If I ever pick up a sandwich at a local deli/grocery store I often look for a turkey sandwich. I especially liked this version with coleslaw (I added pure horseradish) and Russian dressing – no lettuce or tomato. Serve with pickles, coleslaw and/or chips and you have a nice lunch or a light dinner. This … Continue reading
Bigoli is a new pasta for me which originated in the Veneto region of Italy; however this version is a Sfoglini pasta made in the New York area. It is about 4 times thicker than spaghetti giving it more of a rough surface area for holding sauce. It is crafted using a bronze die extrusion … Continue reading
Yes, there are a lot of ingredients in this curry recipe but be encouraged that it is well worth it. I made a point of saving 4 cups of turkey from Thanksgiving so I could make this Indian/British recipe. For some time I have been enjoying Indian cuisine and have gradually added many of the … Continue reading
Using leftover turkey from Thanksgiving dinner has many possibilities besides making sandwiches. I looked at a few recipes for Turkey Tetrazzini and this version is “lighter” than others. Even though it was lower in fat due to the chicken broth this recipe was just delicious. It can be made to taste; any long noodle, choice … Continue reading
I ran across Urfa pepper flakes in my pantry and I wondered what recipe I bought them for. Then I received one of Zingerman’s small booklets on their soups. There was this chili recipe which also appears in their big cookbook – that’s where I originally saw it. Chili is always good this time of … Continue reading
I missed out on turkey leftovers this year and I also did not make my cranberry relish. So, when I saw this 3 pound boneless and skinless turkey breast I had to buy it. Then while looking through a local grocery store’s magazine with recipes and ads I found this delicious cranberry sauce. I combined … Continue reading
This squash is often a good substitute for pasta in a recipe such as this one. You could easily make this vegetarian by leaving out the turkey and adding another vegetable instead. Since Loretta of Safari of the Mind introduced me to this lovely squash I have made an effort to cook with it.
One of my sisters checked my website for brining turkey recipes and found none. So, TJ this is for you… I decided to post this recipe from Weber’s Art of the Grill (1999) which I made some time ago when I had my big gas grill which was a smoker as well. I made it at … Continue reading
When I first made this sandwich it was very tasty and an added bonus was the discovery of a new favorite condiment, cranberry mustard. Absolutely delicious! whole wheat or whole grain bread cranberry mustard low-fat mayonnaise 1/2 lb. turkey, thinly sliced 1/4 lb. Swiss or Monterey Jack cheese, thinly sliced (if you grate it, the … Continue reading
Turkey breasts cooked in a slow cooker always turn out very tender and moist. If you want the skin browned you can always cook it for an extra 15 minutes in a 400°F oven. See also my recipe from Weight Watcher’s Lemon Pepper Turkey Breast for another good recipe. See important comment below. I do not recommend making this … Continue reading