Friday, November 27, 2015
From the kitchen of One Perfect Bite...These recipes all come from my holiday leftover collection. Most of them are easy to prepare and they are a great way to use up the last of your Thanksgiving turkey.
Pasta with Leftover Turkey Bolognese Turkey and Corn Quesidillas
Turkey Noodle Cassserole Turkey Fried Rice
Turkey with Herbed Dumpling Soup Portuguese Turkey and Kale Soup
Leftover Turkey Stroganoff Turkey Stuffed Shells
Asian Turkey Noodle Soup Leftover Turkey Sweet Chili Sloppy Joes
Wednesday, November 25, 2015
My Thanksgiving Wish for You
Counted in the number of my days are some that end like this.
Such loveliness is a striking reminder of the gifts that I have been given, and I am thankful for the beauty and warm friendship that surround me.
I hope this Thanksgiving finds you pleasantly stuffed and sitting at the table surrounded by family and good friends. Have a wonderful holiday.
From the kitchen of One Perfect Bite...The Silver Fox loves Brussels sprouts and each Thanksgiving I try to find a new way to prepare them for him. Tonight's feature is this year's attempt to tickle his palate and expand my recipe collection. They are not difficult to prepare and they are very tasty - as you would expect anything that uses a half pound of bacon to be. He loved them, but he made an unusual request. This year, he'd like his sprouts to be simply steamed and served only with butter. I'm more than happy to comply, despite this lovely recipe. My delight is of course based on the fact the the steamed sprouts can go from the pot to the table without last minute fussing or an extra pan. Space in our retirement kitchen is limited and anything that can be prepared with using extra pans is a clear winner in my universe. However, for those who have the space and a bit of kitchen help these sprouts are a winner. Here is how they are made.
Tuesday, November 24, 2015
From the kitchen of One Perfect Bite...Here is another of my old recipes. Like the others I've featured this week, it is insanely easy to prepare and, if you don't overcook the pork, it is delicious. I must admit that if you are pressed for time, bottled teriyaki sauce is an adequate substitute for the simple pan sauce the recipe makes. Served with rice and a vegetable or two, this makes for a great weeknight meal. I hope you will try it. I know those who do will not be disappointed. Here is how the chops are made.
Monday, November 23, 2015
From the kitchen of One Perfect Bite...This recipe is at least a decade old and it was among those I pulled from my old recipe box last week. It, like many of the others buried there, was often used and retired only because we had it so often we tired of it. I made it for our dinner tonight and was reminded why it originally found such favor with my family. I think your family will enjoy too. It is reasonably quick to prepare and it can be on the table within an hour. Properly garnished, it can serve as a company as well as a family meal and I know you will be pleased with it. Here is how it is made.
Sunday, November 22, 2015
From the kitchen of One Perfect Bite...I've been known to joke that my house is always ready for company, except when it's not. A while back the phone rang at one of my most "not" moments and left me with about three hours to sanitize, beautify and cook for folks whose company we enjoy, but don't see often. In the midst of the ensuing chaos, a plan for an easy but festive meal came together. I fell back on my three fall P's of pork, potatoes and pumpkin. Years ago, I made an icebox cake that was always well received. While I had no time to make or set the cake portion of the dessert, I could make the filling and serve it as a creamy, almost mousse-like, pudding. I think you'll really like this one. It is a novel way to serve pumpkin, but it still is in keeping with the spirit of the season. I've used whole milk and heavy cream to make the dessert, but low-fat and non-dairy products can also be used. I love to serve this with my favorite Swedish gingersnaps. A crackling fire, great coffee and a brandy are also wonderful accompaniments. Here's the recipe.
Saturday, November 21, 2015
Friday, November 20, 2015
From the kitchen of One Perfect Bite... This quick and delicious recipe comes from Mark Bittman who described it as a light and quick Spaghetti Carbonara. While I think it tastes more like Aglio e Olio, it regardless makes a perfect light supper to mark the end of a busy day. The Silver Fox was out for the evening and I wasn't in the mood for anything heavy or time consuming, so I decided to make this for myself. It takes about 15 minutes to put this together and I think you will enjoy this if you are in the mood for a meatless meal. My only caution is to be sure that you do not over cook the eggs as they fry. It goes with out saying that the pasta must be hot and the dish should be served immediately. I like to serve it with cheese and a good grind of black pepper. Here is how it is made.