The Last of the Turkey

Today, I am using the last of the Thanksgiving turkey.  I froze it all in single recipe packs so that we didn't have to overdose on it like many people do, right after the original dinner.

Turkey Hash Casserole

Ingredients:

2 cups shredded turkey
4 cups shredded white potatoes
2 cups shredded carrots
1 shallot, diced
1 can condensed cream of chicken soup
1 can condensed cheddar cheese soup
1 can evaporated skim milk
2 teaspoons ground thyme
1 teaspoon freshly ground black pepper



Combine all ingredients well and pour into a slow cooker.  Cook on low for 4 hours or until hot and bubbly.   When done, lay slices of cheddar cheese over the top and cover until the cheese melts.

Menu 11-11 through 11-16

Menu 11-11 through 11-16

Monday 11-11 - Baked Ravioli
Tuesday 11-12 - Reuben Sandwiches
Wednesday 11-13 - Sticky Cider-Soy Chicken Legs and Spicy Peanut Noodle Salad from Rachael Ray
Thursday 11-14 - Baked Stuffed Poblano Peppers with Beans and Pepper Jack Cheese
Friday 11-15 Pizza on Naan
Saturday 11-16  - Spicy Ramen Chicken in Rice Cooker

Amish Chicken

Amish Chicken is a recipe that I found on Pinterest.  I fell for it because of what it looked like.  After all that is what Pinterest is for!
I made this recipe using exactly the ingredients that were written in the recipe. It was a bit bland for us. I added quite a bit of freshly cracked black pepper and it was AWESOME!! I will make it again using different spices/flavors. I like the technique of roasting/braising it in heavy cream, which is something I had never thought to try before.

 

Alliterative Pasta in the Rice Cooker!

Pancetta,  Peas, Pepper and Parmigiano-Reggiano Pasta

1 pound pasta
32 ounces chicken broth

1 pound bag frozen petit peas

1/4 cup olive oil
1/2 stick unsalted butter
1/4 pound pancetta
1 large onion, sliced or diced to be the same shape/size as the pasta
2 tablespoons minced garlic - about 6 cloves
1 tablespoon freshly ground pepper

Put pasta and chicken broth in rice cooker.  Stir and put on white rice setting.

While pasta is cooking, put oil and butter in a saute pan and heat to medium high.   Add pancetta and onion and saute until the pancetta begins to crisp and the onion is soft and slightly browned.  Add garlic and saute one more minute.  Remove from heat and hold aside.

When rice cooker turns off, open it and add the bag of frozen peas.  Stir to combine.  Add the onion/pancetta mixture and stir again.  Add ground pepper and stir again.  Close rice cooker and allow to sit at the keep warm setting for 5-10 minutes to thaw peas and reheat the onion/pancetta mixture.

Serve with freshly ground Parmigiano-Reggiano cheese and more freshly ground pepper to taste.