Monday, November 28, 2011

Turkey Gumbo



Like everyone else right after Thanksgiving, you are looking for something to do with all of that turkey you have leftover!  This gumbo is very filling and just perfect for a cold winter's night!  It has a little bit of a kick to it!  I like to throw in some fresh parsley right at the end for the bright color and fresh revitalizing flavor.

1 cup of flour
1/2 cup of canola oil
1 yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 whole carrots peeled, diced
3 cloves of garlic, minced
1 longneck bottle of Corona beer
5 cups of chicken broth
1 6 oz can of tomato paste
1 teaspoon of cayenne pepper
1 teaspoon of salt
1 teaspoon of celery seed
1/4 teaspoon of thyme
3 cups of cooked turkey, cut into 1 inch chunks
2 cups of cooked brown rice
1/4 cup of flat leaf parsley

1.  In a large pot, over medium heat, add the flour and oil.  Keep stirring slowly for about 20 minutes until you make a dark brown roux.  

2.  Now add the onions, peppers and carrots and stir for about 2 minutes.  Now add the garlic and beer and cook for another 3 minutes.  Mixture will start to become very thick at this point.  Add in the stock, tomato paste, seasonings and stir until the veggies and roux are combined.  

3.  Cook for about 30 minutes, uncovered, stirring occasionally.  Add in the cooked turkey and cook for about another hour.  

4.  Meanwhile prepare the rice according to the package instructions. 

4.  Add the parsley to the gumbo and stir.  Serve in bowls with a scoop of rice in it.  


Wednesday, November 23, 2011

Maple Pumpkin Cupcakes with Cinnamon Honey Frosting Topped With Graham Cracker Crumbs Recipe



If you want a professional looking cupcake that tastes, well amazing, well here you go with my Maple Pumpkin Cupcakes with Cinnamon Honey Frosting, topped with graham cracker crumbs! It's perfect to make for the holidays, and all the kids at your Thanksgiving table will love these fun desserts. I actually made a batch of these for my best friend's birthday earlier this fall and they were a hit everyone! I topped mine with roasted pumpkin seeds, but pecans would be a great alternative!

Maple Pumpkin Cupcakes
3 cups of flour
2 teaspoons of baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup of sugar
1 cup of brown sugar
3 cups of pumpkin puree (or one large can)
4 large eggs
1 cup of canola oil
1/2 cup of maple syrup

Cinnamon Honey Frosting
3 cups of powdered sugar
2 sticks of butter at room temperature
1 teaspoon of vanilla extract
1 1/2 tablespoons of honey
1/2 teaspoon cinnamon

1. Preheat your oven to 350 degrees. In a large bowl add all your dry ingredients, including flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and sugars.

2. Make a well in the middle and add in the remaining ingredients- pumpkin, eggs, oil and maple syrup. Whisk the ingredients together until a smooth batter forms.
3. Add cupcake liners to a cupcake tin and divide the batter evenly among them (fill about 3/4 of the way full). Bake for about 20-25 minutes or until a toothpick can be inserted in the center and it comes out clean.

4. While the cupcakes are cooling, prepare the frosting. In a medium sized bowl add all of the ingredients including the powdered sugar, butter, vanilla, honey and cinnamon. Using a hand mixer mix until the mixture because creamy (about 2 minutes).

5. Once the cupcakes are fully cool, pipe the frosting on top of the cupcake. Sprinkle graham cracker crumbs on top. Top with pumpkin or pecans and enjoy!

Thursday, November 17, 2011

Turkey Panini with a Spinach Artichoke Spread Recipe



Everyone loves those fancy paninis at cafe's but not so much when it comes to price.  Here is my version of a popular favorite- a Turkey Panini with a Spinach Artichoke Spread.  Imagine a creamy, cheesy, artichoke spread with a slight kick, between two warm pieces of crispy soft bread.  I love adding the spinach, not only for the extra nutrients, but it looks so beautiful layered on top of the bright red tomatoes.  Also, with Thanksgiving coming up, here is a great idea what to do with all those leftovers!

1/4 cup of Hellman's mayonnaise
1/4 cup of ricotta cheese
1/4 teaspoon of garlic powder
1/4 cup of parmesan cheese
1/4 cup of fresh baby spinach
1/2 cup of artichoke hearts
Few Dashes of hot sauce
8 ounces of turkey, sliced
1 tablespoon of balsamic vinegar
4-6 tomato slices
1 loaf of focaccia bread
1 tablespoon of extra virgin olive oil
Salt and Ground Pepper

1.  Combine the mayo, ricotta cheese, parmesan cheese, spinach, artichoke hearts and hot sauce in a food processor and combine until the ingredients turn into a spread.  

2.  Preheat your panini maker, or you can use a frying pan and then use another frying pan to push down on the sandwiches to "flatten"  it.  

3.  Slice the focaccia bread in half.  Spread the cheesy spinach-artichoke mixture on both sides of the bread.  Layer the turkey and then add the tomato slices.  Drizzle balsamic vinegar on top of the tomatoes and desired amount of salt and ground pepper.   Top with the other half of bread. 

4.  Brush both sides of the bread with the oil and grill until golden brown.  Slice into individual sandwiches and enjoy!

Wednesday, November 16, 2011

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe



This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil
1 yellow onion, diced
3 cloves of garlic, diced
1 can of tomato paste
10 cups of water
1 1/4 cup of dried lentils 
1 16 oz package of orecchiette pasta
1 can of sweet corn
3 tablespoons of lemon juice
1 cup of parsley, chopped
3/4 cup of parmesan romano cheese
Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

Wednesday, November 9, 2011

Raspberry, Cinnamon and Brown Sugar Waffles Recipe



I invited my little cousin over for a sleepover this weekend.  She started the 7th grade not too long ago and we needed some serious girl talk about the year so far!  We stayed up all night watching movies, eating lots of popcorn and of course gossiping!  In the morning I decided to make breakfast, I was scared I was going to wake her up, but nope, she was passed out on the couch.  I made my raspberry, cinnamon and brown sugar waffles and she loved them.  They are made with quick-cooking oats and fresh fruit so they are super healthy and keeps you full!  

1/2 cup of quick-cooking oats
1 cup of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamom
1/3 cup of brown sugar
1 egg
3 tablespoons of vegetable oil
1 1/3 cup of milk
1/3 cup of raspberries, thawed
Maple Syrup
Butter (optional)
Powdered Sugar (optional)

1.  Preheat your waffle iron according to the directions from the manufacturer's.

2.  In a medium size bowl whisk together all the dry ingredients.  Then add the wet ingredients, excluding the raspberries.  Stir until well combined.  Now gently fold in the raspberries.

3.  Now spoon the recommended amount of waffle batter (my waffles take about 1/3 cup of batter).  Be careful not to  overfill the waffle iron.  Close the top and then cook until the waffles is golden on both sides.  Remove add to serving plate and then top with maple syrup and butter.  

Easy Sicilian Stuffed Tomatoes Recipe



I love stuffed tomatoes and this is probably one of the easiest ways to prepare them.  Baking the tomatoes make the tomatoes extra sweet and paring it with a constrasting bold goat cheese totally hits the spot!  Great for a side when having a dinner party or actually whenever!

4 large tomatoes, tops sliced off
1/2 yellow onion, diced
2 cloves of garlic, minced
1 teaspoon of dried oregano
3/4 cup of Italian Style Bread Crumbs
1 Handful of parsley, roughly chopped
1/4 crumbled goat cheese
Salt And Pepper

1.  Preheat the oven to 375 degrees.  In a medium sized bowl, combine the onion, garlic and bread crumbs.  Stuff the breading in each tomato.  Add a few shakes of salt and pepper to each tomato. 

2.  Bake for about 15 minutes.  Take tomatoes out, and then crumble goat cheese on top.

Thursday, November 3, 2011

Spiced Basmati Rice with Carrots and Peas Recipe


This is a super easy recipe and packed with yummy veggies.  The colors and unique spices are paired perfectly with fall.  

1 1/2 cups of basmati rice (soaked for at least 30 minutes)
3 tablespoons of olive oil
1/2 yellow onion, diced
2 cloves of garlic, minced
2 carrots, chopped 
1 pinch of cinnamon
1 pinch of ground cloves
1 steam-able bag of frozen peas
Salt and Pepper to Taste

1.  In a pot, heat extra virgin olive oil and saute the garlic and onion for about 3 minutes or until soft.

2.  Add the rice and stir until the olive oil is fully coated.  Add the carrots and 2 1/2 cups of water.  Cover pot and simmer under medium heat.  If you are using frozen peas use about a 1-1 1/2 cups and toss them in the pot.  If not steam the peas according to the package directions.  Simmer for about 15 minutes, covered.

3.  Once rice is tender remove from heat.  Add the green peas, if steaming in the microwave and then serve. 

Related Posts Plugin for WordPress, Blogger...