Pasta Fagiloi

Tired of turkey leftovers?  Need to lighten up a bit? ...this soup will cure your turkey burn out blues!   I have been making this for years and called it minestrone...  It's actually called Pasta Fagiloi which translates to "pasta and beans".  Traditionally it is a meatless dish but Americans being the carnivorous dudes that we are, threw meat in it at some point.  I chose chicken sausage but beef or even chicken would work...heck, if you got some left over turkey you are not sick of...that would work too!
This makes a big batch, enough to freeze some for later or share with a neighbor.  I served it with my 'one rise' easy sweet rolls.

1 package italian chicken sausage (I used Iseniro's) if in casings, remove
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves chopped
1 tablespoon italian seasoning
28 oz can diced tomato (undrained)
15 oz can kidney beans (drained)
15 oz can cannelli beans (drained)
2 cups beef broth
2 cups chicken broth
28 oz can tomato sauce
5 oz pasta - small size works best (Barillia Piccolini shapes work well)

In dutch oven or soup pan cook sausage.  When brown remove sausage.  Leave any drippings in the pan and add onion, carrot, celery.  Cook until vegetables are tender, add garlic and italian seasonings and cook another couple minutes.
Add diced tomato, drained beans, beef and chicken broth along with tomato sauce.  Simmer for 25 minutes.  Add pasta, cook until al dente according to package directions.
Serve with grated parmesean and fresh bread!

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Sugar Seared Salmon with Pineapple Salsa

I have never seen another recipe like this one.    We were in Maui and I was watching  one of those tourist channels and they were preparing this salmon at a restaurant in Lahaina.  I have been making it ever since!  This is one of those recipes that works during the week but is also a show stopper when you have guests. There are only 5 ingredients...that works for me!

 The preperation is super, super easy.   I serve with garlic mashed potatoes and green beans, but sweet potatoes and any veggie would work.  If you are not a pineapple fan, omit the salsa and serve with a garlic cream sauce...cream sauce goes with everything!

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Quick Chicken and Corn Chowder

Ahhhhh, just in time for the wet weather here in Seattle!  This is so easy and so darn good.  I was so glad the photo came out, 'cause I just ate the last bowl for lunch!

Use a cooked rotisserie chicken from your local mega mart to make it even easier to prepare. Top with grated cheddar, sour cream or even bacon bits and of course...hot sauce!  A side of cornbread would be mighty nice too.

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Cranberry-Orange Upsidedown Cake

I thought this would be one of those recipes that I would  have to make several times before I got it right.  I was thinking the cranberries would be too tart or they would stick to the pan....I was doing my foodie happy dance when it slid out of the pan like butta and tasted just perfect!  A really nice mix of tart and sweet.

I used a tried and true white cake recipe and added orange extract , (you should have some extract in your cupboard from the orange brownie recipe I posted last week:), a bit of orange zest and I substituted 1/4 cup of orange juice for some of the milk.

This is a festive looking cake and really yummy!   

 Make a double batch, keep one and give one to someone you love..awwwww.

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Turkey Sausage with Cavatappi Pasta and Zucchini Ribbons

I crave pasta and cavatappi is my new 'go to' pasta...for starters it's really hard to over cook and I tend to get distracted easily in the kitchen :)  It's sturdy and holds the sauce.  A coupla notes;  cavatappi pasta is tubular, that means water gets inside during cooking, be sure to drain really well or it will make your sauce watery.   Also,  you could remove the casings from the sausage, crumble and brown, then add the marinara, but I think the sausage gets lost in the sauce...and I like my meat chunky!

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Marinara Primavera

 This is a simple marinara packed with veggies (hence the Primavera)...now why would you make a homemade marinara when there is all that bottled stuff on the grocery store shelf, you ask?  Quite simply, flavor, texture and nutrition...it is low in calorie and has half the sodium and who doesn't need more vegetables in their diet.  I sometimes wonder how they get so much salt in some of those prepackaged foods!
 This makes a very large batch and can easily be frozen in several containers so you have fresh marinara on hand anytime!  

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Rub-a-dub-dub Rub

This is my 'bam'!  I add it to just about anything that makes sense...soup's, stews, chili and of course rub on salmon (my fave),sprinkle on chicken for a quick weeknight meal. Also blends well with sour cream and mayo for a nice dip...it does it all!  Make a big batch in a mason type jar...also makes a nice food gift when put in a pretty little container.

1/2 cup smoked paprika (if you prefer, regular paprika will do just fine)
1/3 cup chili powder
1/4 cup brown sugar
2 tablespoons cumin
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground pepper

Mix all ingredient well and store in air tight container

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Pumpkin Cheesecake

Oh great pumpkin...moist and mysterious...okay, sorry, I got a little carried away.
I am so in love with pumpkin flavored everything this year!  We had this at Shuckers Restaurant at the Fairmont Hotel in Seattle...it was to die!   I knew I had to try to remake it...I think I came pretty close!

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Fluffy Pancakes

I have tried a whole lotta pancake recipes over the years and this one is the best by far!  Easy, consistent results and you most likely have the ingredients on hand...toss that Bisquick my friends...these are just as easy and so much better!

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Orange 'Brownies'

These are just decadent and wonderful!  Blasts of sugar, butter and orange will fix that sweet tooth you have had hangin' around.  I heard some where that these won first place at a Pillsbury Bake Off contest but I can't find any info on it.  They are simple to make with only a few ingredients...hope you love them as much as we do!

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Crockpot Turkey Chili with Sweet Potatoes

Great start on a Sunday morning when you know you won't feel like cookin' on Sunday evening! The sweet potatoes add a punch of flavor but can be excluded if you prefer. Chili is a dumping ground for your fridge...if you've got some carrots, zucchini or most any other vegetable that has seen better days ...throw them in the pot! For those of you who like to cook using exact recipe's this one will work without any changes every time. Basic, flavorful and feeds about 8. I served it with the left over Bacon, Cheese and Onion biscuits I made the other day. Yumbo!

Ingredients

• 1 1/2 pounds ground turkey (ground chicken or beef will work as well)
• 2 tablespoons olive oil
• 1 pepper chopped
• 1 onion chopped
• 1 jalapeno, seeded, deveined and chopped
• 2 cups chopped sweet potato
• 2 16 oz can's of kidney beans
• 2 15 oz can's of chopped tomatoes
• 1 15 oz can tomato sauce
• 1/3 cup packed brown sugar or molasses
• 4 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons cumin p
• 2 teaspoons salt
• 2 teaspoons pepper

Heat olive oil in large non stick frying pan. Add ground turkey, onion, pepper and jalapeno. Saute until meat is cooked through and vegetables are tender.

Pour into crock pot. Add remaining ingredients, stir well and cook on low 5-6 hours.
Serve with your favorite toppings...sour cream, grated cheese or over a bed of rice or noodles .

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Cranberry Orange Chutney (Canning friendly recipe)

This recipe produces a cranberry that taste's like a cranberry! You get a tart sweet taste. If you prefer a more sweet version, increase the sugar and brown sugar by 1/2 cup each.
You can can...(funny huh?) or not can this recipe. If you choose to can, use the hot water method and follow the directions from the National Center for Home canning. Super easy and these make great little gifts!

Cranberry Orange Chutney

• 24 ounces fresh whole cranberries
• 2 cups chopped white onion
• 2 cups golden raisins
• 1½ cups white sugar
• 1½ cups packed brown sugar
• 2 cups white distilled vinegar (5%)
• 1 cup orange juice
• 4 teaspoons peeled, grated fresh ginger
• 3 sticks cinnamon

Yield: About 8 half-pint jars.
Instructions
Rinse cranberries well. Combine all ingredient in large dutch oven. Bring to a boil over high heat, reduce heat and simmer 15 minutes until cranberries are soft, stir often to prevent scorching. Remove cinnamon sticks and discard.

Cool and seal in tight-fitting container for up to one week or preserve, following the link above.

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Bacon, Cheese and Onion Biscuits

I used to do a lot of event planning....and one of the places I looked forward to every year was the Mountain Springs Lodge in Leavenworth Washington...it wasn't just because it is so beautiful, although it is...it was the scalloped potatoes. Little puffs of heaven. I told my friend Laurie, when my time comes, I want to be buried in my blue frilly dress with a cup of those scalloped potatoes...and now, I must add one, please throw in this biscuit! Sorry Laurie, I know you will be busy, planning my party and all...but I really need this biscuit when I go to food heaven. Just chuck one in when no ones looking...thanks pal.
p.s. I borrowed this recipe from browneyedbaker.com the blog site I want to be when I grow up. I just changed the shape of the design a bit...turned it from scone to biscuit.
Ingredients
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
Heavy cream, optional**
1 large egg
2 tsp. water
**Heavy cream may be substituted for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt and black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture.

Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbsp at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly flours flat surface. Pat dough into a ball. Using a well-floured rolling-pin, flatten dough into a rectangle about 8 inches long and 1/2 inch thick. Cut dough into 8 to 10 equal squares, depending on the size biscuit you prefer.

(and yes, that is a play dough rolling-pin! I happen to think it works like a champ...)

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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Roasted Red Pepper Stuffed Chicken Breasts

Wow! How fancy is that? But if you follow my recipes you know it has to be simple or else I wouldn't make it! Lightly breaded, baked and stuffed with roasted red peppers and white cheddar cheese...although you could use any cheese you have around....feta would be good...anything with feta is beta!
Ingredients

• 4 chicken breasts cut into 8 cutlets (or buy them already cut, but it only take a moment to slice them yourself.
• 1 12 oz bottle of roasted red peppers
• 8 slices white cheddar cheese
• 1 egg beaten
• 1 cup seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil

Preheat oven to 350 degrees. Spray baking dish with non stick spray. Beat egg in medium size bowl. Mix breadcrumbs and parmesan in separate bowl.
Wash and pat dry each cutlet. Lay roasted pepper and cheese on top of cutlet.

Roll up chicken and dip in beaten egg and then roll in breadcrumb mixture. Place seamside down in baking dish.

Drizzle with 2 tablespoons olive oil and bake for 40 minutes and serve!

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Mini Cheesecakes with Peach Preserves

I love mini food! A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of preserves or pie filling for the topping. Great to tote to a friends house!
Ingredients
For crust

• 1 cup crushed graham crackers
• 2 tablespoons sugar
• 2 tablespoons melted butter

For cakes

• 8 oz block cream cheese (1/3 reduced fat will work) softened
• 1 egg
• 1/2 cup sugar
• 1 teaspoon lemon juice (optional)
• 1 teaspoon vanilla

Line a 12 tin muffin pan with cupcake liners. Spray the bottom of each liner with non stick cooking spray.
.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use. (I used a mini martini glass to tamp down crust...how clever!)

In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool

Top each cheesecake with 1 tablespoon preserves.

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Tortellini and Fresh Mozzerella Kabobs

I am a huge fan of fresh mozzarella and pasta...this is a great way to get my fix on a stick!
Wonderful and impressive to bring to a party and they travel well. Bring a side of pesto to drizzle over skewers before serving. Can also be made several days in advance.
Ingredients

• cherry tomatoes (figure 2 per skewer)
• fresh mozzarella cut into 1 inch cubes (careful not to cut to small or they will not thread easily)
• fresh tortellini cooked to al dente
• bamboo skewers

Thread order: tomato, mozzarella cube, 3 tortellini's, mozzarella and tomato. I have found that having the tomato at the base and the end of the skewar helps hold the pasta and cheese together.

Drizzled with Pesto

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Pumpkin Cupcakes with Pumpkin Frosting

Let me say first that I am sick of pictures of cupcakes...they are everywhere! They have taken over my favorite food shows they are all over the internet and there is a cupcake shop on every street corner! Enough already....cupcakes are so yesterday, can't we find a new food toy to play with?
Now that being said, I have to share with you the easiest cupcake recipe you will ever have....but I can tell you right now, it's going to be a long time before you see another cupcake on this blog so enjoy!
Ingredients

Servings: 24

Serving Size: 1 cupcake with frosting

Calories: 121

Fat: 2.8

Carbs: 23.2

Fiber: 0.5

Protein: 1.4

WW Points+: 3

• 1 18 oz box of vanilla moist cake mix
• 1 cup of pumpkin puree
• 1 tablespoon pumpkin pie spice mix
• 1 cup water

Mix it up and throw it in a cupcake lined pan and bake following the directions on the box. That's it, no eggs or oil. How cool is that?
Frosting

• 1 8 oz block of cream cheese (1/3 less fat works great too)
• 1/3 cup of pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1/4 cup packed brown sugar

Whip it up with your electric mixer. Put in the fridge for about 30 minutes before frosting your cupcakes (longer if you are piping it on)... and Bob's your uncle!

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Asian Style Turkey Meatloaf

Note to self: If one wants to be a successful food blogger, be sure to take photo's of food before serving to your hungry family. This is all that is left... a meatloaf carcas, but this recipe is too good not to share so here goes,
Ingredients

• 1 1/2 pound ground turkey or chicken
• 1 carrot finely chopped
• 3 scallions chopped
• 2 tablespoons grated fresh ginger or 1 teaspoon ground
• 1/3 cup chopped water chestnuts (drained)
• 1/2 cup Panko crumbs or regular unseasoned bread crumbs
• 1 egg lightly beaten
• 1/3 cup teriyaki sauce plus 2 tablespoons for topping (I used Yoshida's)
• 1/3 cup of your favorite barbeque sauce. (I used Bullseye Original flavor)

Preheat oven to 350 degrees. Spray a loaf type pan with non stick spray

Chop carrots, onion, water chestnuts, scallions and grate ginger.
Add to ground turkey along with beaten egg, teriyaki sauce and panko crumbs. Mix well but do not over mix.
Add to loaf pan.
In seperate bowl combine remaining 2 tablespoons teriyaki and all of barbeque sauce. Pour over meatloaf.

Bake for 1 hour or until a meat thermometer reaches 160 degrees. Cool slightly before removing from pan.

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Tortilla Soup

I know, I know, there are hundreds of variations of this recipe, all just a little different. But I think what knocks mine out of the park is to saute chopped up tortilla's with the onion...it gives a depth of flavor that enhances this soup ten fold. Give it a try, let me know what you think!

Ingredients

• 1 pound boneless, skinless chicken breasts, thighs or a combination of both
• 2 tablespoons olive oil
• 1 cup chopped onions
• 2 teaspoons chopped garlic
• 3 corn tortillas, chopped in roughly 1 inch pieces
• 1 jalapeno pepper, seeded and chopped (or in a pinch 1 small can of roasted green chili's)
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground cumin
• 1 15 oz can of chopped tomatoes
• 4 tablespoons tomato paste
• 6 cups chicken stock
• 1 15 oz can black beans, drained and rinsed
• 1 cup of frozen corn kernels
• 1/4 cup chopped fresh cilantro leaves
• 2 teaspoons fresh lime juice

Preheat oven to 375. Bake chicken until fork tender, about 25 minutes. Let cool slightly, shred with a fork and set aside.
In a large dutch oven or soup pot, add olive oil, onions, garlic and chopped corn tortillas. Saute until onions are translucent and tortillas are soft.
Add jalapeno, salt, cumin, chopped tomatoes and tomato paste. Cook for about 5 minutes until all flavors merry.
Add remaining ingredients and heat throughly. Top with your favorite toppings below and serve!
Suggested Topping's

• cut 3 corn tortilla's in strips and bake in preheated 400 degree oven for 5-10 minutes or until crisp but not brown.
• 1/2 cup sour cream mixed with 2 tsp minced chipotle in adobo sauce
• Fresh avocado
• Fresh grated cheese

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