Turkey Lasagna

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Turkey lasagnaWe live in New England, and we got a BRUTAL storm last Wednesday that left us without power for several days, and it was C-O-L-D! We were fortunate to be able to join another family that had power for their Thanksgiving meal, but that meant no leftovers! The kids keep asking me when I’m going to make a turkey here for them, and I don’t know if they’ll have the patience to wait for Christmas Dinner, so I may be cooking one soon. However, I got an email today with a recipe for Turkey Lasagna (Turkeysagna) featuring leftover turkey. I know that in a typical year I’m always scouring the internet for new and creative ways to use up all that leftover turkey, so I thought I’d share this one with you :)

The best part of Thanksgiving, many would argue, is not the before or the during… it’s the after. We’re talking leftovers!

Top Atlanta caterer, Chef Shane, of Ocean Market shows us that there is more to our leftovers than the classic “All-in-One Sandwich” we’ve come to know and love. Meet: Chef’s Leftover Turkeysagna. The best parts of the bird, mixed with a little Alfredo and… well, let’s just say this one speaks for itself. Go ahead, try it out (you won’t be disappointed!).

Turkey Lasagna:

  • 1lb. Lasagna noodles
  • 16 oz. Ricotta
  • Parmesan cheese
  • 3 cups Mozzarella cheese
  • 1 large onions
  • 2 tbls. Fresh garlic
  • 2 tbls. Italian seasoning
  • 1 lb. Portabella mushrooms – diced
  • 1 lb. mushrooms – quartered
  • 1 lb. fresh spinach
  • 3 lbs. leftover Turkey
  • 1/2 gal Alfredo sauce (recipe below)
  1. Dice turkey in medium pieces.
  2. In a large pot sauté turkey until browned on all sides (approx. 5 min).
  3. Add onions, mushrooms, garlic and seasoning. Cook until onions are translucent.
  4. Chop then add spinach – cover pot and let cook 4-5 minutes until all spinach is wilted.
  5. Drain mix into colander
  6. Return mix back to pan and add ricotta cheese and Alfredo sauce. Mix well.
  7. Build lasagna by layering dry pasta in bottom of deep sided pan then ladle on the Alfred, chix, spinach, mushroom sauce. Top each layer with a handful of shredded mozzarella and parmesan cheese until you reach top of pan.
  8. Cook 350 degrees for about 45-min to an hour or until done.
  9. Let cool for approximately 10-15 minutes before cutting.
  10. Enjoy with simple Caesar salad!

Alfredo Sauce (makes 1/2 gal)

  • 1 1/2 quart chicken stock
  • 3 tbls. Fresh garlic
  • 1 1/2 quart heavy cream
  • 6 oz. parmesan cheese
  • 3 tbls. Italian seasoning
  • salt & pepper
  • 3-4 tablespoons corn starch in water
  1. Combine chicken stock, Italian seasoning and garlic in pot and bring to a boil
  2. Add heavy crème and reduce by 1/2
  3. Add corn starch, let thicken and simmer for at least 10 minutes
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Pecan Pie Puffs

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Pecan Pie PuffsPecan Pie Puffs featuring Pepperidge Farm Puff Pastry Cups and Diamond Chopped Pecans

These Pecan Pie Puffs made from Pepperidge Farm Puff Pastry Cups and featuring Diamond Chopped Pecans are very easy and simple to make. They’d make a FANTASTIC dish to take to holiday parties or to a potluck dinner, and the recipe is easy to double or triple if you need larger quantities.

Pecan Pie Puff Ingredients

The ingredients in this recipe are:

  • Light Brown Sugar
  • Pure Vanilla Extract
  • Salted Butter
  • 1 Egg
  • Light Corn Syrup
  • Ground Cinnamon
  • Chopped Pecans
  • Puff Pastry Cups

Pecan Pie Puff Process 1

To begin, preheat oven to 400 degrees. Place Puff Pastry Cups on nonstick baking sheet or parchment paper. Cook 5 minutes short of package directions, in this case 15 minutes.

Pecan Puff Pastry in process 2While the pasty is cooking, in a medium sized bowl, whisk together the brown sugar, butter, egg, corn syrup, Vanilla, and Cinnamon.

Pecan Puff Pastry in process 3Stir in the pecans.

Remove the pastry and push down the centers with the handle of a wooden spoon.

Reduce oven temperature to 350 degrees.

Carefully spoon about a teaspoon of the pecan mixture into each pastry cup, the pecans should be sticking out of the top slightly.

Bake at 350 degrees until cooked through and set, about 9-12 minutes.

Pecan Puff Pastry 2Remove from oven and let cool before serving.

Store leftovers in an airtight container.

Pecan Puff Pastry 3

Pecan Pie Puffs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Pastry, Dessert
Serves: 24
Ingredients
  • 1 pkg. 24 Puff Pastry Cups
  • 1⁄4 Cup Brown Sugar
  • 2 Tbsp. Butter, melted
  • 1 Egg
  • 2 Tbsp. Corn Syrup
  • 1 teas. Vanilla
  • 1⁄2 teas. Cinnamon
  • 1 1⁄2 Cups Pecans, chopped
Instructions
  1. Preheat oven to 400
  2. Place Puff Pastry Cups on nonstick baking sheet or parchment paper. Cook 5 minutes short of package
  3. directions, 15 minutes.
  4. While the pastry is cooking, in a medium bowl whisk together the Brown Sugar, Butter, Egg, Corn Syrup
  5. Vanilla and Cinnamon.
  6. Stir in the pecans
  7. Remove the pastry and push down the centers with the handle of a wooden spoon.
  8. Reduce oven to 350 ̊.
  9. Carefully spoon about a teaspoon of the pecan mixture into each pastry cup, the pecans should be
  10. sticking out of the top slightly.
  11. Bake at 350 ̊ until cooked through and set, 9-12 minutes.
  12. Remove and let cool before serving.
  13. Store leftovers in an airtight container.

Like this recipe? Be sure to PIN IT and Follow me on Pinterest! Karen Puleski – Kdkaren. Subscribe via Email, RSS Feed, or Follow me on Bloglovin so you don’t miss out on any delicious recipes!

 

*This post is not sponsored or endorsed by the brands featured.

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Weeknights with #Manwich

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This post brought to you by Manwich. All opinions are 100% mine.

Weeknights with #Manwich

This has been a crazy busy year for us, as our children are growing older and transitioning into middle school and competitive level sports. We were busy before with three kids in recreation level sports, and have had a little bit of culture shock with the increased amount of time required for sports on a competitive level. Between all the practice time and regular school activities keeping us on the go until practically bedtime, having an arsenal of Easy Weeknight Meals has saved us from cold cut sandwiches seven nights a week. One thing I do is I look at our schedule for the upcoming week, and plan out our meals for every day ahead of time. This allows me to visit the store just once per week to save time (and money!), and to do some minor prep work ahead of time. I chop my veggies when I get home from the store, put them in a freezer safe zip top bag, label them, and pop them in the freezer. I also brown my ground beef, cook my chicken and shred it, etc. and freeze it in meal size portions too. Each morning, I pull out the ingredients for that nights dinner and move them to the refrigerator to unthaw all day, and when we get home, I just need to heat it all up, mix it together, and viola! dinner is served! Weeknights with #ManwichManwich is a favorite in our home. The guys all love the sweet and tangy taste, I love that it’s free of artificial flavors and preservatives. The guys are already messy and dirty when we get home from practice every night (I do make them wash their hands and faces right away), so it’s not a big deal if they dive right into the sandwiches and get dirtier, they are showering immediately after dinner anyway! There are three different varieties of Manwich flavors – Manwich Original, Manwich Bold, and Manwich Thick & Chunky. Manwich Recipes & Ideas: Weeknights with #Manwich

Make your sandwiches the traditional way, and eat on hamburger buns! Weeknights with #Manwich

Boil some penne pasta or macaroni & cheese, mix with Manwich, and top with some shredded cheese! Weeknights with #Manwich

Add to some chili in the slow cooker for a sweet and tangy burst of flavor!

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Drop your pants for underwareness movement #Underawareness #DropYourPants

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Thanks to Depend for sponsoring today’s discussion on Drop Your Pants for Underawareness Protection.

Drop your pants for underwareness movementI am approaching the big 4-0 next year, and during my most recent physical, my doctor and I had some very frank discussions. We talked about what changes I can expect in certain areas, what immunizations I need to update (Tetanus!), and what preventative tests I need to have run. Because I have some chronic medical conditions, including an auto-immune disorder, I have a few tests run quarterly, take medications daily, and regular visits to make sure everything is on track. I am lucky that I have a good rapport with my physicians, that hasn’t always been the case. With the ladies I see, they are not hesitant to ask point blank if I am having any issues with things such as incontinence. They are very aware of my medical history, and know that I’ve delivered three babies, so it’s an issue that can and will affect many women with my background. I am fortunate that this isn’t a major issue for me personally on an ongoing basis, but I do keep a supply of items on hand because when I’m dealing with a few other issues, it can cause minor light bladder leakage (LBL).

Drop your pants for underwareness movementIt’s not uncommon for women of child bearing age (and older) who have had children to encounter some LBL from time to time. Maybe you sneeze or laugh too hard, or need to make sure you’re aware of where accessible restrooms are every time you go somewhere because when you need to go, YOU NEED TO GO. When you are out to dinner, or just having laughs with girlfriends, you don’t want to be worried about LBL. Let Depend take away your LBL worries so you can live in the moment and fully engaged with your loved ones!

Depend® for Women Underwear with FIT-FLEX™ ProtectionDepend is an incontinence product with items available for men and women who need them, be it all the time, or just on occasion. They have made great advancement with the products available for this issue, they are no longer huge and bulky. Most are thin, discreet, odor absorbent, and work quite well in keeping you dry. Depend is making a concerted effort to help us all understand that we need not be embarrassed about this issue, because hey, MANY people deal with it every single day! In fact, over 23 million people in the world deal with this problem who are under the age of 45. Want to try it out for yourself? Click any link in this post to request a FREE SAMPLE! When you visiti the Depend landing page, click on the “Get a Sample” button located at the top right-hand side of the screen. Then, select which sample you would like to receive and wait for them to arrive.

Depend® Silhouette® Briefs for WomenAs part of the Underawareness Drop Your Pants Campaign, Depend will be donate $1, up to $3 million, over the next three years to charities that advance the research, education and awareness of bladder leakage for:

  • Every pant drop, photo and video shared Using #Underwareness and #DropYourPants
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Depend provides a variety of discreet products that help people regain their freedom and get their lives back, including:

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Depend® Real Fit® Briefs for MenIf you are male or female and dealing with LBL, I encourage you to visit your doctor and have a discussion with them. You need to determine what the cause of the issue is. It could be very minor, and wearing Depend Underwear on occasion might be your perfect solution. If it’s something else, together you can discuss the best course of treatment, and use Depend Underwear while treating the issue to keep you dry and odor free.

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Shrimp Stuffed Mushrooms

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Shrimp Stuffed MushroomsShrimp Stuffed Mushrooms Recipe, courtesy of Paulding & Co!

Paulding & Company, is a full catering kitchen based in San Francisco boasting vast opportunities for bonding and excitement founded by mother-daughter duo Tracy and Terry Paulding. I’d like to thank them for allowing me to share this recipe with you!

Shrimp Stuffed Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Seafood
Serves: 8
Ingredients
  • ▪ 32 medium sized brown mushrooms (crimini)
  • ▪ 2 medium shallots
  • ▪ 2 Tbs. butter
  • ▪ 1 cup fresh sourdough breadcrumbs (or dry bread crumbs, if you don’t have fresh, but use ½ as much)
  • ▪ ½ Lb. raw peeled chopped and deveined shrimp
  • ▪ ¼ cup chopped parsley
  • ▪ pinch cayenne pepper or shake of Tabasco
  • ▪ salt to taste and freshly ground black pepper
  • ▪ 1 cup freshly grated Grana padano or Parmesan
  • ▪ ⅓ cup mayonnaise (Best foods-not a sweetened one!)
  • ▪ 2 Tbs. parsley
  • ▪ Paprika for sprinkling on after they bake
Instructions
  1. Carefully clean and stem mushrooms, reserving stems. Line up mushrooms on a parchment lined half-sheet pan.
  2. Finely chop shallots and mushroom stems. Combine, saute in butter over medium heat until all their water is reabsorbed. Combine with remaining ingredients except paprika, taste for seasoning and adjust. Stuff caps with filling. May be made up to one day in advance and refrigerated, covered.
  3. Preheat oven to 350° F. Bake 15 min or more until browned. Serve warm but not too hot to pick up, with a shake of paprika on top. The trick is to be generous with the stuffing — and not generous with the bread crumbs, so that what you taste is the seafood.

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