Turkey a la King

Turkey a la King is something I had never tried until I moved in with Jon. While wading through Thanksgiving leftovers one year, Jon suggested I make Turkey a la King. His mother used to make it with turkey leftovers. And he really didn't want to look at another turkey sandwich or turkey enchilada.

Ok then! Turkey a la King it is! (or was... I made this right after Christmas)



Turkey a la King
1 1/2 - 2 C cooked turkey, diced or shredded
8 oz mushrooms, sliced
1/2 small shallot, diced
1/2 C peas
small jar pimento, diced
Other leftover veggies?
3 TBLS butter
3 TBLS flour
1 1/2 C turkey stock
1/4 C dry white wine
1/4 C heavy cream
1 tsp poultry seasoning
salt & pepper
Puff Pastry

Cut Puff Pastry into squares and cook according to directions on box.
Saute mushrooms and shallots in butter until golden.
Sprinkle in flour and cook until flour is starting to brown.
Whisk in turkey stock, wine and cream. Cook a few minutes until mixture starts to thicken.
Add turkey, poultry seasoning, peas, pimento and whatever other leftover veggies you might want to throw in.
Cook until heated through. Add salt and pepper to taste.
Serve over puff pastry and top with more puff pastry.

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Bake puff pastry according to directions.


Grab your leftovers.


Turkey and fresh spinach were the only leftovers I was working with this time.

Saute mushrooms & shallots in butter.


Sprinkle in flour.


Continue cooking until it just starts to brown.


Whisk in stock, wine and cream.


Add leftover turkey.


Poultry seasoning.


Handful of spinach.


Some frozen peas.


A little pimento.


Add salt and pepper to taste and that's it!

Serve over puff pastry.


You don't need to wait for the holidays to make this. It's also another fast easy meal you can make with a rotisserie chicken!

This comes together wicked fast and it's so easy and tasty!

It's perfect for a satisfying dinner on a busy week night.

Hmmm... typing this up made me want to make it again!

Buffalo Chicken Dip

Have you tried this stuff??? OMG!! It's so good!

The first time I had it, a co-worker brought in some his daughter made for the Super Bowl (YAY Steelers!). It was awesome, just cold out of the fridge.

The next time I had it was at the first official BakeSpace Cookover. Karen picked recipes from BakeSpacers who couldn't attend and we made them to share. One of the recipes she picked was Joy's Buffalo Chicken Dip. Yum!! This time I got to have it warm. *drool*

We often have friends over to watch the Steelers play on Sunday afternoons. Last week it was a 1pm game. I prefer the 4pm games, because then I have more prep time. Anyway... 1pm game means things I can make ahead... or things that don't take much time. Buffalo Chicken Dip definitely doesn't take much time (hey... you could easily make it ahead too!)

Buffalo Chicken Dip
2 C cooked, shredded chicken
2 (8 oz) packages cream cheese, softened
1 C blue cheese dressing
3/4 C pepper sauce, such as Franks Red Hot®
1 C shredded cheddar cheese
tortilla chips or celery sticks(for you low carbers!)

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and blue cheese dressing. Cook, stirring until well blended and warm.

Mix in the shredded cheese and transfer the mixture to a slow cooker. Cover, and cook on low until hot and bubbly.

Serve with tortilla chips and/or celery sticks.

This is good hot, warm, room temperature or cold!

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Yup... my friend the Rotisserie Chicken.


(I always eat the wings while I pull all the meat off of these!)

Heat the shredded chicken and hot sauce in a skillet.


Add cream cheese and blue cheese dressing.


Stir in cheddar.


Into the mini crock pot... and it's game time!!
(or at least snack time!)


Even though everyone was totally groovin' on this, there was a lot leftover.
(Tawny even filled a hotdog bun with dip and some chips and had a Buffalo Chicken Dip Chip Dog)
It makes a really big batch.

What to do with the leftovers? Hmmmm.... Buffalo Chicken Dip Pizza? That might work, right?

I grabbed a couple of Boboli Pizza crusts on my way home the next day.


Spread the dip over them


Bake in a 450F oven until heated through and golden.


Not too bad...


Not bad at all...


How about with some pepperoni?


Careful... it just looks like a regular pepperoni pizza...


But Buffalo Chicken Cheesy and pretty darned good!


While Jon really liked the dip... he was not a big fan of the pizza. But in general, he's really not a pizza fan anyway.

Tawny and Lilly however, really loved it!

Although, Tawny had plans for another Buffalo Chicken Dip Chip Dog, so she would have been happy if the leftovers had remained left over a little longer.

This is definitely a keeper and is super insanely fast and easy!

Shredded Thai Chicken Salad

And another oldie, from the Pillsbury Best Ever Chicken July 2009 magazine.

A quickie with Rotisserie Chicken.



Shredded Thai Chicken Salad
Salad
2 C shredded rotisserie chicken
1 C julienne carrots (match-stick cut)
1 C broccoli slaw mix
1 large green onion chopped
Dressing
2 TBLS creamy peanut butter
2 TBLS rice vinegar
1 TBLS vegetable oil
1 TBLS honey
4 tsp soy sauce
1/8 tsp red pepper sauce
Garnish
fresh cilantro
peanuts

In a large bowl, toss all of the salad ingredients together.

In a small bowl, whisk together dressing ingredients. Just before serving, drizzle over salad and toss until evenly coated.

Garnish with cilantro and peanuts.

How easy is that??

So... a quick stop at the store for a rotisserie chicken.


Yup... I bought two... it was an exceptionally easy dinner week for me!

Shred that beautiful meat.


Toss the salad ingredients together.


Whisk together dressing ingredients.


Toss the salad with the dressing.




Garnish with cilantro (and peanuts, but I just thought of them while typing this out... maybe while we were eating it too... the original recipe didn't call for them but I thought they'd be really nice!)


It probably took me longer to type this than it did to actually make it!



Wicked fast and easy... Wicked Tasty!

Caramelized Onion & Chicken Pizza

This is an oldie.

Remember... Rotisserie Chicken is your Friend?

This is a yummy recipe (slightly adapted) from Pillsbury Best Ever Chicken July 2009.



White Chicken Pizza with Caramelized Sweet Onions
2 TBLS butter
3 C thinly sliced sweet onions
1 tsp sugar
1 tsp thyme
2 oz garlic herb cream cheese
1 pre-baked pizza crust
1/3 C prepared Alfredo sauce
1 C shredded rotisserie chicken
1/4 C Italian blend shredded cheese

Melt butter in a skillet and cook onions and sugar for 20 to 25 minutes, until deep golden brown and caramelized; stir in thyme leaves.

Stir cream cheese & Alfredo sauce together. Spread over pizza crust. Top with chicken, then onions, then shredded cheese.

Bake in 450F oven for 10 minutes or until heated through.

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Still beautiful!


Shred some of that convenient chicken.


Caramelize the onions.


Stir together garlic herb cream cheese and Alfredo sauce.



Spread cream cheese mixture over pizza crust and top with chicken, onions and cheese.





And into the oven!


I really liked this a lot. But I think I'm the only one!

I used sweet onions, but think it would have been better with a sharper onion. But that's just me!

I KNEW Jon and Bobby would want nothing at all to do with it.

So I made this for them.


Tawny ate it, but I don't think she was a big fan. She loves onions, but prefers them raw.

Mmmm.... love caramelized onions!


I'd make this again. It would make a nice party appetizer.