Leftover turkey sandwiches are great but these are really, really good!
Bon appetite and stay well until next time!
Grilled Turkey Sandwich
4 sandwiches
1/3 cup mayonnaise
1 tablespoon apple cider vinegar
Salt and cayenne to taste
2 1/2 cups coleslaw mix
2 tablespoon minced fresh parsley
8 tablespoons cranberry sauce, divided
8 slices rye or pumpernickel bread, buttered on one side
8 slices Swiss cheese, divided (4 oz)
8 ounces roasted turkey breast, thinly sliced, divided
Whisk mayonnaise, vinegar, salt and cayenne together in a bowl. Stir in coleslaw and parsley; set aside.
Preheat a griddle or large nonstick skillet to medium.
Assemble sanwiches spreading 1 tablespoon cranberry sauce on the unbuttered side of each slice of bread. Top each with a slice of cheese, then arrange turkey on 4 slices of bread; top each with 1/4 cup slaw. Place remaining bread on slaw, buttered side up.
Grill sandwiches, pressing them lightly with the back of a baking sheet. Cook until golden on one side, about 2 minutes, flip0 and grill until bread is toasted and chees is melted.
501 calories per sandwich
Sunday, December 19, 2010
Turkey Tortilla Soup
As I stated in a previous blog, Randy and I don't have many traditions around the holidays. Some would say some of what we do aren't really tradition, but we do the same thing every year so I think that it is!
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
For many years I had the day after Thanksgiving off and I always start my holiday decorating on Friday and finish sometime on Sunday. I now work on Friday so I didn't get to start until Saturday this year. I always fill the disc changer up with Christmas CDs and the first one I listen to while decorating is Neil Diamond. Yes, nothing like a Jewish man singing Christmas carols to get me in the mood! We always start the Christmas movie watching with A Christmas Story. I love the dialog in this movie and it is just so funny!
At least one night on that first weekend I make my Turkey Tortilla Soup. I have had a ton of tortilla soups at many different restaurants, but this recipe beats them all! Do watch the tortilla strips in the oven as they can burn easily.
Bon appetite and stay well until next time!
Turkey Tortilla Soup
8 cup servings
2 cups onion, diced
1 cup frozen corn kernels
1 tablespoon garlic, minced
1 jalapeno, seeded, diced
2 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon chipotle chiles in adobo sauce, minced
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
4 cups chicken broth
1 can diced tomatoes in just (14.5 oz)
2 Cups cooked turkey, chopped
1 cup canned black beans, drained, rinsed
1/4 cup scallions sliced
2 tablespoons mined fresh cilantro
juice of 1/2 a lime
6 white corn tortillas
Shredded Monterey Jack, sour cream, sliced avacado and prepared tortilla strips.
Preheat oven to 400 degrees.
Stack tortillas and slice 1/4 inch by 3 inch. Toss tortilla strips in 2 tablespoons oil and arrange on a baking sheet. Bake until crisp, 12 to 14 minutes, remove from oven.
Sweat onion, corn, garlic and jalapeno in 2 tablespoons oil in a large pot over medium heat 4 to 5 minutes. Stir in tomato past, chipotles and seasonings; cook 1 minute. Add broth, tomatoes, turkey and beans, and bring to a boil. Reduce heat to medium-low and simmer 10 minutes.
Finish soup with scallions, cilantro, lime juice and salt to taste. Top each serving with cheese, sour cream, avacado and tortilla strips.
282 calories per serving.
Wednesday, December 8, 2010
Gary's Green Beans
Well, I have really been beating myself up because I haven't blogged as promised. There are so many reasons, none of which need to be mentioned, all of which are very valid.
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
I try so hard to be prepared for the "holiday season" and it always comes before it should. Who knew that Thanksgiving is always on the 4th Thursday of every November? Isn't there some flexibility? But, being an A personality that is an over achiever, I can't help myself from trying to do more than is humanly possible, plus, I got sick. Hadn't been sick for 2 years so didn't quite know how to act.
Really, the only thing that got me through the last couple of weeks was the fact that Jill was here and wanted to do a bunch of cooking. Normally that doesn't mean anything Monday through Friday because Randy does the cooking for dinner those nights and I'm responsible for Saturday and Sunday. But, it meant a ton!
So, as promised, we're going to start with Gary's green bean dish that is so yummy, and easy. It is a rather "general" recipe that you can increase quantities as you need. I promise, my leftover recipes will follow. You can always cook another turkey!!
Bon appetite and stay well until next time!
Gary's Green Beans
serves 2 people
One large handfull of fresh green beans, stems cut off. Julienne the green beans and then cut them approximately 2 inches each.
Pleace the green beans in a steamer using about 1 1/2 cups water. Steam for about 10n minutes or until they are just past the raw crunchy side or to your satisfaction. Save the water.
In a hot pan, place a couple teaspoon raw sliced almonds. Keep stirring so as not to let the almonds get past the light tan side as the flavor gets too strong when they are brown.
Julienne a fourth of a large red bell pepper. Take two large mushrooms, cut in half and slice thinly. In a really hot pan pour a tablespoon of olive oil and add the bell peppers, allow them to lightly darken on one side to develop flavor (don't let them sit and burn, keep stirring) then add the mushrooms and continue cooking until the mushroom are lightly brown.
With the string bean water cooled, add a tablespoon of butter and two teaspoons of flour. Heat this to make a light butter sauce. Add the beans, mushrooms and nuts to the pan with the sauce and stir over heat until all is coated with sauce.
1 large hand
Subscribe to:
Posts (Atom)
