Wednesday, November 26, 2014

Caramelized Onion & Cream Cheese Turkey Enchiladas

We adore the chicken version of this recipe and were excited to try it with some of our leftover turkey because we were really in the mood for something different. Lo and behold it was AMAZING!  Give this one a try when you are in the mood for something different with your Thanksgiving leftovers! 

Caramelized Onion & Cream Cheese Turkey Enchiladas 
2 onions, thinly sliced
2 TBSP butter
1 tsp sugar

2 cloves garlic, chopped (fresh is SO much better in this recipe)
2 cups leftover cooked turkey
8 oz block cream cheese, softened
10 oz can rotel or Diced Tomatoes with Green Chilies, drained (mild or originial)
(8) 8 inch tortillas
8 oz block of monterey jack cheese, shredded
2 cups heavy cream

Cilantro for garnish
In a medium saute pan, add the butter,  sliced onion, and sugar.  Saute over medium/low heat for 20 minutes stirring often until light brown in color.  After the onions are light brown, add the chopped garlic to the onions and continue stirring the mixture for 2 minutes, to keep the garlic from burning.  Add the cooked turkey, rotel, and cream cheese to the pan with the onions.  Continue cooking over medium low heat, stirring constantly until combined.  
Divide the filling into 8 portions and wrap inside the tortillas.  Put the tortillas side by side in a pam sprayed 13x9 pan.  It will be a tight fit.  Sprinkle the top with the shredded Monterey Jack Cheese and pour the cream over the top.  Bake at 350 degrees for 20 minutes.  You can broil the top for a minute or 2 at the end, but watch closely! #TrustMe   Let the enchiladas rest for 5 minutes before serving.  Top with cilantro and enjoy!  YUMMMMMMM!!!!!!

Leftover Turkey Recipes

Happy Thanksgiving from my family to yours!  Today I am sharing a few recipes we like to make with leftover turkey (or chicken!) Each of these recipes is SO different from the other, that I think there is something here for everyone!  I hope this inspires you to get creative with your leftovers!  
*I usually freeze leftover poultry in 2 cup portions because most casseroles call for 2 cups worth!  

What are some of your favorite ways to use up leftover Turkey?  

Sunday, November 23, 2014

2014 Holiday Cookie Giveaway

I am so excited to be apart of this contest with some of my favorite bloggers.  How would you like to win a dozen cookies each from 8 of your favorite food bloggers?  You could package them and give them out as gifts, serve them at your holiday party, share with your family or keep them all to yourself!  

The contest starts TODAY and ends December 7th!  Winner will be announced December 8th! 

Cookies will not contain any nuts, since nuts are the number one food allergy.  The rest will be a surprise!

Go check out my blogger friends participating:

a Rafflecopter giveaway

Friday, November 21, 2014

Nanny's Easy Peasy Party Punch

Nanny's Easy Peasy Party Punch | Aunt Bee's Recipes
This punch is our GO TO punch for any party.  My mom has been making it for YEARS and it always gets rave reviews!!!  

Nanny's Easy Peasy Party Punch
2 containers of Pineapple Sherbet
1 Gallon of Hawaiian Punch 
Add 1 pineapple sherbet to punch bowl.  Pour some Hawaiian punch over the sherbet and break up the sherbet a little with a long spoon.  Add more punch as needed throughout the party and add the 2nd sherbet when the first one is melted.  SO GOOD!

Creamy Mashed Potatoes

Creamy Mashed Potatoes | Aunt Bee's Recipes

These rich and decadent mashed potatoes have a triple threat combination of butter, cream cheese and sour cream. How could they NOT be good?  These are a staple at our house for the holidays and even though they are AMAZING on their own, add a little bit of homemade turkey gravy and it's pure heaven! 

Creamy Mashed Potatoes 
5 lbs yukon gold potatoes
8 oz cream cheese, softened
1 stick unsalted butter 
1 cup sour cream 
1 tsp lawry's seasoning salt
1 tsp black pepper
1/4 cup whole milk (or more to get your desired texture)
Peel and quarter potatoes and add to a large pot of water.  Bring to a boil and cook for 30 - 35 minutes or until cooked through.  
Drain in a large colander and place back into the pot and mash over low heat to allow any excess water to cook out.  Turn off stove and add butter, cream cheese, sour cream, lawry's and pepper.  Add 1/4 cup of milk and continue to mash and stir.  Add a little extra milk if desired.  
If making a day or 2 ahead of time, allow to cool then refrigerate, covered in a 13x9 baking dish topped with a couple of pats of butter.  When ready to warm, bake at 350 degrees for about 30 minutes, covered, or until warmed through.  

Bacon & Olive Deviled Eggs

Bacon & Olive Deviled Eggs

I had an olive topped deviled egg at a party last summer for the first time and thought it was just about the best thing I had tasted since, well, a deviled egg!  The salty olive really popped against the sweet southern style deviled egg filling.  I went home and immediately started working on my own recipe.  I figured, while we were adding salty toppings to our deviled eggs, what would a little bacon hurt?  Well, it was AMAZING and this is the only way I make deviled eggs now!  
I am including instructions for the PERFECT EASY PEEL hard boiled eggs as well.  After much, much, (MUCH!) trial and error, this is the best way I have found! Enjoy!

Bacon & Olive Deviled Eggs
12 large eggs
2 TBSP salt (this is to add to the water to be boiled NOT the deviled egg filling!)
Big bowl of very icy water
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 tsp mustard
black pepper
bacon, cooked crispy and chopped very small
green olives, sliced
Place eggs in a large saucepan covered by 2 inches of cold water.  Add 2 TBSP of salt to the water. Place the pan over high heat and bring to a boil.  Turn off heat and cover and let sit for 13 minutes.  After exactly 13 minutes, remove the eggs from the pan and place them in an ice bath for 5 minutes. Carefully crack the shells and remove the peel under running water.  
Half eggs length wise.  Remove yolks and place in small bowl.  Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard.  Add black pepper to taste.  Fill egg whites evenly with yolk mixture.  Top with crispy bacon pieces and sliced green olives. Store, covered in the refrigerator on a dish lined with paper towels to absorb moisture.  

Roasted Brussels Sprouts with Balsamic & Cranberries

Roasted Brussels Sprouts with Balsamic & Cranberries

We absolutely LOVE roasted veggies of all kinds at our house.  When I was testing this recipe, it came out of the oven right as my daughter was getting home from school and by golly if her, my 4 year old and I weren't sitting at the kitchen table eating these as our afternoon snack right off the cookie sheet!!!!  I adapted the recipe from The Pioneer Woman and the biggest change I make is I add a ton of garlic powder.  I feel like the original recipe is a little too sweet for my liking and the garlic powder balances that out.  The cranberries really make this feel festive!  My recipe is for 4 lbs of brussels sprouts, but feel free to half it and adjust your cooking time accordingly.  

Roasted Brussels Spouts with Balsamic & Cranberries
4 lbs of brussels sprouts trimmed, cleaned and halved
2/3 cups olive oil
salt & pepper to taste
garlic powder (generous amount)
1/2 cup sugar
1 cup balsamic vinegar
Toss halved brussels sprouts with olive oil and place on 2 foil lined baking sheets.  Season generously with salt, pepper and garlic powder.  Bake at 375 degrees for 30 minutes or until golden brown.  Half way through I swap the top and bottom cookie sheet and also stir the brussels sprouts to get them to brown more evenly.  

Meanwhile, combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Taste to adjust seasonings.  Serve immediately.