Turkey Panini - Leftovers 1.0

Let the leftovers begin!!  It's now time to get creative with all our leftovers (since there were only 4 of us), you can only imagine how much food we have to plow through.

We are big panini fans in our house, panini grill maker is always on the ready and we make them all the time.  My daughter made her and I cheese paninis the other day while we were putting up the Christmas lights.  She was also on Pinterest and told me she found a panini with mashed potatoes and turkey...I think I may have gone to Heaven!

I searched around and found an Emeril Lagasse version that I tweaked and added mashed potatoes to (I'm sure he would approve), I know I did!

Roast Turkey Panini with Pesto

Adapted from Emeril Lagasse

1/4 cup cup prepared basil pesto

8 slices ciabatta bread or other rustic Italian white bread, thinly sliced

8 ounces thinly sliced roast turkey breast

1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips

6 ounces Fontina or Gruyere cheese, thinly sliced, to cover the bread slices

1/2 cup prepared mashed potatoes

1 Tbl olive oil

Arrange the slices of bread on a flat work surface and , using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.  Do the same with the prepared mashed potatoes on the other bread slice.  Divide the turkey, roasted pepper strips and fontina (or gruyere) cheese equally among 4 of the bread slices.  Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outside of each sandwich lightly with some of the olive oil.  Heat a large skillet, griddle or grill pan over medium-high heat.  When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula, about 4 minutes per side.  Serve immediately.

One Year Ago: Wassail

Two Years Ago: Apple Pie Martini

Three Years Ago: Juicy Apple Popovers

Happy Thanksgiving (and thankful for) No Boil Slow Cooker Mashed Potatoes

Happy Thanksgiving to you and yours and hope you are having a blessed and relaxed day full of wonderful food, conversations and memories.

The day where a week of guarding your $300 worth of groceries in the refrigerator, pantry and freezer and fending off your children from raiding everything before Thanksgiving, has finally come to an end.

We had the four of us this year.  It always amazes me though, it doesn't matter if I am cooking for 4 or 40, it's always the same amount of food, prep and cooking time.  I just can't bring myself to half or quarter the recipes.  It just wouldn't be the same without all the giant platters of food all over our family style table.

One thing I did try differently this year to keep on schedule was a new method of "no boil" mashed potatoes that cook in your slow cooker all day long.  What a difference!  This new method has changed my world!!

No Boil Slow Cooker Mashed Potatoes
Adapted from www.spendwithpennies.com

5 pounds (mashing) potatoes, i.e. Yukon
1 cup chicken broth
1/2 tsp onion powder
1 tsp garlic powder
1/4 cup butter
1/4 cup sour cream
1 Tbl fresh parsley
2 Tbl cream cheese (optional)
1/4 cup heavy cream (optional)
salt & pepper to taste

Peel potatoes and cut into chunks.

Place potatoes, broth, garlic powder and onion powder into the slow cooker.

Cook on high 3-4 hours (or low for 6-7 hours).

Using a masher, mash potatoes until smooth.  Stir in butter, sour cream, parsely and cream cheese, if using.  Season with salt and pepper to taste.

*I added in a little more butter, sour cream, cream cheese and heavy cream for our tastes....who am I kidding??...I added in A LOT of those ingredients!  I also used my electric hand mixer for whipping it all together.

One Year Ago: Wassail
Two Years Ago: Apple Pie Martini
Three Years Ago:  Cranberry Bliss Bars

Other goodies we enjoyed this year....

Traeger Traditional Thanksgiving Turkey

Seven Generation Dressing

Jenika's Easy Corn Souffle

Zens Veggie Platter with Cheese Sauce

Sweet Dreams

Pumpkin Pie Crunch

We are in the final week before our Thanksgiving feast begins.  Well in all honesty ours already began!  I have been in pumpkin overload and making everything under the sun, since all my school events are now over for November.

I have made this Pumpkin Pie Crunch once already and cannot stay out of the sheet pan.  Yes, it really is that good.  I have convinced myself that it is completely suitable for a breakfast pastry as well. Enjoy!

Pumpkin Pie Crunch
Courtesy of www.spendwithpennies.com

1 can (15.5 ounce) packed pumpkin
1 can (12 ounce) evaporated milk
3 large eggs
3/4 cup sugar
1/4 tsp salt
1 Tbl pumpkin pie spice
1 cup unsalted butter
1 cup pecans, chopped
1 package yellow cake mix

Preheat oven to 350 degrees.  Grease and flour a 9x13 pan and set aside.

In a bowl, combine pumpkin, milk, eggs, sugar, salt and pumpkin pie spice.  Pour into the prepared pan.  Gently sprinkle the cake mix powder over the pumpkin mixture, and top with pecans.  Drizzle melted butter over the cake mix and pecans layer.

Bake 25 minutes uncovered.  cover with foil and bake and additional 25 minutes.

Remove from oven and uncover.  (be careful, the steam will be very hot).  Cool completely and cut into squares.

One Year Ago: Bourbon Glazed Salmon
Two Years Ago: Two Ingredient Pumpkin Muffins
Three Years Ago: Churchill Downs Signature Barbecue Shrimp

Clearly, someone in our family does not like the crusty outer pieces.

(Exhibit A, below)

Surprise Quiche, Silent Auctions and Sad Refrigerator

As I opened my blog this morning, I realized that it has been over two weeks since my last posting, which makes perfect sense as to why my sad refrigerator looks the way that it does inside.  I cannot believe that November is half way over and it just hit me two days ago that Thanksgiving is next week!  How did that happen?  Turkeys, pumpkin pie and stuffing have been the very last thing on my mind lately...as well as grocery shopping (obviously).

Well, I can tell you how that happened..the past few months have been crazy busy with a fundraising event that I have been involved in for the past few years..."Dancing With The Silver Creek Stars". It's a silent auction, dinner and dance competition event we do to raise funds for our school's activities and teams.

It takes every bit of 4-6 months of planning for each season's event but it is so well worth the time, sacrifices and efforts.  Always an incredibly fun evening and full of energy!

This year we had 125 attendees for dinner and were able to bring in 44 silent auction baskets donated for our cause!  I had so many cellophane wrapped baskets and gifts in my living room and dining room, it looked like a bridal shower!

The Sunday after our event, I was a couch potato the entire afternoon...I turned on one of my favorite movies, "Julie and Julia".  It made me want to cook and eat all day long and it hit me that I had not really cooked in weeks.  Yes, our family ate and no one has been starving, but I mean really cook!  

So, after looking through my sad refrigerator I was able to scout out 4 mushrooms, 1 green onion stalk, 6 pieces of leftover deli ham, 1/4 bag of shredded cheese, 6 eggs, 1/2 a bottle of heavy whipping cream, and 4 pieces of cooked bacon (from I don't remember when).  I then looked through the freezer for any treasures...frozen pie crust.  This only meant one thing...Quiche!

Now, I don't know if I was just starving after watching the movie, suffering from exhaustion after our event or craving to get back in the kitchen, but I swear...this was one of the best quiches I have ever had!

Surprise Quiche

1 refrigerated pie crust, softened as directed on box

1 cup heavy whipping cream

5 large eggs, slightly beaten

1 cup chopped ham

1 cup chopped mushrooms

6 slices bacon, crisply cooked and crumbled

1 cup shredded Monterrey Jack cheese

1/4 cup Parmesan cheese

1 Tbl chopped onion

1/4 ts. salt

1/4 tsp. pepper

Preheat oven to 350 degrees.  Place pie crust in a 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In a medium bowl, mix heavy cream, eggs, salt and pepper; set aside.  Layer ham, mushrooms, bacon, cheeses and onion in crust-lined plate.  Pour egg mixture over top.

Bake 40-50 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before cutting into wedges.

In the words of Julia Childs..."Bon Appetit"!

One Year Ago: Cioppino

Two Years Ago: Sweet Shrimp and Spicy Sausage Skewers

Three Years Ago: Pear Tart

Chicken Alfredo Pasta Bake and Patrick

Happy Halloween to all of you today!  May it be a day full of safe Trick-O-Treating and lots of chocolate for us moms!  We of course are having our annual Tamale Casserole tonight for dinner (a.k.a..."that Halloween chili thing") as so eloquently put by one of my daughters.

Sometimes "tricks" happen in your house even before the inevitable holiday, without it being planned or you even knowing about it.

For weeks now, the "eloquent" daughter had been working on a project for her Crafts class...(yes, you know how it goes...Senior year and you need those quick elective classes for graduation requirements).  At any rate, she told me about the cutest little mouse she made and named him Patrick.  Well, she brought Patrick in the gym with her backpack and volleyball gear for one of their games.  After the match, she went to gather her items....Patrick had been petnapped!  He was gone! She was in a massive panic attack.

During the next week, she looked everywhere...under the bleachers, lost and found, in her car, everywhere! She was not just distraught that she had come to have great affection for Patrick, but he needed to still be graded for her class!!

A few days later...one night I am doing laundry.  I go to grab their volleyball jerseys to put in the washing machine.  A small gray mouse jumps out at me from the dirty pile of clothes and I screamed like you could not even imagine (thank God the house was empty), I think I even scared the dogs!  I'll let you put the rest of the puzzle pieces together from there...all I can say is, my daughter owes me big time!

Well, not only did Patrick make an appearance in our house during this week, but also this pasta bake. If you are needing to feed a crowd during the holidays, potlucks, or open houses, this will do the trick (no pun intended)...you can also cut it up and it makes great lunch leftovers for those gourmet work microwave lunches.

Chicken Alfredo Pasta Bake

Courtesy of www.thecookingjar

16 oz. penne pasta

2 cups Alfredo sauce (homemade or your favorite brand)

8 oz. sour cream

3 cups poached/grilled/rotisserie chicken, cubed

15 oz. ricotta cheese

1 tsp. garlic, minced

2 eggs, beaten

1/4 cup Parmesan cheese, shredded

1 Tbl. parsley, chopped

salt and pepper to taste

2 cups Mozzarella cheese, shredded

Preheat oven to 350 degrees.

Cook the pasta according to package directions just before al dente.  Drain and rinse pasta under cold water to stop the cooking process.

Mix pasta with Alfredo sauce, sour cream and chicken in a large mixing bowl.

Combine ricotta, garlic, eggs, Parmesan and parsley and mix thoroughly.

Season the pasta mix with salt and pepper to taste.

Add the ricotta mixture to the pasta and stir to combine.

Pour pasta/chicken mixture in a non-stick prepared 9x11 glass baking dish.  Spread mixture evenly.

Top with a thick layer of Mozzarella cheese.

Bake for 30 minutes or until bubbly.

Then, broil at 450 degrees for 2-3 minutes or until the cheese starts to brown (don't take your eyes off it, browns quickly!)  Enjoy the bake hot with a fresh salad and garlic bread.

One Year Ago: Shortbread S'Mores Cups

Two Years Ago: Naughty Lemonade

Three Years Ago: Tamale Casserole

Apricot-Gorgonzola Crescent Appetizers and Senior Gifts

As we are winding down the last week of our girls' high school volleyball careers we have been blessed to celebrate them during their "Senior Night".

Each Senior (we had 11 of them this year) is honored during a special ceremony before their last home game.  Custom and personalized posters were made of each player, a special hug and roses from their Coach and a very unique gift that was made from each one of their moms (including me).

All of us moms were given a wooden initial of each of our daughters and about 100 action shot photos to go through.  We did a custom cut-out collage of our favorite photos and then glued and Modge Podged them onto the wooden initials.  These were such a beautiful and treasured gift for each player and one they can hang on their walls and enjoy for a lifetime.

In between all my cutting, gluing and "podging" one afternoon, I was getting really hungry.  I had about a half of a jar of apricot preserves left over in the refrigerator and saw this recipe.  I'm all about fun small plates foods and thought this looked great...and it was!  Honestly though, I wrapped up the leftovers that we didn't eat at dinner and put them in the refrigerator...they were even better chilled the next morning with a cup of coffee.  If you think about it, they're really not that much different than a breakfast pastry (or so I talked myself into anyway).

Apricot-Gorgonzola Crescent Appetizers

Courtesy of Pillsbury

1 can Pillsbury refrigerated Crescent Dough Sheet

1/4 cup Apricot preserves

2 tablespoons butter

1/2 cup crumbled Gorgonzola cheese

1/2 cup chopped pecans ...(I thought I had pecans in pantry, so had to substitute with sliced almonds)

1/4 tsp. ground pepper

Heat oven to 350 degrees.  Spray large cookie sheet with non-stick cooking spray.

Unroll crescent dough roll; place on cookie sheet.  Press dough into 13 x 9 inch rectangle.

In small microwavable bowl, microwave preserves and butter uncovered on high about 30 seconds or until butter is melted; stir until smooth.  Spread preserves mixture evenly over dough.  Top evenly with Gorgonzola cheese and pecans.  Sprinkle evenly with pepper.  

Bake 13 to 19 minutes.  Cut into 12 squares.  Serve warm.

One Year Ago: Goat Cheese, Artichoke and Olive Bruschetta

Two Years Ago: BLT Sandwiches

Three Years Ago: Grannie's Lasagna

Baked Spaghetti and Spiking Cancer

As you know, October is Breast Cancer Awareness month.  Our school in the past has dedicated a night called Dig Pink, where all the volleyball players wear pink in their uniforms and honor those affected by Breast Cancer.

This year we decided to dedicate the night to children who one way or another have been affected by cancer either through themselves or a family member...we called it "Spike Cancer" night.

The gym, school and players all were beautifully in spirit with the children that attended and they had a terrific time.  It was definitely a heartfelt and emotional evening.

To bring a little comfort...this pasta dish will make you feel warm and cozy for any kind of emotions. Goes quick together and makes for great leftovers (if there are any).  Enjoy!

Baked Spaghetti

6 cups cooked thin spaghetti noodles, drained

Alfredo sauce (jarred or your favorite recipe)

2 cups shredded mozzarella cheese

Italian Meatballs (homemade or your favorite frozen, cooked)

Marinara Sauce (homemade or your favorite 25 oz. jar)

grated Parmesan cheese

Preheat oven to 350 degrees and prepare a 9 x 13 baking dish with nonstick spray.

Mixed cooked spaghetti with Alfredo sauce.  Pour spaghetti mixture into prepared baking dish. Sprinkle the mozzarella cheese all over pasta.

Bake for 25-30 minutes.

While spaghetti is baking, heat meatballs and marinara sauce together in a large saucepan.

Plate the baked spaghetti with a few meatballs and some sauce.  Sprinkle with Parmesan cheese.

*Serve with garlic bread and fresh garden salad.

One Year Ago: Chocolate Raspberry Silk Pie
Two Years Ago: Chocolate Chip Shortbread
Three Years Ago: Chicken Tortilla Soup

Coconut Chicken with Mango Sauce

As the temperatures are cooling, I am missing the warm summer weather more and more.  Now we definitely have sun every single day, but just thinking about those warm summer nights, sitting on our patio with the tiki torches lit and listening to our waterfall...are making me count down through next year already.

Loved our wet suits...helped me with my "girly figure", 

since I ate my way through the island!

I have been really aching for some tropical time though.  My husband surprised me almost ten years ago and took me to Atlantis Resort in the Bahamas for our tenth wedding anniversary.  It was the most glorious vacation we have ever had on our own.  The sights, sounds and tastes of the Bahamas is nothing you can describe.

As I have been playing with tropical recipes over the summer, this one really stood out.  Awesome flavors that brought me right back to paradise!

Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce
Courtesy of The Cozy Apron
Ingredients:
• Vegetable oil for frying
• 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast
• Pinch curry powder
• Salt
• Pepper
• Pinch cayenne pepper
• 1/2 cup flour
• 2 eggs
• 2 cups sweetened, shredded coconut
• 1 tablespoon chives, finely minced
• Creamy, Honey-Mango Dipping Sauce (recipe below)

Preparation:

-Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips.

-Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment.

-Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated.

-To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried.

-Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce.

Creamy Honey-Mango Dipping Sauce

Ingredients:
• 1/2 cup mayonnaise
• 1/2 cup frozen mango chunks, thawed
• 2 tablespoons fresh cilantro leaves
• 1 tablespoon honey
• Pinch (small) curry powder
• 3-4 drops Sriracha sauce (add more if you like it a bit more spicy)
• 1/2 teaspoon fresh lemon juice

Preparation:
Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately or cover with plastic wrap and store in the refrigerator for a couple days.

*Served as a side dish, Cashew Coconut Rice.

One Year Ago: Chocolate Chip Cookie Pie
Two Years Ago: Greek Shrimp Saganaki
Three Years Ago: Greek Salsa Chicken

Pluot Crostada (Galette) and Getting Our Fall On

As you know by now I love, love, love the fall.  We had fog this morning and icy, crunchy grass in the yard.  I read that it is already snowing in the mountains, which means it won't be long until it's down on us.

Until then, we are taking advantage of the autumn days and nights.  Most enjoyably, having fun with doing the "color change out" from spring to fall, as you may have read in my curtain debacle, that I posted earlier about.

Loving my new "clearance" autumn dining room curtains!

Front porch area all ready to go!

Another favorite of fall is Pluot season!!  These little fruits are so awesome and versatile, I have the best time experimenting with them.  This dessert is over-the-top delicious and easy!  Literally melts in your mouth...so, so good...I can't say enough about it.  I also can't wait to try more takes on them this weekend...stay tuned!

Pluot Crostada

Premade pie crust (1) sheet
4 medium size Pluots, sliced
3 Tbl flour
3 Tbl sugar
pinch of salt
juice of 1 lime
raw sugar for sprinkling
1 egg yolk

Preheat oven to 350 degrees.

Line baking sheet with parchment paper and roll out pie crust on paper.

In a bowl, mix together the sliced pluots, flour, sugar, salt and lime juice.  Pile onto the center of the pie crust.

Fold the edges of the crust over the edge of the pile of fruit.  Whisk the egg yolk with 1-2 Tablespoons of water to make an egg wash and brush the folded edges of the crust.  Sprinkle the whole crostada with the raw sugar.

Bake for 45-50 minutes until crust is flaky and golden brown.

Serve warm with vanilla ice cream or fresh whipped cream.

One Year Ago: BLT Macaroni Salad
Two Years Ago: Slow Cooker Sauerbraten
Three Years Ago: Greek Salsa Chicken

Slower Cooker Chicken Tortellini Soup and Losing My Mind

Do you ever have those moments when you feel like you are truly losing your mind?  I've been having those all too often lately.,.to the point where some days I don't know which direction I am going.

About eight months ago I purchased some curtains for our dining room.  The wall had been plain since we moved in and it was really starting to get to me.  I'm one of those that must have color and textures around them.  I don't do well with sparse and minimalism.  I found the perfect pair at an unbelievable sale price, which was an extra added bonus.  The colors were spot on to the color of our dining room chairs and I couldn't be more thrilled.

Since we had a few months before spring and I still had my "winter table decor" out, I tucked them away until it was time to do the color change out...yeah I know...don't judge.

At any rate, I "tucked them away" so well when springtime came I could not find them.  I found all the other dining items for spring that I packed away for winter...accent pillows for chairs, table runner, candle holders, placemats, etc...for the life of me, I could not find those curtains!  

I looked everywhere!  Cabinets, buffet, secretary armoire, extra empty dresser drawers, cardboard boxes in the basement...everywhere!!  Did I accidentally throw them away in their shopping bag?  Did I accidentally put them in the Goodwill donation box?  I really felt sorry for my family...every week I was interrogating them..."Are you sure you haven't seen my new curtains anywhere?"!!!

September finally came and I gave up looking for my curtains.  Soon I would be doing the color change out anyway.  I stumbled on a new pair of curtains while I was out one Saturday.  They were on clearance and the perfect autumn colors to match my fall table decor.

I said goodbye to my spring collection, packed everything up and brought out the fall dining room items.  Just then my husband came in and said "Are these the curtains you've been looking for?" holding my eight month old curtains!!!!!!  I didn't know whether to laugh or cry.  "Where did you find them?", I screeched.  Apparently I hung them in the coat closet so they wouldn't get wrinkled (it's all starting to come back to me now).  He found them while grabbing a jacket for the fall morning...ugh!!

The good news is this soup doesn't take much brain power or memory!  You throw most of the ingredients in the slow cooker and let it do it's magic during the day (just remember to turn your slower cooker on in the morning before you leave)...just saying!

You will come home to the most wonderful aroma that is inviting and comforting to eat.  Enjoy!

Slow Cooker Chicken Tortellini Soup
Courtesy of therecipecritic.com

1-1/2 pounds boneless chicken breast
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium onion, diced
3 cloves garlic, minced
6 cups low sodium chicken broth
1 cup water
2 bay leaves
1 tsp Italian seasoning
2 cups cheese tortellini
chopped fresh parsley for serving, if desired
salt and pepper to taste

Add all of the ingredients to a slower cooker (except for the tortellini).

Cook on low for 6 hours

Remove the cooked chicken from the slow cooker and shred or cube, and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste.  Discard bay leaves and serve immediately with chopped parsley, if desired.

One Year Ago: BLT Macaroni Salad
Two Years Ago: Ice Cream Cake Treat
Three Years Ago: Apple Of My Eye Dumplings