Cranberry Glazed Cocktail Meatballs

These are so perfect for holiday entertaining.  They always get rave reviews and they always disappear.  Serve in a pretty bowl or out of your 3-seater crock pot.

Cranberry Glazed Cocktail Meatballs

1 bag frozen meatballs

1 can cranberry sauce

1 jar of chili sauce

1 jar peppered jelly

Pour the meatballs into a crock pot.

Mix the rest of the ingredients up in a pretty bowl.

Pour the cranberry mixture over the meatballs.

Cook on low for 6-8 hours.

Mix well before serving to your guests.

Make it a meal:  Serve with assortment of sundry appetizers.  Divas love to nibble on lovely things.

Wine:  Pinot Noir or Zinfandel

Pan Bagnat

Oooh, what a lovely name for a sandwich.  Just assemble, wrap, and refrigerate.  Simple!  Divas are complicated, so simple food is a must.  This is the perfect picnic food.  The real Pan Bagnat is made with tuna.  Mine is made with deli roasted chicken, but turkey, or ANYTHING will work.  Also the traditional sandwich has hard-boiled eggs, but I didn't feel like making those today. 

Also I made mine with a multi-grain baguette, but a sourdough round would do nicely.

Busy Divas Pan Bagnat

2 Tbsp. red wine vinegar

1 tsp. Dijon mustard

4-ish Tbsp. olive oil

sliced roasted chicken

1 baguette

chopped onion (mine are pickled--see recipe)

sliced red roasted pepper (from a jar is easy)

sliced tomatoes

oregano

Optional:  capers, olives, artichoke hearts

Whisk the vinegar and mustard, then add some olive oil. 
Cut the baguette in half; remove some of the bread to form a cavity.
Layer the chicken slices, onion, and red pepper.
Drizzle some dressing on top.
Add some tomato, then some more dressing.
Top with oregano.
Cover with the other half of the baguette, slice, and wrap each part in plastic wrap.
Refrigerate 3 hours up to overnight.

Make it a meal:  Serve with Spicy Bean Salad (see recipe).

Wine:  Beaujolais

Cider Turkey Brine

I started brining my turkeys a few years ago after reading The Help by Kathryn Stockett.  The flavor is just remarkable.  There are tons of recipes out there.  Here's what I do for a 15 pound turkey.  I chill it out for two days.

Cider Turkey Brine

1 gallon apple cider

1/2 cup salt

1/2cup sugar

A few shakes ground ginger

A pinch or two of whole cloves

Boil it all up.
Cool it.
Pour over turkey which is in a turkey bag or plastic container.
Chill.
Cheers!

Tetrazzini for Two

This is my favorite dish for leftover turkey. It is decadent. It is loaded with calories. Sometimes a diva just doesn't care. This diva cannot resist all that cheesy creaminess. Diet tomorrow.

Tetrazzini for Two

1/2 package wheat spaghetti, cooked

1/4 cup butter

1/4 cup wheat flour

1 clove garlic, minced

1 1/2 cups chicken broth

1 cups cream

pepper

3/4 cup grated Parmesan cheese

2 cups cooked turkey, chopped

1/4 cup Italian bread crumbs

Melt the butter in a saucepan.
Add the flour and garlic.
Add the broth and the cream.
Sprinkle with pepper.
Bring it all to a boil.
Add 1/2 cup of the Parmesan cheese and remove from heat.
Grease a casserole dish and put the cooked pasta in.
Top that with the chopped turkey.
Pour the cheese mixture over it all.
Top with the rest of the cheese and the bread crumbs.
Bake at 350 degrees for 45 minutes to 1 hour until it is lightly browned.

Make it a meal: Serve with wine.

Wine: Chardonnay

Turkey & Sausage Chili

I hosted my first Chili Fest last night. I offered my Mountain Chili and White Chicken Chili, both of which are on this blog. I did a hot number for the diehards full of jalapenos and chipolte peppers. I like the mild flavor of ground turkey, so I added this one, too.

The night was a success. I had a lot of help. My apologies to the hungry vegetarians!

Turkey & Sausage Chili

1 lb. ground turkey, browned

1 chorizo sausage

2 cans diced tomatoes

1 can of pinto beans

1 can of kidney beans

1 red pepper, chopped

1 green pepper, chopped

1 small onion, chopped

7 garlic cloves, chopped

3 chipolte peppers, chopped plus some of the sauce

cumin

oregano

chili powder

Put all ingredients in a crock pot and cook on low for about 5 hours.

Make it a meal: Serve with corn bread.

Wine: Sauvignon Blanc or Pinot Noir

Turkey Meatloaf with Mushroom Wine Sauce

Granted, meatloaf does not sound elegant or sophisticated. Yet, add a WINE mushroom sauce, and we're back on track. This diva cannot mix raw meat with her hands (number one--gross and number two she pictures bits of raw meat hanging from her emerald rings--horrifying)so she uses a wooden spoon or a man. Both work great. The latter also serves as a pepper, onion, and garlic chopper.

Turkey Meatloaf

1 lb. ground turkey

1/2 cup seasoned bread crumbs

1/2 onion, chopped

1/2 green or red pepper, chopped

1-2 cloves garlic, chopped

1 egg

2-3 splashes Worcestershire sauce

1/4 tsp. dry mustard

1/4 tsp. cumin

Mix all the ingredients together and smoosh into a loaf pan.
Bake at 350 degrees for 45 minutes to an hour.

Mushroom Wine Sauce

olive oil for sautéing

6 oz. mushrooms, sliced

1 cup water

1/4 cup white wine

1/2 tsp. thyme

2 pats French Herb Butter (see recipe) or crème fraîche or butter

Saute the mushrooms in the oil.
Add the water and wine and bring to a boil to reduce a bit.
Turn the heat down to medium; sprinkle in the thyme.
Just before serving, melt the butter into the sauce.

Make it a meal: Serve with a baked potato and steamed zucchini.

Wine: The rest of the white wine used in the recipe. Oops! Gone? Open another.

Pan-Seared Chicken Cutlets with Wine Sauce

Here is a super easy, sexy dinner. I made this for my man one Saturday night when he never came home from his class reunion. I had planned on joining him--even bought a dress. Then the organizer called that morning to say the event is stag. No women allowed at this Catholic boys school reunion. Misogynist!

This sauce works just as well with turkey. As you can see, I added mushrooms, but you do not need to. Also, I threw in a couple pats of French Herb Butter (see recipe) that I keep around just for this type of thing.

Pan-Seared Chicken Cutlets with Wine Sauce

1 lb. chicken breast

salt & pepper to taste

olive oil for searing

2 cups white wine

2 small spoonfuls Dijon mustard

parsley to taste

Use a mallet or empty wine bottle to pound chicken into a thin cutlet.
Sauté chicken in olive oil until just cooked, about 3 minutes per side.
Remove chicken from skillet and keep warm.
Pour wine into skillet and boil; if you want sliced mushrooms add them now.
Reduce heat, add mustard and parsley.
If you have herbed butter available add now.
Drizzle sauce over chicken and serve.

Make it a meal: Serve with steamed green beans and Loaded Sweet Potatoes (see recipe)

Wine: Chardonnay or Sauvignon Blanc

Vermonter BLT with Turkey

Where we ski at Killington, there is a fantastic pizza place that makes brick oven pizza. It is simply the best in the world. One of their specialties is called the Vermonter BLT. I have adapted their idea to my sandwich. This is an adult BLT.

Vermonter BLT with Turkey

2 slices of wheat bread, toasted

Vermont sharp cheddar

Turkey slices

artichoke hearts

sun-dried tomatoes

bacon

mayonnaise

Assemble everything on the toast.
Manga!

Make it a meal: What else do you need?

Wine: Chianti

Turkey Panini with Avocado Dressing

I make all my paninis in my George Foreman grill. Put the sandwich in, bring the top down, it’s as easy as opening up a box of doughnuts for breakfast. It’s small, it’s light, and it’s super easy to clean. I don’t have time to spend all day cleaning things.

If you are an accomplished chef, you could probably grill this in a pan, turning once without the insides falling out all over the place. I’m not that person. Or if you are gadget-girl and have a panini press, feel free to haul that thing out from wherever you store it, and go to town. You probably keep it to the left of the quesadilla-maker in a cabinet you need to stand on a chair to reach. I’m not that kind of cook, either.

Turkey Panini with Avocado Dressing

panini

Arnold’s Whole Wheat Sandwich Thins (see Food Article) or any bread you like

olive oil

deli turkey slices

a few slices tomato

cheese (Colby-Jack or Gouda)

dressing

2 small spoonfuls ranch salad dressing

½ small avocado, mashed

Brush the outside of each bread slice with oil.
Place bread oil sides down.
Top half the slices with turkey, tomato, cheese and dressing.
Top with remaining bread slices, oil sides up.
Place in a George Foreman grill and let her rip.

Options: Add bacon and your man will give you a foot rub tonight.

Make it a meal: Serve with potato chips or carrot sticks. I’ll diet tomorrow.

Wine: Chardonnay

Turkey Sandwich with Pesto Mayo & Craisins

Here’s a new twist on an old favorite. I have always loved turkey sandwiches with stuffing and cranberry sauce. It occurred to me Craisins or dried cranberries could deliver some of that same sweetness and flavor without opening up an entire can. The first time I tried this, I was conservative with the Craisins. Don’t be. Go nuts!

Turkey Sandwich with Pesto Mayo & Craisins

1 whole wheat bagel or other hearty bread

1 spoonful store-bought pesto

1 spoonful mayonnaise

1 small handful Craisins or dried cranberries

a couple slices Deli turkey

a few slices cheese (Havarti is nice and so is brie.)

lettuce

Toast the bagel.
Mix the pesto and mayo together; spread on both sides of the bagel.
Put the Craisins on the bottom bagel slice.
Add the turkey and top with cheese and lettuce.

Make it a meal: Serve with chips!

Wine: This depends on the cheese you choose. Havarti and brie go nicely with Chardonnay or Pinot Noir.

Turkey & Cheese Casserole

This is a super brunch dish as well as being a great way to use leftover turkey. The first time I made it, the man in my life had two servings. Bring it for a hearty breakfast on your next ski weekend. It's perfect for those family gatherings. Beware: This recipe makes a lot.

Brunch Turkey

3 cups cubed turkey

8 oz. shredded cheese ( I use Jarlsberg Lite, but anything works. Try cheddar or Havarti with dill.)

3 cups cubed French or Italian bread

1 tbs. flour

1 tbs. Dijon mustard

3 tbs. melted butter

4 large eggs, beaten

2 ½ cups milk

pinch salt

pinch pepper


Place bread, turkey, and cheese in a large bowl.
In another bowl, mix the flour, mustard, melted butter, eggs, milk, salt, and pepper.
Pour the milk mixture over cubed bread, turkey and cheese.
Stir.
Let stand a few minutes while the oven heats to 350 degrees.
Pour into a buttered 2-quart baking dish. Bake for about 50 to 60 minutes, or until puffed and browned and gorgeous.
A knife inserted in center should come out with very little liquid on it.