Turkey Tetrazzini

This time of year it seems like people are trying to find other ways to use their leftover turkey, so why not make a nice comfortable casserole!  No leftovers??  Just cook up a couple of chicken breasts and you can put this together in under an hour!  It's a hit at my house - hope you all enjoy it too!!

Creamy Turkey/Chicken Tetrazzini

12 oz.  Wide Egg noodles, cooked
1/3 cup flour
1 1/2 cups milk
5 Tbl butter
2 cups chicken broth
1 1/2 tsp salt
1/2 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
1 cup mushrooms, sliced
1 cup cheddar cheese, grated - divided
1/2 cup Parmesan cheese, grated
2 cups turkey or chicken, shredded

Preheat oven to 350 degrees.  Melt butter; blend in flour.
Whisk broth and milk into flour mixture, cook until mixture thickens.  Add salt, pepper, onion powder, garlic powder, mushrooms, noodles, turkey and 1/2 cup of cheddar cheese.  Place in 9x13 casserole dish.  Sprinkle with remaining cheddar and Parmesan cheese.  Bake for 30 minutes or until hot and bubbling.

**Modified from Christa H. Kendall

Oven Fried Chicken Parmesan

I love a good Chicken Parmesan, but the breading has to be light!  This is a bit of a twist on a classic, something we love on weeknight since it's quick and easy!  Pair it with some spaghetti or a green salad and you're good to go!!



Oven Fried Chicken Parmesan
1/2 cup Parmesan cheese, grated + a little extra
1/4 cup flour
1 tsp paprika
1/2 tsp salt
dash of pepper
4 chicken breasts
1 egg, slightly beaten
1 Tbl milk
1/4 cup butter

Combine cheese, flour and seasonings.  Dip chicken in combined egg and milk, coat with cheese mixture.  Place in baking dish, pour melted butter over chicken.  Sprinkle extra Parmesan cheese on top of chicken.  Bake at 350 degrees for 1 hour or until tender.
Note:  I also use chicken tenders when doing this and cook for about 20-25 minutes.

  

Harvest Chicken Salad

It's Fall, but don't put your salad spinner away just yet!  I pulled together this amazing salad the other day and just had to share!!

Harvest Chicken Salad
2 cups Rotisserie Chicken
1 Head Romaine Lettuce, chopped
1 bunch Kale, chopped
1/2 Red Onion, thinly sliced
1 Apple (I used Fuji), sliced into bite-size pieces
1/3 cup Craisins
Pumpkin seeds, to taste
1/2-3/4 cup Feta Cheese, crumbled
Croutons*
Creamy Apple Cider Vinaigrette**

Mix everything but dressing together and toss.  Add dressing to individual salads based on taste.

Creamy Apple Cider Vinaigrette
1/3 c. apple cider vinegar
1/3 c. Dijon mustard
1/3 c. honey
1/3 c. mayonnaise
1/2 tsp. salt
Dash of pepper
Blend all ingredients in blender.  Refrigerate for an hour prior to serving.

Lastly, I like to make my own croutons.  I take whatever bread I have and cube it.  Then toss with olive oil and favorite seasoning (it varies).  Bake at 350 degrees for about 15 minutes or until golden brown.  Store in an air-tight container for about 7-10 days.

French Dip - Instant Pot

Pressure Cookers...  hmmm.... I think my mom had one of those??  Apparently they are all the rage again!  My sister told me a while back that she had an Instant Pot.  It's supposedly a new and improved pressure cooker. She's told me a couple of times how much she's liked cooking in it...  I'm a sucker for Amazon and of course in July they had the Instant Pot on special for Amazon Day.  Yep, I bought one.  I hadn't used it - kept it boxed up for the move, but recently got it out.  I wasn't sure exactly how to use it - honestly I wasn't super impressed with the recipe book and instructions that came with it, so I've been doing a lot of Pinterest searching and Googling!  I have to admit - this dinner was amazing!  I got this recipe from http://www.number-2-pencil.com/.  It was amazing so I had to share it!  Here's a direct link to the recipe:  french dip sandwiches
I followed her recipe exactly - again - AMAZING!!

Pumpkin Scones

Pumpkin Scones with Maple Glaze

*Recipe adapted from Food Network Magazine - 50 Things to make with Canned Pumpkin

2 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon pumpkin pie spice
1 stick (1/2 cup) cold butter
2/3 cup pumpkin
3/4 cup half and half

Whisk flour, sugar, baking powder and pumpkin pie spice together.  Using a pastry blender, blend the butter with the the flour mixture.  Whisk pumpkin and cream; stir into flour mixture.  On a floured surface, pat into an 8-inch square.  Cut into 16 triangles.  Transfer to baking sheet.  Bake at 400 degrees for about 20 minutes.

Maple Glaze
1 cup confectioners sugar (powdered)
2-3 tablespoons pure maple syrup or 1 tsp maple flavoring and 1-2 tablespoons milk

Drizzle over scones once they have cooled for a couple of minutes.

Greek Salad

We love Feta cheese at my house!  Anything you can put it on/in - can only taste better, right?  Another favorite is fresh garden tomatoes, cucumbers, peppers....  Really anything from the garden! With our impending move, I'm really missing those garden fresh veggies!!!  I decided to make a stop at our local Farmer's Market (for those of in Utah - Petersen Family Market).  The girls and I decided to whip up a quick Greek Salad.  You can serve it as a side, a light main dish - use it how you'd like!

Greek Salad
3 med-large garden fresh tomatoes, diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2-1 cup assorted olives (Kalamata/Greek/Black/Green)
1 can Garbanzo beans, rinsed
1/3-1/2 cup red onion, diced (thin)
1 cucumber, sliced and quartered
8 oz. feta cheese, crumbled

Combine all the above ingredients in large bowl.

Dressing:
6 Tablespoons Red Wine vinegar
6 Tablespoons Olive Oil
1-1/2 Tablespoons Greek Seasoning
1 teaspoon salt

Mix well with whisk or in blender.

Combine dressing and veggies.  This salad is good at room temperature but best when it can sit for an hour or more to let the flavors blend in the refrigerator.  **This is very refreshing from the fridge on a hot summer day!
You can serve it as a side, a light main dish - put it on top of some crisp salad greens or add pasta to it!
Enjoy!!

"Chunky Cinnamon Bread" French Toast

We received an awesome gift basket from Kneaders (local in UT) last week!  The basket included a loaf of Chunky Cinnamon Bread.  If you haven't ever had this bread... you need to go get some!
We love to make french toast with this bread... Here's the recipe:

Cinnamon Bread French Toast
1 loaf Kneaders Chunky Cinnamon Bread, sliced about 1/2" thick slices
6 eggs
1/4 cup milk
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla
1 Tbl brown sugar
Powdered sugar
Maple Syrup

Heat griddle and either spray with non-stick spray or use butter.  Whisk eggs, milk, nutmeg, cinnamon, vanilla and brown sugar.  Dip both sides of sliced bread into egg mixture.  Cook on both sides about 2-3 minutes each side.  Top with powdered sugar.

Southwest Pasta Salad

Pasta Salad--- seems like a simple dish!  There are so many options!  Here's a classic with a bit of a southwest twist!  

Ingredients:

12 oz. Rainbow Twirl Pasta

15 oz. Black Beans, rinsed

Olives (large can), drained and sliced

16 oz. Italian Dressing - personal favorite - HEB Spicy Italian (yes, it's from Texas)

1 cup Frozen petite corn 

1/3 cup cilantro

1/2 cup pepper jack cheese, diced

3 Roma tomatoes, diced

1.  Cook pasta according to directions on package.  Rinse with cold water and add to large bowl.  Add all remaining ingredients (except dressing).  Toss.  Add half of the dressing.  Refrigerate.  Add remaining dressing just before serving.  

Ideas for other twists on pasta salad:
Go Mediterranean!  Use:  Artichoke hearts, tomatoes, Kalamata olives, feta cheese and garbanzo beans!
Go Italian!  Use:  Pepperoni, Salami or Proscuitto, tomatoes (fresh or sun-dried), olive (green/black), Italian parsley, Mozzarella and Parmesan cheeses

The possibilities are endless!  You could add grilled chicken, cubed ham?  What's your favorite combination???
-Tammy

Loaded Hashbrowns

I am a breakfast person....in fact, I'm good with breakfast foods anytime of the day!  Here's a quick and simple one for you to try...  Remember, it's ok to get creative - substitute, add, make it yours!  The quantities below made enough for 3 of us (that's Crow quantities - not based on nutritional standard quantities).

Loaded Hashbrowns
2 cups of frozen hashbrowns
3 eggs
3 slices ham lunch meat (a tad bit thicker than your standard lunch meat slice)
1/2 cup shredded cheddar cheese
1/4 cup shredded pepper jack cheese
2 Tbl oil - I used grapeseed oil, but you can use butter or olive oil too
Salt/Pepper to taste

Toppings:
Salsa
Diced tomatoes
Guacamole
Diced Avocado

1.  Heat 1 Tbl of oil in skillet.  Add hashbrowns and cook until golden brown.

 2.  Dice up ham (or you could use leftover bacon or sausage).

 3.   Add last tablespoon of oil.  Scramble your eggs in a separate bowl, add to skillet along with ham.  Stir while eggs are cooking.  Once eggs are to soft scrambled consistency add half of the cheddar cheese and stir to combine.  Then top with remaining cheddar and pepper jack cheese.  Let it sit for about 1-2 minutes.  Turn heat off and sit for additional minute.

 4.  Serve up and add any additional toppings.

ENJOY!!

Tortellini Pasta Salad with Salami and Cheese

I'm adding to our summer pasta dinners!  Another great recipe from Chef Ryan Scott on the TODAY show!  I've modified a few things, but here's the original 20-minute-pasta-salads.

Tortellini Pasta Salad with Salami and Cheese
Vinaigrette Ingredients:
1/3 cup red wine vinegar
3 garlic cloves, pressed
1/3 cup Dijon mustard
1/4 cup red onion, minced
3 tablespoons capers, minced
1/2 teaspoon sugar
2 teaspoons kosher salt
2 teaspoons black pepper
1 tablespoon dried parsley
1 cup olive oil
16 ounces canned chickpeas or garbanzo beans
Tortellini Pasta Salad:
3 cups store-bought cheese tortellini
3/4 cup thick-cut salami, chopped
1 cup provolone, diced
1/2 cup feta cheese, crumbled
13 ounces jarred marinated artichoke hearts, drained and chopped
6-1/2 ounces jarred roasted bell peppers, sliced
1/2 cup Kalamata olives, sliced
Salt and pepper, to taste

For Vinaigrette:
In a medium bowl, add the red wine vinegar, garlic, Dijon mustard, onion, capers, sugar, salt and pepper.  Stir to combine and let sit for 5 minutes to break down the rawness of the red onion.  Add the parsley, olive oil and chickpeas.  Stir until incorporated.  Set aside.


For Pasta Salad:
Bring large pot of lightly salted water to a rolling boil.  Cook the tortellini at a boil, stirring occasionally, until pasta floats to the top and filling is hot.  Drain.  In a large bowl, add the pasta and 2 cups of the vinaigrette.  Add the salami, provolone cheese, feta, artichoke hearts, olives and black pepper.  Stir to combine and serve.  Add additional dressing to taste.

Matcha Green Tea with Mint and Lime

We went to a local farmers market on Sunday and I was thirsty...  water didn't sound good and I am a water drinker...  I'll crave a soda every now and then.  Break into some iced coffee.  Brew up some herbal tea.  We came across a local coffee brewer and they had a sign out for green tea.  I fell in love.  Don't get me wrong, I like tea.  Mine is usually just the tea bag, maybe some honey and that's about it.  This tea was so refreshing!  My girls tried it and even liked it!  I decided to try and reinvent it!  I don't think I did too bad...

Matcha Green Tea with Mint and Lime

8 Matcha Green Tea bags
1/4 cup fresh mint leaves
2 limes, sliced
2 quarts water

Heat water to boiling temperature.  Add mint leaves and tea bags.  Allow tea to steep for about 5-8 minutes. Add lime slices.  To serve pour over a full glass of ice, top with fresh mint leaf and enjoy!

Raspberry Lemonade Pie

I love lemon ... anything .. but especially in the summer!  I ran across a Creamy Lemon Pie Recipe from Kelsey at Favorite Family Recipes http://www.favfamilyrecipes.com/creamy-lemon-pie/ .  I made a few of my own modifications, but it was a hit!  I think you could easily use any kind of berry in this recipe.  The frozen raspberries I used seemed to be a bit tart - which I think is fairly normal for frozen raspberries.  If you wanted a little sweeter fruit I would recommend fresh fruit...  Or if you are really a sweet loving kind-of person, toss whatever berry you use in just a little bit of powdered sugar.

Raspberry Lemonade Pie

1 prepared graham cracker crust
1-3/4 cup cold milk
2  4-serving pkgs vanilla instant pudding
1 can frozen lemonade concentrate, thawed
1  8oz. container of whipped topping, thawed
12 oz frozen raspberries (save a handful for the garnish)
Lemon slices or extra berries for garnish

In a large bowl, add milk and pudding - whisk until well blended.  Add the lemonade concentrate and blend well.  Fold in berries and whipped topping.  Pour into prepared crust.  Freeze!  Add garnish just before serving.  Allow to sit for about 5-10 minutes before slicing.

 

Pasta Salad with Grilled Lemon-Dijon Vinaigrette

If you are like me, you hate heating up the kitchen during the dog days of summer - but a girl's got to eat!!  I happened upon this new recipe from Chef Ryan Scott - Easy Crab Pasta Salad with Grilled Lemon-Dijon Vinaigrette...  I thought to myself --- this might be a good one for when we move. (Side note:  we are moving to Maryland - known for their crab.)  Then I decided - why wait til we move??  I made a few modifications, but you can find the original recipe here http://on.today.com/29oPqBy

Pasta Salad with Grilled Lemon-Dijon Vinaigrette

Vinaigrette:
3 large lemons, quartered
1/4 cup Dijon mustard
1 teaspoon honey
1 cup extra-virgin olive oil (I actually used grapeseed oil)
2 teaspoons kosher salt
Freshly ground pepper

Salad:
1-1/2 cups haricots verts or green beans, cut into bite-size pieces
1.5 lbs cheese filled tortellini
2 cups cherry tomatoes, halved
1 tablespoon dried parsley (or 1/4 cup fresh flat leaf Italian)
1 teaspoon dried chives (or 2 tablespoons fresh chives)
1 tablespoon dried tarragon leaves
1/4-1/2 cup crumbled feta cheese
1 avocado, diced

Grill lemon quarters on grill or in grill pan until charred.  Once cooled, using a citrus press*, juice lemons.  Add lemon juice, mustard, honey, oil, salt and pepper to a mason jar - put on the lid and shake it up really good.

In a large pot, add water and 1/2 tsp kosher salt to water.  Bring water to a boil and add haricot verts, cook for 2-3 minutes until tender crisp.  Take haricot verts from boiling water and put them in an ice bath (water with ice cubes - to stop the cooking process).  Drain and pat dry.
Bring another large pot of water to boil, add tortellini.  Cook for approximate 2 minutes.  Drain.
Mix tomatoes, haricot verts, parsley, chives and tarragon together.  Once the tortellini is cooled add it to the vegetable mix along with the feta and avocado.  Add vinaigrette and toss gently.

Enjoy!


*Don't have a citrus press - using a wooden spoon crush all of the juice from the lemons, discard skins and seeds.

Oriental Chicken Salad

I recently posted on Facebook and Instagram about one of our favorite salads... Oriental Chicken Salad!!  Here's the recipe:

Oriental Chicken Salad

1 head Napa cabbage, shredded

1/4 - 1/3 head red cabbage, shredded

Optional Toppings:

Mandarin Orange segments

Chow Mein Noodles

Peanuts/Cashews

Green Onions

Sesame Seeds (Toasted or not)

Grilled Chicken, sliced (marinated in dressing or seasoned)

Ramen Noodles (dried and broken up)

Dressing (taken from Pampered Chef Mix, Measure & Pour):

1/3 cup Rice Vinegar

3 tablespoons soy sauce

2 teaspoons sugar

1 pressed garlic clove

1/4 teaspoon ground ginger

3/4 cup vegetable oil

Combine ingredients for dressing and refrigerate (can be made a day early).  Combine 2 types of cabbage, add optional toppings, dressing and ENJOY!

Side Note:  Love my Pampered Chef Mix, Measure and Pour for dressing!!  I also use their Asian Seasoning on my chicken if I don't marinade it.