This is a one of our go-to leftover Thanksgiving turkey recipes. It travels really well, so it’s something I make to deliver to our kids. Simple to prepare and it feeds a crowd. Whether you use turkey or chicken, it’s a super satisfying and cozy meal.
Chicken (or Turkey) Spaghetti Casserole
- 4 cups shredded chicken or turkey
- 12 oz package of spaghetti, cooked 1 minute less than recommended & drained
- 1 can of cream of chicken soup
- 1/4 cup chicken broth
- 1 (8 oz.) light sour cream
- 4 TBS melted butter
- 1/4 tsp cayenne
- 1 tsp Italian seasoning
- 1/4 chopped fresh parsley
- Sea salt & pepper to taste
- 1/3 cup grated Parmesan
- 2 cups shredded sharp cheddar cheese
- 2 TBS melted butter
- 1 cup Italian bread crumbs or chickpea crumbs
- 1 cup shredded sharp cheddar cheese
- Preheat oven to 350°. Grease a 9×13 baking dish.
- Combine everything except the topping.
- To make topping, combine the melted butter & bread crumbs.
- Top the casserole with 1 cup cheddar cheese & then the butter & bread crumb mixture.
- Bake for 45 minutes to 1 hour, until bubbly.
I was looking for an Asian recipe for making salmon and found this gem. It is originally from My Diary of Us. She has a blog and Instagram page by the same title. I made a couple of tweaks for ease of preparation. I really love this twist on baked salmon.
- 1 – 2 lbs salmon
- 1 TBS white miso paste
- 2 TBS soy sauce
- 1 TBS grated ginger
- 1 TBS red wine vinegar
- 1 TBS honey
- 1 tsp sesame oil
- Garnish: Green onion slices & black sesame seeds
- Preheat oven to 425 degrees.
- Prepare a baking sheet with foil & parchment paper. Place salmon on the parchment. Refrigerate until the next step.
- Make a glaze with the miso paste, soy sauce, ginger, red wine vinegar, honey & sesame oil in a bowl. Whisk until smooth. Set aside.
- Pour the marinade on the salmon and refrigerate for 30 minutes.
- Remove from the refrigerator and bake for 10 -15 minutes.
- Switch the oven to broil and broil on high for 2 minutes to caramelization the top of the salmon.
- Garnish with sliced green onions & sesame seeds and serve.
I made this for a family gathering and everyone went crazy over this dish. It’s great as a side dish or as the main meal. It has a few steps, but it is well worth it. The best part is that I used cherry tomatoes from my garden! This is gonna be a permanent fixture on our table. The original recipe is from Half Baked Harvest and was made with gnocchi. In addition to using pasta, I made a few other tweaks for my taste. The link to the original recipe is on the recipe.
Summer Pasta w/Roasted Tomato Pesto, Corn, Zucchini & Feta
- 3 pints cherry tomatoes
- 2/3 cup toasted pine nuts
- 1 TBS lemon zest
- 2 cloves of garlic
- 1/2 cup Parmesan cheese
- 1 tsp red pepper flakes
- 1/4 cup olive oil
- 1 package of gemelli pasta (I used a 17.6 oz package)
- 4 zucchini, quartered
- 4 ears of fresh corn, kernels cut off the cob
- 1 (8 oz) block of feta cheese cut into small cubes
- Sea salt & pepper to taste
- Fresh basil & red pepper flakes for garnish
- Preheat oven to 400 degrees
- In a roasting pan, drizzle tomatoes with olive oil & season with sea salt and pepper. Roast tomatoes for 10-15 minutes, or until they start to blister & split. Remove from oven & let cool.
- Meanwhile, prepare pasta according to package directions & subtracting 1 minute from suggested cooking time. Before draining reserve 1 cup of pasta liquid.
- When done, drain pasta and return pot to stove. Add 2 TBS olive oil and sauté fresh corn niblets for 3-4 minutes.
- Meanwhile, add 1 pint of the roasted tomatoes and the toasted pine nuts, lemon zest, garlic, cheese, & olive oil to a blender or food processor. Pulse until smooth. Set aside.
- Add the remaining roasted tomatoes (and any liquid from roasting), zucchini & reserved pasta water to the sautéed corn. Add sea salt & pepper to taste.
- Add in the drained pasta, feta cheese cubes and the tomato pesto sauce. Toss until everything is coated.
- Garnish with fresh basil & red pepper flakes. Serve warm.
This post is dedicated to all the fabulous food of black origin. Bernice “Lady Bug” Barnes is my daughter’s boyfriend’s mom. Marcus is from North Carolina and his family makes some of the most scrumptious looking dishes I have ever seen. The Barnes family has a huge family reunion each September, where many of these dishes are shared. I asked Marcus what I should make to celebrate the food he grew up with and he said it had to be Chicken Pastry. His mom usually makes this with turkey, but she explained chicken was fine, too. This is her recipe.
Chicken Pastry by Mrs. Barnes
Original recipe from Bernice “Lady Bug” Barnes as told to my daughter, Destiny. Some adjustments were made for my ease of preparation. Mrs. Barnes usually makes this with turkey & she uses self rising flour. Her daughter said she uses all purpose flour, so that’s what I used.
- 1 chicken, cut up (I used 3 chicken breasts & 3 chicken thighs)
- Salt & Pepper (I used very fine pepper)
- 3 cups all purpose flour
- 1 cup reserved broth
- Chicken bouillon granules or base
- Butter to prepare a thickening slurry (2 TBS melted butter & 1/4 cup flour combined until smooth. Then add 1/4 cup broth & mix well)
- Parsley & fresh cracked pepper for garnish
- Place chicken in a large pot & cover with water. Make sure there is at least 3-4 inches of water above the chicken. Add salt and bring to a boil. Reduce to a low boil, cover & cook the chicken for about 30-45 minutes.
- Remove cooked chicken and place it on a pan to cool. Turn off the heat to the broth.
- At this point, I strain my broth and return it to the pot. Reserve 1 cup of chicken broth & set aside.
- While the chicken is cooling, sift the flour with a tsp of salt into a large bowl.
- Wearing culinary gloves, make a well in the flour. Pour in a half cup of your reserved chicken broth and begin mixing by hand.
- Continue to add small amounts of broth until a sticky dough is formed. There will be some lumps.
- Form the dough into a ball & place on a floured surface.
- Cover the dough ball with wax paper & roll out to a 1/8-1/4 inch thickness. Cut into strips and then cut across to make small rectangles.
- Refrigerate for at least 30 minutes.
- Debone your chicken and shred into small pieces. Return the bones & skin to your pot of broth and bring to a simmer. Add 1 TBS of chicken base & 1 TBS of fine pepper. Taste to see if you need to add any salt. If it is too salty, you can add a bit of water. Cover and simmer on very low for 30 more minutes. By then your pastry is ready to remove from the refrigerator. Before you get it out, remove all the bones and skin from the broth with a strainer.
- Return the broth to a low rolling boil.
- Start adding 3-4 pastry pieces at a time to the boiling broth. Continue adding the pastry a bit at a time. Once all the pastry is added, put the shredded chicken in. Reduce heat to a simmer.
- If after a few minutes, the broth is still too thin add the slurry described above.
- Simmer on low for 45 minutes or longer, depending on how tender you like your pastry.
- Serve with fresh cracked pepper & a sprinkle of parsley.
This hearty soup is my mom’s recipe. It kind of reminds me of an Irish stew, my reason for sharing this in a series of St. Patrick’s Day recipes. You could easily eliminate the sausage and make this vegan. Either way, this soup is flavorful and feels like a hug!
You could easily make this vegan, by taking out the sausage and using vegetable broth, instead of chicken broth.
- 1 large sausage link, cut into bite size pieces (About 2-3 cups. You can use any sausage you like. I usually use beef, but chicken sausage would well, too)
- 2 bay leaves
- Sea salt & pepper to taste
- 6 cups of chicken broth
- 1 cup lentils (I usually use green lentils)
- 3 carrots, chopped into bite size chunks
- 3 celery stalks, chopped
- 1/2 onion, chopped
- 2 medium potatoes, chopped into bite size chunks
- Juice of 1/2 lemon
- Chopped parsley for garnish
- Put everything in a large stock pot, except the potatoes & lemon.
- Bring to a boil and reduce to a simmer for 30-40 minutes. Add the potatoes and return to a boil. Simmer for another 15 minutes, or until the potatoes are tender.
- Just before serving add the lemon juice. Garnish with chopped parsley.
I was inspired to make this dish after seeing something similar posted by a fellow foodie. These meatballs are tender and filling. One will do; maybe even just half. My hubs loved this dish and the hearty red sauce is what makes it. I hope you try it!
XL Meatballs & Pasta in Hearty Red Sauce
- 1 lb ground beef
- 1 cup bread crumbs (I used leftover Pepperidge Farm Herb Stuffing mix I had in the freezer)
- 1/4 cup parmesan cheese
- 1 egg
- Sea salt & fresh cracked pepper to taste
- 1 (15 oz) jar of good marinara or homemade red sauce (See link in notes)
- 1 lb linguine, cooked al dente
- Preheat oven to 375 degrees. Line a baking sheet with foil and parchment paper.
- Combine ground beef, bread crumbs, Parmesan, egg and salt & pepper in a large bowl. Form beef mixture into 4-5 large meatballs.
- Bake the meatballs for 10 minutes. Turn the meat balls over and bake for another 8-10 minutes. I use a temperature prob and remove them when they are at 165 degrees internal temperature.
- While your meatballs are baking, heat your red sauce & prepare your linguine.
- Add the prepared linguine to the red sauce and toss.
- Place a serving of linguine tossed in the red in a bowl. Top with 1 or 2 meatballs. Garnish with additional Parmesan & green herbs.
We had a cold wave here in San Antonio & that means my hubs will ask for this chicken soup. I got this recipe from a friend’s mom over 10 years ago. Ok, I’m lying…it was way further back than that. This soup requires stretchy pants, a fire & a comfy chair. Enjoy!
Old Fashioned Chicken Soup
- For Chicken Stock:
- 2 boneless chicken breasts and 4 boneless chicken thighs
- 1/2 onion, 1 celery stalk, 1 carrot, 2 bay leaves, salt
- For Soup:
- 1/2 onion, chopped
- 3 ribs of celery, chopped
- 3 carrots, chopped
- 4-5 potatoes, chopped
- 1 (14.5 oz) can petite diced tomatoes
- 1/2 16 oz package of extra wide egg noodles
- Italian parsley for garnish
- Cover chicken and vegetables with salted water in a large stock pot. Water should be about an inch over chicken. Cook on medium heat, until chicken is tender.
- Remove chicken and let cool. Remove vegetables used to make the stock and discard. Strain broth and return to stock pot with one bay leaf. Continue to simmer.
- Add the chopped vegetables and tomatoes (the entire can of tomatoes - no need to drain) to the broth. Add salt and pepper to taste. Simmer on low heat for 20-25 minutes. This should give the vegetables time to cook & soften a bit.
- Now, add your noodles. Simmer on low heat for an additional 20-30 minutes.
- While the noodles are cooking, shred the cooled chicken. Add to pot continue simmering.
- Soup is done when veggies and noodles are soft and tender.
- Serve soup with a bit of chopped parsley on top.
This recipe has been a family favorite for years. I first found it in my 1989 Southern Living Annual Cookbook. I’ve made a few tweaks over the years for ease of preparation. This chicken is flavorful, rich and impressive. I served it with Mustard Roasted Potatoes and a simple salad. You will love this recipe!
Original recipe from Southern Living 1989 Annual Recipes. I have made changes to the original recipe for ease of preparation.
- 3/4 cup butter
- 2 cups flour
- 1 heaping cup of pecans
- 1/8 cup sesame seeds
- 1 TBS smoked paprika
- 1 tsp sea salt
- 1 tsp white pepper
- 1 egg
- 1 1/2 cups buttermilk
- 8 chicken breasts
- Preheat oven to 350 degrees. Melt butter on large baking sheet as oven comes to 350 degrees. Once melted, remove from oven and set aside.
- While butter is melting, combine flour, pecans, sesame seeds, paprika and salt & pepper in a food processor. Pulse until pecans are finely chopped. Place mixture on a large plate.
- In a large bowl, mix the egg and buttermilk.
- Dip chicken in egg mixture and then dredge in flour mixture. Place each one, breast side down, on the baking sheet (in the butter) and turn once to coat with butter. You want the pretty side of the breast facing up.
- Bake at 350 degrees for 30 minutes or until done.
If you’re looking for a fancilious holiday dinner idea, I highly recommend this easy meal. I promise you can do it! The hardest thing is peeling & deveining the shrimp. I sautéed the shrimp with a homemade tomato sauce, but you could certainly use store bought. To make it extra special I topped it with lightly browned Italian chickpea crumbs and lemon zest. Amazing flavors and so festive!
Creamy Saffron Linguine & Prawns
- 1 lb linguine prepared according to package directions (minus 1 minute)
- 4 TBS water
- 1 tsp saffron threads
- 1 1/3 cups heavy cream
- 2 TBS grated Parmesan
- 1 tsp lemon zest
- 2 egg yolks
- Sea salt & cracked pepper, to taste
- 12 large prawns, deveined with tails left on
- 1 cup marinara sauce
- 1 cup Italian bread crumbs or chickpea crumbs mixed with 1 TBS lemon zest
- Prepare pasta according to package directions. If the package says to cook 10-12 minutes, subtract 1 minute (cooking for 9 minutes. Reserve 1 cup of cooking liquid and drain.
- While the pasta is cooking, bring 4 TBS of filtered water to boil in a small dish in the microwave. Place saffron in the water. Let steep for several minutes.
- Add the cream to the saffron & water. Cook over medium heat until it is at a simmer. Add the Parmesan & lemon zest. Lower heat & simmer for 3-4 minutes.
- Heat 1 TBS of olive oil in a sauté pan on medium heat. Add the prawns & cook on both sides. Add marinara & cook until it bubbles a little. Toss the shrimp and sauce together. Turn heat to a low simmer for 2-3 minutes.
- Remove cream from heat. While whisking, add the eggs yolks. Return the saucepan to the stove & turn heat to low simmer. Simmer for 1-2 minutes, until mixture begins to thicken.
- Add the drained pasta to cream mixture and toss. Use cooking water to thin, if needed. The pasta is going to soak up the sauce.
- Heat the bread or chickpea crumbs & lemon zest in a sauté pan, until lightly browned.
- Place portions of the creamy linguine in pasta bowl. Place 3 of the prawns on the side of the pasta. Sprinkle a couple of tablespoons of prepared bread crumbs on top. Garnish with Italian parsley.
It’s cold outside! This spicy soup is both comforting and fresh! From the rich red broth, the crisp toppings, to the tender shredded chicken, this hearty soup will warm your soul.
- For Chicken and Stock:
- 2 chicken breasts and 4 chicken thighs (on the bone & w/skin)
- 1 carrot
- 1/2 onion (save other half for later use)
- 1 celery stock
- Salt & Pepper to taste
- For Finishing Soup:
- Other half of onion, chopped
- 2 minced garlic cloves
- Olive oil
- 1 14.5 oz can of Mild Enchilada Sauce
- 1 small can of chopped green chilies
- 1 tsp each of chili powder & cumin
- Dash of cayenne
- 1 - 2 TBS Better than Bouillon Chicken has
- Salt to taste
- 30 oz can of White Hominy
- 1 tsp of Mexican oregano
- 1 cup roughly chopped cilantro
- 3-4 thinly sliced radishes
- 1/2 red onion, chopped
- 1-2 avocados, sliced
- Cover chicken & veggies w/salted water & boil until tender (about 30 minutes). Remove chicken and let cool. Strain broth and discard vegetables.
- Sauté 1 cup of chopped onion, 2 minced garlic cloves and can of green chilies in olive oil until tender. Add to broth.
- Add a 14.5 oz. can of mild red enchilada sauce and the chili powder, cumin & cayenne to the broth
- Shred the cooled chicken while the broth simmers
- Add the shredded chicken, 1 tsp of Mexican oregano and a 30 oz. can of white hominy. Add salt & chicken bouillon, to taste. Continue simmering for 30-40 minutes.
- Prepare roughly chopped cilantro, thinly sliced radishes, chopped red onion and sliced avocado for garnish
- Serve in a bowl & squeeze a quarter lime on top & indulge!