One-Pot Cheesy Turkey Tamale Pie

One-Pot Cheesy Turkey Tamale Pie

Prep Time: 10 minutes
Total Time: 1 hour
Serving Size: 4-6

Ingredients:

Polenta
2 cups chicken broth
2 cups milk
1 cup polenta
4 ounces sharp white cheddar cheese shredded, plus 4 ounces more for topping
1/4 teaspoon salt + pepper
2-4 tablespoons butter (your preference)
Turkey Mixture
2 cup leftover turkey, shredded
1 cup leftover gravy (or 1/2 cup extra enchilada sauce)
1 1/2 cups red enchilada sauce
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon salt + pepper
1/2 teaspoon cayenne pepper
1 red pepper, diced
1 1/2 cups cooked black beans (rinsed + drained if using canned)

To Serve:

diced avocado

pomegranate salsa (or any salsa)*
4 ounces queso fresco or cotija cheese, crumbled
fresh cilantro, chopped
crushed tortilla chips (I forgot to add these in the photos, but you should do this!)

Instructions:

• Start by making the polenta. Pour the chicken broth and milk into a medium size brasier or high-sided skillet and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon of butter or extra milk.

• Preheat the oven to 375 degrees F.

• While the polenta is cooking, mix together the turkey, gravy, red enchilada sauce, chili powder, smoked paprika, cumin, salt and pepper in mixing bowl. Stir in the red pepper and black beans. Once the polenta is done cooking, smooth it out into a single layer and then pour the turkey tamale mixture over, spreading it in an even layer. Top with cheese. Bake for 25 to 30 minutes or until the pie is bubbling and the cheese is melted. Allow to sit 5 to 10 minutes and then serve with fresh cilantro, salsa and queso fresco or cotija cheese. Enjoy!

*To make a quick pomegranate salsa, combine 1 1/2 cups pomegranate arils with 1 small seeded + diced jalapeno, juice of 1 lime and 1/4 cup cilantro.

Blessings to: Half Baked Harvest

Cranberry Walnut Swirl Bread

Cranberry Walnut Swirl Bread
The perfect bread for your left-over turkey sandwiches! Great plain or toasted. Also nice toasted with marmalade. I’ve included my cranberry sauce recipe at the end of the instructions, in case you need one.

Ingredients
For the bread:

• 14 oz / 3 1/4 cups unbleached bread or all-purpose flour
• 1 tsp. fine salt or 1 1/2 tsp. coarse kosher salt
• 2 1/2 Tbsp. white or brown sugar
• 2 1/2 tsp. instant yeast1/2 cup lukewarm water, about 95°
• 1/2 cup plus 1 Tbsp. lukewarm buttermilk or milk
• 2 Tbsp. melted, unsalted butter or vegetable oil

For the filling:

• 1 1/2 cups cranberry sauce (not too runny – drain a bit of liquid off, if necessary)
• 1/3 cup chopped walnuts

Instructions

• In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, the salt, sugar and instant yeast. Mix to combine. Add the lukewarm water, milk and melted butter or oil. Mix to combine. Begin adding the remaining flour, 1/4 cup at a time, until you have a soft and smooth dough that is moist, but not tacky. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, 45-60 minutes.

• Remove dough to a floured surface. Roll in to a rectangle, approximately 12 inches wide by 18 inches long. Spread your cranberry sauce over the surface, leaving a 1-inch margin on the longest sides. Sprinkle with chopped walnuts. Starting with the long sides, roll the dough jelly-roll style (the best technique here is to lift gently and flop forward), until you reach the end. Pinch seams and ends together.

• (If you’d like a visual of the shaping technique, it is shown in my Cheese Bread Recipe) Using a sharp knife, cut down the centre of the roll from one end to the other. Carefully place the two pieces side by side, with the cut side facing up. Pinch together the two pieces of dough at one end. Proceed to braid the two pieces together, by lifting on piece over the other and then repeating a couple of times. Pinch together the other end.

• Grease a 9×5-inch loaf pan. Using a spatula or a bench scraper, carefully lift the braided dough in to the pan. Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the centre.

• Pre-heat oven to 350° F. Once bread has risen, remove plastic wrap. Bake for 30 minutes. Check at 30 minutes and rotate the pan front to back. If bread is already well browned, cover loosely with a piece of aluminum foil and bake an additional 10-15 minutes, until bread is golden brown and sounds hollow when tapped. (Or about 200° F. when tested with a thermometer). Allow bread to cool in the pan for 5 minutes, then run a knife around the edges and remove bread from loaf pan and cool on a cooling rack.

• Allow bread to cool completely before slicing.

Cranberry Sauce recipe:
Combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup orange juice and 1/2 cup water in a small saucepan over medium heat. Add a 12 oz. package of fresh cranberries. Cook, stirring regularly, until the cranberries start to pop (about 10 minutes) and liquid thickens slightly. Remove from heat, and transfer to a bowl. Cranberry sauce will thicken more as it cools.

** This bread is lovely plain or toasted. It’s great for turkey sandwiches, or just with butter or marmalade. Would be nice used for French Toast or bread pudding, as well.

Prep time: 20 min | Cook time: 40 min | Total time: 2 hours 40 min

Number of servings (yield): 1 9×5-inch loaf

 

Blessings to: seasonsandsuppers

Homemade Hot Apple Cider

Homemade Hot Apple Cider

10 large apples, such as Honeycrisp, Fuji, Gala, etc.

1 L water

1 vanilla bean

3 cinnamon sticks

6 whole cloves

1 tablespoon brown sugar (optional)

1 tablespoon maple syrup (optional)

Quarter the apples and removes the core and stems. Place into a large pot and add the water, vanilla bean, cinnamon sticks, cloves, and sweeteners if desired. Bring to a boil over medium heat and boil for 30 minutes. 

Reduce the heat to low and simmer for 2 hours, stirring every 30 minutes or so.

Turn off the heat and let cool. Remove the spices and vanilla bean. Using a blender or immersion blender, puree the apple mix until smooth. Strain through a fine-mesh sieve or cheesecloth. Store in the fridge for up to 1 week.

Enjoy!

 ..

Blessings to: hintofvanilla

Roasted Butternut Squash Soup

Ingredients

- 1 medium squash

- 6+ cloves garlic

- yellow onion

- extra virgin olive oil

- fresh thyme sprigs

- 4 cups chicken stock

- salt & pepper

- 1/4 cup 1/2 and 1/2 or heavy cream (optional)

Directions

Preheat the oven to 375 degrees. Cut squash in half length-wise and scoop out the seeds. Place on baking sheet, and fill empty cavities with at least 3 cloves garlic and 2-3 thyme sprigs each. Then drizzle halves with olive oil and sprinkle with salt and pepper. Carefully flip the squash over on its belly so the cut side is down, being careful to keep the garlic and thyme underneath. Roast for about one hour, until it's nice and tender and caramelized (you can check this with a fork - if it sinks into squash with ease, it's done!).

Meanwhile, in a medium pot on medium heat, sauté the onion in a tablespoon or two of oil until it begins to brown. Once the squash is finished roasting, remove it from the oven and allow it to cool for a bit. Put garlic aside and toss the thyme. Scoop out the squash flesh from the skin (be gentle, because the skin tears super easily). Dump squash and reserved garlic into the pot with onion, and turn up the heat a bit, allowing the squash to caramelize a bit. Break up the squash with a spoon and stir it so it doesn't stick to the pot.

After the squash is nicely caramelized, add the chicken stock to the pot. Stir, and allow it to simmer for 10-15 minutes. Using an immersion blender, puree until smooth. Remove from heat and add 1/2 and 1/2, if you're using it! Taste, and add salt & pepper as needed. You can also add 1/2 and 1/2 or greek yogurt or heavy cream to make it a bit creamier! Enjoy!

Blessings to A Daily Something.

Photos by Anna Clair Photo

Summer Peach Pie

Lattice Pie Dough

Ingredients

• 3 cups (15 ounces) unbleached all-purpose flour
• 1 teaspoon fine sea salt
• 16 tablespoons (8 ounces/2 stick) unsalted butter, cut into 1/2-inch cubes, frozen
• 4 tablespoons vegetable shortening
• 6-8 tablespoons of ice water

Directions
1. In food processor, pulse flour and salt to combine. Scatter butter and shortening pieces over flour, then pulse until texture resembles coarse bread crumbs and butter pieces about the size of small peas remain, ten to twelve 1-second pulses. Sprinkle 3 tablespoon water over mixture and pulse until dough begins to form small curds and holds together when pinched with fingers. If necessary, add remaining water 1 tablespoon at a time to achieve result.

2. Empty dough onto a large piece of plastic wrap; dough will be crumbly Gather dough by pulling up sides of plastic wrap and press lightly with heel of your hand until it forms a solid mass. Divide dough into two equal portions. Form a 6-inch disc with each portion, wrap with plastic wrap, and refrigerate until cold but malleable, about 45 minutes.

Peach Pie

Ingredients

• 3 pounds peaches (about 5) peeled, quartered, and pitted, each quarter cut into thirds
• 1/2 cup (3-1/2 ounces) plus 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon fine sea salt
• 2 tablespoons low-sugar fruit pectin (pink box)
• 1/4 teaspoon ground cinnamon
• Pinch ground nutmeg
• 1 tablespoon cornstarch

Directions 

1.Toss peaches, 1/2 cup granulated sugar, lemon zest and juice, and salt in medium bowl. Let stand at room temperature for at least 30 minutes or up to 1 hour. Combine pectin, cinnamon, nutmeg, and 2 tablespoons sugar in small bowl and set aside.

2. Remove dough from refrigerator, allow it to soften slightly, about 10 minutes. On lightly floured surface, roll 1 dough disc into 12-inch circle. Transfer to 9-inch pie plate, letting excess hang over edge. Cover with plastic and refrigerate for 30 minutes. Roll second disc into 12-inch circle, cut into 1-1/4” strips and freeze.

3. Adjust oven rack to lowest position and heat oven to 425℉. Transfer 1 cup peach mixture to small bowl and mash with fork until coarse paste forms. Drain remaining peach mixture through colander set in large bowl. Transfer 1/2 cup of peach juice to liquid measuring cup, discard remainder or use it in beverage such as ice tea or cocktails. Return peach pieces to bowl and toss with cornstarch. Add reserved peach juice to 12-inch skillet, add pectin mixture, and whisk until combined. Cook over medium heat, stirring occasionally, until slightly thickened and pectin is dissolved, about 3 minutes. Remove skillet from heat, add peach pieces and peach paste, and toss to combine.

4. Transfer peach mixture to dough-lined pie plate. Remove dough strips from freezer; let stand at room temperature to softened slightly but still very cold. Lay strips in a lattice pattern, trim overhang to 1/2 inch beyond lip of pie plate. Press edges of bottom crust and lattice strips together and fold under. Folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Brush lattice with water and sprinkle with remaining 1 tablespoon sugar.

5. Place pie on rimmed baking sheet and bake until crust is set and begins to brown, about 25 minutes. Rotate pie and reduce oven temperature to 375℉; continue to bake until crust is deep golden brown and filling is bubbly at center, 30-40 minutes longer. Let cool on wire rack for 3 hours before serving.

Blessings to hungryrabbitnyc

Oven Roasted Parmesan Potatoes

Ingredients 

Serves 6

• 1 cooking spray, as needed
• 1 tsp vegetable oil, or as needed
• 2 tbsp parmesan cheese, freshly grated
• 1⁄2 tsp salt
• 1⁄2 tsp garlic powder
• 1⁄2 tsp paprika 1⁄4 tsp ground black pepper
• 2 lb red potato, or other small potato, halved
• 1 tbsp vegetable oil, or as needed
• 1⁄4 cup sour cream, optional

 

Directions

• Preheat oven to 400 degrees F (200 degrees C). Spray a 13 x 9 inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.

• Mix parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.

• Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared pan.

• Bake for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream, if desired.

Blessings to: kitchme

Fava Bean Hummus

FAVA BEAN HUMMUS
Adapted from Vegetable Literacy
Makes 1 cup

• About 2 cups shelled fava beans1/2 cup olive oil
• 3 to 4 garlic cloves, chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1 tsp lemon juice

• Bring a pot of water to boil and immerse the beans for a minute. Drain the pot and refresh the beans in cold water. Remove their skins (they should come off easily).

• In a food processor (or with an immersion blender), combine the fava beans, olive oil, garlic, cumin, and salt. Puree until smooth. Add the lemon juice and puree until combined.

• Scrape out the hummus and serve it in a bowl, drizzled with a little extra olive oil and some cumin seeds if you’d like. 

Blessings to: thetarttart

Garlic & Rosemary Hummus

Ingredients:

• (3) 15 oz cans garbonzo beans, drained and rinsed
• 7 cloves of garlic, peeled
• 1 cup olive oil
• 1/4 cup water
• 1/4 cup lemon juice
• 1 tablespoon vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons fresh rosemary

Blend all ingredients together in a blender or food processor until relatively smooth. Serve immediately and refrigerate any leftovers.

Blessings to: adventures-in-cooking

Tayberry, Rose Geranium + Buttermilk Popsicles

40+ amazing popsicle recipes can be found listed over at Wit and Vinegar. 

Tayberry, Rose Geranium + Buttermilk Popsicles

Makes 10 popsicles

If you can't find tayberries, feel free to use a mixture of blackberries and raspberries in their place, or another variety such as mulberries, loganberries, or marrionberries. In place of rose geranium, make the simple syrup plain and stir in a teaspoon or two of rosewater into the berry puree and buttermilk mixture until you like the way it tastes. These will keep well in the refrigerator for a month or two. 

For the rose geranium simple syrup:

1/2 cup + 2 tablespoons sugar (I used organic blonde cane sugar)

1/4 cup water

10-12 medium rose geranium leaves (about 2" long)

For the popsicles:

1 1/4 cups ripe tayberries (or a combination of black and raspberries)

1 1/4 cups ripe strawberries (I used Seascapes), hulled

rose geranium simple syrup, from above

1/2 cup + 2 tablespoons buttermilk

1/2 cup + 2 tablespoons whole milk Greek yogurt

Make the simple syrup:

In a small saucepan, combine the sugar, water, and rose geranium. Bring to a boil over medium heat, swirling the pot occasionally to dissolve the sugar, then remove from the heat, cover, and steep 10-20 minutes. Strain through a fine mesh sieve, squeezing the leaves to extract all the good stuff. Discard the leaves. You should have about 1/2 cup of syrup. Cover and chill for up to 1 week if not making immediately.

Make the popsicles:

Place the berries and 5 tablespoons of the simple syrup in the bowl of a food processor and pulse until the berries are smooth. Scrape into a measuring pitcher for easy pouring.

Combine the buttermilk and yogurt in a medium bowl and whisk smooth. Whisk in the remaining 3 tablespoons of simple syrup. Scrape into a measuring pitcher for easy pouring.

Fill 10 popsicle molds with about 1/3 of the berry puree, then gently pour in 1/3 of the buttermilk mixture. Pouring it slowly and aiming down the side of the molds will help get defined layers. Repeat until you've used up the mixtures and the molds are full. Freeze the pops according to the instructions on your popsicle maker. They will keep for at least a month in the freezer.

Blessings to: bojongourmet