Meal One: Leftovers????? Turkey Tetrazzini, with my thanksgiving green beans
Meal Two: Seared Steaks (elk) over poached egg and roasted asparagus salads
Meal Three: Fish Taco Salads (I took two of my favorites and mixed, awesome)
Recipes:
Turkey Tetrazzini
I went to thepioneerwoman.com to get this recipe, it was really good, and a great use of leftovers, but here it is. But wait...truth be told, I messed with this one a little, I just can't help it. I am all about convenience and you have to bend a little. This is a huge portion, so I halved the recipe. Also, I omitted the butter all together, I just used HALF the bacon grease from making the bacon bits (which it doesn't say to make in the recipe, so do that step one and then just set aside for the end). Also, I didn't use Monterrey jack, I just used the shredded cheese I had in my fridge. Oh, and I didn't measure either of the cheeses, I just put about half the pasta in the dish, then sprinkled both cheeses, then the other half and topped with more cheese. One more thing, I totally forgot to use the panko, I'm sure it's great with it, but I thought it was great without.
- 1-1/2 pound Thin Spaghetti, Broken In Half
- 4 Tablespoons Butter
- 4 cloves Garlic, Minced
- 1 pound White Mushrooms, Quartered
- 1/2 teaspoon Salt
- 1 cup White Wine
- 1/3 cup Flour
- 4 cups Turkey (or Chicken) Broth
- 1 block 8 Ounce Cream Cheese
- 3 cups Cooked (leftover) Turkey, Shredded Or Diced
- 1 cup Finely Chopped Black Olives
- 1-1/2 cup Frozen Green Peas
- 4 slices Bacon, Fried And Cut Into Bits
- 1 cup Grated Monterey Jack Cheese
- 1 cup Grated Parmesan Cheese
- Salt And Pepper, to taste
- Extra Broth For Thinning
- 1 cup Panko Bread Crumbs
Preparation Instructions
Cook pasta until not quite done - al dente according to package instructions (it will finish cooking in the oven.) Drain, rinse, and set aside.
In a large pot, heat butter (or Half you leftover bacon grease) over medium-high heat. Add garlic and saute for a couple of minutes. Add mushrooms and salt, then saute for a couple more minutes. Pour in the wine and allow it to cook with the mushrooms for several minutes, or until the liquid reduces by half.
Sprinkle in flour, then stir the mushrooms around for another minute. Pour in the broth and stir, cooking for another few minutes until the roux thickens.
Reduce heat to medium low. Cut cream cheese into pieces and add it to the pot. Stir it to melt (don't be concerned if the cream cheese remains in little bits for awhile; it'll melt eventually!) Add the leftover turkey, the olives, the peas, the bacon, and the cheeses. Stir to combine, adding salt and pepper as needed.
Add the cooked spaghetti and stir it to combine. Splash in more broth as needed; you want the mixture to have a little extra moisture since it will cook off in the oven. If it's a little soupy, that's fine! Add up to 2 more cups of liquid if you think it needs it.
Pour the mixture into a large baking dish and sprinkle the top with Panko crumbs. Bake at 350 degrees F for 20 minutes, or until the casserole is bubbly and the crumbs are golden brown.
Thanksgiving Green Beans
1 lb fresh green beans, ends snapped
3 shallots, thinly sliced
1 T olive oil
1 T butter
Boil large pot of water, and prepare a large bowl with an ice bath.
Add beans to boiling water for 4 minutes, then toss them in the ice bath to shock.
Add oil and butter to large skillet over med heat. Add shallots and saute 3-5 minutes, then add beans and toss until warmed through. Add just a touch of both salt and pepper to taste, I didn't even do this, because I forgot and they we awesome, so do what you like.
Seared Steaks over poached egg and roasted asparagus salads.
So I do the asparagus, and put the pan in for the steak while they cook. Then while the asparagus is cooling a bit and the steak is in the oven and/or resting I do the eggs.
For the steaks:
Place skillet in oven, and bring oven to 500 degrees. When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
For the poached egg and roasted asparagus salads
Snap ends of asparagus, then place on cookie sheet and drizzle with a small amount of olive oil, salt and pepper. Place in 450-500 degree oven for 5-10 minutes (depending on thickness of your spears). Remove and let cool.
In large, deep skillet bring 2 inches of water to a boil, then add 1/4 c white vinegar. Once to a boil, reduce heat slightly (you still want a boil, just not a crazy one.) Add eggs, gently, one at a time and let simmer 4-5 minutes (I do 4, I like the yolk runny). I do two eggs per salad, your choice though. Remove eggs with a slotted spoon and place on a paper towel.
Start with either a bed of arugula or salad greens, add asparagus, the eggs and then fan out sliced steaks.
Use any dressing you like, a lemony vinaigrette works good, but we sometimes use blue cheese as well.
Fish Taco Salads:
So, I wanted fish tacos, but I had prepped for the taco salads....merry the two and we have a winner folks. I will not be side-lining this recipe, I will make it for you if you come over, it's that good.
OK, take white fish..whatever you like, I had cod. Place on olive oil sprayed (I just got the sprayer at Costco, no more Pam for me baby...love that thing, and it's all shiny and cute). Anyway, place fish on there, add some sort of Cajun seasoning, we had a great carne asada seasoning so I covered it with that. Then bake at 375 for20 minutes, until fish is nice and flaky.
Now, if you have not gotten yourself the taco salad bowl makers, stop and go get them, they are fantastic....I found them at the abcdistributing website, or the airplane mag has them too. my mom gave me mine before they were cool, so I don't know where I got mine.
So, while fish is baking, toss those tortillas in to form. Then fill tortilla shell with beans, lettuce, tomato, onion, olives, avo, cheese...etc. Then top with flaked fish, sour cream and salsa.
Shopping List:
shredded turkey or chicken if you don't have leftover turkey
steaks
cod (or other white fish)
bacon
eggs
shallots
onion
garlic
asparagus
lettuce
arugula
mushrooms
avocado
tomato
green beans
cream cheese
shredded cheese (use for both pasta and taco salads)
Parmesan cheese
sour cream
thin spaghetti
panko
tortillas
frozen peas
olives (one large can, for both salads and pasta)
broth, turkey or chicken
white wine
vinegar
flour
salsa
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