Ingredient: Flour

Turkey Divan

Turkey Divan
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This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Turkey Divan
Print Recipe
This is a rich and hearty casserole that works just as well with chicken.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Blanch and shock the broccoli: Cook the florets in boiling salted water for about 1 minute. Remove to a bowl of ice water to stop the cooking. Drain well, pat dry, and place in a single layer in a baking dish that has been lightly coated with cooking spray.
  2. Layer the turkey on top of the broccoli.
  3. In a medium saucepan, melt the butter and olive oil together. Add the mushrooms. shallot, and garlic and cook stirring frequently until everything is soft and fragrant. This should take 5 - 7 minutes.
  4. Add the sherry to the pan and sprinkle the flour in as well. Whisk constantly to keep things smooth and allow to cook for 2 minutes. You will have a thick ball of stuff.
  5. Add the stock and milk a little at a time as you continue to whisk. The goal is to get all the liquid incorporated without creating lumps. Bring to a boil.
  6. Reduce the heat slightly and continue to cook and stir until the mixture thickens, about 4 - 5 minutes. Stir in the mustard and herbs. Remove the pan from the heat.
  7. Add about half of the grated Swiss cheese and stir until it melts Taste and add salt and pepper as needed. Pour the sauce over the broccoli and turkey.
  8. Combine the remaining Swiss Cheese with the Parmesan and panko crumbs. You can add a drizzle of olive oil if it seems too dry.
  9. Sprinkle the crumb mixture evenly over the casserole. Spray lightly with cooking spray and bake at 350 degrees for 30 -35 minutes. The crust should be golden and everything else should be bubbly.
  10. Allow to rest for 5 minutes or so before serving.
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Ham and Turkey Au Gratin

Ham and Turkey Au Gratin
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Servings
6
Servings
6
Ham and Turkey Au Gratin
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a rectangular baking dish with cooking spray. Combine the ham, turkey and cauliflower in the baking dish and set aside.
  2. Melt 2 tablespoons of the butter in a medium saucepan. Add the shallots and cook for several minutes until the shallots begin to soften.
  3. Whisk in the flour and cook for 2 minutes stirring frequently. Add the beer to the pan and continue to whisk until a smooth paste forms. Allow to cook for another 2 minutes.
  4. Slowly whisk in the milk. Continue to cook, stirring constantly until the mixture comes to a boil. Reduce the heat to low.
  5. Add the mustard, Worcestershire sauce, and hot sauce to the pan. Cook until the sauce thickens which should take several minutes.
  6. Remove the pan from the heat and gradually stir in the cheddar cheese. Once everything is melted, pour the sauce over the meat and cauliflower mixture. Stir to combine.
  7. Melt the remaining butter and toss with the bread crumbs. Sprinkle the crumbs evenly over the top of the casserole. Top with the Parmesan cheese and give the top a light blast of cooking spray.
  8. Bake at 375 degrees for 25 minutes until everything is bubbly. Turn the oven to broil and let it go for 2 - 3 minutes until the top is golden brown.
  9. Remove from the oven and allow to rest for 10 minutes before serving.
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Pork with Squash, Apples and Cranberries

Pork with Squash, Apples and Cranberries
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This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Pork with Squash, Apples and Cranberries
Print Recipe
This is a skillet dinner that is all about Fall. Inspired by and adapted from Cooking Light Magazine.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the squash and cranberries in the basket of a steamer pan. Add water to the pan, cover and steam for 7 - 10 minutes. The squash should be tender and the cranberries slightly plumped. Set aside.
  2. In a large skillet, heat the olive oil. Season the pork slices with onion herb mixture and dredge lightly in the flour. Add the slices to the skillet and cook, turning once until browned on both sides. This should take about 5 minutes. Place pork in a low oven to stay warm.
  3. Add the broth to the pan. Scrape up any brown bits and cook over medium heat until reduced by half. Set aside.
  4. In a medium fry pan, melt the butter. Add the apple and onion pieces, pepper flakes, and sugar. Toss to coat everything and let it cook for 4-5 minutes. The apples and onions should begin to soften.
  5. Add the squash and cranberries to the pan. Toss to coat and cook for a minute or two. Add the reduced chicken broth and any yummy bits stirring to combine. Let this cook for another minute.
  6. Add the pork slices and any accumulated juices and let everything get happy together for several more minutes.
  7. Divide among four plates and serve.
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Mango and Peach Crisp

Mango and Peach Crisp
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This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Mango and Peach Crisp
Print Recipe
This is a quick and light dessert that will serve four conservatively. If you have a sweet freak in your house figure on two servings.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 350 degrees. Spray a small oven proof pan with cooking spray.
  2. Cut the peach into bite size pieces and put them in the pan
  3. Peel the mango and cut it into bite size pieces. Add them to the pan. Put one tablespoon of the sugar and the extracts in the pan and toss to mix everything.
  4. Mix the flour, oats, and remaining sugar. Cut the cold butter into small pieces. Add to the flour and sugar mixture and cut in until the mixture looks like wet sand. Add the almonds and toss to mix.
  5. Sprinkle the oat mixture evenly on top of the fruit. Bake 30 - 40 minutes. The fruit should be bubbling and the crust golden brown. Allow to cool slightly.
  6. Serve topped with whipped cream (optional)
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Peach and Blueberry Crisp

Peach and Blueberry Crisp
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Servings
6
Servings
6
Peach and Blueberry Crisp
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray an oven safe baking dish with non-stick cooking spray. Place the peach slices, blueberries, and 1/4 cup of the toasted almonds in the dish.
  2. Add the cinnamon and almond extract to the fruit and toss to coat.
  3. Place the cookies, the remaining almonds, and the flour in the bowl of a processor. Process until everything is coarse crumbs.
  4. Place the crumbs in a bowl and add the melted butter. Mix until the butter is incorporated into the crumbs. Sprinkle the crumb mixture on top of the fruit.
  5. Bake in a pre-heated 375 degree oven for 25 minutes or so. The top should be golden and the filling should be bubbly.
  6. Serve warm or at room temperature, topped with whipped cream, yogurt, or ice cream. It's also delicious unadorned.
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