Turkey Tetrazzini. I couldn’t wait.
I’m sorry. I had planned to save my turkey leftover recipes for next week (so you’d have time to plan your after-Thanksgiving meals) but this one is just too yummy not to share. Leftover Turkey and Swiss Panini. I can’t believe Thanksgiving is tomorrow.
Well, let me back up: I can’t believe it’s November. If you’re still looking for some last-minute recipes for turkey day, feel free to browse my recipes here: Thanksgiving Archive. If you’ve already got your plan in place, here’s an absolutely scrumptious (and easy) way to use up your leftover turkey. The Cast of Characters: Leftover turkey, leftover cranberry sauce, chopped pecans, fig or apricot jam, Dijon mustard, Swiss cheese, bread, and butter.
On all the slices of bread… Spread a layer of jam… The squirt on a good amount of Dijon… And spread that on, too. The pile on the leftover turkey…no matter how dry and pitiful it might look. Take the pecans… And throw them into the cranberry sauce. Pile this mixture on the turkey… And spread it around to evenly cover the turkey. Top this with two thick slices of Swiss. Then top with the other slice of bread, slather both sides with butter… Migas. I first had Migas in Austin, Texas, when I was visiting my sister, Betsy, and her techie-nerd husband, Matt.
Because I woke up one morning during my stay with a raging case of LBSCBDO (read about it; maybe you have a loved one who suffers, too), Betsy and Matt drove me to a quaint little restaurant that resembled a tiny house. Then I started crying and carrying on. Shrimp Tacos. I made these a couple of weeks ago because I had a wicked craving for fish tacos and all I had on hand was shrimp.
Creamy Chile con Queso. “In Texas you can buy happiness.
People generally order it as an appetizer. Sour Cream Enchiladas. This was such an easy throw-together meal last night.
Reminded me of the meatless days of yore. Chicken a la Creme Recipe. Chicken Tikka Masala, by Pastor Ryan. Whether you love Chicken Tikka Masala or you’ve never tried it in your life, you’re in for a treat.
Ryan comes through once again with a tremendously flavorful version that is sure to knock the socks off of anyone who takes a bite. He also explains the mystery of the Garam Masala spice blend, which has always eluded me a bit. Thanks for sharing, Ryan! Chicken Piccata. This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.
At least it’s how I make it. This is a really delicious quick and easy chicken-and-pasta dish with a strong lemon flavor and the decadence of cream. I had a similar dish at a restaurant in the big city over ten years ago, and on the drive back to the ranch I started plotting when I could make the dish for myself at home. But that’s how I roll. One meal over, planning for the next meal begins. Cajun Chicken Pasta. Note: Since this recipe is featured on the Food Network episode this morning, I’m bringing it to the front for easy reference.
This really is one of my favorite recipes here on The Pioneer Woman Cooks, and I regularly hear from people who’ve made it with great success. Crowd-pleaser! This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs. It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!) Grilled Chicken with Lemon Basil Pasta. I have another lemon pasta recipe on this site, and it’s always been a summertime favorite of mine.
If you haven’t traveled to the land of mixing lemon and pasta, it can seem a little foreign at first. But the fact is, it’s a dreamy and delicious pairing that knocks my socks off every time. I added some grilled chicken to the top of this pasta dish at the end…but the grilled chicken is really secondary. It’s the pasta here—a creamy concoction of lemon, cream, and basil—that deserves top billing. I’d pounded some chicken breasts until they were uniform thickness, then marinated them for about 24 hours in the following concoction: Olive oil Juice of four lemons Dijon A tiny bit of honey A dash of salt Grill ‘em up, set ‘em aside and kept ‘em warm. Boil some pasta. Grilled Chicken and Roasted Red Pepper Panini. I love panini. I love all varieties of panini. I whipped this one up yesterday. It’s nice and basic, and can be adapted by using storebough/rotisserie chicken if you’d like to omit the marinating/grilling process, and adding things like artichoke hearts and olives if you want the thing more loaded.
To me, panini are like pizza or quesadillas: the combinations and permutations are endless. And delicious. Curried Chicken Pasta Salad. I had some visitors on the ranch last week. Chicken with Mustard Cream Sauce. This delectable, tangy, strange, creamy, and bold pan sauce is one of my favorites, and I’m getting ready to tell you why. Are you ready? Here goes: It’s delectable, tangy, strange, creamy, and bold! That’s why. Chicken Sauté with White Wine Recipe at Epicurious.
Yield Serves 4 This is the basic method for preparing a chicken sauté to which you can add flavoring variations. You may dredge the chicken with flour if you wish. This gives a browner color but unflavored chicken is more delicate. Preparation Brown the chicken pieces in the butter, turning each piece to color evenly. Drink the same wine you used in the cooking: Pouilly Fuissé, Meursault, or White Pinot from California.
Lemongrass Marinated Chicken Breast with Olive Couscous - Recipes - The Nutrition Source. Recipe courtesy of Ming Tsai Serves 4 4 skin-on Statler chicken breasts, organic, naturally raised, free range and/or kosher5 stalks lemongrass, minced (white part only)2 shallots, minced½ cup white wine2 tablespoons extra-virgin olive oil, plus more to cook1½ cups instant whole wheat couscous2¼ cups water, boiling¼ cup chopped black olivesKosher salt and freshly ground black pepper to taste Pre-heat the oven to 375 °F. Chicken Parmesan Rollatini Recipe : Food Network Kitchens. Directions Position a rack in the upper third of the oven and preheat to 450 degrees F.
Orange Chicken with Fried Rice. Chicken Salad. Chicken Salad is like a box of chocolates. Vegetarian Lettuce Wraps. Almost-Famous Chicken Lettuce Wraps Recipe : Food Network Kitchens. Directions. Tortilla Rollups. Restaurant Style Salsa. Okay. Pasta Salad with Tomatoes, Zucchini, and Feta. Baked Potato Salad. Macaroni & Cheese.
Springy Shells. Three Cheese-Stuffed Shells with Meaty Tomato Sauce. Baked Lemon Pasta. Spicy Coconut Rice with Limes - Recipes - The Nutrition Source.