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Turkey Tetrazzini Recipe

Are you ready for Thanksgiving? Roasting Turkey for Thanksgiving is one my favorite thing to do because my recipe is a big hit with my family but since we’re only few I often end up with leftovers. If you have the same problem then make sure to start saving delicious turkey leftover recipes that your family will enjoy and of course not waste your turkey. This Turkey Tetrazzini Recipe is my family’s favorite. It’s tasty and so easy to make, your family wouldn’t even think it’s made from leftover turkey.

Turkey Tetrazzini Recipe

Ingredients:

8oz spaghetti, linguine, or fettucini
1/4c vegetable broth
2c cooked turkey (leftovers or you can use rotisserie chicken)
1 can cream of mushroom soup
1/2 c sour cream
1 (3oz) jar of mushrooms, drained
1/4c Parmesan cheese, shredded
1c cheddar cheese, shredded, divided
salt and pepper to taste

Cook pasta according to package directions. Toss pasta with vegetable broth. Mix in remaining ingredients except 1/2c cheddar cheese. Put mixture into a baking dish. Sprinkle cheddar cheese on top. Cover and bake at 350?F for 30min. Uncover and bake another 5 min.

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Also check out these recipes:

Healthy Thanksgiving Appetizers
Thanksgiving Salad Recipes

Roasting a Turkey

The Roasting a Turkey story is actually pretty funny. It was early in my marriage and we decided to have everyone over for Thanksgiving. I did what I used to do best you know back before I lived life on a budget. I walked into to Whole Foods and I ordered my Thanksgiving dinner. I picked the $300 option. I know fall over. I used to spend that kind of money when I worked. I also didn’t know how to cook anything so this was a great idea. I got the food I took it home and I put it in my garage. The garage was cold so I didn’t think this would be an issue.

It was about three hours before dinner and my dad asked why I hadn’t put in the turkey. I told him we just have to heat it. Then I went to check and the turkey actually needed to be cooked. It was a disaster. We didn’t eat until almost 8 at night. I can’t believe I didn’t know you had to cook the turkey. The flyer said ready for Thanksgiving it didn’t say you have to cook this. I was so angry why would i pay $300 for a turkey that wasn’t cooked. I will say when I called Whole Foods the next day they did refund 50% of my total and apologized for not being clear. I would like to show you that I did learn how to cook an exceptional turkey and it was on a budget. I got my turkey for $.59 so it was only $7.58.

How to cook a Turkey

Roasting a Turkey

Recipe Type: Main Course

Cuisine: American

Author: Cooking in Bliss

Amazingly easy turkey roasting recipes.

Ingredients

Butter
Turkey
Herb de provence
Chicken Broth
Salt
Pepper

Instructions

) If your turkey is frozen you will need to thaw it in the refrigerator DAYS before Thanksgiving. If you have screwed up and didn’t do this you can put it in cold water. You will need to keep changing the water until it is thawed. I hope you didn’t have plans this will take awhile.
) Then you will need to actually wash the turkey. You just use water. Do NOT use soap.
) Then you will pat the turkey dry with paper towels. I can imagine my husband grabbing a dish towel so I am being specific.
) You will take out everything that is in the turkey. It most likely has stuff in there. This stuff will be used in your gravy.
) You will cute a little piece of skin to allow for room for your hand to go under the skin. You will make a little clip up near the neck area and on the bottom.
) You will get the butter and divide it in half. You will take on half and place it in a measuring cup for later. The second half you will cut into thin squares.
) You will place the butter under the skin of the turkey.
) You will place the turkey in a roaster pan.
) Brush the out side of the turkey with olive oil
) Next place salt and pepper on the outside of the turkey just sprinkle a little bit.
) Then sprinkle the herb of your choice. I used Herbes De Provence
) Place 1 cup of chicken broth at the bottom of your turkey roasting pan
) Then place your turkey in a roasting bag ( I do not do this) You do not need one. It makes clean up easier. I just buy a foil roasting pan.
) Turn your oven to 400 degrees once the oven has reached this temperature I place my turkey in the oven with foil over the turkey for 60 minutes.
) Turn down the temperature to 325 degree for the remaining cooking time
) I set my microwave timer to go off every 30 minutes so I can go over and pour the liquid at the bottom of the pan over the turkey. This is called basting.
) Thirty minutes before the bird should be done I remove the foil.
) I check the turkey often to see that it reaches 180 degrees. I do so in the fattest part of the bird.
) I often crisp the skin by melting that final half of the butter and painting it on the skin of the turkey.
) Then I turn on broil for about 3 minutes while watching carefully to make sure I do not burn the turkey.
) Place foil lightly over the top and let the turkey rest before serving.

Crab Rolls Sliders Recipe

Prepare an all star summer sliders recipe, perfect for picnics, pool party or to just make the day special. This Crab Rolls Sliders Recipe is amazing! It’s packed with flavor and goes well with any cool drinks. You can also use lobster instead of crabs for this recipe, check out my lobster cooking time tips.

Here’s how to make this Crab Rolls Sliders Recipe:

Grilled BBQ Country Style Ribs

Who says you have to pack up the grill once summer ends? I actually prefer to grill in the fall. The warmth from the grill adds some relief from that brisk air. What better way to warm up and feast than with grilled BBQ Country Style Ribs?!

I love country style ribs because they’re boneless. Sure they can have a bit of fat on ’em, but that’s what the grill is for! It gives the fat a nice crispy edge and melts most of it away.

Grilling makes everything better, especially meat (and corn on the cob – oh my goodness! There’s nothing like a flame grilled meat.

These Grilled BBQ Country Style Ribs are super simple too. All you really need to do is mix up the BBQ sauce, rub the meat with some salt and pepper and slap them on the hot grill. Open a beer, sit back and relax until it’s time to flip ’em.

The beauty is that you can use any sauce or rub you wish. It’s all personal preference. I’ll give you the recipe I use which is just a simple bbq sauce.

Just don’t expect there to be leftovers!

Grilled BBQ Country Style Ribs

Recipe Type: Main

Cuisine: American

Ingredients

4 – 6 pounds country-style pork ribs (about 7 ribs.)
dry rub of your choice (I use sea salt, red and black pepper and garlic powder)
[b]1 cup BBQ Sauce:[/b]
1/2 ketchup
1/2 cup water
1/4 cup apple cider vinegar
3 tablespoons brown sugar
2 tablespoons sugar
1 1/2 tablespoon Worcestershire sauce
1 1/2 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
Combine all ingredients in a medium size sauce pan and bring to a boil. Reduce heat and simmer for 40 minutes – 1 hour. Store in an airtight container until ready to use.

Instructions

Trim the ribs of excess fat and gristle.
Coat the ribs with the dry rub, cover and refrigerate for at least 2 hours (overnight would be great.)
Preheat the grill to around 300 degrees F.
Place the ribs on the grill, spread evenly apart, and close the cover. Allow to cook for 30 minutes and flip. Cook for an additional 20 minutes.
Brush the BBQ sauce on both sides of the ribs and cook for 15 minutes, flip and then another 15.
Remove to a platter and allow to set for 15 minutes before serving.

Pork Tamales Recipe – Authentic Mexican Cinco de Mayo Tradition

I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.

I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!

I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.

While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.

Recipe Type: Appetizer

Cuisine: Mexican

Author: Amber

Ingredients

[b]Dough[/b]
2 cups masa harina
2 cups chicken or vegetable stock
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
[b]Filling[/b]
1 pound pork tenderloin, cooked
1 clove garlic, diced
4 dried California chile pods
2 cups water
[b]Other[/b]
16 dried corn husks

Instructions

Set the corn husks in a bowl of warm water to re-hydrate them.
Mix a tablespoon of stock and the shortening in a medium to large bowl. Mix in the masa harina, baking powder and salt. Continue adding stock until you get a sponge like dough. Set aside.
De-seed and de-stem the chili pods. Simmer in a saucepan with 2 cups of water for 30 minutes. Allow to cool.
Use a food processor or blender to puree the chilies and water. Strain and add the salt.
Shred the cooked pork tenderloin in a large bowl and stir in the chili sauce.
Remove the corn husks from the water and allow them to dry a bit. Spread them out and spread the dough on top, leaving a 1/4 inch space on the outer edges uncovered.
Add a tablespoon of the meat mixture and spread it out a bit over the dough mixture. Fold the husks in, starting with the sides, and flip to close.
Place the tamales in your steamer and allow to steam for 1 hour. Carefully unwrap the husks, remove the tamale and enjoy.

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