Something Warm & Tasty

I  made these turnovers a couple of years ago and they were delicious. They are pretty easy to make, but they do have several steps. They are worth the work.

Turkey and Brie Turnovers
1/2 Stick of Butter
3 Shallots, sliced thin
4-6 sprigs of Fresh Thyme
1/4 Cup White Wine OR 2 tablespoons lemon juice
1/4 Cup Chicken Stock
1/4 Cup Heavy Cream
1 Pound of Roasted Turkey
        *I got a breast and roasted it with spices, lemons,carrots, onion and celery and then shredded it.
Salt and Pepper
8 Slices of Brie Cheese
1 Package of Puff Pastry – 2 sheets
1 Egg – for the pastry egg wash

Glaze
1 Large Orange  – zested and juice 
Powdered sugar-enough to make a glaze consistency
Salt-just a pinch 

Preheat oven to 350. In a saute pan, add shallot, butter, and thyme. Saute until shallots are softened. Add turkey, chicken stock, cream and lemon juice/white wine. Let it meld together on low while you're preparing your puff pastry. 

Pull out two sheets of puff pastry. You should be able to get 4 squares. You can roll the puff pastry a little thinner if you'd like. I think it works a bit better to do that. In the middle of each square add a heaping scoop of your turkey mixture. Top with a slice of brie cheese and fold over like a triangle. Crimp the triangle and seal it. Brush the tops of the pastry with egg and bake in oven for 25 minutes. 

While the pastry is baking, mix your orange juice, powdered sugar, salt and zest together to make an orange glaze and then set aside. Once the pastry is done let it sit for a few minutes and then add the glaze when you're serving. 



With this next recipe you can use any combination of vegetable you like. I typically look in my crisper drawer and use what's in there. Some great combinations are carrot, zucchini, crook neck, onion and spinach. Carrot, broccoli, cauliflower and peas. Parsnip, celery, kale, onion and broccoli rabe.

Creamy Au Gratin Vegetables

1 large carrot

1/2 large onion
1 parsnip
2 stalks celery
2/3 cup spinach or dino kale
1/2 celery root 
                             Chop all veggies to the similar size. I cut celery stalks in long strips and onions in skinny slices. 

For the basic sauce:
1 can campbells cream of celery soup

1/4 cup milk
1/4 cup sour cream
1/4 tsp paprika  
salt and pepper

Combine sauce mixture over vegetables and pour into your baking dish. Preheat oven to 375o. 

Topping:
1/2 cup cheddar cheese
1 heaping tablespoon parmesan cheese
12-15 ritz crackers, crushed
1-2 tablespoons melted butter

Combine topping and distribute it across the veggies, cover and bake for 45minutes, then check for tenderness. Place back in uncovered until browned and bubbly on top.