Saturday, March 2, 2019

Turkey Salad

I love making a meal, that can be retooled into another great dinner.  In the past I’ve posted about Turkey Pot Pie, or Turkey Croquettes. But the time, I took a turkey breast, and deboned it, then air fried it, which was delicious on its own, but I had plans to use the remaining for Pot Pie and Turkey salad, an absolute favorite in our house.

Below is a version of Chicken Salad that we used to make when I worked in a deli.  I took elements of 2 salad I really enjoyed and mashed them up.  I normally would post a salad recipe, as…..there aren’t recipes for salad, but then I realize, people need inspiration, so here goes….

Turkey Salad (can be chicken as well)

1 lb Leftover Turkey, cooked and diced
2-3 Ribs Celery, diced
1 Green Apple, cored and diced
Splash or two Lemon juice
1 bunch Green Onion, sliced thinly 
½ cup Sour cream
½ cup Mayonnaise
Salt and Pepper, to taste
2 Tablespoons Dill Weed
3 Tablespoons Horseradish Mustard

Process all ingredients according to above directions.  Use the lemon juice to coat the green apple, so it doesn’t brown.  Rinse before adding to salad.
Mix together sour cream and mayo, add in dill weed and mustard.  Taste and add salt and pepper to taste. Add in all ingredients (except lemon juice) and mix together.  Taste and adjust accordingly. 

Serve with a great rustic bread, or on lettuce leaves. 

Turkey Salad

Friday, January 4, 2019

Hatch Pepper Chile Verde Enchiladas

Recently, I was on a quick work trip to Spokane, Washington.  On the trip, one of my co-worker mentioned that he loves Salsa Verde, and it’s so easy to make.  He showed me bottle of salsa he uses, and said just chop up the pork and pour in the sauce.  My kind of dinner!!  However we don’t usually eat pork, so I looked at a few recipes,and was like…..I have hatch chilies in the freezer I need to use up!  So I melded a few recipes that inspired me, and made Salsa Verde, and Salsa Verde Chicken Enchiladas.

Instant Pot “Hatch” Chile Verde

1 medium yellow onion, chopped
4 cloves garlic peeled and smashed
Olive oil
1/2 roasted hatch chiles (or one fresh jalapeño, stemmed), roughly chopped
2 cans tomatillos, drained
1/3 cup loosely packed cilantro leaves, roughly chopped
1 lime, juiced
1 tablespoon cumin
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon kosher salt
Freshly ground black pepper

1. Press sauté, and allow the IP to warm up
2. Add onion and cook until tender.  Add garlic and stir until fragrant. 
3. Add chilies, stir
4. Add tomatillos, one at a time, squeezing each when you place in the pot. 
5. Add spices and stir.
6. Press, off. The press manual, and set the time for 15 minutes.
7. Allow NP release, remove lid
8. Using an emersion blender, purée sauce until smooth. 
9. Season with salt and pepper to taste. 
Chile Verde Enchiladas

3 pounds ground chicken or your choice of meat, cooked (Pulled pork, shredded chicken, etc.)
salt and pepper, to taste
10 ounces Queso Fresco cheese
1 tub cream cheese (I used jalapeño)
1 cup shredded cheese
12 corn tortilla shells

1. Preheat oven to 350° 
2. Place meat, cream cheese and shredded cheese into a bowl.  Mix and ladle 1 scoop of the verde into the bowl.
3. Place a couple ladles of verde sauce in the bottom of a 9 X 11pan
4. Steam the tortillas, one at a time
5. Place a tablespoon or 2 of the filling mix on to a tortilla, and roll up.
6. Place enchilada onto the sauce in the pan.
7. Complete, until out of tortillas
8. Pour several ladles of sauce over enchiladas, and top with crumbled queso fresco. 
9. Bake for 30-40 minutes until cheese in golden brown.

Sunday, November 18, 2018

Potato Leek Soup

Potato Leek Soup

Last night I was craving soup, and didn’t have a lot of time, so out came the Instant Pot (contrary to popular belief, I do put it away!). What felt like 30 minutes last the soup was ready to go!!  I served it with rolls and crackers. I do love a good “cracker soup”!

Potato Leek Soup

4-5 Yukon Gold Potatoes, quartered

1 head (larger) celery root

3-4 leeks, cleaned , and cut into 2 inch pieces

4 cups chicken broth

Salt and pepper to taste

1/2-1 cup cream

Place the fist 5 ingredients Into the instant pot. Set in soup, and adjust to 20 minutes. Allow to naturally pressure down. Remove the lid and insert an immersion blender, and blend until smooth. Add in cream and blend until combined. Serve with bread or crackers. 

Sunday, July 15, 2018

Dennis’ Grilled Potatoes

This post is inspired by my brother-in-law Dennis.  Years ago, when he and my sister first invited me over for dinner, he make a dish he called grilled potatoes.  I was hooked.  I have make these for 1 and for 10+….they (almost) always turn out.  I’ve even made them for people who HATE onions (with Walla Walla Onion- how could you hate them then?) When he first started making them, I remember he only used lemon pepper seasoning.  Now, I typically use a different seasoning each time I make them.  You will love them. 

You all know I don’t measure, however I know people need quantities, so here is how I made the potatoes in the pictures. 

Dennis’ Grilled Potatoes

3 potatoes, cleaned (and peeled if you prefer)
1 Onion, sliced
3 Tbsp Monterey seasoning 
3 Tbsp olive oil
3 Tbsp butter (3 pats)

Take 2 sheets of foil and place on on top of the other.  Fold the edges closest to you 3 times to “seal” the foil. Open it up, and set aside. 

Slice potatoes and onion to 1/8-1/4 of an inch.  Place all in a bowl, and cover with oil and seasonings.  Toss to cover. Remove potatoes, one slice at a time, shingling them and placing the foil.  Top with the onions, and 3 pats of butter. Fold the foil over the top of the potatoes and “seal”.

Place potatoes on a hot grill, and turn down temp, so you don’t burn the bottom.

Cook for 10-15 minutes.  Allow to rest as the potatoes will continue cooking.

Serve. And enjoy!

Wednesday, June 6, 2018

Flourless Chocolate Cake

We recently had some great friends come for a visit, now that we’re settled in our new home in Portland. They asked to meet up for dinner, and we recommend that they come to our house. Dinner’s here can be restaurant quality, and it’s a more relaxed environment. One thing is that they don’t eat dairy or gluten. What better to serve than Grilled salmon, corn, zucchini & tomato sauté and a flourless chocolate cake for dessert. 

If you remember my post from about a year ago when we visited O’o Farms in Maui, we had a flourless chocolate cake made with ground Cascara, the coffee bean cherry, dried and dehydrated. I wanted to recreate this, but don’t have access to Cascara. This recipe was amazing, and even if you aren’t dairy or gluten free it’s amazing. And you can cut it into portions and it freezes wonderfully. 

Flourless Chocolate Cake


Cake -
12 oz. dark chocolate, (roughly 2 cups)
12 Tablespoons (1 & 1/2 sticks) unsalted butter
5 eggs
1 cup sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 Tablespoons water
1/4 cup good quality unsweetened cocoa powder

Glaze -
4 oz dark chocolate (about 2/3 cup)
3 Tablespoons unsalted butter

Fresh raspberries or fresh strawberries

1. Preheat oven to 300°F.  Prepare a 9" cake pan by lining the bottom with parchment and lightly buttering the sides, then dust with cocoa powder and tap out any excess.
2. In a medium sized (microwave safe) bowl, heat the chocolate (break into pieces if using large bars) & butter at 50% power in the microwave until mostly melted (about 2 minutes, but check after 1 minute and every 30 seconds after).  Stir until fully melted and smooth, then set aside.
3. In the bowl of an electric mixer, fitted with the whisk attachment, whisk the eggs on medium speed about 1 minute.  While mixing, add sugar, vanilla, salt and water and continue whisking another minute or so, or until the mixture is very foamy, pale in color and has doubled in volume.
4. Reduce mixer speed to low, and gradually pour in the (cooled) chocolate mixture.  Increase mixer speed to medium and blend until well incorporated, about 30 seconds.
5. Add the cocoa powder and blend just until fully incorporated.
6. Pour batter into prepared pan and bake 40-45 minutes.  Bake just until the outside edges are fully baked, and a toothpick inserted in the center comes out with moist clumps, but not just wet batter.  It will seem under-baked by most cake baking standards.  Don't overcook.
7. Remove from oven and cool in the pan (on a wire rack) for 30 minutes.  The cake will sink quite a bit in the center, leaving a rim around the edge, this is OK.  Cover the pan with foil and move the cooled cake to the refrigerator and refrigerate until very cold, at least 6 hours or overnight.
8. Once well chilled, run a knife around the edge of the pan to loosen the cake.  Remove from pan and trim off the raised rim around the edge of the cake, as necessary to level.  Turn cake upside down onto a platter (so the bottom of the cake is now the top) and remove parchment paper.
9. Prepare glaze by heating the chocolate and butter in the microwave (at 50% power) until almost melted, then stir until fully melted and smooth.  Cool slightly, then use an offset spatula to spread the glaze evenly to within 1/4 inch from the edge of the cake.  Allow to set up (at room temperature, unless your house is very warm and in that case, cool in the fridge).  Cake should be served at room temperature.
10. To serve, cut into very thin slices using a knife that has been run under hot water, then wiped dry.  Clean knife between cuts as needed.
11. Garnish as desired and enjoy!