2017 Thanksgiving at Susan's

Sharing a few photos From last years Thanksgiving
 dinner.  l1/23/17


nother Thanksgiving has come and I am so thankful to have spent time with our daughter and her family.  Our son stopped by and had dinner too which was awesome. As with other years I have many things to be grateful and thankful for and feel very blessed..

Our Hostess

It has been a tough few years with losses in both my hubby and my families. We both lost siblings younger than us within a year of each other and this year I lost my mom so the holidays aren't quite as joyful as they've used to be but I am grateful I am here to enjoy my family. My hubby feels the same.

Dinner was our usual traditional feast. I really favor traditional meals for the holidays. Good home cooking with recipes from our families that have been passed on from generation to generation.

Our dinner always starts with a prayer. Today it was my turn to offer a prayer thanking God for our great dinner and being with our family. 

Here are a few photos of our meal and a few of the family. 

 Incidentally we enjoyed our meal on Christmas dinner wear. 

Might as well enjoy it while we can. Thanksgiving and Christmas are so close to each other and really go so quickly we must make use of all holiday decor we can.  Enjoy!

Cappelletti Soup

Festive

My daughter and I

Plentiful

My dish ....I couldn't fit anymore. lol

Mark and Daniel

Al and Mark

Susan's special chocolate cheesecake.

Sour cream apple pie tart and coffee with lots of cream.

Blueberry and Walnut Salad

Spring or Summer salad coming your way! 

I am going to try very hard to post some new salads my foodies.  I have a lot already posted so if you are in doubt of what type salad you would like to make check out labels under Sizzling Salads for lots more.

Happy Spring/Summer Eating from my kitchen to yours,

M.J.

6 cups mixed greens

1 cup fresh blueberries

1/2 cup toasted and coated with honey walnuts, chopped

1 cup cubed turkey or chicken, optional

Lemon Dill Vinaigrette Dressing

4 T olive oil

2 T lemon juice

2 Tsp. Dijon mustard

1 clove garlic, minced optional

1 tsp. honey

1/2 tsp. salt

1 T fresh dill roughly chopped (I used dried dill)

Add all dressing ingredients and whisk together or shake in a clean glass jar. In a bowl, toss greens with dressing.  Divide greens among 4 plates. Top with blueberries and walnuts.

I toasted my walnuts with a drizzle of honey..

From my kitchen to yours,

5/30/13
5/11/15

Turkey, Orange and Fennel Salad

Here's a Weight watchers recipe that caught my eye and since we're cutting down and not out this makes a great light meal or lunch. I substituted oven roasted deli turkey instead of pork that the recipe called for.

My first time using a fennel bulb.  I have eaten fennel roasted with other vegetables but not in a salad so this was a first that I was using it in my salad.  I would definitely use it again.

I was totally surprised of the light taste of the fennel.  I had thought it might be overwhelming and it was not and it added a delightful crunch too!

This recipe served hubby and I fine.  The only other thing I would have done and had planned on doing was toasting some pita pockets but I forgot! Enjoy!!



3/4 lb. thinly sliced deli turkey
8 pitted kalamata olives
1 small red onion sliced thin
2 oranges peeled and sectioned
1 small fennel bulb, trimmed and thinly sliced
1 bunch red leaf lettuce, torn in small pieces
1/2 tsp. salt
2 tsp. olive oil
2 T red wine vinegar
4 T orange juice

Whisk together vinegar, orange juice, salt, and oil and set aside

Combine the remaining ingredients in a large bowl.  Drizzle with dressing and gently toss to combine.

1/14/15

3/20/17

7/5/17

Back to school Easy Meals

Calling all busy moms, dads, grandmas and grandpas ! Here are some easy meals for you and your family. 

Taste tested from my kitchen to yours.

I know it's difficult to plan meals so I'd  like to help take some stress out of "what to make for dinner" with some suggestions. 

Check the label section of the blog for the recipes.  

Orange Chicken
Wimpies
Missouri
Crockpot Pork in honey garlic sauce
Crockpot Pork BBQ
Crockpot Turkey Meatballs
Chicken Corden Blue Bake
Chicken Pot Pie Muffins
Crockpot Sweet and Sour Chicken

From my kitchen to yours,

8/13/16
8/17/16
10/4/16

Stuffed Red and Green Peppers with Pineapple/ Chili Salsa Sauce

I made this meal from the top of my head wanting to cook healthy and also make something to fill me with good calories not empty ones.  I'm trying really hard to make some recipes for me and you to enjoy! It's family friendly! A good family meal.


Happy Cooking!

1 lb. ground beef or turkey
1/4 cup panko bread crumbs
1 egg slightly beaten
1 onion diced
1/4 cup mild banana peppers diced
pinch salt


Sauce

1 bottle salsa (I used Newman's own pineapple salsa)
1/2 bottle chili sauce (optional)
1/2 cup water

Mix  beef, bread crumbs, egg and banana peppers and salt. Hollow out and Fill 3 or 4 small red and green peppers.

Brown filled peppers slightly in olive oil, transfer to crockpot and  cook on low approximately 4 to 5 hours or high approximately 3 hours. Enjoy!

copyright 2014 I Like to Bake and Cook all rights reserved   1/21/14

Turkey Chili: Low in calories and fat!

I posted this recipe several years ago. I think you'll enjoy it!

It's cold, cold, cold here in Pittsburgh and I wanted to make something to warm me up. I thought soup or chili and chili won out for the dish of the day.  I'm trying to make more healthy salads but not all days are salad friendly; those days that are really bone chilling, soup or chili does come to my mind..

 I haven't been very cheery the last month so today I decided it was time to PICK MYSELF UP, BRUSH MYSELF OFF AND START ALL OVER AGAIN! 

Here's an easy chili recipe using ground turkey.

Enjoy!

From my kitchen to yours,

M.J.

1 lb. ground turkey
2 T olive oil
1 large onion
1 -15 oz can dark kidney beans rinsed and drained
1-46 oz. can tomato juice
3 T chili powder
salt and pepper to taste

Saute turkey and onion in olive oil until lightly browned.  Add tomato juice, chili powder, salt and pepper and drained beans. ** I prefer to rinse and drain my beans before adding to mixture.  Cook until mixture thickens slightly, approximately 1 hour.  Serve with crackers or bread.....Yum

From my healthy kitchen to yours,

1/3/13 Original

Turkey Meatballs

Original 10/1/14. 


 FYI:  From my kitchen to yours a healthy suggestion.

You can easily make these meatballs smaller and place them in a crockpot along with marinara sauce and you'll have a healthy and tasty appetizer for parties.




A healthy option...turkey instead of beef

I've made turkey meatballs years ago but got away from making them because I thought they weren't tender enough to my liking but when hubby said  "I wouldn't be opposed to trying some turkey meatballs" I figured I'd give them another try.

Using my basic meatball recipe but added a little more seasoning (as in dried Italian seasoning) and added some chicken broth to assure moistness and to hold them together.

They are cooking now so we'll test them out later with our grandson who also likes to bake and cook and is spending some quality time with us.  I'm hoping for a A+.  We haven't decided if we'll have meatball sandwiches on crusty rolls with some mozzarella or pasta of some variety.  All I know is hubby better like them!!  Look for results at the end of the blog!

Happy Baking and Cooking from my kitchen to yours!

M. J.
      

 


1 lb. fresh organic ground turkey
2 to 3 cloves minced garlic
3/4 cup plain or seasoned breadcrumbs
3/4 cup grated Pecorino Romano cheese
1 egg slightly beaten
1/2 to 1 tsp. salt
1/4 tsp. pepper
1 tsp. dried parsley
1/4 tsp. dried Italian seasoning
1/4 to 1/2 cup chicken broth

Mix above and make 1'' balls. Spray baking sheet with cooking spray and bake at  400 degrees until lightly browned. Approximately 10 minutes. .Add to your favorite pasta sauce

A+++I was official taste tester and they agreed.  Moist, tender and just the right amount of seasonings.  It is a definite must do again!

Note:  This handy slow cooker is an one of my favorties.   It is a WestBend and I have had it for over 4 years.  If you like to brown your meat before you slow cook, this is the pot for you.  From stove to cradle it does a great job! and you don't have to stand over it and keep stirring.  It has a non stick coating that really is nice. 

Note:  These meatballs were amazing!!!! I will definitely make them again...












original posted 4/29/12
1/13/13
1/9/14

The day after Thanksgiving 2016

Good day! I hope today finds everyone content and happy.

I bet a lot of you may be out and about doing some Black Friday shopping. I'll pass. 

I know several of my grandchildren were out late last night at the mall! I guess it's the place to be since they've been doing it for several years.

Yesterday was perfect. We had our dinner a little later than usual and we all enjoyed it and then had some interesting conversation which is always nice.

We played with the puppies which is a riot. Prissy Sophee and frisky Stanley really had us going. They play nicely for so long but since Stanley is still a pup he finally gets to Sophee and when she's had enough "SHE HAS HAD ENOUGH". Lol So then it's time to separate them. I think a little jealousy is involved since Sophee is 4 and Stanley is 6 months.  All in all the day was relaxing and we were blessed with plenty to eat.

I hope you had a good day and were able to enjoy every mouthful whether at home or out. I'm linking a post from the blog for a few ideas with your leftover turkey. If there is any!! Also a picture or two to enjoy. ❤️ M.j.

Pot Pie Muffins

One Crust Pot Pie

Pot Pie with biscuits

From my kitchen to yours,

https://iliketobakeandcook.blogspot.com/2016/11/quick-thanksgiving-pot-pie-from-my.html?m=1

Cranberry Chicken Cornbread Muffin Sandwiches

I know Thanksgiving isn't even here yet and I'm posting a suggestion of what to do with leftover turkey.  Shame of me but when I saw the below recipe and I had leftover chicken I felt compelled to make some.  It was very tasty and I know you like recipe ideas so bare with me and save this recipe for later or make it now with chicken.  Enjoy! M.j.


I just saw this recipe in People Magazine and thought it would be so good with leftover turkey or chicken.  I decided to change it up a bit and adapt it to my liking so you can do it my way or you can do it their way.  You choose.  

Fork and knife required

I mixed the jellied cranberries with the chicken and added my herbs.

My recipe says time and steps. The only thing I didn't like was I should have waited a little longer for my muffins to cool a bit more because they were so fresh that they crumbled a little more than I would have liked them to.  Also you have the option to mix the cranberry sauce with the chicken/turkey you can put a dollop on sauce top of the meat.  I found that a little more cranberry sauce on the side was a good idea too!  Hubby and I love cranberry sauce.  

Yummy!

Here is their recipe:

3/4 cup yellow cornmeal
3/4 cup all purpose flour
1/4 cup sugar
1 T baking powder
1 tsp. Kosher salt
2/3 cup whole milk
6 T unsalted butter, melted
1 large egg
4 T. unsalted butter, softened
1 1/2 T finely chopped chives
5 oz. shredded leftover turkey, chicken or (deli ham,sliced and quartered)
2/3 cup cranberry sauce or relish (I'd prefer whole cranberry sauce as I think the whole berry texture would compliment.

Preheat oven to 350
Muffins
Spray a 24 cup mini muffin pan with cooking spray
Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl
In another bowl, whisk together the milk, melted butter, egg until well combined. Pour the milk mixture into the dry cornmeal mixture and whisk just until incorporated.
Spoon batter evenly into the prepared muffin pan.  About 1 1/2 T per cup.
Bake (12) twelve minutes or until toothpick inserted in center comes out clean.

Let cool in pan for about 5 minutes and then slice each in half(like a sandwich bun).

To assemble, stir softened butter and chives together in a small bowl.  Spread about 1/4 tsp. chive butter on each half of the muffins.  Top with a piece or two of turkey,chicken or ham and top with a dollop of cranberry sauce. Cover with muffin tops and serve.

Prep time: 15 minutes
Cook time 12 minutes 

Note: Short cut recipe: I'm using corn muffin mix

Upside down muffin with added cranberry sauce on top.

1-8.5 oz. Jiffy Corn muffin mix.
pinch salt
1 egg beaten
6 T. melted butter
1/3 cup milk
1/4 cup sugar(optional)  I personally don't think it needed the extra sweet since the cranberry sauce is sweet.

Preheat oven to 400 degrees.  Grease well  a muffin pan with cooking spray.  I used an extra large muffin pan so It made 4 muffins. Smaller muffin pan will make about 6 medium muffins.

Bake at 400 degrees 15 to 20 minutes until golden brown. **Remove from oven and let set for about 7 minutes. Muffins will remove easier when cooled slightly.

Slice muffin lengthwise and spread with chive butter on both sides of muffin.
**note chive butter 4 to 6 T. softened butter and 1 T. chopped chives.  Mix together until blended. Set aside.


Mix chopped chicken with several tablespoons cranberry sauce, pinch of thyme, salt and pepper to taste. 
note:  I only had jellied cranberries but I think whole cranberry sauce would be better. 

Spread chive butter on muffin, top with cranberry mixture and muffin top.  Serve with extra cranberry sauce.

This recipe would work well with leftover turkey.  Easy!