Enjoy this tasty sandwich with a side salad or a bowl of soup!
1 tablespoon mustard
1 6-inch piece baguette, halved horizontally
2 ounces brie, without rind, thinly sliced
2 ounces sliced smoked turkey or leftover roast turkey
4 thin slices skin-on Bartlett or Bosc pear
1 teaspoon vegetable oil
Spread mustard on cut sides of baguette. Top one side with cheese, turkey, and pear. Top with remaining cheese. Lightly oil outside of bread.
If using a panini press: Place in press and close. Cook over medium-low heat for 8 minutes.
If cooking without a press on top of the stove: Follow step one. Place panini in a small skillet, top with another skillet, and place a weight on top. Cook without turning over medium-low heat until bread is crisp and cheese has melted, 5 to 7 minutes.
If cooking without a press in the oven: Preheat oven to 400. Follow step one. Place panini on a baking sheet, top with another baking sheet and an ovenproof weight (such as a heavy skillet). Bake without turning until bread is crisp and cheese has melted, 8 to 10 minutes.
This is perfect for your leftovers. Enjoy!
2 tablespoons unsalted butter (1/4 stick), plus more for coating the dish
2 cups pearl onions, peeled
1 tablespoon fresh sage, finely chopped
1 cup potato, coarsely chopped
2/3 cup celery (leaves too), coarsely chopped
2/3 cup carrots, peeled and coarsely chopped
Freshly ground black pepper
3/4 cup frozen peas
3 tablespoons fresh Italian parsley, coarsely chopped
Creamed Turkey, see below for recipe
1 large egg
1 tablespoon water
14 ounces store-bought puff pastry dough, defrosted if frozen
Heat the oven to 400°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter and set aside. Melt the measured butter over medium heat in a large frying pan until foaming. Add the onions and sage and cook until the sage aroma is released, about 2 minutes.
Add the potato, celery, and carrots and season well with salt and pepper. Cook until the carrots and onions are just beginning to soften, about 6 minutes.
Remove the mixture from heat, stir in the peas, parsley, and creamed turkey, and season with additional salt and pepper.
Turn the filling into the prepared baking dish. Whisk the egg together with the water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut the dough to fit over the baking dish. Place the dough over the filling and tuck it into the edges of the dish.
Brush the dough with the egg wash and cut 10 evenly distributed slits in the top to vent. Cook until the crust is golden brown and the mixture is bubbling, about 30 to 35 minutes. Let sit 10 minutes before serving.
4 tablespoons unsalted butter (1/2 stick)
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
3 cups cooked turkey, medium dice
1 tablespoon apple cider vinegar
Melt butter over medium-low heat in a large saucepan or frying pan until foaming. Sprinkle in flour while constantly whisking, and cook until raw flavor is gone, about 1 to 2 minutes.
Slowly add broth, whisking constantly until mixture is smooth. Add milk and again whisk until smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 10 minutes.
Remove from heat, add turkey and vinegar, and stir to coat. Season well with salt and freshly ground black pepper.
Rich and creamy – an alternate to the standard mashed potatoes!
2 cloves garlic, smashed
3 tablespoons unsalted butter
3 pounds waxy potatoes (such as Yukon gold or Yellow Finn), peeled
3 cups half-and-half
1/2 cup creme fraiche
2 tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/8 to 1/4 teaspoon ground mace
Kosher salt and freshly ground pepper
1/4 cup chopped chives
Preheat the oven to 350 degrees F. Rub the garlic all over the inside of a 3-quart baking dish, then mince it. Grease the dish with about 1/2 tablespoon butter.
Slice the potatoes about 1/8 inch thick (a mandoline works well). Combine in a large saucepan with the minced garlic, the remaining 2 1/2 tablespoons butter, the half-and-half, creme fraiche, flour, thyme, mace, 2 1/2 teaspoons salt, and pepper to taste. Bring to a boil over medium-high heat and cook, stirring, until the mixture thickens slightly, 1 to 2 minutes. Stir in the chives and transfer the mixture to the prepared baking dish, shaking it to distribute the potatoes evenly. Bake, uncovered, until the potatoes are fork-tender, about 1 hour 5 minutes, occasionally spooning some of the liquid over the top. Let cool 10 minutes before serving.
You can also make the scalloped potatoes in individual ramekins; bake about 40 minutes. Enjoy!!
Salmon is a healthy choice for tonight’s dinner! Enjoy!
1 1/2 pounds salmon filet
2 tablespoons extra virgin olive oil
1 lemon, thinly sliced
1 shallot, peeled and thinly sliced
24 pitted black olives
2 tablespoons chopped parsley
1 tablespoon dry white wine
Freshly ground blck pepper
4 large pieces of parchment paper
Preheat the oven to 400 degrees. Cut the salmon into 4 equal pieces. Make 4 parchment packets (note: the fish can alternatively be cooked in foil) by folding 4 large pieces of parchment in half then cutting each into a semi-circle (when the paper is unfolded it will look like a clam shell).
Lay the pieces of paper out flat. Rub one side of each with a little olive oil and salt. Place a couple of lemon slices on the oiled surface and put a piece of salmon filet on top. Put several more lemon slices on top of each piece of salmon. Scatter shallots, olives and parsley over each. Season the filets with a little more olive oil, salt, pepper, and few drops of wine. Seal each packet, tightly folding and pleating the edges from one corner around to the opposite side.
Place the packets on a baking sheet and cook until the fish is firm, about 15 minutes. Remove the packages from the oven and serve.
This is always a crowd pleaser!! Enjoy!!
4 medium russet potatoes
8 ounces 90%-lean ground beef
1 cup broccoli florets, finely chopped
1 cup water
1 cup reduced-fat Cheddar cheese, divided
1/2 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
Pierce potatoes all over with a fork. Place in the microwave and cook at 50% power, turning once or twice, until the potatoes are soft, about 20 minutes. (Or, use the “potato setting” on your microwave and cook according to the manufacturer’s instructions.)
Meanwhile, brown meat in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high, add broccoli and water to the skillet, cover, and cook until tender, 4 to 5 minutes. Drain the broccoli; add to the meat.
Carefully cut off the top third of the cooked potatoes; reserve the tops for another use. Scoop the insides out into a medium bowl. Place the potato shells in a small baking dish. Add 1/2 cup Cheddar, sour cream, salt and pepper to the potato insides and mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine.
Evenly divide the potato mixture among the potato shells and top with the remaining 1/2 cup cheese. Microwave on high until the filling is hot and the cheese is melted, 2 to 4 minutes.
Vegetarian variation: Replace the ground beef with a soy-based substitute or omit the beef altogether and increase the broccoli to 1 1/2 cups and the cheese to 1 1/4 cups.
Chicken makes this Greek salad a meal!
1 large garlic clove
1 teaspoon finely grated lemon zest
5 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
4 cups skinless boneless rotisserie chicken pieces
2/3 cup pitted kalamata olives, quartered lengthwise
1 1/2 cups crumbled feta cheese (about 6 ouces)
3/4 cup roughly chopped flat leaf parsley
1/2 cup finely chopped red onion
2 romaine hearts
6 medium vine-ripe tomatoes, cut into wedges
Serve with pita chips
Mince garlic, then mash to a paste with an 1/8 tsp salt. Whisk together garlic paste, lemon zest and juice, oil and pepper to taste, then toss 1/2 cup of lemon vinaigrette with chicken, olives, cheese, parsley and onion and put on a platter. Quarter each romaine heart and reserve 2 quarters for another use. Arrange tomatoes and lettuce around chicken mixture, then drizzle tomatoes and lettuce with remaining vinaigrette.
Try this pizza – pesto really shines with this combo of ingredients!
1 1/2 pounds ground beef
3/4 cup fresh or dried breadcrumbs
3 eggs, beaten
1/3 cup pesto
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 store-bought pizza dough
3/4 cup tomato sauce
2 cups grated mozarella cheese
1 recipe meatballs (recipe above)
2 cups steamed broccoli florets (optional)
1/2 cup freshly grated Parmesan cheese
fresh basil leaves (optional)
Preheat the oven to 450F.
To make the meatballs, combine the beef, breadcrumbs, eggs, pesto, salt, and pepper; mix with your hands to incorporate. With wet hands, form 16 meatballs, each about the size of a golf ball and set aside.
In a large, heavy-bottomed skillet over a medium-high flame, heat the oil. Cook the meatballs until golden brown and cooked through, working in batches if necessary to avoid crowding the pan. Remove the meatballs to a plate lined with paper towels and let cool for 5 minutes. Cut the meatballs in half and set aside.
To make the pizza, stretch the dough using your hands to fit the pan you have (round or rectangular), pulling the dough to the edges. Spread the sauce over the dough leaving a 1-inch border. Top with mozzarella cheese, then add the meatball pieces and broccoli florets, if using. Top with Parmesan and bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbling.
Remove from the oven and top with optional basil leaves. Let rest for 2 minutes before slicing and serving.
Have this on a chilly Fall night! Enjoy!
1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
This is a great Crock Pot recipe!
Flank steak is ideal for this preparation, but flat-iron steak, beef chuck roast, and beef brisket are some more economical cuts of beef that also stand up to the low heat, longer braising of the slow cooker.
1 flank steak (2 lb.), seasoned with salt and black pepper
2 Tbsp. olive oil
1⁄2 cup low-sodium beef broth
4 Roma tomatoes, seeded and chopped
2 poblano chiles, seeded and sliced into strips
2 onions, chopped
1 yellow bell pepper, seeded and sliced into strips
2 Tbsp. minced garlic
2 Tbsp. dried oregano
1 Tbsp. ground cumin
2 tsp. each ground coriander and smoked paprika
1 tsp. kosher salt
1⁄2 tsp. red pepper flakes
For the garnish:Minced red onion, Chopped fresh cilantro,Sliced jalapeño
Sear steak in oil in a sauté pan over medium heat 3–4 minutes per side; transfer steak to a plate. Deglaze pan with broth, scraping up bits on the bottom; set pan aside.
Combine tomatoes, poblanos, onions, bell pepper, and garlic in a 4- to 6-qt. slow cooker. Add oregano, cumin, coriander, paprika, salt, and pepper flakes; toss to coat. Add steak and pan drippings. Cover; cook until steak is fork-tender, on low-heat setting for 7–8 hours. Remove meat, let it rest 5 minutes, then shred; serve with vegetables. Garnish each serving with red onion, cilantro, and sliced jalapeño.
These are a tasty Fall treat – you can always drizzle with some melted butter too – Butter and Crab make a fantastic combo. Enjoy!
For the CRAB CAKES:
1/3 cup mayonnaise (preferably flavored with olive oil)
2 tablespoons Dijon mustard
Zest of 1 lemon
1 teaspoon Old Bay seasoning
1 tablespoon chopped fresh parsley leaves
2 scallions, finely chopped
1 large egg
1 pound lump crabmeat
Kosher salt and freshly ground black pepper to taste
1 cup bread crumbs
For the LEMON MUSTARD SAUCE:
1/2 cup mayonnaise
Juice of 1 lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh parsley
Preheat the oven to 400F. This recipe makes 10 crab cakes.
In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake. Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan. Bake for 10 minutes.
While the crab cakes are baking, prepare the sauce by combining all the ingredients in a small bowl.
Serve the crab cakes with Lemon Mustard Sauce.