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Saturday, April 25, 2015

SundaySupper Budget Meals Featuring Four Cheese Risotto with Turkey Italian Sausage

This weeks #SundaySupper theme is Budget Meals...healthy food that tastes great, but wont break the bank! Our two co-hostesses are Lane from Supper for a Steal and Pam from Blueberries and Blessings. This is a really great theme that has practical applications to all our lives...saving money on groceries is something that I try to do when I do my weekly shopping. But...I dont want to sacrifice flavor in the process! The good news is that my Four-Cheese Risotto with Turkey Italian Sausage is comforting and quite economical!

To make this recipe as budget-friendly as possible, I visited Central Market...which has a great bulk item section and a wide variety of fresh-made sausages. By doing so, I was able to buy just enough arborio rice and cheese to make the risotto, rather than buying full packages. I also bought three single sausages from the fresh meat counter and bulk mushrooms from the Produce section. I paid a total of $7 for all the ingredients to make this comforting one-bowl meal. I had butter, half and half, and green onions in my fridge to round out my ingredients. Tasty to eat AND easy on the wallet...thats what I call a win-win scenario!!

Four-Cheese Risotto with Turkey Italian Sausage

a Weekend Gourmet Original

Step 1: Heat 3 cups of chicken stock in a measuring cup in the microwave for 2-3 minutes. When done, set aside. Add 1 tbs. butter or olive oil and half of a chopped shallot to a large saucepan over med heat. Cook for 3 minutes, until the shallot has softened. Add 3/4 cup arborio rice and stir to coat with the butter. Cook for about 3-4 minutes, until the rice begins to toast. Add 3/4 cup dry white wine and stir continually, until the wine is mostly absorbed. Add 1/2 cup of the stock and cook, stirring constantly, until almost absorbed.

Step 2: Continue this process, adding 1/2 cup stock at a time...until the stock is gone and has been incorporated into the risotto. This should take about 20 minutes. Make sure to stir constantly to avoid sticking and ensure the creamiest risotto. At the end, you want the rice to be slightly al dente. When the risotto is cooked, add 1/3 cup half and half and 1 cup Italian four-cheese blend. Stir to combine, turn off heat, and let rest while you make the sausage topping.

Step 3: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add half of a chopped shallot and 1 cup of sliced cremini mushrooms. Cook until the the shallot has softened and the mushrooms are starting to brown. Remove the meat of three turkey Italian sausages from their casing and add to the pan. Cook, breaking the sausage up slightly, until it is golden brown. Add 2 sliced green onions and salt & pepper to taste to the pan and continue to cook until the onions are fully cooked and starting to caramelize.

Step 4: To serve, spoon a quarter of the risotto into shallow serving bowls. Top each bowl with a quarter of the sausage-mushroom mixture. If you like, sprinkle with grated parmesan just before serving. Its optional, but we loved the nutty flavor that it brought to the final dish.

This dish was pure comfort! Cheesy, creamy risotto topped with spicy sausage and earthy mushrooms combine to make a bowl of utter goodness. I always know I have a keeper when Michael asks for seconds...and I think he wouldve asked for thirds if I hadnt had the last serving earmarked for lunch :)!!

Make sure to join us for our weekly Twitter chat this evening at 600 CST. Well be sharing our favorite tips for stretching our grocery budgets, as well as our favorite cost-cutting recipes and meal ideas. In the meantime, check out the rest of the budget-friendly recipes that the #SundaySupper contributors are sharing today. Also...wanted to share some exciting info: Coming to Orlando July 19-21, the first annual Food and Wine Conference sponsored by #SundaySupper. Visit the website to learn more and join in on the fun.

Soups and Salads

Lentil Soup {Linsensuppe} from The Not So Cheesy Kitchen
Gado-gado from The Urban Mrs.
Pasta e Fagioli from Curious Cuisiniere
Ramping Up Instant Ramen from girlichef

Main

Salmon Lasagna from Blueberries and Blessings
Kadun Pika from The Foodie Army Wife
Mushroom and Artichoke Quiche with Red Pepper Puree from Hezzi-D’s Books and Cooks
Pasta Carbonara from The Girl in the Little Red Kitchen
San Francisco Special Breakfast Burritos from Gourmet Drizzles
Chicken Divan from Simply Gourmet
Chicken and Brown Rice with Veggies and Mushrooms from Daily Dish Recipes
The Cod Puffs War {Duelo de Buñuelos de Bacalao} from My Cute Bride
From the Pantry Peanut Noodles from Supper for a Steal
Pasta Puttanesca from Juanita’s Cocina
Hawaiian Grilled Cheese from Home Cooking Memories
Slow Cooker Pork Carnitas from I Run For Wine
Browned Butter Pasta with Collards from Momma’s Meals
Turkey and Acini Di Pepe Skillet from Cindy’s Recipes and Writings
Golden State Gourmet from Crazy Foodie Stunts
Buffalo Chicken Dip Quesadillas from Chocolate Moosey
Tonkatsu {Pork Cutlet} from Damn Delicious
Tarka Dal {Spicy Curry Lentils} from Food Lust People Love
Kung Pao Tofu from Ninja Baking
Roasted Honey Mustard Chicken from Mama’s Blissful Bites
Four-Cheese Risotto with Turkey Italian Sausage from The Weekend Gourmet
Lemon Chicken and Vegetables from The Lovely Pantry
Salvage-Your-Vegetables Frittata from Daddy Knows Less

Sides

English Baked Beans from Small Wallet, Big Appetite
Southern-style Black-eyed Peas from Magnolia Days
Classic Macaroni and Cheese from The Skinny Chick Can Bake!!!
Baked Beans from What Smells So Good?
Hearts of Palm Mix Rice from Basic N Delicious

Drinks and Desserts

Skinny Cinnamon Dolce Frappe from Peanut Butter and Peppers
Portuguese Rice Pudding {Arroz Doce} from Family Foodie

SundaySupper Thanksgiving Leftover Edition Featuring Turkey Mornay Open Faced Sandwiches

This week, the #SundaySupper food bloggers are focusing on amazing Thanksgiving leftovers...what to do with the "remains of the day" so to speak. Weve got a wide variety of creative recipes to share today! My contribution to the fun is one of my familys favorite holiday comfort foods: my Grandma Texenes Turkey Mornay Open-Faced Sandwiches. We all look forward to eating these delicious sandwiches each holiday season: toasted bread topped with chopped broccoli, shredded turkey breast, homemade cheese sauce, bacon, and melted cheese. Ive never actually made these sandwiches myself before, so I figured it was high time I did! Every single time I eat Turkey Mornay, I smile and remember Moms mother, my Grandma Texene.

Despite her name, my Grandma Texene was actually born and raised in Wisconsin. Given her name, I suppose it was fate that she ended up in Texas as an adult. She was elegant and well-traveled, and I adored her! Im convinced that my love of travel, good food, and wine comes directly from her. She was just under 5 feet tall with bleached-blonde hair...when I was a girl, she drove a yellow Firebird. She smoked Parliament cigarettes and wore Chanel No. 5, and she slept in a round bed. Not any round bed mind you, but one with a yellow velvet headboard! Above the bed were painted formal portraits of her and my Grandpa Bob, and she always had a poodle companion with painted toenails. Shes been gone for more than 20 years now, but her memory lives on each time I enjoy this delicious sandwich!

Turkey Mornay Open-Faced Sandwiches

adapted from Texene Everhart

Step 1: Cook 3-4 slices of applewood bacon and crumble into bite-sized pieces; set aside. Make the cheese sauce as follows: melt 2 tbs. butter in a large saucepan over medium heat. Add 2 tbs. flour and whisk until incorporated. Cook for 1 minute, then add 1 1/4 cups milk and 1 1/4 cups chicken stock to the pan. Add salt and pepper to taste.

Whisk well to combine and turn heat to med-high. Bring the sauce to a boil, then reduce heat to med-low. Cook for 6-7 minutes, until thickened, whisking every minute or so. Remove the saucepan from heat and completely whisk in 1 cup of cheese. I used 1/2 cup shredded Velveeta for smoothness and 1/2 cup shredded co-jack for a sharp contrast.

Step 2: Preheat oven to 425. Place 4 slices toasted Texas Toast on a baking sheet lined with parchment. Drizzle with some of the cheese sauce, then top with approximately 1/2 cup cooked frozen chopped broccoli. Combine 2 cups of the cheese sauce with 3 cups shredded leftover turkey breast. Mound 1/2 cup of the turkey on top of the broccoli. Top each sandwich with 1/4 of the bacon pieces and 1/3 cup shredded co-jack cheese.

Step 3: Bake the sandwiches for about 10 minutes, until the cheese is melted and the sauce is bubbly. Then, turn on the broiler and broil just until the cheese begins to brown...keep a very close eye on the sandwiches so they dont burn! Make sure to serve these hearty sandwiches with a serrated steak knife to make them easy to cut.

This sandwich is so good that youll be looking forward to the leftovers! Melted cheese, bacon, cheesy bechamel sauce, moist turkey, and healthy broccoli all rest on crunchy toasted bread. The Texas Toast was my personal tweak to the recipe, and it worked nicely...it stood up to the sauce and didnt get soggy. I also decided to chop the bacon rather than leave it in strips, which also makes it easier to enjoy. This sandwich is just plain good. This ones for you, Grandma Texene!

Tonight at 700EST, the #SundaySupper bloggers will be having a live Twitter chat. Make sure to join us to get some fabulous Thanksgiving leftover tips! Between now and then, I hope youll go visit my blogger friends and check out the wide variety of delicious Thanksgiving leftover recipes theyre sharing!

Breakfast & Brunch

Sweet Potato Cinnamon Rolls by Juanita’s Cocina

Turkey Cranberry Muffins by In the Kitchen with Audrey

Sweet Potato Biscuits by Home Cooking Memories

Main Course

Turkey Enchiladas by Webicurean

Thanksgiving Leftover Casserole by FamilyFoodie

Turkey and Cranberry Monte Cristo by Supper for a Steal

Thanksgiving hangover sandwich by Crispy Bits & Burt Ends

Turkey Tamale Pie by Dinners, Dishes, and Desserts

Thanksgiving Leftovers Pot Pie by I Run For Wine

Turkey and Stuffing Pasty by Small Wallet Big Appetite

The Ultimate Thanksgiving Leftovers Sandwich by Daily Dish Recipes

Turkey Vegetable Hash by Generation Y Foodie

Turkey Tetrazzini by That Skinny Chick Can Bake

Thanksgiving Leftovers: Turkey and Andouille Gumbo for #SundaySupper by Catholic Foodie

Red Potato Turkey Cutlets with Ginger & Fresh Herbs by Sue’s Nutrition Buzz

Thanksgiving Turkey Banh Mi Sandwich by 30AEats

Leftover Turkey and Sausage Gumbo by My Catholic Kitchen

Turkey Mornay Open-Face Sandwiches by The Weekend Gourmet

Leftover Mashed Potatoes and Beef Croquettes by Pippis in the Kitchen Again

Simple and easy! Turkey a la king, fit for a queen! by Midlife Road Trip

Turkey and Mushroom Risotto by Comfy Cuisine

Vegetarian Shepherd’s Pie by The Wimpy Vegetarian

Kartoffelpuffer – German Potato Pancakes by MrsMamaHen

Skillet Turkey Reuben by Cindy’s Recipes and Writings

# glutenfree Turkey Shepard’s Cake by Cooking Underwriter

Hearty Ham and Cheese Penne Pasta by Mama Mommy Mom

Hawaiian BBQ Turkey Flatbread Pizza by Damn Delicious

Turkey shepards pie! by The Realistic Nutritionist

Spicy Turkey Chili for #SundaySupper #Leftovers by Hot Curries and Cold Beer

Turkey & Cranberry Panini with Tarragon Aioli by The Messy Baker Blog

Soups, Salads, Sides & Starters

Gluten Free Turkey and Dumplings by The Meltaways

Shaved Brussels Sprouts Salad with Shallots and Pancetta by Girl in the Little Red Kitchen

Curried Turkey Salad by Kimchi Mom

Potato Patties w/ Tomato Salsa by La Cocina De Leslie

Spicy Coconut Turkey Soup by Diabetic Foodie

Mashed Potatoes Twice Baked by Hezzi-D’s Books & Cooks

Moroccan Chicken Salad with Rice by My Trial’s in the Kitchen

Cranberry Barbecue Stuffed Sweet Potatoes by Cupcakes and Kale Chips

Olive Tapenade by Fast Food to Fresh Food

Leftover Turkey Soup by Bobbi’s Kozy Kitchen

Sweet Potato Bread Pudding by MarocMama

Sweets & Desserts

Cranberry Sauce Crumb Bars by girlichef

Pumpkin Gingersnap Truffles by Chocolate Moosey

Sweet Potato Spice Cake with Pecan Streusel Topping by Shockingly Delicious

Chocolate Peanut Butter Potato Frosting by Yummy Smells

Wine Pairings for the Recipes Featured

Wine Pairings for Thanksgiving Leftovers #SundaySupper by ENOFYLZ Wine Blog

Holiday Menu Item Turkey Two Ways Part I Turkey for Two Herb Roasted Turkey Breast

Turkey for Two: Herb-Roasted Turkey Breast

This turkey was so tender and juicy it was falling apart. I used a fresh 5-pound Butterball bone-in turkey breast, which is perfect for 2 to 4 people. For 2 people, there will be leftovers and leftover turkey makes a great sandwich the next day or even a turkey pot pie.

This recipe was definitely inspired by Ina Gartens Herb-Roasted Turkey Breast with just a few modifications because Im not in my normal kitchen and didnt have everything at my disposal.

Herb-Roasted Turkey Breast

I used an adjustable rack fitted inside a disposable pan to roast the turkey breast.

Turkey for Two: Herb-Roasted Turkey Breast

adapted from Ina Garten

Serves 2-4
Oven 325 degrees F

Ingredients:

5-pound bone-in turkey breast (I used a fresh Butterball)

2 Tablespoons butter, room temperature

4 leaves fresh sage, minced

2 Tablespoons fresh rosemary, leaves only

1 Tablespoon fresh thyme, leaves only

2 large cloves fresh garlic, minced

1 Tablespoon extra-virgin olive oil

kosher salt

fresh cracked pepper

1 cup white wine

Pat turkey breast dry with paper towels, then place skin side up on rack in shallow roasting pan.

In small bowl mix butter, sage, rosemary, thyme, and garlic. Using your hands place some of the butter mixture under the skin of the breast and spread the rest evenly on top. Pour the olive oil in the palm of your hand, rub together then pat the outside of the turkey to distribute. Then sprinkle with salt and pepper, including the cavity.

As I often do, I forgot to add the garlic to the butter mixture until just after I had placed in the oven. I quickly pulled it out, added it at that time, and it was fine.

place some of the butter mixture under the skin

spread the rest evenly on top

with the garlic, the way it should have been

Pour the wine in the bottom of the pan and place in oven. Roast for 2 to 2 1/2 hours until a meat thermometer inserted into the thickest part of the muscle reads 170 degrees F. If turkey is browning too much, cover loosely with aluminum foil. When turkey is done, remove from oven and allow to rest for about 10 minutes before serving.

just out of the oven

So juicy and tender, and the rosemary really comes through.

Stay tuned for Part II of Turkey Two Ways.. Turkey for 10 with a Twist.

Caprese Turkey Meatloaf Featuring Raos Garden Vegetable Sauce

Hands down, my favorite jarred tomato sauce is Raos. Raos, the impossible-to-get-reservations New York Italian restaurant, has a fabulous line of home products! I tried their marinara sauce on the advice of my friend Andie a few years ago, and I was instantly hooked. Yes, its more pricy than most store brands...but I promise that its worth every single penny. Sure, I can make a pretty mean homemade amatricianna sauce. But, its time consuming...which means its something I only do a few times a year. The rest of the time? Raos all the way. Its the only brand of pasta sauce I use in my kitchen, and we always have a jar or two in our cupboard for whipping up a quick weeknight meal. I was thrilled when Raos Specialty Foods offered to send me a couple of jars of their Garden Vegetable Sauce to create an original weeknight meal for you!

I had never seen this flavor on my store shelves, and we really liked it. Its full of chunky veggies like tomatoes, mushrooms, onions, and peppers. Its so hearty on its own that you could easily add some penne and grated parmesan cheese for a simple dinner. I decided to use it to flavor a new spin on meatloaf: Caprese Turkey Meatloaf. Imagine all your favorite caprese salad flavors in an individual-sized turkey meatloaf. Since this is Healthy Eating Month, I used 93% lean ground turkey and lots of healthy add-ins to flavor this meatloaf.

The individual meatloaves were ready for the oven in about 20 minutes. While they cooked, I tossed up a salad and some potatoes to serve on the side. By the time the sides were done 30 minutes later, the meatloaves were just about ready to come out of the oven. I had a company-worthy meal ready in less than an hour start to finish. With Raos Garden Vegetable Sauce in the meatloaf mixture and on top, it was a double dose of deliciousness!

Caprese Turkey Meatloaf

a Weekend Gourmet Original

Step 1: Preheat oven to 375. Add the following ingredients to a large mixing bowl: 1.25 lbs. 93% lean ground turkey, 1 cup Raos Garden Vegetable Sauce, 4 finely chopped basil leaves, 1 large shallot chopped and caramelized in 1 tbs. olive oil, 1 seeded and diced Roma tomato, 1 large egg, 1/2 cup Italian breadcrumbs, 1/2 cup grated parmesan cheese, 2 ounces fresh mozzarella cut into bite-sized cubes, and seasoning of your choice. I used 1 tsp. salt, a few grinds black pepper, and 1 tbs. of a salt-free onion-garlic seasoning.

Step 2: Using a sturdy spoon or pristinely clean hands, combine all ingredients until theyre just evenly combined. Be careful not to overwork or your meatloaf can come out tough. Shape into four individual loaves and place on a rimmed baking sheet thats been covered with parchment or foil. Trust me...this will make cleanup infinitely easier!

Step 3: Bake for approximately 30 minutes, until the meatloaves are cooked though and starting to brown. Place a personal meatloaf on each plate and top with more of the Raos Garden Vegetable Sauce thats been warmed in a saucepan. To really make the caprese flavor pop, top with a few more fresh basil leaves if desired.

This meatloaf was out of this world...juicy and full of robust flavors. Because ground turkey can sometimes be a bit dry, adding some of the sauce inside the meatloaf base kept it moist and juicy. We loved the melty pockets of mozzarella and the chunks of mushroom and pepper. When healthy food tastes this good, you wont feel deprived at all. This meatloaf paired really nicely with a simple green salad and potatoes. If you love caprese salad, make sure to give this meatloaf a try!

Disclosure: Raos Specialty Foods sent me two jars of their Garden Vegetable Sauce to facilitate this post and the recipe I developed. All opinions expressed are mine.

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