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. It’s turkey tetrazzini, one of my all-time faves. You’ll want to roast a whole turkey just so you can make this. The Cast of Characters: leftover turkey, butter, mushrooms, white wine, salt, pepper, cream cheese, monterey jack, parmesan, turkey broth, peas, black olives, bacon, and garlic. Add some butter and chopped garlic to a pot over medium heat. Saute the garlic for a minute or so… Then throw in the mushrooms. Stir around the mushrooms and let them cook… Then add a little salt. Pour in a good cup of white wine… Then you need to let the mushrooms cook and bubble and go nuts for several minutes, or until the liquid is reduced by half.
When the liquid is reduced… Sprinkle in about a third a cup of flour. Stir it together and think to yourself how weird this pasty, mushroomy mixture looks. Next? But wait! 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… Yum. Score. This was astoundingly delicious! Ingredients. 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. “I want an Egg McMuffin!” I shouted, dying for breakfast at McDonald’s. “No,” they said. “But I want Hot Cakes & Sausage!” “Just wait ’til you try the Migas,” they said. After having a good, cleansing cry, I decided to give in. I would soon find out. Unless you’ve visited or lived in the Southwest, you probably haven’t heard of Migas, a delightfully flavorful scrambled egg dish made fabulous with the addition of bell peppers, jalapenos, onions, cheese, and—the best part—fried, chopped corn tortillas.
Let’s make it, mis amigas! Begin by roughly chopping onion, red bell pepper, green bell pepper, and tomato. Browned eggs. 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. So I made a command decision: I made shrimp tacos. It’s called troubleshooting! I’m good at it, but only if it involves food. Put me in the desert and tell me I have to find my way out using my awesome sense of direction? Did you know I can spin Marlboro Man around a thousand times with his eyes closed and with his eyes still closed he can point in any direction and determine whether it’s north, south, east, or west simply because it’s so embedded in his being? Did you know I can spin around a thousand times with my eyes closed and throw up?
I digress. Because you can’t have shrimp tacos without slaw, you’ll want to make the slaw first. Then give a bunch of cilantro a rough chop… And mince up a jalapeno, seeds and all if you can handle the heat, man. Then whip up the dressing: It’s just milk, mayonnaise, salt, sugar, vinegar, and a little bit of cayenne. Drizzle in the dressing… Creamy Chile con Queso. “In Texas you can buy happiness. People generally order it as an appetizer. It’s called queso.” – @TexasHumor It is supposed to be a joke, but I find that chile con queso can, in actual fact, make most people quite happy! It may just be a Texas thing, but whenever people gather to have a party – be it watching sports, celebrating a birthday, or ringing in the holidays – there will inevitably be a slow cooker filled with queso. This is about as good as homemade queso gets, if you ask me.
Creamy Chile con Queso Serves 10 – 12 12 ounces (1 can) evaporated whole milk 2 eggs 1/2 teaspoon cornstarch 1/4 teaspoon, or to taste, hot sauce 2 tablespoons butter 1/2 medium onion, finely chopped 1 jalapeño, seeded and finely chopped 1 Serrano pepper, finely chopped 1/2 clove garlic, finely minced 10 ounces shredded medium cheddar cheese 2 ounces shredded smoked cheddar cheese 1/4 teaspoon salt In the work bowl of a blender combine the evaporated milk, eggs, cornstarch, and hot sauce. Sour Cream Enchiladas. This was such an easy throw-together meal last night. Reminded me of the meatless days of yore. They’re cheesy, sour creamy enchiladas straight from an old church cookbook of my mama’s.
I added a little cayenne for some spice (I’m always doing that) and I loved the way they turned out. Add a little shredded chicken if you’re into that sort of thing, and sprinkle on a little cilantro for freshness if you have some on hand. I ain’t got no cilantro. Here’s how you make ‘em: Start by lopping off the tops of a bunch of green onions. You’ll need about a cup when it’s all said and done. Like, totally. Add the green onions to two cups of sour cream, then measure a half teaspoon of ground cumin… And a fourth a teaspoon of cayenne. This adds a nice spice, so if you can’t HANDLE the heat, knock it down to an eighth of a teaspoon. Add a good amount of grated sharp cheddar. Confession: I used the pre-grated stuff.
And I didn’t feel like exerting myself. Roll it up… Yum. Hot and bubbly! Divine! Love, P-Dub. 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! -PW Here in Cincinnati, we’ve got an Indian restaurant that I frequent whenever I have the chance. I love this dish. To start we’ll need to put together a pretty good-sized ingredients list. 3-4 Chicken Breasts. Plain Yogurt (1/2 cup), Butter (6 Tbsp), and Heavy Cream (1 1/2 cups) 28 oz. can diced tomatoes. 1 Large Onion, 4 Cloves of Garlic, and fresh Ginger (1 x 2-inch chunk) Cumin, Garam Masala spice mix, and Ground Coriander. Garam Masala is highly important in this dish.
A good Garam Masala spice mix recipe is: OPTIONAL Ingredients for this dish would include fresh Cilantro, Chili Peppers (these are Serranos), and Turmeric (for our rice). 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. I love food. Have I mentioned this before? (I love lemon-pasta dishes. Here’s what you need: chicken breasts, salt, pepper, flour, butter, olive oil, lemons, white wine, chicken broth, heavy cream, and parsley. Have a pot of simmering water going. You’ll want some nice, neat boneless/skinless breasts. Sprinkle both sides with salt and pepper. If you could also sprinkle your counter with salt and pepper, I’d be most appreciative. Now throw the flour onto a plate…
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!) , paprika, white pepper (plenty, to help the spice factor), and garlic or onion powder, you’re doing just fine.
And you can add Cajun extras to this dish—things like Andouille sausage, crawfish, or shrimp. Just remember: part of the deliciousness of this pasta dish is the spicy kick. Oh. Be generous! 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. Oh, you didn’t know penne was my life? Penne. This is important: When you drain the pasta (cook until al dente), be sure to reserve a good cup of the hot pasta water. You’ll need another four lemons and a bunch of basil.
Ingredients. 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. We’re going to begin by making a concoction. Throw them into a food processor or blender. Add a little olive oil, a little lemon juice… And a little salt. Next, grab some prepared pesto. Where has all the basil gone? Add a good amount of pesto to the mix… Then pulse up the mixture until it’s all combined. Next, throw half of the mixture into a ziploc bag with two chicken breasts.
Seal the bag, smush it around, then refrigerate it for several hours or overnight so the chicken becomes lovely and flavorful and happy and emotionally fulfilled. We all want that for our chicken breasts, don’t we? Yummy. Curried Chicken Pasta Salad. I had some visitors on the ranch last week. I made the beds, dusted the furniture, and did what any self-respecting hostess would do: I bought ‘em a bunch of ready-made salads at Whole Foods, stuck ‘em in the fridge at the Lodge, and left my guests a note that read “Have at it!” It’s the kind of hostess I am.
Okay, listen. The visitors weren’t here to eat my food, anyway. I was happy as a clam, too, when my guests left and I moseyed up to the Lodge to tidy up. Within seconds, I’d retrieved a fork from the drawer and was feasting on the salad like there was no tomorrow. Last night, I whipped up my own variation, adding some pasta to the mix to round things out a little more.
But whatever you do, make it. Here’s what you need. Mayo… Sour cream… Heavy cream. Curry powder. Salt… Pepper… And a little bit of sugar. And some celery. You’ll also need some golden raisins or currants. Can you hear that violin playing? Can you hear the voices? Sorry. You’ll also need chicken. Cut it into strips… Look! Freaky. 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. But really, guys. So good. Make it for someone you love sometime soon. The Cast of Characters: boneless/skinless chicken breasts, garlic, brandy, Dijon mustard, grainy Dijon mustard, heavy cream, and (not pictured because I am chronically airheaded when it comes to taking complete Cast of Character photos) olive oil, butter, chicken broth, salt, and pepper.
Cut the chicken breasts in half like this… (Nice hand, Ree. (Not.) So that you wind up with eight smaller, thinner chicken cutlets. Thoroughly salt and pepper both sides of the chicken… Then I need you to use your imagination. The reason I need you to imagine it is that I inexplicably forgot to take photos of the chicken cooking in the skillet. Don’t be like me. Then pour in the brandy! Let the booze bubble up and reduce by half. 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. When browned, season to taste with salt and pepper and add 1/2 to 3/4 cup white wine. 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.
In a large zip-top bag, combine chicken, lemongrass, shallots, white wine and extra virgin olive oil and marinate for 30 minutes. Remove chicken to a plate and season with kosher salt and freshly ground black pepper. In an oven-proof sauté pan over medium heat coated lightly with extra-virgin olive oil, sear the chicken, skin-side down, until browned. Meanwhile, make the couscous: Place couscous in large, heat-proof bowl. Remove chicken breasts from pan and let rest 5 minutes. Serve family-style by placing chicken breasts over couscous. Nutritional information per serving: Chicken Parmesan Rollatini Recipe : Food Network Kitchens. Orange Chicken with Fried Rice. Chicken Salad. Vegetarian Lettuce Wraps. Almost-Famous Chicken Lettuce Wraps Recipe : Food Network Kitchens. Tortilla Rollups.
Restaurant Style Salsa. 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.