Creamy Garlic Turkey Tetrazzini

Years ago I started a label on the blog called 'new food to me'. The idea was to challenge myself to try new things. Turkey Tetrazzini was on the list. I've heard about it forever, never used spaghetti in a white sauce, and this sounded like a nice meal. My twist on the recipe is, I added two very large cloves of garlic and took a shortcut by using cream of mushroom soup (we are not mushroom connoisseurs here at Pig in Mud:@) There is a ton of flexibility here, alter amounts and additions as desired, and it's a great way to reinvent leftover holiday turkey. We all liked this dinner, the garlic was really nice, and it will be added to the rotation. Although, I will say the 9x13 recipe below will feed a lot of people... I'll scale it back to 8x8 the next time.

Turkey Tetrazzini-what I did 

Leftover cooked turkey, about 2 C cubed, or as much as you'd like or have

12 oz thin spaghetti, cooked, drained and run under cold water to cool.

onion, medium, diced

celery, one large stalk sliced

red bell pepper, about 1/2 C, diced

garlic, 2 large cloves, minced

2-3 Tblsp butter

(2) 10 oz cans cream of mushroom soup

1 C half and half

1/2 C chicken broth

1/2 tsp onion powder

1/2 tsp garlic powder

up to 1/2 C parmesan cheese-I used a 2.5oz jar of grated

1 C (or more) frozen peas, thawed

S&P to taste

1. Cook onion, celery, and red pepper in butter, cook for about 5 minutes.
2. Add garlic and extra butter if needed. Cook over low heat, stirring constantly, for 1-2 minutes to release flavor.
3. Stir in soup, half and half, broth, and cheese.
4. Heat and stir until all is incorporated.
5. Add some salt and pepper.
6. Stir in spaghetti, turkey and peas.
7. Pour into 9x13 casserole dish.
8. Cover with foil and bake at 350 for 30-45 minutes or until heated through.

Eat Well and Have a Happy Day:@)

My New Foods List:

(If my sons happen to read this... relax! I still promise fairly "normal" Sunday dinners...)

hominy ~ artichokes ~ fish sauce (I'm scared) ~ leeks ~ almond paste ~ oyster sauce (scared again) ~ gorgonzola ~ dates ~ brisket ~ parsnips ~ adobo ~ meringue powder ~ fennel ~ goat cheese (I'm told to be scared) ~ souffle ~ red velvet anything ~ curry ~ capers ~ chow chow ~ pot stickers ~pho ~ ponzu sauce ~ fondant ~ fire roasted tomatoes ~ Gruyere ~ Quinoa ~ Tetrazzini any kind ~ Divinity ~ Meyer lemon ~ lemon curd ~ shallots ~turkey tenderloin and Chipotle Powder ~ Smoked Turkey Sausage

Savory Sports Team Logo-Willing a Phillies Win... & Quick Turkey Shepard's Pie

As we all know, the term 'fan' is just short for fanatic. And we can be a little extra cra-cra here in Philly... After a soul crushing loss on Saturday, I decided desperate times deserved desperate measures... We were having a Turkey Shepard's Pie for dinner on Sunday so I cut a logo out of paper, laid it on the smoothed out mashed potatoes and gave it a liberal dusting of paprika. I like to think I had a little something to do with the win! You are welcome Philadelphia:@)

A fan has to do,

what a fan has to do:@)

As for the recipe, I really don't have one. This is a toss in what you have meal, great for Thanksgiving leftovers. Don't have enough gravy? Sub some green bean casserole. Want a smaller amount? Make it in a pie dish, or loaf pan for two. Anything goes:@)

Easy Turkey Shepard's Pie

Half medium Onion, diced

Stalk of celery, chopped

1-2 Tblsp butter

Cooked turkey, cubed, as much as you'd like

12 oz frozen mixed vegetables, thawed, drain any liquid

very small sweet potato, cooked, peeled, diced-optional

2 C gravy

Poultry seasoning to taste

S&P to taste

Mashed potatoes, enough to cover top

Dots of butter and sprinkle of paprika for top-optional-I didn't use butter because of logo

1. Cook onion and celery in butter until begins to soften.
2. Mix everything except mashed potatoes, pour into 9x13 baking dish.
3. Spread mashed potatoes over top.
4. Dot top with butter and sprinkle of paprika if using.
5. Bake at 375 degrees for about 45 minutes or until heated through.

⚾Eat well and

GO PHILS!!!

Grab and Go Charcuterie Skewers Appetizer -Thanksgiving Turkey or Pumpkin Centerpiece

I thought I'd create a more mobile party snack for Thanksgiving... We have two options for presentation folks, this silly turkey for the kiddie table, or you could simply fill the pumpkin with skewers for a more adult looking centerpiece (mulled wine tasting party anyone?). This Turkey or Pumpkin Charcuterie Skewers Appetizer is a fun seasonal way to serve party nibbles. It's very impressive and honestly, not difficult at all, it only takes a little time to assemble. 

Tips:

1. The best tool for poking holes into the pumpkin is the pointy thing that comes with the pumpkin carving kits.
2. It's best to have cheese as the last item added to the skewer. That way the food doesn't fall off when pulled out of the pumpkin.
3. Add anything that sounds good, black olives, vegetables, different lunchmeats, make some skewers all fruit, some all cheese, etc. 
4. I used three cheeses, sharp cheddar, pepper jack has great green and red flecks, and I love the marbled colors from colby jack for this fall appy.
5. Try to get a squatty pumpkin for best stability. After the gathering you can make some roasted pumpkin seeds too.
6. Long stems are great for the turkey neck, short would be best for the loaded skewer theme.
7. My turkey's hat is a k-cup. A black felt brim would be a cute addition too.
8. Eyes were hot glued to underside of k-cup. Same with felt beak and goggle thingy.
9. Last tip, be sure to place pumpkin on a plate to protect table and/or tablecloth.

Inquiring Tom asks...

Are your Thanksgiving plans falling into place?

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Make something just for fun and have a happy day:@)

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BBQ Turkey Meatloaf -Easy with Minimal Ingredients

Ground turkey was on sale and I've wanted to try a BBQ Turkey Meatloaf for a long time. I was very happy with the flavor profile, and the baked on BBQ sauce was very nice. The most important thing to know is, ground turkey is tender and will never cook up as firm as ground beef in a meatloaf. If we understand the texture difference, we'll have a very enjoyable meal! I always like some kind of pickles when I eat things with BBQ sauce, today I chose pickled jalapenos. Dill pickles are really good too. 

You can find my tip to help make meatloaf pan clean-up easier here.

Disposable aluminum pan companies, or tin foil companies, if you see this...

Yes, I'd pay $1 for a pan I could make meatloaf in that had 1/2" raised ridges or a raised removable sling.

Please work on that:@)

I'm glad I finally tried this.

But I will say, Plan A was to make it on the grill adding a little smoky goodness... 

That is still on my radar:@)

BBQ Turkey Meatloaf

1 1/4 lb ground turkey

1 egg

1/2 C BBQ sauce, plus more for topping, your favorite brand

1/2 C crushed crackers-I used Ritz

generous 1/2 C diced onion-I recommend using a sweet one

1/2 tsp Worcestershire sauce

1/2 tsp smoked paprika, regular paprika is fine

1/8 tsp ground black pepper

pickled jalapenos, or other pickles for serving if desired-I desired

1. Mix everything, add to meatloaf pan, or 9 x 5 loaf pan. Shape into a log as best you can, the mix will be soft. Make slight well lengthwise down the center so you can add sauce later.
2. Bake at 400 degrees for 30 minutes.
3. Remove from oven, reduce heat to 350 degrees.
4. Pour BBQ sauce down center of meatloaf. Approx 1/3 C, but as much as you'd like. Spoon or brush out to cover the top.
5. Return to oven for 30-40 minutes more or until turkey is cooked through (the Food Police say 165 degrees).
6. Remove from oven and let sit for 10 minutes. Remove from pan, slice and serve.

Eat well and have a happy day:@)

Any Day (No Clean-Up) Slow Cooker Stuffing -Vegetarian Option

I've been trying to come up with a Slow Cooker Stuffing that I was happy with, and to date that has been challenging... But I think I've cracked the code:@) I'll share what I did but please note, I did use a bag of frozen seasoning vegetables, not fresh veggies, so I really can't share measurements for fresh. The idea here is, everything gets mixed right in a Crock Pot liner and cooks on low for 3-4 hours. This is a very basic stuffing that would go well with everything from turkey, to chicken, to pork, to ham for Easter dinner... So don't hesitate to give it a try folks, but like me, you may need to do a little experimenting before you come up with what works best for you (and the slow cooker you have).

I found that using a store bought bag of stuffing cubes worked better than drying my own for Crock Pot stuffing. 

Also, since slow cookers create condensation, and frozen veggies give off more liquid, 

I didn't add a whole lot of broth. 

Pillsbury (my starting point) calls for a 3-4 quart slow cooker, I used my 2 1/2 quart oval casserole with no problem.

This would be a nice stuffing to add some cooked Jimmy Dean Sausage if desired.

The veggies I used:

The best tip: Pillsbury suggests that if you want slow cooker stuffing a little moister, 

sprinkle with extra chicken broth ~after~ cooking. 

Any Day Slow Cooker Stuffing

12 oz bag dried stuffing cubes-I used Pepperidge Farm herb cubes

10 oz bag frozen seasoning blend vegetables-onion, celery, bell peppers and parsley

1 C chicken broth-can use vegetable broth for vegetarian

2 Tblsp or up to 1/4 C butter, softened or melted-I used 2 Tblsp, you know your crowd:@)

1 tsp poultry seasoning

3/4 tsp celery salt

few hearty grinds black pepper

1. I literally added everything to the liner bag and gently smooshed it around to mix well.
2. Add bag to Crock Pot, cover with lid, set to low for 3-4 hours. I checked it after two hours, and gave it a gentle stir so the browned crispy sides would be a little distributed.
3. Called it dinner around 4 hours, there is wiggle room in the timing. I also did not need to add extra liquid.

Eat well and have a happy day:@)

Saturday ReView: Leftover Turkey Chili, Knit Barbie Vest Pattern & Vintage Jewel Brite Ornaments

I was tickled to find these Jewel Brite Ornaments at the thrift store the other day, had to share:@) They were only 79¢ a piece. They are in amazing shape, especially with the pristine tinsel in the center. My favorite is the hard plastic poinsettia:@) Both have a shiny back, either red or gold. They go well with the ones I found back in 2014 here.

If you want to make an easy dinner that's totally different with your leftover Thanksgiving turkey, this White and Red Turkey Chili with Rotel is great! Truly perfect with turkey but I like it so much that I've made it with chicken too. This recipe was actually my inspiration to start the 'darn good' label on the blog... Yep, I like it that much:@)

And if you're looking for an extra little gift for your girl's Barbie this Christmas, these Knit Vests whip up in no time. There are several variations and each one will look different depending on the type of yarn you use. It's also a nice project to help teach your girl to knit.

Have a great weekend:@)

Chicken, Rice, Broccoli and Cheese Casserole

I mixed a couple different recipes and adjusted the quantities of a few ingredients, and think this Chicken, Rice, Broccoli and Cheese Casserole turned out pretty darn good! As written, it will make an 8x8 casserole dinner. I especially like that the recipe uses pantry items, which can be very helpful these days... I've even seen canned chicken used in different versions. Nothing fancy, but it's a nice filling meal:@)

 This would also be a great way to use up some leftover turkey too:@)

Chicken, Rice, Broccoli and Cheese Casserole
2 C cooked rice
12 oz bag frozen broccoli, thawed and squeeze some liquid out-or large head of fresh broccoli lightly steamed
cooked, cubed chicken-I used half of a large breast, use as much as you'd like
10 oz can cream of mushroom soup
1/2 C milk or up to heavy cream-I used half and half
1/4 small onion, finely chopped
1 C shredded cheddar cheese, divided-can mix in some mozzarella if desired
a few small dots of butter for top

1. Mix everything right in 8x8 casserole dish, but only stir in 3/4-ish C cheese. Sprinkle remaining cheese on top.
2. Bake at 375 for 25 minutes.
3. Brown top under broiler for a few minutes if desired-I did.
4. Serve with your favorite seasoned salt.

Eat well and have a happy day:@)

Adobo and Lime Grilled Turkey Tenderloins with Asparagus

They were forecasting our first 75 degree Saturday and I told everyone at work I'd be grilling! And boy, these Adobo and Lime Grilled Turkey Tenderloins with Asparagus were a very nice way to fire up the grill for the first time this season:@) I kept it very simple, literally using nothing more than Adobo seasoning, lime, pepper and some olive oil. In a perfect world my asparagus would be a little thicker, but for $1.49/lb... I'll gladly use whatever's available. If you haven't tried turkey tenderloins folks, they are very nice and grill up beautifully. I used a grill pan for this meal, but this cut of meat is perfect for kabobs too.

I think this flavor combination would also be great with chicken or pork.

The Adobo seasoning I used:

 Adobo and Lime Grilled Turkey Tenderloins with Asparagus
1 lb turkey tenderloins, cut diagonally 1/2 thick by about 1" long
1 lb asparagus, cut into pieces
zest of whole lime
juice of half of the lime, reserve the other half
1 1/2 tsp Adobo seasoning
1 Tblsp olive oil
several hearty grinds of black pepper
vegetable oil for grill pan

1. Place turkey and asparagus on counter.
2. Grate lime zest into bowl, squeeze half of the lime into bowl, add Adobo seasoning, olive oil and pepper, stir.
3. Add turkey and asparagus to bowl, mix well with marinade and set aside.
4. Place grill pan on grill and heat to medium high.
5. Rub grill pan with vegetable oil, toss turkey and asparagus into pan, spread out into single layer.
6. Cover and grill medium high for 5 minutes. 
7. Open cover, stir, try to get second side of meat placed towards flame to char. Set timer for 3 minutes or cook until desired level of doneness.
8. Remove from grill, let sit for a minute then squeeze the other half of the lime over meat and asparagus.

Eat well and have a happy day:@)

Saturday Snippets- Barbie's Thanksgiving Turkey, Perfect Seasonal Towels and A Bloggy Blooper

I decided since Barbie has a nice big DIY serving tray she should host Thanksgiving dinner this year:@) And since the price of 'real' Barbie turkey toys/props is a little cra-cra on Ebay... I made my bird from a 99¢ brick of clay. Took all of about 15 minutes and it seriously cracks me up! I love the little wings and kinda have a craving for some hot sauce now???

Barbie says "I don't know what all the fuss is about, cooking a turkey is a piece of cake"...

 White clay, some brown craft paint and quick spritz of gold spray paint... 

Looks good enough to eat:@)

Click here for my Barbie Pinterest Board to view all of my Barbie crafts at a glance.

Also lovin' these fun kitchen towels at Walmart!

And finally:

I've never been one to shy away from sharing one of my ~brilliant~ ideas that turned out to be a total Bloggy Blooper... 

This is my attempt at decorating the top of corn bread with a turkey for Thanksgiving. 

Yep, it's ok, go ahead and laugh:@)

I don't know if that looks more like a turkey head, a bald eagle or Abraham Lincoln??? 

Back to the drawing board... ugh.

Gobble, gobble... Have a great weekend everyone:@)

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Holiday Creamy Mixed Vegetable Casserole-Crock Pot or Slow Cooker Recipe

I was really pleased with the way this turned out and it's great for big gatherings when oven space is at a premium. This Holiday Creamy Mixed Vegetable Casserole is a nice variation of the traditional green bean casserole. It's a combination of green beans, roasted corn with peppers, french fried onions and mushroom soup. The flavor has also been changed up a bit with the addition of some thyme. But the real beauty of this recipe is that it's cooked in the crock pot or slow cooker, freeing up the oven for other things... You know, like the turkey or ham:@)

Holiday buffet? Just set the crock pot to warm and serve right from it. 

No warm setting? No worries, it will stay hot in the vessel for a long time.

Leftovers? Add a little diced ham or turkey and spoon over noodles for a quick and easy lunch or dinner.
This is the Green Giant frozen roasted corn I used:

Holiday Creamy Mixed Vegetable Casserole
11-12 oz bag frozen green beans-thawed
11-12 oz bag frozen corn and bell pepper medley-thawed
3 oz bag french fried onions-divided
10 oz can cream of mushroom soup
1 tsp soy sauce
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

1. Mix everything, but reserve about 1/2 C fried onions for garnish before serving.
2. Add to 2-4 quart crock pot, cover and cook on high for 2 hours (give it a stir after 1 hour) or low for 4-5 hours. (Everything did fit into my 2 quart vessel and I cooked it on high for 2 hours.)
3. Give a stir before serving and top with reserved fried onions.
4. *I'm guessing 350 degrees for about 30 minutes in the oven would work fine too.

Let's start saving those holiday recipes and have a happy day:@)

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Sweet Mustard Spread with Hot Peppers (Jalapeno, Banana, Habanero, etc.) -Small or Large Batch

I'm hoping your jalapeno plants are hanging in there and still producing like mine are because I truly encourage you to try this Sweet Mustard with Hot Peppers! You'll notice a pucker from vinegar, bite from mustard and the heat will vary with how well you clean your peppers (I cleaned mine well). Such an amazing dip for parties, it's great with pretzels, sausage, cocktail weinies, meatballs, cheese and crackers, and ~help fill in the blank ______. I really think you'll like this if you try a batch, and if you have some red peppers to add in too, well, that would be a beautiful thing:@)

This mustard recipe contains flour, so the Food Police say it's not ok to water bath process and preserve.

So I chose to make 1/4 batch. That gave me a couple small 4 oz mason jars for gifting (the perfect size to add to a platter for dipping), and a couple 8 oz jars to store in the fridge and use as desired.

Even though I'm presenting this as a dip folks, don't hesitate to slather it on a hot dog, brat or hamburger:@) The original post runs her peppers through a food processor, I used a knife and aimed for less than 1/4" diced.

Sweet & Hot Mustard-from PA Country Crafts
Full Batch-approx 14 (8 oz) jelly jars:
4 C white vinegar
1 1/2 C A/P flour
4 C sugar
4 C yellow prepared mustard
36 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers

One Fourth Batch-approx 3+ (8 oz) jelly jars:
1 C white vinegar
1/4 C + 2 Tblsp A/P flour
1 C sugar
1 C yellow prepared mustard
9 hot peppers, seeded and small diced-I used all jalapenos, original recipe mixes peppers

1. Mix vinegar and flour in large pot over medium heat until flour dissolves. A whisk works best.
2. Add everything else, stir continuously, scraping down sides and cook until bubbly and thick.
3. Pour into sterilized jars, cover and store in refrigerator.

Let's try something new and have a happy day:@)

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Apricot and Dijon Kielbasa Bites -Little Dipper Crock Pot, Oven or Grill

New to cooking or just need something that comes together in no time? It doesn't get much easier than this folks, three ingredients, set it and forget it and get ready for recipe requests! These Apricot and Dijon Kielbasa Bites have a ton of sweet and tangy flavor and can be heated up any way you'd like. Another beautiful thing, this is perfect for any occasion, whether a couple people or a huge holiday or football party. Don't hesitate to give this a try, it might just become your signature party dish:@)

Oh and, you don't need to have food picks in your team colors but... All the cool kids do:@) 

Tips: 

• As a point of reference, one 12-14 oz rope of smoked sausage will fit into the Little Dipper Crock Pot (might need a little arranging). For lots of sauce, I would mix 3/4 of the recipe if using one rope and the Little Dipper.
• I made 1/2 rope and 1/2 recipe of sauce. Recipe easily increased for a larger crowd using larger Crock Pot. I'm guessing the full recipe below used a 3-4 quart Crock Pot at a minimum.
• I like to add the sliced kielbasa to boiling water and cook it for a minute, just to remove some of the fat. Drain well.
• I'm also a big fan of adding a folded paper towel under the lid to help absorb some excess moisture. This helps keep the sauce nice and thick too.

Apricot and Dijon Kielbasa Bites-from Cakes Cottage

2 lbs kielbasa, cut into bite size pieces, approx 1/2" thick-see smaller amounts above

1 C apricot preserves

1/2 C Dijon mustard

• Mix everything, add to cooking vessel, heat through:
• Little Dipper-Cover crock, cook for 1 hour, remove lid and let heat up uncovered for 30 minutes more. Larger slow cooker-cover, low for 4 hours.
• Oven-Add to baking dish, 20-30 minutes or until bubbly and hot at 350 degrees.
• Grill-Disposable foil pan, indirect medium/high heat about 20-30 minutes or until bubbly and hot.

Enjoy a munchie and have a happy day:@)

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Polynesian Kabobs with Turkey Breakfast Sausage and Water Chestnuts-Outdoor or George Foreman Grill

I love finding recipes calling for unusual ingredients...  Breakfast sausage on a shish-ka-bob? If you're looking for something really different, don't hesitate to toss some of these Polynesian Kabobs on the grill! I used my George Foreman and that worked great. Because I was cooking for myself... I added some onion and jalapeno to the skewers:@) It's the addition of freshly grated nutmeg to the basting sauce that really makes these kabobs special folks.

I knew I had a can of water chestnuts, but they were sliced instead of whole... Whole would be best. Jimmy Dean Sausage and pineapple can even be found at Dollar Tree.

Leftovers? Serve over rice and call it lunch!

Polynesian Kabobs-from Taste of Home

8 oz can unsweetened pineapple chunks

14 oz turkey breakfast sausage links, thawed and cut in half

8 oz whole water chestnuts, drained well

large red bell pepper, cut into 1" chunks

2 Tblsp honey

2 tsp soy sauce

1/8 tsp nutmeg-freshly ground would be ideal

dash of pepper

1. Alternately thread sausage, veggies and pineapple onto skewers.
2. Mix honey, soy sauce, nutmeg and pepper in small bowl.
3. Grill over medium heat 6-8 minutes on each side or until sausage browns up. Baste with sauce while grilling. *If using George Foreman Grill, turn and move skewers from back to front every couple minutes.

Fire up the grill of your choice and have a happy day:@)

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Apple Walnut Raisin Coleslaw

With big flavor, a hearty crunch, and tasty healthy ingredients (let's ignore the mayo-k?:@), this Apple Walnut Raisin Coleslaw is a great way to change up a favorite side dish. Actually, I'm thinking why not add a little diced turkey and call it a meal... I loved everything about this creamy salad folks and can't recommend it highly enough-enjoy!

Our regular coleslaw doesn't call for onion, I really liked that addition. 

I do suggest slicing the onion and giving it a quick dip in cold water (dry well), just to take a little of the sharpness off.

  This recipe is for a big crowd and is easily cut in half or scaled down.

Here are a few other fun ways to change up coleslaw:

                                       1. Amish Coleslaw with Celery, Horseradish and Lemon

                                       2. Coleslaw with Mustard

                                       3. Jalapeno Coleslaw

                                       4. Pepper Slaw-No Mayo

Apple Walnut Raisin Coleslaw-from Taste of Home

3/4 C mayonnaise

3/4 C buttermilk

4-5 Tblsp sugar

4 1/2 tsp lemon juice

3/4 tsp salt

1/4-1/2 tsp black pepper

6 C shredded cabbage

1 1/2 C shredded carrots

1/3 C finely chopped red onion

1 C coarsely chopped walnuts, toasted and cooled

3/4 C raisins

2 medium apples, chopped

1. Mix together fist six ingredients
2. Combine veggies, walnuts and raisins in large bowl, toss with dressing.
3. Fold in apples. -Yea, I just added everything to a big bowl and mixed it all together...
4. Refrigerate until serving.

Eat well and have a happy day:@)

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White and Red Rotel Turkey (or Chicken) Chili

Blog Update: As I scroll through old posts or notice something I really enjoyed I'm adding a "darn good" label to the recipe. This will be a collection of recipes I highly recommend. And wow, this White and Red Rotel Turkey (or Chicken) Chili is on the list! Super simple, comes together quickly, it's ubber creamy and very nicely flavored. This is smoother and milder than our family's regular robust red kidney bean chili so in my book, that makes it a totally different meal. I can't wait for the boys to try this one:@)

My changes:

• I added a drained can of Rotel (I like the Walmart brand) instead of canned chiles. Use regular or mild-you know your crowd:@)
• I used half and half. 
• Can use some/all great northern beans.
• Didn't have cilantro, sprinkled in some dried parsley.
• *Condensed soup substitute = Tblsp flour + 1 C milk + 1 chicken bouillon cube

White and Red Rotel Turkey (or Chicken) Chili-adapted from Taste of Home
2 C cooked turkey (or chicken), cubed
(2) 15 oz cans white kidney/cannellini beans, drained and rinsed
*10 oz can condensed cream of chicken soup
1 1/3 C milk-I used Half and Half
10 oz Rotel, drained -or- 4 oz can chiles, drained
1 Tblsp dried minced onion
1 Tblsp chopped fresh cilantro-I just sprinkled in some dried parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp oregano
Sour cream for serving if desired-I did not use this

• Mix everything except sour cream, bring to light boil, reduce to simmer and cook for 30 minutes. Serve with sour cream if desired.

Eat well and have a happy day:@)

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Turkey Curry Stew and my first foodie crush of 2018

Happy New Year Everyone! I didn't plan on posting this meal but this tasty little Turkey Curry Stew was too good to leave the recipe to my memory for the next time, and yes, there will be a next time:@) Nothing culturally authentic here folks, just lots of picking and choosing from a few different recipes and deciding to make a thick, hearty stew on a ~very~ cold day. If you're looking for something a little different, you might enjoy this colorful stew.

 As for my foodie crush... I'm lovin' this 98¢ Lemon & Pepper Seasoning from Walmart!  

I've picked up inexpensive lemon/pepper mixes before but they've all had a very artificial lemon flavor, this one is very nice. 

I see this seasoning working it's way into lots of different posts this year.

Turkey Curry Stew-my best questimates, I winged this one-but loved every bite:@)
Cooked turkey (or chicken), approx 1/2-3/4 C
1 Tblsp olive oil
hearty 1/2 C chopped onion
1 stalk celery, sliced
1 medium carrot, juillenne
1 small jalapeno, seeds and membranes removed and diced
2 large cloves garlic, minced
1 + 1/8 tsp curry powder
couple hearty shakes of ginger powder
couple shakes of turmeric
1/2 C water
medium-large potato, peeled and diced
1/2 tsp chicken bullion
1 C coconut milk, mixed well, plus 2 Tblsp to mix with cornstarch
1 1/2 Tblsp cornstarch
1/4-1/2 tsp lemon pepper seasoning-to taste, use this as your salt and pepper
1/4 C frozen peas
Cooked white or brown rice for serving

1. Cook onion, celery, carrot and jalapeno in oil for about 5 minutes.
2. Stir in garlic, add curry powder, ginger powder and turmeric, stir for one minute.
3. Add water, potato and chicken bullion. Bring to light boil, reduce heat, cover pot and simmer until potato is just about tender.
4. Add 1 C coconut milk, season with lemon pepper seasoning and bring to simmer. 
5. When potato is cooked stir in turkey and peas. Mix 2 Tblsp coconut milk with cornstarch and thicken stew. Add more coconut milk or water if too thick and add more lemon pepper seasoning if needed.
6. Serve over hot rice.

Eat well and have a happy day:@)

Saturday Snippets-Scottie Cookie Jar, Junkin' Turkey Candle Holder and Cranberry Tangerine Chutney

"Calling all Scottie lovers"... I just had to share this, Walmart has the cutest Scottie cookie jar for Christmas this year, it's a great size and believe me, the pic doesn't do it justice! In store purchase only.

I had so much fun at the thrift store a couple weeks ago, I found this little Yankee Candle turkey tea light holder the same day I found the vintage cookie press. I was silly and carried around so many things I had to talk myself into putting some back. Can you relate? Ugh...

Tom has been roosting in my tiered tray the whole month of November.

If you want to make something really special, it's not too late to whip up this amazing Cranberry Tangerine Chutney HERE. It will last until Thursday (and way beyond) in the fridge or you could water bath can it to have some for Christmas too (or gifts). There are many ways to enjoy this cranberry sauce folks, it's great for everything from appy to turkey side dish. The recipe is easily cut in half if desired.

It's time to get our gobble on... Ferrero Rocher Turkeys HERE.

Don't forget to start thawing your turkey!
Happy Thanksgiving Week everyone:@)

Holiday BBQ Sauce-great with turkey, chicken, beef or pork (Doctored Sweet Baby Rays)

Whether you choose to slather this on grilled meat, broiled wings or use it as a dipping sauce... It's good stuff folks! For a Thanksgiving and Christmas flare I've added cinnamon, cloves and orange to Sweet Baby Rays for this Holiday BBQ Sauce and we all thought this was a great flavor combination. I served it with Baked Buffalo Chicken Nuggets (my new favorite HERE)... Very ~very~ nice:@)

You know you want some:@)

How about heating up some meatballs as an appy for your next football or holiday party...

Holiday BBQ Sauce
1 C Sweet Baby Rays original
1/2 tsp cinnamon
1/8 tsp ground cloves
2 tsp frozen orange juice concentrate
A few grinds of black pepper
~Mix everything, let mingle for at least an hour, and enjoy!

Eat well and have a happy day:@)

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Maple Walnut Spritz Cookies

These Maple Walnut Spritz Cookies sounded like a perfect flavor combination for Thanksgiving and made the house smell great while baking! They seem fancy and elegant but are simply decorated with some chopped nuts, these cookies are a very nice treat with afternoon tea too. This is the second spritz I've tried with ground nuts, the other was with almonds HERE, both were very good!

If you're looking for a different spritz cookie this holiday season, I think you'll like this one folks:@)

Tips:

• Be sure to pack the ground nuts into the measuring cup, it's important for the consistency of the dough. 
• This will be a softer dough but should still have body. It sticks to the sheets very easily. 
• I found maple extract at HomeGoods, so I did add some to amp up the flavor.
• My walnuts went for a whirl in the food chopper until they were finely ground for the dough and left a little chunkier for the topping.
• These cookies are very tasty but aren't overly sweet, you may want to either add a little more sugar to the dough or give them a nice sprinkling of sanding or colored sugar before baking.
• As a test, I chilled the second baking sheet for 15 minutes and it did not make any difference in the shape of the cookie. So, no chilling necessary.

The original recipe calls for a piece of walnut to be added as a decoration. I think the chopped nuts are prettier, but they are a little messier... 

I'll let you decide since you'll be the one cleaning up after everyone leaves:@)

Maple Walnut Spritz-from Taste of Home

1/2 cup butter, softened

1/3 cup packed brown sugar

1 egg

1/4 cup maple syrup

1 teaspoon vanilla extract-use half vanilla, half maple extract if you have it

1-1/2 cups all-purpose flour

2/3 cup finely ground walnuts

1/2 teaspoon baking powder

1/4 teaspoon salt

Coarse sugar

2/3 cup walnut pieces

1. Preheat oven to 350°. In a bowl, cream butter and brown sugar until light and fluffy. Beat in egg, maple syrup and vanilla. In another bowl, whisk flour, ground walnuts, baking powder and salt; gradually beat into creamed mixture (dough will be soft).
2. Using a cookie press fitted with desired disc, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with coarse sugar. Top with walnuts.
3. Bake 10-12 minutes or until bottoms are light brown. Cool on pans 2 minutes. Remove to wire racks to cool. 

Enjoy a cookie and have a happy day:@)

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Seasonal Snippets

I'm not supposed to be buying any more ornaments. Nope, I'm not. But... When they're this cute with this much detail and only $1.94 at Walmart...

Well, I had to get one:@)

Ribbon, glitter, bling and a bottle brush tree ~it had my name written all over it.

Triscuit Pumpkin & Spice crackers were a new flavor to me. Gotta tell ya, they're very good! They hit all the flavor notes nicely, pumpkin and spice, have a touch of sweetness and are a great savory addition to our pumpkin spice addiction. I enjoyed them with some pepper jack cheese but can't help but think they'd be amazing with a cranberry cheddar I saw at Aldi or topped with some leftover turkey salad:@)

And I found a little snowman for 25¢ at the thrift store and thought he'd be perfect for my Eagles collection...
All he needed was a little logo added to his hat and a football bead.
He'll fit right in:@)

Remember: Ya gotta grab it when ya see it! And have a happy weekend:@)