Cooking With Honey – Turkey, Leek, And Mushroom Casserole

turkey leek and mushroom casserole

I had this wonderful casserole minus the turkey and honey over the weekend.  I took my turkey leftovers and made it even better!

Yield:  8 to 10 servings

Ingredients:

6 cups (1/2-inch-diced) bread cubes from an Italian or French loaf, crusts removed

2 cups cooked turkey (leftover!)

2 tablespoons olive oil

1 tablespoons unsalted butter

2 ounces pancetta, small-diced

4 cups sliced leeks, white and light green parts (4 leeks)

1 1/2 pounds small button mushrooms

1 tablespoon chopped fresh tarragon leaves

1/4 cup  dry sherry

2 tablespoons honey

Kosher salt and freshly ground black pepper

1/3 cup minced fresh flat-leaf parsley

4 extra-large eggs

1 1/2 cups heavy cream

1 cup chicken stock

1 1/2 cups grated Gruyere cheese (6 ounces), divided

Directions:

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, honey, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the turkey and parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Cooking With Honey – Clubhouse Turkey Burgers With Honey BBQ Sauce

turkey burgers

Below is my version/modification of Whole Foods’ AMAZING Clubhouse Turkey Burger recipe. Even if you don’t think you like turkey burgers you will love these! They are amazingly tender and juicy. You may never eat beef burgers again!!

Of course, the Honey BBQ Sauce is what makes them even tastier…

Yield: Serves 4

Ingredients:

1lb ground turkey

6 strips bacon (about 1/3lb), cooked & crumbled

1 cup shredded cheddar cheese

1/2 cup panko bread crumbs

1/4 cup Honey BBQ sauce (recipe follows) or your favorite BBQ sauce

salt & pepper

Buns

Toppings: red onion, tomato, lettuce, bbq sauce

Directions:

Mix together turkey, bacon, cheese, panko bread crumbs, BBQ sauce, salt and pepper in a large bowl then divide unto 4 parts and form into patties. Brush or mist one side of the burgers with extra virgin olive oil or nonstick spray then cook for 4-5 minutes on each side, or until cooked through, brushing or misting the uncooked side with more oil before flipping. Top with toppings and serve on toasted buns. Serve with extra BBQ sauce.

Honey BBQ Sauce

Yield:  3 1/2 cups

Ingredients:

2 cups ketchup

1 cup water

1/2 cup apple cider vinegar

1/2 cup honey

1/2 tablespoon fresh ground black pepper

1/2 tablespoon onion powder

1/2 tablespoon ground mustard

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

Directions:

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

The Romancing The Bee Diet – The Essentials

Fat bee

Okay, here is the diet I made up.  I’m no expert, but I’ve been on just about every diet there is with varying levels of success. I know what works for me and what doesn’t.

All of the foods allowed on the Romancing The Bee Diet (“RTBD”) are low (below 55) on the Glycemic Index (GI).

The GI is a numerical system of measuring how much of a rise in circulating blood sugar a carbohydrate triggers–the higher the number, the greater the blood sugar response. So a low GI food will cause a small rise, while a high GI food will trigger a dramatic spike. A GI of 70 or more is high, a GI of 56 to 69 inclusive is medium, and a GI of 55 or less is low.

For me, a food with a low GI keeps me satisfied longer and naturally suppresses my appetite. The variety of foods allowed enables me to still cook creatively!

Foods allowed on the RTBD are listed below. If it’s not on the list, I’m not going to eat it!!

Lean meats such as beef, skinless chicken, lamb, pork loin and veal – 8 ounces per day, OR

Any type of seafood without breading or batter – 8 ounces per day, OR

Three eggs per day (3 ounces), OR

Any combination of the above, not to exceed a total of 8 ounces of protein per day.

One grapefruit per day

One lemon per day

Apples or pears – two per day, total.

Non-starchy vegetables such as spinach, asparagus, broccoli, cauliflower, brussels sprouts, mushrooms, cabbage, salad greens, winter greens, onions, and garlic. (unlimited)

1 avocado per day

2 tablespoons raw honey

2 tablespoons olive oil or butter (not light) or mayonnaise made with olive oil (not light), or a combination of these, not to exceed two tablespoons total.

2 tablespoons bleu cheese or parmesan cheese

Unlimited – Tea, diet soda, water, Vinegar, Tabasco, salt, pepper, fresh and dried spices and Dijon Mustard.

1 five ounce glass of wine per day, preferably red. (May be used in cooking)

EATING BREAKFAST IS ABSOLUTELY REQUIRED!

That’s it.  No counting of calories or carbs or points.  I’m hopeful that the small amounts of “naughty” foods will keep me from feeling deprived, while still allowing me to lose 2-3 pounds per week.

Best Thanksgiving Leftovers – Brunswick Stew

Southerners love to debate the origins of Brunswick stew. Virginia,Georgia and North Carolina all claim to be its birthplace, but the truth most likely is that it originated with Native Americans. The first stews of early America contained all sorts of wild game, and folk history recounts that Brunswick stew was originally made with squirrel meat. The modern version is usually made with chicken, but leftover turkey is an ideal substitute.

Serves 4-6

Ingredients:

4 cups leftover turkey, diced

6 cups chicken or turkey stock

1 (16-ounce) can of tomatoes, drained, seeded, and chopped

2 cups fresh or frozen corn kernels

2 medium all-purpose potatoes, peeled and cut into 1/2-inch dice

1 large onion, thinly sliced

1 cup fresh or frozen lima beans

1 cup fresh or frozen sliced okra

1 teaspoon salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

1 teaspoon honey, or to taste

Directions:

Add the tomatoes, corn, potatoes, onions, lima beans, and okra to the stock. Season with the salt, pepper, and honey. Bring to a simmer over medium heat. Reduce the heat to medium low and cook, stirring often, until the potatoes are tender, about 20 minutes.

Add the turkey to the vegetables and taste the stew for seasoning. Add more salt, pepper, or honey as desired. Cook an additional 15 to 20 minutes.  Serve hot in warm bowls.

The flavor of this stew is even better the next day!

Best Thanksgiving Leftovers – Turkey Banh Mi Sandwiches

Vietnamese baguette sandwiches, called Banh Mi, have attracted a loyal fan base. The uniqueness of these sandwiches lies with the french influenced baguette and the flavor packed, savory Viet style fillings. Leftover turkey makes a tasty Banh Mi!

Ingredients:

Chilled cooked roast turkey chopped or shredded for 4 sandwiches (about 1 pound)

2/3 cups mayonnaise like Hellman’s

1 tablespoon honey

1 tablespoon Asian chile sauce like Sriracha

2 green onions finely chopped

1/2 thinly sliced peeled cucumber

1 cups coarsely grated carrot

1/4 cup unseasoned rice vinegar

A handful of fresh cilantro sprigs

4 fresh white or whole-wheat baguettes

Jalapeno chiles, sliced thin

Salt and Ground pepper

Directions:

Combine the carrot and cucumber with rice vinegar and let sit for 15 minutes, tossing occasionally. Chop or shred chilled cooked turkey and mix with chopped green onion and mayonnaise spiked with honey and Asian chile sauce like Sriracha.

Layer turkey with thinly sliced peeled cucumber, grated carrot, and a generous handful of fresh cilantro inside the baguette. Add more heat with thinly sliced jalapeno chiles if desired. Add salt and pepper to taste.

Best Thanksgiving Leftovers – Turkey Shepherd’s Pie

In England a popular short joke regarding shepherd’s pie is a recipe which starts like this: “to make shepherd’s pie, do the following — get two shepherds and mince them”.

This recipe is shepherd-free…

Ingredients:

1 tablespoon unsalted butter

4 teaspoons olive oil

1 cup chopped yellow onions

2 carrots, peeled and chopped (about 1 cup)

1 tablespoon honey

1/8 teaspoon crushed red peppers

1/4 teaspoon plus 1/8 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon minced garlic

4 ounces mushrooms, stemmed, wiped clean, and sliced

1/2 teaspoon chopped fresh thyme leaves

1 bay leaf

1 tablespoon all-purpose flour

2 teaspoons tomato paste

2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)

1 1/4 cups chicken stock or canned chicken broth

1/2 cup green peas

4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows

3/4 cup grated sharp or medium Cheddar

Chopped parsley leaves, for garnish

Directions:

Preheat the oven to 400 degrees F. Lightly grease a 9-inch square or 2.2 quart baking dish with the butter and set aside.

In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions, carrots, red peppers, salt, and pepper and cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, for 20 seconds. Add the mushrooms, thyme, and bay leaf and cook, stirring, until the mushrooms are soft, 3 to 4 minutes.

Add the flour and cook, stirring, until thick, about 1 minute. Stir in the tomato paste and cook, stirring, for 1 minute. Add the meat and stir well to combine. Gradually add the stock, honey, and then the peas, and bring to a boil. Reduce the heat to medium-low and simmer until the mixture is thickened, 6 to 8 minutes.

Remove from the heat and discard the bay leaf. Carefully transfer to the prepared dish and spoon the potatoes over the meat mixture, spreading to the edges. Sprinkle with the cheese and bake until the cheese is bubbly and the potatoes are crisp around the edges, 22 to 25 minutes.

Let sit for 10 minutes before serving. Garnish with chopped parsley and serve.

Basic Mashed Potatoes:

2 pounds potatoes, peeled, quartered, cut into 1-inch wedges

3/4 teaspoon salt

1/2 cup milk

4 tablespoons unsalted butter

3 tablespoons heavy cream

1 tablespoon honey

1/4 teaspoon ground black pepper

Place the potatoes in a medium, heavy saucepan with enough salted water to cover by 1-inch. Bring to the boil, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 25 minutes.

Drain in a colander and return to the saucepan. Over medium-low heat, cook the potatoes for 1 minute to dry. Add the milk, butter, cream, honey, salt and pepper and mash until smooth, 3 to 4 minutes. Serve immediately.

Yield: 4 to 6 servings

Best Thanksgiving Leftovers – Turkey Tetrazzini

“Cooking Tip: Wrap turkey leftovers in aluminum foil and throw them out.” – Nicole Hollander

Ms. Hollander has obviously never tasted my Turkey Tetrazzini.  🙂

 Ingredients:

16 ounces mushrooms, sliced thin (about 4 cups)

5 tablespoons unsalted butter

1/4 cup flour (I like to use Wondra…)

1 cup heavy cream

2 cups chicken broth

1/4 cup dry white wine

1 tablespoon honey

16 ounces spaghetti (I use DeCecco)

3 cups coarsely chopped cooked turkey, including cooked giblets if desired

1 cup frozen English peas

2/3 cup freshly grated Parmesan

1/3 cup fine fresh bread crumbs

Directions:

In a large heavy saucepan cook the mushrooms in 1/4 cup of the butter over moderate heat, stirring, until most of the liquid they give off has evaporated, stir in the flour, and cook the mixture over low heat, stirring, for 3 minutes. Add in a stream the milk, the broth, and the wine, stirring, bring the mixture to a boil, stirring, and simmer the sauce for 5 minutes. In a pot of boiling salted water cook the spaghetti until it is al dente and drain it well.

In a large bowl combine well the spaghetti, the mushroom sauce, the turkey, the peas, the honey, and salt and pepper to taste, stir in 1/3 cup of the Parmesan, and transfer the mixture to a buttered shallow 3-quart casserole. In a small bowl combine well the remaining 1/3 cup Parmesan, the bread crumbs, and salt and pepper to taste, sprinkle the mixture evenly over the Tetrazzini, and dot the top with the remaining 1 tablespoon butter, cut into bits. The Tetrazzini may be prepared up to this point 1 month in advance and kept frozen, covered. Bake the Tetrazzini in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is bubbling and the top is golden.