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 Creole Potpie

We are definitely a family that loves seafood...especially shrimp! This spicy version of shrimp creole was a big hit. The recipe can be divided in half (in two 8 inch baking dishes) and freeze one for later!

Ingredients

• 1 teaspoon olive oil 
• 2 cups chopped onion 
• 1 cup diced celery 
• 1 cup chopped green bell pepper 
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour 
• 1/3 cup water
• 1 tablespoon tomato paste 
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sugar 
• 1/2 teaspoon salt 
• 1/2 teaspoon black pepper
• 1/2 teaspoon hot sauce
• 2 pounds large shrimp, peeled and deveined 
• 1 (14.5-ounce) can diced tomatoes, drained 
• 1/2 cup uncooked instant rice
• 1/2 cup sliced green onions 
• 1/2 cup chopped fresh parsley
• Cooking spray 
• 1 (10.6-ounce) box refrigerated garlic breadsticks

Preparation

1. Preheat oven to 350°.
2. Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, and sauté 5 minutes. Add celery and bell pepper, and sauté 5 minutes. Stir in basil, thyme, and garlic, and sauté 2 minutes. Stir in flour, and cook for 1 minute. Gradually stir in water and next 9 ingredients (water through tomatoes), and cook for 1 minute. Remove from heat, and stir in rice, green onions, and parsley. Spoon shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray.
3. Unroll both dough portions (do not separate dough into breadsticks); roll dough together, forming a 12 x 10-inch rectangle. Place dough on top of shrimp mixture, pressing to edge of dish. Cut 5 slits in top of crust to allow steam to escape. Gently brush 1 tablespoon garlic spread that is packaged with breadsticks over crust; reserve remaining spread for another use. Bake at 350° for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Broccoli Casserole

Ramen noodles.  I haven't taken a package of Ramen noodles seriously since my days at Edinboro University and trying to grocery shop with 5 dollars in my wallet.  Try this recipe.  Ramen noodles just got a makeover.

Ingredients

• 1/2 cup mayonnaise
• 1/2 cup plain yogurt
• 1 1/4 cup shredded sharp cheddar cheese
• 1/3 cup blue cheese dressing
• 2 eggs
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh ground black pepper
• Flavor Pack from Ramen
• 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
• 12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
• 1 package chicken flavored Ramen noodles, broken up

Preparation

Preheat oven to 350 degrees F.

In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Wilted Greens and Gruyère Frittata

"Six geese a-laying"

Ingredients:

3 Tbs. olive oil
2 large yellow onions, halved and very thinly
  sliced
3 Tbs. unsalted butter
1/2 bunch Swiss chard, ribs removed and leaves
  chopped
Salt and freshly ground pepper, to taste
10 eggs
1/2 cup heavy cream
2 Tbs. minced fresh flat-leaf parsley, plus sprigs
  for garnish
1 cup grated Gruyère cheese

Preparation:

 

In the deep half of a frittata pan over medium heat, warm the olive oil. Add the onions, cover with the shallow half of the frittata pan and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. You will need 6 Tbs. of the caramelized onions for the frittata; reserve the rest for another use. They will keep, covered and refrigerated, for up to 3 days.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. Add the Swiss chard and a pinch of salt. Cover with the shallow half of the frittata pan and cook until wilted, 3 to 4 minutes. Drain the chard in a colander and let cool.

In a bowl, whisk together the eggs, cream, salt, pepper and minced parsley. Stir in the chard, cheese and the 6 Tbs. caramelized onions.

In the deep half of the frittata pan over medium heat, melt 1 Tbs. of the butter. When it foams, add the egg mixture and cook, using a rubber spatula to quickly and lightly stir the eggs in a small circular motion, until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes.

In the shallow half of the frittata pan over medium heat, melt the remaining 1 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are firm and set, about 3 minutes. Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley sprigs and serve warm or at room temperature. Serves 4.

Cauliflower Gratin with Mustard-Sage Cornbread Crumbs

I don't know why I stray away from my tried and true cornbread recipe.  This last venture was a disaster and I ended up with a large bowl of cornbread crumbs! To the laptop and Google (what did we do before Google???).  I discovered the following recipe and loved it so much I believe it has earned a spot on our holiday table!

Ingredients:
4 tablespoons (1/2 stick) butter, divided
1 cup chopped shallots
9 cups 1 1/2-inch cauliflower florets (preferably white, green, and yellow)
1 1/4 cups low-salt chicken broth
3/4 cup heavy whipping cream
1 teaspoon plus 1 1/2 tablespoons Dijon mustard
1 teaspoon plus 1 tablespoon chopped fresh sage
1 tablespoon all purpose flour
1 teaspoon finely grated lemon peel
1 1/2 cups coarsely crumbled cornbread (homemade or purchased)



Preparation:
Preheat oven to 375°F. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add shallots; sauté until beginning to soften, about 4 minutes. Add cauliflower. Sprinkle with salt and pepper; toss to coat. Add broth. Cover and steam until cauliflower is just tender, 8 to 10 minutes.
Using slotted spoon, transfer cauliflower to bowl. Add cream, 1 teaspoon mustard, 1 teaspoon sage, flour, and lemon peel to pot. Boil until sauce is thick, whisking, about 1 minute. Season with salt and pepper. Toss in cauliflower. Arrange cauliflower, stem side down, with sauce in 11 x 7 x 2-inch glass baking dish.
Melt 2 tablespoons butter in medium skillet over medium heat. Whisk in 1 1/2 tablespoons mustard and 1 tablespoon sage. Add cornbread crumbs; toss to coat. Spoon crumbs over cauliflower. Bake until topping is golden, 20 to 25 minutes

Confetti Scalloped Potatoes

Confetti Scalloped Potatoes have traveled to my Holiday Table, my Picnic Table, the Ellis Family Gathering Table...this recipe has a great social life.  :)

Ingredients:
1/2 cup chopped onion
1/2 cup butter, cubed
1 package (16 ounces) frozen shredded hash brown potatoes
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1 cup (4 ounces) shredded cheddar cheese
1 small green pepper, cut into strips
2 tablespoons diced pimientos
Dash pepper
1 cup cheese cracker crumbs, divided

Preparation:
In a large skillet, saute the onion in butter until tender. Stir in the potatoes, soup and milk. Add the cheese, green pepper, pimientos, pepper and 1/2 cup of crumbs.
Transfer to a greased 3-qt. baking dish; sprinkle with remaining crumbs. Bake, uncovered, at 375° for 35-40 minutes or until bubbly.

Ham and Asparagus Roll-ups

My husband hated asparagus until I fixed this recipe. :)

Ingredients:

2 lbs. asparagus cooked and drained
1/4 cup butter or margarine
1/4 cup all purpose flour
2 cups milk
2 cups grated sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika to suit your taste
12 thin slices deli ham

Preparation:


Melt butter in saucepan over medium heat; stir in fllour gradually, add milk stirring constantly.
Add salt and pepper. When sauce is thickened, stir in cheese and blend well. Set aside. Roll four spears of asparagus up in each slice of ham with seam side down. Place rolls close together in an oblong baking dish. Pour cheese sauce over all and sprinkle with paprika. Bake at 350 degrees for 30 minutes, or until sauce is lightly browned.

Chicken Supreme

I was a newlywed when my mother-in-law, Ann Ellis, shared this recipe with me.  It is still a family favorite! This casserole freezes well.

Ingredients:

3 whole boneless chciken breasts
1 pint sour cream
1 can condensed mushroom soup
1 cup chicken broth
1/4 lb magarine
8 oz. Pepperidge Farm stuffing mix

Preparation:

Cook chicken and cube.  Save broth.  Mix chicken with sour cream and soup.  Put in bottom of greased 2 qt. casserole.  Mix stuffing with melted margarine and broth. Spread stuffing over chicken mixture.  Bake at 350 degrees for 45 minutes.

Fresh Green Bean Casserole

I discovered this recipe a few years ago and have been serving it for the holidays ever since.  Sorry Campbell's Condensed Mushroom Soup...I can never go back!

Topping Ingredients:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and Sauce Ingredients: 2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems removed, wiped clean and broken into ½-inch pieces
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

For the Topping:

Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.
For the Beans and Sauce:
Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.
Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.