chef Douglas says the ribeye is his favorite steak cut because of the wonderful marbling of fat this cut features compared to leaner cuts of beef steak. He says the fat adds to the sweet, rich flavor of this recipe. He combined sliced baked sweet potato wedges when he plated the finished steak and mushroom sauce.














Ingredients
  • 1 cup dry cabernet sauvignon
  • 2/3 cup green onion sliced in rounds
  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish
  • 3 teaspoons fresh rosemary leaves, chopped; plus sprigs for garnish
  • 2 garlic cloves, crushed
  • 1 teaspoon salt
  • 1/4 cup balsamic vinegar
  • 1/2 cup demi glaze or Beef stock
  • 1/2 cup sugar
  • 1/2 teaspoon freshly ground black pepper
  • 4 Harter House Ribeye Steaks, 1-1/2 inches thick
  • your favorite mushrooms, rough chopped or whole
  • Baked Sweet Potato (Optional)
Directions
  1. Make small cuts with knife into fat around the edge of steaks. Rub with your favorite seasoned salt steak rub and pepper. Refrigerate for 30 minutes to an hour.
  2. Clean grill grate and preheat grill to high heat.
  3. Place steaks on hot grill for three minutes on each side to sear. Reduce grill temperature to low and close the lid. Continue cooking steaks an additional five to 10 minutes for medium-rare, turning halfway through. Let steaks rest for five minutes before serving.
    OPTION - cook till Medium Rare on the grill.
  4. As steaks cook, add olive oil to saute’ pan. Add mushrooms, garlic and saute’ until mushrooms become tender. Excluding green onions, add remaining ingredients and reduce until sauce forms. Adjust seasoning with salt and pepper.
  5. Pour on top of finished steak. Garnish with green onions and remaining olive oil. Serve with baked sweet potato.