Recipes

This is a great holiday staple that is great to have on hand for snacky holiday guests! Don't forget to add the cranberry-orange glaze (don't at the bottom of the recipe).

Zucchini-Cranberry Bread

Ingredients:

• 3 eggs, at room temperature
• 1 cup Well Seasoned cooking oil*
• 1/3 cup mascarpone cheese
• 2 tsp vanilla extract*
• zest of one orange
• 2 cups granulated sugar
• 2 cups grated zucchini
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder*
• 1 tsp salt*
• 1 tsp cinnamon*
• 1 heaping cup dried unsweetened cranberries (soaked in hot water for 10 minutes, rinsed, pated dry)
• *Available from Well Seasoned

Instructions:

1. Preheat over to 350F.
2. Using a stand mixer with the paddle attachment, beat together the eggs, oil, mascarpone cheese, vanilla, zest, and sugar. Beat until mixture turns a pale yellow, about 3 minutes.
3. Add zucchini and mix until incorporated.
4. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until incorporated but don't over mix, treat this like you would muffins.
5. Fold in cranberries.
6. I used 4 super mini loaves (they are super tiny, only like 3 inches in length) and two mini loaves. You can also use 2 standard loaf pans. Spray with baking spray or grease and flour.
7. Bake for 30 minutes for super mini, 45 for mini, and 1 hour for standard size. As always, check by using a knife or wooden skewer to test for donees.
8. Remove from oven. Let cool on wire rack for 15 minutes. Remove from loaf pans and continue to et cool on wire rack. Glaze if desired.

Don't forget to add this glaze to your Zucchini-Cranberry Bread!

Cranberry-Orange Glaze

Ingredients:

• 1/3 cup jelled cranberry sauce*
• Juice of a large orange
• 1/2 cup powdered sugar*, sifted
• *Available from Well Seasoned

Instructions:

1. Mix together with a whisk. Pour on brush on bread.

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Leftover Turkey Tortilla Soup

By Angie Quaale

October 13, 2009

Ingredients:

• 2 teaspoons Mexican style chili powder
• 1 small cooking onion finely chopped
• 3 tbsp. olive oil
• 4 cups homemade turkey or chicken stock
• 1 16-ounce can stewed diced tomatoes
• 1 10-ounce package frozen corn
• 1 can white kidney beans (drained & rinsed)
• 2 cups diced cooked turkey (leftovers are perfect)
• 1 cup coarsely broken corn tortilla chips
• 2 teaspoons minced fresh jalapeño
• 4 tablespoons shredded cheddar or mozza
• 1 whole lime
• ¼ cup freshly chopped cilantro for garnish

Instructions:

• Place onion, olive oil & chili powder in heavy medium saucepan. Stir over low heat just until fragrant and the onion starts to sweat, about 3 minutes.
• Add broth and tomatoes with their juices. Increase heat and bring to boil.
• Add corn, beans, turkey, 1/3 cup corn chips and minced jalapeño. Simmer until vegetables are tender, about 10 minutes.
• Season soup to taste with salt & pepper and your favorite hot sauce if you like a bit more heat. Ladle soup into deep bowls, dividing equally. Sprinkle with remaining corn chips, some shredded cheese and cilantro serve with a fresh lime wedge for squeezing.

Looking to stretch your Turkey Leftovers beyond sandwiches? Get creative for brunch!

Turkey & Sweet Potato Hash with Poached Eggs & Blender Hollandaise

By Angie Quaale

October 13, 2009

Ingredients:

• 1 onion roughly chopped
• 3 tbsp. roughly chopped flat leaf parsley
• 2 cups of chopped or shredded leftover turkey
• ¼ teaspoon hot smoked paprika
• 1 red bell pepper chopped
• 3 sweet potatoes (1 ½ lb)
• 4 eggs
• 1 tbsp each butter & olive oil
• ¼ tsp each salt & pepper
• Blender Hollandaise
• 4 egg yolks
• ½ tsp mustard powder
• 1 Tablespoon lemon juice
• dash of tabasco sauce
• ½ cup of melted unsalted butter 

Instructions:

• Peel sweet potatoes; cut into ¾ inch cubes. In large pot of boiling salted water, cook potatoes for about 5 minutes or just until tender. Drain.
• In large skillet, heat butter & oil over medium-high heat; cook onions with the smoked paprika until translucent – add the peppers, sweet potatoes, turkey pieces, salt and pepper, stirring often, for about 10 minutes or until lightly crisped.
• Meanwhile, in saucepan of simmering water, poach eggs for about 4 minutes or until whites are set and yolks are still runny.
• Divide potato mixture among 4 warmed plates. Make well in centre of each; top with poached egg, hollandaise sauce and parsley. Serve with freshly toasted ciabatta bread.
  • Blender Hollandaise:
  • Put egg yolks, mustard and lemon juice in a blender. Cover and process on medium speed.
  • Remove feeder cap and pour in the hot butter in a steady stream with the blender running until mixture is emulsified.
  • It can now just be spooned over the hash without re-heating.
  • This recipe makes about a cup.