Sunday, April 18, 2010

Turkey Tetrazzini

Back in late October I hosted a pre-Thanksgiving supper club dinner. Because I hosted, I made the entree, a turkey breast. A whole, bone in turkey breast. For 4 girls. To say I had leftovers is an understatement. I found this recipe on AllRecipes and tweaked it to my liking. LOVED IT.
After Christmas, my mom was asking if I had any recipes for leftover turkey, and I told her about having made this with the leftover supper club turkey. She loved the idea, so we made it, and she, too loved it.
Now I bring the recipe to you in case you ever find yourself with so much leftover turkey and no clue what to do with it. It makes a sort of turkey casserole. The sauce for it is great though, so much better than some canned "cream of" soup as a base. I would even recommend trying the sauce for tuna noodle casserole as a way to avoid the canned soup base. Much yummier (and probably a LOT less sodium too).

Each time I have made this I halved in and baked in a 9" round cake pan or an 8x8 cake pan. If you make the whole recipe, use a 9x13 pan I think. The entire recipe should make about 6-8 servings.

Turkey Tetrazzini

  • 1 package uncooked rotini
  • 1/2 cup butter
  • 1 tsp minced garlic
  • dried parsley, basil and oregano to taste
  • pepper to taste
  • 1/2 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 2/3 cups grated Parmesan cheese
  • 4 cups chopped cooked turkey
  • 1/2 cup bread crumbs
  1. Preheat oven to 350 degrees F . Lightly grease a medium baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add rotini, and cook until al dente. Drain, and place in the prepared baking dish. Add turkey.
  3. Melt butter with garlic, pepper and parsley/oregano/basil in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly for a minute or so until a thick roux forms. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat.
  4. Mix chicken broth mixture (to taste: I used about 1/2 of it, but other people prefer theirs saucier and should use more) with rotini and turkey. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.

Swiss Apple Grilled Cheeses

As I previously mentioned, I hosted a friend's birthday a while back and made various snacks, including these Swiss Apple Grilled Cheese triangles. My friend said it tasted like her favorite fondue (swiss with apples, who would have thought?!) Basically, very good.
I have made these like regular grilled cheese in a pan (with olive oil instead of butter) and in a panini press without any oil, and I think I liked the panini press better, but you can certainly make them as you would make a regular grilled cheese.
Grilled Apple Swiss Cheese

2 slices whole wheat bread
1/4 Granny Smith apple - cored and sliced
1/3 cup shredded Swiss cheese

Preheat the panini press to medium heat. Place 1 slice of bread onto the press, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread. Cook until the bread is golden brown and the cheese is melted, 1 to 2 minutes. Cut into diagonal qurters for finger food.
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Saturday, April 17, 2010

Pizza Dip

A few weeks ago I hosted a friend's surprise birthday party. Now I am studying for finals. Guess which was more fun? TOTALLY finals, right?
While, sadly, the fun awesome time of the party is past, I would like to share what I made. I made the Italian grilled cheeses, swiss apple grilled cheeses, pigs in a blanket (ALWAYS disappears!! I made 150% of what I thought we'd need and there was still not a single one left), bean dip, chocolate chip cookies, the black forest cake and this pizza dip.
Hot Pizza Dip

  • 2 (8 ounce) packages cream cheese, softened
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon garlic, minced
  • 1.5 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 cups pizza sauce
  • 1/2 bell pepper, chopped
  • 2 ounces sliced pepperoni, cut into 1/4s
  1. A day or 2 before you want to serve, do steps 1-3. Do step 4 right before serving. Spread pepperoni on a few layers of paper towels on a microwave safe plate. Cover with another paper towel and microwave 30 sec-1min to get the grease out. Pat dry and let cool.
  2. In a small bowl, mix together the cream cheese, oregano, parsley, garlic and basil.
  3. Spread mixture in the bottom of an 8x8 microwave-safe dish. Sprinkle 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with bell pepper and pepperoni. Cover and refrigerate for a day or 2 until ready to serve (the flavors mesh well during this time).
  4. Cover, and microwave for 6 minutes. Serve hot with crackers (bread may also be good).