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Turkey Vegetable Soup with Stuffing Dumpling

November 24, 2011 / / 0 Comments

If you’re one of those people who loves Thanksgiving leftovers and wants a creative way to use them, this recipe is for you. If you love Thanksgiving dinner but currently have the ‘been there, done that’ feeling, keep this recipe on the back burner (banish extra stuffing and turkey to the freezer). If you’re a Thanksgiving dinner hater, we recommend rewinding to another ITS recipe (maybe Roasted Balsamic Tomato Soup with a killer grilled cheese sandwich??). Everyone covered? Go forth and eat soup   : )

Makes 6 Servings

Ingredients:

  • 4 -6 cups prepared stuffing
  • 1/2 cup dried cranberries, optional (for an extra Thanksgiving flair)
  • 1 tablespoon olive oil
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 1 onion, diced
  • salt and pepper
  • 1 bay leaf
  • 2 quarts chicken stock
  • 1 1/2 lbs cooked turkey meat, diced (dark or white or a combo, your choice)
  • 1/2 cup flat leaf parsley, chopped
  • 1 cup frozen peas
  1. Preheat oven to 350ºF. Mix stuffing and dried cranberries (if desired). Transfer stuffing (or stuffing/cranberry mixture) to a small baking dish. Place dish in oven and reheat 12 to 15 minutes or until warmed through.
  2. Heat a pot and olive oil over moderate heat. Add carrots, celery and onion to pot and lightly season with salt and pepper. Add bay leaf and stock and bring liquid to a boil.
  3. Add turkey and reduce heat. Simmer until vegetables are cooked until tender, about 10 minutes.
  4. Stir in the parsley and peas.
  5. Remove stuffing from oven. Using an ice cream scoop, place a generous scoop of stuffing in the center of a soup bowl. Ladle soup around stuffing ball. Serve and enjoy!

 

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Curried Pea Salad with Smoked Almonds

November 23, 2011 / / 0 Comments

Looking for a quick side dish that won’t take up oven or stovetop space? You’ve come to the right place. Vibrant colors and an exciting combination of textures make this Curried Pea Salad a most excellent ‘change-of-pace’ addition to any meal, Thanksgiving included (curry in a hurry??!!)! Happy Thanksgiving to one and all from ITS!!

Curried Pea Salad with Smoked Almonds

Ingredients:

  • 1 lb frozen peas
  • 1/2 cup chopped green onions
  • 6 oz smoked almonds, chopped
  • 1-8 oz can sliced water chestnuts
  • 2/3 cup mayonnaise
  • 2 tsp yellow curry powder
  • Salt and freshly ground black pepper to taste
  1. Thaw peas in the sink a colander under hot running water. Make sure that you drain peas as much as possible.
  2. Combine peas, green onions, almonds and water chestnuts in a large bowl. Combine mayo and curry powder in another small bowl. Gently stir curry mayo mixture into pea mixture. Season to taste with salt and pepper.

*Adapted from Simply Recipes.

 

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AMAZING Salad

November 22, 2011 / / 0 Comments

Heidi and I were just talking about great recipes from ‘back in the day.’ Funny enough, we both came up with this AMAZING salad. My mom’s version is a 5 cup salad while Heidi’s mom ‘beautified’ things to make it a 6 cup salad. Whatever number you pick, it’s really one AMAZING salad (have I said that already?)!

 

AMAZING Salad (aka Five/Six Cup Salad)

Ingredients:

  • 1 cup mandarin oranges, drained
  • 1 cup crushed pineapple, drained
  • 1 cup mini marshmallows
  • 1 cup flaked coconut
  • 1 cup sour cream
  • 1 cup maraschino cherries, drained*

*This is Heidi’s mom’s sixth ingredient!!

Combine all ingredients; mix well. Refrigerate until cold. Serve and thoroughly enjoy.

 

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Mostly Meatless Mondays! Parmesan and Thyme Crackers

November 21, 2011 / / 0 Comments

I found this recipe in my stash and thought it might be a nice addition to our Mostly Meatless Mondays and your Holiday appetizer menu.

It’s surprisingly simple and you can store the dough for up to 6 months in your freezer.  To top off all that, the cheese and the cracker come in one nifty little package.  So much easier to hold that glass of wine in your hand as you nibble.  Enjoy!!

Parmesan and Thyme Crackers

  • ¼ pound unsalted butter, at room temperature
  • 4 ounces freshly grated Parmesan cheese, (about 1 cup)
  • 1 t. minced fresh thyme leaves
  • ½ t. kosher salt
  • ½ t. freshly ground black pepper
  • 1 ¼ cups all-purpose flour

In the bowl of an electric mixer fitted with the paddle attachment (or use a regular mixer or food processor), cream the butter for 1 minute.  With the mixer on low speed, add the Parmesan, thyme, salt and pepper and combine.  With the mixer still on low, add the flour and combine until the mixture is in large crumbles, about 1 minute.  If the dough is too dry, add 1 teaspoon water.

Dump the dough onto a floured board, press it into a ball, and roll into a 9-inch log.  Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days.

Meanwhile, preheat the oven to 350 degrees.  Cut the log into 3/8 inch thick rounds with a small, sharp knife and place them on a sheet pan lined with parchment paper.  Bake for 22 minutes, until very lightly browned.  Rotate the pan once during baking.  Cool and serve at room temperature.

Creamy Crab Bisque

November 18, 2011 / / 0 Comments

Time to start thinking about holiday parties with friends and family! Creamy Crab Bisque will definitely score points on thinking outside the box (or can!). Indulge a little on good crab—you probably have the remaining ingredients for the bisque on hand in your kitchen.

Makes 8 servings

Ingredients:

  • 1 1/4 cups thinly sliced shallots
  • 1 celery stalk, finely chopped
  • 4 garlic cloves, minced
  • 3 tablespoons vermouth
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground red pepper
  • 1 pound jumbo lump crabmeat, shell pieces removed and divided
  • 3 cups milk
  • 1 cup clam juice
  • 1/3 cup all-purpose flour
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped fresh chives
  • 1 1/2 teaspoons fresh lemon juice
  1. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add shallots and celery to pan; cook 10 minutes or until softened, stirring occasionally. Add garlic; cook 1 minute. Stir in vermouth; cook 1 minute or until liquid evaporates. Add salt, peppers, and 8 ounces crabmeat.
  2. Combine milk and clam juice in a large bowl. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Whisk flour into milk mixture; add to pan. Bring to a boil, stirring constantly. Cook 1 minute or until slightly thickened, stirring constantly.
  3. Place half of milk mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining milk mixture. Return pureed mixture to pan. Stir in cream; cook over medium heat 3 minutes or until thoroughly heated.
  4. Combine the remaining 8 ounces crabmeat, chives, and lemon juice in a medium bowl. Top soup with the crabmeat mixture.

*Recipe adapted from ‘Cooking Light’; Photo: Randy Mayor

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Vegetable Pizza

November 15, 2011 / / 0 Comments

Every family has their own foodie traditions during the holidays. Vegetable Pizza is the Neuharth tradition for Thanksgiving dinner. I guess you can consider it to be a creative way to present the veggie platter??!! Feel free to personalize with the fresh veggies your family enjoys and get ready to enjoy a new fresh and tasty tradition!

Vegetable Pizza

Ingredients:

  • 2 (8 oz each) pkgs crescent rolls
  • 1 (8 oz) pkg cream cheese
  • 8 oz sour cream
  • 1/2 cup miracle whip (or mayo)
  • 1-1 oz pkg Hidden Valley dressing mix
  • Cauliflower, cut into small florets
  • Broccoli, cut into small florets
  • Baby Carrots, sliced
  • Radishes, sliced
  • Black Olives, sliced
  • Green/Red/Yellow Pepper, sliced and diced
  1. Preheat oven to 375 deg F. Spray a jellyroll pan (15×10”) with cooking spray. Press crescent rolls into the pan.  Bake until golden, approximately 12 minutes. Set aside to cool completely.
  2. Mix cream cheese, sour cream, miracle whip, and Hidden Valley in a small bowl. Spread over cooled crescent roll base.
  3. At this point you have two choices: (A) you can cut the pizza into serving size squares and then top each piece with veggies (i.e. making sure each piece gets its fair share of veggies and creating individual pieces of art) or (B) sprinkle all chopped veggies over top of pizza and then cut into squares.
  4. Dig in. Store leftovers in refrigerator.
  5. *Note: the pizza can be made ahead and stored, covered, in the refrigerator.

 

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