Ingredients
2 pounds ground turkey
3 celery stalks, chopped
2 carrots, chopped
2 tbsp butter
2 tbsp all-purpose flour
1 box chicken stock
1 bag frozen corn
1 bag cranberries
4 sweet potatoes
1 russet potato
1 pinch cinnamon
1 pinch allspice
1 cup skim milk
1/2 stick butter
Preheat oven to 350.
Peel potatoes and cut into large pieces.
Roast potatoes until tender.
Brown turkey, then remove from pan.
Cook celery, onions, and carrots.
Add 2 tbsp butter, then whisk in flour and cook for a few minutes, stirring constantly.
Add turkey back into pan.
Add stock and bring to a boil.
Lower heat and simmer 10 minutes.
When potatoes are tender, mash them in a bowl with 1/2 stick of butter and milk.
Mix in cinnamon and allspice.
Add turkey mixture to the bottom of casserole dish.
Mix together corn and cranberries, and add them on top of turkey mixture.
Add mashed potatoes and smooth over the top.
Bake for about a half hour, until top is brown.
Remove from oven and let sit for 10 minutes before serving.
Sunday, January 8, 2012
Boston Cream Pie
Ingredients
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract
Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.
Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.
In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.
In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.
Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.
Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.
Cream Filling:
2 large egg yolks
1 1/2 cups skim milk
1/3 cup granulated sugar
2 tbsp cornstarch
1/8 tsp salt
2 tsp vanilla extract
Cake:
1 1/4 cups all-purpose flour
1 cup granulated sugar
1/3 cup butter, room temperature
3/4 cup skim milk
1 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 large egg
Chocolate Icing:
3 tbsp butter
3oz unsweetened baking chocolate
3-4 tbsp water
1 cup powdered sugar
3/4 tsp vanilla extract
Beat yolks in a small bowl. Add 1 1/2 cups skim milk and set aside.
In a medium saucepan, stir 1/3 cup granulated sugar, cornstarch, and salt.
Gradually stir egg mixture into sugar mixture.
Cook over medium heat, stirring constantly until mixture thickens and boils.
Add 2 tsp vanilla.
Press plastic wrap over surface of filling to prevent a tough layer from forming on top and refrigerate at least 2 hours until set but no longer than 24 hours.
Heat oven to 350.
Spray bottom of a 9-inch round cake pan with nonstick spray.
In a large bowl, beat all cake ingredients until smooth and pour batter into pan.
Use a spatula to smooth top of batter to a flat surface.
Bake about 35 minutes or until a toothpick inserted into the center comes out clean.
Cool cake in pan on a cooling rack for 20 minutes, then remove from pan and continue cooling for about an hour.
In a small saucepan, melt 3 tbsp butter and the chocolate over low heat, stirring occasionally.
Meanwhile, microwave water 15-30 seconds until hot.
Remove chocolate mixture from heat. Stir in powdered sugar and vanilla.
Add 3 tbsp hot water. Stir in additional water, 1tsp at a time, until icing is smooth and thin enough to spread.
Split cake in half, horizontally, creating 2 layers.
On a serving plate, place bottom layer with cut side up.
Spread filling over bottom layer.
Top with top of cake, cut side down.
Spread chocolate icing over top of cake, letting some drizzle down side of cake.
Refrigerate until ready to serve.
Texas-Style Casserole
Ingredients
2 cups frozen has browns
1 cup corn kernels
1 cup bell pepper strips
8oz raw turkey sausage, thinly sliced
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese
Preheat oven to 350.
Coat a medium baking dish with nonstick spray.
Place potatoes in baking dish, then vegetables.
Top with sausage.
In a small bowl, beat together eggs, milk, salt, and pepper.
Pour over sausage, then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes.
Cut into 6 pieces.
2 cups frozen has browns
1 cup corn kernels
1 cup bell pepper strips
8oz raw turkey sausage, thinly sliced
1 cup skim milk
2 large eggs
1/4 tsp salt
1/4 tsp black pepper
3/4 cup low-fat shredded cheddar cheese
Preheat oven to 350.
Coat a medium baking dish with nonstick spray.
Place potatoes in baking dish, then vegetables.
Top with sausage.
In a small bowl, beat together eggs, milk, salt, and pepper.
Pour over sausage, then sprinkle with cheese.
Bake until casserole is hot and cheese is browned, about 45 minutes.
Cut into 6 pieces.
South African Pumpkin Fritters
Ingredients
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
1/2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
15 oz canned pumpkin
2 large eggs, separated
1 tbsp olive oil, divided
In a small bowl, sift together flour, baking powder, salt, and cinnamon.
In a large bowl, combine pumpkin with egg yolks.
In another small bowl, whip egg whites until soft peaks form.
Alternating in batches, add flour mixture and egg whites to pumpkin mixture, stirring after each addition.
Coat a karge skillet with nonstick spray, set over medium-low heat.
Add a tsp oil, heat until oil shimmers.
Drop 4 large spoonfuls of batter onto skillet to form 4 3-inch fritters.
Cook until bubbles start to form along sides, about 2 minutes.
Flip and cook until brown, about 2 minutes more.
Repeat process until all batter is used.
Bangin Good Shrimp
*NOTE: This recipe comes directly from the Skinnytaste blog with very few minimal tweaks by me. I enjoyed it so much I had to
post it here. If you enjoy this, go check out Gina's blog for yourself!*
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Ingredients
Sauce:
3 tbsp light mayo
3 tbsp thai sweet chili sauce
1-2 tsp sriracha
Shrimp:
1 pound large shrimp, shelled and deveined (weight after peeled)
2-3 tsp cornstarch
1 tsp canola oil
3 cups shredded iceberg lettuce
1 cup shredded purple cabbage
4 tbsp scallions, chopped
In a small bowl, combine mayo, thai sweet chili sauce, and sriracha.
Set aside.
Combine lettuce and cabbage and divide between 4 plates.
Set aside.
Coat shrimp with cornstarch, mixing well with your hands.
Heat a large skillet or wok on high heat, then add oil.
When oil is hot, add shrimp to hot pan and cook, tossing a few times until cooked through, about 3 minutes.
Remove from pan and combine with sauce, coating well.
Serve shrimp over lettuce mixture and top with scallions.
Dragon's Breath Chili
Ingredients
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
2 pounds ground beef or ground turkey
1 large onion, diced
3 tbsp crushed red pepper flakes, divided
3 tbsp minced garlic
1 tbsp seasoned pepper
2 4oz cans mushroom pieces
1 28oz can baked beans
2 15oz cans kidney beans with liquid
2 6oz cans tomato paste
1/8 cup sugar
3 carrots, sliced
3 stalks celery, sliced
1 green bell pepper, diced
1 red bell pepper, diced
2-3 jalapeno peppers, diced
1/4 cup beer
hto sauce (to taste)
1/3 cup barbeque sauce
In a large skillet over medium heat, brown meat together with onion, 1 tbsp red pepper flakes, garlic, and seasoned pepper.
Drain off fat, and place mixture into slow cooker.
Stir in mushrooms, baked beans, kidney beans with liquid, tomato paste, sugar, carrots, celery, peppers, beer, and barbeque sauce.
Season with hot sauce and remainder of red pepper flakes.
Cover and cook on low for 4-5 hours.
White Chocolate Gingerbread Blondies
Ingredients
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
2 3/4 cups plus 1 tbsp all-purpose flour
1 1/4 tsp baking soda
1 1/4 tsp salt
1 1/4 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tbsp granulated sugar
2 large eggs
1 large egg yolk
1 1/4 tsp vanilla extract
1/3 cup unsulfured molasses
10 oz white chocolate, coarsely chopped
Preheat oven to 350.
Coat a 17-by-12-inch rimmed baking sheet with nonstick spray.
Line bottom with parchment cut to fit, and spray parchment.
Whisk together flour, baking soda, salt, and spices.
Cream together butter, brown sugar, and granulated sugar.
Add eggs and yolk, 1 at a time.
Mix in vanilla and molasses.
Gradually add flour mixture.
Mix in white chocolate.
Spread better onto prepared pan.
Bake until edges are golden, about 25 minutes.
Let cool completely and cut into 2-inch squares.
Oatmeal Raisin Cookies
Ingredients
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
1 cup (2 sticks) butter, softened
1 1/3 cups light brown sugar, packed
2 eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3 cups rolled oats
1 1/2 cups raisins
Preheat oven to 350.
In a large bowl, cream together butter, brown sugar, eggs, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Stir this into the butter/sugar mixture.
Stir in the oats and raisins.
Chill dough, if desired. This will help make cookies thicker.
Scoop dough onto a parchment-lined sheet about 2 inches apart.
Bake 10-12 minutes.
Transfer to a rack to cool.
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