Sunday, December 16, 2012

Turkey (or chicken) Tetrazzini

My husband and I are not usually into casserole-type meals, but this tetrazzini was a very pleasant surprise.  I took several liberties with the original recipe, jazzing up the sauce with garlic and spices while cutting back on the butter and cream.  After digging into it for dinner tonight, I wouldn't change a thing next time.  It was a nice way to use up some of the leftover Thanksgiving turkey we've got in the freezer.

8 oz dry spaghetti, broken in half
3 tbsp butter
1 small onion, diced
10 oz button mushrooms, sliced
3 cloves garlic, minced
3 tbsp flour
1 cup chicken broth
3/4 cup cream
1/2 cup milk
2 cups cooked turkey or chicken, diced
1/4 tsp red pepper flakes
1/4 tsp black pepper
Seasoned salt to taste
1/2 cup Parmesan, divided

1.  Preheat oven to 350.  Grease a 9 X 13 pan.

2.  Bring a pot of lightly salted water to a boil.  Add spaghetti noodles and cook until al dente, about 7 minutes.  Drain.

3.  Meanwhile, in a large pan, melt butter over medium heat.  Add onion and mushrooms and sauté until onions are translucent and mushrooms are beginning to brown, about 8-10 minutes.  Add garlic and stir until fragrant, about 30 seconds. 

4.  Reduce heat to low.  Add flour and cook, stirring constantly, for 1 minute.  Add chicken broth and stir until smooth.  Add cream, milk, and 1/4 cup Parmesan cheese and stir until combined.  Bring to a low boil and allow to cook until slightly thickened, about 2 minutes.  Add poultry, seasonings, and cooked spaghetti and stir well.

5.  Pour mixture into prepared pan and top with remaining Parmesan cheese.  Bake in preheated oven until cheese has melted and dish is hot and bubbly, 15-20 minutes.

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Sunday, December 9, 2012

Texas Sheet Cake

I sampled a bit of Texas sheet cake at a recent potluck and was hooked immediately.  The icing is poured over the cake while it's piping hot, allowing it to seep into the upper portion of the cake.  The result is a fudgy delicacy that would remind you of molten chocolate cake.  It feeds a ton of people and can be easily thrown together in a pinch.

FYI, I would use cocoa powder rather than flour to coat the pan after greasing next time.  The flour can create a rather unsightly base to your cake.

Also, my jelly roll pan was a little bigger than called for in the recipe.  I baked the cake portion for 12 minutes and it was done.

From The Sisters Cafe

Bring to a boil:
1/2 c. butter
1 c. water
4 TB cocoa

Mix and add:
1/2 c. buttermilk (or 1/2 c. sour cream)
2 eggs, beaten
1 tsp vanilla

2 c. flour
2 c. sugar
1/4 tsp salt
1 tsp soda

Beat well. Pour into a greased and floured jelly roll pan (approx. 11 X 7).  Bake in a preheated 400 oven for 15 minutes.

Bring to a boil:
1/2 c butter
6 TB milk
4 TB cocoa

4 c. powdered sugar
1 tsp vanilla
dash of salt

Spread icing on cake while cake is still warm.

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