Monthly Archives: November 2012

Gumbo with Chicken Sausage, and Shrimp

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By now you know about my obsession errr love for soup. You also know that my dear boyfriend does not share this love with me. In fact it has gotten to the point that I don’t even mention I am making soup until the last minute. That way he can’t try to figure out something else to make for dinner! This little dilemma has led me to try to compromise a bit here and there. There either needs to be meat in the soup or I need to make something else on the side. 
Once I let this idea sink in (and stopped pouting because I wanted things to just go my way), I realized this wasn’t such a bad idea. I have been asked for more sandwich recipes, and soup and sandwiches is a nice casual dinner or lunch idea right? I mean I love going out and getting the soup and sandwich combos. So I started writing ideas and looking online and through my books/magazines for even more. Gumbo just popped into my head as a great place to start. I have been wanting to make it for one, and there is a ton of meat in it. I mean how could he argue with a meal that has chicken, sausage, and shrimp in it? Right, he can’t!

I found a recipe in Saveur (I love them) for a basic Gumbo, but I knew there were things I wanted to add. Mine might not be a “traditional” Gumbo, but it packed full of flavors with that little zing that we both love. I added shrimp and jalapeno, as well as some Franks Red Hot to boost the flavors. I already had andouille sausage and chicken thighs in the freezer so it was on!!

When Kevin came home from work the first thing he said when he walked through the door was “What smells so good?” YES….chalk one up for me!! Wow do I sound like a little kid or what? Oh well, I don’t care, I like winning hehehe!

Sorry for the awful pictures, this was taken right when we first moved and there were boxes everywhere and no place but the dimly lit kitchen to take the pic. 
Gumbo with Chicken Sausage, and Shrimp
adapted from a recipe in Saveur Magazine
½ cup canola oil
1 lb shrimp, peeled and cleaned

2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½” pieces
4 slices bacon, cut into ½” pieces
1 cup flour
3 ribs celery, finely chopped
1 onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
2 jalapeno peppers, sliced
2 tablespoons fresh thyme leaves, chopped
1 tsp. cayenne
1 28-ounce whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. bag of frozen sliced okra
4 cups chicken stock + more stock if needed to thin soup (can use water)
Several dashes of hot sauce to taste (I used Franks Red Hot)
Cooked white rice, for serving



Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken. 


Add remaining oil, and reduce heat to medium-low, stir in flour, and cook, stirring constantly, until this mixture is reddish caramel, about 8 minutes. Add celery, onion, and pepper, jalapeno, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and stir meat back into gumbo. Season with salt and pepper and hot sauce, and add shrimp. Cook for an additional 5 minutes, or until the shrimp is pink through. Serve with white rice on the side. 

Serves 4 to 6

ENJOY!!!

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Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions

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Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions

Do you ever have those moments when you are doing something and out of the blue ideas for something else just pop into your head? This has been happening to me quite often lately. When I am driving ideas for a recipe will just BANG hit me,which is awesome right? Well it would be if my ADD wasn’t so dang bad. I mean just driving is a serious challenge for me at times. I have been known to be driving somewhere that I have been to a million times before, and at some point take the wrong exit on the freeway or turn down a wrong road. It is bad enough when I am alone, but when someone is with me it is a tad bit embarrassing! SO when these ideas pop into my head I have to say the ingredient list out loud over and over to try and help me remember. Again, not so bad when you are alone but if you have passengers they really think about exiting the car once it slows down to about 30 MPH!!

This idea started out because when we went shopping the other day, Kevin picked up a couple packs of buy one get one free center cut pork loin chops. He loves pork chops but I don’t make them very often, A-because he constantly complains that the pork chops now aren’t as good as the old ones were. He loved big fatty pork chops and hasn’t seemed to accept the health news that fat is bad for you. Although the fat is pretty darn tasty!! And B- well I just haven’t been that moved by pork. My Dad wasn’t a big pork fan and neither were my kids so unfortunately Kevin was out numbered. Now that it is just the two of us he gets his way much more often. In fact I think he is getting a little spoiled. I had better make sure he doesn’t too cocky about getting his way!
Now, due to my lack of pork cooking, I was a tad clueless as to what I wanted to do with them. I can make a mean roast but my extent of chop cooking was, regretfully a throw back to the old days of smothering them in a can of pork and beans, or frying them. I know that is OK once in a while (p.s. I will be frying the other batch soon!) but I wanted to make them special

After racking my brains for a while I just put it to rest and went off to run some errands. In mid drive the light bulb went off in my head BING I knew what I wanted to do with them. The true test was to remember the plan and then run it past Kevin to see what he thought. Since the chops really were for him I wanted them to be something he would really enjoy. In other cooking he doesn’t get as much of a vote. So I was pleasantly surprised when his face lit up with a smile when I ran down my game plan. He even got into the kitchen with me to help get everything together. 
The result was one fantastic meal. The sauce for the chops was so tasty, sweet with that little bite of bourbon flavor, and the mashed potatoes with the onions and apples? YUM! Mixed with the sauce from the pork chops they were heavenly. I had made 3 chops and it is a good thing because Kevin went back for seconds, after cleaning my plate!!
Maple Bourbon Pork Chops and Whipped Potatoes with Apples and Onions
Served 2
3 1/2″ inch center cut pork loin chops 
1/4 onion, minced + 1 onion, chopped
2 cloves garlic, minced
4 strips of bacon, chopped
4 tablespoons butter, separated

1/2 cup bourbon
1/4 cup Maple Syrup (can add more if you want a sweeter sauce)
1/4 whole grain mustard 
salt and pepper

2 large Idaho potatoes, peeled and cut into chunks
2 apples (I used honey crisp), peeled, cored, and chopped into chunks
1/4 cup Greek yogurt (if you want a bit of tang in the potatoes)
1/3 cup corn starch
1/3 cup warm water


Place chopped potatoes apples and onions in a large pot and add enough water to cover them. Boil until potatoes are fork tender. Drain in a colander and return the potato mixture back to the hot pot. Add 3 tablespoons of butter and whip the mixture with a hand mixer until smooth. Salt and pepper to taste. Add the Greek yogurt if desired.

Meanwhile, salt and pepper chops and set them aside. Cook bacon in a large skillet over medium-high heat until the fat renders. Remove the bacon with a slotted spoon and set aside. 

Cook the pork chops in the skillet, about 3 to 5 minutes per side depending on the thickness of the chops  and the doneness you desire(we like our chops a bit pink in the middle now that it is safe to do so). Remove chops to a plate and tent with foil to keep warm. 

Add 1 tablespoon butter to the pan and once it has melted add the minced onion. Cook onion until translucent, about 5 minutes. Add the garlic and cook another minute. Return the bacon back to the pan and continue to cook another minute or so. Add the bourbon to the pan (remove pan from heat while adding then return to heat), then add the maple syrup and mustard. Mix completely and bring the sauce to a simmer. Adjust seasoning adding more syrup if desired. 

Stir the cornstarch into the warm water and pour into the sauce. whisking until the sauce thickens. Remove from heat. Carefully place sauce into a blender or use and immersion blender to blend the sauce and break down the onions, garlic, and bacon. 

Place a scoop of potatoes on a plate, top with a pork chop and pour sauce over them both.

ENJOY!! 

Parker House Rolls with Sea Salt

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Today is a bit of a rough one for me because it is the first anniversary of my Dad’s death. I knew it would be hard, and it is. Kevin says that I have to be happy that he isn’t here and sick anymore, and I am. But I would sure give anything to bring him back healthy. He was a wonderful man and a terrific supportive father. I know he would be so proud of me for what I am doing. I miss you Dad!!!
Ok, I was not trying to be Debbie Downer with that. The reason I told you is so you would understand the meaning behind this post. I mean I know I had talked over and over about wanting to tackle (and win) bread making. So far I have made pizza dough twice and both times it has been fantastic. But bread? Not so much. Up until this try I was 0 for 3. I mean I have just seriously been getting my butt kicked by a bowl full of dough! It is really quite sad when you think about it. I mean come on Bobbi, you can make pizza dough…sheesh!!
So when I started planning Thanksgiving I knew I was going to give the bread making one more shot. Why you ask? Oh and you aren’t the first to ask, Kevin thought I was completely insane for trying it when I was already stressed out from planning a meal for 14 people. The answer? I am completely insane.

But I found this recipe as I was flipping through last month’s Food Network Magazine and these little babies damn near jumped off the page at me. I have no idea why, bread doesn’t usually affect me that way. George Clooney maybe, but bread? Naaa. But something just made me want to make these rolls. So I scribbled what I needed onto my long list of other ingredients needed for dinner and away I went to the store. 
I had been a good girl and planned out the week so I knew what things I was making on what day. I knew better than to plan on making everything in one day. When the day came for me to make the rolls i wasn’t feeling very well. I had a headache that just would not go away. Possibly it was a subconscious thing, but I put off the baking until the last day. Wednesday rolls around and I have a list of about 3 or 4 dishes to put together but I went straight into the kitchen and tackled the rolls first. 
It was one agonizingly long day I can tell you because I had to let it rise in a bowl and then again in the muffin cups. It looked great, but I wouldn’t know for hours ARGG!! When Kevin came home and asked me how things were going I told him how stressed out I was about the rolls. All he said was :I still don’t know why you made them” Ummm hello insane remember??
OK bottom line, the rolls looked great, smelled great, tasted great, but were very very dense. After talking to a few people that bake I think I figured out that I kneaded the dough too much and made it kind of tough. So the verdict? I think this was a draw. I nailed it on 3 out of the 4 though so I guess I will have to try again. 
My Dad loved, and I say loved I mean lovvvvvvvvvvvvvvvvved bread. I know he was rooting for me through the whole thing and if I am honest he was a bit of the reason I tried again this Thanksgiving. But in the end I know what he would have said to me…”As a roll they make a good weapon” I love you too Dad!
Parker House Rolls with Sea Salt
as seen in Food Network Magazine

  • 1 3/4 cups whole milk, at room temperature
  • 1/3 cup sugar
  • 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
  • 2 1/2 sticks unsalted butter (1 1/2 sticks softened, 1 stick melted)
  • 6 1/2 cups all-purpose flour
  • 2 teaspoons fine salt
  • 1 large egg, lightly beaten
  • Vegetable oil, for brushing
  • Flaky sea salt, for topping

Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F). Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes. Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute. Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky).
Lightly brush a large bowl with vegetable oil and add the dough. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.
Lightly brush two 12-cup muffin pans with some of the melted butter. Line a baking sheet with parchment paper. Punch down the dough. Tear off about 1 tablespoon of dough and roll into a ball, then put on the prepared baking sheet; repeat with the remaining dough. Dip the dough balls in the remaining melted butter, letting the excess drip off, and arrange 3 balls in each muffin cup to make a clover shape. Cover the pans loosely with plastic wrap and let rise in the refrigerator, at least 8 hours or up to 1 day. Cover and refrigerate the remaining melted butter.
Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F. Remove the muffin pans from the refrigerator, uncover and let stand at room temperature, 1 hour. Sprinkle with sea salt and bake, rotating the pans halfway through, until the rolls are golden, 15 to 20 minutes. Melt the reserved butter, then brush on the hot rolls while still in the pan. Serve or let cool and freeze.
MAKE IT AHEAD Let the rolls cool completely, then freeze in a resealable plastic bag for up to 1 week. To reheat, arrange on a baking sheet, cover with foil and bake at 375 degrees F until warmed through, 25 minutes. Brush with melted butter.

Peanut Butter Chocolate Chip Shortbread Cookies

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Happy Tinsel Tuesday everyone! Well, we made it through Thanksgiving with very little stress actually. I was very proud of myself. I am usually a wreck by the big day worrying about the food coming out right and on time, everyone being comfortable and entertained, etc. You know the feeling, by the time dinner is ready you are so stressed out you can’t eat and want to go hide with a bottle of wine? Truly I expected to lose my mind because I had 12 people here and most of them were my son’s girlfriend’s family. They have been together for almost a year now, but the families have only gotten together a handful of times, so it was a true test of my sanity (and I always choke on test day). But I have to say this year was such a wonderful respite from the usual chaos. The families just click together in a way I have never seen before. I didn’t freak out on little bit and enjoyed every single minute of the time we spent together!

Now that Thanksgiving has passed though it is time to get on with the business of Christmas, and one of the items of business for me this year is making some tasty treats. I keep telling Kevin that I have very little in the way of sweets on the blog, so this gives me the opportunity to rectify that situation. I mean Christmas and sweets go hand in hand right? So I have been flipping through magazines and prowling Pintrest looking for some tasty tidbits to make for you all. I stumbled upon these beauties on Pintrest and knew I had to make them. What is there not to like about these babies? Peanut butter + chocolate = YUM!!
These are super easy to make too! I love rolled cookies. You just make them, roll them up and put them in the fridge, and WALA you have cookies whenever you want them. I hope you give these a try. A few of these with a cup of coffee or tea will put a smile on your face, I guarantee it!

Peanut Butter Chocolate Chip Shortbread Cookies
1 stick, (1/2 cup) unsalted butter, room temp 
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour  
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips


Preheat the oven to 325 degrees F.

Cream the butter and the peanut butter together in a stand mixer, or with a hand mixer. Mix in the vanilla.
In a large bowl whisk the dry ingredients together and add to the butter mixture.  Mix until the dough comes together.

Mix in the chips, and turn the dough out onto a piece of waxed paper.  Gently roll the dough together and form it into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go.  Twist the ends securely and refrigerate for at least a couple of hours.

Slice the log into slices with a sharp knife, about 1/3 inch thick. If it crumbles just press it back together.

Bake on a parchment lined baking sheet for about 12-14 minutes.  The cookies will  not be browned, and they may look undone, but don’t over bake.

Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.

Grab a cup of coffee or some ice cold milk and enjoy!!


Manic Monday Party #19

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Hi everyone and Happy Manic Monday! “Tis the season, at least at our house, to decorate the house as bright and crazy for Christmas as possible. Oh nothing like this picture, but I have been know to come very close. Below is what I did to the apartment I was living in a few years ago. The neighbor used to bring her daughter by every time I decorated (Halloween, Thanksgiving, Christmas) because she said it  made her smile.

It is also “Cyber Monday” so I am multi tasking today, decorate, work, shop. Crazy manic day here for sure, and I still have to figure out what to make for dinner. Kevin is a bit tired of Thanksgiving leftovers (although he may still be getting some). But I could definitely use some last minute ideas for a quick meal! So let’s get to our wonderful features from last weeks party!!
Green Salad from Mooshu Jenne
Smoky Red Shredded Chicken Enchiladas from Sumptuous Spoonfuls  
Cranberry-Cheddar Quick Bread from What’s Cooking?
What a wonderful group of recipes we had last week! It was hard to find the top three because everyone loved everything!! I can’t wait to see what you all come up with this week.
So let’s get down to business. If I have ever needed some manic Monday ideas today is the day so load me up with your last minute meal ideas!! 
As usual, the rules are;
Link up the picture to the post not your main blog page
Please link back to this page on your blog post.
Make sure to follow me on FacebookTwitter, and Pintrest. I will be tweeting, pinning, and posting your recipes all week long. 

Leave up to 3 recipes that will help with the last minute Manic Monday scramble, or fit in with the weekly subcategory if applicable.

Please grab one of my buttons from above or the side bar and add it to your post or a special linky party page if you have one.

Don’t forget to leave me a comment. I love to know who is here and spread the word, the more the merrier!!

Remember to vote for your favorites and please don’t forget to click on the other recipes and show them some foodie love too!

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New York Style Cheesecake Cupcakes

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This year I have vowed to overcome my baking issues. Oh don’t get me wrong, I can bake a mean chocolate chip cookie, but anything more complicated than that and I have trouble. And bread? Oy don’t even get me started on my issues with bread! But like I said, I am determined to conquer this. I am even planning on making homemade Parker rolls for Thanksgiving *crossing fingers* so pray for me, I know I am going to need it!!
I found these cupcakes on Pintrest. There were several blogs that had made them, so I picked the one that had the prettiest picture, hey you eat with your eyes first right? I know when I see a picture that makes me drool that it has to be a recipe I can at least work with. I just need to get better with my photography.
The family has been pretty happy with my baking plans though. I have only, knock on wood, messed up one batch of cookies so that is impressive for me. Plus the goodies I have made are disappearing very quickly. Now I am getting phone calls asking what I am making next. Yay me!!
Now, about these little dreams, all I can say is YUM! I love cheesecake, it is hands down one of my favorite desserts, my Cinnamon Roll Cheesecake being my all time fave, and these did not disappoint my cheesecake sweet tooth one bit! Seth and Heather both said they were fantastic and Kevin, well where do you think the rest of the cupcakes went? Another thing is that the recipe is super easy. I mean if I can do it without muttering a few colorful phrases under my breath then you know you can do it!!
New York Style Cheesecake Cupcakes
originally found on My Favorite Things

1 cup of all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1/2 cup 
whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
1 graham cracker pie crust, finely crushed
cream cheese frosting  (recipe below)



Preheat the oven to 325 degrees. Line cupcake pan with cupcake liners.

Put the flour, sugar, baking powder, salt, and butter in a freestanding electric mixer with a paddle attachment and beat on slow speed until you get a sandy consistency and everything is combined.

Add the milk and vanilla and beat on medium speed until all the ingredients are well mixed, make sure to scrape the sides of the bowl.

Add the egg to the batter and beat well for a few minutes.Spoon the batter until two-thirds full and bake in the preheated oven for 25-30 minutes, or until light golden and the cake tops bounce back when touched. A tooth pick inserted in the center should come out clean.


Let the cupcakes cool slightly in the pan before placing on a cooling rack. Allow to cool completely.

When the cupcakes are cold, frost them and finish with a sprinkling of crumbled graham cracker pie crust.

Cream Cheese Frosting


2 1/3 cup confectioners’ sugar, sifted

3 tablespoons unsalted butter, at room temperature
4 oz. cream cheese, cold



Beat the confectioners’ sugar and butter together in a freestanding electric mixer with a paddle attachment on medium-slow speed until the mixture comes together and is well mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to medium-high speed and continue beating until the frosting is light and fluffy. This should take at least five minutes. However, be careful not to over beat as the frosting can quickly become runny.


ENJOY!!

Make Ahead Turkey Gravy

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I know today is supposed to be Tinsel Tuesday, but I had several of my Facebook followers ask for this recipe when they found out I was making it yesterday. This year I am trying to get as many things done ahead of time so I am not in a time crunch on Thanksgiving day. I am entertaining my son’s girlfriend’s family, so there will be anywhere from 10 to 15 people here at the house. Small kitchen + lots of people = I need to try to de-stress as much as possible! I have a 26 pound bird to cook so that has me stressed out enough!
The whole time I was cooking up this gravy Kevin kept saying “Wow it smells good in here” and it did. It smelled like Thanksgiving in my kitchen! Talk about  making you hungry? I wanted my turkey right then and there. That is the downside of make ahead gravy. This recipe takes a bit of time but creates such a rich flavorful gravy it is worth it!! Kevin and I were dipping bread in the remnants at the bottom of the pot!! I think we could have easily made that dinner had there been much more in the pan (the gravy in the rubbermaid container was off limits!).

The recipe I use makes about 8 cups of gravy total. You could cut it in half, but I seriously doubt you will have to worry about leftovers!!
Make Ahead Gravy
4 pounds turkey wings (can substitute chicken wings)
2 onions, quartered
6 carrots, cut in large chunks
6 stalks of celery, cut in large chunks
1 bottle dry white wine (I use Chardonnay)
2 quarts chicken stock (plus more if needed)
10 fresh sage leaves
9 cups water
3/4 cup corn starch
Salt and pepper
Preheat oven to 425 degrees F.
Place the wings, onion, carrots, and celery in a roasting pan and roast for 1 to 1 1/2 hours, or until the wings are a deep golden brown. Remove the wings and veggies from the roaster and place them in a large soup pot   or dutch oven (8 quarts or  more) along with 2 quart of stock, 8 cups of water, and the sage leaves. 
Place the roasting pan on the stove top and heat over high heat. Add the wine and using a wooden spoon scrap up any browned bits that are on the bottom. Continue cooking until the wine cooks down to 1 cup of liquid. Add the wine to the pot with the wings. Bring to a boil then reduce to a simmer and cook for 1 1/2 hours uncovered.
Strain the broth into a large bowl, discard solids and skim any fat from the top. If broth is less than 8 cups add enough stock to bring it up to 8 cups. If it is more than 8 cups, return to soup pot and heat until reduced to 8 cups.
Bring the broth to a boil. Meanwhile whisk corn starch into the last cup of water. Whisk into boiling broth. Cook until mixture thickens. Season with salt and pepper to taste. Allow to cool and store in plastic container. You should have approx 7 cups of gravy. Refrigerate up to 5 days.
On the day you want to serve the gravy. Add the gravy to a large pot to reheat it. Add the strained drippings from the turkey and additional stock if needed to thin the gravy.  
ENJOY!!

Manic Monday Party #18 Happy Thanksgiving!!

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WOW, it is finally here. 3 more days and we will all be celebrating with our families. The stress of cooking will be passed and many of us will be in a turkey coma!! But when it comes to the next day we are faced with what to do with all of the leftover food. It is a perfect way to have some quick meals planned out. 
You can of course post whatever recipe you would like to share for Manic Monday, but this weeks sub category is What to do with Thanksgiving Leftovers. Do you have a family favorite, something that you always make with the leftovers every year? Or how about a new fresh idea to help people make some tasty treats out of that left over Turkey Day spread? Let’s share them here!!
First lets share the top three posts from last weeks party….

BOOZIE BUNDT from Crumbs in My Moustachio

Pumpkin Pound Cake from Feed Your Soul
Sweet Potato, Chicken, and Apple Hash from Inspired by eRecipeCards.com
There were so many great recipes shared for the last party. I want to thank you all so much! It the biggest party yet! But I know the best is to come because we know how to party right?
So let’s get down to business….
Link up the picture to the post not your main blog page
Please link back to this page on your blog post.
Make sure to follow me on FacebookTwitter, and Pintrest. I will be tweeting, pinning, and posting your recipes all week long. 

If you would like to check out all of the past submissions go to my#manicmonday Pintrest board.

Leave up to 3 recipes that will help with the last minute Manic Monday scramble, or fit in with the weekly subcategory .

It would be really nice if you could grab one of my buttons from above or the side bar and add it to your post or a special linky party page if you have one.

Please leave me a comment. I love to know who is here and spread the word, the more the merrier!!

Remember to vote for your favorites and please don’t forget to click on the other recipes and show them some foodie love!

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Leftover Turkey Soup for What to do with #Thanksgiving #Leftovers #SundaySupper

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I love the holidays. All of the food, family, and fun. One of the things I especially love though is leftovers! I like to take the next few days and use them in tons of different ways. Leftover turkey sandwiches, Turkey Croquets, Turkey Casseroles, etc. But one of the families all time favorites is for me to make my turkey soup.

I love curling up with a big bowl of this soup the day after Thanksgiving. Everyone is still pretty full and I am tired from all of the cooking, so it usually ends up a family movie night, and more often than not the movie is National Lampoon’s Christmas Vacation. We all love that movie and it just kicks off Christmas for us. I give everyone a day off on Friday but I will have them out slaving away on Saturday putting up Christmas decorations LOL I mean I did feed them right? 

I do go a little overboard on the decorations sometimes, I will admit. When the kids were young we actually would have people bring their kids to see our house. The last few years we have toned it down, but since we moved into the new place Kevin has informed me that we are going to “light the whole place up”. Alrighty then, this could get interesting!!

This year I am also very happy to be able to share my recipe with the #SundaySupper crew.  If you haven’t heard about #SundaySupper yet let me explain. It is the baby of a wonderful woman and mentor Isabel from Family Foodie. It has been her mission to bring the family back around the supper table together. I am so proud and honored to participate in this with her and the many other fabulous bloggers who’s posts for this weeks theme of What to do with Thanksgiving Leftovers are linked at the bottom of this page.




Leftover Turkey Soup

Broth:
1 leftover turkey carcass, picked clean of meat
4 cups chicken stock
6 cups water
1 carrot, chopped
3 stalks of celery, chopped
1 onion, halved
bay leaf

Soup:
2 tablespoons butter
1 medium onion, minced
2 carrots, minced
2 stalks celery, minced
1 (16-ounce) package of noodles (Recommended Grandma’s Fresh Frozen Homemade Style wide egg noodles)
2 cups cubed turkey meat
1 to 2 cups leftover gravy if available
Salt and pepper
Fresh flat leaf parsley, for garnish (optional)

To make the  broth: 
Place all ingredients in a large stock pot. Bring to a boil and simmer for 1 1/2 hours.  Add water if the level drops below the carcass. Remove turkey carcass from pot and discard.  Strain both with a colander into another stock pot.  Discard remains in colander.  

Make the Soup: 
In stock pot the broth cooked in, melt butter.  Add minced onion, carrot, and celery.  Cook over medium heat until onions are translucent, about 5 minutes. If using, add gravy and mix well until gravy is heated through
Add onion mixture and 4 to 6 cups of stock to stock pot and bring to a boil.  Thaw noodles according to package directions.  Add pasta and boil for time required on package. Add turkey and simmer for 30 minutes. Check seasoning and add salt and or pepper if needed.  Ladle into bowls and top each serving with a little fresh parsley if desired.
If any soup is left over, it will thicken up after refrigeration.  Just add a little water (or leftover broth) when reheating to thin it back down.

ENJOY!!


Breakfast & Brunch

Main Course

Soups, Salads, Sides & Starters

Sweets & Desserts

Wine Pairings for the Recipes Featured

Please join on us on Twitter throughout the day during #SundaySupper today,  November 18, 2012.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
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Sausage and White Bean Soup

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Yesterday was a cold, drizzly, windy day here in Western Washington. I know you are thinking “cold, drizzly, and windy in Washington? NO WAY!” But yes dear friends, it was miserable. On top of mother nature bringing me down, I felt like I was coming down with a cold. I wanted to curl up under the covers in my jammies, I wanted to watch cheesy 80’s movies,I wanted my Mommy! But my jammies were in the laundry, and there were no 80’s movies on TV so I knew I would have to settle with something warm and yummy in my tummy. I took up the challenge and I ransacked my pantry. I was very happy with what I found.

Ahhh soup, glorious soup. As you all know I am a lover of all things “soupish”. Stews, Chowders, even Chili’s make me such a happy camper during the cold dreary months here in the Pacific Northwest. Which by the way last pretty much from October to July so I have tons of soup days!
I know I have mentioned that Kevin does not share this love of mine. In fact it is quite the opposite. He looks at soup as maybe and appetizer? He is looking for the real meal that goes with it. Many a time he has to walk away disappointed, or with a grilled cheese sandwich to supplement his meal experience. 
This evening though was much different though my friends. On this evening he was not only perfectly content with the idea of this soup as the main meal, he went back for seconds and thirds!! I was afraid to get between him and the pot for fear of being stabbed with his spoon!!! I have to agree though, this really is one of my favorite soups. You have the meatiness of the sausage, the creamy white beans, and just enough heat to make your mouth warm and tingly but it doesn’t blow the top off of your head. 
When a soup warms me, fills me up, and makes me want to curl up on the couch and purr with contentment, well I am just a happy happy camper!!
Sausage and White Bean Soup
3 tablespoons olive oil
1 pound sweet Italian turkey sausage
1 large sweet onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and diced
4 stalks of celery with leaves, diced
1/2 cup fresh flat leaf parsley leaves, chopped
3 teaspoons dried oregano
Kosher salt and fresh cracked black pepper to taste
1 cup dry white wine
1 28-ounce can crushed tomatoes
1 15-ounce cans cannellini beans 
1 quart chicken stock
In a deep soup pot heat 1 tablespoon extra virgin olive oil over medium-high heat. Add sausage and  brown well, breaking it up into little bits. Remove sausage from pot and reserve.

To the pot add the remaining olive oil, onions, garlic, chili peppers, celery, parsley, oregano, salt, and pepper. Reduce heat to medium and cook for 5 minutes or so, stirring occasionally, until the onions are translucent. Add the white wine, scrapping the bottom of the pan to release any brown bits there might be. Return the sausage to the pot. Add the crushed tomatoes, cannellini beans, and chicken stock.

Bring to a boil, once boiling reduce heat to a simmer, cover the pot and let it cook for 30 mins stirring occasionally.

ENJOY!!!