More is Better

My sister is the GUEST BLOGGER for this recipe. It is from America's Test Kitchen and the recipe ran in THE BOSTON GLOBE. Great salad and flavors and so perfect for the holidays! Thanks Linda for a delicious meal! Serves 6 In this salad, inspired by a recipe from  The Italian Country Table,  rounds of goat cheese tinted red and green with paprika and minced chives lend an unmistakable Christmas vibe. I like the inner leaves of Boston, bibb, or other butter lettuce for their mild, sweet flavor and the visual drama of the colorful cheese against the lettuce’s pale green. An 8-ounce log of fresh goat cheese should measure 6 inches, perfect for 12 ½-inch slices. To slice neatly, use a length of unflavored dental floss, nylon thread, or even fishing line. Allowing the rounds to lose their chill softens their exterior, which helps the paprika and chives adhere. ½ to 2/3 cup minced chives 1 tablespoon paprika, or more as needed 1 large log fresh goat cheese (at least...

Thus recipe was from The Chew's Michael Symon. Great way to use leftover turkey or chicken. Great for a cold night meal. Apologizing in advance I forgot to take a picture so it of the leftovers! Spaetzle 1 cup   all-purpose flour 1/2 teaspoon   kosher salt 1/4 teaspoon   freshly grated nutmeg 2  large eggs (beaten) 1/4 cup   milk Turkey Stew 4 tablespoons   unsalted butter 1  large onion (diced) 2  large carrots (diced) 1  bunch celery (diced) 2  cloves garlic (finely chopped) 3 tablespoons   all-purpose flour 8 cups   turkey stock (see below) I actually used chicken broth 1 cup   tarragon (chopped) 1/4 cup   heavy cream 4 cups   roasted turkey meat (pulled and roughly chopped) Turkey Stock 1  onion (quartered) 1  carrot (3-inch pieces) 1  head garlic (halved crosswise) 4  sprigs thyme 1 tablespoon   Kosher salt 1  bay leaf 1 tablespoon   black pep...

Wanted to try this out as a possible Thanksgiving recipe so made it on a Chicken --VERY MOIST and smelled fabulous as it was cooking. Would definitely be great. Again from The Chew. Kevin initially was worried about the appearance with the cheesecloth but it was a great self baster. 10 pound   turkey (neck and gizzards reserved) 2 tablespoons   Kosher salt 1-2  navel oranges (quartered) 1  onion (peeled and quartered) small bundle fresh thyme 1  cinnamon stick 8 tablespoons   (1 stick) unsalted butter 1/4 cup   bourbon 3  dashes bitters 1/4 cup   pure maple syrup 2  cloves (whole) The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel, and pat dry. Season the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate for 24 hours. Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature. Pre...

This recipe was supposed to be made with turkey but we used pork tenderloin cut into medallions. It was so good I have already made it twice. It was a recipe from The Chew. The crispy sage really makes it. 3-4 tablespoons   extra-virgin olive oil 2-3  sprigs sage 1 cup   apple cider 1/2 cup   applesauce 1 teaspoon   maple syrup 2 tablespoons   unsalted butter In a shallow bowl, add the flour. Dredge cutlets in flour, shaking off excess. Place a large, high-sided sauté pan over medium-high heat and add the olive oil. Add a few of the dredged cutlets and sage, and cook until golden brown, about 3-4 minutes. Flip cutlets and cook for 3 more minutes. Remove to a platter and continue to cook the remaining cutlets. Add the cider, applesauce, maple syrup and all of the seared cutlets back into the pan. Bring to a simmer and cook to warm through and thicken the sauce, about 2-3 minutes. Finish the sauce with the butter. Season with salt and pepper...