Turkey Pot Pie meets Sheperd's Pie

I had some leftover turkey, but I didn't feel like making pastry for a pot pie.  Hmmm......what to do? So I thought mashed potatoes, that'll work!

5 potatoes, cooked and mashed
4 cups cooked turkey (or chicken)
2 tbsps olive oil
2 chopped carrots
2 stalks celery, chopped
1 chopped onion
1 tbsp fresh chopped cilantro
398ml/14 oz can creamed corn
1 tsp thyme
1 cup chicken broth
1 tbsp flour
paprika

Heat olive oil in a skillet and lightly fry the carrots, celery and onion until tender. Add the cilantro and thyme.

Whisk together the chicken broth with flour, then add to the skillet.  Cook for 2-3 minutes.  Add the creamed corn.  I could have made a layer of corn like a sheperd's pie but thought it would be good to just stir it in.

Don't forget to add the turkey.

Prepare an 8 cup casserole dish with cooking spray. Spoon into the casserole and top with mashed potatoes. You can spread them in or pipe them in.  I chose to use an ice cream scoop.  This worked well.

Sprinkle a little paprika on top and you're ready to go.

Bake in a 425 F oven for 25-30 minutes or until bubbly.

If you want to crisp up the top, broil a couple of minutes.

It's not a pretty dish, but it's full of flavour.

Nutella Greek Yogurt Frosting

If you love Nutella (who doesn't?) then you'll love this frosting!

1 cup marg or butter
2 cups icing sugar
3/4 cup Nutella
2 tbsps plain Greek yogurt
1 tsp vanilla
pinch salt

Cream the butter then add icing sugar by 1/2 cup increments.
Blend in the Nutella, yogurt, vanilla and salt.

If you want a thicker frosting add more icing sugar, a 1/4 cup at a time.  If you want to thin the frosting add a little more yogurt.

Make your favourite cupcakes and frost away!

Orange Chili variation of Bar-B-Barn Style Pork Ribs

This is a variation of my Bar-B-Barn Style Pork Ribs 

Use the method found in this recipe. It works great. The meat stays on the bone until you cut it off.  Then it all comes right away from the bone!

http://hotandcoldrunningmom.blogspot.ca/2014/05/bar-b-barn-ribs.html

1/4 cup OJ

1/4 cup orange marmalade

3/4 cup brown sugar

1/4 cup lemon juice

1/2 tsp salt

1/2 - 1 tsp chili powder. 

Barbecued Salmon in Pineapple Bark

OMG ...I could not wait to share this one!

4 salmon fillets
1 fresh pineapple

1/3 cup honey
1/4 cup light soya sauce
2 tbsps lemon juice
a few drops of sesame seed oil
1 tbsp fresh chopped coriander

salt and lemon pepper to taste

Mix honey, soya sauce, lemon juice, sesame seed oil and coriander together and pour into a ziplock bag. You may not use all the marinade depending on the size of your fillets. Add the salmon and press out as much air as you can. Refrigerate for 30 minutes or up to 4 hours.

In the meantime prepare your pineapple bark. Don't forget to wash the pineapple and scrub it with a vegetable brush. Then stand it on end and slice down the sides. 

Remove the salmon from the marinade, sprinkle with salt and lemon pepper and place between two pieces of pineapple bark.
Tie up with a piece of kitchen string about 24 inches long.

Set temperature on BBQ to between 425-450F.
Place your neat little packets on the grill, close the lid and cook for 10 minutes.

Flip them over and cook another 10 minutes.

Take one off at that time to check it.  The salmon should flake easily. 

Snip the string and serve salmon on the bottom piece of pineapple bark. The flavours are all sealed in by the pineapple and the salmon is beautifully moist.

Next time.....chicken breasts.  Oh ya, it's gonna happen!


Update: Aug 14, 2015
The chicken turned out great! Here's the link
http://hotandcoldrunningmom.blogspot.ca/2015/08/chicken-breasts-grilled-in-pineapple.html

Adapted from: http://makethebestofeverything.com/

Barbecued Salmon in Pineapple Bark

OMG ...I could not wait to share this one!

4 salmon fillets
1 fresh pineapple

1/3 cup honey
1/4 cup light soya sauce
2 tbsps lemon juice
a few drops of sesame seed oil
1 tbsp fresh chopped coriander

salt and lemon pepper to taste

Mix honey, soya sauce, lemon juice, sesame seed oil and coriander together and pour into a ziplock bag. You may not use all the marinade depending on the size of your fillets. Add the salmon and press out as much air as you can. Refrigerate for 30 minutes or up to 4 hours.

In the meantime prepare your pineapple bark. Don't forget to wash the pineapple and scrub it with a vegetable brush. Then stand it on end and slice down the sides. 

Remove the salmon from the marinade, sprinkle with salt and lemon pepper and place between two pieces of pineapple bark.
Tie up with a piece of kitchen string about 24 inches long.

Set temperature on BBQ to between 425-450F.
Place your neat little packets on the grill, close the lid and cook for 10 minutes.

Flip them over and cook another 10 minutes.

Take one off at that time to check it.  The salmon should flake easily. 

Snip the string and serve salmon on the bottom piece of pineapple bark. The flavours are all sealed in by the pineapple and the salmon is beautifully moist.

Next time.....chicken breasts.  Oh ya, it's gonna happen!


Update: Aug 14, 2015
The chicken turned out great! Here's the link
http://hotandcoldrunningmom.blogspot.ca/2015/08/chicken-breasts-grilled-in-pineapple.html

Adapted from: http://makethebestofeverything.com/

Peanut Butter and Apple Oat Cookies

You've never had a PB sandwich with slices of apple in it? You've got to try it! Or make these cookies.

1/2 cup chopped or crushed unsalted peanuts
1 cup oats
3/4 cup whole wheat flour
1  1/2 tsp baking powder
1/8 tsp salt
1/2 cup sugar
3/4 cup chopped apple with peel

2 eggs
2 tbsps peanut butter
1 tsp vanilla
2 tbsps brewed coffee

Use an empty wax cereal bag and a rolling pin to crush the peanuts.

Mix all the dry ingredients together.

Mix all the wet together. Add the wet to the dry until it comes together like this.

Chill 1 hour then scoop heaping tablespoonfuls onto prepared cookie sheet 2" apart.  Press down lightly.

Bake at 350F for 15-17 minutes.

But try the sandwich too  ; )

Asian Pasta Salad with Sweet Mandarin Dressing

Oh my goodness this is a tasty salad. Sweet and crunchy with a little zing!

3 cups cooked shell pasta
284 ml/ 10 oz can mandarin orange segments, drained and reserve liquid
1/2 cup dried cranberries
1/4 cup fresh chopped cilantro
2 tbsps unsalted peanuts
2 tbsps sunflower seeds
3 cups mixed greens
1/4 cup sliced celery

Dressing:

1/4 cup mandarin reserved liquid
1/4 cup red wine vinegar
1/2 tsp garlic powder
1/4 tsp ginger powder
1 tbsp plum sauce
1 tsp light soya sauce
1/4 tsp pepper
1/4 tsp salt
1 tbsp honey
1/3 cup olive oil

Once the pasta is cooked and chilled, toss together with the remaining ingredients.

Mix the dressing up and add enough to the salad to coat. 

If you want to add beef take a few tbsps of dressing and marinate the meat for about 1 hour. Grill, slice and serve over the salad.  I used a piece of sirloin which unfortunately was cooked indoors. Grilled would have been better. Maybe next time I'll get my "grillmaster" to bbq it for me : )