Friday, November 23, 2012

~Turkey a la King~

Do you have small pieces of roasted Turkey remaining in your fridge?  Enough to equal about 1 cup?  A package/box of frozen peas & carrots or mixed veggies in the freezer?  A partial loaf of bread?  Family members who are starved at dinner time?  If so, it's time for Turkey a la King!

After dining on Roasted Turkey with all of the trimmings on Thanksgiving Day and then Hot Turkey Sandwiches tonight, I always enjoy making this particular Turkey dinner for the third Turkey meal!  This past Tuesday was "my pie making day", so, no, I'm not about to roll out more dough for Turkey Pot Pies!  Turkey a la King is much easier and quicker to prepare.  It's also a delicious entree that even contains the veggies! 

Thanksgiving Day was great!  We enjoyed dinner, we chatted it up, we read stories and we also had Duplo construction going on.  "Gobbles" got exercise, too.   Now it's time to c-h-i-l-l!

Turkey a la King
served over Toasted Oatmeal Bread
along with an added Bonus- Thanksgiving Stuffing

Turkey a la King
Serves 2 - 3 Adults

1/4 Cup Margarine/Butter (I use unsalted.)
1/3 Cup Flour
1 Cup Chicken/Turkey Broth
      (I use College Inn Light & Fat Free Chicken Broth.)
1 Cup Milk
1 Cup Turkey chunks (cooked), cut up, more if desired
2 Cups Cooked Carrots & Peas (or Mixed Vegetables)
*   *   *   *
Sliced Bread, Toasted

  1. Melt Margarine/Butter in skillet.
  2. Remove skillet from Medium heat and slowly stir in Flour.
  3. Return to heat and slowly add in Chicken Broth & Milk while slowly stirring constantly.
  4. Continue stirring over heat until sauce is thick and bubbly.
  5. Add cooked Turkey chunks.
  6. Add in cooked vegetables.
  7. Stir and heat mixture for 1 - 2 Minutes.
  8. Serve over toasted Bread.
If I have a large amount of Roasted Turkey to use, sometimes I'll make a double batch and freeze half of the prepared Turkey a la King.  This makes for another quick delicious dinner after a busy day.  During the year, Chicken can be used rather than Turkey.

And yes, there is more Cranberry Sauce!


Wednesday, November 21, 2012

The Journey of the Pilgrims

The Cape...Cape Cod in MA... is a wonderful place to visit, especially during the warmer months.  In the small towns a bit of History can always be learned!  In the town of Chatham, the Chatham Lighthouse is definitely a "must stop and see again" whenever we are at the Cape.  The Lighthouse overlooks Chatham Bar and is now a home to a Coast Guard Small Boat Station.  The Coast Guard Station aids boaters and fishing boats whenever emergencies arise.
There is a wonderful bit of History to learn while enjoying the salty air in this scenic area.  What better time to share it with you than now, during Thanksgiving

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I've posted a photo of the plaque I enjoy reading at this area.  I've also posted the individual sections.  Click on each individual section and the story of the Pilgrims journey to the New World is easy to read.

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Learning while having FuN is the best way to learn!


Sunday, November 18, 2012

~Apple Bread~

Thanksgiving Day is approaching!  My fresh turkey has been ordered and my oven has come in handy this past week.  Apple Bread, Butternut Squash Bread and Cranberry Bread will be enjoyed during the upcoming long weekend.  Yum!  The first two quick breads have already been baked and are in my freezer.  The Cranberry Bread tastes best when baked 1 - 2 days before eating.  It does not freeze well.

Apple Bread is definitely a fam fave!  Small pieces of Apples combined with Orange Juice, Cinnamon & Nutmeg result in a very tasty quick bread!  Olive Oil for sauteing & baking is also a prime ingredient.   

As with all quick breads that I bake, I  bake 2 - one to enjoy now and the other is cooled/labelled/placed in my freezer.

A few years ago I made a recipe card for this Apple BreadClick here for recipe. 

When preparing the batter, I use 4 Egg Whites.  It's that cholesterol thing.  2 Egg Whites = 1 Whole Egg while baking.  However, if you prefer to use Whole Eggs, use 2 Whole Eggs. 

This quick bread is absolutely delicious!  There is time to bake this Cinnamon & Nutmeg flavored, moisty, Apple Bread to share with your family/friends on Thanksgiving Day!    


Wednesday, November 14, 2012

Chicken & Ham Calzone

Who knew that purchasing the 1 and 1/2 pound package of boneless skinless chicken breasts would result in...not 1, not 2, but 3 delicious dinners??? It sure wasn't me!

Every so often - when the weather takes a drastic change with the thermometer reading much lower, I seem to try to cling onto the warmer weather.  It was chilly outside and Grilled Chicken Medley was my plan for dinner the next evening.  The chicken needs to be placed in a Soy Sauce/ Lime Juice/ Cumin/ Paprika marinade for a few hours before grilling.  I use my handy dandy George Foreman Grill.   
Grilled Chicken Medley
There's always leftover grilled chicken, so the following evening we usually enjoy Chicken Enchiladas.  And that we did! Yum!

Chicken Enchiladas
After these two scrumptious meals there still remained about 1/2 cup of grilled chicken.  Sweet!  Maybe another dinner?  Oh, yes! 

A couple of months ago I saw a recipe in dash - a supplement section to our daily newspaper and saved the recipe to try someday.  The recipe was for a Calzone, using a tube of refrigerated pizza dough.   My DH & I do enjoy Bertucci's Chicken Calzone, so this was really worth a try!  A tube of Pillsbury Classic Pizza Crust located in the Dairy Dept. in my grocery store was purchased.
Chicken & Ham Calzone
The tasty filling Calzone containing Ricotta Cheese, Mozzarella, cooked Chicken, Oregano, Basil and 2 slices of deli Ham cut in small pieces was absolutely yummy!  I'll definitely be making this again!  It was very easy!  I see Turkey on my horizon.

Chicken & Ham Calzone
     inspired by the newspaper supplement dash

Oven: 425°F    Baking Time:  18 Minutes
Servings: 3-4

1 tube Refrigerated Pizza Dough - I used Pillsbury Classic Pizza Crust.
about 1/2 cup cooked Chicken, cut in pieces
2 slices Deli Ham, cut in pieces
1/2 Cup Shredded Mozzarella Cheese
1/2 - 3/4 Cup Ricotta Cheese
1/8 teaspoon Oregano
1/8 teaspoon Sweet Basil

  1. Preheat oven to 425°F.
  2. Line cookie pan with Heavy Duty Aluminum Foil.
  3. Spray Aluminum Foil with PAM.
  4. Open tube of pizza dough and place on foil.
  5. Combine ALL remaining ingredients in bowl.
  6. Using only half of the pizza dough, place filling on dough.  Leave 1" border on edges.
  7. Fold other half of dough over filling to edges.  Roll edges up and press to seal. 
  8. Roll edges again.
  9. Bake in oven for 18 Minutes. Calzone will be browned and puffy. 
  10. Cool slightly before eating.  The cheese is hot.
This Chicken & Ham Calzone was delicious!  Served along with Mandarin Orange Spinach Salad, dinner was easy to prep and so yummy!

Sometimes, do you have a small amount of cooked Chicken?   


Wednesday, November 7, 2012


November 7, 2012
Every week my glass pitcher containing cold water and 3 Decaffeinated Green Tea bags is placed on the window sill.  Usually, the sun is shining when I use this self brewing method of preparing Green Tea. This is my "go to" method of brewing a pitcher. 

WoW!  Today, November 7, 2012 - was quite different!  Today snowflakes were falling!

This day in November sure looks like a December day!  Good thing that the leaves have been collected, the Zinnia seeds stored and the winter hats & gloves are ready to be worn!

My Green Tea?  Oh,  it brewed in about 3 and 1/2 hours as it always does.  :)