by Julianne De Witt | Nov 18, 2022 | Mains
This Turkey Tetrazzini is a quick and easy way to turn leftover turkey into a hearty baked pasta that your family will love! Chunks of turkey, sliced mushrooms and pasta in a rich cream sauce topped with breadcrumbs and parmesan and broiled. This recipe will make you excited about leftovers! So delicious!
Traditionally made with chicken, tetrazzini has been around since the early 1900’s. Created by Chef Ernest Arbogast at the Palace Hotel in San Francisco. He named the dish for Italian opera singer Luisa Tetrazzini, who was a huge star at the time. The dish’s popularity continues over a century later, it’s easy to prepare and will feed a crowd.
I like to use linguine for this recipe but spaghetti would work well here too. Use a rotisserie chicken instead of turkey if you prefer!
Turkey Tetrazzini
A delicious, hearty baked pasta dish the whole family will enjoy!
Course: Main Course
Keyword: comfort food
- 3 tbsp olive oil
- 1 onion large, diced
- 4 cloves garlic minced
- 4 cups sliced button mushrooms
- 3 tbsp flour
- 1/3 cup white wine
- 500 ml sour cream
- 1 cup cream
- 1 cup chicken stock
- 4 cups cooked turkey medium dice
- 1 cup frozen peas
- 1 tbsp dried thyme
- 2 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp red pepper flakes
- 350g dried linguini broken in half
- 1/4 cup panko crumbs
- 1 cup grated parmesan
- 1/4 cup cold butter grated
- chopped Italian parsley optional
Set water to boil in large pot for pasta. Preheat oven to 400°.
Heat oil in a large sauce pan over med heat. Add onion, garlic and mushrooms. Saute for several minutes until onions are translucent. Add flour and stir well. Add wine and continue cooking until reduced.
Add pasta to boiling water and cook until just al dente. While pasta is cooking, add the sour cream, cream, stock. thyme, salt, pepper and crushed red pepper to the mushroom mix. Stir until well combined. Next add the turkey and peas. Mix well.
Drain pasta, add back to pot and transfer the turkey mixture to the pasta. Stir to combine well. Double check the seasoning and if needed add more salt and pepper. Add the entire mix to a large casserole dish.
Sprinkle panko and parmesan evenly over pasta. Divide cold butter into small pieces (I like to use the large grate of a cheese grater for this) and dot over over top. Put casserole in oven and bake for 25 to 30 minutes until sauce is bubbly and panko has browned. Garnish with parsley if desired.
by Julianne De Witt | Nov 18, 2022 | Mains, Salads
Use up your turkey dinner leftovers in this Turkey Cobb Salad! Easy enough to throw together on a busy weeknight, this healthy & satisfying salad hits all the notes. Served with Green Goddess Dressing – bright, fresh and tangy, a fantastic dressing to have at your disposal.
I remember this dressing was popular in the 70’s but its origin dates back to the 20’s at the Palace Hotel in downtown San Francisco. It was inspired by a star guest of the hotel, George Arliss. Arliss was the lead actor in the play, The Green Goddess and while he was staying at hotel for a performance, Head Chef Philip Roemer created the special dressing in his honour — and the rest is history. The original recipe calls for anchovy paste. I use capers instead, I like the salty brininess they add to the dressing.
I like to use a blend of romaine and baby lettuces (also known as mesclun mix). French’s Onions, you knw the ones used on the classic green bean casserole. You can find them in the condiments section of your supermarket.
Serve this salad on a large platter with the dressing on the side for self service.
Turkey Cobb Salad with Green Goddess Dressing
If you are a big salad fan and are looking for a way to use up that leftover turkey from Christmas dinner, then this easy to make cobb salad recipe is the perfect option.
Course: Main Course, Salad
Servings: 4
Cobb Salad
- 1 142g box spring mesclun mix approx. 4 cups
- 1 head romaine chopped
- 4 hard boiled eggs sliced in half
- 6 pieces cooked bacon crumbled
- 8 - 10 cherry tomatoes halved
- 1/2 cup French's onions
- 12oz cooked turkey breast sliced or shredded
- 1/3 cup feta cheese crumbled
- 1 avocado peeled, pitted and diced
Green Goddess Dressing
- 1 1/3 cup (lightly packed) fresh herbs - dill, chives, parsley
- 2 tbsp capers
- 2 clove garlic minced
- juice 1 lemon
- 6 tbsp mayonnaise
- 3 tbsp extra virgin olive oil
- salt to taste
Using a large serving platter, assemble the salad. Start by adding lettuces and then top with remaining ingredients.
Prepare the dressing. In a blender add all ingredients and blend until smooth. Add salt to taste. Serve with salad.
by Julianne De Witt | Oct 26, 2022 | Mains
These chicken fajitas are a family favourite made easier on the sheet pan. Served with warmed tortillas, Pico de Gallo and avocado crema, these make great leftovers so make a double batch and take them for lunch the next day!
Pico de Gallo or Salsa Fresca is traditionally made with equal parts tomatoes and onion, with fresh chopped cilantro, lime juice and jalapeno. I remove the seeds but if you like your salsa hot, leave the seeds in.
Avocado crema is a smooth and tangy sauce, lighter than guacamole, and works really well with these fajitas. I use Tajin in my recipe. It’s a unique seasoning made with a blend of mild chili peppers, lime, and sea salt. You can find it in the Mexican foods section of your supermarket. I highly recommend keeping a bottle in your spice cupboard. It’s great all-purpose seasoning and tastes great on fruit and on the rim of your margarita.
Sheet Pan Chicken Fajitas
Your favourite fajitas made easier. Served with a zesty avocado crema and pico de gallo. Delicious!
Servings: 4
Chicken Fajitas
- 5 chicken breasts boneless & skinless
- 3 bell peppers
- 1 medium onion
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 limes one juiced, one cut into wedges for serving
- 3 tbsp olive oil
- 8 6-inch flour tortillas wrapped in foil
- 1 cup grated cheddar cheese
Avocado Crema
- 2 ripe avocados
- 1/3 cup sour cream
- juice of 1 lime
- 1 clove minced garlic
- 3/4 tsp Tajin
- pinch salt
- 1 tbsp water (optional)
Pico De Gallo
- 4 roma tomatoes diced
- 1/2 onion diced
- 1 small jalapeno seeded and diced
- 1/3 cup cilantro chopped
- juice of 1 lime
- salt to taste
Pre-heat oven to 400 degrees. Slice peppers and onions into strips and add in a thin layer to one side of a large foil-lined baking sheet. Drizzle with 1 tbsp olive oil. Cut chicken breasts into 1/4 inch thick slices and add to a large bowl. Add 2 tbsp of olive oil to the chicken and top with chili powder, cumin, smoked paprika, oregano, salt, pepper and lime juice. Stir to make sure chicken is coated evenly with spices. Add chicken to the other side of the baking sheet. Place baking sheet in oven for 30 minutes until chicken reaches an internal temperature of 165 degrees. At the 25 minute mark, place the foil wrapped tortillas in the oven for warming. Serve with grated cheddar, lime wedges, avocado crema and pico de gallo. Recipes below.
Avocado Crema
Add avocados, sour cream, lime juice and minced garlic to blender. Blend until creamy adding a tbsp of water if necessary to reach the desired consistency. Using a spatula, transfer the crema to a small bowl and season with Tajin and salt to taste.
by Julianne De Witt | Oct 25, 2022 | Soups & Stews
This is a rich, hearty and satisfying soup made with chunks of chicken, potato gnocchi and half & half. Everyone will love it! This soup tastes even better the next day – just thin it slightly with some chicken stock or water before reheating.
I like to use a cooked rotisserie chicken to make things easier. Just remove the skin first then pull the breasts and thigh meat from the bones and dice into approximate 1 inch pieces – this should yield approximately 3 cups. I normally reserve the drumsticks and wings for another meal but you can always add those to the soup too. You can also use cooked boneless chicken breast just make sure to season the chicken beforehand.
If you can find mini gnocchi they work well in this recipe, or you can cut regular size gnocchi in half or leave them whole – whatever you prefer!
Course: Soup
Keyword: comfort food
Servings: 4 with leftovers
- 2 tbsp olive oil
- 2 carrots peeled and diced
- 3 stalks celery diced
- 1 medium onion diced
- 2 cloves garlic minced
- 4 tbsp flour
- 5 cups chicken broth
- 1 bay leaf
- 2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 500g pkg potato gnocchi
- 2.5 -3 cups cooked rotisserie chicken chopped into 1-inch pieces
- 1 cup fresh or frozen corn kernels
- 2 cups half & half cream
- 1/4 cup parsley chopped
Heat olive oil in a large pot over medium heat. Add carrots, celery, onions and garlic and saute for 2-3 minutes until onions are translucent and carrots are tender crisp. Add flour to pot and stir until blended with veggies.
Add chicken broth, bay leaf, thyme, salt, pepper, gnocchi, diced chicken and corn. Stir and bring to a boil for 2-3 minutes then reduce heat to a simmer and continue cooking for 10 minutes, stirring occasionally.
Stir in half & half and parsley and cook another 1-2 minutes until heated through. Adjust seasonings if needed, and serve.
by Julianne De Witt | Jul 10, 2022 | Beverages
Who doesn’t love a good tequila cocktail? Margaritas and Palomas are the classics but the beauty of tequila is that it works well with a diverse array of mixers and flavours. Tequila has such a unique taste and is so versatile.
For this cocktail you’ll need rose water simple syrup. It’s so easy to make and it pairs perfectly with the combination of tequila and cranberry juice. This Spritz is a pretty little cocktail that’s light and refreshing and perfect for warm summer nights.
Tequila Rose Spritz:
- 1.5 oz tequila
- 3 oz cranberry juice
- 1 oz rose water simple syrup (recipe below)
- ice
- soda
- garnish with a lemon twist
Add first 4 ingredients to a tall glass. Top with soda and garnish with a twist of lemon.
Rose Water Simple Syrup:
- 1 cup water
- 1 cup white sugar
- 1/2 cup rosewater
Add ingredients to a small saucepan over medium heat. Stir until sugar has dissolved and turn off heat. Cool completely and pour into glass jar. Store in fridge for up to two weeks.
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