Twas the Day after Christmas…

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Ms. Foodie hopes everyone had a gastronomically delightful Holiday! As you can see from the collage, Ms. Foodie worked her usual magic for family and friends.

On the menu: Roasted Turkey with Stuffing, Roasted Pork Shoulder with Garlic and Herbs, Garlic Mashed Potatoes, and Roasted Brussel Sprouts. Notice the theme of garlic and roasting? It was quite the hit.

Sweet Potato Pie was the dessert of the evening, no garlic or roasting required.

Whatever your day, hope it was joyful and filling!

What’s Brunchin’?

Ms. Foodie loves breakfast casseroles, and they’re so easy to make!

This one is chock full of Ground Turkey and Kale, accompanied by Onions, Mushrooms, Garlic and breadcrumbs. Some Cumin, Black Pepper, and Cilantro, along with fresh Basil, Thyme and Oregano added just the right savory flavor, then I filled it with six eggs mixed up with sour cream and sprinked on some Sharp Cheddar Cheese. We love our cow!

But you can easily healthy it up with 2% milk or a non-dairy base. You can also substitute egg whites or a vegan-friendly alternative. Potatoes are a good thickener.

And it makes great leftovers!

 

Kickin’ Turkey Tacos

So Ms. Foodie is still hot to trot… for spicy foods, that is!

This recipe is more in line with Southwestern, than Mexican cooking, with a Foodie twist, of course. I started by sauteing Mushrooms, Kale, Green Onions and Garlic in Chicken stock to create a nice flavor base. Then I crumbled Ground Turkey into the mixture, and seasoned it with Cayenne, Chili Powder, Sea Salt, Cumin, Coriander, Cilantro, Thyme, Basil and a bit of Lemon Juice.

I let that simmer along for 30 minutes or so, while I chopped up Vine-ripened Tomatoes and Avocado for topping.

 

 

 

 

 

Surrounded by warm flour tortillas, with Trader-Joe’s Three-Cheese Blend, Sour Cream, and their wicked Fire-Roasted Salsa to complete the package–all I can say is… Smokin’!

Turkey and Vegetable Stew

The beautiful benefit of leftovers is all the meals you can create from them, and the bones and carcass of the turkey are the best!

Amazingly enough, I had both drumsticks left over (guess my guests preferred white meat), as well as a smoked turkey drumstick that I purchased.  So you know the first thing that came to Ms. Foodie’s mind: Turkey Stew!

Getting all the flavor and marrow from “dem bones” is easy breezy.  I put the three drumsticks in a stock pot, covered them with water and let them simmer for a couple of hours.  Having one smoked and the others roasted created a broth that was rich and full-bodied.

I turned off the heat and let the broth cool, then divested the succulent dark meat from the bone, setting the meat aside.  Turkey drumsticks also have a series of smaller bones that you have to watch out for, so combing through the meat with a fork helped in identifying these.

Next come the vegetables: A medium-sized yellow onion, celery, mushrooms, all coarsely chopped.  I sauteed these in two tablespoons of Olive Oil for about five minutes, then added a couple of tablespoons of flour to create a base for thickening the stew.

Then you put it all together: The dark meat turkey and chopped vegetables, along with two cups of baby carrots and a cup of green peas (fresh or frozen), and return these to the broth.  I turned the heat back on under the pot, and added some extra spice of Sea Salt, Pepper and Basil.  The final ingredient is a cup of Jasmine Rice with an extra tablespoon or two of flour, then stir it all together, cover it and simmer over low heat for another hour.

As you can see, it’s full of color, flavor and hearty goodness!  A fitting meal for a winter’s evening.