Warm Grapefruit, Avocado and Wild Rice Salad

Simple foods are usually the best. I'll admit that I can get caught up in complicated recipe, creating exttra dressings or sauces for 'another layer of flavor'. Spring is the perfect time to let go of these coveringss and let food shine on its own.

When I put this salad together, I wanted the freshness of the grapefruit to play off the nuttiness of the wild rice - adding a heavy salad dressing would just drown the flavors out. Using the juice that drips out of the grapefruit while you are peeling and cutting it moistens the warm rice (along with a touch of coconut oil) with a clean dressing that highlights the flavors.

Toss in fresh parsley and greens at the end for a crisp, familiar salad crunch and a hist of coolness against the cozy rice.

An air of crispness over a blanket of warm- just like Spring. It's the perfect use for leftover wild rice  and a great reason to cook it if you don't have any leftover.

Leftover Turkey Pasta with Roasted Poblano and Avocado Tahini Sauce

Aside from the craziness of Black Friday shopping, the day after Thanksgiving begins the drudgery of what to do with the leftover turkey. Sure you could make a sandwich or eat them plain as is, I also highly recommend this Potato Cake with Champagne Mushroom Ragu, or this Turkey Salad with Cranberry Vinaigrette. If you are looking for something a bit cheesier you might try this Horseradish Mac n Cheese dish.

But perhaps this year you want something a littler and healthier?  This is the dish for you. Loaded with veggies and topped with a super yummy poblano 'cream' sauce that is filled with the good fat that will keep you nourished from the inside. Toss in whatever veggies you have, from tomatoes to left over brussel sprouts.

The sauce is so creamy you won't believe that there isn't cream or cheese in it. Just healthy avocado, roasted pepper and raw pumpkin seeds. Yes, pumpkin seeds. I used them as my tahini base instead of sunflower seeds; it's a tasty way to get your zinc in. Once you make this sauce, you might start using this on your salads, as a sandwich spread or as a dip!

You'll be so excited for this pasta, you might just throw a another turkey in the oven~ who knew leftovers could taste soo good?

Quick and Easy Quinoa Breakfast Porridge

Every Sunday I make a huge batch of grains to use for the week. Usually it's quinoa, sometimes it's brown rice or lentils and often it's a mixture of all three. Whatever it is, it's stored in the fridge and becomes a base for lunches and dinners...and yes, even breakfast!

Think of the quinoa as oatmeal- it's kind of a vessel for the cinnamon, nuts and maple syrup.  And just like oatmeal it's completely versatile- add what you like. Raw honey instead of maple syrup, bananas and almonds in place of the walnuts and goji berries. Just have fun with it!

This is a great breakfast to toss together in a glass jar on your way out of the house and then enjoy when you get to work! Easy healthy fat and happy breakfast, it's the most important meal of the day!

Garlic Roasted Squash Grilled Cheese

It's that time of year when my backpack starts to get real heavy. Not from schoolbooks but from squash and pumpkins! Nothing says fall more then seeds roasting in the oven.

Roast a squash and you will have the base for a variety of meals from squash soup to ravioli. Today's recipe takes a classic grilled cheese and ups the ante by adding in garlic roasted squash. It's a perfect dish for left over squash or try it with pumpkin too.

Use any squash you prefer, I had butternut squash on hand. It's low in fat, filled with fiber and offers significant amounts of potassium  (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems.)

Add a squash to your shopping  bag and lift from your legs, not your back for this gooey, delectable Fat and Happy sandwich.

Flax Seed Crusted Sweet Potato Cake with Basil Dressed Kale Salad

Sometimes you accidentally create a dish so delicious, you gobble the whole thing down and then for days and weeks after you keep thinking about. Recreation was a must.

Using left over grain and a left over roasted sweet potato, I mushed them together and formed patties. A little crunchy crust comes from flax seeds. Where this really goes over the edge is the basil dressing and kale salad, completely flavor explosion against the warm sweet potato patties.

Use the left over grains you have in the house or follow my recipe brown rice, quinoa, lentil recipe. While you can substitute grains, definitely keep the sweet potato over a white.

Accidents happen for a reason....for a tasty Fat and Happy reason.

Turkey Enchiladas with Pumpkin Mole

Every year we host a 'Left Overs Party' a few days after Thanksgiving for our friends and family. The goal of the party isn't just to eat up all the left overs, but to test my creativity and ability to come up with a new dish.

One of the hardest left overs to work with was the remains of a pumpkin pie. To completely reinvent a dish would mean to turn a sweet dish into a savory one. This pumpkin mole does just that. With a hint of sweet to cool off the spicy peppers, this mole is delicious and screams Fall comfort food.

Before we get into the recipe, let me state this is not a traditional mole with 20-some ingredients. But it is a simple, delectable, deep rich sauce; though it does not require a pumpkin pie. Roasted or canned pumpkin will work just fine.

Set your leftovers free and you will be rewarded - hopefully with this gorgeous pumpkin mole!

Recipe Swap: Pork-Stuffed Bread with Cherry Relish

The monthly Recipe Swap challenges a group of bloggers to recreate an old recipe by varying the ingredients or method. These recipes are chosen from old hymnals, pioneer journals and treasured recipe books; often they are quite intriguing. Take this month's recipe for example -  pork fruit cake. The recipe literally says to mix all the ingredients (a pound of pork and a pound of currants) and then bake very slowly. Priceless.


My recipe goal is to stick with most of the original ingredients while messing with the method. But wanting to be somewhat true to the original recipe, I wanted the pork to be encased in bread. Steamed buns were calling out. But I had an overload of Asian food leading up to my weekend cooking. So I decided to stuff the pork into fresh bread loaf and use the fruit aspect as a compote on the side.

I have to admit, time got away from me and and in a rare moment of weakness I decided to purchase the bread rather than make it from scratch. The baking gods wouldn't allow it - there was no frozen bread dough to be found. I was meant to make it from scratch. So I set my alarm for early and kneaded my way through it.

What did I end up with? Exactly what it sounds like. Luscious pulled pork wrapped in warm, buttery, crunchy, doughy bread with a titillating spicy, fruity relish. Freaking yummy! Seriously.

There is life in those old recipes yet, you just gotta make them yours. Make this delicious Fat and Happy pork bread in the mean time.

Thanksgiving Leftovers: Potato Cake with Champagne Mushroom Ragu and Turkey Salad with Cranberry Vinaigrette

Leftovers.  Love 'em or hate 'em, not a single Thanksgiving dinner in the history of Thanksgiving dinners has eluded leftovers. Personally, I could skip the meal and go right to them, plus I enjoy the challenge of creating new dishes out of left over food.

This year you don't have to dread the turkey soup and sandwich combo, these recipes are elegant enough to keep the fine china out for (but with those dish pan hands, nobody would fault you for using paper.) I've given you two options to create a full meal, as well as a couple of other random ideas for drinks and such. What I love about these recipes is that you'll need half of a bottle of champagne (or white wine) and you get to drink the rest with your meal!  It's the Fat and Happy way to approach left overs.  Rejoice!


Tips and Techniques:  Your leftovers might taste slightly different than my leftovers. So as you make these recipes, taste often and adjust the seasonings accordingly if needed. Remember, the goal here is not to go get more groceries- be bold and substitute what ever is left in the fridge and cupboard!

Serves 4


Thanksgiving Leftovers:  Potato Cakes with Champagne Mushroom Ragu  and Turkey Lettuce Cup drizzled with Cranberry Vinaigrette.


1 cup left over mashed potatoes (can mix up to half with left over sweet potatoes, but if you use all sweet, they will over-power the shrooms).  Another option is to just use a few slices of turkey or even a slice of toasted bread!
1/4 cup bread crumbs
2 Tbls Canola oil
salt and pepper

Spread the bread crumbs on a plate, add salt and pepper; mix.  If using potatoes, form into 4 patties and cover both sides with the bread crumbs. Place patties in heated oil, cook until browned on both sides. Remove from pan, set aside until mushroom ragu is ready.

If you use turkey or bread- just heat or toast before topping with the champagne mushroom ragu.

Champagne Mushroom Ragu
1 Tbls olive oil
2 Tbls butter
1/4 cup thinly sliced red onion
6 cloves of garlic, minced
3 cups mushrooms, sliced (again, use what you have- button, crimini, bella's)
1 cup Champagne (Prosecco, Cava or white wine) - use something you are willing to drink!
1/4 cup cream
2 Tbls fresh sage, chopped
fresh grated Parmesan cheese


Heat the olive oil and butter over medium high heat and add the onions.  Cook for a few minutes while you chop the garlic, add in the garlic. Slice the shrooms and add to the pan; toss. Once the mushroom have reached desired tenderness (about 10 minutes), add in the champagne. Simmer for about 5 minutes; add in the cream and turn to low. Continue to simmer on low until the sauce begins to thicken; about 5-10 minutes  Add salt and pepper to taste.

Pour over potatoes, turkey or bread.  Top with fresh sage and Parmesan cheese.



Turkey Lettuce Salad Cup with Cranberry Vinaigrette

Turkey Lettuce Cup
1 heaping cup celery, medium diced
1/4 cup red onion, diced small 
1/2 cup crushed Sage Ginger Roasted Nuts (or any mixed nuts)
1 1/2 cups diced turkey
1/4 cup chopped parsley
Optional:  diced green beans and 1 apple (peeled and diced small)

To Plate:
Lettuce
Goat cheese (any cheese will work well in this)



Add all ingredients (except lettuce and cheese) in a bowl.  Toss with Balsamic Cranberry Vinaigrette.  Serve on a bed of lettuce and top with crumbled goat cheese. I like this salad best after the dressing has had time to soak into all the ingredients.



Balsamic Cranberry Vinaigrette
1/2 cup left over cranberries (jellied, canned or sauced- any will work)
1 Tbls balsamic vinegar (or red wine vinegar or whatever you have)
1 tsp Dijon mustard
1 Tbls orange juice
2 Tbls olive oil
2 Tbls Champagne (Prosecco, Cava or white wine)- use something you are willing to drink!
fresh ground black pepper
salt (optional)

Combine the first 4 ingredients in a blender (or whip by hand) until smooth, slowly add the olive oil.
By hand, stir in the Champagne.  Pour over turkey salad. Add pepper to taste.


Other ideas for Thanksgiving left overs:

Pumpkin Trifle - Scoop out leftover pumpkin pie, place into fun wine glasses. Layer with whipped cream and graham crackers or gingersnaps.  Sprinkle the top with a little spiced rum or brandy.

Cranberry Cocktails- Add about 1/2 cup water to remaining cranberries, mix well. Push through a strainer, discard solids.  Add cranberry juice to champagne or white rum and lime for a homemade cranberry drink.

Pasta Primevera:  Toss left over turkey, green beans, carrots, onions (use any veggies) with pasta.  Heat with olive oil or cream and top with cheese.

Sweet Potato Biscuits

Sweet potatoes are so good for you, why not find more ways to work them into your diet.  I had made a sweet potato mash to serve with a sauteed tilapia the other day and ended up with about a cup of left over potatoes.  The next night I was making a chorizo soup and wanted to incorporate these left overs somehow.  I've heard about sweet potato biscuits but haven't made them prior to this.  Here's the recipe I came up with- I'm quite happy with it.  The orange and apple are super flavors with the sweet potato without being too sweet and also cuts down on the use of dairy.  Many recipes out there call for cinnamon or nutmeg spices, I wanted to keep the biscuits on the savory side but I do think the spices would be a great addition if you planned to use these in a dessert.  Enjoy them with a soup, a stew or simply with jam or honey- they are filling, nutritious treat that will keep you fat and happy!

Tips and Technique:  The heavy potatoes keep this biscuit from rising to much so keep them a smaller size when you cut them out so they don't end up as a large, heavy hockey puck.

Sweet Potato Biscuits

2 cups flour, sifted
1 Tbl baking powder
1 Tbl sugar
1 tsp salt
8 Tbls cold butter, cut into tiny pieces
1/2 cup applesauce
juice of 1 orange
3/4 - 1 cup mashed sweet potatoes

Mix together the dry ingredients, add the butter.  Using either a pastry cutter or your fingers- work the butter into the flour until pea sizes form.  Add the remaining ingredients and stir by hand just until the dough comes together. You may need more or less juice depending on the humidity in your area and the size and juiciness of your orange, add this in slowly a few tablespoons at a time, just until the dough comes together.  You don't want to over mix biscuit dough.

Pat out the dough on the counter, use a round cookie cutter or small juice glass to cut out the biscuits. Place on a lightly greased baking sheet- bake at 400 degrees for about 20 minutes or until the bottom lightly browns.

Sausage Potato Balls

What is it about about making mashed potatoes that there is always left overs?  I'm convinced if we all donated our left over potatoes, we could feed small countries. This post is a little late to help you out with your left over Thanksgiving potatoes, but wait a few weeks, you'll probably have more. 

In this recipe, I'm giving you the base ingredients without definitive amounts. Be creative with this, adding in left over herbs and cheeses for extra flavor.  Use a trial and error method of adding in just little amounts at a time until it feels and tastes correct.  Don't be afraid, meat and potatoes are very forgiving. 

Tips and tricks:  Mashed sweet potatoes would work great in this recipe. Substitute turkey for the sausage if you have left over turkey. You can bake or fry these, I opted for the baking method for a slightly healthier option. Freeze any extras, then when you need to round out dinner or fill out a to soup it will only take minutes to defrost. 

Sausage Potato Balls

Cook sausage, set aside

Place left over mashed potatoes (roughly 2-4 cups) in a large bowl.  (If you have left over boiled, roasted or grilled potatoes- just mash them with a fork)  It's easiest to work with them when they are warm. so warm slightly in the microwave.

Sautee until soft

diced onion (about 1/2 cup)

Add and continue to sautee for one minute:

minced garlic cloves (about 2-4 cloves)

Add onions and garlic to potato bowl, along with:

Shredded cheese (I used cheddar, roughly 1/2 - 1 cup)

a few spoons of cream cheese

fresh chopped chives (couple of tablespoons)

a little melted butter (Couple of tablespoons)

salt and pepper to taste
warm cream or milk or broth (about 1/2 cup)
seasoned bread crumbs (about 1 cup)

With a whisk, whisk all the ingredients together, slowly adding cream to thin out the potatoes as needed.  You want the potato dough to be soft, but not runny; it needs to be able to hold it's shape.

Cut the sausage into 1 inch pieces.  Take a scoop of potatoes and place them in the palm of you hand.  Push one piece of sausage on the spuds, then form the potatoes around the meat into a ball.  Roll the potato in a plate of breadcrumbs (I season my crumbs with parmesan cheese, pepper and salt).  

Set the balls on a cookie sheet and continue until you've used up the all the spuds. Bake them in the oven until the the breadcrumbs begin to turn brown and crisp.

Leek, Fennel and Bacon Breakfast Hash with Parsley Oregano Vinaigrette

What is hash really?  Historically it was made with potatoes, onions and left over meat all mashed together- so basically it's a big skillet of cheap food sauteed in butter.  Sounds awesome. My versions of hash are much less mashed and don't come in a can either, perhaps they should be named a skillet-something-or-other.  But hash is more fun.

Many people also know hash as breakfast hangover food.  Plop a sunny side egg on top and let the runny yolk drip down and coat the spuds with total gooey yummy-ness.  Or you can go the lighter side of hash and top with fresh salmon baked in parchment paper with a dill yogurt sauce.  It all depends on your mood, in some cases -the prior evening out ... and what you have in the fridge.

Today it's just hash, an upscale hash perhaps, but just skillet hash, with a side of green chili.  Honestly, use what you have- don't be afraid to throw in beans, or peppers or peas even.  Think of the potatoes as a base to flavor as you see fit.  Chop, sautee, toss and enjoy with a fresh squeezed mimosa for a fat and happy morning!

Notes and tips:  Use a mix of sweet and white potatoes for the best flavor profile.  Add cubed roasted pumpkin or butternut squash for a nod to fall.  Top with an egg. Try the salmon idea mentioned above.  Add roasted red peppers and sausage for an Italian twist. Or top it with a steak for a super hearty breakfast (or dinner!)  You can never go wrong by adding bacon!


Leek, Fennel and Bacon Breakfast Hash

Mix Parsley Oregano Vinaigrette (recipe below)

Cook
5 strips bacon in a large sautee pan (add fresh ground pepper)
Set bacon on a paper towel, drain most of the bacon grease out of the pan- retain a few tablespoons.

Add and Sautee until golden brown on one side:
3 medium sliced potatoes to the bacon pan.
Fresh ground black pepper

Add and continue to sautee
1 chopped leek
1 medium sliced fennel bulb

When the fennel and leek begin to soften, add:
2 tbls butter
2 minced cloves of garlic
1/4 cup chopped sundried tomatoes
Continue to sautee and toss until the potatoes, leek and fennel are all softened and getting browned. If your pan is too dry, add a little olive oil.

Add and toss:
1 tbls fresh oregano
2 handfuls chopped parsley
2 tabls chopped fresh chives
4 small tomatoes, quartered
Salt and pepper to taste

Crumble feta cheese on top.  (if you want extra cheese, add a little Havarti as well)  Drizzle with the Parsley Oregano Vinaigrette and serve with a warm tortilla.

Parsley Oregano Vinaigrette
Add in a blender:
1 cup chopped fresh parsley
1/2 cup chopped fresh oregano
1/4 cup chopped fresh mint
2 tbls champagne vinegar
1/4 cup walnut oil

Blend on high, drizzle in olive oil as needed:
1/4 -1/2 cup olive oil  (add as needed, may not need all of this)

Shrimp, Edamame and Wild Rice Salad

Expect to see alot of Wild Rice recipes on this blog this winter, thanks to my family!  After I posted the Orange Balsamic Wild Rice Salad recipe- I hinted at the need for my Mom to send me more wild rice.  She did (Thanks Mom!)  Then we took a trip to visit Marty and Jenny down in Kirksville to root on the Bulldogs (see photos of the game below); Jenny's folks had read the blog and also sent wild rice for us there!  (Thanks Bartz's!)  So my cupboard is loaded up with magnificent Minnesota Wild Rice ....let the cooking begin!

Side note- we were also sent home from Kirksville with fresh (frozen) Salmon as well - look for those recipes soon!  There is something about our family and sharing food, I absolutely love it!  I'm open for some wild game....venison...elk....anyone?? 

Okay, this recipe worked in two ways, first it was served warm topped with garlic sauteed shrimp. Turns out we ate all the shrimp before I snapped a photo, oops.  Then second, I added a chopped apple and had it cold for lunch.  It's super versatile to be either a main dish or a side salad just by changing one ingredient.  Amazing, right? The other fun ingredient here is the edamame- a great soybean that is super high in protein, fiber and calcium. 

And now for my disclaimer- once again I just wildly poured, mixed, tasted- basically I wrote down the ingredients but not the amounts.  So this is from memory, I'm sure it will get you close, but feel free to adjust each ingredient for your taste. Make wild rice and be Fat and Happy!

Shrimp, Edamame and Wild Rice Salad
Make wild rice- basic cooking calls for roughly 3 cups of water to 1 cup rice, simmer covered about 45 - 50 minutes


Cook 1 cup Edamame - shelled edamame are found in the freezer section, these are simply boiled for a few minutes.  Follow the package instructions. (you could substitute peas).


Thai-esque dressing:
Whisk together, set aside

1/4 cup Sriracha sauce
1 tbls Ground ginger
1/8 cup Pomegranate balsamic (or regular balsamic)
1-2 tbls fresh squeezed lemon juice
2 tbls Soy sauce
1/4 cup Walnut or Olive oil
Salt and pepper to taste

 Putting the Shrimp Wild Rice Salad together:
Ready two plates, lay a small bed of chopped romaine lettuce on each plate.
Have shrimp peeled, deveined and ready, I had 4 per person but depending on the size, you may want more.

When the rice is ready, sautee shrimp with 2 minced cloves of garlic and olive oil over medium heat.  Shrimp cook extremely quick so this should only take a minute or two per side.

Quickly pour half of the dressing in the pan with the shrimp,add the edamame and toss. Now add the shrimp to the hot wild rice and toss.  Scoop the wild rice on the bed of lettuce (the heat from the rice will slightly wilt the lettuce) and serve with a lemon wedge.

Apple and left over Wild Rice Salad
Take one red delicious apple, dice and toss with fresh lemon.  Mix with the left over wild rice and serve on a bed of lettuce or with a pita. (This salad will stay for days in the fridge).

Orange Balsamic Wild Rice Salad

Chicago has the highest sales tax in the country- seriously ridiculous. However, the trade off is all the amazing, cool free shows, fireworks and concerts through the year. Last week was the showing of Psycho in the middle of Grant Park; thousands of people bring blankets, a picnic and bottles of wine to watch the big screen outside with the city lights in the background. Super fun experience!

With 30-some people in our group, the only way to go is a potluck picnic. My contribution was an Orange Wild Rice Salad. Wild rice is so nutty, flavorful and nutritious (technically not a rice, but a water seed), yet rarely used!
I love it and am hoping my Mom reads this and sends me more from the great state of Minnesota (hint, hint).

The salad was a huge hit; but not actually planning to post this recipe I didn't write down the ingredients until days later. So just remember it's a salad and the ingredient listing below will get you close. Have fun with it- if you like different nuts, change it! If you want to add a spoon of muster for a little snap, do it. Do whatever works for you. And since there isn't any mayo in this it's a great salad for hot days. Toss it together the day before (wait to add the nuts so they don't get soggy) and your picnic day is set to be easy, simple and fat and happy!


Orange Balsamic Wild Rice Salad

3-4 cups of cooked wild rice
Since wild rice takes about 45 minutes of simmering, make the wild rice according to the package first. When finished, set aside to cool.

While that is simmering, toast:
1 cup mixture of sunflower seeds, almonds, pecans. Set aside

Then sautee just to soften, do not not cook more than a few minutes:

1 tbls olive oil
1 tbls butter
1/2 cup chopped onion
1 cup chopped celery
1/2 cup each, chopped orange and yellow pepper
1 small shallot, sliced
1 tbls dried thyme

Set aside to cool.


Orange Balsamic Vinaigrette:

Whisk together:

1 cup orange juice
zest of 1 orange
1-2 Tbls of lemon juice
1/4- 1/2 cup of Pomegranate balsamic (plain balsamic is fine)
2 Tbls honey
salt and fresh ground pepper

While continuing to whisk, drizzle in, to emulsify the dressing:
1/4 to 1/2 cup olive oil (I used a walnut olive oil for even more nutty flavor!)

Add to the vinaigrette:

2 Tbls finely diced shallots
1/4 cup chopped parsley
2 Tbls chopped mint
2 Tbls chopped fresh oregano
2 Tbls chopped fresh thyme
1 orange, segmented
1/2 chopped dried cherries

Combine the wild rice, the sauteed onion mixture, the toasted nuts and the vinaigrette.
Serve immediately or let sit up to one day for the flavors to meld.

Shepherds Pie with Snappy Horseradish Potatoes

When it's chilly outside and you need a hearty dish- heck, even when it's not chilly- Shepherds pie just rocks! It's like goulash and that's fantastic!

In these economic times, I have been trying to cut corners and cook with cheaper items; we could say I'm being frugal- but cheap really describes it better.

Rather than by a nice, expensive piece of meat for this dish, I actually spent 2 bucks on a soup bone. Yup- that's it. I looked the soup bone over and decided there was quite a bit of meat on that bone. Cooked properly and long enough- there is enough meat on these things to make a hearty meal; I think I ended up with almost 3 cups of shredded meat for $2!

This should make about 7 servings (of course, this all depends on your serving size)- but if you do need to stretch this a bit then add a few extra potatoes to the top, add a little more broth, carrots and celery at the middle- the base flavor of this is fabulous! The addition of the creamy horseradish to the potatoes is addicting! We ate it so fast I didn't even get a photo of it until the next day!

Feel free to get a better cut of meat - but honestly the soup bone gives such great flavor to this dish and like I mentioned - I got enough meat off that bone I would not have wanted any more in it. Be frugal, make a goulashy dish and be fat and happy any time of the year!


Shepherds Pie topped with Horseradish Potatoes


Brown two soup bones
add:
1 cup onions
1 stick celery

add and sautee:
3 crimini mushrooms

When the onions are softened, add:
1 tbls tomato paste
stir, cook 1 minute
add flour (2 -3 tbls) and 1 Tbls dried thyme

add broth enough to cover everything and 1 cup red wine
simmer 1 1/2 hours - or until meat is ready to shred. Now remove the bones- shred off meat and return to pot with:

1 cup chopped carrots
1/2 cup chopped celery
1/4 cup chopped parsley
1/2 cup of fresh green beans
Simmer (add more wine and broth if need to cover everything).

In the meantime, boil:
4 medium sized potatoes, quartered, skin on (boil in broth for more flavor)
3 cloves of garlic, chopped.

Strain when potatoes are tender, but save the broth. Place the potatoes in bowl or Kitchen aide Mixer. Mix, add:

1/4 cup cream
Reserved broth -just add enough to make creamy
1/2 cup shredded cheddar cheese
2 Tbls creamy horseradish
2 Tbls of chopped chives
fresh pepper and salt

Taste the potatoes, adjust seasonings if needed.

Stir 1/2 cup frozen peas in the stew.
Now place potatoes on top of the stew- just plop spoonfuls down, spread and make little mounds and waves. Place in oven until bubbly and browning on top. Enjoy!

Cheesy Baked Eggs and Pasta Casserole

Left overs, love them or hate them- they are unavoidable. Personally, I love the challenge of finding a way to present to them so that it doesn't feel like you're eating the same meal over again.

In this case, we had leftover olive pasta and I knew from the moment I got up that morning that a baked egg casserole would was calling. I am from the Midwest (Minnesota) after all; we can make a casserole out of anything!

Next time you have leftover pasta -any kind of pasta will work- tomato, cream or oil based- throw this together for a super easy breakfast or a scrumptious lunch that can pair with a salad. You can even make this extra healthy by using all or mostly egg whites. The sauce of your pasta will the the base flavor for your eggs, and it's gonna be great!

Portion sizes are huge these days; save some for breakfast and see how early in the day you can be fat and happy!


Cheesy Baked Eggs and Pasta Casserole

You're going to need to assess how much pasta you have- and adjust accordingly. Below is what my version- use this as your base and go from there.

2 cups of left over pasta
Place in the bottom of a small casserole dish

Layer 1/2 cup of grated cheese across the pasta (use whatever, cheddar, Parmesan, goat)

whisk and pour into the casserole dish:
4 eggs
1/4 cup cream
2 tbls water
salt and pepper to taste

*you want enough egg liquid to cover the pasta

Place into preheated oven (375 degree) until the eggs are set in the middle. They will puff slightly, but don't overcook or you'll have dry eggs. Let rest for a minute and then serve.

Creamy Potato and Lil Smokies Soup

We are lazy. It's another chilly, blustery day outside ... a day we have resorted to staying in for, even though we are in need of a grocery store trip. I know I just tried the delivery service deal and there are aspects of it I do like; but apparently they don't offer a '30 minutes or less' delivery service. Huh.

So once again, it's dinner via the cupboard leftovers and outcasts. Can't go wrong with a soup; but with the new year the goal is lighter cooking for a while. A can of black beans, some potatoes and some really random meat - Little Smoky Sausages to be exact - and presto, you've got soup. Keep in mind you could use any meat here (bacon of course would be my first choice) or you could skip the meat and go for a vegetarian potato soup, too. To keep the calories down I went with more broth and just a hint of cream to thicken (skipping the flour), and I kept the cheese down to a manageable amount rather than go overboard.

Keep in mind that I used what I had in the house, so if you have a different cheese or different potatoes than I used, just use what you have. This was the first time we tried out the new cast iron pot Dave's folks got us for Christmas- it worked great- thanks!

I wonder if I would be a better or worse cook if I spent more time actually planning meals and shopping for ingredients rather than continually making up ideas out of what's left in the house? We'll probably never know. And right now- I've got a warm, thick, creamy soup in my midst and I don't care. I'm fat and happy!

Potato and Lil Smokies Soup

Sautee in 1 Tbls butter and 2 Tbls olive oil, until onions begin to soften :
1/2 cup white onion, diced
1/4 cup red onion, diced

Add, stir often and continue to sautee for 2 minutes (you don't want the garlic to burn):
2 cloves of garlic, smashed and chopped
Fresh ground black pepper (about 1 tbls)

Add and simmer:
3 chicken bouillon cubes (use veggie cubes if going for a vegetarian soup)
3 1/2 cups of water (of course, if you happen to have real homemade broth- use that in place of the water and bouillon cubes!)
2 medium Russet potatoes, cubed with skin on (feel free to use left over baked potatoes)
10-15 Lil Smokies, sliced into bite sized pieces (try slicing each into three pieces)
1 can of black beans, rinsed and drained
pinch of salt

Continue to simmer until the potatoes are tender and the flavors have melded. (Try mushing some of the potatoes with the back of the spoon to help thicken the soup.) Expect to let this soup simmer for around 1/2 hour.

Add and continuously stir for a couple of minutes, the soup will begin to thicken slightly:
1/2 cup of cream

Turn off heat, stir in:
1/2 cup sharp white cheddar cheese, chopped or shredded
1/4 cup Parmesan cheese, chopped or shredded

The heat of the soup will melt the cheese and thicken the soup., but leave the heat off as you don't want the cheese to burn on the bottom of the pan. Salt and pepper to taste.

Bonus:
**for a little spicy twist, I added one tsp of green curry (just out of a can) to a left over bowl of this soup I was warming up and it was real fun kick! Be careful though- that green curry can be some hot stuff!

Turkey Sweet Potato Soup

This time between Christmas and New Years is a funny time. The holidays aren't quite over yet, but I'm ready to start that resolution about eating better and drinking less! Salads come to mind- but without any lettuce on hand I turn my attention to a veggies.

A sweet potato, a parsnip and a zucchini- toss those with some left over turkey and you've got a nice turkey veggie soup that's slightly different than the norm. Nothing spectacular, just a simple soup that allows the flavors of the veggies to come through.

I was avoiding the carbs, but some nice options in this soup would be the Ditalini pasta (tiny tube-shaped pasta) or rice (wild rice would be super flavorful!) If you have some extra tortillas in the house, that would top this soup well too (cut them into strips, salt and bake them until crispy).

If you can find a few nights to relax at home (a night away from the party), treat your body to a relaxing meal too!

Turkey Sweet Potato Soup

In a slow cooker or pot on the stove, add:

left over turkey, shredded (around 2 cups is what I used)- if you're using fresh turkey, slow cook by itself until nearly complete- then add the rest of the ingredients below.
1 can of diced tomatoes
1 can of black beans, drained
Chicken broth- enough to cover the ingredients, may need to add more once you add the rest of the veggies below.

In the meantime, sautee in olive oil-until onions begin to soften (like 5 minutes):
1/2 cup diced onions (white or yellow)
1 diced parsnip
1 large sweet potato, diced

add and continue to sautee to soften garlic
2 garlic cloves, mashed and chopped
1 zucchini, diced
1 Tbls lime pepper
1 tsp oregano
salt and pepper to taste

Add all ingredients to the pot. Let simmer for at least an hour for the flavors to meld and potatoes are softened- go longer if you have time.

Buttermilk Mac n Cheese

I was heading out of town to catch up with part of my family in Detroit - we were catching the Christmas Spectacular Rockettes show. This was my first time seeing the show and there were some unfortunate technical difficulties, so the double decker bus and the cab scene were cut.

But it was still a fabulous show. The best part might have been watching it with my nieces and nephews. We danced in our seats and laughed and giggled- it was amazing!

While I was out frolicking in the holiday spirit- Dave was left at home alone. I wanted to leave him some good food that he could just heat up. Being the cheese lover he is, anything with cheese would do. We settled on a Mac and Cheese that he could pop into the oven.

There's a million mac and cheese recipes and I make it different every time I make it. (try my goat cheese mac and cheese some time!) This time I had some buttermilk that was nearing expiration, so I used that along with the rest of the leftover milk products in the fridge. I love the slightly tangy sourness this added and this is now one of my favorite recipes-be forewarned that this is real rich!

Again I had not written this down until weeks later-but I'm fairly sure this is close to the right measurements. Give it a try and let me know how it worked out for you. Dave loved it and was able to just reheat it while I was partying with the fam'. You'll love this version too! It should be real sauce to accommodate for the oven baking. Feel free to add to this- I added chorizo to the left overs and it was amazing! This is a huge recipe, you may want to cut it in half.

Buttermilk White Cheddar Macaroni and Cheese

Sautee in olive oil or butter
1 1/2 cups onion, chopped small (white or yellow)

Add and sautee until garlic is softened
4 garlic cloves, chopped
1 Tbls garlic powder
1 Tbls onion powder
Fresh ground pepper

Add, stirring to incorporate, and let cook for a minute
3 Tbls flour

Add and simmer until sauce begins to thicken:
3 cups buttermilk
1 cup cream
1 cups half and half
1 cup broth (chicken or other)

Remove from heat, stir in:
12 oz (or roughly 3 cups chopped) White cheddar, chopped for easy melting
1 cup chopped (roughly) Havarti
1/2 cup chopped (roughly) Parmesan

In the meantime, cook 1 box (around 8-10 cups of uncooked pasta) of rotini pasta (use what ever past you like) according to directions, but leave this slightly al dente, since this will go into the oven to cook further.

Combine the pasta and sauce, pour into a large oven proof dish or individual dishes. Don't worry if the cheese chunks are not all melted- they will melt in the oven.

Top with shredded white cheddar, Parmesan cheese and black pepper. Bake at 350 until the top is crusty and the sauce is bubbly.

Turducken - The Finale

If you haven't read Turducken - A Thanksgiving Story, and Turducken - Part Deux, you might want to start there first.


No time update the story today, but I did want to get some of the photos uploaded. Take a look- enjoy, and come back the the rest of the story!

I will tell you everything was fabulous!

I'm back to finally do a little updating on this process. First I need to send out props to my dad. The weekend prior to 'the event', Dad gave me lessons on how to debone the birds. It was pretty funny- a bunch of the nieces and nephews were watching this process. We each had our chicken on a cutting board in front of us and the kids were on the other side of the counter. They were a good audience (all between 4 and 8), oohing and aahing, and shrieking all when appropriate. How funny did they think they were, when at the end they announced that mine did not like Dads did! I'm not even sure what they were talking about! Crazy, silly kids talkin' nonsence!

Based on all the research I did; I had planned on cooking this meaty breasted beast for about 10 hours. My oven cooks slow- so I bumped up the temperature to 250, instead of 190. We had just returned from the airport (picking up Aaron and Alina), and the bird was done! In fact, I could have taken it out half an our early. So 6 1/2 to 7 hours is all it took. It is important to drain the fat out once in a while during the cooking process so the bottom of the turkey doesn't fry! And you need to let that puppy rest for about an hour before cutting into it too.

The various stuffings really made a difference! The flavors all melded well together as well as stood on their own. The left overs were as good as the entire experience!