Turkey Tetrazzini

turkey

This was a great use for the leftover turkey breast  from Thanksgiving and it was so good! I might have to roast another turkey to make this again soon 🙂 This recipe makes at least 8 to 10 servings, but it reheats really well. Thanks for reading, enjoy! 🙂

Turkey Tetrazzini – adapted from Brown Eyed Baker

  • 12 ounces mushrooms, sliced
  • 11 tablespoons (5½ ounces) unsalted butter, divided
  • ¼ cup all-purpose flour
  • 12 ounces egg noodles
  • 1½ cups whole milk
  • ¼ cup heavy cream
  • 2 cups turkey stock (can substitute chicken stock/broth)
  • ¼ cup white wine (can substitute stock or broth)
  • 3 cups chopped cooked turkey
  • 1 cup frozen peas
  • 6 ounces Gruyère cheese, shredded (about ¾ cup shredded), divided
  • 3 ounces grated Parmesan cheese (about ⅔ cup), divided
  • Salt and pepper, to taste
  • 1 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Butter a 9×13-inch baking dish; set aside. Fill a large pot with water and put it over high heat to boil.

2. In a large, 12-inch skillet with sides, melt 3 tablespoons of the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until all of the liquid has evaporated, about 10 minutes. Transfer the mushrooms to a bowl and set aside.

3. In the same skillet, melt 4 tablespoons of the butter over medium heat. Whisk in the flour and cook, whisking occasionally, until the flour is browned and has a nutty aroma, about 3 minutes.

4. While the flour cooks, add the noodles to the boiling water and cook to al dente. While the noodles are cooking, continue on with the recipe.

5. Slowly whisk the milk, cream, turkey stock and wine into the butter/flour mixture. Bring to a simmer, then reduce the heat to medium-low and cook, stirring constantly, until the sauce is thickened, 6 to 8 minutes.

6. Drain the pasta when it is finished, then add the cooked pasta, mushrooms, turkey and peas to the sauce in the skillet, tossing everything together until it is evenly coated. Add half of the Gruyere and half of the Parmesan cheese, stirring until the cheese is melted. Add salt and pepper to taste. Pour the mixture into the prepared baking dish.

7. Melt the remaining 4 tablespoons unsalted butter. In a small bowl, toss together the bread crumbs, remaining Gruyere, remaining Parmesan and the melted butter. Toss with a fork until the bread crumbs and Parmesan are evenly moistened. Sprinkle the mixture evenly over the top of the tetrazzini.

8. Bake for 30 to 40 minutes, or until the filling is bubbling and the top is golden brown. Let sit for 10 minutes before serving.

Roasted Vegetable, Goat Cheese and Pesto Sandwich

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The vegetables smelled amazing while roasting. I hope that is a good indicator of flavor 😉

Verdict: This is the best meatless sandwich I have ever eaten, and easily top five of all the sandwiches I have ever made. The kale pesto is so flavorful, the creamy goat cheese adds a tangy bite and the veg – seriously, this combination of ingredients is a match made in culinary heaven 😉 My husband would not touch this with a ten foot pole – it has the three out of four ingredients he refuses to eat. Oh well, more for me! My friend and I greedily/happily ate both of our sandwiches and can’t wait for the next time! I could have eaten this again for dinner…I may have a problem! 😉 Thanks for reading, enjoy!

Roasted Vegetable Goat Cheese Pesto Sandwich – adapted from Wonderful Joy Ahead

  • 1 baguette (I bought mine at Panera Bread – totally worth the $2.79!)
  • 1/4 – 1/3 cup of fresh pesto (I used this kale pesto)
  • 2T+ chevre goat cheese
  • 2 portobello mushroom caps (*I had 12 oz of cremini mushrooms*)
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1/2 red onion
  • 1/4 cup extra virgin olive oil
  • 2 T balsamic vinegar
  • 1/4 tsp salt
  • 1/2 tsp freshly ground pepper
 Directions –
Preheat oven to 475. Line two baking sheets with foil.
Gently wash the mushrooms and cut out the stem. Cut all vegetables in large pieces. In a large bowl, mix together oil, vinegar, salt, and pepper. Add the vegetables to the oil mixture and coat well. Place veggies in a single layer on the baking sheets, making sure each veggie touches the foil and is not on top of another vegetable. Place the vegetables in the oven. Roast for about 15 minutes, flipping the vegetables over at the 7 minute mark. They are ready to take out when the onions are starting to char on the edges and the peppers get nice blisters on the skin.
While the vegetables are in the oven, cut your bread to the length that you want your sandwich.  Slice in half and remove part of the inside to make room for the filling.
Spread 2-3T of pesto on one half of each sandwich. Then spread 1-2T of goat cheese on the other half of each sandwich.
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Remove the vegetables from the oven, and layer the vegetables in tidy layers over the bread. Close the sandwich up. Place on the baking sheets and put back in the oven to let the residual heat warm up the cheese for 5 minutes.

Pasta with Mushroom, White Wine and Cream

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I love cremini mushroom,s and this dish is a new vegetarian fave of mine!  Out of all the produce that I have ever prepared, mushrooms are by far the most rich, meaty and flavorful. Of course, it helps to season and cook them properly; and I have my two favorite methods down! I love sautéing them in olive oil, butter and garlic; and a close second is roasting them with olive oil, salt and pepper. I had to fudge the amounts of ingredients in this recipe because the metric system and standard measurements don’t play well together 😉 When I make it again, I try adding some fresh thyme to cut through some of the richness of the sauce. This recipe yields about four servings, but if you served it as a side dish you could get at least six smaller servings. Thanks for reading, enjoy!

Pasta with Mushroom, White Wine and Cream – adapted from Real Italian Foodies

  • 10 ounces dried pasta – pappardelle, fettucine, tagliatelle.
  • 1 TBSP unsalted butter
  • 2 tbsp olive oil
  • 12 ounces cremini mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1/4 – 1/3 cup dry white wine
  • 1 cup heavy cream
  • grated Parmesan
  • sea salt and black pepper to taste

Directions –

Bring a large pot of water to boil, add salt and pasta – cook until al dente.

In a large, heavy-bottomed saute pan over medium heat, add the butter and olive oil. Once the butter has melted, add your cleaned and sliced mushrooms along with the minced garlic. Cook until the mushrooms begin to turn brown – don’t salt the veg until this happens, about 5-7 minutes. Season the veg with salt and pepper to taste, then pour the white wine into the pan to deglaze. Continue cooking until the wine has evaporated, add your cream and Parmesan cheese, turn the heat to low and simmer until the sauce has thickened.

Drain the pasta and add it to your sauce, mix together and serve with extra Parmesan cheese.

Re-Post: Italian Mac and Cheese

pasta

I haven’t made this in nearly three years, but it tasted better than I remembered it. The leftovers didn’t last long in our house and  we happily ate them for lunch two days in a row – yeah, it’s that good! 🙂 Thanks for reading, enjoy!

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Italian Mac and Cheese Ingredients – adapted from The Food Network

  • 1 pound penne, ziti or rigatoni pasta
  • 1 pound bulk Italian sausage
  • 2 TBSP olive oil
  • 1 TBSP butter
  • 12 ounces baby portobello mushrooms, cleaned and sliced
  • 3 – 4 garlic cloves, chopped
  • 2 TBSP all-purpose flour
  • 1 cup chicken stock
  • 1 cup whole milk
  • 2 cups shredded cheese blend ( I used Fontina, mozzarella, Pecorino Romano and Asiago)
  • 1 – 14 ounce can diced tomatoes, drained
  • 1 tsp hot sauce, optional *I used chili flake*
  • 1/2 cup Parmesan
  • salt and pepper to taste

Directions –

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.  In a large skillet, brown and crumble the sausage. Drain cooked crumbles on a paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, mushrooms and garlic.  Season with salt and pepper, to taste. Saute about 5 minutes, until garlic is fragrant and mushrooms become lightly browned.  Preheat oven to 350 degrees.  Add flour to skillet and stir, cooking 2 minutes. Whisk in stock, then stir in milk. Bring to a bubble, then stir in 2 cups of Italian cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.  Combine cheese sauce with sausage and pasta and transfer to a large baking dish.  Sprinkle with the grated Parmesan.  Bake for 15-20 minutes or until cheese is browned and bubbly.

Portobello and Kale Pesto Pizza

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I needed a vegetarian pizza that wasn’t plain cheese (boring!) for my friend who was coming over for dinner. Anytime we have company over I don’t like to make something that I haven’t made/tweaked/perfected; but I threw caution to the wind and made this amazing pizza. I found this recipe, (surprise, surprise!) on Pinterest! I immediately sent a text to her to see if she was up for it – thankfully she was game for anything! I love when I get to cook for people who aren’t picky 😉

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Verdict: This was seriously good! My friend said it was the best thing she’s ever eaten – maybe that’s just because she’s pregnant and super sweet, but I’ll take it 😉 The kale pesto has rich flavor and a garlicky bite, and the sautéed mushrooms are savory, meaty and absolutely perfect! It’s a new favorite for the both of us, and I’m sure we’ll enjoy this one again soon. Thanks for reading, enjoy!

veggiepizza

Portobello and Pesto Pizza – adapted from Brown Eyed Baker

Pizza Dough –

  • 1 1/2 cups warm water
  • 2 1/4 tsp active dry yeast
  • 2 TBSP olive oil
  • 3 1/2 – 4 cups bread flour
  • 1 1/2 tsp salt

Topping –

  • 12 ounces portobello mushrooms, cleaned and sliced
  • 1/2 of an onion, sliced
  • 2 TBSP butter
  • 2 TBSP olive oil
  • salt and pepper to taste
  • 1 cup kale pesto
  • mozzarella cheese, shredded
  • grated parmesan cheese

Directions-

Pizza Dough –

In the bowl of your stand mixer, combine all of your ingredients, and stir until a loose dough forms. Attach the dough hook to your mixer and set the speed to 2, continue kneading adding more flour if necessary. You don’t want the dough to be too sticky, but a little tacky is good. Knead for 5-7 minutes or until smooth and elastic.

After kneading is finished, turn the dough out onto a lightly floured surface and gently shape it into a ball. Place the ball in a large, lightly oiled bowl and cover with plastic wrap. Let it rise until doubled in volume – about an hour. Divide the dough into two pieces; you only need one ball for this recipe.

Mushroom Topping –

Heat a large skillet over medium high heat. Add extra-virgin olive oil and butter. Add onions and cook 5 minutes, then add the mushrooms to the pan. Continue cooking until the veg is evenly browned and tender. Season with salt and pepper to taste, and continue to cook down for a few more minutes until the pan is mostly dry. Set aside.

To Assemble –

Place a pizza stone on a rack on the lowest part of your oven. Heat to 475 – 500 degrees.

Flatten your dough into a disk  until it’s as thin as you like it (I like mine around 1/4 inch, and about 12 -14 inches in diameter). Spread the pesto over the dough leaving about 1/2″ border uncovered. Sprinkle with cheese, then top with the mushroom  and onion mixture, and then top generously with more cheese. Bake in the oven for 8-10 minutes or until the crust is golden brown, remove from oven and let cool slightly before slicing.

 

kalepesto

Kale Pesto – adapted from Little Leopard Book

    • 4 cups kale (chopped)
    • 4 – 6 cloves garlic (crushed)
    • 1/4 cup cashews
    • 1/4 tsp black pepper
    • 1/2 tsp salt
    • 1/2 cup olive oil
    • 1/4 cup water
    • 1/4 cup parmesan

Directions –

Add the kale, garlic and cashews to a blender or food processor. Blend for 30 seconds. Add the salt, pepper, olive oil and water. Blend until all ingredients have been incorporated (30-60 seconds). Add the parmesan cheese and pulse for 5-10 seconds. Serve with pizza, pasta or your favorite dish.