Turkey Mushroom Soup

Chop and  Saute´ in olive oil in a large pot.

4 garlic gloves
4 celery stalks
3 carrots
1 medium or two small onions

Add and simmer for 45 minutes: 
2 large potatoes peeled and cubed
6 C turkey stock
2 C brown or button sliced mushrooms
2 Tlb onion flakes
1/4 C fresh fresh sage and thyme
salt and pepper

After 20 minutes add:
2 C cubed turkey meat

Mexican Cheesy Chicken

This recipe is from my sister. Yummy and easy.

In a crock pot add:
4 or 5 boneless skinless chicken breasts
15 oz can of black beans rinsed
15 oz can of corn drained
15 oz jar of salsa
1 green pepper chopped

Cook for 6 hours on low heat and in the last 45 minutes

Add:
4 ounces of low fat sour cream
4 ounces low fat cream cheese

We served on orzo.

Pork Chops in Portobello Mushroom Sauce

This is simply delicious comfort food!

Ingredients 
4 pork loin chops
4 Tlb olive oil
1 onion chopped
1/2 red 1/2 yellow pepper chopped
3 garlic cloves minced
2 portobello mushrooms sliced
4 C chicken or vege stock
1 C cream of mushroom soup
1 tsp thyme
1 tsp black pepper




Directions

Heat half of the oil in a pan
and brown the pork chops.
Remove and the chops and set aside.

Add more remaining oil and add vegie ingredients.  Sauté ingredients until soft.










Add soup, stock and seasoning and add pork.
Simmer for one hour to an hour and a half
until pork is fork tender and sauce is thickened.

Serve on rice, egg noodles or with potatoes.
We had cauliflower and salad, as well as, roasted potatoes smothered in the mushroom sauce. 

Stuffed hamburgers with roasted garlic chive mayo

You can stuff them with whatever you like! 

We used old white cheddar and blue cheese and slices of bacon.

Ingredients for four large burgers
1.5 lb extra lean ground beef

1/4 C fresh herbs from the garden
(thyme, parsley, chives and oregano)
1.5 tsp garlic salt
1 Tlb onion flakes
2 tsp dried tyme
1/2 tsp pepper
1/4 tsp salt
2 Tlb worcestershire sauce
2/3 C panko crumbs (or crackers or bread crumbs)
1/2 C red peppers chopped in tiny pieces
2 eggs


Divide into eight even balls and flatten as flat as you can get away with. Add stuffing to one side -as much as you as a person can afford.  Then add the other side and mush together.

Stuffing 
bacon
variety of cheese

Roasted garlic, fresh chives and a bit of lemon juice were added to mayo for the burgers.

Jalapeño Poppers

Spicy and yummy! 
Yes, you can make your own poppers at home.

We served with chicken wings, cheese balls and caesar salad.

Ingredients
8 Jalapeño Peppers

Filling - Directions and Ingredients
Mix cream cheese (1- 8 ounce package) with another
choice of cheese ie cheddar or blue.

Add minced garlic and chives and blend together.

Batter

Ingredients 2 eggs
1/2 C flour
1 tsp baking powder

Directions
Mix till the consistency of pancake batter.
Slice pepper down the middle and take out seeds.
Fill with the cream mixture.
Dip in batter.




Directions for Frying

Gentle immerse in hot oil
Gently rotate
Cook till golden brown 3-5 minutes
Let cool and enjoy

French Bread

We made this in a bread maker and then baked it in the oven.

1.5 C warm water (70 degrees F)
2 tsp yeast
3.5 C white flour
1 tsp salt
1 Tlb sugar



Put on dough cycle. Remove after dough cycle and cover and let rise for 45 minutes. Shape and then cut diagonal cuts on top of loaf for decorations, let rise for additional 40 minutes, brush with one beaten egg and and bake 350 F degrees for 35-40 minutes.

Stir Fry Squash & Brussel Sprout and Onion

My mom shocked me when she said my sister had this for Easter!  My sister has never liked brussel sprouts or squash in her life and she loves this interesting combo. This recipe is from my niece.

2 cups peeled butternut squash cut into 1 inch cubes
3 Tlb olive oil
salt and pepper
6 sage leaves
2 cups diced red onion
2 garlic cloves slice
4 ounces of brussel sprouts
1/2 asian chili sauce

Preheat oven to 425 degrees. Toss squash with olive oil, add salt and pepper and the sage leaves whole. Roast till tender (10 to 15 minutes) turning once.

Heat remaining oil in skillet on medium heat. Saute onion till golden brown.  Add garlic and sprouts halfed and cook till tender.  Add squash, chill sauce and one crumbled sage leaf.  Cover and cook 5 more minutes till sprouts are tender.  Season with salt and pepper and serve with crumbled sage leaves on top.