Creamy Lemon Layered Dessert

I always like to offer something light for dessert over the holidays.  We are eating such rich foods and to be honest after a heavy meal I often don't have enough room for cake or puddings . . .  I find this delightful jelly mold fits the bill perfectly!



 

I have been making it for years and years.  I think I got the original recipe from one of the Kraft folders you used to be able to pick up or have sent to you in the post.   They came in colours like yellow, blue and pink and the print and photographs were always in black and white.

 

They used to give the address to write for them on their advertisements and they always sent them to you for free!  I have quite a few of them that I saved through the years.  They are good reliable recipes and have become old faithfuls for me!  It often wouldn't be the holidays without making at least a few of them!



This makes the perfect holiday dessert with it's two layers.  All you need is four packets of lemon jelly (jello) a tin of sweetened condensed milk and some sour cream.  Oh yes, and some fruit.  I used grapes, both green and red.

 

It goes together quickly and simply and is so easy to dress up.  I simply plunked a Christmas package decoration down in the middle of this and it looks fabulous don't you think?   And it tastes gorgeous.  It was dark by the time we  cut into this but trust me when I tell you it sparkles like a jewel . . .  a bit of softly whipped cream to adorn each portion and you got a well impressive dessert that most will enjoy!

*Creamy Layered Lemon Dessert*

serves 16

Printable Recipe  

This is a delicious gelatin dessert that is an lighter option during the holidays.  

570ml of boiling water divided (2 1/2 cups)

4 packets of lemon flavoured gelatin, divided

1 cup of seedless green grapes, halved

1 cup of seedless red grapes, halved

1 tin of sweetened condensed milk (14 oz tin)

120g of dairy sour cream (1 cup)  

Have ready a large gelatin mold which you have sprayed with nonstick cooking spray.  Stir two packets of the gelatin together with 345ml of the boiling water (1 1/2 cups).  Stir for about two minutes until the gelatin is completely dissolved.  Pour into the prepared mold and place in the refrigerator to chill for about 5 to 8 minutes.   Remove and press the grapes down into the mixture.  Return to the fridge for 20 minutes or until set, but not firm.  

Add the remaining water to the other two packets of gelatin.  Stir for another two minutes to dissolve.   Whisk in the condensed milk and sour cream to combine well.   Allow to cool and slightly thicken and then pour this mixture over the other mixture in the mold.   Chill for at least 2 hours or until completely firm before serving.  

Once it is completely chilled and you are ready to serve it, using a round bladed knife, run it around the top edge of the gelatin to loosen it.  Dip the mold in warm water just to the rim for 15 seconds.  Life from the water and gently pull the gelatin from the ege of the mold with damp fingers.  Place a damp serving plate over top of the mold and then invert the mold over the plate and shake gently to loosen the gelatin.   Remove mold and serve.



It's really easy to switch the flavours around with this dessert simply by swapping out the flavours of jelly and type of fruit.  Try using chopped tinned peaches in stead of the grapes, beautiful with the lemon.  Or using a cherry jello and drained fruit cocktail or pears.   You could also use orange jelly and drained mandarins.  Use your imagination!

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Pot Roasted Chicken with Raspberry Cider

 

I was recently sent some Stella Artois Cidre Raspberry and challenged to come up with a recipe using it.  As you know I love nothing more than a challenge, especially when it is a challenge which involves food and recipes.  This was particularly challenging as, being a Latter Day Saint . . .  ie. Mormon, that means I do not drink alcohol, which meant that whatever I used it in would have to be cooked so that the alcohol would cook off.



Stella Artois Cidre Raspberry is made using a Belgian recipe, for a sophisticated taste. Hand-picked apples are pressed and combined with crushed raspberries to create a cider bursting with fruit flavour.

"The new Stella Artois Cidre Raspberry has been carefully crafted according to a unique Belgian recipe, which uses hand-picked, crushed raspberries to deliver a sophisticated fruit cider with a refreshing, crisp tast." 

I decided to try something savoury . . . and since we eat a lot of chicken in this house, chicken was the natural choice for me to choose to work with.



As I pondered what to do with it the telly was on.  Donny Osmond was on Saturday Kitchen, and James Martin was pot roasting a chicken and I thought why not.  It seemed the logical choice and I just happened to have a whole roasting chicken in my refrigerator!  I was inspired!

 

I sat and pondered what flavours went well with raspberries . . .  that would also be compatible with chicken and this is what I came up with.  Raspberries are fruity  . . .  so are apricots.    Sounds decent enough  . . .  and those are fruity flavours that you often will see in a chicken salad, but then my creative nature took it a further step . . .



I cut up some dried apricots and place them in the bottom of the roaster.  I had some preserved lemons that I had made several months back   . . . lemon seemed a great choice to put with these flavours . . .  and so I added some chopped preserved lemon . . .  a bay leaf . . .  some thyme from my kitchen garden . . .  grated ginger.   These all went in the bottom of the roasting casserole, along with some seasoning . . . and a broken stick of cinnamon (only 1 inch) and . . . stay with me here . . .  1 inch of a vanilla pod which I split and scraped.   I know . . . it seems a stretch, but trust me on this . . .




I mixed together some grated ginger, lemon zest,  cinnamon and some seasoning. I then rubbed this all over the outside of the chicken and as inside as I could get.  I set it on top of all of the aromatics and fruit in the bottom of the roaster and grated just a touch of vanilla over the top . . .  just a touch mind . . . and then I poured a whole bottle of  Stella Artois Cidre Raspberry around it in the bottom of the pan.

 

I covered it tightly and then slowly roasted it in the oven until the chicken was meltingly tender . . .  and the pan juices had reduced.   I removed and discarded the vanilla pod and cinnamon stick, along with the bay leaf.  The pan juices were mashed with my potato masher and I added chicken stock and enough cream to make a sauce, heating it through.

THIS WAS TOTALLY FABULOUS!  BEST POT ROASTED CHICKEN I HAVE EVER EATEN!

I kid you not!  We all loved it and judged it the best ever chicken dish I have cooked to date!  Who knew that something which sounded so odd could turn out so wonderful!  Sometimes I surprise even myself.

 

*Pot Roasted Chicken with Raspberry Cider*

Serves 4

Printable Recipe 

If you like chicken which is meltingly tender, accompanied by gorgeous pan juices, then this recipe is for you.  Nothing could be easier.  The oven does all the work. 

1 (3 1/2 pound) whole chicken

(High welfare if possible)

2 TBS grated fresh ginger, divided

the zest of half a lemon

1 tsp salt

1/2 tsp black pepper

1/2 tsp ground cinnamon

a grating of vanilla pod (optional)

150g of dried apricots, cut in half

1/2 preserved lemon, flesh discarded and rind chopped

1 inch piece of vanilla bean, cut in half lengthwise

1 inch piece of cinnamon stick, broken

1 bay leaf broken

several sprigs of fresh thyme

the juice of one half lemon

1 bottle of raspberry cider (Stella Artois, 500ml, or 2 1/2 cups)

chicken stock as needed

120ml of cream (1/2 cup) 

  

Preheat your oven to 190*C/375*F/ gas mark 5.  Have ready a large roasting casserole dish, large enough to fit the chicken. It should have a tight fitting lid.

Mix together 1 TBS of the ginger, the zest of the lemon, the salt, pepper and cinnamon.  Rub this mixture all over the chicken, using some on the inside as well.  Place the cut apricots in the bottom of the roaster along with the lemon flesh, vanilla bean. broken bayleaf, cinnamon stick and thyme.  Place the chicken on top.  squeeze the lemon juice over the chicken.  Pour the cider into the pan around the chicken.  Cover tightly and roast in the preheated oven for 1 hour.  Remove the lid and cook for a further 20 to 30 minutes, until the chicken is golden brown and cooked through.   Baste with the pan juices for the last 15 minutes, every five minutes.  Remove from the oven.  Remove the chicken from the pan.  Set aside and keep warm.  Remove and discard the bay leaf, thyme stalks, cinnamon stick and vanilla pod from the roasting tin. Mash the leavings in the pan together.   Add the cream and enough chicken stock, whisking it in to give you a sauce.  Heat gently through.

Serve the chicken, warm  . . . along with the sauce.




This was really delicious.  We all really enjoyed it very much.   I guess I will have to indulge myself in a bottle of this fabulous Cidre Raspberry every now and again.  Many thanks to the people at Stella Artois for setting me up for this challenge.  I hope they are happy with my results!  This was a simple supper which tasted like a celebration.  I think it would be a great dinner party dish for over the holidays.  It practically cooked itself.



 Stella Artois Cidre Raspberry is available at  grocers across the UK in both 500ml and 300ml bottles.  (The 300ml in 4 and 8 multi-packs and the larger one as a single bottle.)

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A healthier French Onion Soup

I was recently contacted by the people from Assisted Living at Sunrise of Mobberley and asked if I would like to try cooking one of their healthy living recipes.  Sunrise Senior Living provides senior living communities, assisted living, and senior care services such as Alzheimer's and dementia care in the US, Canada, and the UK. Here in the UK, they have 27 facilities providing award winning care here for over 30 years.

There was a wide variety of healthy recipes to choose from . . . at Sunrise Senior Living,  they  prepare all the meals in their own kitchens each and every day. The menus are varied and designed to be nutritionally balanced. In fact, they even provide you with a nutritional breakdown of each recipe that they use, so that you can see exactly how much protein, fat, fibre, calories and so on is contained in the meals they serve.  I was well impressed.  It was difficult for me to make up my mind.

I printed out several of their recipe cards and this is the first one I cooked.   It was really delicious and it was nice knowing that it was nutritionally balanced and designed to be healthy.

*French Onion Soup*
Serves 4

Printable Recipe  

A delicious healthier eating recipe from Taste of Sunrise.  

15g butter (2 TBS)

1 1/2 Spanish onions, peeled and sliced

20ml Sunflower oil (4 tsp)

30ml sherry (2 TBS)

2 sprigs of thyme

625ml beef stock (2 2/3 cups)

15g cornflour (1 2/3 TBS)

1 tsp gravy granules

5 ml of Worcestershire Sauce (1 tsp)

pinch salt

pinch ground black pepper

1/2 ciabatta roll

15g Parmesan cheese, grated (4 tsp)

small bunch parsley chopped    

Heat the oil in a pan.  Add the onions and saute for two minutes.  Add the sherry and thyme.  Reduce by half in order to cook off the alcohol.  Add the butter and the stock.  Bring to the boil and then reduce to a simmer, covered, for 30 to 35 minutes.    

Mix the cornflour and Worcestershiare sauce together and add a little water to make a paste.  Whisk slowly into the soup.  Return to a simmer.  Simmer for a further 10 minutes.   Whisk in the gravy granules and season to taste.



Cut the ciabatta roll into 4 slices and grill both sides until golden in colour.  Top with the parmesan cheese and grill for 1 minutes until golden and melted.   Serve the soup topped with the cheese croutons and garnished with parsley.

Nutritional Info:
(per serving)
 Energy - 140kcals
salt -   0.9g
fat - 7.1g
saturated fat - 2.5g
sugars - 1.2g

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Bacon & Mustard Roasted Potatoes

As I have reiterated on numerous occasions, the potato is my most favorite of all vegetables.   A day without a potato in it in some way, shape or form is just not a day worth living!




I could make a meal of just potatoes and nothing else and sometimes do.   They are the one food I just could not live without.  Now you know why low carbing does not work for me. I just cannot give up my potatoes!



They have to be one of THE most versatile of ingredients.   There is just a proliferation of things that you can do with them.  It's practically endless.  You can even turn them into a source of power in a pinch with a few nails and a bit of wire.   Seriously.   Check it out here.

 

I'd much rather eat them however and one of my favourite ways is to roast them.   Did you know you can shake potatoes with a bit of oil, butter and just about anything else . . .  roast them and come up with a delicious side dish every time???  It's true!



Today I used a bit of grainy mustard, garlic, lemon, herbs and BACON . . .  and ended up with the scrummiest roasted potatoes ever.  But don't take my word for that.  Try them out for yourself.  You will be most happy that you did.   I cannot think of anything they would not go with.

*Bacon and Mustard Roasted Potatoes*

Serves 4

Printable Recipe

Crisp roasted potatoes with a delicious mustard flavour and bacon bits.

3 TBS of olive oil

125g of regular or whole grain Dijon mustard (1/2 cup)

2 TBS butter, melted

2 TBS fresh lemon juice

1 tsp freshly grated lemon zest

3 cloves of garlic, peeled and minced

2 tsp dried thyme

3 slices of streaky bacon, finely chopped

fine sea salt and freshly ground black pepper

2 pounds of potatoes, washed, dried and cut into 3/4 inch cubes (about 5 cups) 

Preheat the oven to 220*C/425*F.   Lightly oil a large, rimmed baking sheet with some olive oil.

Whisk together the olive oil, mustard, melted butter, lemon juice, lemon zest, garlic, thyme and some seasoning in a bowl.   Add the potatoes and toss together.  Spread out on the prepared baking sheet.

Roast until crusty and browned, stirring them every 15minutes.  Add the bacon, tossing it with the potatoes, during the last 15 minutes of cook time.   Cooking altogether could take anywhere from 45 minutes to an hour, or even less, depending on your potatoes.   Check them and stir them every ten minutes at the 30 minute mark.   Serve hot.

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Holiday Helps!

It's hard to believe that Christmas is now less than a month away.  I don't know about you, but this year the holidays have crept up on me seemingly overnight.  I know, I know . . . I say that every year, but it's true!  It's down to the crunch time now, and I can tell you that I will be using whatever I can to help to make the holidays go as smoothly as I can in the kitchen over the coming weeks!




I have found an online site that works really well with helping me do that.   Deal Star Direct is an online site which offers daily deals on kitchen tools  and other goods.   Quality goods at bargain basement prices.  Take a look at some of their kitchen deals.



As a competent cook I know that  sharp knives are a real help in my kitchen.   Today you can get one of these AnySharp Knife Sharpener for only £10 which is a 50% discount on the retail price. 



Like most hostesses I want my Christmas Table to be as beautiful as possible.  Swarovski Crystal Champagne Flutes can certainly help that and they are only  £75, a saving of  £150 on the regular price.   They'd make a lovely gift as well!



As you can imagine there will be plenty of baking going on in my kitchen in the coming weeks.   This really neat Baking Mat can certainly help with that.  It lifts what you are baking above the sheet with cool little pyramids so that the air can circulate all around whatever it is!  A steal at only £8, 60% off the regular price of £20.  I'd never pay £20 for that but I sure would pay £8!



I just adore these little egg timers.  I have two of these in the kitchen and I can't tell you how invaluable they are to me.  Perfectly boiled eggs every time!   Half price at only £6.  I can tell you I paid a whole lot more for mine!  I wish I had known about Daily Deals when I bought mine!




I love these Potato Express Microwave Oven Potato Baking Pouches.  I can't tell you how many tea towels I have burnt baking potatoes in the microwave!  This is a real bargain at only £5, again 50% off the regular price!

Not only will bargains like this help me in my kitchen, but with the many foodie friends which I have, I am set to pick up some really nice Christmas Gifts for them as a fraction of the retail prices.  And that's not all they have on their page.  There are daily deals for every member of the family, from beauty items to tools.   I think you'll be quite impressed!  I know I was, and when I find something I really like, I just can't help but share it with you!  Happy Shopping! 

Anything to help my holidays go smoother and be sweeter, that's my motto!

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A Quirky Main . . . Corn Muffins with Chili Con Carne

I want to tell you today about one of the most innovative products which I have been sent in recent months,  Quirky Bake Shapes.  Muffin tins with colourful silicone toppers that you fill with muffin batter, top with the toppers and bake.  I was so excited to get these!






The set consists of six non stick metal muffin cups and 2 each of three different topper designs. They have been designed specifically to add indentations to the tops of muffins during the baking process. These beautiful cavities can then be filled with delicious fruits, preserves, strudels, nuts, and any other combination of things to create a truly decadent treat!

 


The creator, Hadar Ferris, boasts +3092 influences in her endeavor to invent the perfect muffin bake ware and has successfully achieved her goal. The silicone "caps" as well as the tins are dishwasher safe and the "caps" are oven safe up to 250*C/475*F.   To see other "Quirky" products, visit their website at: www.quirky.com.  In North America, here.



They worked beautifully.  If I had any complaint at all it would be that there were no actual instructions on the package to tell me how to use them.

But I found this online, which was quite helpful.

1. Fill muffin tins to the rim with your batter

2. Place Bake Shapes on top of tins.  (This was so much easier than I thought it would be! The caps snap right into the outer rim of the tins without excessive pressure.)

3. Pop'em in the oven - the longer the crispier.

4. When ready, let cool before removing Bake Shapes. (My muffins were cooked perfectly and nicely golden brown.  The silicone tops came off with ease.)

5. Fill muffins with your favorite toppings and enjoy!



I chose to bake corn muffins and top them with some chili con carne for my experiment.   As you can see my corn muffins came out golden brown with lovely indentations to fill.  Just perfect!   I used my ex MIL's Corn Cake recipe.  The muffins baked perfectly in 20 minutes.



*Mother In Law's Corncake*
Makes one 9 inch round or square pan,
or 12 small muffins
Printable Recipe


My ex mother in law's simple, no fail recipe for a tasty cornbread that comes out perfect every time.  Quick, easy and oh so tasty.

7/8 cup of plain flour (I don't know how many ounces this is in British measurements,
Just measure out 3.5 ounces and take about a TBS out)
1.7 ounces sugar (1/4 cup)
4 tsp baking powder
1 tsp salt
6 ounces polenta (1 cup cornmeal)
1 large free range egg, beaten
225ml of whole milk (1 cup)
60ml of vegetable oil (1/4 cup)

Preheat the oven to 180*C/350*F/ gas mark 4.  Grease and lightly flour a 9 inch round or square baking tin.  (Or 12 small muffin cups).  Set aside.

Measure the flour, sugar, baking powder, salt and polenta into a bowl.  Beat together the egg, milk and vegetable oil.  Add all at once to the dry ingredients and mix quickly  just to combine.  Pour into the prepared pan(s).  Bake in the preheated oven for 20 to 25 minutes, until well risen and lightly browned on top and a toothpick inserted in the centre comes out clean.  Serve warm, cut into wedges or squares.



It worked really well.   We like cornbread with our chili con carne and it was just lovely spooned into the corn muffins and dripping down the sides . . .  with some cheese on top of course!



The shaped muffins made for a lovely presentation as well.  I used my old faithful recipe for a simple chili.



 *A Simple Chili*
Serves 4 to 6
Printable Recipe

Hearty, filling, tasty and low fat.  Makes a wonderful weeknight supper.

low fat cooking spray
1 pound extra lean minced steak
1 large onion, peeled and chopped
2 fat cloves of garlic, peeled and minced
2 tsp cumin seeds, toasted and pulverized with a mortar and pestle
1 TBS mild Chili powder
1 tsp ancho chili paste
1 tsp oregano flakes
1 tsp coriander flakes
1 (400g) tin of black beans, drained and rinsed (2 cups)
1 (400g) tin of spicy mixed bean salad, undrained
( 2 cups, this is a mixture of cooked beans and corn in a spicy sauce)
2 (400g) tins of chopped tomatoes in tomato juice (about 4 cups), undrained
225 ml of beef broth, lager or strong coffee (1 cup)
Salt and black pepper to taste
1/2 (100g) bar of lindt chili chocolate broken up into bits (1 3/4 ounces)
the juice of 1/2 lime

To serve:
grated strong cheddar cheese
chopped spring onions
sour cream



Heat a large deep non stick skillet over medium heat.  Spray with some low fat nonstick cooking spray.  Crumble in the beef and cook, stirring to break it apart, until lightly browned, adding the onion and garlic in the last few minutes.  Add the cumin, chili powder, chili paste, oregano flakes and coriander flakes.  Cook and stir until very fragrant.  Add the beef broth, beans (both tins) and the tomatoes.  Bring to the boil, then reduce the heat to a simmer and simmer for 35 to 45 minutes.  Taste and adjust seasoning with salt and black pepper.  Break up the chocolate and stir it in until melted.  Add the lime juice and stir again. 

Ladle into heated bowls and serve with a dollop of sour cream, some grated cheese and chopped spring onions for sprinkling on top, along with some crusty rolls or cornbread on the side to mop up all those delicious juices!

Many thanks to the people at Quirky for sending me these neat muffin tins to try out.  I really liked them and I think you would too.  They are a bit pricy, but would make an excellent gift for the foodie in your life that you are racking your brains trying to think of a gift to buy for them.

Note:  Although I was sent product to review, any and all opinions are totally my own.
   

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Temptingly Tasty Turkey Leftovers

I know that all of my North American friends are cooking their Thanksgiving turkey's today.  I am also cooking a turkey Thanksgiving Dinner this year.   Tomorrow our fridges will be filled with all of the leftovers and we will be scratching our heads and trying to come up with new and interesting things to do with them.  Here are some tasty ideas this morning to help you use up some of those scrummy leftovers. Of course you could just have a reheat of the leftovers, but it's also nice to dress them up in a few different ways too!

You Brits and Canucks might want to bookmark this page as Christmas is less than a month away and you 'll be wanting to figure out what to do with your Christmas Turkey leftovers then!


 

Of course you can have a plain old turkey sandwich, but why not dress it up a bit and serve it open faced on a rustic piece of bread, topped with some leftover cranberry sauce, some of the leftover stuffing heated and crumbled on top of the cranberry, then the heated sliced turkey and some heated leftover gravy ladled over top. Delicious with a few sliced pickles and some potato crisps on the side! 

My mom always made Turkey Pot pies.  We loved them! You can follow the  outlined recipe below, which is only a rough guideline of what to do. You can adapt it to whatever it is you have in your fridge. 

 

*Turkey Pot Pie*
Serves 4 to 6
Printable Recipe




2 mugs full of leftover turkey, chopped
2 mugs full of leftover cooked vegetables, chopped
(peas, carrots, corn)  If you haven't got any, then you can
use 2 mugs of frozen mixed vegetables, thawed
a handful of roasted potatoes, chopped
1 mug full of leftover turkey gravy
1 mug full of milk
1 small onion, peeled and chopped
1 tsp summer savoury
salt and black pepper to taste
Pastry to cover
milk and beaten egg yolk



Mix together all the ingredients except for the pastry in a large bowl, seasoning to taste with salt and black pepper.  Spread into a large round, or oval shallow casserole dish.  Roll out your pastry to cover and place over top, venting to allow steam to escape.  Brush with a bit of milk and beaten egg yolk.  Bake for about 35 to 40 minutes in an oven which has been preheated to 200*C/400*F/ gas mark 6. Serve warm. 

I think one of the most popular things to do over here in the UK with the leftover turkey is to make a Turkey Curry, but how about Curried Turkey Salad! Yummo!! 

 

*Curried Turkey Salad*
Serves 4

Printable Recipe

This is a very delicious salad.

2 cups of leftover cooked turkey, cut into cubes

olive oil
salt
fresh ground black pepper
1 1/2 cups good mayonnaise (330g)
1/3 cup dry white wine (80ml)
1/4 cup mango chutney (55g)
3 tablespoons curry powder
2 large celery ribs, medium diced
1/4 cup chopped spring onions (2 spring onions)
1/4 cup raisins (37g)
1 cup whole roasted salted cashews (150g)

salt and pepper to taste

Combine the mayonnaise, wine, chutney, curry powder and 1 1/2 tsp salt in the bowl of a food processor and process until smooth. Combine the turkey with enough dressing to moisten well. Add the celery, spring onions and  raisins. Mix well together. Cover and chill for several hours to let the flavors blend. Add the cashews and serve.  

  

*Turkey and Stuffing Pie*
Serves 4

Printable Recipe

This may not look like much, but this is absolutly delicious!

2 celery ribs, trimmed and chopped
1 small onion, peeled and chopped
2 TBS butter
8 ounces stuffing crumbs, or crushed croutons (2 cups)
1/2 tsp rubbed sage
1/4 tsp thyme
1/4 tsp marjoram
pinch ground nutmeg
1 TBS parsley flakes
salt and black pepper to taste
1 large free range egg, beaten
375ml of warm chicken broth (1 1/2 cups)
2 cups of chopped cooked turkey
To serve:
Creamed peas and carrots (optional)

Melt the butter in a frying pan.  Add the onion and celery.  Saute without colouring until soft, stirring frequently.  Set aside to cool.

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch pie dish.  Set aside.

Tip the bread crumbs into a bowl along with the sage, thyme, marjoram, nutmeg and parsley flakes.  Mix together well.  Stir in the broth, beaten egg and sauteed vegetables.  Season to taste with salt and pepper.  Stir in the turkey.  Mix well.  Spread this mixture into the buttered pie dish.

Bake for 30 to 35 minutes, until set and lightly browned.

Serve cut into wedges along with some creamed peas and carrots spooned over top if desired.  A tossed salad goes very well with this.

 

   

*Creamed Peas and Carrots*
Serves 4

Printable Recipe  

Delicous served over crackers, biscuits, toast, fish cakes or my tasty Stuffing Pie. 

2 TBS butter
2 TBS plain flour
1 pint of milk
salt and pepper to taste
cooked peas and carrots to taste
(I like a larger ratio of sauce to veg, but some people like more veg than sauce)

Melt the butter in a saucepan.  Whisk in the flour.  Slowly whisk in the milk.  Cook over medium heat, whisking constantly until thickened.  Reduce the heat to low and allow to simmer for about five minutes.  Season to taste with salt and pepper.  Stir in the vegetables and heat through.  

 

  

A delicious leftover Turkey Casserole never goes amiss.  This one is a bit different than other casseroles.  It's kind of like a Turkey Cottage pie!   You have delicious layers of  turkey, mash, stuffing and a few other tasty bits!

  

*Turkey Casserole*
Serves 4 to 6, depending on appetites
Printable Recipe

A delicious casserole which is easy to put together and helps to use up leftovers from your roast dinners.

4 cups of prepared stuffing, divided
4 cups of coarsely chopped leftover cooked turkey (about one pound)
3/4 cup of good quality mayonnaise, divided
1/4 cup of whole berry cranberry sauce
2 cups of leftover mashed potatoes
1 1/2 cups of shredded mozzarella cheese  

 

Preheat the oven to 190*C/375*F/   Butter an 8 inch square casserole dish.    Spoon half of the stuffing mixture into the bottom of the dish and spread it out to cover.   Sprinkle with the turkey pieces.   Whisk together 1/4 cup of the mayonnaise and all of the cranberry sauce.   Spread this mixture over top of the turkey.   Beat together the remaining mayonnaise, the mashed potatoes and the  mozzarella cheese.   Spoon this over top of the turkey, spreading it over to cover.   Sprinkle the remaining stuffing over top.

Bake for 40 minutes, or until bubbling and heated through.   Allow to stand for 10 minutes or so before serving.   Delicious!  

Here's another delicious Turkey Oven Bake.

  

*Turkey Oven Bake*

Serves 4 to 6
Printable Recipe

A delicious casserole that is very easily thrown together. A real family pleaser!!

one heaped mug of long grain rice

3 mugs of cooked turkey, chopped

2 mugs of cooked chopped broccoli

1 tin of condensed cream of chicken soup (batchelors, or campbells)

375ml of milk (1 1/2 cups)

250ml of chicken broth (1 cup)

2 dessert spoons of mayonnaise (about half a cup)

2 stalks of celery, trimmed and chopped

1/2 medium onion, peeled and chopped

8 ounces of strong cheddar cheese, grated

salt and black pepper to taste

crushed round buttery crackers, about a handful    

 

  

Preheat the oven to 180*C/350*F/ gas mark 4. Butter a large shallow baking dish. Set aside.

Stir together the rice, turkey, broccoli, soup, milk, broth, mayonnaise, onion and celery in a bowl. Add half of the cheese and stir again. Season to taste with some salt and pepper. Pour into the prepared baking dish. Cover tightly with some foil.

Bake for 30 to 35 minutes, until the rice is cooked and the casserole is bubbling. Remove from the oven, top with the remaining cheese and crushed crackers. Bake for a further about 10 minutes until the cheese is nicely melted on top and it is lightly browned. Serve hot.  

Salads are always nice, especially when it's as tasty as this delicious Turkey Cobb Salad!  

  

*Turkey Cobb Salad*
Serves 4
Printable Recipe

This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!

2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)

First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.

Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.

Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.    

I will end with my personal favourite!  Hot Turkey Poutine!  What you have here is hot chips (french fries) . . . you can make your own from scratch, or you can use a good oven chip . . . topped with two scoops of poultry stuffing, and some chunks of roasted turkey . . . slathered in hot turkey gravy . . . and then doused with a combination of both cheddar and mozzarella cheeses.  With a side of cranberry sauce, there is absolutely nothing not to love about this wicked indulgence!  

  

*Hot Turkey Poutine*

Serves 4  

Printable Recipe

It's your favourite sandwich, but it's not a sandwich.  It's poutine!  Chips, cheese, gravy, stuffing and turkey!  This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it.  Why wait for Christmas and Thanksgiving!  


1 family sized bag of oven chips(I like the Aunt Bessies Gorgeous ones, because well,
they're gorgeous!)2 cups of leftover turkey, cut into chunksleftover turkey gravy (or from a turkey gravy mix)

4 ounces grated cheddar cheese (about 1 cup)

4 ounces grated mozzarella cheese (about 1 cup

leftover stuffing(Or you can use my recipe, see next)

Cook your oven chips according to package directions. Mix the cheeses together.  Heat your turkey, and your gravy.   I take the stuffing and I stick it into the oven with the chips for the last 10 minutes, then it is nice and hot.  Divide your chips amongst 4 hot plates.  Top each with a quantity of stuffing,  Scatter with the turkey chunks.  Spoon the hot gravy over all and scatter on the cheese.  The hot gravy will melt the cheese and everybody's happy!   Serve immediately, with or without cranberry sauce!

Happy Turkey Day!

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