Food Friday-Turkey Bolognese

Ever wonder what to do with all of your leftover turkey?? My husband made this one year and it was so good!!!! I couldn't find his original recipe but I found one like if off of Rachel Ray website:

Turkey Bolognese

3 pounds of left over turkey (dark meat preferably) in bite size pieces.
1/4 cup extra virgin olive oil (EVOO)
2 medium carrots (chopped)
2 onions, grated or finely chopped
4 cloves garlic, grated
Salt and black pepper
1 bay leaf, fresh or dry
2 cups chicken stock, regular or low sodium stock
2 cans crushed tomatoes (28 ounces each), regular or low sodium
1 pound whole wheat spaghetti or regular is fine
1 cup grated Parmigiano Reggiano or Romano cheese

Preparation
Bring a large pot of water to a boil for pasta. Pre-heat a large Dutch oven or deep pot over medium-high heat with about 1/4 cup EVOO, 3-4 turns of the pan. Add in the turkey. Cook till warm, then add the carrots, onions and garlic into the pot or finely chop and stir in. Season liberally with salt and pepper, add bay leaf and cook five minutes more; then stir in the stock and the tomatoes. Bring up to a bubble, then drop the heat to low and simmer while you cook another 5-6 minutes more. Salt water and cook pasta to al dente, with a bite to it. Place the pasta back into the warm pot you cooked it in. Toss pasta with cheese and two cups of the sauce. Serve pasta in shallow bowls with an extra ladle of sauce on top. Serve pasta supper with a green salad.Cool the leftover sauce and store in refrigerator.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to http://www.yum-o.org/.

Food Friday-Corn Pudding

Well im back! I am over my sickness, my house is back in order, and all of the chaos is over...haha. Its amazing how being sick can set you back so far, and on top of that I have just been plain BUSY! So anyways, I am happy to be blogging again.

So the recipe for today is one that is special to me, Corn Pudding. It is my Grandmas recipe. The first time she made it was at Thanksgiving many many years ago, and when I tried it I was like ohhhh man this is soooo good! So every year I would come over to help her cook she would say...." Jill are you going to make your Corn Pudding?" She always tried to make me feel special by letting me make something of my own. I miss cooking with my Grandma! Special times!

So here it is:

JIFFY CORN PUDDING (If you are cooking for a lg crowd I suggest doubling the recipe)

1 can whole kernel corn, drained

1 can cream corn

1 stick butter

1 (8 oz.) pkg. sour cream

1 box Jiffy corn muffin mix

1 (8oz) pkg. shreaded cheddar cheese

Melt butter in 8x8 dish. In a bowl Put in both cans of corn and then the sourcream. Mix together well. Sprinkle corn bread mix over corn mixture and stir all together. Pour into baking dish. Bake 45 minutes at 350 degrees.

In the last 15 minutes of cooking top with the cheese.

HINT: The dish is done when you can place a knife/toothpick inside and it comes out clean.

Food Friday-- Egg Rolls

I won't be home this Friday so I decided to go ahead and post my recipie today. These are fun for weekend food....and fun for kids to help too!

Here is what you will need:

1 package of egg roll wrapers (in produce section of wal-mart or supermarket)

1 package of coleslaw (by the prepackaged salad mixes)

2 cloves of garlic

1 medium onion cut into long thin slices

3 Tbs cup of soy sauce

2-3 porkchops

Tiger sauce (optional)

Vegetable Oil (or any oil that you want to use to fry them in)

Okay, the trick to these is keeping the wrappers from breaking! Keep them in the fridge until you are ready to start!

Cook your porkchops until cooked through. I flavor mine with a bit of salt, pepper, and garlic powder. When done chop them with a food processor of food chopper. Put it in a bowl after they are chopped. If you have the Tiger Sauce pour just enough to flavor the pork, you don't want it liquidly. Okay, now set the pork aside.

In a warm skillet press the garlic into the pan (using a garlic press if you have one, or finelly chop the garlic) add to the pan. Next, add the onion. Cook until onion is somewhat soft.

In a large pot add the coleslaw mix, onion mixture, soy sauce, and pork. Mix well. Cook on medium heat until the coleslaw mix is cooked down a little.....but dont let it get soggy! If there is any liquid in the bottom of the pan drain it out b/c it will make the wrappers break!

Now, warm up your oil in a Fry Daddy or a large pan ( I prefer the Fry Daddy).

Okay get out your wrappers! This is the time consuming part! Make sure you have a dry area to do this in, dont let your wrappers get wet or they will rip!

The best way for me to tell you to fold them is for you to look online b/c they have pictures....just google egg roll wrapping and it should pull up the instructions.

Take your wrapper and lay it flat. Add a large tablespoon of the mix. Fold up. Seal the outer edges with water or egg whites if you prefer. Just dip your fingers in a small bit of water or the egg and go around the edges with your fingers.

If you do happen to get a rip sometimes you can seal it by going over it with the egg or water.

Or just put another wrapper over it if the hole is too large.

After you get a few done stick them in the fridge/freezer b/c if they get too warm they will get doughy and fall apart!!

Once you have them all done begin cooking them. I put a few in at a time. Cook until dark golden brown.

I serve mine with various dipping sauces and fried rice. Enjoy!

Food Friday

Well, I said I would post some recipes eventually.....so I figued I would start today. Every Friday I am going to try and post at least one. If you are wondering if they will be good....the answer is YES!!!! I won't post anything that is not yummy! My friend Michelle suggested I post this one! Thanks for the idea Michelle!!!

Beef Enchiladas:

1 package flour tortillas (you can use the small or lg one depending on how you like them)
1 lb of lean hamburger meat (the less fatty the better)
1 package of taco seasoning
8 oz shreaded chedder cheese (or whatever kind you like)
1 lg can of enchilada sauce
3-4 green onions (use the green part of the onion too...tastes good and makes it pretty!)

Preheat over to 425

Cook hamburger meat completly and then drain it. Next, mix in the taco seasoning mix (no water). Mix in SOME of the enchilada sauce with the meat until all of the meat is saturated. Add about a lg tablespoon meat and a sprinkle or two of cheese to the tortilla and roll it up. Gently lay it in a lightly greased 9 by 13 dish seam side DOWN. Do this till all of the ingredients are used up. Pour the Enchilada sauce over the enchiladas until they are all covered. Next, top them with cheese and the chopped onion. Cook on 425 till heated through (usually you can it is done when the cheese is complely melted). Serve with sour cream, guacamole, salsa, refried beans.....whatever sounds good! Enjoy!