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Archive for the ‘Main Dishes’ Category

Tired of Turkey yet?  Still have a little left over?  I know I am and I do!   Truefully if I don’t see another turkey for a couple of months that will be all right with me.

So on that theme I had to come up with some recipes for the leftover turkey.  There are tons of them out there, but this one I have made before with chicken, so why not use the turkey instead?   The guys in my house (of which there are many) loved it.  I hope you will too!

Ingredients

* 8 No-boil (oven ready) lasagna noodles
* 1 Meyer lemon or lemon
* 4 small skinless, boneless chicken breast halves, halved crosswise
* 1 cup garlic-stuffed or pitted green olives
* 1 cup ricotta cheese
* Fresh Rosemary (optional)

Directions

1. In Dutch oven bring 3 inches water to boiling. Add noodles and 1 teaspoon olive oil. Cover. Cook 6 minutes or until tender; drain. Lay noodles in single layer on waxed paper. Cover; set aside.

2. Meanwhile, shred peel from lemon; halve lemon. Juice 1 half, cut remaining into wedges. Season chicken with salt, pepper, and 1/2 of lemon peel. In skillet heat 1 tablespoon oil over medium-high heat. Add chicken. Cook 10 minutes or until no pink remains, turning once. Add olives; heat through. Remove from heat.

3. In microwave-safe bowl combine ricotta, the lemon juice and 1/2 teaspoon each salt and pepper. Microwave on 100 percent power (high) for 30 seconds stirring once.

4. Spoon ricotta mixture into bowls. Top with noodles, chicken, and olive mixture, remaining lemon peel, and the fresh rosemary. Pass lemon wedges. Makes 4 servings.

Happy Holidays!

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I found this recipe in one of my mothers old cookbooks. I remember it as a child, and it was one of my favorites. It fits into the category of comfort food for me. It is perfect for the coming cooler months. Hope you enjoy it!

3-6 pound roast (English cut, or brisket works best)
In a large heavy duty pan ( I use an electric fry pan) put a small amount of oil. When oil is hot, place roast into pan and sear on both sides. Once seared, turn down heat to medium. Around the edge of the pan place 2 tablespoons of salt. Do not put directly on meat. Flavor meat with whatever herbs you like, including garlic. Fill pan with water ½ way up the side of beef, never pouring the water directly on the beef. Cover and let cook on low heat, for about 3-4 hours depending on size of roast. You will need to add water throughout the cooking process so the meat doesn’t burn. A little crust is all right, but you don’t want it burned. You will know when the meat is done when you put a fork in it and it starts to fall apart.

Remove meat from pan and set aside.

Yorkshire Pudding
1 cup of flour
½ tsp salt
2 eggs
1 cup of water
½ cup of milk
2 tablespoons of the beef drippings (if the pan doesn’t have enough add a little water to the pan)
1. Sift flour with salt into bowl. Make a well in the center and add eggs with half the milk and water. With a whisk, stir carefully, gradually drawing in all the flour to form a smooth batter. Add ½ the remaining liquid and beat for 3 minutes. Then add rest of liquid, cover and stand in cool place for a least an hour before cooking.
Resting the batter before cooking softens the starch and breaks down any
rubberiness to give it a lighter pudding.
2. Heat 2 tablespoons of drippings from the roast beef into a shallow 8-12 cake pan or in 12 muffin pans making sure all sides are covered with the hot drippings. Add the batter to a depth of about ½ inch and bake in a very hot oven 425-450 degrees.
It is cooked when is puffed and brown about 20 minutes. A larger pudding will take about 30-40 minutes.
3. Shred your beef into bite size pieces. Add about 3-4 cups of water to pan, to make a broth. You can also use store bought broth instead of water and add that to your pan to give it lots of flavor. To this broth add about ½ onion cut into thin slices
or small bits. You can also add celery, carrots.
4. Cut the cooked pudding into squares and place in bottom of soup bowl. Add broth and meat over top. Serve hot.

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