Creamy Turkey Pasta

                                                                                                                 





This is a great way to use left-over turkey!

1 t olive oil
1/2 c chopped fresh parsley
1/4 c chopped fresh basil
1/2 t diced garlic
1t kosher salt
1/2 t pepper
1 diced onion
1/2 c diced bell pepper
2 c chopped leftover turkey
1 c whole milk
1/2 c heavy whipping cream
1/2 c grated Parmesan Reggiano
3 T chive and onion cream cheese
pinch of sage
angel hair pasta (cook pasta first and drain)

Saute onion and bell pepper in olive oil. Add turkey, salt, pepper and garlic saute 5 min. Add cream, then milk. Saute 5 min.on medium heat. Add cream cheese and Parmesan. Saute 5 until cheese is melted. Add pinch of sage, parsley and basil. Put pasta in large bowl and add sauce, toss.

Scratch Green Bean Casserole

To good to be true!!!!

2-3 lb fresh green beans
1 lb mushrooms
1 lg can french fried onion rings
1 c chicken broth
1c heavy whipping cream
1/4 t chopped garlic
salt and pepper to taste

Clean, snap, remove ends, and steam beans in a small amount of water until beans are soft but still a little crunchy. Drain and shock in cold water. Saute mushrooms and garlic in butter and olive oil until mushrooms are soft. Add cream, broth, salt and pepper and cook down until thick, like condensed soup, you may have to thicken with a little cornstarch. Add beans to casserole, add condensed mushroom mixture and stir in fried onions. Taste and adjust salt and pepper. Cook 350 for 30 min., remove from oven and add some onion rings on top. Turn oven off. Cook for 5-10 min. Enjoy

Orzo and Wild Rice Salad(J Alexander's knock off)

                                                                                                               

Thanks Laurie for this incredible recipe! I made this a few years ago for Christmas because my husband loves it. My family went nuts over this!!

Salad:

4 cups cooked Orzo

3 cups cooked Wild Rice

1/2 cup chopped Parsley

6 tablespoons Red Onion, diced small

6 tablespoons Currants

1 ear of Corn, cooked and kernels removed

1 small Green, Red and Yellow Peppers, diced small

6 tablespoons Slivered Almonds

1 teaspoon Kosher Salt

1 teaspoon Black Pepper

Dressing:

1 cup of good olive oil

1/4 cup sweet white balsamic vinegar

3 tablespoons honey

1/2 tablespoon Dijon mustard

1/2 teaspoon minced garlic

1/4 teaspoon black pepper

1 teaspoon fresh basil or 1 tablespoon fresh basil {minced}

For the dressing; Place all the ingredients in a mixing bowl, except the olive oil. Stir until blended and then while whisking the dressing slowly pour the olive oil in a steady stream. Refrigerate.

Cook the orzo and wild rice according to package directions, shock in cold water and then refrigerate. Put all ingredients into a large mixing bowl and toss with the dressing. Refrigerate for at least an hour or two so the dressing can soak into the ingredients!

Bacon Potato Bites

                                                                                                                    

 

 

This is a recipe from Kraft Food and Family magazine!

Looks really good!

 

 

 

12 slices OSCAR MAYER Bacon, cut crosswise in half

24   frozen bite-size seasoned potato nuggets

1/4 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise

2 Tbsp.  ketchup

 

 

HEAT oven to 375ºF.
WRAP 1 bacon piece around each potato nugget; place on rack of broiler pan.
BAKE 25 min. or until bacon is crisp, turning after 15 min. Meanwhile, mix mayo and ketchup.

Sausage Balls

                                                                                                                       




I thought everyone knew this recipe! Come to find out, this might be a southern states recipe. Well my friends from all over the world, you must try this yummy treat.

1 lb hot or mild ground sausage
2 c Pioneer biscuit mix
1 lb sharp cheddar cheese (grated)


Mix all ingredients in food processor. My processor will only do 1/2 of this mixture at a time. Roll into small balls. Bake at 400 for 15 to 20 min. We like to dip these in spicey mustard or honey dijon mustard