8 Pasta Pleasing Dishes

  Cheesy, easy, and delicious pasta recipes everyone will love

                                           

  Chicken Enchilada Pasta

credit BHG

                                

                              Mile-High Meatless Lasagna Pie

credit: BHG

                            Baked Sausage and Mushroom Rotini              

credit: BHG
                           

                                     Mexican Rigatoni and Cheese    

credit: BHG

                                       Turkey Manicotti

credit:BHG

                               Baked Ziti with Three Cheeses

credit: BHG

credit: allrecipes

Breakfast for Dinner- Yeah!

8 Delicious Breakfast Recipes that your family will love to eat for dinner. Then make pancakes for dessert!

Sausage Egg Boats

Mexican Breakfast Casserole

Breakfast Enchiladas

 Individual Breakfast Pizza

Strata Bread Bake Cake

Ham, Egg and Cheese Bread Bowel                             

Ham Cups

                                                               Breakfast Pizza

Delicious Meals made in a Cupcake Tin

     Delight the family at dinner tonight. Here are 5 delicious meals served from muffin tins  

Cornbread Sloppy Joes from bettycrocker.com

Spaghetti and. Meatballs from emilybites.com

Meatloaf with Mashed Potato Frosting from tiphero.com

Mac and Cheese from foodnetwork.com/pauladean

Potato Chip Frittata from averagebetty.com

Sent from my iPad

4 Scrumptous Leftover Turkey Recipes

Top Chefs share their favorite recipes for leftover Turkey 

source: Bobby Flay/Food Network

Turkey Milanese
2 tablespoons olive oil
1 pound cremini mushrooms, thinly sliced
Leftover turkey gravy
1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings)
Dry white wine
Leftover turkey breast, cut crosswise into 1/2-inch thick slices
1 cup all-purpose flour
Salt and freshly ground black pepper
2 large eggs
1 tablespoon water
1 1/2 cups dry bread crumbs
Canola oil
Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat.

Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper.

Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels.

Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.

Assembly:
Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese. Serv 6

                                         source:Melissa d'Arabian/FoodNetwork

Turkey Pad Thai
1/4 cup boiling water
1/4 cup brown sugar
2 limes, 1 juiced and 1 cut into wedges for serving
1/4 cup fish sauce
2 tablespoons rice vinegar
1 tablespoon sriracha hot sauce
1 1/2 cups shredded or cubed cooked turkey
8 ounces linguini, broken in half
2 tablespoons vegetable oil
1/2 yellow onion, sliced
3 cloves garlic, minced
3 eggs, slightly beaten
1 large carrot, grated
1/2 cup chopped peanuts
1/2 cup chopped fresh cilantro
2 cups bean sprouts
3 scallions, cut into 3/4-inch pieces

To make the sauce: In a bowl, pour the boiling water over the brown sugar and stir to dissolve. Add the lime juice, fish sauce, rice vinegar, and sriracha and stir. Place the leftover turkey in the pad Thai sauce and let it absorb the flavors while prepping the rest of the dish. Next, prepare the pasta: cook the linguine one minute less than the manufacturer's directions. Drain, and set aside.

Heat the oil in a wok or large saute pan over high heat until very hot, almost smoking. Add the onions and stir fry 1 minute. Add the garlic and stir. Then add the eggs and cook for 30 seconds, stirring. Add the linguini and turkey with sauce and cook, stirring for a few minutes. Remove from heat and toss in grated carrot, peanuts, cilantro, bean sprouts and scallion. Serve with lime wedges, if desired.Serv 6

                                                        source:Giada De Laurentiis/FoodNetwork

Turkey Bolognese
1/4 cup extra-virgin olive oil
1 onion, chopped
4 garlic cloves, minced
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
1 pound shredded cooked turkey (preferably dark meat)
3 cups marinara sauce
1/4 cup chopped fresh basil leaves
Salt and freshly ground black pepper
1 pound spaghetti
Freshly grated Parmesan


Heat the oil in a heavy large frying pan over medium heat. Add the onion and garlic and saute until translucent, about 5 minutes. Add the carrot and celery and saute until the vegetables are tender, about 5 minutes. Add the turkey and saute 1 minute. Add the marinara sauce. Decrease the heat to medium-low and simmer gently for 15 minutes to allow the flavors to blend, stirring often. Stir in the basil. Season the sauce, to taste, with salt and pepper. (The sauce can be made 1 week ahead. Cool the sauce completely, then transfer it to a container and freeze for future use. Bring the sauce to a simmer before using.)

Meanwhile, cook the spaghetti in a large pot of boiling salted water until just tender but still firm to bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Add the pasta to the sauce and toss to coat, adding enough reserved cooking liquid to moisten as needed. Serve with the Parmesan.Serves 6

                                                         source:Rachael Ray/FoodNetwork

Turkey Club Enchiladas Casserole

1 roasted turkey breast (2 to 2 1/2 pounds cooked breast meat)

2 tablespoons EVOO

3 to 4 ounces center cut smoky bacon or applewood bacon, chopped

4 cloves garlic, finely chopped

2 jalapeno or Fresno chiles, chopped (seed the chiles for a milder filling)

2 medium or 1 large onion, finely chopped

1 tablespoon ground cumin, scant palmful

Freshly ground black pepper

1/4 cup fresh cilantro or parsley leaves, finely chopped

2 tomatoes, seeded and chopped

1 lime, juiced

About 1 cup leftover gravy, or turkey or chicken stock

Salt

16 corn tortillas or twelve 6-inch flour tortillas

4 tablespoons butter

3 tablespoons flour

2 1/2 cups milk

3 cups shredded Monterey Jack cheese or combo of Monterey and Pepper Jack

One 4-ounce tin diced green chiles, well drained

Coarsely chop the turkey meat and pulse process in a food processor into a fine chop.

Heat a large, deep skillet over medium to medium-high heat with the EVOO, a couple turns of the pan. Add the bacon and render until crispy. Add the garlic, chiles and onions. Season with cumin and some pepper. Saute until tender, about 10 minutes. Add the turkey, cilantro, tomatoes and lime juice. Then add the gravy or stock to moisten. Warm through and season with salt. Remove from the heat.

Char the tortillas and blister in a hot dry skillet or over an open flame on a gas burner, 30 to 40 seconds per side.

In a sauce pot over medium heat, melt the butter. Then whisk in the flour and cook for 1 minute. Whisk in the milk, and season with salt and pepper. Cook the mixture until it thickens and coats the back of a spoon. Stir in two-thirds of the cheese to melt, then stir in the green chiles.

Fill the tortillas with the turkey and bacon mixture and arrange in a large baking dish. Pour the sauce evenly over the enchiladas. Then top with the remaining cheese. Cool and store for a make-ahead meal.

To bake the enchiladas, bring to room temperature and preheat the oven to 400 degrees F. Bake the enchiladas until brown and bubbly, about 40 minutes if from the fridge, or 20 to 25 minutes if still warm from the initial preparation.

Serve and top the enchiladas with lettuce, avocado, lime, tomatoes, onions and creme fraiche. Serv 6

Turkey 5 Deliciously Perfect RECIPES

Gobble, Gobble...How do you like your Turkey - Spiced, Roasted, Fried, or Glazed? Look no farther, here are 5  perfect recipes that are sure to make the star of the menu a tasty work of art 

Honey & Spiced Turkey 

• 2 tsp. chili powder ,½ tsp. garlic powder, ¼ tsp. ground allspice, ¼ tsp. ground cumin, ¼ tsp. salt,⅛ tsp. ground red pepper, 2 tbsp. honey, 1 tsp. water, 1 (14 - 16-lb.) Fresh or Frozen Whole Turkey, thawed if frozen, 2 tbsp. vegetable oil

1.Preheat oven to 325°F. Mix chili powder, garlic powder, allspice, cumin, salt, red pepper, honey and water in small bowl until well blended; set aside.

• 2.Remove neck and giblets from body and neck cavities of turkey; discard or refrigerate for another use. Drain juices from turkey; dry turkey with paper towels. Turn wings back to hold neck skin against back of turkey.
• 3. Place turkey, breast up, on flat roasting rack in roasting pan about 3 inches deep. Brush turkey with oil. Roast turkey 3 to 3½ hours, covering breast and top of drumsticks loosely with foil after 2 hours to prevent overcooking of breast.
• 4. Uncover turkey breast and brush turkey with honey-spice mixture during the last 45 minutes of baking. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.

• 
  
• Apple Glazed Roast Turkey
• 
• 1 cup apple jelly,1 cup apple juice, ¼ cup white balsamic vinegar, ¼ cup honey, ½ tsp. salt 1 (16-18 lb.) Fresh or Frozen Whole Turkey, thawed if frozen
• Preheat oven to 325°F. Combine jelly, juice, vinegar, honey and salt in small, heavy saucepan. Bring to boil. Reduce heat and simmer until reduced to 1-¼ cups, about 15 minutes, stirring occasionally. Reserve ¼ cup mixture for gravy. Set remaining mixture aside for basting turkey.
• Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Drain juices from turkey. Pat dry with paper towels.
• Turn wings back to hold neck skin against back of turkey. 
• Place turkey, breast up, on flat roasting rack in shallow roasting pan. Spray turkey with cooking spray. Place small pieces of aluminum foil over skin of neck cavity. 
• Brush turkey with some glaze mixture. Loosely cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Bake 2 hours.
• Uncover turkey breast and brush turkey with additional glaze mixture. Return foil to top of turkey and continue roasting until meat thermometer inserted deep in thigh reaches 180°F. Let turkey stand 15 minutes before carving.
• 
  
• Roast Turkey Spicy Rub
• \
• 3 tbsp. firmly packed light brown sugar, 3 tbsp. kosher or sea salt, 3 tbsp. chili powder, 2 tsp. black pepper, 2 tsp. roasted cumin, 2 tsp. garlic powder, 2 tsp. crushed red pepper flakes, 1 tsp. ground coriander,1 (12 to 14 lb.)  Butterball® Whole Turkey, thawed if frozen, 6 tbsp. canola oil.
• Combine all ingredients except turkey and oil. Blend well. (May be prepared 2 to 3 days in advance. Store mixture in an airtight container at room temperature.)
• Remove neck and giblets from body and neck cavities of turkey; refrigerate for another use or discard. Turn wings back to hold neck skin in place. Return legs to the tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan.
• Brush outside of the turkey with half of the oil; rub outside and inside cavity with spice mixture. Cover and refrigerate 12 hours or overnight.
• Preheat oven to 325°F.
• Brush spiced turkey with remaining 3 tbsp. of oil. Bake approximately 3 hours*, or until meat thermometer reaches 180°F when inserted in the thickest part of the thigh. Remove turkey from oven.
• Let turkey stand 15 minutes before carving.
• Spiced Seasoned Turkey with Mango Salsa
• 
• 1½ tbsp. ancho chile powder,1 tbsp. ground coriander,1½ tsp. brown sugar,1½ tsp. ground ginger,1¼ tsp. kosher salt, divided,1⅛ tsp. ground black pepper, divided,1 tsp. garlic powder,1 tsp. onion powder,1 tsp. ground cinnamon,1 tsp. ground allspice,½ tsp. ground cloves,1 (12 lb.), Fresh or Frozen Whole Turkey, thawed if frozen,Non-stick cooking spray,4 medium mangoes, peeled, pitted and finely chopped,3 green onions, sliced,3 tbsp. chopped fresh cilantro,1 jalapeño pepper, seeded, finely,chopped,3 tbsp. lime juice,3 tbsp. canola oil,¼ tsp. salt,⅛ tsp. ground black pepper
• Get directions here

Brown Sugar Brined Deep Fried Turkey 


3 cups firmly packed brown sugar
1½ cups Dijon-style mustard
¼ cup salt
2 tbsp. cayenne pepper
2 gal. cold water
1 bunch fresh thyme
1 head garlic, separated into cloves and crushed
3 gal. peanut oil for frying
1 (10 - 12 lb.) Butterball® Whole Turkey, thawed if frozen

get directions here

6 Fabulous Comfort Soups

Warm the heart and hearth with soup. These delicious soups will add a special twist to your Holiday Menu

Chilly Day Cheese Soup

8 potatoes, peeled and diced 

1 onion, chopped 

2 quarts water 

2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend 

1 10-3/4 oz. can cream of celery soup

1 10-3/4 oz. can cream of chicken soup 

1 16-oz. pkg. pasteurized process cheese spread, cubed 

Combine potatoes, onion and water in a large saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Add frozen vegetables; cook until tender, about 12 to 15 minutes. Stir in soups; mix well. Add cheese and simmer for a few more minutes, until cheese is melted. Yield 4-6 servings

Gooseberry Patch Farms

Beef Barley Stew

1/4 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces

1/4 cup olive oil

1/2 cup chopped onion (1 medium)

2 cloves garlic, minced

1/2 teaspoon dried thyme, crushed

114 1/2 ounce can beef broth

2 cups water

1 cup dry red wine

4 medium red or yellow potatoes and/or sweet potatoes, cut into 1-inch chunks

4 medium carrots and/or parsnips, peeled and cut into 1-inch chunks

1/2 cup regular barley

Beef broth (optional)

2 tablespoons snipped fresh parsley (optional)

In a large bowl combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Add meat; toss to coat. In a Dutch oven heat 1 tablespoon of the olive oil over medium heat. Add half of the meat; cook until browned, stirring occasionally. Remove meat from Dutch oven; set aside. Repeat with another 1 tablespoon of the oil and the remaining meat.

Add onion, garlic, and thyme to Dutch oven. Cook and stir for 3 minutes. Add the one can broth, stirring to scrape up any browned bits from bottom of the Dutch oven. Add the water and wine. Bring to boiling; reduce heat to low. Simmer, covered, for 1 hour.

Meanwhile, preheat oven to 375 degrees F. In a shallow roasting pan combine potatoes and carrots and/or parsnips. Drizzle with the remaining 2 tablespoons olive oil; sprinkle with the remaining 1/4 teaspoon salt and the remaining 1/4 teaspoon pepper. Toss to coat. Roast, uncovered, for 35 to 45 minutes or until vegetables are tender and lightly browned, stirring once or twice.

Stir barley into beef mixture. Cook about 35 minutes more or until barley is tender. Stir in roasted vegetables. (To serve today, omit Steps 5 and 6 and continue as directed in Step 7.)

Cool stew slightly and transfer to an airtight container. Cover and chill for up to 3 days. (Or transfer to freezer containers. Cover and freeze for up to 2 months.)

To serve, if frozen, thaw mixture in refrigerator for 1 to 2 days. Place thawed or chilled mixture in a Dutch oven and heat over medium heat until bubbly, stirring occasionally. Stir in additional beef broth, if necessary, to reach desired consistency.

If desired, stir in fresh parsley.Credit: Better Homes and Garden

Chicken Pot Pie Soup

1/2 cup each chopped carrot and celery

1/3 cup chopped onion

2 cloves garlic, minced

1 tablespoon butter

4 cups chicken broth

2 cups chopped cooked chicken breast

2 cups dried medium egg noodles

1/2 teaspoon each seasoned salt, dry mustard, chili powder, and ground black pepper

1/4 teaspoon curry powder

1 cup half-and-half or light cream

1 tablespoon all-purpose flour

1 cup chopped fresh broccoli

1/3 cup frozen peas

1 Recipe Quick Biscuits

 In a large saucepan cook carrot, celery, onion, and garlic in hot butter about 5 minutes or until tender. Stir in broth, chicken, noodles, and seasonings. Bring mixture to boiling; reduce heat. Simmer, covered, 10 minutes or until noodles are tender.

In a small bowl whisk together half-and-half and flour; add to pot. Add broccoli and peas. Simmer, uncovered, 5 minutes or until slightly thickened. Spoon into bowls; top with Quick Biscuits.

Quick Biscuits
2 cups all-purpose flour
4 teaspoons baking powder
4 teaspoons sugar
1/2 teaspoon cream of tartar
1/2 cup butter
2/3 cup milk
Preheat oven to 450 degrees F. In a bowl combine flour, baking powder, sugar, and cream of tartar. Cut in butter to make coarse crumbs. Make a well in center; add milk. Using a fork, stir just until moistened. On a lightly floured surface gently knead dough until it holds together. Pat into an 8-inch square. Cut into 12 rectangles; place 1-inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until golden.
Credit: Better Homes and Garden

Everybody's Favorite Taco Soup 

1 pound ground turkey, browned and drained

1 32-oz. carton chicken broth 

2 14-1/2 oz. cans petite diced tomatoes with green chiles

1 15.8-oz. can Great Northern beans, drained and rinsed 

1 15-oz. can black beans, drained and rinsed 

1 15 1/4 oz. can yellow hominy, drained

1 15 1/4 oz. can white hominy, drained

1 1 1/4 oz. pkg. taco seasoning mix

1 1 oz. pkg. ranch salad dressing mix

Garnish: shredded Cheddar cheese

Combine all ingredients except cheese in a slow cooker. Cover and cook on low setting for 4 to 5 hours.

To serve, top with cheese and Tortilla Chips

Credi: Gooseberry Patch

Curried Coconut Shrimp Soup
1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
1 extra-large vegetable bouillon cube
2 teaspoons grated fresh ginger
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (13.66-oz.) can coconut milk
3 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
Combine first 7 ingredients in a large saucepan over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in coconut milk; cook 2 minutes or until hot. Add shrimp to pan; cook 3 minutes or until shrimp are done. Remove pan from heat; stir in onions, basil, and juice.
credit:allrecipes

Sesame Ginger Chicken Noodle Soup

Serves: Makes 8 (1-cup) servings.

2 ounces rice noodles

1 teaspoon sesame oil

4 cups reduced sodium chicken broth

1 1/2 cups diced carrots

1 tablespoon ginger, Ground

1 pound boneless skinless chicken breasts, cut into thin strips

1 1/2 cups julienned snow peas

1/2 cup thinly sliced green onions

1 tablespoon reduced sodium soy sauce

2 tablespoons sesame seeds

Cook rice noodles as directed on package. Rinse under cold water; drain well. Toss noodles with sesame oil. Divide among 8 soup bowls. Set aside.

Bring broth, carrots and ginger to boil in large saucepan. Add chicken; simmer 2 minutes or just until chicken is cooked through, stirring occasionally. Stir in snow peas, green onions and soy sauce. Cook 2 minutes or until vegetables are tender-crisp.

Ladle soup over noodles in soup bowls to serve. Sprinkle with sesame seed.

source: McCormick

6 Savory and Sweet Dip Recipes

Impress your guests with these delicious and easy dips, perfect for any festive gathering. 

Pinecone Spinach Cheese Spread  

1 pkg. (8 oz.) brick cream cheese, softened

1 pkg. (7 oz.) shredded reduced-fat Mexican cheese blend

2 Tbsp. Dijon mustard

2 Tbsp. canned chopped green chiles

1/3 cup sliced almonds, toasted

 Crackers   

PROCESS  first 3 ingredients in food processor until well blended. Stir in chiles.

SHAPE  into 4-inch oval on sheet of waxed paper to resemble pinecone. Insert nuts in rows to completely cover cream cheese mixture. Transfer to serving plate.

REFRIGERATE  2 hours. Remove from refrigerator 15 min. before serving. Let stand at room temperature to crackersSource: Snackworks

Sweet 'N Hot Cheese Spread

1 pkg. (8 oz.) brick cream cheese, softened

3 Tbsp. apricot jam

1/8 tsp. ground red pepper (cayenne)

1/4 cup slivered almonds

SPREAD  cream cheese onto bottom of microwaveable 9-inch pie plate.

TOP  with jam, pepper and nuts.

MICROWAVE  on HIGH 1 min. or until heated through. Serve with crackers.source:snackworks          

     

Baked Pepperoni Pizza Spread

1 pkg. (8 oz.) brick cream cheese, softened

1 pkg. (8 oz.) shredded low-moisture part-skim Mozzarella cheese

1/2 cup finely chopped pepperoni

1/4 cup finely chopped green peppers

HEAT  oven to 350ºF.

MIX  cream cheese and mozzarella until well blended; stir in pepperoni and peppers.

SPREAD  into 9-inch pie plate.

BAKE  25 to 30 min. or until top is puffed and lightly browned. Serve warm with crackers.source:snackworks

Warm Cajun Shrimp Dip
1 (8-ounce) package cream cheese, softened
1/4 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Creole seasoning*, or to taste
1 cup chopped cooked peeled shrimp
1/2 cup shredded pepper Jack cheese
1 (1-pound) round loaf hearty white bread
1 tablespoon sliced green onion
Garnish: lemon wedge, cooked shrimp
Assorted crackers, breadsticks (optional)
Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, mustard, Worcestershire sauce, and Creole seasoning; beat with a mixer at medium speed until blended. Stir in shrimp and shredded cheese.
Using a serrated knife, cut a 1/2-inch-thick slice from top of bread loaf. Carefully hollow out inside of loaf, leaving about a 3/4-inch shell. Reserve bread pieces for another use.
Spoon shrimp mixture into bread shell; lightly spray with cooking spray. Wrap in foil; place on a baking sheet.Bake for 15 minutes. Remove foil; bake 15 minutes more or until thoroughly heated.source:celebratemagazine

Apple Cinnamon Dip
4 tablespoons unsalted butter
2 Granny Smith apples, cored and chopped
1 (8-ounce) package cream cheese, softened
2 cups apple butter
1 cup plain or low-fat Greek yogurt
1 tablespoon ground cinnamon
Graham crackers

Apple Slices

n a medium skillet, melt butt

er over medium heat. Add Granny Smith apples, and cook until softened, about 20 minutes. To a 2-quart slow cooker, add cream cheese, apple butter, yogurt, cinnamon, and apple mixture. Cook on High for 1 hour, stirring occasionally. Spoon mixture into a 1-quart bowl. Serve immediately with graham crackers and apple slices.source:celebratemagazine