Turkey ala king is one of my favorite comfort foods.  My mom usually makes it after Thanksgiving with the leftover turkey, so it always reminds me of the holidays.  But you don’t have to wait until the holidays to make this hearty dish!  I had leftover turkey legs.

The Basics

• Cooked turkey – I like dark meat, but the choice is yours!  About 2-3 cups
• Cream of mushroom soup – 2 cans
• Small onion – diced
• Celery – 2 stalks chopped
• Mushrooms – I used sliced baby portobello.  About 2-3 cups
• Spices – I used Italian seasoning, sage and salt and pepper.  You can also use ground thyme and rosemary.
• Water – Or you can can use chicken/turkey broth or even milk. 1 cup
• Extra virgin olive oil – about 2-3 tbsp.
• Toasted bread

The Rundown

1. Heat olive oil in a sauce pan over medium heat.  Saute onions for about 3-4 minutes
2. Add celery and mushrooms. Sautee for about 3-4 minutes.
3. Add turkey and cream of mushroom soup.
4. Add water/broth/milk.
5. Add seasonings to taste. 
6. Heat until boiling, then reduce to low heat.
7. Continue cooking for about 15 minutes.  Serve on top of toast. Enjoy!

I was talking with a co-worker about a recipe I read in the local newspaper.  The recipe was essentially green bean bundles wrapped with bacon.  She mentioned that her kids loved the way she prepares green beans, which I learned later called “green beans almondine”.

She sold me on the dish so I stopped by the grocery store on my way home that night to try it out.  And let me tell you, I was so blown away on how such a simple recipe could be so amazing!  I’m already planning to make this for my next event when I have to make food! 

The roasted garlic and almond flavor infuses this amazing flavor in the green beans.  I especially love the crunch factor of the garlic and almonds.  This is definitely one of my favorite sides and become something I keep in heavy rotation!

The Basics

• green beans – I used fresh but I’ve seen some recipes use frozen.  If you use fresh, be sure to wash the beans and snip the tips off
• garlic – I used 4 cloves because I love garlic; peel and mince the garlic
• almond slivers – I used about 3 tbsp
• extra virgin olive oil - about 2-3 tbsp
• salt and pepper

The Rundown

1. Steam the green beans.  (To reduce the amount of dishes I had to wash later, I used Ziploc microwave steam bags.  They are awesome!)
2. Heat the EVOO in a frying pan over medium heat.
3. Add garlic and almond slivers.  Keep stirring the mixture and be careful not to burn the garlic.  Golden brown = good, chocolate brown = evil.
4. Add green beans in the pan and toss. 
5. Add salt and pepper to taste. Enjoy!

This seafood dish created by my Auntie May has a big bold taste of smokey oyster sauce, ginger and cilantro.  I’m pretty sure the name was a spontaneous creation when I asked what the name of this dish was.

The cilantro and oyster sauce gives this dish a unique smoky flavor that doesn’t mask the seafood, and the jalapeno pepper give it a warm heat.  If you’re a seafood lover, definitely give this a try!

The Basics

• Mussels in the shell
• Shrimp in the shell
• Cut squid or calamari
• Fresh cilantro – washed an roughly chopped
• Red bell pepper – washed, de-seeded and sliced
• Jalapeno pepper – washed, de-seeded and finely minced.  I like using a half of a pepper, but go for the whole pepper if you like really spicy food.
• Oyster sauce – about 1/3 cup or 3 good glugs from the bottle
• Fresh ginger – about 1 in, peeled and sliced
• Vegetable oil – about 1-2 tbsp
• Water – 1/2 cup
• Corn starch – about 1 tbsp

The Rundown

In a large pot, heat oil over medium heat.  Saute bell pepper, jalapeno and ginger for about 3-4 minutes.

Add all seafood, 1/4 cup of water and oyster sauce.  Mix well and cover.  Cook for about 5 minutes under low to medium heat.  Add cilantro and continue to cook for about 5 minutes.

Mix cornstarch in about 1/4 cup of water until well combined with no lumps.  Once seafood is cooked (shrimp is all pink and mussels are all opened), add cornstarch mixture to thicken the sauce.

Once mixture becomes thick, remove from heat and enjoy.  Enjoy!

Making your own chicken broth has so many benefits.  First of all, it’s cheaper than buying cans or boxes from the store.  Also it’s a very thrifty way to use spare chicken bones if you de-bone your own chicken.  Also you can add your own flavor, such as roasted garlic.

Second of all, it’s healthier.  You will be able to control the amount of salt and the fat left in the broth.

The Basics

• Chicken bones
• 2 onions – quartered
• Water
• Celery – roughly chopped
• Cloves of garlic – You can also add roasted garlic for a more intense flavor.
• Salt

The Rundown

Put all the ingredients in a pot, except water.  Add enough water to to cover the chicken.  Bring to a gentle boil.

Simmer uncovered for about 30 minutes.  Add salt to taste.

Remove from heat and let it cool completely.  Skim off the fat.  Using a strainer and a bowl, strain out all the protein, cooked chicken and veggies.

I like storing my broth in zip-top sandwich baggies so that I can use small serving portions at a time.  Stack the baggies in a large plastic container and freeze.

This is a great way to make a dessert if you aren’t a great baker, like me.  It’s super easy and simple, and the great thing is that people will think you made it from scratch!

I made this cake for Easter lunch, and I had a lot of compliments.  Definitely worth a try whether for company or for a nice treat at home!

The Basics

• Chocolate frosting
• Fresh ripe strawberries – washed and sliced thin
• Whipped cream – I used 1 tub of Cool Whip.
• Angel food cake – Store bought; found in the bakery section.
• Sliced almonds – crushed

The Rundown

1. Cut the cake into thirds horizontally.  Using a serrated knife helps in the cutting process.
2. Add a thin layer of whipped cream to top of the of the cake.
3. Add a layer of strawberries.
4. Add another thin layer of whipped cream on top of the strawberries.
5. Add a layer of cake.
6. Repeat steps 2-5 finishing with the top layer of cake.
7. Frost the cake with the chocolate frosting.
8. Garnish with strawberries and crushed almonds.  Enjoy!

Love garlic? Already baking something in the oven?  Try this simple garlic spread recipe given to me by my foodie friend Jerald!

You can spread it on bread or add it any recipe like soups, sauces or stews for a strong roasted garlic flavor.

The Basics

• 1 head of garlic
• Milk/heavy cream – about 1-2 tbsp.
• Salt

The Rundown

Cut to top off the head of garlic, just enough to expose each nub of garlic.  Place in a piece of heavy duty aluminum foil (or a small baking dish with a lid).  Form a bowl with the aluminum and add the milk or heavy cream.  Crumple over the foil to make a tight package.

Add to an oven that’s heated from anywhere between 325-375 degrees.  Let bake for about 30 minutes.

Carefully open the foil package. Voila!  The garlic should be cooked thoroughly to a nice golden color and all the milk/cream should be gone.

The skin should be easy to remove.  Remove all the skin, and put the cooked garlic in a small dish.  Add a pinch of salt and mash with a spoon until smooth and delicious.  Enjoy!

Holy guacamole, this is a super easy recipe!  Yeah, okay.  That was pretty lame.  But you know what’s NOT lame? Fresh guacamole!

I like to cook whatever is on sale, especially vegetables.  At the peak of the season you will get the best tasting and the best deal for produce.  If you can score avocados for less than $1, then that’s a heck of a deal!

Another great place to get produce are international or Asian markets, but buyer beware!  I’ve found that produce I’ve purchased there is usually already ripe so be prepared to start using it immediately!

The Basics

• 2 ripe avocados – They should be firm but have a slightly soft when given a tight squeeze.
• 1 lime – You can use lime juice if you have it.
• Garlic – 1 or 2 cloves should do the trick.  Finely minced or ground into a paste with a mortar and pestle.
• 1 small tomato; diced – I prefer Roma tomatoes.
• Coarse salt – Kosher, sea salt or the like

The Rundown

Half the avocado length-wise and running your knife against the pit.  When you remove the top half, you will have one half with the pit in tact.  To remove it, take a sharp knife and cleave it into the pit.  Hold the avocado and twist the knife and the pit should pop out.

Gently carve a grid into each half of the avocado.  Basically you will run your knife through, with the knife point scraping the inside of the avocado shell.  Once your done, you can take a spoon to scoop out the fruit.

Put the avocado in a large bowl.  Mash with a fork.  Add the garlic and tomatoes.  Add just a pinch of salt and a squeeze of lime.  Mix the guacamole.  Add a little bit of salt at a time until it tastes right.

Although the lime juice will slow the browning (oxidation) of the avocado, I would recommend searching this the day of preparation or put in a air-tight container and serve the next day.  Enjoy!

Thick and packed with flavor, split pea soup with chunks of ham is one of my favorite comfort foods.  This is especially if you have left-over ham.  This recipe makes enough for a large family.

The Basics

• Cooked ham cut into chunks – You’ll need at least 2 handfuls.
• 2 carrots – Peeled and sliced
• 2 potatoes; optional – peeled and diced
• 1 onion – diced
• 2 packages of dried split peas
• Chicken broth – about 3 or 4 cups.
• Water
• 1-2 bay leaves

The Rundown

Rinse one package of split peas with water.  In a dutch oven or a heavy pot with a lid, add onions, hams, chicken broth, the rinsed split peas, and bay leaves.

Bring to a gentle boil and cover with a lid.  Continue to cook for 30-45 minutes — just until the peas are soften.

Rinse other bag of peas.  Add carrots, celery, potatoes and peas.  Bring to a boil again.  Cover and cook for about 15-20 minutes — or until the new peas are softened.  The first batch of peas will pretty much turn into mush, while the second batch will keep its shape.  Enjoy!

I was determined to salvage some of the meat from my ham fail into something delicious.  Since the meat was dried out, the only way I could add flavor and moisture is using it in a casserole.

Although this dish was my salvation, you could also use the same recipe just to create a tasty meal!

The Basics

• Onion – diced
• 2 carrots – peeled and diced
• Red bell pepper – diced
• Cooked macaroni – about half a box
• Cooked ham – about 1 1/2 – 2 cups diced ham
• Frozen spinach – about 1 cup
• Frozen peas – about 1/2 cup
• 1 can of cream of celery
• 1 can of cream of chicken
• Salt and pepper
• Garlic powder
• Cooking oil – about 1 tbsp
• Parmesan cheese
• Breadcrumbs

The Rundown

Saute onions, red bell pepper and carrots with cooking oil in a pot for about 5 minutes in medium heat.  Preheat oven to 325 degrees.

Add ham, spinach and peas until heated through.  Sprinkle a little salt, pepper and garlic powder.  Then add the creams of celery and chicken and macaroni.

Pour mixture into a casserole dish.  Liberally sprinkle breadcrumbs and Parmesan cheese.  Bake for 20 minutes, or until the top begins to brown.  Enjoy!

A few days ago, I was challenged to make a vegan recipe.  While I could come up with vegetarian recipes, making a completely vegan meal was something I’ve never done before.

I wanted to make a satisfying meal without having to purchase specialty ingredients.  Thankfully, I was change my chicken lettuce wrap recipe into a vegan alternative!  This is a foodie exercise I will definitely try again soon!

The Basics

• Portabella mushrooms – Washed and diced into small pieces.
• 1 can of water chestnuts – Get the sliced kind and just cut them into smaller pieces.
• 1/2 med/large onion; diced
• 1 tbsp vegetable oil
• Brown sugar
• Soy sauce
• Sesame seed oil
• Red pepper flake – Only if you want too make it spicy.
• Peanuts; optional
• Rice noodles – I checked the label and there was no animal products! Score!
• Lettuce – I used Boston lettuce.

The Rundown

In a frying pan, saute onions in a frying pan until translucent (about 3 minutes on medium heat).  Combine 2 tbsp of soy sauce, 1 tsp rice wine vinegar, 1 tsp of brown sugar and 1 tbsp of sesame seed oil.  Add red pepper flake if you want.  Taste and adjust seasoning until it suits your tastes.

Add chopped portabella mushrooms to onions, and add prepared sauce.  Cook for about 3-5 minutes until mushrooms are fully cooked.  Add water chestnuts and a small handful of peanuts, and cook for 2 more minutes.

Put mushroom filling in a serving dish and serve with washed lettuce leaves and rice noodles.  Enjoy!