Posts from the ‘Seasonal’ Category

8 GREAT SUPER BOWL PARTES (OVER 50 RECIPES)

Below is my index to 7 Super Bowl parties, but the anxiety over food costs this year, needs  a wallet-friendly discussion.  I’ve found 3 options which are delicious, satisfying, unique and fun enough to overshadow the fact that they’re also economic.  I’m sticking to sequential order with this index, so scroll down . It’s the last entry.

Anyone who has ever planned a Super Bowl party knows it’s different than any other. It’s not a celebration but an anticipation of a celebration. The guests aren’t there to socialize but to watch the game and the hosts are expected to join in, not focus on hospitality. The party isn’t the event, the game is and the memory of the occasion will be the final score.

However don’t kid yourself it is still a party, one which needs special planning because there are particular menu requirements. If you miss the mark, your guests, and possibly your carpets and upholstery will remember. The food has to be flavorful and appetizing, but not ’serious’. It has to be easily consumed, but neither dry nor heavily sauced. Accidents are likely because people are distracted. Above all, it has to be stable enough to be made ahead and held for serving. Other party’s schedules depend on when the food is ready. This one’s timing depends on the timing of the game.

Despite these conditions, a lot of foods fit the bill. So many in fact that when I was framing this post and considering different menus, I reviewed ones I had written on SuperBowl parties in the past and realized there were some darned good ideas there which deserved to be seen again, not buried deeper under still more recipes.

I decided to do something different with this post. I’m writing brief summaries of 5 of my Super Bowl posts with a listing of the recipes in each. Look them over, choose one you like and select the month and year from the drop down menu tab in the right margin of any site page to access the full recipes. Then stock up on paper napkins and enjoy!!!

Feb 9 2012: Things You Should Know When Planning a Super Bowl Party – Before and After Using Leftovers.

This post is about how to plan the menu and the advantage of having ideas for using leftovers in mind as you  choose the dishes to include in that plan.

One plan is to have, as with any party a main attraction, a focus food, and prepare the other foods to compliment it. Ham is ideal for the occasion and for those who host this event annually, taking advantage of the sales in December is a true economy.  But not only does the food have to compliment the ham, be easily consumed, stable with no runny sauces. It has to be familiar and seasonal, dishes perhaps associated with football games even though this party is indoors.

For example, if you go with the ham, baked beans spring to mind, and a green bean salad in vinaigrette. To round out the buffet, I chose sliced Deli cheese- Swiss or provolone-and a selection of artesian bread loaves. To add the “special” touch, I might put out a grill to make Panini, as an option. For starters, I would chose fresh salsa or guacamole and a salmon dip with taco chips. There would also be bowls of different flavored popcorn and pretzels, as well as a plate of bite-sized, maple flavored meringues for later. All this and more suggestions for appetizers (snacks) and dessert are in this post.

Recipes in this Post for Leftovers

Tortellini alla Panne

 Glamorous Ham Casserole

+4 More Recipes 

Jan.31,2013: An Easy Super Bowl Party to Plan and Host

This post points out that the wise host or hostess of a Super Bowl Party will take into account that special consideration must be given the menu of any event where the focus of attention will be other than pure socialization and where seating at a premium may result in mobile eating.  This becomes even more important if the party is to be indoors, which most Super Bowl Parties, by their nature, are.

Yet not all Super Bowl gatherings require a ham and loaves of bread. Some are small gatherings of a few friends where a casserole supper is more appropriate. Cold cuts are another option, especially when accompanied by a warm dish to lift supper out of the ‘Deli’ category and lend a ‘special’ note.

Spills, however, are still real possibilities and “wet” foods, ones requiring a lot of sauce, gravy or broth like stews and soups should be avoided. This is especially true of recipes based on an excess of ingredients that really stain like red wine. Above all avoid recipes that aren’t fork-friendly. Read more in this post.

Suggested Recipes

Boston Baked Beans

Two Sauce Lasagna

Feb.2, 2014:Super Bowl Recipes – Pulled Pork and Wings

This post offers a third plan for Super Bowl parties and other casual gatherings that involve eating, and not regular seating.  I still want to serve a roast because they offer the most efficient and economical solution to the problem of serving a large group. Basically, it’s just one main dish, cooked in an oven, or one pot, with others singly or combined, on the side. Roasts are simpler to cook and carve, don’t require sauces or gravies, stay tasty even when done ahead and served at room temperature and can be served on bread as easily as a plate.

The trouble is that most roasts require constant carving while serving or, if done in a pot are far too liquid for buffets. Either way it’s awkward. I considered barbequing, but in winter, the weather is iffy. Finally, the light bulb lit and I remembered pulled pork. It can be cooked in a crock pot, kept warm and simply served with a ladle. The wings are traditional to this event and can be cooked and served from a crock pot as well.

Spinach Salad is a perfect light addition to the pork and wings and can fit on a roll with the pork. The wild rice and black eyed peas also goes with both meats and serves as a nice, contained bed for the pork in place of bread. Meringues are a light, easy finger food to end the meal on a low key. Learn more about this option in this post.

Recipes in This Post

Honey Spiced Wings

Jerk Pulled Pork

Spinach Salad

Wild Rice and Black Eyed Peas

Meringues

Jan. 27,2015: A Bit More Elegant Super Bowl Sunday 

 It’s been kind of fun over the years watching this day grow into an annually celebrated event, evolving its own food traditions. Of course, from the beginning, anything served had to be casual, easily eaten, and sports spectator friendly. As time passed and the game became more of a social occasion covering several hours with elaborate half-time shows, the menu became more extensive.

The food still has to be casual, easily consumed and sustainable at room temperature but now the preference is for full flavor as well.  South Western cuisine has become a favorite, probably because that cuisine, generally, fits the requirements. It not only offers many pick-up dishes but also barbeque plays a large part in preparing them. Barbequing is excellent for preparing meats ahead and serving later at room temperature. It’s the spirit of tail-gating indoors.

However, the presence of upholstery and carpets do create a couple of problems, namely spilling and stains. Overly greasy finger foods and runny casseroles can leave permanent memories. Not that people are more carless on this day, but they are distracted. So I’ve stuck to roasts, rolls and drier sides, but this year I’m going to try something different. My guests are fewer so I’m going to focus on a casserole, in an attempt to see if I can cut down on cost and work. Hopefully, my choices which will still keep the spirit intact.

Here are some straightforward and basic recipes to consider which allow adding your own individual touches. Find all in this post.

Glamorous Ham Casserole

Classic Quiche Lorraine

Hamburger Onion Tart

Meat Pudding 

Pie with a Meat Crust: Filled with:
1) Niblets corn drained+ jarred roasted red peppers+ tomato sauce

2) Fresh sliced mushrooms+ cream of mushroom soup + egg

3) Substitute cooked brown rice for the mushrooms in above

4) Cooked sauced spaghetti or other pasta + beaten egg +cheese

5) Equal amounts of pizza toppings For more fluidity omit the egg.

Garnish as pleased

Jan.25, 2018:Super Pizzas for the Super Bowl 

Obviously, the special circumstances surrounding a Super Bowl affect the party’s menu choices. This is a casual gathering of friends with a common interest in a sporting event, not in fine dining. People will be distracted and only graze until half-time. The favorites for this phase of the party are the traditional snacks, Doritos (of course) pretzels, potato chips, cheese straws and nuts.  I’ve found different flavored popcorn is popular too. I list some suggestions below.

Half-time circles dinner hour across time zones, from early bird in the west to continental in the east and by then your guests will have worked up an appetite, but they’re still distracted either by the show or the score. So some form of finger food is the best solution. I’ve written several posts with menus and recipes for different levels of this party, roasts and artesian bread, ’neat’ casseroles etc.  All share an avoidance of fluid dishes and have the ability to be consumed from hand held plates.  This is an occasion where sudden moves are common, spills and dropped utensils frequent and the wise course is to stay away from foods that drip and stain and/or leave grease marks.

Pizza is a perfect solution. It’s moved to gourmet status, giving you a chance to show off your ingenuity, while offering the down-to-earth foods your guests want. A selection will earn you a place on the score card.  A nice touch is to include a platter of raw vegetables, by themselves, not with a dip.  Flavored popcorn is another good addition to the menu.

See All the Recipes in This Post.

Flavored Popcorn

Pizzas: 

Tomato, Feta and Spinach Galettes.

Artichoke Pizza

Smoked Salmon and Spinach Pizza

Asparagus Pizza

Pizza Margarita Plus

Mexican Beef Pizza

Tomato, Eggplant and Pepperoni Pizza

Jan. 16, 2020: Smaller parties with more casual recipes
The Super Bowl and spectator parties will, like all events for the past 11 months, be different this year- few fans in the stands, few guests at the parties. In fact, some at home parties may be for residents only. But, as with other celebrations, we’ll try with some adjustments and changes, to create new, fond memories.

For me, fewer people means more casual and more casual means less work, easier prep, serving and clean –up for the cook. So, though I’ve written many Super Bowl posts over the years, for different types of parties, menus and recipes, this will be a first, the small Super Bowl party for fewer than 8 participants.

However, be there 2 or 20, the food requirements are the same. Traditionally, Super Bowl food should be fun, filling, easily eaten, preferably from paper plates, without utensils. Hopefully, for a smaller group, it will involve minimum prep, easy serve and quick clean-up.   

The answer which sprang to mind was a sandwich or taco filling crock pot recipe. It could be prepped hours ahead, cooked in and served from the same pot, leaving only the one pot to clean. Best of all, the pot could be plugged in near the T.V. for access-because Super Bowl is the one T.V. event when no one wants to miss commercials.

Here are 9 recipes which fill the bill, chosen for their easy prep, lack of need for many condiments and accompaniments and ingredient versatility. (For more options see posting for Aug. 15, 2019.)In these days of rising food prices, I concentrated on dishes which could use meats interchangeably. Anyone who follows my blog knows that chicken, turkey and pork are substitutes for each other. In the recipes below pork also stands in for the beef.

Most slow cooker recipes are conversions from conventional stove top and oven ones. I’m including a conversion chart in case you want to experiment with some family favorites. There are a few helpful tips about crock pots to know first though.

1) You can keep food warm in a crock pot on low, but never use one to reheat food. Don’t turn it off for hours and turn it on again to warm food for serving.

2) Crock pots, like microwaves, retain moisture. A rule of thumb is to use about ½ the liquid of a conventional recipe. You can add more as the dish cooks.

So for Super Bowl this year, get some paper plates and napkins, a plastic mat for the crock pot, plan to put your feet up, sit back, relax and let the others serve themselves.

CONVERSION CHART

IF RECIPE SAYS                               COOK ON LOW                               COOK ON HIGH

15 to 30 minutes                                    4 to 6 hours                                          11/2 to 2 hours

35-45 minutes                                        6 – 10 hours                                         3 – 4 hours

50 minutes to 3 Hours                          8 to 18 hours                                       4 to 6 hours

RECIPES

Far East Steak Sandwich

Meatballs for Sauce

Beef (or Pork) Fajitas

All in One Mexican Turkey Ole

Cranberry-Barbequed Chicken: 

Easy Mexican Chicken

Oriental Chicken

Barbequed Pulled Pork

Shredded Pork

Jan. 23, 2025: Wallet-Friendly Parties
My first menu suggestion is the Crock Pot Barbequed Pork Butt recipe in last week’s post (Jan.16, 2025) https://www.eatingonadime.com/crock-pot-hot-dog-recipes/Pork Butt is often featured on sale in suermarkets now.  I found it in te Food Lion chain for as ittle as https://www.eatingonadime.com/crock-pot-hot-dog-recipes/https://www.eatingonadime.com/crock-pot-hot-dog-recipes/for Super Bowl  on hogie rolls , with extra  sauce, sautéed onions (stove top or microwaved), sliced tomatoes  and/or shredded lettuce.

Second choice is  Hot Dogs with a Topping Bar ( see post   Aug. 29, 2024) Hot dogs also have experienced a price hike, but there’s still a wide variety out there. The major exense here will be in the toppings offered. You can even specialize, beans and cheeses, for example, but make them worthy of remembering. Don’t skimp on toppings.

The easiest way to cook hot dogs for a crowd is to make a shalloe cut down the length of each and bake them on a foil covered baking sheet for 10-12 min.at 400 deg. Indoor grills, even George Foreman ones are good too.  For buffet or self-serve, a single buffet burner holding a soup pot or Dutch oven of water, can boil them and hold them at a simmer for seconds. Crock pots can also be used  with directions (https://www.eatingonadime.com/crock-pot-hot-dog-recipes/) The same is true of Instant pots (https://www.recipesthatcrock.com/instant-pot-hot-dogs-in-bulk/)
Third option is Sliders. This category has such a wide variety of fillings, covering such a wide price range, that I couldbarely cover it in a book, let alone a post, so I refer you to The Pioneer Woman (https://www.thepioneerwoman.com/food-cooking/meals-menus/g46672633/slider-recipes/)   There are also several other sites devoted to sliders on Google.

TURKEY-A COMPLETE GUIDE FROM CHOOSING TO STORING LEFtOVERS

Every year I repost this article because facts are facts, they don’t change, and the information is important to anyone with questions about dealing with a turkey, or, actually any large bird. It’s better to review directions before finding yourself facing a problem on ‘The Day’.

Turkey trauma is quite real. I had a neighbor who happily cooked a standing rib roast every Christmas but dealing with the Thanksgiving turkey always terrified her. Perhaps it’s the fact that a turkey is probably the largest and heaviest item we cook, but it’s really no different than roasting a chicken, or any other bird. It just takes longer.

Choosing a turkey is the same as it is with other birds too. When looking at two or more of equal weight, pick the plumpest. It will be the meatiest because the bones are identical weight. 

There used to be bins of turkeys in stores all year. Now they only appear before Thanksgiving, offering different types of turkeys. There’s the pre-basted, the double-breasted domestic, and, if the store is connected a southern chain, the Texas turkey. Prized by Texans, these birds are close to wild turkeys. They’re leaner, with longer necks, coarser grained, darker hued meat, less of it white, with a stronger, slightly ‘gamey’ flavor. I prefer the double-breasted domestic birds and I like a Tom, or male. Toms are less fatty than hens, or females and larger, usually over 18 lb. I go for 22-25 lb. because it’s no more effort and I like having cooked turkey meat in the freezer for easy meals. There’s a whole post on these recipes coming up on Thanksgiving Day, Nov.28, 2024.

I used to buy a more expensive fresh turkey for Christmas, which has to be prepped and cooked when bought. Then, one year a Dec. 24th snowstorm nearly ruined my holiday. I decided fresh really weren’t superior enough to be worth the worry and have stuck to frozen ever since. The prepping is the same, only the thawing is different. Now I take advantage of the Thanksgiving sales and buy my Christmas bird then, storing it in my freezer.

I start thawing my bird in the cold garage 24 hr. before I want to start prepping. If I’m in a hurry, I may substitute 8-12 hr. in the house. As soon as I can remove the wrapper and leg braces, I immerse it in cool water until I can remove the giblet bag and neck. Then I drain it remove the oil gland at the base of the spine, clean the cavity of any organic bits, coat it with salt and return the bird to a cool water bath for about 2 hours. I rinse it well and let it sit in fresh cool water until I’m ready to stuff and cook it. I’ve never had a problem with this process, but remember timing varies with weight.

Knowing about thawing is important because in the past 15 yrs., turkeys in December are not as available and far more expensive, costing as much as three times more, than at Thanksgiving. I learned this the hard way, by ordering an identical bird to the one I bought in November, for pick-up in December. The first cost under $20.00 and the second over $45.00.  Now, I buy two birds at Thanksgiving and save one for Christmas. Actually, with food prices today, and the savings of prepping for any event ahead, or simply taking advantage of sales, a freezer, even a little one, is a sound investment.

As you’ve gathered, my approach to turkeys is bigger is better because they s-t-r-e-a-c-h. I love leftovers, they make wonderful impromptu meals and it’s relaxing to know you have the basis of dinner on hand. A larger bird can give you that with only a bit more cooking time and no extra effort. Turkey meat freezes well and given the seasonal prices now, getting a larger one is an economy. So do stop and think before you cut back on size of the bird for holiday dinners this difficult year.

When I’m ready to stuff and cook a turkey, I remove the water and sit it on end for about 0 min. to drain the excess water. It’s very important the turkey be put into a preheated oven as soon as it’s stuffed and that you follow cooking instructions for times and temperatures, especially noting the differences between stuffed and unstuffed birds. I explain each of these steps in detail in my post for Nov. 15, 2012.

To simplify things, here is a roasting chart from famous food writer and teacher David Joachim’s book, 5,000 Food Tips and Tricks. The cooking times are a bit longer than other charts and I truly believe safer. The oven temperature is 325 deg. and the temperatures required for doneness are 180 deg. for the breast and 165 deg. for the stuffing.

—————————————————————————————————————————————–                                

Weight           Fridge defrosting               Cold water defrost        Roasting unstuffed             Roasting stuffed

_____________________________________________ _______________________________________

5-7lb.                 16-22 hr.                              3-5 hr.                        1 ½ -2 hr.                               2-2 ½ hr.

7-9 lb.                18-24 hr.                              4-6 hr.                        2-2 ½ hr.                                2 ½ -3 hr.

9-11 lb.              24-36 hr.                              8-10 hr.                     3-3 ½ hr.                                 4-4 ½ hr.

12-15 lb.            36-48 hr.                              10-14 hr.                   3 ½ -4 hr.                                4 ½ -5 hr.

16-20 lb.             48-64 hr.                             16-20 hr.                   4-6 hr.                                     5 ½ -7 hr.  

___________________________________________________________________________________

Stuffings, both for cooking in bird and separately, are discussed in my posts for Nov.19, 2012  Nov. 3, 2016,   Nov. 19, 2020 and more recently updated, Nov. 14, 2024. The first post gives the fundamentals of stuffing making and the basic recipe for bread stuffing which can be modified in so many ways. The more recent posts explore 10 different stuffing recipes, among them Wild Rice, Squash, Mushroom and Cranberry, with an eye to trying something new this year to brighten the holidays. The most important things to remember in dealing with stuffing is that always stuff the bird just before placing in the oven and all stuffing, regardless of ingredients, must register 165 deg. to be considered cooked through and ready to be served. Finally, be sure to remove stuffing as soon after dinner and store separately. For freezing tips, see the storing section below.

Gravy is another important accompaniment to a roast, especially turkey. It’s important to remember that gravy is an accessory not a star, but it’s a make or breaker. Unless it complements the entrée, is compatible with the other dishes and has a pleasing texture, it can ruin the meal. The first two requirements aren’t much concern, especially if the gravy base is the juice rendered by the meat. The last can be more difficult. For example a little fat from the roast can give it a silky texture, just as a pat of butter smooths a sauce, but too much can cause it to break, or separate, making it appear, and taste, greasy. Also, improper introduction or cooking of the thickening agent can make gravy lumpy and unappetizing.

Both problems can be easily solved. A large amount of excess fat can be removed by slightly chilling the rendered juice and spooning it off, a light film by gently drifting strips of paper towel across the top of the reserved juice, 4-5 strips usually suffice. To avoid lumpy gravy, dissolve the thickener in cold liquid before adding it to the saucepan and whish constantly until desired density is reached.

I discuss these problems, specifically different ways of thickening and how to avoid errors, in my post of Nov. 20,2014 and in depth generally for both sauces and gravies, with many recipes and variations in my book Savvy Sauces and Gravies available at dinnerwithjoy.com/books products/ and Amazon. It’s also part of my book Food Facts for Millennials available at the above sites and summarized in my post of June 7, 2018. I deal with the subject in detail in next week’s post Nov. 16,2023, and include advice on using pan sauces for leftovers.

Carving a turkey is not difficult. There are 2 main methods, one traditional and the other more recent, either way the first move is to remove the wing and leg, with thigh, by slicing through the joints, on one side to give clear access to the breast. Then either slice the meat off the breast parallel the breast bone, in clean strokes or make one slice through the lobe along the breastbone and another along the bottom perpendicular to the backbone, removing the entire lobe, which can then be sliced crosswise. The thigh meat can be sliced separately. Repeat on the other side. 

I do this in the roasting pan, but you may need to move the bird to a board for the second method of carving. For this it’s easier to mound at least the first serving of stuffing on the serving platter before you start to carve.

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cart ledge, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written many posts focused on turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. As I said turkey freezes very well. 

For those who want a preview of leftover recipes before buying their turkey and can’t wait for the Nov. 24 post, which will include specific uses for different sized pieces of meat, here’s a list of links to recipes like Lasagna, Stuffed Portabellas, Pizzas, Turkey with Mushrooms in Creamy Wine Sauce, Cranberry Salad with Nuts and Feta, Ravioli with Lime-Balsamic Vinaigrette……….

LINKS-Since you’re on the site home page now, just click BLOG at the top of this page and using the ‘Select Month’ waterfall menu in the right margin of any blog page, simply click the year and month to select the post you want.

Dec. 21, 2011        Nov. 15, 2012     Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013         Nov. 20, 2014   Nov.27, 2014      Nov. 18, 2015        Nov. 3, 2016    Nov.24, 2016       Nov.23, 2017        

INDEX OF TURKEY LEFTOVER RECIPES

Stripping the carcass sounds more labor intensive than it is. (See post for Nov. 28, 2019) Set out a plate, size dependent on the amount of meat left on the carcass, and cut, or pull the meat off the bones, putting it on the plate. Toss the bones pieces of cartilage, joints, and any pieces of skin in a large pot as you go. When finished stripping, cover the pot contents with water, bring to a boil, reduce heat and simmer about 2 hours. This will make soup or stew base. When it is finished, strain and store in plastic containers with lids and freeze. Do not skim it. The fat will form a hard layer on top which keeps the broth fresh and can easily be scraped off before thawing for use.

Tip for freezing stuffing. Store stuffing in plastic containers with lids and cover with a few tablespoons of the broth. This prevents the stuffing from drying out and locks in flavor and texture. Use within 3 weeks.

To freeze the meat, I divide it into piles, small, for soups and chilies, medium, for stews and casseroles, and large, for pan sautés or sauced dishes.  I use plastic wrap to seal it into size-labeled 2-portion packages, and freeze the packages in bags. Depending on the turkey and the number of guests I served, I usually count on having the basis for 10-15, 2-serving meals on tap. It’s a real stress saver in the weeks ahead and a great reward for having cooked a big bird.

I do love leftovers and I’ve written posts focused on leftover turkey recipes over the years, each discussing a different aspect of transforming leftovers into delicious, fresh appearing meals. There’s no excuse for re-runs or boredom, or reason not to enjoy the leftovers for months. Turkey freezes very well. 

Below I list links to my turkey leftover posts along with the recipe contents in each. I’ve deleted repeats but you’ll find there are plenty of recipes to serve up the leftovers of more than one bird in style. As I said above, this post is a condensed version of dealing with leftovers; the other texts are more specifically focused on the details of the process not only of prepping but also of stripping the carcus. Some have specific focus; for example Nov. 20, 2014 and Nov. 27, 2014 discuss boiling the bones for soup and gravy base and using gravies and sauces in leftover recipes.

LINKS

Dec. 21, 2011          Nov. 15, 2012       Nov. 19, 2012           Nov.29, 2012         Dec. 2, 2013           Nov. 20, 2014   Nov.27, 2014        Nov. 18, 2015          Nov. 3, 2016      Nov.24, 2016         Nov.23, 2017                Nov. 22, 2018       Nov.21, 2019        Nov.25, 2921

RECIPES

Recipes Targeting Different Meat Sizes — Nov. 25, 2021 

SMALL 

Stuffing Soup: 6 servings   Dec 2.2011.

Enchiladas: Serves 4   Nov.23,2017

Italian Chicken or Turkey Bundles: Serves 5—Freezes*This recipe is adapted from The U.S. Personal Chef Ass. Collection   Nov. 23, 2017

MEDIUM

Hot Chicken or Turkey Salad:  Serves 6   Nov. 21, 2019

Turkey, Pear and Pasta Salad: Serves 6-This recipe builds on the classic pears, blue cheese and walnuts salad combination.  Nov. 23, 2017

Medium size pieces of leftover turkey are great for pastas, pizzas and stir-fries. Included are recipe suggestions for each.

Turkey Curry—Serves 4     Nov.29, 2012 

Turkey with Walnuts (Tetrazzini): Serves 4    Nov. 22, 2018

Turkey with Sundried Tomatoes and Sour Cream:– Serves 4– Nov. 18, 2015

LARGE

Turkey Divan: Serves 4*   Nov. 18, 2015  

Chicken or Turkey a la King Pierre—Serves 4     Nov.22, 2018

This recipe is based on the dish served in the Café Pierre in the Hotel Pierre in New York City and is as suitable for entertaining as for a simple dinner at home.

PAN SAUCES —The majority of recipes with sauces that are intended for pork, veal and poultry can be adapted to use leftover turkey. The simplest and quickest are the pan sauces that develop from recipes that start with the meat being browned by sautéing and removed from the pan first. Just assume the meat is brown and pick up the directions from there, then put it in the pan at the end to absorb flavor and heat through.  Nov. 24, 2016      

Turkey in Orange Sauce – Serves 4—Variations included

Turkey Leftovers From Elegant To Everyday –Nov. 21, 2019

Salad with Grapes

Turkey, Pear and Pasta Salad

Hot Turkey (Chicken) Salad

Turkey with Mushrooms in Cream Sauce

Turkey with Olives

Sauces-Basic White, Orange, Normandy and Sour Cream

Turkey with Sundried Tomatoes in Sour Cream

Turkey Divan

Stuffed Portobellos

Turkey Hash

Classic Fajitas

Lasagna

Turkey Stir-Fry

Ravioli with Lime-Balsamic Dressing

Tukey Stir Fry

Enchiladas

More Suggestions

How to Make Magic with Leftovers –   Nov.24, 2016

Detailed directions on freezing turkey meat and bone broth      Great Gravy– Nov. 20,2o14Difference between gravy and sauce; directions for making both  including basic recipes for gravies and the 6 French Mother Sauces. Introduction to my book Savvy Sauces and Gravies available on this site’s Books/Products section.

AUTUMN DINNERS

Fall, like spring, is a transitional season and seems fleeting because it only lasts a short time in its pure form. Few people stop to realize autumn has as many fruit and vegetable crops to offer as summer-squashes, Brussel sprouts, rabe. Kale, beets, apples, pears and grapes to mention a few.  Most of fall produce has a more pronounced taste than that of other seasons and this invites herbs and spices to compliment the flavors. 

As a result, fall dishes work with herbs and spices to create tantalizing flavors and aromas, like the popular ‘Pumpkin Pie Spice’ to give them a zing unique to this season. They’re the perfect pairing for the crisp, sunny days and bright foliage. Try some of these dinners now. You’ll be glad you did…..

RECIPES 

Stew in a Pumpkin;  Serves 6-8

3 Tbs. butter

2 lbs. beef for stew cube-OR equal amount of pork—(I prefer this option)

3 Tbs. cornstarch

2 large onions diced

3 tomatoes chopped

2 Tbs. butter

¼ tsp. EACH salt and pepper

3 cups beef stock

½ lb. prunes

½ lb. dried apricots

3 sweet potatoes sliced

(2) 10 oz. packages corn –thawed and drained

1 pumpkin, top cut off and reserved, cleaned of pulp and seeds. Melt 3 Tbs. butter in a Dutch oven. Roll the meat in the cornstarch and brown. Set aside. Melt 2 Tbs. butter in a separate pan and sauté vegetables until tender. Add to meat with juices. Add all remaining ingredients except pumpkin, cover and simmer 1 hr. Preheat oven to 350 degrees. Ladle stew into the pumpkin; set in a roasting pan with 1 inch of water, and bake for 1 hr. Carefully transfer pumpkin from the pan to a serving dish and replace its top as a lid for garnish. Serve at once scooping out some of the pumpkin meat as you ladle out the portions.

NOTE: I save clean-up by sautéing the vegetables in the Dutch oven first and then browning the meat. It’s one less pot. Also if you have it on hand, replace one cup of stock with beer. It deepens the flavor.

Stuffed Acorn Squash*: Serves 4

2 Acorn squash-halved and seeded

½ lb. hamburger

½ cup diced carrots

½ cup diced onions

2 Tbs. raisins

Salt and pepper

Halve squash and seed. Mix other ingredients and stuff squash cavities. Bake at 375 deg. for 1 hr.

*NOTE: Squash can also be stuffed with hash, creamed ham, link sausages, vegetables or peeled, cored and quartered apples.

Microwave apples until crisp tender with 1 Tbs. sweetened cider vinegar. Cook the squash until tender. Halve the apple quarters and fill the squash cavities, optionally topping each with 1>2 tsp. chutney. Reheat in a 400 deg oven or under the broiler.

My Pork Normandy: Serves 2
4 thin loin chops, slices of loin-trimmed of fat
2 large cooking apples-peeled, cored and cut into rings
1/3-1/2 cup apple juice or cider
1-1 ½ tsp. cinnamon-sugar mix-depending on taste
3 Tbs. Madera, Apple Jack or Brandy  -optional
Place the meat in a flat bottomed pan, put a slice of apple on each and lay the remainder of the apple cut in chunks in the pan. Pour in enough juice to almost cover the meat, and sprinkle the spice mix over it.Cover with foil and bake in a 350 deg. oven for 40 min. Uncover and add liquor. Bake 5 more min. Plate and serve hot. Optionally, plate meat and fruit, add 1/3 cup sour cream to sauce and return to oven to warm through. Serve sauce around chops.

Glamorous Ham Casserole – Serves 4- 6
2 cups cooked rice – not minute

2 cups cooked ham in ½ inch dice

2 eggs – beaten

2 plum or small tomatoes in large dice

1/3 cup green bell pepper diced

¼ cup onion diced

1 ½ tsp. Dijon or Spicy Brown mustard

1 ½ tsp. Worcestershire Sauce

½ cup cream sherry

½ cup light cream

½ cup bread crumbs

2Tbs melted butter

Paprika and parsley to garnish.

Combine all the ingredients except the last three in a lightly greased 2 quart casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over the top. Garnish with the paprika and parsley.

Bake at 350 degrees for 45 mins. or until nicely browned and bubbly.

Game Hens with Wild Rice and Grapes:  Serves 4- 

4 Cornish Hens- o if large, 2 split
1 box Long Grain and Wild Rice
8 lightly toasted slices of white bread if you decide to split the hens into 8 servings
2 cups chicken broth
2 Tbs. cornstarch or flour
¼ tsp. each thyme and rosemary
1 Tbs. butter
1lb. seedless white or red grapes, stems removed
Prepare the rice according to package directions, and use it to stuff the hens. If the birds are split, cover each stuffed half with a slice of bread and invert as placed in the pan. If left whole, place the hens breast side up in the pan. Rub the butter over the game hens. Pour ¼ cup broth in the bottom and roast at 350 deg. for 1 hour, basting every 20 min. and maintaining the fluid level in the pan. Meanwhile chop the giblets and cook them in 1 cup of broth. Spread the grapes out in a microwave safe pie plate with 1 Tbs. water. When the hens are done, add the pan drippings to the remaining broth with enough water to equal 1 cup. Dissolve the four or cornstarch in the cold broth, and add to the pan with the broth and giblets. Cook over medium heat until the sauce thickens. Microwave the grapes 30 sec. before serving and plate with the hens. Serve the sauce on the side. The rest of the Romaine will make a salad to complete this meal.
NOTE: If serving stuffed, split birds, roll 4 slices of bread thin to compact them and place one under each stuffed half bird. It will keep the rice in place and prevent it sticking to the___14 pan. Serve the bid on the bread slice.

Stuffed Duck: Serves 2-4

Usually, the domestic ducks found in markets run about 4-5 lb. and can serve four, but are more often split to serve two. Because the cavity isn’t large enough to hold stuffing for more than two or three servings, any accompaniments are usually served on the side. If stuffing is desired, a fruit one is best rather than bread. I like a couple of slices of toasted raisin bread with apples, orange sections and some rind, celery, onion one egg, orange juice and thyme or sage. It’s simple, light, compliments the meat and the citrus down plays any grease. Approximate quantities are:
1 rib celery- diced
½ small onion – diced
2 apples-peeled cored and in 1 inch chunks
1 orange-meat scooped out and zest of /2 the rind
3-4 slices cinnamon-raison bread-toasted torn or cut in 1 inch pieces-amount depends on size of duck
1 egg
Orange juice to moisten
1 tsp thyme-or more to taste
Salt and pepper to taste
Combine all ingredients in a bowl; toss well and stuff uncooked duck.
Duck is only roasted and there are two theories on doing it. Both are based on a 4-5 lb. duck, because size is pretty uniform. One is to cook the duck at 350 deg. for 2 ½ hr. remove it prick the skin again and cook at 500 deg. for 15 more minutes. The second reverses the process, starting the duck at 425 deg. for 30 min. then pricking the skin again and coking for 2 hr. at 325 deg. Both are designed to render the finished bird with a crisp skin. Several recipes even advise broiling at the end to further crisp it.

Squash Crisp: Serves 4 From Homemade Magazine- This can be a side dish, a vegan entrée or add ground beef, pork chicken  or turkey.

2 lb. butternut squash- peeled, seeded and in 1 inch cubes 

4 Tbs. butter divided

1 cup chopped onion

2 cups toasted bread cubes- stuffing mix is good

1 tsp. crushed dried rosemary

¼ cup chopped walnuts

Salt and pepper

Simmer the squash in water until tender, about 7 min., drain and toss in a 3 quart casserole dish with 1 Tbs. butter and salt and pepper to taste. Sauté onion in remaining butter until tender, about 5 min. Add bread and rosemary and cook about 2 min. more tossing to coat bread with butter. Stir in walnuts and spoon over squash. Bake in a 400 deg. oven until bread is browned. Toss before serving.

START HOLIDAY FOOD PREP NOW

I know it seems to be rushing things to advise actively preparing for the winter holidays now, but with today’s food situation, and the current prices, it’ the smart move.  It not only amortizes the time, labor and stress associated with the holiday season, but also, most importantly, nowadays, the cost. Things used to be different; one prepped for Thanksgiving first and then moved on into December, but no longer. Thanksgiving now definitely marks the gates closing on food sales and on supply for many items.

I learned this the hard way some years ago.  I set out the Monday after Thanksgiving to buy my cookie ingredients and was shocked by the rise in prices on items I had bought a week or so before, especially dairy products. Additionally, I was surprised by the absence and/or scarcity of other things, add-ins/ons like dried fruits, nuts and decorative sugar, and boxed foods, like cake and quick bread mixes. Even supplies of vegetables and fruits, canned and frozen, were thin, and cranberries non-existent. The store’s answer to my questions was that they had received their supplies in the fall and were not scheduled to restock until January.

The final blow came December 23, when I went to pick up my pre-ordered turkey. The cost was 3 times what I had paid for an identical bird in November, which was under $20.00 as compared to over $50.00. I’ve played by the new rules since and learned that, on the up side, it helps the budget by amortizing the cost of holiday food, on the down side it requires more storage space. I’ve found several dishes can be made ahead and will keep for the holidays, reducing the number of items to store and amortizing prep time. This is a huge stress saver later. 

Although, I have written posts on this subject for a decade, I still get questions about, and encounter people who are shocked by the situation. Below is a list of posts, all linked to their articles, which answer questions and advise about advance holiday food preparation. I make a point of not endorsing expenditure, but advance preparing to host a holiday or occasion will become the norm due to rising food costs, and freezer space will be increasingly imperative. A small one, even rented for an event, will soon justify the expense.

Several of the linked articles listed below explain that early October is the time to start watching for and taking advantage of sales on ingredients you’ll need over the holidays and contain sample schedules. Others offer advice on the types of dishes which can be made ahead and stored, giving proven recipes. Between the two, it’s possible to amortize time and money, and relieve a lot of holiday stress.

As to my certainty that food prices will continue to rise for the foreseeable future, there’s a footnote at the bottom of this post which summarizes the change in control of the U.S. food supply. I’m adding an illustration of our now competing with other nations for our own agricultural products.  The situation developed over 40 years and unfortunately is irreversible as it stands now. 

October 29, 2014-PREPARE AHEAD FOR THE HOLIDAYS
This post recounts the reasons why I became so interested in preparing ahead for the winter holidays. Planning is the important first step, determining the obvious items which can be bought early and stored and even foods which can be made or partially made, weeks in advance. Included are stuffing tips, and recipes for cheese spreads and fruit bread.

October 27, 2016– AMORTIZE HOLIDAYS-SAVE MONEY, TIME,STRESS=PRICELESS
Prepping ahead lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. Nothing is a greater relief during the hectic holidays than realizing something is ready and waiting, without having to gorge a chunk out of your busy schedule to do it, except, perhaps, knowing the cost has been defrayed. This post focuses on the importance of scheduling, both in shopping and cooking, and gives advice on how to plan.

October 5, 2017-SHOP HOLIDAY FOODS NOW

I believe that organized planning and informed shopping are key and a LIST is the most valuable tool to managing any situation involving food preparation.  Since the sales on the items you’ll need for various occasions will be appearing intermittently in the same time period, you need an over view, a master list. However, to avoid confusion the master list should be clear as to separate events. Sound difficult? Not really. To construct a working master list answer four questions, omitting any that don’t apply. Then follow the directions.

October 12, 2017-PREPARE HOLIDAY FOODS AHEAD

Advance preparation is straightforward but has 4 simple rules discussed in this post. It’s also highly rewarding but completely individual depending on each cook’s abilities, schedule and storage space.  The best way to illustrate the overall process is to share my Holiday Timeline to give a general idea and allow you to adapt it to your situation. I can tell you, I now wonder how I coped with the holidays before  I had this. 

October 19, 2017-RECIPES TO MAKE AHEAD
The next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. I discuss freezing methods and recommend several of my previous posts which give detailed directions on freezing different types of foods. I also include tips on how to extend the life of refrigerated dishes and include 9 recipes for dishes I always have made in advance.

October 4, 2018- AMORTIZE THE HOLIDAYS –SAVE TIME, MONEY, STRESS
Revisiting how taking advantage of the pre-Thanksgiving sales prices saves money and relieves stress with the knowledge that when it’s time to tackle a kitchen project, everything needed is at hand. Above all, it lessens the financial burden of the holidays by amortizing the food expenses. Time can also be ‘amortized’ by preparing dishes as early as their recipes allow or making and preserving them, mainly by freezing. It’s a relief during the holidays to know something is ready and waiting, with the cost defrayed

October 11, 2018– SCHEDULE FOR MAKING HOLIDAY FOOD AHEAD

Preparing food ahead for events is less stressful than cramming it into a busy day. This doesn’t actually save time it amortizes it. A dish takes a given amount of time to prepare no matter when it’s done but spending it during a free period is far less stressful than squeezing it into a busy one. Here is a schedule for the weeks prior to the winter holidays, illustrating which types of dishes can be prepared and when.

October 18, 2018- HOLIDAY RECIPES TO MAKE AHEAD
Once convinced of the convenience of having dishes prepared in advance, the next step is to look at what type of recipes lend themselves to this treatment and if they need be altered to do so. Here are 9time- tested recipes, with links to many more and tips on making, preserving them and others in their categories, plus leftover storage and serving suggestions.

October 3, 2019– PREPARE AHEAD FOR THE HOLIDAYS
Merchants always prepare months ahead for holidays, and what we don’t realize is the food industry has begun to do the same. Prices on holiday supplies, especially baking supplies and canned goods are featured at lower prices October through Thanksgiving. In December, though often showcased, items reflect regular prices. One theory is that the tactic masks a general price hike in January. In any case, NOW is the time to shop for items in these categories….. 

October 17, 2019- PREPARING HOLIDAY DISHES AHEAD
If food shopping in advance for the holidays, it’s logical to discuss dishes able to be prepped in advance too. Of course the ones with more perishable ingredients go first, but how well they store and retain their freshness matters too. I’ve been doing this for years and have worked out a general schedule, printed here, for you to use as a guide.

October 8, 2020–HOME KITCHEN HOLIDAY GIFTING 2020-A NEW LOOK
Every year I write about preparing ahead for the holidays, which includes making gifts. This year DIY gifts will have new meanings. They aren’t just personalized ‘Thank Yous’ or special ways to wish friends a happy holiday. They carry a deeper message, saying “I made this for you because I want you to know I care for and will miss you. I am truly saddened by this situation, pray next year things will be normal again and we will be together.” It’s the thought and effort that goes into making such gifts which really carries the message. The personal touch conveys more than words and fortunately, several will stand up to shipping, because, if this pandemic continues, it will curtail travel. Here are 10 items worth considering.

* Footnote: The story is simple. When a very efficient exfoliant was developed during the Vietnam era, its commercial value was apparent but crops had to be created which were impervious. Prior to that time agricultural experimentation in the U.S. had been done in colleges and universities under federal grants, which made any results government property.  However, private labs were allowed to become involved in this project.  With greater funding, and prior knowledge, the company which manufactured the exfoliant, quickly developed a ‘super’ soy bean seed.

Thus, in the early ‘80s history was made when the first U.S. patent for a living organism was issued, not for the seed, but for the process which created it. After that, the process could be freely applied to other plants, corn, wheat etc. Naturally, the holder of the patent controlled the seed and consequently controlled the price of the crop. Please note the greatest price changes in the above accountings.

Now this process, in some form, has been applied to the seeds of most produce plants making them GMOs.  Included is fodder for our livestock which takes the axiom from above one step further. The one who controls the feed crops controls the husbandry industry and, consequently, the prices on meat, poultry and dairy.

If you have any doubts about the global scope of the situation, the next time you’re in a supermarket, take note of the origins, especially of the produce and seafood items, fresh, frozen and canned. You’ll see many products are now farmed internationally according to climate, not limited to their country of origin and transported to markets worldwide. Also note that 99% of packaged items contain soy or corn products, unheard of 50 years ago, when soy was rarely used in the U.S. as other than a cover crop. It helps to explain the complete control international conglomerates have on our food supply and to understand why prices are no longer influenced by the economy of any one country. Unfortunately, the reality is that the situation can‘t, or won’t, be altered for many years, if ever. 

A more recent illustration of this reality is the rise of potato prices. The controlling corporations have opened and are expanding a market for potatoes in developing countries which traditionally relied on grain based bulk foods to feed their people. The higher cost of potatoes is the price we must pay to compete for our own produce and, as stated above, won’t be affected by our economy.