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Turkey Alfredo Casserole

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 Turkey Alfredo Casserole
The best thing about holiday meals is leftovers. The worst thing about holiday meals is figuring out what to do with them. Here’s a delicious solution! And it is easier than it looks. You know I love easy-peasy, so I use frozen veggies to save time. I also start early - let the spinach drain while I do other things. I grate the gruyere in a food processor.
Course Main Dish
Servings
Ingredients
Alfredo Sauce Ingredients
Course Main Dish
Servings
Ingredients
Alfredo Sauce Ingredients
Instructions
  1. Grate the gruyere. Drain the spinach. Preheat oven to 400F.
  2. Cook the cauliflower and put it in the bottom of the casserole dish. Set aside.
  3. In a large pot, make the Alfredo sauce. Melt the butter over medium-low heat. Whisk in the remaining ingredients and stir until smooth.
  4. Stir in the spinach, basil, and turkey (or chicken).
  5. Pour the mixture over the cauliflower in the casserole.
  6. Top with the Panko and 2 T. Parmesan.
  7. Bake for 20-25 minutes. Enjoy!

Roasted Sweet Potatoes with Smoked Paprika

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 Roasted Sweet Potatoes with Smoked Paprika
What's Thanksgiving dinner without sweet potatoes??? Here's an easy-peasy (and delicious!) change from those casseroles. Smoked paprika is a Spanish cousin to the more widely used sweet Hungarian paprika. It's made from pimiento peppers that have been dried and smoked over an oak fire, then ground into a fine powder. You'll sometimes see it called pimenton, smoked pimenton, Spanish paprika, or any variation of those names. You can always recognize this spice by its deep red color and powerful smoky aroma. Most sweet potatoes are huge, so figure 1/2 potato (or even 1/4) per person. I prefer the way the wedges look, so I cut them in quarters. This recipe is for 8 or 16, depending on what else you plan to serve.
Course Side Dish
Servings
people
Ingredients
Course Side Dish
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees F.
  2. Scrub the potatoes.
  3. Pierce the potatoes with a fork and rub them with the oil.
  4. Place potatoes on a sheet pan and bake for about 1 hour - until tender.
  5. Remove from oven and slice potatoes lengthwise in quarters.
  6. Arrange on a serving platter.
  7. Combine the butter, honey, and paprika in a microwave-safe bowl. Heat in the microwave for about 1 minute.
  8. Drizzle the butter mixture over each potato wedge.
  9. Sprinkle with chopped cilantro and salt. Serve.

Sautéed Apples

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 Sautéed Apples
This is super easy and quick! Sautéed in butter… topped with cinnamon and whipped cream—what's not to like?
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Melt butter in a large skillet over medium-high heat.
  2. Add apples; sauté 6 minutes or until apples are just tender.
  3. Stir in cinnamon (optional). Plate and garnish with whipped cream.

Roasted Summer Squashes with Caper Gremolata

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 Roasted Summer Squashes with Caper Gremolata
Eating fresh, whole food from our own garden is my favorite part of summer, especially when the early summer rains bring a delicious bounty of squash, cucumbers, tomatoes, and peppers. Summer Squash is one of the healthiest foods in plentiful supply over the summer. It is rich in antioxidants such as alpha-carotene and beta-carotene. It also contains lutein, zeaxanthin, and beta-cryptoxanthin, important for overall health. It is very low-glycemic and the skin contains an unusual amount of pectin—a unique polysaccharide that is being linked in repeated animal studies to protection against diabetes and better regulation of insulin. It is also a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium, and Manganese. And it tastes great! One of my favorite ways to prepare Summer Squash is to quickly saute slices with Vidalia onions using either olive oil or butter. Then I add sea salt and fresh dill. But sometimes we get tired of eating it that way. Here is another quick and easy recipe I use.
Servings
servings
Ingredients
Gremolata
Squash
Servings
servings
Ingredients
Gremolata
Squash
Instructions
  1. Preheat oven to 475°.
Gremolata
  1. For the Gremolata, combine first 6 ingredients in a small bowl. Set aside
Squash
  1. To prepare the squash, combine yellow squash, zucchini, onions and 2 teaspoons oil. Sprinkle with salt and pepper. Arrange all in a single layer on a jelly-roll pan. Bake at 475° for 15 minutes or until squash is tender and lightly browned, stirring after 7 minutes.
  2. Sprinkle gremolata over the squash. Serve immediately.

Spiced Plum Cream Pie

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 Spiced Plum Cream Pie
There is nothing quite like a good fruit pie. I like using seasonal fruit… and plums have a long season… from May 'till October. This pie could be made with other fruit, like peaches… however,  plums are my favorite! You can make this with a pre-made crust if you like. I prefer to make my own. It’s so quick with a food processor it’s crazy! There is something satisfying about rolling out a crust…especially on my trusty Tupperware mat.
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Pit and slice the plums. Set aside.
  2. Preheat oven to 425 Degrees F.
  3. Combine the spices with 1 T. Sugar.
  4. Dust the bottom of the pie crust with 1 tsp. of the Sugar/Spice Mix.
  5. Dot the bottom of the crust with the cold butter- or grate it over it.
  6. Arrange the plums in the crust. You can also go “rustic” and just dump them in.
  7. Add remaining Spice Mix to Sugar, Flour and Cream. Whisk to blend well.
  8. Pour the Cream Mix over the Plums.
  9. Bake for 35 to 40 minutes, until center is set. Cool before serving.