Posts for November 24th 2010
All you have to do is whisk together the liquid ingredients with traditional pumpkin-pie spices and toss with day-old bread. Then you bake, and in 25 minutes you'll have a warm dessert that's scrumptious enough to be the Thanksgiving finale.
Serve with a heaping scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream and your guests will be happy and satisfied. It's also transportable and can be made ahead, making it a great dessert for entertaining. Get the effortless method now.
8 ounces Spanish chorizo (cured sausage), thinly sliced
4 leeks (white and light green parts), cut into half-moons
1 1/2 pounds Yukon gold potatoes (about 4 medium), cut into 1/2-inch pieces
1 28-ounce can diced tomatoes
Kosher salt and black pepper
2 pounds skinless firm white fish (such as halibut or cod), cut into 2-inch pieces
1/2 cup chopped fresh flat-leaf parsley
- In a large pot, brown the chorizo over medium-high heat, 1 to 2 minutes.
- Add the leeks and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
- Add the potatoes, tomatoes (with their juices), 3 cups water, ¾ teaspoon salt, and ¼ teaspoon pepper. Cover and bring to a boil.
- Reduce heat and simmer until the potatoes are just tender, 10 to 12 minutes.
- Add the fish and simmer gently until opaque throughout, 5 to 6 minutes. Stir in the parsley before serving.
- Main Dishes, Soup
2 cups roast turkey, shredded
1 tablespoon chopped parsley
Salt and freshly ground black pepper
8 small flour tortillas
1/2 cup cranberry sauce (optional)
1 cup white cheddar cheese, shredded
1 tablespoon unsalted butter, melted
Sliced avocado, for serving (optional)
- Toss the shredded turkey with the chopped parsley. Season with salt and pepper.
- Place 4 tortillas on a work surface. Spread with 1-2 heaping tablespoons of cranberry sauce (if using). Cover with the turkey and parsley mixture and cheese. Top with the remaining 4 tortillas to close the quesadillas.
- In a large grill pan or skillet, brush 1 tablespoon butter over medium-low heat. When the butter is melted place one of the quesadillas in the pan. Cook until the cheese is melted and the tortilla is browned, about 6-8 minutes. While it cooks, spread the other side with a little bit of butter. Flip and cook on the other side, until the cheese is melted, the meat is heated through, and the outside is browned and crispy.
- Repeat with the remaining quesadillas. Slice into wedges and enjoy with the avocado, if desired.
- Main Dishes, Poultry
You can easily turn up the volume on your basic mashed potatoes by adding in all sorts of flavoring ingredients. Bacon provides a porky goodness, chives a subtle onion flavor, and horseradish gives them punch. Learn how to make super flavorful mashed potatoes when you watch the video now!
2 ounces cranberry juice
2 ounces cranberry vodka
1/2 ounce grenadine
1/2 ounce simple syrup
8 fresh mint leaves, 7 torn, 1 whole leaf for garnish
- Combine the cranberry juice, vodka, grenadine, simple syrup, and 7 torn mint leaves in a cocktail shaker. Shake with ice and strain into a martini glass.
- Smack the whole mint leaf in the palm of your hand to release the oils and drop it into the drink.
Makes 1 drink.
- Drinks, Cocktails
- North American