November 30, 2008
At my house, we love chili, especially white bean chili because we rarely have it. This recipe is a “light” recipe, so if you’re stuffed from the holidays (like I am), you won’t feel any guilt indulging in this chili recipe. One serving has less than 300 calories and only 6 grams of fat. Feel free to use white kidney or Great Northern Beans instead of cannellini beans and even use a can of diced tomatoes with green chiles to kick it up a notch. You may also substitute chicken for the turkey in this recipe (and a rotisserie chicken works well here). My favorite part is the fresh lime juice and cilantro. Serve with a big green salad for a warm and healthy meal.
Prep: 30 minutes
Cook: 30 minutes
Yield: 8 servings
1 tablespoon canola oil
2 cups diced yellow onion (about 2 medium)
1 1/2 tablespoons chili powder
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
3 (15.8-ounce) cans cannellini beans, rinsed and drained
4 cups fat-free, less-sodium chicken broth
3 cups chopped cooked turkey
1 (14.5-ounce) can diced tomatoes
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 to 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 lime wedges (optional)
1. Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 10 minutes or until tender and golden. Add chili powder, garlic, and cumin; sauté for 2 minutes. Add oregano and beans; cook for 30 seconds. Add broth; bring to a simmer. Cook 20 minutes.
2. Place 2 cups of bean mixture in a blender or food processor, and process until smooth. Return pureed mixture to pan. Add turkey, and cook 5 minutes or until thoroughly heated. Remove from heat. Add diced tomato, chopped cilantro, lime juice, salt, and pepper, stirring well. Garnish with lime wedges, if desired.
November 29, 2008
If you’re looking for a way to use up your leftover turkey, try this very simple Turkey Tetrazzini. Feel free to use fusilli or other noodles if you wish, and you can even substitute rotisserie chicken or tuna for the turkey in this recipe. This comforting dish is perfect with a tossed salad for a weekend or weeknight meal.
Prep: 15 minutes
Cook: 40 minutes
Yield: 6 to 8 servings
5 tablespoons butter, divided
1 (8-ounce) package sliced fresh mushrooms
4 green onions, chopped (about 2/3 cup)
2 tablespoons flour
2 cups low-sodium chicken broth
3/4 cup half-and-half or evaporated milk, at room temperature
1/4 cup plus 1 tablespoon freshly grated Parmesan cheese, divided
1/4 cup sherry, port of low-sodium chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
8 ounces hot cooked spaghetti
3 cups cooked turkey, diced
1 cup fine, fresh (soft) breadcrumbs
1. Preheat oven to 375°. Heat 2 tablespoons butter in a large, deep, heavy skillet over medium heat. Add mushrooms and green onions, and sauté 8 to 10 minutes or until soft. Transfer to a large plate.
2. Melt 2 more tablespoons butter in skillet, and add flour, stirring until smooth, about 1 minute. Add chicken broth and half-and-half. Cook, stirring occasionally, 6 to 8 minutes or until lightly thickened and smooth. Remove from heat; stir in 1/4 cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta, and turkey. Return to medium heat, and cook until thoroughly heated.
3. Transfer to a lightly greased 11- x 7-inch (2-quart) baking dish. Melt remaining 1 tablespoon butter; mix in breadcrumbs and remaining 1 tablespoon Parmesan. Sprinkle topping evenly over dish. Place on middle oven rack, and bake 25 to 30 minutes or until bubbling and beginning to brown.
November 28, 2008
If you have leftover turkey after Thanksgiving, use it wisely. Make the ultimate turkey sandwich with arugula, lettuce or spinach leaves, cranberry sauce, bacon and your favorite condiments and breads. Some people in the South even put the cornbread dressing or mashed potatoes on their sandwiches. It’s whatever your heart desires. Everyone loves a homemade turkey sandwich!
November 27, 2008
So many friends have called in the past few days and asked me, “What are you serving with Thanksgiving dinner?” I suggest serving Prosecco and Pinot Noir since holiday meals feature a diversity of flavors. There is no single wine modeled for a certain dish. The joy comes from trying new possibilities. Prosecco is an Italian sparkling wine. It’s not expensive, and it’s clean, crisp and easy to drink. Pinot is the perfect table wine for the holiday season because of its low tannins, good acidity, and fruit-forward flavors. Cheers and happy holidays!
November 26, 2008
With only hours left until Thanksgiving, I know everyone is busy trying to complete last minute tasks. To start Thanksgiving off right, I thought I would present one of the easiest appetizers that my family loves. The combination of caramel, walnuts, cranberries and golden raisins adds the perfect sweet, crunch and warm taste of fall. You can prepare this right before the guests arrive as it just takes minutes to prepare with absolutely no mess or cleanup. This appetizer is also a great idea for Christmas, New Years or anytime you entertain. Happy Thanksgiving!
Prep: 5 minutes
Cook: 7 minutes
Yield: 10 servings
1 (1/2 pound) Brie wedge
1/4 cup caramel Dip (I used T. Marzetti Caramel Dip)
1/3 cup chopped walnuts
3 tablespoons dried cranberries
2 tablespoons golden raisins
Gingersnaps or crackers
1. Cut off top part of Brie; spread with caramel dip. Sprinkle walnuts, cranberries and raisins over top.
2. Bake at 300F for 6 to 10 minutes or until Brie is just slightly warmed and starting to melt. Serve with gingersnaps or crackers.
November 25, 2008
I was working in New Orleans last week, and one of my closest food friends took me into a fabulous classic New Orleans candy shop where they were making Pralines, Fudge and other homemade confections. It’s “Southern Candy Makers“, and next time you head to New Orleans, put this stop on the top of your list. It inspired me to try a new recipe with pralines for Thanksgiving. It’s really simple to prepare and my kids loved it for breakfast, a snack, dessert and especially for Thanksgiving.
Praline Bundt Cake
Prep: 25 minutes
Cook: 1 hour
Cool: 1 hour
Yield: 12 servings
1 cup chopped pecans
1 cup butter, softened
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package dark brown sugar
4 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
1. Arrange 1 cup pecans in a single layer on a baking sheet. Bake at 350° for 5 to 7 minutes or until toasted. Cool on a wire rack 15 minutes or until completely cool. Reduce oven temperature to 325°.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until well blended. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together 2 1/2 cups flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in toasted pecans and vanilla. Spoon batter into a greased and floured 12-cup Bundt pan.
4. Bake at 325° for 55 minutes to 1 hour or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool.
5. Prepare Praline Icing, and spoon immediately over cake. Sprinkle top of cake with Sugared Pecans.
1 cup firmly packed light brown sugar
1/2 cup butter
1/4 cup milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Use immediately.
Southern Candy Makers has two locations on Decatur Street. See http://southerncandymakers.com
Recipe adapted from Southern Living Magazine see http://southernliving.com
November 25, 2008
I have always wanted to learn how to make Chocolate Lava (molten) Cakes, as it is one of my favorite desserts. I have been searching for a way to prepare these without a lot of effort, and I finally hit the jackpot with this recipe. These are simple to prepare, and you can even make the chocolate mixture at least 12 hours ahead of time. Pour the mixture into ramekins, cover and refrigerate. Be sure to bring to room temperature 30 minutes before baking. I also had a couple of baked and prepared ones left over, and I left them in the ramekins and reheated them in the microwave for 15 seconds, and they worked great! Try them on Thanksgiving, Christmas, New Years or just for a weeknight or weekend surprise. Serve with vanilla ice cream, whipped cream or just with confectioners sugar.
Easy Chocolate Lava Cakes
Dark chocolate may be substituted for semisweet in this recipe.
Prep: 15 minutes
Cook: 15 minutes
Yield: 4 servings
1/2 cup butter (1 stick)
1 teaspoon vanilla extract
1 cup confectioners sugar
1 egg yolk
6 tablespoons all-purpose flour
1. Preheat oven to 425F. Lightly grease 4 (8-ounce) ramekins (custard cups or souffle dishes). Place on a baking sheet.
2. MIcrowave chocolate and butter in a large microwaveable bowl on High 30 seconds or until butter is melted. Whisk until chocolate is completely melted. Whisk in vanilla and confectioners sugar until well blended. Whisk in eggs and yolk. Stir in flour and pour batter evenly into prepared custard cups.
2. Bake 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully loosen edges with a knife. Invert cakes onto serving plates and sift powdered sugar over the top. Serve immediately.