Turkey and Wild Rice Soup

Still have leftover turkey from Thanksgiving? Turn it into a delicious meal with this recipe for Turkey and Wild Rice Soup!

Photo Courtesy of Taste of Home

Ingredients:

1 package (6 oz.) long grain and wild rice mix with seasoning
2 cups leftover turkey or chicken (can also use cubed chicken breasts)
1 large onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cups diced carrots
2 cans (14.5 oz. each) chicken broth
½ teaspoon dried tarragon
¼ teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons flour
1 can (12 oz.) evaporated milk

Directions

Prepare rice mix according to package directions, omitting butter.  Meanwhile, in a large saucepan, sauté the onions in oil until translucent.  Add garlic and sauté 1-2 minutes longer.  Add the broth, tarragon, thyme, pepper, carrots, and turkey to the onions and garlic.  Bring to a boil and simmer until carrots are tender.  Add the prepared rice to the pot.  In a separate bowl, combine ½ cup of the evaporated milk with the flour and stir until smooth.  Add the flour mixture to the pot and simmer until thickened. 

**Soup will thicken over time as the rice absorbs some of the moisture.  Feel free to add additional chicken broth if soup becomes too thick.

Grocery Item	Weekly Sale at Cub Foods (11/18/12-11/24/12)
Chicken	Fresh Chicken Thighs (family value pack) on sale for $0.99/lb. Perdue Oven Stuffer Roaster on sale for $0.99/lb. Cub Fresh Rotisserie Chicken (32 oz.) for only $1.48 when you buy 10 Knorr Sides (need coupon) Fresh Whole Cut Up Chicken on sale for $1.89/lb Boneless Skinless Chicken Breasts (family pack) on sale for $2.99/lb.
Onions	St. Pauli Boy Sweet Yellow Onions (3 lb. bag) on sale fo r$.248

Grocery Item	Weekly Sale at Econo Foods (11/25/12-12/1/12)
Chicken	Rotisserie Chicken on sale for $6.99 each Gold ‘n Plump Value pack (67 oz.) on sale for $5.99 each
Carrots	Peeled Baby Carrots (1 lb.) on sale for $1.29

Pumpkin Pie (From Scratch!)

This recipe is just for fun.  I'm back home for Thanksgiving which means lots of time to spend cooking and baking! I've always wanted to try making a pumpkin pie from scratch (aka, from a real pumpkin instead of from a can).  It turned out really well!

 

Paula Deen’s Perfect Pie Crust:

1 ¼ cups all purpose flour
1/8 teaspoon fine salt
1 ½ Tablespoons white sugar
2 Tablespoons vegetable shortening
6 Tablespoons butter, cold and cubed

¼ cup ice water

Directions

In a large mixing bowl, sift together the flour, salt and sugar. Add the shortening and break it up with your hands as you start to coat it all up with the flour. Add the cold butter cubes and work it into the flour with your hands or a pastry cutter. Work it quickly, so the butter doesn't get too soft, until the mixture is crumbly, like very coarse cornmeal. Add the ice water, a little at a time, until the mixture comes together forming a dough. Bring the dough together into a ball.

When it comes together stop working it otherwise the dough will get over-worked and tough. Roll dough into a ball and flatten it slightly to form a disk shape. Wrap in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll out into a 10 to 11-inch circle to make one 9-inch pie crust (double recipe if you need two pie crusts).  Line pie pan with pie crust, trim edges.

Pumpkin Pie:
3 cups of pumpkin puree (from approximately one pie pumpkin)
1 12 oz. can of evaporated milk
1 cup white sugar
½ teaspoon salt
3 eggs
2 teaspoons cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves

Directions

To make the pumpkin puree, cut open the pie pumpkin (or regular carving pumpkin) and scrape out the insides, making sure to remove all of the stringy flesh and seeds.  Cut pumpkin into large chunks (these can be large chunks – think 5 inches wide by 5 inches long).  Place pumpkin chunks in a large steamer basket with water and steam for 20-30 minutes or until tender.  Let cool.  Separate flesh from the skin of the pumpkin by scooping out the pumpkin with a spoon.  Place pumpkin in a food processor and process until smooth (can also use a blender or immersion blender).  Place pureed pumpkin in a colander, strainer, or cheesecloth and let the water drain out for at least 1 hour (you can even let it sit overnight).  Now your pumpkin puree is ready to use in muffins, pies, and breads!

Our Family's Turkey Stew

This recipe is a great way to use up those leftovers after Thanksgiving! It also works equally well with chicken.

Photo Courtesy of Southern Plate

Our Family’s Leftover Turkey Stew

1 leftover turkey carcass (or 3 cups leftover turkey - can also use chicken)
2 large onions, chopped
7 cups water
4 cups canned tomatoes
6 med. potatoes, peeled and diced
3 Tablespoons sugar
2 cups frozen or canned whole kernel corn
2 Tablespoon butter
5 teaspoons salt
2 teaspoons pepper

Directions
Simmer turkey carcass in water for at least 30 minutes. Remove turkey from broth and discard skin and fat. Separate meat from bones and shred meat.  Dip off as much fat from the broth as possible.  Simmer potatoes in broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.  Add corn, onions, tomatoes, sugar, salt, and pepper to broth.  Cover and simmer for 20 minutes.  Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.  Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.
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Grocery Item	Weekly Sale at Econo Foods (11/18/12-11/24/12)
Turkey	Our Family Frozen Turkeys  on sale for$0.68/lb
Potatoes	Russet Potatoes (10 lb bag) on sale for $1.68
Corn	Green Giant Canned Vegetables on sale 5/$3.00

Grocery Item	Weekly Sale at Cub Foods (11/18/12-11/24/12)
Turkey	Jennie-O Frozen Turkeys $0.58/lb with coupon Butterball Frozen Turkeys $1.09/lb with coupon Jennie-O Fresh Turkey $6.00 off with coupon Jennie-O Frozen Bone-In Turkey Breast on sale for $1.89/lb Butterball Fully cooked Turkey on sale for $2.29/lb Butterball Turkey Breast (3lb. pkg.) on sale for $10.99
Potatoes	Farm Stand Russet Potatoes (5 lb. bag) Buy one get one free with coupon
Corn	Del Monte Canned Corn on sale for $0.69

Stuffing Crusted Chicken Breasts and Smashed Red Potatoes

Photo Courtesy of Mel's Kitchen Cafe

Stuffing Crusted Chicken Breasts

1 1/2 cups herb seasoned stuffing mix
1 egg
1/4 cup milk
4-5 boneless skinless chicken breasts

Directions
Heat oven to 375 degrees; spray 13x9-inch (3 quart) glass baking dish with cooking spray. Place stuffing crumbs in ziploc bag; seal bag and coarsely crush with rolling pin. In a shallow bowl, beat egg and milk with fork until well mixed.  Dip chicken into beaten egg, then coat with stuffing mixture.   Place in baking dish.   Bake 30-40 minutes or until juice of chicken is clear when center of thickest part is cut.

Smashed Red Potatoes

2 pounds red potatoes, unpeeled
1 cup low fat milk
¼ cup butter
Salt to taste

Directions
Cut potatoes (with skin) into 1-inch pieces, then generously cover with cold salted water (1 teaspoon salt for 5 cups water) in a large saucepan and simmer, partially covered, until potatoes are tender, 10 to 15 minutes.  Meanwhile, heat milk, butter, and 1/2 teaspoon pepper in a small saucepan over medium heat until butter is melted.  Drain potatoes well in a colander and return to pan. Mash with a potato masher, and, while hot, stir in milk mixture. Season with salt.

Grocery Item	Weekly Sale at Econo Foods (11/4/12-11/11/12)
Stuffing	Stovetop Stuffing Mix on sale 4 for $5.00
Potatoes	10 lb bag of red potatoes on sale for $2.58

** I apologize for not having the Cub Food Sales for this recipe, but the Cub Foods website is currently under construction.

Easy Calzones

Photo Courtesy of Pillsbury

Ingredients

1 container Pillsbury Grands biscuits (8 biscuits)
Flour
Marinara Sauce (optional)

• Broccoli Cheese Calzone (for 4 calzones):
• 16 oz. frozen broccoli (steam before placing in calzone)
• 1 cup shredded cheese of your choice 

• Ham and Cheese Calzone (for 4 calzones):
• 16 oz. sliced deli ham (slice into small, 1 inch pieces)
• 1 cup shredded cheese of your choice

• Spinach Ricotta Calzone (for 4 calzones):
• 1 package frozen spinach, thawed
• 1 cup ricotta cheese
• ¼ cup parmesan cheese (shredded or grated) 

• Roasted Vegetable Calzone (for 4 calzones):
• 2 cups roasted vegetables (peppers, onions, zucchini, mushrooms, etc)
• 8 oz. cream cheese (or can sub feta or any type of shredded cheese)
• A sprinkling of garlic salt

Directions
Sprinkle countertop with flour.  Roll out each biscuit until approximately 6 inches in diameter.  Top four of the biscuits with the filling.  If using vegetables (broccoli or roasted vegetables), cook them before assembling the calzone.  If using cream cheese, spread evenly over the bottom of the biscuit before placing the filling on top, or mix cream cheese in with the filling – it helps to microwave the cream cheese for 5-10 seconds to make it spread easier. Feel free to mix and match fillings or to just invent your own.  Other filling options include: pepperoni, deli turkey, chicken, and sausage.  Top the four biscuits and fillings with the remaining 4 biscuits.  Press down on the edges to seal, using a fork to crimp the edges if desired.  Place on a cookie sheet and bake at 350 degrees for 18-20 minutes or until golden brown. Serve with marinara sauce for dipping.

Grocery Item	Weekly Sale at Econo Foods (11/4/12-11/11/12)
Frozen Broccoli	Our Family Frozen Vegetables (12-16 oz.) on sale for $1.00
Biscuits	Pillsbury Grands Biscuits on sale 3 for $5.00
Deli Meat	Land O’Frost Premium Meats (16 oz.) on sale for $3.99
Cheese	Our Family Shredded Cheese on sale 4/$5.00