Homemade Potato Soup with Chiabata Rolls

I finally used up my leftover mashed potatoes!!  This soup is made with, you got it, mashed potatoes, turkey stock, heavy cream, onions, celery, carrots and garlic.

Mince your vegetables and saute in butter until softened.  Add some kosher salt and fresh ground pepper.  Ladle in about 4 cups of leftover turkey stock (or canned) and add potatoes.  Let simmer for about an hour or so.  Add in cream and let cook down until desired thickness.  Top with chopped bacon, green onion, and shredded cheese. 

Chiabata rolls were good, but I think I still need to fine-tune my technique.  I'll post the recipe when I've found one I really like.

After The Holiday

Now that Thanksgiving is out of the way, you can focus on cooking things YOU want to make.  This week, my plan is to make cinnamon raisin bread, turkey pot pie (yay, more leftovers), and homemade ice cream.  You know I'll keep you posted with the results and pictures.

Just remember, you put on a fantastic feast this past week, so now it's time for you.  Always make sure you are your first priority, even if it only means 10 minutes in a quiet room.  You'll feel much better for it. 

Until later.....Mitzi

Thanksgiving Pictures



Corn Dish

Brussels Sprouts with Shallots and Pecans

Fresh Green Bean Casserole

Fresh and Canned Pumpkin Pies

Lemon Meringue Pie

Mini Chocolate Kahlua Walnut Tarts

Ready for Roasting

Ready for Carving

Sour Cream Raisin Pie

Stuffed Acorn Squash

Ok, so the holidays are over, but you have leftovers...

What do you do with the leftover turkey, stuffing and mashed potatoes?  Here's what I did.  I mixed them all together with an egg, rolled them into balls, rolled them in Panko, then fried them and served them with leftover gravy.  Simple and tasty.

Chicken Parmesean

1 C flour
1/8 tsp cayenne pepper 
2 tsp garlic powder
1 tsp salt
fresh ground pepper
3 eggs beaten
2 C Panko bread crumbs
1/2 C fresh parmesean cheese
6 thin-cut chicken breasts (you can use whole and slice in half yourself)
Fresh Mozzarella Cheese sliced
2 lg cans tomatoes (I use San Marzano) crushed by hand
3 cloves garlic
1 onion chopped chopped
2 tsp Italian seasoning
2 tsp sugar
1/2 tsp crushed red peppers
oil for frying

Salt and pepper chicken breasts.  Mix flour, cayenne pepper, garlic powder, salt and pepper in one dish.  Beat the 3 eggs in another dish.  Mix Panko and parmesean in a third dish.  This will be your dredging station.

Dredge chicken in flour on both sides, shaking off any excess.  Dip into egg until coated well, letting excess drain off.  Put into Panko bowl, pressing mixture into both sides of the chicken.  Place on a rack, which is inside a baking sheet.  Repeat process until done.  Place in refrigerator for at least an hour (this helps seal the coating on the chicken).

In a large pan, saute onions in small amount of olive oil, until translucent.  Add garlic, red pepper flakes and Italian seasoning.  Cook for a minute more.  Add tomatoes, crushing them with your hand as they come out of the can.  Add sugar and salt and pepper to taste.  Cover and simmer for about an hour.

Remove chicken from refrigerator.  Add enough vegetabe oil to your pan so that it comes up 2/3 of the side of your pan.  Heat to 350 degrees.  Add chicken and fry until brown (don't crowd the pan).  Drain, and place back on cookie sheet.  Top each piece with enough mozzarella to cover the top of the chicken.  Place in 350 degree oven, and cook until cheese is melted and just starting to brown. 

Serve with linguini and sauce.

It's time to get the shopping done for Thanksgiving dinner.  The pumpkin has been baked, scooped and run through a food mill.  I roasted the pumpkin seeds and then coated them with butter, worcestershire, garlic, sea salt and red pepper.  They roasted up so nicely, that you could eat the shells and all.

Thanksgiving Dinner

The key to a stressless holiday dinner is prep work.  Get as much done ahead of time as possible.  Pies can be made 1-2 days in advance, as can the stuffing.  Most appetizers can be prepared ahead of time, and kept refrigerated.  I can even prepare my turkey the day before, sans cooking.

First thing in the morning of the holiday, peel your vegetables and put them in their respective cooking pots with cold water.  Whipped cream can be made.  It's holds much better if you use powdered sugar instead of regular sugar. 

Basically, get all the grunt work out of the way, so that you can enjoy your company without flying around the kitchen in a crazed manner. 

Here is what will be served at our house on Thanksgiving Day.  I will be more than happy to post any of the recipes, however, pictures will have to follow the day after.

Scarlet O'Hara Cocktails

Blue Cheese Stuffed Celery
Roasted Shrimp Cocktail
Assorted Olives and Cheeses with Crackers

Boned and Rolled Stuffed Turkey (extra stuffing on the side)
Mashed Potatoes
Green Bean Casserole with a Twist
Braised Brussels Sprouts with Bacon and Pecans
Corn Dish
Stuffed Acorn Squash
Gravy

Apple Pie
Fresh Pumpkin Pie
Chocolate Kahlua Walnut Pie
Sour Cream Raisin Pie
Lemon Merinque Pie

The most important message here is to enjoy the true meaning of the day:  spending time with friends and family and giving thanks, especially in these times.  Relax and have fun!  It's only food...with your signature on it.  :)