Turkey Stuffing Bake

 Turkey Stuffing Bake

2 T. butter

1/2 c. chopped onion

1/4 c. finely chopped celery 

1 c. cooked long grain rice

1 (8 oz.) package herb-seasoned stuffing mix

2 c. water

4 c. diced turkey or chicken

3 eggs

1 (10.75 oz.) can cream of chicken soup

1/2 c. sour cream

1/4 c. milk

1/2 tsp. poultry seasoning

1/4 tsp. freshly ground black pepper 

Preheat the oven to 350 degrees.  Grease a 9” x 9” baking dish.

 

Melt the butter in a small saute pan.  Add the onion and celery; cook over medium heat until soft.

In a large bowl, combine the stuffing mix and the 2 cups water.  Stir in the turkey, eggs and half of the condensed soup.  Stir in the cooked rice and the cooked onion and celery.  Spread into the prepared baking dish.

Bake, uncovered, for 35 to 40 minutes or until heated through.  While this is cooking, combine the remaining 1/2 can of soup, the sour cream and the milk.  Cook over low heat until heated through, stirring occasionally.

Serve the turkey bake cut into squares with the sauce spooned over the squares.

Horseradish Pub Cheese

 

Horseradish Pub Cheese

Ingredients

• 2 Cups Shredded sharp cheddar cheese
• 4 Ounces Cream cheese
• 1/4 Cup Sour cream
• 1/4 Cup Horseradish Drained
• 1 T. Water
• 2 Teaspoons Dijon mustard
• 2 Teaspoons White wine vinegar
• 1/2 Teaspoon Salt
• 1/8 Teaspoon Ground pepper

Instructions

• Set the cream cheese out to soften.
• Place all the ingredients in a food processor.  Pulse until thoroughly combined.
• If desired, you can top with some chopped chives or green onions for color.

Crockpot Chicken Fajitas

 

Crockpot Chicken Fajitas

Ingredients

• 2 lb. chicken breast

• 1 jar your favorite salsa

• 1 red bell pepper julienned

• 1 green bell pepper julienned

• 1 orange bell pepper julienned

• 1 large yellow onion sliced

• 3 cloves garlic minced

• 2 tsp. chili powder

• 2 tsp. cumin

• 1 tsp. paprika

• 1 T. brown sugar

• salt

• pepper

To serve:

• Tortillas

• Cheese

• Sour Cream

• Salsa

Instructions

1. Slice peppers and onion and mix together. Layer 1/2 cup of salsa in crockpot. Put half of pepper mixture and minced garlic in the crockpot. Combine spices in a bowl. Sprinkle spices on both sides of chicken. Lay chicken on top of peppers in the crockpot. Put remaining peppers on top of chicken. Sprinkle remaining seasoning in crockpot. Add another 1/2 cup of salsa. Cover crockpot and cook on low for 6 hours or high for 3 hours. Remove chicken from crock pot and shred.

2. Serve with tortillas, shredded cheese, sour cream (if desired) and salsa.

Marinated Tilapia

 Marinated Tilapia  

2 shallots, minced

2 T. chopped garlic

2 T. olive oil

2 T. lime juice

1 tsp. salt

1 tsp. freshly ground black pepper

4 tilapia fillets

Combine the shallots, garlic, olive oil, vinegar, lime juice, salt and pepper in a sealable plastic bag; shake to combine. Add the tilapia and store in the refrigerator for 2 hours, turning every 30 minutes.

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the fish on the prepared baking sheet. Discard the remaining marinade. Bake in the preheated oven until the fish flakes easily with a fork, about 10 minutes.

Corn & Smoked Salmon Fritters

Corn & Smoked Salmon Fritters

1 sweet red pepper, chopped
1 1/2 c. frozen corn
6 oz. smoked salmon, chopped
5 T. flour
Freshly ground black pepper
3 eggs, lightly beaten
4 egg whites, stiffly beaten
3 T. olive oil

Heat 1 T. oil in a saute pan.  Add the red pepper and frozen corn to the saute pan and cook until lightly charred.  Turn off heat and cool slightly.  In a bowl, combine the peppers, corn, flour, smoked salmon and pepper.  Stir in the whole eggs then fold in the beaten egg whites.
Heat the remaining 2 T. oil in the saute pan over medium-high heat.  Drop batter by heaping tablespoons into the pan.  Cook until lightly browned on each side.

Queso Dip

 Queso Dip

2 poblano peppers

2 T. butter

1 small yellow onion

4 cloves garlic

8 oz. cream cheese

1 c. whole milk

1 c. salsa verde

8 oz. Monterey jack cheese

8 oz. Pepper jack cheese

Set out the cream cheese to come to room temperature.

Preheat the broiler in the oven.  Place the poblano peppers directly under the broiler burners on a large piece of aluminum foil.  Broil for 5 minutes on each side until the skin is blackened and blistered.  Remove the peppers from the oven, wrap them in the foil and allow them to steam for about 5 minutes.  Then carefully peel off and discard the skin from the poblanos.  Scoop out the stem and seeds.  Dice the peppers and set aside.

Finely dice the onion and mince the garlic.  Melt the butter in a sate pan over medium heat.  Add the onion and cook until soft then stir in the garlic and cook for 1 minute.

Cut the cream cheese and put it into a slow cooker.  Add the milk, salsa verde, poblano peppers, onion and garlic.  Cube the cheese and add it to the slow cooker.  Cook on low for 2 hours, stirring occasionally.

Serve with tortilla chips.

 

Basil Walnut Pesto

 

Basil Walnut Pesto

Ingredients

• 3 c. fresh basil packed
• 1/2 c. grated Parmesan cheese
• 1/3 c. walnuts
• 2 garlic cloves chopped
• 1/2 lemon juiced
• 1/4 tsp.salt
• 1/3 c. extra-virgin olive oil

Instructions

• Put the basil, cheese, walnuts, garlic cloves, lemon juice and salt in a blender. Turn the blender on and slowly stream the olive oil into the mixture. Blend until smooth.

Notes

Ways to use pesto: Stir into cooked pasta, mix with mayonnaise for a sandwich spread, spoon onto tacos, spread on grilled salmon, stir into hummus, stir into scrambled eggs.