Holiday: Thanksgiving

November 21, 2012

The Best Turkey Soup Ever

This soup is so tasty that I buy turkey during the year just to make it. And after Thanksgiving, it's the perfect way to use up some of your leftovers.

Creamy Turkey & Wild Rice Soup

5 tablespoons butter (1 tablespoon for sauteing, 4 tablespoons for cream sauce)

1/3 cup diced celery (1/4" dice)

1/2 cup diced carrots (1/4" dice)

1 small onion, finely chopped (about 1/2 cup)

4 cups chicken broth (1 32-ounce carton)

1 cup water

3/4 cup wild rice

2 cups diced cooked turkey (about 1 pound)

6 tablespoons all-purpose flour

1/4 teaspoon poultry seasoning

1 1/4 cups half-and-half

2 tablespoons white wine (optional)

3 slices bacon, cooked and crumbled

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Make the soup: Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened - about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.

Make the cream sauce: Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened - about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve.

Cover

You can find this recipe and many more in my cookbook, The Farm Chicks in the Kitchen.

October 22, 2012

Cider A La Mode

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I love apple season and getting to have fresh-pressed cider is just an added bonus. The other night I was thinking about how much I wanted some apple pie but I wanted it RIGHT then. And since pie takes a while, I started thinking about what I could make instead. Cider. Spiced Cider. Hmmmm, could I add a dollop of ice cream and make it a Cider A La Mode? YES! And this little treat was born.

Ingredients:

1 cup fresh-pressed cider

1 teaspoon granulated sugar (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 scoop vanilla ice cream (you can use your favorite non-dairy variety to make it vegan)

Heat cider, then stir in sugar, cinnamon, and nutmeg. Add ice cream and drink right away.

Please note, this isn't a mulled cider. This is a quick-fix kind of treat. The longer you heat cider with spices, the more intense the spice flavor becomes. If you are going to do this as a mulled cider, you'll want to experiment with the spices to suit your taste. Also, if you ever make mulled cider, I'd recommend using a cinnamon stick rather than ground cinnamon because it gives a great flavor without the powdery consistency of the ground cinnamon.

If you want to make more than one cup, just double or triple ingredients as needed.

IMG_3444Sources:

Glass mug: TJ Maxx

Handmade kitchen cloth: Katelyn Foutch

Ice cream scoop: Beam & Anchor

February 27, 2011

Cherry Crumble Pie

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November 22, 2010

Serena's No Bake Pumpkin CheeseCAKE

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November 21, 2010

Thanksgiving Salad

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November 19, 2010

Let's Talk Turkey

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November 17, 2010

Caramel Banana Hazelnut Pie

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July 29, 2010

Fresh Cherry Pie

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November 24, 2009

Thanksgiving Garland

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November 20, 2009

The Whipped Cream Secret

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March 13, 2009

My Place, Your Place, Little Toy Chair Place

Place markers can be such a cute way to liven up the table. I love using tiny vintage toy chairs as holders for everyone's names.  Names can be hand-printed onto paper, folded into a little tent, and set on each chair.

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November 10, 2008

Sweet Potato Bake

This little dish is incredibly delicious.  Packed with sweet potatoes and seasoned with nutmeg and cinnamon, it's almost like having pie with your Thanksgiving dinner!

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  • 1 29 ounce can sweet potatoes (drained and coarsely mashed)
  • 1/4 cup melted butter
  • 2 eggs (beaten)
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • PECAN TOPPING:
  • 1/4 cup butter (at room temperature)
  • 3 tablespoons all-purpose flour
  • 1/2 cup pecans (coarsely chopped)
  • 3/4 cups light brown sugar (packed)

Directions

 
  Preheat oven to 350 degrees. Combine topping ingredients together in a small mixing bowl until mixture is combined and crumbly. Set aside. In another bowl, combine filling ingredients and stir until well combined. Scoop into a small casserole pan and top with pecan topping. Bake for 30 minutes or until topping is browned and bubbly. Makes 12 servings.

Note

You can always substitute fresh-cooked sweet potatoes for the canned.  4-5 sweet potatoes should be used.



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