Best Easy One Pot Chili Mac and Cheese

What Does Chili Mac and Cheese taste Like?

Chili Mac is the ultimate comfort food. Flavorful chilli mixed with elbow macaroni swirlled in creamy cheese and topped with more cheese. YUM

What is The Difference Between Chili Mac and American Goulash?

Very similar dishes, both Chilli Mac and American Goulash are one pot meals with ground beef, pasta, tomato sauce, and cheese. Chilli Mac has evaporated milk, more cheese, and is made with beans.

Occasions To Serve One Pot Chili Mac and Cheese

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Best One Pot Chili Mac and Cheese Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans, one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese, extra for garnishing
• 2 scallions, thinly sliced

Chili Mac Instructions

Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.

Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.

Stir in the milk, cream cheese, and cheddar cheese until melted.

Ladle into bowls and top with scallions and shredded cheddar.

Print

Best One Pot Chili Mac and Cheese

Creamy and cheesy, in just twenty minutes this Best One Pot Chili Mac and Cheese is a recipe your loved ones will want on repeat. Oh yeah! If your family loves football this will be a game day favorite.

Course Entrees

Cuisine American

Keyword Chilli

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 Servings

Calories 544kcal

Author Gwyn

Ingredients

• 2 cloves garlic minced
• 1 onion diced
• 8 ounces ground beef
• 2 teaspoons chilli powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups chicken broth
• 2 cups crushed tomatoes
• 16 ounces red kidney beans one can drained and rinsed
• 2 cups elbow macaroni
• 8 ounces cream cheese
• 1/2 cup evaporated milk
• 1 cup sharp cheddar cheese extra for garnishing
• 2 scallions thinly sliced

Instructions

• Heat the olive oil in a large skillet or 4 quart dutch oven over medium high heat. Add the garlic, onion, and ground beef. Cook until browned. Drain the excess fat.
• Stir in the chicken broth, tomatoes, beans, chili powder, cumin, salt, and pepper. Bring to a simmer and stir in the pasta. Bring to a boil. Next, reduce heat back to a simmer for 15 minutes or until pasta is cooked.
• Stir in the milk, cream cheese, and cheddar cheese until melted.
• Ladle into bowls and top with scallions and shredded cheddar.

Nutrition

Serving: 6Servings | Calories: 544kcal | Carbohydrates: 67g | Protein: 33g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 1240mg | Potassium: 1010mg | Fiber: 9g | Sugar: 11g | Vitamin A: 713IU | Vitamin C: 11mg | Calcium: 409mg | Iron: 5mg

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Italian Stuffed Turkey Breast with Tomato Gravy

Occasions to serve Italian Stuffed Turkey Breast with Tomato Gravy

• Thanksgiving
• Christmas
• Holiday Party
• Weeknight Main Dish

What do you Serve with Italian Stuffed Turkey Breast with Tomato Gravy

• Side Salad
• Sweet Potato Souffle
• Corn Casserole
• Waldorf Salad

Italian Stuffed Turkey Breast with Tomato Gravy Recipe

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives, chopped
• 1/3 cup capers, drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley, chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts (With skin, boneless, butterflied and pounded slightly)
• 6 slices swiss cheese
• 2 cloves garlic, peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

Preheat oven to 400°F.

PREP

Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.

Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.

Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.

Cooking

Heat a oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.

To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.

Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.

Remove from the oven, place lid back on and rest for 15 minutes before serving.

Slice. Cover with the warm delicious tomato gravy.

Print

Italian Stuffed Turkey Breast with Tomato Gravy

Course Main Course

Cuisine American

Keyword Friendsgiving Recipes, Stuffed Turkey Breast, Thanksgiving, Turkey, Turkey Breasts

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 Servings

Calories 425kcal

Ingredients

Stuffing

• 1 cup bread crumbs
• 1/2 cup mixed olives chopped
• 1/3 cup capers drained
• 3/4 parmesan cheese
• 1/3 cup Italian parsley chopped
• 1/4 cup olive oil
• 2 teaspoons salt

Turkey Breasts

• 2 – 2.5 pound turkey breasts With skin, boneless, butterflied and pounded slightly
• 6 slices swiss cheese
• 2 cloves garlic peeled and smashed
• 1 cup dry white wine
• 1- 25 ounce can tomato puree
• 3 sprigs fresh basil

Instructions

• Preheat oven to 400°F.
• Add the breadcrumbs, olives, parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt into a medium bowl and combine.
• Lay the turkey breasts on a flat work surface cut side up. Season the insides with 1 teaspoon of salt. Place three slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over both breasts.
• Begin with the skinless end of the breast, use clean hands and roll the turkey breast up tightly. Tie the rolled up breast in three places with butcher string. Season the outsides of both breasts with the rest of the salt.
• Heat a medium oven proof pan over medium high heat. Add the remaining olive oil to the pan and heat another 30 seconds. Place the turkey breasts skin side down to the pan and cook, undisturbed, until there is a golden brown braise appears. This will take 4 to 5 minutes. Flip the breasts carefully, and cook an additional 3 minutes on the other side. Being careful not to lose stuffing, move the breasts to a plate.
• To the pan, add the garlic and cook for 2 minutes. Drop the heat to low. Deglaze the pan with white wine and stir up the brown bits from the bottom of the pan using a wooden spoon. Bring the wine to a simmer. Stir in the tomato puree. Lay the basil across the top of the sauce. Place the breasts back in the pan and cover with lid.
• Place in the oven and cook until the internal temperature reaches 145°F. This will take about 30 minutes. Uncover and cook another 15 minutes or until internal temperature reaches 160°F.
• Remove from the oven, place lid back on and rest for 15 minutes before serving.
• Slice, top with warm tomato gravy. Enjoy!

Nutrition

Serving: 2slices | Calories: 425kcal | Carbohydrates: 15g | Protein: 81g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 200mg | Sodium: 1915mg | Potassium: 922mg | Fiber: 1g | Sugar: 2g | Vitamin A: 504IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 3mg

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What is A Sloppy Joe

“Some attribute the original Sloppy Joe to a cafe in Sioux City, Iowa, where, many years ago, in 1930 a cook named Joe added…”

Read the rest of the story here.

How To Serve Sloppy Joe’s

When the sloppy Joe filling meets the soft bun the magic happens. I recommend leaving them in the dish until the are ready to be eaten.. Then, let each guest pick it right up out of the dish and go for it or place it on a plate and eat it with a knife and fork. Either way! How you eat it is part of the fun.

When To Serve Sloppy Joe’s

BBQ | Football Party | Tailgating | Weeknight Meal | Super Bowl | Retro Party

What to Serve with Sloppy Joes

Best Cheesy Sloppy Joe Sliders

Ingredients

SPICES

• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon salt

FILLING

• 1 pound lean ground beef or ground chicken
• 1/2 cup diced yellow onion, grated
• 8 ounces tomato sauce
• 1/2 cup catsup
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons yellow mustard
• 2 tablespoons red pepper flakes
• 1 1/2 cups shredded cheese ( I recommend Cabot Seriously Sharp Cheddar Cheese.)

BUNS & TOPPINGS

• 12 slider size potato rolls (Hawaiian Rolls are great too if you like a sweet filling with a sweet roll.)
• Wickles Sweet Pickles
• 3 tablespoons butter, melted
• 2 tablespoons sesame seeds

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Instructions

Whisk the brown sugar, cumin, garlic powder, paprika, red pepper flakes, black pepper and salt in a small bowl. Set aside.

Heat the oven to 375° F.

Cook the ground beef or ground chicken and onions over medium heat until no pink remains and the meat crumbles. Drain off as much grease as possible and place the skillet back on the heat.

Add the tomato sauce, catsup, Worcestershire sauce, mustard, and the spice mixture to the meat and stir to combine. Reduce the heat to low and simmer for 10 minutes stirring occasionally. Turn off the heat.

Place the bottom halves of the slider rolls in the bottom of a 9 X 11 baking dish. Sprinkle a tablespoon of shredded cheese onto each bun. Next, top with the warm sloppy joe mixture two sweet pickles, and then rest of the cheese.

Place the top half of the slider bun over the cheese layer. Brush the tops of the buns with the melted butter and sprinkle with sesame seeds.

Bake for 12 to 15 minutes until buns are lightly toasted and the cheese has melted.

Serve. If you are traveling with them for tailgating, cover tightly in foil.

Print

Best Cheesy Sloppy Joe Sliders

A delicious savory with a little kick ground meat served inside a super soft bun with melted cheese, the Best Cheesy Sloppy Joe Sliders won’t disappoint. ESPECIALLY IF YOU SERVE THEM FOR A FOOTBALL TAILGATING PARTY! 

Course Main Course

Cuisine American

Keyword Hamburger, Sloppy Joe’s

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 Sliders

Calories 116kcal

Author Gwyn

Ingredients

• SPICES
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons red pepper flakes
• 1 teaspoon black pepper
• 1 teaspoon salt
• FILLING
• 1 pound lean ground beef or ground chicken
• 1/2 cup diced yellow onion grated
• 8 ounces tomato sauce
• 1/2 cup catsup
• 2 tablespoons Worcestershire Sauce
• 2 tablespoons yellow mustard
• 1 1/2 cups shredded cheese I recommend Cabot Seriously Sharp Cheddar Cheese.
• sweet pickles I used Wickles Pickles
• BUNS & TOPPINGS
• 12 slider size potato rolls Hawaiian Rolls are great too if you like a sweet filling with a sweet roll.
• 3 tablespoons butter melted
• 2 tablespoons sesame seeds

 

Instructions

• Whisk the brown sugar, cumin, garlic powder, paprika, red pepper flakes, black pepper and salt in a small bowl. Set aside.
• Heat the oven to 375° F.
• Cook the ground beef or ground chicken and onions over medium heat until no pink remains and the meat crumbles. Drain off as much grease as possible and place the skillet back on the heat.
• Add the tomato sauce, catsup, Worcestershire sauce, mustard, and the spice mixture to the meat and stir to combine. Reduce the heat to low and simmer for 10 minutes stirring occasionally. Turn off the heat.
• Place the bottom halves of the slider rolls in the bottom of a 9 X 11 baking dish. Sprinkle a tablespoon of shredded cheese onto each bun. Next, top with the warm sloppy joe mixture, two sweet pickles, and then rest of the cheese. Place the top half of the slider bun over the cheese layer. Brush the tops of the buns with the melted butter and sprinkle with sesame seeds.
• Bake for 12 to 15 minutes until buns are lightly toasted and the cheese has melted.
• Serve! If you are tailgating, cover tightly for travel. 

Nutrition

Serving: 1Slider | Calories: 116kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 546mg | Potassium: 181mg | Fiber: 2g | Sugar: 5g | Vitamin A: 756IU | Vitamin C: 2mg | Calcium: 198mg | Iron: 1mg

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Notes: The Best Mini Buttery Shrimp Rolls

Do You Eat Shrimp Rolls Hot Or Cold

Just like the famous Lobster Roll, if it has mayonnaise it is served cold, if it is drizzled in butter it is served warm. Living in the south, I highly recommend the cold version for a summertime treat.

What To Serve With Shrimp Rolls

Hands down, kettle potato chips and a cold coca-cola in the bottle is perfection. BUT! There are of course other options!

• potato salad
• slaw
• corn on the cob
• tossed salad

When to Serve The Best Buttery Shrimp Rolls

4th of July | Summer Picnic | Weeknight Dinner | Pool Party | Shark Week | Seafood Party | Beach Party | Jaws Binge Watch Party | Brunch

The Best Mini Buttery Shrimp Rolls

Ingredients

• 1 pound medium fresh boiled unpeeled shrimp, heads removed
• 1 celery stalk. diced
• 1 scallion, thinly sliced 
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 3/4 cup full fat mayonnaise (AVOID MIRACLE WHIP! DUKES IF YOU CAN GET IT!)
• 1 teaspoon horseradish
• 1 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt
• 1/2  teaspoon black pepper
• 3 tablespoons salted butter
• 8 Hawaiian rolls sliced in center 3/4 through or 4 potato hot dog buns cut in half
• 3 tablespoons parsley, chopped
• 5 cups kettle cook potato chips

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Instructions

Bring a medium pot of water to a boil over high heat. Remove the water from the heat, add the shrimp, and coved for 3 minutes until bright pink. Immediately drain and let the shrimp cool for 10 minutes. Peel and devein the shrimp. Roughty cut the shrimp into bite sized pieces. Set aside. 

In a mixing bowl, add the celery, scallions, dill, lemon zest, lemon juice, mayonnaise, horseradish, Old Bay seasoning, salt and pepper. Stir to combine. Fold in the shrimp to coat.

Melt the butter in a skillet over medium heat. Place the rolls cut side down in butter for 30 seconds. Flip and cook for another 30 seconds.

WARNING! THE MAGIC IS ABOUT TO HAPPEN!

Scoop a big dollop of the shrimp salad into the bun, sprinkle with fresh parsley, and serve with kettle cooked potato chips.

Love Seafood? How About A Seafood Extravaganza?!

• Spicy Bloody Mary Shrimp Shooters
• Retro Shrimp Dip with Ruffles Potato Chips
• Seared Red Snapper with Tangy Green Apple Citrus Slaw
• Spicy Shrimp Tacos
• Rainbow Pan Salmon
• Bite Size Southern Shrimp and Grits Appetizer
• Homemade Cocktail Sauce
• The Best Atlantic Beach Pie with a Saltine and Graham Cracker Crust

Print

How To Make The Best Mini Buttery Shrimp Rolls

Have you ever had a Lobster Roll on a warm buttered rolls? Made with Old Bay and a combo of creamy and savory on a charred garlic buttered Hawaiian roll, today I am sharing The Best Mini Buttery Shrimp Rolls recipe with YOU! This is a sandwich that you don’t want to miss!

Course Main Course

Cuisine American

Keyword Mayonaise, Rolls, Seafood, Shrimp

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 254kcal

Author Gwyn

Ingredients

• 1 pound medium fresh unpeeled shrimp heads removed
• 1 celery stalk. diced
• 1 scallion thinly sliced
• 1 tablespoon fresh dill chopped
• 1 tablespoon lemon zest
• 2 teaspoons fresh lemon juice
• 3/4 cup full fat mayonnaise AVOID MIRACLE WHIP! DUKES IF YOU CAN GET IT!
• 1 teaspoon horseradish
• 1 teaspoon Old Bay seasoning
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons salted butter
• 8 Hawaiian rolls sliced in center 3/4 through or 4 potato hot dog buns cut in half
• 3 tablespoons parsley chopped
• 5 cups kettle cook potato chips

Instructions

• Bring a medium pot of water to a boil over hight heat. Remove the water from the heat, add the shrimp, and coved for 3 minutes until bright pink. Immediately drain and let the shrimp cool for 10 minutes. Peel and devain the shrimp. Roughty cut the shrimp into bite sized pieces. Set aside.
• In a mixing bowl, add the celery, scallions, dill, lemon zest, lemon juice, mayonnaise, horseradish, Old Bay seasoning, salt and pepper. Stir to combine. Fold in the shrimp to coat.
• Melt the butter in a skillet over medium heat. Place the rolls cut side down in butter for 30 seconds. Flip and cook for another 30 seconds.
• WARNING! THE MAGIC IS ABOUT TO HAPPEN!
• Scoop a big dollop of the shrimp salad into the bun, sprinkle with fresh parsley, and serve with kettle cooked potato chips.

Nutrition

Serving: 1Roll | Calories: 254kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 438mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 0.3mg

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GRILLED RED SNAPPER

WHAT DOES RED SNAPPER TASTE LIKE?

Red snapper is a lean meat with a mild, slightly sweet fish with a subtle nutty taste.

DOES RED SNAPPER HAVE A LOT OF BONES?

Red Snapper Bones

A red snapper filet has a line of bones that go from the edge of the filet to the center of the fish about half way. It is best the remove or have the bones removed before cooking.

How Do You Remove Red Snapper Bones?

If the butcher didn’t remove the bones, make a slit on each side of the fish from the edge of the filet half way down. Lift and remove the entire line at once.

WHEN TO SERVE RED SNAPPER

Seafood Extravaganza | Shark Week Party | Week Night Entre´ | Pool Party | Cinco de Mayo | Dinner Party | Summer Brunch

Grilled Red Snapper with Green Apple Citrus Slaw

Ingredients

• 1 pound fresh red snapper filet, de-boned
• 2 tablespoons avocado oil
• sliced
• lemon and lime slices
• 3 tablespoons salted butter
• 3 garlic cloves, minced

Print the Recipe for Green Apple Citrus Slaw HERE!

Instructions

Prepared the fish by rinsing in cool water and patting dry with a paper towel. Set aside.

Add the butter, garlic, salt, to a melting pot and melt over low heat.

Coat the avocado oil onto a grill pan and heat to medium. Place the fish skinless side down for 4 minutes or until cooked 1/2 way to center.

Flip the fish, lay a few sliced lemons and limes on top and cook for 4 more minutes or until fish is cooked through. Turn off the heat and brush with the garlic butter and spritz with lemon and lime.

Place the fish on a bed of Tangy Green Apple Citrus Salad, mashed potatoes, or a bed of green lettuce.

TOOLS YOU’LL NEED

Print

Grilled Red Snapper with Green Apple Citrus Slaw

Grilled Red Snapper with Green Apple Citrus Slaw! Buttery red snapper on a bed of tangy sweet green apple, citrus, and purple cabbage.

Author Gwyn

Ingredients

• 1 pound fresh red snapper filet de-boned
• 2 tablespoons avocado oil
• sliced
• lemon and lime slices
• 3 tablespoons salted butter
• 3 garlic cloves minced
• Print the Recipe for Green Apple Citrus Slaw HERE!

Instructions

• Prepared the fish by rinsing in cool water and patting dry with a paper towel. Set aside.
• Add the butter, garlic, salt, to a melting pot and melt over low heat.
• Coat the avocado oil onto a grill pan and heat to medium. Place the fish skinless side down for 4 minutes or until cooked 1/2 way to center.
• Flip the fish, lay a few sliced lemons and limes on top and cook for 4 more minutes or until fish is cooked through. Turn off the heat and brush with the garlic butter and spritz with lemon and lime.
• Place the fish on a bed of Tangy Green Apple Citrus Salad, mashed potatoes, or a bed of green lettuce.

A SEAFOOD EXTRAVAGANZA

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The Best Creamy Classic Egg Salad Sandwich

I have loved egg salad sandwiches since I was a little girl and have continued to crave them here and there my entire life. They are like trendy song that you cannot get out of your head. Secondly, they are addictive. In fact, you might find yourself craving them and searching for them on local menus.

I have a feeling I am not alone when it comes to this delight.

When you bite into the soft bread, you teeth sink into a pillow of fluffy and creamy deliciousness that makes you feel jubilant . In fact, you might find yourself craving them and searching for them on local menus.

You’re Invited!

Today I am sharing my classic egg salad sandwich recipe with YOU!

History and Origin of the Egg Salad Sandwich

The egg salad sandwich was invented in 1762 shortly after the invention of mayonnaise in 1756. Therefore, eggs were easy to get and inexpensive. A genius mixed the two together, and served it on fresh baked bread. Alast, a show-stopper that has stood the test of time.

In addition, one of the earliest known printed recipes for egg salad for the egg salad sandwich was published in the 1896 edition of the Boston Cooking-School Cook Book written by Fannie Farmer.

Are Egg Salad Sandwiches Healthy

Eggs have high levels of protein,lutein, choline, and B vitamins. Secondly, eggs help prevent breast cancer and macular degeneration while keeping hearts healthy.

Sparkle Tip: Swap the mayonnaise for whole greek yogurt. Fage is a fantastic choice and is easily found in most grocery stores. Swap the bread for lettuce!

How Many Eggs Are In An Egg Salad Sandwich?

This recipe makes 5 to 6 sandwiches and I used 10 eggs. Therefore, there are two eggs give or take in each egg salad sandwich.

Egg Salad Sandwiches the Masters in Augusta, Georgia

The pimento cheese sandwiches aren’t the only star of the show at the famous Masters golf tournament in Augusta, Georgia. Likewise, served in thin green plastic bags by the hundreds, the egg salad sandwich stands hand in hand with delicious pimento cheese served between two slices of white bread. Would you believe both go for $1.50 each. Likewise, this price certainly supports my love for Egg Salad Sandwiches.

The Best Creamy Classic Egg Salad Sandwich Recipe

Egg Salad Sandwich Ingredients

• 10 fresh hard boiled eggs, peeled, cooled, yolks and whites separated, egg whites chopped
• 1/2 cup Duke’s mayonnaise 1 teaspoon yellow
• 2 teaspoon yellow mustard
• 1 teaspoon fresh dill, minced
• 3/4 teaspoon fresh cracked black pepper
• 1 teaspoon salt, then to taste
• fresh lettuce leaves, washed and dried
• 10 slices fresh white bread, crusts removed

Egg Salad Instructions

1. Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt.

2. Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste.

Get Fancy with these Mix-In Combinations

• smashed avocados and yogurt instead of mayonnaise
• chopped dill pickles and green onions
• sweet relish and a dash of paprika
• black olives and green olives
• minced parsley and capers
• green onions and chopped celery

Occasions To Serve Egg Salad Sandwiches

• Picnic
• Easter
• Mother’s Day
• Kentucky Derby Party
• Master’s Viewing Party
• TV Marathon Watch Snack

Print

The Best Creamy Classic Egg Salad Sandwich

Made from simple ingredients, this is The Best Creamy Classic Egg Salad Sandwich recipe in the universe! Sometimes you don’t need to mess with perfection. 

Course Entrees, Salad

Cuisine American

Keyword Benedictine Tea Sandwiches, Egg Salad, Egg Salad Sandwich, Eggs

Prep Time 15 minutes minutes

Assembly Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 Servings

Calories 142kcal

Author Gwyn

Ingredients

• 12 eggs (hard boiled and peeled)
• 1/2 cup mayonnaise (Duke's)
• 1 teaspoon yellow mustard
• 1 teaspoon fresh dill (minced)
• 1 teaspoon black pepper
• 1 teaspoon salt
• fresh lettuce leaves (washed and dried)
• 10 slices fresh white bread (crusts removed)

Instructions

• Add the boiled egg yolks, mayonnaise, and mustard into a medium bowl and mash with a fork until smooth. Mix in the chopped egg whites, dill, pepper, and salt. 
•  Between two pieces of bread, add a layer of lettuce, a big dollop of egg salad, and another layer of lettuce. 

Notes

See recipe for more information on this recipe.

A Healthy Twist

• Substitute the mayonnaise with greek yogurt.
• Use lettuce as wraps instead of bread.
• Use less yolks to taste. 

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 5mg | Sodium: 307mg | Potassium: 105mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 9IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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These swirls of healthy to eat color will make you feel like you are eating a rainbow. Today I am sharing my recipe with you! Grab your apron! let’s make Rainbow Veggie Wraps.

Love Wraps?

How about these Feta Sprinkled Buffalo Chicken Wraps

Rainbow Veggie Wraps

Ingredients

Spicy Carrot Hummus

• 1 1/2 cup chickpeas
• 1/2 cup sliced carrots, roasted at 350° F until soft
• 2 garlic cloves
• 2 tablespoons tahini
• 1/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 tablespoons red pepper flakes

Wraps

• 8 spinach tortilla wraps
• cucumber, sliced into sticks
• yellow + red + orange peppers, cut into sticks
• spinach leaves, julienned
• purple cabbage, shredded
• carrot sticks, sliced into sticks

Optional

• 8 ounces cream cheese

Instructions

Spicy Carrot Hummus

Add all of the ingredients into a food processor and pulse until completely smooth.

Assembly

Spread a wrap with the Spicy Carrot Hummus.

Optional: Spread 1/2 with cream cheese and 1/2 with spicy carrot hummus. WOW FACTOR!

Starting 1/4 of the way down from the top, lay on the veggies in rows.

Roll tightly being careful not to tear the wrap.

Slice and enjoy!

Print

Rainbow Veggie Wraps

Who doesn’t want to eat a healthy rainbow? This pretty to eat Rainbow Veggie Wrap with Spicy Carrot Hummus is tasty and delicious…

Course Main Course

Cuisine American

Keyword Sandwiches, Veggie Wraps, Wraps

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 18

Calories 164kcal

Author Gwyn

Ingredients

• Wraps
• 5-8 spinach tortilla wraps
• cucumber sliced into sticks
• yellow + red + orange peppers cut into sticks
• spinach leaves julienned
• purple cabbage shredded
• carrot sticks sliced into sticks
• Optional
• 8 ounces cream cheese
• Spicy Carrot Hummus
• 1 1/2 cup chickpeas
• 1/2 cup diced carrots
• 2 garlic cloves
• 2 tablespoons tahini
• 1/4 cup olive oil
• 4 tablespoons fresh lemon juice
• 2 tablespoons red pepper flakes
•  

Instructions

• Spicy Carrot Hummus
• Add all of the ingredients into a food processor and pulse until completely smooth. 
• Roll tightly being careful not to tear the wrap.
• Spread a wrap with the Spicy Carrot Hummus. 
• Optional: Spread 1/2 with cream cheese and 1/2 with spicy carrot hummus. WOW FACTOR!
• Starting 1/4 of the way down from the top, lay on the veggies in rows. 

Notes

See assembly photos in post. 

Nutrition

Serving: 1g | Calories: 164kcal | Carbohydrates: 21g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 231mg | Potassium: 180mg | Fiber: 2g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg

PICK A PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Content Creator: Gwyn Nielsen, Owner, Sparkling Charm. This site uses affiliate links. Sparkling Charm discloses all sponsored posts by both calling out the sponsor in the text of the post as well as tagging the post with our ‘sponsored tag. Sparkling Charm partners with several affiliate programs, commission can be earned from purchases/clicks at no cost to participant.

The post Rainbow Veggie Wraps with Spicy Carrot Hummus appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Growing up in Georgia, the hot summer sunshine was the magic for any variety of tomato you added to your garden.

Tasty! Colorful! Fresh Vine Ripened Tomatoes!

Tomato-Pa-Looza!

Plenty for your family, neighbors, friends, and everyone at church without a garden. Smile!

Plenty for salads, sauces, jams, and just plain sliced thick with salt and pepper.

My favorite! Sliced thick between two slices of Sunbeam bread with Duke’s, salt and pepper.

Today I am sharing my “BEST SOUTHERN TOMATO PIE” with YOU.

Grab your apron!

Love tomatoes? How about…

Spicy Tomato Jam

Tomato, Basil, and Blackberry Spring Salad

Hot Bacon Caprese Salad with Heirloom Tomatoes

The Best Southern Tomato Pie

Ingredients

• 1 pie crust, blind-baked and cooled (This Cream Cheese Mega Flaky Pie Crust is perfect for this recipe.)
• 4 to 5 fresh tomatoes, any variety, peeled and sliced thin (I added a few cherry tomatoes to mix it up.)
• 1 teaspoon salt
• 3 green onions with stems, thinly chopped
• 1/2 cup fresh basil (about 12 leaves), chopped
• 2 tablespoons Dijon mustard
• 3/4 cup mayonnaise

“You absolutely can use your favorite mayonnaise in this recipe. Please note! A southern girl will 100% know in the first bite if you didn’t use Duke’s mayonnaise. When a southern girl says mayonnaise she means Duke’s.

Wondering what in the world why? Click here for Southern Living Magazines article, “Why Southerners Have a Obsession with Duke’s Mayonnaise.”

• 1 teaspoon red pepper
• 1 teaspoon black pepper
• 1 cup extra sharp cheddar cheese, grated
• 1 cup mozzarella cheese, grated
• 1/2 cup parmesan cheese, grated

Directions

Preheat oven to 350° F.

Line a baking sheet/s with a triple layer of paper towels and place the tomatoes on top in a single layer. Sprinkle with salt and let sit for 15 minutes. This will draw out the juices to help avoid a soggy pie. Cover with more paper towels and pat gently.

Toss the basil and green onions together in a small bowl. In a separate bowl, mix the Dijon mustard, mayonnaise, the three cheeses, red pepper, and black pepper.

In the cooled blind baked pie crust, gently spread in 1/2 of the cheese mixture using the back of a spoon. Add a layer of sliced tomatoes, and sprinkle with the basil and onion mixture.

Spoon-spread on the rest of the cheese mixture.

Arrange another layer of tomatoes on top of the cheese. Finish by sprinkling the rest of the basil and onion mixture on.

Bake for 35 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving.

Garnish with a sprig of basil.

Print

The Best Southern Tomato Pie

Author Gwyn

Ingredients

• 1 pie crust blind-baked (This Cream Cheese Mega Flaky Pie Crust is perfect for this recipe.)
• 4 to 5 fresh tomatoes any variety, peeled and sliced thin (I added a few cherry tomatoes to mix it up.)
• 1 teaspoon salt
• 3 green onions with stems thinly chopped
• 1/2 cup fresh basil about 12 leaves, chopped
• 1 teaspoon red pepper
• 1 teaspoon black pepper
• 1 cup extra sharp cheddar cheese grated
• 1 cup mozzarella cheese grated
• 1/2 cup parmesan cheese grated
• 2 tablespoons Dijon mustard
• 3/4 cup mayonnaise

Instructions

• Line a baking sheet/s with a triple layer of paper towels and place the tomatoes on top in a single layer. Sprinkle with salt and let sit for 15 minutes. This will draw out the juices to help avoid a soggy pie. Cover with more paper towels and pat gently.
• Toss the basil and green onions together in a small bowl. In a separate bowl, mix the Dijon mustard, mayonnaise, the three cheeses, red pepper, and black pepper.
• Spread 1/2 of the cheese mixture in the bottom of the blind-baked cooled pie crust, add a layer of sliced tomatoes, and sprinkle with the basil and onion mixture. Gently spread the remaining cheese mixture on and then arrange another layer of tomatoes, Finish by sprinkling the rest of the basil and onion mixture on.
• Bake for 35 to 40 minutes. Remove from the oven and let cool for 15 minutes before serving.

The post How To Make The Best Southern Tomato Pie appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

One pan meals are the best for a quick meal! Today I am sharing one of our family favorites, the Simple Salmon Rainbow Bake. Grab your apron!

SIMPLE SALMON RAINBOW BAKE!

Salmon is Good For You!

Nutrition

Did you know a 4 ounce serving of salmon is about 200 calories! It is low in saturated fats and a good source of protein. It is also the best source of vitamin B12, full of potassium and vitamin D.

Salmon or Chicken

Also note, chicken and salmon are both great sources of protein, but salmon beats chicken with it’s banging Omega-3 content.

How Often Can you Eat Salmon?

You can eat salmon or any seafood up to 4 times a week.

Love Seafood? Click HERE!

Simple Salmon Rainbow Bake

Ingredients

Sparkle Tip: Keep a large bowl with a lid in your refrigerator for quick vegetable snacking. We call it the “Rainbow Snack Bowl.”

Note: In this recipe I didn’t use exact measurements for all ingredients. As I decorated the pan, I added leftovers to our “Rainbow Snack Bowl.” 

• 2-4 salmon steaks
• asparagus
• 5 purple potatoes, sliced thin
• radishes, sliced thin
• broccolini, sliced in half
• orange, white, or purple cauliflower, sliced thin
• grape tomatoes
• 1 large banana pepper, sliced
• fresh pineapple, sliced
• 1 lemon, sliced
• fresh dill
• sea salt
• ground pepper
• 1/4 cup virgin olive oil

Instructions

Preheat oven to 450 F. Line a large sheet pan with parchment paper.

2. Place the salmon steaks onto the pan and arrange the vegetables and the pineapple around them.

3. Drizzle with olive oil and sprinkle on the salt, pepper and dill. Place a few lemon slices on the salmon. 

4. Bake for 13 to 15 minutes. Serve with lemon slices.

SHOP THIS POST

A SEAFOOD EXTRAVAGANZA

Mini Buttery Shrimp Rolls | Spicy Bloody Mary Shrimp Shooters | Retro Shrimp Dip with Ruffles Potato Chips | Seared Red Snapper with Tangy Green Apple Citrus Slaw | Spicy Shrimp Tacos | Bite Size Southern Shrimp and Grits Appetizer | Homemade Cocktail Sauce | The Best Atlantic Beach Pie with a Saltine and Graham Cracker Crust

Print

Simple Salmon Rainbow Bake

This one pan Simple Salmon Rainbow Bake is seriously like eating a rainbow that is super good for you!

Author Gwyn

Ingredients

• Sparkle Tip: Keep a large bowl with a lid in your refrigerator for quick vegetable snacking. We call it the "Rainbow Snack Bowl."
• Note: In this recipe I didn't use exact measurements for all ingredients. As I decorated the pan I added leftovers to our "Rainbow Snack Bowl."
• 2-4 salmon steaks
• asparagus
• 5 purple potatoes sliced thin
• radishes sliced thin
• broccolini sliced in half
• orange white, or purple cauliflower, sliced thin
• grape tomatoes
• 1 large banana pepper sliced
• fresh pineapple sliced
• 1 lemon sliced
• fresh dill
• sea salt
• ground pepper
• 1/4 cup virgin olive oil
•  

Instructions

• 1. Preheat oven to 450 F. Line a large sheet pan with parchment paper.
• 2. Place the salmon steaks onto the pan and arrange the vegetables and the pineapple around them.
• 3. Drizzle with olive oil and sprinkle on the salt, pepper and dill. Place a few lemon slices on the salmon. 
• 4. Bake for 13 to 15 minutes. Serve with lemon slices.
•  
•  

The post Simple Salmon Rainbow Bake appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

The Del Monte Fresh Pinkglow Pineapple is on the scene!

Fragrant! Slightly Sweeter than the traditional pineapple! Juicer! Less Acidic!

Delicious!

Let’s add a touch of savory and WOOSH! BANG! OH YEAH!

Grab your apron and meet me in the kitchen….

Today I am sharing my personal recipe with this “Jewel of the Jungle Pink Treat” by adding it to a homemade pizza!

What in the world is a Pinkglow Pink Pineapple? Check out…

Charming Things: All About the Pretty Pink Pineapple

How about a few more Sparkling Charm Pink Pineapple Recipes!

Pink Pineapple Pina Colada Milkshake

Pink Pineapple Dream Cake

Spicy Pickled Pink Pineapple

Pink Pineapple Pizza

Ingredients

Pizza Dough

Yield: 1 12-14 inch crust

*You can pick this up pre-made pizza dough in the grocery store of course, but it is super easy to make at home. 

• 2 cups all-purpose flour
• 1 envelope rapid-rise yeast
• 1 1/2 teaspoons sugar
• 3/4 teaspoons salt
• 2/3 cup warm water
• 3 tablespoons olive oil

Pizza Toppings

• 4-1/2″ thick slices Pinkglo pineapple, cut into 8 triangles each

*Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple, Click here. 

• 1 cup pizza sauce
• 1 cup fresh mozzarella, shredded, sliced, or pearls

If you prefer to shred, I recommend shredding a fresh mozzarella ball verses pre-shredded mozzarella in a bag. It makes a tasty difference.

• 4 slices Canadian bacon, chopped
• 2 tablespoons olive oil
• fresh basil for garnishing

Directions

Pizza Crust

Grease a 12 to 14 inch pizza pan with olive oil (unnecessary if you have a nonstick pan). Set aside.

Whisk together 1 cup of the flour, yeast, sugar, and salt in a large bowl. Pour in the water and oil. Stir until blended.  Gradually add the remaining flour a little at at time to form a soft slightly sticky dough. Turn the dough onto a floured surface knead until smooth and elastic. This will take about 5 minutes. Cover and let the dough rest for 15 minutes.

Sprinkle a little flour on the pizza dough and stretch the dough onto the prepared pizza pan.

Preheat Oven to 450° F.

Build The Pink Pineapple Pizza

Brush the edge of the pizza dough with olive oil and sprinkle with dried basil and sea salt.

Spoon on the pizza sauce…

Top with mozzarella cheese…

Sprinkle on the Canadian bacon…

Arrange the pink pineapple across the pizza. YUM!

Bake

Print

Pink Pineapple Pizza

Let's add a touch of savory to this sweet pink pineapple delight and WOOSH! BANG! OH YEAH! Let's Cook!

Author Gwyn

Ingredients

• 4-1/2 " thick slices Pinkglo pineapple cut into 8 triangles each
• *Pinkglow pineapples can be found in select grocery stores or ordered online at Tropical Fruit Box. Want to know more about this beautiful pink pineapple Click here.
• 1 cup pizza sauce
• 1 cup fresh mozzarella shredded, sliced, or pearls

If you prefer to shred, I recommend shredding a fresh mozzarella ball verses pre-shredded mozzarella in a bag. It makes a tasty difference.

• 4 slices Canadian bacon chopped
• fresh basil for garnishing

Instructions

Pizza Crust

• Grease a 12 to 14 inch pizza pan with olive oil. Set aside.
• Whisk together 1 cup of the flour, yeast, sugar, and salt in a large bowl. Pour in the water and oil. Stir until blended.  Gradually add the remaining flour a little at at time to form a soft slightly sticky dough. Turn the dough onto a floured surface knead until smooth and elastic. This will take about 5 minutes. Cover and let the dough rest for 15 minutes.
• Sprinkle a little flour on the pizza dough and stretch the dough onto the prepared pizza pan.

Preheat Oven to 450° F.

Build The Pink Pineapple Pizza

• Spoon on the pizza sauce.
• Top with mozzarella cheese.
• Sprinkle on the Canadian bacon.
• Arrange the pink pineapple across the pizza. YUM!

Bake

• Bake for 12 to 15 minutes until the cheese is just melted.
• Garnish with fresh basil.

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank You For Spending Time On Sparkling Charm! 

The post Pink Pineapple Pizza appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Turkey Cooking and Styling Tips: They Turkey

THE TURKEY

Choosing The Perfect Turkey

What Size Turkey SHould I buY?

Plan 1 1/2 pounds for each guest on your list. Add 2 pounds for the bones. If you are planning for more than a 12 pound turkey, I recommend two smaller turkeys or a larger turkey and a boneless turkey breast.

What Type Turkey Should I buy?

HERITAGE TURKEYS: Heritage turkey breeds (Narragansett, Bourbon Red, Jersey Buff) can be found at local farms for sale. They have smaller breasts, more dark meat, they are leggier, leaner, and flavorful. They are bit pricey but worth the money.

More about Heritage Turkeys

TRADITIONAL FRESH/FROZEN TURKEYS: A traditional fresh/frozen turkey is  the easiest to get because they are plentiful in grocery stores during the holiday season. They are called the “Broad Breasted White” turkeys.  When choosing, pick the plumpest in the weight range you are looking for. Keep in mind, a fresh bird is wonderful, but frozen turkeys are snap frozen just after butchering.

ORGANIC TURKEYS: Check labels for your preferred organic standards. Pick a bird that looks plump and well fed.

KOSHER TURKEYS: A kosher label on a turley has been processed under rabbinical supervision. They are grain-fed with no antibiotics and are allowed to roam freely.

SELF-BASTING TURKEYS: A self basting turkey has been injected with or marinated in a solution of a fat and water broth with flavor enhancers and other approved substances. Be sure to avoid turkeys injected with MSG.

FREE RANGE TURKEYS: Turkey’s that were allowed out-doors.

NATURAL TURKEYS: No antibiotics or the way the turkey was raised.

TURKEY TOOLS

Turkey Tools you’ll need

PREPPING THE TURKEY

Thawing The Turkey

Thawing the turkey can take several days depending of size. Plan ahead for a long thaw.

REFRIGERATOR THAWING: Allow 1 day in the refrigerator for every 4 pounds of turkey.

ICE WATER THAWING: Allow 30 minutes of thawing per pound.

I do not recommend leaving a turkey on the counter to thaw as bacteria grows quickly. For more information consult the USDA website.

Cleaning the Turkey

1. Lay an unscented trash bag over the sink and cut a hole in the plastic over the drain.
2. Place a large baking sheet by the sink close to the plastic.
3. Tear off a large pile of paper towels and place by the baking sheet.
4. Put the turkey in the sink on the plastic and carefully cut the packaging away from the turkey.
5. Be sure to remove the giblets and the turkey neck  bag tucked inside the cavity.
6. Lift the turkey with your hand in the cavity to give it a good rinse inside and out.
7. Still holding the turkey and using the paper towels, pat the bottom of the turkey dry and place it on the baking sheet.
8. Pat the rest of the turkey dry to include the inside of the cavity.
9. Place the contaminated paper towels on the plastic and carefully dispose.
10. Spray the work area with disinfectant.

Seasoning The Turkey

BRINING

Guess What? It isn’t necessary! Check the turkey you purchased. It has more than likely been pre-brined with salt and seasoning. (Butterball is a brand that pre-brines.) Click here if you purchased a turkey that needs a brine.

FLAVOR AND SPICE

Once the turkey is rinsed, dried, and placed on a baking sheet…  

• Rub the entire turkey with room temperature butter. Be sure to rub it under the skin on the breasts.
• Salt and pepper the outside of the turkey.
• More flavor: Mix fresh diced herbs (sage, thyme, rosemary) and room temperature butter as a rub.

Move the seasoned turkey from the baking sheet to the roasting pan. 

Stuffing the Turkey

Avoid using breaded dressing. It will become soggy and may not cook through causing illness. Don’t skip the Cornbread Dressing! It is perfect served as a side for the turkey.

Stuff the turkey with sliced apples, onions, sliced oranges, and/or whole spices on the roasting pan and pull the skin down at the front and back of to keep moisture inside.

Truss The Legs and Tuck the Wings

• Truss is a fancy word for tying. Tie the turkey legs together with the cooking string.
• Tuck the wings under the breasts.

COOKING THE TURKEY

• Following the package directions for cooking the turkey for perfect cooking and timing.

Skip the Basting

• Be confident in your seasoning skills. The butter rub will keep your turkey moist!
• Basting means opening the oven door which causes temperature fluctuations that will dry out your bird.

Temperature Test and Let That Turkey Rest

Temperature Test

Open the oven door and stick the thermometer in the thickest part of the turkey around the thigh, avoiding the bone. It should be 155°F in the leg. Insert the thermometer into the breast. The breast should be 165°F. It is time to remove from the oven if these temps are achieved.

Remove From The Oven

• Using oven mitts, carefully tilt the pan to let the juices run out of the turkey cavity. This liquid is perfect for gravy.
• Place the turkey on a carving board or a turkey platter.

Rest

•  Cover the turkey tightly with aluminum foil and let it rest for 45 to 60 minutes.
• Resting the turkey will allow the juices to redistribute creating moist meat. The temperature will rise another 10 degrees. If you carve the turkey without letting it rest, it will become very dry. Avoid making this mistake.

Looking for carving tips? Bobby Flay has you covered.

Turkey Cooking and Styling Tips: The Tips

Place the turkey on a pretty platter and tuck fresh herb sprigs and sliced fruit around the turkey.

Fresh Garnishes

Looking for a quick table runner idea? Click here.

PIN IT

The post Turkey Cooking and Styling Tips appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Sweet Potato Soufflé is a southern classic for the holidays.

Made with eggs, butter, and heavy cream, the texture is much smoother than sweet potato casserole.

Add the pecan crunch and a toasted marshmallow here and there…

Well!

This recipe will require elastic waist pants for all involved.

Grab your aprons and meet me in the kitchen! Let me share my recipe with you.

Love Sweet Potatoes?

How about Sweet Potato Cake with Maple Cream Frosting or this Maple Marshmallow Sweet Potato Spiral!

Southern Sweet Potato Soufflé

Ingredients

Sweet Potato Soufflé 

• 6 cups mashed sweet potatoes

Wrap in foil and bake at 450° F for 70-90 minutes. Remove skins. Mash. If you are using canned sweet potatoes. Make sure they are not sweetened or seasoned.

• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1/4 granulated sugar
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 dash salt

Pecan Marshmallow Topping

• 1 cup light brown sugar, packed
• 3/4 cup all- purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups pecan halves
• 1/2 cup melted butter
• 1 cup mini marshmallows (optional)

Directions

Preheat oven to 350° F.

1. Grease a 9 by 13 inch baking dish with butter and set aside.

2. In a medium bowl, stir together the light brown sugar, all-purpose flour, cinnamon, and salt. Toss in the pecans. Pour the butter in and gently stir with a spoon until combined. Set aside.

3. Using a hand mixer, beat the sweet potatoes on high until they become light and smooth. Drop the speed to medium and mix in the butter, brown sugar, granulated sugar (Dixie Crystal), and cinnamon. Finish by adding in the eggs, heavy cream, vanilla, and salt.

4. Pour the sweet potato soufflé mixture into the prepared baking dish.

5. Evenly sprinkle the pecan mixture across the top of the sweet potato soufflé mixture.

6. Place in the oven on the center rack and bake for 50 minutes or until the center does not jiggle.

7. Optional: Carefully scatter the mini marshmallows on top of The Southern Sweet Potato Soufflé and broil for 1-2 minutes until lightly browned. Avoid walking away! They brown quickly!

Print

Southern Sweet Potato Soufflé

Elastic Waist Pants Required! SO GOOD!

Author Gwyn

Ingredients

Sweet Potato Soufflé 

• 6 cups mashed sweet potatoes
• Wrap in foil and bake at 450° F for 70-90 minutes. Remove skins. Mash. If you are using canned sweet potatoes. Make sure they are not sweetened or seasoned.
• 1/2 cup unsalted butter softened
• 1 cup light brown sugar packed
• 1/4 granulated sugar
• 3 teaspoons ground cinnamon
• 3 eggs
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 1 dash salt

Pecan Marshmallow Topping

• 1 cup light brown sugar packed
• 3/4 cup all- purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 cups pecan halves
• 1/2 cup melted butter
• 1 cup mini marshmallows

Instructions

• Preheat oven to 350° F.
• 1. Grease a 9 by 13 inch baking dish with butter and set aside.
• 2. In a medium bowl, stir together the light brown sugar, all-purpose flour, cinnamon, and salt. Toss in the pecans. Pour the butter in and gently stir with a spoon until combined. Set aside.
• 3. Using a hand mixer, beat the sweet potatoes on high until they become light and smooth. Drop the speed to medium and mix in the butter, brown sugar, granulated sugar (Dixie Crystal), and cinnamon. Finish by adding in the eggs, heavy cream, vanilla, and salt.
• 4. Pour the sweet potato soufflé mixture into the prepared baking dish.
• 5. Evenly sprinkle the pecan mixture across the top of the sweet potato soufflé mixture.
• 6. Place in the oven on the center rack and bake for 50 minutes or until the center does not jiggle.
• 7. Carefully scatter the mini marshmallows on top of The Southern Sweet Potato Soufflé and broil for 1-2 minutes until lightly browned. Avoid walking away! They brown quickly!

PIN IT

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank Your For Spending Time On Sparkling Charm!

The post Southern Sweet Potato Soufflé appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

French Onion Soup is one of those things on a menu that is fun to order and fun to eat.

Why not make it at home?!

Rich and cheesy and easy peasy to make, today I am sharing my recipe with you!

Grab your apron!

How To Make French Onion Soup

Ingredients

• 4 pounds yellow onions, peeled and thinly sliced
• 1 cup fennel, thinly sliced
• 3 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper, to taste
• baguette, sliced and toasted
• grated or sliced swiss cheese

You will need oven safe bowls for this recipe. These crocks are just darling!

Recipe

1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)

2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.

3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.

Place one or two slices of the toasted baguette on the soup.

Top each bowl with a few slices of cheese.

Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.

Serve immediately.

Print

French Onion & Fennel Soup

Decadent spoonfuls of caramelized onions, warm broth, and melty cheese. French Onion Soup is one of those things on a menu that is fun to order and fun to eat. Why not make it at home?!

Author Gwyn

Ingredients

• 4 pounds yellow onions peeled and thinly sliced
• 3 tablespoons unsalted butter
• 4 garlic cloves minced
• 3 tablespoons flour
• 1/2 cup dry white wine
• 6 cups beef stock
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon thyme
• salt and pepper to taste
• baguette sliced and toasted
• grated or sliced swiss cheese

Instructions

• 1. Caramelize the onions. In a large heavy-bottomed stockpot, melt the butter over the medium heat. Add the oil and stir. Next, add the onions and the fennel. Sauté for 30 minutes stirring occasionally. Add the garlic and the flour to the mixture and continue to cook for 5 minutes. Stir in the wine and deglaze the pot. (Use a wooden spoon to scrape the brown bits from the bottom and sides of the pot.)
• 2. The Soup. Add the beef stock, Worcestershire sauce, bay leaf, and thyme to the onions. Turn the heat to medium and stir until the soup reaches a simmer. Reduce the heat and simmer for 10 more minutes. Remove the bay leaf. Salt and pepper to taste.
• 3. Layering = Magic. Move an oven rack six inches from the top of the oven. Preheat the oven using the broiler. Place 4 oven safe bowls on a baking sheet and ladle the hot soup in each.
• Place one or two slices of the toasted baguette on the soup.
•  
• Top each bowl with a few slices of cheese.
•  
• Carefully place the baking pan under the broiler for 2-4 minutes or until the cheese in melted and bubbly.
• Serve immediately.

Pin It

Copyrights & Credits//Author, Stylist, Photographer, Creator: Gwyn @SparklingCharm.com.
As an Amazon and Reward Style Associate I earn a percentage from qualifying purchases at no extra cost to you.

Thank You For Spending Time On Sparkling Charm! 

The post How To Make French Onion Soup appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

How To Make Kentucky Derby Hot Brown Sliders

The famous Kentucky Hot Brown originated at the Brown Hotel in Kentucky. It is an open faced sandwich that is so good it will make you taste buds sing. Move over baby! I am turning you into a slider that will not only make your taste buds sing, it will make your ears wiggle and your socks roll up and down.

Grab Your Aprons!

Occasions To Serve Hot Brown Sliders

• Kentucky Derby Party
• Kentucky Oaks Party
• Brunch
• Potluck
• Game Day
• Tailgating

More Kentucky Derby Ideas!

• How To Style a Derby Bar Cart
• Georgia Sweet Tea Bourbon Slush
• Derby Horse Cocktail Swizzle Sticks
• A Classic Mint Julep with Southern Belle Secrets
• Vanilla Derby Layer Cake with Rose Water Butter Cream
• Chocolate Chip Derby Pie

How To Make Kentucky Derby Hot Brown Sliders

Ingredients

• 12 slices bacon, cooked crispy
• 2 cups sharp cheddar cheese
• 1/2 cup cream cheese
• 14 ounce jar of pimentos, drained
• 3/4 cup mayonnaise
• 1/4 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound, sliced smoked turkey
• 12 thin slices of tomato/es
• 3 tablespoons unsalted butter, melted
• 2 tablespoons dijon mustard
• 3/4 cup parmesan cheese, shredded
• 12 Sweet Hawaiian Rolls

Instructions

1. Preheat oven to 350° F.

2. In a medium mixing bowl, add the cheddar cheese, cream cheese, mayonnaise, pimentos, celery seed, salt, and pepper. Mix to combine.

3. Pull the sweet Hawaiian Rolls apart and slice each roll in half. Place the bottom halves in a baking dish centers facing up. 

4. Add a tablespoon of pimento cheese on each bottom half, then gently spread with the back of a spoon. 

5. Next, top each bun with a layer of turkey, tomato, and bacon. 

6. Spread a thin layer of the pimento cheese on the top halves of the sweet rolls and place on the layered bottom halves.

7. Mix the dijon mustard in the melted butter. Generously brush the melted butter on top of the sweet rolls and sprinkle with parmesan cheese. 

8. Cover the sliders with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue to bake for another 5 to 10 minutes or until the cheese has melted. 

There you have it! Kentucky Derby Hot Brown Sliders! Serve hot!

Print

How To Make Kentucky Derby Hot Brown Sliders

Course Main Course

Cuisine American

Keyword Kentucky Derby, Sliders

Prep Time 45 minutes minutes

Total Time 45 minutes minutes

Servings 12 Servings

Calories 479kcal

Author Gwyn

Ingredients

• 12 slices bacon cooked crispy
• 2 cups sharp cheddar cheese
• 1/2 cup cream cheese
• 14 ounce jar of pimentos drained
• 3/4 cup mayonnaise
• 1/4 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 pound sliced smoked turkey
• 12 thin slices of tomato/es
• 3 tablespoons unsalted butter melted
• 2 tablespoons dijon mustard
• 3/4 cup parmesan cheese shredded
• 12 Sweet Hawaiian Rolls

Instructions

• Preheat oven to 350° F.
• In a medium mixing bowl, add the cheddar cheese, cream cheese, mayonnaise, pimentos, celery seed, salt, and pepper. Mix to combine.
• Pull the sweet Hawaiian Rolls apart and slice each roll in half. Place the bottom halves in a baking dish centers facing up.
• Add a tablespoon of pimento cheese on each bottom half, then gently spread with the back of a spoon.
• Next, top each bun with a layer of turkey, tomato, and bacon.
• Spread a thin layer of the pimento cheese on the top halves of the sweet rolls and place on the layered bottom halves.
• Mix the dijon mustard in the melted butter. Generously brush the melted butter on top of the sweet rolls and sprinkle with parmesan cheese.
• Cover the sliders with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue to bake for another 5 to 10 minutes or until the cheese has melted.

Nutrition

Serving: 12servings | Calories: 479kcal | Carbohydrates: 31g | Protein: 15g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 864mg | Potassium: 186mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1262IU | Vitamin C: 34mg | Calcium: 242mg | Iron: 1mg

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The post How To Make Kentucky Derby Hot Brown Sliders appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Crispy Buttermilk Southern Fried Chicken

Let’s get busy in the kitchen making chicken! That is fun to say like Hobby Lobby!

Occasions To Serve Crispy Buttermilk Southern Fried Chicken

• 4th of July
• Memorial Day
• Pool Parties
• PJ Party’s
• Girl’s Night
• Book Club
• Craft Night
• Picnics

Crispy Buttermilk Southern Fried Chicken Recipe

Ingredients

• 2 cups whole buttermilk, cold and shaken
• 1/2 cup green onions, tips removed, diced
• 3 garlic cloves, peeled diced
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoons crushed red pepper
• 4 boneless skinless chicken breasts
• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cayenne pepper
• 1 tablespoon salt
• 1 tablespoon black pepper
• enough canola oil to fill your frying pan 2 inches deep

A few notes before you get started…

• I cook fried chicken in a 4 1/2″ deep dutch oven like this one. It helps with even heat and a bit with the oil spatter.
• I use long stainless steel tongs for both inserting the chicken into the oil and flipping like these.  This nice straining ladle works great for transferring the cooked fried chicken from the hot oil to a plate.
• You can use a candy thermometer to heat the oil. This is a good choice. This is a good choice for checking the temperature of the meats.

Crispy Buttermilk Southern Fried Chicken Instructions

1. Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.

This will help with even timed frying.

2. Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.

Are you wondering why buttermilk tenderizes chicken?

Well! Let me tell you…

The enzymes present in buttermilk break down the proteins in chicken.

Bonus!  Buttermilk adds flavor.

Double Bonus! Buttermilk helps the coating to stick.

3. Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.

4. Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.

5. Preheat the oven to 200° F.  Prep a baking sheet with a wire baking rack and place it in the oven.

6. In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.

7. Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.

While the oil is heating….

8. Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.

Let’s get that chicken prepped for CRISPY! This is where the magic happens!

• Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.

• Submerge it in the buttermilk again.
• Now back into the flour for a second coating.
• Place the double dipped chicken piece on a baking sheet or large plate.

Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.

9. When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.

Don’t crowd that chicken! 3 Pieces!

Cook for 2 1/2 minutes on one side.

TIME TO FLIP THAT CHICKEN!

Cook for 2 1/2 minutes on the other side.

Adjust heat up or down to keep the oil at 350° while the chicken is frying.

10. Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.

Check your oil to make sure it is 350° .

Repeat with the rest of the chicken.

11. Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.

Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!

ENJOY!

Print

Crispy Buttermilk Southern Fried Chicken

Crispy Buttermilk Southern Fried Chicken. Make a batch for dinner, a picnic, or to slide in the middle of a fluffy biscuit.

Course Brunch, Entrees

Cuisine American

Keyword Chicken, Fried Chicken

Prep Time 20 hours hours

Cook Time 20 hours hours

Marinate 8 hours hours

Total Time 2 days days

Servings 4 Pieces Of Chicken

Calories 559kcal

Author Gwyn

Ingredients

• 1/2 cup green onions tips removed, diced
• 3 garlic cloves peeled diced
• 2 tablespoons sea salt
• 2 tablespoons black pepper
• 2 tablespoons crushed red pepper
• 4 boneless skinless chicken breasts
• 4 cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon cayenne pepper
• 1 tablespoon salt

Instructions

• Between two pieces of parchment paper using a rolling pin or a kitchen mallet, pound the chicken breasts to 1/2″ thick. If you are using thin sliced chicken breasts, only pound in the thickest areas. Even is the key. Slice each breast in half as evenly as possible. You now have 8 pieces of chicken.
• This will help with even timed frying.
• Add the buttermilk, green onions, garlic, sea salt, and pepper to a large bowl and give it a good stir.
• Are you wondering why buttermilk tenderizes chicken?
• Well! Let me tell you…
• The enzymes present in buttermilk break down the proteins in chicken.
• Bonus!  Buttermilk adds flavor.
• Double Bonus! Buttermilk helps the coating to stick.
• Add the chicken to the buttermilk mixture one piece at a time making sure it is well coated.
• Cover the bowl with plastic wrap and place in the fridge for at least 8 hours and no longer than 24 hours.
• Preheat the oven to 200° F.  Prep a baking sheet with a wire baking rack and place it in the oven.
• In a large bowl whisk together the flour, baking powder, cayenne pepper, salt, and black pepper. Set aside.
• Pour the canola oil into your frying pan. Remember, it needs to be 2″ deep. Attach the thermometer and heat the oil to 350° over high heat.
• While the oil is heating….
• Place the chicken in the buttermilk marinade bowl, the flour mixture, and a baking sheet in this order on your counter/work surface.
• Let’s get that chicken prepped for CRISPY! This is where the magic happens!
• Lift a piece of chicken from the buttermilk and dredge it in the flour mixture.
• Submerge it in the buttermilk again.
• Now back into the flour for a second coating.
• Place the double dipped chicken piece on a baking sheet or large plate.
• Repeat with the rest of the chicken before frying. It needs to be ready to go for a swim in the oil.
• When the oil reaches 350°, carefully lower a first, second, then a third piece of chicken into the oil with tongs.
• Don’t crowd that chicken! 3 Pieces!
• Cook for 2 1/2 minutes on one side.
• TIME TO FLIP THAT CHICKEN!
• Cook for 2 1/2 minutes on the other side.
• Adjust heat up or down to keep the oil at 350° while the chicken is frying.
• Using tongs or a slotted spoon, carefully remove the golden brown Crispy Buttermilk Southern Fried Chicken from the oil to the prepared baking sheet in the oven to keep warm.
• Check your oil to make sure it is 350° .
• Repeat with the rest of the chicken.
• Give all the chicken a good sprinkle of salt and pepper and keep warm in the oven for no more that 15 more minutes.
• Serve hot for dinner! Serve cold for a picnic! Warm it up for a biscuit or a waffe!
• ENJOY!

Notes

I cook fried chicken in a 4 1/2″ deep dutch oven like this one. It helps with even heat and a bit with the oil spatter.

I use long stainless steel tongs for both inserting the chicken into the oil and flipping like these.  This nice straining ladle works great for transferring the cooked fried chicken from the hot oil to a plate.

You can use a candy thermometer to heat the oil. This is a good choice. This is a good choice for checking the temperature of the meats.

Nutrition

Serving: 4Pieces of Chicken | Calories: 559kcal | Carbohydrates: 94g | Protein: 38g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 5856mg | Potassium: 591mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1569IU | Vitamin C: 5mg | Calcium: 364mg | Iron: 7mg

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The post Crispy Buttermilk Southern Fried Chicken appeared first on Sparkling Charm - Seasonal Entertaining & Lifestyle Blog - You're Invited.

Comfort food in the summertime?

With the bounty of summer vegetables…

ABSOLUTELY!

How about a little history?

The word “succotash” evolved from the Narragansett Indian word “msickquatash” a simmering pot of corn cooked over a fire with other ingredients like shelled beans. Native Americans taught colonists how to make this dish.

Today Succotash is primarily a mixture of corn and lima beans. We are going to to add a little protein, toss in other colorful things to create a delightfully delicious summer meal.

Grab your apron!

Summer Succotash Turkey Pot Pie

Ingredients

2 large turkey breast, cut into bite sized pieces
1 tablespoon olive oil
5 tablespoons unsalted butter
3/4 cup yellow onions, peeled and diced
1/2 cup carrots, peeled and diced
1 tablespoon salt
3 tablespoons flour
2 1/4 cups whole milk
3/4 cup heavy cream
1 chicken bouillon cube, dissolved into 1/3 cup of water
2 ears fresh corn, cut off the cob = 1 3/4 cups
1 cup fresh green peas
1 zucchini, washed and cubed
1 tablespoon fresh, thyme
15 small cherry tomatoes, washed
3 green onions, washed and chopped
2 cans croissant sheets
1 egg, cold and beaten

Directions

1. Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.

2. In a large pot, melt the butter over medium heat. Keep your eye on it! ?

3. Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes.

4. Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low.

5. Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens.

6. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.

13. Bake for 30 to 40 minutes. The crust will become golden brown. Keep an eye on the pastry. If your oven cooks slowly, lay a piece of aluminum foil shiny side up across the top of the pan. Avoid pressing it around pan. Steam is not a good thing.

14. Serve Hot! ENJOY!

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Summer Vegetable Turkey Pot Pie

Print Recipe

Pin Recipe

Comfort food in the summertime? With the bounty of summer vegetables… ABSOLUTELY!

Succotash is primarily a mixture of corn and lima beans. We are going to to add a little protein, toss in other colorful things to create a delightfully delicious summer meal.

• Author: Gwyn

Ingredients

2 large turkey breast, cut into bite sized pieces
1 tablespoon olive oil
5 tablespoons unsalted butter
3/4 cup yellow onions, peeled and diced
1/2 cup carrots, peeled and diced
1 tablespoon salt
3 tablespoons flour
2 1/4 cups whole milk
3/4 cup heavy cream
1 chicken bouillon cube, dissolved into 1/3 cup of water
2 ears fresh corn, cut off the cob = 1 3/4 cups
1 cup fresh green peas
1 zucchini, washed and cubed
1 tablespoon fresh, thyme
15 small cherry tomatoes, washed
3 green onions, washed and chopped
2 cans croissant sheets
1 egg, cold and beaten

Cook Mode Prevent your screen from going dark

Instructions

Sauté the turkey over medium heat in 1 tablespoon of olive oil until cooked through. Set aside.

In a large pot, melt the butter over medium heat. Keep your eye on it! ?

Toss in the carrots, onions, and salt into the butter. Sauté until the onions become translucent and the carrots become tender. This takes about three minutes. Sprinkle the flour into the pot and cook for 2 minutes stirring constantly. Drop heat to medium low. Slowly stir in the chicken bouillon, milk, and the heavy cream. Turn the heat back to medium and bring to a slow boil. Stir the mixture constantly until it thickens. Turn the heat back to low and gently stir in the turkey, corn, green peas, zucchini, and thyme.

Pre-heat the oven to 400° F.

Pour the mixture into a 9 X 13 baking dish. Sprinkle on the cherry tomatoes and green onions. Carefully unroll the croissant dough and slice into 1 inch strips with a sharp knife. Arrange the croissant dough across the top of the pot pie filling.

I chose to weave the dough into a lattice pattern. Have FUN! I would love to see your photos! Tag me on instagram @_SparklingCharm and be sure to add #SparklingCharmRecipes

Brush the egg mixture onto the croissant dough.

Bake for 30 to 40 minutes. The crust will become golden brown. Keep an eye on the pastry. If your oven cooks slowly, lay a piece of aluminum foil shiny side up across the top of the pan. Avoid pressing it around pan. Steam is not a good thing.

Serve Hot! ENJOY!

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