Categories
dessert recipe turkey vegetable

1025 – Pecan Pie, Turkey Pot Pie Soup, Cider Glazed Brussel Sprout and Bacon Skewers

Pastry Chef Arelis Silva’s Pecan Pie
Yield: Two 10-inch pies

Ingredients:

4 cups Toasted Pecans
6 Eggs
8 oz. Brown Sugar
7 oz. Sugar
5 1/2 oz. Melted Butter
1 1/2 teaspoons Sea Salt
1 Tablespoon Vanilla
1/4 cup Bourbon
12 oz. Dark Corn Syrup
6 oz. Sorghum
5 1/2 oz. Pure Maple Syrup
2 10-inch Pie shells

Procedure:

Toast pecans at 325 degrees for 5 minutes. Let cool.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer whisk eggs and sugars until well combined.
While mixing add melted butter and sea salt. When well incorporated add bourbon mix.
Add syrups and sorghum, mix until well incorporated.
Make your favorite pie crust or buy premade to save time.
To each shell scoop 2 scant cups of pecans. I prefer a medium size chop.
Then pour syrup filling equally over pecans approximately 1 pound 6 ounces in each.
Bake pies at 325 degrees for 15 minutes, turn and bake for another 20. Until golden brown and center of pies are at 195-200 degrees

Sweet Whipped Cream
Yield: 2 cups

Ingredients:

1 cup Heavy whipping cream
2-4 Tablespoons Powdered sugar
1 teaspoon Vanilla extract

Procedure:

Before getting started, place your mixing bowl and beaters in the refrigerator or freezer for about 10-15 minutes to chill. Once chilled, remove from the refrigerator or freezer.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand­held mixer, add the heavy whipping cream, powdered sugar, and vanilla extract.
Start mixing on low speed, then increase the speed to medium-high until soft or stiff peaks form.
You can store in an air tight container for approximately 8 hours.

Turkey Pot Pie Soup
Makes 1 gallon

Ingredients:

3 cups Leftover Turkey
2 cups Frozen Mixed Vegetables (thawed)
1 yellow onion diced
2 celery stalks diced
4 garlic cloves
1 Bay Leaf
1.5 cups Turkey or Chicken Stock
2 quarts Heavy Whipping Cream
1/4 cup All-Purpose Flour
1/4 cup Butter

Cooking Procedure:

In a soup pot large enough for 1 gallon of soup (at least 6 quart pot), add diced onion and celery, and sweat for 3-5 minutes.
Once the onion and celery are translucent, add minced garlic and butter and allow butter to melt. When the butter is melted, add flour to make your roux.
Fully incorporate flour and butter until smooth and add remaining vegetables, use turkey or chicken stock to deglaze your pot.
Add Bay Leaf and Heavy Whipping cream and allow simmering for about 30 minutes, stirring often to cook roux and thicken soup.
Shred turkey into bite sized pieces and add it to the soup, allow soup to simmer for 10-15 more minutes.
Serve with biscuits, corn bread or any other bread of your choice.

Cider Glazed Brussel Sprout and Bacon Skewers
Makes 20 skewers

20 Brussel Sprouts (halved)
4 pieces Thick Cut Bacon
20 wooden skewers
1/2 cup Apple Cider Glaze

Cooking Procedure:

Cut brussel sprouts in half through the stem and steam for 3 minutes on stove or microwave for 1 1/2 minutes.
The sprouts need to still be hard but slightly cooked.
In the oven cook the bacon for 8 minutes at 350 Degrees or until cooked medium.
On a skewer you will need one split brussel sprout and two pieces of bacon.
Put a piece of bacon on the skewer, followed by on brussel sprout half and repeat.
Once glaze is finished cooking, carefully cover the skewers with the glaze.
Finally, line skewers on baking sheet with parchment paper or pan spray to prevent sticking and cook in oven at 350 degrees for about 15 minutes or until bacon and brussel sprouts are done.

Remove the baking sheet from oven and add a little of the remaining glaze once the skewers have cooled.
These are perfect for serving at room temperature or can be reheated in oven.

Apple Cider Glaze:

1/2 cup Apple Cider Vinegar
1/2 cup Brown Sugar
1/4 cup Butter
1 tsp. Salt
1 tsp. Black Pepper

In a pot, melt the brown sugar and slowly add apple cider vinegar.
Cook until a syrup consistency is formed and slowly add cold cubed butter while constantly stirring.
Reserve in pot until needed for brussel sprouts and bacon.

Deviled Eggs
Makes 20 eggs

10 Hard-cooked Eggs
2 Tbsp. Dijon Mustard
1/4 Cup Mayonnaise
2 Tbsp. Sweet Pickle Relish
1/2 tsp. Paprika
1 tsp. Lemon Juice
2 dash Tabasco
Salt and Pepper To Taste

Cooking Procedure:

Bring pot of water, 2 tablespoons of salt and eggs to a steady simmer for 20-22 minutes with a dash of white vinegar.
Once eggs are cooked, rinse in cold water until they are cool enough to handle.
It is easier to remove the shell directly after shocking the hot eggs with the cold water.
After removing the shells store eggs in cooler or ice bath until they are cold, about one hour in cooler or 30 minutes in ice the bath.
When eggs hen eggs are finally cold, cut them in half and remove the yolk and put in a mixing bowl.
Mix all ingredients thoroughly with a whisk or in a food processor.
Check mixture for taste and a adjust as needed.
Using a piping bag or freezer bag to pipe mixture into the egg white.
You can make a piping bag by cutting off the corner of a freezer with bag after you have put the mixture in there.
Put eggs on platter and garnish with red bell peppers, green onions and bacon.

Chef Nicci Hughes
Roost Restaurant Greenville, SC

Peggy Denny Show 18-073 – Recipe #1025, Part 1

Peggy Denny Show 18-073 – Recipe #1025, Part 2

Peggy Denny Show 18-073 – Recipe #1025, Part 3

Categories
recipe turkey

1019 – Mediterranean Turkey Burgers & Roasted Sweet Potatoes

Roasted Sweet Potatoes

2 sweet potatoes, washed and cut into 1/2-inch cubes
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

1. Preheat oven to 425 degrees.
2. Toss sweet potatoes with salt, cumin, garlic powder, and pepper on a baking sheet. Bake at 425 degrees for 20 to 25 minutes or until tender and lightly browned.

Mediterranean Turkey Burgers

Burgers:

2 tablespoons olive oil, divided
2 cups spinach, chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/4 cup sliced green onions
2 garlic cloves, minced
1 pound ground turkey
1 (4-ounce) container crumbled feta cheese 2 egg whites
1/2 teaspoon salt
1/4 teaspoon black pepper

Tzatziki:

1 cup plain Greek yogurt
1 English cucumber, seeded, grated and drained 2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1. Preheat oven to 350 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add garlic, bell pepper, and onion and saute for a couple of minutes. Add spinach and cook until just wilted. Remove from heat.
3. In a medium mixing bowl, combine sauteed vegetables, turkey, feta, egg whites, salt and pepper. Form into patties.
4. Heat remaining oil in the large skillet over medium-high heat. Place patties and cook for a couple minutes until browned on both sides. Remove from skillet and place on a baking sheet lined with aluminum foil.
Bake at 350 degrees for 15 to 20 minutes
5. To make tzatziki, combine all ingredients in a bowl and serve atop turkey burgers.

Yield: 4-6 servings

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson Extension
carol@clemson.edu

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 1

Peggy Denny Show 18 022 – Marie Hegler, Recipe #1019, Part 2

Categories
fall fruit recipe turkey

1015 – Cucumber Ranch Sauce, Herb Turkey Burgers

Cucumber Ranch Sauce

1/2 medium cucumber, peeled, seeded
and minced
1/2 cup sour cream or plain Greek yogurt
1/2-3/4 cup mayonnaise
2 teaspoons garlic powder
2 teaspoons onion powder
Salt to taste

Mix all ingredients well. Cover and chill until ready to serve.

Wonderful as a salad dressing or a sandwich spread.

Herb Turkey Burgers

1 pound ground turkey
Canola oil or olive oil
Herbs of your choice: thyme, basil, oregano
Garlic powder
Onion powder
Salt and pepper

Shape ground turkey into 3 large, thin patties. Heat oil in large skillet over medium high heat. Add turkey patties to skillet. There should be an obvious sizzle when the pan is hot enough. Generously sprinkle on the herbs of your choice. Also add generous amounts of garlic and onion powder plus salt and pepper to taste. Note: ground turkey tends to be bland. It requires more seasoning than beef or pork to achieve a pleasing flavor.
Cook burger until seared on one side. Turn over and continue cooking. Season second side as heavily as the first.
When burger has cooked through, cover and set to the side to keep hot until ready to serve.

Excellent served on a bun with lettuce and tomato. Equally good served on top of a green salad.

Acorn Squash with Pecans

1 large acorn squash
1 tablespoon canola oil or olive oil

Optional: cinnamon, maple syrup, brown sugar, honey

Wash squash well and carefully cut into halves. Scrape away seeds.
Place squash face down in microwave dish and add approximately 1/4 cup water. Cover and microwave until flesh of squash is fork tender. Scoop flesh away from rind and season to your liking. Excellent topped with butter or margarine and salt. Also very good topped with brown sugar and cinnamon.

Uncooked, acorn squash will remain fresh on the counter for months as long as the rind is not punctured. The flavor of cooked acorn squash (as well as butternut squash) is very similar to sweet potatoes and can be substituted 1 for 1.

Easy Apple Tarts

A lower carb dessert! Great for those
who want ‘Just a touch” of sweetness
following their meal.

2 medium apples, cored and
diced very small
1 Tablespoon butter
1 teaspoon brown sugar
1/ 2 teaspoon ground cinnamon
2 low carb tortillas, cut into thirds

Coat muffin tin with non stick spray. Line muffin cup with tortilla portion. Bake at 375 Degrees Fahrenheit until barely crisp and holds shape.
Melt butter in skillet and add diced apples, sugar and cinnamon. Cook over medium heat until softened. Add cooked apples to muffin cups and continue baking until filling is set. Serve hot or cold. Delicious when hot and topped with melted cheddar.

Rhonda Matthews
Clemson University Cooperative Extension
clemson.edu/hgic
rhonda@clemson.edu

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 1

The Peggy Denny Show 17 081 – Rhonda Matthews, Recipe 1015, Part 2

Categories
fall recipe turkey

877 – Turkey Chili Cornbread Casserole

Cornbread Batter

1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 1/4 cup low-fat milk
2 tablespoons vegetable oil

Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients and stir until just combined.

Turkey Chili Cornbread Casserole

1 tablespoon vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 green bell pepper, chopped
1.25 pounds lean ground turkey
2 (15.5-ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
2 1/2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon salt
1 cup shredded extra-sharp Cheddar cheese

1. Heat oil in a Dutch oven over medium heat. Add onion, bell pepper and garlic and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin and paprika. Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.

2. Preheat oven to 350 degrees fahrenheit. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
3. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter (see recipe on left) evenly over the chili.
4. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Yield: 8 serving

Make Ahead Tip

Prepare chili and cover and refrigerate for up to 3 days or freeze for up to 3 months
Defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed.
Let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350 degrees fahrenheit for 50 minutes.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

Categories
pasta recipe salad turkey vegetable

833 – Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

1 pound ground Italian turkey sausage, removed from casing
1 (8-ounce) package baby portabella mushrooms, sliced
8 ounces frozen peas, defrosted slightly
1 (12-ounce) package dried bowtie pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1. In a large pot, bring 6 quarts of lightly salted water to a boil.
2. In a large sauté pan over medium heat, brown turkey sausage.

Remove meat from pan, drain, and set aside.
Add mushrooms (with a drizzle of olive oil if needed) and season with salt and pepper.
Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes.
Add peas and sauté for 3 minutes.
Return the meat to the pan and cook for another 2 minutes.
Remove from heat and set aside.

3. Meanwhile, when the pot of water has come to a boil, add pasta and cook until al dente,
about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture.
Turn off the heat and stir to combine.
4. Add grated cheese, and drizzle with olive oil.
Stir well and serve.
Yield: 6 servings

Mixed Green Salad with Fruit and Citrus Vinaigrette

Salad:

6 ounces mixed salad greens
2 oranges, peeled, sectioned and juiced (set aside)
1 cup sliced strawberries

Dressing:

2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. To prepare salad, place greens, orange sections, and strawberry slices in a large serving bowl.
2. To prepare dressing, combine orange juice and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Set aside.
Drizzle dressing overtop salad and toss to coat.
Yield: 6 servings

Gorgonzola and Pecan-Coated Grapes

3/4 cup finely chopped pecans
2 ounces crumbled Gorgonzola cheese
2 ounces low-fat cream cheese
18-20 seedless red grapes

1. Preheat oven 325°. On a baking sheet, spread out chopped pecans and bake for 5 minutes. Remove and cool.
2. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.

Place a teaspoon of the cheese mixture in the palm of your hand; imbed one grape in the mixture, shaping the mixture around the grape to coat.

Then roll the covered grapes in the finely chopped pecans.
Place on a serving tray and chill for 30 minutes until coating is firm.
Marie Hegler

Food Safety & Nutrition Agent at Clemson University
carol@clemson.edu

The Peggy Denny Show – Recipe # 833 Pt 1

The Peggy Denny Show – Recipe # 833 Pt 2

Categories
beef fruit pasta recipe turkey vegetable

830 – Veggie and Meat Spaghetti Sauce

Veggie and Meat Spaghetti Sauce

1 (13.25-ounce size) package whole wheat linguine
1 (1-pound size) bag NATURE’S GREENS® Kale
1 cup water
1 (14.5-ounce size) can chicken broth
2 tablespoons Extra Light Tasting Olive Oil
1 pound lean ground beef
1 pound ground turkey
1 (10-ounce size) package VERSATILE VEGGIES® Diced Celery and Onion
2 tablespoons Italian seasoning
2 (14.5-ounce size) can Diced Tomatoes with Basil, Garlic, and Oregano
1/2 cup fat-free evaporated milk
1/4 teaspoon pepper
1/2 teaspoon salt

Reduced fat Parmesan-style Grated Topping
Cook linguine according to package directions.
Pour water and chicken broth into a medium-size pot and bring to a boil;
spoon kale into boiling water mixture and cook for 20 minutes.
Remove kale from heat and drain well. Set aside.
While linguine and kale are cooking, spoon olive oil into a large skillet; heat to high.
Reduce heat to medium and add ground beef, ground turkey, and chopped celery/onion mixture, stirring to crumble.
Cook for 5-8 minutes or until onion is transparent.
Drain well and add Italian seasoning.
Continue cooking over medium heat for an additional 5 minutes until meat is browned.
Increase heat and stir in tomatoes.
Continue cooking uncovered for 3 minutes or until most of liquid has evaporated.
Stir in milk, salt and pepper.
Cook for an additional 2 minutes.
Stir in drained, cooked kale.
Sauce can be served over linguine or tossed with linguine.
Just before serving, sprinkle Parmesan-style grated topping.
Yield: 8 servings.

Fruit and Kale Pizza

1/2 (15-ounce size) pkg. ready to use refrigerated pie crust
2 cups NATURE’S GREENS® Kale
1 teaspoon Extra Light Tasting Olive Oil
2 teaspoon honey
1 (8-ounce size) package reduced fat cream cheese
3 tablespoons powdered sugar
2 cups sweetened, sliced strawberries
1/8 cup sweetened blueberries

Unroll pie crust onto a 12-inch prepared pizza pan.
Bake in a 450° oven for 5 minutes or until lightly browned.
Cool completely.

Chop kale into very small pieces.
Pour olive oil over chopped kale.
With hands, massage olive oil into kale.
Stir honey into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds; cool for 10 minutes.
Stir powdered sugar into cooled cream cheese and spread onto pie crust.
Spoon kale over cream cheese layer.
Arrange sweetened strawberries over kale and spoon sweetened blueberries in the center.
Yield: 14-16 pieces.

Butterscotch Kale Cake

3 cups NATURE’S GREENS® KALE
1 cup water
1 cup low fat milk
1 3/4 cup flour
3/4 cup sugar
1/2 cup cocoa
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup egg substitute
1/4 cup Canola oil
2 teaspoons vanilla flavoring
1 cup butterscotch chips
1 cup finely chopped walnuts

Cook kale in water over medium high heat for 5-7 minutes.
Drain well, mashing excess water out of kale.
Spoon cooked kale and milk in blender container and pulverize. Set aside.
Stir or sift together the flour, sugar, cocoa, baking powder, and baking soda; set aside.
Stir egg substitute, oil, and pulverized kale together.
Stir moist ingredient into dry ingredients, mixing well.
Stir in vanilla flavoring, butterscotch chips, and walnuts.
Pour batter into a prepared 10-inch Bundt cake pan.
Bake at 350° for 45 minutes or until a cake tester inserted comes out clean.
Cool for 10 minutes and invert on desired plate.
If desired, dust lightly with powdered sugar.
Serve with fresh strawberries.
Yield: 24 slices.

Surprise Cheese Bundles

1-1 1/2 cups NATURE’S GREENS® Kale
1-1 1/2 teaspoons Extra Light Tasting Olive Oil
2-3 teaspoons honey
1 (8-ounce size) low fat cream cheese
1 (8-ounce size) pkg. refrigerated crescent rolls
1 cup sliced and sweetened strawberries

In a medium size bowl, finely chop kale.
Pour olive oil over kale and massage oil into kale with hands.
Stir honey gently into kale and set aside.
Soften cream cheese in microwave oven for 30 seconds and set aside to cool.
While cream cheese is cooling, unroll dough into 4 rectangles, firmly pressing perforations together to seal.
Set aside.
Stir together cooled, softened cream cheese and chopped sweetened kale, mixing well.
Spoon 1/4 of the kale-cream cheese mixture in the center of each rectangle of dough.
Bring opposite corners of dough together and press to seal.
Place on ungreased baking sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cool and serve with sweetened strawberries.
Bundles can also be served with strawberry or cherry pie filling.
Yield: 4 servings

Kale Smoothie

2 pears, unpeeled and chopped
2 bananas
2 cups water
1/2 cup white grape juice
1/4 cup honey
1 handful NATURE’S GREENS® Kale

Blend all ingredients together in a blender pitcher. Enjoy!

Donna Bundrick Griffin
rawl.net

The Peggy Denny Show – (Recipe #830) Pt. 1

The Peggy Denny Show – (Recipe #830) Pt. 2

Categories
fall mexican recipe soup southern turkey vegetable

769 – Quick Fajitas

Quick Fajitas

1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté
Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips
or Fajita Chicken Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple
of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and
Mexican style cheese.

*A 10-ounce size container of the Versatile Veggies® Pepper Medley may be substituted for the
Versatile Veggies® Fajita Mix.

* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is
warm, then sprinkle with Fajita or Taco seasoning to taste.

Pico de Gallo Cornbread

1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese

Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled
4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center
comes out clean.

Hearty Turnip Greens with Smoked Turkey Sausage Soup

3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos

In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john,
garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While
greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled,
slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.

Greens and Cheesy Grits Casserole

1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked &
crumbled

Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess
water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups
chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to
simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed
to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute
and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X
9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield:
12 generous servings.

Kale with Dried Fruit

2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds

Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is
translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat.
Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue
cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds.
Serve immediately. Yield: 4-6 servings.

Donna Bundrick-Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road

Categories
dessert fall recipe turkey

733 – Turkey Tetrazzini with Cheddar and Parmesan

Turkey Tetrazzini with Cheddar and Parmesan

4 cups (12 ounces) whole wheat ziti or penne pasta, cooked according to package directions
2 tablespoons butter
1/4 cup flour
3 cups low-fat milk
1 cup fat-free chicken broth
1/2 cup dry white wine (or additional chicken broth)
1/3 cup grated Parmesan cheese
2 cups sliced white button mushrooms
2 cups diced, cooked turkey breast (1/2 inch dice)
1/3 cup frozen peas
1/2 cup shredded, reduced-fat Cheddar cheese
1/2 teaspoon pepper (optional)

Note: Pasta is 4 cups dry/8 cups cooked

Preheat oven to 350 degrees. Spray a shallow two to three-quart baking dish with cooking spray; set aside.

In a large saucepan over medium heat, melt butter and stir in flour. Cook, stirring constantly, about 2 minutes. Whisk in milk, chicken broth, wine and pepper (optional); bring mixture to a boil. Stir in mushrooms, reduce heat and cook, stirring frequently about 10 minutes or until mixture thickens and mushrooms are softened.

Stir Parmesan cheese, pasta, turkey and peas into the milk mixture; spoon into prepared dish. Top with Cheddar cheese and cover loosely with foil. Bake about 45 minutes or until bubbling at edges and heated through.

Firecracker Smashed Potatoes

1 whole head garlic, top trimmed
1 teaspoon olive oil
3 pounds Idaho or russet potatoes, scrubbed
pinch of Kosher salt
8 ounces Cabot 50% Light Jalapeno Cheddar cheese, grated
2 tablespoons chopped canned chipotle peppers in adobo sauce
canned sliced jalapeno peppers for garnish

Preheat oven to 350 degrees Fahrenheit. Put garlic head on large square of aluminum foil and drizzle with oil. Gather foil around garlic, twisting top to close tightly. Bake 60 minutes or until pulp is golden and very soft. When cool enough to handle, break apart cloves and squeeze pulp from each into small bowl; mash to puree with fork.

In large pot of boiling, salted water, cook potatoes until tender, about 20 minutes. Drain well and return to pot. Add cheese, chipotle peppers and garlic puree. Mash to combine, leaving potatoes very chunky. Garnish with jalapeno peppers.

Mocha-Chip Bread Pudding

3 cups 1% low-fat or fat-free chocolate milk
¼ cup strongly brewed coffee, cooled
1 tablespoon instant coffee or espresso powder
1 teaspoon vanilla extract
¾ cup egg substitute
1 (1-pound) loaf whole wheat bread or whole wheat rolls, cut into 1-inch cubes
Cooking spray
½ cup mini semi-sweet chocolate chips
Low-fat frozen yogurt (optional)

Combine milk, coffee, coffee powder, vanilla and egg substitute in a large bowl; stir well. Add bread cubes, tossing gently. Spoon mixture into a 3-quart baking dish or individual ramekins coated with cooking spray; sprinkle with chocolate chips. Cover and refrigerate at least 4 hours.

Preheat oven to 350°. Bake, covered, for 45 minutes in baking dish or 15 minutes in ramekins. Uncover and bake an additional 15 minutes or until pudding is set. Top with frozen yogurt, if desired.

Baked Apples with Cinnamon Yogurt Topping

4 Granny Smith or Gala apples (with or without skin)
1/4 cup unsweetened apple juice or apple cider
1/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt

For the cinnamon yogurt topping:

2 1/2 cups low-fat plain yogurt
1 tablespoon honey
1/4 teaspoon cinnamon

Mikela Mitchell

Categories
beef dessert dinner recipe turkey

706 – Meatball Stroganoff

Meatball Stroganoff

3/4 pounds lean ground beef or turkey
6 Tablespoons dry bread crumbs
1/4 cup onion, diced
1 egg white
1 Tablespoon Worcestershire sauce
1 Tablespoon ketchup
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/2 cup onion, diced
1 cup mushrooms, sliced (fresh or canned)
1 can low fat cream of mushroom soup
1/2 cup skim milk
1/2 cup low fat sour cream
4 cups egg noodles, cooked

1. Combine ground meat, bread crumbs, onion, egg white, Worcestershire sauce, ketchup, garlic powder, salt and pepper. Shape into meatballs, about 1 inch in diameter.
2. In a large skillet, heat canola oil. Brown meatballs for about 10 minutes or until cooked through. Add onions and sauté for about 1 minute. Add mushrooms and sauté until golden brown.
3. Stir in soup and milk. Simmer on low heat for about 10 minutes. Remove from heat and stir in sour cream.
4. Serve over noodles.

Yield: 4 servings

Nutrition Facts: Calories 543; Protein 35.2g; Carbohydrate 61.5g; Fat 16.8g; Saturated Fat 6.2g; Cholesterol 126.4mg; Sodium 965.7mg; Fiber 3.8g; Sugar 6.6g.

Mushroom and Bacon Green Beans

1 pound frozen green beans, thawed
2 slices low sodium bacon, chopped
1/2 cup onion, chopped
1 cup mushrooms, sliced
1/2 teaspoon black pepper
1/4 teaspoon salt (optional)

1. In a large skillet, sauté bacon over medium heat for about 1 minute. Add onions and continue to sauté for about 1 minute. Add mushrooms and sauté until bacon is crisp and onions and mushrooms are tender.
2. Add green beans, pepper and salt and sauté for 1 minute. Turn heat down to medium-low and cover with a lid. Allow green beans to heat for about 5-8 minutes, stirring occasionally.

Yield: 4 servings

Nutrition Facts: Calories 78; Protein 4.3g; Carbohydrate 9.5g; Fat 2.1g; Saturated Fat 0.8g; Cholesterol 5.0mg; Sodium 200.0mg; Fiber 3.3g; Sugar 4.0g.

Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon white vinegar
1 teaspoon vanilla
1/3 cup canola oil
1 cup cold water

1. Preheat oven to 350°F. Grease and flour an 8×8-inch round cake pan.
2. In a large bowl combine flour, sugar, cocoa, salt and baking soda. Gently stir with a whisk to remove any lumps.
3. With a spoon make 2 small wells and 1 large well in the flour mixture.
4. Put vinegar in one of the small wells, vanilla in the second small well and oil in the large well.
5. Pour water over the entire mixture.
6. Gently combine all ingredients until completely combined.
7. Pour batter into prepared cake pan.
8. Bake for 20-25 minutes or until toothpick inserted comes out clean.
9. Frost cake with below Fudge Frosting recipe when cool.

Yield: 10 servings

Fudge Frosting

3 Tablespoons cocoa powder
1 cup sugar
1/3 cup evaporated skim milk
1/4 cup margarine
1 teaspoon vanilla extract

1. Mix all ingredients except vanilla.
2. Bring to a boil and simmer 1 minute.
3. Remove from heat, add vanilla and beat until thick enough to spread.

Nutrition Facts: Calories 345; Protein 3.3g; Carbohydrate 57.6g; Fat 12.5g; Saturated Fat 2.0g; Cholesterol 0.3mg; Sodium 307.4mg; Fiber 1.7g; Sugar 41.4g.

Kimberly Baker

Categories
fall recipe turkey

700 – Turkey and Cranberry Cream Cheese Sandwiches

Turkey and Cranberry Cream Cheese Sandwiches

4 oz low fat cream cheese, softened
1/2 cup whole berry cranberry sauce
24 slices turkey, thinly sliced
48 slices pumpernickel appetizer sized bread

1. In a small bowl combine cream cheese and cranberry sauce.
2. Spread cream cheese mixture on 24 slices of bread.
3. Place turkey slices on top of cream cheese mixture and top with second slice of bread. Cut in half diagonally, if desired.
Yield: 24 appetizer sized sandwiches

Nutrition Facts: Calories 71; Protein 3.2g; Carbohydrate 10.3g; Fat 1.9g; Saturated Fat 0.8g; Cholesterol 6.8mg; Sodium 228mg; Fiber 1.1g; Sugar 2.3g

Apricot and Brie Tartlets

3 oz brie cheese
3/4 cup apricot jam
1/2 cup sliced almonds
2 packages frozen phyllo dough tartlet shells

1. Preheat oven to 350°F.
2. Cut brie into small cubes to fit into the tartlet shells (about the size of 1 teaspoon).
3. Place tartlet shells on a baking sheet.
4. Place 1 cube of cheese in each shell. Top each with tartlet with 1 teaspoon of jam and 2 slices of almond.
5. Bake for 5 minutes or until cheese is melted.
6. Serve immediately.

Yield: 15 servings (2 tartlets per serving)

Nutrition Facts: Calories 105; Protein 2.6g; Carbohydrate 15.7g; Fat 4.1g; Saturated Fat 1.1g; Cholesterol 5.7mg; Sodium 62mg; Fiber 0.4g; Sugar 7.1g

Hot Salsa Dip

1 cup kielbasa, diced
1 cup mushrooms, chopped
2 cups salsa (hot, medium or mild)
1/4 cup Monterey jack cheese, finely grated

Tortilla chips

1. Sauté kielbasa for about 2 minutes. Add mushrooms and sauté until tender.
2. Add salsa and simmer on low heat for about 10 minutes.
3. Garnish with cheese.
4. Serve warm with tortilla chips.

Yield: 16 (1/4 cup) servings

Nutrition Facts (Not including tortilla chips): Calories 65; Protein 2.4g; Carbohydrate 2.7g; Fat 5.0g; Saturated Fat 2.3g; Cholesterol 7.8mg; Sodium 294.8mg; Fiber 0.1g; Sugar 1.6g

Rhonda Matthews