Dijon Rosemary Rack of Lamb

Recipe by Nancy Josland Dalsin

Marinade

2 racks of lamb, (12 oz/375 g each)
2 tbsp (25 mL) Dijon mustard
1 tbsp (15 mL) Worcestershire sauce
...1 tbsp honey (15 mL) honey
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) chopped fresh rosemary
1 clove garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Directions

Mix all marinade ingredients together. Marinate lamb in marinade for several hours or overnight.

Preheat oven to 450ºF.

Scrape the garlic and herbs from the meat. Sear lamb rack in an ovenproof skillet for 2 to 3 minutes over a fairly high heat. Transfer to the oven and roast for 20 minutes, depending on desired doneness, let rest for 10 minutes.
The thickest part of the meat should register 125°F (52°C) (for rare) to 130°F (55°C) (for medium-rare) with an instant read thermometer.

Left over Turkey Dishes

Holiday Leftover Turkey Gumbo by Nancy Josland Dalsin

http://whatsfordinnerladies.blogspot.com/2010/11/holiday- leftover-turkey-gumbo.html

Kraft foods Turkey Leftovers:

http://www.kraftrecipes.com/recipes/holidays-and-entertaining/holidays/holiday-how-to- center/turkeyleftovers.aspx?cm_mmc=Srch-_-Google-_-Thanksgiving-_-Leftover+Turkey%3A+turkey+leftover

Allrecipes.com Turkey Leftovers

http://allrecipes.com//Recipes/meat-and-poultry/turkey/leftovers/Main.aspx

Healthy Eating Made Easy: Leftover Turkey recipes

http://www.healthy-eating-made-easy.com/leftover-turkey-recipes.html

Hubpages.com: Turkey Souffle

http://hubpages.com/hub/Turkey-Souffle-Delicious-Turkey-Leftover-Meals

Love Food Hate Waste.com: Recipes using Turkey

http://www.lovefoodhatewaste.com/recipes/list?food=172-turkey

Some of mine made in the past:

Turkey and Dumplings

http://whatsfordinnerladies.blogspot.com/2010/02/turkey-dumplings.html

Turkey Left Over Casserole

(layers of turkey, stuffing, corn, mashed potatoes etc..)

Thanksgiving Roll-ups

Turkey Tetrazinni

http://whatsfordinnerladies.blogspot.com/2009/05/turkey-tetrazzini.html



Shepard’s Pie

Ingredients:

Serves 6-8

3 lbs ground beef
1 medium onion, diced
2 TBS chopped garlic
1 cup of corn niblets, drained
1 can of peas, drained
1 Red Pepper, diced
12 serving sizes of Instant Mashed Potatoes, prepared
½ cup shredded Cheddar Cheese
1 6 oz can tomato paste
2 TBS flour
1 ½ cups beef broth
2 TBS Worcestershire sauce
Salt, pepper, Cumin, Italian Seasoning, Paprika, Parsley

Directions

Cook mashed potatoes as directed on box, set aside. Sauté onions, garlic and pepper in 3 TBS of the butter until tender over medium heat. Add ground beef and sauté until no longer pink. Drain out all the excess oil. Add salt, pepper and spices of your choice. Add Worcestershire sauce, and tomato paste.

In a small sauce pan, whisk together the butter and flour over medium heat until golden brown and smooth. Slowly incorporate beef broth to make a gravy. When thickened add, spices of your choice to taste. Add the completed gravy to the meat mixture and blend well.

Spray a large baking dish with non-stick spray. Spread beef mixture on the bottom and scatter the corn and peas over it evenly.

Gently spread out the mashed potatoes on top. You can swirl the spoon around to make a nice scalloped look. Top with shredded cheddar cheese, sprinkle with Paprika and top with Parsley.

Cook at 375 degrees until top is just about browned and mixture is bubbling
(about 30 minutes).

Chicken Fajita Lasagna

Ingredients:

5 boneless Chicken breasts (or a pre-cooked Rottiserie chicken)
2 (Old El Paso) Fajita Dinner Kits
(with 1 spice, 1 sauce pack and 10 tortillas included in each)
1 large Red Pepper (chopped)
1 can of Corn niblets, drained (reserve the liquid)
1 bunch of green onions (chopped)
Extra Virgin Olive Oil
1 large bag of shredded Cheddar Cheese
Salt, Pepper, Chili powder, and Cayenne Pepper


Directions:

Place the chicken breasts on a sheet pan, rub with extra virgin olive oil and sprinkle with salt and pepper., bake at 425 degrees to cooked through. Set aside to cool.

Rub down all sides and bottom of a lasagna pan with butter or spray with non-stick spray.

Shred up all the chicken using 2 forks and put in a medium sized mixing bowl. Add the reserved corn liquid, 2 sauce packets and 2 spice packets from the fajita kit and stir to blend. Add chili powder and cayenne to taste.

Line up 6 tortillas to fit the bottom and up sides of bake dish. Sprinkle a little cheddar cheese, then spread a thin layer of the shredded chicken mixture on top. Sprinkle some of the onions, corn and peppers on top, drizzle a little EVOO and top with more cheese. Repeat the above steps to make 3 layers. Top with Cheddar and sprinkle the rest of the onions, corn and peppers on top.

Bake at 400 degrees for 30 minutes or until cheese is browned and slightly crispy around the edges.

Nancy's Koettbullar (Swedish Meatballs)

Recipe by: Nancy Josland Dalsin

Ingredients:

1/2 cup bread crumbs
1/2 cup cream, half and half
4 tablespoons butter, unsalted
1/4 cup white onion minced
1/4 pound ground beef
1/4 pound ground veal
1/4 poundground pork
1 large egg
1/8 teaspoon nutmeg
1/8 teaspoon cardamon
1/8 teaspoon cloves
1/2 teaspoon salt to taste
1/4 teaspoon black pepper freshly ground

Directions:

1. Soak the bread crumbs in the half and half for 5 minutes in a 2. Melt 1 tablespoon of the butter in a small skillet over low to When the foam starts to subside, add the onions and sauté them for about 2 minutes.

Let cool slightly.

3. Add the beef, veal, pork, egg nutmeg, cardamon, cloves, salt, pepper, and onions Gently combine the ingredients with your hands.

4. Cover the bowl and refrigerate the mixture for a couple of hours.

5. Shape the meat mixture with your hands into uniform balls, about the size of a golf ball. Arrange them on a plate in one layer so they do not touch each other.

Let the meatballs stand at room temperature for 30 minutes.

6. Melt the remaining butter in a sauté pan or skillet over When the foam starts to subside, add the meatballs.

(Do not crowd the pan; unless your pan is oversized, you will have to cook the meatballs in batches and keep the cooked ones warm in a preheated 200 degree F oven.) Saute the meatballs for about 5 minutes until they become brown on all sides.

Turn them as necessary, but do so gently.

7. Transfer the 'koettbullar' to a warm platter and serve over broad noodles, mashed potatoes or as an appetizer.

Nancy's Authentic Bolognese Sauce (Ragu)

Recipe courtesy of Nancy Josland Dalsin


It is worth the time to make a large batch and freeze in portions.

Ingredients

2 tablespoons olive oil
1 lb ground beef
1 lb ground pork
1 lb Italian Sausage
2 tablespoons finely chopped onion
2 tablespoons finely chopped carrots
2 tablespoons finely chopped celery
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup dry red wine
1/2 cup milk
1/8 teaspoon grated nutmeg
1 - 28-ounce can peeled, whole tomatoes; roughly chopped, strained juice

How to make it

Cooked slowly, to develope it's rich, unique flavor. It takes about four hours to prepare and cook Bolognese.

Preparation:

Heat the olive oil and add the ground meats. Sauté the meat until all the water has cooked away and the meat is sizzling. Allow the meat to brown as you stir it.

Add the finely chopped onions, carrots and celery.

Season the mixture with salt and pepper. Thoroughly mixing while continuing to cook for about 3 minutes.

Pour in the wine and cook stirring until the wine is reduced and disappears.

Turn down the heat and add the milk and nutmeg and cook until the milk is reduced and disappears. The milk tenderizes the meat.

Add the tomatoes and mix thoroughly.

Bring the sauce to a boil and reduce to the least heat necessary to maintain a very slow simmer. A very slow simmer means that the air and steam bubbles that break the surface of the ragù occur only a few time each minute. DO NOT BOIL! There should be no spattering of the sauce. This step in cooking the ragù should be a slow reduction of moisture and concentration of flavors.

Cook uncovered for 3 hours, stirring occasionally to prevent sticking.

When done the ragù may be used immediately or refrigerated or frozen until needed.

Pork Chops with Creamy Mushroom Sauce

Ingredients

6 pork chops
1 teaspoon salt
1/4 teaspoon ground black pepper
garlic powder and paprika to taste
1 egg
1 cup Italian style bread crumbs
¼ cup Parmesan Cheese
3 TBS chopped parsley
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup milk

Directions

Preheat oven to Broil. Spray a rimmed bake sheet with non-stick spray, drizzle a little EVOO on the tray.

In a bowl blend, bread crumbs, parmesan cheese, parsley, garlic powder and paprika to taste. In another shallow bowl beat the egg with about 2 TBS of water.

Dip the pork chops into the egg and dredge into the bread crumb mixture. Place on tray and broil on both sides until brown and crispy. About 8-10 minutes per side.

Lower the oven temperature to 375 degrees. Butter a 9 x 14 bake or casserole dish.

In a bowl mix the mushroom soup and milk; stir until blended. Add cooked pork chops to bake dish in one layer and pour over the creamy mushroom sauce.

Bake, covered, for 30 minutes until chops and sauce is brown and bubbly.

Three Cheese Manicotti

Ingredients

1 (8 ounce) package manicotti pasta
2 cups whole milk ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 1/2 cups (or 32 oz jar) tomato sauce

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water, sprinkle in some extra virgin olive oil and toss to prevent the noodles from sticking together.

Preheat oven to 350 degrees.

In a medium bowl, combine ricotta cheese, 1 cup of the mozzarella cheese, pecorino romano cheese, parsley, salt and pepper; using a pastry bag or a large zip lock bag with the corner snipped off, fill manicotti with cheese mixture.

In a 9x13 bake dish, spray with non-stick spray, then spread a thin layer of tomato sauce on the bottom and arrange manicotti in a single layer; spoon over remaining sauce. Top with remaining Mozzarella and Pecorino Romano cheese, parsley and bake for 45-60 minutes or just until cheese is melted and slightly browned.

Stuffed Filet of Sole

Serve this over any rice dish. This is a quick week night dish that is easy to put together and good for the whole family.

Ingredients:
2 lbs Sole Filets
1 1/2 cup Italian style bread crumbs
1 TBS chopped Garlic
Juice of 1 Lemon
Zest of 1 Lemon
1 cup Chicken Broth
1/2 cup White Wine
3 TBS melted Butter
2 TBS Parsley
Salt and Pepper
Red Pepper Flakes *optional

Directions:

In a bowl mix bread crumbs, chopped garlic, lemon zest, parsley and melted butter until texture resembles wet sand.

In a large bake dish whisk together the chicken broth, white wine,  juice of one lemon, 1 TBS of Extra Virgin Olive Oil, Salt, Pepper and Red Pepper flakes to taste.

On each filet add about 1 TBS of the filling from top to bottom.  Roll up starting from the thinnest end, using a tooth pick to hold together. Place in bake dish.

Brush the tops with a little melted butter or EVOO, sprinkle with a little bread crumbs and Parsley.  Bake at 375 until fish is firm.

Sam’s Famous Carrot Cake

From AllRecipes.com
http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=8270&origin=detail&servings=15

*Cream Cheese frosting recipe follows*
Ingredients:

3 eggs
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt 2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut     (I left this out)
1 cup chopped walnuts (I left them out)
1 (8 ounce) can crushed pineapple with
juice
1 cup raisins

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12
    inch pan.

2. In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set
    aside.

3. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well.
   Add flour mixture and mix well.

4. In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple
    and raisins.

5. Using a large wooden spoon or a very heavy whisk, add carrot mixture 
    to batter and fold in well.

6. Pour into prepared 8x12 inch pan, and bake at 350 degrees F
    (175 degrees C) for 1 hour. Check with toothpick.

7. Allow to cool for at least 20 minutes before serving

Cream Cheese Frosting:


Ingredients

1/2 (8 ounce) package cream cheese
2 tablespoons cream
1 cup confectioners' sugar
1 tsp vanilla

Directions

Blend together the cream cheese and cream until light and fluffy.
Sift the sugar, and add to the cream cheese blend.

Chicken Florentine

Recipe courtesy PaulaDeen.com
http://www.pauladeen.com/recipes/view/chicken_florentine/

Prep Time:10 min
Inactive Prep Time:24 hr 0 min
Cook Time:30 min
Level:Easy

Serves:6-8 servings

Ingredients

2 (10-ounce) packages frozen chopped spinach
6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
2 cup grated sharp Cheddar
2 tablespoons fresh lemon juice
1 teaspoon curry powder
Salt and freshly ground black pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter

Directions

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly

Cuban Mojo Chicken

Recipe from "What's Cooking in the Kitchen?" by Nancy Josland Dalsin

A chef's variation of the popular Cuban mojo marinade is used for beef, pork, chicken, and fish. Plan ahead 2 to 8 hours for marination time.

4 cloves garlic, halved
1 jalapeno chile, seeds and ribs removed and minced
1/2 bunch cilantro, chopped
Juice of 2 limes
Juice of 1 orange
2 Tablespoons white vinegar
1 Tablespoon cumin
Salt and pepper to taste

Preparation:

Place garlic, jalapeno, cilantro, lime juice, orange juice, vinegar, cumin, salt, and pepper in a heavy-duty blender or food processor. Pulse until well-combined.

Use as a marinade for beef, chicken, or fish. Beef or chicken may be marinated from 2 to 8 hours. Do not marinate fish any more than 1 hour or it will become mushy

Spicy Peanut Chicken

Ingredients

2 tablespoon peanut oil
2 lb boneless chicken breast-cut into bite sized pieces
2 medium red bell pepper, chopped
3 cups chicken broth
4 teaspoons soy sauce
½ cup creamy peanut butter
1 tablespoon sugar
3 cloves garlic, minced
¾ teaspoon ground cayenne pepper
3 TBS fresh ginger root, peeled and chopped
2 tablespoons cornstarch
1 bunch chopped green onions
1 cup chopped dry roasted peanuts
Salt and Pepper

*use less Cayenne (or none at all) if you don’t like it spicy!
Directions

Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Sprinkle with salt and pepper to taste. Mix in red bell pepper, and continue cooking until tender. Add in peanut butter, blend well, let simmer 5 minutes.

In a separate bowl, mix together the chicken broth, garlic, ginger, soy sauce, sugar, cayenne pepper and cornstarch. Pour into the chicken mixture. Toss in green onions (reserving some for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in ¾ cup of the peanuts. Garnish each plate with the reserved peanuts and green onions

Grandma's Gingerbread Pancakes

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Grandmas-Gingerbread-Pancakes/Detail.aspx?ms=1&prop25=45726710&prop26=DailyDish&prop27=2010-10-10&prop28=RecipeOption&prop29=FullRecipe&me=1

Original Recipe Yield 10 pancakes

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 egg
1/2 teaspoon vanilla extract
1/4 cup molasses
1 1/2 cups water

Directions

Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Pasta with Escarole, White Beans and Chicken Sausage

Recipe by Healthy Recipe with Ellie Krieger
http://www.foodnetwork.com/recipes/ellie-krieger/pasta-with-escarole-white-beans-and-chicken-sausage-recipe/index.html
Cook Time:15 min
Level: Easy
Yield: 4 servings (serving size 2 cups)

Ingredients:

3/4 pound whole-wheat bowtie (or other shape) pasta
1 tablespoon olive oil
1/2 medium onion, chopped, about 1 cup
3 cloves garlic, minced
6 ounces lowfat Italian-style chicken sausage, casings removed, crumbled
1 medium head escarole, rinsed, drained and chopped, about 8 cups
1(14-ounce) can low-sodium cannellini beans, drained and rinsed
1 1/2 cups low-sodium chicken broth
1/2 teaspoon red pepper flakes
1 tablespoon chopped fresh sage leaves
Salt
Freshly ground black pepper
1 ounce grated Parmesan

Directions:

Cook the pasta according to the directions on the package.

Heat the oil over a medium heat in a large, deep saute pan or 8-quart stockpot. Saute the onion until soft and translucent, about 5 minutes. Add the garlic and cook an additional 1 minute. Stir in the sausage and cook until heated through and browned, about 4 minutes. Add the escarole and cook until wilted, about 3 to 4 minutes. Add the beans, 1 cup of chicken stock, sage and red pepper flakes and simmer until the mixture is heated through and liquid is slightly reduced. Add the sausage-bean mixture to pasta and toss well, loosening with the additional 1/2 cup chicken stock if necessary. Season with freshly ground pepper and salt, to taste.

Divide among 4 pasta bowls and top with parmesan cheese.