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Archive for December, 2006

This is a great way to use up leftover Turkey. We love this recipe so much that quite often we will buy fresh turkey fillets or a breast and fry it up with spices just so we can have this delicious slaw (although it does taste better with leftover roasted turkey)!

We always season our turkey with spices and give it a quick stir fry in olive oil for flavour even if it is already cooked.

To serve either mix the turkey in with the salad or put the turkey on top/side of the salad. I hope you enjoy it as much as we do.

Adapted from ATCO Blue Flame Kitchen

Oriental Turkey Noodle Slaw

1/2 cup – water
1/4 cup – oil
1/4 cup – fresh lemon juice
1 tbsp – rice vinegar
1 tbsp – soya sauce
1 tbsp – sugar
1/4 tsp – crushed red pepper flakes
1 pkg – itchiban instant noodles, broken/toasted
5 cups – coleslaw mix or shredded cabbage
1 – green onion, diced
1/2 cup – chopped fresh cilantro (we use more)
2 cups – cooked turkey, cut into small strips
 
To prepare dressing, whisk together first 7 ingredients (water through red pepper flakes) with seasoning packet from noodles. Break noodles into small pieces and mix in bowl with coleslaw (if you have time quickly toast the broken noodles in a fry pan for added flavour). Add cilantro, green onion and dressing to the coleslaw mix.
 
Serve and enjoy.
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I enjoy Rachael Ray recipes from time to time. Last year I was able to watch her showcase some of her favourite holiday recipes on one of Oprah’s Holiday Shows. This fudge was one of the recipes she made. It sounded so easy I had to make it last Christmas!  To my delight it truly is as easy peasy as it sounds and I now make it every Christmas.

Adapted from Rachael Ray

5 Minute Fudge Wreath

2 1/2 cups semisweet chocolate chips
1 cup butterscotch chips
1 – 14 oz can sweetened condensed milk (save the can)
1 tsp vanilla extract
1 cup walnuts, chopped or pieces
½ cup raisins or dried currants

1/2 cup candied red and green cherries
Pam

8 or 9 inch round cake pan

In a medium saucepan over low heat add your chocolate and butterscotch chips, condensed milk and vanilla. Mix well, stirring often until melted.

Meanwhile….
Spray cake pan with Pam.  Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.

Stir your nuts and raisins into your saucepan mixture. Scoop the fudge into the cake pan spreading all around the plastic covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries. You can choose not to garnish at all and leave it simple.

Put the fudge in the fridge and chill until set. Carefully remove the can from the fudge, then loosen the sides and bottom with a thin knife. Cut into thin slices to serve.

Do I have a lovely photo of the fudge sliced, NO that would have been the smart thing to do (ha ha). Soon!

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We tried this recipe last week and in one word it was yummo. We spiced it up quite a bit and altered the recipe as we heard it was pretty bland as is. See what you think……..

Bruschetta Chicken Bake

1 can (19 fl oz) – stewed tomatoes, undrained (we used canned diced tomatoes)
1 pkg – STOVE TOP stuffing mix for chicken (or whatever flavour you have on hand)
2 – cloves garlic, minced
1-2 lb – boneless skinless chicken breasts, cut into bite sized pieces
1 tsp – dried basil leaves (zing item)
1 cup – mozzarella shredded cheese (we used marble)

Side note: additional zing items we added to the mix; oregano, salt & pepper, lemon pepper, mrs. dash, worchestershire sauce (pretty much whatever we could find) – add in your own zing items for additional flavour!

Directions:

1. Preheat oven to 400F. Place tomatoes in bowl, add stuffing mix, garlic and all your zing items – stirring until stuffing mix is moistened.

2. Place chicken in 13×9 inch baking dish (we sprayed it first with pam), sprinkle cheese on each piece of chicken and top with stuffing mixture.

3. Bake 30 min. or until chicken is cooked through.

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