What to do with that leftover Thanksgiving turkey? This delicious, hot turkey, & brie panini recipe should fill the bill !
Yield: 1 Sandwich
1 ciabatta roll
2 tsp. Sweet Hot Chile Glaze
4 slices Brie
4 slices deli turkey
4 slices Roma tomato
8 leaves fresh spinach
1.Heat a panini pan over medium high heat, add olive oil to coat
(If you don’t have a Panini pan, just use any non-stick skillet or griddle & a Panini press or some other heavy (another smaller heavy to press the sandwich down).
2. Split ciabatta roll and spread 1 tsp. of Sweet Hot Chile Glaze on each slice of bread. Place 2 slices of Brie on each slice of bread. Pile turkey, tomato slices and spinach on one piece of bread, top with other slice of bread.
3.Place sandwich in hot pan, press down with lid. Cook for about 3 minutes, or until bread becomes crispy and cheese begins to melt.
4.Flip, and press down lid again. Cook for another three minutes, or until cheese is good and melted.
5. Remove from skillet, slice in half .
Zuppa di Pesce – an old time favorite of just about every Italian table. This is a savory soup filled to the brim with the flavor of the freshest fishes available. Calamari, shrimp mussels & sea scallops …. a seafood lovers dream & a great addition to any table for the holidays or any time!
2 quarts water
One 35-ounce can Italian plum tomatoes , and their liquid
1½ cups dry white wine
2 small leeks, white parts only, trimmed, cleaned and cut into 3-inch lengths (about 2 cups)
2 medium carrots, trimmed and sliced thick
1 large onion, cut into thick slices
10 sprigs fresh thyme
Zest of half a lemon, removed in wide strips with a vegetable peeler
½ cup extra virgin olive oil 8 garlic cloves, peeled
2 leeks, white and light green part only
1 large onion, sliced thin
4 calamari (1¼ pounds), cleaned tentacles left whole, bodies cut crosswise into
18 medium sea scallops (about ½ pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper or swordfish, skin removed and cut
12 large shrimp, peeled and deveined, (about ½ pound)
24 mussels, preferably cultivated, cleaned
2 cups Braised Cannellini Beans , optional
¼ cup chopped fresh Italian parsley
Garlic Bread or crusty Italian bread freshly ground black pepper to taste
Make the soup base:
Combine the water, tomatoes, wine, leeks, carrots, onion, thyme and lemon in a saucepan and bring to a boil. Lower the heat to a lively simmer and cook until reduced by about one-third, about 45 minutes. Stir in ¼ cup olive oil, season the mixture lightly with salt and continue to simmer until the liquid portion of the soup base is reduced to about 8 cups, about 20 minutes. Strain the soup base into a 3-quart saucepan and keep it warm over low heat. Discard the solids. (The soup base may be prepared up to 3 days in advance and refrigerated.) If you have prepared the soup base in advance, bring it to a simmer in a medium saucepan. Adjust the heat to very low and keep warm.
Heat the remaining ¼ cup olive oil in a large (about 8-quart) heavy pot over medium heat. Add the onion, leek and garlic and cook, stirring, until the onion is wilted but still crunchy, about 4 minutes. Add the calamari and cook, stirring, until they turn opaque, about 2 minutes. Pour in all but 1 cup of the soup base and bring to a boil. Stir in the scallops, fish fillets and beans. Adjust the heat to simmering and cook until the seafood is barely opaque at the center, about 5 minutes. Meanwhile, add the mussels to the soup base remaining in the saucepan. Increase the heat to high, cover the saucepan and steam over medium heat, shaking the pan occasionally, until the mussels open, about 3 minutes. Stir the shrimp, parsley and steamed mussels into the large pot of soup. Simmer until the shrimp is cooked through, about 1 minute.
Check the seasoning, adding salt, if necessary, and pepper. Ladle into warm soup bowls, passing a basket of the bread of your choice separately.
Fresh Escarole, Endive. Parmesan & Garlic are what flavor this Italian basic. Any small pasta, such as orecchiette, radiatore, or rotelle, works well in place of the seashells.
1 tablespoon olive oil
1 cup chopped carrot
2 garlic cloves, minced
6 cups Rich Turkey Stock
3 cups coarsely chopped escarole
3 cups coarsely chopped curly endive
1 1/2 cups uncooked small seashell pasta
1/2 teaspoon salt
1 (3-inch) piece Parmigiano-Reggiano cheese rind
Heat the oil in a large saucepan over medium-low heat. Add carrot; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.
Who doesn’t love Cheeseburgers? This creamy soup is hearty enough to serve as a main course. Just add your favorite bread or rolls for a fabulous meal …No grill needed!
Time: Prep: 30 min. Cook: 25 min.
Makes: 14 servings
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups 2% milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon
1. In a Dutch oven, bring the first nine ingredients to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
2. Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
3. In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).