Chicken (Turkey) Tetrazzini

On of my most favorite clips from The Soup is the "chicken tetrazzini" clip from the Maury show. It is high-larious. I wonder if I can seduce men with my chicken (turkey) tetrazzini. Makes me laugh every time I see it...









Herbed Turkey Tetrazzini

1/4 cup chopped onion
1/4 cup fresh mushrooms
1 red pepper, sliced (I used green because it is what I had)
1/4 cup each flour & butter
1 cup milk
1 cup chicken broth
1 Tbsp chopped fresh parsley
1 tsp dried whole tarragon
1/8 tsp pepper
1 dash of ground nutmeg
2-1/2 cups cooked spaghetti
1-1/2 cups turkey, cooked/chopped
1/2 cup shredded mozzerella cheese divided
chopped parsley
lemon slice halves
red pepper strips

Saute onion, red pepper and mushrooms in butter in a large, heavy
saucepan until just tender. Add flour, stirring well. Cook
one minute, stirring constantly. Gradually add milk and
chicken broth; cook over medium heat, stirring constantly,
until mixture is thick and bubbly. Stir in parsley,
tarragon, pepper and nutmeg. Stir in spaghetti, turkey,
and half of the cheese, mixing well.

Pour into a greased 1-1/2 quart casserole bake at 350 for
20 minutes. Sprinkle remaining cheese over the top and
bake an additional 5 minutes. Garnish with parsley, lemon
slices, and pepper strips.

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Pie of the month: Apple Pie

I am still on the quest for the perfect apple for apple pie? Anyone out there have any tips? I used all Granny Smith this time, they were very firm after baking. My mom and Miss F loved it, but I wasn't as big of a fan. I used Martha Stewart's Pate Brisee, only increasing it by 50% instead of doubling it. I even used a deep dish pie plate, her recipe really makes an ample amount of dough.







Apple Pie

3 pounds (about 8) apples
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 tablespoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into bits

Preheat the oven to 450°F. Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) glass pie plate, and trim the edge, leaving a 3/4-inch overhang. Chill the shell and the remaining dough while making the filling. In a large bowl toss together the apples, each peeled, cored, and cut into eighths, 3/4 cup of the sugar, the flour, the cinnamon, the nutmeg, the salt, and the lemon juice until the mixture is combined well, transfer the filling to the shell, and dot it with the butter.

Roll out the remaining dough into a 13- by 14-inch round on a lightly floured surface, drape it over the filling, and trim it, leaving a 1-inch overhang. Fold the overhang under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively. Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar. Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F., and bake the pie for 20 to 25 minutes more, or until the crust is golden and the apples are tender.

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Asian Pork Ribs

Once again, the crockpot has let me down. On the other hand, my father thought that this dish was a real winner...so you never know. The sauce looked so wonderful when I first tossed the ribs in it. The issue was that it got too water logged in the crockpot with all the moisture from the ribs. I will make this again for sure, but I will just grill the ribs with the wonderful sauce.

I think I just need to realize that the crock pot is for warming queso...






Asian Pork Ribs

1 medium yellow onion, sliced
3/4 cup brown sugar, packed
1/4 cup soy sauce
1/2 cup ketchup
1/4 cup honey
2 tablespoons apple cider vinegar
3 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
5 lbs country-style pork ribs
2 tablespoons sesame seeds, toasted
2 tablespoons chopped green onions

Place onions in bottom of slow cooker. Combine brown sugar, soy sauce, ketchup, honey, vinegar, garlic, ginger and red pepper flakes in large bowl. Add ribs and turn to coat. Place ribs on top of onions in slow cooker. Pour sauce over ribs. Cover and cook on Low about 5 to 6 hours. (Timing always depends on your slow cooker. Each cooks a little differently.) Plate the ribs. Sprinkle with sesame seeds and chopped green onions.

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