Turkey Manicotti

Forget the pasta shells! Crepes are the way to go on this recipe!

Ingredients:

Crepes: 2 eggs 3/4 cup all-purpose flour 3/4 cup water 1/2 teaspoon salt 1/2 teaspoon olive oil Filling: 1 cup diced cooked turkey 1 cup whole-milk ricotta cheese 1 egg 1/2 cup freshly shredded Parmigiano -Reggiano cheese Directions Preheat oven to 350 degrees F (175 degrees C). Whisk 2 eggs, flour, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour. Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined. Season with salt to taste. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them. Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1/3 cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

1/2 cup shredded mozzarella cheese 1/4 teaspoon dried marjoram 1/8 teaspoon red pepper flakes 1/4 cup chopped Italian parsley salt to taste 1 teaspoon olive oil, or as needed 1 1/2 cups marinara sauce 2 teaspoons olive oil, divided 1/3 cup freshly shredded Parmigiano -Reggiano cheese 1 tablespoon chopped Italian parsley

Elegant Pork Marsala

I have made Chicken Marsala with great success but never pork...until now.  Great recipe! The fresh mushrooms and wine gives this very simple recipe the "elegant" spin!

Ingredients

• 1/3 cup whole wheat flour
• 1/2 teaspoon pepper
• 6 boneless pork loin chops (4 ounces each)
• 1 tablespoon olive oil
• 2 cups sliced fresh mushrooms
• 1/3 cup chopped onion
• 2 turkey bacon strips, chopped
• 1/4 teaspoon minced garlic
• 1 cup Marsala wine or additional reduced-sodium chicken broth
• 5 teaspoons cornstarch
• 2/3 cup reduced-sodium chicken broth

Directions

In a shallow bowl, mix flour and pepper. Dip pork chops in flour
mixture to coat both sides; shake off excess.

In a large nonstick skillet coated with cooking spray, heat oil over
medium heat. Add pork chops; cook 4-5 minutes on each side or until
a thermometer reads 145°. Remove from pan; keep warm.

In same skillet, add mushrooms, onion and bacon to drippings; cook
and stir 2-3 minutes or until mushrooms are tender. Add garlic; cook
1 minute longer. Add wine; increase heat to medium-high. Cook,
stirring to loosen browned bits from pan. 

In a small bowl, mix cornstarch and broth until smooth; add to pan.

Bring to a boil; cook and stir 2 minutes or until slightly thickened. Serve with pork.

Tomato Pie

My dad loved it when mom made her tomato pie! No pizza dough in this recipe!  Of course, the absolute best are tomatoes straight from the garden.

Crust:
3/4 cup cup whole wheat flour
3/4 cup all purpose flour
1 Tbsp. dreid thyme
1/2 tsp. black pepper
4 1/2 Tbsp. cold butter
1/4 cup cold shortening
1/4 cup ice water

Preheat oven to 375 degrees.
Mix and chill pie crust.  Roll to fit 9 inch pie pan or tart pan.  Prick crust with fork, line bottom with foil and pie weights.  Bake 12 minute. Cool.

Filling:
6 ripe plum tomatoes, cut in 1/2 inch slices and drained on paper towels.  
2 cups grated Gruyere or Swiss cheese
1/4 tsp. nutmeg
1/4 tsp. pepper
2 Tbsp. fresh thyme
1 Tbsp. fresh parsley
2 Tbsp. olive oil

Spread cheese over crust.  Arrange tomatoes on top; overlapping.  Sprinkle on spices and herbs.  Drizzle on olive oil.  Bake 40 minutes at 375 degrees.  Let rest 10 minutes.  Serve warm.

Turkey Pot Pies with Phyllo Crust

The phyllo dough makes a light and tasty crust!  Delicious!

Cook:

• 8 oz. cremini or button mushrooms, quartered
• 1 Tbsp. minced fresh thyme
• 6 Tbsp. unsalted butter
• 1/2 cup all purpose flour

Deglaze:

• 1/2 cup sherry
• 2 cups chicken broth
• 1 cup milk
• 2 tsp. fresh lemon juice
• Salt, pepper and dry sherry to taste
• 2 cups chopped cooked turkey or chicken
• 2 cups frozen vegetables, thawed and patted dry
  1/2 cup frozen pearl onions, thawed and patted dry

Heat:

• 4 Tbsp. each unsalted butter and olive oil
• 16 sheets phyllo dough, thawed to room temperature

Preheat oven to 400 degrees.  Line a baking sheet with foil.
Cook mushrooms and thyme in 6 Tbsp. butter in a saute` pan over medium heat until browned and liquid nearly evaporates, about 10 minutes.  Stir in flour and cook 1 minute.

Deglaze pan with 1/2 cup sherry; cook until nearly evaporated.  Whisk in broth and milk; cook until thickened to desired consistency, 10-12 minutes.  Add lemon juice; season with salt, pepper, and sherry.  Transfer mushroom mixture to a larger bowl.  Stir in turkey, mixed vegetables, and onions.  Divide mixture among four 1 and 1/2 cup baking dishes arranged on prepared baking sheet.  Heat 4 Tbsp. butter with oil in microwave until butter melts.  Place a phyllo sheet in a flat surface; cover remaining sheets with a damp towel to keep them from drying out.  Lightly brush phyllo sheet with butter-oil mixture; roll into a loose tube.  Repeat brushing and rolling with 3 more phyllo sheets, then tarting at outer edge, place 4 phyllo tubes end to end in a spiral pattern on top of filling.  Repeat phyllo steps for each pot pie.  Drizzle any remaining butter-oil mixture over phyllo or coat with nonstick spray.  Bake pies until crust is golden and filling is bubbly, about 20 minutes.  Let pies cool 5-10 minutes before serving.

Two Potato Shepard's Pie

If you are a sweet potato nut like me you will enjoy this different spin on a classic. Timesaver: Make 2 casseroles and freeze one!

Ingredients

• 5 large potatoes and/or sweet potatoes, peeled and cut into chunks
• 1 pound ground beef
  
• 1/2 pound bulk pork sausage
• 1/2 pound medium fresh mushrooms, quartered
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/2 cup orange juice
• 2 teaspoons grated orange peel
• 1 teaspoon ground nutmeg
• 1/4 teaspoon Worcestershire sauce
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/4 cup Dijon mustard
• 2 teaspoons brown sugar
• 2 teaspoons rice vinegar

Directions

1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.
2. Meanwhile, in a large skillet, cook the beef, sausage, mushrooms, carrots, celery, onion and garlic over medium heat until meat is no longer pink and the vegetables are tender; drain.
3. Stir orange juice, orange peel, nutmeg, Worcestershire sauce and 1/4 teaspoon each salt and pepper into skillet. Bring to a boil; cook until liquid is evaporated.
4. Preheat oven to 350°. Transfer meat mixture to two greased 8-in.-square baking dishes.
5. Drain potatoes and place in a large bowl. Add mustard, brown sugar, vinegar and remaining salt and pepper; mash until smooth. Spread over meat mixture.
6. Bake, uncovered, 30-35 minutes or until heated through. Yield: 2 casseroles (4 servings each).

Shrimp, Tomato and Basil Linguine with Warm Goat Cheese Rounds

I can never pass up trying a recipe that has goat cheese as one of the ingredients!  The goat cheese rounds are fabulous as they melt through out the linguini.  Heaven!

Ingredients

• 1 (1-ounce) slice white bread 
• 1 (4-ounce) package log-shaped goat cheese
• 1 tablespoon olive oil 
• 1 cup coarsely chopped onion 
• 2 garlic cloves, minced
• 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds) 
• 1/4 cup water
• 1 1/2 teaspoons sugar 
• 3/4 teaspoon crushed red pepper
• 1/2 pound medium shrimp, peeled and deveined 
• 1/2 teaspoon salt
• 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1/2 cup thinly sliced fresh basil
• Basil sprigs (optional)

Preparation

1. Preheat oven to 400°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
4. Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
5. Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.

Chicken Saltimbocca with Mushroom Sauce

I like this recipe because it captures the flavors of saltimbocca but without all the fat or sodium.  Enjoy!

Ingredients

• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon pepper, divided
• 8 boneless skinless chicken thighs (2 pounds)
• 2 tablespoons olive oil, divided
• 2 cups sliced fresh mushrooms
• 2 thin slices prosciutto or deli ham
• 1/2 cup chopped shallots
• 2 garlic cloves, minced
• 1 cup white wine or reduced-sodium chicken broth
• 1 cup reduced-sodium chicken broth
• 1/3 cup half-and-half cream
• 3 tablespoons fresh sage or 3 teaspoons dried sage leaves, divided
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained, divided
• 1/4 cup water

Directions

1. In a large resealable plastic bag, combine the flour, salt and 1/4 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 1 tablespoon oil for 6-8 minutes on each side or until juices run clear. Remove and keep warm.
2. In the same skillet, saute the mushrooms, prosciutto, shallots and garlic in remaining oil until tender. Stir in wine. Bring to a boil; cook until liquid is reduced to about 1/3 cup, about 10 minutes.
3. Stir in broth. Simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cream and 2 tablespoons sage; heat through (do not boil).
4. Meanwhile, in a small saucepan, lightly mash 1/2 cup beans; add the water. Stir in the remaining pepper, sage and beans. Heat through.
5. Add chicken to the mushroom mixture and heat through. Serve with beans. Yield: 8 servings.