Turkey And Sage Cannelloni In A Bechamel Sauce

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Who would have thought that less than a pound of leftover sliced turkey would turn into a dish like this? Someone, like Lindaraxa, who hates to throw food away.

After a long weekend of guests, followed by grandchildren,  I had more deli sliced turkey and ham than I cared to see go to waste.  Turkey meat from the deli, no matter how good, tends to spoil much quicker than anything else.  I find myself throwing it away, more often than not, and I hate it.  I come from a generation that was taught to eat everything on the plate and reminded, ad nauseum, of all those poor starving children in China.  Ha! and look at them now...

I often make croquettes out of leftover turkey, chicken or ham but, sometimes, I am too lazy to go through the two day process....so I came up with this.   For the filling I use the same recipe as the one for the croquettes, but slightly looser and along the same lines as the Picadillo Stuffed Manicotti or Pigs in A Blanket, as my children used to call this popular (at least in my house) recipe.

Manicotti are the large pasta tubes most often found in this country and appropriate for a filling like this.   Sometimes I like to fool my guests into thinking they are eating homemade cannelloni by using the no boil lasagna sheets from Barilla.  I just cook them for about five minutes in boiling water or until they are pliable, easy to stuff, fill and roll.  I sometimes find large pasta tubes made in Italy in my "wanderings" and snap them up by the truckload. I had a few in the pantry this time and they are what you see in the photos.

This recipe made enough for four with plenty of leftovers for lunch.  We each started with two to be polite and all of us got up for seconds...but just one more.   Count on three apiece if you are making the cannelloni using the oven ready lasagne cut in half.

Turkey And Sage Cannelloni In  Bechamel Sauce

Serves 6:

Ingredients:

1/2 to 3/4 lbs cooked turkey or chicken
1 can evaporated milk
2 TB fresh sage, chopped coarsely
6 TB flour
Salt and pepper

Filling:

3 TB butter
1 medium onion chopped
1 TB Worcestershire Sauce
2 TB dry Vermouth
1 TB grated lemon peel
Salt and pepper to taste

2 Cups Bechamel Sauce*
1/4 cup dry Vermouth
1/4 cup Parmigiano Reggiano, grated plus 3/4 cup for topping

1 Box Barilla Oven Ready Lasagne Or 12 Manicotti


Directions:

 Place the chopped turkey meat, the can of evaporated milk and the flour in the blender. Blend for about a minute.  Stop, use a wooden spoon to stir around add salt and pepper to taste and turn on the motor again.  Mix until completely blended. Add the sage and turn on the blender again for about 10 seconds to mix.

Saute the chopped onion in 3 TB. butter until the onion is soft.  Add the mix from the blender and stir with a wooden spoon on medium low heat until everything comes together.  Add 1 TB Worcestershire Sauce, white pepper and salt to taste.  Raise the heat to medium, continue stirring and add 2 TB Vermouth and 1 TB lemon peel. Continue stirring until the mix thickens and begins to separate from the sides.  Remove from the heat.  Let cool.

Make two cups bechamel sauce. Add 1/4 cup Vermouth and bring to a boil.  Reduce heat immediately and stir for a couple of minutes.  Add a 1/4 cup grated Parmigiano Reggiano.  Remove from the heat.

Butter the bottom and sides of a  Pyrex dish large enough to hold 18 cannelloni side by side.  Add about a 1/4 cup of the bechamel sauce on the bottom and spread to cover.

Cut the lasagna noodles in half.  Place 1 tsp of the filling and roll into a tube.  Place, seam side down in the Pyrex dish.  Continue with the rest of the pasta until you have eight cannelloni on each side for a total of 16.

Pour the rest of the Bechamel Sauce on top, sprinkle the rest of the cheese on top and dot with butter and more sage leaves.

Cook in a 375 degree oven for 20 minutes. or until bubbly and lightly broil, about 6 to 8 minutes. You want a golden color on top.

Remove from the oven and serve immediately.

Slices of tomato with a balsamic vinaigrette or an arugula salad are great to serve alongside.


*Bechamel Sauce

For 2 cups

4 TB butter, unsalted
4 TB. flour
2 Cups hot milk

Melt the butter, add the flour, cook for about a minute stirring.   Add the 2 cups of hot milk, a little at a time.  Continue stirring until sauce begins to boil.  Immediately remove saucepan from the heat, set aside and let cool.

Recipe and photos Lindaraxa 

Roast Lamb Leftovers...Lamb Pita Pockets With Tzatziki

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 After last week's lamb roast with couscous and grilled tomatoes, I had more leftover lamb than I cared to throw out.  You know my penchant for using leftovers.  Nothing gets thrown out of this house;  but lamb is a toughie, unless you go out of your comfort zone and consider other cuisines...like Greek.  Yes, dear readers, I know I have been going out of my comfort zone and yours recently, but that is what good cooks do, venture out and try new things.

Nothing exemplifies Greek cuisine more than the use of lamb.  Think moussaka.  This week, at my local Costco's, they were serving samplings of tandoor baked naan with tzatziki.  The circle around the man making the naan was three deep. I had already sampled his wares on my last trip but had been so elated to see Costco selling naan, that I did not stop to taste the dip.  This time I did, brought it home, and served it with my leftover lamb.  Voila!

What I came up with is really a favorite  Greek fast food, souvlaki, sometimes made with pork, and others with chicken or lamb.  If you want an easy, healthy and delicious midweek meal, here you have it.

Although I have titled the recipe with pita pockets, you should really try it with naan.  It is so much better!!!

Lamb Pita Pockets With Tzatziki

Serves 4

Ingredients:

2 1/2 cups cooked lamb
1 TB. olive oil
1 1/2 cups chopped romaine lettuce
1/4 cup crumbled Feta cheese
2 small tomatoes chopped
1 cup chopped cucumbers (optional)
3 TB diced red onions
3 TBs Tzatziki*
4 whole wheat pita rounds or naan
chopped mint leaves (optional)

Directions:

Sautee the lamb in the oil until warm.  Set aside. 

Combine the lettuce, tomato, feta, red onion and cucumber if using. 

Prepare the Tzatziki.

Warm the pita or naan in a skillet on top of the stove.

Divide lamb among the pita bread or naan.

Top with lettuce mixture and the tzatziki.

Sprinkle with chopped mint if desired.

 Tzatziki:

 Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It's served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki.

 Ingredients:

• 3 tbsp. olive oil
• 1 tbsp. vinegar
• 2 cloves garlic, minced finely
• 1/2 tsp. salt
• 1/4 tsp. white pepper
• 1 cup greek yogurt, strained
• 1 cup sour cream
• 2 cucumbers, peeled, seeded and diced
• 1 tsp. chopped fresh dill

Preparation:

 

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.


All photos Lindaraxa
except last Wikipedia

The Last of The Bird...Turkey Hash

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For those scraps of leftover Thanksgiving turkey that you don't know what to do with, here is a solution.

This recipe appeared in the New York Times the week before Thanksgiving and I saved it with the best intentions of making it right after the holiday.  Unfortunately, I got sidetracked with family stuff and I ran out of turkey after making everyone's favorite turkey chili last weekend.  There is no reason you shouldn't enjoy it, so here it is. It is by Wylie Dufresne of WD 50 in Manhattan who made it for Mark Bittman. It is not really a recipe, just an idea of what to do with whatever is around.  Be creative and have fun.  Now the ball is in your court!

For starters, just use whatever is on hand. It starts with turkey, garlic, celery and onion. If you have green or red peppers throw them in.   Potatoes. bacon, squash, brussels sprouts or chestnuts would all be great additions.  Finish it with a little sherry, white wine, or Cognac.  Top off with sunny-side-up eggs or poached or scrambled eggs.

If you don't want to make it until this weekend, to give yourself and others a break, freeze the meat until ready to use.

To make the hash, place a medium sauté pan over a medium flame. Add a tablespoon of butter, some chopped onion, celery, garlic, thyme and a pinch of salt. Sweat until the vegetables are soft, about 10 to 15 minutes, adding an occasional splash of water to prevent browning. Add boiled diced potato, shredded turkey meat and another small nugget of butter. Once the potatoes take on a little color and the turkey begins to get crispy (about 5 minutes), deglaze with 1 to 2 tablespoons of sherry. Adjust seasoning if necessary. Turn heat down to low and prepare the eggs.

Place a small cast-iron skillet over medium heat. Add 1 tablespoon of butter. Once the foam subsides, crack 2 eggs into the pan and turn the heat down to low. Season the eggs with salt and white pepper. Two sunny-side-up eggs will cook in about 5 minutes. 

Serve with buttered toast and cranberry sauce.

Today we had fish, as in flounder.  I'll tell you all about it next week.  It was to die for.  

I will be back to normal posting this weekend.

Photo Evan Sung for NYT

What To Do With Leftover Champagne...Chicken And Chanterelles in Champagne Sauce

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There's nothing worse than spending money on a good bottle of champagne and not being able to finish it.  .  Last week I was given a bottle of Veuve Clicquot, my favorite champagne.  The unfortunate thing was that although I opened the bottle with every intention of drinking it all by myself,  I just couldn't do it.  My daughter is not like her mother in that respect.  She will have a glass or two but after that she looses interest. Well, I wasn't about to throw out a quarter of a bottle of good and expensive champagne!

I learned a long time ago, that the best way to keep champagne is to stick it back in the refrigerator, uncovered, and it will keep until the next day.  Well, as luck would have it, I wasn't able to finish it the next day either so by the second day I still had a about a cup's worth,  but not bubbly enough to drink straight or mix  with orange juice for mimosas. It was good enough, though, for cooking,  for champagne doesn't have to be bubbly to add to a dish.  In that case, the choice was clear,  risotto OR chicken in a champagne sauce.  This time, the latter won hands down.

Whether you use breasts or thighs in this recipe, please buy them with the bone and skin.  This helps keep the chicken tender and moist.  You can remove the skin when you are served.  You can also substitute the chanterelles for shitaakes or a mushroom of your choice.

Keep this recipe handy for the chances are good that with New Year's coming up you will have some leftover Champagne.  If you still have guests around for New Year's Day lunch, there's nothing like a risotto with champagne substituted for the white wine. For dinner, though, I prefer to have this chicken.

This recipe is for two but you can adjust if you have guests.

I wasn't planning to share this recipe so I never thought of taking a picture.  The photo below is from Hungry Cravings and is as close as I could find to the way mine came out .  It is for a similar recipe but without the champagne.



Chicken And Chanterelles In Champagne Sauce

Serves 2

 

Ingredients

4 chicken thighs or 2- 3 chicken breasts, with bone and skin

3 garlic cloves mashed

3 tb olive oil

1 shallot, finely chopped

1 cup dried chanterelles

3/4 to 1 cup of Champagne

1 tsp tarragon dried or 1 TB fresh

1 tsp. tomato paste

1/4 Cup heavy cream (optional)

Parsley for garnish


Directions

Put the chanterelles in a cup and add water to cover.  Let seep about 10-15 minutes. Drain in a colander but save the water.  Dry the chanterelles well and set aside.

Saute the mashed garlic in the olive oil until golden.  Take out and discard.

Sautee the reconsituted chanterelles about 3 minutes to brown and get rid of the excess water. Add more olive oil if needed. When done,  take them out and and save them on a clean plate next to the stove.

Sautee the chicken until brown on both sides, about 5 minutes on each side.  Remove to the plate.  Sautee the chopped shallots for 2-3 minutes, add the dried or fresh tarragon and sautee another minute.  Return the chicken and shallots to the pan.  Season well with salt and pepper. Add the champagne and boil down to half the original quantity. 

Add the water from the mushrooms and the tomato paste.  Stir to mix well.  Bring to a boil and immediately lower the ttemperature on the stove to medium low.  Cover and cook for about 20-30 minutes*. When the chicken is done, add the chanterelles back and if you want, about 1/4 cup of the heavy cream.  Sprinkle parley on top and serve with yellow rice.


*depending on your stove and the size of the chicken parts, they may be done in as little as 20 minutes so check!

Top photo: Google Images

Sunday Family Dinner...Turkey A La King And Four Others!

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When I was growing up, I could always count on having Turkey A la King,  Turkey Croquettes or Turkey Tetrazzini within a couple of days of the big turkey dinner.  Nowadays, kids look forward to either Turkey Chili or Turkey Enchiladas with the same anticipation.   Well, guess what? I've got all bases covered between this blog and the country blog so enjoy an easy day tomorrow!

This is really my recipe for Chicken A La King with turkey substituted.  Those of you who, like me, are of a certain age will remember it well.  Enjoy!

Yield: Makes 6 servings


Ingredients


3/4 cups chicken broth

1 1/2 lb cooked turkey meat, both white and dark or skinless boneless chicken breast halves

5 tablespoons unsalted butter

1/2 green bell peppers, cut into small pieces

1 1/4 teaspoons salt, or to taste

1/2 teaspoon black pepper

1/2 cup finely chopped onion

2 tablespoons all-purpose flour

1 1/4 cups heavy cream

1/4 lb white mushrooms, trimmed and quartered

3 large egg yolks

1 small can red pimientos dices

1 tablespoon fresh lemon juice, or to taste

2 tablespoons dry Sherry, or to taste

1/2 teaspoon paprika (not hot)

6 puff pastry shells

1/4 cup chopped fresh flat-leaf parsley


Directions:

Heat 2 tablespoons butter in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then cook peppers, stirring, until softened (do not brown), 6 to 8 minutes. Transfer peppers to a bowl and stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.

Add onion and remaining 3 tablespoons butter to pot and cook over moderately low heat, stirring, until softened, 3 to 5 minutes. Add flour and remaining teaspoon salt and 1/4 teaspoon pepper and reduce heat to low, then cook, stirring, 2 minutes. Whisk in 3/4 cup broth, then all of cream and mushrooms, and simmer until mushrooms are tender, about 5 minutes.

Meanwhile, whisk together yolks, lemon juice, Sherry, and paprika in a small bowl. Whisk in 1/2 cup sauce, then stir yolk mixture back into sauce remaining in pot. Cook over low heat, stirring (do not simmer, or sauce will curdle), until sauce is slightly thickened, about 2 minutes. Remove from heat and reserve.

Cut turkey crosswise into 1/3-inch-thick slices and add along with peppers to sauce, then cook over low heat (do not simmer, or sauce will curdle), stirring occasionally, until turkey and peppers are just heated through. Add more broth to thin if desired.

Spoon turkey à la king over shells or toast on 6 plates, then sprinkle with parsley.

You may also want to look at these four and substitute with leftover turkey:

Turkey Chili
Turkey Croquettes
Turkey Tetrazzini
Turkey Enchiladas


Photo: Google

Thanksgiving Leftovers...Stuffing Stuffed Mushrooms

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This is the best leftover stuffing idea idea I've seen yet.  You can make these the next day or freeze the stuffing and prepare the mushrooms at a later date.

Directions


Mix 1 cup leftover stuffing with 1/4 cup grated parmesan, 2 tablespoons each olive oil and chopped parsley and 1 minced garlic clove. Stuff into 24 button mushroom caps; top with more parmesan and olive oil. Bake 20 to 25 minutes at 375 degrees. *

I added more parmesan and a shake of red pepper flakes.  Very nice!


Recipe courtesy Food Networks
Photograph by Kang Kim



Check out these other leftover ideas from Lindaraxa's Garden

Turkey Tetrazzini
Turkey Chili

10 Recipes for Leftover Ham!

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Easter is one of the best holidays for leftovers.  If you baked a big ham, there is a bonanza of recipes you can make and even freeze using both the bone and the meat.  By the time I'm finished with that ham everybody is threatening a ham boycott!

To begin with, never, ever, ever throw a bone away. In most cases, they are the the basis for a great soup or broth and even a sauce. Always look inside your refrigerator for interesting things to cook with what you already have. Take a look inside the "old cemetery" and see what is going to go bad before too long. Some things may already be too dead to salvage. Throw those out! As to the rest, you will be surprised at how many ideas will pop in your mind.

Some of our best and most creative recipes sometimes come from these leftovers, and I can't tell you how proud you will feel after you have used them. You don't have to use up all the ham in one week either.  Slice it, freeze it and save it to make any one of the following recipes next week, or next month! Chopped frozen ham defrosts quickly and can also be used in omelettes and sofritos for rice and other dishes. If you haven't used that Easter ham yet, freeze it  before it's too late.

So, forget those ham sandwiches and take a look at these great suggestions for what's left:

Croque Monsieur

Ham Croquettes

Deep Dish Ham Quiche With Asparagus Salad

Broccoli and Ham Casserole

Ham Tetrazzini

Split Pea Soup

Basic Ham and Bean Soup

Ham, Gruyere and Caramelized Onion Frittata

Ham, Gruyere And Spinach Bread Pudding

Ham And Green Eggs

and...more recipes in:

 My Kitchen By The Lake

This should tie you over 'til next Easter!

This Weekend's Family Menu 2/11/10

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For those who work outside the house, particularly working moms, weekends are the only time to go to the store and prepare a homemade meal.  It is also the only time to experiment with new recipes.

Every Thursday I am going to post suggestions for a simple and economical  meal to enjoy with your family at the end of the week.  It's not only a good time to eat well and enjoy some quality time with each other but also an inconspicious way to  check out those table manners.  Have you seen kid's table manners these days?!

If you are a novice cook, this is a good way to start. If there's only one or two of you, cook and freeze for the rest of the week.  When appropriate, I will also include suggestions for leftovers.  Past recipes will be posted on the fray for previous weeks.  Some recipes are from this blog, others from my country blog My Kitchen By The Lake and the rest from other sources with a direct link. 

Weekend Menu 2/11/10

Turkey Breast With Apples Onions & Sage

Mashed Potatoes

Double Chocolate Pudding

Leftovers

Turkey Tetrazzini

Turkey Croquettes*

*leftover turkey meat can be frozen for a later use

Thanksgiving Leftovers...Turkey Tetrazzini

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On or about Day 4 or 5 after Thanksgiving, when you start reconsidering whether you will ever eat turkey again, this casserole begins to sound appealing.  It is also about the time when you dig out what's leftover of the turkey carcass in the refrigerator and hate to throw away all the nice meat around the bones.  It is also the day when you are too tired to contemplate making turkey croquettes and freezing them for an off day during the holidays.  Yes, the day has arrived to make turkey tetrazzini, an old fashioned casserole which consists of egg noodles or spaghetti, turkey, mushrooms and a cream sauce.  I know it sounds old fashioned and passe', but everything has its time and place, and turkey tetrazzini's is on Thanksgiving + 4.

Tetrazzini is an American pasta dish that is thought to have been invented in San Francisco and named after the famous opera singer of the early 1900s, Luisa Tetrazzini, who lived there for many years.  There must be something between food and opera singers since so many dishes were named after them!

Serves 4 to 6


Ingredients

12 oz spaghetti, linguini or other pasta

12 ounces mushrooms, sliced (about 4-5 cups)

1 medium shallot finely diced (optional) added 11/30/2012

8 TB unsalted butter ( plus another 3 TB to saute mushrooms)

8 TB  all-purpose flour

3 cups of milk

1 cups chicken broth

1/4 cup dry sherry (or vermouth or dry white wine)

3 cups coarsely chopped cooked turkey

1 small jar chopped pimentos OR 1 cup frozen peas

2/3 cup freshly grated Parmesan (divided into 1/3 and 1/3 cups)

1/3 cup shredded Gruyere cheese

2 Tbsp lemon juice

Salt and Pepper

Ground nutmeg (optional)

1/3 cup fine fresh bread crumbs (or panko)

Freshly chopped parsley for garnish (optional)


Directions


1 Preheat oven to 375°F. Start heating 2 to 3 quarts of water for the pasta. Add 1 teaspoon of salt for each quart of water.

2 Cook the mushrooms  (and shallots) in 3 Tbsp of the butter over medium heat, stirring, until all of the liquid the mushrooms give off has evaporated, 5-10 minutes. Set aside.

3 In a large, heavy saucepan, melt  8 TB of butter. Stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes.

4 About now, put the pasta into the boiling water you've heated. Follow the package directions and cook until al dente. While the pasta is cooking continue on with the recipe.

5 Into the saucepan with the butter and flour, slowly whisk in the milk, broth, and the sherry. Bring to a simmer and cook over medium-low heat, stirring constantly, for about 5 to 8 minutes.

6 When the pasta is ready, drain it. In a large bowl combine the pasta, the sauce, the mushrooms, the turkey, and the pimentos or peas. Stir in 1/3 cup of the Parmesan and the 1/3 cup of Gruyere cheese. Stir in the lemon juice. Add salt and pepper to taste. Note that if you have been using unsalted butter, and/or unsalted or low sodium stock, you will need to add more salt than you might expect. Just keep sprinkling it in until it is seasoned to your taste. Add a pinch of ground nutmeg if using, again to taste. Transfer the mixture to a buttered 3-quart casserole.

7 In a small bowl combine well the remaining 1/3 cup Parmesan and the bread crumbs. Sprinkle the mixture evenly over the tetrazzini, and dot the top with 1 tablespoon butter, cut into bits.

8 Bake the Tetrazzini in the middle rack of the oven for 30 to 40 minutes, or until it is bubbling and the top is golden.

Garnish individual servings with chopped parsley.

Fancy Leftovers... Polenta Fries With Marinara Sauce

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If you have been subscribed since the beginning, you know by now that I am a big fan of leftover meals.  By that I don't mean reheat and serve the same thing the following night.  Uh uh, I mean redress into something as good or even better.  The last recipe I posted was for creamy polenta.  If you refrigerated or froze the leftovers you are ahead of the game; and if you happen to have frozen some marinara sauce when you last made it, well, this recipe is a walk on the beach!  For those of you who didn't, you can still make this, just plan ahead two hours which is the time it will take for the polenta to firm up in the fridge.

Yield: 6 servings

Ingredients

3 cups Basic Polenta, recipe follows

Flour for dusting
2 cups olive oil, for frying
1/4 cup grated Parmigiano Reggiano
Salt

1 cup  Marinara Sauce

Directions

Lightly oil an 11 by 7-inch baking dish. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

Preheat the oven to 250 degrees F.

Cut the polenta into 2 by 1-inch pieces. Dust lightly with flour. Heat the oil in a heavy large skillet over medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta pieces to paper towels and drain. Place the polenta pieces on a baking sheet and keep warm in the oven while cooking the remaining batches.

Transfer the polenta pieces to a serving platter. Sprinkle the polenta with the Parmesan cheese and salt. Serve, passing the marinara sauce alongside.



Basic Polenta:

6 cups chicken bouillon

1 teaspoons salt

1 tsp. rosemary

1 3/4 cups yellow cornmeal

3 tablespoons unsalted butter

1/4 Cup shredded Parmigiano Reggiano

Bring 6 cups of beef or chicken bouillon to a boil in a heavy large saucepan. Add 1 teaspoons of salt, and 1 tsp of rosemary. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, the cheese and stir until melted.

Note:  Polenta also comes ready made in tubes found in the Italian section of your supermarket.  They are pretty good.  In that case serve the fried rounds in plates wih forks and spoon some sauce on top and sides.

Saturday Night on the Grill...The Forgotten Shish Kebabs

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This has to be one of my favorite meals on the grill. So simple to make and yet nowadays, you hardly hear of anyone making shish kebabs. The trick is to buy good meat and assemble your own, not buy the stuff that comes already assembled at the grocery store.

The best cut of beef for shish kebabs is sirloin steak. After that, it's up to you, but I prefer mine with onions, green peppers, tomatoes, mushrooms and bacon. The latter is the secret to the wonderful flavor. You can also add zucchini rounds and use half green and half red peppers marinade them for about an hour or longer and you are in business. There are so many good easy dishes like this to prepare, particularly if you have a grill, that I simply don't understand why people don't eat at home more often. It beats a pizza or takeout any day, including cost and waiting time. Just make sure you make enough for leftover Fajitas or Sirloin Hash with soft boiled eggs...two great meals for a lazy Sunday with the Perfect Bloody Mary.


Serves 4



Ingredients


1 large Sirloin steak cut in 1 1/2 in. cubes (figure on 4 cubes of meat per skewer)

2 tomatoes cut in quarters (2 quarters in each skewer)

2 onions cut in quarters (2 quarters in each skewer)

1 green pepper cut in 8 pieces (2 pieces in each skewer)

8 mushroom caps

4 slices of bacon each cut in half and rolled



Marinade


1/2 cup olive oil

3 TB red wine vinegar

1 TB worcestershire sauce

1/2 tsp. Mc. Cormick's Montreal Steak Seasoning

salt

pepper


Preparation

Cut steak and vegetables in 1 1/2 in cubes. Cut each slice of bacon in half and roll. Alternate meat and vegetables on skewers making sure you stagger the bacon so that each skewer has 2 bacon rolls in addition to meat and vegetables. Marinade for at least 1 hour. Light your grill and wait till it registers to about 450 degrees. Grill kebabs 6 minutes on each side, pouring the marinade when you turn for the final 6 minutes of cooking. Remove from the grill, let rest 5 minutes and serve with white rice.


Wine suggestions
Serve with a hearty Cabernet from California or an Australian Shiraz


Leftovers...Shish Kebabs Fajitas For Lunch

I always try to make at least an extra skewer or two so I can have enough leftovers to make fajitas next day. I also chop extra onions, tomatoes and peppers and bunch them up on one skewer to grill together with the shish kebabs and use them the next day on fajitas or hash.

Place a flour tortilla in the microwave for 20 seconds so its softens. Slice the meat and together with the leftover vegetables place in the middle of the tortilla. Grate some Extra Sharp Cheddar Cheese on top and add a few drops of Tabasco Sauce or some sliced jalapenos. Microwave for 20 seconds or until the cheese melts. Add a dollop of sour cream, fold and enjoy!

Leftovers...Sirloin Hash and Soft Boiled Eggs for Brunch

If you want to make hash the next day, all you need to do is add some potatoes to the leftover meat, onion, peppers and tomatoes. First peel and cut the potatoes in cubes. Dice the green peppers and onions. Melt some oil in a frying pan , add one clove of garlic, sautee for a couple of minutes, remove, add the potatoes and cook covered until they are almost done . Mash them a little in the pan and add the rest of the ingredients. Add a little heavy cream and press down into a thick pancake.. Cook until crisp, flip to the other side and cook until done. Remove to a platter. Top with soft boiled eggs.

Roast Turkey Breast with Apples Onions and Sage

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When I want to have turkey for lunch meat or sandwiches, I don't like to buy it from the deli, no matter how good a deli it is. Instead, I roast a Turkey Breast Roll, have it for dinner that night and have leftovers for the rest of the week. This recipe is so simple, that if you get in early from the office during the week and have everything ready, you can have it for dinner that night. I usually accompany it with mashed potatoes and green peas or french beans. A salad works just as well.

Serves 4

prep time: 10 minutes

marinade: 30 minutes

cooking time: 90 minutes

Ingredients:

1 Turkey Breast Roll

1 medium onion, chopped

2 TB sage chopped

2 Cloves garlic

1 quartered apple or 2 TB applesauce

1/2 C dry sherry or white wine

2 TB butter

Salt & Pepper

Oven 450 for 15 min

425 for 75 minutes or until done

Preheat oven to 450 degrees. Place the first 4 ingredients in a ziplock bag, close and marinade for at least 30 minutes. If you can do it in the morning and stick it in refrigerator, it would be best. Take out, place in a roasting pan, add the rest of the ingredients and roast at 450 for 15 minutes. Reduce the temperature to 425 and continue roasting for another 75 minutes or until done. Baste at least a couple of times. 30 minutes before it is done, add about 1/2 cup of water to thin the drippings, if needed.

Transfer the turkey breast to a cutting board. Let rest at least 10 min, preferably 20. Place the roasting pan with the drippings (onions and apples too) on top of the stove.  Add water if needed and a little more wine.  Bring the sauce to a boil and reduce to about half.  Strain the sauce.

Cut the turkey breast by separating the breast meat from the breast bone and cutting as you would a roast.  This way everyone gets a little meat and skin.   Serve with the sauce on the side.

Picadillo Stuffed Manicotti in a Bechamel Sauce

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My kids, like Pavlov's dog,were conditioned to expect a certain sequence to their meals. If we had artichokes with hollandaise sauce one night, it was a sure bet that the egg whites would be used for meringues as dessert. On those weeks when Picadillo appeared one day, they could bank on their favorite, Little Pigs in a Blanket, to appear a couple of days later. They are still so conditioned, at ages 35 and 37, that on my last trip to Atlanta last week, and after a meal on Friday of Picadillo with the works, the famous pigs were requested for my last night. Now my daughter in law, as well as her grandparents who received the leftover leftovers, are the latest fans of the dish.

I really don't know where they got the name, but I can certainly see why. They are delicious, but definitely not for people on a diet or with a heart condition.

Ingredients

Serves 6 

1 box manicotti (tubular shape pasta), preferably Barilla
4 cups leftover Picadillo
8 TB butter
8 TB. flour 
4 Cups hot milk 
2 oz leftover tomato paste
1 TB fresh oregano or 1/2 TB dry

1 1/2 Cup. Parmesan Cheese
Salt and Pepper to taste.

You can make the full recipe or half depending how much Picadillo you have left. Cook manicotti shells according to package directions. Rinse in cold water and dry with paper towels.

In a skillet warm the Picadillo and add the 2 oz leftover tomato paste and the oregano.

If you are making the full recipe, melt 8TB butter, add 8 TB flour, cook for about a minute and add the 4 cups of hot milk, a little at a time, to make the Bechamel sauce. I use a whisk to stir. When the sauce comes to a boil, it is done. Add salt and pepper to taste and 1/2 Cup Parmesan Cheese.

Add a couple of TBs to the Picadillo plus the tomato paste, mix and stuff the manicotti.

Butter a 9 X 13 casserole dish, add a couple of TB of the white sauce to the bottom of the pan and lay the stuffed manicotti, side by side in one layer. The ones that don't fit can be placed in another 8x8 glass pan or 2 individual dishes of two each.

Cover the pigs with the rest of the white sauce, add the rest of the Parmesan cheese on top, dot with butter and put in the oven at 350. Once the sauce starts to bubble, in about 30 minutes, put the dish in the broiler until browned, 5-10 minutes. Watch it, it depends on your oven.

Serve with a green salad and an Italian red wine.

A Quick Light Lunch...Steamed Clams & Clam Chowder Tomorrow!

Pin It Some of my best recipes come when I have to improvise. Last weekend, while visiting my son and family in Atlanta, we took a fast run to Costco and as luck would have it, my daughter in law also loves clams. On the way out we picked up a bag of fresh clams and a baguette for a quick lunch and salivated all the way home without remembering we were out of onions! but the night before I had seen some leeks that needed to be used fast and had mulled the idea of leek and potato soup. Ta ta! I substituted them instead of the onions and added some heavy cream that I found fresh in the refrigerator. The result was a softer version of my recipe for Clams Provencal and a keeper. Use the leftover broth and clams for New England Clam Chowder tomorrow!

Ingredients

3 leeks, chopped
4 TB.butter
1/2 bottle of dry white wine
1/2 cup Heavy Cream
1 large bag of clams
8 sprigs of dill
parsley
Pepper

Directions

In a tall pot, sautee the leeks in the butter until soft and translucent. Add the clams and the wine to cover them by about 3/4 full. Add dill, parsley and fresh pepper. Cover and steam until all the clams are open. About 15-20 mins. Discard those that don't open. Add the cream and steam for another minute. Serve with a nice crusty bread, a salad and a nice dry white wine or rose.

Chicken Croquettes

Pin It This is, hands down, my children's, and all their friend's, favorite recipe. You can imagine how many times it has been requested ever since I mentioned I was going to do a cooking blog. It is also one of my bridge table's favorite lunch. They are rich enough to stand alone next to a nice green salad, so don't waste your time making anything else. Yes, they take time, and it takes two days to complete the process, but they are well worth it, freeze beautifully and delight everyone, including children. If you have a captive audience eager to eat your croquettes, they will volunteer to help you shape and bread them, which is the nasty part of the deal. But keep and eye on your little (and big) helpers, because as they get tired and bored, they end up shaping them like torpedoes! The original recipe is my aunt Martha's, who forgot it was her recipe until she tasted them here a few weeks ago.


1 small chicken (use white and dark meat)*
3 TB butter
1 medium onion, chopped
1 small bunch of fresh parsley, chopped
Dash Worcestershire Sauce
Juice from 1/2 lemon
2 cans evaporated milk
10-12 TB flour
Salt & Pepper
3 eggs beaten
breadcrumbs
Vegetable oil

Day 1

Remove the meat from the chicken and cut up in small pieces. If you make the croquettes from yesterday's roast chicken and only ate one leg and some of one of the breast's, you will have enough meat for this recipe. Otherwise, you can buy a small roast chicken.

In a skillet, melt the butter and cook the onions until translucent. Add the parsley and cook for 1 minute. Remove from the heat. In a blender, add the chicken, the 2 cans of milk and the flour. Do this in batches, 1/2 the chicken, 1 can of milk, and half the flour. Blend until thickened and smooth. Add to the skillet with the onions. Repeat with the other half. With a wooden spoon blend the two batches into the onions and parsley. Add the lemon juice, the Worcestershire Sauce, and salt and pepper and continue to stir in medium or medium low heat. Be careful, if you see that it starts to stick to the bottom, lower the heat. You are going to stir for about 15- 20 minutes, stopping and starting again until it begins to separate from the edges and starts to bubble. Remove from the heat and set aside to cool. Once it is cooled, stick in the refrigerator until tomorrow, and I mean tomorrow! Mix needs to rest and cool in the refrigerator at least overnight so it will harden.

Day 2

Set up a breading station consisting of 1 bowl for the eggs, and 1 bowl for the breadcrumbs. Beat the eggs in one bowl, place about one cup of breadcrumbs in the other. Take one big soup spoonful of the dough and using your pretty little hands, shape into croquettes, pass through breadcrumbs, then the eggs and breadcrumbs again. Set aside in a cold plate. Repeat until all are shaped. I place the ones I am going to eat that night at least an hour in the refrigerator before I fry them. The rest are frozen and will yield at least two or three more meals. Freeze them in tin foil paper, in one long row, side by side. I usually make packets of eight and a couple of packets of 4 for an impromptum snack or lunch. Wrap tight.

Frying

Place about an inch of vegetable oil in a skillet and fry on all sides until golden brown. Drain in a paper towel. If they are frozen, fry straight from the freezer, but lower the heat to make sure they completely cook inside. Otherwise you will end up with beautiful croquettes on the outside but cold inside.

I hope you enjoy them as much as my family has for the last 40 years!

Ham Croquettes
Substitute 1 lbs. ham for the chicken