Turkey Tetrazzini

We had a fantastic turkey yesterday and I was dying to make some Turkey Tetrazzini. It had been years since I’d made any so I refered to a couple of recipes and created my own concoction.

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  1. 8 o.z. linguine or any pasta
  2. 8 o.z. fresh sliced mushrooms
  3. 1 Tbs butter
  4. 1/4 tsp kosher salt
  5. 1/4 tsp black pepper
  6. 1/8 tsp cayenne pepper – optional
  7. 1/4 cup diced red peppers
  8. 2 green onions
  9. 1 cup frozen peas
  10. 2 cups diced cooked turkey
  11. 3 Tbs butter
  12. 3 Tbs flour
  13. 1 1/2 cups chicken stock
  14. 1/2 tsp hot sauce – optional
  15. 1 cup cream
  16. 1/4 cup parmesan cheese

Cook pasta according to package directions.  Meanwhile in skillet melt 1 Tbs butter and add mushrooms, season with salt, pepper, and cayenne.  Add diced peppers and green onions. and cook until mushrooms are desired tenderness.  Stir in peas and turkey; pour into large bowl and set aside.  In same skillet melt remaining butter and add flour.  Cook together over medium heat for 1 – 2 minutes.  Stir in chicken stock and hot sauce until thickened.  Add cream and pour into bowl with turkey and mushroom mixture.  Add cooked pasta and stir together; pour into buttered casserole, top with parmesan cheese and bake for about 30 minutes at 350 degrees until hot and bubbly.

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Creamy Hamburger Beef and Mushrooms

Just a quick post for the yummy dinner Charles made today.  Fresh mushrooms and beef are always delicious together and in a creamy sauce with noodles it’s even better.

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  • 6 o.z. Portobello mushrooms
  • 1 1/2 pounds ground beef
  • 1/2 medium onion
  • 2 stalks celery
  • 1/2 tsp brown mustard seed
  • 1/2 tsp crushed red pepper
  • 1/2 tsp marjoram
  • 1 tsp thyme
  • 1 tsp garlic
  • 1/4 tsp cayenne
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 2 Tbs flour
  • 1/4 cup water

Brown mushrooms, beef, onion, and celery in large skillet; drain if desired and add seasoning and chicken stock.  Simmer for 10 – 15 minutes. Stir in cream and add to skillet.  Whisk together flour and cold water, slowly stir into skillet and bring to a slight boil. Simmer for another 2 minutes until thickened and combined.  Serve with noodles or rice.

Enjoy ~ Kimberly

Homemade Ice Cream

I wanted to buy some ice cream the other day but then I started reading the labels; there are so many unpronounceable items in those containers even the ones that claim to be natural. I went home without any ice cream. For some reason today I picked up a container of ice cream salt and realized I should just make my own.  I remembered there was an ice cream maker in the basement that probably had been setting there for I would guess at least 20 years and likely was never used.  Well, turned out it was a yogurt maker so it must have been from the 90’s! Says it makes great ice cream too so I am ready to go.

Homemade Ice Cream

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/8 tsp salt
  • 2 cups milk
  • seeds from 2 inch piece of vanilla bean or 2 tsp vanilla extract
  • 1 cup cream

Combine egg yolks, sugar, and salt.

In double boiler add egg mixture to 2 cups milk.  Begin heating over medium heat.

Heat until it begins to thicken stirring frequently.  It took about 20 minutes to reach desired thickness; mixture will lightly coat a spoon when ready. Chill until ready to continue.

Meanwhile get the ice cream machine ready. This one worked relatively simply; no need for crushed ice just regular ice cubes and salt ~ follow directions for your maker before proceeding.

Once mixture has cooled add cream and vanilla.

Add to ice cream chamber of maker and begin churning as directed.

It took about 25 minutes for my first batch of ice cream to be ready.

This particular maker turned itself off when ready; simply follow directions for yours.

Freeze for at least an hour before serving.

Enjoy ~ Kimberly

Strawberries and Cream with Dark Chocolate Balsamic Vinegar

Just a quick post today.  A couple of weeks ago we sampled some wonderful balsamic vinegar.  I picked out a couple to bring home and one was a Dark  Chocolate Balsamic; sounded so strange but tasted oh so wonderful.  The vinegar was so thick; almost as if it was a simple reduction already.  The flavor made my mouth long for strawberries and today I finally had the chance to put the two together.  It was delicious.

Strawberries and Cream with Dark Chocolate Balsamic Vinegar

  • 1 pound fresh strawberries
  • 2 Tbs sugar
  • 1 Tbs dark chocolate balsamic vinegar
  • 1 cup cream
  • 1/4 – 1/3  cup sugar

Wash, trim, and slice strawberries.  Add sugar and balsamic vinegar and refrigerate for at least 30 minutes before serving

In mixer combine cream and sugar.  Beat together over medium high to high-speed until medium stiff peak form about 2 – 3 minutes.  Serve whipped cream with strawberries and drizzle extra sauce over top.  If you prefer this would be wonderful on ice cream too!

Enjoy ~ Kimberly

Homemade Peach Cobbler

I decided it was time for another dessert recipe.  I couldn’t think of anything easier than this cobbler recipe.  It’s an adaptation of my Aunt Barb’s recipe from the family cookbook.  I remember making this when we were kids so who know who is the original creator; of course I can never leave well enough alone so this is yet another cobbler recipe for the family archives.

You will want to drain your peaches if using frozen or canned; I did not and it came out a bit saucy. I think it will still be good; besides if I find it’s too saucy I will just serve it with some ice cream and drizzle the extra sauce over the top.

Homemade Peach Cobbler

  • 1 pint peaches ~ or favorite fruit; can be canned, frozen, or fresh ~ for today’s recipe I used frozen sweetened peaches
  • 1/2 cup flour
  • 1/4 cup sugar
  • 1 tsp baking powder
  • 1/4 cup heavy cream
  • 1/2 cup sugar
  • 1/4 cup water

Pour peaches into 1 – 1 1/2 quart casserole or small baking dish.

Combine flour, 1/4 cup sugar and baking powder in small bowl.  Add cream and stir together.

Batter will be thick a bit softer than a biscuit dough but not sticky; pat out into piece large enough to cover peaches.  I was able to pick up the dough and pat between my hands or use a piece of waxed paper to spread or roll out batter before placing on top.

Mix together remaining sugar and water.

Pour over top and bake at 350 degrees for 45 minutes.

Enjoy ~ Kimberly

Zucchini Bisque ~ Creamy zucchini soup delicous hot or cold

Today marks the half way point of the year.  I started this blog just before the new year and have sort of impressed myself that I have achieved my goal of a post a day since I began.  Sort of the ultimate “new years resolution” for me I suppose.  I am not one for resolutions, traditions, or really celebrating over commercialized milestones of any type but it’s been fun thus far creating recipes daily.  Some days it is a struggle; other days I have a couple of recipes ahead.  No matter how rough my day had been or how tired I am there is something therapeutic about creating my post.  Don’t get me wrong; some days I dread this time of day but once I have finished the sense of accomplishment takes over and I am glad I got it posted.  I don’t think any of this would have come about if Charles hadn’t gotten me a camera.  I’m not sure why he chose a camera or how he knew it would be perfect.  To be honest I wondered what I would do with it for a moment …. but then we made some oyster stew, then I decided to start a blog, then I roasted some beautiful squash and had to take a picture, and then …. well you know the rest…..

Zucchini Bisque

  • 1/2 cup diced onion
  • 1 medium zucchini ~ diced
  • 1 Tbs butter
  • 1 tsp marjoram
  • 1/2 tsp nutmeg
  • 1/4 tsp cayenne
  • 2 clove garlic ~ smashed
  • 1 1/2 cup chicken stock
  • 1 cup heavy cream
  • salt and pepper to taste
  •  1 – 2 Tbs sour cream if desired

In medium skillet sauté onion and zucchini in butter for about 5 minutes.  Add marjoram, nutmeg, cayenne, smashed garlic cloves and 1/2 cup of the chicken stock.  Simmer for 5 minutes or until veggies are tender.

In blender combine zucchini mixture and remaining chicken stock.  Be very careful when working with hot items in a blender (Adding the remaining chicken stock will help cool the veggies).  Puree together to blend.  Pour into sauce pan and add cream.  Check flavors and add salt and pepper as desired; stir in sour cream.  Serve hot or cold.

Enjoy ~ Kimberly

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

I couldn’t decide what to fix for a side dish tonight when the craving for green beans and mushrooms hit.  I was planning on stuffing my mushrooms but the green beans inspired me to try something new.  I loved this casserole.  It seemed to encompass all of the great qualities of a good green bean casserole and the savory deliciousness of stuffed mushrooms.  I will have to make this again; personally I don’t think there is a thing I would change about it.  I’m glad there is a little left for tomorrow!

Stuffed Mushrooms meets Green Bean Casserole ~ Possibly my newest favorite side dish!

  • 6 o.z. fresh mushrooms
  • 1 Tbs butter
  • 1/4 cup heavy cream
  • 1 can green beans ~ french style
  • 4 o.z. sausage
  • 1/4 cup diced onion
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • dash cayenne
  • 1/4 tsp garlic
  • 1/4 tsp marjoram
  • 3/4 cup chicken stock
  • 1 1/2 cup fresh bread cubes

Slice mushrooms; set aside stems and sauté mushroom slices in butter for about 5 minutes. Add cream and pour sautéed mushrooms into bowl and in same skillet sauté sausage, mushroom stems (diced), and onion.  Add salt, pepper, cayenne, garlic, and marjoram.  Once sausage is cooked through add chicken stock and bread cubes.  Butter medium casserole and pour drained green beans into casserole dish.

Pour mushroom and cream mixture over top of green beans.

Add stuffing mixture.

Bake at 350 degrees for 35 – 40 minutes.

Enjoy ~ Kimberly

Homemade Whipped Cream with a bit of Lemon and Fresh Strawberries

This was my first time making whipped cream.  I think I did pretty well; I should have followed a couple of tips I’ve seen since.  Having a chilled bowl is a great idea; especially if humid and watch it closely especially the last few seconds.  I think I over beat mine just a smidge but it was very delicious none-the-less. I liked the touch the lemon zest added; thinking of adding a squeeze of lemon juice too next time….

Homemade Whipped Cream with a bit of Lemon

  • 1 1/4 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 tsp lemon zest

Whip cream, sugar, and lemon zest over medium high-speed for about 2 – 3 minutes until soft peaks form.  Whip another 30 seconds to stiffen up a bit not quite forming stiff peaks but a little beyond soft. Serve right away or refrigerate until ready to use.  Delicious with fresh sugared strawberries.

Enjoy ~ Kimberly

Cheesy Garlic Mashed Red Potatoes

There are many different ways to make mashed potatoes, today I went with a cheesy cheddar version.  These are great when making something without gravy or in place of a scalloped or augratin style potato.  We were having ham for dinner so this made a quick side dish to go along with. I find when I make my potatoes they cool a bit when mashing so you may need to warm these up a bit before serving.  Normally I would place them in a casserole and bake for about 20 minutes while dinner finishes up but today I was in a hurry so after mashing I microwaved them for about 2 minutes to bring the temperature back up.  Either technique works well so go with which ever works best for your time frame.

Cheesy Garlic Mashed Red Potatoes

  • 2 pounds red potatoes diced
  • 3 cloves garlic
  • 1/2 stick butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup heavy cream
  • 1/4 cup sour cream
  • 1 1/2 cup cheddar cheese

Cook potatoes and garlic until tender ~ about 15 minutes for small dice.  Drain potatoes well and begin mashing with butter, salt and pepper.  Add about 1/2 cup of the heavy cream.  Mash in sour cream and cheddar cheese.  Check consistency and add remaining cream if needed.  Place mashed potatoes in buttered casserole and bake for 20 minutes at 350 degrees if desired.

Enjoy ~ Kimberly

Roasted Garlic Mashed Potatoes

I love mashed potatoes.  Potatoes and garlic are perfect together.  Today we roasted the garlic before adding to the boiling potatoes; we also decided a bit of goat cheese couldn’t hurt anything so here it goes.

Roasted Garlic Mashed Potatoes

  • 4 pounds russet potatoes
  • 14 cloves roasted garlic
  • 1/4 pound butter
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2/3 cup heavy cream
  • 4 o.z. goat cheese

Peel the potatoes if desired.  Add peeled garlic cloves and cover with water; cook until tender; we diced ours 1/4 – 1/2 inch and cooked for about 15 minutes. Once tender drain well and using electric mixer begin beating potatoes at low-speed.  Add butter, salt, pepper, and cayenne.  Slowly add cream; you may need more or less depending on potatoes used.  Add goat cheese.  Bake at 350 degrees for about 10 – 15 minutes if desired.

Serve with a little extra butter or gravy.

Enjoy ~ Kimberly