Archive for the ‘Thanksgiving Leftovers’ Category
I LOVE chili but my varying food allergies make it a challenge to find acceptable recipes. This one fits the bill, however! Rest assured, I’ll be serving this one! ;-)
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERS KAREN’S WHITE CHILI |
| This is my recipe for White Chili. I’ve made it with leftover turkey or with chicken breast. This is a very hearty chili with a kick to it, I found a recipe for a white chili several years ago and have adapted it for a quicker version. The original called for soaking white beans. I don’t like to take the time to soak beans; since I would much rather be designing, stitching or quilting and we love this chili in the fall and winter, so I use the canned Great Northern beans. It is quick to prepare and taste wonderful leftover, so I always double the recipe. I always bake corn bread or corn muffins and have plenty of apple butter to serve with it. |
| Ingredients |
| 4 cups leftover turkey meat (if not using Leftover meat - 4 Skinless, Boneless Chicken Breast, cubed **Use coating recipe** Coat chicken in the above mixture and Bake at 350 degrees for 15 minutes or until juices run clear. Stir at least once during baking. **Follow rest of recipe below**Coating for Meat Make a mixture of: 1/2 Tablespoon Ground Oregano 1 teaspoon Ground Cumin 3/4 teaspoon Morton’s Nature’s Seasoning 1/4 teaspoon Cayenne Pepper 1/2 teaspoon garlic Powder3/4 Cup Chopped Onion 1/2T oil 3 cups water 4 Chicken Bullion Cubes 4 cans Great Northern Beans 1 can (4 oz.) chopped Green Chilies |
| Step by Step |
| Coat chicken in the above mixture and Bake at 350 degrees for 15 minutes or until juices run clear. Stir at least once during baking.In a stew pot sauté 3/4 Cup Chopped Onion in 1/2 Tablespoon oil till tender.Add 3 cups water and 4 Chicken Bullion Cubes—simmer until bullion cubes are dissolved.Add cooked Chicken.Add 4 cans Great Northern Beans and 1 can (4 oz.) chopped Green Chilies.Simmer for 30 minutes to 1 hour. Serves 4-6 people.GREAT WHEN SERVED WITH CORNBREAD AND APPLE BUTTER! |
| Rosewood Manor |
| ROSEWOOD MANOR features award winning cross stitch designs by Karen Kluba. Karen loves to design cross stitch using traditional quilt patterns and old fashioned samplers, but with a new twist. She has recently designed some beautiful samplers; one is called “AND A FOREST GREW” which features several sampler trees. Another is “ABC TAPESTRY” which features an entire alphabet and several motifs of items starting with that letter. Well you just have to see it to believe it! Karen adapted a quilt from the 1800’s into cross stitch when she created “INSPIRATION”, again you just have to see this one!Karen has also designed a few quilted items; plus she now also sells, finished ready to give as gifts or keep, purses. These small bags are great for special occasions when you want to carry only your cell phone, credit card and lipstick! Check these out on her “Bags” page. No two will ever be alike! Want to make your own bag? Karen sells the patterns at quilt shops or on her “Quilt Patterns” page.Karen always has more new designs “in the works” so check her website often.
website: http://www.rosewoodxstitch.com |
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Posted in Thanksgiving Leftovers
This one looks like a year round winner. ;-)
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERS PINWHEELS! |
| Every time I make this family favorite, I’m reminded of the days when Bill was in school and I was working full-time and doing designing as a ‘hobby business’. Our two girls were very little, and money was tight, so I was very happy to find this quick, easy, and nutritious meal. The version above is amended from the original that came in an old set of cookbooks my husband’s mother gave him when he was a young single man. If you don’t have leftovers, substitute 2 cans of tuna or salmon for the meat – it will be great, and is actually good enough to feed company – who are sure to ask you for the recipe! |
| Ingredients |
| For the dough: 3 cups all-purpose flour 1.5 tsp salt 4.5 tsp baking powder 1/2 cup margarine 1 cup milk 2 cups chopped meat or poultry 1 can (10.5 oz) condensed cream of mushroom soup small onion, chopped 1 tsp prepared mustard CHEESE SAUCE: 1 cup of cheese – grated 1T margarine 1 T butter 1 cup milk Spices as desired |
| Step by Step |
| Mix four, salt and baking powder. Cut in margarine well. Mix in milk, to make a stiff dough. Sprinkle flour on the counter or table, so the dough DN stick, and roll out a rectangle at least 6×10.Mix the meat and soup mix together with onions and mustard (note: I often microwave the onions for a few minutes to soften them, as they may not cook enough in the oven). Spread the meat mixture on top of the dough.From the LONG SIDE of the rectangle, carefully roll up the dough. Cut slices about 1″ apart… the recipe sez you get 8-10 slices, but I roll a longer rectangle and get about a dozen. This may be a little sloppy, but place them on a cookie sheet (scoop up any filling, and push it back inside where the pinwheels look thin). These only take about 20 minutes to cook at 350F, so don’t overcook! The bottoms will be lightly browned when they’re done.
While the pinwheels are cooking, whip up this wonderful cheese sauce to go with them: CHEESE SAUCE: Spices such as pepper, or dry mustard can be added (1/4 tsp of each), but go lightly adding salt, as cheese is quite salty already. An old, or richly flavoured cheese will add to the sauce as well. When the pinwheels are cooked, serve them with the cheese sauce liberally applied, and a nice green veggie, or salad. |
| X’s & Oh’s |
| X’s & Oh’s has certainly grown since those early days! I can still remember my first magazine sale – I made the cover of Stoney Creek Cross Stitch! Once my DH finished his education, he encouraged me to make designing my full time job… and about five years ago I was able to do just that. It has been quite a journey, and so interesting to look back on my early designs (such as STANDING PROUD, a very structured colt, with lots of backstitching), and realize how much my work has changed and evolved over the years (compare that early design to another favorite horse design COMPANIONS, where the detail is provided in full stitch). Now we are working with 14 artists and designers, so life is never dull! Visit our website www.xs-and-ohs.com to see over 200 great designs in so many styles and areas of interest – and remember, you make the X’s and just wait for the OOOOHHHHH’s! |
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Posted in Thanksgiving Leftovers
This one is DEFINITELY on my list fo recipes to try!
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERSTurkey Enchiladas a la Suisse |
| Even though my family is small, I’ve always cooked an over-large turkey just to have the leftovers! This recipe is based on a James Beard recipe from the early 70′s … I must really like it because I’ve made it annually for the past 30 years, re-writing the recipe card occasionally to keep it legible. :-) |
| Ingredients |
| 12 corn tortillas 1 cup cooked turkey, diced 1 cup tomato puree 1 medium onion, chopped 3 cloves garlic, minced 3 cups heavy cream 3 chicken bouillon cubes 1/2 lb. swiss or jack cheese (or mix of the two), grated 1/4 c. olive oil |
| Step by Step |
| 1) Saute onion in olive oil until soft. Add garlic, turkey and tomato puree and simmer 20 minutes. 2) Heat cream gently; dissolve chicken bouillon cubes in cream. 3) Dip tortillas in cream to soften. Fill with turkey mixture, roll and place in a baking dish that has been sprayed with a non-stick coating. 4) Pour remaining cream over. 5) Top with cheese and bake at 375 degrees for 20 minutes. |
| Suzan Drury |
| Suzan Drury has been involved with the quilting industry for 25 years. She started with a quilt store in Valdez, Alaska, and went on to teach nationally. Suzan currently designs patterns published by Animas Quilts Publishing and through her own company, Saltwater Systems designs and maintains websites for quilt stores, teachers and conferences including a directory for quilters, BestQuiltStuff.com |
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Posted in Thanksgiving Leftovers
Here is another recipe from my friend, Teresa. I remember my Mom making Green Split Pea Soup several times.
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERSGreen Split Pea Soup with Ham |
| While roast turkey is the centerpiece of many a traditional holiday meal, other meats are popular as well. Ham is another favorite of mine, especially if I don’t have time or for some reason can’t manage all of the trapping that go with a roast turkey dinner. And the best part: ham leftovers are just as versatile as turkey!When I was growing up, there was only *one* place to get your holiday ham: The Country Store in Pennsdale, PA. Over 40 years ago, I remember my sister and I accompanying my Mother into this old-fashioned store and gazing goggle-eyed at all of the activity. It was a busy place, because at that time, it was the post office for the village…and the place where everyone got together to catch up on the local goings-on. In typical child fashion, I dreaded going there because the old guys (of course, when you’re that young, most grownups look old!) behind the long meat counter thought it great fun to tease us mercilessly (so it seemed to us!). I still visit The Store occasionally; it still looks the same, and they still have some of the highest quality meat available. You can visit them online: www.countrystoremeats.comI usually try to purchase a bone-in ham so I can make soup later on. After slicing off quite a bit of the meat, I place the bone and any pan drippings from baking the ham into a stockpot along with enough water to cover it, and simmer on low heat for several hours. Then I remove the bone, take off and reserve the remaining meat, strain the stock, and skim off the fat.Now I’m ready to make soup. :) |
| Ingredients |
| 2 cups dried green split peas 1/4 c. chopped onion salt and pepper to taste (usually the stock is salty enough already!) 1 c. chopped celery 1/2 c. diced carrots 1/4 tsp. thyme (if desired) 2 quarts ham stock chopped ham taken from bone (you can add leftover cooked ham if a meatier soup is desired) |
| Step by Step |
| 1) Wash and sort peas. 2) Place in a saucepan, cover with water. 3) Bring to a boil, and simmer for 2 minutes. 4) Remove from heat, and allow to sit for an hour. 5) Drain in a colander. 6) Place celery, onion and carrots in stock, and simmer a few minutes. 7) Add meat and peas. 8 ) Cover and simmer gently for about an hour, or until peas are soft. 9) Serve and Enjoy! |
| TW Designworks |
| If you enjoy fantasy-inspired cross stitch, visit www.twdesignworks.com and enter a world of things mystical, mythical and magical! I specialize in designs for the stitcher who enjoys a challenge. Looking for some fantasy art for your walls? Fine art giclee prints of my pen and ink drawings are now available! Keep up with what’s happening at TW Designworks via my blog, Artistic Liscense at www.teresa-wentzler.com. |
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We eat a lot of poultry year round, so rest assured, I’ll me making this dish more often than just during the Holiday! LOL
Tink
*When I dream, I cook and bake like an artist!*
| TheArmchairChef.com THANKSGIVING LEFTOVERSEasy Cheesy Turkey |
| I have been making this dish with leftover turkey for more years than I can remember. It came about one day when I started just throwing things together to use up the Thanksgiving turkey. Cheese sauce had to be a part of it since no good Wisconsin resident can survive without cheese. I originally used broccoli instead of asparagus and it works great too. This is a favorite post Thanksgiving dish for my teenage son. |
| Ingredients |
| 1 can Campbell’s Cheddar Cheese Soup 1 soup can of milk 8 oz. fresh mushrooms, sliced 3 cups frozen asparagus cuts 3 cups turkey cut in bite size pieces 2 packages Pepperidge Farm Pastry Shells (12 shells) |
| Step by Step |
| Combine condensed soup and milk in a 2 quart sauce pan. 2) Cook over medium heat for 10 minutes. 3) Add the mushrooms, asparagus and turkey and cook over medium heat until all ingredients are thoroughly heated, about 30 minutes. 4) Stir often to avoid scalding of cheese sauce. 5) While the Cheesy Turkey cooks, prepare the pastry shells according to package directions. 6) Serve Easy Cheesy Turkey over hot pastry shells. Serves 6 7) Serve and Enjoy! |
| Chippewa Creek Quilts |
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Chippewa Creek Quilts was founded in 2005 and offers patterns for quilts inspired by nature and the great outdoors. All of the quilts use an easy fusible appliqué technique and most can be completed by a beginning quilter. Bring a bit of nature inside with Chippewa Creek Quilts. www.chippewacreekquilts.com |
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